Wednesday, February 15, 2017

Pumpkin wedges from 6 months onwards

Same technique can be used for butternut squash or any other type of large, hard squash.


1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
1 tablespoon packed brown sugar


Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, about 1-inch thick.
Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.
Reference : steamykitchen

Monday, January 9, 2017

Oats dosa recipe for infant (1.5 to 2 years)

  • ¾ cup quick cooking oats / any plain oats
  • ¼ cup bombay rava / semolina / sooji
  • ½ cup rice flour
  • ½ cup sour curd, whisked
  • 1 tsp cumin seeds
  • ¼ tsp black pepper, crushed
  • 1 tsp ginger, grated
  • 1 chilli, finely chopped
  • few coriander leaves, finely chopped
  • shredded carrot
  • shredded zuccuni
  • oil as required
  • salt to taste
  1. grind quick cooking oats in a mixer­ grinder until smooth powder texture.
  2. add powdered oats, rava, rice flour in a large bowl.
  3. also add cumin seeds and salt. mix all the ingredients.
  4. add sour curd/yoghurt and one cup of water. mix it well and make sure there are no lumps formed.
  5. slowly, add more cup of water and give a proper mix.
  6. add grated zuccuni and carrot.
  7. Add ginger, chillies, pepper and coriander. mix it properly.
  8. add more water to adjust the consistency of the batter. it should be watery else the dosa will not be crisp.
  9. keep aside for 20 to 30 minutes.
  10. heat the tava or non-stick pan and spread 1 or 2 tsp oil.
  11. if using non-stick pan then no need to spread oil.
  12. with a ladle pour the batter from the edges towards the center.
  13. sprinkle ½ or 1 tsp of oil from the top.
  14. let the base becomes golden or crisp. no need to cook the other side as the dosa is thin.
  15. remove the dosa from the pan. prepare all the dosas this way.
  16. serve the oats dosa hot with coconut chutney or green chutney.
  17. oats dosa has to be served immediately, otherwise they become dry once they become cold.



Tuesday, December 6, 2016

Apple Puree for 6 months and older.

This boiled apple puree is very much useful when your baby has cold or cough and still you want to feed the apple. 
my son has cold and cough and the climate was very hot so I wanted to look for somthing which colling in nature but the same time I did not want to increase the cold by giving him apple directly hence I cooked the apple and given to him.
he is almost two now so I have mixed some whipped cream and given to him. He enjoyed it. 
for small babies do not mixed whipped cream. can add some sugar if apple is not sweet. 
Step 1: Select & Buy a Fresh Apple
Apples are an ideal first fruit because they're sweet and easy to mix with a variety of baby cereals. In fall, fresh apples are plentiful and inexpensive, as well as delightfully crisp, juicy, and flavorful. Look for firm fruit that's free of bruises and blemishes. Apples that give when you squeeze them will be mushy and unappealing. Since apples are part of the "dirty dozen" -- foods with the highest pesticide residue -- it's a good idea to buy organic. Choose apples with a sweet, mild flavor, such as Red Delicious and Gala apples; avoid tart varieties such as Granny Smith. One medium apple yields about five ounces of puree.
Step 2: Wash & Peel the Apple
Wash the apple with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water, dry, and peel. The easiest way to peel an apple is to use a vegetable peeler and work in a circular motion around the fruit. If you do not have a vegetable peeler, use a sharp paring knife.
Step 3: Core & Chop the Apple
Set the peeled apple, stem side up, on a clean cutting board. Slice in half. To remove the core, cup each apple slice in your palm and cut in a shallow scooping motion with a paring knife. Once the core is removed, slice each half into small chunks.
Step 4: Cook the Apple
Bring water to a boil in a medium-size saucepan. Reduce heat until bubbles are soft. Cook apple chunks until tender. Check apples after 10 minutes -- it's important to minimize cooking time to help preserve vitamins and minerals. When apples are tender, drain and rinse with cold water for three minutes to stop the cooking process.
Step 5: Puree or Mash the Apple

Puree in a food processor or blender until smooth. Add water as needed to reach desired consistency.
For chunkier applesauce, which is ideal for babies 10 months or older, mash the cooked apple with a potato masher instead of pureeing it.
Step 6: Serve the Applesauce
Baby applesauce is extremely versatile. Serve it plain or mix it with another puree or two to introduce your baby to new flavors and textures.
Try mixing apple puree with:
  • Sweet potato
  • Carrot
  • Red cabbage and raisins
  • Butternut squash
  • Pumpkin
  • Pear
  • Peach
  • Plum
  • Cherries
  • Strawberries
  • Banana
  • Beef
  • Chicken
  • Oatmeal
  • Full-fat Greek yogurt

  • Reference :

Sunday, November 6, 2016



For the white sauce:

1 tbsp - Butter
1 tbsp - flour
1/2 cups - Milk
1/2 cup heavy cooking cream (Optional) (Use only pure without preservatives)
salt and pepper to taste

Other ingredients:
1 bunches - Spinach (finely chopped and washed well)
1/2 cup - yellow Corn (boiled)
1 tsp - Butter (for greasing the baking dish)
4-5 cubes - vegetarian cheese (grated) (Optional) 


Cook the spinach in a heavy-bottomed vessel without any water. Cook until the water from 
the spinach evaporates completely.

