INFANCY – ten to twelve months

Bulgur wheat and paneer pulao

Posted on August 3, 2009. Filed under: Chawal/rice/pulao/biryani, Home Remedies, INFANCY - ten to twelve months | Tags: , , , , |

Pulao is usually associated with rice. Here, I have tried to make a different kind of pulao using bulgur wheat which has a very good fibre content. Addition of vegetables and paneer makes it all the more nourishing and helps in good vision as well as appealing for your infant. Serve it with fresh curds to make a complete meal.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Makes 1 cup.

Ingredients
2 tablespoons bulgur wheat (dalia), washed
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 cup mixed vegetables (cauliflower, green peas, french beans and carrots), finely chopped
1/4 cup paneer (cottage cheese), chopped
1 teaspoon chopped coriander
1/2 teaspoon lemon juice
1/2 teaspoon ghee
salt to taste
Method
1. Heat the ghee in a pressure cooker and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the bulgur wheat and sauté for 2 to 3 minutes.
2. Add the vegetables, paneer, 1 cup of water and salt and pressure cook for 3 whistles.
3. Before serving, add the coriander and lemon juice and mix well. Serve lukewarm.
Read Full Post | Make a Comment ( 1 so far )

Corn sambar

Posted on August 3, 2009. Filed under: INFANCY - ten to twelve months | Tags: , , |

A quicker version of sambar that’s also a variation of the traditional recipe. Grated corn is tempered with mild curry powder. This dish is good with steamed rice or vegetable idlis.
Curry powder is a blend of spices that is available at most grocery stores. While cooking for your baby. Choose the mildest variety of curry powder available.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 1 cup.

Ingredients
1/4 cup sweet corn, grated
1 tablespoon onion, chopped
1/4 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 cup tomato, chopped
1/2 teaspoon mild curry powder
1/2 teaspoon ghee
salt to taste
Method
1. Heat the ghee and add the cumin seeds. When they crackle, add the asafoetida.
2. Add the onion and sauté for 2 to 3 minutes.
3. Add the tomato, corn and curry powder and sauté for another 4 to 5 minutes.
4. Add 1 cup of water and bring to a boil.
5. Add salt and simmer for 2 to 3 minutes.
6. Serve lukewarm with vegetable idlis or steamed rice.
Read Full Post | Make a Comment ( 1 so far )

Fruits with custard

Posted on July 31, 2009. Filed under: INFANCY - ten to twelve months | Tags: , |

I didn’t want to use refined cornflour to make custard, so I experimented with this really easy way to make an instant custard. It’s ready in a jiffy and full of goodness too. Serve it with your baby’s favourite fruits.

Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients
2 tablespoons fresh fruits, chopped
For the custard
1/2 cup milk
1 digestive biscuit, crushed
1 teaspoon sugar (or jaggery) optional
Method
1. Bring the milk and sugar to a boil and add the biscuit. Allow it to mix with the milk so that the milk thickens. Mix well so that the custard does not have any lumps.
2. Cool completely and add the fruits. Serve immediately.
Read Full Post | Make a Comment ( 1 so far )

Ten to twelve months baby

Posted on July 30, 2009. Filed under: INFANCY - ten to twelve months | Tags: , , |

Time will fly by and before you even realize it, you will be getting set to celebrate your baby’s first birthday. By now, in addition to breast milk, 4 to 5 supplementary feeds per day are necessary for your growing baby.

There are no hard and fast rules about when your baby should progress from one stage to the next. However usually most babies adjust to semisolid and solid supplements with real gusto, by the tenth month. Moreover, as they approach their first birthday, they begin to show interest in eating all those foods that other family members around them are eating and they are willing to experiment with them. This is the best time to gradually accustom your baby to eat with the family and also to eat the same meals as the family does. Try and eat at least one family meal everyday with your baby.

These meal times are also a good way for her to learn to feed herself as it encourages her to be independent. She will learn to eat quicker and is more motivated to be self-sufficient by watching others at the table. Give her a spoon to eat on her own and serve foods cut into tiny ‘bite-sized’ pieces so she can handle it easily. You can fill the spoon for your baby, but leave the actual feeding to her. Even if it is slightly messy in the beginning, she will soon learn her table manners.

