7 Easy Wholesome Recipes For A Year Old Baby

At 12 months, your child is already a toddler, meaning her body can handle a variety of foods as long as it is cooked well. At the same time, your baby’s preferences must also be kept in mind. At the age of 12 months, if he/she is still not used to chunky food, mash it before you feed it to them, but start avoiding purees. Allergies running in the family must be considered before trying any of the dishes listed below.

Here are some recipes to try.

Breakfast

1. Suji Upma

Ingredients:

1. Semolina (rawa/suji) 1 1/2 cups
2. Carrot cut into ¼ inch cubes and blanched (1 medium)
3. French beans cut into ¼ inch cubes and blanched (6-8)
4. Green peas blanched (1/4 cup)
5. Green capsicum (1 medium)
6. Onion (1 medium)
7. Green chillies (3)
8. Ginger (1 inch piece)
9. Extra virgin olive oil (2 tablespoons)
10. Mustard seeds (1/2 teaspoon)
11. Curry leaves (15-20)
12. Split black gram skinless (dhuli urad dal) (2 teaspoons)
13. Salt to taste

Instructions:

1. Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non-stick pan. Add mustard seeds, ginger, curry leaves and urad dal, and sauté for 1 minute.
2. Add onion and sauté for 2 minutes. Heat 3 cups water in another non-stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
3. Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
4. Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
5. Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
6. You can also garnish with coriander leaves and/or freshly scraped coconut and serve.

2. Aloo Paratha

Ingredients:

For aloo stuffing:

1. 2 large sized potatoes, boiled and peeled
2. 1 tsp ginger, grated
3. ¾ tsp Kashmiri chilli powder/lal mirch powder
4. ½ tsp coriander powder/dhaniya powder
5. salt to taste
6. ¼ tsp garam masala
7. 2 tbsp coriander leaves, finely chopped
8. ½ tsp amchur powder/dry mango powder
9. ¼ tsp ajwain seeds/caraway seeds

For chapati/paratha dough:

1. 1 cup whole wheat flour/atta
2. salt to taste
3. 1 tsp oil or ghee
4. Water as required for kneading
5. ¼ cup wheat flour for dusting

For roasting paratha:

1. Ghee or oil as required

Instructions:

Note: 1 cup = ~255 ml

For aloo stuffing:

1. Firstly, in a small mixing bowl, mash boiled potatoes well.
2. Further, add the rest of the ingredients mentioned in the list and mix well.

Chapati/paratha dough recipe:

1. Firstly, in a large mixing bowl, take wheat flour, add salt.
2. Add water and knead the dough for 5 minutes.
3. Furthermore, grease the dough with a tsp of oil and rest for at least 20 minutes.

Assembling and rolling aloo paratha recipe:

1. Firstly, pinch a medium-sized ball dough, roll about 5 inches in diameter.
2. Place the prepared stuffing in the center.
3. Take the edge and start pleating bringing to centre.
4. And press the pleats from the centre.
5. Furthermore, sprinkle some flour and roll to the desired size.

Roasting aloo paratha recipe:

1. On a hot tava place the rolled paratha and cook both sides.
2. Also add oil/ghee and press slightly.
3. Finally, serve hot aloo parathas with sauce, raita or pickle.

Lunch

1. Rice with Fish curry

Ingredients:

Note: used American measuring cup, 1 cup = ~250 ml

1. 5 Pomfrets
2. ½ fresh coconut grated
3. 2 onion chopped(1 for curry other for paste)
4. 7 green chillies (5 for paste and rest for curry)
5. 2.5 tsp coriander seeds (Dhaniya)
6. 2 t/s turmeric
7. 1 inch ginger chopped
8. 12 garlic cloves
9. 1 and ½ cup coriander leaves (1 cup for paste rest for curry)
10. 1 tbsp cumin seeds
11. 14 curry leaves
12. 1 raw mango (Chopped into big slices) or tamarind
13. ½ tomato (Optional)
14. 3 tbsp oil
15. Salt as per taste
16. 2 cups water

Instructions:

