Pav Bhaji Dosa

Mumbai Street food

Menthyada Hittu

Healthy and nutritious "spiced fenugreek powder"

Sabudane ki kheer

Tapioca or Sago Pudding

Hotel Sambar

Restaurant Style Sambar that goes well with idli

Thursday, April 27, 2017

Stage 1 Foods: Homemade baby rice cereal | Gluten free cereal for babies

How to make baby rice cereal at home?

I started giving store bought rice cereal (similar to cerelac that you get at India) for my daughter a month ago. However, I wasn't pleased to give her store bought food every day. But, she was too young to eat cooked and mashed rice. If you put the cooked rice in a blender, it becomes goopy. I wasn't comfortable giving that either.

So, I decided to make my own rice cereal. Got some inputs from friends and family and made very little to see if my daughter was able to digest it. Very happy that I made it. My daughter fell sick and was down with stuffy nose and fever. She refused to eat anything. During that time, she consumed very little quantities of this rice cereal.


  • You can flavor this rice cereal with cinnamon powder, dates puree/syrup, cumin powder and give it according to your baby's choice. I chose not to give my baby salt or sugar until she's at least nine months old. I'm also thinking of avoiding gluten (wheat, AP flour and all its derivatives until she's one). It's totally personal choice. But, whenever she gets a bite from her brother's food like dosa, or idly, she does get a taste of salt :) If you don't mind giving salt, season this rice cereal with salt and ghee. It tastes yum!
  • You don't need fancy ingredients to make this cereal. All you need is rice, it could be organic or non organic brown/white/red rice.Again it could be long, medium or short grained rice.  I suggest use the same rice that your family uses everyday to make the baby rice cereal. We use sona masoori rice (medium grain rice) and red rice (Kerala rice) often at our home. So, I have used sona masoori rice to make the rice cereal. 

Preparation Time: 10 mins
Roasting Time: 3-4 mins
Makes around 1.5 cups of baby cereal

Ingredients and Method:
Any rice of your choice: 1 cup

Wash the rice thoroughly until the water runs clear. Drain the water from the rice and spread the rice on a kitchen cloth/muslin cloth. 

Allow the rice to dry for an hour indoors. 
Dry roast the dried rice on a low-medium heat until the rice puffs up. It will be done in 3-4 mins. 

Look at the below picture to see how the roasted rice looks like. 

Cool the roasted rice and once cool, powder it. 
You can decide whether you want very fine powder or coarse powder. I made mine like fine rawa/semolina/corn meal. 

You baby rice cereal is ready. 
Cool it completely and store it in a air tight container. 

Monday, April 24, 2017

Noodles and Vegetables with Honey Ginger Sauce

Am I the only one who crave for noodles when sick with cold and sore throat? I love this noodles with honey-ginger sauce and it is perfect to soothe my sore throat too. Honey and ginger are extensively used in Ayurvedic medicine to relieve cold, cough and sore throat. I got this sauce idea from one of the recipe books.

The twist here is..I'm using angel hair pasta as noodles.

Preparation Time: 20 mins
Cooking Time: 20-25 mins
Serves: 4 to 6 people

Angel hair pasta or any other Chinese noodles: 1 lb or 500 grams
Salt: As needed
Oil: 2 tbsp + 1 tsp, divided use
Water: As needed to boil the pasta
Finely chopped green beans: 1/2 cup
Julienned carrots: 1/4 cup
Bell peppers: 3/4 cup, I used red and green here.
Finely chopped cabbage: 3 tbsp
Toasted sesame seeds: 2 tsp, for garnishing

For the sauce:
Honey: 3 tbsp
Grated ginger: 1 tbsp
Light soya sauce: 3 tbsp
Vinegar: 2 tbsp, refer notes
Oil: 1 tsp
Red chili paste/Sriracha: 1 tbsp, adjust according to your needs, refer the notes
Pepper powder: 1/4 tsp

Combine together all the items mentioned for the sauce. Mix well and let it sit for 30-45 mins.

Add water to a broad sauce pan. When water starts boiling, add the salt, 1 tsp oil and the raw noodles.

Cook the noodles as per the package instructions. Stir the noodles occasionally. 
When the noodles are cooked, drain the water from the noodles and rinse the noodles in cold water immediately. 

Keep the noodles in the cold water until further use.
Heat oil in a broad wok/pan on a high heat. When oil is hot, add the finely chopped cabbage.  Saute it for couple of minutes. 

Next add the chopped beans and carrots. Saute it until they are cooked and yet firm. 

Follow it by bell peppers. Saute for a minute. 

Meantime, drain the noodles thoroughly and keep it ready.

Add the prepared sauce to the wok/pan and allow the sauce to boil. 

Mix in the noodles to the hot sauce. Adjust the seasoning and toss the noodles. Make sure that the sauce coats the noodles pretty well. 

Add the toasted sesame seeds and toss again. 

Serve the noodles hot. You won't need any side to go with this noodles. It tastes good as is.

  • Rinsing the noodles in cold water halts the further cooking of the noodles. We do not want the noodles to be sticky and mushy. They should be cooked, soft and separate.  
  • Keep the heat medium-high when sauteing the vegetables.
  • You could replace vinegar with lemon juice. 
  • I didn't have red chili sauce, hence used Sriracha. Red chili sauce would be nicer to use. 
  • I like my noodles sweet n spicy, hence I add 1 tbsp of chili sauce. You please adjust according to your needs.