Sandwiches for your kid's lunchbox

When Sonal announced her lunchbox collective, I could only think of what I go through with my kids. I have a 7-year old and a 4-year old who are picky eaters and therefore lunch is a big issue. While there are several things that could be sent to kids, when it comes to my children these are the issues I face:
1. They are picky
2. They don't eat messy food by themselves.
3. They don't want food that has sauce/ gravy as it may spill.
4. The food has to be in good condition by lunchtime.

I am might have forgotten a few more issues..😉

Anyways, the solution for most of these problems is SANDWICH!! Yes, sandwiches .. The possibilities are endless.. Most people / kids like sandwiches unless you are someone like me, who actually doesn't like them!😌 Don't get me wrong, I will eat them in a pinch, but for be most part I avoid them. Enough about me, coming back to lunch.. Sandwiches work for my kids and my husband too for his lunch!

Like I said earlier, there are endless possibilities for sandwiches! I am going to share with you some of them and ways to make sandwiches appealing to kids. Children don't like CRUST!! That is a big turn-off to them. If you are someone like me who thinks that throwing the crust is wasting food, then you better reconcile with it. Save the crust to make bread crumbs/ croutons or feed it to the birds/ducks.

So once you have taken off the crust, try to make it appealing by cutting the sandwich into different shapes. I use shape cutters to do them. They are inexpensive and easily available. If you don't have them, just use a regular knife to shape the sandwiches. Much as kids like hearts and trains, they also like little triangles and squares and circles. For little kids, keep the sandwiches simple. I like to make my kids' meals as balanced as possible, so I use whole grain or wheat bread, some protein in the sandwich and fruit on the side. The protein could be nut butter like Nutella, almond butter, peanut butter  or cheese. You could pair the nut butter with sliced apple or banana. You could pair the cream cheese with sliced cucumbers tomatoes or just plain. You could also make an olive oil and tomato sandwich .  For the slightly older kids you could use a layer of coriander-mint chutney with tahini or hummus.

Now let us look at some of the very basic options!

Servings : makes one sandwich of each kind

Ingredients:

Whole grain wheat/ white bread slices: 2 slices -per sandwich

For butter and jelly sandwich:

Butter/ nut butter: 1 tablespoon per sandwich. ( can adjust as per individual preferance)
Fruit preserve/jam: 1 tbsp

For the cucumber/ tomato sandwich:

Cream cheese: 1 tablespoon per sandwich. ( can adjust as per individual preferance)
Butter: 1 tsp
Cucumber slices: 3-4, depending on the size of the cucumber.
Tomato slices: 2-4, depending on the size of the tomato.
Coriander/mint chutney: 1 tbsp

Method:

For butter and jelly sandwich:

Apply butter/nut butter on one bread slice. 

Apply fruit preserve on the other slice.

Place it on top of each other. 

Place the desired shape sandwich cutter on the bread and cut into desired shape. I used a train-shaped cutter and a heart-shaped cutter. 

Pack it in your child's favorite lunch-box.

For the cucumber/tomato sandwich:

Using a serrated knife cut off the crust from the bread slices.

Apply butter on one bread slice. 

Apply coriander-mint chutney on top of the butter. 

Place the cucumber and tomato slice on each other in layers . 

Drizzle with some more coriander-mint chutney.

Apply cream cheese to the other slice. Place on top.

Slice it into two rectangles in the middle and then each rectangle into tow triangles.

You can use toothpicks to secure the sandwich.

Pack in lunch boxes with a side of desired fruit, cut into bite size pieces!

I am  bringing these lunchbox ideas to Throwback Thursday #50, Fiesta Friday #132 and Saucy Saturday#57! Angie's co-hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends

Cooking made easy:

The above sandwiches can be altered in many different ways depending on what you have on hand.
You could make only cheese sandwich, or stack with more veggies like sweet bell peppers, grilled tofu or paneer. You could also add ketchup or serve it on the side. Use your imagination!

