Indian SuperMeals by Zainab Jagot Ahmed [free downloading]

  • Full Title : Indian SuperMeals: Baby & Toddler Cookbook
  • Autor: Zainab Jagot Ahmed
  • Print Length: 168 pages
  • Publisher: Autharium
  • Publication Date: 26 Nov. 2013
  • Language: English
  • ISBN-10: B0091WB3ZE
  • ISBN-13: 
  • Download File Format: net/16lU9EK/B0091WB3ZE


Indian SuperMeals is a useful culinary guide for any parents looking to ditch the bland baby food to move on to yummy, adventurous baby food. With the sole focus being Indian inspired cuisine, all recipes have been carefully adapted to suit babies and toddlers little taste buds without overwhelming them, producing some absolutely scrumptious meals without the use of salt, sugar or chillies.

Suitable for weaning babies from 7 months onwards, all recipes include detailed, thoroughly researched nutritional information validating why each meal is a ‘SuperMeal’, chock-full with nutritional value for babies and toddlers.

Indian SuperMeals serves two purposes, firstly to take the apprehension out of home-cooking by providing parents with wholesome recipes to steer them through each stage of their baby’s development, from soft lumps through to self-feeding and even eating meals with the rest of the family.

Secondly, it serves as a handy guidebook providing parents with vital information about the benefits of ‘SuperSpices’, ‘SuperFoods’ and much more.

• Discover the idea behind ‘SuperMeals’ and why these meals are of value to babies and toddlers;
• Find out exactly what ‘SuperSpices’ are, and how introducing them into a baby’s diet can be beneficial to his or her health;
• Learn about ‘SuperFoods’ and the importance of a balanced diet;
• Suggestions for the best way store meals for convenience;
• Advice on foods to avoid, and other handy feeding tips;
• Information on how to get started including details of a recommended ‘Spice Starter Kit’.

By combining this practical knowledge with some Indian cuisine ‘know-how’, Zainab Jagot Ahmed has created over 60 truly delicious recipes for babies and toddlers. All providing baby with the vitamins and minerals he or she needs for the best start in life.


“Finally, the Asian answer to Annabel Karmel." – Asian Image, August 2012

"quite frankly compared to other main brand baby meals that call themselves a ‘curry’, Zainab’s Indian SuperMeals are in a league of their own." – The Mummy Blogger, Tots 100 UK Parent Blogger. October 2012

“Filled with simple and delicious dishes of which will introduce children to new tastes and make sure they are nutritionally packed too.” – Tandoori Magazine, September 2012

“Whether you are of Asian decent or not, and whether you’ve already started the weaning process with your little one or been through it before with older children, I highly recommend this book.” – Ramblings of a Sussex Mummy, Tots 100 UK Parent Blogger. October, 2012

“.…the results are scrummy and clean plates at the end of meal time = success!!” – Mummy Rated, Tots 100 UK Parent Blogger. September, 2012

"The book itself is bright and colourful and well thought out. The recipes are easy to follow and all look delicious enough for adults." – ChelseaMamma, Sainsbury’s Family Blogger and Tots 100 UK Parent Blogger. October 2012

“There is a wealth of information on the first few pages….. I found this part to be quite interesting, and actually rather helpful." – MakeShiftMummy, 2012 MAD Blog Awards Finalist and Sainsbury’s Family Blogger. October 2012




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shallow plate.

2.Coat the rim of four glasses with lime juice. Gently dip the rim of each glass into the salt mixture and set aside.

3.In a blender, combine the lime juice, the orange juice, and the peach chunks. Blend until relatively smooth, about 1 minute. Pour into a fine-mesh strainer placed over a medium bowl. Press the peach pulp through the strainer, leaving behind any large pulp and peach skin pieces.

4.Fill each of the prepared glasses with ice. Pour 2 ounces of tequila into each glass. Top with ½ cup of the juice mixture. Top with club soda, and stir. Garnish with fruit slices, and serve.


An Italian liqueur flavored with both bitter and sweet orange, a plethora of herbs, and a hint of rhubarb, Aperol is a refreshing apéritif that’s a pleasing start to a meal. It is similar to Campari but with less alcohol and less bitterness, making it friendlier to bitter-orange novices. Paired with sparkling prosecco and orange slices, this is festively colored, lightly boozy brunch perfection.



