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| − | | <center>Visual Cue</center>
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| − | |<center>Narration</center>
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| − | | Title Slide
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| − | | Welcome to the '''Spoken tutorial '''on Vegetarian recipes for 6-month-old babies.
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| − | | Image: Black-eyed bean puree
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| − | Image: Pumpkin puree
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| − | Image: Sorghum puree
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| − |
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| − | Image: Ragi puree
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| − | Image: Spinach leaves puree
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| − | Collage: Preparation of complementary food
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| − | | In this tutorial, we will learn-
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| − | * Introduction to complementary feeding and
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| − | * How to prepare Vegetarian recipes such as-
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| − | * Black-eyed beans puree
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| − | * Pumpkin puree
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| − | * Ragi porridge
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| − | * Sorghum porridge and
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| − | * Spinach leaves puree
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| − | | Image: Breastfeeding
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| − | GIF: Calendar
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| − | Image: Breastmilk
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| − | Image: Black-eyed beans puree
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| − | Image: Complementary feeding
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| − | | Before we begin, it is important to remember that -
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| − |
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| − | * Exclusive breastfeeding is recommended for the first six months.
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| − | * After completion of 6 months, breast milk is not enough for the baby.
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| − | * Therefore, along with breastfeeding, the baby should be fed home cooked food too.
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| − | * It is known as complementary feeding.
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| − | | Image: Introduction to new ingredient (Day 1-Day 3)
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| − | Image: A baby with red rashes present on her skin.
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| − | Image: Introduction to the combination of ingredients (Day 4)
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| − | * While introducing a Complementary food to the baby-
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| − | ** start one food at a time,
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| − | ** it will help to find if the child is allergic to any food.
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| − | ** once the baby gets comfortable, start giving the combination of ingredients.
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| − | | Image: 4 tablespoons
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| − | |
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| − | * Initially, start with one tablespoon twice a day then-
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| − | ** gradually go up to 4 tablespoons twice a day.
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| − | | Collage: Local vegetables and beans
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| − | Image: Sugar, salt and spices with the Red cross mark
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| − | Image: 1 year old baby
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| − | | Apart from these-
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| − | * While preparing the baby’s food-
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| − | ** always use local, regional and seasonal ingredients and
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| − | ** do not add sugar, salt or spices in baby’s food until the baby turns one.
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| − | | Image: 6 month old baby
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| − | GIF: Calendar
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| − | Image: Pureed vegetables
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| − | Image: Energy requirement
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| − | Image: Ragi porridge
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| − | * After completion of 6 months-
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| − | ** the baby requires up to 200 kilocalories of energy from complementary foods.
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| − | ** only well cooked and a pureed form of the food should be given.
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| − | |-
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| − | | Collage: Vegetarian recipes
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| − | Image: Breastmilk
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| − | Image: Coconut milk
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| − | Image: Boiled and cooled water
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| − | | Let’s begin with our recipes:
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| − | But before that keep in mind,
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| − | * One can use-
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| − | ** breastmilk
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| − | ** coconut milk or
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| − | ** boiled and cooled Water to make the following recipes.
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| − | | Image: Black-eyed beans puree
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| − | Image: Sprouted black-eyed beans
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| − | Collage: Germination
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| − | | The first recipe is Black-eyed beans puree.
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| − | To make it, we will need-
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| − | * One tablespoon of sprouted Black eyed beans or Cowpeas and
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| − | Note that -
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| − | * The procedure of sprouting has been explained in another tutorial of the same series.
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| − | Image: Sprouted black eyed beans
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| − | Image: Washing sprouted black-eyed beans which are kept on colander
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| − | Image: Washed sprouted black-eyed beans
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| − | Image: Sprouted black-eyed beans soaked in water
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| − | GIF: Gently removal of outer cover of black-eyed beans
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| − | Image: Separation of outer covers and black-eyed beans
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| − | | Start the preparation-
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| − | * By gently washing sprouted black eyed beans.
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| − | * Take out these beans in a steel container.
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| − | * And soak it for an hour or two.
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| − | * Then gently remove the outer cover by rubbing between fingers.
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| − | * Separate the outer covers and take out these beans in a steel pot.
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| − | Image: A steel pot containing black-eyed beans and water
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| − | Image: Pressure cooker
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| − | GIF: Pressure cooking
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| − | Image: Boiled black-eyed beans
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| − | * Add water until beans get covered.
