SPROUTS kichidi

2 tablespoons rice, washed
2 tablespoons sprouts (moong or matki)
1 teaspoon onion, chopped
1 small clove garlic, chopped
1/4 teaspoon cumin seeds (jeera)
1/2 teaspoon ghee
a pinch asafoetida (hing)
salt to taste

1. Heat the ghee in a pan and add the cumin seeds. When they crackle,
add the asafoetida and garlic and sauté for a few seconds.
2. Add the chopped onion and salt and sauté again for 2 to 3 minutes.
3. Add the rice, sprouts and 3/4 cup of water and pressure cook for
3 whistles.
4. Coarsely mash the khichdi and serve lukewarm with fresh curds or raita


2 Egg Yolks
Milk or Formula
Puréed Chunky Veggies

METHOD:-Prepare a small frying pan with a pat of butter or ghee and heat

Beat Egg Yolks & Milk or Formula in bowl

Pour Egg mixture into heated pan

Scramble Egg mixture until almost cooked and add Veggies

Cook until Egg mixture is no longer runny

Add small bits of shredded cheese (Swiss, American, Cheddar or Parmesan)

Scramble again when cheese has melted .