Indian baby food from 6 to 12 months: a month-by-month recipe plan

Six to seven months: smooth and single

Start with one food at a time, two to three days apart, smooth and thick enough to sit on a spoon. Two or three spoons once a day, building to twice a day — milk remains the main meal.

Ragi porridge: roast a tablespoon of ragi flour in a pan, whisk into water, cook five minutes until thick, add a teaspoon of ghee. Dal soup with the dal: pressure-cook moong dal soft, mash thoroughly, thin with the cooking water. Rice mash: overcooked rice mashed with a little water and ghee.

Vegetable purees: steam and mash carrot, pumpkin, bottle gourd or potato. Fruit: mashed banana, chikoo, steamed apple or pear. Suji kheer made with water and later milk. Every one of these takes minutes and uses what is already in the kitchen.

Eight to nine months: thicker, mixed, and messier

Move from purees to mashes with soft lumps — this is the month texture matters most, because chewing skills are built now and babies kept on smooth food get fussy later.

Khichdi is the workhorse: rice and moong dal cooked soft together with a pinch of haldi and a spoon of ghee, mashed, with a mashed vegetable stirred in — a different one each day. Curd rice, mashed. Idli mashed in dal. Egg: well-cooked, mashed with a little ghee. Ragi or wheat porridge with milk. Soft-cooked vegetable pieces to hold.

This is also finger-food time: steamed carrot sticks, soft banana pieces, small idli chunks, well-cooked pasta or paneer cubes. Messy, slow and important — self-feeding builds appetite regulation and hand skills.

Ten to twelve months: family food, toned down

By ten months most babies can eat a chopped, softened, less-spiced version of what the family eats — the aim by the first birthday is exactly that, three small meals plus a snack or two, alongside breastmilk or formula.

Soft roti torn into dal, paneer bhurji, upma, poha (softened, no hard peanuts), dosa pieces, sambar rice, curd rice, dal-rice with vegetables, soft-cooked chicken or fish for families who eat it, boiled egg. Add a spoon of ghee to meals — babies need the calories.

Still no added salt or sugar for the first year, no cow's milk as a drink before one, no honey before one, and no choking shapes: whole nuts, whole grapes, hard chunks of raw carrot or apple, popcorn. Grind nuts to a powder and stir into porridge instead — that is where the good fats come from.

Making it work in a real kitchen

Cook once, use twice: the family's dal, rice and vegetables become the baby's meal if you remove a portion before adding salt and chilli. This is the single biggest time-saver and it introduces family flavours from the start.

Batch the dry work: roast and grind a jar of mixed sattu-style flour (ragi, wheat, moong dal, rice), keep ground nut powder in an airtight box, and steam a few vegetables together in the pressure cooker with the day's dal.

Hygiene rules stay strict at this age: freshly cooked food each time, no reheating yesterday's baby portion, boiled water, clean bowl and spoon, hands washed. And feed at the family table wherever possible — babies learn eating by watching people eat.

Frequently asked questions