Skip to content

Posts tagged ‘indian baby food recipes’

Easy Indian SuperMeals – Vlogger Review

Whilst I don’t normally post reviews on my blog, I had to post this one. This is the first video review of my book Easy Indian SuperMeals for Babies, Toddlers and the Family reviewed by the lovely Sarah and baby Isla over at The Knott Bump and Us blogspot.

Sarah started weaning her daughter Isla about a month ago so this book review is a fab detailed review including a cooking demonstration of my recipe – Veggie Korma (suitable for babies 7 months and older), allowing to you see just how easy my recipes are to prepare.

Don’t miss baby Isla’s reaction to the Veggie Korma curry at the end of the video.



Hardcover front cover
Easy Indian SuperMeals for Babies, Toddlers and the Family (hardback edition) is available to buy now from Amazon.



Desi Mac ‘n’ Cheese with Tuna

With just TWO WEEKS to go until the launch of my book, here’s another exclusive recipe to try! It’s suitable for toddlers from 10 months and up and it’s delish, delish oh and did I say delish? I tend to bulk cook this one and serve it as a family meal. Everyone loves it and Aaliyah has a particular love for tuna so it always goes down a treat.

Desi Mac 'n' Cheese in book

Desi Mac’n’Cheese with Tuna

An Indian twist on a British school dinner classic… loaded with complex carbohydrates vital for energy (courtesy of the macaroni pasta), this meal is extremely versatile. Exclude the tuna for a vegetarian meal, chop up cooked macaroni for spoon-feeding, or keep the macaroni pasta whole and serve as a finger food.

Desi Mac 'n' Cheese with Tuna

Total preparation and cooking time: 30mins
Makes 5 servings
Suitable for freezing

80g (3oz) macaroni pasta

Tomato masala:
1 tbsp olive oil
½ onion- peeled, chopped
½ tsp minced garlic
½ tsp minced ginger
1 tomato – washed, chopped
¼ tsp dried oregano

White sauce:
2 tbsp unsalted butter
2 tbsp plain flour
350ml (12fl oz) of whole milk
Pinch of ground nutmeg
Pinch of ground black pepper
1 x 185g (6½oz) tinned tuna (in spring water) – drained
30g (1oz) medium Cheddar cheese – grated

Cook the macaroni according to packet instructions. Once cooked, drain and set aside.

Tomato masala: Heat the oil in a frying pan, add the onion and stir-fry on medium-low heat for 2mins until soft. Add the garlic, ginger, tomato, oregano and stir-fry continuously for a few minutes until the tomato chunks begin to soften, and set aside.

White sauce: In a pot, melt the butter on low heat and spoon in the flour. Stir continuously until a paste is formed, then pour in the milk a little at a time and whisk vigorously to avoid any lumps appearing. Once all of the milk has been poured, add the nutmeg, black pepper and flake in the tuna. Bring to the boil on low heat and simmer (uncovered) for 4-5mins, stirring occasionally. Once cooked, add the cheese and the tomato masala to the sauce and stir. If the sauce looks very heavy, add
some extra milk. Toss the cooked macaroni into sauce and combine well. Serve to baby warm.


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

Recommended by Prima Baby & Preganancy and Mother & Baby

Easy Indian SuperMeals for Babies, Toddlers and the Family

I’m so EXCITED to announce my new book – Easy Indian SuperMeals for Babies, Toddlers and the Family is available to buy now as a printed, hardback book!! Woo-hoo! To all of my followers who have personally emailed me to ask about a printed edition, it’s finally here available to buy from Amazon UK

My brand new book is packed with lifestyle photography, an image of every recipe, new recipes and a chapter focussing on quick, nutritious meals for kids – ready in 15 mins or less. All created using yummy, aromatic spices. You can read the synopsis below.

Ebook is also available worldwide from all good online bookstores.


Tempt little taste buds early on with exciting aromatic flavours and avoid a fussy eater from emerging.

With award-winning Easy Indian SuperMeals for Babies, Toddlers and the Family, you can do just that by preparing simple yet delicious, nutrient-rich meals tailored for a young sensitive palate. As you progress through the weaning stages (stages 2-4), all the way up to quick meals to tackle the school years, watch your little one grow up appreciating food as you offer a variety of different meals, textures and flavours. And most importantly watch your child eat virtually everything – which author, Zainab Jagot Ahmed’s daughter, and her little friends are testament to.

