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

Time	Narration
00:00	Welcome to the Spoken tutorial on Vegetarian recipes for 6 month old babies.
00:07	In this tutorial, we will learn-
00:10	Introduction to complementary feeding
00:13	and How to prepare Vegetarian recipes such as-
00:17	Black-eyed beans puree
00:19	Pumpkin puree
00:21	Ragi porridge Sorghum porridge
00:24	and Spinach leaves puree
00:27	Before we begin, it is important to remember that-
00:31	Exclusive breastfeeding is recommended for the first six months.
00:36	After completion of 6 months, breast milk is not enough for the baby.
00:42	Therefore, along with breastfeeding the baby should be fed home cooked food too.
00:48	It is known as complementary feeding.
00:51	While introducing a Complementary food to the baby, start one food at a time.
00:57	It will help to find if the baby is allergic to any food.
01:02	Once the baby gets comfortable, start giving the combination of ingredients.
01:09	Initially, start with one tablespoon twice a day
01:13	then, gradually, go up to 4 tablespoons twice a day.
01:18	Apart from these, while preparing the baby’s food always use local, regional and seasonal ingredients.
01:29	Please, do not add salt and honey in baby’s food till she turns one.
01:36	Also, do not add sugar and jaggery until the baby is 2 years of age.
01:43	After completion of 6 months,
01:45	the baby requires up to 200 calories of energy from complementary foods.
01:51	Only well cooked and a pureed form of the food should be given.
01:56	Let’s begin with our recipes but, before that keep in mind-
02:01	One can use breastmilk
02:04	coconut milk or
02:06	boiled and cooled water to make the following recipes.
02:10	The first recipe is Black-eyed beans puree.
02:14	To make it, we will need one tablespoon of sprouted Black-eyed beans or Cowpeas
02:21	Note that, the procedure of sprouting has been explained in another tutorial of the same series.
02:29	Start the preparation by gently washing sprouted Black-eyed beans.
02:35	Take out these beans in a steel container
02:39	and soak it for an hour or two.
02:42	Then, gently remove the outer cover by rubbing between fingers.
02:47	Separate the outer covers
02:49	and take out these beans in a steel pot.
02:52	Add water until the beans get covered.
02:56	Keep this steel pot in a pressure cooker.
03:00	Cook it until 4-5 whistles.
03:03	Remove it from the flame and allow it to cool for some time.
03:07	Now, gently separate cooked outer covers if there are any
03:13	and make a puree of boiled beans using a mixer or a stone grinder.
03:20	Add a little amount of boiled water
03:23	or the remaining pressure cooked water
03:26	and the Black-eyed beans puree is ready.
03:30	This Black-eyed beans puree is rich in Protein
03:33	Phosphorus
03:35	Iron Zinc
03:37	and Magnesium
03:39	To make such purees, you can also use any locally available alternatives such as-
03:46	Moth beans Bengal gram
03:49	Yellow peas Red lentils
03:51	Green peas
03:53	Kidney beans Chickpeas
03:55	Horse gram, etc.
03:57	The second recipe is Pumpkin puree.
04:01	For that we require 250 grams of Yellow Pumpkin
04:05	and for the preparation take cleaned and washed Pumpkin.
04:10	Remove the seeds.
04:12	Dice it in small pieces.
04:14	Then, cook it in a steamer for around 15 minutes.
04:18	Remove it from the flame
04:20	and let it cool for some time.
04:22	Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
04:29	The Pumpkin puree is ready.
04:32	This Pumpkin puree is a source of Vitamin A
04:36	Folate Choline
04:38	Potassium and Sulphur
04:41	If Pumpkin is not available then other vegetables used are-
04:46	Green Pumpkin White Pumpkin, etc.
04:50	Now we will see the third recipe, which is Ragi porridge.
04:54	For that, we will require one tablespoon of Ragi powder
05:00	Please note that:Ragi powder is different from Ragi flour.
05:04	For this recipe, we need Ragi powder.
05:08	Therefore, we will first see how to make Ragi powder.
05:13	To prepare it- Firstly, soak the Ragi for around 9 to 12 hours.
05:19	Remove it in a strainer and rinse it thoroughly using water.
05:24	Let all the water drain out.
05:26	Then, tie it in a clean cotton cloth.
05:30	Keep it aside till it sprouts.
05:32	This process is called Germination.
05:35	After that, dry it in the sunlight for a day or two.
05:40	Then, roast it on a low flame for about 10 to 12 minutes.
05:44	Remember, continuous stirring is required.
05:48	This entire process will reduce the phytic acid from the food.
05:53	Now, make a powder of it using a mixer or a stone grinder.
05:59	We can store this powder for a week in an airtight container in a dry, cool place.
06:07	Next, to make Ragi porridge, take one tablespoon of this Ragi powder.
06:12	Add boiled and cooled water
06:14	or other alternatives as explained earlier.
06:18	Mix it well to avoid lumps.
06:21	Cook this mixture for about 7 to 10 minutes on a low flame.
06:26	Add little amount of water during cooking if required.
06:31	It will bring down the consistency of the porridge.
06:34	But make sure the consistency of the porridge should not be thin or watery.
06:41	The Ragi porridge is now ready.
06:43	This Ragi porridge provides various nutrients such as Protein
06:48	Calcium Iron
06:51	Potassium and Sulphur
06:54	The fourth recipe is Sorghum porridge.
06:57	For that, we will require two tablespoons of Sorghum powder
07:02	and to make the powder, soak the Sorghum in water for 7 to 8 hours.
07:08	After which put it in a strainer and rinse it thoroughly with water.
07:14	Let all the water drain out.
07:16	Now tie it in a clean cotton cloth and keep it aside till it sprouts.
07:23	Dry this sprouted Sorghum under the sunlight for a day or two.
07:28	Roast it on a low flame for 10 to 12 minutes.
07:32	Then grind it and make a powder of it.
07:35	We can store this powder for a week in an airtight container in a dry, cool place.
07:42	Take two tablespoons of this Sorghum powder in a bowl.
07:46	Add 4 to 5 teaspoons of boiled and cooled water
07:50	or other alternatives as mentioned earlier.
07:53	Mix well to avoid lump formation.
07:56	Now cook this mixture on a low flame for 4 to 6 minutes.
08:02	And the Sorghum porridge is ready.
08:05	Note that, the Sorghum porridge is rich in Protein
08:09	Phosphorus Potassium
08:11	Magnesium
08:13	Selenium
08:15	Sulphur and Iron
08:17	The fifth recipe is Spinach leaves puree.
08:22	To make Spinach leaves puree we require,
08:25	2 cups of washed and trimmed Spinach leaves
08:29	and one teaspoon of ghee.
08:32	Procedure: Heat 1 teaspoon of ghee in a pan.
08:36	Add washed and trimmed Spinach leaves.
08:40	Saute it for 5-7 minutes on a low flame.
08:44	Now, take out these sauted leaves on a plate
08:48	and make a puree of it using a stone grinder or a mixer.
08:53	Now our Spinach leaves puree is ready.
08:57	Spinach leaves are a source of Vitamin A
09:00	Folate
09:02	Vitamin C Iron
09:04	Magnesium and Calcium
09:08	One can use any locally available leafy vegetables to make such kind of puree.
09:14	For example; Red Amaranth leaves
09:17	Drumstick leaves
09:19	Radish leaves
09:21	Fenugreek leaves and Mustard leaves
09:24	This brings us to the end of this tutorial. Thanks for joining

Contributors and Content Editors

Bellatony911, Debosmita, PoojaMoolya