Weaning Foods – Changing Textures

Like most adults, babies also eat with their eyes first, so their meals should look appealing. Make her meals more appealing by including colourful fruits and vegetables like carrots, beet root, tomatoes, oranges. Cut her food into different shapes and sizes so that the food looks fascinating.
Liquid Supplements
Milk and Milk Products
By the 9th or the 10th month, most mothers are in the process of giving up breast feeding. This is the time to increase the quantity of fresh milk to replace the breast milk. At this age babies need to have at least 2 to 2 1/2 cups of milk everyday, whether its breast milk or top milk. Growing babies need a constant supply of calcium and protein in their diet to help their bones and teeth to grow and strengthen. Along with milk, this is also a good time to introduce cheese to your baby’s diet to supplement the calcium requirement and at the same time acquaint her with a newer taste and texture. If your little one is fussy about milk, try giving milk shakes, curds, cheese, paneer, and even home-made ice-cream to supplement protein and calcium in your baby’s diet. Recipes like Spring Vegetable Risotto and Strawberry Yoghurt serves as good sources of milk products to your baby’s meals.
Fruit and Vegetable Juices and Soups
You can continue to serve unstrained soups and juices as appetizers before meals or in the evenings. These are great sources of a natural sugar called fructose that provides instant energy to keep your baby perked up. This will also take care of your baby’s hunger until meal times. Most paediatricians are against giving juices during meal times, as they can affect your baby’s appetite and she may not be so willing to eat her meal after that. Again, do remember that there are no hard and fast rules and if your baby is happier with a ‘soupy’ dinner like the Dal and Vegetable Soup just go ahead with it.
Semi-Solid and Solid Supplements
This is a period of transition and exploration for your baby; especially where her diet is concerned. She is most likely to be ready for a switch from mashed foods to finely chopped and lumpy foods. However, some babies are reluctant to accept this transition and may just be really happy gulping mashed foods. Include a variety of chopped vegetables like carrot, potatoes, spinach etc. to your baby’s meal. Your little one is going to be extremely attracted to colourful and ‘feel-good’ dishes so do pay attention to the colour and texture of her meals. Colourful dishes like Vegetable Parathas, Corn Sambar and Dal and Rice with Grated Cabbage, will be easily accepted easily by your baby at this stage.

As your baby grows older and starts teething, encourage her to have whole fruits and vegetables like banana, chickoo, apples, carrots, cucumber etc. These will also soothe her gums if she is teething. Also, chewing food is a great exercise for your baby’s gums when she is teething and helps to strengthen the new teeth that are emerging. Peel and cut the foods into bite-sized pieces. Fruits and vegetables provide bulk in the diet and aid in your baby’s bowel movements too.

The good news for you is that you may no longer need to prepare special meals for your baby. By the end of the first year, your baby can start eating everything from your family pot. Just keep her portion aside before adding spices and seasoning to the food for the other family members. In fact, a wonderful way to acquaint your baby with the ‘ghar ka khana’ is to mix 1 or 2 spoons of your regular vegetable to the portion you’ve kept aside for her.

This will gradually help your little one adjust her palate to these new and wonderful tastes of your home cooking.

At this age, you can also add fermented foods to your baby’s diet, as these are also easy for your baby to digest. A fermented food that is commonly eaten is curds (yoghurt). Idlis, dosas, dhoklas etc. made with a combination of cereal and pulse are also good examples of fermented foods, which can be added to your baby’s diet from the 10th month onwards. Vegetable Idlis, is a fermented dish which most babies will relish.

Read Full Post | Make a Comment ( None so far )

Malted magic

Posted on June 24, 2009. Filed under: Baby and toddler food, INFANCY - ten to twelve months | Tags: , , |

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.
3. Dry roast all the whole grains separately on a tava (griddle) over a slow flame, stirring continuously till they are crisp and can be easily powdered.
4. Cool for 5 minutes and combine all the toasted grains. Rub them between your palms to remove all the ;burnt skin and sprouts which will otherwise leave a burnt taste in the mixture.
5. Separate this burnt portion from the toasted grains by passing it through a sieve. Discard the burnt portion.
6. Grind the toasted grains to make a fine powder.
7. Cool and store in a sterilised air-tight container. Use as required.
How to proceed
1. Take 1 tablespoons of the dry mixture , add the hot milk and mix well. Cover and keep aside for 5 minutes till it is lukewarm.
2. Add the mashed banana, mix well and serve immediately.
Tips
Instead of banana you can also use mashed chickoo, pureed dates or jaggery to sweeten this malted mixture.
Read Full Post | Make a Comment ( 1 so far )

Fruity phirnee

Posted on June 24, 2009. Filed under: Baby and toddler food, INFANCY - ten to twelve months, Sweets | Tags: , , |

Creamy and yummy! Another version of rice porridge that’s perked up with fruits. The rice flour makes the phirnee creamy and smooth in texture and is great for babies who do not like fruits or milk. This dish is a good source of energy, protein, vitamin A and calcium.

Preparation Time : 5 mins.
Cooking Time : 10 mins.

Makes approx. 1/2 cup.

