It’s the morning rush hour and my home is abuzz with activity. Everyone is rushing about to make it in time for school and work. Amidst the chaos, the only thing ignored, is possibly the most important morning ritual – breakfast.
Ever wondered if your child is truly well nourished ? If yes, then you are not alone. Most mothers, who are committed to nutrition , do think about this from time to time. After all, a healthy diet helps in maximising a child’s growth in all spheres – physical, mental and emotional.
Hair loss, minor weight gain, fatigue and irritability – any of this sounds familiar? If yes, you could be one of the ten Indians who suffers from thyroid disorder. Yet, hypothyroidism is one of the most underdiagnosed disorders and most of the symptoms get attributed to a poor diet / lifestyle or simply to lack of sleep.
Confession – I have had more misses than hits with making felafels at home. They have turned out bland, soggy and in general lack luster. This time around, I think I have perfected the recipe. The felafels were crispy, soft and well textured inside and quite tasty overall. I hope you try out the recipe and please share your comments below.
2 cups chickpeas – soaked overnight with a pinch of baking soda
1/2 onion chopped
1 cup fresh coriander chopped
10 – 15 mint leaves
1 green chilli finely chopped
3-4 cloves garlic
1 tbsp cumin poder
1 tbsp coriander powder
1 tsp baking powder
pinch of salt & pepper.
1. Blend all ingredients together to make a coarse mix. I suggest you allow the chickpeas and
coriander leaves to dry before before grinding them. This will let your mix to remain dry.
2. Once its come down to a coarse consistency resembling that of cooked couscous, stop grinding.
3. If you feel the mix getting soggy add a little plain flour to soak in the moisture. Ideally it should
only be moist enough to be shaped into felafel balls.
4. Deep fry over medium flame.
These can be served with a little hummous, or made into felafel wraps and sandwiches.
Felafels generally use fresh parsley, but I feel coriander works a lot better – and is always found in an Indian kitchen. Enjoy!
Ananta Goyal recaps some of the biggest parenting trends from 2017, and reviews how far we’ve come as parents, caregivers, and in a way, unwitting influencers. As featured in Mother & Baby (India) Magazine.
This delicious frozen yogurt popsicle takes literally no time to assemble. It turned out so creamy that I have made it a regular feature in my home. I served it at a play-date, and needless to say the kids couldn’t get enough.
Chickpeas are an excellent vegan and gluten free source of protein and fiber. It also contains exceptional levels of iron and vit b-6. These cutlets served with a red pepper and hummus dip are nutritious and can be a part of your family meal. I hesitatingly offered one to my fussy preschooler and he din’t seem to mind it at all – I consider that a win!
As featured in Mother & Baby Magazine October 2017.
A healthy diet is synonymous with a healthy lifestyle. This holds true for a healthy pregnancy as well. Eating right from the get go nourishes your baby and aids in the overall development. It sets the stage for mothers to maintain a healthy and steady weight gain, and avoid a series of health issues which can crop up with an unhealthy pregnancy diet. Here’s everything you need to know: