Baby food

Nishika is growing up so fast. She is already rolling over, sitting up by herself, trying to crawl on her tummy to grab her toys, has a little tooth peeking thru her gums and eating solid foods. I couldn't possibly be any more proud of my little darling. You must have read from my previous blog that I have been making food for her at home. After the success of Lentil and Carrots puree, here are couple of other Nishika approved homemade combos I have tried so far :--

1. Rice Cereal with pureed Blueberries and cinnamon.
2. Avacodos (plain and mixed in with some garlic powder)

I have also made some pulp free Watermelon juice which she loved!! :-)  I am really enjoying making these yummy foods for her and will keep sharing more food combos as I try them out. If you could hear Nishika's babbles she would say "mmm..aammm...aammm".

Lentils with Carrots

Another successful recipe I created for Nishika is Lentils with Carrots. Now that I know she is ok with carrots and cinnamons I introduced her to dal (lentil). Split Yellow Moong Dal is said to be wonderful for children, elderly people and those who are ill because it is so easily digested. Moong dal cooks into a nice mushy texture and tend to cause less gassiness. I love this particular lentil too so it was a easy choice.

2 cups of water
3/4 cup of yellow lentils
1/2 cup peeled and diced carrots
teaspoon of desi ghee (clarified butter)
1/2 clove of pressed garlic

Combine water, dal and carrots in a large saucepan. Bring mixture to a boil and then simmer for approximately 20 minutes. Check on the level of the water and add water as needed. The mix will finish cooking when the carrots are soft and the lentils have "melted".
In a small tempering pan heat ghee and add garlic.  let it cook for like 30 - 40 seconds.
Add the garlic ghee to the cooked lentils.
Blend the Lentils with carrots and ghee as needed to create a texture acceptable for your baby.
Please make sure there is no chunks of garlic remaining before you serve. 

good to know..

Health professionals advise against adding salt to baby food.
Read more at :-
http://www.homemade-baby-food-recipes.com/adding-salt-to-baby-food.html

Carrots and Cinnamon Purée

Nishika is 6 months now and I decided to get her started on some solid foods. Exciting times for sure!! I make my own puree at home. She already has tried and loves her rice cereal, multi-grain cereal and oatmeal. I am sooo proud of my little foodie in making :-)  As for her fist solid food I made carrots and cinnamon puree. It took her a day or so to good used to the new texture and the taste. But now she LOVES it!! This is what i did...
Take any amount of fresh or pre cut frozen carrots you desire
1. Peel carrots and cut into small chunks (if using fresh)
2. Place chunks into a pan with just enough water to cover the carrots
3. Boil until tender
4. Strain the cooked carrots and save a little bit of water for thinning the puree.
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency.
7. Add just a pinch of cinnamon and mix well.
Definitely taste everything you prepare for the baby. If it tastes bad to you, it will also taste bad to the baby. 

Emerald's Breakfast on the Go Berry Nut Blend

So my sister-in-law +Pooja Chakravorty introduced me to this DELICIOUS GOODNESS and now I am hooked. Emerald's Breakfast on the Go Berry Nut Blend is a fairly new addition to the Emerald line up and is basically a small pouch of trail mix for when you don't have time to sit down for a proper breakfast or need a quick snack on the go. The Berry Nut Blend comes with roasted peanuts, granola clusters, dried cranberries, yogurt-covered raisins, glazed walnuts, and dried blueberries. I now have a box in the car at all times!!

good to know..

Clean & prep as much of your produce as possible when you bring it home. Makes it much easier to put together for lunch or at dinner time after a long day at work.

Penne all’Arrabbiata

Literally meaning "angry," arrabiata is known for it's spiciness. The name of the sauce is due to the heat of the chili peppers. The dish is usually served with penne, and may have chopped fresh parsley as garnish. So, I enjoyed going to this Italian restaurant Mama Lucia in Rockville where I would always order the exact same dish. They made the best Penne all’Arrabbiata I had ever tasted. Needless to say after I got married and moved to Virginia,  I missed the delicious spiciness of that pasta sauce. Nirav said he believed I could just recreate the same recipe in my kitchen. I have to say I had my doubts. But after several trial and errors over the years I have finally got this recipe down. 

Buon Appetito!

