Baby Food: Oats with Mashed Potatoes

Oats are an excellent way to include grains in your baby’s diet. You can start introducing Oatmeal from around 6 months. Since oatmeal is rich in fiber, it is less likely to cause constipation in babies compared to Rice Cereal.  Rather than buying commercial Oat Cereal, you can easily prepare it at home. Grind Rolled or Quick Cooking Oats into a powder and store it in a container. Cook it with water and then mix with fruit or vegetable purees for an easy breakfast.

Oatmeal with Mashed Sweet Potatoes

Oatmeal with Mashed Sweet Potatoes

I started giving my little one Oats when he turned seven months. Initially, I would powder oats very finely and then cook it in water. Now a days, I coarsely grind the oats as he can tolerate texture. I often add bananas, blue berries, pears, apples, sweet potatoes and other fruits or veggies to his oatmeal.

Age: 6+ months

Ingredients

  1. Powdered Oats (Quick Cooking or Rolled/Traditional/Old Fashioned) – 2 tbsp
  2. Water – 1/2 to 3/4 cup
  3. Steamed and diced Sweet Potatoes – 1/2 cup (See Notes)
  4. Cinnamon – a small pinch (optional)

Preparation Method

  1. Grind 1 cup of Oats into a smooth or coarse powder depending on whether your baby can tolerate texture or not. Store it in an airtight container and keep it in a cool place. Best to use it within one or two weeks.
  2. Bring 1/2 to 3/4 cup water to a boil in a small saucepan. Reduce heat to medium and add 2 tbsp of oats and cinnamon. Keep stirring for 3-4 minutes so that the mixture thickens and there are no lumps. You can add more water for a thinner consistency.
  3. Mash the sweet potatoes and mix it with the oats. Serve warm.

Notes

  • I like to cook sweet potatoes in bulk and then use it for different meals throughout the week. Here is how I cook Sweet Potatoes. Wash and peel 3 large sweet potatoes. Dice it into small pieces. Steam it for around 10-15 minutes until soft. If your baby is just starting on solids, puree the sweet potatoes along with water to a smooth paste. If your baby can tolerate finger foods, you can give soft cooked pieces.
  • I sometimes cook oats in Cow’s Milk instead of water. Be sure your baby doesn’t have Dairy Allergies if you are using Milk.
Homemade Oatmeal with Sweet Potatoes

Homemade Oatmeal with Sweet Potatoes

Print Friendly
Share itEmail this to someoneShare on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on StumbleUponDigg this

Baby Food: Mixed Vegetables with Indian Spices

It’s been a long, long time since I have been away from my beloved blog. Where do I start? What do I say? The last eighteen months of blog silence meant I was busy at home preparing for bigger things. The first nine months were spent growing a beautiful life inside me and the next nine months taking care of the precious little one God has blessed us with. Our hearts and home have grown with two little feet and I have a cheerful nine month old to keep me busy.

I hope to ease back into blogging but I have no guarantees with my bumble bee keeping me on my toes. Now that I am cooking lots of meals for my little one, I thought I would start with a simple recipe for baby food. My little munchkin has been a good eater and we started solids around the 5 month mark. He likes vegetables and I cook all his food without salt and sugar.

Here is the recipe for Mashed Vegetables made with lot of spices used in Indian Cuisine. I have used Sweet Potatoes, Carrots, Cauliflower, Tomato and Green Peas in this recipe. Cauliflower can be a little gassy for babies and so I waited till nine months before introducing it. You can use other vegetables like Zucchini, Broccoli, Pumpkin and so on.

Mixed Vegetables with Indian Spices

Mixed Vegetables with Indian Spices

Age: 8+ months

Ingredients

  1. Sweet Potatoes – 2 medium
  2. Carrots – 3 big ones
  3. Cauliflower florets – separated from half of a medium sized cauliflower
  4. Tomato – 1 medium
  5. Frozen Green Peas – 1/2 cup
  6. Onion powder – 1/4 tsp
  7. Garlic Powder – 1/4 tsp
  8. Paprika Powder – 1 tsp (Alternatively, use 1/2 tsp of Kashmiri Chilly Powder)
  9. Coriander Powder – 1 tsp
  10. Fennel Seeds (Perumjeerakam) Powder – 1/2 tsp
  11. Cumin Seeds (Jeerakam) Powder – 1/4 tsp
  12. Water – 1/2 to 1 cup

