|
|
| Line 1: |
Line 1: |
| − | {|border=1
| |
| − | | <center>Time</center>
| |
| − | |<center>Narration</center>
| |
| | | | |
| − | |-
| |
| − | | 00:01
| |
| − | | Welcome to the '''Spoken tutorial '''on Vegetarian recipes for 6 month old babies.
| |
| − |
| |
| − | |-
| |
| − | | 00:09
| |
| − | | In this tutorial, we will learn Introduction to complementary feeding and
| |
| − |
| |
| − | |-
| |
| − | | 00:15
| |
| − | | How to prepare Vegetarian recipes such as Black-eyed beans puree
| |
| − |
| |
| − | |-
| |
| − | | 00:22
| |
| − | | Pumpkin puree
| |
| − |
| |
| − | |-
| |
| − | | 00:24
| |
| − | | Ragi porridge
| |
| − |
| |
| − | Sorghum porridge
| |
| − |
| |
| − | |-
| |
| − | | 00:27
| |
| − | | And Spinach leaves puree
| |
| − |
| |
| − | |-
| |
| − | | 00:31
| |
| − | | Before we begin, it is important to remember that
| |
| − |
| |
| − | Exclusive breastfeeding is recommended for the first six months.
| |
| − |
| |
| − | |-
| |
| − | | 00:41
| |
| − | | After completion of 6 months, breast milk is not enough for the baby.
| |
| − |
| |
| − | |-
| |
| − | | 00:47
| |
| − | |Therefore, along with breastfeeding, the baby should be fed home cooked food too.
| |
| − |
| |
| − | |-
| |
| − | | 00:53
| |
| − | | It is known as complementary feeding.
| |
| − |
| |
| − | |-
| |
| − | | 00:57
| |
| − | |While introducing a Complementary food to the baby start one food at a time,
| |
| − |
| |
| − | |-
| |
| − | | 01:04
| |
| − | | It will help to find if the baby is allergic to any food.
| |
| − |
| |
| − | Once the baby gets comfortable, start giving the combination of ingredients.
| |
| − |
| |
| − | |-
| |
| − | | 01:15
| |
| − | |Initially, start with one tablespoon twice a day then, gradually, go up to 4 tablespoons twice a day.
| |
| − |
| |
| − | |-
| |
| − | | 01:24
| |
| − | | Apart from these, while preparing the baby’s food always use local, regional and seasonal ingredients
| |
| − |
| |
| − | |-
| |
| − | | 01:34
| |
| − | | And do not add sugar, salt or spices in baby’s food until the baby turns one.
| |
| − |
| |
| − | |-
| |
| − | | 01:43
| |
| − | | After completion of 6 months the baby requires up to 200 kilocalories of energy from complementary foods.
| |
| − |
| |
| − | |-
| |
| − | | 01:52
| |
| − | | Only well cooked and a pureed form of the food should be given.
| |
| − |
| |
| − | |-
| |
| − | | 01:57
| |
| − | | 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.
| |
| − |
| |
| − | |-
| |
| − | | 02:12
| |
| − | | The first recipe is Black-eyed beans puree.
| |
| − |
| |
| − | |-
| |
| − | | 02:16
| |
| − | | To make it, we will need - One tablespoon of sprouted Black-eyed beans or Cowpeas
| |
| − |
| |
| − | |-
| |
| − | | 02:23
| |
| − | | Note that The procedure of sprouting has been explained in another tutorial of the same series.
| |
| − |
| |
| − | |-
| |
| − | |02:31
| |
| − | | Start the preparation by gently washing sprouted Black-eyed beans.
| |
| − |
| |
| − | |-
| |
| − | | 02:37
| |
| − | | Take out these beans in a steel container and soak it for an hour or two.
| |
| − |
| |
| − | |-
| |
| − | | 02:44
| |
| − | | Then gently remove the outer cover by rubbing between fingers.
| |
| − |
| |
| − | |-
| |
| − | | 02:49
| |
| − | | Separate the outer covers and take out these beans in a steel pot.
| |
| − |
| |
| − | |-
| |
| − | |02:54
| |
| − | | Add water until the beans get covered.
