Ragi & Dates porridge recipe ( for 6 – 12 months baby ) ( finger millet & date porridge for 6+ months baby )
Ingredients: ( for ragi dates porridge )
for 6 – 8 months baby:
ragi flour ( finger millet powder ) – 1 tbsp.
date – half ( small ) ( deseeded & chopped )
water – 1/2 cup ( 120 ml )
for 9 – 12 months baby:
ragi flour ( finger millet powder ) – 2 tbsp.
date – 1 ( small ) ( deseeded & chopped )
water – 3/4 cup ( 200 ml )
Method:
Step 1) Into a saucepan, add little water and ragi flour. Mix well. Pour remaining water, finely chopped dates and mix well.
Step 2) Heat on high and bring it to a boil. ( keep stirring to prevent scorching at the bottom of the pan )
Step 3) Once it starts boiling, reduce to low and cook for 1 minute.
Step 4) Remove pan from heat. Mash the date pieces when hot. Pour into a bowl and serve when warm. ( note: this will thicken as it cools down. If too thick, add some boiled and cooled to water to get a puree like consistency )
How much to serve:
for 6 months baby – 1 tbsp ( starting week).. later 2 tbsp.
for 7 months baby – 1/4 cup ( or 3 tbsp )
for 8 – 9 months baby – 1/3 cup ( 4 – 5 tbsp )
for 10 -12 months baby – 1/2 cup
Hidden Veggie Macaroni recipe ( dinner or lunch box idea )
Ingredients:( for hidden veggie macaroni recipe )
ghee – 1 tbsp
carrot – 1 big or 1 cup ( grated )
cauliflower – 1 cup ( grated )
potato – 1 big ( chopped )
onion – 1 ( finely chopped )
tomato – 2 ( finely chopped ) or 2 tbsp paste
turmeric powder – 1/2 tsp
chilli powder – pinch
garam masala – 1/4 tsp ( or any curry masala )
coriander leaves – 1 tbsp
salt to taste
water – 1.5 cups
To cook the macaroni:
macaroni – 1 cup ( 200 gms )
water – 5 cups ( or 1 litre )
salt to taste
Method:
Step 1) Cook the macaroni: Into a deep sauce pan, pour water and bring it to a boil. Once it starts boiling, add salt, macaroni and boil on medium-heat until soft. Drain and keep aside
Step 2) Heat a big fry pan, add ghee
Step 3) Add onion and cook until soft.
Step 4) Add tomato and cook until soft.
Step 5) Add the spice powders ( turmeric powder, chilli powder, garam masala ) and salt to taste. Cook for a minute
Step 6) Add the grated cauliflower, carrot, potato and water ( 1.5 cups ). Mix, cover and bring it to a boil. Once it boils, cover and cook on medium for 12 minutes. Mash using a potato masher. Check salt and add if needed.
Step 7) Add the cooked macaroni and mix well. Turn off the heat. Cover and let it sit for 3 minutes.. ( optional – add cheese if you like ..)
Healthy and delicious Macaroni ready .. enjoy 😀
besan ( gram flour ) – 1 cup ( 200 gms )
water ( as needed )
oil – for frying
pistachios – 25 ( finely chopped )
1 tsp – ghee
For the sugar syrup:
sugar – 1 cup or 200 gms
water – 1 cup or 200 ml
pinch – saffron ( kesar )
1/2 tsp – lemon juice
Method:
Step 1) Make sugar syrup: Into a pan, add the sugar, water and bring it to a boil. Once it starts boiling, boil on medium for 6 minutes. Add lemon juice, saffron and boil for 1 more minute. Remove from heat.
Step 2) Make batter: Into a bowl, sift the besan (gram flour). Add little water at a time and make a smooth lump-free batter
Step 3) Heat oil and keep the heat level on medium. Hold a slotted spoon on top and pour 1/4 cup of batter over the slotted spoon area into the hot oil. ( the batter will fall like rain drops into the oil )
Step 4) Keep moving the boondi’s and fry until golden. Once it stops sizzling and looks golden, remove from oil and place on a kitchen tissue. Repeat with the remaining batter.
