5 Spices To Help Your Little One's Overall Health

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There's just something about this image up here that makes my mouth kind of water. Well, if you can't guess it already, I am a sucker for spices, and by spices I do not mean chillies. What I love about cooking (I surely do not really enjoy cooking but love the process of mixing and matching spices) is how I get to play around with different types of spices.

For the past few months or so, almost a year or more now actually, I have started preparing most of my spices (masalas) at home. So whether it is coriander powder (dhaniya), turmeric powder, garam masala, sabzi masala, cinnamon powder (dalcheeni), cardamom powder (elaichi), cumin powder (jeera) or any other mixed spice, I try to make it as much at home as possible. And yes, of course I have noticed the huge difference it brings in the aroma and taste.

With so many health benefits that come attached with these spices, it is no wonder that I have made sure my daughters are also inclined to have them as much as they can. They are 8 and 2 now, and have already developed a strong taste and palate where they can appreciate the different spices I use. So why do I use them so much and so regularly? Of course because they add that much more flavor to the dishes I prepare, and of course also because they are loaded with so many health benefits that most of us are not aware of.

For today, I'll share the top 5 spices I use at home. Top 5 not just from health but more on the frequency that I use them.

5 Spices That Are Great For Kids

Vegetable and Noodle/Pasta Soup

Its the rainy season and thankfully the heat has subsided. Schools have started and again we are back to worrying what new to make each day for those evening snacks. Giving your kid the same thing day-after-day will ensure they end up not having it, and it is upto you to come up with new and delicious yet healthy recipes so that their taste buds are adequately tickled.

Here is a simple soup preparation that is made with vegetables and noodles or pasta, whichever your child likes more or whichever is available that moment at home :)

What you need:

carrots, spring onions, spinach and beans, finely diced and steamed
steamed green peas, corn
noodles or pasta
corn flour
tomato ketchup
black pepper powder
salt to taste
soya sauce
water
cream/butter (optional)
Maggi masala cubes (optional)

How to make:

In a big pan, pour some water and put in the steamed vegetables and noodles/pasta.
Bring to a boil.
Put in salt as per taste.
Put a pinch of black pepper powder.
Put in some tomato ketchup and soya sauce and stir to mix well.

In a small bowl take one tbsp corn flour and mix with water. Stir well so that no lumps are formed.
Now add this mix to the vegetables that are already cooking.
You can also add some Maggi Masala cubes if you wish.
Mix well, stir occasionally.
As soon as the vegetables and the noodles/pasta are cooked, take off the gas.
You can add cream/butter if you wish.

To turn this into a non-vegetarian soup, simply add steamed pieces of chicken.
Also, you can use Maggi noodles instead of regular noodles to give it a yummier flavour :)

Banana and Honey Rolls

This one is a simple yet power-packed snack, rich with the goodness of roti, the energy of banana and the delicious and curing properties of honey.

Ingredients:

kneaded dough (atta)
mashed banana
honey
butter

Preparation:

Roll out small rounds of dough and make rotis.

Mix the mashed banana and honey and place it on one side of the roti, leaving enough space at the edges.

Roll the roti and seal the edges with honey. Do not put too much stuffing else it will spill out as you cut.

Heat butter in a pan and place the rolls carefully, so as not to break.

Turn and fry lightly and remove from the gas as they begin to turn a golden-brown.

Cut the roll into small pieces.

Ready to eat.

Spring Roll Dosa

This is the regular dosa but with a Chinese twist. Good for a change of taste.

Ingredients:
Dosa/Idli batter
Salt to taste
water to mix with the batter
butter or refined oil
very finely chopped vegetables (cabbage,capsicum,beans,carrots,beetroot)
finely chopped onions
garlic
corn
vinegar and soya sauce
black pepper
tomato ketchup or tomato sauce

Preparation:

For the filling:

In a pan, pour some oil and put in the chopped onions and garlic. Stir for a while.

Now put in the other vegetables and corn and stir.

Put salt as per taste.

Cover with a lid and cook on medium flame.

Keep checking till the vegetables are properly cooked, use some water if required.

You may also use boiled or steamed vegetables as it will cook faster.

Add some vinegar and soya sauce and let it cook.

Add a little tomato ketchup.

Once the vegetables are properly cooked, take them off the gas and keep aside.

For Dosa:

Pour some water and mix to make a consistent batter that is neither too thick nor too liquidy.

Take a non-stick tawa, preferably the ones you get in the market for making dosas, as the batter will not stick on the pan. Put some butter/oil and let it heat.

Now take a ladle and using the same, pour the batter on the tawa and spread it nicely, moving the ladle in the same direction. Do not panic if it seems the dosa is getting torn in the middle. It will be fine as it begins to cook.

Sprinkle a little oil on the edges so that it does not stick on the pan, and also to make it crispier.

Take care to cook the dosa on low/medium flame.

When one side begins to turn a golden brown, turn it to cook the other side.

Once done, take the filling we made earlier and put it on the dosa.

Roll the dosa and tuck in the edges properly so that the stuffing does not come out.

Once the edges are firmly sealed, cut the dosa into small cubes.

Garnish with cut tomatoes and cucumbers and a few strings of noodles.....

Egg dosas

Dosas can be made at home using the same batter that you get in the market for making idlis. Since these will not be excessively fried and we are also using eggs, it will make for a nice filling and healthy snack for your child.

If you want to make it even more healthier, you can also use batter that is made out of naachni (raagi) or daliya.

Ingredients:
Dosa/Idli batter
Salt to taste
a few seeds of raai (mustard seeds)
a pinch of heeng (asafoetida)
water to mix with the batter
butter or refined oil
beaten eggs

Preparation:

In the batter, put in a pinch of salt, a few raai seeds and salt as per taste.

Now pour some water and mix to make a consistent batter, that is neither too thick nor too liquidy.

Take a non-stick tawa, preferably the ones you get in the market for making dosas, as the batter will not stick on the pan. Put some butter/oil and let it heat.

Now take a ladle and using the same, pour the batter on the tawa and spread it nicely, moving the ladle in the same direction. Do not panic if it seems the dosa is getting torn in the middle. It will be fine as it begins to cook.

Sprinkle a little oil on the edges so that it does not stick on the pan, and also to make it crispier.

Once the dosa begins to cook, take the beaten egg and pour it slowly on the dosa with a spoon. Make an even layer.

Take care to cook the dosa on low/medium flame.

When one side begins to turn a golden brown, turn it to cook the other side.

Once done, take it off the tawa and place a blob of butter on the dosa.

For the dip:
Make a coconut paste, mix it with a little water, mint leaves and salt.

Yummy corn and raisin idlis

Ok, so I am not going to tell you how to make the idli batter at home, simply because,these days, almost every local grocery store and obviously all the supermarkets have ready-made idli batter that you just need to take home and start using. No getting together the ingredients, no waking up and remembering you forgot to soak the dal and rice last night, no messy and noisy and time-consuming grinding. I know, our mothers used to do all this at home, but these days it only makes sense to use the facilities we have, especially as when you use these batters you will realise how convenient they are.

These idlis would be great in the school lunch-box, as well as prove good to be served in that 5-o'clock snack time.

Ingredients:
Idli batter
a little raai (mustard seeds)
salt to taste
a little refined oil for greasing
boiled peas and corn - mashed
raisins
thin sliced tomatoes
boiled and finely chopped mushrooms
grated carrots
coconut cut into small pieces
a little mint leaves


Preparation:

In the idli batter, put some raai and salt as per taste. Mix well.

Grease the idli maker.

Take a small quantity of the idli paste and pour it in one of the idli-maker tray.

Now put a thin slice of tomato and put some more idli batter on top.

Similarly, repeat the process as you begin to fill the other trays. Use mushrooms in some, corn, raisins and peas and grated carrots in the other.

Now put the flame on medium and steam the batter for about 20 minutes or as is required.

Once you put off the flame let it cool for another 15-20 minutes. Now take a knife and put it slowly in the idlis. If it comes out clean it means the idli is cooked. If there is any batter in the knife, you may need to steam it a little more.

For the chutney, grind the coconuts in the mixer using some water and salt. Chop the mint leaves and put it in the coconut paste. Use this as a dip with the idlis.

Suggested fillings: You can also use eggs with the idlis. Beat the egg in a bowl. Put a little amount of idli batter in the idli-maker tray. Now put some of the egg over the same and then put some more idli batter. Steam for making idli. Your egg-idli will be ready. You can make a tomato dip or use some tomato sauce to go with the same.

Steamed Momos filled with healthy vegetables / chicken

A sure-shot hit with kids, steamed momos can be used in many innovative ways to make your kids eat those vegetables and other healthy food. Since these are not fried, you can make it a fairly routine snack - ideally once a week would be good as it will not be too much 'maida' intake for kids, while a week-long gap will keep the young taste-buds tickling.

Ingredients:

kneaded maida (refined flour)
finely chopped steamed vegetables of your choice (the vegetables should be steamed first so that it is easier for the younger ones to bite and digest)
garlic
a hint of black pepper
salt to taste
water and a vessel for steaming
a little refined oil for greasing
grated carrot and cheese for garnishing

Preparation:
In a pan, heat some oil and put in the vegetables. Stir lightly and take care not to fry or over-cook them.
Put in a hint of black pepper and salt and garlic and keep stirring.
Once done, take it off the gas and keep aside. We do not want the vegetables to get over-cooked.
Now take the dough and roll out thin small circles.

Put oil in the vessel and put it to heat on the gas.

Touch a little oil to your finger and grease one round of the maida circles.
On this greasy side, put the filling you prepared. Take care not to put too much filling and keep a good space at the edges.
Now close the round by pressing the dough edges together. You can make them in moon-shapes or simple bowl shapes. Mix and match the shapes to make it interesting for your little ones.
Now steam the dumplings for about 10 minutes (or till well-cooked). Remember, we have already steamed the vegetables, so we only need to give enough time for the maida to get cooked.
Once they are off the gas and properly cooled to room temperature, place some grated carrots and cheese on the momos and serve.

Suggested stuffings: vegetables, corn, peas, chicken, dry fruits, grated apples