Butter nut squash ,Red bell pepper and Apple Purée for babies (from 9 months)

Apple -1
Butter nut squash (butter pumpkin )-100gms
Red bell pepper (red capsicum )-1/2 of 1
Water -1/2cup

Place butter nut squash  in the steamer and steam for 3-5 minutes.
Add bell pepper and apple and continue to steam until soft (approx 5-8 more minutes).
Add sterilized water and blend with a food processor or hand blender until smooth.

Plum ,Pear and Banana Purée for Babies (From 9 months )

Banana -1

  • Peel, core and chop the fruits.
  • Bring water to a boil in a medium saucepan.Cook chopped fruits until tender .
  • Blend with a food processor or hand blender until smooth.

4 Day Wait Rule

When you are introducing your baby to solid food, you don't yet know what he or she will be allergic to.The “4 Day Wait Rule” is an an easy way to check for food allergies or sensitivities. Remember that in addition to possible allergic reactions, foods can also cause digestive troubles like tummy pains, painful gas or even poop troubles. 

For example, introduce baby to apple on Sunday and then wait until Thursday to introduce another food.If the child is allergic, the reaction would materialize in those four days, maybe through a rash or swelling. If nothing happens, then that food is safe and you can introduce a new one.

Butternut Squash & Pear Puree for Babies

Butter nut Squash (Butter Pumpkin )-200gms

  • Peel the butternut squash, cut in half, remove the seeds and chop into pieces.Steam for about 12 minutes.
  • Peel, core and chop the pear.Add to the steamer and continue to cook for 5 minutes.
  • Blend with a food processor or hand blender until smooth.

Brown Rice and Plantain Porridge for Babies

Brown rice-1-2 tbsp
Plantain -1 (Steamed)
  • Soak brown rice in water for 6-8hrs. Grind it into a fine paste.
  • Take a sauce pan, in which you cook your babies food. Add rice  paste and  water in it.Cook it for 3 to 4 mins on a low flame till the rice is completely cooked.
  • Add mashed plantains and mix well.
  • If the texture is too thick for your baby at the end of the cooking time, thin it with a little breast milk or formula

Carrot and Oats Porridge for Babies

Oatmeal -2 tbsp
Carrot (chopped)-2tbsp

  • Grind oatmeal and carrot into a very fine paste.
  • Take a sauce pan, in which you cook your babies food. Add oats-carrot paste and  water in it.Cook it for 3 to 4 mins on a low flame till the oats is completely cooked.
  • Pour the porridge on to clean sterilized bowls and feed your baby. Add breast milk or formula if needed .

First Vegetables for Baby

Preparation and storage  of baby food

1.Wash,peel,chop and steam.
2.Puree with some of the steaming liquid then feed.

If you want to store it,
1.Pour into ice-cube trays
2.Freeze overnight
3.Put into labelled freezer bags

First Fruits for Baby

First Grains for Baby

The best and the first Brown Rice

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

How to Make Sweet Potato Puree for Babies

  • Rinse the sweet potato in cold water.Peel and dice into small chunks.
  • Bring water to a boil in a medium saucepan.cook sweet potato chunks until tender (about 10-15 minutes)
  • Puree cooked sweet potato with the back of a spoon or potato masher. Add water as needed to reach desired consistency. 

Guiding Principles for Complementary Feeding

1.Practice exclusive breastfeeding from birth to 6 month of age and introduce complementary foods at 6 months of age while continuing to breastfeed.

2.Breastfeeding should continue with complementary feeding up to 2 years of age or beyond,and it should be on demand ,as often as the child wants .

3.Optimal complementary feeding depends not only on what is fed but also on how,when,where and by whom a child is fed.

4.Practice good hygiene and proper food handling .

5.Gradually increase food consistency and variety as the infant grows older .

6.Increase the number of times that the child is fed complementary foods as the child gets older feed a variety of nutrient-rich food to ensure that all nutrient needs are met.

Banana Kozhukkatta (Sweet Dumplings)

  1. Brown rice flour-2cups
  2. Boiling water-1 1/2-2 cups
  3. Salt
  4. Shredded coconut-3/4cup
  5. Plantains -2
  6. Ghee-2 tsp
  7. Jaggery-150gms
  8. Cardamom powder-1tsp
  9. Fried cashew nut-a handful

  • Add boiled water to rice flour and little salt to make the dough.Keep aside for 10-15 miutes.

  • Make ‘Sharkkarapavu’ by boiling 1/2 cups of water with jaggery.When it turns to semi liquid, add chopped plantains ,ghee and shredded coconut.Let it cook for 8-10 minutes.Add cardamom powder and cashew nuts . keep it aside.

  • Place each ball in your palm and press with the other hand to flatten.Place a spoonful of coconut-banana mix in the center of the flattened dough.Close the dough around the coconut to form a ball. Roll in hand until well formed.

  • Steam the dumplings for 10 minutes.

Juan's Rainbow Cake

For cake batter
All purpose flour/maida-3cups
Baking powder-3tsp
Powdered sugar-2cups
Butter -200gms

  • Sift flour and baking powder together.
  • Beat eggs and sugar until light and fluffy.
  • Add melted butter and mix well.Add the flour to the mixture and use a wooden spoon to gently fold until just combined.Divide the mixture into 3 portions.keep aside.