Preparation Method

  1. Wash all the vegetables thoroughly. Peel the carrots and sweet potatoes. Dice everything into small pieces except the green peas.
  2. Thaw the green peas by washing it in warm water.
  3. Cover and cook all the vegetables in 1/2 cup of water for 10 minutes, stirring occasionally.
  4. Add all the spice powders to the pan. Cover and cook for 10 more minutes. If the mixture seems dry, add a little more water so that it doesn’t stick to the bottom of the pan.
  5. Once cooked, the sweet potatoes and carrots should be very soft. Mash everything with a spatula to a chunky consistency. If your baby cannot tolerate texture, you can puree it to a smooth consistency using a mixie/blender by adding a little bit of water.
Mashed Vegetables with Indian Spices

Mashed Vegetables with Indian Spices

Note

  • Some babies find it difficult to chew the skin of green peas if they are not used to textures. My son likes the texture of green peas and so I have included it in this recipe.
Print Friendly
Share itEmail this to someoneShare on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on StumbleUponDigg this

Fish Masala Curry

Unlike Meat, I never get tired of Fish. I can have it every day. I keep trying new recipes with Fish and a few days back, I was reminded of the Fish Masala which was served for our Wedding Reception. I didn’t have the exact recipe but decided to explore it myself with probable ingredients. It turned out to be a yummy Fish Curry. Unlike Kerala Style Fish Curries, the most notable Indian spice mixture which stands out in this Fish Curry is Garam Masala.

Indian Fish Masala Curry

Indian Fish Masala Curry

This fish curry is more similar to Meat based Curries and is very flavorful and aromatic. The gravy is rich and tasty as Coconut Milk is used. It goes well with Indian Breads. We even had it with Oats Puttu for Breakfast.

Fish Curry with Indian Spices

Fish Curry with Indian Spices

Ingredients

  1. Fish – 1.5 lbs
  2. Sliced Onions – 1
  3. Diced Tomatoes – 2 medium
  4. Curry Leaves – 2 sprigs
  5. Ginger Garlic Paste – 1 tbsp
  6. Coriander Powder – 1.5 tbsp
  7. Kashmiri Chilly/Paprika Powder – 1 tsp
  8. Fenugreek (Uluva) Powder – 1/4 tsp
  9. Garam Masala Powder – 1 tsp + 1/4 tsp
  10. Fennel Seeds (Perum Jeerakam) Powder – 1/2 tsp
  11. Tamarind Paste – 1 tbsp
  12. Thin Coconut Milk – 2 cups
  13. Sugar – 1 tsp
  14. Cilantro (Malliyella) – a few for garnishing
  15. Oil – 2 tbsp
  16. Mustard Seeds – 1/4 tsp
  17. Salt – to taste
  18. Lemon Juice – 2 tbsp

For Marinating the Fish

  1. Ginger Garlic Paste – 1 tbsp
  2. Turmeric Powder – 1/2 tsp
  3. Red Chilly Powder – 1 tsp
  4. Kashmiri Chilly/Paprika Powder – 1 tsp
  5. Black Pepper Powder – 1/2 tsp
  6. Salt – to taste

Preparation Method

  1. Clean the fish and dice it into medium sized pieces. Soak it in water along with 2 tbsp lemon juice for five minutes. Wash it a couple of times and keep aside.
  2. Marinate the fish with the above ingredients and refrigerate it for at least half an hour.
  3. Heat 2 tbsp oil in a pan and splutter mustard seeds. Saute onions and and a sprig of curry leaves until the onions become translucent.
  4. Add the tomatoes and let it cook until soft and mushy. Reduce heat and add ginger garlic paste. Saute for two minutes.
  5. Add coriander, kashmiri chilly and fenugreek powders. Saute everything until the oil begins to separate from the mixture.
  6. Next, pour in the thin coconut milk to the pan. Add the tamarind paste, 1 tsp sugar and salt to taste. Mix everything so that the tamarind dissolves.
  7. Sprinkle garam masala and fennel seeds powder. Allow the gravy to come to a slow boil on medium heat.
  8. Gently add the fish pieces and give the pan a swirl. Cover and cook for 12-15 minutes, swirling the pan occasionally.
  9. Finally, open the pan and sprinkle 1/4 tsp garam masala powder. Remove from heat after two minutes. Garnish with another sprig of curry leaves and a few cilantro leaves. Keep covered.

Note

  • I have used Cod Fillets for this curry. It is best to use any mild tasting White Fish for this recipe.
  • Fresh Ginger Garlic Paste is always recommended.
  • If using Canned Coconut Milk, dilute it with water to get the required consistency.
  • If you don’t have tamarind paste, you can use tamarind extract. Soak 1 tbsp of tamarind pulp in 1/2 cup of hot water for 5-10 minutes or microwave it for a minute. Mash the pulp well and then strain the tamarind water.
Print Friendly
Share itEmail this to someoneShare on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on StumbleUponDigg this