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

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| 00:01
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| Welcome to the '''Spoken tutorial''' on Nutritious powder recipes for 6 to 24 month old children.
+
| Welcome to the '''Spoken tutorial''' on Vegetarian recipes for 6 month old babies.
  
 
|-
 
|-
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| 00:08
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| 00:07
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| In this tutorial we will learn various recipes of nutritious powders such as-  
+
| In this tutorial, we will learn-
  
 
|-
 
|-
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| 00:14
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| 00:10
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| amylase powder
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| Introduction to complementary feeding
−
+
 
 +
|-
 +
| 00:13
 +
| and How to prepare vegetarian recipes such as-
 +
 
 
|-
 
|-
 
| 00:17
 
| 00:17
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| powder of seeds
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| Black-eyed beans puree
  
 
|-
 
|-
 
| 00:19
 
| 00:19
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| powder of nuts and seeds
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| Pumpkin puree
  
 
|-
 
|-
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| 00:22
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| 00:21
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| powder of beans
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| Ragi porridge
 +
 
 +
Sorghum porridge
  
 
|-
 
|-
 
| 00:24
 
| 00:24
−
| powder of curry leaves  
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| and Spinach leaves puree
  
 
|-
 
|-
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| 00:26
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| 00:27
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| and powder of drumstick leaves
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| Before we begin, it is important to remember that
  
 
|-
 
|-
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| 00:29
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| 00:31
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| There are various nutritious powders which can be made at home without much effort.
+
| exclusive breastfeeding is recommended for the first six months.
−
 
+
−
+
 
|-
 
|-
 
| 00:36
 
| 00:36
−
| These powders have nutrients which support the growth and development of infants.
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| After completion of 6 months, breast milk is not enough for the baby.
  
 
|-
 
|-
 
| 00:42
 
| 00:42
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| It is recommended that:
+
| Therefore, along with breastfeeding the baby should be fed home cooked food too.
  
 
|-
 
|-
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| 00:44
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| 00:48
−
| These powders should be given to the baby when she completes 6 months of age.  
+
| It is known as complementary feeding.
  
 
|-
 
|-
 
| 00:51
 
| 00:51
−
| Whenever any powder is introduced to a baby-
+
| While introducing a Complementary food to the baby, start one food at a time.
  
 
|-
 
|-
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| 00:54
+
| 00:58
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| It should be added in baby’s food for 3 or 4 consecutive days.
+
| It will help to find if the baby is allergic to any food.
  
 
|-
 
|-
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| 00:59
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| 01:02
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| After 3 or 4 days, introduce a new powder to the baby.
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| Once the baby gets comfortable, start giving the combination of ingredients.
  
 
|-
 
|-
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| 01:05
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| 01:09
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| These two powders can be mixed but both powders should have been tried individually
+
| Initially, start with one tablespoon twice a day
  
 
|-
 
|-
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| 01:10
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| 01:13
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| and the baby should not have had any allergies like rashes or swelling on the face and the body.
+
| then, gradually, go up to 4 tablespoons twice a day.
  
 
|-
 
|-
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| 01:19
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| 01:18
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| Whenever any powder containing allergens such as nuts is introduced to the child, then-
+
| Apart from these, while preparing the baby’s food always use local, regional and seasonal ingredients.
−
 
+
  
 
|-
 
|-
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| 01:26
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| 01:29
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| start with the small portion such as the tip of a teaspoon
+
| Please, do not add salt and honey in baby’s food till she turns one.
−
 
+
−
|-
+
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| 01:31
+
−
| wait for 10 minutes and then gradually feed it to the child.
+
  
 
|-
 
|-
 
| 01:36
 
| 01:36
−
| Please, do not add salt in baby’s food till she turns one.
+
| Also, do not add sugar and jaggery until the baby is 2 years of age.
  
 
|-
 
|-
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| 01:41
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| 01:43
−
| Also, do not include sugar and jaggery until the baby is 2 years of age.
+
| After completion of 6 months,
  
 
|-
 
|-
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| 01:47
+
| 01:45
−
| Now let’s learn how to make these nutritious powders at home.
+
| the baby requires up to 200 calories of energy from complementary foods.
  