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| − | * Keep this steel pot in a pressure cooker.
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| − | * Cook it until 4-5 whistles.
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| − | * Remove it from the flame and allow it to cool for some time.
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| − | * Now, gently separate cooked outer covers if there are any.
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| − | Image: A mixer container containing boiled black eyed beans
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| − | Image: Addition of remaining pressure cooked water and boiled water in black-eyed beans puree
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| − | Image: Black-eyed beans puree
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| − | * And make a puree of boiled beans using a mixer or a stone grinder.
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| − | * Add a little amount of-
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| − | ** boiled water or
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| − | ** remaining pressure cooked water.
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| − | * And the Black-eyed beans puree is ready.
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| − | Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA
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| − |
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| − | Collage: Teeth, bones, red blood cells
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| − |
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| − | Collage: Nervous system, red blood cells, brain
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| − |
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| − | Collage: Cell repair, immune system, growth, wound healing
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| − |
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| − | Collage: Bones, muscles, immune system, digestive system, heart
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| − | * This black-eyed beans puree is rich in-
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| − | ** '''Protein'''
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| − | ** '''Phosphorus'''
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| − | ** Iron
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| − | ** '''Zinc '''and
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| − | ** '''Magnesium'''
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| − | Image: Moth beans
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| − | Image: Bengal grams
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| − | Image: Yellow peas
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| − | | To make such purees-
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| − | You can also use any locally available alternatives such as -
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| − | * Moth beans
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| − | * Bengal grams
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| − | * Yellow peas
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| − | Image: Red lentils
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| − | Image: Green peas
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| − | Image: Kidney beans
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| − | Image: Chickpeas
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| − | Image: Horse Gram
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| − | * Red lentils
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| − | * Green peas
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| − | * Kidney beans
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| − | * Chickpeas
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| − | * Horse grams, etc.
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| − | Image: Pumpkin puree
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| − | Image: Pumpkin
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| − | | The second recipe is Pumpkin puree:
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| − | We require-
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| − | * 250 grams Yellow Pumpkin
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| − | |-
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| − | | Image: Cleaned pumpkin
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| − | Image: Chopped pumpkin
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| − | Image: Chopped pumpkin kept in the steamer
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| − | Image: A steamer kept on a low flame
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| − | Image: Cooked pumpkin
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| − | And for the preparation:
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| − | * Take cleaned and washed pumpkin.
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| − | * Remove the seeds.
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| − | * Dice it in small pieces.
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| − | * Then, cook it in a steamer for around 15 minutes.
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| − | * Remove it from the flame and let it cool for some time.
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| − | Image: A mixer container containing steamed pumpkin
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| − | Image: A mixer container containing pumpkin puree
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| − | Image: Stone grinder
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| − | Image: Pumpkin puree
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| − | * Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
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| − | * The pumpkin puree is ready.
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| − | Image: Pumpkin puree
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| − | Collage: Immune system, eyes, nails, skin
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| − |
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| − | Collage: Cell repair, DNA, red blood cells, brain, spinal cord
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| − | Collage: Brain, liver, logical reasoning, DNA, spinal cord
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| − |
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| − | Collage: Cells, heart, muscles
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| − |
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| − | Collage: Hair, nails, skin
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| − | * This pumpkin puree is a source of-
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| − | ** '''Vitamine A'''
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| − | ** '''Folate '''
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| − | ** '''Choline '''
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| − | ** '''Potassium''' and
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| − | ** '''Sulphur'''
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| − | Image: Cleaned pumpkin
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| − | Image: Green pumpkin
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| − | Image: White pumpkin
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| − | Image: Snake gourd
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| − | Image: Bottle gourd
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| − | * If pumpkin is not available then other vegetables used are-
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| − | ** Green pumpkin
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| − | ** White pumpkin, etc.
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| − | |-
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| − | Image: Ragi porridge
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| − | Image: Ragi powder
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| − | Image: Ragi flour
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| − | Collage: Preparation of Ragi powder
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| − | |
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| − | Now we will see the third recipe, which is Ragi porridge.
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| − | For that, we will require-
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| − | * One tablespoon of Ragi powder
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| − | Please note that:
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| − | * Ragi powder is different from Ragi flour.
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| − | * For this recipe, we need Ragi powder.
