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

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{|border=1
  
 +
| <center>Time</center>
 +
| <center>Narration</center>
 +
 +
|-
 +
| 00:00
 +
| Welcome to the '''Spoken tutorial''' on Vegetarian recipes for 6 month old babies.
 +
 +
|-
 +
| 00:07
 +
| In this tutorial, we will learn-
 +
 +
|-
 +
| 00:10
 +
| Introduction to complementary feeding
 +
 +
|-
 +
| 00:13
 +
| and How to prepare vegetarian recipes such as-
 +
 +
|-
 +
| 00:17
 +
| Black-eyed beans puree
 +
 +
|-
 +
| 00:19
 +
| Pumpkin puree
 +
 +
|-
 +
| 00:21
 +
| Ragi porridge
 +
 +
Sorghum porridge
 +
 +
|-
 +
| 00:24
 +
| and Spinach leaves puree
 +
 +
|-
 +
| 00:27
 +
| Before we begin, it is important to remember that
 +
 +
|-
 +
| 00:31
 +
| exclusive breastfeeding is recommended for the first six months.
 +
|-
 +
| 00:36
 +
| After completion of 6 months, breast milk is not enough for the baby.
 +
 +
|-
 +
| 00:42
 +
| Therefore, along with breastfeeding the baby should be fed home cooked food too.
 +
 +
|-
 +
| 00:48
 +
| It is known as complementary feeding.
 +
 +
|-
 +
| 00:51
 +
| While introducing a Complementary food to the baby, start one food at a time.
 +
 +
|-
 +
| 00:58
 +
| It will help to find if the baby is allergic to any food.
 +
 +
|-
 +
| 01:02
 +
| Once the baby gets comfortable, start giving the combination of ingredients.
 +
 +
|-
 +
| 01:09
 +
| Initially, start with one tablespoon twice a day
 +
 +
|-
 +
| 01:13
 +
| then, gradually, go up to 4 tablespoons twice a day.
 +
 +
|-
 +
| 01:18
 +
| Apart from these, while preparing the baby’s food always use local, regional and seasonal ingredients.
 +
 +
|-
 +
| 01:29
 +
| Please, do not add salt and honey in baby’s food till she turns one.
 +
 +
|-
 +
| 01:36
 +
| Also, do not add sugar and jaggery until the baby is 2 years of age.
 +
 +
|-
 +
| 01:43
 +
| After completion of 6 months,
 +
 +
|-
 +
| 01:45
 +
| the baby requires up to 200 calories of energy from complementary foods.
 +
 +
|-
 +
| 01:51
 +
| Only well cooked and pureed form of the food should be given.
 +
 +
|-
 +
| 01:56
 +
| Let’s begin with our recipes but, before that keep in mind-
 +
 +
|-
 +
| 02:01
 +
| One can use breastmilk
 +
 +
|-
 +
| 02:04
 +
| coconut milk or
 +
 +
|-
 +
| 02:06
 +
| boiled and cooled water to make the following recipes.
 +
 +
|-
 +
| 02:10
 +
| The first recipe is Black-eyed beans puree.
 +
 +
|-
 +
| 02:14
 +
| To make it, we will need Black-eyed beans or Cowpeas
 +
 +
|-
 +
| 02:21
 +
| Firstly, soak the Black-eyed beans for around 9-12 hours
 +
 +
|-
 +
| 02:25
 +
| Remove it in a strainer and rinse it thoroughly using water.
 +
 +
|-
 +
| 02:30
 +
| Let all the water drain out.
 +
 +
|-
 +
| 02:33
 +
| Then tie it in a clean cotton cloth.
 +
 +
|-
 +
| 02:36
 +
| Keep it aside till it sprouts
 +
 +
|-
 +
| 02:39
 +
| This process is called germination.
 +
 +
|-
 +
| 02:43
 +
| Take out these beans in a steel container
 +
 +
|-
 +
| 02:47
 +
| and soak it for an hour or two.
 +
 +
|-
 +
| 02:50
 +
| Then, gently remove the outer cover by rubbing between fingers.
 +
 +
|-
 +
| 02:55
 +
| Separate the outer covers and take out these beans in a steel pot.
 +
 +
|-
 +
| 03:00
 +
| Add water until the beans get covered.
 +
 +
|-
 +
| 03:04
 +
| Keep this steal pot in a pressure cooker.
 +
 +
|-
 +
| 03:07
 +
| Cook it until 4-5 whistles.
 +
 +
|-
 +
| 03:11
 +
| Remove it from the flame and allow it to cool for some time.
