Vegetable Pizza(पिज्जा)

Pizza is becoming such a versatile food. Especially in winter , when it is cold you crave for fat and pizza is perfect choice. But this craving not need be unhealthy. Past couple of month I have successfully made yummy pizza with whole wheat crust that now I am planning to use less and less of Pillsbury dough.
I found this Boboli brand of whole wheat pizza crust which tastes great.

Ingredients:-
(1). 1.5 cup tamoato pastat sauce( I like basil & garlic flavor)
(2). 6-7 olives cut into small rounds
(3). 3 cup mozzerella cheese or more if you like
(4). 10small cubes of  sharp cheddar cheese
(5). 8-10 grape tomatoes
(6). half onion cut into long slices (or whatever shape you like)
(7). half green pepper cut into long slices(or whatever shape you like)
(8). 2 teaspoon dried basil
(9).2 teaspoon dried oregano
(10).Boboli whole wheat pizza crust
(11). 1 table spoon olive oil

Recipe:-
Heat oil in sauce pan. Add tomato sauce , basil and oregano. Let is simmer for about 5-7 minute and then switch off the stove. You can do this in microwave if you like.

Preheat oven for 425F. Bake the wheat pizza crust in oven for about 5-6 minutes. Remove the crust from oven. Spread 2-3 table spoon of sauce so that it covers entire crust. Put chesse cubes on the pizza like they are numbers on the clock by keeping little space in between them.

Put grape tomatoes in between two cheese cubes. now in middle and vegetables. Cover entire crust with Mozzerella cheese. On top of the cheese add more vegetables and put in the oven to back for 10-15minutes. Check periodically, especially crust's bottom part it should not get too dark.

Once it is done. Remove it from oven and let it cool for 5 minutes. Using pizza cutter cut pizza and serve with salad.

Lotus Seed Masala(Makhana)(मखाना सब्जी)

My friend made this in the party and I loved it. It was replacing Chole in Chole Bature.
Instead of using cheakpieces use  Fried Lotus seeds(Makhana) in onion and tomato gravy. You will love the new dish.

Mango Pickle(आम का आचार)

 Pickle is one of the side dish in Indian cuisine and it is popular one. When I was a kid my mom used to make different varieties of pickle at home. The store bought pickles have lot of preservative and high amount of sodium. During last winter after getting upset with store bought pickle, my mom-in-law and I have decided to make pickle at home using short cut way. It turned out pretty good.

Recipe:
(1). 1 medium size unripe mango(2 small mangoes)
(2). 3 cupachar masala (pickle masala)
(3).2 teaspoon salt or according taste
(4).2 table spoon oil( sesame oil is preferred)
(5).halt teaspoon Asafoetida
(6).1 table spoon white vinegar

Cut mango into small pieces. You can remove the skin or keep it. Add vinegar and 1 teaspoon salt and mix well and keep it for 5-6 hours. This will make mango pieces to loosen up so that it can absorb the Marsala. After six hours wash the pieces in colander with water. Dry the mango pieces with washcloth or paper towel. Add  Achar Masala(pickle masala) in cut mangoes and mix well.  In cooking  pan heat the oil and add asafoetida. Add this hot oil into masala mangoes and mix it well.  Your pickle is ready.

Serve with partha, thepla , masala puri or serve with kadhi and pulav.

For longer use keep the pickle in air tight bottle in refrigerator.

Tip:- if you are in hurry you can add oil without heating it up in pickle.
 




My Mambo Jumbo Sandwich

Last few days I was feeling like eating sandwich so I had Panera's sandwich. It was yummy. My parents also tried , they liked it accept the big lettuce :) and yes they added little bit of spicy Sriracha sauce in their sandwiches to make bit spicy.  I was feeling like eating next day again. When I went home after work I saw that  Mom cut some cucumbers and tomatoes to make sandwiches. I told her I will make sandwiches as she has already completed the tough job-cutting the veggies.  I don't like to cut vegetables. I prepared sandwiches using what I had in my home pantry and made my yummy Mambo Jumbo Sandwich.

