The blend of spices combined with the richness of nutrition! Watch your child perform better academically and thank to these iron-rich dishes!
Cooking Time : 30 mins.
Baking Time : 30 mins.
Baking Temperature : 180Ã,°C (360Ã,°F).
Preparation Time : 20 mins.
Serves 4.
For the rice
Ã,½ cup soyabeans, soaked overnight
1 cup cooked long grained rice
1 stick cinnamon (dalchini)
1 cardamom (elaichi)
1 bay leaf (tejpatta)
salt to taste
For the masala mixture
Ã,½ cup sliced onions
Ã,½ teaspoon cumin seeds (jeera)
1 teaspoon ginger-garlic paste
1 cup chopped tomatoes
Ã,½ teaspoon turmeric powder (haldi)
Ã,½ teaspoon chilli powder
Ã,½ teaspoon coriander (dhania) powder
Ã,¼ cup fresh thick curds (dahi)
1Ã,½ cups mixed boiled vegetables (peas, french beans, cauliflower etc.)
Ã,¼ cup chopped mint (phudina)
Ã,¼ cup chopped coriander
1 teaspoon oil
salt to taste
For the rice
1. Wash and drain the soyabeans. Add approx. 2 cups of water and the cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain.
2. Combine the cooked rice and soyabeans. Keep aside.
For the masala mixture
1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.
3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and Ã,¼ cup of water and cook till the water evaporates and the tomatoes are soft.
4. Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.
How to proceed
1. Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.
2. Top with the remaining rice and soyabeans and cover with aluminum foil.
3. Bake in a pre-heated oven at 180Ã,°C (360Ã,°F) for 20 to 30 minutes.
4. Serve hot