Baby Food has always been a confusing subject. Specially since our traditional food is at times so different from what is medically recommended. Moreover, each baby is different and none of them are able to talk about what they really want. That’s what makes this topic a challenging one. Mothers have to just observe their babies while they eat and figure out a way to make nutritious food which is also eaten eventually. Continue reading »
On Friday, late at night around 11.30 pm, I published my eBook on Baby food recipes. The book is hosted by amazon and is available for a short preview on their site.
Writing this book has been a long journey. I started more than 4 years ago when I introduced Raina (older daughter) to solids. The book was set aside only to be taken out 3 years later when I had Trisha. This time I thought I should document the information well and release it so all moms, like me, could benefit from it. (Trisha is definitely more fussy about food than Raina. So I must thank her for making me put on my thinking cap long enough to write a book ) Continue reading »
I have missed the blogging world for the longest time now. After I had my second baby about one and a half years ago I got really busy with baby care. This time around it was more difficult than last time as now I even had the elder one to take care of. However, being a true foodie at heart, whenever I found the time I would continue to bake. I couldn’t share it with you all as with an infant I did not find the time to shoot or blog about whatever I made. I remember when my baby was a month old I ran into the kitchen and baked a yummy cake for myself. I was bored of all the bland, post-natal care food and stuffed my face with big chunks of chocolate cake Continue reading »
My baby doll is nearly a year old. She shows off two tiny teeth every time she laughs. I cant seem to get enough of it. Although its really cute to look at I know her gums itch quite a bit. No wonder she is always putting things in her mouth. So I thought its time I tried my hand at some teething biscuits. Now she has something home-made to sooth her gums. I was happy with the firmness of these biscuits but like any other teething biscuits they have a potential choking hazard. You need to constantly monitor the baby while eating so he doesnt bite off too big a piece (He heee… now I sound like a baby product company ) Continue reading »
Instant Breakfast Mix
Has it ever happened to you that you are so late to work that you could not whisk up something to eat? Morning hours are always action packed at my place.
Every minute is important. However, some ready mixes make life easier. Instant Breakfast Mix is one such solution.
Once you make this mix ready it can be stored in an air-tight container for upto a month. Whenever you need to eat it just moisten it with some warm water, stir in a spoonful of ghee and mix well. Thats the maximum you need to do for a delicious breakfast. No need to even turn on the stove! Just warm 1/2 a cup of water for 20 s in a microwave. If you dont have a microwave use water from your geyser ( Ohh! JUST Kidding!! )
Different ways in which this can be eaten :
- Simplest is as a Namkeen (Savoury mixture) with tea
- You can add finely chopped cucumber, onion, tomato, coriander leaves and eat it like Bhel.
- It can be moistened and eaten as a regular breakfast
Advantages of this mix :
- Time saver – When you cant prepare breakfast in the morning rush hour
- Any place meal – Useful while traveling with a baby and you dont want to give him outside food
In fact, thats how I came up with this recipe. I am going for a week long holiday and I dont want to give my one year old girl any train food. I am going to prepare this mix, moisten it with regular water and feed her at least one meal with this mix. You dont really have to use warm water, even normal room temperature water will work. Just that we all like to have food thats a little warm hence the recommendation.
Mixing of ghee before eating is important because while roasting we have not added any oil. That makes the masalas settle at the bottom of the poha, not mixing well into the dish. Once you add ghee the masalas will coat the poha evenly, making it tasty.
- 1 cup beaten rice (poha – thin flakes)
- 2 teaspoons ground chutney dal powder
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon Channa dal
- 1/4 teaspoon white Urad dal
- Few curry leaves
- 1/4 teaspoon Red chillie powder
- 1/2 teaspoon Dry Tamarind powder
- Pinch of turmeric powder
- Pinch of hing
- Heat the kadai. Add the mustard seeds, channa dal, urad dal and allow them to splutter (although there is no oil the hot kadai will crack them)
- Add curry leaves, ground chutney dal powder and roast well.
- Now Add poha and continue to stir till the Poha is crispy.
- Add hing, turmeric powder, red chillie powder, dry tamarind powder and salt. Mix well.
- Dont cook much more as the masalas will settle at the bottom of the poha and get burnt.
If you want to improve the taste (and reduce the shelf life!) this is what you can do. To the mustard seeds and curry leaves add some roasted and ground groundnut powder. Instead of tamarind powder use Amchur / Dry Mango powder. Follow the remaining procedure in the same way. This mix will be tastier but will last for about a week.
