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Baby food Healthy food

(595)Khichadi Premix

Baby food 6+ months

Ingredients

  • 1 cup Boiled Rice.
  • 1 cup Moongdal.
  • 1 cup Masoordal.

Method

  1. Mix all the ingredients.
  2. Wash twice in a mesh colander.
  3. Spread washed dal rice in the kitchen towel under the fan for 4-5 hours to dry.
  4. After 5
  5. hours dry roast till it turns golden brown colour on slow flame.
  6. Again spread over the kitchen towel and let it cool down to room temperature without a fan.
  7. Grind it into fine powder. Sieve it and add 3 tbsp Turmeric powder and mix well. Khichadi premix is ready.
  8. Store in a sterile dry glass jar.
  9. Take a required quantity of premix and cook it into 4 times water when water reduces and you will get smoothy like consistency switch off the flame. Add ¼ tsp ghee, mix well and khichadi is ready. Your 6+ months baby food is ready to serve.
  10. Serve with love and smile.
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My recipes Postpartum food

(594) Lactating Mother’s Diet plan.

Lactating mother needs :-
2000 to 2200 kcal
75 to 90 g.protein

6 am:


1 glass  methi water  and ½ tsp Turmeric powder mix with ½ tsp honey and Hirabol capsule.

7 am :


Hi protein milk. Protein 25 g. Cal. 152

8 am:

2 Sunth ni goli.

9 am: Breakfast options:-


1) 2 Moong dal chila Protein 14 g. Cal. 300
2) Vegetable dalia Protein 11 g. Cal. 320
3) Ragi/Bajra/Jowar chila
Protein 10 g. Cal 300
4) 2 Besan chila Protein 14 g. Cal. 280
5)Vegetable Oats Chila Protein 12 g. Cal. 320
6) Vegetable  Rajgira Upma with Peanuts. Protein 10 g. Cal. 320
7) 2 Idli/ Dosa / Dhokla Protein 10 g. Cal. 320.

9:30 1 tsp. SuvaAjma no mukhwas

11 am. 1 glass of Cumin Tea

12:30 pm Lunch options:-

Roti:-
2 Bajra roti Protein 7.5 g Cal. 220
2 Jowar roti Protein 6.5 g Cal 210
2 Oats roti Protein 8 g. Cal 230
2 Rice roti Protein 4 g. Cal 215
2 Wheat roti Protein 6 g. Cal 200
Chana dal roti Protein 12 g. Cal 240
Sabji :- 1 bowl.(with less oil) Protein 3 to 6 g. depending on the vegetables. Cal 200.
Dal :- 150 ml.Thick moong/Masoor dal. Protein 12 g. Cal 180
Rice:- 1 bowl of 150 ml. Protein 5 g. Cal 200
1 tsp. White butter Protein 0 Cal 35 but rich in vit. A,B,D,K.

1 pm. Balant kadha with 1 cup of warm water. and 1 tsp. SuvaAjma no mukhwas

3 pm. 1 glass of Cumin tea with ½ tsp. Chia seeds.

4 pm. Snacks


Gond laddoo Protein 5 g. Cal 170 + 4 Bajra puri Protein 7.5 g. Cal 250 and 1 tsp.SuvaAjma no mukhwas

6 pm. 1 glass Dill seeds( suva)  tea.½ tsp. Chia seeds.

8 pm. Dinner options:- 300 cal  Protein 10 g
Moong dal khichadi + ghee with soup
Masoor dal khichadi with soup

8:30 pm. Balant kadha with 1 glass of Cumin tea. and 1tsp.SuvaAjma no mukhwas

11:30 pm 1 cup turmeric milk.
Protein 8 g. Cal 120.

Everage
Total cal 2092
Total Protein 97

Throughout the day instead of plain water sip Vavding Vakumbha decoction.

Night-time nourishment for a lactating mother should be light, warm, and calming. Just enough to support energy and milk production without disturbing digestion and sleep.

During Night Feeds (12 am – 4 am)

3-5 soaked almonds OR 2 Washed figs OR
Few sips warm herbal water OR 1 ladoo (if very hungry)

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(593)Vavding Vakumbha nu pani

This simple decoction prepared with vavding and Vakumbha is not just for hydration, it is a time-tested traditional practice that supports digestion, healing, and strength in a new mother. After delivery instead of plain water, new mothers are given herbal medicated water because digestion of the mother is weak, vata increases and
internal healing is required
so it acts as a gentle daily support system.

