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Recipes for toddlers and babies aged nine months plus Tomato rice Vegetarian Good source of betacarotene,

B vitamins and Vitamin C Ingredients: 2 tbsp rice 2 tbsp carrot, grated


2 tomatoes, skinned, deseeded and finely chopped 1 tbsp onion, grated 1 clove garlic finely minced 1 tbsp cheddar cheese, grated 1 tsp coriander leaves, washed and very finely chopped 1 tsp oil 200 ml filtered water

Method: Heat the oil over a low flame. Add onions and garlic and saut for two to three minutes. Add the rice and water and allow it to cook covered on a medium flame till the rice is tender. Add the tomatoes and grated carrots and cook till the vegetables are soft. Add the cheese, coriander and salt and mix well till the cheese melts. Remove from the flame. Mash it a bit and serve. Mixed vegetable mash Vegetarian A good source of iron, Vitamin C and calcium Ingredients: 2 medium potatoes, peeled and cubed 4 cabbage leaves (patta gobhi), washed, and finely chopped

20g (a handful) fresh spinach (paalak), finely chopped 2 tbsp cheddar cheese, grated

Method: Boil the potatoes until tender. Steam the cabbage and spinach for five minutes till tender. Drain and mash the potatoes, and mash in the cabbage and spinach.

Mix in the grated cheese and serve at once. This makes four to six portions.

Moong dal chillas with shredded carrot Vegetarian This tasty treat is a good source of iron, protein and betacarotene Ingredients: Quarter cup split yellow lentils (moong dal) soaked in water for two hours Half a tsp of cumin (jeera)seeds

Quarter tsp chopped ginger 1 clove garlic Salt to taste Oil for making the pancakes (chillas) 2 tbsp grated carrot

Method: Drain the moong dal and grind to a thick paste along with cumin seeds, ginger, garlic and salt, using a little less than a quarter of a cup of water. Add in the grated carrot, and stir well. Heat half a tsp of oil on a griddle (tava), then pour half a ladle of batter and spread with the back of the ladle into a thin round pancake. Cook on a medium flame, once browned, turn over and cook the other side. Repeat with rest of the batter. Serve with some soft cheese, mint chutney or sweet tomato chutney. Vegetable suji upma Vegetarian Good source of protein, vitamins Ingredients: 15g semolina (suji) 1-2 cups filtered water

Finely chopped/diced vegetables

Method: Dry roast about 15 g suji (without oil) in a clean dry pan till it turns golden brown. Cook on a low flame and keep stirring continuously otherwise the suji will burn. Put aside. In a separate pan add about 1 tsp of butter/ ghee. When the butter/ghee melts, add vegetable pure and fry. Add water and suji .

Cook the mixture on a low flame until the suji grains absorb water. Keep stirring so that lumps do not form. Serve to your baby after checking the temperature of the food. Mixed vegetable and paneer fried rice Vegetarian. Can be made as a non-vegetarian option when using chicken stock Good source of protein, vitamins, calcium and starch Ingredients: 1 cup rice 2 cups water (use homemade vegetable stock or chicken stock as a variation)

1/2 onion finely chopped 1/2 tbsp clarified butter (desi ghee) 1/4 cup diced cottage cheese (paneer) 1/4 cup mixed diced vegetables - carrots, potatoes, peas, beans or cauliflower 2 tbsps split yellow or green lentils (moong dal), optional

Method: Wash and soak the rice and dal for about half an hour. Brown onions and add a few pieces of paneer and the diced vegetables. Toss around for a couple of minutes and add water. Pressure cook for about two whistles. Serve immediately. Stuffed paranthas, chapatis or pooris You can add a variety of stuffings such as cauliflower, potatoes, fenugreek ( methi) leaves, onions, cottage cheese (paneer), spinach (paalak), cooked dals, minced soya or chicken to make delicious and nutritious stuffed paranthas, chapatis and pooris. Remember to use 3/4 portion kneaded flour and 1/4 portion stuffing. You can also knead flour for chapatis with cooked dal to make nutritious paranthas or pooris. Chickpea (kabuli chana) and tomato raita Vegetarian A good source of iron, Vitamin C and calcium Ingredients:

