Health-and-Nutrition/C2/Non-vegetarian-recipes-for-pregnant-women/English

Visual Cue	Narration
Title slide:	Welcome to the spoken tutorial on non-vegetarian recipes for pregnant women
Learning objectives:	In this tutorial, we will learn about - The importance of non-veg food and Various non-vegetarian recipes for pregnant women
Image: collage of non-veg foods	Let us first learn the importance of various non-vegetarian foods. Non- veg foods like chicken, meat, fish, prawns, organ meat are rich in - protein, zinc, choline, iron and calcium .
Image: fetal growth and development Image: brain development in baby Image: healthy pregnant woman	These nutrients are essential for the growth and development of the fetus They aid in brain development of the baby And help in maintaining the health of the mother
Image: non-veg food sources collage	To get these nutrients, non-vegetarian foods should be consumed during pregnancy
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 - 2- whole boiled eggs 1- medium sized chopped onion 1- chopped tomato 2- cloves of garlic
Image: ginger Image: curry leaves Image : garam masala powder in a plate	½ inch piece of ginger ½ sprig of curry leaves
Image: black pepper powder Image: kashmiri red chilli powder Image: turmeric powder Image: oil Image: coriander leaves Image: salt	1/4th tsp of each: garam masala powder pepper powder kashmiri red chilli powder turmeric powder 1 tbsp - chopped coriander leaves 1 tbsp - oil and Salt to taste
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.	Fill a bowl with cool water upto 1 inch Place eggs in it and cover with a lid Allow the water to boil over high heat Then, cook for 6 - 7 minutes over medium heat for perfect hard-boiled eggs.
Image: removing hard cover of eggs Image: boiled egg in bowl	Now remove the hard shell of the eggs and keep it aside.
Image: oil in kadai Image: chopped ginger, garlic, onions, curry leaves in kadai Image: golden brown onions Image: onions with all dry masalas	Next, heat oil in the kadai add chopped ginger, garlic, onions and curry leaves. 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
Image: chopped tomatoes in kadai Image: adding water and boiling the mixture Image: addition of boiled eggs in the curry	then, add chopped tomato and salt Now add 1 cup of water and bring mixture to boil. Simmer for a few mins until tomatoes begin to boil After this,add the boiled eggs into it.
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	Cover the kadhai and simmer the eggs for 10-15 mins Turn off the flame and add chopped coriander leaves Stir the gravy gently so that the eggs do not crumble Serve it in a serving bowl.
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 - 100g - chicken breast 1 tbsp - oil 1 large onion ( finely chopped ) 1 medium tomato ( pureed ) 1-2 sprigs curry leavesCover 1 bay leaf
Image: turmeric Image: chilli powder Image: ginger garlic paste Image: salt	For marination we will need - 1/4th tsp turmeric powder 1/4th tsp chilli powder 1 tbsp ginger- garlic paste Salt to taste
Image: coriander seeds Image: fennel seeds Image: peppercorn Image: red chilli powder	For gravy, we will need - ½ tbsp coriander seeds ½ tsp fennel seeds 1 tsp pepper corns 1 tsp red chilli powder
Image: cardamoms Image: cloves Image: cinnamon stick Image: coconut	2 cardamoms 2 cloves ½ inch cinnamon stick 2 tbsp shredded coconut
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 - mixing chicken, turmeric , chilli powder , ginger-garlic paste and salt in a bowl Keep it at room temperature for 30 to 45 mins On a low flame, dry roast coriander seeds.
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	After 2 to 3 minutes, add the remaining spices. Roast until you get the fine aroma of spices and keep it aside Then roast the coconut for a few minutes Allow the roasted spices and coconut to cool
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	Using a stone grinder or mixer grinder blend them into a fine paste By adding 1 tbsp water Keep this paste aside Add tomatoes to the blender to form a puree
Image: oil in a kadhai with onions	Now in a kadhai, heat oil. Add onions and saute till it turns golden color.
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	Add chicken and saute again for 4-5 mins on medium flame. Add tomato puree, turmeric, salt and chilli powder.
Image: mixing all ingredients well Image: ground paste and curry leaves added to the mixture	Mix well and cook till the oil separates After this, add the ground paste and curry leaves
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	Saute this mixture for 2-3 mins Pour 1/4th cup water and cook with the lid closed till chicken turns tender, and soft Allow it to simmer until the gravy turns thick Garnish with curry leaves and serve
Image: meat Image: liver Image: prawns Image: fish	Please remember, This recipe can be prepared by using any one of the following - Mutton Organ meat Prawns and Fish
Image : chicken liver sukka	Now, let us look at the third recipe - Chicken liver sukka
