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WEANING

WHAT IS WEANING?

To wean – literally means ‘to take away from – here, is our discussion to state WEANING means starting complementary feeds while continuing to breast feed.

WHY WEAN?

Breast mild alone is not enough to meet nutritional needs after 6 months age. As growth tends to fast though body weight is approx 1/20 of an adult, energy requirement is ¼th and protein requirements is 1/5th of an adult.

WHEN TO WEAN?

As per WHO guidelines, weaning is best started after 6 months of age. Early introduction of weaning foods may interfere with Breast feeding.

WHICH ONE? COMMERCIAL Vs HOME BASED

  • Commercially available weaning foods have lots of disadvantaged like:
  • They are expensive
  • They contain excessive sugar/salt
  • Their protein content for excess of infants requirements (about 3 times)
  • Over dilution and contamination. 

SAGO KANJIPORRIDGE OF WHEAT DALIARAGI PORRIDGEBAJRA INFANT FOODKHICHRISUJI KHEERBENGALGRAM DAL KHICHRIKHICHRI OF WHEAT DALIARICE UPPUMASATTURICE KHEERRice KanjeePANJIRILADDOOS OF GROUNDNUT AND GENGELLY SEEDSCHOLAM (JOWAR PITTU)RAGI – ADDAI SWEETKHAMAN - DHOKLASWEET DALCHAPPATHIS WITH ATTA, BENGAL GRAM POWDER and leafy vegetablesKHICHRI OF RICE, DHAL AND VEGETABLES

  • Sago 25gms
  • Roasted Bengal Gram 25gms
  • Jaggery 25gms
  • Water (Cup) 2

Method: Roast sago – add sago ½ cup of boiling water and cook. Prepare a batter of Bengal gram powder in ½ cup of water, pour it into cooked sago, stirring coninously. Cook for 10 minutes. Add jaggery and cook for another 5 minutes.

  • wheat dalia 50gms
  • Sugar 15gms
  • Milk 50ml

Method: Roast wheat dalia and add to boiling water containing 2 bar leaves and cook until it is soft. Then add sugar and boiled Milk.

  • Ragi Flour (roasted) 50gms
  • Bengal gram Dal Flour (roasted) 4tsps
  • Ground nut cake powder (roasted) 4 tsps
  • Jaggery 20gms

Method: Boil jagger solution. Mix ragi and Bengal gram flour and make a batter with hot water. Pour the batter slowly in to the jagger solution, stirring continuously. Boil for 10-15minutes.

  • Bajra 50gms
  • Green gram dal 3tsps
  • Skimmed milk powder 2tsps
  • Groundnuts 2 tsps
  • Til seeds t tsps
  • Sugar or salt to taste

Method: Clean and dehusk bajra. Roast and powder bajra, green gram dal, ground and till seeds. Mix all the powders together with skimmed milk powder , store in an airtight container. Whenever required, mix the powder with boiling water or mil to desired thickness and add salt or sugar to taste.

  • Rice 50gm
  • Lentils 25gm
  • Spinach 50gm
  • Oil to taste
  • Salt 2 tsps

Method: Cook rise and dal together and wash. Boil spinach, mash and strain. Add this spinach puree, salt and heated oil to the rice dal mixture, stir and serve.

  • Suji 25gm
  • Sugar 10gm
  • Milk 200ml

Method: Boil Mild and add suji. Soak on slow fire till semi solid consistency. Add Sugar.

  • Rice 50gm
  • Greengram Dhal 25gm
  • Roasted Bengal gram 50gm
  • Green leafy vegetables 25gm
  • Oil 1 tsp
  • Salt to taste

Method: Boil and mash rice and green gram dal. Boil, mash and strain the spinach. Add this spinach, powdered Bengal gram dal and salt to the rice + dal mixture and cook for a few minutes. Season with oil.

  • Wheat dalia 50gm
  • Lentil 50gms
  • Potato as desired
  • Any green vegetables as desired
  • Oil 3tsp
  • Salt to taste
  • Onion 1 small
  • Ginger 2gm
  • Bay leaf and cardamom (optional) 1 each

Method: Clean and wash rice and lentil separately and cut vegetables into small sizes. To boiling water add a piece of onion, ginger, bayleaf cardamom and rice and cook until half cooked. Then add lentil and vegetables and cook until soft. Season with oil and salt. This can be made with out vegetable also.