2 tbsps dried chickpeas (kabuli chana), soaked overnight and then cooked in a pressure cooker till very soft. 1 tbsp plain full-fat (full cream) yoghurt or curd (preferably made at home) Pinch of mint pudina, washed and freshly chopped Few slices of cucumber 1 medium tomato, washed and chopped

Method: Squeeze out the outer skin of the chickpeas. Mash the chickpeas (kabuli chana), together with the yoghurt and mint. For babies who can manage to eat finger food, serve with the cucumber and tomato. For babies who prefer to eat everything from a spoon, finely chop the tomato and cucumber and mash into the chick peas. Serve with bite-sized pieces of chapati or parantha. Soya granules and vegetable pulao Vegetarian This wholesome meal is ideal for vegetarian babies. It is an excellent source of iron, B vitamins and starch. Ingredients: 1/4 cup rice, washed thoroughly 1/4 cup soya granules

1/4 cup onions, finely chopped 1/4 cup carrot, peeled and chopped 1/4 cup green peas 1/4 tsp turmeric powder (haldi) 1/2 tsp coriander (dhania) powder 1/2 tsp cumin seeds (jeera) 1/2 inch small stick of cinnamon (dalchini) 1 cardamom (elaichi) 1 tsp clarified butter ghee Salt to taste

Method: Boil the soya granules in a cup of water for five minutes or till they are soft. Rinse the cooked soya in water 2 -3 times and keep aside. Use a pressure cooker to save on cooking time.Heat the ghee in the pressure cooker and add the cumin seeds, cinnamon and cardamom. When the cumin seeds crackle, add onions and saut for 2 to 3 minutes. Add all of the remaining ingredients and mix well. Add one cup of water and close the pressure cooker. Cook on a high flame for three whistles. Serve warm with a raita. Cauliflower and pasta cheese Vegetarian This dish can be enjoyed by all in the family, just remove a portion for your baby and blend. It is a good source of Vitamin C, calcium and B vitamins Ingredients: 50g pasta shapes 2-3 florets of cauliflower

250ml full fat (full cream) cow's milk 1 tbsp butter 3 tsp flour 2 tbsp cheddar cheese,grated

Method: Boil the pasta in unsalted water until tender. Steam cook the cauliflower for a few minutes till just tender. Meanwhile, heat the butter in a non stick pan and add the flour, fry on low till it changes colour. Add the milk slowly, constantly stirring to make sure there are no lumps. When the mixture is well blended and thickened, add the cheese. Stir and remove from the flame. Drain the pasta and place it with the cauliflower on a plate. Pour the white sauce over and serve. You can blend the baby's portion to a suitable consistency. Lamb with pasta This pasta is an excellent source of iron, Vitamin C and B vitamins Ingredients:

200g minced lamb 1 small onion, finely chopped 3 tomatoes, peeled and chopped 4 button mushrooms, rinsed and sliced Half tsp thyme 150ml water 30g baby pasta, or broken spaghetti

Method: Cook the mince in a non-stick pan until brown, breaking up the pieces. Drain off any surplus fat, then return mince to pan and add the onion. Fry together for five minutes. Stir in the tomatoes, mushrooms, herbs and water. Stir, cover and simmer for 15 minutes. Add the pasta and cook for another 10 minutes. Baby French toast or Eggy bread This easy to make meal is a good source of iron and B vitamins Ingredients: 1 slice of soft wholemeal bread 1 egg, well beaten

1-2 tbsps oil for frying

Method: Heat the oil in a frying pan. Dip the bread in the egg, turning to coat both sides well. Carefully place into the hot oil, and fry until golden brown on both sides. Remove from the heat and place on a thick tissue or paper towel to absorb any surplus oil. Cut into tiny fingers and serve along with some slices of tomato or sweet tomato chutney. Try out interesting variations to break the monotony of everyday meals. If you offer boiled veggies for a meal, opt for a stuffed parantha in the next. And maybe a mix of rice and curd for the third meal, and so on. Minced chicken korma

Good source of B vitamins Excellent source of iron Ingredients: 1 tsp oil Quarter cup chicken mince Korma masala: 2 tbsp grated coconut Quarter tsp cumin (jeera) seeds

Quarter tsp ginger garlic paste Salt to taste

Method: Grind all ingredients for korma masala to a paste using a tbsp of yoghurt. Heat the oil in a non-stick pan. Gently fry the chicken mince for 10 minutes until tender. Add the masala paste and fry for another three minutes. Add a quarter cup of filtered water and bring to a boil. Simmer for a minute. Remove from the heat, cool slightly and blend to a suitable consistency. Serve with steamed rice, chapatis pooris or plain paranthas.

