Difference between revisions of "Health-and-Nutrition/C2/Vegetarian-recipes-for-6-month-old-babies/English"
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* Exclusive breastfeeding is recommended for the first six months. | * Exclusive breastfeeding is recommended for the first six months. | ||
* After completion of 6 months, breast milk is not enough for the baby. | * After completion of 6 months, breast milk is not enough for the baby. | ||
− | * Therefore, along with breastfeeding | + | * Therefore, along with breastfeeding" |
+ | ** the baby should be fed home cooked food too. | ||
* It is known as complementary feeding. | * It is known as complementary feeding. | ||
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| | | | ||
− | + | 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 | | Image: 4 tablespoons | ||
| | | | ||
− | + | Initially, start with - | |
− | * | + | * one tablespoon twice a day |
+ | * then, gradually, go up to 4 tablespoons twice a day. | ||
|- | |- | ||
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Image: 1 year old baby | Image: 1 year old baby | ||
− | | Apart from these, | + | | 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. |
+ | |||
|- | |- | ||
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| | | | ||
− | + | 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. | |
|- | |- | ||
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Image: Boiled and cooled water | Image: Boiled and cooled water | ||
− | | Let’s begin with our recipes | + | | 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: Black-eyed beans puree | ||
− | Image: Sprouted | + | 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. | | 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 | + | |- |
+ | | | ||
+ | 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. | * Take out these beans in a steel container. | ||
* And soak it for an hour or two. | * And soak it for an hour or two. | ||
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|- | |- | ||
| | | | ||
− | Image: A steel pot containing | + | Image: A steel pot containing Black-eyed beans and water |
Image: Pressure cooker | Image: Pressure cooker | ||
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GIF: Pressure cooking | GIF: Pressure cooking | ||
− | Image: Boiled | + | Image: Boiled Black-eyed beans |
| | | | ||
− | * Add water until beans get covered. | + | * Add water until the beans get covered. |
* Keep this steel pot in a pressure cooker. | * Keep this steel pot in a pressure cooker. | ||
* Cook it until 4-5 whistles. | * Cook it until 4-5 whistles. | ||
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|- | |- | ||
| | | | ||
− | Image: A mixer container containing boiled | + | Image: A mixer container containing boiled Black-eyed beans |
− | Image: Addition of remaining pressure cooked water and boiled water in | + | Image: Addition of remaining pressure cooked water and boiled water in Black-eyed beans puree |
Image: Black-eyed beans puree | Image: Black-eyed beans puree | ||
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* Add a little amount of - | * Add a little amount of - | ||
** boiled water or | ** boiled water or | ||
− | ** remaining pressure cooked water. | + | ** the remaining pressure cooked water. |
+ | |||
+ | |||
* And the Black-eyed beans puree is ready. | * And the Black-eyed beans puree is ready. | ||
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| | | | ||
− | + | This Black-eyed beans puree is rich in - | |
− | + | ||
− | + | * '''Protein''' | |
− | * | + | * '''Phosphorus''' |
− | + | * '''Iron''' | |
− | + | * '''Zinc''' and | |
+ | * '''Magnesium''' | ||
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Image: Moth beans | Image: Moth beans | ||
− | Image: Bengal | + | Image: Bengal gram |
Image: Yellow peas | Image: Yellow peas | ||
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You can also use any locally available alternatives such as - | You can also use any locally available alternatives such as - | ||
* Moth beans | * Moth beans | ||
− | * Bengal | + | * Bengal gram |
* Yellow peas | * Yellow peas | ||
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* Kidney beans | * Kidney beans | ||
* Chickpeas | * Chickpeas | ||
− | * Horse | + | * Horse gram, etc. |
|- | |- | ||
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| | | | ||
− | + | The second recipe is Pumpkin puree: | |
− | + | For that we require - | |
* 250 grams Yellow Pumpkin | * 250 grams Yellow Pumpkin | ||
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| | | | ||
* This Pumpkin puree is a source of - | * This Pumpkin puree is a source of - | ||
− | ** ''' | + | ** '''Vitamin A''' |
− | ** '''Folate ''' | + | ** '''Folate''' |
− | ** '''Choline ''' | + | ** '''Choline''' |
− | ** '''Potassium''' and | + | ** '''Potassium''' and |
− | ** '''Sulphur''' | + | ** '''Sulphur''' |
