Indian Pregnancy Recipes

[nlakshmi]

Mango Relish

Chutney made from ripe mangoes (and other fruits) originated in India and is now found from Carribean cuisine to British as a relish served with meat dishes. This version is from the North India; the spices help in digestion and balance the sweet, sour and spicy flavours.

Vegetarian
Lime juice adds to the Vitamin C content in mango while dates are a rich source of fiber magnesium and iron.

Ingredients:

2 ripe mangoes – peeled and cubed
½ cup seedless dates chopped
2 garlic cloves finely minced
1" piece of ginger minced
Juice of 1 lemon
1 cup brown sugar (Demerara sugar)
Water – 2 cups
1 tsp oil
1 tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
3 dried red chillies
Pinch of asafoetida (hing)
½ tsp salt

Method:

• Heat oil in a heavy bottomed pan or kadai, put in the mustard seeds, when they splutter add the cumin seeds, dried red chillies and asafoetida.
• Add the chopped mango pieces, garlic and ginger and fry for 2 minutes, then add the chopped dates and water and bring to a boil.
• Lower flame and simmer partly covered till the mango pieces soften, then add the brown sugar and salt and cook again till the mixture is thick.
• Cool and transfer to a clean glass bowl; it will keep well refrigerated for up to a week.

[nlakshmi]

Thai Mango Cucumber Salad

Salads are very cooling in summer and this mango salad is perfect as an accompaniment to a simple lunch.

Vegetarian
Besides the vitamins and antioxidant content in mango, sprouts add essential dietary fibre and cucumber is cooling for the summer.

Ingredients:

One firm ripe mango peeled and cut into long strips - (choose mangoes like totapuri or other firm mangoes, since mangoes with soft pulp will not be keep their shape; raw mangoes can also be used in this salad)
1 cucumber deseeded and sliced into thin strips
½ cup lightly steamed sprouts
½ cup coriander leaves chopped
2 tbsp crushed peanuts

Dressing:

1 tbsp peeled and shredded ginger
2 cloves garlic minced
1 green chilli deseeded and thinly sliced
Pinch of chilli powder
2 tbsp lemon juice
1 tbsp vinegar
2 tbsp olive oil
1 tbsp sesame (til) oil
1 tbsp soy sauce
Pinch of sugar
Salt to taste

Method:

• Mix the mango strips, cucumber, sprouts, coriander, peanuts and salt in a bowl and keep aside.
• Mix the ingredients for the dressing and keep aside.
• When ready to serve, toss the salad in the prepared marinade, adjust seasoning and serve.

[nlakshmi]

Chicken and Mango Salad

This protein packed salad is substantial enough to make a meal by itself and different from the usual bland salads.

Non Vegetarian
This dish is rich in protein, iron, calcium, vitamin, folates and fibre.
Ingredients:

300gms skinless boneless breast pieces cut into thin strips
1 tsp cumin powder
½ tsp chilli powder
Pinch of turmeric powder
1 tsp coriander powder
1" ginger grated
3 cloves garlic minced
1 tbsp lime juice
Salt and pepper to taste
1 tbsp oil
1 small onion sliced
1 cup peeled and sliced mango pieces
1 cup spinach leaves washed and shredded

Dressing:

½ cup thick yoghurt
2 tbsp orange juice
¼ tsp chaat masala
Half a cup mint leaves washed and torn
Pinch of salt

Method:

• Mix the chicken pieces with the cumin powder, chilli powder, coriander powder, turmeric powder, ginger, garlic, lime juice, salt and pepper and keep aside for 15 -20 minutes
• Combine all the dressing ingredients , except the mint leaves, and keep aside separately
• Heat the oil in a pan and sauté the onions for a minute, followed by the chicken pieces for about 5 minutes till the juices run clear.
• Turn the heat down and add the spinach and sauté for another 2-3 minutes till the chicken is cooked and the spinach is wilted.
• Finally add the mango pieces to the salad and let it heat through for about 2 minutes. Remove from flame and allow to cool a bit
• While still a little warm, mix in the yoghurt mixture and garnish with mint leaves. Serve warm.

