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BALCO Township,

BALCO Nagar

Before you start cookingHere are a few things to keep in mind. Offer one new food at a time. Keep a track of your baby's reaction to each vegetable/fruit juice. If your baby is allergic to any specific ingredient, remove it from the recipe.

Don't use honey to sweeten preparations for babies less than a year of age. You can replace whole milk with unsweetened soya milk for most recipes. However,

some brands of soya milk may curdle on boiling due to reactions with acidic ingredients. Cook a small amount first to check.

Artificial sweeteners are not suitable for babies and young children and should not be mixed in their food.

Ensure that any nuts used to prepare your baby's food are finely ground. Whole nuts or chunky bits can pose as a choking hazard.

Fruit kheer

Vegetarian. This simple and tasty dish is a good source of calcium and B vitamins.

Ingredients

2 tbsp rice soaked in water for half an hour 250ml full-cream milk 2 tbsp fresh fruit purée (mango/peach/apricot/strawberry) ½ to 1 tsp sugar Pinch of cardamom (elaichi) powder (optional)

MethodDrain the soaked rice and grind to a coarse paste in the blender. Add 1-2 tbsp of cool milk and dissolve the paste in it, then add to the remaining milk and mix well.

Heat the rice and milk in a heavy bottomed pan. Simmer gently for 8-10 minutes, stirring frequently to make sure there are no lumps. Once the rice is cooked well, add the sugar and cardamom powder and cook for a minute. Remove from flame, cool and add the fresh fruit purée and serve.

Variation: To make plain kheer, just skip the fruits. You can add a few strands of saffron (kesar)

to add a distinct flavour and a yellow colour. Kesar kheer is often served as an annaprashan first food or on special festivals like 'vasant panchmi' (festival of spring).

Seviyan

Vegetarian. This delicious pudding is a good source of calcium, protein and carbohydrates.

Ingredients

½ cup vermicelli or seviyan (broken into 2cm long bits) 250ml full-cream milk ¼ cup filtered water 1 tsp sugar 1 tsp ghee 1 tbsp finely grated almonds ¼ tsp freshly ground cardamom (elaichi) powder (optional) ¼ tsp rose water (gulab jal) (optional)

MethodIn a non-stick pan heat the ghee and fry the seviyan till they are golden brown. You can also use the pre-roasted variety to save time. Add milk, sugar, grated almonds and bring to a boil.

Cook for ten minutes till the milk thickens. Cool and serve with a sprinkling of rose water and a pinch of cardamom powder.

Variation: This versatile dessert can be served warm in winter and chilled during the summers. You can change the consistency from solid to pouring consistency by increasing or decreasing the quantity of milk and water.

Fruit shrikhand

Vegetarian. This classic dessert is a good source of calcium and betacarotene.

Ingredients

½ cup hung curd/yoghurt or cream cheese 3 tbsp fresh fruit (mango/apricot/peach) purée 1 tsp powdered sugar Pinch of cardamom (elaichi) powder (optional)

MethodTo prepare hung curd or cream cheese:Tie 2 cups of curd/yoghurt in a muslin cloth and hang for about 2-3 hours till the water drains out

and you are left with thick shrikhand or hung curd.

Mix the hung curd along with the sugar and cardamom powder. Swirl in the fruit purée and serve.

Sooji ka halwa

Vegetarian. Your baby will get calcium, protein and carbohydrates from this halwa.

Ingredients

¼ cup semolina (sooji) 250ml full-cream milk ¼ cup filtered water 1 tsp sugar 1 tsp ghee 1 tbsp puréed raisins ½ tsp finely grated almonds Few strands of saffron (kesar) (optional)

MethodHeat the ghee in a non-stick pan. Add the sooji and fry on low flame. Keep stirring constantly to ensure an even golden brown colour.

Add milk, water, and sugar and stir it constantly to prevent lumps. Cook on low flame for another minute. Garnish with chopped raisins and grated almonds. Serve warm.

Tip: You can change the consistency from semi-solid to pouring consistency by increasing or decreasing the quantity of milk and water. You can also add a few strands of saffron (kesar) to make rava kesari halwa which has a distinct flavour and a yellow colour.

Gajar ka halwa

Vegetarian. This traditional dessert is an excellent source of calcium and betacarotene.

Ingredients

1 medium sized carrot 250ml full-cream milk ¼ cup filtered water 1 tsp sugar 1 tsp ghee 1 tbsp puréed raisins (optional)

finely grated almonds ¼ teaspoon freshly ground cardamom (elaichi) powder (optional)

MethodWash and grate the carrot. Boil water in a pan or cooker and add the grated carrot. Cook for about 5 minutes or for two whistles if using a pressure cooker.

