8 Homemade 2 - 3 years baby food recipes! 👶

Banana Sticky Rice

Servings - 2 - 3

INGREDIENTS
Rice - 150 grams
Diluted coconut milk - 300 milliliters
Water - 200 milliliters
Coconut milk - 50 milliliters
Jaggery powder - 30 grams
Mashed bananas - 150 grams

PREPARATION
1. In a bowl, add 150 grams washed rice, 300 milliliters diluted coconut milk and soak for 1 hour.
2. Take a pressure cooker, add soaked rice, 200 milliliters water and cover it with lid.
3. Cook until you hear 2 whistles.
4. Open the lid, add 50 milliliters coconut milk, 30 grams jaggery and mix it well.
5. Transfer this into a bowl, add 150 grams mashed bananas and mix it well.
6. Serve.

Beetroot Carrot Raita

Servings - 2 - 3

INGREDIENTS
Curd - 400 grams
Boiled grated beetroot - 40 grams
Grated carrots - 40 grams
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Powdered sugar - 1 tablespoon

PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Serve.

Dal Curry

Servings - 2 - 3

INGREDIENTS
Split mung beans - 100 grams
Split pigeon peas - 100 grams
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Water - 500 milliliters
Ghee - 20 milliliters
Cumin - 1 teaspoon

PREPARATION
1. Take a pressure cooker, add 100 grams washed split mung beans, 100 grams split pigeon peas, 1 teaspoon salt, 1/2 teaspoon turmeric, 500 milliliters water and cover it with lid.
2. Cook until you hear 1 whistle.
3. Open the lid and remove it from heat.
4. Heat 20 milliliters ghee in a pan, add 1 teaspoon cumin and stir for a minute.
5. Pour the tempering over the dal and mix it well.
6. Serve.

Potato Pea Tikki

Servings - 2 - 3

INGREDIENTS
Boiled mashed potatoes - 400 grams
Boiled green peas puree - 100 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Bread crumbs - 30 grams
Butter - for shallow frying

PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hands and shape it into a tikki.
3. Heat some butter in a pan and shallow fry these until golden brown and crispy.
4. Drain it on an absorbent paper.
5. Serve.

Chana Dal Khichdi

Servings - 2 - 3

INGREDIENTS
Split bengal gram - 70 grams
Water - 500 milliliters
Rice - 100 grams
Water - 300 milliliters
Ghee - 2 tablespoons
Cumin - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Water - 400 milliliters
Salt - 3/4 teaspoon

PREPARATION
1. In a bowl, add 70 grams split bengal gram, 500 millilitres water and soak for 4 - 5 hours.
2. In a another bowl, add 100 gram rice, 300 milliliters water and soak for 30 minutes.
3. Take a pressure cooker, add 2 tablespoons ghee, 1/2 teaspoon cumin, 1/2 teaspoon turmeric and stir well.
4. Then, add the soaked split bengal gram and mix it well.
5. Now, add the soaked rice and mix it again.
6. Add 400 milliliters water, 3/4 teaspoons alt and mix it well.
7. Cover it with lid and cook until you hear 2 - 3 whistles.
8. Open the lid and remove it from heat.
9. Serve.

Green Peas Pulao

Servings - 2 - 3

INGREDIENTS
Rice - 200 grams
Water - 500 milliliters
Ghee - 30 milliliters
Cumin - 1/2 teaspoon
Green peas - 95 grams
Water - 450 milliliters
Salt - 3/4 teaspoon

PREPARATION
1. In a bowl, add 200 grams rice, 500 milliliters water and soak for 30 minutes.
2. Heat 30 milliliters ghee in a skillet, add 1/2 teaspoon cumin and stir well.
3. Then, add 95 grams green peas and mix it well.
4. Now, add the soaked rice and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Add 450 milliliters water, 3/4 teaspoon salt and mix it well.
7. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
8. Open the lid and remove it from heat.
9. Serve.

Hung Curd Sandwich

Servings - 2 - 3

INGREDIENTS
Hung curd - 200 grams
Bell pepper - 2 tablespoons
Tomato - 2 tablespoons
Bell pepper - 2 tablespoons
Carrot - 2 tablespoons
Cabbage - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Brown bread slices
Butter - for brushing

PREPARATION
1. In a mixing bowl, add 200 grams hung curd, 2 tablespoons bell pepper, 2 tablespoons tomato, 2 tablespoons bell pepper, 2 tablespoons carrot, 2 tablespoons cabbage, 1/4 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
2. Take a brown bread slice and cut it’s edges.
3. Add the prepared mixture on it and spread it evenly.
4. Cover it with another bread slice.
5. Brush the pan with butter and place the sandwich on it.
6. Brush it with butter.
7. Flip it gently.
8. Cook until it turns dark brown in color from both sides.
9. Remove it from heat and cut it into half.
10. Serve.

Mix Veg Paratha

Servings - 2 - 3

INGREDIENTS
Wheat flour - 260 grams
Onions - 45 grams
Carrot - 45 grams
Boiled green peas - 65 grams
Boiled mashed potatoes - 80 grams
Coriander - 2 tablespoons
Carom seeds - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Salt - 3/4 teaspoon
Ghee - 30 milliliters
Water - 100 milliliters
Ghee - for brushing

PREPARATION
1. In a mixing bowl, add 260 grams wheat flour, 45 grams onions, 45 grams carrot, 65 grams boiled green peas, 80 grams boiled mashed potatoes, 2 tablespoons coriander, 1/4 teaspoon carom seeds, 1/4 teaspoon turmeric, 3/4 teaspoon salt, 30 milliliters ghee and mix it well.
2. Add 100 milliliters water and knead it into a smooth soft dough.
3. Take a ball from dough and flatten it with the help of a rolling pin.
4. Place it on a hot tawa.
5. Cook on moderate heat for 2 - 3 minutes.
6. Flip it gently.
7. Brush it with ghee.
8. Flip it again.
9. Brush the other side too.
10. Cook until it turns golden brown in color from both sides.
11. Serve.