1 bottle (750ml) dry prosecco, chilled

6 ounces Aperol

Club soda, chilled

6 orange slices, for garnish

Fill six tall Collins glasses (or any sort of glass will be fine) with ice. Fill each glass halfway with prosecco. Add 1 ounce of Aperol to each glass. Top with club soda, garnish with an orange slice, stir lightly, and enjoy!


Get thee a melon baller. Do it because it’s the tool of a loving grandmother and a hard-core bruncher. Do it because a summer sangria, with fresh watermelon juice and actual watermelon balls, shows your dedication to delicious, refreshing, and beautiful brunch beveraging. I’ve had the best results using a juicer to make fresh watermelon juice. If you don’t have a juicer, I’ve also had success making watermelon juice in a blender by first blending the fruit, and then straining it through a fine-mesh strainer. I love drinking this with my Pea and Goat Cheese Tortilla or Chicken Avocado Arepas.


4 cups fresh watermelon juice

Handful of fresh mint leaves and stems

1 bottle (750ml) dry rosé wine

1 cup vodka

1 cup fresh orange juice

½ cup orange liqueur (such as Cointreau)

1 orange, sliced into rounds

1 lime, sliced into rounds

16 to 20 watermelon balls

Ice (optional)

1.Put the watermelon juice in a large pitcher or punch bowl. Add the mint and muddle slightly to release the flavor. Stir in the wine, vodka, orange juice, and orange liqueur.

2.Add the orange slices, lime slices, and watermelon balls. Refrigerate for at least 2 hours before serving. Serve over ice, if you’d like it extra cold.



Living in New Orleans in mid-August is like taking up residence in a 200-year-old wet sauna filled with music, laughter, life, and a steady rotation of well-iced and heavily garnished cocktails. It’s heaven (if heaven had a steamy, torturous component). Even though the Pimm’s Cup has British roots, it is the summertime cocktail jewel of this city, made famous at the Napoléon House in the French Quarter. My version is spiked with more gin than theirs, and it’s heavily garnished with fresh fruit and cucumber, making it part cocktail, part salad. If you make it through the rest of summer to August in New Orleans, you’ve earned as many as you’d like.


1 English cucumber, sliced

1 cup hulled and sliced strawberries

1 lemon, sliced into rounds

Handful of fresh mint stems and leaves

1 cup gin

1½ cups Pimm’s No. 1

3 cups sparkling lemonade, chilled


1.In a large pitcher combine half of the cucumber slices, and all of the strawberries, lemon slices, and mint. Add the gin and Pimm’s and stir well. Refrigerate for 2 hours, until chilled through.

2.Just before serving, stir in the sparkling lemonade. Fill six tall glasses with ice and pour the cocktail, as well as a bit of fruit, into each glass. Garnish with the remaining cucumber slices, and serve.


This play on the traditional orange juice mimosa results in a slightly bitter, herbal concoction—as if champagne needs any fuss at all. It doesn’t, but when it comes to brunch, more is more. And the pretty pink color next to the deep-green sprigs of rosemary is a stunner.



1 cup water

1 cup sugar

3 fresh rosemary sprigs, plus smaller sprigs for garnish

1 bottle (750ml) dry champagne, chilled

2 cups fresh grapefruit juice, plus more as needed

1.FOR THE ROSEMARY SYRUP: In a small saucepan set over medium heat, bring the water and sugar to a simmer. Add the rosemary sprigs and stir. Remove the pan from the heat, cover, and let steep for 15 minutes. Remove the rosemary sprigs and discard.

2.To serve, fill eight glasses just under half full with champagne. Top each with about ¼ cup of grapefruit juice and 2 teaspoons of rosemary syrup. Add a bit more juice or champagne, whichever you prefer. Garnish with the smaller rosemary sprigs, and serve.



Punch can be a rather simple, low-brow, and delicious affair that celebrates juice and mounds of sweet sherbet (Orange Sherbet Mimosa Punch), or it can be a more high-brow beverage of floral tea and bourbon. This summery, bright punch is feminine and sweet, but it’s no wilting flower, thanks to a proper dose of bourbon. And really, if you’re going to make a beauty of a punch, an ice mold decorated with frozen fruit and flowers is very fitting.