Tip for healthy living:

It is recommended that every meal be a balanced meal to meet the daily requirements of nutrients. The best way to attain this is by making your meals colorful.  You can read more in the references below.

References:
https://www.choosemyplate.gov/MyPlate
https://www.choosemyplate.gov/fruit
http://www.dartmouth.edu/wellness/docs/fruitvegservingsizes.pdf

Food for thought:

It is easier to build strong children than to repair broken men. Frederick Douglass

Please do share your thoughts. Your opinion matters!

Ambe Upkari ( Ripe mangoes in a hot & sweet sauce)

While mango season is over in India, here in the United States, we still get fresh mangoes. I love mangoes! When I was little, we used to pluck mangoes from the trees in our yard and eat them. We had atleast 7 varieties. We still have mango trees. I miss them..

Ambe upkari is a traditional konkani dish. It is usually made using ripe mangoes that are sour and cannot be eaten as is! Hence, it is cooked in a hot and sweet sauce. The net result is an explosion of sweet, sour and hot flavors in your mouth, causing it to be an unique and satisfying experience.

This is a very easy dish to make and is usually made for a festive occasion.  The month of Shraavan, hails the beginning of festivals in India. Shraavan is considered the holy month in India and many people observe fasting of varying degrees throughout the month. Today is Varamahalkashmi Vrata, where in prayers are held in the honor of Goddess Lakshmi, the Goddess of wealth, seeking prosperity.

Let us now check out the recipe.

Servings: 6

Prep time: 10 minsCook time: 20 minsTotal time: 30 mins

Ingredients:

Ripe, sour mangoes: 6, medium-sized
Water: 6 cups + 1 cup
Jaggery: 1 cup ( can use brown sugar/palm sugar/date sugar)
Salt: 1/2 tsp
Green chillies: 4, slit ( number of green chillies can be adjusted as per individual desired spice level)
Flour: 1 tbsp

For tempering:
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Dried Red chillies: 2 nos, broken into 2 pieces

Method:

Wash the mangoes thoroughly. Peel each mango using your hands and not the peeler. Put the mango seed with pulp intact into a pot.

Put the peels in another pot. Add 6 cups water to the pot with the peel. Using your fingers, remove any remaining pulp from the peel. Now strain the peel and the water to the pot with the seed and pulp. Discard the peel now.

Add salt, jaggery, slit green chillies and boil it on medium high flame for 10-15 mins.

While the mixture is boiling, mix 1 tbsp flour in 1 cup water until homogeneous. Add this to the boiling mixture. Reduce the flame to low and cook it for another 5-7 minutes, stirring intermittently, until the sauce has thickened. Be careful not to let it burn.

If the sauce is too less, you can add a  little more water. It thickens upon cooling.

Turn off the flame.

In a small frying pan or tadka pan, heat coconut oil and mustard seeds on medium flame. Once all the mustard seeds splutter, add curry leaves and broken red chillies. Immediately turn off the flame.

Add this tempering to the pot.

Serve hot!

Enjoy! I am  bringing this to Throwback Thursday #50, Fiesta Friday #132 and Saucy Saturday#57! Angie's co-hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends

Cooking made easy:

If taking the pulp off the peels is too much of a chore for you, here is an easy way to do it: just add it to the blender with water and pulse it . Now strain the mixture, adding the water to the pot and discarding the peels!

Tip for healthy living:

It is essential to find ways to incorporate fruits and vegetables into our children's and our own diet. Fruits and vegetables not only provide us with the essential minerals and vitamins, it also provides the necessary dietary fiber to cultivate healthy bathroom habits.

References:
https://www.choosemyplate.gov/fruit
http://www.thekitchn.com/10-photos-that-show-you-your-daily-recommended-servings-of-fruits-vegetables-207261
https://www.choosemyplate.gov/vegetables

Food for thought:

Gratitude is the fairest blossom which springs from the soul. Henry Ward Beecher

Please do share your thoughts. Your opinion matters!

