4 Apr 2022 | 9 min Read
Author | 2578 Articles
By 11 months, your child may be able to eat or drink on his/her own. Keep an eye on them while they eat to avoid choking. Don’t worry if she’s not ready yet! Just help and encourage by offering finger foods and make her practice things like holding a spoon. Your child can now eat all the different foods you cook for your family, minced, chopped, or bite sized, just as long as it is big enough for him/her to hold and put in their little mouths. Here are some dishes you could try:
1. 200 g Paneer.
2.1 tomato, chopped
3. 1 onion, chopped
4.1/4 inch ginger, chopped
5. 1 Capsicum, cubed
6. 1 green chili, chopped
7. 1/2 tsp Cumin seeds
1. 1/4 tsp Turmeric powder
2. 1/2 tsp Coriander powder
3.1/2 tsp Garam masala
4. 1 tsp Dried mango powder/amchur powder
5. Salt to taste
6. 1 tbsp Canola oil
7. Coriander leaves to garnish
8. 8 Sandwich bread slices
9. 1 tbsp Butter
1. In a pan, heat oil
2. Add onions and stir it till it becomes translucent
3. Saute onions
4. Add cumin seeds, ginger, and green chili
5. Saute for 1 minute
6. Stir and add capsicum
7. After a minute, add tomatoes and stir for a couple of minutes
8. Add spices and salt, mix well
9. Finally, add crumbled paneer and mix well
10. Cook for 2 minutes and remove from heat
11. Add coriander leaves and set aside
1. Butter the bread on one side and spread paneer mixture on it
2. Cover the slice with the buttered side of another slice of bread
3. Grill the sandwich and serve it hot with chutney or sauce.
1. 1 cup ragi flour
2. 1 cup unroasted rava/semolina
3. ½ cup rice flour
4. ½ cup maida/all purpose flour
5. 1 cup curd
6. 1 green chili
7. 1 medium finely chopped onion
8. 7-8 curry leaves
9. 1 tbsp finely chopped coriander leaves
10. 1 tsp cumin seeds
11. 6 tbsp oil
12. Salt to taste
13. Water, as required
Instructions (1 cup =255 ml):
1. Finely chop the onion, coriander leaves, chili, curry leaves and keep it aside.
2. In a large vessel, put in ragi flour, semolina, rice flour, all purpose plain flour, cumin seeds and some salt.
3. Mix the ingredients with curd and a cup of water.
4. There should not be any lumps in the dosa batter.5. Add finely chopped onion, coriander
5. Add finely chopped onion, coriander leaves and chili to the batter and mix it well.
6. The dosa batter consistency should be watery, as otherwise, the dosa will not be crispy.
7. Keep aside for 20 to 30 minutes.
8. Heat dosa tava and spread 1 or 2 tsp oil. Skip this step if you are using a non-stick pan.
9. Start pouring the dosa batter from the corner and then fill at the center.
10. Spread some oil on top of the dosa.
11. The base should be golden in color and dosa should be crisp. No need to flip the dosa over to the other side, as it is thin.
12. Once ready, serve it immediately with coconut chutney.
1. Yellow lentil/moong daal – 3/4 cup
2. Broken wheat /daliya – 3/4 cup
3. French beans/faras beans, chopped – 1/2 cup4. Carrot/
4. Carrot/gajar, chopped – 1/2 cup
5. Peas/matar shelled – 1/2 cup
6. Tomato, chopped – 1 medium (125 gm)
7. Green chilli /hari mirch, chopped – 1 tbsp8. Ginger/
8. Ginger/adrak, chopped – 2 tsp
9. Lemon juice /nimbu ka ras – 2 tbsp
10. Fresh coriander, chopped – 3 tbsp
11. Turmeric/haldi – 3/4 tsp
12. Chilli powder/lal mirch – 1.5 tsp13. Salt/
13. Salt/namak – to taste
14. Cooking oil – 2 tbsp
1. Ghee – 2 tbsp
2. Cumin/jeera – 1.5 tsp
3. Asafoetida/hing – 1/2 tsp
1. Wash moong daal with water and keep aside.
2. Heat oil in the pressure cooker and add daliya ,1/2 tsp cumin and green chilis and saute till the daliya change its color and become slightly whitish (for about 2 minutes)3. Add washed daal, tomato, carrot, peas and french beans and stir.
3. Add washed daal, tomato, carrot, peas and french beans and stir.4. Add salt, turmeric,
4. Add salt, turmeric, chili powder and 3 cups of water and mix.5. Pressure cook this mixture on medium heat for 3 whistles.