3 cups water

2½ cups sugar

8 chamomile tea bags


4 cups fresh grapefruit juice

1 pint fresh strawberries, hulled and sliced

3 cups bourbon

A few good dashes of bitters

Ice cubes or an ice mold, for serving

Fresh chamomile flowers, for garnish (optional)

1.FOR THE CHAMOMILE SYRUP: Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.

2.FOR THE PUNCH: In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.

3.To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.



I’ll be the first to admit that the hardest part of making punch is figuring out in the way-back of which closet the punch bowl is hiding. It’s not often that I dig out the punch bowl, but every time I do, it’s worth it. To best serve this beverage, make sure all the ingredients are pre-chilled, since very cold liquids will help the frozen sherbet live longer. Assemble just before your guests arrive, and scoop and serve in enthusiastic portions.


1 bottle (750ml) chilled dry champagne

4 cups chilled fresh orange juice

2 cups chilled ginger ale

1½ quarts orange sherbet

In a large punch bowl, gently stir together the champagne, orange juice, and ginger ale. Add the orange sherbet in generous scoops. The sherbet will slowly melt into the punch. Ladle into rocks glasses (they’re easier to ladle into than champagne flutes).


A Kalimotxo (pronounced cal-ee-MO-cho) elicits one of two reactions: a raised eyebrow in suspicion at both the pronunciation and ingredient list, or a knowing nod of the head in remembrance of post-college backpacking trips through Spain. One part red wine. One part cane-sugar cola. A lot of crushed ice. A good squeeze of lime. Opt for a cheap red wine, like a Spanish Rioja or Italian table wine from Trader Joe’s. Set your suspicions aside for this delicious afternoon brunch accompaniment.



2 cups red table wine

2 cups cane sugar cola (I prefer Boylan cola)

Lime wedges and rounds, for garnish

Fill four glasses with lots of ice. Divide the red wine among the glasses, and top with the cola. Squeeze a lime wedge into each glass and garnish with a lime round.



You know those brunches that bring together two newly dating people and their closest couple friends? The kind of brunch where no one knows everyone, and everyone is a little stiff, very in need of coffee, and definitely hungry? You’ll likely talk about how you met your significant other, what happened on the most recent episode of Game of Thrones (while someone covers their ears and hums loudly to prevent spoilers), and everyone’s favorite Helen Hunt movie (Twister, of course). This slightly awkward and very charming brunch calls for the Brunch Martini Shot to level the playing field. Call it a collective exhale.



5 ounces vodka or gin

1 ounce dry vermouth

1½ to 2 ounces olive brine

6 large green olives, for garnish

1.Fill a cocktail shaker halfway with ice. Add the vodka, vermouth, and olive brine. Place the lid on the cocktail shaker and shake vigorously until the outside of the shaker is frosted and very cold.

2.Strain the mixture among six shot glasses, top each with an olive, and serve.


I imagine that if Alice had brunch in Wonderland, the Queen of Hearts would serve this cocktail in her finest teacups, on her finest linens. There’d be trippy petits fours and loopy quiches, and someone would surely lose their head. This twist on the classic Bloody Mary is made with a gut-shot of dill pickle juice and a special dill pickle–flavored vodka.



36 ounces tomato juice

⅓ cup dill pickle juice

2 to 4 tablespoons prepared horseradish

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 teaspoons Worcestershire sauce

¾ teaspoon celery salt

½ teaspoon salt

¼ teaspoon freshly cracked black pepper


Dill Pickle Vodka (recipe follows)

GARNISHES (optional)

Celery sticks

Pickled green beans

Pickled okra

Green olives

Crisp bacon slices

Lemon and lime wedges

1.FOR THE BLOODY MARY MIXTURE: In a large pitcher, stir together the tomato juice, pickle juice, horseradish (use more if you prefer it spicy), lemon and lime juices, Worcestershire sauce, celery salt, salt, and pepper. Cover with plastic wrap and refrigerate for at least 1 hour.

