Tuesday, May 3, 2016

Baby food - for 6+ months old



baby food recipes
Baby foods by ennillam.com

Watching each and every stage of our kids is a bliss. Starting solid foods is one of the biggest milestone for every mom. For me, when my son entered into 5+ months, I was eagerly waiting for 6 months to get completed to start with solid foods and I had so many questions in mind that when to start, what to start and how to start.  I think many of you will go through the same feeling and it would be helpful if you know the recipes and the actual proportions. So I thought how about drafting each and every recipe I am trying for my son, so it would be useful to many new moms? And here is my first post for 6+ months old baby. Please read out the entire post before trying out any recipe.

Before starting solid foods or any food other than breastmilk, make sure that your baby is ready for it. Relatives and well wishers may be pressuring you to start giving your baby cereal even before your baby is 6 months old, but many experts say it's too early for your baby to be taking in anything other than breast milk. Doctors highly recommend exclusive breastfeeding until your baby is six months old. After six months, breastmilk alone doesn't provide your baby with enough nutrients, in particular iron, so other foods are needed.

Talk to your doctor, who will be able to guide you on how and when to introduce solid foods.

Introduce one food at a time and watch your baby's reaction to that particular food for a few days. And try to introduce new food in the late morning as it will give you more time to watch out for any allergic reactions. It would be a good idea to keep a food diary where you can keep a tab on which food was introduced when - if your baby develops any allergies, it will be easy to pinpoint which food may have caused it.

Fortunately, my sister-in-law is a pediatrician, so I always consult with her before introducing any food. I got most of the recipes from her, my mom and from the elders at home and I personally tried these recipes to my son :) .

If you find any allergic reaction to any of the recipes, then please discontinue immediately and consult your pediatrician about it and then resume after few weeks if the doctor approves.

Wash all the vegetables and fruits thoroughly before cooking / blending and its better to go with organic items. Initially start with clear soup water or juices then slowly start introducing purees of vegetables and fruits. Start with 5 - 6 teaspoon and then gradually increase the quantity.

Don't add salt or sugar, honey or other sweeteners to your baby's food for the first few days. You may think that adding salt or sugar may enhance the taste and babies will like, but that is not the case. your baby's digestive system may not be ready for these yet and your baby's kidneys can't cope with salt yet. Gradually when your baby gets older, you can add little bit of salt. Let her enjoy the natural taste of the food.

And your baby shouldn't have cow's milk as her main drink until he/she is 2 years old to avoid milk protein allergy. Also babies may develop anemia and constipation if fed with more cows' milk. Certain foods may suit some babies and some may not so do not compare with other babies.

Its best to serve fruit juices straight after preparation and at room temperature. Letting fruit juices stand for more than fifteen or twenty minutes may get spoiled or may change the flavour, may turn bitter or have bacterial formation. Also its best to avoid chilled juices and shakes, always feed at room temperature.

Here are some list of recipes that can be given for 6 months old babies and above. Wait for the space for more recipes with pictures.




Juices (Carrot / Watermelon / Apple /  Sapota (Sapodilla) / Grapes / Orange / Muskmelon / Sugarcane / Papaya / Mango) [ for 6 months old and above ]

Fruit of your choice - nearly 8 - 10 pieces when cut  (When blended, yields around 2 ounces )


  • Boil some water and let it cool down
  • Blend the fruit in juicer or mixer and squeeze out the juice using a filter.
  • mix 4 tsp of squeezed juice with 8 teaspoon of water and then feed the baby with small quantities.
  • Mix water only when you feed it for the first time just to watch out for any allergic reactions. Otherwise, you can directly feed the juice.
  • Increase the quantity of the fruit gradually when your baby gets older



Rice kanji / Rice porridge / Arisi kanji [ for 6 - 8 months old ]


You can make this rice kanji in two ways. 

