keerthi food

keerthi food

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The joy and excitement of bringing a new life into this world gives immense pleasure to a mom to be.But at the same time it demands a lot of responsibility to nurture the new life growing within you.All that you eat before and diet during pregnancy is highly responsible for not only your health but your baby’s too.To make sure that what you eat helps your body to digest easily spread out your food through the day by following different food among the list.You can mix and match the following depending on how much you can eat decide your pregnancy diet chart whether you are vegetarian or non vegetarian.Diet in pregnancy is highly important.So, here’s is a list of Simple and Healthy Indian pregnancy diet that you should know PRE BREAKFAST SNACKAlmond milkMilkshakeApple juice/Tomato juiceDry fruitsBREAKFASTBowl of fruitsWheat rava upma with lots of vegetablesPoha with lots of vegetablesOats porridgeWhole wheat toast with butter and omeletVegetable omeletParanthas with fillings of spinach, dal, cottage cheese, potatoes, carrots, beans, cheese with curdMixed bean cutlet or pattiesSome fruits to go along with the breakfast such as apricots, dates, sweet fig, banana and orangesCheese toast or vegetable sandwichVegetable khandviRice sevai with lots of vegetablesMID MORNING SNACKTomato soupSpinach soupCreamy spinach soupCarrot and beet soupChicken soupLUNCHRoti with choice of dal variety, vegetable and a bowl of curdParantha with dal and a bowl of curdCarrot and peas parantha with a bowl of curd and some butterJeera or pea rice with raitaRice, dal and vegetable with vegetable saladLemon rice with roasted peanutsVegetable khichdiFresh vegetable soupChicken curry with riceGrilled chicken with a bowl of curdRice, dal, mint raita and a fruitKofta curry with riceCottage cheese parantha with butter and vegetable saladCurd riceParantha with sprouted beans saladEVENING SNACKCheese and corn sandwichVegetable idliSpinach and tomato idliSevaiya with lots of vegetablesCarrot or lauki halwaFresh Fruit smoothiesRoasted peanut mixture with vegetablesCauliflower and peas samosaBread cutletChicken cutletChicken sandwichChicken soupA bowl of dry fruitsA cup of green teaMilk porridge with oats, sevaior daliyaVegetable daliyaMixed vegetable uttapamDINNERRice with dal, spinach, vegetable and some raw saladRoti with a bowl of dal, a choice of vegetable and a glass of buttermilkMixed dal khichdi with a mixture of vegetable curryPlain parantha with a glass of buttermilkThus, these were some of the nutritious Indian pregnancy diet chart month by month plan which is essential to follow.I hope this blog will be helpful for all mom-to-be to give birth to a healthy baby.
When you are pregnant, it's always important that you always have to be accurate about what food you eat and how much you eat.So here in this blog, I decided to list some perfect Indian foods that are rich in all the nutrients that can support you and your baby, and you can also include these recipes in your diet plan for pregnancy.Sprouts Salad:It's an easy but super-healthy Indian recipe that helps to satisfy those in-between hunger pangs in your pregnancy meal plan.You can munch as just an evening snack on this salad recipe, as it is light on the stomach.Filling and nutritious, as it's filling and refreshing, one must have this wonderful salad recipe for your breakfasts.The nutrients found in this salad help to regulate blood sugar levels during your pregnancy journey.Badam Kheer:Badam Kheer is a popular and delicious dessert made of milk and smoothly grounded almonds is a great recipe that can be included in the diet chart for pregnant lady.Moreover, Almond or Badam Kheer are always said to have an indulgent unique taste in their source.The best thing about this dish is that it has lots of minerals and vitamins and fiber, not just loaded with simple carbs.Ragi Murngai Adai:Ragi Drumstick Leaves Adai  is one of the best food that you can include  from pregnancy diet plan Indian recipes as it is filled with protein and is a wholesome recipe for breakfast.This recipe does not require soaking, grinding or fermentation.Ingredients:3/4 cup of broccoli1/3rdcup of baby corn1/3rdcup of capsicum1/3rd cup of onions2 Tbsp of French beans8 toasted cashews1 Tbsp of finely chopped garlic1 Tbsp of corn flourA pinch of sugar½ Tbsp of Black Pepper Powder2 Tbsp of oilSalt Cooking Instructions:Oil is initially heated in a wok over a high flame.Vangi Bhaat with Peanuts : This dish from Karnataka is a combination of brinjal, rice and peanuts and is one of those  Indian pregnancy recipes that you cannot miss.Cooking Ingredients :2 cups brinjal, chopped1 cup rice, cooked2 tsp peanuts1 tsp curry leaves1 dried red chilliHalf tsp black gramHalf tsp Bengal gramOne fourth tsp turmeric powder1 tbsp coriander powder1 tsp red chilli powder1 tsp garam masalaOne fourth cup tamarind extract1 tbsp jaggery, crushed2 tbsp coriander leaves, finely chopped1 tbsp curry leaves, finely choppedOne fourth tsp mustard seedsOne-fourth tsp green chillies, choppedSalt1 tsp oil Cooking Instructions:Heat the oil in a pan with mustard seeds and add the black gramme, Bengal gramme, red chilli, curry leaves and green chilies after spluttering of the mustard.
