A summer special meal for babies and toddlers. For babies 8 months and above.
It’s almost summer time. So let’s start making a list of food recipes which can be given to our little buds this summer season. The first was Kiwi Pineapple Punch. This recipe can be the second one.
In today’s recipe, I have added shredded cucumbers to yogurt. And flavored it with a little dill. It can also be your option for ‘Shortcut meals’. This recipe can be served as a dip for older kids and parents with pita bread and chips.
Cucumbers and yogurt are both cooling agents, so this recipe is a summer treat for sure.
Cucumbers are a good source of vitamin A, vitamin C, and vitamin K. They also contain calcium and potassium. Cucumbers have antioxidants, anti-inflammatory and anti-cancer benefits.
They can be offered to babies as early as 8 months, but I introduced my daughter to cucumbers after she was 1-year-old. At times, cucumbers do cause babies to get gassy. So if your baby has that tendency, it’s better to wait until your baby’s 1-year birthday.
When selecting cucumbers for your baby, pick the ones that are firm and without any cuts or bruises. While shredding cucumber for this recipe, make sure they are finely shredded. Just as the picture below, to reduce a choking hazard. (giving you all a rough idea)
Dill can be a wonderful addition to flavor your baby’s food. It is a good source of vitamin C and manganese. Dill is said to be a native to southern Russia, western Africa, and the Mediterranean region. Its seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are fernlike and have a soft, sweet taste.
Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Dill can be frozen in airtight containers, either chopped or whole.You can freeze the dill leaves in ice cube trays covered with water or stock. These cubes can be used to flavor soups, stews or pasta.
Cucumber With Yogurt And Dill
- 1/2 cup Cucumbers (finely shredded)
- 1/2 cup Whole Fat Plain Yogurt
- 1/2 tsp Fresh Dill (chopped)
- 1/4 tsp Sugar
- Salt To Taste.
How To Make It:
Wash, peel and shred cucumber using a shredder having small holes. Wash and chop dill as well
In a bowl, add yogurt, shredded cucumber, dill, sugar, and salt.
Mix it well, till everything gets well incorporated.
- Skip sugar and salt, if using this recipe for babies younger than 1-year-old.
- Keep it in a refrigerator for few minutes before serving.
- For older kids and grown-ups, you can add more seasoning according to your preference.
Talk to your baby’s Pediatrician before starting any new food.
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I can’t believe babies really eat this! We just have some picky genes at my house though.
Oh yes Crystal, my daughter loves it. She has been having this since turned 1.
I wonder if my granddaughter would like this? I should tell her Mom about this recipe. Thanks for sharing.
Sure Andraia, your grand daughter might like it.
Looks delicious as a dip for the whole family! Am sure the little ones love it 🙂
Yes Kathy, we all as a family love this. It’s a great accompaniment for various meat and rice dishes as well.
What a great flavor combo for a little one!
Thanks for sharing on Try a bite tusday!
Another lovely recipe for babes! Thanks for linking up to #MonthlyMasala again!
Thank you, Whitney, It’s my pleasure to a part of the link up.