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 - 100 grams chicken liver 1 finely chopped onion 1 chopped tomato 6 cloves of garlic
Image: ginger in plate Image: chopped coriander leaves in a plate Image: oil Image: salt Image: 1 tbsp lemon juice	1/4th inch of ginger 2 tbsp finely chopped coriander leaves 1 tbsp- oil Salt to taste 1 tbsp - lemon juice
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 - In a blender add onion, tomato, garlic, ginger and coriander leaves Grind this mixture into a fine paste Apply this paste over the chicken liver Keep this at room temperature for 10-15 mins
Image: oil in a kadhai Image: liver with marination in kadhai Image: mixing well Image: water with chicken liver in kadhai Image: low flamecenter Image: clock with 10 mins ( while editing) Image: increase flame and allow to cook	Now, heat oil in a kadhai and add the liver with marination paste to it Mix it well Add water and allow it to cook it on low flame for 10 mins. After this, increase the flame and allow it to cook well
Image: cooked liver Image: squeezing lemon Image: chicken liver sukka garnished with coriander leaves	Once well cooked, turn off the flame Add lemon juice on cooling and Serve garnished with washed and chopped coriander leaves
Image: mutton liver	You can also use mutton liver for this recipe.
Image: fish in spinach curry	The next recipe is - Fish in spinach curry
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 will need the following things for this recipe - 2 small pcs of mackerel fish 1 cup of spinach leaves 1 chopped onion 1chopped tomato 1 tsp cumin seeds 2-3 cloves of garlic
Image: turmeric powder Image: red chilli powder Image: cumin powder Image:black pepper powder Image: coriander seeds powder Image: sesame seeds Image: oil	1/4th tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin powder 1/4th tsp black pepper powder ½ tsp coriander powder 1 tbsp white sesame seeds 1 tsp oil
Image: salt	Salt to taste
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 - Wash, clean and cut the mackerel into two parts and keep aside In a kadhai, heat oil and add cumin seeds. Once it splutters, add raw spinach leaves and allow to cook for a minute. Allow it to cool.
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	Now, add the cooked spinach,tomato and sesame seed in a grinder and make a puree Heat oil in a kadhai and add chopped onions Once the onions turn pink, add chopped garlic and saute until it turns brown
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	Add all dry spices and saute until you get the aroma of spices Now add the spinach puree and cook for a few minutes Next, add fish pieces and cook well.
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.	Now, add 1/4th cup water and salt. Allow to cook with the lid closed for 5- 7 mins Remove the lid and let it cook on medium flame for 15 mins. Once done, serve hot.
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: garam masala Image: coriander leaves Image: salt	For this recipe, we need - 100 grams minced meat 1 finely chopped onion 1 chopped tomato 1 tbsp garlic paste ½ tbsp ginger paste 1 tbsp garam masala 1/4th cup fresh coriander leaves Salt to taste
Image: oil Image: chopped onion Image: garlic- ginger paste Image: cumin powder	For gravy - 1 tbsp - oil 1 finely chopped onion ½ tbsp ginger paste 1 tbsp garlic paste ½ tsp cumin powder
Image: turmeric Image: chilli powder Image: garam masala Image: coriander powder Image: cubed tomatoes Image: salt	¼ tsp turmeric powder ½ tsp chilli powder ½ tsp garam masala ½ tsp coriander powder 1 large chopped tomato Salt to taste
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- Wash and clean the minced meat well using a muslin cloth 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.
Image: oil in kadai with chopped onions Image: sauteing Image: light brown colored onions Image: ginger-garlic paste with sauteed onions	Heat oil in a kadhai and add the remaining chopped onions. Saute until it is light brown Add ginger-garlic paste and saute again for few mins.
Image: all dry spices in kadhai	Add all powdered spices - Coriander seeds powder Cumin seeds powder Red chilli powder Garam masala and Turmeric
Image: frying with clock indicating 2-3 minutes Image: Raw diced tomatoes in kadhai Image: sauteing Image: water and salt addition	Now, fry this for 2-3 mins Add tomatoes and saute it for 2 to 3 minutes Then, add ½ cup water and salt to the masala.
Image: meatballs in the curry Image: stirring gently Image: clock indicating 5 mins Image: meatball curry in serving bowl	At this stage , slowly add the meatballs and allow to simmer Stir gently after 5 mins and cook until the meatballs are done. serve hot in a serving bowl.
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 - Protein Omega- 3 fatty acids Vitamin - A Vitamin B12
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	Folic acid and iron Zinc Magnesium Sulphur Choline
	This brings us to the end of this tutorial on - Non-veg recipes for pregnant woman. Thank you for joining.

Contributors and Content Editors

Bellatony911, Gmungrey