Difference between revisions of "Health-and-Nutrition/C2/Non-vegetarian-recipes-for-pregnant-women/English-timed"

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(Created page with " {| border=1 | <center>'''Time '''</center> | <center>'''Narration'''</center> |- | 00:01 | Welcome to the '''Spoken Tutorial''' on non-vegetarian recipes for pregnant wom...")
 
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|-
 
|-
 
| 00:01
 
| 00:01
−
|  Welcome to the '''Spoken Tutorial''' on non-vegetarian recipes for pregnant women
+
|  Welcome to the '''Spoken Tutorial''' on non-vegetarian recipes for pregnant women.
  
 
|-
 
|-
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| In this tutorial, we will learn about -
 
| In this tutorial, we will learn about -
  
−
The importance of non-vegetarian foods and Various non-vegetarian recipes for pregnant women
+
the importance of non-vegetarian foods and various non-vegetarian recipes for pregnant women.
  
 
|-
 
|-
 
| 00:15
 
| 00:15
−
|  Let us first learn the importance of various non-vegetarian foods
+
|  Let us first learn the importance of various non-vegetarian foods.
  
 
|-
 
|-
 
| 00:20
 
| 00:20
−
|  Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in -
+
|  Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in '''Protein''', Zinc, '''Choline''', Iron and Calcium .
−
 
+
−
'''Protein''', Zinc, '''Choline, Iron and Calcium''' .
+
  
 
|-
 
|-
 
| 00:30
 
| 00:30
−
|  These nutrients are essential for the growth and development of the fetus
+
|  These nutrients are essential for the growth and development of the fetus.
  
 
|-
 
|-
 
| 00:35
 
| 00:35
−
|  They aid in brain development of the baby
+
|  They aid in brain development of the baby and help in maintaining the health of the mother.
−
 
+
−
And help in maintaining the health of the mother
+
  
 
|-
 
|-
 
| 00:41
 
| 00:41
−
|  To get these nutrients - non-vegetarian foods should be consumed during pregnancy
+
|  To get these nutrients, non-vegetarian foods should be consumed during pregnancy.
  
 
|-
 
|-
 
| 00:46
 
| 00:46
−
|  Now, we will look at a few non-vegetarian recipes:
+
|  Now, we will look at a few non-vegetarian recipes.
  
 
|-
 
|-
 
|  00:50
 
|  00:50
−
|  Let us begin with our first recipe which is “Kerala style egg curry”
+
|  Let us begin with our first recipe which is “Kerala style egg curry”.
  
 
|-
 
|-
Line 50: Line 46:
 
|  For this recipe, we will require -
 
|  For this recipe, we will require -
  
−
2 whole boiled eggs,  1 medium sized chopped onion
+
2 whole boiled eggs,   
 +
1 medium sized chopped onion,
  
 
|-
 
|-
 
| 01:02
 
| 01:02
−
|  1 chopped tomato
+
|  1 chopped tomato,
  
−
2 cloves of garlic
+
2 cloves of garlic,
  
 
|-
 
|-
 
|  01:06
 
|  01:06
−
|  ½ inch piece of ginger
+
|  ½ inch piece of ginger,
  
−
½ sprig of curry leaves
+
½ sprig of curry leaves,
  
 
|-
 
|-
Line 68: Line 65:
 
|  ¼ th teaspoon of each -
 
|  ¼ th teaspoon of each -
  
−
garam masala powder
+
garam masala powder,
  
 
|-
 
|-
 
| 01:14
 
| 01:14
−
|  pepper powder
+
|  pepper powder,
  
−
kashmiri red chilli powder
+
kashmiri red chilli powder,
  
 
|-
 
|-
 
| 01:18
 
| 01:18
−
| turmeric powder
+
| turmeric powder,
  
−
1 tablespoon chopped coriander leaves
+
1 tablespoon chopped coriander leaves,
  
 
|-
 
|-
 
| 01:22
 
| 01:22
−
| 1 tablespoon oil and Salt to taste
+
| 1 tablespoon oil and Salt to taste.
  
 
|-
 
|-
 
|  01:26
 
|  01:26
−
|  First, we will see how to prepare boiled eggs
+
|  First, we will see how to prepare boiled eggs.
  
 
|-
 
|-
 
| 01:29
 
| 01:29
−
| Fill a bowl with cool water upto 1 inch
+
| Fill a bowl with cool water upto 1 inch.
  
−
Place eggs in it and cover with a lid
+
Place eggs in it and cover with a lid.
  
 
|-
 
|-
 
|01:36  
 
|01:36  
−
|  Allow the water to boil over high heat
+
|  Allow the water to boil over high heat.
  
