Category Archives: Indian food recipes

Indian food recipes for 6 months and older children.

Failure to thrive (FTT)

Failure to thrive (FTT) is the general description used for a baby who does not gain weight at the expected rate.

Causes:

  • Genetic factors:

Small parents generally have babies who are small and who grow into small children.
Under feeding: Babies need 120 to 150 ml milk per kg of their body weight every day. If they receive less than that required amount, they will not gain weight in sufficient amount. There are certain reasons for underfeeding like,
First-time parents who are feeding their baby on demand may not give enough food as babies do not always cry when they are hungry and may appear satisfied.
Babies of low birth weight actually need more calories than those of normal birth weight. They need to make up for losing out on the valuable nutrients provided in the womb.
Some premature babies tire easily when feeding and may sleep for longer periods.
Some babies have sucking difficulties caused by cleft lip and palate.
Difficulties with absorbing food: This includes,
Cows milk intolerance
Cystic fibrosis
Coeliac disease

  • Physical disorders:

These are rare conditions, like heart disorders and pyloric stenosis.
Infection: Any infection or illness can temporarily affect baby’s health, like
Infections to ear, nose and throat, Gastroenteritis, Urinary tract infections
Whooping cough.

  • Emotional and social factors:

This includes safe, secure and happy home environmental is essential to a child’s health and well-being, this includes, Child abusing, this may be intentional, or neglecting a child is an unintentional way.Poor parenting skills or lack of support like mother or carer feeds incorrectly.Difficulty in mother and baby relationship or bonding or attachment, or mother may be in the post natal depression.Financial problems to parents. Living in poverty may find it difficult to meet all the needs of a young baby.
Signs and Symptoms: Failure to thrive can be noticed by GP or health visitor at the child clinic. Initially health visitors visit home to check the baby’s health, so it’s not necessary to visit the baby clinic that time.

Importance of Legumes to Children

In this article, you will find all importance about legumes.

Properties and Importance of Legumes:

• Legumes are the type of seeds but are found within pods of plants.
• They include beans, peas, and lentils.
• When legumes combine with grains, it will give very rich protein mixture.
• A legume also contains iron and B vitamin-like thiamine, niacin, and riboflavin.
• Most legumes like beans are fairly hard to digest than grains, so in weaning start legumes to children after 8 months of age. Split pea soup will be the best choice to start the beans initially.
• For babies cook legumes for a long time, this will lead to easy digestion and less gas release.
• Ideally, if you want to feed legumes to the babies, you need to soak the legume overnight. Then cook in a slow cooker or pressure cooker for a long time until them soft enough.
• Then blend it in the grinder or the mixer grinder, sieve the mixture to remove the remaining husk, which is very hard to digest.
• It is easier to powdered dry legumes like soybean, chickpeas and more and keeps in the airtight container.
• Whenever you need it took a spoon full of soup or shake or another healthy recipe, very quick and easy to use. You can keep this mixture for one month.
• Soybean is hard to digest but processed soybean like tofu is easy to digest and rich in, iron, calcium, protein, B vitamins, minerals and vitamin E.
• The soy yogurt or soy milk can be introduced to children in seven months age.
• Legumes can be spouted which leads to easy digestion and contain good amount protein, vitamin C, and iron.
• For sprouting, you need overnight soaking of any legumes like whole moong beans, soy beans, kidney beans or chickpeas. Next morning rinse the water, take muslin cloth (cotton cloth) put the beans in that, light it and keep it in any cool place. Sprinkle the water when the cloth becomes dry. Keep these legumes for 24 hours to 48 hours. Open it after several hours, you will find sprouts are on the legumes. Wash it thoroughly and consume within 48 hours for best taste.

White Bean Soup

Serves 4
Prep time 40 minutes
Cook time 20 minutes
Total time 1 hour
Dietary Diabetic, Vegan, Vegetarian
Meal type Appetizer, Soup, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Formal Party
This recipe is written by www.thepostnatal.com.

Ingredients

  • 400g cans butter beans 3 cans (drained and rinsed)
  • 900ml vegetable stock
  • 2 tablespoons olive oil
  • 3 clove garlic (finely chopped)
  • 6 tomatoes (finely chopped)
  • 2 tablespoons chopped coriander
  • salt (to taste)
  • fresh black pepper (to taste)

Note

This healthy and nutritious recipe have 150 calories per servings.

This recipe is given by www.thepostnatal.com

Directions

Step 1
Put the beans and stock in a medium saucepan, bring to boil, reduce the heat, cover and simmer for 10 to 12 minutes.
Step 2
Now remove one third of beans in another pot. Remaining beans you can mashed it by blender or food processor into fine pure. Now mixed the beans the and pure into one saucepan.
Step 3
Add olive oil in the saucepan, add garlic then fry gently till golden color appears. Now add chopped tomatoes and simmer it fir 5 to 8 minutes.
Step 4
Stir the mixture meanwhile. Add salt, black pepper and coriander mix well, stop heating. Serve hot.
Step 5
Instead of cans beans, you can also used dried beans approx 500gms, just by soaking it into water for overnight. Drain it and cooked into water for 20 minutes in pressure cooker or 40 to 50 minutes in microwave or on hob. Till it becomes soft for pure.
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Red lentil and coconut soup

Serves 4 adults
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Dietary Vegetarian
Meal type Appetizer, Lunch, Soup
Misc Serve Hot

Ingredients

  • 2 red onions (finely chopped)
  • 1 green chilli (finely chopped)
  • 200g Red lentils (washed)
  • 2 clove garlic (chopped)
  • 1 tablespoon chopped coriander
  • 1 tablespoon paprika powder
  • 400ml coconut milk
  • 900ml water or vegetable stock
  • 3-4 spring onions (finely chopped)
  • salt and black pepper (to taste)

Note

www.thepostnatal.com

Directions

Step 1
Boil the lentils in water or vegetable stock for 20 - 25 minutes, till it becomes soft. During this boiling cover the container by the lid or you can try pressure cooker, boil it for 15 minutes to cook the lentils.
Step 2
Heat the oil in a large pan and add the red onions, chilli, garlic, cook for 5 - 6 minutes, do not browned it.
Step 3
Now add cooked lentil with stock, add coconut milk, salt, black pepper, spring onions cook it for 5 to10 minutes, till the mixture boils well. Add coriander and serve hot with bread or chapatis.
This soup is very healthy, specially those for sick person.
Step 4
Per serving, 263kcal / 1109kJ.

