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Hey Guys,

I have moved to a new site due to some technical problems. You can read about it in my new blog site. You guys have always been with me and have encouraged me to take my blogging forward. Please do join me in my new site. Its the same me and its the same passion I have for blogging, its just a different site. I am really sorry for the inconvenience caused. Please follow the link below to continue reading what I write....

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Go Green with some Lauki Ka Halwa

I have been wanting to try this recipe for a long time now. I remember this friend of mine making this for me when I was in college but when I saw her make it I never thought I would ever get down to making this sweet treat the reason being the elaborate procedure. I could not manage stirring this the Lauki with milk and sugar for an hour or so in a hot Indian kitchen. Mind you its really hot here..Uff!!!... So I swore to find a easy alternative to this recipe where I could make it in a jiffy.. My desire came true the other day when I made it in my kitchen. I did not get this idea all by myself so I cant shout Eureka Eureka :(... I saw one of my favorite chef cooking this on TV.. Yes.. Aditya Bal of NDTV Good Times and I said to myself 'this is so simple and a must try'.

Thus this sweet treat reincarnated in my kitchen... As sweet as the traditional version..LAUKI KA HALWA...

You need:

1 small Lauki, Bottle Gaurd

3 Tbsp sugar (depends on how sweet you want it)

2 cups milk

4 pods of cardamom (remove the seeds and pound it)

3 tbsp clarified butter or ghee

Salt to taste

Make it:

Take a wok and add ghee to it.

Once the ghee is hot add the Lauki and cook till it changes colour to a brownish green. Add salt while cooking it

Then add sugar and cook.

While the Lauki is cooking, take another vessel and heat milk to half its original quantity.

When the milk has started simmering add the cardamom seeds. This will infuse the milk with the flavor and your kitchen will be hit with a sweet aroma.

Once the Lauki is cooked add the milk and let it cook till all the milk evaporates.

Milk will Evaporate in 5 to 10 min.

Garnish it with cashew nuts or any nut you like.

NOTE:

Let the milk condense to half, this will make the last procedure fast. You will not be in the kitchen stirring it for long

Keep stirring the Lauki when you are cooking it. Chances are that it may burn if left unattended.

I used Jaggery instead of sugar. It tasted awesome :)

You can fry the nuts with ghee  at the beginning and then use it for garnishing. It brings out the flavor of the nut.

To make pounding of the cardamom seeds easier, heat the seeds in a pan and then pound it. It will powder in no time.
Top it with a dollop of ice cream for extra sweetness.

Indulge!

BITE INTO SOME MUTTON CUTLETS...

"Make beef cutlets for me when I come tomorrow", said Natasha. Whose Natasha? Yup she is my younger sister and those where the exact words she said when she spoke to me over the phone day before yesterday. My sis is working in Mumbai and was coming to Mangalore to give her CS exams. She wanted to have something special so now that she asked me to make these for her, how could I refuse.

So, my dad and I went to the supermarket to get some minced beef...oooops we forgot that beef is band in the state of Karnataka and I had no other choice but settle in for some mutton mince. But no regrets coz these turned out just the way I wanted it to.. A juicy filling with a crunchy coating. Sounds tempting? Well.. then make these, they are super easy. And yeah this one is my own creation (I can finally own something).. off course this recipe came to me after loads of trial and error. So do try these at home and let me know what you think???

MUTTON CUTLETS

You need:

400 grams mutton mince or ground meat (you can use beef or chicken too)

4 cloves

1tsp coriander seeds

1/2 tsp cumin seeds

1 inch cinnamon stick

2 cardamom or elichi

Ginger Garlic paste

2 tsp pepper powder

lil turmeric powder

1 small onion

lil coriander leaves

3 small potatoes

salt to taste

For Coating

Maida or all purpose flour

Egg white

Bread crumbs

You make it:

• Wash the mince and let it drain completely.
• Then grind the cloves, cinnamon, elichi, cumin and coriander in a spice blender and keep separate.
• In a vessel take some oil. Now add the ground powder and cook for sometime. Then add the ginger garlic paste and cook for a min.
• Then add the mince. When it is half done add turmeric powder, pepper powder and salt.
• Let it boil. Do not add water.
• Turn it off them done and let it cool.

