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December 2024
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1. Banana And Ragi Porridge Recipe

Banana_And_Ragi_Porridge_Recipe_For_Babies_And_Toddlers_1600
Ingredients
  1. 1 tablespoon Ragi Flour (Finger Millet)
  2.  1 Ripe Bananas , Small Banana preferably yelakki
Benefits
  1. Banana and Ragi Porridge, together with mashed bananas, is a healthy meal composed of ragi porridge or ragi kanji. The dinner is so easy to create and pleasant to eat as the ragi porridge uses mashed banana as a sweetener.
  2. Ragi or Nachni is one of India’s most common child weaning foods, particularly in Southern India.
Method
  1. To begin making the Banana And Ragi Porridge, we need to first make sure we have home-made ragi powder.
  2. In a pan, add 1/4 cup water and bring it to a boil.
  3. Reduce heat and add the powder of ragi. Keep stirring as you add the powder of ragi.
  4. Ragi generally thickens up rapidly so maintain stirring until the porridge is a bit dense.
  5. Turn off the heat at this point and let it cool down a little bit. Meanwhile, on a plate, mash a banana using the back of a fork. Make sure there are no lumps.
  6. Add the ragi porridge with this banana mash and blend well. Your porridge Banana and Ragi is prepared for serving.
  7. Serve this delicious Ragi and Mashed Banana porridge to your over 6-month-old babies / toddlers.

2. Oats Banana and Apple Porridge Recipe

Ingredients
  1. 1 Apple
  2. 1 Ripe Bananas
  3. 1 tablespoon Instant Oats (Oatmeal)
Benefits
  1. Oats Banana and Apple Porridge Recipe for children with immediate oats, boiled apples and mashed bananas is a delicious porridge recipe. In this recipe, we used bananas instead of sugar as a sweetening ingredient.
  2. Oats is an easy grain that you can feed your children with readily digestible.
  3. Oats are one of the world’s first baby-fed vegetables. Oats are high in fiber and immune boosts!
Method
  1. We must first peel, nucleus and cut the apples to start producing Oats, Banana and Apple Porridge Recipe.
  2. In a pressure cooker, add the cut apple pieces with a tablespoon of water and cook pressure for 1 whistle.
  3. Immediately release the pressure, open the lid and maintain aside. Remove the apples and mash them with a fork back.
  4. Alternatively, the apple parts on the stove can be cooked. In a pot of water, add the apple pieces (enough water to cover all the pieces). Boil the water until the parts of apple are tender.
  5. Peel a banana’s skin, put it on a tray and mash it with a fork’s back.
  6. In a saucepan, add a cup of water and add the immediate oats (oatmeal) when you see tiny bubbles in the water.
  7. Add the mashed apples and bananas to the porridge of the oats-mix well until the consistency is uniform.
  8. The Banana Apple Oats porridge of your baby is prepared for serving.
  9. Serve Banana Apples Oats Porridge for your children or kids over the age of eight months for dinner or snack.

3. Carrot Beetroot Potato Puree

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Ingredients
  1. Carrot – 1 medium sized
  2. Beetroot – ½ of the small sized beetroot
  3. Potato – 1 medium sized
  4. Water – as needed
Benefits

Carrot beetroot potato puree is a good creamy puree that makes a good baby dinner. The optimal age for baby introduction of potato and beetroot is between the ages of 8 to 10 months.

Method
  1. In running water, wash carrot, beetroot and potato well. Then, with a peeler, peel the skin off the carrot, beetroot and potato. Cut them into tiny cubes of the same size. Steam the pieces of sliced potato, beetroot and carrot for 15 minutes in a steamer. By adding a cup of water or pressure cooking it with a cup of water for 2 whistles, you can steam it with Idli steamer plate.
  2. It will be smooth and transparent once the carrot, beetroot & potato is cooked. Now mix it with little water in a blender to a soft paste.

4. Apple Puree

Ingredients
  1. Apple – 1 medium sized
  2. Water – as needed
Benefits

Apple is making a excellent first baby food as it is less probable to cause allergies. Apples are packed full of fiber and nutrition. Apples should be steamed or cooked to guarantee easier digestion until the child turns 8 months. After eight months, you can provide your child with peeled raw apples as finger food.

 
Method
  1. Wash apple well in running water. Peel the skin with a peeler off the apple. After cutting the Apple vertically into two parts, remove the seeds in the centre portion. Cut them into tiny cubes of the same size.
  2. Steam cut 10 minutes of apple bits in a steamer. By adding a cup of water or pressure cooking it with a cup of water for 3 whistles, you can steam it with Idli steamer plate.
  3. It will be smooth and transparent once the apple is cooked. Now mix it into a soft paste in a blender with little water.

5. Blueberry Purée

Ingredients
  1. 1/2 cup Organic Blueberries
  2. 1 thick slice of Organic Mango, peeled and cubed
  3. 1/4 of Organic Avocado
  4. Pinch of Mild Green Chiles
Benefits

Blueberries contain elevated levels of antioxidants and fiber, vitamin A and vitamin C. Blueberries are also believed to be reducing cholesterol. Blueberries are a wonderful healthy food for both children and adults to create a fantastic snack food.

Method

Either you can just mash away with a fork until all the fruit has been integrated, providing you a chunky puree. Or you can use your mixing wand for a smoother consistency and offer it a fast go for about 20 seconds. Anyway, you’ll get a puree winner.

6. Quinoa Porridge

Ingredients
  1. Quinoa – ¼ cup
  2. Water – ½ cup
  3. Breast milk/ Formula Milk/ Cows Milk – ½ cup
  4. Brown Sugar/Dates syrup/ Jaggery Syrup- 1 tbsp
  5. Mixed Nuts/Nuts powder – 1 tbsp
Benefits
  1. Contains more proteins, iron, calcium and amino acids that are vital. It therefore offers all the significant nutrients required for the growth and development of children.
  2. High in fiber that keeps children from getting constipated.
  3. Good vitamin B and E source.
  4. High in antioxidants that are thought to battle against many illnesses.
  5. Quinoa is organic and non-GMO.
 
