Weaning foods are generally prepared using many different ingredients which are rich in nutritional values that help in the growth of infants along with breast milk. This type of food generally consists of a combination of cereal, pulse and fruit or a vegetable. The present study is carried out on enrichment of weaning food with anthocyanin and iron using ingredients- white rice, black rice, redgram, carrot, spinach and ajwain. The ingredients are mixed in the ratio of T1(69:1:20:5:4:1), T2(68:2:20:5:4:1), T3(67:3:20:5:4:1), T4(66:4:20:5:4:1) and T5(65:5:20:5:4:1) prepared with the order (white rice: black rice: redgram: carrot: spinach: ajwain). Sensory evaluation is carried out for each formulation with respect to control sample and the samples with good scores are tested for nutritional evaluation. Based on the physico-chemical and sensory analysis carried out for the samples T2, T3, T4 and T5 have more amount of anthocyanin and iron compared to T1 and control samples.