Step 5) Now add the fried boondi’s into the sugar syrup with a tsp of ghee and 25 finely chopped pistachios. mix well for a minute. let it sit for 2 minutes.
Step 6) Move the top part aside and remove the bottom part of boondi onto a bowl. Mix again and let it sift for 30 seconds.
Step 7) Remove the remaining boondi’s from syrup. mmm.. Crispy Sweet Boondi ready !.. enjoy 😀
Wheat Bajra Almonds drink mix for kids( starting from 1 year )
Ingredients:( for wheat bajra almonds drink powder)
Wheat – 3/4 cup ( 180 gms )
Bajra ( pearl millet ) – 1/2 cup ( 100 gms )
Almonds – 20
cardamoms (elaichi) – 5
Method:
Step 1) Heat a pan, add the wheat and roast until crisp. Takes 3 – 4 minutes. Once it starts spluttering, remove pan and add the roasted wheat to a plate
Step 2) Add Bajra (pearl millet) and roast until golden and crisp. Takes 2 – 3 minutes. Once golden and crisp, remove pan add to the same wheat plate
Step 3) Add Almonds and roast until brown spots seen on skin ( takes 1 – 2 minutes ). Remove pan and add to a separate plate
Step 4) Let it cool for 30 minutes.
Step 5) Add cardamoms to the wheat mix. Add the almonds and mix everything
Step 6) Add small batches into a blender and pulse 4 – 5 times until fine. Add to an air-tight container. You can use this up to 2 months.
RECIPE #1 – Milk Drink recipe
Ingredients: ( for #1 – milk drink recipe )
milk – 1 cup ( 200ml )
drink mix powder – 1 tsp
raw sugar or jaggery – 1/2 tsp
Method:
Step 1) Take a saucepan, pour milk, add drink mix powder, raw sugar and bring it to a boil. Once it starts boiling, reduce to low and cook for 5 minutes. Pour into a cup and serve when warm..
RECIPE #2 – Oats porridge
Ingredients: ( for #2 – oats porridge )
milk – 1 cup ( 200ml )
oats – 1/4 cup
drink mix powder – 2 tsp
raw sugar or jaggery or honey – 1/2 tsp
Method:
Step 1)Â Take a saucepan, pour milk, add oats, drink mix powder and bring it to a boil. Once it starts boiling, reduce to low and cook for 5 minutes. Pour into a bowl, sprinkle some raw sugar or jaggery or honey and serve when warm..
TIPS:
TO BUY THESE INGREDIENTS IN INDIA ( click below links)
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Ingredients: ( for #1 – Cheesy bread sticks )
10 – Bread slices (edges trimmed)
10 – cheese sticks ( any finger cheese )
1/4 cup – tomato ketchup
1 cup – bread crumbs
oil – for frying
Make a coating batter with :
1/2 cup – All purpose flour (maida)
3/4 cup – water
Method:
Step 1) Trim the edges of the bread slices
Step 2) Take 1 bread slice, spread some ketchup in the centre ( for adults, you can use chilli sauce). Brush the sides of the bread using little water.
Step 3) Place a piece of cheese stick on one end of the bread and roll it up. Seal the edges well. repeat for all the bread slices
Step 4) To make a coating batter: Into a bowl add, 1/2 cup all purpose flour and 3/4 cup water and make a medium-thick batter.
Step 5) Dip the bread pieces into the batter and roll it on bread crumbs. Repeat with all bread rolls.
Step 6) Deep fry 2 – 3 at a time until evenly golden. Remove onto a kitchen tissue. Enjoy with your favourite sauce !
