Best 20 Indian foods for babies (Part-2)


9. Vegetable Pulao:
You Will Need:
             1 measure of rice
             Chopped vegetables of your decision
             ¼ Tbsp of ghee (cleared up spread)
             A squeeze of cumin seeds
             A squeeze of turmeric powder
             A squeeze of cumin powder
             A little straight leaf
             Freshly cleaved coriander takes off
             Salt according to taste
Step by step instructions to:
1.            Wash the rice and absorb it water for thirty minutes.
2.            In a weight cooker, warm the ghee (illuminated margarine) and include the cumin seeds. Once the seeds begin to pop, include the inlet leaf. Presently include the vegetables and cook them for some time.
3.            Add turmeric and cumin powder. Include the doused rice and blend it well with the vegetables. Include salt according to taste.
4.            Add water and cook on a medium fire for one shriek. You will have the scrumptious child nourishment formulas Indian assortment.
10. Masala Poha:
You Will Need:
             1 measure of poha (leveled rice)
             2 Tbsp of broiled ground nuts
             1 hacked onion
             Salt according to taste
             1 Tbsp of Oil
For Tempering:
             ¼ Tbsp of mustard seeds
             4 curry takes off
             1/4Tbsp of cumin seeds
             A squeeze of turmeric powder
The most effective method to:
1.            Soak the poha (Flattened rice) in tepid water for five minutes. Press out the water and keep the poha (Flattened rice) aside.
2.            Heat the oil in a skillet and include the mustard seeds. When it begins to splutter, include the cumin seeds and the curry takes off. Include the onion and sauté for a moment. Include the turmeric powder, salt, and the ground nuts. Cook for a moment.
3.            Add the poha (Flattened rice) and blend well. Cook for a couple of minutes and serve.
11. Idli Upma:
You Will Need:
             2 natively constructed idli
             ¼ Tbsp of turmeric powder
             1 Tbsp of ginger-garlic glue
             Salt and sugar according to taste
             1 Tbsp of Oil
For Tempering:
             ¼ Tbsp of mustard seeds
             ¼ Tbsp of Urad dal
             4 curry takes off
The most effective method to:
1.            Mash the idli and keep them aside. Warmth oil in a dish and include the mustard seeds. Once the seeds begin to splutter, include the Urad dal and the curry clears out. Sauté until the point that they turn brilliant dark colored.
2.            Add the ginger-garlic glue, turmeric powder, salt, and sugar. Sauté for a moment.
3.            Add the pounded idli and blend well. Cook for a moment and serve.
12. Paneer Bhurji Sandwich:
You Will Need:
             2 cuts of darker bread
             100 g crisp paneer (Cottage Cheese)
             1 slashed onion
             ½ measure of finely slashed tomato
             Finely slashed crisp coriander takes off
             ½ Tbsp of ghee (illuminated margarine)
             A squeeze of turmeric powder
             A squeeze of salt
             1 Tbsp of margarine
The most effective method to:
1.            Grate the paneer (Cottage Cheese) and keep it aside. Warmth the ghee (cleared up spread) in a container and include the onions. Sauté until the point when it turns straightforward. Include the tomatoes and cook a bit. Presently, include the turmeric powder, salt and paneer (Cottage Cheese).
2.            Mix well and include the coriander takes off. Cook for a moment and expel from warm.
3.            Cut the bread cuts and spread them marginally.
4.            Spread the paneer (Cottage Cheese) Bhurji more than one cut and cover it with the other cut. Cut the sandwich into little chomp measured pieces for your infant to eat.
13. Apple Khichdi:
You Will Need:
             100g rice
             30g moong dal
             1 apple
             ¼ Tbsp of cinnamon powder
             Salt according to taste
The most effective method to:
1.            Steam the apple in a weight cooker for around four to five shrieks. Once the steam discharges, expel the apple and puree it in the nourishment processor.
2.            Soak the rice and dal together for around 20 minutes.
3.            Add water in a weight cooker and include the rice and dal. Cook for five shrieks. Once the steam discharges, include the apple puree, salt and cinnamon powder to the cooked rice and dal blend.
14. Drain Rice:
You Will Need:
             ½ measure of rice
             4 mugs drain
             ½ Tbsp of salt
             ½ measure of bubbled corn
             Water
             ½ Tbsp of sugar (discretionary)
Instructions to:
1.            Boil the drain and include the rice. Continue mixing until the point that the rice cooks totally.
2.            Once the blend begins ending up thick, include the salt. In the event that your child loves a sweet taste, you can include a little sugar as well.
3.            Add the bubbled corn and a little water and cook for some additional time. Expel it from the warmth and serve.
15. Pumpkin Rice:
You Will Need:
             ¼ measure of rice
             1 Tbsp of moong dal
             1 measure of cleaved red pumpkin
             A squeeze of salt
             A squeeze of pepper powder
             1 some water
             1 Tbsp of Ghee (cleared up spread)
The most effective method to:
1.            Wash the rice and dal.
2.            Add every one of the fixings in a weight cooker and cook for around four to five shrieks. Expel from warmth and puree the blend in a nourishment processor
3.            Serve with a garnish of ghee (illuminated spread).
16. Blended Dal Rice:
You Will Need:
             ½ measure of rice
             ½ measure of blended dal – mung dal, masur dal, udad dal, tur dal, Chana dal
             2 Tbsp of ghee (illuminated margarine)
             1 Tbsp of cumin seeds
             A squeeze of mustard seeds
             2 curry clears out
             Salt according to taste
            Some water
             Chopped vegetables of decision – discretionary
Step by step instructions to:
1.            Melt the ghee (elucidated spread) in a weight cooker.
2.            Add some cumin seeds and once they begin to splutter, include the mustard seeds and the curry clears out.
3.            Add every one of the dals and rice. Blend well.
4.            Add the slashed vegetables now.
5.            Add the salt and water. Cook for a couple of minutes and close the top.
6.            Cook for around six to eight shrieks.

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