| |
| − |
| |
| − | Keep this steel pot in a pressure cooker.
| |
| − |
| |
| − | |-
| |
| − | | 03:01
| |
| − | | Cook it until 4-5 whistles. Remove it from the flame and allow it to cool for some time.
| |
| − |
| |
| − | |-
| |
| − | | 03:09
| |
| − | | Now, gently separate cooked outer covers if there are any.
| |
| − |
| |
| − | |-
| |
| − | |03:14
| |
| − | | And make a puree of boiled beans using a mixer or a stone grinder.
| |
| − |
| |
| − | |-
| |
| − | | 03:21
| |
| − | | Add a little amount of boiled water or remaining pressure cooked water.
| |
| − |
| |
| − | |-
| |
| − | | 03:27
| |
| − | | And the Black-eyed beans puree is ready.
| |
| − |
| |
| − | |-
| |
| − | |03:32
| |
| − | | This Black-eyed beans puree is rich in -
| |
| − |
| |
| − | '''Protein'''
| |
| − |
| |
| − | |-
| |
| − | | 03:36
| |
| − | | '''Phosphorus'''
| |
| − |
| |
| − | |-
| |
| − | | 03:39
| |
| − | | Iron
| |
| − |
| |
| − | |-
| |
| − | | 03:42
| |
| − | | '''Zinc '''and '''Magnesium'''
| |
| − |
| |
| − | |-
| |
| − | |03:46
| |
| − | | To make such purees - You can also use any locally available alternatives such as -
| |
| − |
| |
| − | Moth beans, Bengal gram, Yellow peas
| |
| − |
| |
| − | |-
| |
| − | |03:59
| |
| − | | Red lentils
| |
| − |
| |
| − | Green peas
| |
| − |
| |
| − | |-
| |
| − | | 04:02
| |
| − | | Kidney beans
| |
| − |
| |
| − | Chickpeas
| |
| − |
| |
| − | Horse gram, etc.
| |
| − |
| |
| − | |-
| |
| − | |04:07
| |
| − | | The second recipe is Pumpkin puree:
| |
| − |
| |
| − | |-
| |
| − | | 04:10
| |
| − | | We require - 250 grams Yellow Pumpkin
| |
| − |
| |
| − | |-
| |
| − | | 04:14
| |
| − | |And for the preparation: Take cleaned and washed Pumpkin. Remove the seeds.
| |
| − |
| |
| − | |-
| |
| − | | 04:20
| |
| − | | Dice it in small pieces.
| |
| − |
| |
| − | |-
| |
| − | |04:23
| |
| − | | Then, cook it in a steamer for around 15 minutes.
| |
| − |
| |
| − | |-
| |
| − | |04:28
| |
| − | | Remove it from the flame and let it cool for some time.
| |
| − |
| |
| − | |-
| |
| − | |04:32
| |
| − | | Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
| |
| − |
| |
| − | |-
| |
| − | |04:39
| |
| − | | The Pumpkin puree is ready.
| |
| − |
| |
| − | |-
| |
| − | |04:42
| |
| − | | This Pumpkin puree is a source of - '''Vitamine A'''
| |
| − |
| |
| − | |-
| |
| − | |04:45
| |
| − | | '''Folate '''
| |
| − |
| |
| − | |-
| |
| − | |04:48
| |
| − | | '''Choline '''
| |
| − |
| |
| − | |-
| |
| − | |04:50
| |
| − | |'''Potassium''' and '''Sulphur'''
| |
| − |
| |
| − | |-
| |
| − | |04:54
| |
| − | | If Pumpkin is not available then other vegetables used are Green Pumpkin, White Pumpkin, etc.
| |
| − |
| |
| − | |-
| |
| − | |05:04
| |
| − | | Now we will see the third recipe, which is Ragi porridge.
| |
| − |
| |
| − | |-
| |
| − | |05:08
| |
| − | |For that, we will require One tablespoon of Ragi powder
| |
| − |
| |
| − | |-
| |
| − | |05:13
| |
| − | |Please note that: Ragi powder is different from Ragi flour.
| |
| − |
| |
| − | |-
| |
| − | |05:18
| |
| − | |For this recipe, we need Ragi powder.
