Skip to main content

M.'s Early Food Adventures

 Here are some things that have been working for her at around seven months: 

Breakfasts: 

  • Salty oats - sindhi style with salt, whole black pepper, black cardamom and tadka of mustard seeds.
  • Sweet oats  - also add whole black pepper and black cardamom
  • Sheera - while wheat, sooji, daliya
  • Khichu (Rice flour, yoghurt)
  • Daliya khichdi (Nisha Madhulika's recipe works) - 1/2 cup daliya, roasted in ghee, 1/2 cup soaked moong daal, 4 cups water, salt, haldi, multigrain setting in IP. Tadka - ghee, jeera, hing, tomato, cooked veggies (beans, carrots, peas, peppers) 
  • Daliya Bhatt (Thari waro bhatt) - ghee, whole jeera, 1/2 cup daliya, roast. Add 5 cups water, a pinch of salt, a few whole black peppercorn (and a pinch of ajwain in the winter). Cook in IP for 50 minutes at high pressure. Add about 1/2 cup gud and let it melt. Serve with more ghee. 
  • Upama (Sooji, masala oats)
  • Ragi - Hurihittu has been a lifesaver. Heat it with some milk, sugar, cardamom powder, and cook for a few minutes till it thickens. Add a bit of ghee and serve. 
  • -------------8 months-----------
  • Vegetable rosti 
  • Churma porridge - Make churma (see recipe elsewhere on the blog). Heat milk, add the churma, and heat for a few minutes till it thickens.  

Rotis: 

  • Plain Fulka Rotli 
  • Sindhi Fulko
  • Poori 
  • Zucchini/Doodhi Thepla - grated zucchini/doodhi, whole wheat flour, salt, turmeric, tiny pinch of red chilli powder, dhania-jeera powder, tiny pinch of hing, sugar, oil, and yoghurt to make a soft dough. Roll, roast on two sides and then again with ghee. 
  • Potato Paratha - Boiled potato, whole wheat flour, salt, turmeric, dhania-jeera powder, green chilli - ginger paste, chopped cilantro, lime juice, oil, and water to make a soft dough. Roll, roast on two sides and then again with ghee. 
  • Biscuit Bhakhri - Equal parts regular whole wheat flour and coarse flour (jado loat), salt, pinch of ajwain, ghee (muthi padtu mon), and milk to make a tight dough. Then sprinkle more milk and rest. Roll out thick bhakhri, and roast on both sides and again with ghee on slow flame.  
  • Palak Paratha - Whole wheat flour, salt, haldi, red chilli powder, corriander cumin powder, puree'd baby spinach, oil and make a semi-soft dough. Make triangle paratha with ghee. 

Rice: 

  • Plain rice - make it softer 
  • Khichdis - yellow daal, green daal, toor daal with potato and onion. Add veggies. Serve with yoghurt. 
  • Veg Pulao - heat ghee, add jeera and one bay leaf, add chopped veggies (carrots, beans, cauliflower, peppers, potato, peas), saute. Add soaked rice, saute. Then add water, salt and pressure cook for two whistles. 
  • Idlis - plain with ghee 
Daals/Soups:
  • Moong daal - plain (salt +haldi), jeera tadka, thuma wali, with palak or other veggies
  • Toor daal - plain (salt + haldi), with usual spices 
  • Mix daal - Tarla Dalal recipe of Panchvati daal  
  • Masoor Soup  (Tarla Dalal)- Masoor daal, carrots, onion, a bit of tomato, salt, water. Pressure cook and blend. Add chopped mint, lightly roasted. 
Pea Soup (Ina Garten) - Heat olive oil + butter, add chopped onion, saute. Add peas, salt, pepper and water and cook till peas are soft. Add a few leaves of mint and blend. Add a touch of cream. 
  • Broccoli Soup - oil + butter, onion, carrots, celery, saute. Add broccoli, salt and water. Cook and blend. A touch of cream. 

Vegetables:

  • Mashed potatoes with milk and butter
  • Boiled sweet potatoes 
  • Palak paneer
  • Aisi Turai (Sindhi style) 
  • Zucchini - ghee, jeera, hing, turmeric, salt, cook till soft. 
  • Peas and carrots - ghee, jeera, hing, turmeric, salt, cook till soft. Also made it in onion gravy
  • Fansi Dhokli (Gujarati Style) 
  • Green beans with potatoes in garlic and tomatoes (Sindhi style) 
  • Undhiyu! 
  • -------------8 months-----------
  • Veg Korma in cashew base 

One Pot:

  • Dalia Khichdi
  • ------8 months-----
  • Doodhi Muthia 
  • Daal baati 
  • Veg Cutlets - Place finely chopped carrots, beans, cauliflower, peas and corn (I removed the corn while giving it to her) in a pan for the pressure cooker, with a pinch of salt and a bit of water. Also add whole potatoes. Cook for 3-4 whistles. Drain out all the water, peel the potatoes. Mix everything, add more salt if needed, some bread if needed, some ginger green chilli paste, and a pinch of garam masala. Keep it very mild. Shape into cutlets, cover with Sooji. Refrigerate for a bit if possible, and shallow fry on both sides. M. totally loved them. 

Fruits:

  • Bananas
  • Blueberries
  • Apples (cooked)
  • Pears
  • Kiwis
  • Oranges
  • Cantaloup
  • -------------8 months-----------
  • Peeled grapes

Desserts/snacks:

  • Shrikhand
  • Chocolate Cake 
  • Yellow Cake
  • Pistachio Cake
  • Banana bread 
  • Biscuits 
  • -------------8 months-----------
  • Kheer 
  • Icecream


Comments

Post a Comment

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
2 comments
Read more

Sindhi Kadhi

 Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
Post a Comment
Read more

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma...
2 comments
Read more