Marvai / Clams Sukka ( Clams cooked with Indian spices in a coconut-based sauce)

Marvai Sukka or Clam Sukka is a signature dish of the costal region of Karnataka state in India. You will not find it anywhere else in the country and you will never see it on the menu of an Indian restaurant abroad!! But people from the costal areas of South Canara would do anything for this dish! Those who have seafood allergies, opt for the chicken version which you can find here. There is also a vegetarian version where black chick peas and ivy gourd is used.

So what exactly is this dish? It is basically clams cooked with Indian spices and freshly grated coconut. It is mouthwateringly delicious!! And truthfully, it is not all that hard to cook. Well, my version isn't!;) You all know that I don't like anything that is tedious or has lengthy procedures!! Do try this if you get a chance..

Guess what guys?? Today I am co-hosting Angie's Fiesta Friday #131,with a brand new co-host from down under, the very talented Laura from Feast Wisely. Sounds like a gal who thinks like me! I am sure we will get along like a house on fire!!;) No, No , I promise to mingle and share the love with all of you! For those of you, who don't yet know what Fiesta Friday is yet, it is time to check it out! It is one of the friendliest blogger parties ever! I joined Fiesta when I first started blogging two and something years ago. Over the past two years, I have made several friends at the Fiesta, learnt a lot from all the wonderful bloggers who party there. The best part about Angie's Fiesta is that everyone is so willing to impart whatever they know to you. This place is a blessing to new bloggers.Check out the guidelines here for coming to this party. Link up your posts at Angie's Fiesta and to both the co-hosts!

Now, let us check out Marvai/Clams Sukka recipe!

Prep time: 25 minsCook time: 20 minsTotal time: 45 mins

Servings: 4-6

Ingredients:

Clams : any size will do  1 lb/ 1/2kg.I used a dozen little neck clams.
Lemon juice: from 1 small lemon
Coconut oil: 2 tbsp
Ginger garlic paste:  1 tbsp
Onion : 1 medium
Tomato : 1 medium
Curry leaves : 1/4 cup
Chilli powder : 1 tsp ( can be adjusted as per individual spice level)
Coriander seeds : 1 tbsp
Cumin seeds (jeera): 1 tbsp
Black pepper powder : 1/2 tsp
Turmeric powder (haldi): 1 tsp
Garam masala powder:  1/2 tsp
Freshly grated coconut : 1 cup
Salt: as per taste.

Method:

Soak the clams in fresh water to clean the sand off. Clean the clams thoroughly.

Add it to a pot with 1/2 cup water. Cover and bring it to a boil. Let it boil for 2-3 mins or until the shells open. Turn the stove off. Let it cool down.

Once cooled down, separate the clam meat from the shell and keep aside. Reserve some of the liquid in which it was cooked.

In the meantime, prepare the masala/sauce.

Heat 1 tsp coconut oil in a sauté pan or kadai.  Sauté curry leaves lightly and keep aside.

Add 1/2 cup freshly grated coconut with coriander seeds and cumin seeds to the same pan. Sauté  until it turns light brown. Let it cool down completely.

Once it cools down, grind it with  pepper powder,chili powder and garam masala powder. Keep it aside.

Add  1 tbsp coconut oil to the pan . Add chopped onions and tomato to the same pan. Sauté until lightly brown and oil separates. 

Add ginger-garlic paste and sauté for 3-4 minutes .

Add the ground paste and mix well. Add the clam meat, the reserved liquid  and bring it to a boil. Cover and cook until the clams are tender.

Add the remaining fresh coconut and cook for 2-3 minutes.

Garnish with the roasted curry leaves.

Serve hot with rice/roti or bread!

Cooking made easy:

This dish is made even more flavorful by adding couple more clam shells in the sauce while cooking it.

Tip for healthy living:

Obesity is caused by an imbalance between the calories consumed ( food eaten) and the calories spent ( amount of physical activity). Staying fit or healthy  is balancing the amount of food eaten and the amount of daily physical activity undertaken.