Method
  1. Rinse the quinoa in water, repeat 2-3 times until the water contains no bubbles. Then soak it in water and maintain it ready for 10 minutes. Prepare formula milk for children under one year and maintain it ready. Boil it until frothy when using cow’s milk.
  2. Drain the water completely after 10 minutes and in a sauce pan take the soaked quinoa and add 1⁄2 cup of water. Mix well, cover with a lid over the pot and boil for 10 minutes. Keep it intact.
  3. Open the lid, again blend well. Then add to the cooked quinoa the boiled milk / prepared hot formula milk. Then at this point add a couple of nuts or nuts powder. Use only nuts powder for tiny children.
  4. At this stage, add sweetener and blend well until the sweetener is dissolved. Boil it further for 5 minutes when using cow’s milk and turn off the flame. Do not boil it anymore when using formula milk.
  5. Then transfer to a blender / mixer everything. Grind it to a coarse/smooth paste.

7. Buttered Peas Puree Recipe

Ingredients
  1. 1 cup Green peas (Matar)
  2. 1/2 tablespoon Butter (unsalted)
  3. Salt , a pinch
Benefits
  1. Peas Puree is a straightforward recipes from 6 months onwards that can be fed to children. As children are introduced to the strong food world, it is essential that they become acquainted with the different textures and flavours that food has to give. With a dab of butter and a pinch of salt, peas, which are naturally sweet add an excellent flavor, are sautéd.
  2. Peas is a nutritional powerhouse-high plant nutrients, minerals, vitamins, and antioxidants. One cup of peas includes more protein, as well as calcium, vitamin A and C and Iron.
Method
  1. Pressure cook one cup of Fresh Peas with 2 tablespoons of water and a pinch of salt for 2 whistles to start making Buttered Peas Puree. Switch off the heat.
  2. Immediately release the stress by running the pressure cooker under water. Drain from the water the peas. In a pan, add half a tablespoon of butter and allow it to melt on low heat.
  3. Add the cooked peas once the butter has melted.
  4. Sauté for 2 minutes until the peas are covered with butter.
  5. Turn off the flame and let the peas cool down.
  6. Add to a mixer the cool buttered peas and mix until smooth.
  7. Transfer to a serving bowl and serve your child with this peas puree.
  8. From 6 months on, serve Buttered Peas Puree as dinner or evening meal for your children.

8. Avocado and Banana Baby Food

Ingredients

  1. 2 ripe avocado’s
  2. 2 ripe banana’s
  3. 2 or 3 tsp pineapple/lemon juice or apple cider vinegar (to keep puree from turning brown)
  4. 2 Tbsp sugar
Benefits

Avocado is regarded to have the greatest dietary value packed into its bumpy, dark green skin compared to other fruits suitable for children (and yes, avocado is a fruit). As they are rich in protein, fiber, niacin, thiamine, riboflavin, folic acid, and zinc, avocados will nourish your child.

Method
  1. Half-cut avocados, remove pit, and scoop out with a spoon.
  2. Peel bananas.
  3. In a medium bowl / blender / food processor, place all ingredients and mix until smooth.
  4. If your kid requires a texture-free puree, you can also use a food strainer to remove all the lumps.
  5. Pour puree into containers serving individually. You can refrigerate or freeze containers for up to 4 days and, if necessary, thaw one at a time in the refrigerator.

9. Sweet Potato Puree

Ingredients
  1. Sweet potato  – 1 medium sized
  2. Butter/ Homemade Ghee – 1 tsp
  3. Cardamom powder – ⅛ tsp (optional)
Benefits
  1. Healthy weight gaining baby food and increasing children as their natural sugar richness.
  2. Rich in calcium and iron needed for baby and child development.
  3. Loaded with vitamin A, which helps keep sight of the healthy eye.
  4. Rich in vitamin C and E promoting healthy, glowing skin.
Method
  1. Keep prepared for all ingredients. Thoroughly wash the sweet potatoes in running water. Then it relies on its size to cut them into 2-3 parts.
  2. Then, for 2-3 whistles, pressure cook sweet potatoes with enough water. Open the cooker after releasing pressure. Alternatively, you can also steam the sweet potatoes.
  3. Take carefully from the pressure cooker the cooked sweet potato parts and position them in a large jar. Then, when it is hot to touch, peel the skin with your hand.
  4. Then mash well (without any pieces) the baked sweet potatoes with a fork and set aside. Alternatively, in a mixie / blender, you can puree the sweet potatoes to get good puree. If needed, add some water while grinding.
  5. Heat ghee in a saucepan and add mashed sweet potatoes to the same saucepan together with cardamom powder (if used) and fry them in low medium flame for two minutes.
  6. When the sweet potato mash is blended well with ghee, switch off the flame. Cool and serve hot. Adjust the consistency while feeding your child by adding water / breastmilk / formula.

10. Prunes Puree

prune-puree
Ingredients
  1. Prunes  – 10
  2. Water – as required
Benefits

Prunes are dried prunes recognized as the best remedy for relieving constipation in infants, infants and children. Also, prunes are rich in fiber, low in sodium, making a nutritious baby food.

Method
  1. For 30 minutes, soak the dried prunes in hot water or until they are soft enough to mash. Alternatively, you could steam for 10 minutes the dried prunes.
  2. Puree them in a blender with the water used to soak them once the prunes are soft. You can also mash them for older children with your hands. If you want to juice them, use a strainer to mix with more water and strain the juice.

