Kids Snack Box Idea: Pancake "muffin"

A simple breakfast/snack that I have been packing for my picky eaters these days.  Sometimes when they do not want to eat anything for breakfast, I pack these kinds of snacks, which they typically have after their morning play break at school. I pack some orange juice or milk along with this as well.

This a mess-free version of a regular pancake, ideal for toddlers who are starting to self-feed. Use any preferred homemade of store-bought pancake mix. You can add any chopped fruits like apples, berries, or even mini chocolate chips and sweeten the batter with syrup, honey, or sugar. Pour the pancake batter into the greased muffin pans and bake them for 10 minutes in a 350 degrees preheated oven. Remove the muffins once cooled.

My recipe at World of Moms: Sukku(Dry Ginger) Kuhzambu

This is a convalescent food loaded with all the healing spices like dry ginger, pepper, garlic, and turmeric, when I refer to as "flu busters" :). I make this at home when everybody are down with a bad bout of cold, flu or cough and when you feel like eating something warm and spicy and yet simple. I usually pair this with just rice and papad for a total comfort food.

For the full recipe, please go to :http://www.worldofmoms.com/blog/sukkudry-ginger-kuhzambu/19/2

Mushroom and Spinach Stir Fry

Recipe idea from my hubby when I was preparing mushroom my usual way. He gives surprising suggestions like adding peanuts, spinach, or even chia seeds for a healthy twist :) I added some meat masala and this combination was very good. We paired it with vegetable kurma and brown rice.

Ingredients:
1. Button mushrooms, cleaned and chopped into small pieces, 2 cup.
2. Chopped spinach, 1 cup.
3. Medium-szie onion, 1, diced finely.
4. Ginger-garlic paste, 1/2 teaspoon.
5. Fennel seeds, 1/4 teaspoon.
6. Turmeric powder, 1/4 teaspoon.
7. Chili powder, 1/2 teaspoon.
8. Coriander powder, 1/4 teaspoon.
9. Meat masala or any other masala of choice like garam masala or chicken masala, 1 teaspoon.
10. Curry leaves, a sprig,
11. Salt, as per taste.

Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot, add the fennel seeds and fry for a few seconds. Then add the diced onions and curry leaves and saute for a few minutes until the onions turn brown.  Then add the ginger-garlic paste, turmeric powder, chili powder, coriander powder, meat masala powder, salt along with the mushrooms and mix everything well. Cook closed under low-to-medium flame until the mushrooms are done and the dish turns a little dry. Add the chopped spinach now and mix well. Let the spinach wilt for 2 minutes and turn off the stove. Serve with rice, idlis, dosas, or chapathis.