For Multitasker Moms

Keep hearing about the "multitasker" mom and wondering if I fit into this bracket or not. After all, I have mastered the art of discreetly checking my Facebook messages as I read a story book to my 4 yr old. I usually catch up over the phone with my friends as I wait for the school bus to arrive - hoping its slightly late when I am in the middle of particularly juicy gossip. While working hard on meditating in a passive manner, with complete focus on visualization, my mind starts envisioning the outfit I can wear for my date night. As I grudgingly go through my exercise routine, it seems like every possible distraction is right there for the taking - whether its the cook calling to figure out the lunch menu or DH trying to reach me to pay bills or Mom calling to discuss a wedding in the family. I mean, what is a woman supposed to do? Keep exercising? Not me for sure!! 

Add to this a book club, an NGO, coffee dates, shopping and kids activities - and you suddenly get an answer to why I am always busy, but, for the most unexplainable reasons.

Of course, some of my time is spent in the kitchen experimenting with recipes to try and find the sort of lunch box ideas that are quick to make, healthy to eat and bring a guaranteed smile on the boys faces...which is really what this post is about :). 

 

Bread Fritters/Pakodas

(Makes 2 servings)

 

This one brings back the most amazing memories from my childhood. My mom standing by the kitchen stove, frying these early in the morning and packing a few extra in my lunch bag for my friends. There really is nobody like mom!

 

 

4 fresh bread slices (I used brown bread) with edges removed

 

For the stuffing:

1 large boiled potato

1 tsp finely minced cilantro

Pinch of red chili powder and cumin powder

Salt to taste

You can also use the "basic stuffing" from the Now You See It post

 

For the coating:

1/3 cup gram flour (besan)

Pinch of Chilli Powder, Cumin Powder, Turmeric Powder

Garam Masala Powder

2 tsp of hot oil

Warm water for mixing

Mix the coating ingredients in a bowl using a whisk

 

Oil for Frying

 

Add 2 slices of cheese if desired

 

 

There are two ways to make this. Heat oil in a frying pan. Moisten a slice of bread by sprinkling with some water (do not over moisten). Lay a slice of cheese on it and add around a 1 inch ball of the stuffing in it. Using some fine motor skills, make it into a ball shape, ensuring the no part of the stuffing can come out. Dip the ball in the coating mixture. Ensure that the gram flour mix is not too thick or too thin. Add water or flour as needed.

Take a coated bread ball and gently insert in hot oil. Cook on all sides and after it reaches a warm brown color, take out and drain on a paper towel. Slice the ball when slightly cooled and add to the lunch box with some fruits.

In the second method, moisten the bread as before and slice it into 4 equal squares. Place the stuffing generously on one side and cover with the other slice. You can add the 1/4 square of cheese slice here as well. Then dip in the coating mix and fry as above.

Eitherways, you will have a hit on your hands. This version was served with raw mangoes sprinkled with some sugar. What can I say, my boys have varied tastes :). If you add a side of sprouts, similar to the recipe in Match Made in Heaven, you will have a complete and well-balanced meal!

 

Green Gram Lentil Pancake

(Makes 6 pancakes)

 

These are so good for you - they are light, healthy and superbly tasty! You can choose to add the filling or eat it plain with either mint and cilantro chutney or simply ketchup!



 

1/2 cup Split Green Gram Lentil washed and soaked in warm water for 2 hrs

3 cloves garlic

1 inch piece of ginger

1/2 green chili

2 tbsp. cilantro

1/4 tsp cumin seeds

1 pinch of asafetida (optional)

1.5 tsp oil for the mix

Salt to taste

 

3 tbsp. of oil for cooking (separate)

 

For the filling: (optional)

2 tbsp. freshly grated coconut

Skinny Potato Sticks (store bought)

Ketchup

Cilantro for garnish

 

Take the soaked lentil with minimum amount of water (save the water on the side in case you need it to bring the correct consistency) and add all the other ingredients with it in a food processor and blend. Add water as needed. I like the grainy texture of the mix since it creates a nutty texture to the pancake. Spread the mixture on a non-stick pan using a well-rounded spoon and using a tsp, spread 1 tsp of oil around the edges of the pancake. Try to make this thin. If it is thick, simply cover the pan with a flat lid and allow the pancake to steam cook.

