Is goat milk formula a better fit?

Understanding the cause

As a mom of a 4-year-old who is always on the lookout for better products for my child, I recently bumped into Growth Spurt’s Goat Milk formula while reading up on a few other products. Even though I’m past the toddler stage with my little one and have stopped using formulas, I have had the unfortunate experience of treating baby eczema for my little one in the past. It took me a while to figure out what went wrong and what worked. Understanding the root of the problem is the first and most important step to discovering the best solutions.

A Brush with Eczema

My little one had a case of severe eczema as a newborn. Her entire body was covered in patches and bumps of red, scaly skin. I was scared and skeptical about every product that I used – both internally and externally. After days of scouring the internet and reading up tons of research, I understood that in many cases baby eczema is caused as a result of digestive issues. A sensitive formula would be the answer. In my daughter’s case, a combination of mother’s milk, appropriate formula and specific skincare worked miracles. Her skin cleared up in under 2 months. 

This is why choosing the right product is essential for your child’s good health. To understand if a goat milk formula is the right fit, let’s try to understand what causes these issues in the first place.

What is Casein? How does it affect your child? 

Casein is a naturally occurring protein that is present in all milk such as goat and cow. People with difficulty processing the Alpha S1 casein present in cow’s milk do better with goat milk’s considerably lower casein composition. This makes goat milk gentler on tinier tummies to digest!

What is Cow Milk Sensitivity?

It is essentially an allergic reaction ranging from mild to moderate symptoms, immediately after consumption of the product. This can, however, be delayed for some babies. Digestive issues are just one of the many reasons. In some cases, babies can develop eczema or even experience a case of bad acid reflux. This can worsen colic and other symptoms that are associated with cow milk sensitivity.

If your child experiences any of the following symptoms, please consult your doctor. 

  • Gas, bloating, and diarrhea
  • Eczema or skin rash
  • Congestion in chest and nose
  • Acid reflux 
  • Ear infection

Lactose intolerance is uncommon in children under 3 years of age. Consult your pediatrician for symptoms and choose the best formula for your child. 

What makes Goat Milk a better choice?


While goat milk and cow milk have a fairly similar nutritional profile, the fat particles in goat milk are smaller in size which produces smaller curds in your child’s stomach. These are broken down much more efficiently by stomach enzymes which make goat milk a better choice especially for children with colic, lactose intolerance, and overall digestive issues.

Ingredients in Growth Spurt Goat Milk Formula

Growth Spurt has superior ingredients like Lactoferrin and Human Milk Oligosaccharides besides goat milk powder, DHA & ARA, and other vitamins, calcium, & more! 

Lactoferrin, to put it in simple terms, is a naturally occurring glycoprotein that absorbs iron efficiently and protects your baby’s gut from harmful gut bacteria. The Oligosaccharides are probiotics that occur naturally in human milk which helps in developing a strong immune system. Combine this with prebiotic and other essential vitamins/ minerals and you’ve got the perfect formula to build the perfect foundation for your baby’s gut health! 

The Growth Spurt Goat Milk Formula is fortified with additional nutrients and contains essential vitamins and minerals necessary for a baby’s growth and development. The formula also contains folic acid, iron, DHA and ARA that are critical for brain development and combat inflammation. 

Why Growth Spurt?

Growth Spurt’s Goat Milk Formula has superior ingredients that construct a base rich in nutrients and meet the recommended dietary requirements for your child. The natural components of goat milk that we just saw previously in the post makes this goat milk formula a less allergenic option for children with colic and other digestive issues. This is also naturally homogenized for better digestibility.  The nutritional profile is similar to that of breast milk which makes it a great alternative to breastmilk or cow-milk formulas. 

Should you make the switch to a goat milk formula for your toddler?

My recommendation is that you always consult with your doctor before making any decision. Ultimately, what every parent needs is to use products that will help them raise a healthier child. Goat milk certainly comes with its own set of advantages that could especially benefit children with sensitivity issues. Check out https://growthspurtnutrition.com for more information on their goat milk formula for toddlers.

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Disclaimer: I’m not a certified medical professional. Nothing I say in this article should be considered as medical advice. Do not purchase this product before consulting your pediatrician on what is best for your child. This is a post in collaboration with Growth Spurt Nutrition meant to raise awareness on the benefits of goat milk and the brand. 

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Easy Lemon Pickle Recipe | Nimbu Ka Achar | Lemon Oorgai

When life gives you lemons, make lemon pickle! Here is an easy lemon pickle recipe to make during the lemon season. When kept away from sunlight, this pickle can last years, if not decades!

Why make the Lemon Pickle recipe?

Lemon pickles are one of the most basic condiments in an Indian pantry. If there is one pickle recipe that unites all of India, it has to be the humble lemon pickle recipe. The sharp tang of a tiny lick of the lemon pickle is unmistakable.

Every region has its own version and this version hails from the southern state of Tamil Nadu where the pickle recipes rely heavily on chili powder and oil to keep the pickles longer. You can see plenty of fermentation, sun-dried, and pickling recipes from the South, thanks to its hot and humid conditions.

How to make the brine for Lemon Pickle

Chopped lemons ready to go in to my lemon pickle recipe

Like most pickling recipes, this lemon pickle recipe calls for basic brine. You can make this by mixing salt with the cut lemons. This process allows the salt to naturally draw the juices of the lemon. This mixture of lemon juice and salt forms the brine. This liquid allows the salt to seep into the thicker skin of the lemon fruit.

