Deciding on a lunch that a 6 year old can eat without much fuss is real pain. And with Konda, its never been easy. I guess after much heated discussion and the general feeling that gets shown, makes her ask for Curd rice. That of course, is best. But daily dose of just that also makes things worse. Until she was 4 or so, she always only had curd rice for dinner. It used to suit us well because while traveling it used to be easy. But while she was not able to protest or express much when she was young, now its no difficult for her to identify that its not Mommy’s curd rice and so will not eat. We managed quite comfortably for many times by cajoling or threatening about it. Even in our recent trip to her aunt’s place, she won’t eat curds because it wasn’t same as how its at home. It was quite embarrassing. Its ok when the fuss is from a toddler but from a kid her age, it makes things very difficult for us to explain.
So coming to her lunch to school, she wants at times Maggi to be sent. I refuse to serve this for breakfast, so there is no question of this going in the lunch box. When once she said about Beet being sent with Curd rice, I said its only she who refuses to eat anything. She declared she too prefers to take dal or rasam rice for lunch. Well I need no more to be sent. I try sending her Sambar or Rasam rice. Yesterday, she was trying very hard to tell me about what her friend brought along with curd rice. She said it tasted so good mommy. I tried all vegetables I could think of, finally hit on Potatoes! Imagine that. I guess that’s more to do with my food habit. Though people crave for potato fry with curd rice, Amma had never really made this combi for us while we were at school or even now for that matter. I mostly never make a poriyal or thoran with Potatoes. I plan Potatoes for poori or with Pulihora. So making it for Fry is out of question. But now she says she wants potato poriyal for curd rice. Well I guess we got to change our food habits based on our kids too. Or maybe I will just make it for her alone. I never like potato as such expect as wrappers or French Fries. The other day, I tasted something called Coriander Potato or something in sauce. I haven’t tasted a worse dish in quite sometime.
Having such great difficulty to manage, I tell her to declare much in advance what she wants for lunch. You won’t believe me, she gets different idea on daily basis. Day before yesterday, she said she thought of a new one! With great gusto, went ahead explaining every detail of the dish. Take a bread, put in cheese, top it with coriander. and top it with another bread. And press with a pick, maybe a toothpick. Hubby dear asked, if by any chance she wants it to be called a burger!. She was looked little annoyed, then hubby wanted to convince her and said we may call it Anjana’s Burger! she was quite happy. Not sure where she got the idea, because its been really ages since we took her for a burger and I haven’t made it at home for a long time. So she must’ve really thought it herself. Now that she explained the recipe, she wanted me to pack this for lunch. Unfortunately I couldn’t lay my hands on one. So had to think of something different. so here is simple one that could attract a 6 year old one. I sent the rice along for her and she completed the whole box that was packed.
Today’s Lunch Box had
Vegetable Ghee Rice
Tomatoes in Coconut gravy
Pepper Cumin Rasam
This is a very simple ghee rice seasoned with vegetables and flovoured with garlic. Extra garlic was added to give that zing.
Basmati Rice – 2 cups
Carrots, Beans, Peas and Potatoes – 1 cup
Fresh Garlic pods – 5 to 6 sliced
Onions – 2 medium
Clove – 2
Cinnamon – 1″
Cardamom – 1
Bay Left – 1
Cashew – few
Oil – 2 tsp
Salt to taste
Water – 3 & 1/2 cups
Clean and soak Basmati rice for 10 to 15 mins.
Heat ghee in Cooker, add the whole spices along with cashew. Fry for 1 min. then add finely chopped onions and garlic. Onions are always chopped julienne for rice.
Once they are golden in colour, add vegetables. Sauté well. Cover with lid for 5 mins, so that vegetables get more tender. Then add the rice, sauté well to get coated with rice and vegetables. Add salt and water.
Cover and keep for 2 whistles.You can either add cashew while frying onions or you can roast them separate and garnish finally.
Tomatoes in Coconut gravy
Onions – 1 medium
Tomatoes – 2 medium
Ginger garlic paste – 1 tsp
Garam Masala – 1 tsp
Chili powder – 1 tsp
Salt to taste
Coconut Milk – 1 cup (thick)
Coriander leaves for garnish
Oil – 1 tsp
Chop Onions and tomatoes into fine pieces. Heat Oil in kadai. Add Onions and fry till its little brown. Then ginger garlic paste. Sauté till it loose raw smell. Then add finely chopped tomatoes and add salt. Cover so that it becomes tender.
Then add garam masala and chili powder. Let it cook for 5 mins. When you see the oil coming out of the sides, add the thick coconut milk and add required water. Cover and cook on high for 5 mins. Then simmer for 5 mins.
Once the gravy thickens, garnish finely chopped coriander leaves.
I am still breaking my heads to think for something on dates…should be able to do something during this weekend.
Enjoy and happy weekends!