Health-and-Nutrition/C2/Non-vegetarian-recipes-for-pregnant-women/English - Revision history

Gmungrey at 06:05, 7 November 2019

2019-11-07T06:05:06Z

Gmungrey at 05:59, 7 November 2019

2019-11-07T05:59:45Z

Gmungrey at 17:08, 23 August 2019

2019-08-23T17:08:05Z

Bellatony911 at 01:27, 17 August 2019

2019-08-17T01:27:21Z

Bellatony911 at 14:07, 16 August 2019

2019-08-16T14:07:38Z

Bellatony911 at 14:05, 16 August 2019

2019-08-16T14:05:06Z

Bellatony911 at 14:01, 16 August 2019

2019-08-16T14:01:52Z

Bellatony911 at 13:59, 16 August 2019

2019-08-16T13:59:57Z

Bellatony911 at 13:56, 16 August 2019

2019-08-16T13:56:13Z

Bellatony911 at 13:50, 16 August 2019

2019-08-16T13:50:39Z

@@ Line 574: / Line 574: @@
 | style="border:1pt solid #000000;padding:0.176cm;"| Image: meatball curry
-| style="border:1pt solid #000000;padding:0.176cm;"| Lastly, we will learn how to prepare''' '''meatball''' '''curry
+| style="border:1pt solid #000000;padding:0.176cm;"| Lastly, we will learn how to prepare '''meatball''' curry
 |-
@@ Line 653: / Line 653: @@
 Image: mixture divided in equal parts
-Image: raw '''meatballs''' in plate
+Image: raw meatballs in plate
 | style="border:1pt solid #000000;padding:0.176cm;"| To begin with-
@@ Line 700: / Line 700: @@
 |-
-| style="border:1pt solid #000000;padding:0.176cm;"| Image: '''meatballs''' in the curry
+| style="border:1pt solid #000000;padding:0.176cm;"| Image: meatballs in the curry
 Image: stirring gently

@@ Line 188: / Line 188: @@
 | style="border:1pt solid #000000;padding:0.176cm;"| For this, we will require -
-* 100 grams of chicken breast
+* 100 grams of '''chicken''' breast
 * 1 tablespoon oil
 * 1 large onion finely chopped
@@ Line 248: / Line 248: @@
 Image: dry roasted coriander seeds
-| style="border:1pt solid #000000;padding:0.176cm;"| To begin with, marinate the chicken by -
+| style="border:1pt solid #000000;padding:0.176cm;"| To begin with, marinate the '''chicken''' by -
-* mixing chicken, turmeric , chilli powder , ginger-garlic paste and salt in a bowl
+* mixing '''chicken''', turmeric , chilli powder , ginger-garlic paste and salt in a bowl
 * Keep it at room temperature for 30 to 45 minutes
 * On a low flame, dry roast coriander seeds
@@ Line 298: / Line 298: @@
 | style="border:1pt solid #000000;padding:0.176cm;"| Image: sauteed onions
-Image: saute with chicken
+Image: saute with '''chicken'''
 Image: mixing well
@@ Line 306: / Line 306: @@
 Image: add tomato puree, turmeric, salt and chilli powder
 | style="border:1pt solid #000000;padding:0.176cm;"|
-* Add chicken and saute again for 4 to 5 minutes on medium flame
+* Add '''chicken''' and saute again for 4 to 5 minutes on medium flame
 * Add tomato puree, turmeric, salt and chilli powder
@@ Line 333: / Line 333: @@
 | style="border:1pt solid #000000;padding:0.176cm;"|
 * Saute this mixture for 2 to 3 minutes
-* Pour ¼ th cup water and cook with the lid closed till chicken turns tender, and soft
+* Pour ¼ th cup water and cook with the lid closed till '''chicken''' turns tender, and soft
 * Allow it to simmer until the gravy turns thick
 * Garnish with curry leaves and serve
@@ Line 360: / Line 360: @@
 | style="border:1pt solid #000000;padding:0.176cm;"| Now, let us look at the third recipe -
-* Chicken liver sukka
+* '''Chicken''' liver sukka
 |-
@@ Line 373: / Line 373: @@
 | style="border:1pt solid #000000;padding:0.176cm;"| The ingredients required for this recipe are -
-* 100 grams chicken liver
+* 100 grams '''chicken''' liver
 * 1 finely chopped onion
 * 1 chopped tomato
@@ Line 409: / Line 409: @@
 * In a blender add onion, tomato, garlic, ginger and coriander leaves
 * Grind this mixture into a fine paste
-* Apply this paste over the chicken liver and
+* Apply this paste over the '''chicken''' liver and
 * Keep this at room temperature for 10 to 15 minutes
@@ Line 653: / Line 653: @@
 Image: mixture divided in equal parts
-Image: raw meatballs in plate
+Image: raw '''meatballs''' in plate
 | style="border:1pt solid #000000;padding:0.176cm;"| To begin with-
@@ Line 700: / Line 700: @@
 |-
-| style="border:1pt solid #000000;padding:0.176cm;"| Image: meatballs in the curry
+| style="border:1pt solid #000000;padding:0.176cm;"| Image: '''meatballs''' in the curry
 Image: stirring gently
@@ Line 708: / Line 708: @@
 Image: meatball curry in serving bowl
 | style="border:1pt solid #000000;padding:0.176cm;"|
-* At this stage, slowly add the meatballs and allow to simmer
+* At this stage, slowly add the '''meatballs''' and allow to simmer
-* Stir gently after 5 minutes and cook until the meatballs are done
+* Stir gently after 5 minutes and cook until the '''meatballs''' are done
 * Serve hot in a serving bowl
@@ Line 717: / Line 717: @@
 | style="border:1pt solid #000000;padding:0.176cm;"| Also,
-You can use minced chicken to prepare this recipe
+You can use minced '''chicken''' to prepare this recipe
 |-