| |
| − |
| |
| − | Therefore, we will first see how to make Ragi powder.
| |
| − |
| |
| − | |-
| |
| − | |05:27
| |
| − | | To prepare it- Firstly, soak the Ragi for around 9 to 12 hours.
| |
| − |
| |
| − | |-
| |
| − | |05:33
| |
| − | | Remove it in a strainer and rinse it thoroughly using water.
| |
| − |
| |
| − | |-
| |
| − | |05:38
| |
| − | | Let all the water drain out.
| |
| − |
| |
| − | |-
| |
| − | |05:41
| |
| − | | Then, tie it in a clean cotton cloth.
| |
| − |
| |
| − | |-
| |
| − | |05:45
| |
| − | | Keep it aside till it sprouts. This process is called Germination.
| |
| − |
| |
| − | |-
| |
| − | |05:51
| |
| − | | After that, dry it in the sunlight for a day or two.
| |
| − |
| |
| − | |-
| |
| − | |05:57
| |
| − | | Then, roast it on a low flame for about 10 to 12 minutes
| |
| − |
| |
| − | |-
| |
| − | |06:03
| |
| − | | Remember, continuous stirring is required.
| |
| − |
| |
| − | |-
| |
| − | |06:06
| |
| − | | This entire process will reduce the phytic acid from the food.
| |
| − |
| |
| − | |-
| |
| − | |06:11
| |
| − | | Now, make a powder of it using a mixer or a stone grinder.
| |
| − |
| |
| − | |-
| |
| − | |06:17
| |
| − | | We can store this powder for a week in an airtight container in a dry, cool place.
| |
| − |
| |
| − | |-
| |
| − | |06:24
| |
| − | | Next, to make Ragi porridge - Take one tablespoon of this Ragi powder.
| |
| − |
| |
| − | |-
| |
| − | |06:30
| |
| − | | Add boiled and cooled water or other alternatives as mentioned earlier.
| |
| − |
| |
| − | |-
| |
| − | |06:36
| |
| − | | Mix it well to avoid lumps.
| |
| − |
| |
| − | |-
| |
| − | |06:39
| |
| − | |Cook this mixture for about 7 to 10 minutes on a low flame.
| |
| − |
| |
| − | |-
| |
| − | |06:44
| |
| − | |Add little water during cooking if required.
| |
| − |
| |
| − | |-
| |
| − | |06:48
| |
| − | | It will bring down the consistency of the porridge.
| |
| − |
| |
| − | |-
| |
| − | |06:52
| |
| − | | But make sure the consistency of the porridge should not be thin or watery.
| |
| − |
| |
| − | |-
| |
| − | |07:00
| |
| − | |The Ragi porridge is now ready.
| |
| − |
| |
| − | |-
| |
| − | |07:03
| |
| − | | This Ragi porridge provides various nutrients such as -
| |
| − |
| |
| − | '''Protein'''
| |
| − |
| |
| − | |-
| |
| − | |07:08
| |
| − | | '''Calcium'''
| |
| − |
| |
| − | Iron
| |
| − |
| |
| − | |-
| |
| − | |07:13
| |
| − | | '''Potassium''' and '''Sulphur'''
| |
| − |
| |
| − | |-
| |
| − | |07:19
| |
| − | | The fourth recipe is Sorghum porridge.
| |
| − |
| |
| − | |-
| |
| − | |07:23
| |
| − | |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.
| |
| − |
| |
| − | |-
| |
| − | |07:34
| |
| − | | After which put it in a strainer and rinse it thoroughly with water.
| |
| − |
| |
| − | |-
| |
| − | |07:39
| |
| − | |Let all the water drain out.
| |
| − |
| |
| − | |-
| |
| − | |07:42
| |
| − | |Now tie it in a clean and dry cotton cloth and Keep it aside till it sprouts.
| |
| − |
| |
| − | |-
| |
| − | |07:50
| |
| − | | Dry this sprouted Sorghum under the sunlight for a day or two.
| |
| − |
| |
| − | |-
| |
| − | |07:55
| |
| − | | Roast it on a low flame for 10 to 12 minutes.