Add milk and let it cook on a low flame for about fifteen minutes. Keep stirring from time to time. Add sugar and cook till the milk is completely absorbed.

Top with ghee, cardamom powder, puréed raisins and almonds. Serve at room temperature.

Moong dal halwa

Vegetarian.This sweet dish is a good source of carbohydrates, proteins and calcium.

Ingredients

¼ cup split yellow moong beans(peeli moong dal) (soaked overnight) 250ml full-cream milk ¼ cup filtered water 1 tsp sugar 1 tsp ghee 1 tbsp puréed raisins and finely grated almonds (optional) ¼ teaspoon freshly ground cardamom (elaichi) powder (optional)

MethodSoak moong dal in water overnight. Wash and drain the dal.

Using a little water grind the dalto a textured paste (it should be coarse and not very smooth).

Heat ghee in a non-stick pan or karahi and add the dal. Keep stirring constantly till the dal turns golden brown. Add milk, sugar and some water and cook on a low flame till it blends well.

Top with puréed raisins and almonds. Serve at room temperature.

Lauki/doodhi kheer

Vegetarian. This vegetable kheer contains calcium and vitamin C.

Ingredients

½ cup peeled, deseeded and grated bottle gourd (doodhi / lauki)

250ml full-cream milk ¼ cup filtered water 1 tsp sugar or powdered sugar 1 tsp ghee 1 tbs blanched finely grated almonds ¼ tsp freshly ground cardamom (elaichi) powder (optional)

MethodIn a non-stick pan heat the ghee and shallow fry the lauki till it turns transparent and separates from the ghee.

Add milk and sugar, and bring to a boil. Cook for five minutes till the mixture is of thick consistency. Keep stirring constantly to avoid burning. Cool, garnish with cardamom powder and almonds and serve at room temperature.

Sabudaana kheer

Vegetarian. Contains and calcium and carbohydrates.

Ingredients

¼ cup sago (sabudaana) soaked in water for fifteen minutes 250ml full-fat milk ½ to 1 tsp sugar 1 tsp puréed raisins (optional)

MethodSoak the sago in water for ten minutes, wash and drain. Heat milk in a separate pan, add the sago and bring it to a boil, stirring constantly. Add the sugar and continue to cook until the milk thickens. Cool and serve.

Tip: For variation, top it up with puréed raisins.

Grape, cottage cheese (paneer) and banana dessertVegetarian. This pudding is a good source of vitamin C and calcium

Ingredients

50g grapes 50g cottage cheese (paneer) 50g fresh cream ½ a banana

MethodPlace all the ingredients in a blender and purée until smooth. Cool and serve at chilled or at room temperature.

Pear dessertVegetarian. This refreshing dessert is a good source of calcium and B vitamins.

Ingredients

1 ripe pear, peeled and sliced 1 tbsp apple juice 1 tbsp fresh cream Pinch of cinnamon (dalchini) powder (optional)

MethodPoach the pear in apple juice for 5 minutes until soft. Cool, press through a sieve and add the fresh cream. Sprinkle a pinch of the cinnamon powder and serve.

Chocolate banana custardVegetarian. Jazz up that old favourite, mashed banana, with this light, chocolately custard. This dish is full of calcium and B vitamins.

Ingredients

1 tsp cornflour 1 tsp drinking chocolate powder 100ml full-cream milk 1 small ripe banana

MethodMix together cornflour, chocolate powder and milk and cook on a low flame. Or place the mixture in the microwave for 1-2 minutes until thickened.

Chop or mash banana and serve it with the custard. Alternatively, dissolve the cornflour and the drinking chocolate in 1 tbsp milk and then add to the rest of the milk. Heat the milk gently for about 5 minutes stirring constantly till the cornflour is cooked and the milk thickens.

Remove from flame, cool and add chopped or mashed banana and serve with the custard.

Strawberry crumble

Vegetarian. This is great for a baby approaching one year. The slightly sour fruit needs a little sugar to sweeten it, and so does the crumble topping. This dish is a great source of betacarotene and vitamin C.

Ingredients

200g strawberries (hulled) 1 tsp sugar 2 tbsp whole wheat flour (atta) 1 tbsp rolled oats 3 tsp butter 1 tbsp soft brown sugar or jaggery (gur) 1 tbsp fresh cream or plain curd/yoghurt (for topping)

MethodMix the strawberry with the sugar and place in a small, greased oven dish. Rub the butter into the flour, stir in the oats and brown sugar and sprinkle over the strawberry. Bake for 30 mins at 180 degrees C. Cool a little before serving with plain yoghurt/curd or fresh cream.