Here, in this recipe, I have used Meyer Lemons which are not a true lemon variety. They are a hybrid version that is a cross between a lemon and a mandarin orange. The Meyer Lemons are naturally sweeter and not as strictly sour as the regular lemon. I personally love this fruit over a regular lemon when making the classic lemon pickle recipe.

Types of Lemon Pickle

My paternal grandmother who hailed from the fairly cooler Kerala never relied on an overload of chili powder to make her pickles as we do in Tamil Nadu. Of course, this recipe starts to get hotter as we go east. The Southern states of Tamil Nadu and Andhra Pradesh tend to lean on the hotter variants and the western states of Karnataka and Kerala use a much milder, fruitier version of the lemon pickle.

I like to make sun-dried, fermented, and pickling recipes every summer. This is when we get fresh and seasonal produce. The temperatures are also perfect for sun-drying and fermentation! This lemon pickle can last years in your pantry if stored properly. You can make a large batch of this pickle and revisit this recipe every few years if that’s what you prefer! But I like making an appropriate amount for my family that gets done within a year!

How To Make Lemon Pickle

The variation that I make calls for a simple brine that is created naturally when you mix the lemons with salt and turmeric. You mix cut lemons, salt, and turmeric thoroughly every day for 2-3 days. After this, you make the preserve by adding a generous amount of chili powder and gingelly oil. For those of you who are new to this oil, Gingelly oil is a lighter unroasted version of sesame oil. The chili and the oil help preserve the lemons for a really long time.

This recipe is a classic lemon pickle recipe from my husband’s family who are natives of Thanjavur. This lemon pickle recipe is great if you’re looking for the classic recipe commonly found in homes and restaurants across Tamil Nadu. The reason why I specifically mention Thanjavur/Tanjore in the title is that this recipe was passed on to me from my husband’s side who is from that region of Tamil Nadu.

Lemon Pickle Recipe

Lemon Pickle Recipe

A Lemon Pickle recipe from Tamil Nadu that follows a traditional Thanjavur style. Makes about 1 cup
Course Pickle, Side Dish
Cuisine Indian, South Indian, Tamil Nadu
Keyword achar recipe, elumichai oorgai, lemon pickle recipe, nimbu ka achar, pickle, tamil nadu style lemon pickle recipe
Prep Time 7 days 10 minutes
Total Time 7 days 10 minutes
Servings 1 Cup
Author Pakoda Stories

Equipment

  • 1 Glass Pickle Jar
  • 1 Bowl with lid

Ingredients

  • 8 Lemons
  • 1/4 Cup Red Chili Powder
  • 2 Cups Gingelly Oil
  • 1 Tsp Turmeric
  • Salt to taste

Instructions

  • Wash and dry the lemons
  • Place the lemons in a bowl.
  • Add turmeric and salt. Mix thoroughly. Cover with lid.
  • Stir every day for 2-3 days.
  • Add Red Chili Powder.
  • Add in the Gingelly oil and combine well.
  • Transfer to a pickle jar.
  • Store away from sunlight.
  • The pickle is ready to be consumed within a week.

Notes

  • You can use regular lemons or Meyer lemons.
  • Dry your lemons thoroughly. Not doing so can cause mold to form. 
  • I prefer Kashmiri Mirch chili powder
  • Add salt according to your preference. As a rule, pickle requires more salt and Indian pickles must taste saltier than the ocean. Salt cooks the lemon naturally and prevents mold from forming on the pickle. Doing this allows the lemons to absorb the salt evenly. 
  • You should stir the pickle every now and then. This redistributes flavor to the entire jar and allows stagnant oil on the top to saturate the drier bottoms. 
  • Add more gingelly oil as and when it dries up.

Lime – The Alkaline Cousin of the Lemon

I have a similar recipe that is made using limes. Limes are alkaline in nature and lend a bitter flavor to the pickle. Of course, this mellows with age. The longer it sits, the better! Here is the link to the recipe if you want to check that out!

Every summer, I make pickles and vadams when the weather starts to get warmer every year. I love homemade pickles. They taste significantly better than the store-bought ones. There are, however, a few brands that I don’t mind on the rare occasion I’m unable to store homemade pickles at home.

Do let me know if you try this recipe out! I would love to hear about it!

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Planting Cauliflower

Little curds are shy. They make their first peek in the first week of June. A little late to bloom but here nevertheless. Will this tiny bloom make it through the raging temperatures of July and August?

cheddar curds of cauliflower – a glimmer of hope in trying times

This is our Cheddar Cauliflower a.k.a Orange Cauliflower. We planted 4 of them in April. This specific plant is growing to win. The orange cauliflower resembles cheddar cheese curds and grows bountifully in spring and fall. The sweetness of spring makes them cozy up in their leafy green and lends to a rounded, sweeter cauliflower. The hotter months make them bolt to the sun.

This particular variety is not as common as its whiter cousin. The orange hue is caused by the presence of beta-carotene and renders a creamy, cheesy touch to any dish without the lactose effects of actual cheese. Cauliflower plants (white, orange, and green) are great for making soups and roasts. These orange varietals are an absolute element of surprise than the rather usual white cauliflower.

This cauliflower is my positive ray of hope in a world shrouded with pain and suffering at the moment. Every time I walk by my garden, I talk to my plants. But particularly this one. She makes me believe that there is always hope. And hope is a good thing.

Now I wait to see this seedling grow into a burst of sunshine from my home garden.