Ingredients:-
(1). 4 slice of whole grain bread or Udi's rice bread(gluten free)
(2). 1 tomato
(3). half cucumber
(4).6 slice of jalapenos
(5).1 spoon fruit jam
(6).2 spoon vegetable cream cheese
(7). 1 spoon Sriracha sauce
(8). 2 spoon coriander chutney
(9).2 cup shredded Cheddar cheese
(10).4 spoon butter spread or butter

Recipe:-
Cut tomato and cucumber into thin round slices. Put  non-stick pan on stove and add two spoon of butter spread. When spread starts melting , put two slices of bread in pan. Coat both side with butter. Once both sides become crispy toasted remove them from the pan. Repeat same for other two slices.

On a slice of  bread apply cream cheese and coriander chutney. Put 2-3 slices of tomatoes ,cucumbers and jalapenos on it. Put this slice in warm pan again. Add about cup of Cheddar cheese on top, wait for cheese to melt.  Meanwhile on the other slice apply little sriracha sauce and coriander chutney.  When cheese starts melting cover it with this other slice. Repeat same for other two slices. These will make two individual sandwiches.

Apply fruit jam on top of both sandwiches. In a serving plate put one sandwich (this one will have top covered with jam) put another sandwich on top of it such a way that its jam covered slice come on top of another,  making jam spread as middle layer and top of the sandwich has no spread or coating.

Voila mambo jumbo sandwich is ready. Serve it with kettle cooked potato chips and milk-shake or iced coffee.Your guests will love it.

If your guests are kids than replace Sriracha sauce with ketchup, coriander chuteney with peanutbutter or nutella spread, jalapeno with other veggies(like carrot slices).

Tips:-If you don't have Sriracha sauce you can use garlic chutney. You can also use fresh or shredded Mozzarella cheese or Amul's cheese.

Vegetarian Baked Eggplant Parmesan

After searching online and several trials , I came up with easy enough recipe to make vegetarian baked Eggplant Parmesan. I saw this recipe on Martha Stewart Show on PBS. I used that as my base with few changes.

Ingredients:

1. 1 small eggplant
2. 2 cup corn flour
3. half cup milk
4. 1 teaspoon dried oregano
5. 1 teaspoon dried basil
6. 1/4 cup grated Parmesan cheese
7. 1.5 cup dry breadcrumbs
8. 1 teaspoon black pepper powder
9. 1 teaspoon red pepper flakes
10. 5-6 cup pasta style tomato sauce(flavored with oregano and basil)
11. 1 packet shredded mozzarella cheese or fresh mozzarella ball

Recipe:-
Cut eggplants into thin(not more than 1'inch thick) round slices. For small casserole about 25 slices will be enough.Put slices in forms of layers in colander. After each layer sprinkle pinch of salt evenly.Keep aside for 30 minutes to drain.This will remove extra water from eggplant and help in speedup the baking process.When slices have drained,using paper towel wipe off the excess salt and water.

In one bowl add milk and corn flour make it to batter consistency. In another bowl, combine breadcrumb, Parmesan cheese,  oregano and basil, season with black and red pepper. Salt in Parmesan cheese and breadcrumbs are enough so no need to add salt in this mixture.

Dip each slice in the batter,drip off excess batter and now coat each side with breadcrumb mixture. Take two baking sheet , greased them lightly with cooking oil and spread the eggplants. Put both baking sheet in preheat oven of 400F for 40 minutes. After first 20 minutes turn the sides of eggplants.Once eggplants get cooked take the sheets out from oven.

Now in slightly greased baking sheet spread about 1.5-2 cup of tomato sauce. Layer the baked eggplants into the sauce. Sprinkle shredded mozzarella cheese or cut small pieces of fresh mozzarella and spread on eggplants. Repeat above steps. You can keep last layer made of mozzarella cheese or of tomato sauce.

In 400F preheated oven put this casserole to bake for about 20-25. Check periodically  by inserting toothpick into casserole to make sure it is getting cooked properly. Once done take out the casserole from the oven let it cool for about 5-7 minutes on counter-top.
Cover aluminum foil so that casserole doesn't loose it moisture or doesn't become dry. Cut casserole into small serving size pieces using pizza cutter .

Serve  Eggplant Parmesan with side of Cesar Salad or Garden salad. 

 

Palak Paneer(पालक पनीर)

Palak Paneer is one of the popular Punjabi dish. It is very popular in my home. So courtesy to my mother, I am sharing her recipe on the blog.