 
|-
 
|-
−
| 01:52
+
| 01:51
−
| But before that keep in mind-
+
| Only well cooked and pureed form of the food should be given.
  
 
|-
 
|-
−
| 01:54
+
| 01:56
−
| The recipes in this tutorial have been made using the following methods-
+
| Let’s begin with our recipes but, before that keep in mind-
  
 
|-
 
|-
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| 02:00
+
| 02:01
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| Soaking
+
| One can use breastmilk
−
 
+
−
Roasting
+
  
 
|-
 
|-
−
| 02:03
+
| 02:04
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| germination
+
| coconut milk or
  
 
|-
 
|-
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| 02:05
+
| 02:06
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| and cooking
+
| boiled and cooled water to make the following recipes.
  
 
|-
 
|-
−
| 02:07
+
| 02:10
−
| Cooking may include any one or combination of following methods:
+
| The first recipe is Black-eyed beans puree.
−
 
+
−
 
+
−
|-
+
−
| 02:12
+
−
| dry roasting
+
  
 
|-
 
|-
 
| 02:14
 
| 02:14
−
| steaming
+
| To make it, we will need Black-eyed beans or Cowpeas
−
 
+
−
and boiling
+
  
 
|-
 
|-
−
| 02:17
+
| 02:21
−
| All these methods will reduce Phytates and Oxalates in the food which prevents absorption of minerals from the food
+
| Firstly, soak the Black-eyed beans for around 9-12 hours
  
 
|-
 
|-
−
| 02:26
+
| 02:25
−
| and will improve nutrient absorption from the food.
+
| Remove it in a strainer and rinse it thoroughly using water.
  
 
|-
 
|-
 
| 02:30
 
| 02:30
−
| Now, let’s begin with our first recipe:
+
| Let all the water drain out.
  
 
|-
 
|-
 
| 02:33
 
| 02:33
−
| '''Amylase powder'''
+
| Then tie it in a clean cotton cloth.
  
−
But first, let us discuss the benefits of it-
+
|-
 +
| 02:36
 +
| Keep it aside till it sprouts
  
 
|-
 
|-
 
| 02:39
 
| 02:39
−
| '''Amylase''' is an enzyme or chemical required for the digestion of food.
+
| This process is called germination.
 +
 
 +
|-
 +
| 02:43
 +
| Take out these beans in a steel container
  
 
|-
 
|-
−
| 02:45
+
| 02:47
−
| It is produced in a limited amount in the baby’s body.
+
| and soak it for an hour or two.
  
 
|-
 
|-
 
| 02:50
 
| 02:50
−
| This powder provides additional '''amylase''' and
+
| Then, gently remove the outer cover by rubbing between fingers.
  
 
|-
 
|-
−
| 02:53
+
| 02:55
−
| increases nutrient content and absorption from the food in which it is added.
+
| Separate the outer covers and take out these beans in a steel pot.
  
 
|-
 
|-
−
| 02:59
+
| 03:00
−
| Thus, '''amylase''' rich flour or '''amylase''' powder should be given to the baby.
+
| Add water until the beans get covered.
  
 
|-
 
|-
−
| 03:05
+
| 03:04
−
| Let's learn the recipe for Amylase powder.
+
| Keep this steal pot in a pressure cooker.
  
 
|-
 
|-
−
| 03:08
+
| 03:07
−
| Ingredients required for making '''Amylase''' powder are-
+
| Cook it until 4-5 whistles.
  
 
|-
 
|-
−
| 03:13
+
| 03:11
−
| ½ cup of Wheat
+
| Remove it from the flame and allow it to cool for some time.
  
 
|-
 
|-
 
| 03:15
 
| 03:15
−
| ½ cup of Green Gram and
+
| Now, gently separate cooked outer covers if there are any
  
 
|-
 
|-
−
| 03:17
+
| 03:21
−
| ½ cup of Ragi
+
| and make a puree of boiled beans using a mixer or a stone grinder.
  
 
|-
 
|-
−
| 03:19
+
| 03:27
−
| Procedure:
+
| Add a little amount of boiled water  
−
 
+
−
First, soak all the items separately in water for around 10 hours.
+
  
 
|-
 
|-
−
| 03:25
+
| 03:31
−
| Soaking will improve the moisture content of ingredients.
+
| or the remaining pressure cooked water
  
 
|-
 
|-
−
| 03:29
+
| 03:34
−
| After 10 hours remove all the items.
+
| and the Black-eyed beans puree is ready.
  