5. Pressure cook this mixture on medium heat for 3 whistles.
6. Open the cooker when it cools down completely.
7. Add 2 cups of warm water and chopped ginger in the cooker and mix well.
8. Let it come to a boil on medium heat and then simmer for 3-4 minutes.
9. Heat ghee in a small pan and add cumin and asafoetida.
10. When cumin seeds turn red, add it in the khichdi and switch off the flame.
11. Add lemon juice and fresh coriander and mix.12. Serve hot with a tsp of ghee on top.
12. Serve hot with a tsp of ghee on top.
Vegetable Curd Rice:
1. 1 cup rice
2. 3 cups milk
3. 1 tsp curd
4. 1 big carrot
5. 1 big cucumber
6. 1/4 ” piece of ginger
7. 3 strips of curry leaves (kadi patta)8. 2 green
8. 2 green chilies
9. 1/4 tsp black pepper powder
10. 1/4 tsp asafoetida (Hing)
11. 1/4 tsp salt
12. 1/4 tsp mustard seeds (rai/sarson)
13. 1 tsp oil
1. Pressure cook the rice in 2 cups water and 1 cup milk.
2. Cut carrot and cucumber into small pieces.3. Finely cut ginger and curry leaves. Cut green
3. Finely cut ginger and curry leaves. Cut green chilies into the half.
4. Mash the cooked rice and let cool.5. Splutter mustard seeds in oil and add the green
5. Splutter mustard seeds in oil and add the green chilies and then add to the cooked rice.
6. Add the cut vegetables, ginger, curry leaves, pepper, hing and salt. Mix well.
7. Add the remaining milk and mix well.
8. Finally, add the curd, mix well and store in a container.
9. Can be eaten after a couple of hours when the dish cools down.
1. 1 cup all-purpose flour (plain flour, maida)
2. 1/4 teaspoon salt
3. 1 tablespoon oil
4. About 1/3 cup lukewarm water
1. 1/2 cup chana dal, available in Indian grocery stores
2. 1/2 teaspoon salt
3. 1 teaspoon fennel seed powder, (saunf)4. 1/2 teaspoon red
4. 1/2 teaspoon red chili powder, adjust to taste
5. 1/8 teaspoon asafetida (Hing)
You Also Need
1. 1/4 cup all-purpose flour, for rolling
2. 2 tablespoons oil for cooking paratha
1. Mix the flour, salt and oil.
2. Add the water slowly, mixing with your fingers as you pour.
3. The dough should be soft, so do not knead it.
4. Cover the dough and let it sit for at least fifteen minutes.
1. Boil the chana dal with two cups of water on medium-high heat. Once the dal starts to boil, reduce the heat to medium and let it cook until the dal softens. If needed, add little more water. Strain the dal, removing excess water, if needed.
2. The consistency of dal is very important for this recipe. If dal is too soft it will be difficult to do the filling, then stir fry it to bring to it the right consistency. If it is too dry and crumbly, add a little water.
3. In a bowl, mix dal with salt, fennel powder, chili powder and asafoetida. Adjust the pepper and salt to taste. Set aside.
1. Divide the dough and filling into eight equal parts and form into balls.
2. Roll dough ball lightly in dry flour and roll into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls set for three to four minutes.
3. Meanwhile, heat an iron or another heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
4. Press the filled ball lightly on dry flour from both sides.
5. Using a rolling pin, roll the balls while keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour and roll the paratha into a seven-inch circle.6. Place the paratha on the skillet. When the paratha starts to change
6. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.7. After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and again add a
7. After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and again add a half teaspoon of oil to this side. Lightly press the puffed areas with a spatula. This will help the paratha to puff.
8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
9. Parathas are best served hot and crispy. They will be soft as they cool off.10. They can be kept unrefrigerated for up to two days either wrapped in
10. They can be kept unrefrigerated for up to two days either wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Reheat using a skillet or oven. They taste great at room temperature.
1. 1/2 cup besan (Bengal gram flour)
2. 1/2 cup whole wheat flour (gehun ka atta)
3. 1/2 cup plain flour (maida)
4. 3 tbsp soya flour
5. 1 tbsp dried fenugreek leaves (Kasuri methi)
6. 1/2 tsp chili powder
7. 1/2 tsp cumin seeds (Jeera)
8. 1/4 tsp turmeric powder (Haldi)
9. a pinch of asafoetida (Hing)
10. Salt to taste
11. 1/8 tsp Soya oil for kneading
12. Whole wheat flour for rolling
13. 1 tbsp Soya oil for cooking
1. Combine all the ingredients in a bowl and knead into a soft, smooth dough using enough water. Keep aside for 10 minutes.
2. Knead again using soya oil till smooth and divide the dough into 12 equal portions.
3. Roll out one portion of the dough into 150 mm (6″) diameter thick circle using a little flour for rolling.
4. Cook each roti on a non-stick tava (griddle) over medium flame using ½ teaspoon of soya oil till both sides are golden brown.5. Repeat with the remaining portions to make the remaining rotis.
5. Repeat with the remaining portions to make the remaining rotis.
6. Serve hot.