nutrition recipies in tabular form edited on 6th april

7/29/2019 Nutrition Recipies in Tabular Form Edited on 6th April

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NUTRITIONAL RECIPIES FORCHILDREN

Introducing Solids (ComplementaryFeeding)

When your baby is 6 months old, it isthe time that solids should begradually introduced in addition tobreastfeeding.

The food given should be nutritious,adequate and not contaminated.

After the age of six months breast milkalone cannot meet the needs ofgrowing child.

The 6-11 month period is an especiallyvulnerable time because infants are

just learning to eat and must be fedsoft food frequently and patiently.

Care must be taken to ensure thatthese foods complement rather thanreplace breastmilk.

For older infants and toddlers,

breastmilk continues to be animportant source of energy,protein,vitamin A and vitamin C.Therefore, breastfeeding shouldcontinue upto the age of 2 years with


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appropriate complementary feedingafter 6 months.

Early or late age of introduction ofcomplementary food

Giving complementary food too early

or too late could lead to malnutritionand other problems.

If given too early the infant may not beready to digest the food properly and itmay also reduce intake of breast milkthereby losing out on appropriateenergy intake for its growth.

Early introduction of complementaryfood replaces breast milk by foodwhich is usually less nutritious.

It increases the risk of diarrhea andother infections.

Introduction of complementary foods

too late results in an inadequate intakeof energy and protein leading to poorgrowth, and stunting as well as ironand other nutrient deficiencies.


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Energy intake can be increased bycontinuing breastfeeding andincreasing food portion size and

feeding more frequently with moreenergy-dense food. The diet shouldinclude cereals, staple roots, fruits,vegetables and animal products etc.

TYPES OF COMPLEMENTARY FOODSTO BE INTRODUCED

A child's first food should be based oncereal like suji or fruit like banana,thicker than breast milk, and should bebland in taste and mashed or strainedto homogenize.

Consistency of food gradually needs tobe changed from liquid to semisolidand then to solid with advancing ageof the child.

Tips You Can Use for Introducing

Solid Foods

Relax while feeding your baby.

Only one food should be introduced ata time.


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Offer homemade local family food.

Avoid spices and chilies.

Babies who are given family food are

more likely to adopt to these later. Itgives babies a psychologicaladvantage if they are fed on familyfoods.

There is no need to cook separately;the family food can be modified in

consistency, taste, spices etc.Commercially processed foods are

seemingly convenient but are notbetter than homemade foods and theyare costly as well.

Food should be served to your child ona separate plate or in a bowl. This willgive you a fairly good idea of thequantity of food your child has eaten.It also encourages your child to learnto feed himself.

Variety should be introduced in yourchild's diet to make it more appealing.

Your child should never be force-fed. If the child dislikes a particular food, it

should be removed from his diet forsome time and re-introduced at a later


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stage or mixed with another food thatthe baby likes.

If your child shows a persistent dislike

for that food, it should not be forcedupon.

No food is indispensable and someother substitute can always be given.

If a food makes your baby sick or heturns pale, it should not be given, as

he may be allergic to that food.Your child needs active feeding i.e.,

you or caregivers should encouragethe child to eat, by talking, playing,paying attention and showing interest,love and affection.

INSTANT FOOD MIXESInstant Infant Food from staple cereals

and pulses.Instant food mixes by roasting

and powdering. Theproportion of cereal

and pulse can range from 2:1 to

3:1.Roasted groundnuts or gingerly seeds

could also be addedin the proportion 4:1

or 5:1. These mixes can be kept formore


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than one month in air tight containers and

usedwhenever required. It is convenient

and of much help tofamilies where

cooking is done once or twice a day

only.Such instant foods help enable

adequate feeding of infants.

RECONSTITUTING INFANT FOODMIXES

FOR FEEDING

Take about 4 Table spoons (50 gms.)

of mix. Add100 ml of boiled hot water to

get a thick consistency. Adda tea spoon of

oil and sugar/jaggery/ghee to increase the

energy content. Feed the infant with the

spoon. The instantinfant foods could also

be fed to the child after reconstitutingwith

dal, water, gravy, milk etc.Mashed fruit(Banana, Chiku, Papaya, Mango, etc.could

also be added to the food).


