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Posts tagged ‘Indian baby food recipe’

Coconut Chicken Curry for Babies

Coconut Chicken Curry for Babies
This is an exceptionally yummy meal babies and toddlers will both love! In fact this was my little ones favourite curry and she still requests it for dinner. So these days I cook this curry up as a family meal but simply increase the levels of spice and amount of chicken and veg to keep everyone happy.

This meal is great for older babies – around 10 months of age and is perfectly nutritionally balanced. So not only is the taste fab, it’s a mean curry with immune strengthening ingredients. Here’s the breakdown:

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Saffron and Date Rice Pudding (Kheer)

Saffron and date kheer
So, after a month of fasting (which seems to have whizzed by), Eid is finally towards the end of this week! Woo-hoo! Whilst I’ve really enjoyed this Ramadan, and after every year have a renewed appreciation for food, I’m looking forward to getting back to normal and eating dinner with Aaliyah again. And with Eid on the horizon, I thought I’d share my yummy rice pudding (kheer) recipe!

My recipe is naturally sweet, rich, creamy and luscious, and is suitable for babies from 7 months and up. I used to cook this recipe a lot for Aaliyah when she was a baby, and now I cook it as a healthy alternative to the usual sugary kheer recipes for the whole family.

This pudding is well-balanced for babies and toddlers and all of the ingredients have amazing health promoting properties. The saffron used in the pudding contains the compound ‘crocin’, important for good memory and can actually help baby’s ability to learn new and exciting things! The dates in the recipe are impressive too, with antioxidant power close to that of blueberries – they are a concentrated source of calories, great for boosting energy, fibre-rich helping to keep bowels healthy and are a wonderful source of minerals, potassium, selenium and calcium.

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Takeaway Style Chicken Tikka Kebab

I love cooking! But as a mum even I tend to have the odd evening when I simply can’t bring myself to go into the kitchen. The day has been so hectic that even cooking a simple 30 minute meal feels like a mammoth task! I AM EXHAUSTED!

On days like this, I like to keep cooking even more ‘simple, than simple’ (if that makes sense)?! So instead of heading for JustEat, I pop into the kitchen for a few minutes (I can manage that!), and cook my own ‘take-away’ from scratch. There really is nothing to it.

So, why is this meal so easy? Here are the no-hassle components:

  • Garlic and Coriander naan bread – store-bought
  • Bagged/ pre-washed sweet crunchy salad – fresh, cut and ready to eat
  • Mint yogurt sauce – takes 2 minutes to throw together

Takeaway Style Chicken Tikka Kebab

It looks like a takeaway….

It tastes better than a takeaway….

AND it’s homemade!!

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Carrot and Cumin Pancakes (V) – Part 2

Carrot and Cumin Pancakes
In part one I showed you how to make Sweet Zesty Carrot Pancakes by adding naturally sweet ingredients and spices to a very simple everyday pancake recipe, your little one will simply adore! In part 2 I’m cooking savoury Carrot and Cumin Pancakes. As mentioned it’s really important to allow your baby to experience lots of different tastes and flavours (sweet and savoury) during the weaning process so you should definitely give this one a go too!

These savoury pancakes have more of an Asian influence using aromatic spices cumin and coriander. In fact, you can even cook this pancake using gram flour (besan flour) instead of plain flour. Gram flour is made from chickpeas and is the main flour used for pakora batter. It is however a little heavy, and I personally think it may be a little too heavy for a 7-8 month old. So, I’d recommend cooking gram flour pancakes as a quick after school kids snack for older children.

This plain flour savoury pancake batter is light and perfect for tiny little mouths – whether they have tiny teeth or not.

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Masala Fish Curry

I’m fully aware of how tricky it can be to get fish into a child’s diet unless it’s in the form of a bright orange, bread crumbed fish finger; which is why I love this curry. I cooked it the other night and it went down a treat! Besides the fact Aaliyah thought it was chicken (because it was white), this is a tasty way to get some protein-rich fish into your family’s diet. I did make a point, however, to correct her by telling her it was fish, so she was aware that fish can be just as delicious as chicken. Her response to this was ‘yummy – I like fish’. My response was ‘woo-hoo’ – followed by a Michael Jackson moonwalk [well in my head anyway]. Previously when I’ve openly celebrated such a comment, Aaliyah would embarrass quickly and retract her statement. So I’ve learnt the art of a ‘silent win’.

 

Masala Fish 2

This is a delicious, tangy fish curry prepared using all natural ingredients – no curry pastes in my cupboard! It’s simple – using just a few ingredients and is great for the whole family. You can make this a salt-free meal if you wish by allowing the lemon to act as a substitute, as it provides a sharp taste to the fish. And combined with the tomatoes, is a superb source of antioxidant vitamin C. The fish is also a great source of B vitamins.