Food for thought:

Everything that is done in the world is done with hope. Martin Luther

Please do share your thoughts. Your opinion matters!

Blueberry Muffins ;Meatless Monday

For the longest, my son has been asking me to make blueberry muffins for him. I keep thinking that I will make them tomorrow, but then I get side tracked by so many things that "tomorrow" never came until last week! 

Recently I came across Lily's blueberry buttermilk muffins on Fiesta Friday! They looked so good that I had to make them!! I modified the recipe based on what I had available at hand.You can find the original recipe here. 

The muffins were delicious! They were gone before I knew it! My son was so happy when he saw the muffins in the oven, that it made me feel guilty for not making it sooner! He ate one as soon as it came out of the oven!! It was so good that I ended up making it twice in one week!! Here is the easy recipe!

Prep time: 10-12 minsCook time: 15-20 mins

Total time: 25-30 mins

Servings: makes 12 muffins

Ingredients:

Flour: 2 cups
Baking powder: 1 tbsp
Salt: 1/4 tsp
Cinnamon powder: 1/2 tsp
Blueberries: 1 cup
Egg: 1 large
Melted butter: 2 tbsp
Ghee ( clarified butter): 2 tbsp ( you can use just butter or just ghee).
Sugar: 1 cup ( I used brown sugar, any sugar can be used).
Vanilla essence: 1 tsp
Yogurt ( curds) or buttermilk: 1 cup
Note: use of yogurt will make your batter thicker while use of buttermilk, thinner. I didn't see much difference between the two in the end result. You could use either/or and you will be fine.

Method:

Preheat the oven to 425 degF.
Grease or line a muffin tray and keep ready.

In a big bowl mix together all the dry ingredients: flour, baking powder, salt and cinnamon powder. Mix well.

Gently fold in the blueberries. Keep aside.

In a smaller bowl, using a whisk together melted butter, ghee, sugar, egg & vanilla essence until homogenous. Now add the yogurt/buttermilk and whisk again.

Slowly add the wet mixture into the dry one. Mix gently until it is all mixed . Do not overmix.

Using an ice cream scoop or spoon, divide the mixture equally among the 12 muffin cups.

Place the tray on the middle rack of the oven. Bake at 425 deg F for 5 mins. The. Reduce the temperature of the oven to 375 deg F. and bake for 10-12 mins or until the toothpick comes out clean.

When done, take the tray out and let it cool down before taking the muffins out!

Well, there is nothing better than a warm muffin right out of the oven!!

Enjoy!

Cooking made easy:

These muffins remain fresh for 2-3 days if left outside and up to a week if kept in the refrigerator, in an airtight container. They freeze well and can be thawed and used as needed. It is a great breakfast option! You can bake a batch and use it for the week.

Tip for healthy living:

Try innovative ways to get fruits and vegetables into your kid's diet. Fruit based muffins are a great idea as long as you don't make them too sweet. Children require 3-4 servings of fruits and vegetables every day!

References:

Food for thought:

We all need people who will give us feedback. That's how we improve. Bill Gates

Please do share your thoughts. Your opinion matters!

Masala Oats (Savory Oatmeal)

Oatmeal is not something that was traditionally a part of the Indian cuisine. From what I remember of my childhood, only certain catholic families made it, that too for their sick family members. I once tasted it and didn't like it at all!! The way it was made is by cooking it in water with a pinch of salt! How bland is that?? But now,  oatmeal with fruits and nuts  is what my husband & I have for breakfast on weekdays! How ironic! It has found it's presence in the Indian market too. People have it many different ways but the most common is the savory version of it. Saffola a brand markets pre- packaged savory oats, known as Masala Oats, which can be ready in just 3 minutes. During my last visit to India, I had picked up a pack out of curiosity. It was lying around in my pantry. One day, I made it for my husband for breakfast out of desperation. I didn't have anything else to give him! The funny part, he loved it!! He wanted me to make it more often! I tasted it and found it similar in taste to Maggie 2-minute noodles. Because my husband liked it so much, I tried to re-create it. The result: now I have to make it daily for him for breakfast.

