Corn Salad

  • 1 cup corn kernel
  • ¼ cup finely chopped onions
  • ¼ cup finely chopped tomatoes
  • ¼ cup finely chopped cucumber
  • Fresh coriander leaves
  • 1 tablespoons lemon juice
  • Salt (to taste)
  • Steam the corn kernel till its tender.
  • Sauté onions and add tomatoes and steamed corn to it.
  • Add cucumber coriander, lemon juice, and salt.
  • Place it in a large bowl. Nutritious and delightful corn salad is ready for the toddler.

Fruit Salad

  • 1 cup chopped strawberries, apples, bananas, and orange
  • 1 tablespoon lemon juice
  • Salt (to taste)
  • Put all the fruits in a bowl and pour the lemon juice. Add salt and stir it.
  • Serve delicious fruit salad snack to the preschooler.

Fruit Toast

  • 1 cup sliced apples
  • 1 cup blueberries
  • 1 cup strawberries
  • 3-4 cups of water
  • Slices of whole wheat bread
  • Boil the apples to soften them.
  • Pour water and make thick puree of boiled apples, sliced strawberries, and blueberries in a blender.
  • Toast bread slices and apply the fruit puree spread on toasted slice.
  • Place the bread slices in a freezer for a couple of hours, and the tasty fruity snack is ready.

Mini Pan Pizza

  • 1 cup grated mozzarella cheese
  • 1 cup finely chopped capsicum
  • 1 cup finely chopped carrots
  • 1 tablespoon tomato ketchup
  • 3-4 bread slices
  • 1 tablespoon butter
  • Put some butter in a pan. Place bread slice with a small amount of tomato ketchup on it.
  • Boil the vegetables until they are tender. Place them on the bread.
  • Grate mozzarella cheese on the slice. Top it with some more vegetables.
  • On low flame cook the bread with a lid till the cheese melts.
  • Yummy and nutritious pizza is ready to be served.

Cheesy Vegetable Wrap for picky eaters

  • 1 cup corn kernels
  • 1 cup cubed potatoes
  • 1 cup cubed carrots
  • 1 teaspoon dried basil
  • 2-3 cheese singles
  • Tender boil the corn, potatoes, and carrots.
  • Top a cheese single with chopped vegetables.
  • Sprinkle some dried basil and roll the cheese single.
  • Cheesy Vegetable Wrap is ready for picky eaters.

Dry Fruit Roll

  • 2 cups refined wheat flour
  • 1 cup cow’s milk
  • 1/3 teaspoon baking powder
  • 2-3 cups of finely chopped dry fruits
  • 1 teaspoon vegetable oil
  • Add milk to wheat flour with whole milk and make a dough.
  • Add baking soda and knead it further. The dough must be soft and sticky for easy rolling.
  • Cut the dough into small, rectangular pieces – about the size of a credit card.
  • Place the finely chopped dried fruits at the center of the dough and roll it.
  • Preheat the oven to 160°C (320°F). Grease a baking tray with a teaspoon of vegetable oil.
  • Place the rolls on the tray and bake for ten to 12 minutes or till the roll has a light, golden crust. The dried fruits melt within thus giving the roll a soft, sweet, and chewy center.
  • Remove from the oven, cool, and serve the snack to the toddlers.

Cereal Mix with a twist of dry fruits

  • 1/4 cup dry fruits (raisins, dried apricots, chopped dried dates)
  • 3/4 cup toddler cereal
  • Mix thoroughly finely chopped dry fruits and toddler cereal in a large bowl.
  • The easy-to-make snack is ready and can be served with milk or formula.

Strawberry Banana Smoothie

  • 2 cups Strawberries
  • 1 Banana
  • 1 cup Milk
  • 1/2 tablespoon Honey
How to:
  • Blend all the ingredients in a blender.
  • Add milk.


