Today’s new blog is iron rich recipe for pregnant women.
Masoor Palak soup
3 / 4 cup chopped Spinach
1 / 4 cup Masoor dal
2 medium tomatoes
2 cloves of garlic
1 / 2 cup skimmed milk
Salt and red mirchi according to taste
one tea spoon sugar for gujarati taste
Wash all the vegetables and Dal.
Cut Spinach, tomato, onion and garlic.
Mix spinach, tomato, onion, garlic and Masoor dal in Pressure cooker. Add 3 cups of water. Make them boil and wait for 3 whistles.
When it gets cool, Grind the pulp with all water in the mixer.
Heat the soup for a while and add hot milk. Add salt and pepper to taste.
You can have whet bread veg. sandwich , any thepala or rice with it.
for more healthy recipes, contact Dr. jolly parikh
This is totally iron rich roti and calcium + protein rich curd.
2 cups bajra (black millet) flour
3/4 cup boiled and mashed potatoes
1/4 cup finely chopped onions
3 to 4 tbsp chopped coriander (dhania)
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1/2 tsp garam masala (optional)
salt to taste
1 tbsp ghee for cooking
Combine all the ingredients to make a soft dough, using warm water.
Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6?) diameter circle.
Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
The best combination with this roti is curd/buttermilk. You can have banana raitu, masala dahi or sprout raitu with it.
Enjoy and find any query, contact Dr. jolly parikh
***** Mix veg. Fada *****
1/2 cup fada (wheat)
1/2 cup moong yellow dal
2 cup vegetables
(chopped french beans, carrot, peas, bottle gourd, cabbage, corn, capsicum etc.)
chopped garlic 2tea spoon
chopped onion 2 tb spoon
2 teaspoon ghee
rai, cloves, methi seeds for Vaghar
spices – ginger chilly paste, salt , red chilly powder, turmeric powder according to your taste
Soak moong dal for half an hour.
Saute fada for five minutes in 1 teaspoon ghee in nonstick pan, keep a side.
Take a cooker.
Put 1 teaspoon ghee. do vaghar with rai, cloves and methi.
Now saute onion and garlic.
now drain water from dal and pour into the cooker.
Add fada and all vegetable and spices with it.
Add 4 cup water inside and let it boil.
Now close the cooker and wait for 3 whistles.
You can also eat it with curd or soup.
This is the best combination of protein, vitamins, fibers and carbohydrate.
For further receipis like this or any query – call dr. jolly parikh
This is perfect recipe for Pregnant ladies who needs more protein specially in second and third trimester.
This can be eaten in morning breakfast with milk/yogurt , with curd/green chutney in lunch and with kheer/yogurt in dinner.
For four parathhas-
For dough –
1/2 cup soya flour
1/2 cup wheat flour
ghee- 1/2 tbsp
curd – 1 tbsp
salt – to your taste
ajawain powder – 1 tea spoon
water as needed
For stuffing –
3/4 cup moong sprouts
2 tbsp coriander
1 tbsp cheese shredder
salt to taste
black salt – 1/2 tea spoon
black pepper – 1 tea spoon
pinch of hing
Method – First of all gather all the things for dough and make a dough like parathha (soft). Make four ‘gullas’.
Then make sprouts half cook, and make it drain & dry properly. Add other ingredients in sprout and divide the stuffing in four parts. Now roll the gulla and fill the stuffing inside. And again roll it. Cook it on nonstick pan and use ghee for roasting. Have with any milk product and enjoy.
For further details and information contact dr jolly parikh.