• Now cut the onions and coriander leaves and keep them.
• Once the mince has cooled completely add the onions and coriander leaves and mix. Keep aside.

• Meanwhile boil potatoes with some salt.
• Once done let it cook. After it has cooled, mash it. Check the salt. Add if you need more salt.
• Add the mashed potatoes to the mince and mix well
• Refrigerate for 1 hour.

• Then remove the mixture for the refrigerator and make round balls and flatten it with your hands.
• Dip it with Maida and then the egg whites and then with the bread crumbs. Dust off all the excess bread crumbs from the cutlet.
• Refrigerate for another hour.

• Then deep fry with oil. You can shallow fry it too.

NOTE:

• Refrigeration of the mixture is very important for the mixture to set. If you do not do it the cutlets will break open when you fry them.
• Yes the onions are raw and will cook when you fry it. The onions give them an additional crunch and taste.
• Deep frying the cutlets make them more crispy.
• Serve immediately.

Enjoy your snack.

CHICKEN BIRYANI FOR THE SOUL...

Who does not like rice cooked in tender spices and layered with creamy chicken? Who does not like the aroma of basmati rice? who does not like to come home to a delicious home cooked aromatic Chicken Biryani? Who Who Who???....

While I was changing the channels on my television on a lazy afternoon, I stopped at a channel called NDTV Good Times.. Why you ask me.. There I saw a chef cooking my favorite food.. Chicken Biryani. I quickly made a note of the ingredients and the method and decided that this recipe will be cooked in my kitchen. This one is not my creation, my post says it all, but I have tried it and this recipe is sure to please your taste buds

So for all you biryani lovers.. Here's presenting the special nawabi treat -

CHICKEN BIRYANI

Courtesy: Aditya Bal, NDTV Good Times

Ingredients:

½ kg basmati rice
1 kg chicken
2 onions - chopped
½ tsp saffron
1 cup milk
juice of 1 lemon
fresh green coriander - chopped
2 green chillies - chopped
1 tbsp refined oil

Ingredients for the marinade:

2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 ½ cup curd
1 tsp red chilli powder
salt to taste

Spices for chicken:

4 cloves
1” cinnamon
1 bay leaf
2 green cardamoms
1 black cardamom
½ tsp cumin seeds

Whole spices for rice:

2 cloves
½ “cinnamon
2 green cardamoms
salt - to taste

For the Dum:

Dough made of atta and water

METHOD:
Soak the basmati rice in water for 20 minutes to half an hour.

Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.

Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.

Heat two tbsp of refined oil in a pan. Sauté the onions, till they turn golden brown. Keep aside.

Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.

Put the milk into a saucepan and heat till tepid. Add the saffron and stir till the milk takes on the colour of saffron. Keep aside.

Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.

TO LAYER THE BIRYANI:
In a handi or an appropriate biryani cooking vessel: put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown colour and is half cooked.

Lower the flame; flatten the chicken to form a layer. Put chopped coriander, remaining fried onions and green chillies on top.

Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.

Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.

Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.

Serve hot.

NOTE:

If using 1 cup rice, in the same cup measure 2 cups water for cooking the rice.

Remember that you have marinated the chicken. The chicken is already tender so if you cook it more it will burn (you don't want that)

Cook the rice to 80% initially. The rice will cook a 100% when you dum it.

I did not use saffron as I did not have it in my kitchen. If you do not have it you can leave it, but add the milk as it enhances the flavour.

Its ok if you don't have a biryani vessel, I dint have one. Use any vessel you think is appropriate.

Enjoy your meal :)

MY GODS OWN CITY - MANGALORE

Its been a decade, at least it feels so, I haven't written or updated. Well, don't blame me coz I am in mere bliss, serenity and peace. Yes, I'm in Mangalore - the city I love the most, the city I grew up in and the city I will always live in no matter which part of the world I am in. Its a long vacation for me... a very long one... but I'm loving every bit of my stay here.

Mangalore is a city that has grown so much today. I came here with my family in the year 1991 to settle down for good and I must say I am still settling. When I say still settling I mean the changes this city has come across after so many years is tremendous. The lush green fields, the mud roads, the 'goodu angadies' have now changed into high raised buildings, concrete roads and not to mention the 'internationa'l look alike Malls. So much has changed in so little time and yes I'm still settling in.

