4 Homemade 2 – 3 years baby food recipes!




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Corn & Vegetable Cutlets

Servings – 2 – 3

INGREDIENTS
Sweet corn – 80 grams
Oil – 1/2 teaspoon
Carrots – 65 grams
Cabbage – 45 grams
Salt – 1/2 teaspoon
Black pepper – 1/8 teaspoon
Boiled potatoes – 190 grams
Grated paneer – 50 grams
Oil – for shallow frying

PREPARATION
1. In a blender, add 80 grams sweet corn and blend it into paste.
2. Heat 1/2 teaspoon oil in a pan, add blended sweet corn, 65 grams carrots, 45 grams cabbage and mix it well.
3. Cook for 5 – 7 minutes on medium heat.
4. Add 1/2 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
5. Transfer this into a mixing bowl, add 190 grams boiled potatoes, 50 grams grated paneer and mix it well.
6. Take some mixture in your hands and shape it into a cutlet.
7. Heat some oil in a pan and shallow fry these until golden brown and crisp from all sides.
8. Remove it from heat.
9. Serve.

Fruity Chana Salad

Servings – 2 – 3

INGREDIENTS
Boiled chickpeas – 200 grams
Apple – 150 grams
Pomegranate – 120 grams
Orange – 140 grams
Salt – 1/2 teaspoon

PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Serve.

Jaggery Churi

Servings – 2 – 3

INGREDIENTS
Wheat flour – 200 grams
Ghee – 15 milliliters
Water – 100 milliliters
Ghee – 35 milliliters
Jaggery powder – 30 grams

PREPARATION
1. In a mixing bowl, add 200 grams wheat flour, 15 milliliters ghee, 100 milliliters water and knead it into a smooth soft dough.
2. Take a ball from dough and flatten it with the help of a rolling pin.
3. Place it on a hot tawa and cook until it turns golden brown in color from both sides.
4. Remove it from heat and cut the roti into small pieces. Keep aside.
5. Heat 35 milliliters ghee in a pan, add the churi in it and mix it well.
6. Cook for 3 – 5 minutes on medium heat.
7. Add 30 grams jaggery powder and mix it well.
8. Cook until the jaggery melts completely.
9. Remove it from heat.
10. Serve.

Dal Vegetable Soup

Servings – 2 – 3

INGREDIENTS
Washed split mung beans – 65 grams
Green beans – 40 grams
Carrots – 50 grams
Green peas – 50 grams
Water – 400 milliliters
Turmeric – 1/8 teaspoon
Salt – 1/2 teaspoon
Ghee – 1 teaspoon
Grated paneer – for garnishing

PREPARATION
1. Take a pressure cooker, add 65 grams washed split mung beans, 40 grams green beans, 50 grams carrots, 50 grams green peas, 400 milliliters water, 1/8 teaspoon turmeric, 1/2 teaspoon salt and mix it well.
2. Cover it with lid and cook until you hear 3 – 4 whistles.
3. Open the lid and remove it from heat.
4. Transfer this into a blender and blend it into a smooth puree.
5. Heat 1 teaspoon ghee in a skillet, add the blended mixture in it and mix it well.
6. Bring it to a boil.
7. Cook for 5 – 7 minutes on medium heat.
8. Remove it from heat.
9. Garnish with grated paneer.
10. Serve.

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