 

Cook the pancake on both sides and place on a plate. Add the filling by first spreading some ketchup (or the mint chutney for adults), then adding the potato sticks, grated coconut and chopped cilantro. Fold and put in a foil. Eat right away or add to the lunch box (put the potato sticks on the side) and let the fun begin!

 

Dosa with a Twist

(Makes as many as you can have!)

 

As is the case with most recipes, this one was discovered accidentally. It hurts me to admit it, but, it was created by DH!! It happened on a Sunday dinner when the boys suddenly decided that they wanted pancakes and just when I was willing myself to get up and get started on them, DH came up with the idea of using the Dosa batter. Seriously - pure genius. The boys could not stop eating these and I keep getting dosa mix made, only to have it like this!!

Dosa batter (store bought is fine as well)

Nutella

Butter

 

In a non-stick pan, spread the dosa mix (add less salt than you normally would) and spread butter around the edges and the center. Once the dosa bottom appears to have become crisp, add the nutella spread (ensure its at room temperature). Roll and serve or roll and cover in foil and send with the kids as the best kind of lunch - healthy, tasty and sweet!!

 

 

Oh well. You realize that to succeed as a "multi-tasker", you need to get inspired from the past, work with the present and allow the DH to occasionally experiment in the kitchen. After all, how else can you sit back and enjoy a glass of wine with your favorite book (as you check your inbox occasionally)? 

 

 

 

 

 

Match made in heaven...or shud I say...kitchen?

Growing up, I was truly blessed to have a mother who loved experimenting with different types of cuisines. It was somewhat unusual for most kids in my knowhow to have whole meals where the fare was completely continental….whether it was a wok full of vegetable spaghetti with red sauce and garlic bread, or vegetable cutlets with tomato soup, or sizzlers with multiple sides, or pizzas or enchiladas, or ….I truly give credit to my mom’s cooking for my love of multiple types of cuisines.

And in trying to inculcate the same love for different flavors and textures in my boys, I have been working very hard to try and get them to taste a wide variety of food.  The rule at our place is that it is ok if you don’t care for the new dish, as long as you have given it a fair shot….an open minded tasting by trying at least 1 or 2 tsp of the items on your plate.

With my culinary efforts, and thru use of some cajoling and other interesting tactics applied by my husband, the kids appear to have expanded their palate significantly. This has truly helped me further experiment with their lunch boxes as well.

So with that in mind, and considering the popularity of the previous lunch box post (http://samridhiatdivalicious.blogspot.in/2013/09/now-you-see-itnow-you-dont.html), I decided to add some more ideas for all you lovely mommies to consider for your darlings.

MP style poha with steamed sprouts

Healthy with a nice dose of flavor. For the sprouts, soak the lentils overnight (I used a mix of whole green grams and Turkish grams). In a wok, add 1 tsp of oil and let it heat up. Add 1/8 tsp of whole mustard seeds and let them pop. Add some curry leaves with chopped green chili. Stir in chopped onions (2 tsp) and allow to cook for 2-3 mins. Add 3 tsp of chopped tomatoes, salt to taste and the sprouts (1/4 cup). Cover and cook on low heat for 5-6 minutes. Serve topped with fresh chopped cilantro. Add lemon juice to taste if needed.

This is truly one of my favorite snacks/breakfast item. Soak 1/4 cup of thick flattened rice (poha) in water for 10 mins. Take 2 tsp of oil and heat it up. Add a pinch of hing (asafoetida) and 1/8 tsp of mustard seeds. After the seeds splutter, add curry leaves; chopped green chili; peas (2 tbsp.); a pinch of red chili powder and a pinch of turmeric. Stir and add the soaked rice. Add salt to taste and a good dose of sugar (1 tsp at least). You want this to be a good mix of sweet and savory. To finish, add 2 tsp of lemon juice and a sprinkle of chopped cilantro.

