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Please suggest a vegetarian diet for pregnancy.

Q: I am a 31 years old woman having gestational diabetes. Please provide some recipes for a healthy vegetarian pregnancy diet.

A:WHOLE WHEAT CORN FLAKE ROLLS

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Baking Temperature: 200°C (400°F).
Makes 4 rolls.
Ingredients: one-fourth cup corn flakes, a cup whole wheat flour (gehun ka atta), two tablespoons wheat bran, a teaspoon sugar, a teaspoon olive oil, three-fourth teaspoon salt, a teaspoon (5 grams) fresh yeast.

Method

  1. Combine all the ingredients except the corn flakes and knead into a soft dough using water.
  2. Knead the dough till it is smooth and elastic.
  3. Cover with a damp muslin and keep aside (to prove) approximately 20 to 30 minutes till it doubles in volume. Press tightly to release the air.
  4. Add the corn flakes to the proved dough and knead again till it is well mixed.
  5. Divide the dough into four equal parts and roll out each portion in the shaped dinner rolls. Place on a lightly greased baking tray.
  6. Cover with a muslin cloth and allow to prove once more till the rolls double in volume.
  7. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes.
  8. Serve hot with carrot

METHI SUBZI

Preparation Time: 10 minutes
Cooking Time : 15 minutes
Serves: 4
Ingredients: two cups carrots, cut into cubes two cups fenugreek (methi) leaves, chopped half teaspoon cumin seeds (jeera) and one large onion, finely chopped 3 to 4 green chillies, finely chopped 1 large clove garlic, finely chopped 12 mm, half piece ginger, finely choppedone-fourth teaspoon turmeric powder (haldi), two teaspoons coriander (dhania) powder, two teaspoons oil and add salt to taste.

Method
  1. Heat the oil in a non-stick pan and add the cumin seeds.
  2. When they crackle, add the onion, green chillies, garlic and ginger and sauté for 2 minutes.
  3. Add the fenugreek leaves and saute another 2 minutes
  4. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water and stir
  5. Cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender.
  6. Serve hot, with the paneer khulchas.

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