Difference between revisions of "Health-and-Nutrition/C2/Non-vegetarian-recipes-for-pregnant-women/English"
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| style="border:1pt solid #000000;padding:0.176cm;"| '''Title slide: ''' | | style="border:1pt solid #000000;padding:0.176cm;"| '''Title slide: ''' | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| Welcome to the ''' | + | | style="border:1pt solid #000000;padding:0.176cm;"| Welcome to the '''Spoken Tutorial''' on non-vegetarian recipes for pregnant women |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| In this tutorial, we will learn about - | | style="border:1pt solid #000000;padding:0.176cm;"| In this tutorial, we will learn about - | ||
− | * The importance of non- | + | * The importance of non-vegetarian foods and |
* Various non-vegetarian recipes for pregnant women | * Various non-vegetarian recipes for pregnant women | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| Image: collage of non-veg foods | | style="border:1pt solid #000000;padding:0.176cm;"| Image: collage of non-veg foods | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| Let us first learn the importance of various non-vegetarian foods | + | | style="border:1pt solid #000000;padding:0.176cm;"| Let us first learn the importance of various non-vegetarian foods |
− | * Non- | + | * Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in - |
− | ** ''' | + | ** '''Protein''', Zinc, '''Choline, Iron and Calcium''' . |
|- | |- | ||
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|- | |- | ||
| style="border:1pt solid #000000;padding:0.176cm;"| Image: non-veg food sources collage | | style="border:1pt solid #000000;padding:0.176cm;"| Image: non-veg food sources collage | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| | + | | style="border:1pt solid #000000;padding:0.176cm;"| To get these nutrients - |
− | + | * non-vegetarian foods should be consumed during pregnancy | |
− | + | ||
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| For this recipe, we will require - | | style="border:1pt solid #000000;padding:0.176cm;"| For this recipe, we will require - | ||
− | * 2 | + | * 2 whole boiled eggs |
− | * 1 | + | * 1 medium sized chopped onion |
− | * 1 | + | * 1 chopped tomato |
− | * 2 | + | * 2 cloves of garlic |
|- | |- | ||
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Image: salt | Image: salt | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * | + | * ¼ th teaspoon of each - |
** garam masala powder | ** garam masala powder | ||
** pepper powder | ** pepper powder | ||
** kashmiri red chilli powder | ** kashmiri red chilli powder | ||
** turmeric powder | ** turmeric powder | ||
− | * 1 | + | * 1 tablespoon chopped coriander leaves |
− | * 1 | + | * 1 tablespoon oil and |
* Salt to taste | * Salt to taste | ||
|- | |- | ||
| style="border:1pt solid #000000;padding:0.176cm;"| Image: boiled eggs | | style="border:1pt solid #000000;padding:0.176cm;"| Image: boiled eggs | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| First, | + | | style="border:1pt solid #000000;padding:0.176cm;"| First, we will see how to prepare boiled eggs |
|- | |- | ||
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* Allow the water to boil over high heat | * Allow the water to boil over high heat | ||
− | * Then, cook for 6 | + | * Then, cook for 6 to 7 minutes over medium heat for perfect hard-boiled eggs |
|- | |- | ||
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Image: boiled egg in bowl | Image: boiled egg in bowl | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Now remove the hard shell of the eggs and keep it aside | + | * Now remove the hard shell of the eggs and keep it aside |
|- | |- | ||
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Image: onions with all dry masalas | Image: onions with all dry masalas | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Next, heat oil in | + | * Next, heat oil in a kadai |
− | * | + | * Add ginger, garlic, onions and curry leaves |
* Turn the flame to medium and saute until onions turn golden brown | * Turn the flame to medium and saute until onions turn golden brown | ||
* After this, add all the dry masalas and saute till you get the aroma of condiments | * After this, add all the dry masalas and saute till you get the aroma of condiments | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * | + | * Then, add chopped tomato and salt |
− | * Now add 1 cup of water and bring mixture to boil | + | * Now add 1 cup of water and bring mixture to boil |
− | * Simmer for a few | + | * Simmer for a few minutes until tomatoes begin to boil |
− | * After this,add the boiled eggs into it | + | * After this, add the boiled eggs into it |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Cover the kadhai and simmer the eggs for 10 | + | * Cover the kadhai and simmer the eggs for 10 to 15 minutes |
