View source for Health-and-Nutrition/C2/Nutritious-vegetarian-snacks-recipes-for-children/English

{|border=1
| <center>Visual Cue</center>
|<center>Narration</center>

|-
| '''Title slide'''

|| Welcome to the spoken tutorial on nutritious vegetarian snacks recipes for children.
|- 
|| Image: Collage of importance of nutrition in children

Image: Collage of recipes

|| In this tutorial, we will learn about:

* Importance of nutrition in children

*Preparation of some snacks recipes for children

|- 
|| Image: Collage of children between 2-10 years

Image: Growth + brain with upward arrow

Collage: Nutritious food

Collage: Growth image


|| Childhood is a period between infancy and adolescence.

It is a period of rapid physical and mental development.

During this period, children must eat a wide variety of nutritious foods.

This will ensure that their growing body’s requirements are met.


|- 
||Image: Collage of adverse effects of poor nutrition 
( underweight children, stunted, poor immune system kid)

Image: Child eating healthy food

Image: Mother feeding healthy food to child

|| Inadequate nutrition during childhood can have some adverse effects.

For example, restricted growth and poor immune system.

There can also be a risk of various nutritional deficiencies.

For example: '''anemia''' and '''rickets'''.

Hence, it is important that children eat nutrient-dense food.

They should be encouraged to eat healthy food from a young age.
|- 
|| Collage: All recipes

|| Let us look at the preparation of some tasty and nutritious snacks.

|- 
|| Image: Dosa

|| Our first recipe is yummy sorghum and soya dosa with sesame seeds mix.
|-
| | Image: Sorghum soya dosa with sesame seed powder

Image: Soybean

Image: Sorghum

Image: Urad dal

Image: Methi seeds

| | To make this recipe, you will need:
*1.5 tablespoons of soya bean
*2 teaspoons of sorghum
*2 teaspoons of split black gram
*1 teaspoon fenugreek seeds

|-
| | Image: Bengal gram dal

Image: Black gram dal

Image: Sesame seeds

Image: Red chillies

Image: Curry leaves

Image: Salt to taste

Image: Oil

| | To make the sesame seeds mix you will need:

*2 teaspoons roasted bengal gram
*2 teaspoons split black gram 
*2 teaspoons sesame seeds
*2 dry red chillies
*1 sprig curry leaves
*Salt to taste

You will also need 1 teaspoon oil or ghee
|-
| | Image: Soaking, black gram, sorghum and soybean

Image: Fenugreek seeds

Image: Ground paste

Image: Fermentation

|  | Wash and soak sorghum, split black gram and soybeans for 8 hours. 

Soak fenugreek seeds as well in the same vessel.

After 8 hours, grind them into a smooth batter.

Transfer this batter into a bowl.

Keep this bowl in a warm place to ferment for 7 to 8 hours.

|-
| | Image: Heat a pan

Image: Roast red chillies and curry leaves

Image: Roast bengal gram and sesame seeds

Image: Roast until light brown

Image: Cool the dal

|  | After it ferments, heat a pan.

Dry roast, red chillies and curry leaves till they become crisp.

Keep them aside to cool.

In the same pan, roast split bengal gram, split black gram and sesame seeds.

Roast them until they turn light brown in color.

Keep this aside to cool.

|-
| | Image: Grind into fine powder

Image: Fermented batter

Image: Add salt to fermented batter

Image: Heat oil

Image: Spreading the batter into a dosa

|  | Once cooled, grind them into a fine powder.

We will use this later.

Now add salt to the fermented batter and mix well.

Heat oil or ghee in a pan.

Pour the batter and spread it evenly to make a dosa.

|-
| | Image: Add sesame seed powder

Image: Close and cook

Image: Sorghum soy dosa



|  | Once the dosa is partially cooked, add 2 teaspoons of the prepared powder over it.

Cover with a lid until the dosa is cooked.

Yummy sorghum and soya dosa is ready.

|-
| | Image: Barnyard millet

Image: Kodo millet

Image: Cowpeas

Image: Chickpeas

|  | If sorghum is unavailable you can use barnyard millet or foxtail millet.

