Recipes for babies (6 to 12 months)
For the first six months, breast milk or formula milk meets all the nutritive needs of your baby. It should be the main source of nourishment. Solids can start to be given when your baby reaches six months.
According to experts, a child can digest fats after six months. Salt and sugar can be given from the seventh month. A baby can begin eating four meals a day from the time she is eight months old. Till the age of 12 months, a child needs to be given soft foods that can go down the throat easily.
Doctors usually recommend home made preparations:
- Cook sooji, milk and sugar-cool and give it to your baby.
- Thin dhal
For 6 month babies
Vegetable pureé: 8 portions
350 gms carrots peeled and chopped.
Steam the carrots till tender. Drain the carrots, keep the water.
Cool and place in a blender. Add a little unsalted butter.
Spoon some of the puree into your baby’s bowl and serve lukewarm. Your baby needs to learn how to chew and swallow when he is 6 months old.
Fruit pureé: six portions
2 medium apples, peeled, cored and chopped. 1-2 tbsp of water.
Put the chopped fruit into a heavy bottom sauce pan and if using apples, add the water. Cover with a lid and cook over low heat until tender (about 6-8minutes). Blend the fruit to a puree. Spoon a little into your baby’s bowl and serve lukewarm.
Banana / Avocado mash This doesn’t need any cooking. The banana / avocado can be simply mashed into the baby’s bowl with a fork and fed to your baby. Bananas and avocados are the only two things that can be fed to a baby without cooking them.
You can also mix both to give a better flavor: Check out our video of Apple-Carrot pureé
For 7- 8 month babies
Cauliflower- 6 portions
Place 250 gms of cauliflower florets in a vessel. Cover the florets with enough water. Bring to a boil and simmer for 6 minutes. Drain and blend to a puree. You can mix it with mashed potato.
9-12 month old babies
Heat half a tbs of oil in a saucepan and sauté 50 gms of green onions for two minutes. Add a large piece of chicken which doesn’t have fat or skin. Saute this for two minutes. Add 200 gms of carrots which have been peeled and chopped. Pour 250 ml of chicken stock. Cover with a lid and cook for 20 minutes. Add 50 gms of frozen peas and cook uncovered for 4-5 minutes. Remove the chicken and take the flesh off the bone. Blend together the vegetables and chicken with as much of the cooking liquid as necessary to make a smooth puree.