* Turn off the flame and add chopped coriander leaves | * Turn off the flame and add chopped coriander leaves | ||
* Stir the gravy gently so that the eggs do not crumble | * Stir the gravy gently so that the eggs do not crumble | ||
− | * Serve it in a serving bowl | + | * Serve it in a serving bowl |
|- | |- | ||
| style="border:1pt solid #000000;padding:0.176cm;"| Image: chicken chettinad | | style="border:1pt solid #000000;padding:0.176cm;"| Image: chicken chettinad | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| Moving forward, | + | | style="border:1pt solid #000000;padding:0.176cm;"| Moving forward, |
− | + | Let us learn about the second recipe - '''Chicken Chettinad ''' | |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| For this, we will require - | | style="border:1pt solid #000000;padding:0.176cm;"| For this, we will require - | ||
− | * | + | * 100 grams of '''chicken''' breast |
− | * 1 | + | * 1 tablespoon oil |
− | * 1 large onion | + | * 1 large onion finely chopped |
− | * 1 medium tomato | + | * 1 medium tomato |
− | * 1 | + | * 1 to 2 sprigs curry leaves and |
* 1 bay leaf | * 1 bay leaf | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| For marination we will need - | | style="border:1pt solid #000000;padding:0.176cm;"| For marination we will need - | ||
− | * | + | * ¼ th teaspoon turmeric powder |
− | * | + | * ¼ th teaspoon chilli powder |
− | * 1 | + | * 1 tablespoon ginger- garlic paste and |
* Salt to taste | * Salt to taste | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| For gravy, we will need - | | style="border:1pt solid #000000;padding:0.176cm;"| For gravy, we will need - | ||
− | * ½ | + | * ½ tablespoon coriander seeds |
− | * ½ | + | * ½ teaspoon fennel seeds |
− | * 1 | + | * 1 teaspoon pepper corns |
− | * 1 | + | * 1 teaspoon red chilli powder |
|- | |- | ||
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* 2 cardamoms | * 2 cardamoms | ||
* 2 cloves | * 2 cloves | ||
− | * ½ inch cinnamon stick | + | * ½ inch cinnamon stick and |
− | * 2 | + | * 2 tablespoon shredded coconut |
|- | |- | ||
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Image: dry roasted coriander seeds | 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 | + | * Keep it at room temperature for 30 to 45 minutes |
− | * On a low flame, dry roast coriander seeds | + | * On a low flame, dry roast coriander seeds |
|- | |- | ||
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Image: masala in a plate kept for cooling | Image: masala in a plate kept for cooling | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * After 2 to 3 minutes, add the remaining spices | + | * After 2 to 3 minutes, add the remaining spices |
* Roast until you get the fine aroma of spices and keep it aside | * Roast until you get the fine aroma of spices and keep it aside | ||
* Then roast the coconut for a few minutes | * Then roast the coconut for a few minutes | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
* Using a stone grinder or mixer grinder blend them into a fine paste | * Using a stone grinder or mixer grinder blend them into a fine paste | ||
− | ** | + | ** by adding 1 tablespoon water |
+ | |||
+ | |||
* Keep this paste aside | * Keep this paste aside | ||
* Add tomatoes to the blender to form a puree | * Add tomatoes to the blender to form a puree | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Now in a | + | * Now in a pan, heat oil |
− | * Add onions and saute till it turns golden color | + | * Add onions and saute till it turns golden color |
|- | |- | ||
| style="border:1pt solid #000000;padding:0.176cm;"| Image: sauteed onions | | style="border:1pt solid #000000;padding:0.176cm;"| Image: sauteed onions | ||
− | Image: saute with chicken | + | Image: saute with '''chicken''' |
Image: mixing well | Image: mixing well | ||
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Image: add tomato puree, turmeric, salt and chilli powder | Image: add tomato puree, turmeric, salt and chilli powder | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Add chicken and saute again for 4 | + | * Add '''chicken''' and saute again for 4 to 5 minutes on medium flame |
− | * Add tomato puree, turmeric, salt and chilli powder | + | * Add tomato puree, turmeric, salt and chilli powder |
|- | |- | ||
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Image: chicken chettinad in serving plate | Image: chicken chettinad in serving plate | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Saute this mixture for 2 | + | * Saute this mixture for 2 to 3 minutes |
− | * Pour | + | * 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 | * Allow it to simmer until the gravy turns thick | ||
* Garnish with curry leaves and serve | * Garnish with curry leaves and serve | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| Now, let us look at the third recipe - | | style="border:1pt solid #000000;padding:0.176cm;"| Now, let us look at the third recipe - | ||
