Health-and-Nutrition/C2/Vegetarian-recipes-for-6-month-old-babies/English-timed
From Script | Spoken-Tutorial
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| 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. |
| 00:58 | 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 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 Black-eyed beans or Cowpeas |
| 02:21 | Firstly, soak the Black-eyed beans for around 9-12 hours |
| 02:25 | Remove it in a strainer and rinse it thoroughly using water. |
| 02:30 | Let all the water drain out. |
| 02:33 | Then tie it in a clean cotton cloth. |
| 02:36 | Keep it aside till it sprouts |
| 02:39 | This process is called germination. |
| 02:43 | Take out these beans in a steel container |
| 02:47 | and soak it for an hour or two. |
| 02:50 | Then, gently remove the outer cover by rubbing between fingers. |
| 02:55 | Separate the outer covers and take out these beans in a steel pot. |
| 03:00 | Add water until the beans get covered. |
| 03:04 | Keep this steal pot in a pressure cooker. |
| 03:07 | Cook it until 4-5 whistles. |
| 03:11 | Remove it from the flame and allow it to cool for some time. |
| 03:15 | Now, gently separate cooked outer covers if there are any |
| 03:21 | and make a puree of boiled beans using a mixer or a stone grinder. |
| 03:27 | Add a little amount of boiled water |
| 03:31 | or the remaining pressure cooked water |
| 03:34 | and the Black-eyed beans puree is ready. |
| 03:37 | This Black-eyed beans puree is rich in Protein |
| 03:41 | Phosphorus |
| 03:43 | Iron
Zinc |
| 03:45 | and Magnesium |
| 03:47 | To make such purees, you can also use any locally available alternatives such as- |
| 03:54 | Moth beans
Bengal gram |
| 03:57 | Yellow peas
Red lentils |
| 03:59 | Green peas |
| 04:01 | Kidney beans
Chickpeas |
| 04:03 | Horse gram, etc. |
| 04:05 | The second recipe is Pumpkin puree. |
| 04:09 | For that we require 250 grams of Yellow Pumpkin |
| 04:13 | and for the preparation take cleaned and washed Pumpkin. |
| 04:18 | Remove the seeds. |
| 04:20 | Dice it in small pieces. |
| 04:22 | Then, cook it in a steamer for around 15 minutes. |
| 04:26 | Remove it from the flame |
| 04:28 | and let it cool for some time. |
| 04:30 | Now make a puree of this cooked Pumpkin using a mixer or a stone grinder. |
| 04:37 | The Pumpkin puree is ready. |
| 04:40 | This Pumpkin puree is a source of Vitamin A |
| 04:44 | Folate
Choline |
| 04:46 | Potassium
and Sulphur |
| 04:49 | If Pumpkin is not available then other vegetables used are- |
| 04:54 | Green Pumpkin
White Pumpkin, etc. |
| 04:58 | Now we will see the third recipe, which is Ragi porridge. |
| 05:02 | For that, we will require one tablespoon of Ragi powder |
| 05:08 | Please note that: Ragi powder is different from Ragi flour. |
| 05:12 | For this recipe, we need Ragi powder. |
| 05:16 | Therefore, we will first see how to make Ragi powder. |
| 05:21 | To prepare it-
Firstly, soak the Ragi for around 9 to 12 hours. |
| 05:26 | Remove it in a strainer and rinse it thoroughly using water. |
| 05:32 | Let all the water drain out. |
| 05:34 | Then, tie it in a clean cotton cloth. |
| 05:37 | Keep it aside till it sprouts. |
| 05:40 | This process is called Germination. |
| 05:43 | After that, dry it in the sunlight for a day or two. |
| 05:48 | Then, roast it on a low flame for about 10 to 12 minutes. |
| 05:52 | Remember, continuous stirring is required. |
| 05:56 | This entire process will reduce the phytic acid from the food. |
| 06:01 | Now, make a powder of it using a mixer or a stone grinder. |
| 06:07 | We can store this powder for a week in an airtight container in a dry, cool place. |
| 06:15 | Next, to make Ragi porridge, take one tablespoon of this Ragi powder. |
| 06:20 | Add boiled and cooled water |
| 06:22 | or other alternatives as explained earlier. |
| 06:26 | Mix it well to avoid lumps. |
| 06:29 | Cook this mixture for about 7 to 10 minutes on a low flame. |
| 06:34 | Add little amount of water during cooking if required. |
| 06:38 | It will bring down the consistency of the porridge. |
| 06:42 | But make sure the consistency of the porridge should not be thin or watery. |
| 06:49 | The Ragi porridge is now ready. |
| 06:51 | This Ragi porridge provides various nutrients such as Protein |
| 06:56 | Calcium
Iron |
| 06:59 | Potassium
and Sulphur |
| 07:02 | The fourth recipe is Sorghum porridge. |
| 07:06 | For that, we will require two tablespoons of Sorghum powder |
| 07:10 | and to make the powder, soak the Sorghum in water for 7 to 8 hours. |
| 07:16 | After which put it in a strainer and rinse it thoroughly with water. |
| 07:21 | Let all the water drain out. |
| 07:24 | Now tie it in a clean cotton cloth and keep it aside till it sprouts. |
| 07:30 | Dry this sprouted Sorghum under the sunlight for a day or two. |
| 07:36 | Roast it on a low flame for 10 to 12 minutes. |
| 07:40 | Then grind it and make a powder of it. |
| 07:43 | We can store this powder for a week in an airtight container in a dry, cool place. |
| 07:50 | Take two tablespoons of this Sorghum powder in a bowl. |
| 07:54 | Add 4 to 5 teaspoons of boiled and cooled water |
| 07:58 | or other alternatives as mentioned earlier. |
| 08:01 | Mix well to avoid lump formation. |
| 08:04 | Now cook this mixture on a low flame for 4 to 6 minutes. |
| 08:10 | And the Sorghum porridge is ready. |
| 08:13 | Note that, the Sorghum porridge is rich in Protein |
| 08:17 | Phosphorus
Potassium |
| 08:20 | Magnesium
Selenium |
| 08:23 | Sulphur
and Iron |
| 08:25 | The fifth recipe is Spinach leaves puree. |
| 08:30 | To make Spinach leaves puree we require, |
| 08:33 | 2 cups of washed and trimmed Spinach leaves |
| 08:37 | and one teaspoon of ghee. |
| 08:40 | Procedure:
Heat 1 teaspoon of ghee in a pan. |
| 08:44 | Add washed and trimmed Spinach leaves. |
| 08:47 | Saute it for 5-7 minutes on a low flame. |
| 08:52 | Now, take out these sauted leaves on a plate |
| 08:56 | and make a puree of it using a stone grinder or a mixer. |
| 09:01 | Now our Spinach leaves puree is ready. |
| 09:05 | Spinach leaves are a source of Vitamin A |
| 09:08 | Folate |
| 09:10 | Vitamin C
Iron |
| 09:12 | Magnesium
and Calcium |
| 09:16 | One can use any locally available leafy vegetables to make such kind of puree. |
| 09:22 | For example;
Red Amaranth leaves |
| 09:25 | Drumstick leaves |
| 09:27 | Radish leaves |
| 09:29 | Fenugreek leaves
and Mustard leaves |
| 09:32 | This brings us to the end of this tutorial.
Thanks for joining |