How to Prepare:
Take 3 litres of water in that
add 10 small pieces of vavding (Embelia ribes) and 3  pieces of Vakumbha (Careya arborea). Boil well for 8–10 minutes. Keep covered and sip warm throughout the day.

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Chilas My recipes Postpartum food

(592) Chila

Chila is a versatile and wholesome Indian pancake made from a variety of flours such as besan (gram flour), moong dal, mixed grains or millets, often enriched with vegetables and mild spices. Light, protein-rich, and easy to digest, chila can be prepared in many variations to suit different tastes and dietary needs. Whether served for breakfast, snacks, or a light meal, it is a quick, nourishing, and flavorful dish that perfectly balances health and taste.

  1. Besan Chila.
  2. Oats Chila.
  3. Ponk Chila
  4. Amaranth Chila.
  5. Ragi Chila.
  6. Jowar Chila.
  7. Bajra chila
  8. Chana dal chila.
  9. Moong dal Chila.
  10. Masoor dal Chila.
  11. Tur dal chila.
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My recipes Postpartum food

(591)Fenugreek seeds water

Drinking fenugreek (methi) water offers significant health benefits, including regulating blood sugar levels, improving digestion, and supporting weight management. Rich in fiber and antioxidants, it reduces inflammation, boosts metabolism, and improves skin and hair health.It increases milk production in breastfeeding mothers and can reduce menstrual pain.

Method

Soak one  teaspoons of fenugreek seeds in a glass of water overnight. Strain and drink the water on an empty stomach in the morning. You can chew the soaked seeds for added benefits.

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My recipes paratha

(590) Power packed Paratha.

Palak and Harabhara chana na thepla.

A wholesome twist to your everyday paratha, this Power-Packed Hara Bhara Chana Palak Paratha is loaded with nutrition and flavour. Fresh green chana and palak not only enhance the taste but also make it rich in protein and iron—perfect for a healthy meal any time of the day. Simple to prepare and satisfying to eat, this paratha is best enjoyed hot.

Ingredients

  • 2 cup Wheat flour.
  • 2 cup Spinach.
  • 1 cup frozen/ fresh Green Chana.
  • ¼ cup Curd.
  • 6 tbsp. Oil for moin.
  • 2 tbsp. Sugar.
  • 1 tbsp. Red Chilli powder.
  • 1½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Ginger paste.
  • 2 Green chilies.
  • Oil for roasting parathas.

Method

  1. Wash frozen/fresh green chana and keep aside.
  2. Wash and chopped Spinach and keep aside.
  3. In a mixture grinder grind a fine paste of chana, spinach and green chilli.
  4. Transfer this paste in a mixing bowl and add wheat flour, other spices and curd. Mix well and knead a medium soft dough.
  5. Divide the dough into 16 equal parts. With the help of dry flour roll each portion into round paratha. Oil roast or ghee roast paratha served with soup or raita of your choice. But serve with love and smile.
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(589) Barley Biriyani

Ingredients

  • ½ cup Barley.
  • 1 Carrot.
  • 1 Beetroot.
  • ½ cup chopped Beans.
  • ½ cup chopped Broccoli.
  • ½ cup red yellow Bell peppers.
  • ¼ cup Sweet corn.
  • ¼ cup finely chopped Coriander leaves.
  • 2 tbsp. Ghee.
  • 1 tsp. Salt.
  • Tempering Ingredients
  • 4 tbsp. Oil.
  • ¼ tsp. Shahjeera.
  • ¼ tsp. Cumin seeds.
  • ½ tsp. Coriander seeds
  • ½ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 5-6 whole Black Pepper.
  • 1 Black Cardamom.
  • 2-3 Bay leaves
  • 1 tbsp. finely chopped or grated Ginger.
  • 1 tsp. Red Chilli powder.
  • ½ tsp. Turmeric powder

Method

  1. Wash 2-3 times Barely and soak overnight or 6-8 hours.
  2. Grate or chopped Carrot and Beetroot and keep aside.
  3. Wash and chopped Beans, Broccoli and Red Yellow Bell peppers. keep aside.
  4. Wash and chopped Coriander leaves and keep aside
  5. Drain water from the Barley
  6. In a pressure cooker add soaked Barley, salt, Turmeric powder and water till the level of barley in a pressure cooker. Cook it up to 4 whistles.
  7. Heat oil in a nonstick pan.
  8. Add Shahjeera, Cumin seeds and Coriander seeds.
  9. After the crackling sound add all the whole  spices and saute for a few seconds, add grated Ginger and give quick stir.
  10. Now add all the vegetables and saute till it becomes tender.
  11. Add  chopped Coriander leaves in it . Add remaining spices,stir and close the lid.
  12. Add cooked barley in the same pan. Mix well.
  13. Simmer it for 5 minutes on slow flame. Switch off the flame. Barley Biriyani is ready to serve.
  14. Serve hot with tomato soup, or  celery soup or Moong Osaman or  soup  of your choice and roasted papad. Serve with love and smile.

