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

Time	Narration
00:01	Welcome to the Spoken tutorial on Vegetarian recipes for 6 month old babies.
00:09	In this tutorial, we will learn Introduction to complementary feeding and
00:15	How to prepare Vegetarian recipes such as Black-eyed beans puree
00:22	Pumpkin puree
00:24	Ragi porridge Sorghum porridge
00:27	And Spinach leaves puree
00:31	Before we begin, it is important to remember that Exclusive breastfeeding is recommended for the first six months.
00:41	After completion of 6 months, breast milk is not enough for the baby.
00:47	Therefore, along with breastfeeding, the baby should be fed home cooked food too.
00:53	It is known as complementary feeding.
00:57	While introducing a Complementary food to the baby start one food at a time,
01:04	It will help to find if the baby is allergic to any food. Once the baby gets comfortable, start giving the combination of ingredients.
01:15	Initially, start with one tablespoon twice a day then, gradually, go up to 4 tablespoons twice a day.
01:24	Apart from these, while preparing the baby’s food always use local, regional and seasonal ingredients
01:34	And do not add sugar, salt or spices in baby’s food until the baby turns one.
01:43	After completion of 6 months the baby requires up to 200 kilocalories of energy from complementary foods.
01:52	Only well cooked and a pureed form of the food should be given.
01:57	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.
02:12	The first recipe is Black-eyed beans puree.
02:16	To make it, we will need - One tablespoon of sprouted Black-eyed beans or Cowpeas
02:23	Note that The procedure of sprouting has been explained in another tutorial of the same series.
02:31	Start the preparation by gently washing sprouted Black-eyed beans.
02:37	Take out these beans in a steel container and soak it for an hour or two.
02:44	Then gently remove the outer cover by rubbing between fingers.
02:49	Separate the outer covers and take out these beans in a steel pot.
02:54	Add water until the beans get covered. Keep this steel pot in a pressure cooker.
03:01	Cook it until 4-5 whistles. Remove it from the flame and allow it to cool for some time.
03:09	Now, gently separate cooked outer covers if there are any.
03:14	And make a puree of boiled beans using a mixer or a stone grinder.
03:21	Add a little amount of boiled water or remaining pressure cooked water.
03:27	And the Black-eyed beans puree is ready.
03:32	This Black-eyed beans puree is rich in - Protein
03:36	Phosphorus
03:39	Iron
03:42	Zinc and Magnesium
03:46	To make such purees - You can also use any locally available alternatives such as - Moth beans, Bengal gram, Yellow peas
03:59	Red lentils Green peas
04:02	Kidney beans Chickpeas Horse gram, etc.
04:07	The second recipe is Pumpkin puree:
04:10	We require - 250 grams Yellow Pumpkin
04:14	And for the preparation: Take cleaned and washed Pumpkin. Remove the seeds.
04:20	Dice it in small pieces.
04:23	Then, cook it in a steamer for around 15 minutes.
04:28	Remove it from the flame and let it cool for some time.
04:32	Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
04:39	The Pumpkin puree is ready.
04:42	This Pumpkin puree is a source of - Vitamine A
04:45	Folate
04:48	Choline
04:50	Potassium and Sulphur
04:54	If Pumpkin is not available then other vegetables used are Green Pumpkin, White Pumpkin, etc.
05:04	Now we will see the third recipe, which is Ragi porridge.
05:08	For that, we will require One tablespoon of Ragi powder
05:13	Please note that: Ragi powder is different from Ragi flour.
05:18	For this recipe, we need Ragi powder. Therefore, we will first see how to make Ragi powder.
05:27	To prepare it- Firstly, soak the Ragi for around 9 to 12 hours.
05:33	Remove it in a strainer and rinse it thoroughly using water.
05:38	Let all the water drain out.
05:41	Then, tie it in a clean cotton cloth.
05:45	Keep it aside till it sprouts. This process is called Germination.
05:51	After that, dry it in the sunlight for a day or two.
05:57	Then, roast it on a low flame for about 10 to 12 minutes
06:03	Remember, continuous stirring is required.
06:06	This entire process will reduce the phytic acid from the food.
06:11	Now, make a powder of it using a mixer or a stone grinder.
06:17	We can store this powder for a week in an airtight container in a dry, cool place.
06:24	Next, to make Ragi porridge - Take one tablespoon of this Ragi powder.
06:30	Add boiled and cooled water or other alternatives as mentioned earlier.
06:36	Mix it well to avoid lumps.
06:39	Cook this mixture for about 7 to 10 minutes on a low flame.
06:44	Add little water during cooking if required.
06:48	It will bring down the consistency of the porridge.
06:52	But make sure the consistency of the porridge should not be thin or watery.
07:00	The Ragi porridge is now ready.
07:03	This Ragi porridge provides various nutrients such as - Protein
07:08	Calcium Iron
07:13	Potassium and Sulphur
07:19	The fourth recipe is Sorghum porridge.
07:23	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.
07:34	After which put it in a strainer and rinse it thoroughly with water.
07:39	Let all the water drain out.
07:42	Now tie it in a clean and dry cotton cloth and Keep it aside till it sprouts.
07:50	Dry this sprouted Sorghum under the sunlight for a day or two.
07:55	Roast it on a low flame for 10 to 12 minutes.
08:01	Then grind it and make a powder of it.
08:05	We can store this powder for a week in an airtight container in a dry, cool place.
08:12	Take two tablespoons of this Sorghum powder in a bowl.
08:17	Add 4 to 5 teaspoons of boiled and cooled water or other alternatives as mentioned earlier.
08:25	Mix well to avoid lump formation.
08:27	Now cook this mixture on a low flame for 4 to 6 minutes.
08:33	And the Sorghum porridge is ready.
08:36	Note that, the Sorghum porridge is rich in - Protein
08:40	Phosphorus
08:43	Potassium
08:46	Magnesium
08:48	Selenium
08:52	Sulphur and Iron
08:58	The fifth recipe is Spinach leaves puree:
09:02	To make Spinach leaves puree we require 2 cups of washed and trimmed Spinach leaves and One teaspoon of ghee
09:12	Procedure: Heat 1 teaspoon of ghee in a pan.
09:16	Add washed and trimmed Spinach leaves.
09:20	Saute it for 5-7 minutes on a low flame.
09:24	Now, take out these sauted leaves in a plate. And make a puree of it using a stone grinder or a mixer.
09:34	Now our Spinach leaves puree is ready.
09:38	Spinach leaves are a source of Vitamin A Folate
09:43	Vitamin C Iron
09:48	Magnesium and Calcium
09:52	One can use any locally available leafy vegetable to make such kind of puree.
09:59	For example; Red Amaranth leaves
10:02	Drumstick leaves Radish leaves
10:05	Fenugreek leaves and Mustard leaves
10:10	This brings us to the end of this tutorial on Vegetarian recipes for 6 month old babies. Thanks for joining

Contributors and Content Editors

Bellatony911, Debosmita, PoojaMoolya