Best way to handle fussy eater is to keep his plate and palate gull with variety.
Here's my contribution to "what to cook today?"
WHOLE WHEAT TOFU KOTHEY
Kothey- Hailing from momo family, are generally elongated in shape. Their stuffing is similar to momos, only difference former are pan fried from one side after being steamed, making it more savoury.
The traditional kothey are prepared with all purpose flour (maida), which cannot be used for baby on regular basis, also I had to avoid most of the seasoning(soy sauce,vinegar etc) while accommodating tofu in the filling.
So here is how I made Kothey for my 1yr old boy-
INGREDIENTS-

For Dough-

Whole wheat flour

Oil

Salt

Water
For Stuffing-

Tofu

Paneer(cottage cheese)

Carrot(Grated)

Beans(chopped as thin as possible)

Cabbage(chopped as thin as possible)
For Seasoning and Cooking-

Black Pepper Powder

Salt

Soy sauce

Butter
METHOD-

•Mix all the ingredients for dough and knead a soft dough.

•While preparing for stuffing, soak tofu in water for 5-10 mins to soften it before grating.

•Heat a fry pan and add butter to it, once melted add all vegetables leaving paneer and tofu.

•When the vegetables are soft enough add grated paneer and tofu alongwith salt and pepper. Sauté for a while and turn of the stove.

•Now add 2-3drops of soysauce(optional). Mix well and let the mixture cool off.

•Take the dough knead it again if required or work with it as it is.

•Take small quantity of dough and roll it as thin as you can.

•Place the stuffing in centre and using pleat and fold method close it. You can give any shape, round ,elongated any. Basically just get those kotheys closed any way you want without letting them get on your nerves.(Its not masterchef)

•Grease the steamer plate and line up the kotheys on it.

•Close the lid and let it steam for good 10-15minutes.

•Unlike all purpose flour momos these wont get glossy and translucent, however these will turn little darker in colour. So use your judgement to check for cooking.

Once cooked, they can be served as it is(as momos), but to make kothey heat a pan add butter and stir fry the kothey from one end only. Don’t overcook otherwise it will become stiff.
Ta-Da and its done. Serve as it is or any sauce, chutney you prefer giving to your child.
Points to remember-

•These will be stiffer as compared to regular kotheys so don’t be disheartened.

•Stuffing has no limits, add anything you want. Vegetables, meats,chocolate anything.

•If you want the softer version then mix all purpose flour and whole wheat flour in ration 1:1
Happy Feeding!