Peach and grape jellyThis yummy jelly is a good source of betacarotene. Vegetarians may wish to replace gelatine with agar agar.

Ingredients

1 tsp gelatine 1 tbsp hot water 150ml grape juice 1/2 a ripe peach, peeled and diced into bite-sized pieces (suitable for your baby)

MethodPlace the hot water in a bowl and add the gelatine. Once the gelatine has dissolved, pour in the grape juice and stir well. Place the diced peach in the base of a bowl, pour over the jelly and chill until set.

Fruity almond crunch layerSuitable for babies from ten months.Vegetarian. This exciting layered dish, and your baby may enjoy the different textures. It's a good source of vitamin C and betacarotene.

Ingredients

20g finely ground almonds 1 slice white bread, made into breadcrumbs or 2 small digestive biscuits crushed 10g butter Diced soft fruit, such as peach, apricot, banana, mango, papaya or kiwi

MethodFry the ground almonds and breadcrumbs in the butter until lightly browned. Place on a tissue/paper towel to soak the excess butter. Place a layer of fruit in a glass bowl, cover with a layer of the almond mixture, and repeat till the almond mixture and the fruits are used up. Chill before serving.

Coconut egg custardLiven up traditional egg custards with the flavour of coconut. This dish couldn't be easier to prepare and contains iron and betacarotene.

Ingredients

1 egg 100ml coconut milk (if coconut milk is not available, substitute with full cream milk) One drop of vanilla essence 1 tbsp apricot (zard-aloo/khoobani) purée

MethodBlend all the ingredients together. Pour into two teacups or prepared moulds and steam for 10 minutes until set. You can steam this in a microwave steamer or in a double boiler on the gas. Chill before serving.

Apple and apricot dessertVegetarian. This fruity dessert contains vitamin C and betacarotene.

Ingredients

50g soft dried apricots(zard-aloo/khoobani), roughly chopped 100ml water 1 apple, peeled and roughly chopped 2 cream crackers or plain butter cookies

MethodPlace the apricots in a small saucepan along with the water and simmer for 5 minutes. Add the apple and cook gently until soft. Cool and purée the mixture. Serve with cream crackers or plain butter cookies.

Variation: You can also warm the puréed mixture and pour it over a slice of sponge cake. Serve at room temperature.

Bread puddingThis tasty classic contains carbohydrates, protein and calcium.

Ingredients

2 slices bread 1 cup milk, for soaking bread slices 1 cup milk for cooking 1 tsp sugar or powdered sugar 1 egg Few drops of vanilla essence (optional) Pinch of powdered cardamom (elaichi) (optional)

MethodTrim the edges from the slices of bread and soak in milk.

In a separate pan boil the second cup of milk along with sugar for about 5 minutes. Beat the egg well and add it to the boiling milk. Add a pinch of cardamom powder or a couple of drops of vanilla essence if needed. Keep stirring constantly and add the soaked bread slices to the mixture. On a low flame, stir the mixture well till it becomes thick (similar to the consistency of porridge).

Transfer this mixture into a separate mould/dish for steaming. Ensure that the dish you choose does not allow any steam in. You can use a lidded steel container if you are steaming the mixture in a pan or pressure cooker or use a covered microwave proof dish if steaming in the microwave. Place the container in a pan, cooker or steamer for about 15 minutes.

Remove and cool. Turn the container upside down and gently transfer the steamed pudding into a serving dish. Serve warm, cold or at room temperature.

http://www.babycenter.in/a546659/just-desserts#ixzz2tx6smQis

Children may drink more water during the heat of summer if it is chilled. If you don't like giving chilled water to your child, mix some with water at room temperature. You could also try to:

Dilute juice with equal parts of water before giving it to him.

Whisk two tablespoons of yoghurt with a glass of water and a pinch of salt to make refreshing chaach.

Squeeze a fresh lemon or orange into half a glass of water with a pinch of sugar or salt. Give coconut water.

Find out how you can keep your baby's drinking water safe.

http://www.babycenter.in/x1016988/how-much-water-should-my-toddler-drink-every-day#ixzz2tx8BD7VX

Offer a variety of textures and tastes to keep things interesting. Choose colourful foods and get creative with your presentation:

Faces, traffic lights, houses and cars can be created with pieces of fruit or vegetables. Your child will love to help with this.

