Difference between revisions of "Health-and-Nutrition/C2/Non-vegetarian-recipes-for-pregnant-women/English"
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* Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in - | * Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in - | ||
− | ** '''Protein''', | + | ** '''Protein''', Zinc, '''Choline, Iron and Calcium''' . |
|- | |- | ||
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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 | + | * 100 grams of '''chicken''' breast |
* 1 tablespoon oil | * 1 tablespoon oil | ||
* 1 large onion finely chopped | * 1 large onion finely chopped | ||
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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 minutes | * 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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| 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;"| 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 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 | * Add tomato puree, turmeric, salt and chilli powder | ||
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| style="border:1pt solid #000000;padding:0.176cm;"| | | style="border:1pt solid #000000;padding:0.176cm;"| | ||
* Saute this mixture for 2 to 3 minutes | * 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 | * 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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* 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 and | + | * Apply this paste over the '''chicken''' liver and |
* Keep this at room temperature for 10 to 15 minutes | * 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 1/4th cup water and cook it on low flame for 10 minutes | * Add 1/4th cup water and cook it on low flame for 10 minutes | ||
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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 | + | * 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 | * Now, allow it to cool | ||
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| 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 | * Next, add the cooked spinach, tomato and sesame seed in a grinder and make a puree | ||
− | * Heat oil in a | + | * 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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| 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 | ||
Line 593: | Line 597: | ||
* 1 finely chopped onion | * 1 finely chopped onion | ||
* 1 chopped tomato | * 1 chopped tomato | ||
− | * 1 tablespoon | + | * 1 tablespoon ginger paste |
− | * ½ tablespoon | + | * ½ tablespoon garlic paste |
* 1 tablespoon garam masala | * 1 tablespoon garam masala | ||
* ¼ th cup fresh coriander leaves and | * ¼ th cup fresh coriander leaves and | ||
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Image: chopped onion | Image: chopped onion | ||
− | Image: garlic | + | Image: garlic paste |
+ | |||
+ | Image: ginger paste | ||
Image: cumin powder | Image: cumin powder | ||
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* 1 tablespoon oil | * 1 tablespoon oil | ||
* 1 finely chopped onion | * 1 finely chopped onion | ||
− | * ½ tablespoon | + | * ½ tablespoon garlic paste |
− | * 1 tablespoon | + | * 1 tablespoon ginger paste |
* ½ teaspoon cumin powder | * ½ teaspoon cumin powder | ||
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| 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 minutes | * Add ginger-garlic paste and saute again for few minutes | ||
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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 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 | * 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 |
|- | |- |
Latest revision as of 11:35, 7 November 2019
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Title slide: | Welcome to the Spoken Tutorial on non-vegetarian recipes for pregnant women |
Learning objectives: | In this tutorial, we will learn about -
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Image: collage of non-veg foods | Let us first learn the importance of various non-vegetarian foods
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Image: fetal growth and development
Image: brain development in baby Image: healthy pregnant woman |
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Image: non-veg food sources collage | To get these nutrients -
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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 -
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Image: ginger
Image: curry leaves Image : garam masala powder in a plate |
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Image: black pepper powder
Image: kashmiri red chilli powder Image: turmeric powder Image: oil Image: coriander leaves Image: salt |
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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. |
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Image: removing hard cover of eggs
Image: boiled egg in bowl |
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Image: oil in kadai
Image: chopped ginger, garlic, onions, curry leaves in kadai Image: golden brown onions Image: onions with all dry masalas |
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Image: chopped tomatoes in kadai
Image: adding water and boiling the mixture Image: addition of boiled eggs in the curry |
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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 |
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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 -
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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 -
|
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 |