First Grains for Baby

The best and the first Brown Rice

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

How to Make Sweet Potato Puree for Babies

• Rinse the sweet potato in cold water.Peel and dice into small chunks.
• Bring water to a boil in a medium saucepan.cook sweet potato chunks until tender (about 10-15 minutes)
• Puree cooked sweet potato with the back of a spoon or potato masher. Add water as needed to reach desired consistency. 

Guiding Principles for Complementary Feeding

1.Practice exclusive breastfeeding from birth to 6 month of age and introduce complementary foods at 6 months of age while continuing to breastfeed.

2.Breastfeeding should continue with complementary feeding up to 2 years of age or beyond,and it should be on demand ,as often as the child wants .

3.Optimal complementary feeding depends not only on what is fed but also on how,when,where and by whom a child is fed.

4.Practice good hygiene and proper food handling .

5.Gradually increase food consistency and variety as the infant grows older .

6.Increase the number of times that the child is fed complementary foods as the child gets older feed a variety of nutrient-rich food to ensure that all nutrient needs are met.

Banana Kozhukkatta (Sweet Dumplings)

1. Brown rice flour-2cups
2. Boiling water-1 1/2-2 cups
3. Salt
4. Shredded coconut-3/4cup
5. Plantains -2
6. Ghee-2 tsp
7. Jaggery-150gms
8. Cardamom powder-1tsp
9. Fried cashew nut-a handful

• Add boiled water to rice flour and little salt to make the dough.Keep aside for 10-15 miutes.

• Make ‘Sharkkarapavu’ by boiling 1/2 cups of water with jaggery.When it turns to semi liquid, add chopped plantains ,ghee and shredded coconut.Let it cook for 8-10 minutes.Add cardamom powder and cashew nuts . keep it aside.

• Place each ball in your palm and press with the other hand to flatten.Place a spoonful of coconut-banana mix in the center of the flattened dough.Close the dough around the coconut to form a ball. Roll in hand until well formed.

• Steam the dumplings for 10 minutes.

Juan's Rainbow Cake

For cake batter

All purpose flour/maida-3cups

Baking powder-3tsp

Eggs-4

Powdered sugar-2cups

Butter -200gms

• Sift flour and baking powder together.
• Beat eggs and sugar until light and fluffy.
• Add melted butter and mix well.Add the flour to the mixture and use a wooden spoon to gently fold until just combined.Divide the mixture into 3 portions.keep aside.

For strawberry cake

Fresh strawberries-150gms

Sugar-1tbsp

Milk-1/4cup

Strawberry essence-1/2tsp optional

• Grind strawberries with 1 tbsp sugar until smooth.Add milk if needed.Strain the mixture through a sieve.keep aside.
• Preheat oven to 180 degree C or 350 F.
• Add strawberry puree and essence into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Pistachio cake

Pistachio-3/4cup

Milk-1/4cup

pistachio essence-1/2tsp (optional)

Green food color-2-3 drops

• Soak pistachio in milk for 2 hours.remove skin and grind it into a thick paste.
• Preheat oven to 180 degrees.
• Add pistachio paste ,essence and food color into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Orange cake

Fresh orange juice-1/2cup

Orange peel (grated)-1tsp

Orange essense-1/2tsp 

orange food color-2-3 drops (optional)

• Preheat oven to 180 degrees.
• Add orange juice,essence, grated peel and food color into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Assembling

For Wipped cream layer

Wipped cream powder-2 packets

milk-200ml

Confectioners sugar-3tbsp

• Chill electric beaters and mixing bowl.Beat cream powder and milk until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. 
• place strawberry cake on the cake stand and spread a layer of cream.place pistatio cake and top with another layer of cream.Place orange cake and spread the remaining creme over the sides and top of the cake.Refrigerate for 2-3 hours.

For chocolate layer

Baking chocolate-300gms (chopped)

Fresh cream-1/4cup

• Place the chopped chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.Keep aside to cool.
• Remove cake from the refrigerator and pour chocolate over the cake.Spread evenly over the sides and top.Decorate with chocolate flowers and fresh strawberries