Tuesday 1 October 2013

Cereals and Grains for Babies 6 to 12 months


Mothers are usually recommended to exclusively breastfeed their babies for the first six months. After six months, breast milk alone doesn't provide your baby with enough nutrients, particularly iron, so you will need to gradually introduce other foods.

Waiting until six months to introduce your baby to solid food protects her health. It reduces the chance that she will develop allergies or pick up an infection from food. When your baby reaches the six month mark, her immune system is stronger and better equipped to face any germs. However, there are times when your baby might need to start solid foods sooner. Many experts recommend introducing baby food between 17 and 26 weeks if your baby is not gaining enough weight or remains hungry after breast feeding. This is true for all babies including babies with allergies or premature babies.

The key is to introduce solid foods one at a time, a new food item every 4 to 5th day. You do not need to add sugar or salt to your baby’s food but it should be nutrient rich. You should wait for your baby to turn 6 to 7 months to introduce gluten, which is mainly found in wheat. Dairy milk should not be given before your baby’s first birthday although small amounts can be added to food that is being cooked.

Cereal and grains should be introduced to babies once they complete six months, rice, oats, ragi, wheat, barley, quinoa etc are all excellent options. From six months you can give ordinary cereals such as porridges, both sweet and savory and a yummy dessert using healthy ingredients once in a while is fine too!

At around 6-9 months once your baby has developed a taste for food, you can start to combine flavors and be a little more adventurous. The below recipes are tasty, wholesome and are extremely easy to prepare and are sure to be easy winners with your little ones. These recipes are collected from various sources; Annabel Karmel, Tarla Dalal and of course friends and family. Enjoy!

Caution: Some recipes make use of milk and other dairy products as ingredients. Please use this only on advice of your pediatrician or child’s doctor.
1. Ragi Malt

Ingredients

1 cup Milk
1 tablespoon Sprouted Ragi flour
4 to 5 Almonds; soaked overnight (optional)
4 to 5 Raisins; soaked overnight (optional) (refer notes)
1 to 2 teaspoon Grated Jaggery/Sugar (optional)
A pinch of Cardamom powder

Method

Grind together the soaked almonds and raisins to a smooth paste.

Boil 3/4 cup milk in a sauce pan. Into the remaining 1/4 cup of milk, add ragi flour, ground almond and raisin puree and mix well without any lumps. Add this to the boiling milk and let it cook for 5-6 minutes or until nice and thick. (or to the consistency your baby likes) Continuously stir to avoid any lumps.

Now switch off flame and add jaggery/sugar and cardamom powder (if using). Mix well.

Serve warm to your baby.

Notes:

1. The addition of raisins and almonds is optional but this definitely enhances the flavor of the whole dish. If you are using them to prepare the ragi malt, and if your little one has been introduced to lumpy foods, you can add a few finely chopped raisins to this too.

2. Remember to mix the ragi flour with milk before adding it to the boiling milk to avoid lumps.

3. Cook the Ragi mix over the flame for atleast five minutes so that the raw taste disappears and the flavor of the porridge is accentuated.

4. You can add a dash of ghee while cooking the porridge. Ghee aids in easier digestion of the ragi which can sometimes be a little heavy on a baby’s stomach; and also enhances flavor of the porridge.

5. You need not use a whole cup of milk for this recipe. You can do half water and half milk too.

6. You can even make a savory version of this porridge with lentils and veggies.

7. If you do not plan to use cow’s milk to cook the porridge, you could cook this simply with water. Adjust the consistency with breastmilk or formula to give it more flavor.

2. Oats and Apple Porridge

Ingredients

2 to 3 tablespoons Oats (refer notes)
1/4 cup finely chopped Apple (any sweet eating apple like Royal Gala, Shimla etc.)
1 teaspoon Butter
1/2 to 3/4 cup full fat milk; boiled (refer notes)
1 to 2 teaspoons grated or powdered Jaggery/Sugar

Method

Heat butter in a broad non-stick pan and add the oats into it. Sauté the oats on a low flame for about two minutes or till the oats turns a light brown in color. Pour in the milk, chopped apples, and jaggery/sugar and cook on a gentle sim till the porridge turns thick and the oats is cooked well. (adjust consistency as per baby’s age and preference; cook for a few more minutes than the laid down cooking time)

Once done, switch off flame and cool the porridge. Blend to a smooth puree and serve warm or serve as it is. (pureeing is really not necessary if the oats has been cooked well to a mashed consistency)

Variations:

1. Plain Oats Porridge with no fruits.

2. Oats cooked with Apples, Apricots and Pears

3. Oats cooked with dry fruits like raisins, almonds, figs, dried apricots etc. (all soaked overnight and pureed smooth)

4. Oats and Bananas

5. Oats cooked with Apricots and Bananas

6. Savory Oats porridge with vegetables, coriander and even a few spices once you have introduced your baby to it.

Notes:

1. There has always been debate that Oats is heavy on a baby’s stomach. But each baby is different and oats is definitely a healthy and filling porridge that your baby is sure to love. There are different kinds of oats available in the market like Steel cut Oats or Rolled Oats and Regular Oats. I have always used regular oats for my baby and she loves it to bits! So go on and don’t worry about cooking this up for your little munchkin.