Use a cookie cutter to create fun-shaped, mini sandwiches. Count out grapes, pieces of fruit, slices of cucumber, peas or cherry tomatoes into a bowl.

Sort them by size and see if your toddler will eat them in order.

Some more tooth-friendly snacks are:

fresh fruit plain yoghurt yoghurt mixed with unsweetened fruit puree or chopped fruit hard-boiled egg cubes or slices of cheese a fruit milkshake plain lassi fruit lassi made with mango (aam), pineapple (ananas) or strawberry fruit chaat or fruit salad raw or cooked vegetables roasted or steamed corn on the cob (bhutta) sautéed or grilled paneer cubes mini steamed idlis savoury sandwiches mini-breadsticks with cheese spread toast with butter rusks whole grain crackers homemade khakhras baked potato chaat tofu, paneer, potato or mixed vegetable cutlets steamed sprouts salad homemade soup

hummus with vegetable sticks baked chicken nuggets plain popcorn

http://www.babycenter.in/a569373/tooth-friendly-snacks-for-toddlers#ixzz2txDj84qu

The change in her eating habits may be partially explained by the change in her growth patterns after her first birthday.

As a baby, your little one tripled her birth weight in the first year. In her second year, she'll gain only around 2.4kg. So her appetite will slow down considerably.

http://www.babycenter.in/a9147/solids-by-age-12-to-18-months#ixzz2txEHwwfK

Your child needs a minimum of 350ml and no more than 500ml of cow's milk each day. Milk should play an important role in your baby's diet but experts say she shouldn't have more than the required amount. This is because it may cut her appetite for solid foods, which in turn, could cut her intake of essential nutrients like iron and vitamins.

However, your toddler may not enjoy drinking milk. Try offering it in the form of milkshakes, kheer , shrikhand , puddings, custards, cheese sauces, yoghurt, lassi, fresh cream and paneer. About three servings of milk, cheese or yoghurt a day is enough.

http://www.babycenter.in/a9147/solids-by-age-12-to-18-months#ixzz2txEXnavq

Home Baby Starting solid food for babies Baby food recipes for weaning

Baby food: Juices and shakesLast reviewed April 2012

Highlights

Coconut water Carrot Juice Grape Juice

Stewed Apple Punch Muskmelon Juice Watermelon Juice Milkshakes Fruit Lassi Badaam (almond) Milk Smoothies Things to remember

Slideshow

Starting solid foods

A guide to starting your baby on solid foods.

Breastmilk or formula milk will meet your baby's needs for the first six months of her life. After six months, milk will still be a vital part of your baby's diet. But you can also start to offer your baby fruit or vegetable juices if you want to. If you do decide to feed fruit and vegetable juice, give it to your baby in a beaker or cup at mealtimes only -- not in a bottle or before bedtime. When you do give your baby fruit and vegetable juices, dilute them using at least one part to 10 parts of boiled cooled water. A maximum daily intake of 120ml / four ounces would be plenty.

Highly sweetened squashes and cordials are not recommended for babies or very young toddlers due to their high sugar and/or sweetener content, and their possible contribution to tooth decay. They are also of little nutritional value. Milk (in the form of breastmilk or formula milk) or water should, if possible, account for most of what your baby drinks during his first year.

Here are some healthy options you can offer your baby. Do not give juices if your baby has an upset tummy.

Coconut waterCoconut water is a near perfect drink as it contains plenty of minerals like potassium, sodium, calcium, magnesium, iron, copper, phosphorus and Vitamins B complex and C.

Start with 2-3 teaspoons and slowly increase the quantity. Make sure you use a tender green coconut instead of those in which the skin has turned brown.

Carrot JuiceCarrots are rich source of Vitamin A, phosphorus, magnesium, calcium, sodium and iron.

Put chopped carrots in a juicer. Strain the juice through a sieve. Dilute 1 part juice with 10 parts water.

You could also add the juice of half an apple or beetroot.

Grape JuiceGrapes are rich source of flavonoids, antioxidants and vitamins.

Crush a handful of grapes in a juicer or a blender along with a little water (boiled and cooled). Dilute 1 part juice with10 parts water. Strain through a sieve and serve in a cup. You don't need to add any sugar to the juice as grape juice is already sweetened.

Stewed Apple PunchRich source of Vitamin A, calcium, folate, magnesium, phosphorus

1 cup chopped apples1 cup water

Boil the chopped apples in water for about two minutes. Strain through a sieve. Serve cooled in summer or lukewarm in winter.

You can also add carrots to this recipe to get a delicious Carrot/Apple Punch.

