Lacto-vegetarian do not eat meat, poultry, fish, or eggs. They do eat dairy products, such as milk, yogurt, and cheese. Like everyone, vegetarians must be careful to eat foods that are balanced and nutritious.
Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant shares 6 nourishing Lacto-vegetarian recipes for toddlers. You too can enjoy them!
Oats And Vegetable Khichdi
A full meal on its own so comforting and quick to make. Serve it with Yogurt .
Preparation Time: 30 minutes including the time of soaking the Split Moong Dal.
Cooking Time: 30 minutes
Serves: 6
Ingredients and Quantity:
- Quick Cooking Oats- 1/3rd cup
- Moong dal, split and skinned – 1/3rd cup
- Cumin seeds, lightly toasted and crushed- 1/4th tsp.
- Turmeric powder- ¼ th tsp.
- Onion, finely chopped- 1 no. small
- Tomato pureed, seeds removed – 1 no. small
- Green peas- 1/2 tbsp.
- Red Carrots, peeled and chopped- 1 tbsp.
- French beans, stringed & Chopped- 1/2 tbsp.
- Water – 2.5 cups / as required
- Desi Ghee- 1/4th tbsp.
- Ginger, peeled and grated- 1/4th tsp.
- Salt- to taste
Method:
- Pick, wash and soak Split Moong Dal for 15 minutes.
- Heat ghee in a deep non-stick pan add crushed cumin seeds, let them crackle.
- Add chopped onion, cook till translucent, add the grated ginger cook for a few more seconds.
- Add turmeric powder.
- Add all the green peas, carrots & french beans.
- Sauté for 2 minutes.
- Add the tomato puree and let them cook till tender.
- Add the rinsed moong dal and oats. Sauté for a few seconds.
- Add water. Adjust salt.
- Pressure cook for 3 whistles.
- Once it is cooked , mash it a little with the back of the spoon.
- Serve it accompanied with Yogurt.
Chef Tips:
- You may add more vegetables of your choice.
Carrot and Cashew Payasam or Carrot and Cashew Kheer
Beautiful colour and flavor of seasonal carrots…..Overloaded with the richness of cashew nuts ….Prepare this vibrant and creamy… full of flavors… payasam prepared with carrots, cashew nuts and milk… … Sugar free it is… Inherent sweetness of red carrots.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients and Quantity:
- Carrot (grated) – 1/2 cup
- Cow’s milk- 750 ml.
- Cashew nuts, broken- 1/2 tbsp.
- Warm milk for soaking cashew nuts- ½ cup.
- Green Cardamom powder- a pinch
- Ghee- 1/4th tbsp.
Method:
- Soak cashew nuts in warm milk for ½ an hour.
- Heat ghee , saute grated carrots in it for 5 minutes.
- Grind the soaked cashew nuts and carrots into a fine paste. Keep aside.
- Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to 3/4 th of its original quantity.
- Add the carrot and cashew coarsely ground paste to the milk. Mix well and ensure no lumps are formed; you may whisk it or stir it.
- Add the cardamom powder. Mix well.
- Serve it warm / at room temperature,
Chef Tips:
You may add organic honey / strained organic jaggery syrup , if desired once the Payasam is prepared and completely cooled down.
Sweet Potato Dosa
Dosa prepared with fresh sweet potatoes and coconut milk to boost the energy of your toddler.
Preparation Time- 10 minutes
Cooking Time- 15 minutes
Serves- 6
Ingredients and Quantity:
Home-made dosa batter- 1/2 cupSweet potato, grated- 1/4th cupCoconut milk- 2 tbsp.Ginger, grated- 1/4th tsp.Cumin powder- 1/4th tspSalt – to tasteWater- as required to adjust consistency Salt- to tasteDesi ghee- as required
Method:Grind the dosa batter, grated sweet potatoes, coconut milk, grated ginger , cumin powder and salt along with the water as required. The consistency of the batter should be thicker than the actual dosa we prepare.Heat the dosa tawa and add a ladleful of batter. Spread it evenly into a circle.Drizzle the melted desi ghee onto the dosa and allow it to cook for a while, then flip it over with the help of a flat spoon onto the other side.Remove it with a spatula or a flat spoon.Repeat the same process to make more dosas with the remaining batter.You may serve it with fresh coriander and coconut chutney , do not add green chillies in the chutney, as we are serving it to a toddler.
Green Peas & Almond Soup
This delicious and creamy soup is prepared with the goodness of fresh green peas and almonds.
Preparation Time- 10 minutes
Soaking time for almonds- 2 hours
Cooking Time- 30 minutes
Serves- 6
Ingredients and Quantity:
Fresh Green Peas- 2 1/2 cupsAlmonds, blanched and peeled- 2 tbspWater /Milk, boiled and cooled- 200 ml.Oil- 1 tsp.Onion, very finely chopped- 2 tbspFresh Garlic paste- 1/4th tsp.Fresh Garlic paste- 1/4th tsp.Salt- to taste
Method:Soak the raw almonds in lukewarm water for 2 hours. Rinse them in fresh water.Prepare a smooth paste using fresh water / milk.Heat oil in a non-stick pan add the onion, garlic and ginger, saute for a few minutes.Add the green peas , salt and cook for another 5 minutes. Add the almond paste. Simmer for 2 minutes.Cook until all ingredients are almost mushy.Let it cool completely, then blend until smooth.Adjust consistency and salt.Serve warm.
Beet and Berry Smoothie
This refreshing smoothie is loaded with nutrients, is extremely healthy and is a great immunity booster.
Preparation Time: 10 minutes
Chilling Time in Refrigerator- 1 hour
Serves: 6
Ingredients and Quantity:
Beetroot ,boiled , peeled , chopped and chilled- 1 largeStrawberries, sliced and chilled- 1 cupBlueberries, chilled- 1/2 cupRaspberries, chilled- 1/4th cupBananas, frozen- 2 nos.Almond milk, freshly prepared and chilled- 1 1/2 cups
Method:
- Blend all the ingredients with the help of an electric blender or food processor until completely smooth.
- Pour into glasses and serve.
Amrakhand (Mango Shrikhand)
This Delicious Indian dessert is prepared with Sun-Kissed Alphonso Mangoes & Hung Curds , is sprinkled with green cardamom powder, garnished with cubed mangoes, blanched, peeled and finely chopped pistachio nuts & almonds. May be sprinkled with saffron strands.
Preparation Time: 10 minutes
Chilling Time in Refrigerator- 1 ½ hours
Serves: 6
Ingredients and Quantity:
- Hung Curds- 300 gm
- Alphonso Mango pulp, fresh- 1/2 cup
- Powdered Sugar, sifted- 150 gm.
- Green Cardamom Powder- ½ tsp.
For the Garnishing:
- Alphonso Mango, cubed- 01 tbsp.
- Pistachio nuts, blanched , peeled and chopped- 02 tsp.
- Almonds, blanched , peeled and chopped – 02 tsp
- A pinch of Saffron strands steeped in 2 tbsp. lukewarm milk
Method:
- In a food processor, add Hung curds, mango pulp and sugar.
- Blend it till smooth.
- Remove in a glass bowl add charoli seeds and cardamom powder and mix well.
- Transfer into serving bowls and chill in the refrigerator for 1 ½ hours.
- Serve cold with chopped nuts and saffron.
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