Ingredients:
(1). 2 packet frozen chopped spinach or 2 fresh bunch of spinach chopped
(2). 4 finely chopped green chillies
(3). 3.5 tablespoon oil
(4).1 small chopped tomato(half medium size)
(5).1 big chopped onion
(6).1 cup cubed cut paneer(10-12pieces)
(7).salt to taste
(8).half teaspoon turmeric(optional)
(9). half teaspoon garam Marsala
(10). 1 teaspoon black pepper powder
(11).1 small cup heavy cream or full fat milk
(12). 1 teaspoon cumin seeds
(13). 1 teaspoon asafoetida
(14). 1 tablespoon of chopped garlic

Recipe:
If you are using frozen spinach then cook spinach in pressure cooker and let cooker whistle for 4-5 times.Because frozen spinach some hard stems which takes long time to cook.If you are using fresh spinach just boil the chopped spinach in open big vessel, this way the curry color will be green. Using colander remove water from boiled spinach and make fine paste using mixture.

In the nonstick pan take 1 table spoon oil and add paneer cubes and fry each side for 4-5 minutes until each side turn golden brown. Remove fried paneer in plate covered with paper napkin to remove extra oil.

Now in the same nonstick pan take 2 table spoon of oil and add cumin seeds. When seeds starts cracking, add asafoetida , onion and pinch of salt. Saute onion till it turns golden brown then add chopped garlic, green chillies,tomatoes, turmeric, garam masala and black pepper powder in it.Let it cook for 4-5 minutes on medium flame.Take this gravy and make fine puree using blender.

In finale, in pan take half table spoon oil, slowly add gravy and add paneer puree in it and mix everything well and let it cook for 5-7 minutes to remove extra water. Switch of the stove, let the curry cool for 5 minutes , now add cream in it and stir it well to mix properly. Lastly immerse fried paneer cubes in curry. Serve with partha , vegetable pilaf or jeera rice.

Pureed Spinach

Fried Paneer

Palak Paneer

Vegetable Pilaf(पुलाव)

This is very easy recipe for making vegetable pilaf for any occasion. I learned this from my Mother-in-law.

Ingredients:-

(1).2 cup soaked basmati rice

(2).2 cup cut vegetables (carrots, peace, green beans,cauliflower,potato)

(3).3 teaspoon pilaf masala

(4).1 teaspoon cumin seed

(5).Salt to taste

(6).1.5 tablespoon oil

(7). half cup cashews(optional)

(8). half cup raisins(optional)

(9).big deep pot(like pressure cooker)

(10).5 cup water.

Recipe:

Soak basmati rice for 30 minutes.In cooker/pot add 1.5 tablespoon oil and start the stove. Add 1 teaspoon cumin seed and pilaf masala , let it cook for 2 minutes, now add cashew, raisins, mixed cut vegetables and saute for 4-5 minutes. Add rice and mix it well with other spices and vegetables. Now add 4 cup of water. Make sure you use same measuring cup for rice and water. Add salt to taste and mix everything one more time. Keep stove on medium flame. Wait for 12-15 minutes for water start evaporating , stir in between. If you think that rice is hard and there is no water in rice add  half cup more water and stir it. Don't add more water at once otherwise rice will become sticky.Once rice is cooked  turn off  the stove. There should be no water remained in the rice. Now remove the rice from the cooker and put it in big serving plate.

Serve Pilaf with Raita and  fried papad.

Tips:- If you think that rice is cooked but water is remained then remove excess water in sink by cover lid on pot that way you will not loose rice. You can make pilaf masala at home, you need 3-cinnamon stick, 7-8 cardmom seeds, 4-5 whole blackpeppers, 2-3 clove. Grind all of these in mixie or using pestal/mortar.

Vegetable Pulav

Malai Kofta(मलाई कोफ्ता)

It is one of my favorite dish after palak paneer. It consists of two things kofta-the fried vegetable ball and malai-the gravy in which kofta are soaked. I have used Vah re Vah chefs video to make this dish.

Ingredients for Kofta:-
(1).2 cup mixed vegetable.

(2).1 boil potato

(3).2 table spoon cashew powder

(4).1 tsp garam Marsala

(5).pinch of turmeric powder

(6).1 tsp chili powder

(7).salt to taste

(8).2 tsp coriander powder

(9).half cup corn flour or corn meal

(10).3 finely chopped green chillies(optional)

(11).chopped coriander leaves(optional)

(12).half cup cooked rice(optional)

(13).oil for frying

Recipe for Kofta:

Boil the mixed vegetable, once cool down using muslin cloth squeeze out the excess water. Now in this squeezed mixed vegetable, add peeled & chopped boiled potato, 2 table spoon cashew powder, garam Marsala, turmeric powder, chili powder, coriander powder, salt, chopped green chillies, chopped coriander leaves, cooked rice and mix them well. Make small balls out of this mixture and roll them in the corn flour.