 
|-
 
|-
−
| 03:33
+
| 03:37
−
| Keep them in a strainer and let all the water drain out.
+
| This Black-eyed beans puree is rich in '''Protein'''
  
 
|-
 
|-
−
| 03:38
+
| 03:41
−
| Then, one by one tie all the ingredients in a clean and dry cotton cloth.
+
| '''Phosphorus'''
  
 
|-
 
|-
 
| 03:43
 
| 03:43
−
| Keep them aside till they sprout.
+
| '''Iron'''
 +
 
 +
Zinc
  
 
|-
 
|-
−
| 03:46
+
| 03:45
−
| This process is called Germination.
+
| and '''Magnesium'''
  
 
|-
 
|-
−
| 03:49
+
| 03:47
−
| Note that-
+
| To make such purees, you can also use any locally available alternatives such as-
  
 
|-
 
|-
−
| 03:51
+
| 03:54
−
| Some items will take longer time and
+
| Moth beans
  
−
|-
+
Bengal gram
−
| 03:53
+
−
| Some will take a shorter period of time for germination.
+
  
 
|-
 
|-
 
| 03:57
 
| 03:57
−
| Here, Ragi will take longer time than other ingredients.
+
| Yellow peas
  
−
|-
+
Red lentils
−
| 04:02
+
−
| After germination dry them in the sunlight for a day or two.
+
  
 
|-
 
|-
−
| 04:07
+
| 03:59
−
| After drying, roast all the items on a low flame till they completely dry off.
+
| Green peas
  
 
|-
 
|-
−
| 04:14
+
| 04:01
−
| Remember:
+
| Kidney beans
  
−
During roasting, continuous stirring is required.
+
Chickpeas
  
 
|-
 
|-
−
| 04:20
+
| 04:03
−
| Next, separate the outer cover of all items by rubbing between clean hands.
+
| Horse gram, etc.
  
 
|-
 
|-
−
| 04:26
+
| 04:05
−
| After removing the outer cover, mix all the ingredients.
+
| The second recipe is Pumpkin puree.
  
 
|-
 
|-
−
| 04:30
+
| 04:09
−
| Now make a powder of this mixture using the grinder.
+
| For that we require 250 grams of Yellow Pumpkin
  
 
|-
 
|-
−
| 04:35
+
| 04:13
−
| And the '''Amylase''' powder is ready.
+
| and for the preparation take cleaned and washed Pumpkin.
  
 
|-
 
|-
−
| 04:39
+
| 04:18
−
| Store this '''Amylase''' powder in an airtight container.
+
| Remove the seeds.
  
 
|-
 
|-
−
| 04:43
+
| 04:20
−
| One can add 1 teaspoon of '''Amylase''' powder in various baby food before cooking such as-
+
| Dice it in small pieces.
  
 
|-
 
|-
−
| 04:49
+
| 04:22
−
| thick dals
+
| Then, cook it in a steamer for around 15 minutes.
  
 
|-
 
|-
−
| 04:51
+
| 04:26
−
| vegetable puree
+
| Remove it from the flame
−
 
+
−
and khichdi
+
  
 
|-
 
|-
−
| 04:54
+
| 04:28
−
| Otherwise, one can also make a porridge of '''Amylase''' powder.
+
| and let it cool for some time.
  
 
|-
 
|-
−
| 04:59
+
| 04:30
−
| 1 teaspoon of '''Amylase''' powder gives
+
| Now make a puree of this cooked Pumpkin using a mixer or a stone grinder.
  
 
|-
 
|-
−
| 05:02
+
| 04:37
−
| around 18 calories and
+
| The Pumpkin puree is ready.
  
 
|-
 
|-
−
| 05:04
+
| 04:40
−
| 0.6 grams of protein
+
| This Pumpkin puree is a source of '''Vitamin A'''
  
 
|-
 
|-
−
| 05:07
+
| 04:44
−
| '''Amylase''' powder has some unique properties which makes it special for a baby.
+
| '''Folate'''
  