− | * Chicken liver sukka | + | * '''Chicken''' liver sukka |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| The ingredients required for this recipe are - | | 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 finely chopped onion | ||
* 1 chopped tomato | * 1 chopped tomato | ||
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Image: 1 tbsp lemon juice | Image: 1 tbsp lemon juice | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * | + | * ¼ th inch of ginger |
− | * 2 | + | * 2 tablespoon finely chopped coriander leaves |
− | * 1 | + | * 1 tablespoon oil |
− | * Salt to taste | + | * Salt to taste and |
− | * 1 | + | * 1 tablespoon lemon juice |
|- | |- | ||
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* In a blender add onion, tomato, garlic, ginger and coriander leaves | * In a blender add onion, tomato, garlic, ginger and coriander leaves | ||
* Grind this mixture into a fine paste | * Grind this mixture into a fine paste | ||
− | * Apply this paste over the chicken liver | + | * Apply this paste over the '''chicken''' liver and |
− | * Keep this at room temperature for 10 | + | * Keep this at room temperature for 10 to 15 minutes |
|- | |- | ||
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Image: mixing well | Image: mixing well | ||
− | Image: water with chicken liver in | + | Image: water with chicken liver in pan |
Image: low flamecenter | Image: low flamecenter | ||
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Image: increase flame and allow to cook | Image: increase flame and allow to cook | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Now, heat oil in a | + | * Now, heat oil in a pan and add the liver with marination paste to it |
* Mix it well | * Mix it well | ||
− | * Add water and | + | * Add 1/4th cup water and cook it on low flame for 10 minutes |
* After this, increase the flame and allow it to cook well | * After this, increase the flame and allow it to cook well | ||
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|- | |- | ||
| style="border:1pt solid #000000;padding:0.176cm;"| Image: mutton liver | | style="border:1pt solid #000000;padding:0.176cm;"| Image: mutton liver | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| You can also use mutton liver for this recipe | + | | style="border:1pt solid #000000;padding:0.176cm;"| You can also use mutton liver for this recipe |
|- | |- | ||
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Image: 2-3 cloves of garlic | Image: 2-3 cloves of garlic | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| For this, | + | | style="border:1pt solid #000000;padding:0.176cm;"| For this, we need - |
− | * 2 small | + | * 2 small pieces of mackerel fish |
* 1 cup of spinach leaves | * 1 cup of spinach leaves | ||
* 1 chopped onion | * 1 chopped onion | ||
− | * | + | * 1 chopped tomato |
− | * 1 | + | * 1 teaspoon cumin seeds |
− | * 2 | + | * 2 to 3 cloves of garlic |
|- | |- | ||
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Image: oil | Image: oil | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * | + | * ¼ th teaspoon turmeric powder |
− | * 1 | + | * 1 teaspoon red chilli powder |
− | * 1 | + | * 1 teaspoon cumin powder |
− | * | + | * ¼ th teaspoon black pepper powder |
− | * ½ | + | * ½ teaspoon coriander powder |
− | * 1 | + | * 1 tablespoon white sesame seeds |
− | * 1 | + | * 1 teaspoon oil |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * | + | * And salt to taste |
|- | |- | ||
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* Wash, clean and cut the mackerel into two parts and keep aside | * Wash, clean and cut the mackerel into two parts and keep aside | ||
− | * In a kadhai, 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 | + | * Once it splutters, add raw spinach leaves and allow to cook for a minute |
− | * | + | * Now, allow it to cool |
|- | |- | ||
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Image: Cooked onions and garlic | Image: Cooked onions and garlic | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | 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 kadhai 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 | * Once the onions turn pink, add chopped garlic and saute until it turns brown | ||
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* Add all dry spices and saute until you get the aroma of spices | * Add all dry spices and saute until you get the aroma of spices | ||
* Now add the spinach puree and cook for a few minutes | * Now add the spinach puree and cook for a few minutes | ||
− | * Next, add fish pieces and cook well | + | * Next, add fish pieces and cook well |
|- | |- | ||
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Image: fish in spinach curry in a bowl. | Image: fish in spinach curry in a bowl. | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Now, add | + | * Now, add ¼ th cup water and salt |
