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    Aatwal / Atwal / Methi Peiz
    5450 engaged
    Parenting Breastfeeding
    Raksha Kamat
    I am from Bengaluru, India. I am a software engineer by profession working full time in an MNC. Apart from being a Mom, I am also a food blogger, food stylist and food photographer. I blog for www.rakshaskitchen.com
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    Nursing Mons
    23 May 2016

    Aatwal / Atwal / Methi Peiz

    2 mins read
    Breastfeeding
    for New Born
    5450 engaged
    Atwal or Aatwal is commonly known as metheeyan peiz in Konkani. This dish is made with methi or fenugreek seeds, rice, jaggery and coconut milk. It is commonly made for nursing mothers. This traditional dish is commonly made on the 12th day for the baby’s naming ceremony. This dish is the star dish of that day for that ceremony which is known as “barso”. This dish looks like kheer and thickens on cooling. So if it thickens, add coconut milk and boil it. Have it warm or hot.

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    Even otherwise, you can make this dish at home and eat it. It is highly nutritious as it contains rice, fenugreek, jaggery and coconut milk. Jaggery helps to increase the iron content in the body. Coconut is a superfood and helps in proper brain functioning. Sometimes if you feel bored to cook food, you can easily cook this Atwal and eat. Apart from filling the tummy it keeps you healthy.


    Fenugreek seeds are most often used to increase the supply of breast milk. A nursing mother should drink this at least once a day. She should also drink plenty of water, drink rava in milk and eat fruits and healthy food. Fenugreek is galactagogue which is a substance which promotes lactation in animals and humans.


    Talk to your pediatrician to know more about how to increase the milk supply in new mothers in case they are not producing sufficient milk for the baby.


    Prep. Time: 40 Minutes

    Serves: 2

    Ingredients:
    ½ cup rice

    2 tablespoons methi seeds

    1 cup coconut milk

    2 tablespoon grated jaggery

    A pinch of salt


    Procedure:

    Wash and soak rice and fenugreek seeds for minimum 30 minutes.



    Pressure cook rice and fenugreek seeds together till the rice gets cooked and is mushy.




    Transfer the pressure cooked rice and fenugreek seeds to another bowl.




    Switch on the gas, add coconut milk and grated jaggery, pinch of salt and mix well.




    Simmer for 10 minutes till it starts bubbling.




    Note: To extract coconut milk, add the grated coconut meat to a mixer along with ½ cup water. Grind to make a thin paste. Add more water if needed. Pass this through a strainer and extract coconut milk. Discard the solid coconut meat which remains in the strainer.


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