Total preparation and cooking time: 40mins
Serves family of 4

Marinade:
3 tbsp olive oil
1 tbsp tomato puree
1 tsp ground coriander
1 tsp ground cumin
1 tsp minced garlic
½ tsp ground turmeric
½ lemon — freshly squeezed
Salt to taste (optional)
4 x 100g (3½oz) white fish fillets (skinless, boneless)

 

Sauce:
3 tbsp olive oil
200g (7oz) tinned chopped tomatoes
Salt to taste (optional)
Red chilli powder to taste (optional)
Fresh coriander/ cilantro for garnish — washed

Marinade: Combine the oil, tomato puree, coriander, cumin, garlic, turmeric and lemon juice. Remove one tablespoon of marinade and set aside – this will be used for the curry sauce later. Then cover one fish fillet (one per child) with the marinade and also set aside. Add salt (if using) to the remaining marinade and cover the remaining fillets. Allow to marinate for 30mins.

Sauce: Heat the oil in a large non-stick frying pan, add the tomatoes and the ‘saved’ tablespoon of marinade. Stir-fry on medium-low heat until it thickens then add the marinated fish fillets to the pan and simmer on medium-low heat for 6-8mins or until the fish is flaky. Turn over halfway. Once cooked, remove the kid’s fish fillets and some curry sauce and set aside. Then add salt and red chilli powder to the pan (if using) and return to the heat for a further 1-2mins. Garnish the main serving (and your little ones) with fresh coriander/ cilantro and serve with roti or rice.

IMPORTANT: ensure there are no fish bones included within your children’s serving.

 

Hardcover front coverRecipe taken from Easy Indian SuperMeals for babies, toddlers and the family. Order today from Amazon UK.

Recommended by Prima Baby & Pregnancy Magazine and Mother & Baby

 

Black eyed bean pilaf with lime (V)

INDIAN BABY FOOD RECIPE – STAGE 3: 10 MONTHS PLUS

 

black eyed bean pilaf

Black eyed beans (or peas as they are referred to in some countries) are excellent for growing children and for vegetarian/ vegan diets. Classed as a legume they are rich in protein excellent for growing children, fibre, iron and potassium.

This recipe is brilliant for kids and my daughter still loves it today. Whenever she smells the spices when I’m preparing it, she suddenly becomes very interested in what I am doing and insists on being sat on the work surface next to me watching as I cook. Perhaps I have a budding chef on my hands…

Anyway, amongst the amazing aroma this pilaf releases, it’s also:

  • low-cost – you can pick up a tin of black eyed beans for just 48p from Asda
  • a one-pot recipe which is quick to cook and hassle free
  • convenient – stack the tins up in the cupboard and stockpile for a rainy day for the whole family
  • ‘1 of 5 a day’ – one 400g tin of black eyed beans counts towards ‘1 of our 5 a day’ for adults and older children.

Important: you must use tinned black eyed beans for this meal as they will cook within 10-15mins. If you choose to use dry black eyed beans, you will need to soak them overnight and allow at least 1-2 hours for the beans to cook until tender.

SuperFoods included – olive oil, onion, tomatoes, lime
SuperSpices included – cardamom, clove, cumin, coriander, black pepper

Total preparation and cooking time: 25mins

Makes 5-6 servings

Suitable for freezing

1½ tbsp. olive oil

1 onion – peeled, chopped

1 whole cardamom pod – black

1 whole clove

1 tsp ground cumin

1 tsp ground coriander

¼ tsp ground black pepper

200g (7oz) tinned chopped tomatoes

150g (5oz) tinned black-eyed beans (in water) – drained, rinsed

100g (3½oz/ ½ cup) white basmati rice — washed, drained

Squeeze of ½ a lime – ensuring no seeds fall in

280ml (9fl oz/ 1 ¼ cup) of water

Heat the oil in a pot and add the onion, cardamom, clove and stir-fry on medium-low heat for 5mins until the onion is golden.

Turn to low heat and add the cumin, coriander, black pepper and stir-fry for a few seconds. Then add the tomatoes and simmer for 2mins.

Add the black eyed beans, rice, lime juice and water. Stir and bring to the boil. Simmer (covered) on low heat for 10-15mins checking halfway. If the rice looks a little dry, add extra water and continue to cook until the rice and beans are tender and all of the water has been absorbed.

The rice should look a little moist when it’s done. Stir and set aside (covered) for 5mins.

IMPORTANT: Remove the cardamom pod and clove before serving to baby.

Serve to baby warm with a dollop of unsweetened yogurt. The rice grains should be soft enough to mash between little gums. If not, mash the rice and serve.

eating

Tip: Change things up by adding vegetables to this pilaf – peas, sweet corn, cauliflower… All have unique tastes and nutrients to ensure your little one receives his/ her vegetable allowance for the day.

References:

Dry black –eyed peas – USDA