 Paneer paratha with blueberry and apple muffin

These paneer parathas are superbly moist and delicious. To make them, start by grating/finely chopping 2 tbsp each of carrots, green beans, cauliflower, onions. Grate 100 gms of paneer. In a pan heat some oil and add the veggies. Add 1 chopped garlic pod, a small pc of ginger grated and salt together with a pinch of garam masala and turmeric. Add the paneer and stir in some chopped cilantro. Cool the mixture and stuff into kneaded whole wheat dough balls and roll into parathas. Cook in a pan or tawa using some oil/ghee. Slice into triangles for easy eating/handling.



The recipe for these muffins were from the website http://www.bestrecipes.com.au/recipe/basic-muffin-base-L8631.html

The modifications I made were to add 1 tsp of vanilla essence, 1/4 tsp of salt, increase the sugar amount by 1/8 cup, adding 1 medium sized apple peeled and chopped together with 1/2 cup of dried blueberries.

Would I call this the best muffins? Unfortunately no. But, they were super easy to make and took me less than 10 mins to assemble. Kids get very excited to see these in their lunch boxes and the addition of fruits helps reduce my guilt :).

Black bean quesadilla with pineapple salsa and nachos



For this very refreshing pineapple salsa, simply chop and mix together 1 medium sized tomato, 1/2 onion, 2 tbsp. cilantro, 1/4 each of red and green bell peppers, de-seeded chili to taste, 2 cloves garlic and 1/2 cup chopped pineapples (I used the tinned variety). Stir it up and add salt, red paprika, juice of 1 lemon and refrigerate for at least 2 hrs.

To say that I saved the best for the last would be an understatement. These quesadillas are really that good!! The pictures above are actually pertaining to the dinner from the night before, which is why you see the corn and spring onion rice with smoked paprika as well as the home made sour cream. The filling was made using 1/2 cup of kidney beans soaked overnight and then boiled well in a pressure cooker. Mash the beans. Finely chop 2-3 tbsp. each of bell peppers, onions, spring onions, tomato. Take a tsp of oil in a pan and add chili flakes together with 2-3 cloves of grated garlic. Add some grated ginger and the veggies. Cook till tender and add the mashed beans. Add salt, 1/4 tsp of sugar, oregano and paprika powder and cook for another 3-4 mins. After the mixture cools down add 1/4 cup of grated cheddar cheese and 1 tbsp. of chopped cilantro. Your mixture is ready. Take the tortilla and cook one side on a pan with some oil. Turn and spread the mix on one half. Fold and cook on both sides till crispy. Remove from pan and allow it to cool down slightly before slicing into 4 triangles. I find that a pizza cutter works best for me.

Hope you get to try one or more of the above recipes and your kids treat you to a day of bringing back their lunch boxes empty!! I know mine always do :).



Modern times call for .....fast cooking!!!

In looking at the stats related to this blog, I have come to realize that we all have our priorities and honestly, they are superbly transparent…to prove it, I can further tell you that, the "children's lunchbox" post got maximum views, followed by the “healthy salad” post and then the “travel” to Spain one. Now, does that not tell us something about human nature/priorities?

Considering the above, I thought of making a very healthy meal/dessert/snack (depending on what time of the day it is served and to whom).

The yogurt parfait was an absolute favorite for most of my colleagues at work. It just made the 7 a.m. meetings at the office seem slightly more attractive as we drove through snow piled highways listening to the radio station.  It was also a tradition of sorts for my new year morning breakfast for friends. Of course, in the US, I had the luxury of buying frozen mixed berries (blackberries, blueberries, raspberries, strawberries etc.) and it was fairly quick to simply make the layers and accept the compliments J.

For my cousin’s anniversary, we decided to surprise them with home-made breakfast at 7 am. Obviously, the tried and tested yogurt parfait first came to mind and I used a combination of vanilla and strawberry yogurt, fresh strawberries and granola to pull the parfait together. There were a few extras helpings that I shared with my neighbors (yes, I know….just about now, you are wishing you were my neighbor J).  It surprised me to realize that this was a unique combination for most folks and that it was a surefire hit considering its “healthy” quotient. Best of all, the kids seem to love it as well!!

Here I am sharing a slightly modified version of the parfait - for everyone, whether young or old…. 