Rolled Vegetetable Kofta

Now deep fry this balls on medium heat until they turn little bit golden brown. Put them on tissue paper to absorb extra oil.

 

Fried Vegetable Kofta

Ingredients for Malai(Gravy):-
(1).One big or two small cut onion
(2).1 cut tomatoes
(3).1 tsp chili powder
(4).salt to taste.
(5).2 tsp coriander seed
(6).1 table spoon oil.
(7).half cup 2% milk
(8).2 table spoon cashew powder
(9).1tsp garam Marsala
(10). half cup water or vegetable broth
(11).pinch of turmeric powder

For decoration(optional):-
(1).shredded mozzarella cheese
(2).chopped coriander leaves
(3).8-10 pieces of Cashew halves
(4). Dried golden raisins.(found in Indian store)

Recipe for Malai(Gravy):

Turn on the stove and in nonstick pan add one table spoon oil and coriander seeds. Once seeds starts cracking add onion and salt. Saute for 2 minutes , now add tomatoes,red chili powder, turmeric powder, garam masala. Let it cook for 5 minutes until tomatoes and onion becomes translucent, if the resulting mixture is too thick add some water or vegetable broth. You can use the water from squeezed vegetable in gravy. Now take this raw gravy into mixture and make fine puree. Now add this puree back into slightly oiled non stick pan. Let it cook for 5 minutes or until bubble starts forming, at this point add milk and cashew powder and stir it well and cook this for another 2-3 minute and turn off the stove. After 5-7 minutes add the kofta in the gravy and sprinkle shredded mozzarella cheese , coriander leaves, cashew halves and raisins for decoration.

Kofta in Malai or Gravy

Malai Kofta

Serve malai kofta curry with jeera rice or butter Nan, Paratha.


Tips:- You can eat just kofta with tea, coffee, ketchup or any chutney. You can just make the kofta and serve them as appetizer also. You can use the gravy to make other curry such as paneer and peace curry. Just cut paneer in cube size  and take 2 cup frozen peas/peas & carrot and saute paneer, peas & carrots in non stick for 5-7 minutes by changing paneer side frequently. Add this into the malai/gravy , voila your new curry dish is ready.

Spicy Tofu Fry(टोफू फ्राय)

Ingredients:

(1). 1 packet Extra Firm Organic Tofu
(2). 1 table spoon peanut oil
(3).1 table spoon sesame chilly oil/ sesame oil for flavor(Optional)
(4).2 cut red bell peppers
(5).2 teaspoon soy sauce
(6).salt to taste
(7).1 table spoon peanut butter
Recipe:
Add little warm water in 1 table spoon of peanut butter so it will become like sauce.Drain tofu and remove excess water by pressing in between two paper towel. Cut the tofu in 1 inch cube. In non-stick pan add peanut oil, sesame chilly oil and add cut tofu. Fry the tofu for 3-4 minute on each side until tofu starts becoming dark in color. Once all the sides of tofu becomes dark in color then add soy sauce, peanut butter sauce, salt to taste and cut bell peppers. Cook for another 5 minutes and remove the pan from stove.

Serve Tofu fry with cooked plain rice or fried rice.

Tofu Fry

You can use this tofu fry to make vegetarian tacos.Heat soft corn tortillas according to the direction.You can use cruncy tortillas too. Fill the tortillas with fried tofu,guacamole,and lettuce.
Guacamole :-2 fresh avocados cut into small pieces. 1 diced tomato.1/2 diced onion. salt to taste. 1 tsp lime juice. 1tsp Balsamic vinegar. Freshly chopped cilantro. In medium size bowl mash together avocados,salt, lime juice, balsamic vinegar. Mix in tomato, onion and cilantro.

Tip:-If you are allergic to peanut butter you can use brown sugar , regular sugar or 1 teaspoon of honey.
For more healthy version you can first bake the tofu on lightly greased baking pan in 400F for 10-15 minutes , by occasionally changing the side. You can use olive oil also, but in asian cooking peanut oil/sesame oil brings more flavor.

