Vegetarian Recipes For 6 Month Old Babies – English

Vegetarian Recipes For 6 Month Old Babies – English


Narration
Welcome to the Spoken tutorial on Vegetarian recipes for 6 month old babies. In this tutorial, we will learn –
Introduction to complementary feeding and How to prepare Vegetarian recipes such as-
Black-eyed beans puree Pumpkin puree
Ragi porridge Sorghum porridge and
Spinach leaves puree Before we begin, it is important to remember
that – Exclusive breastfeeding is recommended for
the first six months. After completion of 6 months, breast milk
is not enough for the baby. Therefore, along with breastfeeding”
the baby should be fed home cooked food too. It is known as complementary feeding. While introducing a Complementary food to
the baby – start one food at a time,
it will help to find if the baby is allergic to any food. once the baby gets comfortable, start giving
the combination of ingredients. Initially, start with –
one tablespoon twice a day then, gradually, go up to 4 tablespoons twice
a day. Apart from these, while preparing the baby’s
food – Always use local, regional and seasonal ingredients
and Please, do not add salt and honey in baby’s
food till she turns one. Also, do not add sugar and jaggery until the
baby is 2 years of age. After completion of 6 months –
the baby requires up to 200 calories of energy from complementary foods. only well-cooked and pureed form of the food
should be given. 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. The first recipe is Black-eyed beans puree. To make it, we will need Black-eyed beans
or Cowpeas Firstly, soak the Black-eyed beans for around
9 to 12 hours. Remove it in a strainer and rinse it thoroughly
using water. Let all the water drain out. Then, tie it in a clean cotton cloth. Keep it aside till it sprouts. This process is called Germination. Take out these beans in a steel container. And soak it for an hour or two. Then gently remove the outer cover by rubbing
between fingers. Separate the outer covers and take out these
beans in a steel pot. Add water until the beans get covered. Keep this steel pot in a pressure cooker. Cook it until 4-5 whistles. Remove it from the flame and allow it to cool
for some time. Now, gently separate cooked outer covers if
there are any. And make a puree of boiled beans using a mixer
or a stone grinder. Add a little amount of –
boiled water or the remaining pressure cooked water. And the Black-eyed beans puree is ready. This Black-eyed beans puree is rich in –
Protein Phosphorus
Iron Zinc and
Magnesium To make such purees –
You can also use any locally available alternatives such as –
Moth beans Bengal gram
Yellow peas Red lentils
Green peas Kidney beans
Chickpeas Horse gram, etc. The second recipe is Pumpkin puree: For that
we require – 250 grams Yellow Pumpkin
And for the preparation: Take cleaned and washed Pumpkin. Remove the seeds. Dice it in small pieces. Then, cook it in a steamer for around 15 minutes. Remove it from the flame and let it cool for
some time. Now make a puree of this cooked Pumpkin using
a mixer or a stone grinder. The Pumpkin puree is ready. This Pumpkin puree is a source of –
Vitamin A Folate
Choline Potassium and
Sulphur If Pumpkin is not available then other vegetables
used are – Green Pumpkin
White Pumpkin, etc. Now we will see the third recipe, which is
Ragi porridge. For that, we will require –
One tablespoon of Ragi powder Please note that:
Ragi powder is different from Ragi flour. For this recipe, we need Ragi powder. Therefore, we will first see how to make Ragi
powder. To prepare it-
Firstly, soak the Ragi for around 9 to 12 hours. Remove it in a strainer and rinse it thoroughly
using water. Let all the water drain out. Then, tie it in a clean cotton cloth. Keep it aside till it sprouts. This process is called Germination. After that, dry it in the sunlight for a day
or two. Then, roast it on a low flame for about 10
to 12 minutes Remember, continuous stirring is required. This entire process will reduce the phytic
acid from the food. Now, make a powder of it using a mixer or
a stone grinder. We can store this powder for a week-
in an airtight container in a dry, cool place. Next, to make Ragi porridge –
Take one tablespoon of this Ragi powder. Add –
boiled and cooled water or other alternatives as explained earlier. Mix it well to avoid lumps. Cook this mixture for about 7 to 10 minutes
on a low flame. Add little water during cooking if required. It will bring down the consistency of porridge. But make sure-
the consistency of the porridge should not be thin or watery. The Ragi porridge is now ready. This Ragi porridge provides various nutrients
such as – Protein
Calcium Iron
Potassium and Sulphur
The fourth recipe is Sorghum porridge. For that, we will require – two tablespoons
of Sorghum powder and To make the powder: Soak the Sorghum in water for 7 to 8 hours. After which put it in a strainer and rinse
it thoroughly with water, Let all the water drain out. Now tie it in a clean cotton cloth and
Keep it aside till it sprouts. Dry this sprouted Sorghum under the sunlight
for a day or two. Roast it on a low flame for 10 to 12 minutes. Then grind it and make a powder of it. We can store this powder for a week-
in an airtight container in a dry, cool place. Take two tablespoons of this Sorghum powder
in a bowl. Add-
4 to 5 teaspoons of boiled and cooled water or
other alternatives as mentioned earlier. Mix well to avoid lump formation. Now cook this mixture on a low flame for 4
to 6 minutes. And the Sorghum porridge is ready. Note that, the Sorghum porridge is rich in
– Protein
Phosphorus Potassium
Magnesium Selenium
Sulphur and Iron
The fifth recipe is Spinach leaves puree: To make Spinach leaves puree we require –
2 cups of washed and trimmed Spinach leaves and
One teaspoon of ghee Procedure:
Heat 1 teaspoon of ghee in a pan. Add washed and trimmed Spinach leaves. Saute it for 5-7 minutes on a low flame. Now, take out these sauteed leaves in a plate. And make a puree of it using a stone grinder
or a mixer. Now our Spinach leaves puree is ready. Spinach leaves are a source of –
Vitamin A Folate
Vitamin C Iron
Magnesium and Calcium
One can use any locally available leafy vegetables to make such kind of puree. For example;
Red Amaranth leaves Drumstick leaves
Radish leaves Fenugreek leaves and
Mustard leaves This brings us to the end of this tutorial. Thanks for joining

Comments

(1 Comment)

  • Trap Drip

    Nice content! Keep it up! Would you like to be YouTube friends? :]

  • Your email address will not be published. Required fields are marked *