−
Then, cook for 6 to 7 minutes over medium heat for perfect hard-boiled eggs
+
Then, cook for 6 to 7 minutes over medium heat for perfect hard-boiled eggs.
  
 
|-
 
|-
 
|01:44
 
|01:44
−
| Now remove the hard shell of the eggs and keep it aside
+
| Now remove the hard shell of the eggs and keep it aside.
  
 
|-
 
|-
 
| 01:48
 
| 01:48
−
|  Next, heat oil in a kadai
+
|  Next, heat oil in a kadai.
  
−
Add ginger, garlic, onions and curry leaves
+
Add ginger, garlic, onions and curry leaves.
  
 
|-
 
|-
 
| 01:54
 
| 01:54
−
| Turn the flame to medium and saute until onions turn golden brown
+
| Turn the flame to medium and saute until onions turn golden brown.
  
 
|-
 
|-
 
| 01:59
 
| 01:59
−
| After this, add all the dry masalas and saute till you get the aroma of condiments
+
| After this, add all the dry masalas and saute till you get the aroma of condiments.
  
 
|-
 
|-
 
| 02:04
 
| 02:04
−
| Then, add chopped tomato and salt
+
| Then, add chopped tomato and salt.
  
 
|-
 
|-
 
| 02:07
 
| 02:07
−
| Now add 1 cup of water and bring mixture to boil
+
| Now add 1 cup of water and bring mixture to boil.
  
 
|-
 
|-
 
| 02:12
 
| 02:12
−
|  Simmer for a few minutes until tomatoes begin to boil
+
|  Simmer for a few minutes until tomatoes begin to boil.
  
−
After this, add the boiled eggs into it
+
After this, add the boiled eggs into it.
  
 
|-
 
|-
 
|  02:18
 
|  02:18
−
| Cover the kadhai and simmer the eggs for 10 to 15 minutes
+
| Cover the kadhai and simmer the eggs for 10 to 15 minutes.
  
 
|-
 
|-
 
| 02:23
 
| 02:23
−
| Turn off the flame and add chopped coriander leaves
+
| Turn off the flame and add chopped coriander leaves.
  
 
|-
 
|-
 
| 02:26
 
| 02:26
−
|  Stir the gravy gently so that the eggs do not crumble
+
|  Stir the gravy gently so that the eggs do not crumble.
  
−
Serve it in a serving bowl
+
Serve it in a serving bowl.
  
 
|-
 
|-
 
|  02:32
 
|  02:32
−
|  Moving forward,
+
|  Moving forward, let us learn about the second recipe - '''Chicken Chettinad. '''
−
 
+
−
Let us learn about the second recipe - '''Chicken Chettinad '''
+
  
 
|-
 
|-
Line 158: Line 153:
 
|  For this, we will require -
 
|  For this, we will require -
  
−
100 grams of chicken breast
+
100 grams of chicken breast,
  
 
|-
 
|-
 
| 02:42
 
| 02:42
−
|  1 tablespoon oil
+
|  1 tablespoon oil,
  
−
1 large onion finely chopped
+
1 large onion finely chopped,
  
 
|-
 
|-
 
| 02:46
 
| 02:46
−
|  1 medium tomato
+
|  1 medium tomato,
  
 
|-
 
|-
Line 174: Line 169:
 
|  1 to 2 sprigs curry leaves and
 
|  1 to 2 sprigs curry leaves and
  
−
1 bay leaf
+
1 bay leaf.
  
 
|-
 
|-
 
| 02:52
 
| 02:52
−
|  For marination we will need -
+
|  For marination, we will need -
  
−
¼ th teaspoon turmeric powder
+
¼ th teaspoon turmeric powder,
  
 
|-
 
|-
 
| 02:56
 
| 02:56
−
|  ¼ th teaspoon chilli powder
+
|  ¼ th teaspoon chilli powder,
  
 
|-
 
|-
Line 190: Line 185:
 
| 1 tablespoon ginger- garlic paste and
 
| 1 tablespoon ginger- garlic paste and
  
−
Salt to taste
+
Salt to taste.
  
 
|-
 
|-
 
|  03:03
 
|  03:03
−
|  For gravy, we will need -  ½ tablespoon coriander seeds
+
|  For gravy, we will need -  ½ tablespoon coriander seeds,
  
