Monday, January 9, 2017
Tuesday, December 6, 2016
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
- Red cabbage and raisins
- Butternut squash
- Full-fat Greek yogurt
- Reference : parents.com
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
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.
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
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:
- take the ragi flour or sprouted ragi flour in a bowl or pan.
- add the dessicated coconut to it.
- then add the curd and salt.
- add water to the mixture and start to mix everything well.
- the batter should be slightly thin than the regular dosa batter. keep this batter covered for 30 minutes.
- on a medium hot tava or griddle pour the batter with a help of a ladle and spread it slowly.
- sprinkle some oil/butter/ghee on top. flip and cook the other side. cook the ragi dosa, the way you cook dosas at home.
- serve the ragi dosa with any vegetable dish, sambar, dal or any chutney.
Reference : Veg recipe of india.
Dosa made with fermented dosa batter and ragi flour.
Monday, May 16, 2016
For The Batter
salt to taste
1 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp curds (dahi)
1 1/2 tsp fruit salt / baking soda
For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch asafoetida (hing)
2 tsp finely chopped green chillies
For The Garnish
1 tbsp finely chopped coriander (dhania)
1 tbsp grated coconut
- Combine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
- Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
- Just before steaming, sprinkle fruit salt and mix lightly.
- Pour the batter into a greased 175 mm. (7”) diameter thali.
- Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
- Add the green chillies and sauté on a medium flame for 30 seconds.
- Pour the tempering over the prepared dhoklas and spread it evenly.
- Sprinkle the coriander and coconut evenly on top.
- Cut into pieces and serve hot with green chutney.
Ref : Tarala Dalal