Ragi is a rich source of calcium and natural iron. It has dietary fibre which promotes good digestion.
POINTS TO BE CONSIDERED IN INTRODUCING SOLIDS
- Till six months, baby is breastfed or formula fed. Whenever you start solid, you should start with breakfast or lunch.
- Introduce only one food at a time and allow the baby to become familiar with the food for 2-3 days before trying to give another for.
- If baby responds well and does not show any signs of allergy, then you can continue.
- Give very small amount of any new food at the beginning, for eg- 1 tsp. Use a thin consistency when starting solid foods.
HOW TO FEED
- Infants cannot eat large quantities of food in one sitting at a given time, so they should be fed small quantities.
- Make sure your baby are fed seated, not laying down. Help your baby to sit in your lap if he/she cannot sit properly. If he/she can sit, must have a high chair.
- Food should be of semi-solid for easy swallowing. Sometimes your baby tends to spit it out, this should not be mistaken as dislike for the food.
- You should give semi-solid food every day for physiological maturity of swallowing.
FOODS TO AVOID (6-12 MONTHS)
- SALT: Don’t use salt, as baby’s kidneys are still developing. Salt can harm them. baby contains required sodium from breastmilk/ formula milk and other solid foods.
- SUGAR: Don’t add sugar because it could encourage a sweet tooth and lead to tooth decay when the first teeth start to come through.
- HONEY: Honey can contain a type of bacteria which can produce toxins in the baby’s intestines and can cause infant botulism. Don’t give it till your baby is one year old, even for easing cold.
- WHOLE NUTS: They are unsuitable for your baby under the age of 5 years because the risk of chocking. Use powdered nuts.
- FOODS WITH CHOCKING RISK: Jelly, gummy candies, hard candies, chewing gums, whole green peas, whole beans like chana or rajma, cough drops, popcorn, peanut butter etc. Remember to cut fruits like grapes cherry tomatoes into quarters before serving, and shred or cut meats and cheese into very small pieces.
- Egg whites and cow’s milk.
LET’S PROCEED TO THE RECIPE
Ragi seeds: 1 teaspoon
Water: 1/4 cup
Clarified butter (Ghee): 1/4 teaspoon
Breastmilk or formula milk: 2 teaspoons (optional)
- First, clean and wash ragi seeds with water for 2-3 times. Now let it dry on a cotton cloth.
- Now put a karahi on medium flame and add ghee. Add ragi seeds in karahi and roast them for 4-5 minutes.
- Turn off the flame and let it cool completely. Now transfer ragi seeds to a blender jar and make a fine powder.
- In a bowl, add ragi powder and water. Cook it on medium flame and continuously stir till it turns to a semi thick consistency.
- Turn off the flame and let it cook completely. Now add 2 teaspoons of breastmilk or formula milk.
- Transfer to a bowl.
- Puree is ready to give.
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