Name: Pridu
1.APRICOT AND FIG PUREE( 5-6 months)
Most babies take to figs very enthusiastically because of their mildly sweet taste and grainy texture - something new for their palates. Apricot and fig puree, thinned down with milk, is a good combination rich in vitamin A and fibre. Milk adds calcium which is required for the healthy development of your baby's bones.
Preparation Time : 7 to 8 mins.
Cooking Time : Nil.
Makes 1/2 cup.
Ingredients
2 dried apricots
2 dried figs
1/4 cup milk
Method
1. Soak the apricots and figs in lukewarm water for about half an hour. Drain both the apricots and figs and deseed the apricots.
2. Add milk it and liquidise in a blender to make a smooth purée.
3. Strain to remove the seeds of the figs. Serve immediately.
2.STRAWBERRY YOGHURT
This is one of my favourite recipes and I'm sure your baby will love it too. Yoghurt is easier to digest than milk and provides almost the same amount of calcium (which is required to strengthen your baby's bones and teeth). Also strawberry adds to the vitamin C content which is extremely important to protect your baby from coughs and colds.
Try adding mangoes instead of strawberries when they are in season.
Cooking Time : Nil
Preparation Time : 5 mins.
Makes 1 cup.
Ingredients
5 to 6 ripe strawberres
1/2 cup fresh thick curds (yoghurt)
sugar to taste (optional)
Method
1. Liquidise all the ingredients together in a blender and serve immediately.
3.BULGUR WHEAT PORRIDGE
This wholesome and satisfactory porridge is good for your baby now that she is growing rapidly and her appetite is also increasing. It will keep her satisfied for a couple of hours.
It is a very good source of important nutrients like energy, carbohydrates, calcium, vitamin A and iron. Dates are used to sweeten this porridge as they provide iron and fibre in substantial quantities.
Cooking Time : 15 mins.
Preparation Time : 5 mins.
Makes approx. 1/2 cup.
Ingredients
1 tablespoon bulgur wheat (dalia)
2 dates (khajur), deseeded
3/4 cup milk
Method
1. Pressure cook the bulgur wheat and dates with ½ cup of water for 3 whistles. Cool.
2. Liquidise the cooked bulgur wheat and dates with ½ cup of milk in a blender till it is smooth in texture.
3. Transfer this into a pan and add ¼ cup of water and the remaining ¼ cup of milk and mix well.
4. Bring to a boil, stirring continuously so that no lumps remain. Serve lukewarm.
MALTED MAGIC
A great combination of malted cereals and pulses that provides energy, protein and folic acid. Nachni is not a commonly used cereal which is sad because it is extremely rich in iron and calcium as compared to other cereals.
You can store this mixture in an air-tight container for a couple of weeks.
Cooking Time : 25 mins.
Soaking Time : 6 to 8 hours.
Preparation Time : 10 mins.
Makes 1/2 cup.
For the malted magic mixture
1/4 cup rice, washed and dried
1/4 cup whole moong (green gram), raw
1/4 cup whole wheat (gehun)
1/4 cup whole ragi (nachni)
For serving
1 tablespoon of the mixture
1/2 cup hot milk
1/4 cup mashed banana
For the malted magic mixture
1. Soak the whole moong, whole wheat and ragi in separately containers for 6 to 8 hours.
2. Drain out all the water, tie them in separate muslin cloths and allow them to sprout. This may take upto 2 days in warm weather. Remember to keep sprinkling water on the musllin cloth to keep it damp, as the grains will not sprout if they are dry.
After 7 months
VEGETABLE KHICHDI
Khichdi is a complete meal in itself providing plenty of energy, protein and folic acid to your baby. The addition of carrots makes it rich in vitamin A and fibre. This recipe is a good way of introducing a mildly spiced meal to your baby's diet.
Cooking Time : 15 mins.
Preparation Time : 15 mins.
Makes approx. 1 cup.
Ingredients
2 tablespoons rice
2 tablespoons moong dal (split yellow gram)
1 tablespoon bottle gourd (doodhi/ lauki), peeled and grated
2 tablespoons carrot, peeled and grated
1 peppercorn
1 clove
a pinch turmeric powder (haldi)
1/4 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 teaspoon ghee
salt to taste
Method
1. Wash the rice and moong dal together and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the asafoetida, clove and peppercorn.
4. Add the bottle gourd and carrot and sauté for a few seconds.
5. Add the dal, rice, turmeric powder, salt and 1½ cups of water and pressure cook for 3 whistles.
6. When it is done, remove the peppercorn and clove. Whisk to combine the rice and dal together. Serve lukewarm with fresh curds.
After 1o months
VEGETABLE RISOTTO
Serves 2.
Ingredients
2 cups cooked rice
1 small onion, finely chopped
1 teaspoon garlic, finely chopped
1 tablespoon celery, finely chopped, or ½ teaspoon dry celery
2 tablespoons zucchini finely chopped
½ cup red, yellow and green capsicum, finely chopped
2 tablespoons cream
½ cup milk
¼ cup grated cheese
3 tablespoons butter or olive oil
salt and freshly ground pepper to taste
Method
1. Heat the butter in a pan, add the onion and sauté till it turns translucent.
2. Add the garlic and celery and sauté for a few more seconds and add all the vegetables and the salt and mix well. (Don't let the garlic or onions or vegetables brown at all)
3. When the vegetables have softened a little add the rice, cream, milk and cheese and mix well. Bring to a boil and simmer for a few minutes, adding a little water if required.
4. Add the freshly crushed pepper, mix well and serve hot as a one-dish meal.
after 1yr
MOONG SPROUTS DOSA
I am sure your little one will relish this stuffed dosa both as a snack and at meal time. The stuffing is an ideal way of introducing a combination of vegetables to your child's meal. The vegetables not only serve as an important source of nutrients like calcium, iron, vitamin A and fibre, but also give a feeling of fullness and satiate your child for longer periods of time.
I've used sprouts here instead ofk soaked moong because sprouts are easier to digest and also sprouting increases the nutritive value of pulses.
Cooking Time : 20 mins.
Preparation Time : 20 mins.
Makes 4 dosas.
For the dosas
1 cup moong sprouts
4 tablespoons rice flour
salt to taste
For the stuffing
1/2 potato, boiled and mashed
2 tablespoons carrot, grated
2 tablespoons beetroot, grated
2 tablespoons cabbage, grated
2 tablespoons chopped onion
1/4 cup tomato, finely chopped
1 tablespoon chopped coriander
1 tablespoon fresh coconut, grated
1/2 teaspoon chaat masala
1/4 teaspoon mustard seeds (rai)
2 curry leaves
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1 teaspoon oil
salt to taste
Other ingredients
4 teaspoons oil to cook the dosas
For the dosa
1. Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste.n
2. Add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.
For the filling
1. Heat the oil in a pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, fresh coocnut and chaat masala to the tempering and mix well.
3. Divide the filling mixture into 4 equa portions. Keep aside.
How to proceed
1. Heat and grease a non-stick tava (griddle) with a little oil
2. Pour a ladleful of the batter on the tava and spread it evenly using a circular motion.
3. Drizzle a little oil on the sides to allow to cook.
4. Top with one portion of the filling mixture and spread it evenly over the dosa.
5. When the lower side of the dosa is lightly browned, fold over.
6. Repeat to make 3 more dosas. Serve lukewarm with coconut chutney.
-Pridu.
P.s Courtesy..tarla dalal!!!
great receipes
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