11. Cherry and Mint Greek Yogurt Baby Food Purée

Ingredients
  1. 1 Cup frozen organic cherries
  2. 4-5 Organic mint leaves
  3. 1-2 Cups organic greek yogurt, organic full fat
  4. Yogurt or organic goat milk yogurt
Benefits

Unlike buying yogurt with a predetermined quantity of fruit inside the shop, when you create your own yogurt with fruit puree you can add the quantity of fruit you want to yogurt while avoiding the added sugars. Eating yogurt for the first time, no issue. Start with mostly fruit and a spoonful of yogurt. Once they turn into a yogurt eating junky you can cut back on the fruit and load up on the yogurt.

Method
  1. Place the cherries 10 minutes or until thawed in a tiny saucepan and heat on medium. Put mint leaves and puree in a blender until smooth and creamy. Use a slotted spoon if you want a thicker cherry puree and position only the cherries in the blender leaving the juice in the casserole.
  2. Place cherry puree on top of a preferred bowl bottom and spoon yogurt. With a large smile, stir the yogurt and cherry puree, this is the fun component. This produced 3 portions for us yogurt-aholics, but if you spread the cherry puree out, it could quickly be rendered into 4 portions.
  3. Will last in the fridge for 4 days, if it’s so long.

12. Sooji Porridge

Ingredients
  1. Roasted fine rava/sooji – 1.5 tbsp
  2. Powdered jaggery – 1.5 tbsp (optional)
  3. Homemade Ghee – ½ tsp
  4. Hot Water – ½ cup
  5. Cows milk – 1 cup ( don’t add for babies under one year )
Benefits

Sooji Porridge / Sooji Kheer / Suji Rava / sooji ki Kheer / Suji Kheer for Babies -Sooji / Rava / Semolina is a baby food that is readily digestible and prefers to be the first baby food in northern India. From 6 months, Rava can be brought to the child.

Method
  1. Take 2 tbsp of cooked sooji in a boiling pan and add the necessary quantity of warm water and ghee to the sooji. Make sure no lumps are created. Cook the sooji in medium flame until the rava is fully cooked.
  2. When cooking, otherwise porridge may stick to the ship continually. Then add to the cooked sooji powdered organic jaggery / filtered jaggery water. Cook for 3 minutes or until dense and turn off the flame once finished. After cooling down, the porridge becomes dense. Turn the flame off accordingly.
  3. Add a cup of hot boiled cow milk / formula milk / breast milk to the baked sooji once the porridge / kheer is hot. (If you prepare this porridge for a child under one year, skip adding milk).

13. Ragi Porridge

Ingredients
  1. Homemade ragi flour / Organic Ragi flour – 2 tbsp
  2. Powdered jaggery – 1.5 tbsp (optional)
  3. Water – ¼ cup + ¼ cup
  4. Cows milk – 1 cup ( don’t add for babies under one year)
Benefits

Ragi is wealthy in iron and calcium. It’s making the finest baby food next to rice. Make this porridge transparent without adding milk to the cows and feed your child at the time of introduction. After adjusting your child to ragi, make it thick and feed. Add milk to this porridge after one year of your child.

Method
  1. Take in a saucepan 2 tbsp of ragi flour. In a separate vessel, add 1⁄4 cup of water to the powdered jaggery and boil until it completely melts.
  2. Then use a strainer in the sauce pan with ragi flour to filter out the jaggery water. In the sauce pan, add 1⁄4 cup of water and gently blend with a whisk. Make sure no lumps are created.
  3. Cook the ragi flour mixture in medium flame until the porridge turns bright and dark brown. When cooking, otherwise porridge may stick to the ship continually. Add the boiled ragi with a cup of milk now. (If you prepare this porridge for a child under one year, skip adding milk).
  4. Boil the porridge until dense. Remove from the flame once done and cool it down. The porridge becomes thick after cooling down. So switch off the flame accordingly.

14. Tofu Strawberry Puree

Ingredients
  1. 10 Strawberries
  2. 1/4 cup Tofu
Benefits

Tofu and Strawberry Puree is a delicious puree that can be fed to children over 8 months of age. The strawberry flavor and tofu creaminess make it a excellent snack or even a meal for your children and children.Tofu is high in protein and calcium thereby providing great benefits to your baby in their growth and development. Strawberries come with a whole host of nutrients such as Vitamin C, calcium and folate; folates are essential to your baby’s/toddlers brain development.

Method
  1. We need to make sure that the strawberries are washed and the leaves are separated to start producing Tofu Strawberry Puree.
  2. Roughly chop the strawberries and add them to the mixer.
  3. Cut your tofu into medium pieces approximately and add it to the mixer as well.
  4. Mix the strawberries and tofu in the mixer until you have a consistency-like soft combination or puree.
  5. Pour the combination of Strawberry Tofu into a bowl. Tofu Puree Strawberry is prepared to be served.
  6. Serve this Tofu Strawberry Puree as a snack for your kids or as a self-serving meal for your kids over 8 months of age. Pour out the Strawberry Tofu mixture into a bowl. Strawberry Tofu Puree is ready to be served.

15. Rice Porridge

Ingredients
  1. Parboiled rice – 2 tbsp or
  2. Homemade rice cereal – 2 tsp
  3. Water – 1.25 to 1.5 cups
Benefits

Rice porridge / rice cereal / arisi kanji is an optimal first baby food after 6 months because it is easy to digest and less likely to cause allergic reactions. It is advisable to offer it in a diluted form when you bring this rice porridge to your child. Once it’s adapted to your child, you might offer it a little thick.

