The blend of spices combined with the richness of nutrition! Watch your child perform better academically and thank to these iron-rich dishes!

Cooking Time : 30 mins.
Baking Time : 30 mins.
Baking Temperature : 180°C (360°F).
Preparation Time : 20 mins.

Serves 4.

For the rice

½ cup soyabeans, soaked overnight
1 cup cooked long grained rice
1 stick cinnamon (dalchini)
1 cardamom (elaichi)
1 bay leaf (tejpatta)
salt to taste

For the masala mixture

½ cup sliced onions
½ teaspoon cumin seeds (jeera)
1 teaspoon ginger-garlic paste
1 cup chopped tomatoes
½ teaspoon turmeric powder (haldi)
½ teaspoon chilli powder
½ teaspoon coriander (dhania) powder
¼ cup fresh thick curds (dahi)
1½ cups mixed boiled vegetables (peas, french beans, cauliflower etc.)
¼ cup chopped mint (phudina)
¼ cup chopped coriander
1 teaspoon oil
salt to taste

For the rice


1. Wash and drain the soyabeans. Add approx. 2 cups of water and the cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain.

2. Combine the cooked rice and soyabeans. Keep aside.

For the masala mixture

1. Heat the oil in a non-stick pan and add the cumin seeds.

2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.

3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and ¼ cup of water and cook till the water evaporates and the tomatoes are soft.

4. Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.

How to proceed

1. Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.

2. Top with the remaining rice and soyabeans and cover with aluminum foil.

3. Bake in a pre-heated oven at 180°C (360°F) for 20 to 30 minutes.

4. Serve hot