Food & Nutrition

what do you cook in the morning for an 8 month old that's still okay by lunch

violet_moon_786

we're both in office on tuesdays and thursdays now and amma does the day with him. she's happy to feed him but doesn't want to cook a separate thing, which is fair. so i've been making his khichdi at 6.30 and leaving it in a steel box. by lunch it's set like cement and he won't take it even after she adds hot water. ragi porridge goes the same way. what do you make ahead that doesn't turn into a brick? or do you just leave the dry stuff measured out and let whoever's home cook it fresh

2 comments

  • breezy_compass_3238

    We did the second thing you mention, and it worked better for us. At around that age our son's lunch was cooked fresh by whoever was home; we left rava, moong dal and rice pre-measured in labelled jars with the water ratio written on the lid. It took ten minutes to cook. I can't say whether a cooked khichdi holds better in a flask, since we never tried it, so that part is only a guess.

  • moss_gecko_3196

    khichdi sets. that's what khichdi does. we started cooking it much thinner than felt right, basically soup at 7am, and by 1 it was perfect. took us a week of bricks to work that out

    • violet_moon_786

      made it almost soupy today. amma sent a photo of an empty bowl at 1.15. not sure yet if he ate it or the floor did

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