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WHEAT BASED RECIPIES-

Ingredients Method of preparation

1.Wheat mix

Wheat flour(Whole) 100 g.Bengal gram(Roasted & de-

husked) 30 g.Groundnut(Roasted) 20 g.

Roast wheatflour.

Remove theskin of

groundnut. Make

powder ofroastedBengalgrams and

groundnut. Mix with

Wheat flourthoroughly.

2.WHEAT

FOODMIX

Wheat 100 g.Roasted Bengal

gram Dal 30 g.Groundnut 20g.Sugar 50 g

1. Clean androast wheat

and groundnutseparately(Remove theouter skin of


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groudnut).2. Grindroasted bengal

gram dal androastedgroundnutand wheatseparately to afine powder.3. Mix all theingredientsthoroughly andadd powderedsugar.

3.WHEAT

&GREENGRAMMIX

Whole wheat25 g.

Whole moong(green gram)10 g

1. Clean wholewheat & whole

green gramproperly.2. Roast wheat& green gramseparately inhot sand.3. Grind theseindividually,and mixtogether.

5. Wheat 60 g. 1. Roast wheat


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WHEAT&GREEN

GRAMMIX

Green gramdal (roasted)25 g.

Groundnut 15g.

or green gramdal andgroundnuts

separately.2. Powder theseroastedingredientsseparately.3. Mixthoroughly.

RICE BASED RECIPIES8.PUFFEDRICEBENGAL

Puffed Rice100 g.Bengal Gram30 g.(Roasted & de-

husked)

1. Preparepowder ofpuffed rice.2. Grind roastedBengal gram.

3. Mix all thepowderedingredientsthoroughly.

9. RICEMIX

Raw Ricepowder 150 g.RoastedBengal gramDal 50 g.

1. Wash & soakraw rice inwater.2. Removewater, dry undersun, grind it.


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Grind roastedBengal gramdal.

3. Mix the twopowderedingredients.

10.PUFFEDRICEBENGALGRAMMIX

Puffed rice(murmura)100 g.RoastedBengal gram50 g.PowderedSugar 50 g.

1. Grind BengalGram & Roastedpuffed riceseparately.2. Mix both andadd powderedsugar.

11.PUFFEDRICEFOODMIX

Puffed rice100 g.Roasted chana30 g.Roastedgroundnuts 20g.Sugar 50 g

1. Powderpuffed rice afterslightly roastingit.2. Powderroasted chanaand groundnutseparately.3. Mix all theingredients andadd powdered


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sugar.

12.

RICEFOODMIX

Rice 75 g.

Moong dal 25g.

1. Roast rice and

moong dalseparately.2. Grind rice andmoong dal to afine powder.

RAGI BASED INGREDIENTS

13.RAGIMIX

Roasted RagiPowder 100 g.Roasted Bengal

gram Powder50g.

1. Mix thepowderedingredients

thoroughly.

14.MALTED RAGIMIX

Malted RagiFlour 100 g.Roasted Bengalgram Dal 40 g.Groundnut 25g.

1. Roastgroundnut andremove theouter skin.2. Grind tomake a finepowder.3. Grind


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separatelyBengal gramdal.

4. Mix togetherall theingredients.

15.RAGIGREENGRAMMIX

Ragi 65 g.Green GramDal 30 g.Groundnut 15g.

1. Roast ragi,green gram dalandGroundnutsseparately.2. Powderthese roastedingredientsseparately.

3. Mixthoroughly.

JOWAR BASED RECIPIES

16.JOWARMIX

Roasted JowarFlour 45 g.RoastedBengal gramPowder 20 g.

1. Mix all theingredientsthoroughly2. Addpowdered sugar


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RoastedGroundnut 10g.

Sugar 25 g.

and store in airtight container

17.JOWARFOODMIX

Jowar 100 g.Green Gramdal 50 g.Gingelly (Til)25 g.

1. Clean androast Jowar,green gram daland tilseparately.2. Grind all thethree to a finepowder and mixthoroughly.

All the above preparations to bestored in dry air tight containers.

FRESH PREPARATIONS

SUJI BASED PREPARATIONS--

18. SUJIPORRIDGE

Wheat Rava(Suji) 40 g.Green GramDal (Washed)10 g.

