Teething foods

Whole wheat bread sticks

Posted on July 31, 2009. Filed under: Teething foods | Tags: , , , |

Teething is a difficult time for both your baby and you. Baby’s gums will feel raw and irritable and she will want to chew on firm or hard things to ease her discomfort.
Crispy whole wheat bread sticks soothe sore gums and also encourage baby to “hold” her food and chew on it.
The whole wheat flour and sesame seeds contribute calcium and iron in your little one’s diet. Make a lot of these and store them in an air-tight container.

Baking Time : 40 mins.
Baking Temperature : 140°C (285°F).
Preparation Time : 1 hour

Makes approx. 32 sticks.

Ingredients
3/4 cup whole wheat flour (gehun ka atta)
1 tablespoon wheat bran
1 tablespoon sesame seeds (til)
1/2 teaspoon fresh yeast
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon butter
Method
1. Combine all the ingredients except the butter and knead into a soft dough using enough warm water.
2. Add the butter and knead again till the dough is smooth and elastic.
3. Cover with a damp muslin cloth and keep aside for 25 to 30 minutes till the dough proves and is double in volume.
4. Divide the dough into 2 equal parts and roll out each portion into a 100 mm. x 125 mm. (4″ x 5″) sheet of 6 mm. (¼”) thickness.
5. Cut each sheet into 6 mm. (¼”) wide strips and separate them. Roll them individually so that they are circular and have no rough edges which can hurt baby’s gums.
6. Place them on a greased baking tray and bake in a pre-heated oven at 140ºC (285ºF) for 40 minutes or till the bread sticks are crisp and golden brown.
7. Cool and store in an air-tight container.
Tips
The water should be warm so that the yeast gets activated. If the water is hot, it will kill the yeast instead of activating it.
Advertisements
Read Full Post | Make a Comment ( None so far )

Jowar bajra bread sticks

Posted on July 31, 2009. Filed under: Teething foods | Tags: , , |

This version of bread sticks is more wholesome than the regular bread sticks made from refined flour (maida). It’s also an interesting way to introduce different kinds of cereals in your baby’s diet.

Preparation Time : 1 hour
Baking Temperature : 140°C (285°F).
Baking Time : 40 mins.

Makes approx. 32 sticks.

Ingredients
1/4 cup jowar flour (white millet flour)
1/4 cup bajra flour (black millet flour)
1/4 cup whole wheat flour (gehun ka atta)
1/2 teaspoon sugar
1 tablespoon sesame seeds (til)
1/2 teaspoon fresh yeast
1/2 teaspoon salt
1 teaspoon butter
Method
1. Combine all the ingredients except the butter and knead into a soft dough using enough warm water.
2. Add the butter and knead again till the dough is smooth and elastic.
3. Cover with a damp muslin cloth and keep aside for 25 to 30 minutes till the dough proves and is double in volume.
4. Divide the dough into 2 equal parts and roll out each portion into a 100 mm. X 125 mm. (4″ x 5″) sheet of 6 mm. (¼”) thickness.
5. Cut each sheet into 6 mm. (¼”) wide strips and separate them. Roll them individually so that they are circular and have no rough edges which can hurt baby’s gums.
6. Place them on a greased baking tray and bake in a pre-heated oven at 140ºC (285°F) for 40 minutes or till the bread sticks are crisp and golden brown.
7. Cool and store in an air-tight container.
Read Full Post | Make a Comment ( None so far )

Teething biscuit

Posted on July 31, 2009. Filed under: Teething foods | Tags: , , |

This is a power-packed recipe!
Soya is an excellent source of vegetarian protein and also provides plenty of vitamin B12 that is needed for growing babies.
Chewing on these biscuits will not only comfort your baby’s gums but will also provide her with folic acid, fibre, iron, vitamin A and calcium.
I have used ready-made soya flour available at Health Food Stores as I was not happy with the results of the soya flour I made at home using soyabeans.

Baking Time : 15 mins.
Preparation Time : 5 mins.
Baking Temperature : 180°C (360°F)

Makes 18 biscuits.

Ingredients
6 tablespoons whole wheat flour (gehun ka atta)
5 tablespoons soya flour
2 tablespoons honey
1 tablespoon oil
Method
1. Combine all the ingredients in a bowl and knead into a dough.
2. Roll out into a 150 mm. x 75 mm. (6″ x 3″) sheet of 6 mm. (¼”) thickness and cut into fingers [50 mm. (2″) long and 12 mm. (1/2″) wide].
3. Place the fingers on a greased baking tray and bake in a pre-heated oven for 10 to 12 minutes at 180°C (360°F).
4. When they are cool, store them in an air-tight container.
Read Full Post | Make a Comment ( None so far )

Whole wheat date cookies

Posted on July 31, 2009. Filed under: Teething foods | Tags: , , |

Most babies love to nibble on their favourite snack. Biscuits are usually made using refined flour i.e. maida. The use of whole wheat flour in these cookies makes them healthier than other cookies. Also date purée which is used to sweeten these cookies provides iron and fibre.
A great snack to pack when you’re taking your baby outdoors for more than an hour or so.

