At 10 months, most children are now proficient eaters. If some babies need more time, it is perfectly alright. You can now start a small snack along with three solid meals and baby’s breastmilk and/or formula. Keep in mind, never try to cut down on your baby’s milk if he/she demands it. You can now introduce fresher tastes like spices and herbs to their menu. Here are some dishes you could try:

1) Idli Sambar:

Ingredients for sambar:
1. 1 tsp oil
2. ½ onion, diced into cubes
3. ½ potato, diced into cubes
4. ½ tsp turmeric powder
5. salt to taste
6. ¼ cup beans, chopped
7. 1 cup cooked toor dal
8. 3 cups water or as required to adjust consistency
9. a small piece of jaggery/gud
10. Coriander leaves, chopped



1. In a large kadai, add a tsp of oil and saute diced onions.

2. Now add potatoes and fry for a minute

3. Along with water, add turmeric and salt to taste.

4. Now add beans and cook for a minute.

5. Add sambar masala and give it a good stir. Boil for 5-8 minutes.

6. Add cooked dal.

7. Also, add 2-3 cups of water to get desired consistency.

8. Add a small piece of jaggery.

9. Prepare the tempering and pour it to the sambar

10. Add chopped coriander leaves and give it a good mix.



2) Khichdi with Vegetables and Curd:

Ingredients for Mixed Vegetable Khichdi Recipe:

1. Split green gram 1 cup

2. Rice 1/2 cup

3. Potatoes peeled and quartered 2 small

4. Carrots 1/2 inch pieces 2 small

5. French beans 1/2 inch pieces 10

6. Green peas 1 cup

7. Cauliflower cut into florets 1/2 medium

8. Ghee 4 tablespoons

9. Asafoetida a pinch

10. Green chillies slit 2

11. Cumin seeds 1 teaspoon

12. Turmeric powder 1/2 teaspoon

13. Salt to taste

14. Black pepper powder 1/2 teaspoon

15. Fresh coriander leaves chopped



1. Wash rice and dal a couple of times. Soak together in four cups of water for fifteen minutes. Drain and keep aside. Heat two tablespoons of ghee in a pan, add asafoetida, slit green chillies and cumin seeds.

2. When the seeds change colour, add potatoes, carrots, French beans, green peas, cauliflower florets and sauté for two minutes. Add rice and dal and sauté for two to three minutes.

3. Add four cups of hot water, turmeric powder, salt and pepper powder and mix well. When the water comes to a boil, cover and cook over medium heat till done.

4. Garnish with chopped coriander leaves, pour the remaining ghee and serve hot.



1) Chapati with Aloo Gobi Matar:



For the gravy:

1. 2 tsp oil

2. 1 tsp cumin seeds/jeera

3. 1 tsp ginger, freshly minced + 1 tbsp garlic, freshly minced

4. 1 medium onion, grated using big hole grater

5. 3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice

6. salt to taste

7. 1 tsp red chilli powder


For the sabzi/curry:

1. 2 tbsp oil

2. 1 tsp mustard seeds/rai

3. 1 tsp cumin seeds/jeera

4. a pinch of asafoetida

5. 5-6 curry leaves, chopped finely

6. 3 medium potatoes, chopped into big bite-size chunks

7. ½ cup fresh or frozen peas

8. 2 tbsp any greens (spinach, kale or any greens), chopped

9. 2 tbsp fresh fenugreek leaves, chopped or 1 tsp crushed kasuri methi

10. 1 tsp turmeric powder

11. 2 tsp red chilli powder (adjust according to taste)

12. 1 tsp coriander powder

13. salt to taste

14. water, as needed

15. Cilantro, finely chopped (for garnishing)




Preparing onion-tomato gravy:

1. Heat oil in a pan and add cumin seeds. Let it crackle for a few seconds until golden brown. Add ginger+garlic paste and fry for few seconds until the raw smell goes away. Add the onion and sprinkle a little salt over it. Cook till light brown colour (about 2 mins).