1. Clean WheatRava andgreengram dal.Roastseparately and


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Jaggery 20 g.Fat oil 10 g.Cardamom 1

No.Water 200ml.

mix.2. Boil water,add the above

mixture andcook till itbecomes soft.3. Addpowdered

jaggery andcontinuecooking, till

jaggerydissolves.4. Add oil andcardamompowder, mix

well and servehot.

19. SUJIHALWA

Suji (Roasted)200 g.Groundnut(Roasted) 40g.

Jaggery 100g.Oil 10 ml.Water 800 ml

1. Grindgroundnutscoarsely afterremoval of skin.2. Heat oil in apan add sujiand fry till lightbrown.3. Add


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groundnuts tosuji and mixwell.

4. Add jaggeryand water tothe above &cook till itleaves sides

20. SUJIUPMA

Suji 100 g.Ghee/Oil 20g.

Tomatoes 20g.Potatoes 20g.Green peas

20 g.Cauliflower20 g.Onion 20 g.Corianderleaves 20 g.Curry leaves20 g.Black gramdal 25 g.Green chilies

1. Soak blackgram dal inwater for 10minutes.2. Wash and cutall thevegetables intopieces.

3. Heat Ghee orOil in a pan. Addmustard seeds,black gram dal,onion and curryleaves.4. Cook tillgolden brown.5. Addvegetables andcook till soft.


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5 g.Spices As pertaste

Mustardseeds 5 g.

6. Add salt,spices and sujiwith sufficient

water.7. Cook forsometime.

21. SUJIKHICHERI (RAVA)

Wheat Rava(Suji) 100 g.Green Gramdal 25 g.Fat/oil 10 g.Green leafyvegetables(spinach) 25g.Salt to taste

1. Heat oil add300 ml. of waterand boil.2. Add washeddal and cook.3. Add roastedwheat rava andsalt, when thedal is halfcooked and

continuecooking.4. Wash andchop greenleafy vegetablesand mix withthe abovemixture andcook for anotherfew minutes,till the khicheri


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is readyRICE BASED PREPARATIONS

22.PAUSHTIK KHICHERI

Rice 100 g.Dal 50 g.Potatoes 20g.Beans 20 g.Spinach 50

g.Tomatoes 20g.Onion 10 g.Corianderleaves 10 g.Green chilies

5 g.Fat/oil 15 g.Salt, chilies,turmericpowder Asper taste

Jeera 5 g.

1. Wash andchop allvegetables.2. Pick, washand soak riceand for 15-

20 minutes.3. Heat fat /oil , add

jeera and fryonion, tillgoldenbrown.

4. Add all thevegetablesand spices.5. Addsoaked riceand dal.6. Addsufficientwater andcook till soft.7. Serve


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khicheri withcorianderleaves

23. GREENGRAM RICEPORRIDGE

Green gramdal 30 g.Rice 30 g.Water 200ml.Milk 50 ml.

Jaggery 20 g.

1. Wash &cook riceand daltogether tillsoft, mashwell and addmilk, jaggeryand stirthoroughly.2. Simmertill jaggerydissolvesand serve

24.PARBOILED RICELUTHURI(PORRIDGE)

Parboil ricePowder 100g.Sugar 20 g.Milk 50 g.Banana 50 g

1. Roastparboiledrice powder.2. Cookparboiledrice powderwith milk fora fewminutes andadd sugar.3. Add


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mashedbanana andmix

thoroughlyand serve.

25. RICEFLAKESPOWDERLUTHURI

Rice flakePowder 100g.Sugar 20 g.Milk 50 ml.Banana No. or 50 g

1. Mix riceflakespowder withmilk.2. Addmashedbanana.3. Mixthoroughlyand serve

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KHICHERI

Rice 100 g.

Lentils 50 g.Spinach 100g.Carrots 50 g.Oil 10 g.Salt To taste

1. Cook rice

and dalseparately.2. Mashcooked riceand dal.3. Wash andcut carrotsand spinach.Cook to formPuree.4. Add carrot


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spinachPuree to ricedhal mixture

alongwith salt.5. Add oil tothe khicheri

27. SPINACHPONGAL

Rice 50 g.RoastedGreen gramdal 25 g.Spinach 20g.(Drumstickleaves or anyother

green leafyvegetablemay besubstituted)salt to tasteFat/oil 5 ml.