2.To serve, fill six glasses with ice. Add 2 ounces of the Dill Pickle Vodka to each glass. Top with the Bloody Mary mixture and garnish as generously as you’d like. Enjoy immediately.



3 cups vodka

½ cup dill pickle juice

3 dill pickle spears

In a clear jar with a lid, combine the vodka, pickle juice, and pickle spears. Cover and refrigerate for 3 days before serving. The flavored vodka will keep for several weeks in the refrigerator.


Made with dried hibiscus flowers (the kind that might get tucked behind your ear in Hawaii), this caffeine-free tea is mild, floral, and sweet, with just a touch of tartness. I always have a box of hibiscus tea bags on hand from the tea company Traditional Medicinals. Adjust the sweetness of this limeade to suit your taste, and try it with raw honey, if you prefer a natural sweetener.


5 hibiscus tea bags

10 cups water

1 cup sugar

⅔ cup fresh lime juice


Lime slices, for garnish

Fresh blackberries, for garnish

1.Place the tea bags in a large pitcher. Bring 3 cups of water to a boil and pour it into the pitcher. Stir in the sugar until it dissolves. Cover and let steep for 15 minutes. Remove the tea bags and discard.

2.Stir in the lime juice and the remaining 7 cups water. Refrigerate for at least 2 hours.

3.To serve, fill eight glasses with ice. Stir the limeade well before pouring into the glasses. Garnish with lime slices and blackberries.



There’s a big difference between sipping tea and spilling tea. The former is a lovely late-morning activity, properly undertaken on a Southern porch, sitting under a lazy fan, with ice melting in perspiring glasses. The latter is talking gossip, which also very often involves sitting under lazy fans on Southern porches. Come to think of it, sipping and spilling tea go hand in hand: refreshing, relaxing, with a splash of scandal.


6 cups boiling filtered water

4 black tea bags

½ to ¾ cup honey, depending on desired sweetness

2 tablespoons finely grated fresh ginger


Lemon slices, for garnish

1.In a large pitcher, combine the boiling water, tea bags, honey to taste, and ginger. Stir well and let steep for 5 minutes. Remove the tea bags, and if you’d like a smooth tea without the grated ginger, strain through a fine-mesh strainer. Refrigerate until cold, about 2 hours.

2.To serve, fill six tall glasses with ice. Pour the chilled tea into the glasses and garnish with lemon slices.



You can find large jars of brightly colored agua fresca at taquerias all over Los Angeles. I like to think of this beverage as the more impassioned cousin of lemonade, because it’s fruit-forward and totally adaptable. My version is bright with pineapple and mint—and it’s completely refreshing. This recipe is flexible. For example, you can substitute strawberries for cucumber or ripe cantaloupe for the pineapple.


3 cups fresh pineapple chunks

½ English cucumber, sliced into chunks

1 small handful fresh mint leaves, plus a few sprigs for garnish

½ cup sugar

5 cups filtered water


1.In a blender, combine the pineapple, cucumber, mint leaves, sugar, and 2 cups of water. Blend on high until smooth. The mixture will have a thick smoothie-like consistency. Pour the mixture into a pitcher and stir in the remaining 3 cups of water. Refrigerate for at least 2 hours.

2.To serve, fill six to eight glasses with ice. Divide the agua fresca among the glasses and garnish with mint sprigs.


Brunch is one of those extra-special weekend indulgences that’s all about the details, right down to the ice cubes. Your game will definitely go up a few notches when you serve drinks with flavorful ice cubes that complement and enhance the beverage they keep cool. Imagine, melting ice cubes that enhance a drink, not dilute it! Here are some of my favorites. Most of these take about 6 hours to freeze completely solid.

LEMONADE ICE CUBES: Pour a batch of lemonade into an ice cube tray and add a small wedge of lemon to each cube and freeze. Try these in the Honey-Ginger Sweet Tea.

COFFEE ICE CUBES: Pour cooled black coffee into an ice cube tray and freeze. Try these in the Black and White Russian.

BLOODY MARY CUBES: In a measuring cup, combine tomato juice, a bit of black pepper, and a pinch or two of horseradish. Stir, pour into an ice cube tray, and freeze. Try in the Dill Pickle Bloody Mary.