[nlakshmi]

Mango Dal

The sour taste of green mangoes pairs beautifully with the soft lentils for a satisfying dish.

Vegetarian
Rich in protein, fibre, Vitamin C and folates.

Ingredients:
1 cup masoor dal (can be substituted with tur dal)
½ cup chopped green mangoes (the skin is usually left on for a tart taste)
1 tbsp finely chopped garlic
2 slit green chillies (if using tur dal, then add 1 tsp red chilli powder instead)
½ tsp turmeric powder
Salt to taste

Tempering:
1 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
Pinch of asafoetida
1 red chilli

Method:

• Pressure cook the dal along with the mango pieces, turmeric, garlic,salt and green chillies for 3 whistles.
• When cooled, open the cooker, transfer contents to a bow and whisk the dal till smooth
• Heat the oil for tempering; add the mustard seeds, when they splutter, add the cumin seeds, asafoetida and chilli and sauté for a minute.
• Pour over the dal, adjust seasoning and serve with chapattis or rice.

[nlakshmi]

Party Drinks for Pregnancy
Banana Pineapple Lassi

Ingredients

1 ripe medium sized banana chopped
1/2 cup pineapple chopped
1 cup curd/yoghurt
1/2 cup pineapple juice
2 tablespoons powdered sugar (optional)
1/4 teaspoon powdered cinnamon (dalchini powder)
Ice cubes

Method

• Mix bananas, pineapple, yoghurt, pineapple juice and sugar in a mixer and blend well until smooth. Slowly add ice cubes to get a slushy consistency.

• Pour into tall glasses and sprinkle cinnamon powder before serving.

[nlakshmi]

Aam panna-- a great summer cooler

Ingredients

4 medium sized raw mangoes
4 cups cooled filtered water
1 tsp salt
1/4 tsp chaat masala or jal jeera masala
1 1/2 cup powdered sugar
1 tsp freshly roasted and powdered cumin
Fresh mint leaves
Ice cubes

Method

• Wash the mangoes and pressure cook with about 1 cup water.

• Cook for about ten minutes or for three to four whistles on medium heat.

• Drain the water, peel and stone the mango. Mash the pulp well in a wide glass bowl.

• Add salt, sugar, and chaat masala or jal jeera masala and cumin powder to the pulp.

• Slowly add water to get the desired consistency. Whisk well.

• Add extra sugar if the mangoes are too sour. Mix well, garnish with mint leaves and serve.

• You can prepare larger quantities of aam panna and store in the fridge as well for a few days.

[nlakshmi]

Jal Jeera

Ingredients

4 cups filtered cooled water
2 tsp freshly roasted and powdered cumin (jeera)
Juice of two lemons freshly squeezed
1 tablespoon mint paste
1/2 tsp black salt (kaala namak)
2 tablespoons powdered sugar
2-3 tsp of salted boondi balls (optional)

Method

• Mix all the ingredients and blend well.

• Pour into glasses. Add ice cubes if required and garnish with sprigs of fresh mint. Serve immediately.

• Add salted boondi balls in jal jeera if you enjoy a crunchy taste along with your drink. Your jal jeera will become tastier as the boondi balls soak in more water.

[nlakshmi]

Coconut dream

Ingredients

200g creamed coconut
285ml water
4 ripe bananas
Juice of 1 lemon
Lemonade to taste

Method

• Dissolve the creamed coconut in water.

• Purée the bananas with the lemon juice, add these to the coconut mixture.

• Top up your glass with lemonade to taste. Great for cocktail lovers!

[nlakshmi]

Spiced fruit punch

Ingredients

600ml orange juice
600ml apple juice
150ml water
half tsp ground ginger
half tsp ground mixed spice

Method

• Place all the ingredients in a saucepan and warm gently over a low heat for about five minutes.

• Pour the warm punch into pre-warmed glasses. Add slices of orange or lemon if it suits your taste.

[nlakshmi]

check out Indian Pregnancy recipes by veteran chef Tarladalal