−
|-
+
'''Choline'''
−
| 05:13
+
−
| It decreases the thickness of the food.
+
  
 
|-
 
|-
−
| 05:16
+
| 04:46
−
| Hence, more '''amylase''' powder can be added in baby's food.
+
| '''Potassium'''
  
−
|-
+
and '''Sulphur'''
−
| 05:20
+
−
| As it reduces the bulk of the baby's food and makes it nutrient-dense.
+
  
 
|-
 
|-
−
| 05:27
+
| 04:49
−
| Next, we will learn the recipe for powder of seeds.
+
| If Pumpkin is not available then other vegetables used are-
  
 
|-
 
|-
−
| 05:31
+
| 04:54
−
| This powder is rich in Zinc,
+
| Green Pumpkin
  
−
'''fibre''',
+
White Pumpkin, etc.
  
 
|-
 
|-
−
| 05:35
+
| 04:58
−
| '''Magnesium'''
+
| Now we will see the third recipe, which is Ragi porridge.
−
 
+
−
and '''Calcium'''.
+
  
 
|-
 
|-
−
| 05:38
+
| 05:02
−
| These nutrients help in bone development and improve the strength of the baby.
+
| For that, we will require one tablespoon of Ragi powder
  
 
|-
 
|-
−
| 05:43
+
| 05:08
−
| Also this powder is a source of good fat which supports brain development in children.
+
| Please note that: Ragi powder is different from Ragi flour.
  
 
|-
 
|-
−
| 05:50
+
| 05:12
−
| The three different seeds required to make this powder are-
+
| For this recipe, we need Ragi powder.
  
 
|-
 
|-
−
| 05:54
+
| 05:16
−
| ½ cup of black Sesame seeds,
+
| Therefore, we will first see how to make Ragi powder.
  
 
|-
 
|-
−
| 05:57
+
| 05:21
−
| ½ cup of Flax seeds and
+
| To prepare it-
  
−
|-
+
Firstly, soak the Ragi for around 9 to 12 hours.
−
| 05:59
+
−
| ½ cup of raw Pumpkin seeds
+
  
 
|-
 
|-
−
| 06:02
+
| 05:26
−
| Procedure:
+
| Remove it in a strainer and rinse it thoroughly using water.
−
 
+
−
One by one dry roast all the seeds on a low flame for around 4 to 5 minutes.
+
  
 
|-
 
|-
−
| 06:10
+
| 05:32
−
| Once cooled, make a powder of all roasted items.
+
| Let all the water drain out.
  
 
|-
 
|-
−
| 06:14
+
| 05:34
−
| Keep this powder in an airtight jar.
+
| Then, tie it in a clean cotton cloth.
  
 
|-
 
|-
−
| 06:18
+
| 05:37
−
| One teaspoon of this powder should be added to the baby’s food just before cooking.
+
| Keep it aside till it sprouts.
  
 
|-
 
|-
−
| 06:23
+
| 05:40
−
| It will provide-
+
| This process is called Germination.
−
 
+
−
around 30 calories and
+
  
 
|-
 
|-
−
| 06:26
+
| 05:43
−
| 2.7 grams of '''protein'''.
+
| After that, dry it in the sunlight for a day or two.
  
 
|-
 
|-
−
| 06:30
+
| 05:48
−
| Our next recipe is powder of nuts and seeds.
+
| Then, roast it on a low flame for about 10 to 12 minutes.
  
 
|-
 
|-
−
| 06:34
+
| 05:52
−
| This powder is rich in minerals such as Zinc,
+
| Remember, continuous stirring is required.
  
 
|-
 
|-
−
| 06:37
+
| 05:56
−
| '''Magnesium''',
+
| This entire process will reduce the phytic acid from the food.
  
 
|-
 
|-
−
| 06:39
+
| 06:01
−
| '''Iron''', etc.
+
| Now, make a powder of it using a mixer or a stone grinder.
  
 
|-
 
|-
−
| 06:41
+
| 06:07
−
| These minerals play a major role in production of red blood cells.
+
| We can store this powder for a week in an airtight container in a dry, cool place.
  
 
|-
 
|-
−
| 06:46
+
| 06:15 
−
| Also, this powder is a source of good fat which supports brain development in children.
+
| Next, to make Ragi porridge, take one tablespoon of this Ragi powder.
  
