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Power Recipes

Nutrient-dense add-ins for everyday nourishment

Mewa Shakti Powder

8+ months

Nutrient-dense powder to add to porridge, milk, or smoothies

10 min prep 5 min cook Makes 1 cup

Ingredients

  • ¼ cup Almonds (badam)
  • ¼ cup Cashews (kaju)
  • 2 tbsp Walnuts (akhrot)
  • 4-5 Dates (khajoor), deseeded
  • 2-3 Dried figs (anjeer)
  • 2 pods Cardamom

Method

  1. 1 Dry roast almonds and cashews on low heat for 3-4 minutes. Cool completely.
  2. 2 Add roasted nuts, walnuts, dates, figs, and cardamom to a mixer.
  3. 3 Grind to a fine powder in short pulses (don't over-grind or it becomes paste).
  4. 4 Store in an airtight container in the fridge for up to 1 month.
  5. 5 Add 1 tsp to porridge, milk, or curd daily.

Mumma's Notes

Rich in healthy fats and iron. Start with ½ tsp for babies. Skip walnuts if allergic to tree nuts. Dates add natural sweetness - no sugar needed!

Panch Beej Power Mix

9+ months

Iron and omega-rich seed powder for daily nutrition boost

10 min prep 8 min cook Makes ¾ cup

Ingredients

  • 3 tbsp Flax seeds (alsi)
  • 3 tbsp Sesame seeds (til)
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds
  • 2 tbsp Watermelon seeds (magaz)

Method

  1. 1 Dry roast each seed separately on low heat until fragrant (2-3 min each).
  2. 2 Cool completely - this is important to prevent the powder from becoming oily.
  3. 3 Grind all seeds together to a fine powder.
  4. 4 Store in an airtight glass jar in the fridge for 2-3 weeks.
  5. 5 Add ½-1 tsp to dosa batter, roti atta, porridge, or curd.

Mumma's Notes

Flax seeds are an excellent source of omega-3 for vegetarian babies. Always grind seeds for better absorption. Can mix into chutney for older kids.

Fresh Nariyal Chutney

8+ months

Essential accompaniment for idli and dosa

10 min prep 5 min cook Makes 1 cup

Ingredients

  • 1 cup Fresh coconut, grated
  • 2 tbsp Roasted chana dal
  • 1 Green chili (skip for babies)
  • ½ inch Ginger
  • for tempering Mustard seeds, curry leaves

Method

  1. 1 Grind coconut, chana dal, ginger with water to smooth paste.
  2. 2 Add salt to taste.
  3. 3 For tempering: heat oil, add mustard seeds, curry leaves.
  4. 4 Pour over chutney. Mix well.
  5. 5 Serve with idli/dosa.

Mumma's Notes

Skip chili for babies. Coconut provides healthy fats. Can add 1 tsp seed powder for extra nutrition.

Almond-Date Ragi Power Porridge

6+ months

Iron + calcium from ragi, healthy fats from almonds, natural energy from dates

10 min Stovetop 1 serving

Power Ingredients

Ragi, almonds, dates, ghee

Why It's Powerful

  • • Iron + calcium from ragi
  • • Healthy fats from almonds
  • • Natural energy from dates

Ingredients

  • 2 tbsp Ragi flour
  • 1 cup Water or milk
  • 1 Soft date (seed removed)
  • 4 Almonds (soaked and peeled)
  • ½ tsp Ghee

Method

  1. 1 Blend almonds + date with a little water into a smooth paste.
  2. 2 Mix ragi with water to avoid lumps.
  3. 3 Cook on low flame for 5–7 minutes, stirring continuously.
  4. 4 Add the almond-date paste and ghee. Mix well and serve warm.

Age-wise Serving

  • 6–8m: smooth puree
  • 9m+: slightly thicker
  • 2y+: add banana slices

Mumma's Notes

Always whisk ragi flour into cold water first — hot water creates stubborn lumps. Soak almonds overnight and peel the skin off for the smoothest paste and best digestion. Add ghee off the flame so its aroma stays fresh. Skip almonds and use ¼ tsp almond powder if your baby is under 8 months or has a tree-nut allergy concern.

Sweet Potato Paneer Tikkis

10+ months

Vitamin A from sweet potato, protein + calcium from paneer, iron from sesame

20 min Stovetop 4–6 mini tikkis

Power Ingredients

Sweet potato, paneer, sesame

Why It's Powerful

  • • Vitamin A for immunity
  • • Protein + calcium from paneer
  • • Iron-rich sesame seeds

Ingredients

  • 1 Boiled sweet potato
  • ½ cup Crumbled paneer
  • 1 tsp Sesame powder
  • a pinch Cumin powder
  • as needed Ghee, for roasting

Method

  1. 1 Mash everything together until smooth.
  2. 2 Shape into mini tikkis.
  3. 3 Roast on a tawa with ghee till golden on both sides.

Mumma's Notes

Great evening snack for toddlers and school kids. For the sesame powder, dry-roast white sesame on low flame, cool fully, then grind to a fine powder — never use whole seeds for babies. If the mix feels too soft to shape, add 1 tsp of suji or oats flour to bind. Roast on low flame so the tikkis cook through without burning the outside.

