Toddler Dinner Special: Mac ‘n’ Soup

Trilok loves pasta, I think I may have mentioned that a number of times before. He also loves mac ‘n’ cheese like most of us :). So to put a spin on mac ‘n’ cheese I concocted a mac ‘n’ soup dinner tonight. It was a thick, smooth, flavoursome, basil, carrot and red pepper soup doused in cream with a helping of mini macaroni in it.

It looked just as gorgeous as it tasted. A content toddler at the dinner table is a content mum for the night! <3




  • 1/4 Cup macaroni or pasta of your choice
  • 1 Small carrot, chopped
  • 1/4 Red pepper, chopped
  • 1 Clove of garlic, grated
  • A couple of leaves of fresh basil
  • Olive oil or ghee (my preference)
  • A tablespoon or two of fresh cream (for the end)
  • Salt and pepper to taste


  • Cook the pasta and set aside
  • In a pan add ghee/olive oil and sauté the garlic
  • Add in the carrots and cook until a little soft
  • Then add in the red pepper
  • Add the basil and the salt and pepper

I usually let it the red pepper char a little bit for a smoky flavour

  • Keep sprinkling water to soften the veggies
  • Once cooked enough, remove from fire and set aside to cool
  • Once cooled, puree the lot in a blender. Make sure its super smooth in texture
  • Transfer the puree back into the pan and give it one quick boil adding in water to achieve the desired consistency
  • Add in the cream right at the end so that it doesn’t split


  • Pour out into a toddler serving bowl
  • Add the desired amount of macaroni to the soup and serve warm

I particularly love this because it’s just so healthy and filling and you can make the soup out of any available veggies at hand. It’s a welcome break from the regular dinner routine!

NomNomMum Turns One!

This day a year ago I wondered how the blog would pan out over time, and I am happy it’s still going strong. I hope I am able to pile on the entries with more recipes, tips and experiences as we get older, T and NomNomMum that is. So thank you all for appreciating, sharing and being a part of our journey. Also, what better way to celebrate than with some yummy carrot cake cupcakes? The baby loves them, we love them it’s a win win for all.



Set 01:

  • 1/2 cup of whole wheat flour
  • 1/3 cup of all purpose flour
  • 1 teaspoon of Baking powder
  • 1/2 teaspoon of cinnamon powder
  • Pinch of salt

Set 02:

  • 2 Eggs
  • 1/2 cup of ghee
  • 1/2 cup Demerara sugar
  • 1/3 cup Yoghurt, thick/greek
  • 1/2 teaspoon vanilla essence

Set 03:

  • 1/4 cup Coconut, desiccated or freshly grated
  • 1/3 cup Carrots, grated




  • Mix the dry ingredients of set 01 and pass through a sieve. Set aside
  • Whisk the ingredients of set 02 in a separate bowl for about 30 seconds on medium speed, except the eggs. Add the eggs in one at a time with a quick whisk. Set aside
  • Combine set 01 and set 02 and whisk again for about 20 seconds
  • Now, Add the coconut and the carrots (set 03). FOLD it into the batter until well incorporated. Do not over work the batter. Keep a light hand while folding
  • Pour out the batter in cupcake moulds and top off with a sprinkle of oats OR pour into a buttered cake tin
  • Bake for about 15-20 mins on 200°C or until golden brown
  • Serve when cool


  • Insert a fork or a toothpick into the cake to check if it’s done. The fork should come out clean
  • Carrot cake tastes best with a cream cheese frosting :)