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| − | * Therefore, we will first see how to make Ragi powder.
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| − | Image: Soaked Ragi
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| − | Image: Washed ragi kept it in a strainer.
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| − | Image: Sprouted Ragi
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| − |
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| − | Collage: Germination
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| − | To prepare it-
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| − | * Firstly, soak the Ragi for around 9 to 12 hours.
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| − | * Remove it in a strainer and rinse it thoroughly using water.
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| − | * Let all the water drain out.
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| − | * Then, tie it in a clean and dry cotton cloth.
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| − | * Keep it aside till it sprouts.
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| − | * This process is called Germination.
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| − | Image: A plate containing sprouted Ragi placed under the sunlight.
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| − | GIF: Continuous roasting
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| − | GIF: Reduction of Phytic acid
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| − | Image: A mixer vessel containing Ragi powder
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| − | Collage: Grinding
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| − | Image: A jar containing Ragi powder
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| − | Image: Calendar
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| − | * After that, dry it in the sunlight for a day or two.
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| − | * Then, roast it on a low flame for about 10 to 12 minutes
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| − | * Remember, continuous stirring is required.
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| − | * This entire process will reduce the phytic acid from the food.
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| − | * Now, make a powder of it using a mixer or a stone grinder.
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| − | * We can store this powder for a week in an airtight container in a dry, cool place.
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| − | Image: Ragi powder
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| − | Image: Boiled water
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| − | Image: Addition of water in Ragi powder
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| − | Image: Breastmilk
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| − | Image: A vessel containing cooked Ragi porridge
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| − | |
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| − | Next, to make Ragi porridge-
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| − | * Take one tablespoon of this Ragi powder.
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| − | * Add
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| − | ** boiled and cooled water or
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| − | ** other alternatives as mentioned earlier.
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| − | * Mix it well to avoid lumps.
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| − | * Cook this mixture for about 7 to 10 minutes on a low flame.
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| − | Image: Addition of water in thick Ragi porridge
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| − | Image: Watery consistency of the Ragi porridge.
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| − |
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| − | Image: Ragi porridge
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| − | |
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| − | * Add little water during cooking if required.
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| − | * It will bring down the consistency of the porridge.
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| − | * But make sure-
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| − | ** the consistency of the porridge should not be thin or watery.
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| − | * The Ragi porridge is now ready.
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| − | |-
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| − | |
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| − | Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA
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| − |
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| − | Collage: Bones, teeth
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| − |
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| − | Collage: Nervous system, red blood cells, brain
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| − |
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| − | Collage: Cells, heart, muscles
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| − |
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| − | Collage: Hair, skin, nails
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| − |
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| − | |
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| − | * This Ragi porridge provides various nutrients such as-
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| − | ** '''Protein'''
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| − | ** '''Calcium'''
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| − | ** Iron
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| − | ** '''Potassium''' and
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| − | ** '''Sulphur'''
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| − | Image: Sorghum porridge
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| − |
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| − | Image: Soaked Sorghum
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| − |
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| − | Image: Sorghum is kept in a strainer
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| − |
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| − | | The Fourth recipe is Sorghum porridge
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| − | For that, we will require-
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| − | Two tablespoons of Sorghum powder and
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| − | To make the powder:
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| − | * Soak the Sorghum in water for 7 to 8 hours.
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| − | * After which put it in a strainer and rinse it thoroughly with water,
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| − | * Let all the water drain out.
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| − | Image: Sprouted ragi
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| − | Image: Ragi sprouts kept open under the sunlight
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| − |
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| − | GIF: Continuous roasting
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| − | Image: A mixer container containing Ragi
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| − |
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| − | Image: Stone grinder
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| − |
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| − | Image: A jar containing Sorghum powder
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| − |
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| − | |
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| − | * Now tie it in a clean and cotton cloth and
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| − | * Keep it aside till it sprouts.
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| − | * Dry this sprouted sorghum under the sunlight for a day or two.
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| − | * Roast it on a low flame for 10 to 12 minutes.
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| − | * Then grind it and make a powder of it.
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| − | * We can store this powder for a week in an airtight container in a dry, cool place.