 

Mango Yogurt Parfait - (serves 6)

 

5 small packs of vanilla flavored yogurt

2 granola bars (I used "oats and honey")

1 cup Mango Puree (homemade with no added sugar)/fresh cut mangoes

1 packet mango flavored jelly (will not be fully used)

Almond flakes and raisins (optional)

Transparent individual serving containers

 

Pre-set your favorite jelly in the containers (I used mango). This step is optional.

 

 

Add vanilla flavored yogurt and top with a layer of granola bar broken in chunks.

 

 

Add fresh fruits or as in my case, the mango puree.

 

 

Simply repeat your layers, top with almond flakes and raisins (as per taste).....and refrigerate. Enjoy it chilled!!

 

This dessert is a lot better when served with fresh fruits. In case you don't have flavored yogurt handy, you can take regular yogurt and add some berry jam to it and whit it well :).

 

So go ahead.....make your day....and your kids as well!!



 

 

 

 

 

 

 

 

 

 

Changing times….call for moderation

So, how many of you remember being able to indulge in whatever cakes, pastries and treats that came our way when we were young? I distinctly remember gorging on luscious chocolate filled treats in the most unconcerned manner….my mom never told me that its full of “flour, processed sugars, and butter”. I was allowed to enjoy to my hearts content. Of course....today it is a different story all together....my waistline does not permit such indulgences :).

Most mothers I meet nowadays seem to look for the best way to make “treats” healthy for their children. It seems like if a cookie does not have some pure brown sugar, healthy dose of nuts and whole grains within it…there is definitely something wrong with it. When did we become so conscious of what our kids eat?

In thinking further about it, I realized this may have to do with the change in lifestyles and quite honestly the excessive ease of availability of all sorts of products nowadays. I would have to admit that my “treating” myself to unlimited pastries was a once in a fortnight occurrence at best…so some moderation came into play naturally. Today we are surrounded by cupcake chains, cake outlets, we cannot enter malls without seeing the cookie man posted right at the entrance...all in all, we are bringing up a generation of children for whom having a “treat” daily is almost an expectation versus an indulgence. 

With this in mind, I made the below noted super-moist-eggless-chocolate-cupcake and you have to try it to believe it….and then let me know how your kids took to it!!

Chocolate Cupcake

(makes 10 small cupcakes – moderation helps with the healthy factor J)

1/2 cup flour

1/4 cup powdered oatmeal

1/8 cup unsweetened cocoa powder

1/4 cup chopped dark chocolate chunks

1/2 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 cup apple puree (I make this at home)

1/4 cup water

1.5 tsp white vinegar

1 tsp Vanilla extract

3 tbsp oil (I used olive oil)

10 cupcake liners size 4.4 cm*3.5 cm

 Oven pre heated to 175 degree Celsius

 Nutella Icing

1.5 tbsp  Nutella

2 tbsp unsalted butter softened

3/4 cup icing sugar

2-3 tsp milk

Sprinkles or any other decoration (optional)

 

 

Start by mixing up all the dry ingredients thoroughly......the flour, powdered oatmeal, salt, sugar, cocoa powder, and baking soda.

 



 

In a separate bowl, mix together all the wet ingredients....the apple puree, the water, vanilla extract, oil and vinegar.

 



Stir the dry ingredients into the wet ingredients and mix enough to combine...don't over mix. Add the chopped chocolate chunks and give a quick stir. 

Fill your cupcake liners 1/2 way....since kids will be eating this (primarily), I want to keep the cupcakes within the cup, icing included....and bake for 15-18 minutes.

 



 





Let the cupcakes cool for 10 minutes or so. And make the icing in the meanwhile.

 

 

Warm the nutella in a microwave and whisk with softened butter and add the milk and sugar in small amounts alternatively till you get the consistency that you desire. Occasionally tasting this helps as well :).

 

 

Spread the icing using a simple spatula and ensure cupcakes are fully covered......

 

 

Add sprinkles if desired.....one taste and I kid you not...your kids will be smitten!!! I store these for 2-3 days in a airtight container. Its fantastic when microwaved for just 4-5 secs before serving to allow the chocolate chunks inside to get slightly gooey....

 

So go ahead....let your children eat their cake....