Health-and-Nutrition/C2/Folate-rich-vegetarian-recipes/English - Revision history

Misbah at 04:45, 7 July 2021

2021-07-07T04:45:49Z

Misbah at 04:44, 7 July 2021

2021-07-07T04:44:50Z

Misbah at 04:37, 7 July 2021

2021-07-07T04:37:23Z

Misbah at 17:37, 11 January 2021

2021-01-11T17:37:31Z

Misbah at 06:38, 31 December 2020

2020-12-31T06:38:43Z

Misbah at 06:37, 31 December 2020

2020-12-31T06:37:42Z

Misbah at 06:34, 31 December 2020

2020-12-31T06:34:58Z

Misbah at 06:34, 31 December 2020

2020-12-31T06:34:31Z

Misbah at 06:30, 31 December 2020

2020-12-31T06:30:43Z

Show changes

Misbah at 05:23, 31 December 2020

2020-12-31T05:23:21Z

@@ Line 130: / Line 130: @@
 . 1 tablespoon of oil and
-. Salt according to your taste.
+. Salt according to your taste
 |-

@@ Line 39: / Line 39: @@
 Image: Pregnant woman
 | It is required for various functions in the body.
@@ Line 80: / Line 82: @@
 |-
-|Image: Chickpeas chutney
+|Image: Collage of recipes
 |Let us look at the preparation of the recipes now.
@@ Line 129: / Line 133: @@
 |-
-| Image: Soaking chickpeas
+| Image: Collage of sprouting
 Image: Washing the chickpeas
@@ Line 232: / Line 238: @@
 | Image: Sprouted finger millet powder
-Image: Sprouted finger millet
+Image: Sprouted finger millet and drying it
 Image: Dry roasting
 Image: Keeping sprouted finger millet in sunlight
@@ Line 260: / Line 266: @@
 Image: Smooth paste in a bowl
 Image: Idli batter
@@ Line 370: / Line 378: @@
 |-
 |Image: Red chili powder
 Image: Red chili powder
 Image: Turmeric powder
@@ Line 398: / Line 405: @@
 |-
 | Image: Sprouting of moth beans
 | The procedure for sprouting has been explained earlier in the tutorial.