  • ½ cup Rava/Suji
  • Onion (1 small)
  • Tomato (1 small)
  • ¼ cup Mixed Vegetables
  • 1 tsp finely chopped ginger
  • Turmeric powder - a pinch
  • ¼ tsp Cumin seeds
  • Salt - to taste (not recommended for babies below 1 year)
  • 2 tsp Ghee
  • Roast suji in a pan with little ghee. Keep it aside when nice aroma comes.
  • Heat a pan and add cumin seeds. Sauté finely chop onions & tomatoes in the pan. Add chopped vegetables and steam cook till its tender.
  • Add suji and water in the pan and stir continuously.
  • On a low flame cook suji for 5 minutes.

Roasted Makhana

  • 1 cup Makhana
  • 2 tsp Ghee
  • Salt (to taste)
  • Warm a pan on medium flame and add 2 tsp. ghee
  • Add makhana to the pan.
  • Roast it on a low flame till its crispy.
  • Serve it immediately or store them in an airtight container.

Sago Porridge

  • ¼ cup Sabudana/Sago
  • 1 cup Water
  • ½ cup Milk
  • 2 tbsp Sugar
  • Soak sabudana in water for few hours.
  • Wash the sabudana well in running water and drain the water.
  • In a saucepan, add drained sago and water.
  • Cook on low flame until sabudana becomes transparent.
  • Add sugar and mix well.
  • Add boiled milk to the cooked sabudana and cook it on low flame until the milk thickens.

Tomato Rasam

  • 2 ripe tomatoes
  • ½ tsp Cumin seeds
  • 2 cloves of Garlic
  • Turmeric powder (a pinch)
  • 1 cup Water
  • Salt (to taste)
  • ½ tsp oil
  • Coriander leaves (for garnishing)
  • Blanch tomatoes in a saucepan for 5 minutes. Remove the skin once it is cold.
  • In a pan add oil, once it is warm add cumin seeds and garlic. Grind it with peeled tomatoes to a smooth paste. Keep it aside.
  • In a saucepan add oil and turmeric powder. Add tomato paste and salt. Boil it for 5 minutes on medium-low flame.
  • Add 1 cup water and boil it again until frothy.

Dates Kheer

  • 6 Dates
  • 1 ½ cup Milk
  • 1 tbsp finely chopped Cashews
  • 1 Cardamom
  • 2 tsp Ghee
  • Chop dates roughly and grind chopped dates, cashews and half of milk in a blender until smooth. If the dates aren't soft enough, soak it for little time and then grind it.
  • On medium flame keep a saucepan and add blended mix. Cook it for 3-5 minutes or until the raw smell of dates leaves.
  • On low flame add the remaining milk. Continuously stir and cook until it thickens and creamy consistency is formed.
  • Add ghee and Switch off the flame once done. Cool it down.

Coconut Dosa

  • 2 cups Rice
  • 1 cup grated Coconut
  • Salt (to taste)
  • Wash and soak rice for at least 3 hours or overnight.
  • Add in 1 cup of grated coconut, soaked rice and water in to a blender. Grind it to a smooth paste and add salt.
  • Ferment the batter for 6-8 hours.
  • The batter consistency should be slightly thin, add water if needed.
  • Heat a pan, spread one ladle of dosa batter. Drizzle it from the corners and finishing off in the middle.
  • Drizzle oil and Cook it for 3 minutes.
  • Once done flip the dosa and cook it for a minute.

Baked Sweet Potato Wedges

  • 1 Sweet potato
  • 1 ½ tbsp Olive oil
  • Oregano
  • Salt to taste
  • Wash and peel sweet potato. Cut them into wedges.
  • Add salt and olive oil in the wedges and mix it.
  • Preheat the oven to 200°C.
  • Grease the baking tray lightly and bake the sweet potato for 40 minutes in a preheated oven.
  • After the first 20 minutes, remove the baking tray from oven and turn all the wedges and bake them for another 20 minutes.
  • Once done, remove from baking tray. Sprinkle oregano and serve.