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How to make Kale Vadai | Kale Fritters

Newspaper Cones and Cutting Chai

Deep-fried fritters in perfect-sized bites served in newspaper cones along with cutting chai is a heavenly combo sold in tea kadais (tea shops) in Tamil Nadu. These fritters are called Masala Vadais. These South Indian fried deliciousness are very similar to the Mediterranean falafel with a crunchier, spicier note to it.

Onions and Curry Leaves

I never liked it growing up. The smell of onions always made me cringe. The pungent flavor of the onions combined with fried curry leaves was too strong for my young, underdeveloped nose. Fast forward to 2021, as a full-grown adult, I live for this stuff. I love curry leaves to the point where I have modified a lot of my South Indian recipes to include this leaf. And don’t even get me started on onions. Aren’t they the quintessential base for recipes from any culture??

In recipes like Kuzhambu (South Indian thick stew), these ingredients have the reigning crown over all the others. Do check out my post on how to make a traditional Vathal Kuzhambu with Butternut Squash! The sweetness of the squash combined with the spices makes for an explosion of flavors in your mouth!

Swapping with Kale

There are so many options you can include or remove to make your Masala Vadais. There is one particular option that uses any type of green called Keera Vadai. It really doesn’t taste any different to me. Just as delicious as the original. As I ground the batter for masala vadais the other day, I paused just before chopping the onions. The Vadais would taste heavenly with crunchy kale running through it. Kale has a unique flavor to it almost bordering on garlicky when baked or fried as chips. Incidentally, I had baby kale lying around in my refrigerator. Voila! Kale Vadais were born out of it!

Kale Vadais on a bed of Kale greens!
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Kale Vadai

Deep-fried South Indian fritters made with Kale and spices in a perfect-sized bite!
Course Appetizer
Cuisine Indian, South Indian
Keyword appetizers, food, savory, south indian
Prep Time 5 minutes
Cook Time 10 minutes
Soak Time 30 minutes
Total Time 45 minutes
Author Pakoda Stories

Equipment

  • Wok
  • Slotted Spoon
  • Blender

Ingredients

  • 1 cup Kale chopped
  • Neutral Oil (peanut oil, vegetable oil) for frying
  • 1 clove garlic finely minced

To Soak

  • 3/4 cup Chana Dal
  • 1 tbsp Fennel Seeds
  • 4 Dried Red Chillies
  • 1 sprig Curry Leaves
  • 1/4 tsp Asafetida
  • Salt to taste
  • 1 tbsp Rice optional
  • Water for soaking

Instructions

  • Soak all the ingredients in water under "To Soak" for 30 mins
  • Drain the water into a cup. Use this water if needed.
  • Blend the dal and spices into a coarse paste. Adjust the salt.
  • Add the chopped kale and garlic. Mix well.
  • Shape into small patties using your hands.
  • Pop them into the oil. Fry till deep golden brown.
  • Serve with chutney, ketchup, or even fry sauce!

Notes

I like adding rice as it makes it more crunchy. 

Of course, do not forget the chai! Speaking of, have you tried chai with oat milk? It is seriously delicious, if not better with Oat milk! Here is a video clip on how to make it on my Instagram Page!

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How to Make Veppampoo Rasam | Dried Neem Flower Rasam

FOOD OF THE MEDICINAL GODS


My earlier post on Tomato Rasam introduces the humble healing broth of South Indian homes. This South Indian classic plays a supereminent role amongst culinary beasts in traditional Madras Samayal, such as the Sambar or Kootu. Very similar to a 5-spice pho, this simple rasam recipe in Tamil Nadu is a medicinal wand that can flick away any cold through its peppery goodness. Essentially, it is the food of the medicinal gods!

100S OF VARIATIONS

There are brilliant variations of this recipe. Think of Rasam like a math equation, and it becomes so easy to put together. Sour + Spice = Rasam. You can make rasam with literally any ingredient as long as you make up for the sour and spice element. I have experimented with sour strawberries in the past, and the berry concoction was as heartwarming as the original! 

MOTHER OF ALL MEDICINAL TREES

In sync with the medicinal theme of rasam, a lot of the traditional recipes try to imbibe healing qualities in each rasam. One such recipe that is a subtle version is the Veppampoo Rasam. This rasam is typically made at the onset of Indian summers when the blooms of the Neem tree make their first appearance. In Ayurveda, the Neem tree is considered the mother of all medicinal trees, able to cure all ailments.

WHAT IS VEPPAMPOO?

Veppampoo literally translates to Neem Flower. The neem flowers boast an intense scent reminiscent of jasmine flowers with an ambient woodsy note. These flowers, when dried, become softer in fragrance while retaining a mild bittersweet flavor. These bittersweet neem flowers don’t have a sour note in their delicate petals. The dried florals are infused with the striking tang of tamarind pulp and finished with a fistful of the deep brown sugar-like sweetness of jaggery to balance the bitterness of the flowers. This makes for the wonderfully mild and beautiful Veppampoo Rasam.

MAKE YOUR OWN HOMEMADE RASAM POWDER

I make the Veppampoo Rasam with homemade rasam powder. This rasam powder uses a very specific set of spices to compliment the bittersweet neem flowers. It is versatile to use in many curries and stir-fry recipes. Definitely a keeper in your list of dinner recipes in Tamil Nadu.

You can buy the dried Neem flowers at your local Indian grocer or on Amazon.

