Healthy Indian Vegetable Noodles

The Montessori school my daughter goes to follows a lovely system for snack time. One set of parents send snacks for all the 12-odd children in their child’s class, every day. The snacks are supposed to be home-made and healthy. There’s a rotation system in place, ensuring every parent gets a turn once a month. I love how this system exposes kids to tastes beyond those of their homes, how this brings about a learning of what foods each kid favours. Yes, there are a few pitfalls to this system too, but I think the advantages far outweigh them. Why am I talking about this? Because the recipe I’m going to share today – Healthy Indian Vegetable Noodles – came about because of this snack system.

The bub returned all happy from school one day, having discovered a new-found love for vegetable noodles. This surprised me, because she had been used to only South Indian snacks – idlis, dosas, pongal and the like – before then. This instance made me pour more thought into what I cooked for her, to get my creative juices flowing, to experiment wildly, to come up with healthy yet satisfying and delicious meals for her. To me, ‘noodles’ had always meant a sauce- and oil- and calorie-laden dish, but this instance had me thinking up ways to make them healthy, yet finger-lickingly good. A few trials and errors later, these fusion Healthy Indian Vegetable Noodles were born, something that is now a regular at our table and is much loved.

I make this dish using wheat noodles, with no sauces or any other bottled products. Just a hint of home-made garam masala and freshly ground black pepper add oomph to the noodles, as does the bit of raw cane sugar I put in. Further, I fortify the noodles with loads of veggies. Lots of yum, the simple, healthy and desi way!

Here’s how I make these Healthy Indian Vegetable Noodles.

Ingredients (serves 2-3):

  1. 150 grams hakka noodles
  2. A small piece of cabbage
  3. 1 small carrot
  4. 1/2 of a medium-sized capsicum
  5. About 3 large florets of cauliflower
  6. 5-6 beans
  7. 1 small onion
  8. A few stalks of fresh coriander leaves
  9. Salt, to taste
  10. 1 tablespoon + 1 tablespoon oil
  11. 2 generous pinches of black pepper powder
  12. 1 tablespoon raw cane sugar
  13. 1/2 teaspoon garam masala

Method:

  1. Fill a pan about 3/4 with water, place it on high heat and bring to a boil. When the water is boiling, add in 1 teaspoon of salt and 1 tablespoon of oil. Break the noodles and add them to the boiling water. Let the noodles cook on medium flame till they are soft, but not overly mushy (al dente).
  2. At this stage, switch off the gas and transfer all the noodles to a colander placed in the kitchen sink. Immediately run cold water over the noodles, to stop the cooking process. Let the noodles rest, and let all the water drain away.
  3. Meanwhile, we will prepare the veggies that we need to make the noodles. Peel the carrot and remove strings from the beans. Chop the onions, capsicum and cabbage length-wise. Chop the coriander, carrot and beans finely. Chop the cauliflower florets into medium-sized pieces. Keep the veggies aside.
  4. Heat the remaining 1 tablespoon oil in a pan. Add in the chopped onion, capsicum, cabbage, cauliflower, carrot and beans. Add a bit of salt and a pinch of black pepper powder. Cook on medium flame till the veggies are cooked, but still retain a bit of a crunch. Stir constantly, to ensure that the veggies do not get burnt.
  5. Now, add the cooked and drained noodles to the veggies in the pan. Add some more salt, one more pinch of black pepper powder, the garam masala and the raw cane sugar. Mix thoroughly, but gently. Let everything cook together for a couple of minutes. Switch off gas.
  6. Mix in the finely chopped coriander. Serve piping hot, on its own or with a bit of tomato ketchup drizzled on top.

Notes:

1. I used 1 packet of Ching’s hakka noodles, which is equal to 150 grams. They are, apparently, made of wheat as opposed to the regular maida-based noodles.