1. Clean the pomfrets and dice them as per your desire. Rub salt on them and keep aside. Before using the pomfrets again, wash them in water.
2. For green paste: Combine 1 chopped onion, grated fresh coconut, 5 green chillies, 1 cup coriander leaves, coriander seeds, turmeric, garlic cloves, cumin seeds and ginger.
3. Grind all of them to form a smooth green paste. Keep this paste aside.
4. Take a big wok or vessel add oil. Once the oil is hot add rest of chopped onion along with 7 curry leaves. Saute them on low flame for about 2 mins.
5. Now add chopped raw mango, green chillies, tomatoes, and some coriander leaves.
6. Add the green paste and stir them. Add water as consistency required.
7. Let this cook for 5 mins until the curry starts bubbling and rising on medium flame.
8. Finally, add fish and salt. Stir gently after adding pomfrets. Also, add the rest of the curry leaves.
9. Cover the curry with a lid. Let it cook for 10 mins on low flame.
10. Switch off the gas and check the taste of your curry. See if more seasoning is required.
11. Your pomfret curry, Goan style is ready. Garnish with coriander leaves.
12. Serve hot with steamed rice or bread.

2. Mysore Masala Dosa

Ingredients:

1. 3 cup raw rice, sona masuri/dosa rice
2. 1 cup urad dal
3. fistful kadle bele/chana dal
4. fistful togari bele/toor dal
5. ½ tsp methi seeds/fenugreek seeds
6. 1 cup poha/thin beaten rice
7. 2 tsp rava/semolina/sooji
8. 1 tsp sugar
9. 1 tsp salt

Instructions:

Note: 1 cup = ~255 ml

Preparing the dosa batter:

1. Firstly, soak the rice, methi, toor dal, and chana dal in a bowl for 4-6 hours.
2. In another bowl, soak the urad dal in enough water for 3-4 hours.
3. Also, soak the Poha or flattened rice in ¼ cup of water.
4. Firstly, grind the soaked urad dal to a fine and fluffy batter.
5. Also, grind the rice, methi, chana dal, toor dal and poha to a smooth batter.
6. Mix both the rice and urad dal batter.
7. Cover and let the batter ferment for 8-9 hours.

Potato masala:

Ingredients:

1. 4 potatoes, boiled
2. 1 onion, thinly sliced
3. 1 green chilli, finely chopped
4. 1-inch ginger, finely chopped
5. 1 dried red chilli
6. 1 tsp cumin seeds
7. 1 tsp mustard seeds/rai
8. 1 tsp urad dal
9. 1 tsp chana dal
10. ½ tsp turmeric powder
11. Pinch of hing/asafoetida
12. 1 stem curry leaves
13. 2 tsp lemon juice
14. 1 stem coriander leaves, finely chopped
15. 2 tsp oil
16. salt to taste

Instructions

Note: 1 cup = ~255 ml

1. Boil the potatoes well and peel off the skin.
2. Finely chop green chillies, ginger, and coriander leaves. Also, thinly slice the onion and keep ready.
3. In a pan, heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. Wait till mustard seeds splutter.
4. Then add curry leaves and hing. Fry for a minute.
5. Now add thinly sliced onion and fry till they turn translucent.
6. Add in finely chopped chilli and ginger. Fry till the raw smell of ginger goes away.
7. Now add boiled potatoes and turmeric.
8. Mash the potatoes well and add 3 tbsp of water to have a smooth gravy paste. Cook this for 3 mins.
9. Squeeze some lemon juice and add chopped coriander leaves. Give it a good mix.

Preparing the masala dosa:

1. Firstly, take required batter in a small bowl.
2. Now add salt, sugar and rava to the batter and mix well.
3. Also once the tava is hot, pour a ladleful of batter and spread out in a circular motion. Add some oil on top of the dosa.
4. Once the dosa is half cooked, add the potato masala filling to the centre of the dosa.
5. Finally, fold the dosa and serve with coconut chutney and sambar.