Fish cutlets Fish is an excellent source of iron, omega 3 fatty acids and B vitamins Ingredients: 2 small pieces of seer (surmai) fish fillets, cooked, deboned and mashed 2 tbsps fresh breadcrumbs (white or brown)

1 tsp coriander leaves, chopped Salt to taste Half a tsp of lemon juice Half a tsp of cumin (jeera) powder 1 small egg, beaten

Method: Mix all the ingredients, except the egg, and form into small cutlets. Dip each cutlet into the egg till well coated. Heat a little oil until hot, and gently fry the fish cutlets until golden brown on both sides.

Serve with some mashed potato, baked vegetables or chopped tomatoes. Fish curry with fenugreek and potatoes This curry is a good source of omega 3 fatty acids, Vitamin C, calcium and betacarotene Ingredients: 1 large pomfret fillet, skinned, cleaned and cubed Half a tsp lemon juice

Quarter tsp turmeric (haldi)powder 2 small potatoes, peeled, and cubed 2 tbsp oil 1 clove garlic crushed Quarter cup fresh fenugreek leaves (methi/vendhai keerai), washed and chopped finely 2 tomatoes chopped finely Quarter tsp cumin (jeera) powder Salt to taste

Method: Rub the pomfret pieces with lemon juice and salt. Put aside. Heat 1 tbsp oil in a pan; add the fish pieces and fry gently for 3-4 minutes till lightly browned. Remove and keep warm. In the same pan, add another tbsp of oil, saut the garlic, potatoes and fenugreek leaves for 3-4 minutes. Add 3-4 tbsp of water, cover and cook on low for five minutes till the potatoes and methi are tender. Add the chopped tomatoes, cumin powder, fish pieces and salt and cook covered for 34 minutes till the fish is tender and flaky. Serve warm with steamed rice. Pomfret paneer bhurji Good source of omega 3 fatty acids and calcium Ingredients: 1 big pomfret fillet

1 tsp lemon juice cup cottage cheese (paneer), crumbled 1 onion finely chopped 1 clove garlic minced 1 tsp oil 2 tbsp coconut paste Pinch of turmeric (haldi)powder 1 tbsp coriander (hara dhania) leaves

Method: Chop pomfret into cubes, rub with lemon juice and keep aside. Heat oil in a pan, saut garlic and onions on a low flame till the onions are browned. Add the coconut and turmeric powder and cook for a minute, then add the cubed fish. Mix gently; cover and cook for 5-7 minutes till the fish is flaky. Add crumbled paneer and coriander leaves and cook for another three minutes. Remove from the flame and mash well to the consistency needed for your baby. Lamb kofta curry and rice Good source of B vitamins and Vitamin C Excellent source of iron Ingredients: Half an onion 1 clove garlic

Quarter tsp fennel (saunf) seeds. If you prefer, use cumin seeds (jeera) instead 200g lamb mince 1 tbsp oil 1 big tomato pured Half tsp ginger garlic paste Quarter tsp cumin (jeera) powder 1 tsp oil Salt to taste

Method: Place onion, fennel and garlic in a food processor and blend until fine. Add the lamb mince and blend to mix. Dampen your hands and make 18-20 small balls. Heat 1 tbsp oil in a pan, and gently fry the balls until lightly browned, turning occasionally for 10 minutes. Remove and keep aside in a serving dish. In the same pan, heat 1 tsp oil and saut the ginger garlic paste for a minute, add the tomato pure and fry for 3-4 minutes till it thickens. When it has changed colour, add the cumin powder, salt and half a cup of water and bring to boil. Simmer gently for a minute and then pour over the meat balls. Serve with steamed rice. Quick tip: If you are hard pressed for time, skip making the meat balls. Add 1 boiled potato to the mince meat and cook till you get thick gravy. Serve with rice, chapatis, pooris or use as a filling for grilled sandwiches.

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