−
  ½ teaspoon fennel seeds
+
  ½ teaspoon fennel seeds,
  
 
|-
 
|-
 
| 03:10
 
| 03:10
−
| 1 teaspoon pepper corns
+
| 1 teaspoon pepper corns,
  
−
1 teaspoon red chilli powder
+
1 teaspoon red chilli powder,
  
 
|-
 
|-
 
| 03:14
 
| 03:14
−
|  2 cardamoms
+
|  2 cardamoms,
  
−
2 cloves
+
2 cloves,
  
 
|-
 
|-
Line 214: Line 209:
 
|  ½ inch cinnamon stick and
 
|  ½ inch cinnamon stick and
  
−
2 tablespoon shredded coconut
+
2 tablespoon shredded coconut.
  
 
|-
 
|-
Line 220: Line 215:
 
|  To begin with, marinate the chicken by -
 
|  To begin with, marinate the chicken by -
  
−
mixing chicken, turmeric , chilli powder , ginger-garlic paste and salt in a bowl
+
mixing chicken, turmeric , chilli powder , ginger-garlic paste and salt in a bowl.
  
 
|-
 
|-
 
| 03:31
 
| 03:31
−
| Keep it at room temperature for 30 to 45 minutes
+
| Keep it at room temperature for 30 to 45 minutes.
  
 
|-
 
|-
 
| 03:34
 
| 03:34
−
|  On a low flame, dry roast coriander seeds
+
|  On a low flame, dry roast coriander seeds.
  
 
|-
 
|-
 
|  03:38
 
|  03:38
−
|  After 2 to 3 minutes, add the remaining spices
+
|  After 2 to 3 minutes, add the remaining spices.
  
 
|-
 
|-
 
| 03:42
 
| 03:42
−
|  Roast until you get the fine aroma of spices and keep it aside
+
|  Roast until you get the fine aroma of spices and keep it aside.
  
 
|-
 
|-
 
| 03:47
 
| 03:47
−
|  Then roast the coconut for a few minutes
+
|  Then roast the coconut for a few minutes.
  
 
|-
 
|-
 
| 03:50
 
| 03:50
−
|  Allow the roasted spices and coconut to cool
+
|  Allow the roasted spices and coconut to cool.
  
 
|-
 
|-
 
|  03:53
 
|  03:53
−
|  Using a stone grinder or mixer grinder blend them into a fine paste
+
|  Using a stone grinder or mixer grinder blend them into a fine paste by adding 1 tablespoon water.
−
 
+
−
by adding 1 tablespoon water
+
  
 
|-
 
|-
 
| 04:00
 
| 04:00
−
|  Keep this paste aside
+
|  Keep this paste aside. Add tomatoes to the blender to form a puree.
−
 
+
−
Add tomatoes to the blender to form a puree
+
  
 
|-
 
|-
 
|  04:06
 
|  04:06
−
|  Now in a kadhai (pan), heat oil
+
|  Now in a kadhai (pan), heat oil.
  
−
Add onions and saute till it turns golden color
+
Add onions and saute till it turns golden color.
  
 
|-
 
|-
 
| 04:12
 
| 04:12
−
| Add chicken and saute again for 4 to 5 minutes on medium flame
+
| Add chicken and saute again for 4 to 5 minutes on medium flame.
  
 
|-
 
|-
 
| 04:16
 
| 04:16
−
|  Add tomato puree, turmeric, salt and chilli powder
+
|  Add tomato puree, turmeric, salt and chilli powder.
  
 
|-
 
|-
 
|  04:21
 
|  04:21
−
|  Mix well and cook till the oil separates
+
|  Mix well and cook till the oil separates.
  
−
After this, add the ground paste and curry leaves
+
After this, add the ground paste and curry leaves.
  
 
|-
 
|-
 
|  04:27
 
|  04:27
−
| Saute this mixture for 2 to 3 minutes
+
| Saute this mixture for 2 to 3 minutes.
  
 
|-
 
|-
 
| 04:30
 
| 04:30
−
| Pour ¼ th cup water and cook with the lid closed till chicken turns tender, and soft
+
| Pour ¼ cup water and cook with the lid closed till chicken turns tender and soft.
  
 
|-
 
|-
 
| 04:37
 
| 04:37
−
|  Allow it to simmer until the gravy turns thick
+
|  Allow it to simmer until the gravy turns thick.
  