Veppampoo Rasam

The bittersweet neem flowers, sweet tang of tamarind, and deep brown sugar-like sweetness of jaggery in a heartwarming brew.
Course Main Course, Soup
Cuisine Indian
Prep Time 4 minutes
Cook Time 10 minutes
0 minutes
Total Time 14 minutes
Servings 4 servings

Equipment

  • medium-sized pot

Ingredients

  • 2 tbsp Dried Neem Flowers
  • 1 inch Ginger smashed
  • 1/2 tsp Turmeric
  • 1-2 tsp Rasam Powder
  • 2 tbsp Jaggery Powder
  • 1 Green Chilly slit
  • 1/2 – 1 cup Water
  • 1 tsp Oil
  • 1 tsp Cumin Seeds
  • 2 tbsp Cilantro Leaves chopped
  • Coarse Sea Salt to taste

For Tamarind Paste

  • 2-3 tsp Dry Tamarind
  • 2 cups Lukewarm Water

For the Spiced Drizzle

  • 1 tbsp Ghee
  • 1/4 tsp Asafetida
  • 1 tsp Mustard Seeds
  • 8-10 Curry Leaves

Instructions

  • In a medium saucepan, add 1 tsp oil. When the oil is hot, add cumin seeds and cook until it turns brown.
  • Add the dried neem flowers and sauté for a couple of seconds. 
  • Make a tamarind paste by adding a large piece of dry tamarind to 2 cups of lukewarm water. Optionally, you can substitute with 1 tbsp store-bought tamarind paste and 2 cups of water.
  • Add the smashed ginger, sliced green chilli, salt, turmeric and rasam powder.
  • Strain the pulpy tamarind water into the pan. Let this broth boil for 10-15 mins. 
  • In a separate small pan, add 1 tbsp ghee/oil. Add the mustard seeds. When they start popping, add the curry leaves. Pour this immediately on top of the rasam. 
  • Finish by adding jaggery. Garnish with chopped cilantro. 

Optional: I like to add 1/2 cup cooked toor dal to the boiling rasam. Let it simmer for 5 mins before adding the spiced drizzle.

Copy and print the below recipe cards to add to your collection!

Serve this rasam over steaming hot rice and fried appalams!

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Uthappam Recipe | How To Make A Quick Vegetable Uthappam

Childhood Memories

My mother is undoubtedly a great influence on my cooking journey. She is a superwoman who has so many food tricks up her sleeve! The kitchen habits she practices are efficiency in time management and optimal utilization of resources in the kitchen. She is also good at sneaking vegetables into food, using up leftovers, and cooking within a budget without any wastage.

Every week, she would make a huge batch of idli batter, enough to feed our family of 4. The idli batter is made of rice and a specific type of lentil known as urad dal. The urad dal gives the batter a fluffiness akin to egg whites in a recipe. The lighter, fluffier combination of the urad dal with some rice batter floats around at the top. The heavier and denser rice batter settles at the bottom. 

No Wastage!

My mother makes the versatile idlis for breakfast, lunch, or dinner during the first half of the week. Pair the idlis with coconut chutneys and a spicy vegetable sambar for a sumptuous meal. After the first couple of days, the batter becomes denser as we skim the lighter urad-rice batter off the top for making idlis. This batter is perfect for making dosas. You can make dosas with the dense batter for the next couple of days. The final bit of leftover batter becomes so thick that it can neither make a good dosa or good idli on its own. My mother uses this batter to make an easy, quick pancake recipe called Uthappam. 

South Indian Pizzas!

The Uthappam is like a pizza made using idli/dosa batter. You can put any toppings you want on it and it becomes whatever you want it to be! It is great for breakfast, lunch, and dinner. Make this Uthappam in a dollar pancake pan and watch your kids get super excited about their meals. My favorite version is a podi uthappam which is made with veggies and a special spice powder made of lentils, chilies, and sesame seeds. Lace the uthappam with a touch of ghee to lift the flavors of the vegetables and the spices!

Learn to make idli batter at home

You can make this Uthappam with fresh idli batter as well! Check out my recipe on how to make a basic idli batter. Or you can always head to a nearby Indian grocer and pick up a tub of idli batter. 

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How to encourage your preschooler to read

In this post, I go over my own experiences with my child when we first began reading and how I overcame roadblocks along the way. Check out my top tips on how to encourage your preschooler to read in their beginning stages! 

Tip #1: Talk To Your Child

As a first-time mother and someone who had never spent a lot of time around kids before I had my child, one of the biggest challenges I faced was just how to talk to babies. There are plenty of parenting classes offered by medical professionals and companies. But not one of them tells you how to talk to a baby.

They will tell you generic things that don’t necessarily teach you how to do it. They are simply tips like spending time with the baby, talking closer to their face, etc. But nothing on what exactly to say to a baby. Something as simple as that can be daunting for someone who has never had this experience before. 

Tip #2: Use Visuals Over Words

When my daughter started reading 2+ years ago, I felt confident in teaching her to read. What I learned eventually is that children guide us and not the other way around. For some reason, I thought those simpler baby books were not good enough for my daughter. My expectations for her were high and I assumed books with text and minimal images were enough. No need to focus on visuals and use over-the-top expressions. Wrong. Focus on visuals and use over-the-top expressions. Obviously, this was something I would learn eventually.

Tip #3: Buy Simple, Age-Appropriate Books, Not Pulitzer Winners!