2. Since I was cooking this for the bub, I have avoided using any kind of sauce. You may add green/red chilli sauce, tomato ketchup and/or soya sauce, if you want to. You might want to skip the sugar in that case, since the tomato ketchup has added sugar too.

3. I have used garam masala and coriander here, for an Indian touch, and we absolutely love it. If you are using sauces, you can skip these two ingredients.

4. These vegetable noodles taste great if the salt is just a tad on the higher side. However, be careful while adding the salt, so as not to make the noodles overly salty.

5. Adjust the quantity of pepper powder you use, to suit personal taste preferences.

6. You can use any veggies that you have on hand, to make these vegetable noodles. I have skipped adding ginger-garlic paste here, but you could add it in as well.

7. Make sure the noodles are cooked al dente, before adding them to the veggies. Remember that the noodles will cook some more with the veggies. Overcooking the noodles will lead to a mushy end result, which might not taste great.

You like? I hope you will try out this recipe, and that you will love it too! Do let me know your thoughts, in the comments.

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I’m sending this to Fiesta Friday #225, co-hosted this week by Antonia @ Zoale.com.

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Pussycat Dosa| Food Art For Kids

You eat first with your eyes,’ some wise person once said, and just how true is that! Well-presented food has a huge impact on building one’s appetite, making one want to eat the said food.

Food art, or the artistic presentation of food, is more than just building appetite in the diner. It is a way of creating drama on a plate, of letting imagination run wild, of creating masterpieces on a blank plate. It is a way of having fun as a cook, and making sure the diner has some too.

I think it is very important, though, to make sure the food that is presented very beautifully tastes equally good as well. It is all too easy to get caught up in the task of always presenting beautiful platters, so caught up that it doesn’t matter how tasty or healthy the food is. All show and no substance – that is just not the way to go, in my humble opinion. There are too many high-end restaurants losing track of the balance between healthy, tasty and beautiful, these days, a sad state of affairs.

Why am I talking so much about food art today? Well, because ‘Food Art’ is the theme for the Foodie Monday Blog Hop this week. I am no high-flying artist, food or otherwise, but I did try out a very simple Pussycat Dosa for the theme and absolutely loved the experience! The bub loved the dosa and could recognise the pussycat figure (though I think it looks a little like a monster, in hindsight), so I’m happy. And I think this little experiment in food art has put me on a new track – now, I so want to continue doing this, building beautiful plates with the simple food that I cook at home, to bring some drama into our kitchen! Wait and watch! 🙂

So, here’s the sort of Pussycat Dosa that I made for the theme.

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Let me tell you how I went about making this plate, now.

Ingredients (for one pussy cat dosa):

  1. Dosa batter, as required
  2. About 2 tablespoons of cooked kidney beans aka rajma
  3. A few pieces of pineapple
  4. A couple of pieces of capsicum
  5. 2 kernels of sweet corn
  6. A small piece of carrot
  7. Salt, to taste
  8. Red chilli powder, to taste
  9. A dash of roasted cumin (jeera) powder
  10. About 1/2 teaspoon + 1/2 teaspoon oil

Method:

  1. Heat 1/2 teaspoon oil in a pan. Add in the cooked kidney beans, the corn kernels, and the carrot and capsicum pieces. Add in salt, red chilli powder and cumin powder to taste. Saute on medium flame till the carrot, corn and capsicum turn slightly tender, just a couple of minutes. Make sure the kidney beans are all evenly coated with the salt, red chilli powder and cumin powder. Switch off gas and keep aside.
  2. Heat a dosa pan until droplets of water dance on it. Then, lower the flame to medium. Make a medium-sized circle in the centre of the pan, then make a smaller circle exactly above it – the pussy cat’s belly and head, respectively. Make ears and a tail for the pussy cat out of the batter. Spread 1/2 teaspoon oil around the dosa. Cook on medium flame till the dosa browns at the bottom, then flip over and cook on the other side till done. Transfer the pussy cat dosa to a colourful serving plate.
  3. Shape the pussy cat’s eyes out of the sauteed corn kernels.
  4. Pinch the cooked carrot piece to make a smiling mouth out of it, and place it below the eyes.
  5. Place the cooked kidney beans below the pussy cat dosa.
  6. Fashion a small flower out of the pieces of capsicum and pineapple, adjacent to the pussy cat.
  7. Serve immediately.