Method 1:

Rice - 1/4 kg
salt - (do not add for first few days when you introduce solid food and add in very small quantities later)
ghee - as needed


  • Dry roast rice in a pan. ( make sure it doesn't burn or changes to brown color)
  • cool it down and then grind it to a fine powder in a mixer
  • boil some water and add 2 - 3 tsp of rice powder. 
  • add some salt 
  • let it cool down completely before you feed the baby

Method 2: (Mashed rice)

Cooked rice - 2 - 3 tablespoon 
ghee - 1 tsp
salt - (do not add for first few days when you introduce solid food and add in very small quantities later)

  • Mash the cooked rice well to a smooth consistency
  • add salt and ghee
  • Once your baby adjusts to this, you can add dal and some vegetable stock to make it even more tastier

Ragi kanji / Kelvaragu kanji / Ragi koozh / keppa koozh / Aariya kanji / Fingermillet porridge [ for 6 months old and above ]



Ragi - 1/2 kg
salt - (do not add for first few days and add in very small quantities later)
palm sugar / jaggery (powdered)- as needed  ( for sweet version )



  • wash and soak the ragi overnight
  • the next day, drain the water and tie the ragi in a clean and moist cotton cloth
  • keep it in a warm place and allow to sprout
  • sprinkle pure water several times a day to keep it damp
  • it will sprout in about 1 - 2 days
  • once the sprouts appear, dry roast the ragi in a pan to remove excess moisture
  • grind it to a fine powder in a mixer and store it in a air tight container
  • if your baby is 6 months old, add 100 ml of water. If your baby's age is above 6 months old, then you can increase the amount of water for more quantity
  • add jaggery and boil water
  • once the jaggery gets dissolved, filter it to remove any impurities
  • dissolve 1 - 1.5 teaspoon of powdered ragi in small quantity of water
  • boil that filter jaggery water again and then add the dissolved ragi water
  • you can increase the amount of ragi powder when your baby gets older
  • stir continuously to avoid getting lumps
  • its done, when it becomes shiny. Consistency has to be little thinner than idli batter.
  • you can alter the consistency by increasing or reducing the water content. 
  • For salt version, just boil water, add little bit of salt and then add the dissolved ragi.

Paruppu sadham / Dal rice / Kichidi [ for 6 months old and above ]



Start with this food a week or two after your baby has adjusted to simple mashed rice / rice porridge

Method 1 :

Toor dal or Moong dal - 1 tablespoon 
jeera / cumin seeds - 1/2 teaspoon
garlic - 1 pod
asafoetida - a pinch
turmeric - a pinch
ghee - 1 tsp
cooked rice - 3 tablespoon
vegetables - of your choice (Add in small quantity) 


  • wash dal and put it in a pressure cooker
  • add jeera, garlic, asafoetida and turmeric
  • add 1 cup of water. If you are adding vegetables, adjust the water content accordingly
  • pressure cook it for 2 - 3 whistles. 
  • Once the pressure is released, mash it well
  • Mash cooked rice as well and add it to the dal mixture
  • you can alter the consistency by increasing or reducing the water content. 
  • more water will make the dal rice creamier and less water will make it grainy


Method 2 :

Toor dal or moong dal - 1 tablespoon
jeera / cumin seeds - 1/2 teaspoon
garlic - 1 pod
asafoetida - a pinch
turmeric - a pinch
ghee - 1 tsp
rice - 2 tablespoon
vegetables - of your choice (Add in small quantity)

  • wash dal and rice and soak it for 30 minutes
  • put it in a pressure cooker
  • add jeera, garlic, asafoetida and turmeric
  • add 1 cup of water. If you are adding vegetables, adjust the water content accordingly
  • pressure cook it for 2 - 3 whistles. 
  • Once the pressure is released, mash it well
  • you can alter the consistency by increasing or reducing the water content. 
  • more water will make the dal rice creamier and less water will make it grainy


Method 3 :

Toor dal or moong dal - 1/2 cup [1 cup size = 150 ml]
rice - 1 cup
jeera - 1 teaspoon
salt - as needed
asafoetida - a pinch