−
Garnish with curry leaves and serve
+
Garnish with curry leaves and serve.
  
 
|-
 
|-
 
|  04:42
 
|  04:42
−
|  Please remember,
+
|  Please remember: this recipe can be prepared by using any one of the following -
  
−
This recipe can be prepared by using any one of the following -
+
Mutton,  Organ meat,  Prawns and Fish.
−
 
+
−
Mutton,  Organ meat,  Prawns and Fish
+
  
 
|-
 
|-
 
| 04:52
 
| 04:52
−
|  Now, let us look at the third recipe -
+
|  Now, let us look at the third recipe -Chicken liver sukka.
−
 
+
−
Chicken liver sukka
+
  
 
|-
 
|-
Line 310: Line 297:
 
|  The ingredients required for this recipe are -
 
|  The ingredients required for this recipe are -
  
−
100 grams chicken liver
+
100 grams chicken liver,
  
−
1 finely chopped onion
+
1 finely chopped onion,
  
 
|-
 
|-
 
| 05:03
 
| 05:03
−
| 1 chopped tomato
+
| 1 chopped tomato,
  
−
6 cloves of garlic
+
6 cloves of garlic,
  
 
|-
 
|-
 
|05:07
 
|05:07
−
|  ¼ th inch of ginger
+
|  ¼ inch of ginger,
  
−
2 tablespoon finely chopped coriander leaves
+
2 tablespoon finely chopped coriander leaves,
  
 
|-
 
|-
 
| 05:12
 
| 05:12
−
|  1 tablespoon oil
+
|  1 tablespoon oil,
  
 
Salt to taste and
 
Salt to taste and
  
−
1 tablespoon lemon juice
+
1 tablespoon lemon juice.
  
 
|-
 
|-
Line 338: Line 325:
 
|  To begin with -
 
|  To begin with -
  
−
In a blender add onion, tomato, garlic, ginger and coriander leaves
+
In a blender add onion, tomato, garlic, ginger and coriander leaves.
  
 
|-
 
|-
 
| 05:25
 
| 05:25
−
|  Grind this mixture into a fine paste
+
|  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
+
Apply this paste over the chicken liver and  keep this at room temperature for 10 to 15 minutes.
  
 
|-
 
|-
 
| 05:34
 
| 05:34
−
|  Now, heat oil in a kadhai and add the liver with marination paste to it
+
|  Now, heat oil in a kadhai and add the liver with marination paste to it.
  
−
Mix it well
+
Mix it well.
  
 
|-
 
|-
 
| 05:40
 
| 05:40
−
| Add 1/4th cup water and cook it on low flame for 10 minutes
+
| 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
+
After this, increase the flame and allow it to cook well.
  
 
|-
 
|-
 
| 05:49
 
| 05:49
−
| Once well cooked, turn off the flame
+
| Once well cooked, turn off the flame.
  
−
Add lemon juice on cooling and Serve garnished with washed and chopped coriander leaves
+
Add lemon juice on cooling and serve garnished with washed and chopped coriander leaves.
  
 
|-
 
|-
 
| 05:57
 
| 05:57
−
|  You can also use mutton liver for this recipe
+
|  You can also use mutton liver for this recipe.
  
 
|-
 
|-
 
|  06:00
 
|  06:00
−
|  The next recipe is -
+
|  The next recipe is -Fish in spinach curry.
−
 
+
−
Fish in spinach curry
+
  
 
|-
 
|-
 
| 06:04
 
| 06:04
−
|  For this, we need - 2 small pieces of mackerel fish
+
|  For this, we need - 2 small pieces of mackerel fish,
  
 
|-
 
|-
 
| 06:08
 
| 06:08
−
| 1 cup of spinach leaves
+
| 1 cup of spinach leaves,
  
−
1 chopped onion
+
1 chopped onion,
  
 
|-
 
|-
 
| 06:12
 
| 06:12
−
| 1 chopped tomato
+
| 1 chopped tomato,
  
−
1 teaspoon cumin seeds
+
1 teaspoon cumin seeds,
  
 
|-
 
|-
 
| 06:16
 
| 06:16
−
|  2 to 3 cloves of garlic
+
|  2 to 3 cloves of garlic,
  
 
|-
 
|-
 
| 06:18
 
| 06:18
−
|  ¼ th teaspoon turmeric powder
+
|  ¼ teaspoon turmeric powder,
  
−
1 teaspoon red chilli powder
+
1 teaspoon red chilli powder,
  
 
|-
 
|-
 
| 06:23
 
| 06:23
−
|  1 teaspoon cumin powder
+
|  1 teaspoon cumin powder,
  
−
¼ th teaspoon black pepper powder
+
¼ teaspoon black pepper powder,
  
 
|-
 
|-
 
| 06:28
 
| 06:28
−
|  ½ teaspoon coriander powder
+
|  ½ teaspoon coriander powder,
  
−
1 tablespoon white sesame seeds
+
1 tablespoon white sesame seeds,
  
 
|-
 
|-
 
| 06:33
 
| 06:33
−
| 1 teaspoon oil
+
| 1 teaspoon oil,
  
−
And salt to taste
+
and salt to taste.
  
