Toddlerhood – the time when a child is between 1 and 3 years of age – is a precious phase. This is the time when kids are at their most notorious, driving their parents up the wall every so often – yet, this is when they are at their most vulnerable and adorable best. This is also when the time when they are exploring the world around them, food included. They are slowly learning to navigate the world, understand what they like and what they don’t and, as parents, it is our duty to help them do just that. In terms of food, toddlers should be exposed to a variety of finger foods – stuff they can easily hold in their little hands and eat on their own. This has a number of benefits, from improvement in gross and fine motor co-ordination and sensory integration to improved bonding with the parents and a deeper sense of ‘home’.
This week, the theme at Foodie Monday Blog Hop is just that – #ToddlerFingerFoods. For this theme, which is super close to my heart, I decided to prepare one of the bub’s favourite toddler snacks – pretty Cocktail Idli Flowers or naturally coloured mini idlis arranged into flowers.
Check out the recipe, just in on my photo blog!
Vada Pav is one of the lifelines of the Maharashtrian city of Mumbai, ranking right up there with the city’s bus transport and suburban railway systems. It is common man’s food, very pocket-friendly, easily available on the streets at any time of the day (or night). The Mumbaikars are known to grab a vada pav off a street-side stall, and eat it on the go, on the way to work or while travelling for personal errands.
Today, I present to you the recipe for Mumbai-style vada pav, a yummylicious snack much loved by all and sundry.
Check out the recipe, on my photo blog!
Here’s presenting a Cheese & Curried Babycorn Sandwich or Babycorn Masala Sandwich With Cheese, something I tried out recently and all of us loved. I have used tender babycorn to make the filling here, curried Indian-style. Paired with some cheese and tomato ketchup, the babycorn filling tastes just amazing!
The recipe is up on my photo blog!
I bring to you today a healthy snack for those in-between-meal hunger pangs. This is also a perfect snack to whip up for when you want to eat something lovely, which will not make you feel guilty later. This Hara Chana Chaat, made using dried green chickpeas, is super easy to make, yet so delicious!
Check out the recipe, just in the photo blog!
Until very recently, Rainbow Chard was something I only ever read about on international food blogs. It wasn’t readily available in India – it still isn’t, in the mainstream market. Now, thanks to Mapletree Farms from Hosur, I can do more than ogle at these colourful greens! I can actually cook with them, without having to shell out half of our household income on them!
I was thrilled to see the gorgeous variety of organically grown produce that Mapletree Farms had on offer, recently, at Ragi Kana, a very non-commercial weekly market that I have come to love. I just had to pick up some of the farm’s very fresh, very good-quality, very reasonably priced produce – Rainbow Chard included – and it has been an absolute delight working with them in my kitchen.
I used the Rainbow Chard leaves in a very Tamilian stir-fry, a Keerai Poriyal. This is an easy preparation, one that takes bare minutes to put together, and is quite a delicious way to get all the nutrition from those greens in.
Find the recipe for Keerai Poriyal, just in on my photo blog!