  • Rice 25gm
  • Green Gram dal 25gm
  • Onion 1large
  • Any vegetable 10gm
  • Mustard ½ tsp
  • Groundnut oil 4tsp
  • Salt to taste Water 2 cups

Method: Roast rice and dal and grind into granules. Cook green gram dal with ¼ cup water and mash. To hot oil add mustard, onion and fry then add water and salt. Add the rice granules and the vegetables to the water and stir. Cook for 10 minutes and add green gram dal paste. Drumstick leaves may also be used instead of vegetables.

  • Soak barley overnight dry a little, roast and grind. Mix with sugar/jaggery according to taste.
  • POHA (left over rice)
  • Rice, onions, potatoes or other vegetables.

Method: Brown onions in oil and ad cumin and mustard seeds. Add vegegables and cook till tender adding minimum quantity of water. Finally add rice, cook for 2/3 minutes.

  • Rice 25gm
  • Sugar 10gm
  • Milk 250ml

Method: Clean rice and wash rice, Boil milk, add rice cook till semi-solid, add sugar.

  • Rice 100gm
  • Water 400 to 500ml
  • Salt 1.5 to 2gm

Method: Clean rice and wash rice. Add rice to water and cook till soft, add salt to taste.

  • Wheat atta 75gm
  • Jaggery ro sugar 15gm
  • Oil or Ghee 2tsp

Method: Roast wheat atta in oil/ghee on low heat till light brown colour. Add Jaggery or sugar to it and mix well.

Variations:

a. Add boiled mild to make porridge like

b.Honey or salt also can be used instead of jaggery or sugar.

c.Add steamed apple or fruit juices or vegetable puree with salt is added.

Groundnut 25gms

Jaggery 25gms

Gingelly seeds half of groundnut

Method: Roast groundnut and gingelly seeds. Pound them with jaggery, make small balls with mixture.

  • Cholam flour 30gm
  • Roasted Bengal gram dal flour 25gm
  • Coconut scrapings 5gms
  • Jaggery 20gms
  • Salt 1pinch
  • Water 2 cups

Method: Mix cholam flour, Bengal gram flour, coconut scrapings and alt together. Sprinkle tow spoons of water, then mix, and steam for 15 minutes. Mix jaggery powder and serve.

  • Ragi flour 30gm
  • Roasted Bengal Gram dal
  • 3 teaspoons
  • Jaggery 15gm
  • Coconut scrapings 1 teaspoons
  • Oil (groundnut) 2 teaspoons
  • Water 3 teaspoons

Method: Dissolve jaggery in water. Add bengal gram flour, ragi flour and coconut scraping – to jaggery water to make a thick dough. Prepare the adai on a greased iron pan (tawa).

  • Bengal gram dal 50gm
  • Black gram dal 25gm
  • Rice 50gm
  • Amaranth leaves 50gm
  • Curd 25gm
  • Oil 1 teaspoon
  • Salt 1 teaspoon
  • Mustard seeds – few

Method: Soak Bengal gram dal, black gram dal and rice separately for a few hours. Grind them separately and mix. Add curd and salt and ferment the mixture overnight. Add amarnath leaves, season with oil and mustard seeds, and pour the butter into idly moulds or greased plate and steam.

  • Rice 30gms
  • Red gram dal 60gms
  • Spinach 30gms
  • Jaggery 60gms

Method: Roast and powder rice and red gram dal. Mix the two and make a batter with cold water. Boil, mash and strain spinach. Mix the batter and spinach puree with jaggery syrup and cook for a few minutes.

  • Atta 3 parts
  • Bengal gram powder 1par
  • Green leafy vegetables

Method: Chop, boil and mash leafy vegetables. Mix the mashed vegetable and Bengal gram flour with the atta and make a dough prepare the chapattis.

  • Rice 50gms
  • Dal (lentil) 25gms
  • Potato as desired
  • Any vegetable ad desired
  • Oil 3 teaspooons
  • Salt to taste
  • Onion 5gms
  • Ginger (optional) 2gms
  • Bay leaf (optional) 1gm

Method: Clean and wash rice and lentil separately and cut vegetables small. To boiling water, add a piece of onion, ginger, bayleaf, cardamom, and rice, and cook until half cooked. Then add lentil and vegetables and cook until soft. Season with oil and salt. This can be made without vegetables also.

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