'Cooking for baby' records my experiences with feeding our little girl, Abhi, who loves variety in food, just like me ! Finding newer food options to keep her interested has been a challenge - sometimes exasperating but more often, exciting!

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Friday, June 11, 2010

Multigrain and sprouts sweet porridge

8 months and above



This porridge with the goodness of two whole grains, sprouted green gram (moong), and flavoured with cardamom and sweetened with Indian unrefined sugar aka jaggery beats the texture , creaminess, as well as yumminess of commercial cereals.

I have added a cashewnut and almond inorder to add to the taste as well as nutrition. This is because it is common among indians (the one's that belong to my circle, anyway) to add a couple of nuts to the usual multigrain cereal flour (sattu maavu) that is given to babies after they cross the eighth month. I had introduced abhi (our baby) to nuts early on and had ensured she is not allergic to them. In case of a family history of allergy to nuts, just make this recipe without the nuts.

Like wise I have used 'podiyari' which can be best described as the 'rice' counterpart to burghul. podiyari is to rice as burghul is to wheat! ( that was a wide throw).This is easily available in south india and out here in Oman (where we live now) since there live a large number of south indian expats here. Podiyari is made out of Kerala rose matta rice (red rice). In case this is unavilable,follow the procedure mentioned in the post script given after the recipe.



Podiyari (broken red rice) - 1 teaspoon (5 gms)
Pearl Barley - 1 teaspoon
Green gram sprouts (moong sprouts) - 10-15 nos
Almond - 1
Cashew - 1
Cardamom - 2-3 grains from a pod (not the whole pod)
Jaggery syrup - 1 teaspoon ( if you dont get jaggery use demerara or any unrefined sugar variety)
Milk - 1/4 cup
Water - 1/4 cup



Rinse out the grains and sprouts. Add everything together , apart from jaggery, and pressure cook for 6 whistles. Direct stove top method can take 20-30 minutes on medium and low flame depending on the barley variety. Once done, blend into a smooth mixture, add the jaggery syrup, simmer for a minute. If too thick add some more boiled water.


PS: If podiyari is unavailable, substitute with any other red or brown rice variety (even white will do though this nutritionally inferior). Follow this procedure:

Rinse the rice, spread on a clean cotton cloth and allow to air dry. When almost dry, throw into a skillet and dry roast on very small flame for about 5 minutes. Put into a chutney jar or coffee grinder and grind till it takes on a coarse burghul like texture.

Podiyari


Nutrition Information

Podiyari - High in fiber, nutrients and vitamins.

Barley - is a very good source of carbohydrates, dietary fiber, apart from many minerals and vitamins including selenium, manganese, folate, and niacin.

Almond - Is a prebiotic (increases the good bacteria naturally present in the intestine) source of protein, fiber, vitamin E, magnesium, etc.

Cashewnut - contains magnesium, copper, phospherous, and manganese.

Green bean sprouts - Sprouting increases the nutritional benefits of the wonder bean, whole moong. Its a better source of protein, B vitamins, iron, and calcium.



Jaggery - iron rich


Cardamom - is a great flavouring agent and used in combination with jaggery increases iron absorbency.

5 comments:

Sushma Mallya on June 11, 2010 at 8:19 PM said...

Very healthy porridge..

Cooking Blog Indexer on June 12, 2010 at 10:22 PM said...

very healthy recipe..who knew podiyari kanji could be made this healthier...too bad this blog was not there when my son was small...

Jaishree on June 13, 2010 at 10:00 AM said...

Very healthy recipe to kids dershana. looks yum.

Yasmeen on June 14, 2010 at 5:53 AM said...

Nutritious collection of baby food recipes,Dershana :D

Priya Arvind on June 18, 2010 at 9:53 PM said...

Dershana, this is a great blog! It's like a life saver for moms like me who are lost in the world of sollids:).I will definitely try this.

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