Notes:

  1. I have used home-made dosa batter to make this dish. You can use multi-grain batter, adai batter or multi-millet batter as well.
  2. I have used whatever ingredients I had, handy, to create this dish. You can let your imagination run loose and use the ingredients you have lying around in your pantry, too!

Do let me know how you liked this Pussycat Dosa, and if you’d like to see more such food art for kids on my blog. I’m no expert, I’ll repeat, but, hey, I promise to try my best!

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Foodie Monday Blog Hop

This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Food Art’.

Healthy Walnut Laddoo| Kid-Friendly 3-Ingredient Recipe

These healthy laddoos are my mother’s attempt to get the bub to eat walnuts aka akhrot, which are supposedly laden with health benefits. The bub refuses to eat walnuts, but she will at least sample these laddoos whenever the mood strikes her. 🙂 Her mommy and daddy love them, so finishing them up is never an issue. 😛

Healthy walnut laddoos are a breeze to make, and require just three ingredients – walnuts, raw cane sugar, and a bit of ghee. They have the goodness of walnuts in them (and the teeny-weeny bit of ghee you put in!). Free of refined sugar, they are an easy-peasy snack to make for kids, especially ones that have a sweet tooth!

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Here is how to make these healthy walnut laddoos.

Ingredients (makes about 6 medium-sized laddoos):

  1. 1/2 cup walnut kernels
  2. Raw cane sugar, slightly less than 1/2 cup
  3. About 1 teaspoon ghee
  4. 2 cardamom (elaichi) pods (optional)

Method:

  1. Add the walnut kernels, raw cane sugar and ghee to a small mixer jar.
  2. If using cardamom, open the pods and add the kernels to the mixer jar too.
  3. Crush everything to a fine powder in the mixer.
  4. Grease your hands lightly and shape balls (laddoos) out of the mixture. That’s about it!

Notes:

  1. A mix of cashewnuts, almonds and walnuts can also be used to make the laddoos.
  2. Jaggery, coconut palm sugar or dates are some other substitues that can be used in place of raw cane sugar, here.
  3. A couple of drops of vanilla essence can be added in place of the cardamom.

You like? I hope you will try out these easy and healthy walnut laddoos too, and that you will love them as much as we do!

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This post is for the Foodie Monday Blog Hop. The theme for this week is ‘3-ingredient recipes’.

Foodie Monday Blog Hop

Ahmedabad, after ages

So, so, so, that long-pending trip to Ahmedabad finally happened! On New Year’s day, the husband got confirmation for a work trip to Ahmedabad, and he asked if the bub and I would accompany us. We did just that, flight tickets were booked, and we were off the very next day – as simple as that. After 6 long years, I finally visited the place where I grew up, and it happened Just.Like.That!

Did I find traces of the city I loved so much or has it changed drastically?

Read on, to find out!

Bhoger Khichuri| Bhaja Muger Daal Khichuri| One-Pot Bengali Khichdi

Last year, around this time, I was in Calcutta, in the thick of Kali Pujo. It was there that I fell in love with the beautiful Bhoger Khichuri, the Bengali khichdi that is offered as prasad to Kali Maa. The bub fell in love with the sweetish khichdi, too. When I returned back home to Bangalore, I began craving for the khichdi all over again, and learnt how to make it too. Today, it is a much-loved dish on our table, especially on winter evenings like this one.

