T is a picky and slow eater only when it comes to food she doesn’t normally enjoy. That narrows it down to anything which is not chocolate and vanilla ice cream. Not once, I repeat, not once was there a need to remind her to finish her chocolate or vanilla ice cream. And not once did she finish her lunch or dinner without a million reminders!
Every morning, her lunch is crafted carefully with the hope her lunch box will come back empty. Nutella or cheese sandwiches cut into animal shapes using these molds. Cucumbers, carrots, olives, grapes or apples cut and filled into the recesses of the lunch box. And the ever familiar phrase which I mumble even in my sleep ‘Finish your lunch, sweetie!’.
And every evening, there would be left overs dotted with reasons ‘Mommy, I didn’t have time.’, ‘Mommy, there was too much food. I have a small tummy.’
Now you get the idea. I am always on the hunt for recipes which would entice her into eating every single morsel. I can’t blame her, because I was a picky eater when I was a kid. I have grown out of it which gives hope that T would get better too.
Rava, also Suji, an Indian term for semolina is extensively used in my kitchen. From the humble upma to the delicious kesari, rava is used in a wide variety of recipes. My go to recipe on week nights and weekend brunches is rava idly. It’s very easy to make and paired with a chutney, makes a satisfying meal.
Today, instead of steaming the batter in idly molds, I decided to bake in muffin molds. The result was scrumptious. The muffins held their shape and were still soft enough. They can absolutely go into a lunch box either for office or school. Easy to handle and easy to dunk into a chutney or sambar, these rava muffins were a winner.
Rava Muffin Recipe:
Rava/Suji – 1 cup
Plain Yogurt – 2 cups
Baking Soda – 1/4 tsp
Salt – As per taste
Onion – 1 medium (finely chopped)
Carrots – 2 (peeled and grated)
Minced Ginger – 1 tsp (optional)
Minted Coriander – 1tbsp (optional)
Roast rava till it turns light brown. Add yogurt, baking soda and salt and stir till the ingredients are blended without any lumps. Keep it aside for 5 mins. Then stir in the onion, carrot, ginger and coriander.
You can pour this batter into a greased baking pan or muffin tray and bake at 360F for 20 mins. I poured the batter into muffin molds and air fried it at 360F for 15 mins. I use my air fryer for baking too. I find it convenient than having to fire up a big oven.
The muffins are done when a knife or toothpick inserted in the middle comes out clean. Let rest for 10 mins and enjoy with peanut or coconut chutney or a little sugar.
As to whether T gobbled this up without a fuss is a story for another day!