|- | |- | ||
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Image: White Pumpkin | Image: White Pumpkin | ||
− | |||
− | |||
− | |||
− | |||
| | | | ||
− | + | If Pumpkin is not available then other vegetables used are - | |
− | + | * Green Pumpkin | |
− | + | * White Pumpkin, etc. | |
|- | |- | ||
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| | | | ||
Now we will see the third recipe, which is Ragi porridge. | Now we will see the third recipe, which is Ragi porridge. | ||
+ | |||
For that, we will require - | For that, we will require - | ||
* One tablespoon of Ragi powder | * One tablespoon of Ragi powder | ||
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* Remove it in a strainer and rinse it thoroughly using water. | * Remove it in a strainer and rinse it thoroughly using water. | ||
* Let all the water drain out. | * Let all the water drain out. | ||
− | * Then, tie it in a clean | + | * Then, tie it in a clean cotton cloth. |
* Keep it aside till it sprouts. | * Keep it aside till it sprouts. | ||
* This process is called Germination. | * This process is called Germination. | ||
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* This entire process will reduce the phytic acid from the food. | * This entire process will reduce the phytic acid from the food. | ||
* Now, make a powder of it using a mixer or a stone grinder. | * 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. | + | * We can store this powder for a week- |
+ | ** in an airtight container in a dry, cool place. | ||
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Next, to make Ragi porridge - | Next, to make Ragi porridge - | ||
* Take one tablespoon of this Ragi powder. | * Take one tablespoon of this Ragi powder. | ||
− | * Add | + | * Add - |
** boiled and cooled water or | ** boiled and cooled water or | ||
− | ** other alternatives as | + | ** other alternatives as explained earlier. |
* Mix it well to avoid lumps. | * Mix it well to avoid lumps. | ||
* Cook this mixture for about 7 to 10 minutes on a low flame. | * Cook this mixture for about 7 to 10 minutes on a low flame. | ||
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| | | | ||
* Add little water during cooking if required. | * Add little water during cooking if required. | ||
− | * It will bring down the consistency of | + | * It will bring down the consistency of porridge. |
* But make sure- | * But make sure- | ||
** the consistency of the porridge should not be thin or watery. | ** the consistency of the porridge should not be thin or watery. | ||
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| | | | ||
− | + | This Ragi porridge provides various nutrients such as - | |
− | + | * '''Protein''' | |
− | + | * '''Calcium''' | |
− | * | + | * '''Iron''' |
− | + | * '''Potassium''' and | |
− | + | * '''Sulphur''' | |
|- | |- | ||
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Image: Sorghum is kept in a strainer | Image: Sorghum is kept in a strainer | ||
− | | The | + | | The fourth recipe is Sorghum porridge. |
+ | |||
For that, we will require - | For that, we will require - | ||
− | + | two tablespoons of Sorghum powder and | |
To make the powder: | To make the powder: | ||
* Soak the Sorghum in water for 7 to 8 hours. | * Soak the Sorghum in water for 7 to 8 hours. | ||
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| | | | ||
− | * Now tie it in a clean | + | * Now tie it in a clean cotton cloth and |
* Keep it aside till it sprouts. | * Keep it aside till it sprouts. | ||
− | * Dry this sprouted | + | * Dry this sprouted Sorghum under the sunlight for a day or two. |
* Roast it on a low flame for 10 to 12 minutes. | * Roast it on a low flame for 10 to 12 minutes. | ||
* Then grind it and make a powder of it. | * 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. | + | * We can store this powder for a week- |
+ | ** in an airtight container in a dry, cool place. | ||
|- | |- | ||
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| | | | ||
− | + | Take two tablespoons of this Sorghum powder in a bowl. | |
* Add- | * Add- | ||
** 4 to 5 teaspoons of boiled and cooled water or | ** 4 to 5 teaspoons of boiled and cooled water or | ||
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| | | | ||
− | + | Note that, the Sorghum porridge is rich in - | |
− | + | * '''Protein''' | |
− | + | * '''Phosphorus''' | |
− | + | * '''Potassium''' | |
− | + | * '''Magnesium''' | |
− | + | * '''Selenium''' | |
− | + | * '''Sulphur''' and | |
− | * | + | * '''Iron''' |
|- | |- | ||
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| The fifth recipe is Spinach leaves puree: | | The fifth recipe is Spinach leaves puree: | ||
− | To make | + | To make Spinach leaves puree we require - |
* 2 cups of washed and trimmed Spinach leaves and | * 2 cups of washed and trimmed Spinach leaves and | ||
* One teaspoon of ghee | * One teaspoon of ghee | ||