Since this khichuri is commonly prepared as bhog, it is usually strictly vegetarian (niramish), with even onion and garlic being excluded. The moong daal is dry roasted till it emits a gorgeous fragrance, which is what gives this dish the name of Bhaja Muger Daal Khichuri (fried moong daal khichdi). Vegetables that we commonly use in pulao – carrots, green peas, potatoes and cauliflower commonly – go into the making of this Bhoger Khichuri, which has a sweetish tinge to it.

I love how this Bhaja Muger Daal Khichuri is so very simple to prepare, a one-pot dish that takes just a few minutes to put together. I love how it is so hearty, so very satisfying, so very rich, thanks to the addition of the ghee and various spices in the garnish. I love how life enabled me to permanently bring home a slice of Calcutta with me.

Now, let’s see how to make Bhoger Khichuri aka Bhaja Muger Daal Khichuri, shall we?

Ingredients (serves 4):

Ingredients needed for tempering:

  1. 1 tablespoon ghee
  2. 1/2 tablespoon oil
  3. 2 dry red chillies
  4. A 1-inch piece of cinnamon (dalchini), broken into two
  5. 4-5 cardamom (elaichi)
  6. 2 small bay leaves
  7. 4-5 cloves (laung)
  8. A pinch of asafoetida (hing)

Veggies needed:

  1. A few stalks of fresh coriander leaves
  2. 2 medium-sized potatoes
  3. 1 medium-sized carrot
  4. A handful of shelled green peas
  5. 4-5 large florets cauliflower
  6. 6-7 green beans or 1/2 of a medium-sized capsicum
  7. 2 green chillies
  8. A 1-inch piece of ginger

Other ingredients:

  1. 1 cup rice
  2. 1/4 cup split yellow moong daal
  3. Salt, to taste
  4. Red chilli powder, to taste
  5. 1/4 teaspoon turmeric powder
  6. 1 tablespoon sugar, or to taste

Method:

  1. Dry roast the moong daal in a pan, on medium flame, till it emits a lovely fragrance. Transfer to a plate and keep aside.
  2. Now, prep the veggies that you will need to make the khichuri. Peel the carrot and potatoes and chop them into cubes. Slit the green chillies length-wise. Chop the coriander finely. Chop the large cauliflower florets into half. Remove strings from the beans (if using) and chop into 1/2-inch pieces. Chop the capiscum into 1/2-inch pieces (if using). Peel the ginger and chop into small pieces, then pound them with a mortar and pestle. Keep the shelled green peas handy.
  3. Wash the rice in running water a couple of times. Drain out all the excess water, and place aside.
  4. Heat the ghee and oil in a pressure cooker bottom. Add in the dried red chillies, bay leaves, cinnamon pieces, cloves and cardamom, along with the asafoetida. Let the ingredients stay in for a couple of seconds, taking care to ensure that they do not burn.
  5. Now, add in the carrots, potatoes, cauliflower, green peas, capsicum and/or beans, along with the slit green chillies and pounded ginger. Saute on medium flame for a minute.
  6. Add the dry roasted moong daal and washed and drained rice. Saute on medium flame for a minute.
  7. Add in 6 cups of water, salt and red chilli powder (if using) to taste, turmeric powder and sugar. Mix well.
  8. Mix in the finely chopped coriander leaves.
  9. Close the pressure cooker and put the whistle on. Pressure cook on high flame for 4 whistles.
  10. Let the pressure release naturally, and serve the khichuri hot.

Notes:

1. Traditionally, Gobindobhog rice is used to make the Bengali bhoger khichuri. I didn’t have any, so I used Sona Masoori rice instead.

2. Carrot, potatoes, green peas and cauliflower are commonly used in this khichdi. Potatoes are an absolute must in Bengali khichuri. I usually add in some capsicum and/or beans as well.

3. I use a mix of ghee and oil for the tempering. Feel free to use only ghee, and vary the quantity depending upon your family’s taste preferences.

4. Omit the sugar if you want to, but I personally wouldn’t advise it. I think the sugar adds a beautiful flavour to this khichuri.