  • wash dal and rice well and dry them thouroughly
  • dry roast dal, cumin seeds and rice separetely and powder them to a fine powder
  • store it in air tight container
  • whenever you need, take 1 - 2 tsp of powdered mixture in a bowl
  • add asafoetida, salt and cook it in water 
  • you can also add puree of cooked vegetable to increase its nutritional value

Mixed vegetable soup [ for 6 months old and above ]


Start with this food a week or two after your baby has adjusted to simple mashed rice / rice porridge

Mixed vegetables (carrot, cabbage, beans) - 1 cup [ chopped ] (1 cup size = 150 ml ]
curry leaves - 2
coriander leaves - few
garlic - 1 pod
cumin seeds - 1/2 teaspoon
pepper - only one (optional)
salt - add in small quantity (optional)
water - 1.5 cups

  • add all the ingredients in a pressure cooker and pressure cook it for 1 - 2 whistles
  • take out the cooked vegetables and grind it to a fine paste
  • add the pureed vegetables back to the veg stock in the cooker
  • you can alter the consistency by adjusting the water content 
  • increase the quantity of vegetables when your baby grows up

Urad dal porridge / Ulutham paruppu kanji [ for 6 months old and above ]


Start with this food a week or two after your baby has adjusted to simple mashed rice / rice porridge

Urad dal - 1 cup [ 1 cup size = 150 ml ]
cardamom / elachi - 2
palm sugar / jaggery (powdered) - 2 teaspoon
water - 1 cup

  • dry roast urad dal . Don't make it brown. Switch off the flame when you get a nice aroma and before it gets brown 
  • powder the roasted urad dal along with cardamom to a fine powder
  • store the powdered mixture in a air tight container
  • boil water and palm sugar
  • once the palm sugar gets dissolved and water gets boiled, add the urad dal powder
  • stir continuously to avoid getting lumps
  • when it reaches a consistency little thinner than the idli batter, it is ready for feeding


Mashed potato [ for 6 months old and above ]


Start with this food a week or two after your baby has adjusted to simple mashed rice / rice porridge

baby potatoes - 1
garlic - 1
salt - as needed (add in small quantity) 

  • Pressure cook baby potato and garlic for 4  - 5 whistles
  • peel off the potato skin and mash it along with cooked garlic
  • add little bit of salt (salt is optional, you can feed without salt as well)
  • consistency has to be little thinner than idli batter


Carrot puree [ for 6 months old and above ]


Start with this food a week or two after your baby has adjusted to simple mashed rice / rice porridge

Carrot - 1 (medium size)
garlic - 1
cumin seeds - 1/4 tsp

  • peel off the carrot skin
  • Pressure cook carrot , cumin seeds and garlic for 2 - 3 whistles
  • mash it well. You can also mash some cooked rice for a different taste and flavor
  • adding salt is optional
  • consistency has to be little thinner than idli batter

Banana rice / Pazha choru [ for 6 months old and above ]


Start with this food a week or two after your baby has adjusted to simple mashed rice / rice porridge

Cooked rice - 2 - 3 tablespoon
banana (ripe) - 1 (small size)

  • Mash the cooked rice and banana thoroughly and feed it
  • You can increase the quantity of rice and banana when your baby gets older


Idli [ for 6 months old and above ]


Idli rice - 4 cups [ 1 cup size = 150 ml]
Urad dal - 1 cup
fenugreek seeds - 1.5 teaspoon
salt - as needed



  • Soak fenugreek seeds and urad dal together and idli rice separately for minimum 3 hrs or keep it overnight
  • grind soaked urad dal and fenugreek seeds first
  • add some water for smooth grinding
  • grind until urad dal batter becomes light and fluffy. [fluffiness depends on the quality of urad dal. Low quality urad dal renders pale color and watery batter]
  • collect the urad dal batter in a big container
  • grind the soaked idli rice next, add water, salt and grind to a fine paste
  • collect in the same container and mix together urad dal batter and rice batter using your hands
  • keep closed in a warm place for the batter to get fermented. It will take atleast 12 - 14 hours for good fermentation. A well fermented batter will give soft and fluffy idlies. 
  • once fermented, steam the idlies in idli cooker. 
  • soak half idli in water, mash well and feed your baby. [Increase the quantity of idli once your baby grows up]


