INGREDIENTS1 tbsp Rice
1 tbsp Yellow moong dal
1 tbsp Oats
1 tbsp Poha (beaten rice) (optional)
1 tbsp Dalia (broken wheat)
2-3 almonds (optional)
1 tsp Ghee (clarified butter)
salt and cumin powder to taste
METHOD
Wash rice and moong dal separately or together properly. Soak rice and dal for 30minutes or 1 hour. Drain excess water and spread it on plain paper or kitchen towel, let it dry completely. Lightly roast dalia (optional). Blend together dried rice, dalia, dried yellow moong dal, oats, almonds and poha to make a smooth powder. Use a fine sieve and sift the mix. After sieve, if you get lots of coarse mix, blend it again and sieve it. Sifting mix is completely optional as it gets cooked when boiled or cooked in water. Only thing is it takes little more time and water.
Heat 1 tsp ghee, take 1 tbsp of this powder saute for just 1 minute, add water, salt, jeera and mix. Cook till it forms medium consistency or desired consistency.
Feed your little angels.
PORRIDGE BECOME THICK AFTER GETTING COLD.
YOU CAN STORE THIS POWDER IN AIR-TIGHT CONTAINER IN DEEP FREEZER FOR 2-3 MONTHS OR IN FRIDGE FOR 1 MONTH.
ALWAYS PREFER TO MAKE FRESH MIX.
I STARTED CEREALS AT THE AGE OF 9 MONTHS BEFORE THAT I USED TO GIVE BOILED, MASHED OR PUREED VEGETABLES AND FRUITS.
2 comments:
Thank you for sharing your thoughts and knowledge on this topic. This is really helpful and informative. Thank you so much for sharing this pretty post if you want to learn more weekly meal plan dubai
Post a Comment