1. Clean rice& dal. Soakfor sometime inwater.Using thesame waterused forsoaking,

cook the riceand dal.2. Washspinachleaves, cutand steam.Mash theleavesand sieve.3. Mix thesieve


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spinach soupwith boiledrice & dal.

Add salt totaste, mixthoroughlyand serve.

RAGI BASED PREPARATIONS

28.RAGILADDU

Ragi flour50 g.Jaggery 50g.Groundnutseeds 15g.

Oil 5 ml.

1. Steam cook ragiflour for 20 minutes.2. Roast groundnut,remove the outerred skin andpowder coarsely.3. Prepare jaggery

syrup of threethread consistency.4. Add steamcooked ragi flour,groundnut powderandoil.5. Mix all theingredientsthoroughly andmake laddus.


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29.RAGI

HALWA

Ragi flour35 g.

Jaggery 20g.Groundnut25 g.RipePapaya 15g.Water 50ml

1. Roastgroundnuts, remove

red skin and grindto afine powder.2. Roast ragi flour.3. Prpare Jaggerysyrup using 50 mlwater.4. Add roastedgroundnut flour &ragi flour.5. Cook along withmashed ripepapaya.

6. Cool and serve.

DALIA (BROKEN WHEAT) BASEDPREPARATIONS30.DALIA

PORRIDGE

Dalia(Broken

wheat) 25 g.Moong dal20 g.Milk 60 ml.Sugar 30 g.

1. Roast brokenwheat in a pan.

2. when halfdone, add dhaland continueroasting tilllight brown.


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Ghee/oil 15g

3. Add water tothe above, cooktill soft and

slightlythick (semisolid).4. Remove fromfire. Add milk,sugar and oil.Boil fora few minutesand serve.

31.DALIAKHICHERI

Dalia 100 g.Masurdal 30g.Moongdal 20

g.Potato 50 g.Pumpkin 50g.Amaranth(tender) 50g.Onion 10 g.Oil 10 ml.Salt & Haldito taste

1. Wash and peelthe vegetablesand cut intopieces

(medium size).2. Wash greenleafy vegetablesthoroughly andchop.3. Wash daliaand dal.4. Heat oil in apan and addchopped onionand


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Watersufficient tocook

vegetables.5. Fry forsometime.

6. Add dalia anddal, mixthoroughly.7. Add salt, haldipowder andwarm water andcook tilldalia andvegetablesbecome soft.

RAGI BASED PREPARATIONS

32.RAGILADDU

Ragi flour 50g.

Jaggery 50g.Groundnut

seeds 15 g.Oil 5 ml.

1. Steam cook ragiflour for 20minutes.2. Roastgroundnut,

remove the outerred skin andpowder coarsely.3. Prepare jaggerysyrup of three


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threadconsistency.4. Add steam

cooked ragi flour,groundnut powderandoil.5. Mix all theingredientsthoroughly andmake laddus.

33.RAGIHALWA

Ragi flour 35g.

Jaggery 20g.Groundnut

25 g.Ripe Papaya15 g.Water 50ml.

1. Roastgroundnuts,remove red skinand grind to a finepowder

2. Roast ragi flour.3. Prpare Jaggerysyrup using 50 mlwater.4. Add roastedgroundnut flour &ragi flour.5. Cook along withmashed ripepapaya.6. Cool and serve


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OTHER PREPARATIONS36. PEASGHOOGH

NI

Dry Peas100 g.

Potato 100g.Onion 25 g.Oil 10 g.Corianderleaves 2 g.

Turmericpowder &salt to taste

1. Soak peasovernight in

warm water.2. Boil peas andpotatoes.3. Chop onionand boiledpotatoes intopieces.4. Heat oil in apan, addchopped onion,and fry forsometime.5. Add boiled

peas, potatoesand choppedcorianderleaves.6. Add salt andturmericpowder, cook forfew minutes.

37. SOUP Rice 100 g. 1. Wash and


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Bengal gram50 g.Amaranth 50

g.Tomato 100g.Salt to tasteOil 30 ml.

soak rice and dalfor an hour orso.

2. Cook all withsalt and watertill soft.3. Mash andstrain through asieve.4. Pressing thecontents with aladdle.5. Add oil andserve

nutrition recipies in tabular form edited on 6th april

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