− | * Allow to cook with the lid closed for 5 | + | * Allow to cook with the lid closed for 5 to 7 minutes |
− | * Remove the lid and let it cook on medium flame for 15 | + | * Remove the lid and let it cook on medium flame for 15 minutes |
− | * Once done, serve hot | + | * Once done, serve hot |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| Image: meatball curry | | 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 | + | | style="border:1pt solid #000000;padding:0.176cm;"| Lastly, we will learn how to prepare '''meatball''' curry |
|- | |- | ||
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Image: ginger paste | Image: ginger paste | ||
+ | |||
+ | Image: garlic paste | ||
Image: garam masala | Image: garam masala | ||
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* 1 finely chopped onion | * 1 finely chopped onion | ||
* 1 chopped tomato | * 1 chopped tomato | ||
− | * 1 | + | * 1 tablespoon ginger paste |
− | * ½ | + | * ½ tablespoon garlic paste |
− | * 1 | + | * 1 tablespoon garam masala |
− | * | + | * ¼ th cup fresh coriander leaves and |
* Salt to taste | * Salt to taste | ||
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Image: chopped onion | Image: chopped onion | ||
− | Image: garlic | + | Image: garlic paste |
+ | |||
+ | Image: ginger paste | ||
Image: cumin powder | Image: cumin powder | ||
| style="border:1pt solid #000000;padding:0.176cm;"| For gravy - | | style="border:1pt solid #000000;padding:0.176cm;"| For gravy - | ||
− | * 1 | + | * 1 tablespoon oil |
* 1 finely chopped onion | * 1 finely chopped onion | ||
− | * ½ | + | * ½ tablespoon garlic paste |
− | * 1 | + | * 1 tablespoon ginger paste |
− | * ½ | + | * ½ teaspoon cumin powder |
|- | |- | ||
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Image: salt | Image: salt | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * ¼ | + | * ¼ teaspoon turmeric powder |
− | * ½ | + | |
− | * | + | * And ½ teaspoon of each - |
− | * | + | ** chilli powder |
− | * 1 large chopped tomato | + | ** garam masala and |
+ | ** coriander powder | ||
+ | |||
+ | * 1 large chopped tomato and | ||
* Salt to taste | * Salt to taste | ||
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* Wash and clean the minced meat well using a muslin cloth | * Wash and clean the minced meat well using a muslin cloth | ||
* Now, mix minced meat and chopped onions in a bowl | * Now, mix minced meat and chopped onions in a bowl | ||
− | * | + | * Add ginger-garlic paste, garam masala, coriander leaves and salt |
− | * Divide this mixture in six equal parts and shape into balls | + | * Divide this mixture in six equal parts and shape into balls |
|- | |- | ||
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Image: ginger-garlic paste with sauteed onions | Image: ginger-garlic paste with sauteed onions | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Heat oil in a kadhai and add the remaining chopped onions | + | * 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 | + | * Add ginger-garlic paste and saute again for few minutes |
|- | |- | ||
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Image: water and salt addition | Image: water and salt addition | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
− | * Now, fry this for 2 | + | * Now, fry this for 2 to 3 minutes |
* Add tomatoes and saute it for 2 to 3 minutes | * Add tomatoes and saute it for 2 to 3 minutes | ||
− | * Then, add ½ cup water and salt to the masala | + | * Then, add ½ cup water and salt to the masala |
|- | |- | ||
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Image: meatball curry in serving bowl | Image: meatball curry in serving bowl | ||
| style="border:1pt solid #000000;padding:0.176cm;"| | | 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 | + | * Stir gently after 5 minutes and cook until the '''meatballs''' are done |
− | * | + | * Serve hot in a serving bowl |
|- | |- | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| Also, | | 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 |
|- | |- | ||
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Group Image: Rbc development, spine and brain development | Group Image: Rbc development, spine and brain development | ||
− | | style="border:1pt solid #000000;padding:0.176cm;"| It is important to remember that | + | | style="border:1pt solid #000000;padding:0.176cm;"| It is important to remember that all these recipes are rich in - |
− | + | ||
− | all these recipes are rich in - | + | |
* '''Protein''' | * '''Protein''' | ||
− | * '''Omega- 3 fatty acids ''' | + | * '''Omega-3 fatty acids ''' |
− | * '''Vitamin | + | * '''Vitamin A''' |
* '''Vitamin B12 ''' | * '''Vitamin B12 ''' | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
* '''Folic acid and iron ''' | * '''Folic acid and iron ''' | ||
− | * | + | * Zinc |
* '''Magnesium''' | * '''Magnesium''' | ||
− | * '''Sulphur''' | + | * '''Sulphur''' and |