@@ Line 18: / Line 18: @@
 | In this tutorial we will learn about:
-. Food sources rich in '''folate'''
+. Food sources rich in '''folate'''.
-. Preparation of a few vegetarian recipes
+. Preparation of a few vegetarian recipes.
-. Ways to prevent the loss of '''folate '''from food
+. Ways to prevent the loss of '''folate''' from food.
 |-
@@ Line 29: / Line 29: @@
 Image: '''Folate '''symbol
-|First we will understand what is '''folate '''and its role in our body.
+|First we will understand what is '''folate''' and its role in our body.
 '''Folate''' is one of the important '''B''' '''vitamins'''.
@@ Line 53: / Line 53: @@
 |-
 | Image: Symbol of '''folate '''
-−
 Image: Symbol of '''folate '''
 Image: Collage of beans, pulses
@@ Line 84: / Line 82: @@
 |Image: Chickpeas chutney
-|Let us look at the preparation of the recipes npw.
+|Let us look at the preparation of the recipes now.
-The first recipe is chickpeas chutney.
+The first recipe is chickpeas dip (chutney).
 |-
@@ Line 128: / Line 126: @@
 . 1 tablespoon of oil and
-. Salt according to your taste
+. Salt according to your taste.
 |-
@@ Line 152: / Line 150: @@
 You can even tie them in a clean cotton or a muslin cloth.
-It may take 1-2 days for the sprouts to appear.
+It may take 1 to 2 days for the sprouts to appear.
@@ Line 265: / Line 263: @@
 Image: Idli batter
-| I will now tell the procedure to make the idlis:
+| I will now tell you the procedure to make the idlis:
 Wash and soak Bengal gram in a bowl overnight.
@@ Line 280: / Line 278: @@
 |-
 | Image: Adding finger millet powder
 Image: Adding finger millet powder
 Image: Adding salt
@@ Line 289: / Line 286: @@
 | Add sprouted finger millet powder, salt and mix it well using a spoon.
-Cover and allow the batter to ferment by keep it for 6-8 hours.
+Cover and allow the batter to ferment by keeping it for 6-8 hours.
 It should be kept in a warm place.
@@ Line 321: / Line 318: @@
 Image: Served with chutney
-| Place the plate in a steamer and cook for 10-15 minutes.
+|Place the plates in a steamer and cook for 10-15 minutes.
 If you do not have a steamer, you can also use a cooker without the whistle.
@@ Line 342: / Line 339: @@
 |-
 |Image: Cluster beans
 Image: Cluster beans
 Image: Sprouted moth bean
@@ Line 358: / Line 354: @@
 | The ingredients required are:
 . 50 grams or a handful of cluster beans
@@ Line 370: / Line 367: @@
 . ½ onion
-. ½ teaspoon cumin seeds
+. ½ teaspoon of cumin seeds
 |-
@@ Line 395: / Line 392: @@
 | You will also need:
-. 1 tablespoon of oil or ghee
+. 1 tablespoon of oil or ghee and
 . Salt to taste
@@ Line 436: / Line 433: @@
 |-
 |Image: Mixing and adding water
 Image: Mixing and adding water
 Image: Covering and cooking
@@ Line 452: / Line 448: @@
 | Image: '''Folate''' content of the recipe
-| 1 bowl of this recipe will give about 100 '''micrograms '''of '''folate'''.
+| 1 bowl of this recipe will give you about 100 '''micrograms '''of '''folate'''.
 |-
 | Image: Sprouted green gram and moth beans
 Image: Sprouted green gram and moth beans
 Image: French beans and cluster beans
@@ Line 501: / Line 496: @@
 |-
 | Image: Turmeric powder
 Image: Turmeric powder
 Image: Cumin powder
@@ Line 561: / Line 555: @@
 | In another bowl, take curd.
-Add salt, turmeric powder, cumin powder and roasted gram flour.
+Add salt, turmeric powder roasted gram flour.
 Whisk it well.
@@ Line 603: / Line 597: @@
 Spinach and yoghurt curry is ready.
-bowl of this curry will give about 123 '''micrograms '''of '''folate'''.
+bowl of this curry will give about 123 '''micrograms''' of '''folate'''.
 |-
@@ Line 615: / Line 609: @@
 Image: Raw folate rich foods
-| As '''folate '''is sensitive to heat, some amount of it gets destroyed while cooking.
+| As '''folate''' is sensitive to heat, some amount of it gets destroyed while cooking.
-So, based on the raw ingredients, '''folate '''content of these recipes is calculated.
+So, based on the raw ingredients, '''folate''' content of these recipes is calculated.
 |-
@@ Line 630: / Line 624: @@
 Image: Reduced cooking duration
-| There are many ways by which loss of '''folate '''while cooking can be reduced.
+| There are many ways by which loss of '''folate''' while cooking can be reduced.
 Cook on low to medium flame.
@@ Line 641: / Line 635: @@
 |-
 | Image: Absorption of folate
 Image: Absorption of folate
 Image: Fermenting
@@ Line 659: / Line 652: @@
 Image: Collage of ways to increase '''folate '''content
-| '''Folate ''' is also sensitive to water.
+| '''Folate''' is also sensitive to water.
 Thus, steam or sauté vegetables instead of boiling.
-Sprouting and cooking of whole beans will enhance its '''folate '''content.
+Sprouting and cooking of whole beans will enhance its '''folate''' content.
 To ensure adequate '''folate '''intake in your diet, remember these few points.
@@ Line 672: / Line 665: @@
 | This brings us to the end of the tutorial.
-Thanks for joining.
+Thank you for joining.
 |-
 |}

