This blog has moved to new site – https://theaveragemom.in

Hi Friends,

Hope you all are well, I want to inform you all that this blog has moved to The Average Mom website. My own site, kindly subscibe to my new site so that we remain connected.

Thanks A ton for being a friend and follower,

Waiting to see you on my new Site https://theaveragemom.in

Smita

Advertisements

Project 50 Toddler snacks, Simple potato gravy dish, no ginger garlic 


Here is another very simple potato and cottage cheese recipe that is easy to make and is liked by my toddler a lot. As I use very few spices to make this.

It is ready in about 5 mins and does not use any ginger, garlic, or onion and tomatoes.

You can substitute the cottage cheese with scrambled eggs if you want. Also can be made with just with the potatoes.

Remember to use the water in which you boil the potatoes( peeled and sliced) for the gravy as it provides the thickness to the dish. 

Ingredients:

Potatoes – 4 peeled and sliced

Cottage cheese/ scrambled eggs – 1 bowl 

Mustard oil – 1 tsp

Ghee/ Clarified butter – 1 tbsp

Bay leaves – 1

Slit Green Chilly – 1 

Kala Jeera – 1 tsp

Asfoetida – 1 tsp

Turmeric – 1 pinch

Salt to taste

Find the recipe in the link below :

Project 50 toddler snacks by an #avgmom No 8. Banana Whole wheat pancakes 

This banana whole wheat pancake is both nutritious and healthy.


My whole wheat banana pancake recipe 

This one is a favourite for a late sunday breakfast and another hit with the tiny tot and his dad. All three of us love these pancakes and they smell awesome too
2 cups whole wheat flour

 1.5 cup milk 

2 eggs 

 1/2 cup melted butter 

1 pinch of salt

1tsp sugar 

1 tap Cinnamon powder 

1 ripe banana (mashed) 

1tsp baking powder 

Method: 

Mix all to form a semi runny batter, you can increase the amount of milk if required

 Grease a flat pan and scoop out one ladle full of the batter to form round pancakes. 

Flip the pancake once it is browned on one side, it takes a little more effort than refined flour pancakes, but it is not that hard either (since I am not using refined flour the batter is not that light). 

Serve with maple syrup, condensed milk, chocolate syrup or fresh fruits ( whatever you prefer) .

Project : 50 Toddler snacks by an #avgmom No.7 : Banana, Spinach, Whole wheat & Yoghurt Muffins 

Hello, Today I want to share with you guys the recipe of a super healthy muffin. One which uses banana, spinach, curd and whole wheat, I mean it doesnot get healthier than this. And as weird as the combination may sound, the muffins taste very nice, trust me on this one. They are mildly sweet and you will really love the taste of these. Infact, hubby man, who is the bigger child around the house, loved these muffins too, and he absolutely hates vegetables. Yeah, tell me about it, I have my work cut out for me. Infact when I first met him, the only thing he used to eat were potatoes. Though they are very good too, but avoiding other vegetables completely is not good at all. Well he is much changed now and does eat a lot of greens. But when he saw me putting spinach into muffins he literally started making faces 😂  and cried “why are you putting spinach in muffins, spare those at least.” 

But once these were done, he did have a change of heart and actually ate two, and then told me that had he not seen the spinach he would not have guessed it was in there. Yo hoo. 

I am quite late in posting the recipe, and if you have followed me on my insta feed you will know we have been pretty busy with baby A starting daycare and all other stuff. Here is a link to my instagram account https://www.instagram.com/theavgmom/

In between I have made these muffin three times already and it comes out awesome each time. Another great thing about this muffin is that you can refrigrate a few from the batch and use them as tiffin or snack over a couple of days. It stays good.