−
|-
+
|-  
−
| 06:53
+
| 06:20
−
| The ingredients required for making a powder of nuts and seeds are-
+
| Add boiled and cooled water
  
 
|-
 
|-
−
| 06:58
+
| 06:22
−
| ½ cup of peanut
+
| or other alternatives as explained earlier.
  
 
|-
 
|-
−
| 07:00
+
| 06:26
−
| ½ cup of dried shredded coconut.
+
| Mix it well to avoid lumps.
  
 
|-
 
|-
−
| 07:02
+
| 06:29
−
| ½ cup of flax seeds and
+
| Cook this mixture for about 7 to 10 minutes on a low flame.
  
 
|-
 
|-
−
| 07:05
+
| 06:34
−
| ½ cup of black sesame seeds
+
| Add little amount of water during cooking if required.
  
 
|-
 
|-
−
| 07:08
+
| 06:38
−
| Procedure:
+
| It will bring down the consistency of the porridge.
−
 
+
−
One by one dry roast all the seeds and nuts on a medium flame for around 4 to 6 minutes.
+
  
 
|-
 
|-
−
| 07:16
+
| 06:42
−
| Then, make a powder of all the roasted seeds by using a stone grinder or a mixer grinder.
+
| But make sure the consistency of the porridge should not be thin or watery.
  
 
|-
 
|-
−
| 07:23
+
| 06:49
−
| Keep this powder in an airtight container.
+
| The Ragi porridge is now ready.
  
 
|-
 
|-
−
| 07:26
+
| 06:51
−
| 1 teaspoon of this powder can be added in the baby’s food before cooking.
+
| This Ragi porridge provides various nutrients such as '''Protein'''
  
 
|-
 
|-
−
| 07:32
+
| 06:56
−
| It provides-
+
| '''Calcium'''
  
−
around 28 calories and
+
'''Iron'''
  
 
|-
 
|-
−
| 07:35
+
| 06:59
−
| 0.9 grams of '''protein'''
+
| '''Potassium'''  
  
−
|-
+
and '''Sulphur'''
−
| 07:38
+
−
| Now we will learn the recipe for powder of Beans.
+
  
 
|-
 
|-
−
| 07:42
+
| 07:02
−
| This powder is rich in ''''Potassium,
+
| The fourth recipe is Sorghum porridge.
  
 
|-
 
|-
−
| 07:45
+
| 07:06
−
| Protein,
+
| For that, we will require two tablespoons of Sorghum powder
−
 
+
−
Folate,
+
  
 
|-
 
|-
−
| 07:47
+
| 07:10
−
| Magnesium,''' etc.
+
| and to make the powder, soak the Sorghum in water for 7 to 8 hours.
  
 
|-
 
|-
−
| 07:49
+
| 07:16
−
| These nutrients help in bone development and improve the strength of the baby.
+
| After which put it in a strainer and rinse it thoroughly with water.
  
 
|-
 
|-
−
| 07:54
+
| 07:21
−
| They are also required for the production of red blood cells in our body.
+
| Let all the water drain out.
  
 
|-
 
|-
−
| 07:59
+
| 07:24
−
| Ingredients required for making powder of Beans are:
+
| Now tie it in a clean cotton cloth and keep it aside till it sprouts.
  
 
|-
 
|-
−
| 08:03
+
| 07:30
−
| ½ cup of Green Gram,
+
| Dry this sprouted Sorghum under the sunlight for a day or two.
  
 
|-
 
|-
−
| 08:05
+
| 07:36
−
| ½ cup dried Green Peas,
+
| Roast it on a low flame for 10 to 12 minutes.
  
 
|-
 
|-
−
| 08:07
+
| 07:40
−
| ½ cup of Chickpeas and
+
| Then grind it and make a powder of it.
  
 
|-
 
|-
−
| 08:09
+
| 07:43
−
| ½ cup of Moth beans
+
| We can store this powder for a week in an airtight container in a dry, cool place.
  
 
|-
 
|-
−
| 08:11
+
| 07:50
−
| Procedure:
+
| Take two tablespoons of this Sorghum powder in a bowl.
−
 
