FOOD AND NUTRITION FOR 6 MONTHS BABIES/First stage weaning

6 MONTHS OLD BABY FOOD CHART (180-210 DAYS)

DAY 1	DAY 2	DAY 3	DAY 4	DAY 5	DAY 6	DAY 7
Mashed carrot/carrot puree	Grated apple/ Mashed apple (raw)	Rice kanji or porridge	Mashed potato/ Potato puree	Mashed banana /banana puree	Ragi milk kanji/ Ragi powder kanji	Sambha godhumai/ broken wheat Powder kanji
DAY 8	DAY 9	DAY 10	DAY 11	DAY 12	DAY 13	DAY 14
Mashed plums/ Plums puree	Rava kanji	Mashed sweet potato/puree	Rice+moong dal kanji	Grated pears / Pears puree	Thinai maavu /foxtail millet kanji/ kambu kanji/Pearl millet/ Any millets	Mashed cauliflower /cauliflower puree
DAY 15	DAY 16	DAY 17	DAY 18	DAY 19	DAY 20	DAY 21
Ragi+ Apple kanji	Javarisi /Sago kanji	Mashed pumpkin/ Pumpkin puree	Solam /corn kanji/or any millets porridge	Rice+carrot kanji	Mashed Different type of banana	Aval kanji
DAY 22	DAY 23	DAY 24	DAY 25	DAY 26	DAY 27	DAY 28
Wheat kanji	Mashed carrot + Potato /or puree	Aval+ Apple kanji (Red or white Aval)	Mashed Papaya /puree	Rice+mashed Pattani porridge	Barley/oats kanji	Beetroot + rice kanji

1.One meal a day in the morning as breakfast and breastfeed on demand for the rest of the day.
Give sips of water after meal. Water shouldn’t exceed 40 ml in a day until 12 months of age.
Quantity of the meal is determined by the baby. Initially start with 2-3 spoons and gradually increase. DO NOT FORCE FEED

2. Introduce new food in the morning to check for allergy or reactions .3 DAYS RULE FOR TRYING NEW FOODS IS OBSOLETE NOW(not necessary)

3. Start with vegetables, cereals and then to fruits to avoid sweet preference by babies

4. Consistency of porridge and puree should be thick so that it does not fall from the spoon which enables energy density.

5. Start with semi-solids after 6 months and not liquids. NEVER GRIND FOOD IN A MIXIE –It is very tough to transition babies .To normal foods and also the nutrients are lost when food is broken to tiny bits.

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Pasala keerai/Palak chapathi/Spinach chapathi

Ingredients: 1.Wheat flour-2 cups. 2.Palak/Pasala keerai-1 cup. 3.Salt-as req. 4.Seerakam/Jeera-1 tbsp. 5.Pepper-1 tbsp. 6.Water-As req. Method: 1.Wash and add palak greens and saute till it shrinks , Grind Paalak leaves in a mixie and make it as a paste. 2.Add Wheat flour,Palak paste,salt,Pepper and tampered jeera(Cumin) in a bowl. 3.Add required water little by little and knead it to a soft dough. 4.Then divide the dough into equal lemon sized balls. 5.Then start rolling it gently to a thin chapathi. 6.Heat a dosa tawa , transfer the chapathi's, drizzle little oil and cook till brown spots appear. 7. Then turn over to other side and cook. 8. Serve hot with your favourite sidedish.

Thanni Chutney - A Refreshing Dip for Your Idly Delight

Introduction: Transform your idly experience with the tantalizing flavors of Thanni Chutney. This delectable South Indian condiment, made with a medley of coconut, spices, and a touch of tamarind, is the perfect accompaniment to hot idlies. In this blog post, we'll guide you through crafting this easy-to-make Thanni Chutney that promises to elevate your breakfast or snack time. Ingredients: Coconut - 1/2 cup (grated/sliced) Red chillies - 4 to 8 Big onion - 1/2 Small onions - 5 Garlic - 2 cloves Tamarind - small amount Cashews - 3 Roasted Channa dal - 1/4 cup Salt - as required Oil -2 tablespoons for seasoning. Water - 1.5 liters(approximately) Curry leaves Coriander leaves Method: Prepare the Chutney Base: 1.In a mixer jar, combine coconut, 5 red chillies, garlic, cashews, roasted channa dal, salt, and tamarind. 2.Grind to a smooth paste, adding water gradually for the desired consistency. Set aside. Seasoning: 3.Heat oil in a pan, add mustard s

Delicious Chilli Paneer

Are you in the mood for a savory and spicy treat? Look no further than this simple and mouthwatering Chilli Paneer recipe. Packed with vibrant colors, aromatic spices, and the goodness of paneer, this dish is sure to become a favorite in your culinary repertoire. Riya's Samyal _ Chilli Paneer Ingredients: Onion big - 2 Tomatoes big - 2 Capsicum (different colors) - 3 different colours Jeera powder - 1 tsp Garam masala -1 tsp Red chilli powder - 1 tsp Turmeric powder - 1/2 tbsp Salt - as required Coriander leaves - a handful Oil - 3 tsp Butter - a small knob Paneer - 400g Rice flour - 1/2 tsp Method: 1.Prepare the Vegetables: Slice onions, tomatoes, and capsicums into squares. 2.Paneer Preparation: Cube the paneer and roast it in a pan with butter until it turns a delightful shade of yellow. Set aside. 3.Sauté the Vegetables: In the same pan, add oil and fry the veggies until the onions achieve a golden color. Add salt to taste. 4.Spice it Up: Incorporate jeera powder, garam masa

Riya's Samayal

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