Importance of the Grains for children

There is such a wide variety of grains and legumes. Theses are very nutritive and good for digestion.

Grains can be the seeds of grasses, the most commonly known being oats, brown rice, wheat, barley and rye. Grain’s seed is made up of by three parts, the first part is the germ or heart of the seed, is high is all B vitamins, vitamin E, Iron, Protein and Carbohydrates. The second part is the covering the germ is endosperm, which is the largest part of the grain and it contains, carbohydrate and a trace amount of minerals and vitamins. A. Third part are brans, it is an outer covering and it provides fibre, B vitamins, and trace amount proteins and minerals.

There are much kind of grains bellow chart is the summary of grains name and their importance.

Grain Name Importance
Brown Rice Good in digestion. Supplies B vitamins, calcium, phosphorus and iron.
Millet Rich in iron, easy to digest, gives protein when combine with milk, good source of B vitamins.
Barley Fairly easy to digest, trace amount of minerals are found
Oats Rich in protein, iron and vitamin B. Easy to digest.
Wheat High in protein, vitamin E and Vitamin B. It is less easily digesting therefore not allowed for children less than seven months. But bulgur or cracked wheat can be allowed to six month old babies and older.
Buckwheat Rich in calcium. Good source of Vitamin C. Fairly easy to digest.
Rye Rich in potassium, Vitamin E, magnesium, silicone and unsaturated fatty acids ( food which prevents heart diseases)

Comparison of nutrients found in 100 grams of whole raw grains. 

Grain names Iron in mg Calcium in mg Vitamin B1 in mg Vitamin B2 in mg Niacin in mg Protein in mg Protein quality in percent Calories
Wheat 3.1 36 0.57 0.12 4.3 14.0 60 330 to 340
Buckwheat 3.1 114 0.60 00 4.4 11.7 65 335 to 350
Barley 2.7 34 0.21 0.07 3.7 9.6 60 348 to 358
Millet 6.8 20 0.73 0.38 2.3 9.9 55 327 to 330
Rye 3.7 38 0.43 0.22 1.6 12.1 58 334 to 340
Oats 4.5 53 0.60 0.14 1.0 14.2 66 390 to 400
Rice 1.6 32 0.34 0.05 4.5 7.5 70 360 to 380

Tip: Vitamin E is destroyed quickly by exposure to the air. If you grind any grains in the powder for baby food then grind it in very small quantity. Then keep it in an air tight container in the fridge for one month.

Recipes: 

Buckwheat scones

Serves 6
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Hot
Occasion Casual Party, Formal Party

Ingredients

  • 100g Buckwheat flour
  • 100g rice flour
  • 25g sugar
  • 1 banana or apple
  • 100 Grams tofu
  • 1 egg
  • 150ml milk
  • 1 teaspoon bicarbonate soda
  • 70g butter or margarine
  • salt to taste

Note

This recipe is written by www.thepostnatal.com.

Directions

Step 1
Beat the banana or apple or tofu to a smooth puree with the milk and egg.
Step 2
Mix all the dry ingredients for the scones together with the butter or margarine.
Step 3
Fold the floor mixture into the puree. Do not over mix and do not leave to stand at this point or you will loose the light structure to the scones.
Step 4
Pour the mixture on baking tray lined with parchment paper or by butter.
Step 5
Bake it in the oven on 220°C / 425°F / Gas Mark 7 for 20 to 22 minutes until it becomes brown.
Step 6
Serve hot with jam or cream.

White Bean Soup

Serves 4
Prep time 40 minutes
Cook time 20 minutes
Total time 1 hour
Dietary Diabetic, Vegan, Vegetarian
Meal type Appetizer, Soup, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Formal Party
This recipe is written by www.thepostnatal.com.

Ingredients

  • 400g cans butter beans 3 cans (drained and rinsed)
  • 900ml vegetable stock
  • 2 tablespoons olive oil
  • 3 clove garlic (finely chopped)
  • 6 tomatoes (finely chopped)
  • 2 tablespoons chopped coriander
  • salt (to taste)
  • fresh black pepper (to taste)

Note

This healthy and nutritious recipe have 150 calories per servings.

This recipe is given by www.thepostnatal.com

Directions

Step 1
Put the beans and stock in a medium saucepan, bring to boil, reduce the heat, cover and simmer for 10 to 12 minutes.
Step 2
Now remove one third of beans in another pot. Remaining beans you can mashed it by blender or food processor into fine pure. Now mixed the beans the and pure into one saucepan.
Step 3
Add olive oil in the saucepan, add garlic then fry gently till golden color appears. Now add chopped tomatoes and simmer it fir 5 to 8 minutes.
Step 4
Stir the mixture meanwhile. Add salt, black pepper and coriander mix well, stop heating. Serve hot.
Step 5
Instead of cans beans, you can also used dried beans approx 500gms, just by soaking it into water for overnight. Drain it and cooked into water for 20 minutes in pressure cooker or 40 to 50 minutes in microwave or on hob. Till it becomes soft for pure.