Instead of soybean, cowpea or chickpeas can be used.

|-
| | Image: Bengal gram Cutlet

|  | The next recipe is bengal gram chatlets (cutlet or tikki in hindi).

|-
| | Image: Sprouted Bengal gram

Image: Curd

Image: Carrot

Image: Onion

Image: Roasted bengal gram flour

Image: Sesame seeds

| | To make this recipe, you will need:
*50 grams bengal gram sprouts
*40 grams or 1.5 tablespoon curd
*1 small shredded carrot
*1 small finely chopped onion
*15 grams or 1 tablespoon roasted gram flour
*20 grams sesame seeds

|-
| | Image: Turmeric powder

Image: Chilli powder

Image: Ginger garlic paste

| | You will also require:
*½ teaspoon turmeric powder
*1 teaspoon chilli powder
*1 teaspoon ginger garlic paste
*2 'teaspoons oil or ghee'''
*Salt to taste

|-
| | '''Image: '''Sprouts

Image: Soaking bengal gram

Image: Tying in muslin cloth

Image: Sprouted Bengal gram

| | Before we begin, I will tell you the procedure for sprouting.

Wash and soak bengal gram overnight or for 6 to 8 hours in water. 

Later, drain the water and tie bengal gram in a clean muslin cloth. 

Keep it in a warm place for 6 to 8 hours and allow it to sprout. 

|-
| | Image: Pressure cooking

Image: Mashing

Image: Adding onion, carrot, bengal gram flour

Image: Mixing

Image: Adding spices, salt

Image: Adding Ginger garlic paste

Image: Adding curd


| | When the bengal gram sprouts, pressure cook them for 3 whistles.

Keep it aside until the pressure is released and allow it to cool.

Next, take them in a bowl and mash them well.

To this, add onion, carrot and roasted gram flour and mix well.

Now, add spices, salt, ginger garlic paste and curd.

|-
| | Image: Mixing

Image: Making 4 balls

Image: Flatten into patties

Image: Coating with sesame seeds

| | Mix all the ingredients and make 4 balls out of it.

Flatten the balls into cutlets.

Coat these cutlets with sesame seeds and keep it aside.

|-
| | Image: Heating Oil in a pan

Image: Shallow frying 

Image: Bengal gram patties

| | Heat oil or ghee in a pan.

Shallow fry the cutlets until both sides turn golden brown in color.

Bengal gram chatlets (cutlets) are ready.

|-
| | Image: Moth beans

Image: Cowpeas

Image: Green gram

Image: soybean

| | If bengal gram is not available you can use moth beans or cowpeas.

Green gram or soybean can also be used.

|-
| | Image: Sprouted cowpea paratha 

Image: Wheat flour

Image: Cowpea

Image: Sesame seeds

Image: Green chilli

Image: Jeera

Image: Turmeric powder

| | Next recipe is sprouted cowpea paratha (stuffed flat bread).

For this recipe, you will need:
*1/4 cup wheat flour
*2 tablespoons sprouted cowpea 
*1 tablespoon sesame seeds
*1 green chilli
*1 teaspoon cumin seeds
*½ teaspoon turmeric powder

|-
| | 

Image: Oil or ghee
Image: Salt

| | You will also need:

*Salt to taste
*2 teaspoons oil or ghee

|-
| | Image: Grinding

Image: Coarse mixture

| | First, using a mixer, make a coarse paste of sprouted cowpeas with green chili.

If the mixer is not available you can use a stone grinder.

|-
| | 

Image: Heating oil and adding jeera

Image: Adding sesame seeds

Image: Change color

| | 

Heat oil in a pan, add cumin seeds, and then sesame seeds.

Saute till they change color.

|-
| | Image: Adding cowpea paste

Image: Adding spices

Image: Mixing well

Image: Cooling 

| | Add the cowpea paste and saute for another 2 minutes.

Then add salt and turmeric powder and cook for 5 minutes.

Keep it aside to cool.

|-
| | Image: Flour

Image: Making Dough

Image: Flattened dough

Image: Adding the Bean mixture
Image: Cover the mixture

Image: Dust flour

Image: Flatten it like roti

| | I will now tell you how to make a paratha.

Take flour in a bowl.

Knead a dough out of it by adding sufficient water.

Flatten the dough using a rolling pin.

Place the cowpea paste on the flattened dough.

Cover from all sides.

Dust some flour and roll it into a paratha.

|-
| | Image: Heat a pan

Image: Cook on both sides

Image: Apply ghee or oil

Image: Final image

| | Heat a pan and cook the paratha on both sides by applying ghee or oil. 