Ohh and by the way I have made a video of it this time. Yay me. But unable to put text in the videos yet. I have to learn that. But if you want to check it out, here is the link ;

Do follow and subscribe to my account if you want me to post more video recipes. Coz, then I will do some research and stuff and will learn how to make better videos with texts and subtitles etc 😜

Here is the recipe: 

Prep Time : 15 mins

Cooking Time : 20 mins + cooling time

Makes 15 muffins approx 

Ingredients: 

* Whole wheat flour – 2 cups 

* Baby spinach leaves – 2 cups 

* Medium ripe bananas – 2

* Plain yogurt (or Greek yogurt) – 1/2 cup

*Baking powder – 2 tsp

* Baking soda – 1/2 tsp

* Eggs – 2 

* Granulated Sugar – 1/2 cup

* Salt – 1 pinch

* Olive or canola oil – 1/4 cup

* zest of lemon – 1

* vanilla – 1 tsp


Method

1. Preheat oven to 350.

2. Combine the dry ingredients, the flour, baking powder, baking soda and salt.

3. Whisk the eggs until fluffy and then add in sugar

4. Add the oil, yogurt, lemon zest and vanilla into the eggs

5. Mash the banana with a spoon and add to the wet mixture.

6. Wash and Blend the spinach leaves in a food processor or chop them extremely fine. 

7. Add to the wet mixture and mix well.

8. Add the wet mixture to the dry and fold it all in until combined. Don’t over mix.

9. Buter a muffin tin or moulds.

10. Put the batter into the cups,  filling them upto the top.

11. Bake at 350 degree Celcius for 20 minutes


12. Insert a toothpick into the center to see if it comes out clean.

13. Remove  and let cool. 

Baby A loves these and I love to see him bite into one of these with his small teeth. He likes these and it is a perfect evening snack for him. In fact you can use it as a tiffin snack too. These are nutritious and power packed. And I love these too, because it is absolutely guilt free. Give them a try, I am sure you will love them. And if you like my recipes, please do subscribe to my blog, else you can follow my fb page too, where I update all my recipes. 

http://www.facebook.com/avgmom/

Project : 50 Toddler snacks by an #avgmom No.6: Chickpea & Spinach Cutlets ; Gluten Free snack

Here is another successful experiment in my snacks for my toddler journey, and again this one also is a snack which is good for both the baby and adults. In fact this turned out so yummy that I am on cloud nine. The great thing about this recipe is that it can be done as a gluten free version, a deep fried version or a shallow fried one, and all of these turn out great. I have tried them all. It is full of good heath and nutrition and it also passed baby’s approval. He likes these cutlets. They turn out quite soft so he doesn’t have any problem in eating these.

As mentioned, I used Chickpeas and Spinach in this one, both very tasty and packed with nutrition. Chickpeas are a nutrient-dense legume which has protein, dietary fibre, folate, and  iron and phosphorus.And Spinach, well Popeye eats it, doesn’t he? Spinach is a good source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron, folate, B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.The idea of mixing these two just came into my head and I can’t believe these turned out so good too. 

So, Here goes the recipe of my very successful experiment. Give it a try you will not regret it. 

Soaking time : Overnight

Prep time : 15 mins

Cooking time : 5 mins 

Ingredients :

1/2 cup Chick peas

1 cup Baby Spinach leaves

1 tsp Ginger paste 

1 pinch Asafoetida 

1 tsp Cumin powder

1 tsp Coriander Powder

2 tsp Olive Oil , more for frying

Salt as per taste 

1 Fresh Soft Brown Bread ( optional) 

2 tbsp peanuts ( optional )


Method

Wash and soak the Chickpeas overnight or a minimum of 6 hrs

Pressure cook the chick peas with a pinch of salt 

Drain and blend in a grinder, if the paste is too hard you can add a few tsps of olive oil for grinding it smoothly

Wash and chop the baby Spinach leaves

Now blanch them for a few minutes in an open  pan with very little water, do not over boil. Stop when the leaves start wilting and take off heat


Drain the excess water and grind the leaves to a smooth paste in a blender, do not add any water 

 

Now in a large bowl, mix together all the ingredients, apart from the peanuts

I added the peanuts after making enough cutlets for the baby as I am not comfortable giving him whole peanuts in his food yet

Also I add asfoetida powder because it is good for digestion, it helps with it but has a pungent taste, so use a little bit if you do not like the smell so much. 