Dinner

1. Paneer Paratha

Ingredients:

For paneer stuffing:

1. 2 cups crumbled paneer/cottage cheese.
2. ½ tsp Kashmiri chilli powder
3. ¼ tsp garam masala
4. salt to taste
5. 1-inch ginger, grated
6. Fistful coriander leaves, finely chopped
7. ½ tsp amchur powder/dry mango powder

For chapati/paratha dough:

1. 1 cup whole wheat flour/atta
2. salt to taste
3. 1 tsp oil or ghee
4. water as required for kneading
5. ¼ cup wheat flour for dusting

For roasting paratha:

1. Ghee or oil as required

Instructions

Note: 1 cup = ~255 ml

Paneer stuffing recipe:

1. Firstly, in a small mixing bowl, take crumbled paneer.
2. Add chilli powder, garam masala, amchur powder and salt.
3. Add ginger and coriander leaves.
4. Give it a good mix and keep aside.

Paratha dough recipe:

1. In a large mixing bowl, take wheat flour, add salt.
2. Add water and knead the dough for 5 minutes.
3. Grease the dough with a tsp of oil and let it rest for at least 20 minutes.

Assembling and rolling paneer paratha:

1. Firstly, pinch a medium-sized ball dough, roll about 5 inches in diameter.
2. Place the prepared stuffing in the center.
3. Take the edge and start pleating, bringing to center.
4. Press the pleats from center.
5. Sprinkle some flour and roll it to the desired size.

Roasting paneer paratha recipe:

1. On a hot tava, place the rolled paratha and cook both sides.
2. Also add oil/ghee and press slightly.
3. Finally, serve hot paneer parathas with sauce, raita or pickle.

2. Chapati with Okra Curry

Ingredients:

1. 2 tbsp oil, for sauteing bhindi/okra
2. 6 bhindi/okra/lady’s finger, 1.5 inch length
3. 2 tsp oil for gravy
4. 1 tsp jeera/cumin seeds
5. 1 tbsp ginger-garlic paste/adraklasun paste
6. ½ medium-sized onion, finely chopped
7. 1 tsp Kashmiri chilli powder/lalmirch powder
8. ½ tsp turmeric powder/haldi
9. 1 tsp coriander powder/dhaniya powder
10. ½ tsp garam masala powder
11. 1 cup/2 large sized tomatoes pulp
12. ¼ cup cashew paste/paste of 7 cashews
13. ½-1 cup water, as required
14. salt to taste
15. 2 tbsp coriander leaves, finely chopped

Instructions

Note: 1 cup = ~255 ml

1. Firstly, in a large kadai heat oil and saute bhindi.
2. Sauté on medium flame, stirring occasionally.
3. Remove and keep aside.
4. Now in the same kadai, add 2 tsp of oil, if required.
5. Also, add jeera and sauté till it turns aromatic.
6. Furthermore, add ginger-garlic paste and sauté.
7. Also add onions and continue to sauté.
8. Add spices like chili powder, turmeric, coriander powder and garam masala.
9. Sauté for a minute on low flame till the spices are cooked well.
10. Now add tomato pulp and sauté continuously till the oil separates and forms a thick masala paste.
11. Now add cashew paste. Add salt and water as required to adjust the consistency.
12. Get the gravy to boil.
13. Further add sautéed bhindi and mix gently.
14. Cover and simmer the gravy for 5 minutes.
15. Now add coriander leaves and mix well.
16. Finally, serve bhindi masala gravy/okra masala curry with plain rice, chapati or roti.

Snack

1. Banana smoothie

Ingredients:

1. 4 tbsp peeled and blanched almonds
2. 1 cup roughly chopped bananas
3. 1 1/2 cups chilled milk
4. 2 tbsp sugar
5. 1/2 tsp vanilla essence
6. 8 ice cubes

Instructions:

1. Combine the almonds, bananas and ½ cup of milk and blend in a juicer till the mixture is smooth and frothy.
2. Add the sugar, remaining 1 cup of milk, vanilla essence and 8 ice-cubes and blend in a juicer till the mixture is smooth and frothy.
3. Pour equal quantities of the smoothie into 4 individual glasses.
4. Serve immediately.