With nutritionists recommending a reduction in the amount of salt and sugar children consume, Zainab uses aromatic spices as a substitute, offering an abundance of flavour in children’s meals helping them to look forward to tasty mealtimes, and there are no chillies in sight.

Zainab also encourages the use of a combination of feeding techniques including baby-led weaning, to ensure babies and toddlers develop their motor skills and independence; along with providing invaluable feeding experience and parenting advice.

Use this book as a guide book for years to come to ensure the whole family is achieving a well-balanced diet, by referring to the extensively researched SuperFood and aromatic SuperSpice details, along with the Department of Health’s UK eatwell plate model, also enclosed. And if you don’t feel like cooking a curry – that’s ok too because the recipes aren’t only Indian. Influences range from British to Italian, Spanish and more, all adapted with a hint of Indian, so oodles of taste and flavour are still present helping you to raise a well-rounded, healthy eater.

Hardcover Book front and back_BizzieBaby

Thai Lamb Masala Curry


thai lamb masala curry

This curry was a bit of an experiment gone right! I was getting ready to cook one of my ‘bog-standard’ lamb curries and as I opened the cupboard to pull out my tinned tomatoes, some new ingredients were staring at me in the face and shone out like they had a halo around them. I think my subconscious was begging me to try something new!

I find that even for me, it is very easy to slip into the habit of cooking the same things again and again. Dinners can almost become formulaic. You find a recipe the family enjoys, you know how long it will take to prepare, and you stick to it. But I’m glad I didn’t ignore the halos because this is a fab curry!

It is also one of my favourite types of no-hassle curries as the meat ‘marinates on-the-job’ as I like to call it. The acid in the fresh lemon juice acts as a meat tenderiser and the delicious aromatic spices add masses of flavour to the meat, all whilst the meat is cooking. The best part is the lamb still continues to marinate even after the curry has finished cooking. The longer it sits, the better it tastes!

SuperFoods included – olive oil, red onion, garlic, ginger, lemon, green beans
SuperSpices included – cloves, cardamom, turmeric, coriander

This is an iron-rich and protein-rich curry, perfect for growing active children.

Total cooking and preparation time: 2 hours
Serves a family of 4

50ml (2fl oz/ ¼ cup) olive oil
1 medium red onion – peeled, chopped
4 whole cloves
2 whole cardamom pods – black
725g (1lb 10 oz) lamb – boneless, cubed, fat trimmed
3 tsp minced garlic
2 tsp minced ginger
1 tsp ground turmeric
Half a lemon – squeezed, no seeds
200ml (7fl oz/ just under 1 cup) water
2 tsp dark soy sauce
1 ½ tsp ground coriander
1 tsp dark soft brown sugar
120g (1 ½ cup) green beans – frozen, washed
Salt/ red chilli powder to taste (optional)

Heat the oil in a pot on medium heat and add the onion, cloves, cardamom and layer the lamb cubes over the top.

Then throw in the garlic, ginger, and sprinkle the turmeric and fresh lemon evenly over the lamb. Cover and cook on low heat.

After 10 mins stir, pour in the water and leave to simmer for 1h 45 mins. If at any point the curry looks a little dry, add some extra water.

By the end of the cooking time the lamb will be beautifully tender and when it is, add the soy sauce, coriander, brown sugar and stir delicately to avoid breaking the meat chunks. Switch off the heat.

Steam the green beans in a steamer or in the microwave for 2 mins to preserve the nutrients. To steam in the microwave place the green beans in a microwavable dish, add 1 tablespoon of water, cover (leaving a small vent) and cook on full power.

Add the freshly steamed green beans to the curry, and stir coating them in the delicious spices.

Remove a serving for your little one ensuring there are NO cloves or cardamom pods included and set aside.

Add salt and chilli powder to the main pot and stir (if you wish).

Tastes delicious served with egg fried rice.


This curry is meant to be a little dry but you can vary it if you like. Try adding a little coconut milk to create a more saucy curry, or try substituting the lemon for lime instead.

Hardcover front coverYou can find more tasty recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family.  Available to buy now from Amazon.