5. Bengali bhoger khichuri is traditionally made without onion or garlic, and I tend to omit these ingredients too. Feel free to add them if you want to.

6. Traditionally, almost equal quantities of moong daal and rice are used to make this khichuri, but I have used only 1/4 cup moong daal for 1 cup of rice.

7. Skip the red chilli powder if you think the heat from the green chillies and ginger would be sufficient for you.

8. If you want, you could soak the rice for about 20 minutes before setting about making the khichuri. I usually omit this step.

9. Whenever I can lay my hands on it, I use Jharna ghee from Calcutta to prepare this bhoger khichuri. That gives the dish an even more beautiful taste.

9. Traditionally, it is a must to dry roast the moong daal before making the khichuri. However, I often make the khichuri without roasting the moong daal, and it still turns out fabulous.

10. You can cook the khichuri with the veggies separately, and then add the tempering at the end.

You like? I hope you will try out this khichuri too, and that you will love it just as much as we do!

Toys ‘R’ Us and Babies ‘R’ Us Comes To Bangalore!

Renowned international toy brand Toys’R’Us made an entry into India last Saturday. The brand launched its very first outlet in India in Bangalore, at the Phoenix Marketcity mall in Whitefield. I was thrilled to be invited to the launch with the husband and the bub – a grand affair, with a number of fun activities for kids and adults alike arranged all day long.

The Bangalore outlet has two sections – Toys’R’Us, which stocks an unimaginable array of toys meant for children up to 11 years of age, and Babies’R’Us, which offers everything related to infants, from clothes and diapers and formula to breast pumps, potty seats, high chairs and princess beds.

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The entrance to Toys’R’Us and Babies’R’Us at VR Bengaluru, beautifully decked up for the launch

The store is huge, huge, huge and the three of us had a gala time walking through the aisles. We admired this and that, reminisced over the times when the bub was a little babe we could carry in the palms of our hands, had a fun time watching the magician’s performance, wishlisted a number of toys for the bub (and me, of course!), and even bought an early birthday present for the kiddo.

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Some of the stuff I loved at the store – a doll with a darkish skin tone; a doll that eats, drinks, poops and pees (yes!); the huge range of moisturisers for babies and moms alike; cutesy bows and hairbands on sale; a mermaid doll; and a pink princess bed that was straight out of a fairytale

There are a whole lot of toys available to the kids of today, I realise, a lot more opportunities to create memories and happy moments, for better or worse. Yes, there are a lot of toys and appliances that aren’t really necessary for the healthy upbringing of a child, and neither do they really help the child in any way. That said, there are a whole lot of toys out there that not only help keep a child engaged, but also help in developing creativity, out-of-the-box thinking and decision making, aid eye-hand co-ordination, and help in the development of motor skills. As a parent or a loved one, I think it is you who need to choose wisely, select the right kind of toys for a child. A walk through stores like Toys’R’Us act as an eye-opener to all that is available to a child today, allowing you to make an informed decision.

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More stuff off the shelves of the store – baby hand-print kits; travel pillows; feeding bottles by Dr, Brown’s (a brand that isn’t easy to come across in India); and cute, cute, cute clothes

I love how the store has a huge array of products for infants, toddlers and children, at different price points, from both Indian and international vendors. There’s something here for everyone, I am sure. You just need to take your time checking out different things and choosing what works for you.

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Some more stuff that caught my eye at the store – a Freddie the Firefly high chair toy; Superbottoms cloth diapers; a little piano; and a baby-proofing kit

Toys’R’Us and Babies’R’Us plans to open more stores in India in the near future, at Chennai, Delhi and Mumbai.

If you are in Bangalore, you must surely visit this pretty store!

This post is in collaboration with Toys’R’Us and Babies’R’Us. The views expressed herein are entirely mine, not influenced by anything or anyone, and completely honest.

