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.
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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.
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Corinader curd rice

Posted on June 24, 2009. Filed under: Baby and toddler food, Chawal/rice/pulao/biryani, Foods on the go, Toddlerhood | Tags: , , |

This mildly flavoured combination of rice with a vegetable (coriander) and a dairy product (curds) helps you to introduce more flavours to your baby’s food. It paves the way for her to adapt to the family food more easily later on, when she is about a year old.
This is a great recipe for a hot summer lunch. You can even grate a little bit of carrots or cucumber into this dish as a variation.

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

Makes 3/4 cup.

Ingredients
2 tablespoons rice, washed
1/4 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
3 to 4 tablespoons fresh curds (yoghurt)
1 tablespoon chopped coriander
1/2 teaspoon ghee or oil
salt to taste
Method
1. Heat the ghee in a pan and add the cumin seeds.
2. When the seeds crackle, add the asafoetida and the rice and sauté for 2 to 3 minutes.
3. Add approx ¾ cup of water and cook till the rice is overdone and can be mashed easily.
4. Cool the rice, add the curds, coriander and salt and blend it slightly to make a rough purée. Serve at room temperature.
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Dal and rice with grated cabbage

Posted on June 24, 2009. Filed under: Baby and toddler food, Foods on the go | Tags: , , |

Protein, carbohydrates and fibre are the three important nutrients provided by this recipe. Cabbage adds to the vitamin C content of this delicious dish. This recipe also introduces newer flavours like ginger into your baby’s meals. Add a little ginger in the beginning and then gradually increase the quantity as your lil’ one gets accustomed to it.

Cooking Time : 20 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients
2 tablespoons rice
2 tablespoons moong dal (split yellow gram)
1/4 cup cabbage, grated
1/4 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 teaspoon grated ginger (optional)
a pinch turmeric powder (haldi)
1/2 teaspoon ghee
salt to taste
For the garnish
1 teaspoon chopped coriander
Method
1. Wash and pressure cook the dal and rice together with 1½ cups of water till the rice and dal are very soft. Keep aside.
2. Heat the ghee in a pan and add the cumin seeds.
3. When the cumin seeds crackle, add the asafoetida and then the ginger.
4. Add the cabbage and sauté for 2 to 3 minutes till it softens.
5. Add the cooked dal, rice, turmeric powder and salt and mix well.
6. Simmer for 4 to 5 minutes. Serve lukewarm garnished with the chopped coriander.
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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.
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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.
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Sprouts khichdi

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

This yummy khichdi made with sprouted moong has a hint of subtle spices like onions and garlic. If your baby enjoys these, it will ensure that meal times are splatter free and more enjoyable. Fresh curds make a perfect accompaniment for this khichdi.

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

Makes 1 cup.

Ingredients
2 tablespoons rice, washed
2 tablespoons sprouts (moong or matki)
1 teaspoon onion, chopped
1 small clove garlic, chopped
1/4 teaspoon cumin seeds (jeera)
1/2 teaspoon ghee
a pinch asafoetida (hing)
salt to taste
Method
1. Heat the ghee in a pan and add the cumin seeds. When they crackle, add the asafoetida and garlic and sauté for a few seconds.
2. Add the chopped onion and salt and sauté again for 2 to 3 minutes.
3. Add the rice, sprouts and 3/4 cup of water and pressure cook for 3 whistles.
4. Coarsely mash the khichdi and serve lukewarm with fresh curds or raita.
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Bulgur wheat and vegetable khichdi

Posted on May 1, 2009. Filed under: Baby and toddler food, INFANCY - ten to twelve months | Tags: , |

Khichdi is a complete and wholesome meal in itself, especially when served with curds. This is also a good way to incorporate 2 food groups in one dish i.e. a cereal and vegetables. By this time, baby will also begin to “chew” her food and the chopped vegetables in this recipe are a good introduction for that too!

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Makes 1 cup.

Ingredients
2 tablespoons bulgur wheat (dalia), washed
2 tablespoons rice, washed
1/2 small capsicum, chopped
1 tomato, chopped
1/2 cup spinach (palak), chopped
1/2 cup cauliflower florets, chopped
1/8 teaspoon turmeric powder (haldi)
1/8 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 teaspoon ghee
salt to taste
pepper to taste
Method
1. Heat the ghee in a pressure cooker and add the cumin seeds.
2. When they crackle, add the asafoetida, turmeric powder, bulgur wheat, rice and all the vegetables and sauté for 2 to 3 minutes.
3. Add 1 1/2 cups of water, salt and pepper and pressure cook for 3 to 4 whistles till the bulgur wheat is cooked.
4. Mix well and serve lukewarm with curds or raita.
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Vegetable parathas

Posted on May 1, 2009. Filed under: Baby and toddler food, INFANCY - ten to twelve months, Rotis/paratha/puri | Tags: , |

Babies sometimes do not take to vegetables very easily. Vegetable parathas provide a simple way of disguising them in your baby’s meals. Carrots and fenugreek leaves make these parathas rich in vitamin A which is extremely important for your baby’s healthy vision. Serve these yummy parathas for breakfast at the start of a day or during lunch time.

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

Makes 6 parathas.

Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1 tablespoon fenugreek (methi) leaves, chopped
1 tablespoon bottle gourd (doodhi / lauki), grated
1 tablespoon carrots, grated
2 tablespoons curds (yoghurt)
a pinch turmeric powder (haldi)
a pinch cumin (jeera) powder
salt to taste
Other ingredients
2 tablespoons ghee for cooking
Method
1. Combine all the ingredients and knead into a dough using enough water.
2. Divide the dough into 6 equal portions and roll each portion into a 75 mm. (3″) diameter circles.
3. Cook each paratha on a tava (griddle), using a little ghee till both sides are lightly browned. Serve lukewarm with curds.
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Jowar and bajra rotis with vegetables

Posted on May 1, 2009. Filed under: Baby and toddler food, INFANCY - ten to twelve months | 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.
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