Moong Dal Spinach Mini Pancakes

8+ months

Protein + iron combo, easy to digest — great for weight gain and energy

15 min (+ soak) Stovetop 5–6 mini pancakes

Power Ingredients

Moong dal, spinach

Why It's Powerful

  • • Protein + iron combo
  • • Easy to digest
  • • Great for weight gain and energy

Ingredients

  • ½ cup Soaked yellow moong dal
  • a handful Spinach
  • 1 Garlic clove (optional)
  • a pinch Jeera

Method

  1. 1 Blend the soaked dal, spinach, garlic, and jeera into a thick batter.
  2. 2 Make mini pancakes on a tawa with a little ghee.
  3. 3 Serve warm with fresh curd.

Texture

  • 6–8m: tear into tiny soft pieces
  • Older kids: add cheese filling

Mumma's Notes

Soak moong dal for at least 3–4 hours so it grinds smoothly and stays gentle on tummies. Blanch the spinach briefly in hot water before blending — it removes any raw bitterness and keeps the colour bright. Skip the garlic for babies under 1 year. Cook on low flame so the inside sets fully and the outside stays soft, not crisp.

Banana Walnut Energy Bites

10+ months

Omega-3 fats for brain, fiber + sustained energy, zero refined sugar

5 min + 20 min chill No cook 6–8 tiny bites

Power Ingredients

Walnuts, banana, oats, seeds

Why It's Powerful

  • • Omega-3 fats for brain development
  • • Fiber + sustained energy
  • • No refined sugar

Ingredients

  • 1 Ripe banana
  • ½ cup Oats powder
  • 2 Walnuts, crushed
  • 1 tsp Pumpkin or sunflower seeds powder

Method

  1. 1 Mix everything together until it forms a soft dough.
  2. 2 Roll into tiny soft balls.
  3. 3 Refrigerate for 20 minutes to firm up before serving.

For Younger Babies

Serve as a mashed mixture instead of balls.

Mumma's Notes

For the oats powder, dry-roast rolled oats briefly and grind to a fine powder — raw oats can taste pasty. Crush the walnuts very fine for babies; whole pieces are a choking risk. For the seeds powder, always use roasted-and-ground seeds, never whole. Skip walnuts if there's a tree-nut allergy concern and bump up the seed powder slightly. Eat within 2 days; the mash softens further on storage.

Beetroot Coconut Rice Balls

10+ months

Iron-supportive veggies, healthy fats from coconut — perfect lunchbox finger food

15 min Stovetop 5–6 small balls

Power Ingredients

Beetroot, coconut, rice

Why It's Powerful

  • • Iron-supportive veggies
  • • Healthy fats from coconut
  • • Good lunchbox finger food

Ingredients

  • ½ cup Cooked rice
  • 2 tbsp Grated beetroot
  • 1 tbsp Fresh coconut
  • as needed Ghee

Method

  1. 1 Sauté beetroot in ghee till soft.
  2. 2 Mix with rice and coconut.
  3. 3 Shape into tiny balls and serve.

Extra Boost

Add powdered roasted peanuts for 2y+ kids.

Mumma's Notes

Sauté the beetroot till it loses its raw smell — undercooked beetroot tastes earthy and harsh. Slightly mash the rice while shaping so the balls hold together without falling apart. Skip peanuts before age 2 unless already introduced safely; whole peanuts are a choking risk at any age. Pink-staining is normal — use a glove or oil your palms before rolling.

Makhana Peanut Jaggery Crumble

12+ months

Calcium-rich makhana, protein + fats from peanuts, iron from jaggery

10 min Stovetop Makes ½ cup

Power Ingredients

Makhana, peanuts, jaggery

Why It's Powerful

  • • Calcium-rich makhana
  • • Protein + fats from peanuts
  • • Iron from jaggery

Ingredients

  • 1 cup Makhana
  • 2 tbsp Roasted peanuts
  • 1 tbsp Jaggery powder
  • 1 tsp Ghee

Method

  1. 1 Roast makhana in ghee on low flame until crisp.
  2. 2 Cool, then crush lightly.
  3. 3 Add peanut powder + jaggery and mix.

Serving

  • • Sprinkle over banana or yogurt
  • • Can be eaten dry by older kids

Mumma's Notes

Jaggery is for babies 12 months and older only — skip entirely under 1 year. Roast makhana on the lowest flame until it crisps up evenly; under-roasted makhana stays chewy. Crush the peanuts very fine — whole or chunky peanuts are a choking risk. Use organic, non-chemically-processed jaggery powder. Store in an airtight jar; the crumble keeps for 4–5 days at room temperature.

Avocado Chikoo Cream

8+ months

Excellent healthy fats, brain-supporting omega-3, naturally sweet and filling

5 min No cook 1 serving

Power Ingredients

Avocado, chikoo, chia

Why It's Powerful

  • • Excellent healthy fats
  • • Supports brain growth
  • • Naturally sweet and filling

Ingredients

  • ½ Avocado
  • 1 Chikoo (seeds removed)
  • ½ tsp Chia seeds powder

Method

  1. 1 Blend all ingredients smooth.
  2. 2 Chill slightly before serving.

Variation

Add cocoa for older kids.

Mumma's Notes

Use a fully ripe avocado — gently yielding to a press. Under-ripe avocado tastes bitter and grainy. Remove every chikoo seed carefully — they're hard, smooth, and a serious choking hazard. For the chia powder, dry-grind chia seeds to a fine powder; whole chia seeds aren't safe for babies. Serve fresh; the cream browns and loses colour within an hour of blending.