+
−
First soak all the items in water separately for 10 hours.
+
  
 
|-
 
|-
−
| 08:17
+
| 07:54
−
| Soaking will improve the moisture content of ingredients.
+
| Add 4 to 5 teaspoons of boiled and cooled water
  
 
|-
 
|-
−
| 08:20
+
| 07:58
−
| After 10 hours remove all the items.
+
| or other alternatives as mentioned earlier.
  
 
|-
 
|-
−
| 08:23
+
| 08:01
−
| Keep them in a sieve and let all the water drain out.
+
| Mix well to avoid lump formation.
  
 
|-
 
|-
−
| 08:27
+
| 08:04
−
| Then, one by one tie all the beans in a clean and dry cotton cloth.
+
| Now cook this mixture on a low flame for 4 to 6 minutes.
  
 
|-
 
|-
−
| 08:32
+
| 08:10
−
| Keep them aside till they sprout.
+
| And the Sorghum porridge is ready.
  
 
|-
 
|-
−
| 08:34
+
| 08:13
−
| This entire process is called germination.
+
| Note that, the Sorghum porridge is rich in '''Protein'''
  
 
|-
 
|-
−
| 08:38
+
| 08:17 
−
| Please note: As we discussed earlier, the duration of germination will be different for each ingredient.
+
| '''Phosphorus'''
  
−
|-
+
'''Potassium'''
−
| 08:45
+
−
| After germination dry them in the sunlight for a day or two.
+
  
 
|-
 
|-
−
| 08:50
+
| 08:20
−
| Then, roast all the beans on a medium flame till they completely dry off.
+
| '''Magnesium'''
  
−
|-
+
'''Selenium'''
−
| 08:55
+
−
| During roasting,
+
−
 
+
−
continuous stirring is required.
+
  
 
|-
 
|-
−
| 08:59
+
| 08:23
−
| It will avoid burning of all ingredients.
+
| '''Sulphur'''
  
−
|-
+
and '''Iron'''
−
| 09:02
+
−
| After roasting-
+
−
 
+
−
separate outer cover of all dried beans by rubbing between clean hands.
+
  
 
|-
 
|-
−
| 09:09
+
| 08:25
−
| Now grind all the beans together and make a powder of it.
+
| The fifth recipe is Spinach leaves puree.
  
 
|-
 
|-
−
| 09:13
+
| 08:30
−
| Keep this powder in an airtight container.
+
| To make Spinach leaves puree we require,
  
 
|-
 
|-
−
| 09:16
+
| 08:33
−
| Two teaspoons of this powder should be added to the baby’s food during cooking.
+
| 2 cups of washed and trimmed Spinach leaves
  
 
|-
 
|-
−
| 09:21
+
| 08:37
−
| Two teaspoons of this powder provide
+
| and one teaspoon of ghee.
  
 
|-
 
|-
−
| 09:23
+
| 08:40
−
| Around 33 calories and
+
| Procedure:
  
−
|-
+
Heat 1 teaspoon of ghee in a pan.
−
| 09:26
+
−
| 1.8 grams of Protein.
+
  
 
|-
 
|-
−
| 09:28
+
| 08:44
−
| Next, we will learn the recipe for powder of curry leaves:
+
| Add washed and trimmed Spinach leaves.
  
 
|-
 
|-
−
| 09:32
+
| 08:47
−
| Curry leaves are rich in '''fibre,
+
| Saute it for 5-7 minutes on a low flame.
  
 
|-
 
|-
−
| 09:34
+
| 08:52
−
| Iron,  
+
| Now, take out these sauted leaves on a plate
−
 
+
−
Calcium'''
+
  
 
|-
 
|-
−
| 09:36
+
| 08:56
−
| and '''Vitamin C'''.
+
| and make a puree of it using a stone grinder or a mixer.
  
 
|-
 
|-
−
| 09:38
+
| 09:01
−
| All these nutrients play a vital role in digestion and tooth development.
+
| Now our Spinach leaves puree is ready.
  
 
|-
 
|-
−
| 09:43
+
| 09:05
−
| Also they boost the immunity of the baby.
+
| Spinach leaves are a source of '''Vitamin A'''
  
 
|-
 
|-
−
| 09:46
+
| 09:08
−
| We will need-
+
| '''Folate'''
−
 
+
−
Curry leaves for making this powder.
+
  
 
|-
 
|-
−
| 09:49
+
| 09:10
−
| Procedure-
+
| '''Vitamin C'''
  