Method
  1. Take the dried rice in a low flame sauce pan and dry roast until light and small puffy. Turn off the flame. If you use homemade rice cereal, skip this step.
  2. Grind the rice to a bit of coarse powder in a mixer. This is a powder of rice porridge and you can make this powder for a week with 1⁄2 cup rice and store it in an airtight container.
  3. Now, in the same sauce pan, bring the newly powdered rice or 2 tsp of homemade rice cereal and add 1 cup of water. Mix with a whisk well. Make sure there are no lumps. Cook the rice for 5 minutes in low flame or until the rice is fully cooked. It will be in sauce consistency once the rice is cooked. Let it cool down and warmly feed your child.
  4. Now, in the same sauce pan, bring the newly powdered rice or 2 tsp of homemade rice cereal and add 1 cup of water. Mix with a whisk well. Make sure there are no lumps. Cook the rice for 5 minutes in low flame or until the rice is fully cooked. It will be in sauce consistency once the rice is cooked. Let it cool down and warmly feed your child.

16. Peaches and Cloves Puree

cloves + peaches
Ingredients
  1. 6 peaches cut in half and pit removed
  2. 1/4 tsp cloves
Benefits

Peaches are high in vitamin C and vitamin A and are low in fiber. It is known that peaches have a diuretic effect and are also a natural laxative. The Peach is a excellent fruit to bring your child together with Prunes / Plums if constipation has become an issue.

Method
  1. Preheat over to 360 degree F.
  2. Place the peaches cut side down in a big baking dish. You may need to overlap them a little to make them all fit, don’t worry that this will only boost their love for each other. Add about 1/2 inch of water to the pan and bake until tender for 30-40 minutes. Baking time depends on how mature your peaches are. They’re the quicker riper they’re going to cook. They are going to be completed when you can prick them with a fork. Reserve the cooking water. Let cool slightly.
  3. Peel the skins off the peaches right away, if the skins don’t come off attempt to cut them with a tiny knife or put them back in the oven for another 10 minutes.
  4. In a blender or food processor, place peaches and cloves and mix for 1-2 minutes or until required consistency, adding reserved water in 1/4 cup increments if required.

17. Roasted Pear, Dates and Orange Puree

Ingredients
  1. 2 organic Pears
  2. 5-6 organic Dates, pitted
  3. Juice of one Orange
Benefits

Pears are high in fiber, potassium and vitamin C. High in fiber, Pears like other fruits are excellent helps in decreasing cancer and heart attack hazards and maintaining concentrations of healthy cholesterol.

Method
  1. Cut pears into slices, place them on the baking sheet and roast for 30 minutes. In the meantime, in a tiny bowl, place dates and pour warm water over them, allowing them to sit and pouf for 10 minutes. Drain.
  2. When pears are finished, add a blender or food processor with pears, dates and juice of one orange. Mix in the spurts until you get a consistency that is mixed but chunky.
  3. Great all the time, but mildly hot when served extremely awesome.

18. Baby brown rice cereal

Brown-Rice-Cereal
Ingredients
  1. 1/2 cup of brown rice and 4 cups of water. (You will need some form of a food processor or blender that has a milling blade)
Benefits

Brown rice’s health advantages are mainly due to the fact that it is a whole grain. According to HSPH, brown rice fiber helps reduced cholesterol, moves waste through the digestive tract, encourages completeness, and may help avoid blood clot formation. A small “glycaemic index” food is regarded to be brown rice.

Method
  1. Add a fine powder to the food processor with the uncooked brown rice and mill. Fill a pot with the milled brown rice and 4 cups of water and cover until it boils. Then turn the heat down and cook for 20 minutes with the cover. Check the brown rice cereal’s consistency and add water if you want to make it thicker.
  2. Once the cereal is the most suitable consistency for your child’s era, put it into storage cups and freeze or cool. For up to 3 days, you can refrigerate or freeze for 30 days.

19. Pumpkin thyme purée

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Ingredients
  1. 1 small pumpkin I used the pumpkin pie variety of pumpkin
  2. 1/2 tsp fresh thyme roughly chopped
  3. 1-2 cups water breast milk, formula or stock
Benefits

This Pumpkin + Thyme Baby Food Puree is a creamy, sweet way to introduce baby to the season’s tastes! With a swirl of simple yogurt, cottage cheese for older children or a spoon complete of ricotta, you can serve it plainly. Great 4- month and up baby food – phase 1 baby food.

Method
  1. Cut the pumpkin down. Start by cutting off the top of the pumpkin, then cut down the centre length wise until you have 2 pumpkin halves. Excavate the seeds and cords. Don’t be too obsessed with pulling out all the strings, they’ll puree the remainder of the pumpkin beautifully.
  2. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Roast in oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
  3. Peel the skin away from the pumpkin and position it in a processor or blender of food. Add thyme and start mixing for 1-2 minutes, adding 1/4 cup increments of water until the desired consistency is achieved.

20. Ragi Dry Fruits Porridge

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Ingredients
  1. Powdered Ragi – ½ cup
  2. Water – 2 cups
  3. Milk – As required
  4. Powdered jaggery – to taste
  5. Cardamom powder – ½ tsp
  6. Roasted almonds – 6 to 8
  7. Roasted walnuts – 6 to 8
  8. Apples – ½ cup, cut into cubes
Method
  1. Dry roast Ragi flour on medium flame for about 4 minutes to eliminate its raw flavour.
  2. Heat water until lukewarm.
  3. Add water to Ragi flour to make a batter like mixture.
  4. Place this mixture on low to medium heat. Stir continuously and cook until the Ragi gets a sheen.
  5. Meanwhile, in a smaller sauce pan, add about 1 tbsp powdered jaggery to 1 tbsp water. Heat until the jaggery starts melting.
  6. Filer this melted jaggery water into Ragi and stir until mixture thickens.
  7. Sprinkle cardamom powder. Give a quick mix and turn off the heat.
  8. Add milk as required, mix well, sprinkle nuts and fruits. Serve hot
Benefits

Ragi is a healthy and gluten-free cereal, an excellent source of calcium and iron. Ragi, milk, jaggery and dry fruits together make a delicious porridge that keeps the kids feel fuller and energetic for a long time!