2 years have passed since I settled in the US and when I stepped foot on my land, the feeling was something I cant express. I remember leaving my home as a newly wed while I returned as a mother. Time seems too small when I think of this big change in my life. Giselle is enjoying her stay here. She is being pampered on the house and has turned into a stubborn lil cute devil. But I wont stop her. I love it when she plays her tricks on me or on her grandparents - it makes me fall in love with her all over again. Her demanding attention, wanting new toys, the need to be carried unnecessarily, the spilling of food and all her 'nakras' are so beautiful, a phase that I can never forget.

Foodies so here I am in the land of kori rotties, kori sukka, buns and goli bajje. Oh! how I relish the food that has been cooked everyday. I now realise the worth of a home cooked moms handmade food. Ghar Ka Khanna as they call it. Gone are the days where I craved for some delicious mangi food and I'm not gonna crave for it in a long time I guess coz I'm gonna relish the food so much so that I'm gonna get sick of it at some point ;). I shall post some recipes of mangi food in my blog here so keep watching this space. I don't think you wanna miss this.

But, if I vanish again for a long period of time, as I said - don't blame me coz I'm in mere bliss, serenity and peace. I'm in MANGALORE.

PEAS, pretty please!

Model: Pluto, Giselle's favorite toy ;) 

Green peas are one of Giselle's favorite. Initially, when I started feeding her solids, she would never open her mouth for any veggies. But for some reason when it used to be peas, her mouth would go wide open as soon as she would gulp down the morsel had given her.


As small as your tiny little one, green peas are packed with a lot of nutrition. For mothers who exclusively breastfeed their babies, peas are great as they provide iron to your baby.They are packed with proteins too.   
Peas provide calcium and Vitamin A and C too.


It is not very difficult to feed your baby peas. They are a little sweet in nature and are pleasant to have. If your baby is refusing all the spinach and other greens go ahead and try this one. You will be happy to see your little eater content :)


Many mothers find it difficult to get the skin of the peas to grind. Even I did. You can grind the peas and then strain it with a strainer or else remove it before grinding. I remove it before grinding. Once you boil peas, the skin comes out easily. I have show it in the pictures below :)


Here is how you prepare peas to please your little one.


You need:


Green peas (fresh or frozen) - a fistful
Water


Prepare it:

Happy Giselle :)

Is your little one happy too???

Happy Eater, Happy Mom - PREPARE AND STORE BABY FOOD

Preparing food for your baby at home is very easy and the best thing is you know what you are feeding your baby. When I started preparing food for Giselle, I was trilled to know how easy the process was and how much she liked the food I made. I would set a time for me everyday to steam and then puree her food. It was all going great till one weekend. 

Weekend is kind of a rest day for me 'coz I am in the house the whole week, so I need to spend the weekend out even if it means I need to just sit at the mall. It was then I realised that I could not make Giselle's food and would resort to baby jar foods. While it is the best source of takeout baby food, I would still prefer feeding her homemade stuff (I'm I being stubborn or what!).

So, for all you stubborn moms and the not so stubborn ones too, here are a few pointers to what you need to prepare solids for your baby and how to preserve them.

There are loads of fancy baby food processors now a days in the market. I saw a few of them myself at Babies R us and Baby Depot. They were so attractive that I almost picked up one when the voices in my head said "Wait Mel! are you serious, you are gonna use that stuff only for 6 months and you are gonna pay so much for it." That's when I decided sure, I will see what I have handy at home to make solids. So here are a few things you will need and the best thing about these "baby food making gadgets" are that they are readily available in your kitchen.

The Essentials:

• A food steamer: I am sure that most of u own this one as a kitchen possession. You can use a steamer to prepare vegetables for your baby. 
• A Colander: Don't have a steamer, that OK. Used to strain rice or pasta, a colander works as a great steamer. A readily available tool in the kitchen, you can steam any food item using it. Its very simple: Keep a vessel of water under the colander. Add required food stuff in it and close it. Keep it on the cooking range. Your food is getting steamed.
• A fork: A great tool to use to mash soft fruits and veggies. Can be also used to shred chicken and other meats. A fork is an old fashioned tool used for centuries to make baby food.
• A spice grinder: used to puree baby food after boiling or steaming. This tool works great for all stages of baby food. You want to puree, mash, or just cut the food into chunks, a spice grinder will be able to do it for you.