2. If you do not plan to use cow’s milk to cook the porridge, you could cook this simply with water. Adjust the consistency with breastmilk or formula to give it more flavor.

3. Once your baby grows bigger and is enjoying lumps, do not puree the porridge. Serve as it is.

Make this porridge for your whole family, it’s delicious and healthy!

3. Fruity Baby Muesli

Ingredients

1 & 1/2 tablespoon Oats
1/4 cup of sweet eating Apple; peeled, cored & chopped (Royal Gala; Shimla etc.)
1 tablespoon ripe Pears; peeled, cored & chopped
Water or Milk; enough to cook the oats
1 teaspoon Raisins; soaked overnight & finely chopped

Method

Heat a pan and add the oats, chopped apples and pears along with water or milk into it. Cover and cook for a few minutes over low heat till the oats and fruit is cooked well. (refer notes) Once done, remove from heat and combine well. (mash with fork if needed) Add the chopped raisins and more fruit puree if your baby loves it.

Notes:

1. Fruits can be cooked depending on baby’s age and preference. If your baby is bigger and is able to eat fresh fruit without cooking, then go ahead and simply add freshly chopped apples and pears after the oats is cooked.

4. Bulgur Wheat Porridge with Dates

Ingredients

1 tablespoon Bulgur Wheat/Broken Wheat/Dalia
2 Dates; deseeded and coarsely chopped
1 teaspoon grated Jaggery/Sugar (optional)
3/4 cup full fat Milk; boiled

Method

Take a pressure cooker and add the bulgur and dates into it. Pour in 1/2 to 3/4 cup of water and cook upto three whistles on high flame and few more minutes on a low flame. Once the pressure has released, open the lid and mash the dates with the back of a spoon. Combine well with the bulgur.

Take a broad non-stick pan and tip the bulgur-date mixture, milk and jaggery/sugar (optional) into it. Once the mixture comes to a brisk boil, lower the flame and cook till the porridge is thick and mashed well. Stir in between to avoid lumps and also to prevent the porridge from sticking to the pan. (a good non-stick base wouldn’t do that though)

Serve warm to your baby.

Variations:

1. Savory Bulgur Wheat porridge with vegetables, lentils, coriander and even a few spices once you have introduced your baby to it.

2. You can add any fruit of your choice to the porridge instead of dates; Apples, Apricots, Pears, Bananas etc. are all good options.

3. You can replace Bulgur with Bajra.

4. You can use Jowar instead of Bulgur.

5. You can even do a combination of half Ragi and half Jowar or any of the above said grains.

Notes:

1. If your baby is still too small to swallow this porridge as it is, here is how you need to cook it:

Cool the cooked bulgur and dates and once cooled completely, liquidize the mixture with a little milk in a blender till it is smooth in texture. Transfer this to a broad non-stick pan and add the rest of the milk with a little water and mix well. Bring to a boil and lower the flame and continue to cook till you get the desired consistency. Stir continuously to avoid lumps.

2. You can add a dash of ghee while cooking the porridge. Ghee aids in easier digestion of the ragi which can sometimes be a little heavy on a baby’s stomach; and also enhances flavor of the porridge.

3. If you do not plan to use cow’s milk to cook the porridge, you could cook this simply with water. Adjust the consistency with breastmilk or formula to give it more flavor.

5. Moong Dal Khichdi

Ingredients

1 tablespoon split Moong Dal or Green whole Moong
2 tablespoon Rice (preferably any unpolished variety; For example, Kerala Red rice)
1/2 teaspoon Turmeric powder
1/4 to 1/2 teaspoon Ghee

Method

Wash and soak the rice and dals together for about 15 to 20 minutes. Drain and keep aside.

Add the rice and dal into a pressure cooker along with turmeric powder and enough water. Pressure cook for upto three whistles on high flame and another 3 to 4 minutes on a gentle sim. The rice and dal must be cooked very well. (you do not need to do this if the rice and dal has been cooked well) Once done, remove from the pressure cooker and add ghee. Combine well. Mash or puree the khichdi according to baby’s age and preference. Adjust the consistency by adding filtered water.

Serve warm to your baby.

6. Vegetable Khichdi

Ingredients

1 tablespoon split Moong Dal or Green whole Moong
2 tablespoon Rice (preferably any unpolished variety; For example, Kerala Red rice)
1 tablespoon Bottlegourd (lauki); peeled & grated or finely chopped
2 tablespoon Carrot; peeled & grated or finely chopped
1 Peppercorn
1 Clove
1/4 teaspoon Cumin seeds
A pinch of Asafetida
1/2 teaspoon Turmeric powder
1 to 2 teaspoons Coriander leaves; finely chopped
1/4 to 1/2 teaspoon Ghee
Water

Method

Wash the rice and lentils together and soak in water for 15 to 20 minutes. Drain and keep aside.

