The lockdown has taken a toll on everyone including the kids. They are the most vulnerable of the lot as physical activisty has been reduced to zilch. The daily hassle of travelling to school, chit chat sessions with friends or any other interaction with similar age group, have completely or nearly stopped. The biggest challenge we face is how to make them active, keep them on their toes, and engage them without gadgets.
The other important aspect is food. On one hand, most children demand fast food, on the other hand, some have simply lost their appetite.
To combat the issue of selective eating, I have devised a tactic to keep my son’s interest in food intact. Cook something, even if mundane, give it a fancy name, and serve with love. For instance, I coined a name ‘Pritibhoj’ (elaborate meal) for a conventional wholesome meal of Dal, Sabzi, Roti, Rice, Ghee and Jaggery powder, Sweet Lassi, one sliced banana (or any fruit) sprinkled with chat masala. I serve ‘Pritibhoj’ in small quantities, emulating the concept of courses. I ensure my reward of hard work through a pre-condition that each morsel should be wiped off. The ‘fancy name’ worked for him and he lapped up the entire presentation. This works each time.
In addition to the above, I have tried some more home cooked recipes that worked with my kid. I am sharing these recipes below:
Name of preparation: Chilla Sandwich (For him this is Chilla Crispy Sandwich)
Chilla Sandwich is healthier option than just serving bread butter, which my son was binging on every time he felt hungry. The Chilla Sandwich is rich in proteins and carbohydrates and keeps kids full for longer hours.
Ingredients for 5-6 sandwiches:
200 grams of Gram Flour
One Chopped Onion
One Chopped Tomato without seeds (only the skin part)
2 Finely Chopped Chillies
1/4th table spoon Ajwain (Carom Seeds) and Cumin Seed
Fresh Coriander Leaves
10 Bread Slices and 5 Cheese Slices
Method of cooking:
Mix Gram Flour, finely chopped onions, tomato, and chillies; Carom Seeds, Cumin Seeds, and coriander leaves. Add water to form a semi- liquid mixture. The mixture should have a consistency that can be easily spread on a flat pan.
Once spread in a thin sheet, the Chilla should be cooked in ghee, on low flame.
Keep the well-cooked and crisp Chila aside.
Fill 1 Chilla and 1 cheese slice in between 2 slices of bread.
Use the electric or hand sandwich maker to toast the sandwiches before serving with tomato ketchup.
Name of preparation: Buckwheat (Kuttu ka atta) Poori with Sweet Curd (For nomenclature for my son is Crispy Poori)
There is a misconception that buckwheat should not be consumed in summers. This needs to be overlooked. In fact, Buckwheat is a great source of Vitamin B, Calcium, Manganese and Phosphorus. It also contains large amount of fiber which is good for kids who do not consume much fruit.
Ingredients for 10 poori:
200 grams of Buckwheat Flour
Two boiled mashed potatoes
Salt and spices to taste
Coriander leaves
Method of cooking:
Make dough with buck wheat, mashed potatoes, coriander leaves salt and spices
Knead and smoothen the dough with help of little water, enough to maintain consistency to convert into small balls.
Place the ball on the rolling area and flatten it slightly with hand. Carefully, lift the flattened dough and place in the frying pan. They taste best if deep fried.
Best served with sweet curd. The pooris turn out crispy and kids love it!
Name of preparation- Kanji (Indian summer drink)
Kanji is a summer drink and can be relished for limited period of time during the month of May, June and July due to unavailability of ingredients in markets. This exotic drink does not only quench your thirst but is extremely healthy as it is packed with Iron, Calcium and Vitamin C. The drink is not only good in taste but also helps cleanse kidneys and helps curing fatty liver.
Ingredients (12 big glasses of drink):
1 kg Black Carrots
100 grams Mustard Seeds, powdered
2 table spoons Cumin Seeds, roasted and powdered
Black Salt to taste
4-5 full Red Chillies, dried
4 liters water
One large earthen pot to store
Method of Preparation:
Slice black carrot. Put it into the earthen pot with four litres of water, powdered mustard seeds , cumin seed powder, dried red chillies, black salt. Mix thoroughly.
Close the lid of the jar and seal it with the help wheat dough for 5-6 days and leave it alone for fermentation. Kanji will be ready to drink post fermentation. It tastes better than Jal jeera.
Excess of it can lead to upset stomach. Only one glass a day is recommended.
The drink lasts for several days without refrigeration, although relish cold based on need and temperature.