Health-and-Nutrition/C2/Vegetarian-recipes-for-6-month-old-babies/English

Visual Cue	Narration
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- Introduction to complementary feeding and How to prepare Vegetarian recipes such as- Black-eyed beans puree Pumpkin puree Ragi porridge Sorghum porridge and Spinach leaves puree
Image: Breastfeeding GIF: Calendar Image: Breastmilk Image: Black-eyed beans puree Image: Complementary feeding	Before we begin, it is important to remember that - Exclusive breastfeeding is recommended for the first six months. After completion of 6 months, breast milk is not enough for the baby. Therefore, along with breastfeeding, the baby should be fed home cooked food too. It is known as complementary feeding.
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- start one food at a time, it will help to find if the child is allergic to any food. once the baby gets comfortable, start giving the combination of ingredients.
Image: 4 tablespoons	Initially, start with one tablespoon twice a day then- gradually go up to 4 tablespoons twice a day.
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- always use local, regional and seasonal ingredients and do not add sugar, salt or spices in baby’s food until the baby turns one.
Image: 6 month old baby GIF: Calendar Image: Pureed vegetables Image: Energy requirement Image: Ragi porridge	After completion of 6 months- the baby requires up to 200 kilocalories of energy from complementary foods. only well cooked and a pureed form of the food should be given.
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- breastmilk coconut milk or boiled and cooled Water to make the following recipes.
Image: Black-eyed beans puree Image: Sprouted black-eyed beans Collage: Germination	The first recipe is Black-eyed beans puree. To make it, we will need- One tablespoon of sprouted Black eyed beans or Cowpeas and Note that - The procedure of sprouting has been explained in another tutorial of the same series.
Image: Sprouted black eyed beans Image: Washing sprouted black-eyed beans which are kept on colander Image: Washed sprouted black-eyed beans Image: Sprouted black-eyed beans soaked in water GIF: Gently removal of outer cover of black-eyed beans Image: Separation of outer covers and black-eyed beans	Start the preparation- By gently washing sprouted black eyed beans. Take out these beans in a steel container. And soak it for an hour or two. Then gently remove the outer cover by rubbing between fingers. Separate the outer covers and take out these beans in a steel pot.
Image: A steel pot containing black-eyed beans and water Image: Pressure cooker GIF: Pressure cooking Image: Boiled black-eyed beans	Add water until beans get covered. Keep this steel pot in a pressure cooker. Cook it until 4-5 whistles. Remove it from the flame and allow it to cool for some time. Now, gently separate cooked outer covers if there are any.
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	And make a puree of boiled beans using a mixer or a stone grinder. Add a little amount of- boiled water or remaining pressure cooked water. And the Black-eyed beans puree is ready.
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- Protein Phosphorus Iron Zinc and Magnesium
Image: Moth beans Image: Bengal grams Image: Yellow peas	To make such purees- You can also use any locally available alternatives such as - Moth beans Bengal grams Yellow peas
Image: Red lentils Image: Green peas Image: Kidney beans Image: Chickpeas Image: Horse Gram	Red lentils Green peas Kidney beans Chickpeas Horse grams, etc.
Image: Pumpkin puree Image: Pumpkin	The second recipe is Pumpkin puree: We require- 250 grams Yellow Pumpkin
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: Take cleaned and washed pumpkin. Remove the seeds. Dice it in small pieces. Then, cook it in a steamer for around 15 minutes. Remove it from the flame and let it cool for some time.
Image: A mixer container containing steamed pumpkin Image: A mixer container containing pumpkin puree Image: Stone grinder Image: Pumpkin puree	Now make a puree of this cooked Pumpkin using a mixer or a stone grinder. The pumpkin puree is ready.
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	This pumpkin puree is a source of- Vitamine A Folate Choline Potassium and Sulphur
Image: Cleaned pumpkin Image: Green pumpkin Image: White pumpkin Image: Snake gourd Image: Bottle gourd	If pumpkin is not available then other vegetables used are- Green pumpkin White pumpkin, etc.
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- One tablespoon of Ragi powder Please note that: Ragi powder is different from Ragi flour. For this recipe, we need Ragi powder. Therefore, we will first see how to make Ragi powder.
Image: Soaked Ragi Image: Washed ragi kept it in a strainer. Image: Sprouted Ragi Collage: Germination	To prepare it- Firstly, soak the Ragi 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 and dry cotton cloth. Keep it aside till it sprouts. This process is called Germination.
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	After that, dry it in the sunlight for a day or two. Then, roast it on a low flame for about 10 to 12 minutes Remember, continuous stirring is required. This entire process will reduce the phytic acid from the food. 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.
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- Take one tablespoon of this Ragi powder. Add boiled and cooled water or other alternatives as mentioned earlier. Mix it well to avoid lumps. Cook this mixture for about 7 to 10 minutes on a low flame.
Image: Addition of water in thick Ragi porridge Image: Watery consistency of the Ragi porridge. Image: Ragi porridge	Add little water during cooking if required. It will bring down the consistency of the porridge. But make sure- the consistency of the porridge should not be thin or watery. The Ragi porridge is now ready.
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- Protein Calcium Iron Potassium and Sulphur
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: Soak the Sorghum in water for 7 to 8 hours. After which put it in a strainer and rinse it thoroughly with water, Let all the water drain out.
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	Now tie it in a clean and cotton cloth and Keep it aside till it sprouts. Dry this sprouted sorghum under the sunlight for a day or two. Roast it on a low flame for 10 to 12 minutes. 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.
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. Add- 4 to 5 teaspoons of boiled and cooled water or other alternatives as mentioned earlier. Mix well to avoid lump formation. Now cook this mixture on a low flame for 4 to 6 minutes. And the Sorghum porridge is ready.
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- Protein Phosphorus Potassium Magnesium Selenium Sulphur and Iron
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- 2 cups of washed and trimmed Spinach leaves and One teaspoon of ghee
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 sauteed Spinach leaves GIF: Stone grinding Image: A mixer container containing Spinach leaves	Procedure: Heat 1 teaspoon of ghee in a pan. Add washed and trimmed spinach leaves. Saute it for 5-7 minutes on a low flame. Now, take out these sauteed leaves in a plate. And make a puree of it using a stone grinder or a mixer. Now our Spinach leaves puree is ready.
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- Vitamin A Folate Vitamin C Iron Magnesium and Calcium
Image: Amaranth leaves Image: Drumstick leaves Image: Radish leaves Image: Fenugreek leaves Image: Mustard leaves	One can use any local leafy vegetable to make such kind of puree. For example; Red Amaranth leaves Drumstick leaves Radish leaves Fenugreek leaves and Mustard leaves
Acknowledgement slide	This brings us to the end of this tutorial on Vegetarian recipes for 6-month-old babies. Thanks for joining

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Bellatony911, Rajani st