RECIPES ALL IN 1 

                                              BabyfoodRecipe                                                                                                                    Vegetables (As Weaning Food)

Mashed, well-cooked vegetables

Method of preparation
Vegetables should first be boiled, then mashed in a blender, and then strained.  It is important to strain the vegetables until the baby is about 7 months old.  After the baby is 7 months, straining is not required because vegetable fiber is very nutritious and contains certain useful toxins. 

Quantity of feed
Begin feeding the child with a couple of spoons and then gradually increase the quantity every succeeding week to the limit accepted by the baby.   Dark green leafy vegetables, carrots and pumpkin are very healthy. 

Salt, butter and other additives
There is no need to add salt to the vegetables, since there is enough sodium in the vegetables. The baby's system is not ready to handle too much salt in the first few months of life.  Ghee, butter or cooking oil can also be added for flavor as well as for calories. 

Iron and Vitamin C
Vegetables like spinach are high in iron.  In order to improve the absorption of iron into the baby's system, you need to give vitamin C.  Vegetables like tomato and cauliflower contain vitamin C and therefore can be a good complement to spinach.  Multivitamin drops also contain vitamin C and can be given once a day, right after a meal.

VegetarianRecipe                                                                                                                          BAKEDMIXEDVEGETABLE 

Nonvegetarian Recipe

INGREDIENTS

• 2 teaspoons crushed garlic
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1.       Preheat oven to 425 degrees F (220 degrees C). 2.       Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. 3.       Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.  

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  http://clixncash.com/index.php?p=1&ref=A Gowthamen

 http://www.clixncash.com/index.php?ref=A Gowthamen

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soup Recipe  

Corn Soup   Ingredients 

• Frozen Corn niblets - 2 cups
• Water - approx 5 cups
• Soy Sauce - 1 tbsp
• Chilli Garlic Sauce 
• Salt 
• Ground White Pepper 
• Cornflour - 1 tbsp
• Butter - 1 tsp

• Bring the water to a boil and then add the corn to it. 
• Close vessel and cook for about 5 minutes or so. 
• Once the corn seems well cooked, run a hand blender through it and smash some of the corn. 
• Mix the cornflour with some water and add it to the boiling soup. 
• Add the rest of the ingredients and bring everything to a nice boil. 
• Garnish soup with some fresh ground black pepper. 

Serve soup with warm veggie puffs or bread rolls.

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