* '''Choline ''' | * '''Choline ''' | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| This brings us to the end of this tutorial on - | | style="border:1pt solid #000000;padding:0.176cm;"| This brings us to the end of this tutorial on - | ||
− | Non- | + | Non-vegetarian recipes for pregnant women |
− | Thank you for joining | + | Thank you for joining |
|} | |} |
Latest revision as of 11:35, 7 November 2019
|
|
Title slide: | Welcome to the Spoken Tutorial on non-vegetarian recipes for pregnant women |
Learning objectives: | In this tutorial, we will learn about -
|
Image: collage of non-veg foods | Let us first learn the importance of various non-vegetarian foods
|
Image: fetal growth and development
Image: brain development in baby Image: healthy pregnant woman |
|
Image: non-veg food sources collage | To get these nutrients -
|
Group Image: collage of all non-veg recipes | Now, we will look at a few non-vegetarian recipes: |
Image: kerala style egg curry | Let us begin with our first recipe which is “Kerala style egg curry” |
Image: whole boiled egg
Image: 1 medium chopped onion Image: 1 chopped tomato Image: garlic |
For this recipe, we will require -
|
Image: ginger
Image: curry leaves Image : garam masala powder in a plate |
|
Image: black pepper powder
Image: kashmiri red chilli powder Image: turmeric powder Image: oil Image: coriander leaves Image: salt |
|
Image: boiled eggs | First, we will see how to prepare boiled eggs |
Image: deep bowl
Image: water and egg in bowl Image: bowl covered with lid Image: boiling of water Image: water boiling with clock showing 5 to 7 mins. |
|
Image: removing hard cover of eggs
Image: boiled egg in bowl |
|
Image: oil in kadai
Image: chopped ginger, garlic, onions, curry leaves in kadai Image: golden brown onions Image: onions with all dry masalas |
|
Image: chopped tomatoes in kadai
Image: adding water and boiling the mixture Image: addition of boiled eggs in the curry |
|
Image: kadai covered with lid
Image: clock with 15-20 mins indication Image: chopped coriander leaves on curry GIF: stirring the gravy slowly Image: egg curry in serving plate |
|
Image: chicken chettinad | Moving forward,
Let us learn about the second recipe - Chicken Chettinad |
Image: chicken
Image: oil Image: 1 large onion Image: tomato medium Image: curry leaves Image: bay leaf |
For this, we will require -
|
Image: turmeric
Image: chilli powder Image: ginger garlic paste Image: salt |
For marination we will need -
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Image: coriander seeds
Image: fennel seeds Image: peppercorn Image: red chilli powder |
For gravy, we will need -
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Image: cardamoms
Image: cloves Image: cinnamon stick Image: coconut |
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Image: marinated chicken in bowl
Image: keep aside Image: clock indicating 30 mins Image: dry roasted coriander seeds |
To begin with, marinate the chicken by -
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Image: roasted coriander seeds with raw cardamom, cumin seeds, fennel seeds, pepper, cinnamon and cloves
GIF: roasting Image: roasting coconut Image: masala in a plate kept for cooling |
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Image: stone grinder and mixer grinder
Image: roasted spices in a blender Image: roasted coconut Image: paste of roasted spices Image: tomato in blender Image: tomato puree |
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Image: oil in a kadhai with onions |
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Image: sauteed onions
Image: saute with chicken Image: mixing well Image: clock indicating 4-5 mins Image: add tomato puree, turmeric, salt and chilli powder |
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Image: mixing all ingredients well
Image: ground paste and curry leaves added to the mixture |
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Image: sauteing the mixture
Image: clock indicating 2-3 mins ( while editing ) Image: water in the chicken curry Image: kadhai with lid closed Image: simmering or boiling of curry Image: chicken chettinad with thick gravy Image: chicken chettinad in serving plate |
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Image: meat
Image: liver Image: prawns Image: fish |
Please remember,
This recipe can be prepared by using any one of the following -
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Image : chicken liver sukka | Now, let us look at the third recipe -
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Image: liver in plate
Image: finely chopped onion in plate Image: diced tomato in plate Image: 6 cloves garlic in plate |
The ingredients required for this recipe are -
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Image: ginger in plate
Image: chopped coriander leaves in a plate Image: oil Image: salt Image: 1 tbsp lemon juice |
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Image: onion, tomato, garlic, ginger and coriander leaves in a blender