 

Product Review: Bake Me India Vanilla Shortbread Cookies Baking Kit

Baking with the bub has always been a dream of mine. Ever since I became a mommy –  even before that I think – I would dream of, one day, standing alongside the bub in our kitchen, measuring out ingredients, mixing them up, placing a cake or cookies in the oven, letting her lick the last of the batter from the mixing bowl, waiting for the oven timer to go off, and laughing at the look of awe on her face on watching the finished product get out of the oven..  all of this and more. You get the drift, right?

I never actually attempted anything like this, though, till very recently, when I won a Bake Me India Vanilla Shortbread Cookies Baking Kit on an Instagram photo contest.

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The Bake Me India Vanilla Shortbread Cookies baking kit that I received!

About Bake Me India

Bake Me India is a New Delhi-based business venture that offers kid-friendly baking kits – brownies, cupcakes, cookies, cake pops and the like. The kits contain all the dry ingredients that would be required, as well as handy equipment such as a tray, rolling pin, piping bag, butter paper, and even a wee apron and chef’s cap!  The kits also come equipped with cards that outline in detail the steps in the baking proceedure.

Through these kits, Bake Me India aims to promote fun family baking times, especially by encouraging parents to bake alongside their kids. These kits are simple enough to be used by even very young kids (under adult supervision, of course!), and the parents need not be expert bakers themselves to use them. The use of good-quality ingredients and equipment is assured.

The kits (available in both ‘with egg’ and ‘egg-free’ versions) make for wonderful DIY gifts. You could opt to buy them individually or on a subscription basis, for as many months at a time as you desire. Prices range between INR 499 and INR 1699 per box, depending upon the nature of the product within. Home delivery across India is free, as of now.

Our experience with the Bake Me India Vanilla Shortbread Cookies kit

~ The kit I received included cookie dough, chocolate chunks, vanilla essence, powdered sugar, colourful sprinkles, instruction cards, cookie cutters, a little apron and chef’s hat, a tray and rolling pin, as well as butter paper. I loved how every possible dry ingredient and little tool that we might need for the baking process had been taken care of. I didn’t need to go looking for much.

~ The kit could, really, have done without the sprinkles and the apron and chef’s hat, but I loved that these things were thought of and included. Little stuff like these are just what kids love, right? The bub loved the multi-coloured sprinkles and donned the chef’s hat and apron as soon as they were out of the box!

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What was inside my Bake Me India kit! Don’t miss the little apron and chef’s hat in there!

~ I loved the detailed instructions on the cards, which told me every single we needed to do, to bake the cookies. There were explanatory pictures as well. The instructions were simple and clear enough for even a child to follow. Thanks to them, the baking process was a breeze.

~ The cards clearly stated the other ingredients and tools I would need to make the cookies, apart from the stuff already included in the kit – just some butter and an oven, in my case.

~ I loved how all the ingredients were packed really well, in Ziploc pouches.

~ The quality of ingredients and equipment provided was really good, and I loved that about Bake Me India. There was nothing sub-standard about the kit.

~ The bub and I loved, loved, loved baking the cookies together, though she mostly just watched, excitedly. It was messy, it was chaotic (with the bub wanting to put everything into the mixing bowl at once!), but it was so much fun! The husband was pressed into action as official photographer for the ceremony, and, all put together, it was just the break we needed, perfect family bonding time. And, as always, it was magical to watch dough go into the oven and come out all transformed into beautiful cookies!

~ All the ingredients (flour, powdered sugar, chocolate, sprinkles and vanilla essence) had already been measured out carefully, and included in just the right quantities that would be needed for the recipe. I didn’t have to do any measuring out at all, and could concentrate on just the fun part of the baking process!

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The finished product – the scrumptious vanilla shortbread cookies!

~ We chose to do away with the cookie cutters and shape the cookies with our hands, as rustic as it gets. I am so glad we did that – sensory play and all that!

~ The cookies turned out absolutely scrumptious and were gone within a day of the making!

