Thengai Saadam (South-Indian spicy coconut rice)

Whenever I think of picnics, I remember the 18th day of the Tamil month of Aadi, aadiperukku, when everyone celebrates the inundation of the river Cauvery by having picnics by river beds or at the beach. With the summer months rolling on here, we are also enjoying our picnics. Among the sandwiches and piroshkis, I still like carrying a little South-Indian style mixed rice, chitrannams, to these picnics and they provide a lovely variation to the picnic themes for us. The coconut rice (Thengai saadam) is perfect for barbecues and are great with a little pappadoms on the side. They can also be enjoyed in a normal meal with any curry of your choice.

You will need:
500 g of cooked long grain white rice (usually 300 g of raw rice yields 500 g of cooked rice).
salt to taste
1/4 cup desiccated coconut + 2 tbsp coconut milk
2 tbsp coconut oil
1/4 tsp mustard seeds
Asafoetida- a small pinch
1/2 tsp urad dal
1 tsp channa dal
5-6 cashews halved and broken (avoid for children less than 5 yrs old due to chocking hazard)
1-2 dried red chillies
1-2 fresh green chillies chopped (optional)
1 tbsp chopped coriander leaves for garnish

To roast and grind to a powder (optional):
1/2 tsp urad dal + 1 tsp channa dal + dried red chillies to taste

Vegetable Uttappam (South Indian griddle cakes)

Uthappams make a great and balanced part of breakfast. It is made with dosa batter. It is quick and easy to make as well with left over dosa batter. More than idlis and dosas kids tend to like uttappam due to the attractive colours which is great since they will get to enjoy fresh veggies :) I had made dosa batter two days ago and had a little bit of it left over this morning. So with a little fresh veggies, we had a yummy and healthy breakfast. Instant Uttappam mixes are available, however, I am not sure what additional ingredients are added to keep them good. I prefer to make my own dosa batter and use it. This way I can make, idlis, dosas and uttappam with the same batter :)

For the dosa batter you will need:
1 cup white rice
1 cup parboiled rice
3/4 cup urad dhal (preferably skinned whole)
salt to taste




For the uttappam (any combination of the following):
sweet peppers chopped fine
carrots grated
cabbage grated/shredded
onion chopped fine
sweet corn
fresh green chillies chopped (for adults)
corriander coarsely chopped

South Indian Tomato rice

After a few days of eating bland food and soups due to being down with the flu, the entire family felt like eating something with a bit more zest (not necessarily spicy). I was also looking for something quick and easy since I still do not have much energy and am still recovering from the flu and an over-reacting immune system. Tomato rice is usually my go to easy to make "mixed rice" variety from the South-India called "chitrannams" literally translates to mini-meals. It truly can be a mini-meal in itself when served with crispy-spicy potatoes, pappadoms/crisps, raita and a salad. These chitrannams are ideal for travels and picnics. For this tomato rice  I prefer to use vine-ripened tomatoes, but you can use any of your favourite variety. But keep in mind that Tomato is the star of this recipe and better the quality tastier the rice.

You will need:
4 cups cooked long-grain rice
1/2 medium onion chopped
3 vine-ripened tomatoes chopped
2-3 fresh chillies chopped (optional)
1 inch ginger+3 cloves of garlic grated/1.5 tsp ginger garlic paste
1 tsp tomato puree
1/2 tsp turmeric powder
1/2 tsp sambar powder/red chilli powder/paprika
salt to taste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp split urad dal/black gram
1-2 dried red chillies broken/1 tsp chilli flakes
2 tbsp oil
1 tsp coriander leaves for garnish (optional)

Mexican rice

This quick and easy to make rice requires very little specialty ingredients and can be versatile when served with chilli or as part of the filing for burritos. With it's simple taste and beautiful color it will be appealing to little children as well.

You will need:
2 cups long grain rice -washed, cooked and drained according to packet instructions
1 medium onion -chopped very fine/grated
1 tsp garlic paste
2 tomatoes - chopped fine (preferably vine-ripened variety)
1/2 red sweet pepper- chopped fine (optional)
2 tbsp cooking oil
2 tbsp coriander leaves chopped coarsely
Salt and black pepper to taste
1/2 tsp cumin powder
1 tsp lemon juice
1 tbsp tomato paste
1-2 Jalepeno peppers (optional and according to taste)

Ven Pongal and Gotsu

This combo of Ven Pongal (savory pongal) and gotsu are easy to make and are eaten as part of healthy breakfast in South India. The pongal itself is mild and is a simple combo of rice and lentils. Thus it is suitable even for a 6 months old. There is nothing more comforting on cold winter mornings than a steaming hot plate of pongal and gotsu. This one often appears on our breakfast table during the winter months. Now for the recipe,

Ven Pongal:
Raw rice - 1 cup 
Moong dal - 1/4 cup 
Grated ginger - 1 teaspoon 
Black peppercorns - 1 teaspoon 
Cumin seeds - 1 teaspoon 
Ghee - 3 tablespoons 
Bunch of curry leaves for seasoning 
Roasted cashew nuts - 12 (optional, skip if cooking for children under 5 yrs old)
Asafoetida - a pinch
Water - 4 cups 
Salt to taste

Risotto

One of the first few dishes that became quick favorites of Anjalie was risotto. The creamy texture of the rice and savory, but mild, taste can be very pleasing to children and can be enjoyed by the whole family.

You will need:
2 cloves of garlic crushed (optional)

100g chicken breast fillet, diced or broccoli and carrots or any other veggies you like

1 small celery, trimmed and finely sliced (optional)

1/2 Heinz chicken or veggie stock cube

50g rice (risotto rice needs more time than others)

25g frozen peas

1 tbsp butter

Salt and black pepper to taste