@@ Line 46: / Line 46: @@
 '''Folate''' is essential for cell growth and repair.
-It is also needed for a healthy pregnancy.
+It is also required for a healthy pregnancy.
 This has been explained in detail in another tutorial.
@@ Line 77: / Line 77: @@
 Green leafy vegetables are also rich in '''folate'''.
-For example: spinach, amaranth leaves, colocasia leaves, and agathi leaves.
+For example: spinach, amaranth leaves, colocasia leaves and agathi leaves.
 Some vegetables like cauliflower, drumsticks and ladies finger also have '''folate'''.
@@ Line 84: / Line 84: @@
 |Image: Chickpeas chutney
-|Let us now look at the preparation of the recipes.
+|Let us look at the preparation of the recipes npw.
 The first recipe is chickpeas chutney.
@@ Line 105: / Line 105: @@
 | To make this recipe, you will need:
-. 2 tablespoon chickpeas
+. 2 tablespoons of sprouted chickpeas
 . 1 teaspoon roasted sesame seeds
@@ Line 126: / Line 126: @@
 | You will also require:
-. 1 tablespoon of oil
+. 1 tablespoon of oil and
 . Salt according to your taste
@@ Line 183: / Line 183: @@
 Add the rest of the ingredients and make a smooth paste.
-Chickpeas chutney is ready.
+Chickpeas dip (chutney) is ready.
 |-
@@ Line 197: / Line 197: @@
 | Image: '''Folate''' content of the recipe
-| ¼ cup of this chutney will give you about 148 micrograms of '''folate'''.
+| ¼ cup of this dip (chutney) will give you about 148 micrograms of '''folate'''.
 |-
@@ Line 246: / Line 246: @@
 To prepare it, first sprout the finger millet and then dry it.
-Dry it by roasting or by keeping it in sunlight.
+For drying, roast it or keep it in the sunlight.
 Finally, grind it to make the powder.
@@ Line 289: / Line 289: @@
 | Add sprouted finger millet powder, salt and mix it well using a spoon.
-Cover and allow the batter to ferment in a warm place for 6-8 hours.
+Cover and allow the batter to ferment by keep it for 6-8 hours.
 |-
@@ Line 355: / Line 357: @@
 Image: Cumin seeds
-| The ingredients required are:# 50 grams or a handful of cluster beans
+| The ingredients required are:
 . 20 grams or 2 tablespoons of sprouted moth bean
 . 2 tablespoon of roasted peanuts
 . 1 tablespoon of grated coconut
 . ½ tomato
 . ½ onion
 . ½ teaspoon cumin seeds
 |-
@@ Line 381: / Line 384: @@
 . ½ teaspoon red chili powder
-.  ½ teaspoon turmeric powder
+. ½ teaspoon turmeric powder
 . ½ teaspoon cumin powder
@@ Line 404: / Line 407: @@
 |-
 | Image: Collage of grinding ingredients and smooth paste
 Image: Oil in pan
@@ Line 484: / Line 486: @@
 | For this recipe, ingredients required are:
-. ½ bundle or 100grams of spinach
+. ½ bundle or 100 grams of spinach
 . 3 tablespoons of curd
@@ Line 538: / Line 540: @@
 Wash the spinach leaves thoroughly and remove its stems.
-Now steam the spinach leaves.
+Now, steam the spinach leaves.
 Fill ¼ of a vessel with water.

@@ Line 195: / Line 195: @@
 |-
-| Image: Folate content of the recipe
+| Image: '''Folate''' content of the recipe
 | ¼ cup of this chutney will give you about 148 micrograms of '''folate'''.

