Posts Tagged ‘Indian’


Hilarious videos from the Indian version of Sesame Street.  The first features Cookie Monster and Zoe – showing the concepts of “inside” and “outside.”  Cookie Monster’s voice is dead-on (though they really should rename him “Biscuit Monster”).

The second video stars Grover, with cameos at the end by Ernie (pronounced  “Aarnie” when paying homage to the Indian accent ), Bert & Praire Dawn, teaching the difference between “softly” and “loudly.”  Grover even breaks out in song – rasping Machli Jal Ki Rani Hai to the tune of Twinkle, Twinkle, Little Star.

Play them for your kids, please…



Remember those thali “meals” plates used in virtually every roadside restaurant in India?  You know – with the rasam in one section, and yummy curries and pickles in the others?  Well, they’re being  reincarnated in the West and marketed as “innovative” and “eco-friendly” dining dishes for babies, toddlers and kids (and no wonder – with all the bad press about BPA and melamine).

par exemple:

Above is a Stainless Bus Platter by Din Din Smart.  $17.99
Below is Reed & Barton’s Sea Tails Baby’s Divided Stainless Whale Plate ($34.99) and Lavish & Lime’s Children’s Divided Food Tray ($16.00 CAD).

And for a good laugh, check out greenandcrunchy’s post about an Ohio mom’s shopping experience in the stainless section of an Indian grocery store.  Apparently, her kids fight over who gets their meals in the masala box (pictured below)!  So dust off those thali plates or get thee to an Indian store!

image by greenandcrunchy


As a matter of principle, I don’t give my kids last night’s leftover rice – even though it’s been refrigerated.  It’s probably a habit that developed in my family:  “give the kids fresh rice.”  And being Indian and all, of course we eat A LOT of rice.  So I’m wondering about the reasons for this.  And why would leftover rice be bad just for kids?

Apparently, rice in raw form (be it brown, white, basmati, whatever) contains spores of a bacteria called Bacillus cereus.  These spores can survive the cooking process and germinate into bacteria when cooked rice is left standing at room temperature.  Reheating the rice doens’t destroy the bacteria either.

I’m admittedly a bit skeptical of all of this – I remember the summers I spent in my grandmother’s village, where it was common practice to eat leftover rice (and my grandmother didn’t even own a refrigerator).  I’m sure this was and is common practice in many Asian countries.  Maybe everyone had built a resistance to the bacteria?

Food safety for handling cooked rice is not something you hear a lot about in the US or elsewhere, but check out the advice from the governments of New Zealand (Food Safety Authority) and the UK (Food Standards Agency).

I don’t know about you, but I don’t want to take any chances.  Here are some best practices when it comes to handling leftover cooked rice:

  • Refrigerate the rice as soon as possible after cooking and consuming – ideally within 1-2 hours
  • * When reheating, make sure it’s steaming hot all the way through (and avoid reheating more than once)
  • * Keep leftover rice in the refrigerator for no longer than 1 day before re-using
  • * Be careful of leftover takeaway rice – you don’t the history of this rice before it got to you

I think I’ll stick to these rules – nothing is worth a day of vomiting…