# Zoodles (zucchini noodles) for babies
Ingredients:
- 1/2 zucchini grated
- 1 small onion, finely chopped
- 2 garlic pods
- 1 spoon olive oil
- Home made tomato sauce
- Seasoning of your choice : for example, basil, thyme, parsley, etc.
Directions:
- Heat a non stick pan and add some olive oil. Once the oil is a bit hot, saute the onion and garlic for 2 minutes.
- Add the tomato sauce and 2 spoons water and saute it for 2 minutes
- Add the grated zucchini and seasonings for your choice and let it cool for 5 minutes on medium heat.
- Cool down the zoodles a bit before serving it to the baby.
# Vegetable rice Pulao for babies
Ingredients:
1/3 cup rice
1/4 cup carrot, grated
1/4 cup zucchini, grated
1/4 cup green beans, finely chopped
1/2 onion, finely chopped
2 cloves garlic
1.5 cups water
Olive oil, to taste
Directions:
1. Wash the rice and soak them in the water for 10-15 minutes.
2. In a small pan, heat the olive oil and saute onions and garlic for 2 minutes.
3. Add the vegetables and saute them for 2 minutes.
4. Add the rice and stir well.
5. Cover and cook over low heat for approx 30 minutes until the rice and veggies are well cooked.
Cool down a bit, and serve fresh to the baby. The rice Pulao can also be stored in the fridge for up to 3 days.
# Couscous with Veggies
Ingredients:
1/2 cup couscous
1/2 cup finely chopped vegetables (zucchini, carrot, broccoli, etc.)
1 small finely chopped onion
1 tablespoon olive oil
1 teaspoon turmeric powder (optional)
1 teaspoon cumin powder (optional)
Herbs of your choice (thyme, parsley, etc.)
Salt to taste (for 12m+ babies)
Directions:
1. In a medium skillet pan, heat one tablespoon olive oil.
2. Once the oil is a bit warm, add onions in it and saute until they turn translucent.
3. Add the veggies, and saute for 3-4 minutes until the veggies turn a but soft.
4. Add the couscous and 1 cup water and allow it to cook for 5-7 minutes until the couscous is well cooked.
5. Add the seasonings with couscous (optional) and add the remaining herbs to the mixture.
Serve fresh to the baby!
# Chickpea Flatbread
Ingredients:
1/2 cup chickpea, cooked until soft
1/4 cup water
2 tablespoons oat flour
1 small onion, finely chopped
1 teaspoon garlic powder
A pinch of basil leaves, dry
Directions:
1. In a food processor, mix together chickpeas, onion, garlic powder and basil leaves with some water and blend until you reach fine consistency.
2. Add oat flour and water to the mixture and mix well.
3. Heat a non stick frying pan, drizzle some olive oil and spread the batter to make small pancakes.
4. Cool until both sides turn golden brown
Serve fresh to the baby after cooling down a little.
# Oats Vegetable Pancake
Ingredients:
- 1 cup rolled oats (or oat flour)
- 1/4 cup besan
- 1 cup water
- 1 teaspoon ajwain
- A pinch of turmeric
- 2 tablespoons grated carrot
- 2 tablespoons grated zucchini
- Some fresh coriander leaves
- 1 tablespoons olive oil
Directions:
- Add all the ingredients together in a bowl and pour the water to make a lump free batter. The batter must be of pourable and spreadable consistency.
- Heat a medium pan, and heat the oil in it.
- Once the oil is heated, pour the batter to make small pancakes (or chilla). Cook well from both sides.
- Cool down a bit and serve fresh to the baby
# Yogurt Skillet Bread
Ingredients:
- 1 egg white
- 1 tablespoon Greek yogurt
- 2 tablespoons oat flour
- 1 teaspoon chia seeds
- 1/2 tablespoon olive oil
- 1 teaspoon baking powder
- Some parsley leaves, chopped well for flavor (can be substituted for other seasoning of choice like thyme, coriander, basil, etc.)
Directions:
- Mix together all ingredients in a small bowl, and mix well with a fork.
- Heat a non stick pan, and drizzle some olive oil. Once the oil is heated a bit, spread the batter in the shape of a pancake and cook over low heat from both sides until it is well cooked.
- Serve fresh to the baby.
# Green Hulk Crepes
Ingredients:
- 1 cup chopped spinach
- 1 egg
- 1/2 cup all purpose flour
- 1/2 cup oat flour
- 1 cup oats milk or almond milk
- 1 tablespoon olive oil
Directions:
- Blend together all ingredients in a blender until creamy.
- Grease a non stick pan with olive oil and spread a ladle full of mixture in the pan. Spread the mixture to make fine thin crepes.
- Cool well from both sides, add filling of your choice and serve fresh to the baby.
# Purple Crepes
Ingredients:
- 1 cup shredded beetroot
- 1 egg
- 1/2 cup all purpose flour
- 1/2 cup oats
- 1 cup oats milk
- 1 tablespoon olive oil
Directions:
- Blend together all ingredients in a blender until creamy.
- Grease a non stick pan with olive oil and spread a ladle full of mixture in the pan. Spread the mixture to make fine thin crepes.
- Cool well from both sides, add filling of your choice and serve fresh to the baby.
# Curd Rice
Ingredients:
- 1/4 cup grated carrot
- 1/4 cup grated cucumber
- 1/2 cup cooked rice
- 1 tablespoon olive oil
- 1 teaspoon jeera (cumin seeds)
- 1 teaspoon mustard seeds
- 1 pinch heeng
- 1/2 teaspoon grated ginger
Directions:
- In a small non stick pan, heat the olive oil.
- Once the oil is hot, add heeng, cumin seeds and mustard seeds and cook until cumin seeds and mustard seeds crackle.
- Add grated ginger to the mixture and cook for a minute to remove the raw smell of ginger.
- Add the grated carrots and grated cucumber and mix well. Cook on medium heat for 3-5 minutes.
- Turn off the gas and add curd and rice to the mixture.
- Serve fresh to the baby!
# Vegetable Dalia
Ingredients:
- 1/2 cup dalia (bulgur in Dutch)
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/3 cup grated carrot
- 1/3 cup grated zucchini
- 1 small onion, finely chopped
Directions:
- Heat the olive oil in a small non stick pan.
- Add chopped onions and saute until the onions turn golden brown.
- Add grated zucchini and carrots and cook on medium heat for 2-4 minutes.
- Add dalia, turmeric powder and cumin powder and 3/4 cup of water to the mixture. Mix well
- Allow the dalia to cook on medium heat and serve fresh to the baby.
Resourceful Bites by Sneha 