(புழுங்கல் அரிசி கஞ்சி)

INGREDIENTS:

• Boiled rice powder – 2 tbsp
• Water – enough water to cook

PREPARATION:

• Take a bowl and mix the powder and water without lumps and cook it in the medium flame until it’s fully cooked and becomes a well mixed fluid/paste (depends on the amount of water added and age of the baby).
• Feed it with spoon for the baby.

Note:

• The above is the base. You can mix it with Sugar or Salt or Rasam or Buttermilk.
• For Infants from 3 to 6 months – restrict to only adding little sugar.
• More than 6 months you can give as mentioned with Sugar/Salt/Rasam/Buttermilk
• Depending upon the month/age of the baby, you can adjust the consistency (fluid to thick paste).

Traditional South Indian Baby food that is very healthy and tasty for the infant kids.

INGREDIENTS:

• Boiled Rice – 4 cups
• Ajwain seeds – 1 tbsp
• Dry ginger powder – 2 tsp

PREPARATION:

• Thoroughly wash the rice and filter the excess water and keep it aside for an hour.

• Heat the kadai, dry roast the rice until it gets slightly puffed and golden color. Keep it in the low flame. [Important: - Roast the rice in multiple smaller amounts and make sure not to burn the rice].

• Keep it in a dry plate and let it cool.
• Thoroughly wash the Ajwain seeds (make sure mud particle are cleaned and removed). Filter the excess water and dry roast until nice aroma comes. Keep it aside and let it cool.

• Grind the roasted rice, ajwain and dry ginger powder. Make them into fine powder form using a mixie.

• Sieve the ground powder. Grind the coarse particle left on the sieve and sieve it once. Repeat the process until all the powder is completely fine.

• Store the powder in a dry box.

Note:

• You can add 1 spoon of Roasted Channa Dal (Pottu Kadalai) and 1 Spoon of Wheat Rava and roast it along with the Rice before grounding. Do it only when the baby is more than 8 months old.