INDIAN BABY FOOD

Ingredients
1/2 cup cooked Rice.
1/2 bunches of spinach
1 green chillies
2 garlic cloves
1 tbsp butter
1/2 tsp cumin seeds
Salt to taste
1 tbsp fresh cream
Method
Remove stems and wash spinach in running water. Blanch in salted boiling water for 2 minutes. Remove and hold under chilled water. Squeeze out excess water.Choped spinach into a small size.peel, wash, and chop garlic.Heat butter/ghee in a pan. Add cumin seeds. When they change color, add garlic ,green chilli and sauté for few sec. Add the spinach and stir. Check seasoning. Add water if required.When the Subji is ready Finally, add fresh cream. mix well then add cooked rice mix again, keep on low flame for 2 min.Serve hot.

Ingredients:
1/2 cup moong dal
1/2 cup rice
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 clove garlic, minced
5-6 curry leaves
1/2 tsp turmeric
1 Green chilli
salt to taste
1 tbsp oil
1 tsp ghee.
Method:
Heat oil, then temper with the cumin and mustard seeds.garlic, curry leaves and saute for a minute.Add turmeric ,Green chilli and stir for a few seconds.Add the rice, dal and 3 cups water.salt,ghee.Bring to a boil, then simmer until everything cooks together as a mushy, delicious mix.
(You can use pressure cooker for this)

Ingredients
1 1/2 C rava/ sooji/ semolina
2 T chana dal
1 C plain yogurt (low-fat OK, tangy yogurt works best)
Baking soda
Non-stick oil spray
Flavorings:
2-3 T minced onion
1 heaped t minced ginger
2-3 green chillies, minced (or to taste)
2-3 T minced cilantro
salt to taste
Method:
Soak the chana dal in a small bowl of water for 30-60 minutes.In a large bowl, mix the rava and yogurt, along with enough water to make a thick batter, and cover and leave aside for 30-60 minutes.Make the batter: Add soaked chana dal to yogurt-rava mixture, then add all the flavoring ingredients and salt to taste, and add enough water to make a batter that is a little thicker than pancake batter.Spray the appey molds with non-stick spray, then heat them on the stove.Take a third of the batter into another bowl, add 1 t baking soda to it, mix gently until bubbles form, then ladle the batter into each of the hot molds, like so:,Cover the pan for a couple of minutes. Once the underside is done, use the tool to flip each appam over:
Once both sides are cooked and crispy, remove the appey from the molds. Make more appey using the same method- adding baking soda at the last minute before cooking.

Ingredients:

Rava/Sooji/Cream of Wheat/Semolina - 1/2 cup (125 gms)
Ghee/Clarified Butter - 3 tbsp
Broken Cashews- 1 tbsp, heaped
Raisins - 1 tbsp, heaped
Sliced Almonds - 1 tbsp, heaped
Sugar - 1/2 cup (100 gms)
Water - 1.25 cup (300ml)
Saffron - pinch
Cardamom Powder - 1/4 tsp

Method:

Heat a pan on medium heat and pour in the Ghee. Allow the Ghee to heat up and then add in the Cashews, Raisins and the Almonds.Fry them for about 30 seconds till the Raisins plum up.Add in the Suji and cook till it releases an aroma and has a wonderful light-golden color.Meanwhile crush the saffron with a little bit of sugar in a mortar and pestel.Continously stir the Suji till done.Add Sugar and mix in well.
8. Heat up the water in the microwave to speed up process and add to the Suji.Lower the heat, add in the Saffron and keep stirring till it reaches the desired consistency.Lastly, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.Serve hot!

Ingredients:
· 4-5 bread slices
· 1/2 cup rava/sooji
· 1/2 cup yogurt/curd
· 1 finely chopped onion
· 1/2 tsp ginger chilli paste
· salte to taste
· corriander
· oil to cook.


Mix all the ingredients except bread and oil and make a thickish batter.
Remove the bread corners (optional!!! I prefer keeping them on. ) and cut them diagonally.
Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil as required.

Thats it!! Serve with ketchup or your favourite dip!!

Ingredients:

Biscuits
- 5-7 small pkts
Unsalted Butter - 2 tsp
Chocolate Powder - 2 tbsp
Unsweetened Cocoa Powder - 1 tsp
Instant Coffee
Powder - 1.5 tsp (optional)
Cornstarch - 2 tbsp
Sugar - 2 tbsp
Milk - 2+1 cups
Chopped Walnuts
- 1/4 cup

Method:

Mix the Cornstarch with 1/2 cup of milk (from the 2 cups).In a heavy-bottomed pan on low flame, add in the balance of the 2 cups of Milk.Add in the Chocolate Powder, Cocoa Powder, Sugar and Butter.Bring the Milk to a boil.Add in Instant Coffee Powder and allow it to mix in well.Add in the diluted Cornstarch.Stir constantly, once the mixture starts thickening, take it off the flame.Keep stirring to make sure it is a smooth with no major lumps. Use a whisk or a hand blender if needed.Set aside and allow it to cool down to room temperature.Now for the assembly of the cake, open the packets of biscuits and take out the broken ones.Take the biscuit and give it a quick dip in the Milk (1 cup) and start layering on the platter.Lay out the 1st layer of biscuit and then spread some syrup/sauce over it.Alternate with a layer of Biscuits and Sauce…till you reach a desired height.Cover the top most layer with the balance of the Syrup and some on the sides.Sprinkle with Chocolate and chill in the refrigerator for 2 hours.Slice like you would for a cake and serve.

