My baby is born to 2 foodies so for all obvious reasons is a foodie herself. She loves to taste new things and basically knows how to relish her food ever since the day I started her on solids. Now that she is a year old I have to satisfy the needs of her taste buds and cannot keep her happy with just cereals. She knows that anything that is in our plates tastes much better than what is served in her baby cup. And she simply loves to eat like us, so these are a few of the things we devised to satisfy her taste buds. I have been using boiled and pureed vegetables to make these recipes; this is equivalent to the baby food available readily in the stores. And also she started eating this when she had just started teething, she would chew with her gums, so if you feel your baby is ready you dont have to wait for teeth. But please try these in small portions at the beginning as each baby digests foods differently.
Veggie pancake
Flour or Any cereal – 2 -4Tbsp
Boiled and pureed/diced vegetable – 2-4 Tbsp
A pinch of salt,
A pinch of pepper (optional)
A pinch of jeera powder or basil (optional)
Oil or ghee
Mix all the above ingredients except oil or ghee into a thick batter and pour into a heated pan. You can use either just cereal or flour depending on what your baby is able to digest. When making pancakes with only cereal add very little plain flour or rice flour to bind all the ingredients. Use little grease (oil or ghee) to cook the pancake. Cook it on both sides and let it cool down and feed.
Veggie Paratha
Wheat Flour - 2-3 Tbsp
Boiled and pureed/diced vegetable - 2-4 Tbsp
A pinch of salt
Oil or ghee
Add the salt to the wheat flour and mix it into a dough adding the pureed vegetable. If adding diced vegetable, use little water to make the dough. I usually add just pureed vegetable and make the dough, so that way she gets her veggies. Roll the dough into a circle and put it on a heated pan. Add grease (oil or ghee) to cook the paratha on both sides. Make sure it is well cooked, let it cool and feed.
Guest Corner
Please feel free to contribute your recipes, I would be happy to post them in this section.
And will be more than glad to try them out in my kitchen!
P.S - Thanks S for the idea!
And will be more than glad to try them out in my kitchen!
P.S - Thanks S for the idea!
Samosa
A weekend evening in a small school town in northern Utah, my hubby B and I are stranded indoors as it has been snowing through the day. With the weather so cold and being far away from home we are haunted by thoughts of hot spicy Indian food. The drive to the nearest indian restaurant is 80 miles, so getting there is out of the question. We rack the refrigerator to see what can be whisked up to satisfy the needs of our tongue. And we come up with this shortcut method for making samosas. No doubt the actual elaborate recipe tastes really good, but I can assure you this is no damper.
The one inspiration to this recipe was the need of our tongues for sure, but the other was an idea that my fellow graduate student A gave me. He suggested that we deep fry flour tortillas to make hot baturas which can be served with Channa.
Ingredients
Flour Tortilla – 5
Potato – 4-5
Onions - 2
Coriander Leaves – 2 tsp
Ginger – 1 tsp
Red Chilly Powder - 1 tbsp
Garam Masala - 1 tbsp
Jeera - 1 tbsp
Oil for frying
Preparation
Boil, peel and mash potato, add required amount of salt
Finely chop onions, ginger and coriander leaves
Cut tortillas into half
Putting Together
Heat 1 tbsp oil in a pan and add the jeera and fry. Add the chopped onions and ginger till onions are transparent. Add the mashed potato and dry powders and mix well. Garnish with the chopped coriander.
Take one half of the tortilla and make a cone out of it bringing the edges of the semicircle together. Seal the loose outer edge with your fingers with the help of some water. Scoop out 2 tbsp of the prepared potato curry and fill the tortilla cone. Seal the cone by bringing the two edges of the open end of the cone. Again use some water and your fingers to seal and make sure there are no open edges.
Heat oil in a frying pan and fry the samosas till they become light brown.
The one inspiration to this recipe was the need of our tongues for sure, but the other was an idea that my fellow graduate student A gave me. He suggested that we deep fry flour tortillas to make hot baturas which can be served with Channa.
Ingredients
Flour Tortilla – 5
Potato – 4-5
Onions - 2
Coriander Leaves – 2 tsp
Ginger – 1 tsp
Red Chilly Powder - 1 tbsp
Garam Masala - 1 tbsp
Jeera - 1 tbsp
Oil for frying
Preparation
Boil, peel and mash potato, add required amount of salt
Finely chop onions, ginger and coriander leaves
Cut tortillas into half
Putting Together
Heat 1 tbsp oil in a pan and add the jeera and fry. Add the chopped onions and ginger till onions are transparent. Add the mashed potato and dry powders and mix well. Garnish with the chopped coriander.
Take one half of the tortilla and make a cone out of it bringing the edges of the semicircle together. Seal the loose outer edge with your fingers with the help of some water. Scoop out 2 tbsp of the prepared potato curry and fill the tortilla cone. Seal the cone by bringing the two edges of the open end of the cone. Again use some water and your fingers to seal and make sure there are no open edges.
Heat oil in a frying pan and fry the samosas till they become light brown.
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