Grind the spinach coarsely.

For the white sauce:

Lightly heat butter in a non-stick pan.

Add wheat flour and saute on low flame until golden.

Gradually add milk and stir continuously to avoid lumps.

Cook the sauce on medium flame, stirring all the time until you get a thick pouring 

Add heavy cooking cream. Cook for 2 more minutes.

Remove from the flame and add salt and pepper. Keep the white sauce aside.

Final Step

Add the spinach and corn to the white sauce and mix well.
Grease a baking dish and pour the mixture into it. Allow it to cool completely.
Evenly spread grated cheese on top.
Bake in a pre-heated oven at 180 degrees until the cheese turns golden.

I usually do not add cheese here for infant. for party or function dinner cheese would 
enhance the taste.

Sunday, June 12, 2016

Healthy instant Ragi Dosa Recipe for infant

Instant ragi dosa recipe (red millet)

 ragi is rich in calcium and extremely good for vegans and vegetarians. ragi is the best source of calcium. 100 gms of ragi contains approx 350 mg of calcium. ragi also has some essential amino acids which are required by the body. ragi is easily digestible and very nutritious.
women should have a good amount of calcium in the diet as with age and deficiency of calcium, the bones become porous and cause problems.
the recipe here is a no grind ragi dosa recipe and very easy. it does not require you to grind anything. you just have to mix everything. and then start making the dosas.
ingredients (measuring cup used, 1 cup = 250 ml)
  • 1 cup ragi flour or sprouted ragi flour ( i used organic sprouted ragi flour)
  • ½ cup desiccated coconut or fresh coconut
  • ½ cup curd
  • salt as required
  • water as required
  • oil or ghee as required for preparing dosa
how to make the recipe:
  1. take the ragi flour or sprouted ragi flour in a bowl or pan.
  2. add the dessicated coconut to it.
  3. then add the curd and salt.
  4. add water to the mixture and start to mix everything well.
  5. the batter should be slightly thin than the regular dosa batter. keep this batter covered for 30 minutes.
  6. on a medium hot tava or griddle pour the batter with a help of a ladle and spread it slowly.
  7. sprinkle some oil/butter/ghee on top. flip and cook the other side. cook the ragi dosa, the way you cook dosas at home.
  8. serve the ragi dosa with any vegetable dish, sambar, dal or any chutney.

Reference : Veg recipe of india.

Ragi Dosa For infant (dosa made with fermented dosa batter and ragi flour.)

Dosa made with fermented dosa batter and ragi flour.

Ingredients (240 ml cup used)
  • 1 cup of thin fermented dosa batter (refer notes)
  • ¼ cup of ragi flour (refer notes)
  • Salt to taste
  • oil for drizzling around the dosas
Seasoning (optional)
  • 1 to 2 green chilies
  • 1 sprig curry leaves or coriander leaves chopped
  • 1 tsp oil
  • pinch of mustard
  • pinch of cumin / jeera
  • pinch of hing
  • pinch of urad dal (optional)
  1. In a bowl, mix together batter, flour and salt with just enough water to make a batter of the pouring consistency.
  2. Seasoning is optional. But if you wish just go ahead, heat oil in a small pan, add mustard and cumin when they begin to splutter add the dal and then curry leaves, green chilies and hing.
  3. Pour this to the batter. Mix well.
  4. Grease a tawa until hot, check if hot by sprinkling water, it has to sizzle.
  5. Pour the batter thinly and then tilt it to a side for the batter to spread, do not spread with ladle.
  6. Drizzle a tsp oil around the dosa. Cook on both sides till done.
  7. Repeat until you finish the entire batter.
  8. Serve with your favorite chutney.

Reference :

Monday, May 16, 2016

Moong Daal Dhokla - Yellow Lentil steamed savoury cake - ( 9 months and above)


For The Batter
salt to taste
1 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
2 tbsp curds (dahi)
1 1/2 tsp fruit salt / baking soda

For The Tempering
1 tbsp oil
2 tsp finely chopped green chillies

For The Garnish

For Serving

Process :
  1. Combine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
  2. Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
  3. Just before steaming, sprinkle fruit salt and mix lightly.
  4. Pour the batter into a greased 175 mm. (7”) diameter thali.
  5. Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. Keep aside.
  6. Heat the oil in a small non-stick pan and add the mustard seeds.
  7. When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
  8. Add the green chillies and sauté on a medium flame for 30 seconds.
  9. Pour the tempering over the prepared dhoklas and spread it evenly.
  10. Sprinkle the coriander and coconut evenly on top.
  11. Cut into pieces and serve hot with green chutney.
Ref : Tarala Dalal