Sprouted cowpea paratha is ready.

|-
| | Image: Green gram

Image: Peas

| | Instead of cowpea you can also use moong (green gram) or green peas.

|-
| | Image: Sprouted moong wrap

| | Our next recipe is delicious sprouted moong (green gram) wrap.
|- 
|| Image: Sprouted moong

Image: Sprouted finger millet flour 

Image: Bengal gram flour

Image: Paneer

Image: Onion

Image: Tomato 

|| For this recipe we will need: 
*½ cup sprouted moong
*¼ cup malted finger millet flour
*1 tbsp bengal gram flour
*¼cup crumbled paneer 
*1 tbsp chopped onion 
*1 tbsp chopped tomato 
|- 
|| Image: Turmeric powder 

Image: Coriander-cumin powder 

Image: Cumin seeds 

Image: Drumstick leaves powder 

Image: Curry leaves powder
|| We will also need 1/4th teaspoon of each:
*Turmeric powder 
*Coriander and cumin seeds powder
*Cumin seeds 
*Curry leaves powder
*Drumstick leaves powder 

|- 
|| Image: Lemon 

Image: Oil or ghee

Image: Salt 

|| Other than the ingredients mentioned, we will also need:
*Half lemon
*1 tablespoon of oil or ghee
*Salt to taste.

|-
| | Image: Leaves powder

Image: Dry roasting leaves

Image: Leaves powder 

|| First is the procedure to prepare powder of curry leaves and drumstick leaves.

Wash the leaves and dry them in shade.

Later, powder them in a mixer or grinder.

Store the powder in a clean and dry bottle.

|- 
|| Image: Sprouting moong

Collage: Malting of the whole Ragi. 

|| To prepare the malted finger millet flour, soak finger millet overnight. 

Later, tie them in a muslin cloth and keep it in a warm place for 6-8 hours. 

Once it sprouts, dry roast the finger millet sprouts on an iron skillet. 

Allow it to cool.

After this, grind it using a grinder to make flour and then keep it aside.

|-
| | Image: Griddle with oil, cumin seeds, dry masalas, chopped onions and tomatoes. 

|  | Heat oil in a separate iron pan.

Add cumin seeds, dry spices and powders. 

Add chopped onions and tomatoes and saute till they become soft. 

|-
| | Image: Adding sprouted moong (clock indicating 10 mins)

Collage: Adding paneer (clock indicating 10 mins)

Image: Adding water and clock showing 5-10 mins

Image: Allow it to cool

|  | Next, add sprouted moong and let it cook for 10 mins. 

Add paneer and salt.

Cook for 5 to 10 minutes.

Add ¼ cup of water and allow it to cook for another 5-10 mins. 

Turn off the flame and allow it to cool.

|- 
|| Image: Squeezing lemon 

|| Now add lemon juice and keep the mixture aside. 

|-
| | Image: Malted ragi flour and bengal gram in a bowl

Collage: Adding water and Dough
Image: Rolled into round shaped paratha 

Image: Rolled roti on the tawa 

Image: Moong mix in between parathas 

Image: Moong wrap served on plate

| | Next, mix the malted finger millet flour and bengal gram flour in a bowl. 

Add lukewarm water and prepare a dough. 

Now roll out, round parathas. 

Cook the parathas on both sides on an iron pan.

Place the paratha on a plate and put moong mix in the center of the paratha. 

Roll them into a wrap and serve. 

|-
| | Image: Moth beans

Image: Kidney beans

|  | If moong (green gram) is unavailable you can use moth beans or kidney beans

|- 
|| Image: Cutlet

|| The next recipe is sprouted soybean cutlet.
|- 
|| Image: Soybeans

Image: Split bengal gram

Image: Beetroot

Image: Boiled peas

Image: Peanut powder

Image: Gram flour
|| Ingredients required for this recipe are:
*¼ cup soybeans
*¼ cup split bengal gram
*½ beetroot
*¼ cup boiled peas
*2 tablespoon roasted peanut powder
*1 teaspoon roasted gram flour

|- 
|| 

Image: Coriander powder

Image: Red chilli powder

Image: Dry mango powder

Image: Sesame seeds

Image: Oil

Image: Salt

||Other ingredients required are: 
*1 teaspoon coriander powder
*½ teaspoon red chilli powder
*½ teaspoon dry mango powder
*2 tablespoon sesame seeds
*1 teaspoon oil
*Salt to taste

|- 
|| Image: Soybeans soaked in water

Image: Soybeans in strainer

|| Begin with sprouting the soybeans as explained earlier in this tutorial.

|- 
|| Image: Sprouted soybeans

GIF: 3-4 days on a calendar

|| Remember to wash and drain the soybeans 2-3 times daily until sprouts appear. 

This will avoid spoilage of soybeans.

It may take around 3-4 days for soybeans to sprout.

|- 
|| Image: Split bengal gram in water

Image: Split bengal gram in a strainer

Image: Soybeans and split bengal gram in pressure cooker

Image: Water in pressure cooker along with soybean and split bengal gram

Image: Pressure cooker with whistle

Image: Blend soybeans and split bengal gram

|| Once the soybeans start to sprout, soak the split bengal gram overnight.

Strain it the next day in a strainer.

In a pressure cooker, cook split bengal gram and sprouted soybeans together.

