Indian Pregnancy Recipes

nlakshmi

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#1
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
 

nlakshmi

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#2
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
 

nlakshmi

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#3
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

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nlakshmi

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#4
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
 

nlakshmi

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#5
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
 

nlakshmi

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#6
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
 

nlakshmi

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#8
[h=2]Mango Lassi[/h]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
½ 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.
 

nlakshmi

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#9
[h=2]Mango Yoghurt[/h]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)
½ 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.
 

nlakshmi

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#10
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
½ 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.
 
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