Spinach & Red Lentil Raita

One item that is a ‘must have’ for lunch especially during the summers is Raita and I would love for Trilok to enjoy his as much as we do. Nothing like a wonderful bowl of cold raita to cool your system!

Also, yoghurt is so good for the young developing digestive system. There are times when ‘T’ doesn’t want to eat at all but if he eats a bowl full of yoghurt I am happy to just let him be. Yoghurt is said to be packed with probiotics (good bacteria) that are essential for our gut and is said to help alleviate a variety of intestinal symptoms, such as abdominal pain, cramps, bloating, diarrhea and constipation.

There are all sorts of Raitas one can make, from the traditional cucumber, carrot, pumpkin, onion to even zucchini, but my favourite for this season is spinach and split red lentil. Although ‘T’ loves curd, raita is going to be an acquired taste for his nascent buds. After a couple of spoons he seemed to be more accepting of the idea of vegetables in his favourite food. Having said that I love this combination far too much to not share it. :)

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Ingredients:

  • Blanched and finely chopped spinach
  • Split red lentils
  • Yoghurt
  • Salt
  • Cumin (Jeera) powder to taste

Method:

  • Soak a small handful of split red lentils and keep aside for a couple of hours
  • Once well soaked drain the water and pound the lot with a mortar and pestle
  • Chop finely the blanched spinach and set aside
  • Whisk roughly, yoghurt in a bowl to which add salt and cumin powder to taste
  • Add the pounded lentils with the spinach to the yoghurt and give it a good mix
  • Serve cool

 

 

 

Baby Style Methi Mattar Malai

I’ve been thinking of developing Indian style gravy subzi’s (curries) for T to get him familiarised with the flavours. So this is the first of hopefully many to come, baby style Methi (fenugreek) Mattar Malai.

peas

methiIngredients:

  • 1 Cup green peas boiled and coarsely mashed
  • 1 Cup chopped methi
  • 1 Tbsp ghee
  • Pinch of cumin powder
  • 1 Small pod of grated garlic (optional)
  • 1/2 Cup fresh cream
  • 1 Cup milk
  • Salt to taste

Preparation:

  • Warm the ghee in a wok and add the cumin powder
  • Add the garlic and cook until soft
  • Add in the Methi and sauté till its cooked
  • Once cooked, add the boiled mashed peas
  • Pour in the fresh cream and milk and simmer on low, careful not to boil for long since the cream and milk can split
  • Add salt to taste

Serve with bread/chapatti or as is.

Also, if you want to give it more body you could add in some cooked and broken brown rice.final