How do you even get a toddler to sit through a book? While I tried to force Pulitzer-winners on her, she veered towards “Where is Baby’s belly button?”. She picked up books I detested with a passion. The ones that literally have no story and are only describing things – “These are baby’s eyes”, “This is a house”. 

A phrase I like to use quite often about my daughter is “Oh, you’re a brand new model. Only 4 years old on this planet!” The reason I say this here is because children are fairly new to existing on this planet. Their understanding of things is still in the rudimentary stage. They do not have years of training and sculpting as we do. Those over-the-top expressions and fewer words help them grasp information in their still-forming brains! As simple as that!

Tip #4: It’s About What Your Child Wants. Not What You Want!

We all know by now how my Pulitzer plan worked. Simply put, my goals had to change. It was much more than engaging her with award-winning books. I had to figure out what she wanted. I lured her with the belly button book. She returned. I picked books with simpler language. She stayed. I let her explore pictures instead of reading and pointing out letters. She interacted. Simple. The message was loud and clear. She wanted to read the things she liked. Not the other way around. My daughter was interested in exploring together. She had taught me how to talk to her. Her reading books was an organic eventuality waiting to happen. 

Tip #5: Allow Your Child To Pick Their Books

I spent time with her allowing her to pick books she liked. She picked the same books over and over again. Kids love repetition and being in charge. They feel a great sense of pride in making their choice and that’s the only way it should be! At least for the most part!

Tip #6: Finally, You Can’t Force Them To Read

Now and then, I pick a book I like. Books that will spark a conversation. If it’s glitter and unicorn and pink splat that gets her attention, that’s what we’re reading. If it’s rockets and ninjas and cops that get her attention, then that’s what we’re reading. At the end of the day, the only thing I want in return is the book’s ability to get my child excited and eager to talk about it! 

To conclude — It doesn’t matter if your child reads at ages 2 or 8. What matters is that you can never get your child to do anything they don’t want to do. Nor do you have to! Provide the necessary resources and allow for things to naturally happen. 

How to encourage your preschooler to read



A book that I highly recommend. Check out my review!

Books that my daughter loves in order of reading level.

  1. Sight Word Readers – Believe it or not, my daughter started to read these at age 2.5. She could easily connect words by looking at pictures. The Sight Word Readers invited her to the world of reading. Until then, she loved read-alongs with me. But these truly graduated her into a reader.
  2. First Little Comics – As a little kid, I remember being attracted to comics over novels. The cartoonish illustrations and tiny blurbs helped my little mind grasp the information easily. First Little Comics has super cute pictures and delves into concepts such as opposites, emotions, etc. Excellent for true beginners!
  3. Bob Books Set 1 – These books have high reviews among parents of beginner readers for a reason. Bob books are simple books that have an actual little story unlike others that pretty much describe a picture. Each page has 2-3 words max. Each word is mostly 3-letters long. They also have a great rhyme scheme. This helps in engaging the reader. If you are looking for beginner reading books with a story to them, these are pretty good!
  4. Step into Reading Level 1 – Any book from Step into Reading has a nice story. They are typically 32 pages long and introduce different concepts with each book. They also indulge your little reader with rhyming sentences. Captivating illustrations and catchy phrases make these an awesome addition to your little one’s collection!
  5. First Little Readers Level A – Anything from the “First Little” series is a win in my opinion. This set comes in 25 little books with short 2-word sentences. They introduce and use repetition to help children learn a new word with each book. These books are great for little ones that are already starting to read!                                       Reading is a lot of fun and should be more about exploration in their beginning years. It should be about less about what your child is capable of and more about what they want to do. If your child wants to read, load them up with books! It is important to provide them with a positive experience as the beginning years will be a foundation for their reading habit in the coming years. The last thing we want to do is traumatize our child with our over-the-top enthusiasm!

Hope these tips help you as you embark on your child’s journey into reading! Happy Reading!

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Vegetarian Baozi

One of our favorite things to do pre-baby was to visit San Francisco about once a month. It was about a 40 min drive from Sunnyvale where we lived at the time. We would drive into San Francisco just to explore the food scene. We did this when we needed a change from the local fare in nearby cities of the Silicon Valley. We also loved walking the hilly streets of SFO. If we headed in a bit early, we would drive into Sausalito to experience its seaside charm. 

Years ago, I discovered a little shop in Chinatown, San Francisco known as The Wok Shop. It is easily the smallest hole in the wall I’ve ever seen in my life. This little shop carries mostly knives and some kitchen items specific to Asian cuisine. I bought the infamous Kiwi knife from Thailand here. I have gifted this rustic-looking inexpensive knife to many family and friends since. 

On one such visit, I walked into a small store in the area to buy some Asian ingredients. I noticed a little food stall within the store that had these curious little steamed buns. A handwritten board that read “Fresh steamed buns” hung loosely above the counter. They looked very appetizing and reminded me of our Tamil kozhukattais. The sight of those steamed buns is still fresh in my mind years later. 

As I watched a documentary about rural life in Guilin today, I was reminded yet again of those buns. The documentary showed rustic pillowy buns that didn’t even have the traditional bao shape. They were handmade by some local women and looked just as delicious as those neatly pleated buns I saw years ago in SFO. I knew I just had to make these. I read up tons of recipes and watched a few videos on the internet. It seemed fairly simple. You make a dough and a filling of your choice like our Indian parathas except you just pleat the dough once you add the filling. 

