Recipes

Cook quinoa separately until fluffy, then gently toss it into your prepared masala at the very end to prevent it from becoming clumped or gluggy.

Coconut milk is a versatile ingredient for kid-friendly meals; add it to sautéed vegetable masalas to create a creamy curry or use it in soups.

Do not stir quinoa while it simmers, as constant agitation releases starch and creates a gluey texture. Let it rest covered for 5-10 minutes after cooking before fluffing with a fork.

When a recipe calls for butter or ghee, substitute with olive oil or other plant-based oils to make items like besan sooji halwa dairy-free.

Satisfy cravings by preparing simple homemade snacks like roasted makhana with jaggery, dates stuffed with nuts, or toasted sourdough with banana and maple syrup.

Substitute dairy milk with coconut milk when making rice or makhana kheer to enjoy a creamy, dairy-free version of traditional desserts.

Soak dals or pulses for several hours or overnight before cooking. This simple step can make them easier for babies to digest and reduce gas.

If your baby finds steamed broccoli gassy, try pressure cooking it instead. Serving it with herbs, a little milk, or scrambled eggs can make a nutritious and easy-to-digest dinner.

Ash gourd has a neutral flavor and is safe from 6 months. It works well steamed in strips, added to soups, or cooked into a thick kootu with dal.

When making batter in a mixie, add a few ice cubes while grinding the dal. This prevents overheating and helps ensure better fermentation.

Use a 4:1 ratio of idli rice to urad dal for batter. Mix the ground batter with clean hands to encourage fermentation, then store in the fridge and use within 4 days.

For babies over 12 months, mix honey with lemon and ginger to soothe a sore throat, or make homemade honey-ginger lollipops.

For toddlers, make sugar-free and salt-free peanut butter by dry roasting peanuts and grinding them in a mixer using short pulses.