Ways of making baby food:

• Steaming: Popular among most moms, the steaming process is on of the best ways to cook your baby a healthy meal.When you steam a certain food almost all its nutrients remain in the food itself and has a less chance to be lost in the process of cooking. 
• Boiling: A faster method to cook baby food. All you need is water and your desired food in it. Set in on the gas and let it boil. The only draw back is the food that is being boiled can lose some of its nutrients in the process. But you can still use the water to puree the food.
• Baking: the most favorite, I love baking foods. Baking cooks food in its own juices and does not require a help of a substitute like water. All nutrients remain in the food, which makes it more healthy for your baby. Not only does baking provide good health benefits, but also gives a nice flavor to the food. Baby food can get very boring so bake it and let your baby enjoy a different flavor and texture (a gourmet food for you little eater)  .

Preserve food for your peanut:

For mothers who are working and have less time to make baby food everyday here is how you can keep yourself busy and at the same time stay guilt free. You can make a batch of food and store it. This works great for me when I need to go out on a weekend and still feed my baby homemade food.

You will need:

• Ice trays: available in plenty in the market, a ice tray can help portion food accordingly and freeze it. You can freeze baby food for 3 months (I would finish it in 1 month tho, 3 months seems to long for me). I use a normal ice cube tray that is already sitting in my freezer. 
• Freezer bags: After the food has turned into ice cubes, go ahead and store it in freezer bags (I use Ziploc bags). Label the food and the date on the bag so it is easy for you to identify the food and the time you stored it.

Always remember:

• Know how much your baby is eating in a single feeding. Once you know it, you will find it easy to portion the food.
• Portion food as required in ice cubes so that you can use it completely. Do not defrost and freeze food again. The chances of bacteria growing in the food is higher.
• If your baby has not consumed the entire portion, do not go ahead a freeze the remaining food. Your baby's saliva can contaminate the food. Dispose immediately.
• After preparing baby food, wait for it to cool. Do not put it in the freezer immediately as it can bring down the temperature of the other foods in the freezer causing bacteria to grow.
• If you have stored food in the refrigerator and not the freezer, do not keep food more than 1 day. 

Sometimes I do not have homemade food in my freezer. So I go ahead and give Giselle jar foods. Once you open the jar food remove the required portion in another container and refrigerate the rest. Use it within 1 day.

You can also travel with homemade baby food. You will require a ice bag for it. If I am travelling for more than a day then I prefer taking jar foods or cereals as the chances of my baby falling sick is less.

So here are a few pointers for all you baby home food makers. I hope this information helps all my readers. If there are some more points you want to add moms, do drop me a comment. I shall incorporate the same :)

Till then happy cooking.

Note:

• While pureeing food, use the same water you have used to boil or steam the food.
• If you do not have a spice grinder, go ahead a use your food processor. You may need to add a little extra water (osterizer works great). This works great when you make food in bulk. For less quantity food I would still prefer a spice grinder. 
• Cover the ice cube trays with plastic wraps before freezing food.
• Making baby food at home is very easy but if not preserved properly can cause babies to fall sick.
• If you think you are not confident preserving food in advance go ahead and do it everyday (I do it). It will keep you tension free :)
• You want to invest in a baby food grinder, yes you can. Its up to all moms to decide that. Its still healthy and serves the purpose :)

    

POTATO BAJI

Who does not like Potatoes. At my place it is loved by everyone. My husband loves potatoes so much that when I make any dish the first thing he will ask me is "did you put potatoes in it?" and if I say no, he says "Mel! you should put potatoes, then make the dish taste better." I'm sure if at all my husband was a chef you would find potatoes in everything. If he could mix it with water and have it I'm sure he would have done that too :P


Anyways, here is a very simple recipe to make potato baji. I always make this one when I have lots of other work to do as it gets done in no less than 10 min (excluding the time it takes to pressure cook the potatoes). I use this filling in Masala Dosa or as a side dish for puris. 


