Ingredients: Fish fillet ( boneless & skinless ) – 100 gms squash or carrot – 1 cup ( 100 gms ) turmeric powder – a pinch cumin powder – a pinch water – 1 cup ( 200 ml )
Method: Step 1) Take a sauce pan. Add all the ingredients. Cover and bring it to a boil.
Step 2) Once it starts boiling, reduce heat to low and cook for 15 minutes. Let it cool
Step 3) Take a bowl and shred or mash the fish pieces ( check for bones, if any ) and add to another bowl. Mash the squash or carrot pieces and mix with the fish. Fish puree is ready.
Feed half-spoon at a time ( and not spoon-fulls as this is a thick mash ). hope your baby likes it 😀
Ingredients: ( for steamed egg custard for 1 year babies / toddlers )
eggs – 2 milk – 1 cup ( 250 ml ) sugar – 2 tsp ( or jaggery ) vanilla essence – 1/4 tsp
Method:
Step 1) Heat the steamer with enough water.
Step 2) Into a bowl, beat 2 eggs and keep aside
Step 3) Into a sauce pan or tea pan, add milk, vanilla and sugar. Heat on high for 3 minutes or until boiling. Remove from heat.
Step 4) Immediately, pour into the egg mixture and whisk well for 10 seconds. Strain into a filter and pour into small steel bowls or heat safe bowls.
Step 5) Place the bowls in the hot steamer. Cover and heat on high for 1 minute. Reduce to medium and steam for 20 minutes.
Remove the bowls. Let it sit for 10 minutes. Carefully, run a knife around the custard. Place a plate on top and flip it. Slowly, remove the bowl.. delicious custard is ready !
Ragi ( whole ) – 1/4 cup or 60 gms water – 1 cup or 250 ml banana – 1 tbsp ( mashed )
Method:
Step 1) Wash ragi 3 – 4 times and drain the water. Cover and let it soak 5 hours or overnight
Step 2) Discard the water. Grind with 1/2 cup water ( 125 ml ) and filter it into a sauce pan. Add the leftover in the filter to the blender, add 1/2 cup water ( 125 ml ) and grind again. Filter it to the same sauce pan. Ragi milk is ready.
Step 3) Heat the ragi milk on medium-low heat. keep stirring to prevent scorching at the bottom of the pan. It will start thickening, be careful from this time, as this will quickly thicken. Keep stirring and once it comes together like a thick paste, turn off the heat. Mix for 20 seconds.
Place into a bowl. Let it cool before feeding.
Tip: If too thick, add some boiled & cooled water. Make it to a swallowable consistency for baby.
How much to feed: For 6 months baby = 1 – 2 tsp starting week ( later, 1 tbsp ) For 7 months baby = 2 tbsp or 1/4 cup For 8 & 9 months baby = 1/2 cup For 10 – 12 months baby = 3/4 cup For 1 year olds = 1 cup ( with little raw sugar or jaggery )
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
Step 3) Cover, heat on high and bring it to a boil ..
Step 4) Once it starts boiling, reduce to low and cook for 20 minutes ..
Let it cool .. grind using a handblender or regular blender.. pour into a bowl and serve when slightly warm ..
To Serve:
Serve 1 cup soup for 1 – 3 year toddlers
Serve 2 cups for 4+ kids ..
You can serve in the evening or for lunch/dinner when your baby is sick and refuses to eat solid foods ..
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Recipe #2 – Mushroom Soup
Ingredients:( for #2 – Mushroom soup )
1/2 cup – pumpkin or carrot (peeled & chopped )
1/2 cup – green peas
1 – tomato (chopped)
1 cup – mushroom (chopped) ( I used ‘button mushroom’ )
1 tbsp – coriander leaves (chopped)
2 cups – water
1/4 tsp – salt ( or to taste )
pinch – garlic ( small piece or 1 small garlic)
2 tsp – oil
Step 4) Add 2 tbsp chana dal,1/2 cup peas, 1/2 cup carrot, 1/2 cup bellpepper and 1 tbsp coriander leaves
Step 5) Add 2 cups water, 1/4 tsp lemon juice. cover, heat on high and bring it to a boil ..
Step 6) Once it starts boiling, reduce to low and cook for 20 minutes ..
Let it cool .. and grind it to a smooth puree. Pour into a bowl .. and serve when slightly warm..
Recipe #4 – Spinach Soup
Ingredients:( for #4 – Spinach soup )
1/2 cup – sweet potato or carrot (peeled & chopped )
1 cup – spinach (palak) chopped
1 cup – water
2 tbsp – red lentil ( masoor dal )
1/4 tsp – salt ( or to taste )
pinch – garlic ( tiny piece )
Step 2) Into a saucepan, add 1/2 cup sweet potato or carrot,1 cup spinach, spice powders, salt, pinch of garlic
Step 3) Add 2 tbsp red lentil (masoor dal), 1 cup water ..
Step 4) Cover, heat on high and bring it to a boil ..
Step 5) Once it starts boiling, reduce to low and cook for 20 minutes ..
Let it cool .. and grind to a smooth a puree .. Pour into a bowl .. and serve when slightly warm..
Recipe #5 – Beetroot Soup
Ingredients:( for #5 – Beetroot soup )
1/2 cup – beetroot (peeled & chopped )
1/2 cup – celery chopped (optional)
1/2 cup – pumpkin ( squash or carrot )
1/4 cup – peas
1 cup – water
1/4 tsp – salt ( or to taste )
2 tsp – coriander leaves ( or chives )