−
Wash curry leaves thoroughly in clean water.
+
'''Iron'''
  
 
|-
 
|-
−
| 09:53
+
| 09:12
−
| Let them dry under the shade.
+
| '''Magnesium'''
  
−
|-
+
and '''Calcium'''
−
| 09:55
+
−
| Then, make a powder of these dried curry leaves and  
+
  
 
|-
 
|-
−
| 09:58
+
| 09:16
−
| store this powder in an airtight container.
+
| One can use any locally available leafy vegetables to make such kind of puree.
  
 
|-
 
|-
−
| 10:02
+
| 09:22
−
| ¼ teaspoon of this powder can be added in baby’s food before cooking.
+
| For example;
  
−
|-
+
Red Amaranth leaves
−
| 10:07
+
−
| It gives around 9 milligrams of '''calcium'''.
+
  
 
|-
 
|-
−
| 10:10
+
| 09:25
−
| Next let’s learn, how to make the powder of Drumstick leaves-
+
| Drumstick leaves
  
 
|-
 
|-
−
| 10:15
+
| 09:27
−
| This powder contains a good amount of '''Calcium''',
+
| Radish leaves
  
 
|-
 
|-
−
| 10:18
+
| 09:29
−
| '''Iron''',
+
| Fenugreek leaves
  
−
'''Vitamin C,
+
and Mustard leaves
  
 
|-
 
|-
−
| 10:20
+
| 09:32
−
| Vitamin A,
+
−
 
+
−
Protein'''
+
−
 
+
−
|-
+
−
| 10:22
+
−
| and '''Sulphur'''.
+
−
 
+
−
|-
+
−
| 10:23
+
−
| These nutrients are required for the development of gums
+
−
 
+
−
|-
+
−
| 10:27
+
−
| and the healthy eyes of the baby.
+
−
 
+
−
|-
+
−
| 10:30
+
−
| They fight against infection and improves the strength of the baby.
+
−
 
+
−
|-
+
−
| 10:35
+
−
| We will require drumstick leaves for making this powder.
+
−
 
+
−
|-
+
−
| 10:39
+
−
| Procedure-
+
−
 
+
−
First wash all the drumstick leaves thoroughly in clean water.
+
−
 
+
−
|-
+
−
| 10:45
+
−
| Dry these leaves under the shade.
+
−
 
+
−
|-
+
−
| 10:47
+
−
| Now make a powder of these dried drumstick leaves
+
−
 
+
−
|-
+
−
| 10:51
+
−
| and store this powder in an airtight container.
+
−
 
+
−
|-
+
−
| 10:54
+
−
|.1/4 teaspoon of this powder should be added to the baby’s food before cooking.
+
−
 
+
−
|-
+
−
| 10:59
+
−
|.It will provide around 5 milligrams of '''Calcium'''.
+
−
 
+
−
|-
+
−
| 11:03
+
−
| Apart from these always remember the following-
+
−
 
+
−
|-
+
−
| 11:07
+
−
| Curry leaves powder and drumstick leaves powder should be given with '''Calcium''' rich food such as-
+
−
 
+
−
|-
+
−
| 11:13
+
−
| roasted Sesame seeds
+
−
 
+
−
|-
+
−
| 11:15
+
−
|sprouted Chickpeas
+
−
 
+
−
|-
+
−
| 11:17
+
−
|sprouted Bengal gram, etc.
+
−
 
+
−
|-
+
−
| 11:20
+
−
| Once the baby completes 9 months,
+
−
 
+
−
|-
+
−
| 11:23
+
−
| these powders can be given with curd.
+
−
 
+
−
|-
+
−
| 11:26
+
−
| Also, one can use any local and seasonal nuts, seeds and beans for making these powder recipes.
+
−
 
+
−
|-
+
−
| 11:34
+
−
| Don’t forget to add these powders in every meal of your baby.
+
−
 
+
−
|-
+
−
| 11:38
+
−
| And each powder should be added before cooking as the powder needs to be cooked along with the meal.
+
−
 
+
−
|-
+
−
| 11:47
+
 
| This brings us to the end of this tutorial.
 
| This brings us to the end of this tutorial.
  

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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