So, with Tara having recovered well post op, I am back to basics with her. I must admit though, some of my ideals about “the right weaning food” have been mercilessly thrown out of the window thanks to her. The beauty of second time parenting is that sometimes you re-learn things and then you look back at your first, chuckle and say “poor kid” as you finally slacken your rules. :)
This time around I discovered the joys of cereals and I don’t mean just the rice and daal variety, I mean water chestnut, fox millet, makhana, virtually anything that can be roasted and ground to a powder. There are a number of permutations and combinations one can indulge in or keep a premix combining a few. It all stores rather well in the fridge.
Heres a list of cereals one can easily make at home (conventional ones included)
- White rice (I love Ambe Mohar)
- Brown rice
- Moong daal
- Masoor daal
- Amaranth (Raajgira)
- Quinoa – (A dear friends suggestion)
- Finger Millet
- Fox Millet
- Water chestnut atta (Mine and Taras fav!)
- Wheat atta
Heres what you can do:
Wash the grains then roast and mill to a fine consistency and store in an airtight container.
For the powders/attas: Simply roast and store away in the fridge.
Take desired spoonfuls and add milk, breastmilk or water and cook on slow flame until it reaches the consistency of a pasty porridge. One can adjust the consistency by adding more liquid to it.
This time around I am not so fussy about sugar, I use raw organic sugar for the cereal unless I am using breastmilk. One can even use date paste.