I decided to make a simple vegetarian filling with cabbage, carrots, and arugula. I didn’t follow the recipe every step of the way. I used the dough recipe from Red House Spice quite helpful. Here is a link for those of you interested in making it. I used Wei’s dough recipe and cooked up my filling on the fly. So this is not 100% authentic but is close enough. Also the shape doesn’t have to be exact. It is quite a forgiving recipe that tastes phenomenal even as an oddly shaped pillow!

Vegetarian Baozi Recipe

Makes 5-6 baos

INGREDIENTS

For the dough (Wei’s recipe):

150g cake flour 

0.5 tsp dried yeast

0.5 tsp sugar

0.5 tbsp cooking oil

70 ml lukewarm water

For the filling:

1.5-2 cups cabbage; finely shredded 

1 whole carrot; grated

2 tbsp coriander leaves; finely chopped 

1 handful arugula; roughly chopped

1 tbsp ginger; thinly sliced

3 cloves garlic; minced

0.5 tsp white pepper

A pinch of sichuan pepper

2-3 tbsp soy sauce

1 tbsp oil

1 tsp sesame oil

1 tbsp rice vinegar

2 tbsp cornstarch

Garnish:

Chili garlic oil

METHOD

  1. Mix the dry ingredients and oil in the bowl of your stand mixer. 
  2. Add the lukewarm water little by little to form a dough. 
  3. Once it is fairly formed, knead it on a lightly floured surface to make a smooth dough. Let it rest for at least 40mins to an hour.
  4. In a pan, add both regular and sesame oil. 
  5. Add in the ginger and garlic. Saute until fragrant.
  6. Add the other vegetables, soy sauce, rice vinegar. Cook for 2 minutes.
  7. Add the cornstarch. Saute for about a min. Turn off heat. 
  8. Divide the dough into equal parts. 
  9. Roll each part into a circle. Fill with a little stuffing. Pinch it all around to form it into a bao shape. Or keep it rustic. It still cooks fine as you can see!
  10. Place a parchment paper in your steamer portion of your steamer pot. Put the buns and steam for 20 mins. 
  11. Garnish with chili garlic oil (I used S&B) and serve!

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Encounter with a Stranger

Disclaimer: This is going to be a very long post. If you’re short on time, feel free to check back later. For the rest of you, read on!

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Have you ever had an encounter that holds a special place in your heart? I have been fortunate enough to have had memorable encounters with absolute strangers. Today I’m going to reminisce about one such encounter on a recent trip.

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It was a pretty normal evening in Italy. We had been backpacking across Europe for the 3rd consecutive week. Our backs are numb from carrying our luggage. We are here in Milan to catch a train, one of the last ones in our month-long itinerary across Western Europe.

When we planned our trip, we decided to explore Europe by train. Flights and buses may have suited the purpose better, especially with a baby on board. But there is something very unique about train journeys. They touch your heart in ways that a car drive or a plane trip could never replace. Is it because the one who is usually behind the wheel also gets to be a part of the conversations? Or the lack of pressure when you’re flying 30,000 feet above sea level? Our hearts chose to meander through Europe on those sleepy old rails built so long ago!

We arrived in Milan a little before noon that day. Our train from Rome to Milan was not as crowded as the one from Napoli to Rome. We planned on taking the overnight from Milan to Paris for the joy of experiencing it. We had many hours to kill before we would realize that we would have to kill even more time on that train! 

The first few hours of the dreaded long wait went by in a flash. We picked up lunch at a local cafe and checked out yet another Duomo. By this time, we had seen more churches than we had ever seen before! Countries in Europe sure do have a LOT of them!

It’s strange how we tread on paths we never would have thought to take in our lifetime. In those moments that we do, we thank our stars for having taken the path that never would have been. Today was one such day! When you are a child, you are often told not to talk to strangers. Of course, as you grow older, the leash loosens. You are confident in your judgment of humans because of the paths taken. I have now come to understand that you are richer with one good friend than a million who look good for the ‘gram!

After weeks of hopping in and out of trains, we chose to stay put inside Milan Centrale station until the train arrived. We reserved our phones for our daughter’s random Youtube requests. We were now posed with getting creative with our time. This was something that I did so well in the 90s but had forgotten since!

The first hour sitting in the station went by exploring the many shops and restaurants within it. We walked up and down ramps. We checked out the architecture of the station. This was something we liked doing in Europe regardless. It seemed like there was art everywhere we went. We were an hour into our long wait and were already exhausted from having to find new things to do. It was starting to be unbearable. We forced ourselves to head to an early dinner hoping to kill more time. 

After the early dinner, I headed over to a secluded side of the station, still close enough to the boarding area. I slumped into one of the rock-hard seats and commenced an uncomfortable nap. I am pretty sure I looked homeless on those rickety station seats from static hair styled by the humidity and the 1000 layers I had on to keep warm in the winter. Moments later, I heard the sound of a baby’s cry. After spending eternity without a thing to do, even a baby’s cry was the most happening thing in my life. I lifted my head from my half slumber to find a mother shhh-ing her baby in a stroller. I looked at her and we exchanged smiles. A smile that only mothers everywhere would understand. 

I went back to my half-slumber when I hear a voice “Is this seat taken? I looked up to find that mother gesturing to a few seats near mine. I told her to go ahead and occupy those seats. Once again, I went back to my half-slumber. This time, the voice spoke yet again. I woke up immediately from my half-nap. I was glad to finally have something to do to kill my time. 