RECIPE #2 – Parippu vada ( chana dal pakoda )
Ingredients: ( for #2 – Parippu vada )
1 cup – chana dal ( soaked 5 hours or overnight)
1/4 cup – urad dal ( urid/manh ki dal ) ( soaked 5 hours or overnight )
1 tsp – ginger
1/4 cup – onion (chopped) or small red onions
1 greenchilli
1 tsp – cumin seeds
1 tsp – curry leaves ( chopped )
pinch – turmeric powder
1 tsp – coriander powder
salt to taste
oil – for deep frying
Method:
Step 1) Keep 1/2 cup of soaked chana dal aside and add the remaining chana dal into a blender.
Step 2) To this, add the soaked urad dal, ginger, onion, cumin seeds, greenchilli and pulse into a coarse paste
Step 3) Add the coarse paste into a bowl. To this, add turmeric powder, coriander powder, salt and chopped curry leaves. Mix well.
Step 4) Add the saved 1/2 cup soaked chana dal and mix.
Step 5) Scoop using shallow spoon and deep fry until golden. Serve hot ..
Step 1) Heat a pan, pour oil. Add the vegetables and cook until soft. Add the paneer, spice powders, salt, coriander leaves. Mix and cook for 1 minute. Remove from heat
Step 2) Cut the puff pastry sheets into 5*5 squares. Place some paneer mix in the centre. Bring the edges together and seal well using a fork. Continue with the remaining pastry sheets.
Step 3) To cook without oven: Take a deep pan or pressure cooker, add 1 cup salt. Place a tall stand. Cover and heat on high for 5 minutes. Place the puff pastry sheets onto a greased steel pan and place inside the cooker. Cover and heat on high for 2 minutes. Reduce to medium and cook for 10 minutes. Open and flip the puff’s. Cover and cook again for 5 minutes. Take out the paneer puff and enjoy ..
Step 4) For Oven cooking: Place the puff pastry into a lined baking sheet and bake at 180C or 350F oven until golden ( takes 10 – 14 minutes) ..
RECIPE #4 – Caramel Bread Pudding
Ingredients: ( for #4 – Caramel Bread Pudding )
2 – bread slices (edges trimmed)
1 tbsp – ghee
2 cups ( or 500 ml ) – milk
1 – egg ( skip if you don’t want to )
1 tbsp – sugar
For caramel:
1/2 cup – sugar
2 tbsp – water
Method:
Step 1) Fill the steamer or pressure cooker with water and bring it to a boil.
Step 2) Grease a steel pan or cake pan ( that fits into the steamer ) with ghee or melted butter
Step 3) Take a pan, add 1/2 cup sugar, 2 tbsp water and bring it to a boil Let it boil for 2 minutes and pour into the greased pan. Let the caramel cool for 10 minutes.
Step 4) Into a blender, add the bread slices and pulse 4 times until coarse. Add to a big bowl
Step 5) To the blender, 2 cups milk, 1 egg, 1 tbsp sugar, 1 tbsp ghee, pinch of cardamom powder and blend for 30 seconds. Pour into the same bread bowl. Mix well.
Step 6) Place the caramel pan into the steamer or pressure cooker and pour the milk & bread mix on top.
Step 7) Cover and heat on high for 4 minutes. Reduce to medium and cook for 22 minutes.
Step 8) Remove from steamer and let it sit for 15 minutes. Keep a plate on top and flip the pudding. Slowly, release the pan.. Cut & enjoy 😀
RECIPE #5 – Nankatai ( cardamom cookies recipe)
Ingredients: ( for #5 – nankatai – cardamom cookies )
1 cup or 250 gms – all purpose flour ( maida or plain flour)
1/2 cup or 100 gms – chana flour ( besan / chickpea flour )
1/2 cup or 100 gms – ghee (or unsalted butter )
1/3 cup or 80 gms – sugar ( powdered )
1/4 tsp – baking soda
1/4 tsp – salt
2 tsp – cardamom powder ( or grind 10 cardamoms and add )
1/4 cup – milk ( to brush the cookies before baking )
