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The B4FD Project features blog posts from guest writers that explore the far-reaching benefits of family dinner.

Family Dinner Month 2012: Sept 17 -- Oct 29, 2012

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A Full Indian Meal

By Neha Dedhia Shah

I am a stay at home mom of 3 beautiful young children and a wife of a fantastic husband. I try my hardest to provide for my family but the one area I cannot seem to pull it together is meals for my husband and I. I can handle making dinner and feeding my children – yes I do cater to them and make them different foods than I make for us. I have extremely picky eaters and I will do anything to get them to eat a healthy meal – even if that means making them something different. Now dinner for my husband and I is a whole different story. I cannot manage to find time in my day to make dinner for us. How do people do it?

One person I know who did an amazing job with full meals every day is my mom. Growing up, my mom worked a full time job as an Engineer yet she still managed to come home every evening and make a full Indian meal for our family of 4. I admire her for that because it is a lot of work making a full Indian meal on a daily basis – after working all day and then coming home to two young girls. I aspire to be like my mom when it comes to cooking but I know I will never get there. I appreciate her hard work and the time she took to make sure her family ate healthy everyday.

A recipe that I use (modernized version of what my mom used to make) that is fast, easy and works for my whole family is chapati quesadilla. It is something my kids as well as my husband and I enjoy! Since Chapati’s are healthy and made of whole wheat flour and we eat them with a lot of our foods – I use them a lot.
Chapatis:
1 cup of whole wheat flour
1 tsp oil
pinch of salt
warm water
For the chapatis
  1. Mix the flour, oil and salt and make a dough by adding warm water as needed.
  2. Knead the dough well and let it sit for ½ an hour.
  3. Make 2 ” flattened balls and then with a rolling pin, roll out until they are thin like a tortilla
  4. Cook on both sides of a tava (griddle) until its golden
  5. Add ghee (butter) after cooked.
Potatoes and Corn Quesadillas
Ingredients

1 Potato peeled and cubed into small pieces
1/2 cup corn (I prefer frozen over canned)
2 tbsp chopped onion
1 tsp of garam masala (mixture of spices – can buy it from any Indian store)
Pinch of cumin and mustard seeds for seasonings
Pinch of salt
Shredded cheese as desired

Method
1. Heat a tsp of oil in a pan and when it is hot add cumin and mustard seeds. When the mustard seeds start to pop add the onions and saute until translucent.
2. Add the salt, garam masala, potatoes and corn, sprinkle a tbsp of water, cover with a lid and let cook until the potatoes are soft.
3. When the filling is cooked, heat a skillet and place the chapati in it. Add the filling, sprinkle cheese (as desired) and place another chapati on top. When the cheese is melted, the chapati quesadillas are done.
4. Cut into 4 pieces and serve.
I sprinkle chili powder on the filling after I make my kid’s quesadillas since they do not like it hot. You can also replace the potatoes and corn with any other soft and cooked vegetables and it will taste just as great!

Even to this day, my mom will make dinner for my family and either bring it over or have us over to her house for dinner at least twice a week and I love her for it! It makes my life easier and our diet a healthy one.

My mom is an amazing cook and I thank her for all that she has provided for me growing up and now for my family!

Neha Dedhia Shah is a Co-Founder and Writer for BabyRecs. Quitting her job and choosing to be a stay at home mom with 3 young children allowed her to spend more time doing the things she loves. With a passion for creativity, Neha has found that among her love for arts, crafts and fashion, she also enjoys writing. Please visit her site to see more of Neha’s writing.

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