 
|-
 
|-
Line 422: Line 407:
 
|  To start with -
 
|  To start with -
  
−
Wash, clean and cut the mackerel into two parts and keep aside
+
Wash, clean and cut the mackerel into two parts and keep aside.
  
 
|-
 
|-
 
| 06:43
 
| 06:43
−
| In a kadhai, heat oil and add cumin seeds
+
| In a kadhai, heat oil and add cumin seeds.
  
 
|-
 
|-
 
| 06:46
 
| 06:46
−
|  Once it splutters, add raw spinach leaves and allow to cook for a minute
+
|  Once it splutters, add raw spinach leaves and allow to cook for a minute.
  
 
|-
 
|-
 
| 06:51
 
| 06:51
−
| Now, allow it to cool
+
| Now, allow it to cool.
  
 
|-
 
|-
 
| 06:53
 
| 06:53
−
|  Next, add the cooked spinach, tomato and sesame seed in a grinder and make a puree
+
|  Next, add the cooked spinach, tomato and sesame seed in a grinder and make a puree.
  
 
|-
 
|-
 
| 06:59
 
| 06:59
−
|  Heat oil in a kadhai and add chopped onions
+
|  Heat oil in a kadhai and add chopped onions.
  
 
|-
 
|-
 
| 07:03
 
| 07:03
−
|  Once the onions turn pink, add chopped garlic and saute until it turns brown
+
|  Once the onions turn pink, add chopped garlic and saute until it turns brown.
  
 
|-
 
|-
 
|07:09
 
|07:09
−
| Add all dry spices and saute until you get the aroma of spices
+
| Add all dry spices and saute until you get the aroma of spices.
  
 
|-
 
|-
 
| 07:14
 
| 07:14
−
| Now add the spinach puree and cook for a few minutes
+
| Now add the spinach puree and cook for a few minutes.
  
 
|-
 
|-
 
| 07:17
 
| 07:17
−
|  Next, add fish pieces and cook well
+
|  Next, add fish pieces and cook well.
  
 
|-
 
|-
 
|  07:20
 
|  07:20
−
|  Now, add ¼ th cup water and salt
+
|  Now, add ¼ th cup water and salt.
  
−
Allow to cook with the lid closed for 5 to 7 minutes
+
Allow to cook with the lid closed for 5 to 7 minutes.
  
 
|-
 
|-
 
| 07:28
 
| 07:28
−
|  Remove the lid and let it cook on medium flame for 15 minutes
+
|  Remove the lid and let it cook on medium flame for 15 minutes.
  
−
Once done, serve hot
+
Once done, serve hot.
  
 
|-
 
|-
 
|  07:35
 
|  07:35
−
|  Please remember -
+
|  Please remember, any locally available fish can be used for this recipe.
−
 
+
−
Any locally available fish can be used for this recipe
+
  
 
|-
 
|-
 
|  07:40
 
|  07:40
−
|  Lastly, we will learn how to prepare''' '''meatball''' '''curry
+
|  Lastly, we will learn how to prepare '''meatball curry'''.
  
 
|-
 
|-
Line 486: Line 469:
 
|  For this recipe, we need -
 
|  For this recipe, we need -
  
−
100 grams minced meat
+
100 grams minced meat,
  
−
1 finely chopped onion
+
1 finely chopped onion,
  
 
|-
 
|-
 
| 07:51
 
| 07:51
−
|  1 chopped tomato
+
|  1 chopped tomato,
  
−
½  tablespoon ginger paste
+
½  tablespoon ginger paste,
  
 
|-
 
|-
 
| 07:55
 
| 07:55
−
| 1 tablespoon garlic paste
+
| 1 tablespoon garlic paste,
  
−
1 tablespoon garam masala
+
1 tablespoon garam masala,
  
 
|-
 
|-
 
| 07:59
 
| 07:59
−
|  ¼ th cup fresh coriander leaves and
+
|  ¼ cup fresh coriander leaves and
  
−
Salt to taste
+
Salt to taste.
  
