You will need:

A.P Flour - 2 cups

Sugar - 1 1/4 cups

2 tsp baking soda

2 tsp cinnamon

salt - 1/2 tsp

carrots ( grated) - 2 cups

raisins - 1/2 cup

apple ( peeled and grated) - 1

coconut ( shredded) - 1/2 cup

eggs -3 nos

canola oil - 1cup

vanilla extract - 2 tsp

Preparation:

1. Preheat the oven to 170 C

2. In a bowl, mix the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, raisins, apple and coconut.

3. In another bowl beat the eggs, oil and vanilla and stir in to the flour mixture until just combined.

4. Pour the batter into two well-greased loaf cake tins.

5. Bake for about 20-25 mins

This is a basic and very easy to bake eggless cake recipe.
This can even be tried by first-time bakers to boost your confidence on baking.

All you need is
Condensed milk - 1 can (approx.400gm)
A.P Flour - 1 1/4 cup
Butter - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla essence - 1 tsp
Aerated soda - 100ml (1/3 bottle)
Powdered sugar - 2 tbsp
Unsweetened cocoa powder - 3 tbsp
Salt - 1/4 tsp

Method:
1. Sift together cocoa powder, flour, baking powder and baking soda
2. Mix sofetened butter, condensed milk and sugar
3. Then slowely add the aerated soda little by little until there is a uniform mixture.
4. Pour into cake tin of desired size and bakie at 180 Deg for 45 mins.

I always wondered if it would be possible to make a truly eggless, milkless and butterless brownie... Before I tried this recipe I was browsing zillions of webpages and blogs but never convinced. Luck struck on day and my browser was diverted to a vegetarian times website where I found the perfect recipe for low fat chocolate brownie that is indeed eggless, milkless and butterless!!!

This recipe is so perfectly tailored for people looking into a low fat and healthy diet!!!


Ingredients to make 24 yummy fudgy brownies!!!

* 2 1/4 cups natural cane sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder
* 1 1/2 tsp. baking powder
* 1 1/2 tsp. baking soda
* 1/8 tsp. salt
* 1 cup unsweetened applesauce
* 1 cup soft tofu
* 3/4 cup chocolate soymilk
* 2 tsp. vanilla extract

Method:
1. Preheat oven to 350F. Coat 9x13-inch baking dish with cooking spray. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
2. Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.
3. Add tofu mixture to dry ingredients, and mix well. Scrape batter into prepared pan. Bake until batter is set and top is dry, 45 to 50 minutes. Cool in pan; cut into bars and serve.

The secret ingredient is indeed TOFU

These fudgy brownies are really quite light. Soft tofu is the secret ingredient—it moistens and binds the mixture yet, flavorwise, stays in the background. These freeze well and are even tasty eaten directly from the freezer.

Babies would love to eat this simply because figs have their own mild sweet taste together with their grainy texture and apricot would be something new for their pallette. This puree thinned down with milk is loaded with Vitamin A and fibre.



All you need is:
4 soft and juicy apricots (soaked in water for a while if it is dry)
2 soft figs
1/2 cup water (boiled)
1/4 cup breast/formula milk

Method:
1. Soak apricots and figs in lukewarm water for about half an hour. If it is soft enough you can directly pressure cook them.
2. Pressure cook apricots and figs in 1/2 cup water for 3 whistles. Cool, strain and deseed the figs.
3. Liquidise in a blender, add milk and serve.

This recipe is adapted from Tarla Dalal recipe book "Healthy subzis"

You will need:
Baby potatoes - 12-15 (boiled with skin)
Boiled Green peas - 3/4 cup

For the Gravy:
Chopped Tomatoes - 3 cups
Chopped Onions - 1/2 cup
Garlic - 2 large cloves , chopped
12mm (1/2")piece ginger, chopped
cloves - 2
cinnamon- 1" piece
Chopped red pumpkin - 1/4 cup
Cumin seeds - 1/2 tsp
Kasuri methi (dried fenugreek leaves) - 1/4 tsp
Red Chilli powder - 1tsp
Sugar - 1/2 tsp
1/2 tsp corn flour mixed with 1/2 cup low fat milk
oil - 2 tsp
Salt to taste

For Garnish:
Chopped Coriander leaves

Method:
1. Combine the Tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin with 3/4 cup of water and cook over slow flame till the vegetables are tender. Allow to cool. Remove Cinnamon and cloves.
2. Blend the above mixture to a smooth paste.
3. Heat oil and splutter cumin seeds, then add kasuri methi, red chilli powder, boiled potatoes and peas and saute for few minutes.
4. Then add the pureed tomato mixture, sugar and salt and bring to a boil.
5. Add corn flour-milk mixture and simmer for 4-5 minutes or until the gravy thickens.

Serve hot, garnished with fresh coriander leaves.

For Spinach gravy, you will need:
Finely chopped Spinach (Palak) - 1 1/2 cups
Fresh low fat yoghurt (curd) - 1/2 cup (whisked)
sugar - 1/2 tsp
oil - 2 tsp
Salt to taste
To be ground to a paste:
Fresh coconut (grated) - 1 tbsp
Cashew nut powder - 1 tbsp
Garlic - 4 cloves
Green chilies - 4 -5
Ginger - 1" size
Fennel seeds - 1 tsp
Fresh paneer cut into chunks and fried in oil - 1 cup

Method:
1. Boil 1/2 cup of water and add spinach. Cook for 15 mins and allow to cool.
2. Blend then to a puree and keep aside.
3. Heat oil in a non-stick pan, add the puree and fry until the raw smell disappears.
4. Add the yoghurt and fry for 3 mins
5. Add the ground paste, sugar and salt and simmer for another 5 mins.
6. Add the fried paneer and simmer.

Serve hot with phulkas

This is a brightly coloured rich soup and carrots provide vitamin A which is good for the baby's skin and Green beans is packed with nutrients and loaded with vitamin C, protein, calcium and Iron which is essential for baby's development.


Please make sure you trim the ends and strip the strings off before steaming, pressure cooking or microwave.

This is not an ideal first food for the baby but can be started after 7 months.I started with two vegetable combination initially and later added more vegetables to the soup.
When introducing new foods for the baby it is always important to apply the four day rule in order to identify any potential allergies or digestive problems.
Please ensure that the baby is not allergic to the food before continuing it... every baby is different and care must be taken to see what food suits them, if not consult your physician immediately.

I use baby carrots when preparing this recipe because it is so easy to use and cooks fast...


Baby carrots - 7-8 nos
Green beans - 5 nos (ends cut and strings stripped)
Water- 1/4 cup
pepper - a pinch

1. Steam, pressure cook or microwave the carrots and beans.
2. Add water and liquidise in a blender.
3. Smear some pepper powder and serve.