Pregnecy and Postpartum Diet

Postpartum Diet

Different culture across the world follow different postpartum diets. Each of those diets are focused on providing nutrition, improve healing on labour savaged women" s bodies and also enhance milk supply to the milk ducks.Following recipes r for diets commonly followed( mostly in South India) by new mothers. they r typically followed for the first twenty one days after delivery.

Dry Ginger  Powder

Dry Giger

                              Dry Ginger  Powder

Eating foods that generate heat in the body is recommended for quick healing of the uterus. Dry ginger powder (2to3tsp) mixed with ghee should be heated in microwave or on stove until it reaches its boiling point. This ginger mix should be taken with rice and salt before consuming any other foods during lunch. you can also mix jaggery if you prefer sweets option. Dry ginger powder is available in most grocery shops. (Heat dry ginger and ghee seprately for 1minute in microwave)


Ajwain Seeds (Bishop Weed Seeds), Garlic karam

Ajwain seeds are taken during pregnancy. The seeds are taken with garlic as it is believed that it purifies the blood and facilitate  the digestion.

Ajwain seeds 

Vaamu Karam

Ingredients

Crushed garlic 1   cup
Ajwain            1/2 cup
Til Oil              1/2 cup
Red chili powder 12 tsp
salt to taste

Procedure

Heat oil in a thick bottom vessel add crushed garlic, fry on low flame till the garlic becomes light brown, add ajwain fry till the ajwains  pungent smell come out. Remove from the stove and add chili powder and salt. Mix well. Serve with hot rice or roti.


Ridge gourd fry

Ridge gourd fry

Ingredients

• Rid gourd  2 (cut into pieces)
• Salt to taste

For seasoning

• Garlic cloves         8
• Mustard seeds   1/2tsp
• Cumin seeds      1/2tsp
• Red chili            2
• Til oil                 3 tsp

 Procedure

1. Heat oil in a thick bottom pan, seasoning with garlic, mustard seeds cumin seeds, red chili. Add rid gourd pieces. Mix well and lid it (don’t add water).
2.  Cook till the rid gourd pieces become soft. Add salt, mix well, fry for few minutes. 
3. Serve with roti or rice.

Garlic cloves karam

Garlic cloves karam

Ingredients

• Garlic cloves      ½ cup
• Till oil                1 cup
• Red chili powder 1 tsp
• Salt to tas

Procedure

1. Heat oil Iin a pan and add garlic cloves. 
2. Fry them till its colour become brown. 
3. Remove from flame. 
4. After a while add red chili powder and salt, mix well.
5. Eat daily with rice or roti.

Red gram dal kattu

Red gram dal kattu

Ingredients

• Toor dal                     1cup
• Turmeric powder        1 pinch
• Salt  to taste

For seasoning

• Garlic cloves         8
• Mustard seeds   1/2tsp
• Cumin seeds      1/2tsp
• Red chili            2
• Curry leaves
• Til oil                 1 tsp

Procedure

1. Cook toor dal in a pressure cooker. Mesh it slightly.
2.  Heat oil in a thick bottom vessel and seasoning with garlic cloves, red chili, mustard seeds, cumin seeds and curry leaves.
3. Add dal turmeric powder and salt, cook till it  boil. Cook for 5 minutes. 
4. Remove from flame.
5. Serve with hot rice or roti. 

Raw garlic  kaaram

Raw garlic clove kaaram

Red gram dal chatni

Red gram dal chatni

Ingredients:

• Toordal           1 cup
• Red chili          1
• Cumin seeds    1 tsp
• Salt to taste
• Oil                  2 tsp
• Garlic cloves    3 (option)

Procedure :

1.  Heat oil in a pan add red chili saute for 1 minute add toordal , sauté it till its colour becomes light brown.
2.  Add cumin seeds and sauté for few minutes.
3.  Remove from the flame , allow it to cool.
4.  Take dal in a grinder jar. Add salt and garlic.Grind it till it becomes light rough paste (add sufficient water while grinding.)
5.  Take chatni in a bowl. 
6.  Serve with rice or roti

     (It can be prepared with Green gram dal and also with Bengal gram dal by the same   process)


Tindora Fry

Ingredients

• Tindora (Small size)   30 cut into pieces
• Oil  Garlic cloves         8
• Mustard seeds   1/2tsp
• Cumin seeds      1/2tsp
• Red chili            2
• Til oil                 3 tsp
• Salt to taste

Procedure

1.  Cook tindora pieces in a pressure cooker adding little water (for two whistles). Remove from the cooker. Keep it aside.
2.  Heat oil in a thick bottom pan, seasoning with garlic, mustard seeds cumin seeds and red chili.
3.  Add  cooked tindora pieces, and salt, mix well. Lid it for few minutes.
4.  Remove the lid  and fry till the tindora pieces become light brown in colour. Serve with roti or rice.