Difference between revisions of "Health-and-Nutrition/C2/Vegetarian-recipes-for-6-month-old-babies/English"

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Line 45: Line 45:
 
* Exclusive breastfeeding is recommended for the first six months.
 
* Exclusive breastfeeding is recommended for the first six months.
 
* After completion of 6 months, breast milk is not enough for the baby.
 
* After completion of 6 months, breast milk is not enough for the baby.
−
* Therefore, along with breastfeeding, the baby should be fed home cooked food too.
+
* Therefore, along with breastfeeding"
 +
** the baby should be fed home cooked food too.
 
* It is known as complementary feeding.
 
* It is known as complementary feeding.
  
Line 56: Line 57:
  
 
|
 
|
−
* While introducing a Complementary food to the baby -
+
While introducing a Complementary food to the baby -
−
** start one food at a time,
+
* start one food at a time,
−
** it will help to find if the child is allergic to any food.
+
* it will help to find if the baby is allergic to any food.
−
** once the baby gets comfortable, start giving the combination of ingredients.
+
* once the baby gets comfortable, start giving the combination of ingredients.
 
|-
 
|-
 
| Image: 4 tablespoons
 
| Image: 4 tablespoons
  
 
|
 
|
−
* Initially, start with one tablespoon twice a day then -
+
Initially, start with -
−
** gradually go up to 4 tablespoons twice a day.
+
* one tablespoon twice a day  
 +
* then, gradually, go up to 4 tablespoons twice a day.
  
 
|-
 
|-
Line 74: Line 76:
 
Image: 1 year old baby
 
Image: 1 year old baby
  
−
| Apart from these,
+
| Apart from these, while preparing the baby’s food -
−
* While preparing the baby’s food -
+
* Always use local, regional and seasonal ingredients and
−
** always use local, regional and seasonal ingredients and
+
* Please, do not add salt and honey in baby’s food till she turns one.
−
** do not add sugar, salt or spices in baby’s food until the baby turns one.
+
* Also, do not add sugar and jaggery until the baby is 2 years of age.
 +
 
  
 
|-
 
|-
Line 91: Line 94:
  
 
|
 
|
−
* After completion of 6 months -
+
After completion of 6 months -
−
** the baby requires up to 200 kilocalories of energy from complementary foods.
+
* the baby requires up to 200 calories of energy from complementary foods.
−
** only well cooked and a pureed form of the food should be given.
+
* only well-cooked and pureed form of the food should be given.
  
 
|-
 
|-
Line 104: Line 107:
 
Image: Boiled and cooled water
 
Image: Boiled and cooled water
  
−
| Let’s begin with our recipes:
+
| Let’s begin with our recipes, but, before that keep in mind -
−
But before that keep in mind,
+
 
−
* One can use-
+
One can use-
−
** breastmilk
+
 
−
** coconut milk or
+
* breastmilk
−
** boiled and cooled Water to make the following recipes.
+
* coconut milk or
 +
* boiled and cooled water
 +
 
 +
to make the following recipes.
 
|-
 
|-
 
| Image: Black-eyed beans puree
 
| Image: Black-eyed beans puree
  
−
Image: Sprouted black-eyed beans
+
Image: Soaked Black-eyed beans
 +
 
 +
Image: Black-eyed beans kept on the strainer
 +
 
 +
Image: Germination
 +
 
 +
Image: Sprouted Black-eyed beans
  
−
Collage: Germination
 
  
 
| The first recipe is Black-eyed beans puree.
 
| The first recipe is Black-eyed beans puree.
−
To make it, we will need-
 
−
* One tablespoon of sprouted Black eyed beans or Cowpeas and
 
−
Note that -
 
−
* The procedure of sprouting has been explained in another tutorial of the same series.
 
−
|-
 
−
|
 
−
Image: Sprouted black eyed beans
 
  
−
Image: Washing sprouted black-eyed beans which are kept on colander
+
To make it, we will need Black-eyed beans or Cowpeas
 +
* Firstly, soak the Black-eyed beans for around 9 to 12 hours.
 +
* Remove it in a strainer and rinse it thoroughly using water.
 +
* Let all the water drain out.
 +
* Then, tie it in a clean cotton cloth.
 +
* Keep it aside till it sprouts.
 +
* This process is called Germination.
  