So here is the recipe for you:


What you need:

• Potatoes (duh!) - 2 large
• Onion - 1/2
• Mustard - 1/2 tsp
• Peas - 1/2 cup
• Green Chillies - 2 (depends upon how spicy you what to make it)
• Turmeric powder - a pinch
• Oil (you can use any variety)
• Salt to taste

Method:

• Boil potatoes in a pressure cooker. You can boil it normally in water too but I prefer doing it in the pressure cooker 'coz it gets done faster.
• When the potatoes are done boiling, mash them. Add salt to it and mix. Keep aside.
• Heat oil in a pan.
• Add mustard seeds. 
• Once it splutters, add onions.
• Once the onions turn transparent, add green chillies and peas. Cook till peas are done
• Now add turmeric powder and salt (remember you have already added salt to the potatoes, so be careful)
• Then add the mashed potatoes and mix. Remove from gas.

I hope you will find it delicious!


Note:

• If the potato baji becomes too dry, add 1/2 cup of water and mix while cooking
• You can use this baji for masala dosa, puris and in batata wada (will post recipe soon)

Something I still crave for - MASALA DOSA

Have you craved for something so bad that you went ahead and learnt how to prepare it. I did!


As a child I remember going to Swagat restaurant in Mangalore and having the crispy Masala Dosa. It used to be a early Sunday morning treat for me and my entire family. My family used to attend the 8:30am mass on at Milagres Church and then after some food for our religious soul, we used go for some fabulous breakfast for our hungry stomach.


I remember entering the hotel on a nice pleasant Sunday morning where the smell of hot puris, rava, wada and dosa enticed my smell buds (is there something called smell buds! or did I just made up a word). We used to go into the family room and sit waiting for the waiter to come and tell us the menu (trust me no fancy menu cards here, just a simple man reciting it for you). He used to recite it so fast that my sister used to always ask "did u mention parota gassi". Oh my sister.. She would always order parota gassi as if there was nothing else on the menu or probably that's the only thing she heard the waiter saying.


Masala Dosa was something that I always loved and I never knew how much I loved it until I moved to the US. On February 10,2009 I left India to relocate to the US after I got married. It was not all about leaving India, the country I love to bits, but also leaving behind the family I loved the most, the friends I shared secrets  with, the culture I always loved to flaunt and the food I always loved to eat.


US made me crave a lot of foods from back home and the cravings reached the peak of desperation when I became pregnant. Something I always craved for when I was pregnant was Masala Dosa. That craving pushed me to prepared this dosa at home and vala! another recipe got its place in my recipe book. So today I'm gonna share this recipe with all of you.


Ok, this one is not entirely my creation. The recipe is what my mom prepares in Mangalore. Its only the red chutney that does not belong to my moms creation. I found it on managlorean.com, a recipe posted by Kudpi Raj.


Hope you enjoy it as much as I do...


Here's what you need:


For the dosa:

• Idli rice (can use sona masoori too) - 1 cup
• Urad Dal - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Yeast - 1/4 tsp
• Sugar - 1 tsp
• Salt to taste

Here's how you make it:

• Soak the above 3 ingredients for 6 hours in water (rice and fenugreek seeds together and urad dal separately)
• Grind the soaked ingredients to make a batter. Add salt while grinding.
• Meanwhile in a glass take some warm water, add sugar and the yeast. Keep it closed for half an hour without steering.
• After half an hour steer the yeast and add it to the batter. Keep it over night for fermentation.

Once fermented you can go ahead and make the dosa

1. After fermentation
2. After steering the fermented batter 

• Heat a frying pan/tawa over high heat and grease it with oil
• Then add a dollop of the batter with a spatula.
• Once you add the batter on the tawa take your spatula and turn it around to make the dosa flat.
• Close with a lid.
• Once cooked go ahead and add the red chutney and the potato masala/potato baji on one side
• Fold the dosa like you close an open book and remove from tawa.
• Serve hot with coconut chutney.

Red Chutney

Courtesy: Kudpi Raj 

Here's what you need

• Red chillies (I used South Indian red chillies) - 6
• Tamarind - cherry size ball
• Channa Dal - 2 tsp
• Onion - 1/2
• Garlic - 3 flakes
• Salt - To taste
• Oil for frying

Here's how you make it:

• Roast dry long chillies with little oil.
• Grind the chillies along with other ingredients (except oil) to a smooth thick paste using little water.