21. Rice Soup

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Ingredients
  1. 2-3 tbsp of rice
  2. 3 small cups of filtered and purified water
Benefits

Rice soup is very good for a 5 month old baby since it is an extremely good source of proteins, vitamins and starch.

Method
  1. Boil water in a saucepan, add the rice to it and allow it to cook.
  2. Once the rice becomes soft, blend it along with the water. Blend to a liquid consistency.
  3. Now pass this through a sieve and make sure the soup is smooth and there are no rice grains.

22. Sweet Potato Porridge

sweet_potato_chia_seed_breakfast_porridge_1
Ingredients
  1. sweet potato ¼
  2. cup rice
  3. 3-4 cups boiled and filtered water
Benefits

Sweet Potatoes are rich in vitamin and fiber making them an excellent first food for babies. They are also very easy to digest.

Method
  1. Peel and dice the sweet potato into small cubes.
  2. Wash the rice thoroughly.
  3. Add the diced sweet potato and rice to a saucepan with water and bring to a boil.
  4. Let this cook for about 3-40 minutes until the rice and the sweet potato are soft and tender.
  5. Once done, blend this mixture together using a blender and feed it to your baby.

23. Carrot Rice with Green Bean Puree

Ingredients
  1. 1 cup finely grated carrot
  2. 1 Onion (finely chopped)
  3. 1 cup cooked rice (Cook it until soft enough for your baby to eat)
  4. 2 tbsp oil/ghee
  5. A pinch of cumin (jeera) powder
  6. A pinch of coriander seed (dhaniya) powder
  7. 5 curry leaves

 

Method
  1. Take a pan and heat some oil.
  2. Add the curry leaves and chopped onion and sauté until soft and translucent.
  3. Add jeera and dhaniya powder and mix.
  4. Now add the grated carrot and mix. Cook until it shrinks and the raw smell goes away.
  5. Add 2 tbsp of green bean puree (Boil some beans until soft and blend to a smooth puree).
  6. Add cooked rice and mix well.
  7. Once cooled, you can feed this yummy carrot and beans rice along with a dollop of home-made yoghurt.
Benefits

Carrot is an excellent source of Vitamins and Anti-Oxidants. Regular consumption of carrot will help reduce cholesterol and blood sugar regulation. High Antioxidants called beta-carotene helps to prevent cancer. Carrot is also believed to give skin softer and smoother.

24. Jowar & Banana Porridge

Ingredients
  1. ¼ cup of jowar flour
  2. ¼ cup of mashed banana
  3. 1 tsp of desi ghee
  4. ¾ cup water
Benefits

Jowar porridge can be given to baby after 8 months. It is rich in carbohydrates, protein, and iron. This porridge will keep your baby full for a longer period of time.

Method
  1. In a non-stick pan, heat the 1 tsp of ghee.
  2. Add the jowar flour and sauté on a medium flame. Stir continuously to avoid the burn.
  3. Once jowar flour is roasted, add ¾ cup of water, mix well and cook on a medium flame while stirring.
  4. Switch off the flame, add the mashed banana and mix well.

25. Baby’s First Steamed Veg Puree

Ingredients
  1. 2-3 vegetables chopped (choose from: 1 carrot, 1 potato, 1 sweet potato, ¼ pumpkin and peas)
  2. Water
Method
  1. Make sure the vegetables are peeled and chopped properly.
  2. Put all these chopped vegetables in a steamer that is set over boiling water.
  3. If you don’t have a steamer, pour some water in a big deep dish. Put the chopped vegetables in a smaller dish that fits in the deep dish. Make sure that the water level in the deep dish is lower that the brim of the smaller dish. Cover the big dish and put it on a medium flame. This acts like a steamer.
  4. Allow the vegetables to steam for about 20-25 minutes until tender and soft.
  5. Once they are cooked, blend the soft vegetables in a blender using some of the water from your steamer.
  6. Blend to a smooth consistency.
  7. You can sieve this puree and serve it to your baby.
Benefits

Root vegetables are an ideal way to introduce your baby to vegetables since they are naturally sweet and perfect for purees. They are also a good source of Vitamin A which is vital for healthy skin, hair and the development of good eyesight in your baby.

26. Carrot, Potato, and Apple Soup

apple-and-carrot-soup-1
Ingredients
  1. ½ medium sized apple, peeled and chopped
  2. ½ carrot, peeled, diced and washed
  3. ½ potato peeled, diced and washed
  4. A pinch of black pepper
  5. 1 cup water
Method
  1. Add apple, carrot and potato along with 1 cup water in a pressure cooker.
  2. Pressure cook it for three whistles.
  3. Switch off the gas flame after three whistles.
  4. Blend it into blender or mixer once it’s cool down.
  5. Strain it and feed it to your baby with a spoon.
Benefits

Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.

27. Green Smoothie

Ingredients
  1. 1 cup red grapes
  2. 1 medium orange, peeled and halved
  3. 1/4 cup fresh pineapple chunks
  4. 1 medium banana, peeled1 carrot, halved
  5. 3-4 cups fresh spinach, washed
  6. 1 Fuji apple, quartered and seeded
  7. 1 cup of ice
Method
  1. Place all components in the order mentioned in your blender and secure the lid.
  2. Turn your blender to the smallest setting of velocity and boost the velocity to high gently. Mix for 1 minute or until all the ingredients have been purified and the smoothie is the consistency that you want (our ideal consistency: no clumps, no grainy texture, completely smooth).