−
Image: Washed sprouted black-eyed beans
 
  
−
Image: Sprouted black-eyed beans soaked in water
+
|-
 +
|
 +
Image: Sprouted Black-eyed beans
 +
 
 +
Image: Sprouted Black-eyed beans soaked in water
  
−
GIF: Gently removal of outer cover of black-eyed beans
+
GIF: Gently removal of the outer cover of Black-eyed beans
  
−
Image: Separation of outer covers and black-eyed beans
+
Image: Separation of outer covers and Black-eyed beans
  
−
| Start the preparation -
+
|  
−
* By gently washing sprouted black eyed beans.
+
 
* Take out these beans in a steel container.
 
* Take out these beans in a steel container.
 
* And soak it for an hour or two.
 
* And soak it for an hour or two.
Line 145: Line 157:
 
|-
 
|-
 
|
 
|
−
Image: A steel pot containing black-eyed beans and water
+
Image: A steel pot containing Black-eyed beans and water
  
 
Image: Pressure cooker
 
Image: Pressure cooker
Line 151: Line 163:
 
GIF: Pressure cooking
 
GIF: Pressure cooking
  
−
Image: Boiled black-eyed beans
+
Image: Boiled Black-eyed beans
  
 
|
 
|
−
* Add water until beans get covered.
+
* Add water until the beans get covered.
 
* Keep this steel pot in a pressure cooker.
 
* Keep this steel pot in a pressure cooker.
 
* Cook it until 4-5 whistles.
 
* Cook it until 4-5 whistles.
Line 162: Line 174:
 
|-
 
|-
 
|
 
|
−
Image: A mixer container containing boiled black eyed beans
+
Image: A mixer container containing boiled Black-eyed beans
  
−
Image: Addition of remaining pressure cooked water and boiled water in black-eyed beans puree
+
Image: Addition of remaining pressure cooked water and boiled water in Black-eyed beans puree
  
 
Image: Black-eyed beans puree
 
Image: Black-eyed beans puree
Line 172: Line 184:
 
* Add a little amount of -
 
* Add a little amount of -
 
** boiled water or
 
** boiled water or
−
** remaining pressure cooked water.
+
** the remaining pressure cooked water.
 +
 
 +
 
 
* And the Black-eyed beans puree is ready.
 
* And the Black-eyed beans puree is ready.
  
Line 188: Line 202:
  
 
|
 
|
−
* This black-eyed beans puree is rich in -
+
This Black-eyed beans puree is rich in -
−
** '''Protein'''
+
 
−
** '''Phosphorus'''
+
* '''Protein'''
−
** Iron
+
* '''Phosphorus'''
−
** '''Zinc '''and
+
* '''Iron'''
−
** '''Magnesium'''
+
* '''Zinc''' and
 +
* '''Magnesium'''
  
  
Line 200: Line 215:
 
Image: Moth beans
 
Image: Moth beans
  
−
Image: Bengal grams
+
Image: Bengal gram
  
 
Image: Yellow peas
 
Image: Yellow peas
Line 209: Line 224:
 
You can also use any locally available alternatives such as -
 
You can also use any locally available alternatives such as -
 
* Moth beans
 
* Moth beans
−
* Bengal grams
+
* Bengal gram
 
* Yellow peas
 
* Yellow peas
  
Line 229: Line 244:
 
* Kidney beans
 
* Kidney beans
 
* Chickpeas
 
* Chickpeas
−
* Horse grams, etc.
+
* Horse gram, etc.
  
 
|-
 
|-
Line 237: Line 252:
 
Image: Pumpkin
 
Image: Pumpkin
  
−
| The second recipe is Pumpkin puree:
+
|  
−
We require-
+
The second recipe is Pumpkin puree:
 +
For that we require -
 
* 250 grams Yellow Pumpkin
 
* 250 grams Yellow Pumpkin
  
Line 289: Line 305:
 
|
 
|
 
* This Pumpkin puree is a source of -
 
* This Pumpkin puree is a source of -
−
** '''Vitamine A'''
+
** '''Vitamin A'''
−
** '''Folate '''
+
** '''Folate'''  
−
** '''Choline '''
+
** '''Choline'''
−
** '''Potassium''' and
+
** '''Potassium''' and
−
** '''Sulphur'''
+
** '''Sulphur'''
  
 
|-
 
|-
Line 302: Line 318:
  