In this post, I've mentioned some of the quickest Indian cooking vegetarian recipes that are simple to cook, nutritious, and you'll be able to make out for every occasion even you are a beginner.Quick Vegetable CurryA bountiful medley of beans and vegetables curry can be made in minutes.Serve the delicious veggie cooking recipe over rice with Indian Naan bread or chapatti (flatbread).Ingredients Checklist2 potatoes, peeled and diced2 carrots, diced1/2 cup frozen corn kernels1/2 cup frozen green peas2 tablespoons olive oil1 large onion, finely sliced1 (14.4 ounce) can chopped tomatoes with juice1 (14.5 ounce) can kidney beans, drained and rinsed1 (15.5 ounce) can garbanzo beans, drained and rinsed6 tablespoons water1/2 teaspoon ground turmeric1/2 teaspoon chili powder1/2 teaspoon cumin1/2 teaspoon ground coriander1 teaspoon mustard seedsalt to taste (optional)1 (13.5 ounce) can coconut milkDirectionsInstructions ChecklistStep 1:Take a large saucepan and add lightly salted water to a boil.Lower the heat to medium flame and continue to cook for another 7 minutes.Step 3: Pour the coconut milk into the cooked vegetable mixture.Remove from the heat and serve hot.Nutrition FactsPer Serving: 423 calories; 19.9 g fat; 53.6 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 510 mg sodium 2.Spiced Eggplant Indian Style The tangy and spicy recipe combines the both traditional and healthy vegetarian cooking of eggplant, tomatoes, onions and coriander.This is excellent served with rice and dal.Ingredient Checklist2 ½ pounds eggplant⅔ cup clarified butter1 cup chopped onions4 large ripe tomatoes, chopped4 teaspoons crushed coriander seedDirectionsInstructions ChecklistStep 1: Preheat your oven to 325 degrees F (165 degrees C).Step 2: Half eggplant(s) and bake for about 20 minutes or until it gets tender.
Are you looking for the best vegetarian food recipe blog?Then I would highly recommend – Foodialogues, as it is one of the most trending food blog for exploring more about Indian Vegetarian Food Recipes.Here, I listed some of the top reasons that what makes foodialogues.com unique.Usha Ravi, Founder of Foodialogues, is also a Food Scientist, a Professor of Food Studies, a Food Researcher, a Passionate cook, a Academic Quality Consultant and above all this, a Proud Grandmother.Usha has been an academic for over three decades.Her passion for everything about food, catapulted her to lead the School of Food Science at one of the popular college in Chennai.She has been instrumental in instituting two unique ‘first-of-a-kind” undergraduate and postgraduate programs in Food Science Management at the University of Madras.As the Dean of Academics and as an active member of the Board of Studies & Academic Councils in several Universities across Southern India, she has undertaken challenging opportunities in teaching, administration, research and extension.She has also served as a Principal and Joint Registrar (Academics) during her tenure as an academician.Usha has always loved to explore the interdisciplinary side of subjects, as a food researcher and as an academic.She has also mentored and guided several students to complete their Doctoral, Postgraduate and undergraduate research works in the field of Food Science.She has shared her rich research experiences with food through,14 publications in refereed International and national journals and 245 presentations in conference proceedings in India.She has been invited to deliver talks about various facets of food at academic gatherings and has been sought after to talk on national radio and television programs about food, nutrition and wellness.Her contributions towards bettering the health of the community at large were recognized when she was appointed Principal Investigator of two national level research projects – Science for Women’s Health and Planet Earth for Women & Children – by the Department of Science & Technology, Government of India.
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