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GIF: Sauteing | GIF: Sauteing | ||
− | Image: A plate containing | + | Image: A plate containing sauted Spinach leaves |
GIF: Stone grinding | GIF: Stone grinding | ||
Line 554: | Line 569: | ||
Procedure: | Procedure: | ||
* Heat 1 teaspoon of ghee in a pan. | * Heat 1 teaspoon of ghee in a pan. | ||
− | * Add washed and trimmed | + | * Add washed and trimmed Spinach leaves. |
* Saute it for 5-7 minutes on a low flame. | * Saute it for 5-7 minutes on a low flame. | ||
* Now, take out these sauteed leaves in a plate. | * Now, take out these sauteed leaves in a plate. | ||
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| | | | ||
− | + | Spinach leaves are a source of - | |
− | + | * '''Vitamin A''' | |
− | + | * '''Folate''' | |
− | + | * '''Vitamin C''' | |
− | * | + | * '''Iron''' |
− | + | * '''Magnesium''' and | |
− | + | * '''Calcium''' | |
|- | |- | ||
| | | | ||
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| | | | ||
− | + | One can use any locally available leafy vegetables to make such kind of puree. | |
* For example; | * For example; | ||
** Red Amaranth leaves | ** Red Amaranth leaves | ||
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| Acknowledgement slide | | Acknowledgement slide | ||
− | | This brings us to the end of this tutorial | + | | This brings us to the end of this tutorial. |
+ | |||
+ | |||
Thanks for joining | Thanks for joining | ||
|} | |} |
Latest revision as of 15:02, 19 February 2020
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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 -
|
Image: Breastfeeding
GIF: Calendar Image: Breastmilk Image: Black-eyed beans puree Image: Complementary feeding |
Before we begin, it is important to remember that -
|
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 -
|
Image: 4 tablespoons |
Initially, start with -
|
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 -
|
Image: 6 month old baby
GIF: Calendar Image: Pureed vegetables Image: Energy requirement Image: Ragi porridge |
After completion of 6 months -
|
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-
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
|
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 |
|
Image: A steel pot containing Black-eyed beans and water Image: Pressure cooker GIF: Pressure cooking Image: Boiled Black-eyed beans |
|
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 |
|
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 -
|
Image: Moth beans Image: Bengal gram Image: Yellow peas
|
To make such purees -
You can also use any locally available alternatives such as -
|
Image: Red lentils Image: Green peas Image: Kidney beans Image: Chickpeas Image: Horse Gram |
|
Image: Pumpkin puree Image: Pumpkin |
The second recipe is Pumpkin puree: For that we require -
|
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:
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Image: A mixer container containing steamed Pumpkin Image: A mixer container containing Pumpkin puree Image: Stone grinder Image: Pumpkin puree |
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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 |
|
Image: Cleaned Pumpkin Image: Green Pumpkin Image: White Pumpkin |
If Pumpkin is not available then other vegetables used are -
|
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 -
Please note that:
|
Image: Soaked Ragi Image: Washed ragi kept it in a strainer. Image: Sprouted Ragi Collage: Germination |
To prepare it-
|
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 |
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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 -
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Image: Addition of water in thick Ragi porridge Image: Watery consistency of the Ragi porridge. Image: Ragi porridge |
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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 -
|
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:
|
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 |
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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.
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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 -
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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 -
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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:
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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 -
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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.
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Acknowledgement slide | This brings us to the end of this tutorial.
|