Ingredients
1 cup milk
1 1/2 teaspoons rice flour
1 tablespoon jaggery (gur), grated
3 tablespoons fresh fruit purée (strawberry or peach or apricot or mango)
Method
1. Bring the milk to a boil in a non-stick pan and add the rice flour.
2. Mix well and simmer till the rice is cooked (7 to 8 minutes).
3. Add the jaggery and mix well till the jaggery dissolves.
4. Cool and add the fruit purée. Serve at room temperature.
Tips
You can also serve the phirnee without the fruits, adding a little bit of safforn and cardamom.
Read Full Post | Make a Comment ( None so far )

Soya and vegetable pulao

Posted on June 24, 2009. Filed under: Baby and toddler food, Chawal/rice/pulao/biryani, Foods on the go, INFANCY - ten to twelve months | Tags: , , |

A vegetarian diet is deficient in vitamin B12 and soya is the only vegetarian food source that is rich in this vitamin. This nourishing pulao has a lot of flavours that will probably be new to your baby. Serve it with curds or dal to mellow down the flavours so that she can adjust to these new additions to her meals.

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Makes 11/2 cups.

Ingredients
1/4 cup rice, washed
1/4 cup soya granules
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 small stick cinnamon (dalchini)
1 green cardamom (elaichi)
1/4 cup onions, chopped
1/4 cup carrots, peeled and chopped
1/4 cup green peas
1/4 teaspoon turmeric powder (haldi)
1 teaspoon coriandercumin seed (dhania-jeera) powder
1 teaspoon ghee
salt to taste
For the garnish
1 tablespoon chopped coriander
Method
1. Boil the soya granules in 1 cup of water till they are soft. Keep aside.
2. Heat the ghee in a pan and add the cumin seeds, cinnamon and cardamom. When the cumin seeds crackle, add the asafoetida and onions and sauté for 2 to 3 minutes.
3. Add the carrots, peas, rice and soya granules and sauté for another 2 minutes.
4. Add the turmeric powder, coriander-cumin seed powder and salt and mix well.
5. Add 1 cup of water and pressure cook for 3 whistles. Mix well.
6. Garnish with the coriander. Serve lukewarm with curds or raita.
Tips
If the soya granules are hard to find, use 4 to 5 soya nuggets. Boil them first and then chop them finely.
Read Full Post | Make a Comment ( None so far )

Spring vegetable risotto

Posted on June 24, 2009. Filed under: Baby and toddler food, Foods on the go, INFANCY - ten to twelve months | Tags: , |

This traditional Italian dish makes a mildly spiced meal for babies who are fond of bland, yet tasty food. The vegetables provide vitamins and fibre while the cheese adds calcium to your baby’s diet.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 1/2 cup.

Ingredients
2 tablespoons rice, washed
2 tablespoons carrots, grated
1 tablespoon broccoli, chopped
1 tablespoon french beans, chopped
2 tablespoons spring onions, chopped
1 tablespoon onion, chopped
1 clove garlic, grated
1 teaspoon butter
1 1/2 tablespoons cheese, grated
salt to taste
Method
1. Heat the butter in a pan, add the onions and garlic and saute for 2 to 3 minutes.
2. Add the rice with 3/4 cup of water and allow it to cook till the rice is done.
3. Add the carrots, broccoli, spring onions and french beans and cook till the vegetables are soft.
4. Add the cheese and salt and mix well.
5. Mash it to the consistency your baby likes. Serve lukewarm.
Read Full Post | Make a Comment ( 1 so far )

Vegetable risotto

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani, INFANCY - ten to twelve months | Tags: , , |

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.
Read Full Post | Make a Comment ( None so far )

Jowar and bajra rotis with vegetable

Posted on June 9, 2009. Filed under: INFANCY - ten to twelve months, Rotis/paratha/puri | Tags: , |

This is an easier way of incorporating a variety of flours and vegetables to your baby’s diet between age of 10 to 12 months. The iron and vitamin A content of this recipe is appreciable due to the addition of fenugreek and carrots. Cooking the rotis with oil or ghee adds on energy content. Serve these rotis with plain curds or raita.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Makes 4 rotis.

Ingredients
2 tablespoons jowar flour (white millet flour)
2 tablespoons bajra flour (black millet flour)
1 tablespoon fenugreek (methi), chopped
1 tablespoon bottle gourd (doodhi/ lauki), grated
1 tablespoon carrots, grated
1/4 teaspoon oil
salt to taste
Other ingredients
4 teaspoons oil or ghee for cooking
Method
1. Combine all the ingredients and knead into a dough using 1 tablespoon of water.
2. Divide the dough into 4 equal portions and roll each portion into 75 mm. (3″) diameter circles.
3. Cook each roti on a tava (griddle), using a little oil till it is lightly browned. Serve lukewarm with curds.
Read Full Post | Make a Comment ( None so far )

« Previous Entries

Liked it here?
Why not try sites on the blogroll...