 
|-
 
|-
Line 512: Line 495:
 
|  For gravy -
 
|  For gravy -
  
−
1 tablespoon oil
+
1 tablespoon oil,
  
−
1 finely chopped onion
+
1 finely chopped onion,
  
 
|-
 
|-
 
| 08:10
 
| 08:10
−
|  1 tablespoon garlic paste
+
|  1 tablespoon garlic paste,
  
−
½ tablespoon ginger paste
+
½ tablespoon ginger paste,
  
 
|-
 
|-
 
| 08:14
 
| 08:14
−
|  ½ teaspoon cumin powder
+
|  ½ teaspoon cumin powder,
  
 
|-
 
|-
 
| 08:16
 
| 08:16
−
|  ¼ teaspoon turmeric powder
+
|  ¼ teaspoon turmeric powder,
  
 
|-
 
|-
Line 534: Line 517:
 
|  And ½ teaspoon of each -
 
|  And ½ teaspoon of each -
  
−
chilli powder, garam masala and coriander powder
+
chilli powder, garam masala and coriander powder,
  
 
|-
 
|-
 
| 08:25
 
| 08:25
−
|  1 large chopped tomato and Salt to taste
+
|  1 large chopped tomato and Salt to taste.
  
 
|-
 
|-
 
|  08:29
 
|  08:29
−
|  To begin with Wash and clean the minced meat well using a muslin cloth
+
|  To begin with, wash and clean the minced meat well using a muslin cloth.
  
 
|-
 
|-
 
| 08:34
 
| 08:34
−
|  Now, mix minced meat and chopped onions in a bowl
+
|  Now, mix minced meat and chopped onions in a bowl.
  
 
|-
 
|-
 
| 08:38
 
| 08:38
−
|  Add ginger-garlic paste, garam masala, coriander leaves and salt
+
|  Add ginger-garlic paste, garam masala, coriander leaves and salt.
  
 
|-
 
|-
 
| 08:44
 
| 08:44
−
|  Divide this mixture in six equal parts and shape into balls
+
|  Divide this mixture in six equal parts and shape into balls.
  
 
|-
 
|-
 
|08:48
 
|08:48
−
|  Heat oil in a kadhai and add the remaining chopped onions
+
|  Heat oil in a kadhai and add the remaining chopped onions.
  
 
|-
 
|-
 
| 08:52
 
| 08:52
−
|  Saute until it is light brown in colour
+
|  Saute until it is light brown in colour.
  
 
|-
 
|-
 
| 08:56
 
| 08:56
−
| Add ginger-garlic paste and saute again for few minutes
+
| Add ginger-garlic paste and saute again for few minutes.
  
 
|-
 
|-
 
|  08:59
 
|  08:59
−
| Add all powdered spices - Coriander seeds powder, Cumin seeds powder, Red chilli powder, Garam masala and Turmeric
+
| Add all powdered spices - Coriander seeds powder, Cumin seeds powder, Red chilli powder, Garam masala and Turmeric.
  
 
|-
 
|-
 
|  09:08
 
|  09:08
−
|  Now, fry this for 2 to 3 minutes
+
|  Now, fry this for 2 to 3 minutes.
  
 
|-
 
|-
 
| 09:11
 
| 09:11
−
|  Add tomatoes and saute it 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
+
Then, add ½ cup water and salt to the masala.
  
 
|-
 
|-
 
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| At this stage, slowly add the meatballs and allow to simmer
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| At this stage, slowly add the meatballs and allow to simmer.
  
 
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| Stir gently after 5 minutes and cook until the meatballs are done
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| Stir gently after 5 minutes and cook until the meatballs are done.
  
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Serve hot in a serving bowl
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Serve hot in a serving bowl.
  
 
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|  Also, You can use minced chicken to prepare this recipe
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|  Also, You can use minced chicken to prepare this recipe.
  
 
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| It is important to remember that all these recipes are rich in -
 
| It is important to remember that all these recipes are rich in -
  
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'''Protein''', '''Omega-3 fatty acids ''', '''Vitamin A''', '''Vitamin B12 '''
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'''Protein''', '''Omega-3 fatty acids ''', '''Vitamin A''', '''Vitamin B12 ''',
  
 
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|  09:45
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|  '''Folic acid and iron ''',  Zinc,  '''Magnesium''',  '''Sulphur''' and  '''Choline '''
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|  '''Folic acid''' and iron ,  Zinc,  '''Magnesium''',  '''Sulphur''' and  '''Choline '''.
  
 
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| 09:52
 
| 09:52
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|  This brings us to the end of this tutorial on -
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|  This brings us to the end of this tutorial on Non-vegetarian recipes for pregnant women.
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Non-vegetarian recipes for pregnant women
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Thank you for joining
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Thank you for joining.
  
 
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Revision as of 10:56, 16 September 2019

Time
Narration
00:01 Welcome to the Spoken Tutorial on non-vegetarian recipes for pregnant women.
00:06 In this tutorial, we will learn about -

the importance of non-vegetarian foods and various non-vegetarian recipes for pregnant women.

