PRACTICAL 2

AIM: Development and preparation of supplementary foods for nutrition programmes.

LOW COST NUTRITION RICH RECEPIES:

(CALCIUM, IRON , PROTEIN, CARBOHYDRATE and VITAMIN-A )

1. VEGETABLE POHA

INGRIDENTS:

 1 Cup Poha/chivda (pressed rice)

 1 tbsp Oil

 1/8 tsp Asafoetida

 1 tsp Mustard seeds

 1/2 cup Onions, finely chopped

 8-10 Curry leaves

 2-3 Whole red chillies

 1/2 cup Potatoes (diced small)

 1/2 tsp Turmeric

 2 tsp Salt

 1 tsp Green chillies, finely chopped

 1 tbsp Lemon juice

 1 tbsp Coriander leaves, chopped

 For garnish Lemon wedge

METHOD:
 Put poha in a colander and wash, not letting it soak too long in the water. Leave in
the colander to drain out completely.
 2.Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along
with whole red chillies.
 3.When onions are light brown, add potatoes, and turn around till they look a bit
glossy.
 4.Add the turmeric and sauté over low heat till the potatoes are cooked through.
 5.Increase the heat, add salt and poha and mix well. Sauté till mixed and heated
through.
  6.Shut off the heat, and mix in the green chillies, lemon juice and half of the
coriander.
 7.Transfer on to a serving dish, garnish with the rest of the coriander and lemon
wedges and serve.

2. BAJRA JAGGERY LADOO

INGRDIENTS:

 Bajra - 1.5 cup (200 grams)

 Jaggery - 1 cup (250 grams)

 Ghee - 1/2 cup (150 grams)

 Cashews - 10-12

 Almonds - 10-12

 Edible gum (gond) - 2 tbsp

 Coconut - 2-3 tbsp (grated)

 Cardamom powder - 1/2 tsp

METHOD:

Preheat half the amount of ghee in a wok. When ghee is sufficiently hot, place gond into
it (fry gond on low flame so that its aptly cooked from inside). After gond is aptly fried
and puffy, take it out in a plate. 
Place bajra in rest of the ghee and stir constantly while roasting. Cook until there is
slightly change in color. When oil starts separating from the flour and it releases good
aroma that means flour is aptly cooked. It takes 15 minutes for roasting flour. Once
roasted take out flour in a bowl. 
Crush the jaggery into small chunks. Place jaggery in wok and cook on low flame. Once
jaggery is melted completely, immediately turn off the flame. 
Chop almonds and cashews in small chunks and add in roasted flour. Also add grated
coconut, gond, cardamom powder and melted jaggery into it and mix all ingredients
really well. Mixture for making ladoo is ready. 
Take little amount of mixture in your hands and make a medium size ladoo. Place the
ladoo over a plate. Likewise prepare all ladoos. With this much mixture 10-12 ladoos can
be prepared.
 3. KHEER:

INGRIDENTS:

 5 Cups milk

 1/4 cup rice (washed)

 1/2 cup sugar

 10-12 Raisins

 4 Green cardamoms

 10-12 almonds (shredded), blanched

METHOD:


 1.Boil the rice and milk in a deep pan.
2.Simmer over low flame, stirring occasionally till the rice is cooked and the
milk becomes thick.
 3.When done add sugar, raisins and cardamoms.
 4.Stir till sugar gets dissolved properly.
 5.Transfer into a serving dish and garnish with almonds.
 6.Serve hot or chilled.
 4. MIX VEG PULAO :

INGRIDENTS

 500 ml Water

 500 gram Basmati rice

 100 gram Ghee

 50 gram Paneer (cooked), chopped

 100 gram Carrot

 100 gram Beans

 100 gram Peas

 2 small Elaichi

 2 Cardamoms

 1 Cinnamon

 3 Bay leaves

 2 tbsp Cumin seeds

 1/2 tbsp Chilli powder

 1/4 tbsp Turmeric

 to taste Salt

 Coriander leaves

METHOD
  1.Heat the ghee and lightly sauté all vegetables
 2.Add paneer and sauté.
 3.In a separate pan, sauté all spices.
 4.Add drained rice and fry for 3 minutes.
 5.Add sauteed vegetables and water.
 6.Cover and cook until done.
 7.Garnish with coriander leaves