Indian Baby Food Dishes

Tantalising Indian Baby Food Ideas


Exotic and full of flavour, Indian baby food is becoming more popular as Mums begin to recognise that “spicy” food doesn’t have to be “hot”!

Baby food doesn’t have to be bland …

While some babies enjoy mild tasting foods, others positively love stronger tastes. It’s good to remember that that babies do have tastebuds (!) and you shouldn’t be afraid to safely experiment a little with new, or more unusual, flavours. Of course, always apply the
four day rule
when you introduce any new foods to your baby, to minimize or prevent
food allergies and digestive problems.

Indian baby food - exotic flavours for babyMore about introducing spices, herbs and garlic

The 10 month baby food recipes shown below are simple to make and very nutritious. And they’re not just for baby, either – try them on your toddler, or add a little extra seasoning and make some for the grown ups too!

For some spicy meal ideas for a younger baby, visit
Indian baby food recipes – 7 months+
– and you’ll find a yummy dal recipe on our lentil baby food page.

Ghee

Are the veggies in these recipes not available fresh in your area?

Then find out about using frozen and canned vegetables in your baby food recipes.

Ghee is clarified butter, sometimes known as “drawn butter”. It is normal butter that has been treated to remove its’ “non-fat” elements. This process makes it a better cooking medium and you will see it listed in several of these Indian baby food recipes.

To make ghee, melt regular butter gently in a strong saucepan. You will see the butter-fat separating and the milk solids sinking to the bottom of the pan. A white foam will form on top – simply turn off the heat and remove the foam with a spoon. You are then left with clarified butter!

Cooking with yogurt

You will notice that yogurt is an ingredient in some of these Indian baby food recipes. To avoid yogurt curdling (or splitting) when you cook with it, please use full-fat (or whole milk) yogurt – or see our Homemade yogurt recipe.

The higher fat content of whole milk yogurt is not only better for your baby, it also helps hold the yogurt together during cooking… unlike reduced fat varieties, which will usually curdle.

If you do experience problems with the yogurt splitting – or if you are only able to buy low-fat yogurt – then try

  • bringing the yogurt to room temperature before adding it to your Indian baby food recipe – very cold yogurt is more likely to curdle
  • stirring in a little flour as you add the yogurt – we recommend chickpea or corn flour
  • stirring the food continuously as the yogurt is added

 

If you still have problems with yogurt splitting, then try using sour cream instead – but use only half the amount.


Indian Baby Food Recipes – Creamy Chicken Passanda

1 chicken breast, cut into 1″ pieces
1/2 onion, finely chopped
1 tbsp ghee (see method at top of recipe list)
pinch cinnamon
tiny piece of ginger, chopped finely
1 garlic clove, chopped finely
pinch turmeric
pinch ground coriander
2 1/2 tbsp natural yogurt
1 tsp tomato puree
1 tsp fresh coriander/cilantro

Heat the ghee in a heavy saucepan, then add the onion and cook over a high heat for 3 mins.
Add the cinnamon, stir, then reduce the heat and cook gently for 10 mins.
Add the ginger and garlic, stir, then cook gently for a further 10 mins, stirring occasionally.
Add the turmeric and ground coriander and fry for 1 min.
Slowly add the yogurt a tablespoon at a time, raising the heat each time and stirring well.
Stir in the tomato puree, then enough hot water to give a very fluid mixture.
Bring to the boil, then simmer for 20 mins, stirring occasionally.
In a frying pan, heat a little oil and stir fry the chicken over a medium heat, until sealed and white.
Add the chicken to the sauce and simmer gently for a further 20 mins, until the chicken is cooked, stirring occasionally. Add a little hot water if the sauce becomes too dry.
Chop as necessary to suit your baby, then serve with white rice, garnished with the coriander/cilantro.