For strawberry cake
Fresh strawberries-150gms
Strawberry essence-1/2tsp optional

  • Grind strawberries with 1 tbsp sugar until smooth.Add milk if needed.Strain the mixture through a sieve.keep aside.
  • Preheat oven to 180 degree C or 350 F.
  • Add strawberry puree and essence into the prepared batter and mix well.
  • Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Pistachio cake
pistachio essence-1/2tsp (optional)
Green food color-2-3 drops

  • Soak pistachio in milk for 2 hours.remove skin and grind it into a thick paste.
  • Preheat oven to 180 degrees.
  • Add pistachio paste ,essence and food color into the prepared batter and mix well.
  • Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Orange cake
Fresh orange juice-1/2cup
Orange peel (grated)-1tsp
Orange essense-1/2tsp 
orange food color-2-3 drops (optional)

  • Preheat oven to 180 degrees.
  • Add orange juice,essence, grated peel and food color into the prepared batter and mix well.
  • Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Wipped cream layer
Wipped cream powder-2 packets
Confectioners sugar-3tbsp

  • Chill electric beaters and mixing bowl.Beat cream powder and milk until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. 
  • place strawberry cake on the cake stand and spread a layer of cream.place pistatio cake and top with another layer of cream.Place orange cake and spread the remaining creme over the sides and top of the cake.Refrigerate for 2-3 hours.

For chocolate layer
Baking chocolate-300gms (chopped)
Fresh cream-1/4cup

  • Place the chopped chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.Keep aside to cool.
  • Remove cake from the refrigerator and pour chocolate over the cake.Spread evenly over the sides and top.Decorate with chocolate flowers and fresh strawberries

Honey Glazed Baked Chicken

2.Honey-3 tbsp
   Soy Sauce-3 tbsp
   Lemon juice-2 tbsp
   Garlic-4 minced
   Freshly ground pepper-1&1/2 tbsp
   Olive oil-2 tbsp

  • Whisk together the honey,soy sauce, lemon juice,ground pepper, garlic,salt and oil.Take half of the marinade and set it aside.Rub marinade inside and outside the chicken and let stand 1-2 hours.
  • Preheat oven to 200 degree C.
  • Place chicken pieces on wire rack.Bake for 40-50 minutes or until the juices run clear,baste the chicken with the remaining marinade every 15 minutes.
  • Serve hot with rice,chappati,etc

Custard Powder Cookies

1.Custard Powder-3/4cup
   All purpose flour-1cup
   Baking Powder-1tsp
   Powdered sugar-1cup

  • Combine dry ingredients together. 
  • In a  mixing bowl beat butter and sugar until light and fluffy.Add in egg and mix well.
  • Add dry ingredients and stir until mixture forms a thick dough.
  • Refrigerate  for 30 minutes. 
  • Preheat oven to 180 degrees.
  • Line a baking tray with parchment paper or aluminium foil.
  • Roll tablespoonfuls of mixture into balls and place on prepared tray. Using a fork, press dough to flatten slightly

  • Bake for 12-16 minutes or until set. 
  • Remove from oven and cool on wire rack completely.

Sago Vaga / Sabudana Vada

1.Sago-2/3 cup
2.Wheat flour-1/3 cup
   Green chilly(chopped)-2
   Ginger (chopped)-1tsp
   Curry leaves

  • Wash and drain sago.Keep aside for an hour.
  • Mix the sago along with all the other ingredients
  • Shape into balls and flatten slightly.
  • Deep fry until golden brown in color.
  • Serve with tomato sauce.

Nadan Sravu Curry (Shark Curry)

2.Pearl Onion(sliced)-3/4cup
  Coconut Pieces(thengakothu)-1/2cup
  Green Chilly(Sliced)-4
  Curry Leaves-3 springs
3.Turmeric powder-1/2tsp
   Chilly powder-2tbsp(adjust according to taste)
   Coriander powder-1tbsp
4.Kudampuli-3-4 small pieces
  (soak in lukewarm water for 10 minutes)
5.Fenugreek powder/uluva podi-a pinch
6.Coconut oil-2tbsp+1tsp
7.Mustard seeds-1tsp

  • Make a paste using turmeric powder, chilly powder and coriander powder adding very little water.
  • Heat 2tbsp oil in a clay pot (manchatti) and splutter mustard seeds. Add onions, green chillies, curry leaves and coconut pieces.
  • When the onions turn brown,reduce heat and add chilly -coriander paste.When oil separates,add 1&1/2 cup water,kudam puli and salt.Allow it to a boil.Add fish pieces and  fenugreek powder.
  • Add more water if required, so as to cover the fish pieces.
  • Cover and cook until gravy thickens.
  • Switch off the flame and add curry leaves and coconut oil.
  • Cover and keep aside for sometime.
  • Serve with rice.

Tutti frutti cake

Stage-1:Preparation of caramel syrup

  • In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.
Stage-2:Preparation of batter
1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Cinnamon-1small piece
Blend flour with baking powder and spices.Strain through a sieve.Keep aside.
2.Powdered Sugar-3/4cup
5.Vanilla essence-1tsp
6.Tutti Frutti-1cup

  • Preheat oven to 170 degree C.
  • In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
  • Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
  • Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.


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