Spinach rice [ for 7 months old and above ]


Spinach - one fist full
garlic - 1 or 2 small pods
cumin seeds - 1/4 teaspoon
small onion - 1
little bit of salt
cooked rice - 4 tablespoon


  • cook everything ( spinach, garlic, cumin seeds, small onion ) in 1 cup of water [ 1 cup size = 150 ml ] until spinach is completely cooked or you can pressure cook everything for one whistle
  • once it gets cooled down, grind it to a smooth puree
  • mash the cooked rice
  • mix it with spinach puree and feed your baby
  • you can increase the quantity of rice and spinach when your baby gets older.

Curd rice [ for 7 months old and above ]


For making curd rice for babies, always use fresh curd. Make curd with the fresh milk in the morning and feed the curd rice in the afternoon. 

Fresh curd - 4 - 5 tablespoon
cooked rice - 4 tablespoon

  • Mash the cooked rice well
  • add curd and mix well. (adding salt is optional)

Beetroot and carrot puree [ for 7 months old and above ]


Beetroot - half in small size beetroot or 8 beetroot pieces of 1 inch size
carrot - half in medium size carrot

  • take carrot and beetroot pieces in a bowl. add 1/4 cup of water [ 1 cup size = 150 ml ]
  • fill 1 cup of water in a pressure cooker
  • keep that bowl inside pressure cooker and cook it for 3 - 4 whistles
  • let it cool down
  • once the pressure is released and the veggies gets cooled down, grind it to a smooth puree 
  • consistency has to be little thinner than idli batter

Kambu dosai / idli (Pearl millet dosa / idli , Bajra dosa / idli) [ for 8 months old and above ]


This recipe is for making around 30 - 35 dosas. You can use this batter for serving adults. Your baby is going to eat only one idli or one small size dosa :) . 

Kambu / Pearl millet - 2 cups [ 1 cup size = 150 ml]
Idli rice - 2 cups
Urad dal - 1 cup
fenugreek seeds - 1 teaspoon
salt - as needed
oil - few tsp


  • Soak the ingredients (pearl millet, idli rice, urad dal and fenugreek seeds) together for minimum 3 hrs or keep it overnight. 
  • Grind the soaked ingredients in mixer grinder and add some water for smooth grinding
  • grind until the batter comes to a fine paste. 
  • add salt as needed and mix well. leave the batter to ferment for 5 - 6 hours
  • make dosa like how you make regular dosas. 
  • heat dosa pan / tawa, pour a ladle full of batter over the pan and spread the batter evenly 
  • drizzle few drops of oil
  • once the corners start lifting up, flip it over to the other side and let it cook
  • once it is cooked, remove the dosa from the tawa
  • soak dosa/idli in water and mash it
  • For your baby, just feed one small size dosa or make idli with the same batter and feed your baby one or 3/4th size of idli

Hope these recipes are useful to feed your baby. Wait for the space for more recipes with pictures. Your feedback / comments are most welcome. Happy parenting :) :)


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Sunday, February 14, 2016

Yellow Pumpkin Chutney / Poosanikai chutney (without coconut)


Pumpkin chutney
Pumpkin Chutney


Making idli / dosa is an easiest breakfast / dinner option however we will get bored soon if we have that everyday with same kind of side dish. So lets try a different chutney recipe with yellow pumpkin / poosanikai (tamil). I took this recipe from the recipe booklet that came along with my mixer grinder. When I first noticed this recipe, I don't want to give a try as I thought that yellow pumpkin will give a sweet flavor and it won't suit for idli and dosas. But this recipe proved me wrong. It only has very small hint of sweet flavor and tasted awesome. Also, no coconut added in this healthy chutney recipe.