@@ Line 584: / Line 584: @@
 Image: ginger paste
 Image: garam masala
@@ Line 595: / Line 597: @@
 * 1 finely chopped onion
 * 1 chopped tomato
-* 1 tablespoon garlic paste
+* 1 tablespoon ginger paste
-* ½ tablespoon ginger paste
+* ½ tablespoon garlic paste
 * 1 tablespoon garam masala
 * ¼ th cup fresh coriander leaves and
@@ Line 606: / Line 608: @@
 Image: chopped onion
-Image: garlic- ginger paste
+Image: garlic paste
 Image: cumin powder
@@ Line 613: / Line 617: @@
 * 1 tablespoon oil
 * 1 finely chopped onion
-* ½ tablespoon ginger paste
+* ½ tablespoon garlic paste
-* 1 tablespoon garlic paste
+* 1 tablespoon ginger paste
 * ½ teaspoon cumin powder

@@ Line 282: / Line 282: @@
 | style="border:1pt solid #000000;padding:0.176cm;"|
 * Using a stone grinder or mixer grinder blend them into a fine paste
-** By adding 1 tablespoon water
+** by adding 1 tablespoon water
 * Keep this paste aside
 * Add tomatoes to the blender to form a puree

@@ Line 21: / Line 21: @@
 * Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in -
-** '''Protein''', '''Zinc''', '''Choline, Iron and Calcium''' .
+** '''Protein''', Zinc, '''Choline, Iron and Calcium''' .
 |-

@@ Line 666: / Line 666: @@
 | style="border:1pt solid #000000;padding:0.176cm;"|
 * Heat oil in a kadhai and add the remaining chopped onions
-* Saute until it is light brown
+* Saute until it is light brown in colour
 * Add ginger-garlic paste and saute again for few minutes

@@ Line 529: / Line 529: @@
 | style="border:1pt solid #000000;padding:0.176cm;"|
 * Next, add the cooked spinach, tomato and sesame seed in a grinder and make a puree
-* Heat oil in a pan and add chopped onions
+* Heat oil in a kadhai and add chopped onions
 * Once the onions turn pink, add chopped garlic and saute until it turns brown

@@ Line 515: / Line 515: @@
 * Wash, clean and cut the mackerel into two parts and keep aside
-* In a pan, heat oil and add cumin seeds
+* In a kadhai, heat oil and add cumin seeds
 * Once it splutters, add raw spinach leaves and allow to cook for a minute
 * Now, allow it to cool

@@ Line 417: / Line 417: @@
 Image: mixing well
-Image: water with chicken liver in kadhai
+Image: water with chicken liver in pan
 Image: low flamecenter
@@ Line 425: / Line 425: @@
 Image: increase flame and allow to cook
 | style="border:1pt solid #000000;padding:0.176cm;"|
-* Now, heat oil in a kadhai and add the liver with marination paste to it
+* Now, heat oil in a pan and add the liver with marination paste to it
 * Mix it well
 * Add 1/4th cup water and cook it on low flame for 10 minutes