I have taken a few pictures of how to assemble the dosa. It makes it easy to understand.

Recipe for potato baji follows.


Coconut chutney recipe coming soon :)


Note:

• If you did not remember to add salt while grinding its ok, add it after you have made the batter. If you did not add it then, no problem add it after it has fermented.
• Add very less fenugreek seeds. If you add too many it can make the batter sour.
• You can store this batter in the refrigerator for 2 days. 
• If the dosa does not lift easily form the pan/tawa. Clean the pan/tawa with a tissue paper of cloth and sprinkle some water on it. Wait for the water to evaporate and then go ahead and make the dosa.
• The tawa should be really hot for you to make this dosa so remember to keep the flame on high.
• If you do not get the shape of the dosa at your first attempt (I did not), do not get disappointed. Try again you'll be successful.

ARE YOU READY FOR SOLIDS BABY?

It was one fine morning I got up to realise that, OMG! Giselle slept through the night. Yes, she did! My little girl used to get up every 2 hours for feeds at night which made me think that I would never be sleeping again. Have you heard the saying "Mothers don't sleep", Oh yeah! ask me :). Then one FINE MORNING, I got up to notice that it was 8:00 and my daughter was still asleep. I had not heard a single squeal or crying at night and for the first time after I had her, I got the best sleep ever.

But wait... before my excitement could reach any further and after almost half the world got to know that my daughter was sleeping through the night (Hell yes! mothers like to share these things to the world) Giselle wakes up again, 3 times at night :(.. So much for the excitement. I could not figure out what the problem was. I kept thinking that probably it was the gas that was waking her up, or is she feeling cold, or is she having a bad dream, or maybe she's teething, when my mother told me - 'I guess she's getting hungry, start solids for her' (in a demanding tone).

Giselle was exclusively breastfed till then, so introducing solids to her was kind of freaky to me. I was all alone in this foreign country not knowing what to do next. Should I really start solids for her? Is she ready yet? What if it causes a reaction or what if she chokes? Questions, questions questions... Why do I have so many questions all the time????.... So I decided, 'lets go online and see what the world has to say'. So I browsed through all the websites, blogs, forums. I got a number of views, comments and advices on starting solids. But none of them told me what was good for 'Giselle'... Damn!

I was such a skeptic when it came to feeding her solids that it took me almost 3 weeks to get a spoon of rice cereal into Giselle's mouth. So I started off with rice cereal. Oh yeah, before that, the sites I had checked on when to introduce solids to an infant, gave me a lot of pointers. But I went ahead with pure instincts - 'motherly instincts'. All I looked for in Giselle was if she was a supported sitter and if she could digest her food. After all my baby was hungry and I needed to do what was right for her.

When your baby is ready for solids (based on Giselle and the way she took it). Again remember all babies are different.

Here I go again, 


When your baby is ready for solids:

• See if your baby is sitting well when supported - her head is still gonna wobble and if u leave her she for sure will fall. All you got to see is if she is sitting when u support her.
• She is hungry even after a normal feed of milk or formula - if you think your baby is still hungry even after u have fed her milk or formula. 
• She can swallow food - yes she is going to have a pushing reflex when she takes her first bite. Remember babies are so used to sucking for their food so they are gonna do the same when u introduce a spoon to them. Just listen if your baby is making a gulping sound and have patience.. she's gonna get the knack of using the spoon some day soon.  
• She poops well - if your baby is having a bowl movement once a day after she has eaten solids then she is good to go. Remember that baby poop can change once you introduce solids to them. They become a lot more stinky, the colour will change and yeah its gonna be a little hard, not as runny as it used to be.

Things to watch out for:

• After introducing a new food to your baby, wait till she poops. See if she is taking it well. If the food comes out as is then your baby isn't digesting the food well. Stop then and there, wait for a week or two and try introducing it again.
• If your baby's poop is frothy in nature then its time to call your pediatrician.
• If your baby is pooping black. Call your pediatrician immediately.  
• Look for any allergy like symptoms. Allergy's occur within 24 hours after you have introduced a new food. I would wait for 2 days to see if my baby is allergic to a certain food or not.  It could be anything. If your baby is reacting in an unusual manner then it could be the food.