00:15 Let us first learn the importance of various non-vegetarian foods.
00:20 Non-vegetarian foods like chicken, meat, fish, prawns, organ meat are rich in Protein, Zinc, Choline, Iron and Calcium .
00:30 These nutrients are essential for the growth and development of the fetus.
00:35 They aid in brain development of the baby and help in maintaining the health of the mother.
00:41 To get these nutrients, non-vegetarian foods should be consumed during pregnancy.
00:46 Now, we will look at a few non-vegetarian recipes.
00:50 Let us begin with our first recipe which is “Kerala style egg curry”.
00:55 For this recipe, we will require -

2 whole boiled eggs, 1 medium sized chopped onion,

01:02 1 chopped tomato,

2 cloves of garlic,

01:06 ½ inch piece of ginger,

½ sprig of curry leaves,

01:11 ¼ th teaspoon of each -

garam masala powder,

01:14 pepper powder,

kashmiri red chilli powder,

01:18 turmeric powder,

1 tablespoon chopped coriander leaves,

01:22 1 tablespoon oil and Salt to taste.
01:26 First, we will see how to prepare boiled eggs.
01:29 Fill a bowl with cool water upto 1 inch.

Place eggs in it and cover with a lid.

01:36 Allow the water to boil over high heat.

Then, cook for 6 to 7 minutes over medium heat for perfect hard-boiled eggs.

01:44 Now remove the hard shell of the eggs and keep it aside.
01:48 Next, heat oil in a kadai.

Add ginger, garlic, onions and curry leaves.

01:54 Turn the flame to medium and saute until onions turn golden brown.
01:59 After this, add all the dry masalas and saute till you get the aroma of condiments.
02:04 Then, add chopped tomato and salt.
02:07 Now add 1 cup of water and bring mixture to boil.
02:12 Simmer for a few minutes until tomatoes begin to boil.

After this, add the boiled eggs into it.

02:18 Cover the kadhai and simmer the eggs for 10 to 15 minutes.
02:23 Turn off the flame and add chopped coriander leaves.
02:26 Stir the gravy gently so that the eggs do not crumble.

Serve it in a serving bowl.

02:32 Moving forward, let us learn about the second recipe - Chicken Chettinad.
02:37 For this, we will require -

100 grams of chicken breast,

02:42 1 tablespoon oil,

1 large onion finely chopped,

02:46 1 medium tomato,
02:48 1 to 2 sprigs curry leaves and

1 bay leaf.

02:52 For marination, we will need -

¼ th teaspoon turmeric powder,

02:56 ¼ th teaspoon chilli powder,
02:58 1 tablespoon ginger- garlic paste and

Salt to taste.

03:03 For gravy, we will need - ½ tablespoon coriander seeds, 
½ teaspoon fennel seeds,
03:10 1 teaspoon pepper corns,

1 teaspoon red chilli powder,

03:14 2 cardamoms,

2 cloves,

03:17 ½ inch cinnamon stick and

2 tablespoon shredded coconut.

03:22 To begin with, marinate the chicken by -

mixing chicken, turmeric , chilli powder , ginger-garlic paste and salt in a bowl.

03:31 Keep it at room temperature for 30 to 45 minutes.
03:34 On a low flame, dry roast coriander seeds.
03:38 After 2 to 3 minutes, add the remaining spices.
03:42 Roast until you get the fine aroma of spices and keep it aside.
03:47 Then roast the coconut for a few minutes.
03:50 Allow the roasted spices and coconut to cool.
03:53 Using a stone grinder or mixer grinder blend them into a fine paste by adding 1 tablespoon water.
04:00 Keep this paste aside. Add tomatoes to the blender to form a puree.
04:06 Now in a kadhai (pan), heat oil.

Add onions and saute till it turns golden color.

04:12 Add chicken and saute again for 4 to 5 minutes on medium flame.
04:16 Add tomato puree, turmeric, salt and chilli powder.
04:21 Mix well and cook till the oil separates.

After this, add the ground paste and curry leaves.

04:27 Saute this mixture for 2 to 3 minutes.
04:30 Pour ¼ cup water and cook with the lid closed till chicken turns tender and soft.
04:37 Allow it to simmer until the gravy turns thick.

Garnish with curry leaves and serve.

04:42 Please remember: this recipe can be prepared by using any one of the following -

Mutton, Organ meat, Prawns and Fish.