 
Image: White Pumpkin
 
Image: White Pumpkin
−
 
−
Image: Snake gourd
 
−
 
−
Image: Bottle gourd
 
  
 
|
 
|
−
* If Pumpkin is not available then other vegetables used are -
+
If Pumpkin is not available then other vegetables used are -
−
** Green Pumpkin
+
* Green Pumpkin
−
** White Pumpkin, etc.
+
* White Pumpkin, etc.
  
 
|-
 
|-
Line 324: Line 336:
 
|
 
|
 
Now we will see the third recipe, which is Ragi porridge.
 
Now we will see the third recipe, which is Ragi porridge.
 +
 
For that, we will require -
 
For that, we will require -
 
* One tablespoon of Ragi powder
 
* One tablespoon of Ragi powder
Line 346: Line 359:
 
* Remove it in a strainer and rinse it thoroughly using water.
 
* Remove it in a strainer and rinse it thoroughly using water.
 
* Let all the water drain out.
 
* Let all the water drain out.
−
* Then, tie it in a clean and dry cotton cloth.
+
* Then, tie it in a clean cotton cloth.
 
* Keep it aside till it sprouts.
 
* Keep it aside till it sprouts.
 
* This process is called Germination.
 
* This process is called Germination.
Line 372: Line 385:
 
* This entire process will reduce the phytic acid from the food.
 
* This entire process will reduce the phytic acid from the food.
 
* Now, make a powder of it using a mixer or a stone grinder.
 
* Now, make a powder of it using a mixer or a stone grinder.
−
* We can store this powder for a week in an airtight container in a dry, cool place.
+
* We can store this powder for a week-
 +
** in an airtight container in a dry, cool place.
  
  
Line 391: Line 405:
 
Next, to make Ragi porridge -
 
Next, to make Ragi porridge -
 
* Take one tablespoon of this Ragi powder.
 
* Take one tablespoon of this Ragi powder.
−
* Add
+
* Add -
 
** boiled and cooled water or
 
** boiled and cooled water or
−
** other alternatives as mentioned earlier.
+
** other alternatives as explained earlier.
 
* Mix it well to avoid lumps.
 
* Mix it well to avoid lumps.
 
* Cook this mixture for about 7 to 10 minutes on a low flame.
 
* Cook this mixture for about 7 to 10 minutes on a low flame.
Line 407: Line 421:
 
|
 
|
 
* Add little water during cooking if required.
 
* Add little water during cooking if required.
−
* It will bring down the consistency of the porridge.
+
* It will bring down the consistency of porridge.
 
* But make sure-
 
* But make sure-
 
** the consistency of the porridge should not be thin or watery.
 
** the consistency of the porridge should not be thin or watery.
Line 425: Line 439:
  
 
|
 
|
−
* This Ragi porridge provides various nutrients such as -
+
This Ragi porridge provides various nutrients such as -
−
** '''Protein'''
+
* '''Protein'''
−
** '''Calcium'''
+
* '''Calcium'''
−
** Iron
+
* '''Iron'''
−
** '''Potassium''' and
+
* '''Potassium''' and
−
** '''Sulphur'''
+
* '''Sulphur'''
  
 
|-
 
|-
Line 440: Line 454:
 
Image: Sorghum is kept in a strainer
 
Image: Sorghum is kept in a strainer
  
−
| The Fourth recipe is Sorghum porridge
+
| The fourth recipe is Sorghum porridge.
 +
 
 
For that, we will require -
 
For that, we will require -
−
Two tablespoons of Sorghum powder and
+
two tablespoons of Sorghum powder and  
 
To make the powder:
 
To make the powder:
 
* Soak the Sorghum in water for 7 to 8 hours.
 
* Soak the Sorghum in water for 7 to 8 hours.
Line 463: Line 478:
  
 
|
 
|
−
* Now tie it in a clean and cotton cloth and
+
* Now tie it in a clean cotton cloth and
 
* Keep it aside till it sprouts.
 
