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Indian Pregnancy Recipes


Discussions on "Indian Pregnancy Recipes" in "Preggers Health & Nutrition" forum.


  1. #1
    nlakshmi's Avatar
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    Indian Pregnancy Recipes

    Dalia with Fruits



    Ingredients
    1 Wheat dalia 1/2 cup
    2 Milk 250 ml
    3 Sugar to taste
    4 Banana, peeled & chopped 1
    5 Apple, chopped 1
    6 Almonds, chopped 2 tablespoons
    7 Grapes 1/2 cup
    8 Water 3 cups
    Method
    Fresh fruits are always good for you, but during pregnancy time, try to eat more fruits, because you need more iron, calcium and vitamins during pregnancy.
    Servings -3

    Wheat dalia - Kodumai Rava/Cracked Wheat/Wheat Rava

    source:classicfood4u

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  2. #2
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    Re: Indian Pregnancy Recipes

    Vegetable Idli

    Ingredients
    1 Semolina [sooji] 1 + 1/2 cups
    2 Curd 1/2 cup
    3 Tomato, finely chopped 1
    4 Green bell pepper, finely chopped 1/2
    5 Carrot, peeled & grated 1 tablespoon
    6 Peas 2 tablespoons
    7 Green chilies, finely chopped 2
    8 Fresh coriander leaves, finely chopped 1 tablespoon
    9 Mustard seeds 1/2 teaspoon
    10 Eno powder 1 packet
    11 Oil 1 teaspoon
    12 Salt to taste
    Method
    Combine sooji, curd, salt and vegetables with water to make a thick idli batter.
    Heat oil in a pan, add mustard seeds and let it splutter, pour this tadka in to sooji batter, mix well and set aside for at least 3 hours. Add eno, stir well. Now grease the idli mould, add batter in each mold, and cook it either in steamer or cooker for 15-20 minutes. Serve.
    Servings -6-8

    classicfood4u

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  3. #3
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    Re: Indian Pregnancy Recipes

    Meal Maker bhaji


    Ingredients
    1 Nutrela nuggets 1/2 cup
    2 Spinach, washed & chopped 500 grams
    3 Onion, thinly sliced 1
    4 Ginger, finely chopped 1/2 teaspoon
    5 Garlic, finely chopped 3 cloves
    6 Tomatoes, finely chopped 2
    7 Green chilies, finely chopped 2
    8 Coriander powder 1 teaspoon
    9 Red chili powder 1/2 teaspoon
    10 Cumin seeds 1/2 teaspoon
    11 Oil or ghee 2 + 1/2 tablespoons
    12 Salt to taste
    13 Asafetida a pinch
    Method
    Soak nuggets in hot water for 30 minutes, drain and set aside. Heat oil or ghee in a pan or kadahi over medium-high heat, add cumin and asafetida and let it splutter, now add onions, ginger, garlic and green chilies and cook until light brown. Now add tomatoes, stir, cover and cook over low heat until tender. Add all the powdered spices, stir, then add spinach and nuggets, stir, cover and cook until spinach and nuggets becomes soft and all the moisture is absorbed. Serve.
    Servings -4

    Nutrella Nuggets- Soya chunks/Meal Maker

    classicfood4u.com

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    Re: Indian Pregnancy Recipes

    Soya - Vada - with curd

    Ingredients
    1 Soybean 1 cup
    2 Urad dal 2 tablespoons
    3 Gram flour [besan] 1 tablespoon
    4 Curd, beaten 3 cups
    5 Roasted cumin powder 1/2 tablespoon
    6 Salt to taste
    7 Sweet mango chutney 2 tablespoons
    8 Red chili powder to taste
    9 Oil for frying
    10 Fresh coriander leaves, finely chopped for garnish
    Method
    Soak soybean and urad dal overnight in two separate bowls. Drain, blend in a food processor and mix together. Now, except oil and salt add all the other ingredients into it and set aside for 6 hours.Stir well, make vada out of it and deep fry in hot oil until golden-brown. Now soak it in water with salt for 15 minutes, drain, put it on plate, pour curd, chutney and spices and serve.
    Servings -6-8

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    Re: Indian Pregnancy Recipes