| |
| − |
| |
| − | |-
| |
| − | |08:01
| |
| − | |Then grind it and make a powder of it.
| |
| − |
| |
| − | |-
| |
| − | |08:05
| |
| − | | We can store this powder for a week in an airtight container in a dry, cool place.
| |
| − |
| |
| − | |-
| |
| − | |08:12
| |
| − | |Take two tablespoons of this Sorghum powder in a bowl.
| |
| − |
| |
| − | |-
| |
| − | |08:17
| |
| − | | Add 4 to 5 teaspoons of boiled and cooled water or other alternatives as mentioned earlier.
| |
| − |
| |
| − | |-
| |
| − | |08:25
| |
| − | | Mix well to avoid lump formation.
| |
| − |
| |
| − | |-
| |
| − | |08:27
| |
| − | | Now cook this mixture on a low flame for 4 to 6 minutes.
| |
| − |
| |
| − | |-
| |
| − | |08:33
| |
| − | |And the Sorghum porridge is ready.
| |
| − |
| |
| − | |-
| |
| − | |08:36
| |
| − | |Note that, the Sorghum porridge is rich in -
| |
| − |
| |
| − | '''Protein'''
| |
| − |
| |
| − | |-
| |
| − | |08:40
| |
| − | | '''Phosphorus'''
| |
| − |
| |
| − | |-
| |
| − | |08:43
| |
| − | |'''Potassium'''
| |
| − |
| |
| − | |-
| |
| − | |08:46
| |
| − | | '''Magnesium'''
| |
| − |
| |
| − | |-
| |
| − | |08:48
| |
| − | |'''Selenium'''
| |
| − |
| |
| − | |-
| |
| − | |08:52
| |
| − | |'''Sulphur''' and Iron
| |
| − |
| |
| − | |-
| |
| − | |08:58
| |
| − | | The fifth recipe is Spinach leaves puree:
| |
| − |
| |
| − | |-
| |
| − | |09:02
| |
| − | |To make Spinach leaves puree we require 2 cups of washed and trimmed Spinach leaves and
| |
| − |
| |
| − | One teaspoon of ghee
| |
| − |
| |
| − | |-
| |
| − | |09:12
| |
| − | | Procedure: Heat 1 teaspoon of ghee in a pan.
| |
| − |
| |
| − | |-
| |
| − | |09:16
| |
| − | | Add washed and trimmed Spinach leaves.
| |
| − |
| |
| − | |-
| |
| − | |09:20
| |
| − | | Saute it for 5-7 minutes on a low flame.
| |
| − |
| |
| − | |-
| |
| − | |09:24
| |
| − | | Now, take out these sauted leaves in a plate.
| |
| − |
| |
| − | And make a puree of it using a stone grinder or a mixer.
| |
| − |
| |
| − | |-
| |
| − | |09:34
| |
| − | | Now our Spinach leaves puree is ready.
| |
| − |
| |
| − | |-
| |
| − | |09:38
| |
| − | |Spinach leaves are a source of
| |
| − |
| |
| − | '''Vitamin A'''
| |
| − |
| |
| − | '''Folate'''
| |
| − |
| |
| − | |-
| |
| − | |09:43
| |
| − | | '''Vitamin C'''
| |
| − |
| |
| − | Iron
| |
| − |
| |
| − | |-
| |
| − | |09:48
| |
| − | |'''Magnesium''' and '''Calcium '''
| |
| − |
| |
| − | |-
| |
| − | |09:52
| |
| − | | One can use any locally available leafy vegetable to make such kind of puree.
| |
| − |
| |
| − | |-
| |
| − | |09:59
| |
| − | | For example; Red Amaranth leaves
| |
| − |
| |
| − | |-
| |
| − | |10:02
| |
| − | | Drumstick leaves
| |
| − |
| |
| − | Radish leaves
| |
| − |
| |
| − | |-
| |
| − | |10:05
| |
| − | | Fenugreek leaves and Mustard leaves
| |
| − |
| |
| − | |-
| |
| − | | 10:10
| |
| − | | This brings us to the end of this tutorial on Vegetarian recipes for 6 month old babies.
| |
| − |
| |
| − | Thanks for joining
| |
| − | |}
| |