Vegetable Puff(पफ्फ़)

I went one of our friend place and they made puff for snack. It brought all bitter sweet memories for me. After school and sometimes on weekends I used to go to bakery shop to eat this yummy puff. So I decided to make this one at home. My friend told me I can use Pepperidge Farm's pastry for making puff.

Ingredients:

(1). 3 boiled potatoes
(2). 2 cup peas and carrot
(3). 2 teaspoon red chili powder
(4). half teaspoon turmeric powder
(5). 1 teaspoon garam Marsala
(6). 2 teaspoon coriander powder
(7). 2 table spoon oil
(8). 2 green chillies cut into small pieces
(9). 1 teaspoon mustard seed
(10). 1 teaspoon  coriander seed
(11). 2 teaspoon sesame seed(Optional)
(12). Salt to taste
(13).few chopped coriander leaves( for garnishing)
(14). 1 teaspoon  Asafoetida
(15). Pepperidge farm puff pastry- 2 sheets

Recipe:-
Cut the potatoes into small pieces. Heat the oil in the non stick pan and add mustard seed  with coriander seed. Wait for them to crack. Now add Asafoetida, red chilly powder and garam Marsala. Immediately add chopped potatoes, peas and carrot. Let it cook for 5 minutes.Add turmeric powder, salt, green chillies, coriander powder and stir it occasionally. Cook for another 5 more minutes. Do not add water, if you think it is sticky add little bit more oil but not much. Now switch off the stove and add sesame seed and coriander leaves on top of this stuffing. Put this stuffing on the big plate so that gets cool faster.

Take the Pepperidge farm pastry form refrigerator and let it thaw per instruction. Now add vegetable stuffing in the sheet as whole or cut the sheet in small shape;fill the stuffing and close it carefully, use little water if needed to seal the pastry. Once you make the pastry sheet filled with stuffings put them in refrigerator for 5-7 minutes to cool down.

Preheat the oven for 400F and cook this pastries for 20 minutes or until they become slighly golden brown. Best advice check in between for few times and if you can turn them too.

Serve this hot vegetable puff with some coriander chutney. Or I love to eat this with shiracha sauce.

Vegetable Puff

Vegetable Puff

Tip:- You can serve this to your guest over coffee(hot/cold), with  milk-shake, smoothies or just with some masala chai. Like you can make just plain potatoes puff, or dried nut puff.
If you don't have all the spices to make stuffing at home it is okay, you can make use what you have, good to have atleast salt, turmeric powder or you can use curry powder and salt . Just heat oil in pan .Add curry powder then potaotes. After 5 minutes add peas, carrot and salt to taste. Instead of coriander leave you can also use parsley for garnishing. You can use sesame chilly oil to make this stuffing and can omit adding any kind of chilly powder.

  

Lemon Rice(लेमोंन राईस )

Lemon rice is very easy to make. It is a great way to use leftover white rice that nobody wants to touch.

Ingredients:

(1).1 teaspoon Urad Dal
(2).1 cup cooked rice.
(3). salt according to taste
(4).1 teaspoon Asafoetida
(5).1 teaspoon mustard seed
(6).half teaspoon turmeric powder
(7).2 teaspoon lemon juice(or according to taste)
(8).1 table spoon oil.
(9).1 finely chopped green chilly
(10). finely chopped coriander leaves for decoration
(11).2-3 red dried chillies

Recipe:-
Heat the oil in pan, add mustard seed and Urad Dal in it. Once mustard seed starts cracking add Asafoetida , red dried chillies and  chopped green chilly in it. Add cooked rice and turmeric powder and mix everything well in rice. After 5 minutes add 2 teaspoon lemon juice and stir the rice upside down so that juice mix well. Turn off the stove and take the rice in dish and garnish with coriander leaves for decoration.

If you like mild version you can remove red chillies pepper and green chillies from recipe.



LemonRice

 Tips:- It can be served as breakfast,snack, lunch or dinner. and it will go with any curry or you can serve this rice with curd or homemade chutney.

Mango Ice Cream (आम की थन्दएई)

I tried last Christmas making the Mango Ice cream using online recipe. It turned out little bit too sweet so then I modified the recipe little bit and here is my version of recipe. This one become popular in my family. It is very easy to make and you can serve this dessert on birthday parties, social gathering or you can make this one for your office potluck.