Alternately you can also add Carrom seeds as these also are very good for digestion

My spinach paste had beome a bit more watery  this time, so I crumbled and added a whole wheat bread to bind the mixture


Now I do not follow a gluten free diet as I do not have any gluten insensitivity, but if you want to avoid using bread you can add a mashed boiled potato as the binding agent

Shape the mixture into small round cutlets with the palm of your hands, roughly the size of a cookie


In a flat pan add a little oil and shallow fry the cutlets 

Turn over once one side is golden brown and brown the other side

You don’t need to fry these too much as the chickpeas and spinach are already cooked


The above measurements will give around 15 cutlets. 

Serve them hot

There are few variations you can try with this recipe. You can deep fry the cutlets as they are or you can also dip it in eggwash and coat them with breadcrumbs 

That will give a more crispier cutlet

I do not do that as I want to keep it soft and not very crispy for the baby’s liking

Enjoy these with hot cups of tea as I do. 

I am glad that my toddler loved these, I was wondering if any more such combinations can be tried out, do suggest if you think or know any more such recipes. Would surely love to try them out

Project:50 Toddler snacks by #avgmom No.5: Spinach & Carrot Soup

#50toddlersnacks #spinachcarrotsoup #avgmom

As you all know by now that I am on this journey to incorporate as much variety as possible in my little one’s plate and in the meantime keep it as healthy and far away from processed food as possible. The main problem with a toddler’s meal is that they loose interest very very soon. He may like something one day and completely reject it the next day. Well it kinda makes sense to me, they also like variety. So here comes the catch,  to keep those little taste buds interested yoy have to try and create as many different combinations as possible for them. So is this attempt of mine to create as many tastes as possible and keep it as healthy as possible for my toddler.

At the same time, with a toddler around, who thinks that whenver mommy is in the kitchen he should hang on her legs. Cooking elaborate meals is out of the question. Those only happen when hubby is on full baby duty. Else I am always trying to put something together as quickly as possible. It is pretty hard to try and cook with a toddler either hanging onto your legs or trying to pull out and scatter all pots and pans and grocery boxes available. It is a constant battle with him trying to empty something or the other onto the floor, and me snatching it out of his hands. And whoever said that chores could be finished while the baby naps needs to meet my baby. Or get kicked by me, if they dare say this in front of me. My baby naps for 45 mins in a day, if at all. What the hell am I supposed to achieve in that time frame!!! Who am I freaking Super Woman? I spend that time felling jet lagged , you know, recovering from baby duty run. And I don’t have a time turner either. Sucks. So yeah I will stick to these easy peasy recipes for the time being.

One of the best snack time meals or even dinner time meals is soup. I find that I can add so many good ingredients in a soup and it turns out so yummy too. Also, more often than not the soups I make  turn into the dinner for the whole family and not only baby. 

Below is my recipe for a carrot Spinach  soup which is extremely tasty. It is not very filling though as my earlier mushroom soup recipe so, you may want to add some crackers as a side dish for the baby. And some bread rolls for the adults. Last time I soft boiled some eggs on the side along with these and it turned into a full meal with the soup. For the baby I only gave him one egg as I am yet to give him any more than that in a day.

This is a very tasty and healthy soup. The recipe is as below:

Prep time : 10 mins

Cooking time : 20 mins 

Ingredients 

1 cup Carrot; cubed 

1 cup Baby Spinach; shredded

2 stalks of spring onion; chopped finely

1 cup whole milk / fresh coconut milk

8 Garlic cloves; finely chopped 

Salt to taste


Saute the garlic in 1 tsp of olive oil 

Add the spring onion bulbs

Add the carrots and spinach

Cook for 3 mins 

Transfer to a pressure cooker or a wide bottomed pan and boil till the veggies are competely cooked 

Take off heat, strain the veggies and transfer to a blender 

Retain the water

Blend the veggies 

Now transfer to a wide bottomed pan or to the same vessel you boiled the veggies in and add the milk or the coconut milk

Both work well, I use whatever is available with me at the moment

Sprinkle a pinch of salt, chopped spring onion leaves 

Keep on heat for another minute and then take off

Done! Serve warm to baby, you can choose to add a dollop of butter too

I do that and sprinkle a bit of pepper powder for the adults (us)

