Welcome to Week 2 of Kiddy Kitchen! And we are back with some more interesting new recipes for your little ones!
The meal plans have been put together by Healthy Eating Habits Expert Deepti Arora who knows exactly what excites a toddler’s palate and how to serve it!
Deepti has some advice for you:
Feeding is not just about food. It also offers an opportunity to establish a bond between mother and child. Giving the child undivided attention while feeding encourages intake. So however you feed your baby, try to make it an interaction between the two of you and enjoy the bonding!
Apple Cheddar Sandwich
Take freshly baked bread /whole wheat bread and add butter
Place cheddar cheese slices
Place very thin slices of apple
Cover, cut into four or six pieces and serve
Boil spinach. Grind it with walnuts, parmesan cheese, olive oil, salt and pepper until smooth and creamy
Boil pasta and pour the green sauce
*In chicken pasta, add cooked chicken chunks
Daal and Methi Stuffed Parathas + Rice Pudding
Soak rice for one hour
Boil cow milk in a pan, put cardamom powder
Add soaked rice and sim boil for 15 minutes
Put 2 spoons of custard powder (mixed with water). Add half milkmaid and half desi sugar
Garnish with nuts powder when completely cooked
Almond Energy Bites
Add almonds, dates, cocoa powder, shredded coconut, vanilla essence to a food processor and blend until the nuts are well chopped and a thick “dough” starts to form
When the ingredients are well incorporated, remove the blade from the food processor
Take 1 large tablespoon of the “dough” and roll it into a ball in between your hands.
Repeat with remaining dough. Sprinkle with a little shredded coconut if desired.
Store them in the fridge and serve when required
Egg Sandwich /Paneer
Fork mash egg /paneer with mayo or cream cheese
Add finely chopped capsicum salt and pepper.
Spread evenly on both sides of the bread. Cut into four and serve
Zucchini Carrot Bars
Preheat the oven to 170 degrees
In a large bowl, combine all purpose flour, baking powder and ginger
In another large bowl, stir together the eggs, (water squeezed) carrots, zucchini, brown sugar, raisins, oil, honey, and vanilla.
Pat carrots and zucchini in a paper towel before adding in mixture
Add the carrot mixture to the flour, stirring just until combined
Spread the batter in a greased baking pan
Bake for about 25 minutes, or until a wooden toothpick comes out clean
Cool in the pan, and then cut into bars
Store in an airtight container
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