 +
 +
|-
 +
| 03:15
 +
| Now, gently separate cooked outer covers if there are any
 +
 +
|-
 +
| 03:21
 +
| and make a puree of boiled beans using a mixer or a stone grinder.
 +
 +
|-
 +
| 03:27
 +
| Add a little amount of boiled water
 +
 +
|-
 +
| 03:31
 +
| or the remaining pressure cooked water
 +
 +
|-
 +
| 03:34
 +
| and the Black-eyed beans puree is ready.
 +
 +
|-
 +
| 03:37
 +
| This Black-eyed beans puree is rich in '''Protein'''
 +
 +
|-
 +
| 03:41
 +
| '''Phosphorus'''
 +
 +
|-
 +
| 03:43
 +
| '''Iron'''
 +
 +
Zinc
 +
 +
|-
 +
| 03:45
 +
| and '''Magnesium'''
 +
 +
|-
 +
| 03:47
 +
| To make such purees, you can also use any locally available alternatives such as-
 +
 +
|-
 +
| 03:54
 +
| Moth beans
 +
 +
Bengal gram
 +
 +
|-
 +
| 03:57
 +
| Yellow peas
 +
 +
Red lentils
 +
 +
|-
 +
| 03:59
 +
| Green peas
 +
 +
|-
 +
| 04:01
 +
| Kidney beans
 +
 +
Chickpeas
 +
 +
|-
 +
| 04:03
 +
| Horse gram, etc.
 +
 +
|-
 +
| 04:05
 +
| The second recipe is Pumpkin puree.
 +
 +
|-
 +
| 04:09
 +
| For that we require 250 grams of Yellow Pumpkin
 +
 +
|-
 +
| 04:13
 +
| and for the preparation take cleaned and washed Pumpkin.
 +
 +
|-
 +
| 04:18
 +
| Remove the seeds.
 +
 +
|-
 +
| 04:20
 +
| Dice it in small pieces.
 +
 +
|-
 +
| 04:22
 +
| Then, cook it in a steamer for around 15 minutes.
 +
 +
|-
 +
| 04:26
 +
| Remove it from the flame
 +
 +
|-
 +
| 04:28
 +
| and let it cool for some time.
 +
 +
|-
 +
| 04:30
 +
| Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
 +
 +
|-
 +
| 04:37
 +
| The Pumpkin puree is ready.
 +
 +
|-
 +
| 04:40
 +
| This Pumpkin puree is a source of '''Vitamin A'''
 +
 +
|-
 +
| 04:44
 +
| '''Folate'''
 +
 +
'''Choline'''
 +
 +
|-
 +
| 04:46
 +
| '''Potassium'''
 +
 +
and '''Sulphur'''
 +
 +
|-
 +
| 04:49
 +
| If Pumpkin is not available then other vegetables used are-
 +
 +
|-
 +
| 04:54
 +
| Green Pumpkin
 +
 +
White Pumpkin, etc.
 +
 +
|-
 +
| 04:58
 +
| Now we will see the third recipe, which is Ragi porridge.
 +
 +
|-
 +
| 05:02
 +
| For that, we will require one tablespoon of Ragi powder
 +
 +
|-
 +
| 05:08
 +
| Please note that: Ragi powder is different from Ragi flour.
 +
 +
|-
 +
| 05:12
 +
| For this recipe, we need Ragi powder.
 +
 +
|-
 +
| 05:16
 +
| Therefore, we will first see how to make Ragi powder.
 +
 +
|-
 +
| 05:21
 +
| To prepare it-
 +
 +
Firstly, soak the Ragi for around 9 to 12 hours.
 +
 +
|-
 +
| 05:26
 +
| Remove it in a strainer and rinse it thoroughly using water.
 +
 +
|-
 +
| 05:32
 +
| Let all the water drain out.
 +
 +
|-
 +
| 05:34
 +
| Then, tie it in a clean cotton cloth.
 +
 +
|-
 +
| 05:37
 +
| Keep it aside till it sprouts.
 +
 +
|-
 +
| 05:40
 +
| This process is called Germination.
 +
 +
|-
 +
| 05:43
 +
| After that, dry it in the sunlight for a day or two.
 +
 +
|-
 +
| 05:48
 +
| Then, roast it on a low flame for about 10 to 12 minutes.
 +
 +
|-
 +
| 05:52
 +
| Remember, continuous stirring is required.
 +
 +
|-
 +
| 05:56
 +
| This entire process will reduce the phytic acid from the food.
 +
 +
|-
 +
| 06:01
 +
| Now, make a powder of it using a mixer or a stone grinder.
 +
 +
|-
 +
| 06:07
 +
| We can store this powder for a week in an airtight container in a dry, cool place.
 +
 +
|-
 +
| 06:15 
 +
| Next, to make Ragi porridge, take one tablespoon of this Ragi powder.
 +
 +
|-
 +
| 06:20
 +
| Add boiled and cooled water
 +
 +
|-
 +
| 06:22
 +
| or other alternatives as explained earlier.
 +
 +
|-
 +
| 06:26
 +