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(588) Banana Saffron Mousse

Banana Saffron Mousse

Ingredients

  • 100 gms. Paneer
  • 1 scoop protein powder
  • 2 Bananas.
  • Pinch of saffron.
  • 2 tbsp. Milk.
  • ¼ tsp. Cardamom powder.
  • Pistachio for garnishing.
  • 2 tbsp Misri powder or honey (optional)

Method

  1. Lavigate saffron and keep aside.
  2. Grate paneer and keep aside.
  3. Grate bananas and keep aside
  4. In a  grinder jar add grated paneer, bananas, protein powder, milk and saffron paste. If you want sweet then add sugar or honey.
  5. Make a smooth paste. Mousse is ready. Pour mousse in shot glasses, garnish with chopped pistachios and keep them in the freezer for 2 hours.  Then transfer them to the refrigerator.
  6. Serve chilled mousse with love and smile.

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(587)Vatana Pakodi nu Shak

Ingredients

  • 1 cup Green Peas
  • 1 cup pakodi (from Gathiya dough)
  • 3 onions
  • 2 Tomatoes.
  • ¼ cup Coriander leaves.
  • 1 tsp. Red chilli powder.
  • 2 tsp. Sugar or Jaggery powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Ginger paste.
  • Ingredients for Tempering:
  • 2 tbsp. oil.
  • 1 tsp. Cumin seeds
  • ¼ tsp Asafoetida powder.
  • 8-10 Curry leaves.

Method

  1. For Pakodi: Take a pinch of dough from the gathiya dough and roll it with your fingers and keep aside. The same way prepare 1 cup of pakodi and keep aside.
  2. Wash green peas and boil in 1 glass of water,salt and ½ tsp sugar. When cooked keep it aside.
  3. Finely chop onions and tomatoes and keep it aside
  4. Heat oil in the kadhai and add tempering ingredients in it. When tempered add onions in it and saute till translucent.
  5. Now add tomatoes and again saute till it becomes tender.
  6. Mix all spices and saute for one minute.
  7. Add cooked Peas along with its water as well as one more glass of water and  pakodi. Close the lid and cook on a slow flame for 5 minutes.
  8. Take out a single pakodi in the dish, cut with a spoon and if the spoon remains clean it means the pakodi are cooked.
  9. Switch off the flame and Vatana pakodi nu shak is ready to serve.
  10. Serve with roti, bhakhri, paratha or as you wish but serve with love and smile.

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(586)Tikha Gathiya

Ingredients

  • 2 cup Chana dal flour
  • ¼ cup + 2 tbsp Water.
  • ¼ cup Sesame Oil for moin.
  • ½ tsp. Salt.
  • 1 tsp. Red Chilli powder.
  • 1 tsp. Black pepper powder.
  • ½ tsp Ajwain.
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder
  • ¼ tsp. Soda bi carb.
  • Ground nut oil for frying.

Method

  1. Fill slightly more than ½ small iron kadhai with ground nut oil and keep aside. Keep the Chakli press machine ready with a gathiya sieve.
  2. In a mixing bowl mix flour with spices and oil. Mix well and pour water in it and knead a medium soft dough. Keep aside for 10 minutes.
  3. Take out the some portion of the dough and shape it into cylinder form. Grease chakli press and place this cylinder into it.
  4. Heat oil and check the temperature of the oil by dropping a little dough in the oil. If dough comes immediately on the surface it means oil is ready for frying.
  5. Now press the Chakli press machine and drop the gathiya in the oil on fast flame.
  6. After dropping turn the flame to medium fast. During frying when bubbles in the oil are reduced  into very small sizes it means frying is done and gathiya is ready  to take out from the oil.
  7. Remove the gathiya from the oil. The same way repeat the process.
  8. Store gathiya in an airtight container for 15 days.
  9. Serve it with tea,coffee or as you wish but serve it with love and smile.
  10. NB: This dough you can also use for making pakodi for mixing in vegetables.