28. Curried Cauliflower Soup

Method
  1. Heat the olive oil in a big pot over low heat. Stir in the onion and sauté to purple. Add as required the cauliflower, coconut milk, curry powder, turmeric, cumin, cinnamon, and salt. Add sufficient water to cover.
  2. Bring to a small boil, decrease heat, and cook for about 10 minutes until the cauliflower is tender.
  3. Mix the soup with an immersion blender until it reaches the required consistency. Allow the combination to cool for 20 minutes when using a standing blender. Verse the soup into the mixer. Hold the lid strongly over it with a smooth, folded towel. Start at low velocity and mix until soft soup. When serving hot, return to the pot and reheat.
  4. Garnish with the cashews in the bowls
Ingredients
  1. 2 tsp extra virgin olive oil
  2. 1 medium onion, diced
  3. 1 large head cauliflower, cut into 1-inch pieces
  4. 1 14-oz can light coconut milk
  5. 2 tbsp curry powder
  6. 1 tsp ground turmeric
  7. 1 tsp ground cumin
  8. 1 tsp evaporated cane sugar
  9. 1/4 tsp ground cinnamon
  10. 1/4 cup chopped fresh cilantro
  11. 1/4 cup chopped toasted cashews
  12. Salt to taste

29. Black Bean Soup

Ingredients
  1. 2 tsp coconut oil
  2. 1 red onion, diced
  3. 2 red or yellow bell peppers, diced
  4. 2 tsp chopped fresh oregano
  5. 5 cloves garlic1 tsp ground cumin
  6. 1/2 tsp chipotle Chile powder
  7. 1/4 tsp salt
  8. 2 cups low sodium vegetable broth
  9. 2 (15-ounce) cans unsalted black beans, rinsed and drained
  10. 1 tbsp fresh lime juice
Method
  1. Heat over medium heat a big casserole. In the pan, add oil; swirl to the coat. Add onion and pepper bell; boil for 3 minutes, sometimes stirring. Add oregano and 4 additional ingredients (through salt); boil for 30 seconds.
  2. Remove the beans and inventory. Bring to a boil; decrease heat, simmer on low heat for 10-20 minutes. Mash the beans with a potato masher in the pot until the soup is sweet and chunky.

30. Sweet Potato Soup

Ingredients
  1. 4-6 cups low sodium vegetable broth
  2. 1 yellow onion, diced
  3. 4 cloves garlic, minced
  4. 2 large sweet potatoes, baked with skin (you can remove the skin after baking if you want a super creamy soup)
  5. 2 heaping tsp curry powder
  6. 1/8 tsp red pepper flakes (omit if you don’t like things too spicy!)
  7. 1/2 tsp cumin
  8. A sprinkle of cinnamon – about 3 shakes of the bottle
  9. Chopped cilantro (garnish)
  10. Chopped peanuts (garnish)
  11. Salt to taste
Method
  1. Steam the onions and garlic and sauté them, adding inventory as required to avoid sticking. In the microwave or oven, bake the sweet potatoes.
  2. Place in the pot sweet potatoes, garlic, onions and spices. Add 4 cups of vegetable broth and cook until all components are tender for a few minutes.
  3. Puree until smooth with a hand blender, adding more broth to the required consistency.
  4. Bring it to a simmer once the soup is pureed to warm it up. Use cilantro and sliced peanuts to top each tray. Enjoy!

31. Ragi Porridge

ragi-malt
Ingredients
  1. ½ teaspoon ghee
  2. A pinch of cardamom
  3. Pureed dates or ½ teaspoon grated jaggery for sweetening
  4. 1 tablespoon Ragi flour
  5. Water
Method
  1. Add the Ragi flour to the water and carefully blend to ensure no lumps are present.
  2. Fill a pan with the ghee and melt on a low flame.
  3. Add the Ragi combination to the pan and stir continually on low flame.
  4. Add the cardamom powdered.
  5. Remove it from the heat once cooked and enable it to cool.
  6. If you want, you can mix it to this porridge in some fruit puree.
  7. Feed it to the baby.

32. Red Lentil Soup

Red lentil soup
Ingredients
  1. ½ an onion, finely chopped
  2. 1 small carrot, diced
  3. 1 small sweet potato, cubed
  4. ½ teaspoon ghee
  5. Water
  6. 2 tablespoons of masoor dal
Method
  1. At low flame, add the ghee to a pan and heat.
  2. Add the onion and sauté until smooth.
  3. Add a few minutes of carrot and sweet potato and sauté.
  4. Add the dal and water masoor. Take it to a boil.
  5. Cook until the dal is fully finished and the vegetables are smooth for at least 20 minutes.
  6. Puree this soup until it is soft in a food processor.
  7. Feed the delicious lentil soup to your baby.

33. Rice Porridge

rice porridge
Ingredients
  1. 3 tablespoons rice
  2. Water or milk (If the baby is less than 1 year old, use formula or breast milk instead of milk.
  3. Powdered cardamom for flavouring
  4. Pureed dates or ½ teaspoon jaggery for sweetness
Method
  1. Cook the rice for 3 to 4 whistles with milk or water until it is smooth and mushy.
  2. Add the powder of cardamom and jaggery and mix until smooth.
  3. Feed the child with the rice porridge.

34. Vegetable Soup

vegetable soup
Ingredients
  1. ½ a carrot
  2. 5-6 Spinach leaves
  3. 1 baby potato
  4. 2-3 beans
  5. A teaspoonful of peas
  6. 1 clove of garlic
  7. Water
  8. ½ teaspoon ghee
Method
  1. Chop all vegetables and bring them together with water in a pressure cooker.
  2. Cook until vegetables are tender for 4 whistles.
  3. Add the ghee and smooth the mixture.
  4. Feed this delicious vegetable soup to your child.