    Annakoot - Mixed vegetable curry

    Ingredients
    1 Brinjal [eggplants], cut into small pieces 2
    2 Radishes[mooli] , peeled and cut into small pieces together with leaves 3
    3 Spinach, chopped 500 grams
    4 Potatoes, peeled and chopped 2
    5 French beans, cut into small pieces 10
    6 Carrots, peeled and chopped 3
    7 Cauliflower, chopped 1 + 1/2 cups
    8 Cabbage, finely shredded 1 + 1/2 cups
    9 Peas 1 cup
    10 Green papaya, peeled and chopped 1 small
    11 Ginger, peeled and finely chopped 1 teaspoon
    12 Tomatoes, finely chopped 5
    13 Turmeric powder 1/2 teaspoon
    14 Cumin seeds 1/2 teaspoon
    15 Asfoetida 2 pinches
    16 Whole red chilies 2
    17 Coriander powder 2 teaspoons
    18 Red chili powder 1 + 1/2 teaspoons
    19 Salt to taste
    20 Oil 3 tablespoons
    Method
    Heat oil in a large pan or kadahi over medium-high heat, add cumin seeds, whole red chilies and asfoetida and let it splutter, now add chopped ginger and cook for 1 minute. Add turmeric powder, stir, then add all the washed and chopped vegetables, add salt, red chili powder, coriander powder and garam masala, stir well, cover and cook over medium-low heat, until all the vegetables are tender and cooked through. Remove the lid of the pan and cook until all the water is absorbed and the vegetables becomes slightly mashed.Garnish it with lime juice and butter and serve.

    Source:Classic food4u

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    Re: Indian Pregnancy Recipes

    Mixed Fruit Raita

    Ingredients
    1 Curd 4 cups
    2 Apple, finely chopped 1
    3 Papaya, finely chopped 1 cup
    4 Banana, finely chopped 1
    5 Pomegranate[anaar] seeds 1/2 cup
    6 Sugar 5 teaspoons
    Method
    Hang the curd in muslin cloth to remove all the water. Beat the curd well, mix all the ingredients together, refrigerate and serve.
    Servings -5-6

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    loveanbu is offline Newbie
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    Re: Indian Pregnancy Recipes

    Thanks for the good info

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  8. #8
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    Re: Indian Pregnancy Recipes

    Mango Lassi

    Mango is traditionally paired with milk or yoghurt to balance out its "heating" properties.

    Vegetarian
    A healthy refreshing drink, mango lassi contains calcium, fibre, magnesium, folates and Vitamins A, B and C.

    Ingredients:

    1 cup peeled and chopped mango pieces
    cup yoghurt
    1 cup ice cold water
    Sugar – 1 tsp (optional)

    Method:

    • Put mango pieces and sugar inside a blender and cover them with just enough water.
    • Blend till smooth, then add yoghurt and remaining water and continue blending till well mixed and smooth.
    • Pour into tall glasses and serve chilled.


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  9. #9
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    Re: Indian Pregnancy Recipes

    Mango Yoghurt

    This is a chilled treat with all the goodness of yogurt and mango and not as many calories of a usual dessert

    Vegetarian
    Rich in Vitamin C, calcium, fibre, magnesium and folates.

    Ingredients:

    1 ripe mango – peeled and made into pulp
    1 cup yoghurt (the thicker the better; hung curd is suitable)
    cup cream (low fat can be used)
    11/4 tsp gelatine
    Powdered sugar – 1 tbsp (optional)

    Method:

    • Heat 2 tbsp water till it is just warm and sprinkle gelatine over it. Stir till it dissolves
    • Meanwhile, combine the cream, mango pulp, yogurt and sugar (if using) in a bowl.
    • Add the dissolved gelatine to the bowl of yoghurt and mix till well combined.
    • Pour the yoghurt into smaller bowls and chill in the refrigerator till set and firm (about 2 to 3 hours).
    • Unmould onto a serving plate or serve in the bowl itself, garnished with mango cubes.


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  10. #10
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    Re: Indian Pregnancy Recipes

    Mango Chutney


    Chutneys with their mix of fruit or vegetable flavours (sweet, sour and even bitter) and spices are welcome accompaniment at most Indian tables. Mango chutney is even more special because it is a seasonal dish.

    Raw Mango Chutney (Maangai pachadi)
    Raw mango is traditionally considered to be sour, cooling and increases pitta and hence not recommended to be eaten on its own. However, when cooked in combination with spices, it can help digestion and add flavour to the meal. This is a traditional South Indian preparation usually made for the New Year festivities in mid April the perfect time to use green, unripe mangoes.

    Vegetarian
    This dish is rich in Vitamin A and other antioxidants, fibre, folates and iron.

    Ingredients:
    1 medium raw mango peeled and grated
    Half green chilli deseeded and slit
    Half cup grated jaggery
    Salt to taste

    Tempering:
    1 tsp oil
    tsp mustard seeds
    4-5 curry leaves
    1 dried red chilli

    Method:

    Cook grated mango with the green chilli and salt in just enough water (one to two cups) till it is soft.
    Add grated jaggery and cook till the jaggery melts and the mixture thickens. (about 5-7 minutes)
    Heat oil for tempering, add mustard seeds and when they pop, add the cool curry leaves and red chilli. Remove from flame after half a minute and pour over chutney.
    Pour tempering over the chutney, cool and serve. You can store this chutney refrigerated for a week to ten days.


    Last edited by nlakshmi; 9th Apr 2012 at 03:53 AM.
    gayathrivenkat likes this.

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