@@ Line 164: / Line 164: @@
 Image: Opening the pressure cooker after cooling
 |Once the sprouts appear, pressure cook them with half cup of water.
 Cook on medium flame for 3 to 4 whistles.
@@ Line 194: / Line 195: @@
 |-
-| ImagE: Folate content of the recipe
+| Image: Folate content of the recipe
 | ¼ cup of this chutney will give you about 148 micrograms of '''folate'''.
@@ Line 212: / Line 213: @@
 Image: Fenugreek seeds
-Image: oil and ghee
+Image: Oil and ghee
 Image: Salt
@@ Line 231: / Line 232: @@
 |-
-| Image: sprouted finger millet powder
+| Image: Sprouted finger millet powder
 Image: Sprouted finger millet
@@ Line 266: / Line 267: @@
 | I will now tell the procedure to make the idlis:
-Wash and soak bengal gram in a bowl overnight.
+Wash and soak Bengal gram in a bowl overnight.
 In a separate bowl, soak the split black gram and fenugreek seeds together.
@@ Line 272: / Line 273: @@
 Next morning, rinse and drain off the excess water.
-Grind bengal gram, split black gram and fenugreek seeds in a mixer.
+Grind Bengal gram, split black gram and fenugreek seeds in a mixer.
 Make a smooth paste.
@@ Line 329: / Line 330: @@
 |-
-| Image: '''Folate''' content of idli
+| Image: '''Folate ''' content of idli
 | 5 medium sized idlis will give you about 103 micrograms of '''folate'''.
@@ Line 433: / Line 434: @@
 |-
 | Image: Mixing and adding water
 Image: Covering and cooking
@@ Line 446: / Line 448: @@
 |-
-| Image: Folate content of the recipe
+| Image: '''Folate''' content of the recipe
 | 1 bowl of this recipe will give about 100 '''micrograms '''of '''folate'''.
@@ Line 513: / Line 515: @@
 |-
-| Image: oil
+| Image: Oil
-Image: salt
+Image: Salt
 | Take 2 teaspoons of oil and salt according to your taste.
@@ Line 530: / Line 532: @@
 Image: Cover and steam
-Image: chopped steamed spinach
+Image: Chopped steamed spinach
 | Procedure:
@@ Line 647: / Line 649: @@
 |-
-| Image: Folate sensitive to water
+| Image: '''Folate''' sensitive to water
 Image: Collage of steaming, sautéing and boiling

@@ Line 17: / Line 17: @@
 | In this tutorial we will learn about:
 . Food sources rich in '''folate'''
@@ Line 35: / Line 36: @@
 |Image: Collage functions of '''folate'''
-Image: cell growth and repair
+Image: Cell growth and repair
 Image: Pregnant woman

@@ Line 132: / Line 132: @@
 | Image: Soaking chickpeas
-Image: washing the chickpeas
+Image: Washing the chickpeas
 Image: Chickpeas on a strainer
@@ Line 196: / Line 196: @@
 | ¼ cup of this chutney will give you about 148 micrograms of '''folate'''.
 |-
 | Image: Idli
@@ Line 216: / Line 217: @@
 | Ingredients required are:
-. ¼ cup or 50 grams of bengal gram
+. ¼ cup or 50 grams of Bengal gram
 . ¼ cup or 30 grams of split black gram
@@ Line 252: / Line 253: @@
 Image: Idli
-Image: Soaking bengal gram
+Image: Soaking Bengal gram
 Image: Soaking fenugreek seeds and split black gram
@@ Line 277: / Line 278: @@
 |-
 | Image: Adding finger millet powder
 Image: Adding salt
@@ Line 288: / Line 290: @@
 |-
 | Image: Fermented batter
 Image: Fermented batter
 Image: Greasing idli plates with oil
@@ Line 327: / Line 328: @@
 |-
-| Image: ‘’’Folate’’’ content of idli
+| Image: '''Folate''' content of idli
 | 5 medium sized idlis will give you about 103 micrograms of '''folate'''.
@@ Line 367: / Line 368: @@
 |-
 | Image: Red chili powder
 Image: Turmeric powder
@@ Line 448: / Line 450: @@
 |-
 | Image: Sprouted green gram and moth beans
 Image: French beans and cluster beans
@@ Line 494: / Line 497: @@
 |-
+|
-Image: turmeric powder
+Image: Turmeric powder
-Image: cumin powder
+Image: Cumin powder
-Image: mustard seeds
+Image: Mustard seeds
 | Spices needed are:
@@ Line 562: / Line 565: @@
 Image: Adding onions, green chilies, and chopped garlic
-Image: sautéing of onions
+Image: Sautéing of onions
-Image: whisked curd in pan
+Image: Whisked curd in pan
 Image: Adding cumin powder
@@ Line 585: / Line 588: @@
 |-
-| Image: garnishing with crushed peanuts
+| Image: Garnishing with crushed peanuts
-Image: spinach and yoghurt curry
+Image: Spinach and yoghurt curry
-Image: '''folate '''content of the curry
+Image: '''Folate '''content of the curry
 | Garnish with crushed roasted peanuts.
@@ Line 614: / Line 617: @@
 | Image: Collage of ways to reduce the loss of '''folate'''
-Image: cooking on medium flame
+Image: Cooking on medium flame
 GIF: Cross mark with repetitive heating