The mother proceeded to ask me if I knew what time the Thello would arrive. We exchanged some small talk and asked each other polite questions about our respective journeys. Within minutes, we had struck a bond and a lovely conversation began to flow. There was an unspoken understanding that we were going to keep each other company until the train arrived.

This was quite cool because now was my chance to test out my level 1 French on this woman. Nadia was very patient as I worked hard to construct sentences and questions. I had spent a week in France at the start of the trip where I hardly got to speak the language. The only times I got to say anything were at the stations on rare occasions to ask for directions.

Now, I had a chance to figure if I could say anything beyond “Bonjour”. Too bad for me. I felt like Rajinikanth from Padikkaathavan. Our conversation had a lot of ouis and nons. We laughed as I made horrendous errors in my French. We talked about motherhood and postpartum recovery. We compared notes on European vs Indian vs American parenting. She even explained how the French change a baby’s nappy. Talking to her reminded me of my girlfriends. I made a note to get in touch with them when I got back.

Around 9 pm, the ticketing staff informed us that the train was going to be further delayed. It didn’t matter as we loved each other’s companies. In Tamil, we have a word for these kinds of conversations – arattai which means idle gossip. The word can have different connotations. But in our case, it was certainly a good arattai. Talking to her had felt therapeutic. Was it because we were both mothers of wee little babies? Or was it because she was a stranger that made it easy for me to talk through stuff? 

My husband was keeping himself busy with my daughter. He occupied her with play and exploration of the station. In the short span, Nadia and I developed such a special bond. I even helped with her baby now and then to give her a much-needed breather. We also took turns taking care of our luggage to use the restroom.

Closer to 11 pm, my daughter had a major hunger bout. I opened my bag to grab her formula. To our horror, the only bottle of water that was remaining had only an ounce of water at the most. And all the shops had closed in Milan Centrale. There was not a single shop to sell us water, let alone hot water. I searched the station all around and saw a small restaurant open up their shutters to bring in some chairs. I rushed to the shop begging the shopkeeper to sell me a bottle of water. The shopkeeper could not understand a word of what I said and sent me away. 

On hearing this, Nadia told me to take care of her child so she could convince the shopkeeper in Italian. She returned with a big toothy smile, 2 large glasses of milk, and a huge bottle of water to last us more than a day. We gave one glass of milk to my daughter and the other one we shared. Would it even surprise you if I told you she refused to take the money for the food? I insisted but Nadia said something that I had not heard in many years. “No formalities in our friendship”. This was a phrase I have only heard in India. We refuse “Thank you” or “Sorry” in friendships and close relationships. 

At a little past 11 pm, we were all called to our boarding gates. Nadia stood in another line as we had different types of reservations, unfortunately. We kept mouthing to each other that we would meet after we passed our checkpoint. 

Past the boarding gate, Nadia asked to meet me once we had settled in the train to exchange emails and numbers. I agreed and told her I would go to her seat as she was traveling alone with her baby. We got on our train. After we settled down in our seats, I decided to visit Nadia. Unfortunately, they had closed off the access doors for the night. I decided to try again in the morning. The next morning as we made it to Paris, it was already too late. The boarding gate at Milan was the last of Nadia and her beautiful friendship. But the memory of the special conversations we shared in that short span is for a lifetime.

I had come into Milan on that winter’s day satisfied with all the experiences of the journey so far. I closed off my door for more and chose to stay put in the station. But life had one more in store for me that day! The thing that struck me at the end of it all was that a lot of my vacation memories were even better because of my beautiful encounters with these strangers.

Nadia, if you’re reading this (in some miraculous way), I’m sure you recognize this Indian woman. I would love to reconnect! 

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Pindi Chole Recipe | How to make Chole Masala

Here’s an inspired version of Kunal Kapoor’s inferno-esque yet super delicious Pindi Chole recipe! This Chole Masala recipe is an essential keeper for your recipe book!

A Must-Have Chole Masala Recipe

Chole Masala needs no introduction. This chickpea stew is hands down one of the most popular dishes at Indian restaurants. It is comfort food that transcends many cultures and is easily the go-to weeknight meal for many across the world. Dunk a piece of buttery, greasy-good bhature into a luscious tomato-ey tea-infused chole masala and you’re transported to another world. 

The Richer Cousin of Chole Masala

Pindi Chole is a richer, denser, and stronger cousin of the infamous Chole Masala. Many sources believe the name is inspired by the name of the Pakistani city Rawalpindi. I draw inspiration from Kunal Kapoor, one of India’s favorite Punjabi chefs for this recipe. He uses dried amla, a fairly new ingredient to my pantry. His recipe is extremely good but certainly not for the faint-hearted. Made with plenty of chilies like a true Punjabi, his recipe is for brave souls.

My version is not as spicy. I still highly recommend cutting down the chilies and spices if you want a chole masala recipe that is a bit milder. Incidentally, Amla is alkaline in nature much like limes and unlike lemons. I have a classic lime pickle recipe from Tamil Nadu that is a perfect addition to your pantry cabinet this summer!

Why should you add Tea to Chole Masala?

Brewing Tea and Dried Amla

Back in the 90s, my mom’s recipe was a typical Chole Masala recipe that used onions, tomatoes, and a wonderful blend of spices. No amla or chai! Years later, I saw this tip on the internet that mentioned the use of brewed tea in chole recipes. I decided to try this tip out. And lo and behold, tea adds notes of malt and amps up your recipe with a richness that I can’t describe. All you do is brew a cup of strong tea using Assam tea leaves or the strongest black tea leaves that you have. You can even use this tea from Kenya which comes pre-mixed with spices. This adds an extra oomph to your recipe.