I got one big yellow pumpkin and I made yellow pumpkin gravy / pulusu (check out the recipe here: Yellow pumpkin pulusu ). Didn't know what to make with the remaining pumpkin. So I tried this chutney recipe and reserved some for making halwa :) . Will post pumpkin halwa recipe soon.

I added 6 red chilies. Based on the sweetness of pumpkin, you can increase the spice level by adding more number of red chilies. Try out this delicious and healthy chutney recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 4 )


Pumpkin (chopped)  - 2 cups [ 1 cup size = 240 ml ]
gram dal - 1.5 tablespoon
toor dal - 1.5 tablespoon
red chili - 6 - 8 nos (based on the sweetness of pumpkin)
salt - as needed
oil - 2 teaspoon
mustard seeds - 1 teaspoon
asafoetida - a pinch


Method:


  • chop pumpkin into pieces and take around two cups
  • Roast red chilies, toor dal, gram dal using 1/2 tsp of oil. 
  • once it becomes golden brown in color, transfer it to the mixer
  • grind it coarsely
  • in the same vessel,  add chopped pumpkin pieces, salt
  • sprinkle some water in between
  • cook covered until the pumpkin pieces become soft
  • let it cool down and add it to the mixer
  • grind it along with the coarse dal mixture. 
  • add some water and grind it to fine paste
  • fry mustard seeds, one red chili and asafoetida in oil and mix it with chutney
  • Serve this poosanikai chutney as side dish for idli, paniyaram , dosa and oothapam varieties. You can also mix it with white rice. 


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Wednesday, January 20, 2016

Spring onions dry curry / Vengaya thal poriyal


Spring Onions Dry curry
SpringOnionsDryCurry

I always use the spring onions while making fried rice, I didn't know we can make a side dish with spring onions until my SIL told me so. She told that we can make spring onions dry curry similar to beans poriyal. I just wanted to add a twist to the regular dry curry by adding fried gram dhal along with the coconut mixture and the taste came out quiet different and awesome.

My grandma gave a bunch of scallions (home grown ) along with its flower when we visited her during the last weekend. Got to know from her that we can also cook the flower.  This dry curry recipe with scallions is very simple and easy to make. So try making this spring onions recipe at your home as well and share your feedback in the comments section below.


Ingredients (serves for 4 )


Spring onions / scallions - 20 - 25 sticks
coconut pieces - 1 fist full
red chili - 3
fried gram dhal - 1 tablespoon
salt - as needed
cumin seeds - 1 teaspoon
oil - 2 teaspoon
mustard seeds - 1 teaspoon
urad dal - 1 teaspoon
curry leaves - few


Method:



  • wash the spring onions (scallions) and cut into pieces [ Note: you can also cook the flower ]
  • grind the coconut pieces, red chili, fried gram dhal and cumin seeds coarsely
  • heat oil in a vessel and mustard seeds, urad dal and curry leaves
  • once it splutters, add the spring onion pieces, salt
  • cook covered until the scallions get cooked
  • add the grounded coconut mixture and mix well
  • cook for 2 mins and switch off the flame. 
  • Serve as a side dish for rice and gravy. 


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Tuesday, November 24, 2015

Carrot chutney without coconut

Carrot chutney
Carrot chutney


For working women, making idli, dosas for breakfast and dinner saves time and energy. But making different side dishes daily is a nightmare. How about a healthy chutney without coconut ? Yeah, this carrot chutney recipe comes as a wonderful side dish for idli and dosas. Try out this carrot chutney at your home and share your feedback in the comments section below.

