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 Introduce new food in the morning to check for allergy or reactions .3 DAYS RULE FOR TRYING NEW FOODS IS OBSOLETE NOW(not necessary)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

Vallarai Keerai Kootu/Brahmi leaves Chutney /OPOS(one pot-one shot)

Brahmi known as vallarai in Tamil is a medicinal herb which has been used for centuries in Traditional Indian (Ayurveda) Medicine. Vallarai keerai (leaves resemble the shape of the human brain) has amazing medicinal properties and has the power to cure many diseases. You can include it in your diet once in a week in the form of thuvaiyal, sambar or kootu. Today we will see how to make vallarai keerai Kootu following this easy One pot recipe. Ingredients: Vallarai Keerai / Brahmi leaves- 2 cups chopped finely Yellow Split Moong Dal / Pasi paruppu – 1/2 cup Tomatoes – 1 large chopped Garlic – 2 fat cloves Turmeric Powder / Manjal Podi – 1 tsp Salt to taste Onion chopped-1 cup. Red chilly-1 to 2.As per your spice level. For Seasoning: Oil – 1 tsp Mustard Seeds / Kaduku – 1 tsp Cumin Seeds/ Jeerakam – 1/2 tsp Urad dal / Ulundu paruppu – 1 tsp Asafoetida / Hing / Kaya podi – 1/4 tsp Curry Leaves a sprig Method: Add all the ingredients in a Pressure cook...

Milagai Thool

Ingredients: 1.Red Chilly-1/2 kg. 2.Daniya-1kg. 3.Pepper-100g. 4.Cumin seeds/Jeeragam-50g. 5.Turmeric-150g. 6.Split Bengal gram/Kadalaparapu-100g. 7.Toor dhal/Thuvaram parapu-100g. 8.Black gram/Uluntham paruppu-2 tsp9.Fenugreek/Venthayam-2 tsp. 10.Raw rice/Pachai Arisi-4 tsp. Method : 1.Grind all ingredients to powder. 2.This Milagaai thool is mainly for preparing sambar and Kuzhambu varieties.

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