Can You Add Dried Amla To Chole Masala?

The answer is YES! The amla adds sourness and brightens up your dish in a way that no lemon, tomato, or tamarind can. It is uniquely sour and smoky in flavor. This is definitely one ingredient that I didn’t know I needed in my Chole recipe until Kunal Kapoor showed me the way! It’s always good to learn this kind of tip and I’m happy to share this with you. After all, good food is really a bunch of tips that have been passed from generation to generation.

How to make Pindi Chole Recipe

There are two ways to make this recipe. One is using dried chickpeas. And the other with canned chickpeas.

Dried Chickpeas – When you use dried chickpeas, there is a certain amount of soaking that needs to be done before you can cook the chickpeas. This is done to break down some of the tough fiber that naturally is present in chickpeas. The softening of the chickpeas also helps cook it faster.

Canned Chickpeas – With canned chickpeas, I drain the liquid from the can and give the chickpeas a quick rinse making sure not to over rinse. This helps retain the nutritional value and it also leaves my mind to rest knowing that slimy water is not in there! (of course, I know this water is great for some recipes)

Baking Soda – Another tip is to add baking soda. Baking soda helps break the chickpea further. This is especially great if your chickpeas are old. Old chickpeas tend to take longer to cook and in some cases are inedible.

Pindi Chole Recipe | Chole Masala Recipe

A richer, spicier version of Chole Masala, a chickpea stew recipe from Northern India.
Course Side Dish
Cuisine Indian
Keyword chana masala, channa masala, chole, chole bhature, chole masala, chole masala recipe, pindi chole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Pakoda Stories

Equipment

  • 1 Instant Pot
  • 1 Medium Saucepan

Ingredients

  • 1 can Chickpeas or Garbanzo Beans skip the dried chickpeas if using canned
  • 3/4 cup Dried Chickpeas skip the canned chickpeas if using dried
  • 1/4 cup Oil

Fresh Ingredients

  • 1 tbsp Ginger finely chopped
  • 2 tbsp Garlic finely chopped
  • 1 Green Chili slit
  • 1 medium Onion finely chopped
  • 1 cup Tomato Purée
  • 3 cup Water

Amla-Tea Brew

  • 1 tsp Loose Black Tea Leaves
  • 3 Pieces Dried Amla
  • 2 cups Water add more, if required.

Spices

  • 1/2 tsp Asafetida or Hing
  • 1/2 tsp Turmeric
  • 2 tsp Red Chili Powder 1 tsp in the dish and 1 tsp for garnish
  • 2 tbsp Chole Masala Powder

Garnish

  • 2 tbsp Ghee for garnish
  • 1/2 tsp Chaat Masala Powder
  • 1/4 cup Coriander Leaves chopped
  • 3 tbsp Lemon Juice
  • 2 tbsp Onion finely chopped
  • Salt to taste
  • 1 tsp Baking Soda

Instructions

Soak the Chickpeas

  • If using dried chickpeas, soak them in a large bowl for 8-12 hours

Make an Amla-Tea Brew

  • Bring 2 cups of water to boil in a small pot
  • Add Tea leaves and Amla. Brew for one minute

Cook the Chickpeas

  • Place your chickpeas, amla-tea brew in an instant pot
  • Cook for 4 mins on manual pressure if using canned chickpeas.
  • Cook for 40 mins or bean setting if using dried chickpeas.

Make the Pindi Chole

  • In a medium saucepan, add oil and 1 tbsp ghee.
  • When the oil is hot, add the onion, ginger, garlic, and green chili. Sauté until the onion starts to brown.
  • Now add your spices – asafetida, turmeric, red chili powder, chole masala, and salt. 
  • Cook for at least 1-2 minutes on medium-low to prevent masalas from tasting raw and bitter.
  • Add the tomato purée and cook for 2 more mins.
  • Now add your cooked chickpeas. Adjust consistency by adding more water as needed.
  • Let this simmer for at least 20- 30 mins. The more you slow cook this, the better. 

Make a red chili oil

  • In a small pan, add the ghee. When the ghee is melted and starting to get hot, add the red chili powder. 
  • When you see the red chili powder instantly bloom, take off the heat and pour over the cooked chickpeas. 

Garnish

  • Garnish the dish with chaat masala, chopped coriander leaves, chopped onions and lemon juice. 
  • Serve with bhature, rotis, any flatbread of your choice or even with plain basmati rice!

Notes

  • I cook with canned chickpeas just because it is more convenient. The older dried chickpeas get, the harder they are to cook.  If you cook frequently with chickpeas, dried chickpeas are the way to go.
  • Use a teabag of the strongest black tea you can find. I prefer Tea India’s Orange Pekoe Tea Bags.
  • Dried Amla is hard to find especially if you live in Western countries. Thank god for Amazon, we get a salted variant of dried amla in smaller chunks. I used these and adjusted the salt accordingly.
  • I blend 1 or 2 Roma tomatoes in a blender and use the strained puree. Canned tomatoes lend a slightly more acidic profile to the dish. This is a personal preference. I would always prefer the fresh tomatoes over the canned ones. But that’s just my choice! Also, if convenience is the need of the hour, it’s ok and you will still ladle up your bowl with warm and spicy Pindi Chole! Enjoy!
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