Multi-purpose Spice Powder for Babies and Toddlers

Today I bring to you the multi purpose homemade spice powder for babies and toddlers with step by step instructions.

Cooking with spices makes the food taste better, adds to the nutritional value of the food and adds tempting aroma to attract the kids.

Multi-purpose spice powder for babies:

The multi-purpose masala or spice powder I make really does wonders for making healthy and tasty meals for my little ones. This multi-purpose spice powder uses jeera or cumin, saunf or fennel, ajwain or carom seeds and dhaniya or coriander seeds.

I use this masala powder very frequently for paratha recipes, dals and curries for my kids. You can start using this masala powder for babies of 8 months and above. I have been using this masala for more than 5 years now and it has never failed!

The biggest advantage of this multi-purpose homemade masala is that you can prepare it once and use it without any further processing. It kind of fastens up the whole cooking process.

Also, kids do not see the jeera or saunf seeds floating on the top yet get the taste and benefit of these spices. This masala is very simple to make and way better than the commercially available powders.

You can finish the whole process in less than half an hour. This multi purpose masala recipe requires us to roast all the spices on a low heat, let it cool off and then grind it into a fine powder.

The health benefits that one gets out of these spices are the additional bonus.

Health benefits of spice powder for babies and toddlers:

The 4 main ingredients are jeera, fennel seeds, carom seeds and dhaniya. Its benefits are as given below.

1. Jeera or cumin seeds:

• Rich in vitamin C and help fight cold and cough
• Rich in iron and helps combat anemia
• Acts as a good antioxidant
• Enhances the appetite and helps in digestion

2. Saunf or fennel seeds:

• Helps in digestion
• Good source of minerals like iron, magnesium, zinc and selenium
• Good source of Vitamin A and E
• Excellent for eyes
• Relieve colic in infant

3. Ajwain or carom seeds:

• Beats indigestion and acidity
• Helps in curing respiratory problems
• Helps in maintaining a healthy heart
• Acts as a good antioxidant

4. Dhaniya or coriander seeds:

• Anti-oxidant
• Helps in relieving constipation
• Storehouse of Vitamin B and C

Multi-purpose spice powder for babies and kids – preparation method:

Clean all the spices and roast for 6 to 8 minutes till an aroma emanates. Once cooled, pulse to a fine powder in batches.

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Multi- purpose Spice Powder for Babies and Toddlers

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Neha C

Serves: ¾ cup

Ingredients

• Jeera or Cumin Seeds - ¼ cup
• Fennel or Saunf - ¼ cup
• Ajwain or Carom Seeds – ⅛ cup
• Dhaniya or Coriander Seeds - ¼ cup

Instructions

1. Clean all the spices properly before roasting
2. In a heavy bottomed skillet or kadai, place the all the ingredients and roast over low heat for 6 to 8 minutes
3. In a blender, put all the spices and pulse until finely ground. Do this in spurts with a gap of few seconds as do not want to heat the spice mixture too much
4. Masala powder is ready

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• You can pass the masala through sieve to get a very fine powder
• You can also wash the spices in water, dry them in sun and then use them for roasting/ cooking
• If your little one loves black pepper, you can add them as well to the masala

Usage of homemade multi purpose masala powder for babies and toddlers:

The quantity to be used depends on personal preference. For babies of 7 months, I would suggest to cook  1 pinch of masala for ½ cup of dal or gravy to start with. You can increase the quantity based on the age.

• Savory parathas – Add in 1 teaspoon of masala for ½ cup of flour at the time of kneading the dough. You can also use the same masala for spicing up the filling.
• Dals, gravies, curries and chutneys – Add the masala while cooking the dal or at the time of tadka or tempering along with mustard and curry leaves
• Favoring rice along with ghee

Shelf life:

Store the masala in an airtight bottle and it stays well for around 20 to 25 days. I prefer to make this masala in small quantities and make more as required.

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