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 :

1. Simplest is as a Namkeen (Savoury mixture) with tea
2. You can add finely chopped cucumber, onion, tomato, coriander leaves and eat it like Bhel.
3. It can be moistened and eaten as a regular breakfast

Advantages of this mix :

1. Time saver – When you cant prepare breakfast in the morning rush hour
2. 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.

Ingredients :

• 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

Procedure :

1. 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)
2. Add curry leaves, ground chutney dal powder and roast well.
3. Now Add poha and continue to stir till the Poha is crispy.
4. Add hing, turmeric powder, red chillie powder, dry tamarind powder and salt. Mix well.
5. Dont cook much more as the masalas will settle at the bottom of the poha and get burnt.

Variation :

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.

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.

Ingredients :

• 2 teaspoons of yellow moong dal
• Few pieces of lauki, carrot, cabbage and pudina leaves

Procedure :

1. Mix moong dal with lauki, carrot, cabbage and pudina leaves.
2. Add 2 cups of water and pressure cook till dal and veggies are done.
3. 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.

Ingredients :

• 1/2 a pomegranate
• 1/2 a sweet lime (musambi)
• 1 small banana

Procedure :

1. Take out the seeds of the pomegranate.
2. Strain it with the mashed banana.
3. Squeeze the juice of sweet lime into it.
4. If baby doesnt have constipation mash an apple into it too.

Ingredients :

• 3 teaspoons of raagi powder
• 1 cup of milk
• 1/2 teaspoon Ghee

Procedure :

To make raagi powder

1. Soak raagi overnight, allow it to sprout.
2. Remove skin and dry it in the sun.
3. Roast in ghee and powder it. This powder can now be stored in an air tight container.

Cooking procedure

1. 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.
2. Now heat milk and slowly mix in the raagi paste stirring continuously.
3. Add ghee, Stir for a few more minutes till the mixture comes together.

Variation

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.

After boiling any of the kheers mentioned below you can add soaked & ground almonds, elaichi powder and jaggery till it thickens.

Wheat vermicilli:

1. Coarsely grind the vermicilli.
2. Roast in ghee till it becomes brown.
3. Boil in milk till it softens.

Sabu dana :

1. Gives good relief to children who are suffering from loose motions.
2. Soak sabu dana for 3-4 hrs.
3. Boil in milk till it becomes transparent.

Coarsely ground rice :

1. Wash rice and dry it under the sun.
2. Fry it in ghee and coarsely grind.
3. Boil in milk for approx 10 mins till rice becomes soft.

Chiroti rawa :

1. Fry in ghee for few minutes till it becomes opaque.
2. Add milk and cook till the kheer starts thickening.

Soaked wheat :

1. Soak for 3-4 hrs, grind coarsely.
2. In a teaspoon of ghee fry the wheat till it drys up.
3. 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

Procedure :

1. Heat ghee in a kadai. Add raisins and set aside once they swell.
2. 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
3. Boil milk and mix into the atta. Stir continuously, till the mixture becomes pasty and has no lumps.
4. Finally you can add mashed apple/banana/cheeku/grapes to the halwa.

Variation
You can use fine rawa instead of wheat flour in this halwa.

Ingredients :

• 1 tablespoon of yellow moong dal
• 1 tablespoon of rice
• 1/4 cup of Lauki cubes
• 1/2 carrot
• Few leaves of palak

Procedure :

1. Mix moong dal with white rice. Wash well till milkiness goes away.
2. To this add a few small pieces of lauki, palak and carrot. Add about 2 cups of water and give the cooker 4-5 whistles so that the khichdi is completely mashed.
3. Now strain this using a juice strainer (just like the one we use for tea, only bigger in size).
4. Throw away excess water and make the khichdi of desired consistency.

Now that the baby is more than a year old everything we make for ourselves can be given to him with the exception of things that are too spicy or oily.

Paneer is a rich, yet easily digestible milk product that you can try out for your baby.

Ingredients :

• 2 teaspoons of ghee
• Pinch of hing
• Pinch of haldi powder
• 1/2 teaspoon jeera powder
• 1 teaspoon dhania powder
• 6 paneer fingers
• Juice of lime

Procedure :

1. Heat ghee. Add hing, haldi powder, jeera powder, dhania powder and stir for a few seconds.
2. Add paneer fingers and stir well till the ghee coats the paneer.
3. Add a pinch of salt, few drops of lime juice and mix well.

Please NOTE :
You can use a sandwich griller to cook the paneer fingers so that it needs lesser ghee to cook.

This is a tasty snack that you can make even for adults. In fact, people on a diet should definitely try this out.

Ingredients :

• 3 cups of wheat flour
• 1/2 cup par-boiled vegetables (finely chopped beans, carrot, peas)
• Few pieces of paneer (scrambled)

Procedure :

1. Make a dough of wheat flour like you make for roti.
2. Mix the par-boiled vegetables with paneer. Add salt and jeera powder.
3. Roll out dough like a roti and fill it with veggies and paneer mix.
4. Fold the roti in and seal it by applying water. Trim away excess dough.
5. Boil stuffed patties in water for 10-15 mins.
6. Gently mash with hand while feeding the baby.

Variation :
You can even stuff vegetable dalia inside the pattie.

I just love to have Gulgule when its being freshly prepared. This is not a dish that tastes good even one hour later, so be ready!
Well, we cant give it hot to the baby so let it cool off slightly but please don’t go for a re-heat.

Ingredients :

• 1 cup wheat flour
• less than 1/2 cup milk
• 1/2 banana (Big one)
• Elaichi powder
• Jaggery (upto taste)
• Roasted Kaju, Badam powder

Procedure :

1. Make a paste of flour with milk.
2. Mix in jaggery, mashed banana, dry fruits powder and elaichi powder.
3. Fry this batter in hot oil into tiny dumplings.

Please NOTE :

1. Do not fry more than 5-6 at a time. Let oil heat up again before you fry the next set.
2. If batter consistency is unmanageable add more flour.
3. We use less than 1/2 cup flour because we are adding mashed banana. If you don’t add banana, increase the quantity of milk by a few teaspoons.