To Store :
Store this mixture in an air tight container. Use a dry spoon while taking it out.
To Eat :
No need to turn on the stove.
Just dampen the poha mix will some warm water and add a spoonful of ghee. Mix well. Be careful not to pour water in as poha might become soggy.
Mixed Vegetable Soup
Soup is a safe drink to keep the stomach healthy and can be given almost every day to the baby. When babies start taking in new and different types of food they sometimes get constipated. Mixed vegetable soup is a way of giving babies some relief from this problem.
Carrot gives this soup sweetness while cabbage makes it mildly saline owing to its natural salts. Pudina leaves give it a minty flavor which serves as a welcome change to the developing taste buds.
- 2 teaspoons of yellow moong dal
- Few pieces of lauki, carrot, cabbage and pudina leaves
- Mix moong dal with lauki, carrot, cabbage and pudina leaves.
- Add 2 cups of water and pressure cook till dal and veggies are done.
- Now strain this using a juice strainer. The amount of roughage to keep or leave in the strainer is upto you. You can make the soup as thick as your baby likes.
Most babies love fruits as thats the maximum sweet they get to eat. The mix described below is also useful in relieving the baby from constipation. If baby’s stomach is fine then you can go on to strain a few pieces of mashed apple to this fruit chaat as well.
- 1/2 a pomegranate
- 1/2 a sweet lime (musambi)
- 1 small banana
- Take out the seeds of the pomegranate.
- Strain it with the mashed banana.
- Squeeze the juice of sweet lime into it.
- If baby doesnt have constipation mash an apple into it too.
This is the age when the baby has just started having something other than mother’s milk. It’s important to give things that are light to digest as well as nutritive. Salt has not been recommended in any of these recipes. Before feeding the baby with the suggested dishes please discuss with your doctor.
- 3 teaspoons of raagi powder
- 1 cup of milk
- 1/2 teaspoon Ghee
To make raagi powder
- Soak raagi overnight. Leave it in a strainer for another 10 hours, allow it to sprout.
- Remove skin and dry it in the sun.
- Roast in ghee and powder it. This powder can now be stored in an air tight container.
- When you need to feed the baby, mix 3 teaspoons of powder in equal quantity of milk and make a paste. Ensure there are no lumps.
- Now heat milk and slowly mix in the raagi paste stirring continuously.
- Add ghee, Stir for a few more minutes till the mixture comes together.
In this recipe, milk is preferred though you can use water too.
Please NOTE :
You can use more raagi powder or milk to alter the consistency of the paste as you like.
Porridge , Kheer or Payasam is the most common dish given to babies. There is a long list of base ingredients from which porridge can be made. In the description below, I have tried to cover most of them. The overall method is the same with only certain changes depending on the method of cooking the base ingredient used.
After boiling any of the kheers mentioned below you can add soaked & ground almonds, elaichi powder and jaggery till it thickens.
- Coarsely grind the vermicilli.
- Roast in ghee till it becomes brown.
- Boil in milk till it softens.
Sabu dana :
- Gives good relief to children who are suffering from loose motions.
- Soak sabu dana for 3-4 hrs.
- Boil in milk till it becomes transparent.
Coarsely ground rice :
- Wash rice and dry it under the sun.
- Fry it in ghee and coarsely grind.
- Boil in milk for approx 10 mins till rice becomes soft.
Chiroti rawa :
- Fry in ghee for few minutes till it becomes opaque.
- Add milk and cook till the kheer starts thickening.
Soaked wheat :
- Soak for 3-4 hrs, grind coarsely.
- In a teaspoon of ghee fry the wheat till it drys up.
- Boil in milk till it softens.
- 2 teaspoons of ghee
- 4 teaspoons of wheat flour
- Pinch of elaichi powder
- Few raisins
- 1 cup of milk
- Fruits of your choice
- Heat ghee in a kadai. Add raisins and set aside once they swell.
- To the remaining ghee in the kadai add wheat flour and roast well till you get the smell of cooked atta. Mix in some elaichi powder
- Boil milk and mix into the atta. Stir continuously, till the mixture becomes pasty and has no lumps.
- Finally you can add mashed apple/banana/cheeku/grapes to the halwa.
You can use fine rawa instead of wheat flour in this halwa.