04:52 Now, let us look at the third recipe -Chicken liver sukka.
04:56 The ingredients required for this recipe are -

100 grams chicken liver,

1 finely chopped onion,

05:03 1 chopped tomato,

6 cloves of garlic,

05:07 ¼ inch of ginger,

2 tablespoon finely chopped coriander leaves,

05:12 1 tablespoon oil,

Salt to taste and

1 tablespoon lemon juice.

05:18 To begin with -

In a blender add onion, tomato, garlic, ginger and coriander leaves.

05:25 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.

05:34 Now, heat oil in a kadhai and add the liver with marination paste to it.

Mix it well.

05:40 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.

05:49 Once well cooked, turn off the flame.

Add lemon juice on cooling and serve garnished with washed and chopped coriander leaves.

05:57 You can also use mutton liver for this recipe.
06:00 The next recipe is -Fish in spinach curry.
06:04 For this, we need - 2 small pieces of mackerel fish,
06:08 1 cup of spinach leaves,

1 chopped onion,

06:12 1 chopped tomato,

1 teaspoon cumin seeds,

06:16 2 to 3 cloves of garlic,
06:18 ¼ teaspoon turmeric powder,

1 teaspoon red chilli powder,

06:23 1 teaspoon cumin powder,

¼ teaspoon black pepper powder,

06:28 ½ teaspoon coriander powder,

1 tablespoon white sesame seeds,

06:33 1 teaspoon oil,

and salt to taste.

06:37 To start with -

Wash, clean and cut the mackerel into two parts and keep aside.

06:43 In a kadhai, heat oil and add cumin seeds.
06:46 Once it splutters, add raw spinach leaves and allow to cook for a minute.
06:51 Now, allow it to cool.
06:53 Next, add the cooked spinach, tomato and sesame seed in a grinder and make a puree.
06:59 Heat oil in a kadhai and add chopped onions.
07:03 Once the onions turn pink, add chopped garlic and saute until it turns brown.
07:09 Add all dry spices and saute until you get the aroma of spices.
07:14 Now add the spinach puree and cook for a few minutes.
07:17 Next, add fish pieces and cook well.
07:20 Now, add ¼ th cup water and salt.

Allow to cook with the lid closed for 5 to 7 minutes.

07:28 Remove the lid and let it cook on medium flame for 15 minutes.

Once done, serve hot.

07:35 Please remember, any locally available fish can be used for this recipe.
07:40 Lastly, we will learn how to prepare meatball curry.
07:44 For this recipe, we need -

100 grams minced meat,

1 finely chopped onion,

07:51 1 chopped tomato,

½ tablespoon ginger paste,

07:55 1 tablespoon garlic paste,

1 tablespoon garam masala,

07:59 ¼ cup fresh coriander leaves and

Salt to taste.

08:04 For gravy -

1 tablespoon oil,

1 finely chopped onion,

08:10 1 tablespoon garlic paste,

½ tablespoon ginger paste,

08:14 ½ teaspoon cumin powder,
08:16 ¼ teaspoon turmeric powder,
08:19 And ½ teaspoon of each -

chilli powder, garam masala and coriander powder,

08:25 1 large chopped tomato and Salt to taste.
08:29 To begin with, wash and clean the minced meat well using a muslin cloth.
08:34 Now, mix minced meat and chopped onions in a bowl.
08:38 Add ginger-garlic paste, garam masala, coriander leaves and salt.
08:44 Divide this mixture in six equal parts and shape into balls.
08:48 Heat oil in a kadhai and add the remaining chopped onions.
08:52 Saute until it is light brown in colour.
08:56 Add ginger-garlic paste and saute again for few minutes.
08:59 Add all powdered spices - Coriander seeds powder, Cumin seeds powder, Red chilli powder, Garam masala and Turmeric.
09:08 Now, fry this for 2 to 3 minutes.
09:11 Add tomatoes and saute it for 2 to 3 minutes.

Then, add ½ cup water and salt to the masala.

09:18 At this stage, slowly add the meatballs and allow to simmer.
09:23 Stir gently after 5 minutes and cook until the meatballs are done.

Serve hot in a serving bowl.

09:30 Also, You can use minced chicken to prepare this recipe.
09:34 It is important to remember that all these recipes are rich in -

Protein, Omega-3 fatty acids , Vitamin A, Vitamin B12 ,

09:45 Folic acid and iron , Zinc, Magnesium, Sulphur and Choline .
09:52 This brings us to the end of this tutorial on Non-vegetarian recipes for pregnant women.

Thank you for joining.

Contributors and Content Editors

Debosmita, PoojaMoolya, Sandhya.np14

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