Heat ghee in a pressure cooker and add cumin seeds. When the cumin crackles, add the asafetida, cloves and peppercorn into it and sauté for a minute. Now add the vegetables and coriander leaves and sauté for a few seconds. Throw in the lentils, rice and turmeric powder along with enough water and combine well. Cook upto three whistles on high flame and a few more minutes on a gentle sim. When the khichdi is done, open the lid of the cooker and remove the peppercorn and clove from it. Mash or puree the khichdi.

Serve warm with fresh curds or as it is.

7. Coriander Curd Rice with Vegetables

Ingredients

2 tablespoon Rice; washed
1 tablespoon Carrot & Beans; cooked & finely chopped
1/4 teaspoon Cumin seeds
A pinch of Asafetida
3 to 4 tablespoon Curds
1 tablespoon Coriander leaves; finely chopped
1/2 teaspoon Ghee
Water

Method

Heat ghee in a pressure cooker and add the cumin seeds into it. When the seeds crackle, add the asafetida and rice and sauté for two to three minutes. Pour in enough water (a little extra water will do no harm; we want the rice nicely mashed and soft) and cook till rice is overdone and can be mashed easily.

Cool rice and add fresh curds, chopped coriander leaves and veggies and mash or blend using a hand/stick blender once again to combine all the ingredients together.

Serve warm or at room temperature.

Notes:

1. This can also be cooked with leftover cooked rice. Here is how you do it:

Heat the cooked rice and mash well. Add fresh curds, cooked veggies and finely chopped coriander leaves to it.

Heat ghee in a pan and add cumin seeds to it. When the seeds crackle, add the asafetida and fry for a few seconds. Switch off flame and add to the curd rice. Blend the curd rice using a hand/stick blender till you get the desired consistency.

2. Once your baby becomes older (Nine months and above), you can do a tadka with a few spices like ginger, a small piece of green chilli, mustard seeds and urad dal and prepare the above recipe.

8. Spinach and Cottage Cheese with Rice (Palak Paneer Rice)

Ingredients

1/4 cup Rice
1/4 cup Spinach (palak); coarsely chopped
1/4 cup Cottage cheese/paneer (home-made or store-bought); coarsely chopped
A pinch of Cumin Seeds
1/2 teaspoon Ghee/Oil
Water

Method

Heat ghee/oil in a pressure cooker and add cumin seeds to it. When the seeds crackle, add the rice and sauté for two to three minutes. Add the chopped spinach, paneer and water into it and mix well. Pressure cook upto three whistles on a high flame and a few more minutes on a gentle sim.

Once done, open the lid of the pressure cooker, mix and mash well.

Serve warm with fresh curds.

9. Lentils and Rice with Grated Cabbage

Ingredients

2 tablespoon Rice
2 tablespoon split yellow Moong Dal
1/4 cup finely chopped Cabbage
1/4 teaspoon Cumin seeds
A pinch of Asafetida
1/4 teaspoon grated Ginger
A pinch of Turmeric powder
1/2 teaspoon Ghee
Water; enough to cook the rice and lentils

Method

Wash and pressure cook the rice and lentils together with water till soft. Keep aside.

Heat ghee in a pan and add cumin seeds into it. When the cumin crackles, add asafetida, ginger and chopped cabbage and sauté for two to three minutes till the cabbage softens. Now add the cooked rice, lentils and turmeric powder and mix well. Simmer for about four to five minutes.

Serve warm to your baby.

Notes:

1. You can also add 1 tablespoon Cow Pea leaves (chawli) and 1/4 cup chopped tomato for added flavor.

10. Vegetable Semolina/Suji Upma

Ingredients

15 grams Fine Semolina/Suji
1 to 2 cups filtered Water
1 teaspoon Ghee/Butter
Veggies; pureed (refer notes)

Method

Dry roast the semolina in a clean dry pan till it turns golden brown. Cook on low flame and keep stirring continuously otherwise the semolina will burn. Keep aside.

In a separate pan add about 1 tsp of butter or ghee. When the butter or ghee melts, add pureed vegetables and fry. Add the water and semolina and cook the mixture on a low flame till the semolina grains absorb all the water.

Keep stirring so that lumps do not form.

Serve warm.

Notes:

1. As your baby gets older, substitute puréed vegetables with finely chopped or diced vegetables. If you want the upma to be of pouring consistency, then don't let the water dry completely. If you want it to be thicker and creamier, then let the water absorb completely.

1 comment:

  1. Hi why do we need to cook the broken wheat again in the pan? Won't it cook well enough With an Extra whistle in the cooker?
    Thanks!

    ReplyDelete

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