Yummy in my tummy 😋 

Simple as anything yet tasty. Yay! three cheers  for this one. Another win 


Hope you like this recipe, if you like my recipes, you can follow my blog at https://smitasangle.wordpress.com or follow my Facebook Page at The Average Mom

You can also follow our daily parenting journey , a learning path for me with my daily fails, which I try to see with a bit of humour on instagram @smitapalsinha

Project:50 Toddler snacks by #avgmom ; No 4. Milky Spaghetti with Spinach and Brocolli 

#50todlersnacks #avgmom

The one thing that my toddler absolutely loves is any type of spaghetti or noodles or pasta. He eats it like a pro, with absolutely no help from me. I don’t have any idea where he learnt to eat pasta like that but I am so glad he loves it. Follows then that I want to make it as many times as possible. Now here comes the twist, for him I get only wheat pasta but for the sauce I really do not want to give him the white sauce which is made with all purpose flour. That is when I started making this sauce for him and frankly it tatstes so good that all of us eat it. It is so healthy and yummy at the same time. I have been able to incorporate so many healthy ingredents in this one recipe that it makes for a perfect meal for him. 

With this one pasta I am able to also feed him so many vegetables too. Added bonus is he loves this 😊.

Here is the  recipe below, it is quite easy to make too.

Prep time : 10 mins

Cooking time : 15 mins

Ingredients : 

Wheat spaghetti pasta – 1 bowl 

Baby Spinach leaves , chopped – 1 cup

Brocolli florets – 1/2 cup

Carrots, diced – 1/4 cup

Zuchhini slice -1/4 cup

Baby corn, diced – 1/4 cup

Button Mushrooms, chopped – 1/4 cup

Spring onion leaves, chopped – 1/4 cup

Chicken stock – 1/2 cup

Garlic cloves – 8/10

Onion slices – 1/2 

Oregano – 1 tsp

Olive oil – 1 spoon

Cheddar Cheese, grated or 1 slice – 2 tbsp ( optional)

Whole milk ( full cream) – 2 cups

Chicken cubed boiled  ( optional) – 50 gms


Method:

Boil brocolli, carrots, zuchhini and baby corn with a pinch of salt till they are more than half done  

Strain the vegetables and in the same water add the pasta, add half a spoon of olive oil and cook till the pasta is al dente 

I use the water for boiling in such a quantity that it is almost all used up by the time the pasta is done. If you have any left over then you can add this in the pasta

In a wide pan, add olive oil, and fry garlic and the onions till soft

Add the mushrooms next and let it cook on low flame for 3 mins 

Next add the spinach leaves and cook on low flame. 

The spinach will soon wilt, now add the spaghetti and the rest of the boiled vegetables

Add the oregano and the chicken stock

Let it cook for a minute


Now add the full cream milk

Sprinkle salt as per taste, keeping in mind that the stock will have some salt in it too

Let it simmer for 5 minutes till the milk almost evaporates, keep stirring occasionally. 

Separately fry the diced boiled chicken in a teaspoon of white butter.

Add this to the pasta

Add the grated cheese and the spring onions lastly, this is optional though and if you have not introduced cheese for your little one, you can skip this too

Serve hot . 

The veggies become completely mashed up in the sauce and coat the pasta so well that the baby eats it along with the pasta. Happy happy me. 

And trust me on the taste, it is so yummy that you will also love to eat it. In fact I make it as a meal for the full family. And it is so healthy that you can it without any guilt.

Couple of tweaks that you can try are ; you can replace chicken stock with a vegetable stock for a vegetarian option

You can also add a dollop of butter in the end if you baby is used to eating butter

Also I have tried this with both penne and macaroni pasta too and it works out quite well 

Hope you like this recipe and try it out. If you want to get more such recipes then follow my blog at https://smitasangle.wordpress.com/

I will be posting a super healthy recipe soon with two powerful  ingredients ; banana and spinach. Yes together in one single recipe. Win win. Wait for that one. 

You can also follow my day to day parenting life and ideas on instagram at @smitapalsinha

Or my face book page The Average Mom 

@https://m.facebook.com/The-Average-Mom-1667530190228896/