Back to basics the second time around!

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.

 

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Heres a list of cereals one can easily make at home (conventional ones included)

  1. White rice (I love Ambe Mohar)
  2. Brown rice
  3. Moong daal
  4. Masoor daal
  5. Raagi
  6. Amaranth (Raajgira)
  7. Quinoa – (A dear friends suggestion)
  8. Makhana
  9. Finger Millet
  10. Fox Millet
  11. Water chestnut atta (Mine and Taras fav!)
  12. 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.

Preparation:

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.

Sweeteners:

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.

 

 

One Pot Noodle Soup

When you have a toddler and an infant below a year, one pot dishes really come to your rescue, especially with the limited amount of time I seem to have at hand to tend to ALL their needs. haha!

Trilok wanted noodles for dinner I wanted him to have his veggies we compromised and I made him some noodle soup. Easy peasy lemon squeezy! This one’s a breeze to make and is pretty tasty too.

Recipe courtesy, my super mom BFF from Winty’s Kitchen on Instagram.

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Here’s what you will need:

A bunch of veggies chopped coarsely. One can use absolutely anything!

  • Broccoli
  • Carrots
  • Celery sticks small
  • Cauliflower
  • French Beans
  • Mushrooms
  • Garlic pods
  • Salt and pepper to tase
  • Butter for a quick stir fry
  • Noodles (one could select the whole wheat kinds too)

Method:

  • Sauté the veg in deep sauce pan, add the seasoning and dunk in the veggies and noodles for a bit.
  • Add a couple of cups of water to immerse the veggies and noodles in completely and let it all come to a boil. Keep a watch and let it remain soupy.
  • Keep a watch and do not let everything overcook. My son likes a little crunch to his veg so I keep it that way. Plus I wouldn’t want the noodles to turn into an overcooked mush.
  • Serve warm.

It makes for a really yum dinner for adults too. Pop in some dinner rolls with garlic butter in the oven and the whole family is good to go!

Bon Appétit folks!