Prep time: 0 minsCook time: 1+ 2 mins
Total time:  3 mins

Servings: 1

Ingredients:

Water: 1/2 cup
Instant oats ( plain, not with sugar): 4 tbsp
Mixed vegetables: 2 tbsp ( I used a frozen mix of peas, carrots, beans and corn.
Turmeric powder: a pinch
Salt: a pinch
Garam masala/ curry powder: a pinch

Method :

Add water & vegetables to a pot and bring it to a boil. Now, add all the remaining  ingredients listed, stir, reduce the flame and cook for 2 mins. Cover and keep until ready to serve.

Serve hot.



Enjoy! I am  bringing this to Throwback Thursday #49, Fiesta Friday #130 and Saucy Saturday! Angie's co-hosts this week are Judi @ cookingwithauntjuju and Petra @ Food Eat Love.

Cooking made easy:

If you don't have frozen veggies, you can used vegetables that have already been cooked. In which case, you can add all the ingredients to the pot at the same time and cook for 3 mins.

Tip for healthy living:

Breakfast is a very essential first meal of the day. It kick-starts your digestive system, prevents binge eating, keeps your blood sugar steady, gets the metabolic system started and prevents weight gain. Even if it is just a little something, make sure that you have some kind of breakfast, preferably a healthy one.

References:

http://www.webmd.com/food-recipes/most-important-meal

http://abcnews.go.com/Health/insights-importance-breakfast/story?id=39330462

http://www.diabetesforecast.org/2011/sep/the-importance-of-breakfast.html?

Food for thought:

Nothing is a waste of time if you use the experience wisely. Auguste Rodin

Please do share your thoughts. Your opinion matters!

Microwave Carrot Rava Ladoo

Hey everyone!! As you can see Jhuls has been the one making all the noise for the past one week.I hope you enjoyed her Roasted Eggplant Fan. I have been running around like a headless chicken!! I am busy this weekend as well with guests at home!! Don't despair!! I have another young, multitalented & dynamic blogger here for you this weekend! Meet Prasanna Hede from Savory Bites Recipes!! She hails from a small town in Goa who migrated to various locations due to her software engineering work , but now is a home-maker and mother who loves sharing her culinary experiments through her blog. Her blog very aptly showcases her talent! When I first met her, I thought she was a little girl!! Looks are deceptive indeed!

Today she brings us dessert!! My favorite rava laddoos!! She has an easy and yummy recipe for Carrot Rava Ladoo. See, there is a vegetable in it too.. then that is a great treat for kids.As for us, a small portion of dessert is allowed every now and then! Check out her blog, Savory Bites Recipes for more delicious treats!! 

I am bringing this to Throwback Thursday #49, Fiesta Friday #130 and Saucy Saturday! Angie's co-hosts this week are Judi @ cookingwithauntjuju and Petra @ Food Eat Love

Prep time: 5 mins Cook time: 4 mins Total time: 9 mins Yield: 15 medium sized laddoos

Ingredients:

• 1/2 Cup Grated Carrot
• 2 Tablespoon Ghee / Clarified Butter
• 3/4th Cup Semolina / Rava
• 1/2 Cup Khova / Khoya / Mawa
• 1/2 Cup Sugar (Powdered)
• as per need Desiccated Coconut

Instructions:

In a microwave safe bowl,add grated carrot and 1 Tablespoon ghee.
Microwave it for 1 minute.

Take it carefully on a plate and keep aside.

To same bowl,add rava and another tablespoon ghee.
Mix well.
Microwave again for 1/2 minute.
Be careful when handling the bowl,as it will be hot by now.

Now add the grated carrot.
Mix well.

Add khoya and sugar.
Mix well.

Microwave it for another 1 minute.

Mix well and microwave for another minute.

By now the bowl has become hot and food inside will be hot too.
Be careful when handling.

Let it cool.

When cooled,make ladoos and roll in desiccated coconut.

Enjoy!