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-vegetarian foods 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-vegetarian 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	¼ th teaspoon of each - garam masala powder pepper powder kashmiri red chilli powder turmeric powder 1 tablespoon chopped coriander leaves 1 tablespoon 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 to 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 a kadai Add 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 minutes 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 to 15 minutes 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 - 100 grams of chicken breast 1 tablespoon oil 1 large onion finely chopped 1 medium tomato 1 to 2 sprigs curry leaves and 1 bay leaf
Image: turmeric Image: chilli powder Image: ginger garlic paste Image: salt	For marination we will need - ¼ th teaspoon turmeric powder ¼ th teaspoon chilli powder 1 tablespoon ginger- garlic paste and Salt to taste
Image: coriander seeds Image: fennel seeds Image: peppercorn Image: red chilli powder	For gravy, we will need - ½ tablespoon coriander seeds ½ teaspoon fennel seeds 1 teaspoon pepper corns 1 teaspoon red chilli powder
Image: cardamoms Image: cloves Image: cinnamon stick Image: coconut	2 cardamoms 2 cloves ½ inch cinnamon stick and 2 tablespoon 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 minutes 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 tablespoon water Keep this paste aside Add tomatoes to the blender to form a puree
Image: oil in a kadhai with onions	Now in a pan, 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 to 5 minutes 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 to 3 minutes 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 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	¼ th inch of ginger 2 tablespoon finely chopped coriander leaves 1 tablespoon oil Salt to taste and 1 tablespoon 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 and Keep this at room temperature for 10 to 15 minutes
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 1/4th cup water and cook it on low flame for 10 minutes 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 need - 2 small pieces of mackerel fish 1 cup of spinach leaves 1 chopped onion 1 chopped tomato 1 teaspoon cumin seeds 2 to 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	¼ th teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon cumin powder ¼ th teaspoon black pepper powder ½ teaspoon coriander powder 1 tablespoon white sesame seeds 1 teaspoon oil
Image: salt	And 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 pan, heat oil and add cumin seeds Once it splutters, add raw spinach leaves and allow to cook for a minute Now, 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	Next, add the cooked spinach, tomato and sesame seed in a grinder and make a puree Heat oil in a pan 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 ¼ th cup water and salt Allow to cook with the lid closed for 5 to 7 minutes Remove the lid and let it cook on medium flame for 15 minutes 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 tablespoon garlic paste ½ tablespoon ginger paste 1 tablespoon garam masala ¼ th cup fresh coriander leaves and Salt to taste
Image: oil Image: chopped onion Image: garlic- ginger paste Image: cumin powder	For gravy - 1 tablespoon oil 1 finely chopped onion ½ tablespoon ginger paste 1 tablespoon garlic paste ½ teaspoon cumin powder
Image: turmeric Image: chilli powder Image: garam masala Image: coriander powder Image: cubed tomatoes Image: salt	¼ teaspoon turmeric powder And ½ teaspoon of each - chilli powder garam masala and coriander powder 1 large chopped tomato and 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 minutes
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 to 3 minutes 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 minutes 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 and Choline
	This brings us to the end of this tutorial on - Non-vegetarian recipes for pregnant women Thank you for joining

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Bellatony911, Gmungrey