4 Homemade 12 - 18 months baby food recipes!

Masoor Dal Khichdi

Servings - 2

INGREDIENTS

Rice - 250 grams
Split red lentils - 100 grams
Water - 800 milliliters
Ghee - 35 grams
Cumin - 1 teaspoon
Bay leaf - 1
Turmeric - 1 teaspoon
Salt - 1 teaspoon

PREPARATION
1. Take a pressure cooker, add 250 grams washed rice, 100 grams washed split red lentils, 800 milliliters water and cover it with lid.
2. Cook until you hear 2 whistles.
3. Open the lid and remove it from heat.
4. Heat 35 grams ghee in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1 teaspoon turmeric and stir well.
5. Then, add the boiled rice in it and mix it well.
6. Add 1 teaspoon salt and mix it well.
7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Remove it from heat.
10. Serve.

Oats Apple Porridge

Servings - 2

INGREDIENTS
Almonds - 70 grams
Water - 350 milliliters
Oats - 30 grams
Jaggery syrup - 45 milliliters
Ghee - 20 milliliters
Blended apple - 220 grams

PREPARATION
1. In a blender, add 70 grams almonds and blend it into a fine powder.
2. Keep aside.
3. Take a skillet, add 350 milliliters water, 30 grams oats and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Then, add 45 milliliters jaggery syrup, 20 milliliters ghee, blended almond mixture and mix it well.
6. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Now, add 220 grams blended apples and mix it well.
9. Remove it from heat.
10. Serve.

Suji Porridge

Servings - 2

INGREDIENTS

Water - 100 milliliters
Jaggery - 100 grams
Ghee - 30 milliliters
Semolina - 80 grams
Water - 350 milliliters
Warm milk - 200 milliliters

PREPARATION
1. Take a deep pan, add 100 milliliters water, 100 grams jaggery and stir continuously until the jaggery is fully dissolved.
2. Remove it from heat and keep aside.
3. Heat 30 milliliters ghee in a pan, add 80 grams semolina and roast until it turns golden brown in color.
4. Remove it from heat.
5. Take a skillet, add 350 milliliters water, roasted semolina and mix it well.
6. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
7. Remove it from heat.
8. Then, add the prepared jaggery syrup and mix it well.
9. Now, add 200 milliliters warm milk and mix it well.
10. Serve.

Sweet Potato Kheer

Servings - 2

INGREDIENTS

Almonds - 20 grams
Water - 80 milliliters
Dates - 120 grams
Water - 250 milliliters
Water - 500 milliliters
Sweet potatoes - 520 grams
Water - 50 milliliters
Milk - 400 milliliters
Green cardamom - 2 pods

PREPARATION
1. In a bowl, add 20 grams almonds, 80 milliliters water and soak for 4 hours.
2. In a another bowl, add 120 grams dates, 250 milliliters water and soak for 2 hours.
3. Take a pressure cooker, add 500 milliliters water, 520 grams sweet potatoes and cover it with lid.
4. Cook until you hear 1 whistle.
5. Remove it from heat and drain well.
6. In a blender, add soaked dates, soaked almonds, 50 milliliters water and blend it into a smooth paste.
7. Transfer the sweet potatoes in a bowl and mash the sweet potatoes with the help of a food masher.
8. Take a skillet, add 400 milliliters milk and stir well.
9. Bring it to a boil.
10. Then, add the mashed sweet potatoes and mix it well.
11. Now, add 2 pods green cardamom, blended almond dates puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat.
14. Serve.