* Keep it aside till it sprouts.
−
* Dry this sprouted sorghum under the sunlight for a day or two.
+
* Dry this sprouted Sorghum under the sunlight for a day or two.
 
* Roast it on a low flame for 10 to 12 minutes.
 
* Roast it on a low flame for 10 to 12 minutes.
 
* Then grind it and make a powder of it.
 
* Then grind it and make a powder of it.
−
* We can store this powder for a week in an airtight container in a dry, cool place.
+
* We can store this powder for a week-
 +
** in an airtight container in a dry, cool place.
  
 
|-
 
|-
Line 487: Line 503:
  
 
|
 
|
−
* Take two tablespoons of this Sorghum powder in a bowl.
+
Take two tablespoons of this Sorghum powder in a bowl.
 
* Add-
 
* Add-
 
** 4 to 5 teaspoons of boiled and cooled water or
 
** 4 to 5 teaspoons of boiled and cooled water or
Line 512: Line 528:
  
 
|
 
|
−
* Note that, the Sorghum porridge is rich in -
+
Note that, the Sorghum porridge is rich in -
−
** '''Protein'''
+
* '''Protein'''
−
** '''Phosphorus'''
+
* '''Phosphorus'''
−
** '''Potassium'''
+
* '''Potassium'''
−
** '''Magnesium'''
+
* '''Magnesium'''
−
** '''Selenium'''
+
* '''Selenium'''
−
** '''Sulphur''' and
+
* '''Sulphur''' and
−
** Iron
+
* '''Iron'''
  
 
|-
 
|-
Line 530: Line 546:
  
 
| The fifth recipe is Spinach leaves puree:
 
| The fifth recipe is Spinach leaves puree:
−
To make spinach leaves puree we require -
+
To make Spinach leaves puree we require -
 
* 2 cups of washed and trimmed Spinach leaves and
 
* 2 cups of washed and trimmed Spinach leaves and
 
* One teaspoon of ghee
 
* One teaspoon of ghee
Line 544: Line 560:
 
GIF: Sauteing
 
GIF: Sauteing
  
−
Image: A plate containing sauteed Spinach leaves
+
Image: A plate containing sauted Spinach leaves
  
 
GIF: Stone grinding
 
GIF: Stone grinding
Line 553: Line 569:
 
Procedure:
 
Procedure:
 
* Heat 1 teaspoon of ghee in a pan.
 
* Heat 1 teaspoon of ghee in a pan.
−
* Add washed and trimmed spinach leaves.
+
* Add washed and trimmed Spinach leaves.
 
* Saute it for 5-7 minutes on a low flame.
 
* Saute it for 5-7 minutes on a low flame.
 
* Now, take out these sauteed leaves in a plate.
 
* Now, take out these sauteed leaves in a plate.
Line 576: Line 592:
  
 
|
 
|
−
* Spinach leaves are a source of -
+
Spinach leaves are a source of -
−
** '''Vitamin A'''
+
* '''Vitamin A'''
−
** '''Folate'''
+
* '''Folate'''
−
** '''Vitamin C'''
+
* '''Vitamin C'''
−
** Iron
+
* '''Iron'''
−
** '''Magnesium''' and
+
* '''Magnesium''' and
−
** '''Calcium '''
+
* '''Calcium'''  
 
|-
 
|-
 
|
 
|
Line 596: Line 612:
  
 
|
 
|
−
* One can use any local leafy vegetable to make such kind of puree.
+
One can use any locally available leafy vegetables to make such kind of puree.
 
* For example;
 
* For example;
 
** Red Amaranth leaves
 
** Red Amaranth leaves
Line 606: Line 622:
 
| Acknowledgement slide
 
| Acknowledgement slide
  
−
| This brings us to the end of this tutorial on Vegetarian recipes for 6-month-old babies.
+
| This brings us to the end of this tutorial.
 +
 
 +
 
 
Thanks for joining
 
Thanks for joining
 
|}
 
|}

Latest revision as of 15:02, 19 February 2020

Visual Cue
Narration
Title Slide Welcome to the Spoken tutorial on Vegetarian recipes for 6 month old babies.
Image: Black-eyed bean puree