35. Mixed Multigrain Porridge

Ingredients
  1. 1 cup green gram dal
  2. ½ cup yellow moong dal
  3. 1 ½ cups Rice
  4. ½ cup dariya (roasted gram dal)
  5. 7-8 cashew nuts
  6. 1 cup barley
  7. ½ teaspoon Caraway seeds (Ajwain)
  8. 7-8 almonds
  9. 1 teaspoon Cumin seeds (Jeera)
  10. 1 cup dalia (broken wheat)
  11. 1 cup masoor dal
  12. 1 cup urad dal (whole black lentils)
  13. Powdered cardamom for a sweet version
  14. 1 teaspoon salt for the savoury version
Method
  1. Dry all the ingredients to roast until slightly brown.
  2. Let them cool down.
  3. Next, if you want to create a sweet porridge mix or if you want to create a savory porridge mix, you can add salt.
  4. Use a mixer to grind the roasted ingredients to powder.
  5. Sieve it to guarantee that the porridge mixture is a smooth powder.
  6. Store up to a month in an airtight container.
  7. Mix 1 to 2 tablespoons of this powder with water in order to create the porridge. 8. Cook this in a low flame pan while continuously stirring to make sure it doesn’t get lumpy.
  8. Once cooked, take it off the heat and allow it to cool.
  9. For a sweet porridge, add fruit puree.
  10. For a delicious porridge, you can add vegetable puree.
  11. Mix 1⁄2 of a ghee teaspoon.
  12. Feed this nutritious porridge to your child.

36. Roasted Carrot, Cherry and Millet Chunky Puree

carrot_cherry_millet_baby_food-SP
Ingredients
  1. 1 bunch organic Carrots, 6-7 small
  2. 1 cup frozen organic Cherries
  3. 1/2 cup Millet
Method
  1. Wash, peel and cut into 1′′ tiny bits of carrots.
  2. Bake for 15 minutes on the baking sheet.
  3. Remove the cherries and add them. Bake another 15 minutes. The cherries are going to let out some water, but that won’t affect the puree result.
  4. Let it cool down slightly, then put carrots and cherries in a mixer or food processor and mix until smooth and pleasant..

37. Roasted Root Veggies and Thyme Puree

Roasted Root Veggies + Thyme Puree
Ingredients
  1. 4 carrots, peeled and chopped
  2. 1 medium sweet potato, peeled and chopped
  3. 2 parsnips, peeled and chopped
  4. 1 golden beet, peeled and chopped
  5. 2 teaspoons olive oil
  6. 1 teaspoon dried thyme
  7. 1 cup water, breastmilk or vegetable stock
Method
  1. Oven preheat to 400 degrees F. Line a tin foil or rubber mat baking sheet or spray cooking spray.
  2. Place the carrots, sweet potatoes, parsnips, golden beet on the baking sheet, sprinkle with the olive oil and sprinkle with thyme and blend until all is integrated with your fingers or a large spoon.
  3. Bake halfway through or until tender for 30 minutes. If you cut bigger parts, you may need an extra roasting time of 10-15 minutes.
  4. Transfer all components and add the liquid to a blender. Puree until soft, about 60-90 seconds, add 1/4 cup extra liquid if required.

38. Roasted Strawberry and Salmon Baby Puree

Ingredients
  1. 1 4 to 6-oz salmon, skin removed
  2. 1 -2 cups packed strawberries, trimmed and chopped*
  3. 1/2 leek, trimmed and chopped
  4. 2-3 sage leaves, chopped
  5. 1/2 cup water, broth, formula or breast milk
Method
  1. Oven preheat to 350 degrees F. Line a parchment paper or silicon mat baking sheet.
  2. Place on baking sheet the salmon, strawberries and leeks. Bake 10-15 minutes or until all the manner through the salmon is boiled. Let it cool down a little bit.
  3. Chop the salmon approximately. Add all components, including sage and liquid, to the mixer or food processor and puree until smooth.

39. Apple, Green Beans and Broccoli Puree

Ingredients
  1. Apple with the core and chop. Cut the green beans and cut them.
  2. In a steamer pot over boiling water, place apples, green beans and broccoli, cover. Cook for 10 minutes or until a fork sprinkles all vegetables readily.
  3. Place all ingredients in a blender or food processor and puree until the desired consistency is reached, adding 1/4 cup increments of water from your steamer pot if necessary.
Method
  1. Dry all the ingredients to roast until slightly brown.
  2. Let them cool down.
  3. Next, if you want to create a sweet porridge mix or if you want to create a savory porridge mix, you can add salt.
  4. Use a mixer to grind the roasted ingredients to powder.
  5. Sieve it to guarantee that the porridge mixture is a smooth powder.
  6. Store up to a month in an airtight container.
  7. Mix 1 to 2 tablespoons of this powder with water in order to create the porridge. 8. Cook this in a low flame pan while continuously stirring to make sure it doesn’t get lumpy.
  8. Once cooked, take it off the heat and allow it to cool.
  9. For a sweet porridge, add fruit puree.
  10. For a delicious porridge, you can add vegetable puree.
  11. Mix 1⁄2 of a ghee teaspoon.
  12. Feed this nutritious porridge to your child.

40. Peach, Raspberry and Quinoa Chunky Puree

Ingredients
  1. 1 cup organic Peach slices, fresh or frozen
  2. 1/2 cup organic Raspberries, fresh or frozen
  3. 1/2 cup dry Quinoa
  4. 1 cup water
Method
  1. Bring water and quinoa to a boil over elevated heat in a tiny sauce pan.
  2. Turn medium-low heat and add slices of peach, stir. Let simmer, add raspberries and stir for 10 minutes.
  3. Let it cool for another 5 minutes or until quinoa is cooked and most of the water has evaporated.
  4. Let it cool mildly, then add all components to the blender and pulse a few times until a chunky puree is obtained. You may also puree for 30 seconds for a smoother puree.