Ingredients (serves for 4)


Carrot - 3 (medium size)
small onions - 10 - 15 nos
oil - 2 teaspoon
mustard seeds - 1 tsp
curry leaves - few
urad dal - 1 tsp + 3 tsp
gram dal / channa dal - 3 tsp
garlic - 5 -6 cloves
water - 1/4 cup [ 1 cup size = 240 ml ]
red chili - 3 (big size)
salt - as needed


Method:


  • peel off the carrot skin and cut into big chunks. Peel off the skin from small onions and garlic as well. Keep it aside.
  • heat a vessel with 1 tsp of oil
  • add 3 tsp of urad dal, red chili and 3 tsp of channa dal
  • fry till it becomes golden brown in color
  • add onion and garlic
  • fry till the onion becomes transparent
  • add the carrot pieces, salt and water
  • cook covered for 5 minutes
  • switch off the flame after 5 minutes and let it cool down
  • once it gets cooled down, grind everything by adding little water if needed
  • heat 1 tsp of oil in the same vessel and temper the items - mustard seeds, 1 tsp of urad dal and curry leaves
  • once the mustard seeds splutters add it over the grounded carrot chutney
  • Serve as a side dish for idli and dosa varieties. 


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Sunday, November 8, 2015

Adhirasam

Adhirasam
Adhirasam
Adhirasam
Adhirasam

One more sweet dish for Diwali. This year I am making Adhirasams along with my mom as her recipe never goes wrong. Hurrah!!!  Last time when I made it alone, it came very hard. :(

For those who don't know about this Indian sweet, Adhirasam is a Indian sweet from tamil cuisine. Its made of raw rice and jaggery. We usually make adhirasam during festival time. My sister is a big fan of this sweet, so my mom makes it for festivals especially Diwali.

Enjoy making this delicious sweet at your home and share your feedback in the comments section below.



Ingredients (makes around 60 - 70 adhirasams)


Raw rice - 4 cups [ 1 cup size = 240 ml ]
crushed jaggery - 2 cups
cardamom / elachi - 3
oil - for deep frying


Method:


  • Soak raw rice for 15 minutes and then drain the water completely. 
  • Don't make the rice dry. Moisture should be there.
  • Grind the rice in batches in a mixer to a fine powder. (Not too fine like store bought rice flour, it has to be slightly on the coarse side)
  • In the final batch, grind the rice along with the elachi / cardamom
  • sieve the grounded rice. Keep the flour pressed and covered to keep the moisture content.
  • Add the jaggery in a vessel, sprinkle some water and boil it
  • jaggery will get dissolved in few minutes. boil it until it reaches one string consistency. 
  • To check it, just pour one drop of sugar syrup in a glass of water, if it does not dissolve, then the syrup reached the correct consistency. The consistency is more important while making the adhirasams.
  • filter the jaggery syrup and pour it over the sieved rice flour
  • mix it gently using a ladle or spatula
  • when you mix continuously, the jaggery syrup will get nicely blend with the rice flour and forms like a smooth dough. Transfer it to an airtight container and keep it aside

  • initially the dough will be sticky and gooey but when you set it for 12 - 24 hours, the dough will become thick
  • it is best to make adhirasams after keeping the dough for 12 hrs at least in room temperature. It stays good even for 4 - 5 days if refrigerated.
  • after 12 hours, divide it into equal sized balls. If the dough is too dry then you can sprinkle some water. The dough has to be loose, otherwise adhirasams will be hard and chewy.
  • heat oil in a vessel for deep frying
  • Apply some oil in a ziploc or any other clean plastic cover. take one ball, press it gently and form a circle. Don't make it too thin as it will make the adhirasam crispy. Check the size in the picture below. You can apply some oil in your hands if the dough sticks to your palm when pressing.
  • put a hole in the center to make sure the center part is also cooked properly
  • drop it in the heated oil. The flame should be kept in medium.You have to deep fry the adhirasams one by one. 
  • Once it rises up, immediately flip it and cook. Once it reaches the golden brown color, drain it from the oil
  • repeat the process for the rest of the dough
  • drain the excess oil in a paper towel and let it cool down
  • once cooled, store it in airtight container.
     
  • Just in case, if your adhirasam comes out hard, then before serving, steam it for 4 - 5 minutes in Idli cooker or pressure cooker to make it soft :). 
  • Some people add dry ginger powder. That gives an additional flavor to the adhirasam. I personally don't like that taste and flavor so I didn't add. If you prefer adding dry ginger powder, then you can add 3 pinches of it along with the elachi.


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