Add one cup of water and cook until one whistle.

Allow the pressure to release and then let it cool.

Blend soybeans and split bengal gram together to make a thick paste.

|- 
|| Image: Grounded Soybeans, bengal gram, in a bowl

Image: Beetroot grating

Image: Beetroot and peas in the bowl

Image: Mixture with spices, peanut powder, gram flour

Image: Mixed cutlet mixture 

|| Now take the thick paste of grounded soybeans and split bengal gram in a bowl.
Add grated beetroot and boiled peas.

Then add roasted peanut powder and gram flour.

Add the rest of the spices and mix well.

|- 
|| Image: Cutlets 

Image: Cutlets in sesame seeds

Video: Coating of cutlets in sesame seeds

Image: Coating cutlet in sesame seeds

Image: cutlets coated with sesame seeds

Image: Cutlet on a pan

Image: Soybean cutlet on a plate

|| Now make small round cutlets out of it.

Coat the cutlets evenly with sesame seeds on all sides.

Heat oil in a pan and cook the cutlets on both the sides.

Soybean cutlet is ready.

|- 
|| Image: Soybean

|| If soybean is unavailable then cowpeas can be used in this recipe.
|- 
|| Image: Finger millet dosa

|| The next recipe is tasty finger millet dosa:
|- 
|| Image: Split black gram

Image: Finger millet

Image: Fenugreek seeds
Image: Flax seed powder

Image: Curd

Image: Salt

Image: Oil/butter

|| To prepare this recipe, you will need:
*¼ cup or 30 grams malted finger millet powder
*¼ cup or 30 grams split black gram
*½ teaspoon fenugreek seeds
*½ teaspoon roasted flax seed powder
*1 tablespoon curd
*Salt to taste 
*1 teaspoon oil or butter

|- 
|| Image: Malted Finger millet

|| Prepare the malted finger millet powder using the procedure mentioned earlier.

|- 
|| Image: Soaked split black gram 

Image: Grinding of split into a paste

Image: Adding finger millet powder into split batter

Image: Mixed finger millet powder in split batter

Image: Curd and salt in batter

|| When the powder is ready, keep it aside for later use.

Now soak split black gram and fenugreek seeds for 3-4 hours.

Grind it by adding some water to make a smooth batter.

Now add finger millet powder that we prepared earlier.

Also add the roasted flax seed powder in the batter.

Add curd and salt, then mix well.

Cover the batter and keep it overnight to ferment.
|- 
||Image: Fermented dosa batter

Image: Spreading oil on the pan

Image: Dosa on pan

Image: Cooking of dosa

Image: Sprouted Finger millet Dosa

|| Once the batter rises, you can add a little water to adjust the consistency.

Heat oil in a pan and spread it all over using half an onion.

Drop a spoonful of batter to the pan and spread it in a circular motion.

Cook on slow flame on both sides.

Tasty finger millet dosa is ready.
|- 
|| Image: Pearl millet

Image: Sorghum

|| Instead of finger millet you can also use pearl millet or sorghum.

|- 
|| Image: Raw mango and peanut masala

|| Our last recipe is raw mango and crunchy peanut salad.

|- 
|| Image: 1 raw mango

Image: 1 tomato

Image: Roasted peanuts

Image: Coriander leaves

Image: Lemon

Image: Green chilli

Image: Salt to taste

|| You will need:
*50 grams or 1 small raw mango
*1 tomato
*Handful of roasted peanuts
*Handful of coriander leaves
*1 lemon
*1 green chilli
*Salt to taste

|- 
|| Image: Peeled and deseeded graphic

Image: Chopped raw mango and tomatoes

Image: Raw mango and tomato in a bowl

Image: Collage of peanuts, green chilli and salt

Image: Squeezing lemon

|| I will now tell you the procedure

Wash, peel and deseed the raw mango.

Chop the raw mangoes and tomatoes finely.

In a bowl, take the chopped raw mangoes and tomatoes.

Add peanuts, green chilli and salt.

Squeeze one lemon on it.

|- 
|| Image: Mixing of ingredients


Image: Raw mango and peanut salad
Image: Collage of seasonal fruits

|| Mix well.

Raw mango and crunchy peanut salad is ready.

You can use any seasonal fruit instead of raw mango to make this recipe.

|- 
|| Image: Collage of various function
(Cell development, brain development, DNA, nervous system, red blood cells, bones, red blood cells)

Collage: Recipes

|| All these recipes are good sources of various nutrients.

Include these recipes in your daily diet for good health.
|- 
|| Acknowledgment slide
|| This brings us to the end of the tutorial.


Thanks for joining
|-
|}