Indian Baby Food Recipes – Warming Vegetable Curry

2 small zucchini/courgettes
1 small onion, chopped
2 tsp olive oil
tiny piece of fresh ginger, chopped finely
pinch ground cumin
pinch ground coriander
pinch turmeric
2 fl oz (1/4 cup) apple juice
4 fl oz (1/2 cup) water
5 oz (4 to 5 cups) spinach, stems removed
1 red bell pepper, cubed
1/2 tsp lemon juice (optional – citrus may sometimes cause a rash around the mouth in babies under 1 year of age)

Saute the onion in the oil over a medium heat until tender.
Add the ginger, cumin, coriander and turmeric and cook for 1 min, stirring constantly.
Add the zucchini/courgette, apple juice and water.
Cover, reduce heat and simmer for 10-15 mins, until the vegetables are almost done.
Add the red pepper and cook for a further 5 mins.
Meanwhile, cook the spinach in a little water, then drain.
Chop the spinach, then add to the other vegetables along with the lemon juice and simmer for a few minutes, until the peppers are cooked.
Chop as necessary and serve with white rice.

Indian Baby Food Recipes – Luscious Lamb Curry

8 oz (1 cup) casserole lamb, cubed
1 small onion, finely chopped
1 tbsp olive oil
1 garlic clove, finely chopped
1/2 tsp ground coriander
pinch ground ginger
1/2 tsp paprika
1 bay leaf
pinch cinnamon
1/2 red bell pepper, chopped
2 tbsp natural yogurt
4oz (1/2 cup) canned tomatoes, chopped
1 tsp fresh coriander/cilantro, chopped

Pre-heat the oven to 375 deg F, 190 deg C.
Heat the oil in a saucepan and add the onion and garlic.
Fry for several minutes, stirring occasionally.
Meanwhile, mix the ground coriander and paprika with enough water to form a watery paste.
Add the ginger, cinnamon and bay leaf to the pan and fry for a further 2 mins, stirring.
Add the coriander/paprika paste and fry for a further 4 mins, until the water disappears.
Empty the onion mixture into an oven-proof dish and add the lamb, tomatoes red pepper, yogurt and 1 tbsp water.
Cover and cook in the oven for one hour, stirring after the first 30 mins.
Add the fresh coriander, chop well and serve with rice.

Indian Baby Food Recipes – Brilliant Beef And Butter Bean (Lima Bean) Curry

8 oz (1 cup) lean beef, diced
5 oz (2/3 cup) butter beans (Lima beans)
1 small onion
1 garlic clove
small piece of fresh ginger, chopped
pinch ground turmeric
2 tbsp ghee (see method at top of recipe list)
2 fl oz (1/4 cup) water

Blend the onion garlic, ginger and turmeric in a food processor until a paste is formed.
Heat the oil in a frying pan and add the paste carefully (it may spit!).
Stir the paste into the oil, lower the heat and cook gently for about 10 mins. If the mixture becomes dry, add a little water.
When the paste is cooked, it will be golden brown and sizzling – at this point, add the beef and fry gently, stirring for several minutes.
Add the water, cover, then simmer slowly until the meat is almost cooked.
Add the butter beans (Lima beans) and continue cooking until the meat is tender.
Chop well and serve with white rice.

Indian Baby Food Recipes – Fabulous Fish And Tomato Curry

10 oz (1 1/4 cups) any white fish fillet (check VERY carefully for any bones, even if the fish is sold as “boneless”)
1 tbsp ghee (see method at top of recipe list)
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tbsp chopped fresh mint
pinch ground cumin
pinch ground turmeric
1 medium ripe tomato, chopped

Cut the fish into cubes.
Saute the onion, garlic and mint in the ghee over a low heat, stirring, until the onion is golden brown.
Add the cumin and turmeric, stir and cook for a few more minutes.
Add the tomato and continue to cook until the tomato is cooked to a pulp.
Add the fish, ensuring it is covered by the sauce and simmer for about 10 mins, until it is cooked.Flake the fish then serve over white rice.

These Indian baby food recipes use fresh ingredients and add an exotic new twist to your baby’s diet …So why not get cooking and spice up his menu today!

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