Image: fine paste in grinder Image: addition of paste to chicken liver Image: clock indicating 10-15 mins Image: marinated chicken liver |
To begin with -
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Image: oil in a kadhai
Image: liver with marination in kadhai Image: mixing well Image: water with chicken liver in pan Image: low flamecenter Image: clock with 10 mins ( while editing) Image: increase flame and allow to cook |
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Image: cooked liver
Image: squeezing lemon Image: chicken liver sukka garnished with coriander leaves |
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Image: mutton liver | You can also use mutton liver for this recipe |
Image: fish in spinach curry | The next recipe is -
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Image: mackerel pieces
Image: spinach leaves Image: 1 chopped onion Image: 1 diced tomato Image: 1 tsp cumin seed Image: 2-3 cloves of garlic |
For this, we need -
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Image: turmeric powder
Image: red chilli powder Image: cumin powder Image:black pepper powder Image: coriander seeds powder Image: sesame seeds Image: oil |
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Image: salt |
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Group image: washing, cleaning, cut mackerel into pieces
Image: kadhai with oil and cumin seeds Image: raw spinach in kadhai Image: sauteing for a min Image: cooling in another bowl |
To start with -
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Image: cooked spinach and diced tomato in grinder
Image: kadhai with oil and chopped onion Image: garlic in kadhai with pink onions Image: Cooked onions and garlic |
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Image: turmeric powder, chilli powder, coriander powder, pepper and cumin seed powder in kadhai
Image: allow to cook Image: spinach puree in kadhai Image: fish pieces in puree Image: sauteing and mixing well |
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Image: addition of water
Image: cooking with lid closed and showing clock indicating 7 mins Image: cooking without lid and clock indicating 15 mins Image: fish in spinach curry in a bowl. |
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Group Image:types of fish | Please remember -
Any locally available fish can be used for this recipe |
Image: meatball curry | Lastly, we will learn how to prepare meatball curry |
Image: minced meat
Image: onion Image: tomato Image: ginger paste Image: garlic paste Image: garam masala Image: coriander leaves Image: salt |
For this recipe, we need -
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Image: oil
Image: chopped onion Image: garlic paste Image: ginger paste Image: cumin powder |
For gravy -
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Image: turmeric
Image: chilli powder Image: garam masala Image: coriander powder Image: cubed tomatoes Image: salt |
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Image: washing and cleaning of meat
Image: minced meat and chopped onions in a bowl Image: minced meat with other dry ingredients Image: mixture divided in equal parts Image: raw meatballs in plate |
To begin with-
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Image: oil in kadai with chopped onions
Image: sauteing Image: light brown colored onions Image: ginger-garlic paste with sauteed onions |
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Image: all dry spices in kadhai |
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Image: frying with clock indicating 2-3 minutes
Image: Raw diced tomatoes in kadhai Image: sauteing Image: water and salt addition |
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Image: meatballs in the curry
Image: stirring gently Image: clock indicating 5 mins Image: meatball curry in serving bowl |
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Image: minced chicken | Also,
You can use minced chicken to prepare this recipe |
Group Image: bones, growth and development of baby, digestive health
Group Image: heart health, reduced inflammation, intelligence in baby Group Image: eye health, cell growth , immunity of pregnant woman Group Image: Rbc development, spine and brain development |
It is important to remember that all these recipes are rich in -
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Group Image: RBC development, reduced infections
Group Image: immunity, DNA development, RBC development , wound healing , Group Image: headaches, cramps, nervous system, blood pressure , DNA, bone development Group Image: hair nail and skin Group Image: brain development , improved memory and attention in baby |
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This brings us to the end of this tutorial on -
Non-vegetarian recipes for pregnant women Thank you for joining |