When I was little, we were lucky enough to have access to local small farmers who would drop organic produce from their garden, at our doorstep. We were lucky to know the real taste of mangoes and we knew why some vegetables took longer to cook than others. We were taught that its better to eat your potatoes with skin on and crunchier the beans, the better. Those little lessons and those bits of knowledge fed to us at the dinner tables, in and around the kitchen and out in the backyard while getting our hands dirty, always stuck with me. Although, the true realization didn't come until I had a child of my own and I relived those experiences with her.
She is almost three now and curiously observes things around her which amaze her a lot. She tries to find a reason behind everything we do. She doesn't like to be told what to do but likes to watch us and does what we do because she thinks whatever Maa and Papa do is right. Her big eyes get even bigger when told that we can make a birdhouse out of a milk carton and then sits with me the whole afternoon painting the carton, hoping it would turn into a birdhouse and then her favorite humming bird will never leave the house after that. She goes speechless when her Papa shows her how seven stars can come together to make a big spoon and wishes she could use it to eat her cereal every morning. Everything amazes them and everything makes them more curious.
She is equally amazed to see that the tomatoes that she ate till now were green before they actually turned red and juicy. Carrots actually come out of the soil and not from a plastic box at a grocery store and it takes way too much time for the strawberries and cherries to be good enough for her to pick off the tree. I have seen that when she gets an answer to all her why, how and whats she eats her food better. She prefers to pick carrots and broccoli over french fries and hamburgers when she understands what will make her healthier and stronger.
That's how the kids are. If they are helping in the garden and are involved in the preparation of the food then they are more likely to try that food than just setting it on the table and asked to eat. They want an adventure out of everything and at the same time they thrive to learn. So all we need to do is educate them and let them get their hands dirty. Teach them where their food comes from and how the whole life is interconnected. Teach them the importance of locally grown and organic food. We sometimes really underestimate our kids about what they would and wouldn't like. I am guilty of that too! But slowly and gradually I am trying to teach her and learning a lot myself along way. Not only about the food that we eat but also about my child and how her likes and dislikes change depending on my habits.
Lunch, a small yet powerful documentary is trying to do the same. Lunch, a movie directed by Avis Richards, founder and CEO of Birds Nest Foundation is a documentary that shines a light on school lunch programs and teaches kids about healthy habits, gardening, fresh foods and more. I was invited by the wonderful people behind Lunch to watch the movie and if I believed in what they say, then tell you about it. I strongly support the message Lunch conveys and would encourage you to buy the movie or first watch the trailer and then decide. Its about time we stop feeding into all the politics and petty things that go behind the food that we eat and start thinking of our young people, our kids.
Today I am sharing a very simple recipe using a few basic ingredients. Some stir fried red potatoes from a local farm and I spiced them with cumin and curry leaves.
1 pound small red potatoes
1 cup thinly sliced red onion
1 teaspoon cumin seeds
12-15 curry leaves
2 1/2 tablespoon ghee *Can substitute it with an cooking oil of choice
Salt to taste
Cut the potatoes into quarters. Wash them with water. Drain water. Set aside. I used small potatoes. If you think yours are a little bigger, cut them to 1 approx. 1 1/2" size.
Heat ghee/oil in a thick bottom pan. Add cumin seeds. As they sputter add curry leaves. Step aside for a few seconds because curry leaves sputter a lot because of the water content in the leaves.
Add sliced onion. Cook them on medium high heat for 3-5 minutes until they are slightly golden brown in color.
Add potatoes. Stir fry over medium high heat for approx. 5 minutes. Add salt. Stir well. Cover with a lid and let it cook over a medium low heat for 5-8 minutes or until the potatoes are cooked through.
Uncover and over medium high heat, cook off extra liquid if any. Serve hot as a side.