Baking Temperature : 180°C (360°F).
Preparation Time : 10 mins.
Baking Time : 25 mins

Makes 12 cookies

For the date purée
1/4 cup dates (khajur)
For the dough
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup butter
2 tablespoons sugar
For the date purée
1. Chop the dates into small pieces and add ½ cup of water.
2. Bring to a boil in a non-stick pan and simmer for 10 to 12 minutes till the dates are fully mashed into a purée.
3. Cool and keep aside.
For the dough
1. Combine the flour, butter and sugar using your fingertips till the mixture resembles bread crumbs.
2. Add the cooled date purée and knead it into a dough.
3. Cover with a plastic film and refrigerate for 15 minutes.
4. Roll out into a sheet of 6 mm. (¼”) thickness and cut out round cookies approx. 37 mm. (1½”) in diameter using a cookie cutter.
5. Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
6. Bake in a pre-heated oven at 180°C (360°F) for 25 minutes or till the cookies are golden brown.
7. Cool and store in an air-tight container.
Read Full Post | Make a Comment ( None so far )

Speckled bubble bars

Posted on July 31, 2009. Filed under: Teething foods | Tags: , , |

This is another way of introducing your baby to new textures. She may need more variety than carrot strips, crumbly cookies and bread sticks.
The jaggery will keep her energy levels up and also add iron to her diet. The sesame seeds contribute calcium and iron too, while making the process of teething easier.

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

Makes 12 bars.

Ingredients
1/4 cup jaggery (gur), grated
1 cup puffed rice (mamra), toasted
1/4 cup sesame seeds (til), toasted
a pinch cardamom (elaichI) powder (optional)
oil for greasing
Method
1. Melt the jaggery in a heavy bottomed pan over a slow flame until it caramelises.
2. Remove from the fire and add in the rest of the ingredients except the oil. Mix well.
3. Pour this mixture onto a greased marble or stone surface.
4. Using a large greased rolling pin, roll out the praline into a 150 mm. x 112 mm. (6″ x 4 1/2″) sheet of 12 mm. (½”) thickness. (Remember to grease your hands too while rolling this mixture).
5. Cut into 75 mm. x 37 mm. (3″ x 1 1/2″) bars.
6. Store in an air-tight container.
Tips
You will know the jaggery is caramelised correctly by pouring a drop into a glass of cold water.
If it hardens, it is ready. If not, simmer it for a few more minutes. The jaggery should caramelise evenly without burning.
Read Full Post | Make a Comment ( None so far )

Golpapdi

Posted on July 31, 2009. Filed under: Teething foods | Tags: , , |

One of my family favourites, this is a traditional Gujarati sweet dish which has been a hit with babies not only while they were teething but even in later years. Every winter, I still make and store a large batch of golpapdi and usually everyone has one piece in the morning with their breakfast.
It is full of energy, carbohydrates, calcium and iron. The ghee provides large amounts of vitamin A.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 24 pieces.

Ingredients
1 cup whole wheat flour (gehun ka atta)
3/4 cup jaggery (gur), cut into small pieces
1 teaspoon poppy seeds (khus-khus)
1/4 teaspoon cardamom (elaichi) powder
1 teaspoon desiccated coconut (optional)
5 tablespoons ghee, melted
Method
1. Sprinkle the poppy seeds on a 150 mm. (6″) diameter greased thali. Keep aside.
2. Melt the ghee in a frying pan and add the wheat flour, stirring continuously till it turns golden brown in colour.
3. Remove from the flame and add the jaggery, cardamom powder and coconut. Stir well.
4. When the jaggery melts and the mixture is still warm, pour it into the greased thali with poppy seeds and spread it evenly with the help of the base of a small bowl (katori).
5. Cut into diamond shapes while still warm.
6. Store in an air-tight container when cool.
Read Full Post | Make a Comment ( None so far )

Speckled bubble bars

Posted on June 18, 2009. Filed under: Snacks, Teething foods | Tags: , , |

An healthier replacement for chocolate bars, these crunchy bars are as good to taste as they are nutritious!

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

Makes 6 bars.

Ingredients
1 cup puffed rice (mamra), toasted
¼ cup grated jaggery (gur)
¼ cup sesame seeds (til), toasted
a pinch cardamom powder (elaichi)
oil for greasing
Method
1. Melt the jaggery in a heavy bottomed pan, on a slow flame until it caramelizes.
2. Remove from the fire and add in the rest of the ingredients. Mix well.
3. Pour this mixture onto a greased marble or stone surface.
4. Using a large greased rolling pin, roll out the mixture to a 150 mm. x 112 mm.
5. (6″ x 4½”) rectangle and 12 mm. (½”) thickness.
6. Cut into 75 mm. x 27 mm. (3″ x 1½”) bars.
7. Cool and break into individual bars.
8. Store in an air-tight container.
Tips
Please ensure that you do not touch this mixture when it is hot, as hot jaggery can cause burns.
Read Full Post | Make a Comment ( None so far )

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