Image: Pumpkin puree

Image: Sorghum puree

Image: Ragi puree

Image: Spinach leaves puree

Collage: Preparation of complementary food

In this tutorial, we will learn -
  • Introduction to complementary feeding and
  • How to prepare Vegetarian recipes such as-
    • Black-eyed beans puree
    • Pumpkin puree
    • Ragi porridge
    • Sorghum porridge and
    • Spinach leaves puree
Image: Breastfeeding

GIF: Calendar

Image: Breastmilk

Image: Black-eyed beans puree

Image: Complementary feeding

Before we begin, it is important to remember that -
  • Exclusive breastfeeding is recommended for the first six months.
  • After completion of 6 months, breast milk is not enough for the baby.
  • Therefore, along with breastfeeding"
    • the baby should be fed home cooked food too.
  • It is known as complementary feeding.
Image: Introduction to new ingredient (Day 1-Day 3)

Image: A baby with red rashes present on her skin.

Image: Introduction to the combination of ingredients (Day 4)

While introducing a Complementary food to the baby -

  • start one food at a time,
  • it will help to find if the baby is allergic to any food.
  • once the baby gets comfortable, start giving the combination of ingredients.
Image: 4 tablespoons

Initially, start with -

  • one tablespoon twice a day
  • then, gradually, go up to 4 tablespoons twice a day.
Collage: Local vegetables and beans

Image: Sugar, salt and spices with the Red cross mark

Image: 1 year old baby

Apart from these, while preparing the baby’s food -
  • Always use local, regional and seasonal ingredients and
  • Please, do not add salt and honey in baby’s food till she turns one.
  • Also, do not add sugar and jaggery until the baby is 2 years of age.


Image: 6 month old baby

GIF: Calendar

Image: Pureed vegetables

Image: Energy requirement

Image: Ragi porridge

After completion of 6 months -

  • the baby requires up to 200 calories of energy from complementary foods.
  • only well-cooked and pureed form of the food should be given.
Collage: Vegetarian recipes

Image: Breastmilk

Image: Coconut milk

Image: Boiled and cooled water

Let’s begin with our recipes, but, before that keep in mind -

One can use-

  • breastmilk
  • coconut milk or
  • boiled and cooled water

to make the following recipes.

Image: Black-eyed beans puree

Image: Soaked Black-eyed beans

Image: Black-eyed beans kept on the strainer

Image: Germination

Image: Sprouted Black-eyed beans


The first recipe is Black-eyed beans puree.

To make it, we will need Black-eyed beans or Cowpeas

  • Firstly, soak the Black-eyed beans for around 9 to 12 hours.
  • Remove it in a strainer and rinse it thoroughly using water.
  • Let all the water drain out.
  • Then, tie it in a clean cotton cloth.
  • Keep it aside till it sprouts.
  • This process is called Germination.


Image: Sprouted Black-eyed beans

Image: Sprouted Black-eyed beans soaked in water

GIF: Gently removal of the outer cover of Black-eyed beans

Image: Separation of outer covers and Black-eyed beans

  • Take out these beans in a steel container.
  • And soak it for an hour or two.
  • Then gently remove the outer cover by rubbing between fingers.
  • Separate the outer covers and take out these beans in a steel pot.

Image: A steel pot containing Black-eyed beans and water

Image: Pressure cooker

GIF: Pressure cooking

Image: Boiled Black-eyed beans

  • Add water until the beans get covered.
  • Keep this steel pot in a pressure cooker.
  • Cook it until 4-5 whistles.
  • Remove it from the flame and allow it to cool for some time.
  • Now, gently separate cooked outer covers if there are any.

Image: A mixer container containing boiled Black-eyed beans

Image: Addition of remaining pressure cooked water and boiled water in Black-eyed beans puree

Image: Black-eyed beans puree

  • And make a puree of boiled beans using a mixer or a stone grinder.
  • Add a little amount of -
    • boiled water or
    • the remaining pressure cooked water.


  • And the Black-eyed beans puree is ready.

Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA

Collage: Teeth, bones, red blood cells

Collage: Nervous system, red blood cells, brain

Collage: Cell repair, immune system, growth, wound healing

Collage: Bones, muscles, immune system, digestive system, heart

This Black-eyed beans puree is rich in -

  • Protein
  • Phosphorus
  • Iron
  • Zinc and
  • Magnesium


Image: Moth beans

Image: Bengal gram

Image: Yellow peas


To make such purees -

You can also use any locally available alternatives such as -

  • Moth beans
  • Bengal gram
  • Yellow peas

Image: Red lentils

Image: Green peas

Image: Kidney beans

Image: Chickpeas

Image: Horse Gram

  • Red lentils
  • Green peas
  • Kidney beans
  • Chickpeas
  • Horse gram, etc.

Image: Pumpkin puree

Image: Pumpkin

The second recipe is Pumpkin puree: For that we require -

  • 250 grams Yellow Pumpkin
Image: Cleaned Pumpkin

Image: Chopped Pumpkin

Image: Chopped Pumpkin kept in the steamer

Image: A steamer kept on a low flame

Image: Cooked Pumpkin

And for the preparation:

  • Take cleaned and washed Pumpkin.
  • Remove the seeds.
  • Dice it in small pieces.
  • Then, cook it in a steamer for around 15 minutes.
  • Remove it from the flame and let it cool for some time.

Image: A mixer container containing steamed Pumpkin

Image: A mixer container containing Pumpkin puree

Image: Stone grinder

Image: Pumpkin puree

  • Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
  • The Pumpkin puree is ready.

Image: Pumpkin puree

Collage: Immune system, eyes, nails, skin

Collage: Cell repair, DNA, red blood cells, brain, spinal cord

Collage: Brain, liver, logical reasoning, DNA, spinal cord

Collage: Cells, heart, muscles

Collage: Hair, nails, skin

  • This Pumpkin puree is a source of -
    • Vitamin A
    • Folate
    • Choline
    • Potassium and
    • Sulphur

Image: Cleaned Pumpkin

Image: Green Pumpkin

Image: White Pumpkin

If Pumpkin is not available then other vegetables used are -

  • Green Pumpkin
  • White Pumpkin, etc.

Image: Ragi porridge

Image: Ragi powder

Image: Ragi flour

Collage: Preparation of Ragi powder

Now we will see the third recipe, which is Ragi porridge.

For that, we will require -

  • One tablespoon of Ragi powder

Please note that:

  • Ragi powder is different from Ragi flour.
  • For this recipe, we need Ragi powder.
  • Therefore, we will first see how to make Ragi powder.

Image: Soaked Ragi

Image: Washed ragi kept it in a strainer.

Image: Sprouted Ragi

Collage: Germination

To prepare it-

  • Firstly, soak the Ragi for around 9 to 12 hours.
  • Remove it in a strainer and rinse it thoroughly using water.
  • Let all the water drain out.
  • Then, tie it in a clean cotton cloth.
  • Keep it aside till it sprouts.
  • This process is called Germination.

Image: A plate containing sprouted Ragi placed under the sunlight.

GIF: Continuous roasting

GIF: Reduction of Phytic acid

Image: A mixer vessel containing Ragi powder

Collage: Grinding

Image: A jar containing Ragi powder

Image: Calendar

  • After that, dry it in the sunlight for a day or two.
  • Then, roast it on a low flame for about 10 to 12 minutes
  • Remember, continuous stirring is required.
  • This entire process will reduce the phytic acid from the food.
  • Now, make a powder of it using a mixer or a stone grinder.
  • We can store this powder for a week-
    • in an airtight container in a dry, cool place.


Image: Ragi powder

Image: Boiled water

Image: Addition of water in Ragi powder

Image: Breastmilk

Image: A vessel containing cooked Ragi porridge

Next, to make Ragi porridge -

  • Take one tablespoon of this Ragi powder.
  • Add -
    • boiled and cooled water or
    • other alternatives as explained earlier.
  • Mix it well to avoid lumps.
  • Cook this mixture for about 7 to 10 minutes on a low flame.

Image: Addition of water in thick Ragi porridge

Image: Watery consistency of the Ragi porridge.

Image: Ragi porridge

  • Add little water during cooking if required.
  • It will bring down the consistency of porridge.
  • But make sure-
    • the consistency of the porridge should not be thin or watery.
  • The Ragi porridge is now ready.

Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA

Collage: Bones, teeth

Collage: Nervous system, red blood cells, brain

Collage: Cells, heart, muscles

Collage: Hair, skin, nails

This Ragi porridge provides various nutrients such as -

  • Protein
  • Calcium
  • Iron
  • Potassium and
  • Sulphur

Image: Sorghum porridge

Image: Soaked Sorghum

Image: Sorghum is kept in a strainer

The fourth recipe is Sorghum porridge.

For that, we will require - two tablespoons of Sorghum powder and To make the powder:

  • Soak the Sorghum in water for 7 to 8 hours.
  • After which put it in a strainer and rinse it thoroughly with water,
  • Let all the water drain out.

Image: Sprouted ragi

Image: Ragi sprouts kept open under the sunlight

GIF: Continuous roasting

Image: A mixer container containing Ragi

Image: Stone grinder

Image: A jar containing Sorghum powder

  • Now tie it in a clean cotton cloth and
  • Keep it aside till it sprouts.
  • Dry this sprouted Sorghum under the sunlight for a day or two.
  • Roast it on a low flame for 10 to 12 minutes.
  • Then grind it and make a powder of it.
  • We can store this powder for a week-
    • in an airtight container in a dry, cool place.

Image: Sorghum powder

Image: Addition of boiled water in Sorghum powder

Image: Breastmilk and coconut milk

Image: Mixing Sorghum powder and water

Image: Coconut milk and breastmilk

Image: A vessel containing cooked Sorghum porridge

Image: Sorghum porridge

Take two tablespoons of this Sorghum powder in a bowl.

  • Add-
    • 4 to 5 teaspoons of boiled and cooled water or
    • other alternatives as mentioned earlier.
  • Mix well to avoid lump formation.
  • Now cook this mixture on a low flame for 4 to 6 minutes.
  • And the Sorghum porridge is ready.

Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA

Collage: Teeth, bones, red blood cells

Collage: Cells, heart, muscles

Collage: Bones, muscles, immune system, digestive system, heart

Collage: Cell repair, thyroid gland, immune system

Collage: Hair, skin, nails

Collage: Nervous system, red blood cells, brain

Note that, the Sorghum porridge is rich in -

  • Protein
  • Phosphorus
  • Potassium
  • Magnesium
  • Selenium
  • Sulphur and
  • Iron

Image: Spinach leaves puree

Image: Washed and trimmed Spinach leaves

Image: Ghee

The fifth recipe is Spinach leaves puree:

To make Spinach leaves puree we require -

  • 2 cups of washed and trimmed Spinach leaves and
  • One teaspoon of ghee

Image: A pan kept on a low flame

Image: Ghee

Image: A pan containing washed and trimmed Spinach leaves

GIF: Sauteing

Image: A plate containing sauted Spinach leaves

GIF: Stone grinding

Image: A mixer container containing Spinach leaves

Procedure:

  • Heat 1 teaspoon of ghee in a pan.
  • Add washed and trimmed Spinach leaves.
  • Saute it for 5-7 minutes on a low flame.
  • Now, take out these sauteed leaves in a plate.
  • And make a puree of it using a stone grinder or a mixer.
  • Now our Spinach leaves puree is ready.

Image: Spinach leaves puree

Collage: Immune system, eyes, nails, skin

Collage: Cell repair, DNA, red blood cells, brain, spinal cord

Collage: Muscles, wound healing, cell repair, bones

Collage: Nervous system, red blood cells, brain

Collage: Bones, muscles, immune system, digestive system, heart

Collage: Bones, teeth

Spinach leaves are a source of -

  • Vitamin A
  • Folate
  • Vitamin C
  • Iron
  • Magnesium and
  • Calcium

Image: Amaranth leaves

Image: Drumstick leaves

Image: Radish leaves

Image: Fenugreek leaves

Image: Mustard leaves

One can use any locally available leafy vegetables to make such kind of puree.

  • For example;
    • Red Amaranth leaves
    • Drumstick leaves
    • Radish leaves
    • Fenugreek leaves and
    • Mustard leaves
Acknowledgement slide This brings us to the end of this tutorial.


Thanks for joining

Contributors and Content Editors

Bellatony911, Rajani st

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