|
¼
cup chick peas (kabuli channa)
¼ tsp lemon juice
salt to taste
| 1. |
Soak
the chickpeas overnight. |
| 2. |
Pressure
cook till tender. |
| 3. |
In
the mixer blend the boiled chickpeas, lemon juice, salt and
1 tbsp water. Make sure that the puree is smooth and creamy. |
Legumes
are a good source of protein.
| Tip
- Traditionally Hummus is made of chickpeas. You can make
it with lobhia, kala chana, red kidney beans, soya bean
- I don't think your baby is going to object if you override
traditions!!! |
|
½
capsicum
1 tomato
1 ½ tbsp water
salt to taste
| 1. |
Put
the tomato in hot water. After 10 minutes take off the skin.
|
| 2. |
Hold
the capsicum over a flame until the skin blackens. (Pierce the
capsicum with a fork to hold it over the flame.) |
| 3. |
Peal
off the burnt skin. |
| 4. |
Blend
capsicum, tomato, water and salt in a mixer. |
Tomatoes
and capsicum are a rich source of Vitamins A and C.
|