| Mix it well to avoid lumps.
 +
 +
|-
 +
| 06:29
 +
| Cook this mixture for about 7 to 10 minutes on a low flame.
 +
 +
|-
 +
| 06:34
 +
| Add little amount of water during cooking if required.
 +
 +
|-
 +
| 06:38
 +
| It will bring down the consistency of the porridge.
 +
 +
|-
 +
| 06:42
 +
| But make sure the consistency of the porridge should not be thin or watery.
 +
 +
|-
 +
| 06:49
 +
| The Ragi porridge is now ready.
 +
 +
|-
 +
| 06:51
 +
| This Ragi porridge provides various nutrients such as '''Protein'''
 +
 +
|-
 +
| 06:56
 +
| '''Calcium'''
 +
 +
'''Iron'''
 +
 +
|-
 +
| 06:59
 +
| '''Potassium'''
 +
 +
and '''Sulphur'''
 +
 +
|-
 +
| 07:02
 +
| The fourth recipe is Sorghum porridge.
 +
 +
|-
 +
| 07:06
 +
| For that, we will require two tablespoons of Sorghum powder
 +
 +
|-
 +
| 07:10
 +
| and to make the powder, soak the Sorghum in water for 7 to 8 hours.
 +
 +
|-
 +
| 07:16
 +
| After which put it in a strainer and rinse it thoroughly with water.
 +
 +
|-
 +
| 07:21
 +
| Let all the water drain out.
 +
 +
|-
 +
| 07:24
 +
| Now tie it in a clean cotton cloth and keep it aside till it sprouts.
 +
 +
|-
 +
| 07:30
 +
| Dry this sprouted Sorghum under the sunlight for a day or two.
 +
 +
|-
 +
| 07:36
 +
| Roast it on a low flame for 10 to 12 minutes.
 +
 +
|-
 +
| 07:40
 +
| Then grind it and make a powder of it.
 +
 +
|-
 +
| 07:43
 +
| We can store this powder for a week in an airtight container in a dry, cool place.
 +
 +
|-
 +
| 07:50
 +
| Take two tablespoons of this Sorghum powder in a bowl.
 +
 +
|-
 +
| 07:54
 +
| Add 4 to 5 teaspoons of boiled and cooled water
 +
 +
|-
 +
| 07:58
 +
| or other alternatives as mentioned earlier.
 +
 +
|-
 +
| 08:01
 +
| Mix well to avoid lump formation.
 +
 +
|-
 +
| 08:04
 +
| Now cook this mixture on a low flame for 4 to 6 minutes.
 +
 +
|-
 +
| 08:10
 +
| And the Sorghum porridge is ready.
 +
 +
|-
 +
| 08:13
 +
| Note that, the Sorghum porridge is rich in '''Protein'''
 +
 +
|-
 +
| 08:17 
 +
| '''Phosphorus'''
 +
 +
'''Potassium'''
 +
 +
|-
 +
| 08:20
 +
| '''Magnesium'''
 +
 +
'''Selenium'''
 +
 +
|-
 +
| 08:23
 +
| '''Sulphur'''
 +
 +
and '''Iron'''
 +
 +
|-
 +
| 08:25
 +
| The fifth recipe is Spinach leaves puree.
 +
 +
|-
 +
| 08:30
 +
| To make Spinach leaves puree we require,
 +
 +
|-
 +
| 08:33
 +
| 2 cups of washed and trimmed Spinach leaves
 +
 +
|-
 +
| 08:37
 +
| and one teaspoon of ghee.
 +
 +
|-
 +
| 08:40
 +
| Procedure:
 +
 +
Heat 1 teaspoon of ghee in a pan.
 +
 +
|-
 +
| 08:44
 +
| Add washed and trimmed Spinach leaves.
 +
 +
|-
 +
| 08:47
 +
| Saute it for 5-7 minutes on a low flame.
 +
 +
|-
 +
| 08:52
 +
| Now, take out these sauted leaves on a plate
 +
 +
|-
 +
| 08:56
 +
| and make a puree of it using a stone grinder or a mixer.
 +
 +
|-
 +
| 09:01
 +
| Now our Spinach leaves puree is ready.
 +
 +
|-
 +
| 09:05
 +
| Spinach leaves are a source of '''Vitamin A'''
 +
 +
|-
 +
| 09:08
 +
| '''Folate'''
 +
 +
|-
 +
| 09:10
 +
| '''Vitamin C'''
 +
 +
'''Iron'''
 +
 +
|-
 +
| 09:12
 +
| '''Magnesium'''
 +
 +
and '''Calcium'''
 +
 +
|-
 +
| 09:16
 +
| One can use any locally available leafy vegetables to make such kind of puree.
 +
 +
|-
 +
| 09:22
 +
| For example;
 +
 +
Red Amaranth leaves
 +
 +
|-
 +
| 09:25
 +
| Drumstick leaves
 +
 +
|-
 +
| 09:27
 +
| Radish leaves
 +
 +
|-
 +
| 09:29
 +
| Fenugreek leaves
 +
 +
and Mustard leaves
 +
 +
|-
 +
| 09:32
 +
| This brings us to the end of this tutorial.
 +
 +
Thanks for joining
 +
|-
 +
|}

