vegetable puree |
- 1 small potato, peeled and diced
- 1 small carrot, peeled and diced
- 1/2 cup peas
- 1 small tomato, diced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon ghee or vegetable oil
- Water for cooking
Place a saucepan on the stovetop and heat ghee or vegetable oil over a medium flame.
- Add cumin seeds and let them splutter.
- Add diced tomato and cook for a minute until it becomes soft.
- Add diced potato, carrot, and peas. Stir well.
- Add turmeric powder . Mix everything together.
- Add enough water to cover the vegetables. The water level should be about an inch above the vegetables.
- Cover the saucepan and cook on medium heat until the vegetables are soft and tender. It usually takes around 15-20 minutes.
- Once the vegetables are cooked, let them cool down for a few minutes.
- Transfer the cooked vegetables to a blender or food processor and blend until smooth. You can add some water to adjust the consistency if needed.
- Allow the puree to cool down to a suitable temperature before feeding it to your baby.
- Serve the vegetable puree warm.
Note: You can customize this recipe by adding other vegetables like spinach, cauliflower, or bottle gourd. Also, remember to introduce one ingredient at a time to check for any allergies or reactions. Gradually increase the texture as your baby gets used to solid foods. Avoid salt and sugar for at least one year.
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Bon appetite, dear parents, and may your kitchen always be filled with love, laughter, and the aroma of delicious meals shared with your beloved little one.
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