Rice flakes is a traditional breakfast cereal consumed in almost every part of India. Earlier my grandmother used to make upma using freshly beaten rice flakes, but we, as children, liked to snack on aval (rice flakes) along with milk & sugar in the same way cornflakes, an American counterpart, is typically devoured. Rice flakes is generally used as the substitute for rice or other grains for making snacks, sweets, desserts, and many other dishes. However I prefer to make delicious red poha often for breakfast as it is a light but a hearty meal, and poha is a popular Maharashtrian dish prepared with plenty of onion (kande pohe), or with boiled potato (batata pohe), or garnished with grated coconut (dadpe pohe).
A long time ago I read through an eye-opening piece of information published in almost all the newspapers & magazines about the special menu meticulously planned by the top chefs to ease the tension during the talks between Indian premier & Pakistan president at Agra summit in 2001. It made me to realize for the first time that the food we ingest not only nourishes our body but also influences our mind, mood, or thoughts as well. It also struck me that it is possible to tame the tantrums played by kids, or to channel the teens’ minds to set their goals by serving mind-calming foods. Apparently every mother could play a crucial role for the physical, mental & emotional well being of her children by serving appropriate food to fulfill their needs.
Dumplings are not only traditional but also universal, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that still delight the gourmets across the globe. Susiyam, Munthiri kothu & Bonda are the traditional dumplings prepared in my family for Deepavali festival.
Kofta is a soft potato dumpling soaked in mildly spiced delectable curry, and it is greatly enjoyed by children and others who are not accustomed to the heat of red chilli. In this recipe ginger is used to make the gravy spicy and red chilli powder is added mainly for the color & flavor, however red chilli powder may be added little more according to our palate.
Bajji are nothing but the fritters common in every cuisine. Generally crispy fritters are prepared using the batter made of corn starch & all purpose flour. But we, South Indians, prepare fluffy fritters by deep frying the slices of locally grown vegetables dipped into the batter using Bengal gram (chickpea). Nevertheless people with sensitive stomach prefer to avoid taking these fritters as gram flour causes flatulence & indigestion. So I have added powdered ajwain (omam seeds) that are commonly used in Ayurvedic medicine to treat stomach ache, indigestion, gastritis & flatulence. Besides, I have replaced baking soda with dosa batter that aids in digestion of gram flour and is useful to make the fritters fluffy. I have also added little ghee into the batter for the delicious aroma.
Aloo paratha, an Indian bread stuffed with spicy potato, is a hearty meal that can be packed for children’s lunch box. We can serve hot aloo paratha for breakfast or dinner along with spicy garlic-tomato dip (instead of pickle) & refreshing onion raita.
Aadi Perukku is a festival of fertility & prosperity being celebrated in South India for over 500 years. It was mentioned in Sangam Tamil literature, Paripadal, written in the 14th century about the celebration of this festival. I like to quote a few lines from Paripadal so that we could get a glimpse of how this festival was celebrated in those days. If you are interested to read those Sangam Tamil verses, you can visit here.