CUCUMBER-JALAPEñO CUBES: Juice 1 unpeeled cucumber and combine with 1 cup distilled water. Pour into an ice cube tray. Add thin slices of cucumber and thin slices of jalapeño to each cube and freeze. Try in the Pineapple-Cucumber-Mint Agua Fresca.

FRUIT SALAD CUBES: Put fresh raspberries, blueberries, sliced strawberries, and sliced kiwi in an ice cube tray. Pour distilled water over the fruit and freeze until frozen solid. These are great in the Summer Pimm’s Cup Cocktail.

SHIRLEY TEMPLE CUBES: In a measuring cup, combine 1½ cups distilled water and ½ cup grenadine. Pour into an ice cube tray, filling each¾ full. Add a maraschino cherry (with stem) to each cube and freeze. Try in the Kalimotxo.

BRUNCH PUNCH ICE MOLDS: Bring distilled water to a boil, and then let cool for 10 minutes. Fill ice cube trays with the water and freeze at least 6 hours or overnight, until solid. To make the ice mold, arrange sliced fruit (strawberries, grapefruit, peaches, or cucumber) at the bottom of the mold. Top with ice cubes made from distilled water (to keep the fruit from floating during freezing). Fill the mold three-quarters full with cold distilled water and freeze at least 6 hours or overnight, until solid. To loosen and release the ice, run the mold under warm water.



Let’s get our greens in and out of the way. Well, it’s not like they’re in the way; it’s just that there are cheesy eggs to eat. This juice isn’t heavy on the leafy greens and relies more on the hydrating efforts of cucumber and celery. A green juice on the lighter side, with a dose of sweetness from fresh apples. Now…please pass the cheesy eggs.

Because this recipe calls for vegetables and leafy greens, you’ll need to use a pressing juicer. I’m afraid the blender has a hard time contending with celery.


1 English cucumber, sliced

5 celery stalks, trimmed

3 cups coarsely chopped romaine lettuce

2 Fuji apples, unpeeled, cored, and sliced


Press the cucumber, celery, romaine, and apples through a juicer. Divide between two large ice-filled cups. Enjoy immediately, or keep refrigerated for up to 2 days.



This juice is as powerful as it is magenta-hued. Full of beta-carotene, liver-detoxifying powers, tummy-soothing qualities, and vitamin C, it’s a glorious way to fill our bodies with nutrients and beauty. This recipe requires a juicer, a kitchen luxury that really delivers. It’s the only thing that will extract juice from hard root veggies such as sweet potatoes.


5 carrots, unpeeled, cut into bite-size pieces

1 beet, unpeeled, trimmed, and cut into bite-size pieces

1 large sweet potato, unpeeled, cut into bite-size pieces

2- to 3-inch piece of fresh ginger, unpeeled, chopped

2 navel oranges, peeled and cut into bite-size pieces

1 grapefruit, peeled and cut into bite-size pieces


Press the carrots, beet, sweet potato, ginger, oranges, and grapefruit through a juicer. Divide among four ice-filled glasses and enjoy!



Some weekend mornings I wake up and want something pink that I can eat with a spoon. Instead of reaching into the freezer for the strawberry ice cream, I find this fruity smoothie bowl is the ticket. Brightly flavored with pineapple and tangy yogurt, it becomes sweet and pink thanks to strawberries and raspberries. This is probably as close as we should get to eating strawberry ice cream for brunch.



1 cup frozen pineapple chunks

Heaping ½ cup frozen strawberries

Heaping ½ cup frozen raspberries

½ cup almond milk

½ cup Greek yogurt

2 tablespoons protein powder

½ cup water, plus more as needed

TOPPINGS (optional)


Goji berries

Shredded coconut

Chia seeds

1.FOR THE SMOOTHIE: In a blender, combine the pineapple, strawberries, raspberries, almond milk, yogurt, protein powder, and water. Blend until thick but smooth (if it’s too thick, add a little water).

2.Divide the smoothie between two small bowls and top generously with granola, goji berries, shredded coconut, and chia seeds, as desired.



Thick, spoonable smoothies topped with fresh fruit, granola, nuts, and seeds—these bowls are both beautiful


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