Muskmelon JuiceRich in Vitamin A, Vitamin C, calcium

Put 1/2 cup chopped (deseeded) muskmelon in a blender or juicer. Strain through a sieve.

Start with a small quantity of this juice. Serve immediately.

Watermelon JuiceRich in Vitamin A, Vitamin C, calcium

Put 1/2 cup chopped (deseeded) watermelon in a blender or juicer. Strain through a sieve.

Start with a small quantity of this juice. Serve immediately.

Note: Check with your doctor before giving this juice as it may not suit some children with a delicate digestive system. Start this juice when your child is about one year old.

MilkshakesOnce your doctor allows you to give full cream milk, you have a host of other options to offer.

Milkshakes provide all the goodness of milk and fruits in one serving. Milk is rich in calcium. Fruits are rich in Vitamins A and C, phosphorus, folic acid, iron, flavonoids, antioxidants and fibre.

1/2 cup chopped fruit of your choice1 cup milk

Chop the peeled/washed/deseeded fruit and blend together with milk. You can easily make milkshakes with fruits like banana, apples, mango, cheeku (sapotas) and strawberry. If you want a more free flowing shake, add more milk. If you want it thicker, put less milk. You don't need to add any sugar -- the fruits have enough flavour and natural sugar on their own. Do not add ice either.

Fruit LassiYogurt/curd is rich in calcium.

Fruits are rich in Vitamins A and C, phosphorus, folic acid, iron, flavonoids, antioxidants and fibre.

1/2 cup chopped fruit of your choice1 cup yogurt/curd

Chop the peeled/washed/deseeded fruit and blend together with curd. You can add fruits like banana, apples, mango, cheeku (sapotas) and strawberry. If you want a more free flowing lassi, add 1/4 cup water (boiled and cooled). You don't need to add any sugar -- the fruits have enough flavour and natural

sugar already.

Badaam (almond) MilkGood source of calcium, iron, magnesium, zinc, folate

4 almonds soaked overnight1 cup milk

Many grandmothers make sure toddlers are given a daily glass of almond milk. Traditionally it's been given to children in the hope of increasing "brain" power. Soak almonds overnight and peel. Put in a blender or liquidiser with a cup of milk. Make sure the almonds are completely ground. Serve immediately.

Note: Serve when your baby is at least a year old.

SmoothiesBanana SmoothieRich source of phosphorus, calcium, folate, magnesium

1 Banana chopped1/4 cup curd/yogurt1/4 cup orange juice (optional)

Mix the banana, curd and orange juice in a blender till it turns into a smooth creamy consistency. Serve immediately.

Mango SmoothieRich source of Vitamin A, calcium, folate, magnesium

1/2 cup mango chopped1/4 cup curd/yoghrt

Mix the mango and curd in a blender until it turns to a creamy consistency. Serve immediately.

Strawberry SmoothieRich source of Vitamin A, calcium, folate, Vitamin C

1/2 cup strawberries cleaned and washed1/4 cup curd/yogurt

Mix the strawberries and curd in a blender until it turns to a smooth consistency. Serve immediately.

Note : Make sure that the curd you use is not too sour. If you do not want to use curd, you can offer plain fruit purees such as papaya, mango, banana, strawberry, cheeku or a combination of two or three fruits.

Things to remember Always pick fresh fruits and vegetables. Choose seasonal produce instead of the packaged cold

storage variety. Wash, clean or peel them well. Bacteria are killed by boiling and cooking -- but since juices and shakes do not go through the process of excess heat and boiling, you need to be extra cautious about hygiene, food safety and freshness levels.

Offer one new food or fruit at a time. Gradually build up to a combination of two or three fruits. Keep track of your baby's reaction to each vegetable or fruit juice. If your baby is allergic to any specific ingredient, remove it from the recipe.

Many doctors say that it’s better to introduce vegetable juice first as fruit juices are sweeter and babies prefer fruit juice over bland vegetable juices. Choose vegetables that can be blended with fruits such as carrot-apple, tomato-carrot to add variety. You can even add a few drops of dhania (coriander), pudina (mint) or amla (Indian gooseberry) juice to add a little tangy flavour.

As far as possible give your baby home made juices. Try not to buy commercial packaged juices, as they have a very high sugar content.

Do not add any sugar, salt, honey or chaat masala to the juices, as your baby’s digestive system may not be ready for these yet. Let her enjoy the natural taste of the food.

Never give your baby chilled juices and shakes. Always serve the juice at room temperature straight after preparation. Letting juices stand for more than twenty minutes may affect the flavour (they can turn bitter) and also cause spoilage and bacterial formation.

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