41. Red Pepper Baby Food Puree

Ingredients
  1. 2red bell peppers deseeded, roughly chopped
  2. 1small white potato peeled and chopped
Method
  1. In a medium saucepan, bring 2′′ of water to a boil. Add potato, cover and steam for 10 minutes in a steamer basket.
  2. Add the potatoes in the peppers, cover and steam for another 5-7 minutes or until tender. Reserve water from the steamer. Let it cool down a little bit.
  3. Add to a blender or food processor in all ingredients and puree for 1 minute or until totally smooth, adding water in one tablespoon at a moment if required.

42. Banana, Tofu and Pear

Ingredients
  1. 1 organic Banana
  2. 1/2 cup organic Sprouted Tofu, cubed
  3. 1 organic Pear
Method
  1. Peel banana and place it in a blender.
  2. Press tofu slightly to remove any additional water and cube, add to blender
  3. Core pear and place it in a blender.
  4. Puree all ingredients until smooth, add 1/4 cup of water at a moment if necessary. Will last 4 days in an airtight refrigerator container or 3 months in a freezer.

43. Fall Superpower Puree

Ingredients
  1. 4 egg yolks
  2. 1 sweet potato, peeled and cubed
  3. 1 persimmon, cubed*
  4. 1 cup water, broth, breastmilk or formula
Method
  1. Add 4 eggs and cover with water in a medium sauce pan. Bring to a boil, cover, remove 10 minutes from heat. Drain and run over the eggs with cold water.
  2. Meanwhile, bring 2 inches of water to a boil in a medium saucepan, add a sweet potato and persimmon steamer basket, cover and cook for 12-15 minutes or until the sweet potato is tender. Let it cool down a little bit. Reserve the water to cook.
  3. Crack the eggs open and discard the shells and white part (these may be saved for another recipe) and scooping out the yolks and placing in the blender. Add the sweet potato, persimmon and liquid (you may use the reserved water in this cook method) and puree until smooth, adding additional liquid if needed in 1/4 cup increments.

44. Thai Chicken Puree with Mango

Ingredients
  1. 1 boneless skinless chicken breast
  2. 1 mango, peeled and chopped
  3. 4 carrots, peeled and chopped
  4. 1/2 tsp red curry paste*
  5. 1 cup low sodium chicken broth, water, breast milk or formula
Method
  1. Oven preheat to 350 degrees F.
  2. 2-Horizontally cut the chicken breast so that you have 2 chicken cutlets and rub with red curry paste 3-Place the chicken, mango and carrots on a piece of tin foil. Wrap ingredients like a package and make sure everything seems to be folded tightly. Place on the baking sheet on the tin foil pack and bake for 30-45 minutes or until chicken is cooked all the way through.
  3. Open tin foil package and let cool slightly.
  4. Transfer all of the ingredients into a blender or food processor and puree until you reach your desired consistency, adding 1/4 cup of the liquid if needed.

45. Pear, Rainbow Chard and Goji Berries

Ingredients
  1. 2 organic Pears
  2. 1-2 leaves organic Rainbow Chard
  3. 1/2 tbsp organic Goji Berries
  4. 1/2 cup water
Method
  1. Soak goji berries for 10 minutes in very warm or boiling water.
  2. Wash and core pears, optional for skin peeling.
  3. Place water, then pears, then chard in that order into a medium saucepan. You won’t notice the taste with 1 chard leaf, 2 you’ll start to smell and taste the chard. Don’t be stirred.
  4. Cook 7-10 minutes over medium heat. Cool slightly and puree in a blender or food processor until ready to use.

46. Prunes Puree

Ingredients
  1. Prunes  – 10
  2. Water – as required
Method
  1. For 30 minutes, soak the dried prunes in hot water or until they are soft enough to mash. Alternatively, you could steam for 10 minutes the dried prunes.
  2. Puree them in a blender with the water used to soak them once the prunes are soft. You can also mash them for older children with your hands. If you want to juice them, use a strainer to mix with more water and strain the juice.

47. Mango Puree

Ingredients
  1. Mango – 1 small sized
Method
  1. Wash the mangoes carefully in running water. Then position the mango in a stem-ended cutting board. The seed of mango is in the center. Cut down about 1⁄4 “inch from the middle along the sides of the plants with a knife and flip the mango, repeat the same on the other hand.
  2. You’ve got 3 parts of mango now:
  • Take a half of the mango, make longitudinal cuts and cross wise cuts, make sure you don’t cut the mango peel. Use a tiny knife to invert the mango, cut the parts or gather the parts with your finger. For another half, repeat it. Discard the middle large seed.
  • Now transfer to the blender the sliced mango cubes. Mix all until smooth. No need to add water.

48. Carrot Puree

Ingredients
  1. Carrot – 1 medium sized
  2. Water – as needed
Method
  1. Wash carrots well in running water. Peel the skin with a peeler off the carrot. Cut them into tiny cubes of the same size.
  2. Open the philps avent jar’s lid by pushing and twisting the expanded side. Place and near the sliced parts of carrot in the bottle.
  3. Fill the measuring cup with 150 ml of water and pour the water at the side of the motor unit through the tiny opening.
  4. Once finished, close the lid. Place the jar over the engine unit now and press the steaming button on the left hand. Make sure there’s red light on.
  5. The light will go off with a beep noise once the carrots are cooked. Turn the jar over and turn the same button to the right and mix it for 10 seconds without letting go of your side. Repeat and mix until you reach the required consistency.
  6. Add boiled water if needed while blending. It’s done!! Pour to the serving bowl!

49. Apple Cinnamon Puree

Ingredients
  1. 6 apples peeled, cored and chopped 
  2. 1/2 cup water
  3. 1/4 teaspoon cinnamon
Method
  1. Place apples, water and cinnamon in a medium saucepan, cover and heat for 15-20 minutes on medium-low or until apples are tender. Let it cool down a little bit.
  2. Transfer all ingredients to a blender or food processor and mix for 1-2 minutes or until soft. Pulse the ingredients 10-15 times rapidly for a chunky puree or until you get your required consistency.
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