~ I still have the rolling pin, cookie cutters, apron, chef’s hat and tray in the kitchen. I love the fact that I can get them out and use them again, whenever the bub and I fancy a bit of baking. I can clearly see this becoming a habit!

~ At INR 1499, I think the price of this kit is on the higher side. That said, I’m not sure how much it would cost me if I were to put together all the stuff that was part of the kit – the dry ingredients and reusable kitchen equipment included.

~ I didn’t spot a ‘best before’ date on the kit. Ideally, it should be included.

In conclusion…

I think the concept of the Bake Me India baking kits is absolutely lovely. The kits, albeit priced a tad high, make for a fun baking experience with your family, creating loads of fond memories in the process. They are great rainy-day DIY activities, and lovely gifts as well. This is, surely, something I would encourage you to pick up, for yourself and for your loved ones.

Find Bake Me India online: Website| Facebook| Twitter| Instagram

I received the product free of cost, because I won it in a photo contest. I was requested to do a review on my blog, and I obliged. The views expressed herein are entirely honest and completely my own, not influenced by anyone or anything.

 

 

 

 

Book Review: Frank Goes To The Market

  • Genre: Children’s book, Kiddie book
  • Age group: 2-4 years

Frank Goes To The Market, as the name suggests, is the story of a little boy named Frank who visits the market with his mother. His mother has a lot of shopping to do in the market, and tells him to stay close to her, without wandering off anywhere. Soon, though, Frank notices a cow with bells around her neck and, attracted, starts following her. It doesn’t take him long to realise that he is lost, alone in the bustling market. As the book progresses, the author reveals how Frank tackles the situation, calmly and without panicking, thinking hard about all the stalls his mother might have stopped at. Finally, Frank does manage to find his mother at the lemon stall (Frank deduces this because his mother had promised to make him lemon juice once they got back home). Relieved, the duo return home together.

The story, by CG Salamander, is sweetly and simply told. The narrative is in the form of easy-to-follow rhymes, which I think is a great way to keep kids engaged. I loved the very Indian context of the story – the story is set in an Indian bazaar, which all Indian kids would have visited and can easily relate to. I also loved the way the book acts as a learning aid, teaching kids what kind of stalls to expect in a market, the importance of staying close to one’s parents in a crowded place and, most importantly, how not to lose one’s calm when put in a situation like Frank’s.

This book, by Ms. Moochie, is meant for children between 2 and 4 years of age, and my 2.5-year-old daughter enjoyed it immensely. We have already read the book several times over, and it has just been a week since we received it!

The illustrations in the book, by Chetan Sharma, are simply brilliant, I must say. The pictures are so colourful, so vivid, so realistic, I couldn’t help but fall in love with them, and neither could my daughter.

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Picture 1: The cover page of Frank Goes To The Market; Picture 2, 3 and 4: Samples of the brilliant illustrations within the book

What I felt could have been better is the language used in the book. I understand that the book is meant for beginner readers and that the language has to be simple, but I kept feeling that the choice of words could have been better. Also, the story could have been made a little more intriguing, with a few twists and turns thrown in, to keep children better engaged. Language- and story-wise, in my humble opinion, I felt the book ranked a couple of notches lower than the amazing Tulika and Pratham books that I am used to reading with the bub, many of those set in Indian contexts too.

Frank Goes To The Market is priced at INR 200 which, I felt, is slightly on the higher side. A price range of INR 120-150 would have been good.

Would I recommend this book? Definitely, for the illustrations and the important life lessons that it holds.

I was sent a copy of this book, free of cost, to read and review honestly. The thoughts expressed herein are entirely my own, completely honest, and not inspired by anyone or anything.