Latest revision as of 11:51, 5 March 2020

Time
Narration
00:00 Welcome to the Spoken tutorial on Vegetarian recipes for 6 month old babies.
00:07 In this tutorial, we will learn-
00:10 Introduction to complementary feeding
00:13 and How to prepare vegetarian recipes such as-
00:17 Black-eyed beans puree
00:19 Pumpkin puree
00:21 Ragi porridge

Sorghum porridge

00:24 and Spinach leaves puree
00:27 Before we begin, it is important to remember that
00:31 exclusive breastfeeding is recommended for the first six months.
00:36 After completion of 6 months, breast milk is not enough for the baby.
00:42 Therefore, along with breastfeeding the baby should be fed home cooked food too.
00:48 It is known as complementary feeding.
00:51 While introducing a Complementary food to the baby, start one food at a time.
00:58 It will help to find if the baby is allergic to any food.
01:02 Once the baby gets comfortable, start giving the combination of ingredients.
01:09 Initially, start with one tablespoon twice a day
01:13 then, gradually, go up to 4 tablespoons twice a day.
01:18 Apart from these, while preparing the baby’s food always use local, regional and seasonal ingredients.
01:29 Please, do not add salt and honey in baby’s food till she turns one.
01:36 Also, do not add sugar and jaggery until the baby is 2 years of age.
01:43 After completion of 6 months,
01:45 the baby requires up to 200 calories of energy from complementary foods.
01:51 Only well cooked and pureed form of the food should be given.
01:56 Let’s begin with our recipes but, before that keep in mind-
02:01 One can use breastmilk
02:04 coconut milk or
02:06 boiled and cooled water to make the following recipes.
02:10 The first recipe is Black-eyed beans puree.
02:14 To make it, we will need Black-eyed beans or Cowpeas
02:21 Firstly, soak the Black-eyed beans for around 9-12 hours
02:25 Remove it in a strainer and rinse it thoroughly using water.
02:30 Let all the water drain out.
02:33 Then tie it in a clean cotton cloth.
02:36 Keep it aside till it sprouts
02:39 This process is called germination.
02:43 Take out these beans in a steel container
02:47 and soak it for an hour or two.
02:50 Then, gently remove the outer cover by rubbing between fingers.
02:55 Separate the outer covers and take out these beans in a steel pot.
03:00 Add water until the beans get covered.
03:04 Keep this steal pot in a pressure cooker.
03:07 Cook it until 4-5 whistles.
03:11 Remove it from the flame and allow it to cool for some time.
03:15 Now, gently separate cooked outer covers if there are any
03:21 and make a puree of boiled beans using a mixer or a stone grinder.
03:27 Add a little amount of boiled water
03:31 or the remaining pressure cooked water
03:34 and the Black-eyed beans puree is ready.
03:37 This Black-eyed beans puree is rich in Protein
03:41 Phosphorus
03:43 Iron

Zinc

03:45 and Magnesium
03:47 To make such purees, you can also use any locally available alternatives such as-
03:54 Moth beans

Bengal gram

03:57 Yellow peas

Red lentils

03:59 Green peas
04:01 Kidney beans

Chickpeas

04:03 Horse gram, etc.
04:05 The second recipe is Pumpkin puree.
04:09 For that we require 250 grams of Yellow Pumpkin
04:13 and for the preparation take cleaned and washed Pumpkin.
04:18 Remove the seeds.
04:20 Dice it in small pieces.
04:22 Then, cook it in a steamer for around 15 minutes.
04:26 Remove it from the flame
04:28 and let it cool for some time.
04:30 Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
04:37 The Pumpkin puree is ready.
04:40 This Pumpkin puree is a source of Vitamin A
04:44 Folate

Choline

04:46 Potassium

and Sulphur

04:49 If Pumpkin is not available then other vegetables used are-
04:54 Green Pumpkin

White Pumpkin, etc.