2. Mix into chopped (canned) tomatoes and red chilli powder. Cook for a few more minutes until all the gravy combines and the oil starts to leave the sides. Keep it aside.


Preparing sabzi/curry:

1. Heat the oil in another wide pan. Add mustard seeds first, followed by cumin seeds and asafoetida. Add curry leaves and stir. Add chopped potatoes. Add salt to taste and ½ cup water. Stir. Cover the lid and cook for about 8-10 minutes on slow-medium heat.

2. The potatoes should be cooked till tender and a fork pushes through easily, but still holding their shape. Now add to this the chopped greens. Season with all spices. Give it a stir.

3. Add the prepared gravy and mix it well. Adjust the consistency (not too thick or runny). Add a few tablespoons of water if needed. Throw in the frozen peas now. Mix in the sugar. Check the salt and seasoning (adjust according to your baby’s taste). Cover the lid and cook for 5 minutes. Garnish with chopped cilantro.

Your Dhaba style Aloo Matar is ready to serve! Enjoy with paratha, roti or rice

2) Spinach Potato curry:


1. 4 medium potatoes, baked or boiled until just fork tender and cooled

2. 1/2 tablespoon ground coriander

3. 1 teaspoon garam masala

4. 1/2 teaspoon ground turmeric

5. 1/2 teaspoon ground cumin

6. 1/4 teaspoon asafetida

7. 1 teaspoon coconut sugar or brown sugar

8. juice from 1 lemon (3 tablespoons)

9. 2 tablespoons water

10. 5 tablespoons ghee or sesame oil

11. 1 teaspoon brown mustard seeds

12. 1 teaspoon cumin seeds

13. 2 to 3 fresh green chillies, seeded and finely chopped

14. 1-inch piece fresh ginger, minced or grated

15. 1 medium tomato, finely chopped

16. 1 lb (450 g) fresh spinach, trimmed and roughly chopped

17. 1 1/2 teaspoons sea salt



1. Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the ground coriander, garam masala, ground turmeric, ground cumin, asafetida, sugar, lemon juice and water.

2. Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often for about 10 to 15 minutes. Remove with a slotted spoon and set aside.

3. Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often until the mustard seeds begin to splutter and pop. Toss in the chillies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now, add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated.

4. Stir in the spinach, a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.

5. Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes.

6. Serve hot as a vegetable side.



1) Masala French toast:


1. 3 bread slices

2. 4 eggs

3. oil or butter as required

4. 2 tablespoons milk

5. 1 tablespoon chilli flakes

6. salt as per your taste

7. few sprigs of coriander, finely chopped

8. 1/4 tablespoon black pepper

9. 1 onion, finely chopped

10. 2 to 3 green chillies, finely chopped


1. To begin, beat the eggs in a mixing bowl.

2. Add milk, beat it again and make sure that it is mixed properly. Add chilli flakes, salt and black pepper.

3. Once it is done, heat some oil in a wide pan. Take a slice of bread, dip it in the egg mixture and put it on the pan.

4. Spread some onion, green chillies and coriander on the top of bread and pour some egg mixture on it again.

5. Turn the bread and let the other side also cooked properly. Once it turns light brown in colour, take it out of the stove and it is ready to be served.

6. Serve the toast on its own with a glass of milk for a filling breakfast.



    2) Ragi porridge:

1. Wash agi thoroughly and keep it under the sun for drying.

2. You can keep the dried grains in a jar for later use too.

3. Soak the required amount of ragi seeds overnight (quantity is of your choice, 1 tablespoon would be enough for a 6-month-old)

4. The next day, drain and put them under the sun for drying.

5. The more they dry, the easier it is to crush them.

6. Grind the seeds in a mixer with little water.

7. With the help of a strainer, extract the juice only after grinding. It will be a white coloured, mucus-like substance.

8. Boil this with the required quantity of water till it thickens and looks shiny.

9. Make sure you keep stirring else it can get burnt.

10. After it thickens, add sugar or jaggery.

11. Mix well and serve.


Snack: Any fruit sliced or diced into small cubes.

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