Ingredients:
For one pack of Maggi,
1/2 cup - Red onion, sliced
1/2 cup - Tomatoes, chopped
1/2 cup - Carrots, julienned
1/2 cup - Green peas
1 nos - Green chilli, finely chopped
1 tsp - Turmeric powder
A pinch of salt
Coriander leaves for garnish
1 Tbsp - Oil
Method:
Heat oil in a pan add the green chillies and onions. Add turmeric and saute till the onions turn translucent. Add the tomatoes and carrots next. Cook until the tomatoes turn mushy and the carrots become tender. Next add the masala that comes with the noodles, salt and 2 1/4 cups of water(or as indicated + 1/4 cups for the veggies) and cover with a lid. Once the water comes to a boil add the peas and Maggi noodles and cook until all the water evaporates or gets absorbed by the noodles. The noodles should be soft must smash easily when pressed between your fingers.
5. Turn off the stove when you can still see a little water like a gravy coating the noodles if you like to slurp your noodles. Garnish with coriander leaves.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

Ingredients:
2 large cucumbers
1 cup rice flour
2 tbsp minced cilantro
2 chillies, minced
1 tsp cumin seeds
salt to taste
2-3 tbsp sesame seeds
Method:
1. Peel the cucumbers and grate them into a big bowl so as not to waste the juices.
2. Add the rest of the ingredients, except sesame seeds, and make a batter (of pancake consistency) with as much water as is required.
3. Heat 1 tsp oil in a non-stick pan. Drop a ladle-ful of batter into the pan and spread it around. Sprinkle sesame seeds on the batter. When the underside is crispy, flip over and cook the other side. Make more pancakes the same way, sprinkling sesame seeds on one side.
4. Serve hot with any relish/chutney/ketchup of your choice.

Ingredients:
Ratali (Sweet Potatoes) 2
Jeera (Cumin seeds) 1 tsp
Hirvi Mirchi (Green chillies) 2-3 chopped
Crushed peanut powder 1 -2 tbsp
Oil / Saajuk Tup (ghee) 1 tbsp
Salt as per taste
Kothimbir (Cilantro) to garnish

Method:
Wash the sweet potatoes thoroughly, wipe them dry with a cloth and then grate them. You can either peel the skin off or leave it. I generally do not peel off the skin. Make sure that if you are not going to cook the grated sweet potatoes immediately, cover them with water like this...

In a pan/kadhai, heat the oil/ghee. Add the jeera and then the green chillies. Fry for a minute or so, and then add the grated sweet potatoes (make sure to squeeze out the water from the potatoes before adding to the pan). Mix well, cover with a lid and cook for about 3-4 minutes till white steam escapes from the pan. Once cooked, add the crushed peanut powder (make sure the peanuts are roasted), and salt to taste. Garnish with cilantro and serve hot. To enjoy it even more, serve a little plain yogurt on the side.

Ingredients: (serves 2-3)
Cracked Wheat 1 cup
Tup (ghee) 1/2 tsp
Milk 1/2 cup + 2 cups
Water 1/2 cup
Gul (jaggery) 4-5 tbsp or to taste
Veldoda powder (cardamom) 1/2 tsp
Naral (grated coconut) about 1/4 cup
Khuskhus (poppy seeds) 1 tbsp
Bedane (Raisins) about 1 tbsp
Kaju (Cashews) about 1-2 tbsp

Method:
In a pan, heat the tup (ghee) and then sautee the cracked wheat just as you would for Shevai Kheer (Vermicelli).

Now, transfer this to a pressure cooker vessel and add 1/2 cup milk and 1/2 cup water and cook in pressure cooker for upto 3 whistles.

While it is cooking, in a pan, sautee the grated coconut till the moisture evaporates and keep aside. Next sautee the poppy seeds a little and add to the sauteed coconut. Fry the raisins and cashews in a little bit of ghee, this way they will plump up and give a great flavour to the kheer. Keep aside.

Once the cracked wheat is cooked and ready, transfer to a saucepan and add about 2 cups milk. If you find that the kheer is very thick in consistency add more milk. This kheer tends to thicken as it cools, so it is better to add extra milk. Heat the kheer on the stove and to this add the jaggery. Once the jaggery is mixed in properly, check for taste and add more jaggery if required. Add the cardamom powder. Finally, mix in the coconut, poppy seeds, raisins and cashews. Serve hot with some tup (ghee) over it.