04:58 Now we will see the third recipe, which is Ragi porridge.
05:02 For that, we will require one tablespoon of Ragi powder
05:08 Please note that: Ragi powder is different from Ragi flour.
05:12 For this recipe, we need Ragi powder.
05:16 Therefore, we will first see how to make Ragi powder.
05:21 To prepare it-

Firstly, soak the Ragi for around 9 to 12 hours.

05:26 Remove it in a strainer and rinse it thoroughly using water.
05:32 Let all the water drain out.
05:34 Then, tie it in a clean cotton cloth.
05:37 Keep it aside till it sprouts.
05:40 This process is called Germination.
05:43 After that, dry it in the sunlight for a day or two.
05:48 Then, roast it on a low flame for about 10 to 12 minutes.
05:52 Remember, continuous stirring is required.
05:56 This entire process will reduce the phytic acid from the food.
06:01 Now, make a powder of it using a mixer or a stone grinder.
06:07 We can store this powder for a week in an airtight container in a dry, cool place.
06:15 Next, to make Ragi porridge, take one tablespoon of this Ragi powder.
06:20 Add boiled and cooled water
06:22 or other alternatives as explained earlier.
06:26 Mix it well to avoid lumps.
06:29 Cook this mixture for about 7 to 10 minutes on a low flame.
06:34 Add little amount of water during cooking if required.
06:38 It will bring down the consistency of the porridge.
06:42 But make sure the consistency of the porridge should not be thin or watery.
06:49 The Ragi porridge is now ready.
06:51 This Ragi porridge provides various nutrients such as Protein
06:56 Calcium

Iron

06:59 Potassium

and Sulphur

07:02 The fourth recipe is Sorghum porridge.
07:06 For that, we will require two tablespoons of Sorghum powder
07:10 and to make the powder, soak the Sorghum in water for 7 to 8 hours.
07:16 After which put it in a strainer and rinse it thoroughly with water.
07:21 Let all the water drain out.
07:24 Now tie it in a clean cotton cloth and keep it aside till it sprouts.
07:30 Dry this sprouted Sorghum under the sunlight for a day or two.
07:36 Roast it on a low flame for 10 to 12 minutes.
07:40 Then grind it and make a powder of it.
07:43 We can store this powder for a week in an airtight container in a dry, cool place.
07:50 Take two tablespoons of this Sorghum powder in a bowl.
07:54 Add 4 to 5 teaspoons of boiled and cooled water
07:58 or other alternatives as mentioned earlier.
08:01 Mix well to avoid lump formation.
08:04 Now cook this mixture on a low flame for 4 to 6 minutes.
08:10 And the Sorghum porridge is ready.
08:13 Note that, the Sorghum porridge is rich in Protein
08:17 Phosphorus

Potassium

08:20 Magnesium

Selenium

08:23 Sulphur

and Iron

08:25 The fifth recipe is Spinach leaves puree.
08:30 To make Spinach leaves puree we require,
08:33 2 cups of washed and trimmed Spinach leaves
08:37 and one teaspoon of ghee.
08:40 Procedure:

Heat 1 teaspoon of ghee in a pan.

08:44 Add washed and trimmed Spinach leaves.
08:47 Saute it for 5-7 minutes on a low flame.
08:52 Now, take out these sauted leaves on a plate
08:56 and make a puree of it using a stone grinder or a mixer.
09:01 Now our Spinach leaves puree is ready.
09:05 Spinach leaves are a source of Vitamin A
09:08 Folate
09:10 Vitamin C

Iron

09:12 Magnesium

and Calcium

09:16 One can use any locally available leafy vegetables to make such kind of puree.
09:22 For example;

Red Amaranth leaves

09:25 Drumstick leaves
09:27 Radish leaves
09:29 Fenugreek leaves

and Mustard leaves

09:32 This brings us to the end of this tutorial.

Thanks for joining

Contributors and Content Editors

Bellatony911, Debosmita, PoojaMoolya

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