Saragva Ni Kadhi| Gujarati Drumstick Kadhi

Saragva ni kadhi, a Gujarati dish made using curd and drumsticks (‘saragva’ is Gujarati for ‘drumsticks’), is a hot favourite at our place. One of our Gujarati friends taught us how to make this kadhi, years ago, and I have been making it ever since. The husband loves it, the bub loves it, and so do I. This kadhi is something I prepare often at home, whenever there is sour curd left over. Hey, sometimes I even set extra curd just so I can make this! 🙂 Beloved as this dish is, it was only natural that I chose to make it recently, on the OH’s birthday.

It is a commonly held myth that all Gujarati dishes are sweet, that they have at least a dash of sugar in them. That is SO not the truth. There are a whole lot of Gujarati food items that do not contain any sugar at all. This saragva ni kadhi is one such no-sugar preparation.

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Saragva ni kadhi or Gujarati drumstick kadhi

This Gujarati drumstick kadhi tastes absolutely delish, and is a delight to eat with rotis and rice alike. It is a great way to get those super-healthy drumsticks into your diet, and to make use of any excess curd lying around in your kitchen. What’s more, it is fairy easy to make too, a matter of minutes.

Now, let’s find out how to make saragva ni kadhi, shall we?

Ingredients (serves 4):

For the garnish:

  1. 2 tablespoons oil
  2. 1 teaspoon mustard seeds
  3. 2 dry red chillies
  4. 1/2 teaspoon fenugreek seeds (methi)
  5. A pinch of asafoetida (hing)

Other ingredients:

  1. 2 medium-sized drumsticks
  2. 1 medium-sized serving bowl of thick curd
  3. Salt, to taste
  4. Red chilli powder, to taste
  5. 2 green chillies, slit length-wise
  6. 1/2 teaspoon turmeric powder
  7. 3 tablespoons gram flour (besan)
  8. A few fresh curry leaves
  9. A few stalks of fresh coriander leaves, finely chopped

Method:

  1. Remove the ends of the drumsticks, and chop them into 2-inch pieces.
  2. Heat some water in a heavy-bottomed pan, and add a little salt to it. Drop in the drumstick pieces. Cook them, covered, on a medium flame, till they are tender. This will take 4-5 minutes. You will need to keep checking on them in the interim, adding more water if required.
  3. While the drumsticks are cooking, get the curd ready to make the kadhi. Take the curd in a large mixing bowl, and add in about 1/2 cup of water. Add the gram flour, salt to taste, turmeric powder, red chilli powder, slit green chillies and curry leaves to it. Mix well, ensuring that everything is well incorporated together.
  4. When the drumsticks are cooked, add the curd mixture to the pan. Keep the flame on medium.
  5. Stirring intermittently, let the curd mixture come to a boil. At this point, turn down the flame to low.
  6. Let the kadhi simmer for about 2 minutes. Meanwhile, get the garnish ready.
  7. For the garnish, heat the oil in a little pan. Add the mustard seeds, and allow them to pop. Add in the fenugreek seeds, asafoetida and dry red chillies. Let them stay in for a couple of seconds, and then switch off the gas.
  8. Add this garnish to the simmering kadhi. Mix well. When the 2 minutes of simmering are up, switch off the gas.
  9. Add in the finely chopped coriander leaves. Mix well.
  10. Serve hot or warm with rotis or rice.

Notes:

  1. Use curd that is slightly sour, for best results.
  2. You may add a dash of sugar or jaggery to the kadhi if you want, but that is purely optional.
  3. I sometimes tear the curry leaves, using my hands, before adding them to the curd. This way, I make sure they are consumed along with the kadhi, and not left on the side of the plate.
  4. Add more or lesser water to the curd, depending upon how thick you want the kadhi to be.
  5. Make sure the drumsticks are just about cooked, and not overcooked.
  6. Do not cook the kadhi for too long after it has reached boiling stage. Overcooking might cause the kadhi to curdle or lose its taste.

Did you like the sound of this Gujarati drumstick kadhi? I hope you will try this out, too!

If you make this kadhi at home, I would love to hear of your version!