Do not worry about:

• Your baby's poop colour will change. It used to be a very nice yellow colour before, but not any more. If you feed your baby carrot she is gonna have some orange spots in her stool, If you feed her spinach, you'll see green poop. What more variety, try feeding her beetroot's :)...
• She is not eating everyday. Yes! babies sometimes tend to not be in a mood just like we adults. So cut them some slack ;). Giselle would be a very good eater today but tomorrow she will not even look at food. Very normal!. Don't force them. 
• My baby eats everything, I fed her spinach today, she loved it. Wait, don't blow the trumpet yet, their are chances that she may not eat it tomorrow. Babies have moods too, lolz. Don't worry.. if she is not taking it today, give it some other day
• My baby does not eat anything. There is a time where your first attempt with a new food may be disappointing. She will make a big fuss and refuse it. Don't worry.. She may not like it today, but there are all chances she will like it tomorrow... Babies and Moods, are you Serious!
• If you have given your baby spinach she may have runny stool. Remember spinach regulates bowl movement. So introduce spinach in a very small quantity. Please wash spinach properly before use. If not clean it can cause your baby to fall sick.

What food do I need to start off with:

There are loads of foods in the market today. Start off with:

First foods or stage 1 foods: These food are all pureed and are single type foods

Under these you can find veggies, fruits and cereal (no dairy or meat)

• Fruits: Banana, Apple, Pears, Prunes
• Veggies: Carrots, Sweet Potatoes, Green beans, Peas, Squash
• Cereal: Brown Rice, Oatmeal and Barley

Do not feed honey or cows milk to your infant till the age of 1 year. They can 'coz allergies and make your baby every sick. (Thanks Natasha for reminding me, its an important point)

Many mothers like to go the safer route and introduce fruits first as there is less risk of allergy.

So what did I introduce first to Giselle. I did rice cereal. She did pretty well with rice cereal the very first day so we continued with that. When we visited Giselle's pediatrician he told us to start her off with some veggies. So I gave her carrots. Today Giselle eats - Carrots, green beans, peas, sweet potatoes, spinach, Squash , Banana and Avocados (yes! try them, they are a big hit in our house) and of course rice cereal.

We started Giselle on solids when she turned 4 months, but many parents wait till after 5 to 6 months to introduce solids to their babies. It all depends on you as a mom and whats good for your baby. Trust me, trust your 'motherly instincts'

Giselle's schedule at 5 months:


8:00am : Breast milk
10:00 am: Fruits  (introduced only banana for now)
1:00pm: Veggies 
3:00pm: Breast Milk
6:00pm: Breast Milk
8:00pm: Rice Cereal or some veggies
10:00pm: Breast milk (thats 'coz she sleeps after she drinks a little bit of milk)
Night wakings: Breast milk


I started off by feeding Giselle rice cereal once a day. That was at 4 months, then gradually increased it to two feeding. I just introduced fruits to her in the mornings.

I will be posting a few homemade baby recipes for you. I Promise, soon :)

If this post has helped even 1% of the mothers out there. I will be the most happiest mother out here. Do leave comments moms. And if you have any knowledge to share please go ahead a do so.

Note: 

• Breast milk or formula are the main source of nutrition for babies till 6 months old. So do not substitute solids for milk or formula.
• If your baby is not eating the food when you introduce it for the first time, try pureeing it with breast milk or formula. Chances are she may eat it.
• Try introducing 2 tbsp at the beginning and then increase the quantity
• I give Giselle water (say about 1oz) after every feed. It helps regulate her digestive system. I would suggest you give water to them as solids can be a little hard on their system. Rice cereal can get babies constipated and water can help.
• Everything I have written here is based on how Giselle did with solids. I say it again, all babies are different. 
• If you think something is wrong and you are not confident to start solids for your baby, please don't. You need to be confident when you take this big step.
• Ask your pediatrician before you start solids for your baby. An added advice wont hurt.
• I used 'she' as a gender in this post. Its only because I have a daughter. If I had a son then for sure it would be a 'he' :)