Ingredients:-
(1). 1 can of kesar or alphonso mango pulp
(2). 1 can fat free condensed milk
(3). half cup 2% milk(whole milk)
(4). half cup whipped cream

Recipe:
In one bowl add 300gm or 10oz of mango pulp, 10oz (roughly two third of can) fat free condensed milk and 2%milk and mix it well using whisk. Nov add whipped cream and whisk it to make sure everything is blended well. Now take this mixture and pour it into cake pan and keep it in the freezer for 5-6 hours.
After 6 hours take the ice cream out and scoop it in the bowl and serve chill.

Mango Ice Cream

Tips:- You can pour this mixture in parchment paper covered muffin pan and freeze it. After 3 hours in freezer take the pan out and insert wooden ice cream stick in semi solid ice cream put in the freezer again for another 2-3 more hours. Voila you have individual ice cream on stick. Or in Indian term it will be Mango Gulfi.

You can make whipped cream at home.
All you need is half cup heavy cream , 2 teaspoon sugar( or to taste) , 1 teaspoon Vanilla essence(Optional), a bowl and a whisk.Take heavy cream in bowl and start whisking. Add sugar and again whisk it. Whisk the cream until it becomes fluffy. Don't whisk too much otherwise it will become butter. Freeze this fluffy cream in freezer for couple of hours and you whipped cream is ready. You can use hand blender for whisking.

Baby Food (छोटे बच्चों का खाना )

As we adult love different foods , infants/babies also loves try new texture and tastes once they start swallowing/chewing.  These tips for mothers/caregivers who have 6-12 month old babies and want to cook food for their little humans. Cooking at home for little humans are more safe , can be creative and economical. 

(1).Green beans puree:-

Starting Age:- 4 months to 1 year

Ingredients: -

• 1 cup Frozen cut green beans
• steamer basket
• pot
• hand blender

Recipe:-
Take 1 cup frozen green beans and wash in water well. Put washed green beans in steamer basket , put the steamer basket in pot with water and let it simmer for 20-25 minutes on high. Turn off the stove and let it cool for few minutes. Remove the vegetable in one bowl and using hand blender make puree like texture so that baby can eat it. For 4-6 months old babies make sure it is in well pureed form. Mix this puree with breast milk or formula and give your little one. Or store this puree in small BPA free plastic container and freeze it for later use. Try avoiding adding water as boiled vegetable has enough water in it. If needed take the water that you used for boiling(couple tea spoon should do the trick).

Tips:- Same way you can make carrot puree(cut fresh carrots in small pieces); peas puree.


(2) Apple Puree:-
Starting Age:- 4 months to 1 year

Ingredients: -

• 1  medium size apple
• steamer basket
• pot
• hand blender

Recipe:-
Wash apple and peel the apple. Cut apple into small pieces. Put  diced apple pieces in steamer basket , put the steamer basket in pot with water and let it simmer for 15-20 minutes on high. Turn off the stove and let it cool for few minutes. Remove the apple pieces in one bowl and using hand blender make puree like texture so that baby can eat it. For 4-6 months old babies make sure it is in well pureed form. Mix this puree with breast milk or formula and give your little one. Or store this puree in small BPA free plastic container and freeze it for later use.You don't need to add extra water in this as fruit will release enough water.

Tips:-once baby becomes 7-8 month(or sitter) old you can add pinch of cinnamon powder in this puree for flavor. For sitter baby you can add other fruits such as grapes or apricot with apple for more taste. Same way you can make pear puree


(3) Sweet Potato Puree:-
Starting Age:- 5 months to 1 year

Ingredients: -

• 1 sweet potato(not peeled)
• steamer basket
• pot
• hand blender

Recipe:-
Wash sweet potato and cut them in big chunk(round) . Put cut sweet potato in steamer basket , put the steamer basket in pot with water and let it simmer for 20-25 minutes on high. Turn off the stove and let it cool for few minutes. Remove the skin from sweet potato and put peeled chunks in one bowl and using hand blender make puree like texture so that baby can eat it. For 4-6 months old babies make sure it is in well pureed form. Mix this puree with breast milk or formula and give your little one. Or store this puree in small BPA free plastic container and freeze it for later use.

Tips:- Same way you can make  peach puree, potato puree