Health-and-Nutrition/C2/Vegetarian-recipes-for-6-month-old-babies/English

Visual Cue	Narration
Title Slide	Welcome to the Spoken tutorial on Vegetarian recipes for 6 month old babies.
Image: Black-eyed bean puree Image: Pumpkin puree Image: Sorghum puree Image: Ragi puree Image: Spinach leaves puree Collage: Preparation of complementary food	In this tutorial, we will learn - Introduction to complementary feeding and How to prepare Vegetarian recipes such as- Black-eyed beans puree Pumpkin puree Ragi porridge Sorghum porridge and Spinach leaves puree
Image: Breastfeeding GIF: Calendar Image: Breastmilk Image: Black-eyed beans puree Image: Complementary feeding	Before we begin, it is important to remember that - Exclusive breastfeeding is recommended for the first six months. After completion of 6 months, breast milk is not enough for the baby. Therefore, along with breastfeeding" the baby should be fed home cooked food too. It is known as complementary feeding.
Image: Introduction to new ingredient (Day 1-Day 3) Image: A baby with red rashes present on her skin. Image: Introduction to the combination of ingredients (Day 4)	While introducing a Complementary food to the baby - start one food at a time, it will help to find if the baby is allergic to any food. once the baby gets comfortable, start giving the combination of ingredients.
Image: 4 tablespoons	Initially, start with - one tablespoon twice a day then, gradually, go up to 4 tablespoons twice a day.
Collage: Local vegetables and beans Image: Sugar, salt and spices with the Red cross mark Image: 1 year old baby	Apart from these, while preparing the baby’s food - Always use local, regional and seasonal ingredients and Please, do not add salt and honey in baby’s food till she turns one. Also, do not add sugar and jaggery until the baby is 2 years of age.
Image: 6 month old baby GIF: Calendar Image: Pureed vegetables Image: Energy requirement Image: Ragi porridge	After completion of 6 months - the baby requires up to 200 calories of energy from complementary foods. only well-cooked and pureed form of the food should be given.
Collage: Vegetarian recipes Image: Breastmilk Image: Coconut milk Image: Boiled and cooled water	Let’s begin with our recipes, but, before that keep in mind - One can use- breastmilk coconut milk or boiled and cooled water to make the following recipes.
Image: Black-eyed beans puree Image: Soaked Black-eyed beans Image: Black-eyed beans kept on the strainer Image: Germination Image: Sprouted Black-eyed beans	The first recipe is Black-eyed beans puree. To make it, we will need Black-eyed beans or Cowpeas Firstly, soak the Black-eyed beans for around 9 to 12 hours. Remove it in a strainer and rinse it thoroughly using water. Let all the water drain out. Then, tie it in a clean cotton cloth. Keep it aside till it sprouts. This process is called Germination.
Image: Sprouted Black-eyed beans Image: Sprouted Black-eyed beans soaked in water GIF: Gently removal of the outer cover of Black-eyed beans Image: Separation of outer covers and Black-eyed beans	Take out these beans in a steel container. And soak it for an hour or two. Then gently remove the outer cover by rubbing between fingers. Separate the outer covers and take out these beans in a steel pot.
Image: A steel pot containing Black-eyed beans and water Image: Pressure cooker GIF: Pressure cooking Image: Boiled Black-eyed beans	Add water until the beans get covered. Keep this steel pot in a pressure cooker. Cook it until 4-5 whistles. Remove it from the flame and allow it to cool for some time. Now, gently separate cooked outer covers if there are any.
Image: A mixer container containing boiled Black-eyed beans Image: Addition of remaining pressure cooked water and boiled water in Black-eyed beans puree Image: Black-eyed beans puree	And make a puree of boiled beans using a mixer or a stone grinder. Add a little amount of - boiled water or the remaining pressure cooked water. And the Black-eyed beans puree is ready.
Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA Collage: Teeth, bones, red blood cells Collage: Nervous system, red blood cells, brain Collage: Cell repair, immune system, growth, wound healing Collage: Bones, muscles, immune system, digestive system, heart	This Black-eyed beans puree is rich in - Protein Phosphorus Iron Zinc and Magnesium
Image: Moth beans Image: Bengal gram Image: Yellow peas	To make such purees - You can also use any locally available alternatives such as - Moth beans Bengal gram Yellow peas
Image: Red lentils Image: Green peas Image: Kidney beans Image: Chickpeas Image: Horse Gram	Red lentils Green peas Kidney beans Chickpeas Horse gram, etc.
Image: Pumpkin puree Image: Pumpkin	The second recipe is Pumpkin puree: For that we require - 250 grams Yellow Pumpkin
Image: Cleaned Pumpkin Image: Chopped Pumpkin Image: Chopped Pumpkin kept in the steamer Image: A steamer kept on a low flame Image: Cooked Pumpkin	And for the preparation: Take cleaned and washed Pumpkin. Remove the seeds. Dice it in small pieces. Then, cook it in a steamer for around 15 minutes. Remove it from the flame and let it cool for some time.
Image: A mixer container containing steamed Pumpkin Image: A mixer container containing Pumpkin puree Image: Stone grinder Image: Pumpkin puree	Now make a puree of this cooked Pumpkin using a mixer or a stone grinder. The Pumpkin puree is ready.
Image: Pumpkin puree Collage: Immune system, eyes, nails, skin Collage: Cell repair, DNA, red blood cells, brain, spinal cord Collage: Brain, liver, logical reasoning, DNA, spinal cord Collage: Cells, heart, muscles Collage: Hair, nails, skin	This Pumpkin puree is a source of - Vitamin A Folate Choline Potassium and Sulphur
Image: Cleaned Pumpkin Image: Green Pumpkin Image: White Pumpkin	If Pumpkin is not available then other vegetables used are - Green Pumpkin White Pumpkin, etc.