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| − | Image: Sorghum powder
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| − |
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| − | Image: Addition of boiled water in Sorghum powder
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| − |
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| − | Image: Breastmilk and coconut milk
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| − |
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| − | Image: Mixing Sorghum powder and water
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| − |
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| − | Image: Coconut milk and breastmilk
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| − | Image: A vessel containing cooked Sorghum porridge
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| − |
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| − | Image: Sorghum porridge
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| − | |
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| − | * Take two tablespoons of this Sorghum powder in a bowl.
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| − | * Add-
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| − | ** 4 to 5 teaspoons of boiled and cooled water or
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| − | ** other alternatives as mentioned earlier.
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| − | * Mix well to avoid lump formation.
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| − | * Now cook this mixture on a low flame for 4 to 6 minutes.
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| − | * And the Sorghum porridge is ready.
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| − | |-
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| − | |
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| − | Collage: A healthy baby, immune system, muscle, healthy baby, bone, nails, skin, DNA
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| − |
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| − | Collage: Teeth, bones, red blood cells
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| − |
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| − | Collage: Cells, heart, muscles
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| − |
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| − | Collage: Bones, muscles, immune system, digestive system, heart
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| − |
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| − | Collage: Cell repair, thyroid gland, immune system
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| − |
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| − | Collage: Hair, skin, nails
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| − |
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| − | Collage: Nervous system, red blood cells, brain
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| − |
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| − | |
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| − | * Note that, the Sorghum porridge is rich in-
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| − | ** '''Protein'''
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| − | ** '''Phosphorus'''
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| − | ** '''Potassium'''
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| − | ** '''Magnesium'''
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| − | ** '''Selenium'''
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| − | ** '''Sulphur''' and
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| − | ** Iron
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| − |
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| − | |-
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| − | |
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| − | Image: Spinach leaves puree
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| − |
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| − | Image: Washed and trimmed Spinach leaves
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| − |
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| − | Image: Ghee
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| − |
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| − | | The fifth recipe is Spinach leaves puree:
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| − | To make spinach leaves puree we require-
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| − | * 2 cups of washed and trimmed Spinach leaves and
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| − | * One teaspoon of ghee
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| − |
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| − | |-
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| − | |
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| − | Image: A pan kept on a low flame
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| − |
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| − | Image: Ghee
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| − | Image: A pan containing washed and trimmed Spinach leaves
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| − |
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| − | GIF: Sauteing
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| − | Image: A plate containing sauteed Spinach leaves
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| − |
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| − | GIF: Stone grinding
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| − | Image: A mixer container containing Spinach leaves
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| − | |
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| − | Procedure:
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| − | * Heat 1 teaspoon of ghee in a pan.
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| − | * Add washed and trimmed spinach leaves.
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| − | * Saute it for 5-7 minutes on a low flame.
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| − | * Now, take out these sauteed leaves in a plate.
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| − | * And make a puree of it using a stone grinder or a mixer.
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| − | * Now our Spinach leaves puree is ready.
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| − | Image: Spinach leaves puree
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| − |
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| − | Collage: Immune system, eyes, nails, skin
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| − |
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| − | Collage: Cell repair, DNA, red blood cells, brain, spinal cord
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| − |
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| − | Collage: Muscles, wound healing, cell repair, bones
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| − |
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| − | Collage: Nervous system, red blood cells, brain
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| − |
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| − | Collage: Bones, muscles, immune system, digestive system, heart
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| − |
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| − | Collage: Bones, teeth
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| − |
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| − | |
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| − | * Spinach leaves are a source of-
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| − | ** '''Vitamin A'''
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| − | ** '''Folate'''
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| − | ** '''Vitamin C'''
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| − | ** Iron
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| − | ** '''Magnesium''' and
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| − | ** '''Calcium '''
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| − | |-
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| − | |
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| − | Image: Amaranth leaves
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| − |
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| − | Image: Drumstick leaves
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| − |
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| − | Image: Radish leaves
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| − |
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| − | Image: Fenugreek leaves
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| − |
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| − | Image: Mustard leaves
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| − |
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| − | |
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| − | * One can use any local leafy vegetable to make such kind of puree.
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| − | * For example;
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| − | ** Red Amaranth leaves
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| − | ** Drumstick leaves
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| − | ** Radish leaves
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| − | ** Fenugreek leaves and
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| − | ** Mustard leaves
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| − | |-
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| − | | Acknowledgement slide
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| − |
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| − | | This brings us to the end of this tutorial on Vegetarian recipes for 6-month-old babies.
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| − | Thanks for joining
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| − | |}
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