 










serves 5-6
 
Ingredients
1 16 oz box of Penne Pasta
4 tbsp olive oil
1 medium diced onion
3 cups diced mushrooms
5 diced roma tomatoes
2 tbsp minced garlic
1/2 tsp minced ginger
1 tsp red pepper flakes
3 tbsp tomato paste
3 tsp sugar
2 tsp red chilli powder
1 cup plain pasta sauce (choose your favorite)
1 tsp italian seasoning
salt/pepper to taste
2 cups of pasta water
parsley or basil (Chiffonade) for garnish

Method
Cook penne in salt water according to the box instructions.
Save about 2 cups of pasta water before you drain all the water out from the cooked pasta. Put it aside until we are ready for the stock.
Heat oil in a sauce pan and add onions.
Cook till the onions are almost translucent.
Add mushrooms, garlic, ginger and red pepper flakes. Stir and mix well.
Let it cook for about 4 -5 minute until mushrooms soften.
Put in the tomatoes and cook the mixture till tomatoes get semi-soft. (Dont over cook them. We like the small pieces of tomatoes intact.)  Usually takes about 5 minutes or so to cook.
Add tomato paste, red chilli powder, italian seasoning and sugar.
Mix well and let it cook till some oils separate.
Add the previously saved water stock along with the pasta sauce and stir well.
Add some salt and black pepper to taste.
Mix in the cooked penne to the sauce and simmer until ready to eat.
Garnish with parsley or basil.

Serve with warm garlic bread and enjoy!! :-)







 

Dahi Bhindi Subji

I cannot take any credit for this recipe. My mother-in-law actually showed me how to make this super easy gujju shaak. I especially love this recipe for its versatility. The recipe I have here uses cooked bhindi (okra) in it but I have used this exact gravy base with several different vegetables. I have successfully used asparagus and french string beans (cut down into about an inch long) in the dahi gravy. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating a low calorie and low cholesterol food. You can serve this with rice or chapati. Some spicy red garlic chutney on the side is recommended.

Serves 4

Ingredients

2 cups chopped bhindi
1 cup low fat curds (dahi)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tbsp besan (Bengal gram flour)
1 tsp mustard seeds (rai / sarson)
1/8 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 tsp oil
salt to taste
For the garnish 1 tbsp chopped coriander (dhania)

 

Method
 

1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside.
2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside.
3. Heat the oil in a non-stick pan and add the mustard seeds, asafoetida and curry leaves.
4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes.
5. Serve hot, garnished with the coriander.

Marinating

With a nice 66 degrees outside, I cant help but start thinking of BBQ and all the delicious summer foods and fruits.  One of the important components in grilling is Marinating. Although we usually think of marinades as liquids, they can be any mixture that imparts flavor to the food before you cook it. And they do most of the work while you wait. So I thought I would share this article on marinating with everyone.

MARINATES

Liquid Marinade: This mixture usually contains three components: an acid, such as vinegar, wine or citrus juice; an oil, which protects the meat from drying out; and flavorings, such as herbs, spices and vegetables. Almost any food can be marinated: meat, poultry, fish and vegetables.

Brine: This solution of salt and water -- often mixed with sugar, spices and herbs -- delivers seasoning and moisture to meat. Brining takes longer than marinating but often yields more flavorful, juicier food. Brining works best with pork, poultry and shrimp.

Spice Rub: This mixture of salt, spices and herbs is rubbed onto the surface of meat, poultry or fish before cooking. Spice rubs can be dry or mixed with oil; the latter are easier to apply.
1. Choose an acid, an oil and seasonings for your marinade.
2. Whisk together the ingredients until combined.
3. Pour the marinade over the food, toss well, cover with plastic wrap and refrigerate.

tips + how-tos

Cool it: Always cover and refrigerate meat, poultry and fish as it marinates. Bacteria grow quickly at room temperature.

Bag it: Marinate food in glass bowls or, better yet, resealable plastic bags: They're nonreactive and save room in the refrigerator. Plus, there's no cleanup!

Stretch it: Before adding raw meat, poultry or fish to a liquid marinade, set some of the marinade aside for dipping or drizzling on top of the finished dish.

Watch the clock: Food will turn mushy if left too long in an acidic marinade. As a general rule, marinate seafood for no more than 45 minutes; small pieces of meat and poultry for no more than 2 hours; and whole chicken, large whole fish and large cuts of meat for no longer than overnight.