Image: Ragi porridge Image: Ragi powder Image: Ragi flour Collage: Preparation of Ragi powder	Now we will see the third recipe, which is Ragi porridge. For that, we will require - One tablespoon of Ragi powder Please note that: Ragi powder is different from Ragi flour. For this recipe, we need Ragi powder. Therefore, we will first see how to make Ragi powder.
Image: Soaked Ragi Image: Washed ragi kept it in a strainer. Image: Sprouted Ragi Collage: Germination	To prepare it- Firstly, soak the Ragi for around 9 to 12 hours. Remove it in a strainer and rinse it thoroughly using water. Let all the water drain out. Then, tie it in a clean cotton cloth. Keep it aside till it sprouts. This process is called Germination.
Image: A plate containing sprouted Ragi placed under the sunlight. GIF: Continuous roasting GIF: Reduction of Phytic acid Image: A mixer vessel containing Ragi powder Collage: Grinding Image: A jar containing Ragi powder Image: Calendar	After that, dry it in the sunlight for a day or two. Then, roast it on a low flame for about 10 to 12 minutes Remember, continuous stirring is required. This entire process will reduce the phytic acid from the food. Now, make a powder of it using a mixer or a stone grinder. We can store this powder for a week- in an airtight container in a dry, cool place.
Image: Ragi powder Image: Boiled water Image: Addition of water in Ragi powder Image: Breastmilk Image: A vessel containing cooked Ragi porridge	Next, to make Ragi porridge - Take one tablespoon of this Ragi powder. Add - boiled and cooled water or other alternatives as explained earlier. Mix it well to avoid lumps. Cook this mixture for about 7 to 10 minutes on a low flame.
Image: Addition of water in thick Ragi porridge Image: Watery consistency of the Ragi porridge. Image: Ragi porridge	Add little water during cooking if required. It will bring down the consistency of porridge. But make sure- the consistency of the porridge should not be thin or watery. The Ragi porridge is now ready.
Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA Collage: Bones, teeth Collage: Nervous system, red blood cells, brain Collage: Cells, heart, muscles Collage: Hair, skin, nails	This Ragi porridge provides various nutrients such as - Protein Calcium Iron Potassium and Sulphur
Image: Sorghum porridge Image: Soaked Sorghum Image: Sorghum is kept in a strainer	The fourth recipe is Sorghum porridge. For that, we will require - two tablespoons of Sorghum powder and To make the powder: Soak the Sorghum in water for 7 to 8 hours. After which put it in a strainer and rinse it thoroughly with water, Let all the water drain out.
Image: Sprouted ragi Image: Ragi sprouts kept open under the sunlight GIF: Continuous roasting Image: A mixer container containing Ragi Image: Stone grinder Image: A jar containing Sorghum powder	Now tie it in a clean cotton cloth and Keep it aside till it sprouts. Dry this sprouted Sorghum under the sunlight for a day or two. Roast it on a low flame for 10 to 12 minutes. Then grind it and make a powder of it. We can store this powder for a week- in an airtight container in a dry, cool place.
Image: Sorghum powder Image: Addition of boiled water in Sorghum powder Image: Breastmilk and coconut milk Image: Mixing Sorghum powder and water Image: Coconut milk and breastmilk Image: A vessel containing cooked Sorghum porridge Image: Sorghum porridge	Take two tablespoons of this Sorghum powder in a bowl. Add- 4 to 5 teaspoons of boiled and cooled water or other alternatives as mentioned earlier. Mix well to avoid lump formation. Now cook this mixture on a low flame for 4 to 6 minutes. And the Sorghum porridge is ready.
Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA Collage: Teeth, bones, red blood cells Collage: Cells, heart, muscles Collage: Bones, muscles, immune system, digestive system, heart Collage: Cell repair, thyroid gland, immune system Collage: Hair, skin, nails Collage: Nervous system, red blood cells, brain	Note that, the Sorghum porridge is rich in - Protein Phosphorus Potassium Magnesium Selenium Sulphur and Iron
Image: Spinach leaves puree Image: Washed and trimmed Spinach leaves Image: Ghee	The fifth recipe is Spinach leaves puree: To make Spinach leaves puree we require - 2 cups of washed and trimmed Spinach leaves and One teaspoon of ghee
Image: A pan kept on a low flame Image: Ghee Image: A pan containing washed and trimmed Spinach leaves GIF: Sauteing Image: A plate containing sauted Spinach leaves GIF: Stone grinding Image: A mixer container containing Spinach leaves	Procedure: Heat 1 teaspoon of ghee in a pan. Add washed and trimmed Spinach leaves. Saute it for 5-7 minutes on a low flame. Now, take out these sauteed leaves in a plate. And make a puree of it using a stone grinder or a mixer. Now our Spinach leaves puree is ready.
Image: Spinach leaves puree Collage: Immune system, eyes, nails, skin Collage: Cell repair, DNA, red blood cells, brain, spinal cord Collage: Muscles, wound healing, cell repair, bones Collage: Nervous system, red blood cells, brain Collage: Bones, muscles, immune system, digestive system, heart Collage: Bones, teeth	Spinach leaves are a source of - Vitamin A Folate Vitamin C Iron Magnesium and Calcium
Image: Amaranth leaves Image: Drumstick leaves Image: Radish leaves Image: Fenugreek leaves Image: Mustard leaves	One can use any locally available leafy vegetables to make such kind of puree. For example; Red Amaranth leaves Drumstick leaves Radish leaves Fenugreek leaves and Mustard leaves
Acknowledgement slide	This brings us to the end of this tutorial. Thanks for joining

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Bellatony911, Rajani st