Food for 10 month baby in hindi
10 Month Baby Food diet Chart Indian, पूरे हफ्ते सुबह से लेकर शाम तक, 10 महीने के बेबी को खिलाएं ऐसा खाना - 10 month baby food diet chart
Parul Rohatagi | Navbharat Times | Updated: Feb 12, 2022, 2:41 PM
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10 महीने का शिशु बहुत एक्टिव रहता है और इसके लिए उसे बहुत एनर्जी की भी जरूरत पड़ती है। इस आर्टिकल में हम आपको बता रहे हैं कि 10 महीने के बेबी को सुबह से लेकर रात तक क्या खिलाना चाहिए और उसका डाइट चार्ट कैसा होना चाहिए।
पूरे हफ्ते सुबह से लेकर शाम तक, 10 महीने के बेबी को खिलाएं ऐसा खानाआपका बेबी अब 10 महीने का हो चुका है। खाने और पोषण को लेकर उसकी जरूरत अब बदल गई है इसलिए अब आपको भी उसकी डाइट में कुछ बदलाव करने शुरू कर देने चाहिए। 10 महीने का शिशु घुटनों के बल चलना, थोड़े-बहुत शब्द बोलना या खेलना शुरू कर देता है। इतना बड़ा बच्चा बहुत एक्टिव होता है इसलिए उसे एनर्जी की जरूरत पहले से ज्यादा होती। आपको 10 महीने के बेबी के लिए डाइट चार्ट बनाना चाहिए और उसे उसके हिसाब से ही खाना खिलाना चाहिए।
इस आर्टिकल में हम आपको 10 मंथ के बेबी के लिए हफ्तेभर के भोजन चार्ट के बारे में बता रहे हैं।
सोमवार का खाना
बच्चे को सुबह सबसे पहले ब्रेस्टफीडिंग करवाएं। नाश्ते में उसे नरम डोसा और सादा सांभर खिलाना है। इसके कुछ देर बाद स्टिव्ड एप्पल खिलाएं और फिर लंच में दाल पालक में भिगोकर रोटी खिलाएं। शाम को बच्चे को ब्रेस्टमिल्क पिलाएं और रात को डिनर में अंडे की जर्दी या पनीर का पुलाव खिलाएं।
मंगलवार का डाइट चार्ट
आज बेबी को सबसे पहले ब्रेस्टफीडिंग करवाएं। फिर नाश्ते में ओट्स-एप्पल की स्मूदी खिलाएं। इसके कुछ देर बार केला मैश कर के खिलाएं। लंच में बाजरे और मूंग दाल की खिचड़ी खिलाएं। शाम को ब्रेस्ट मिल्क पिलाएं और रात को डिनर में बाजरे की खिचड़ी खिलाएं।
फोटो साभार : istock
बुधवार का खाना
बुधवार को सुबह बेबी को ब्रेस्टमिल्क पिलाएं। इसके बाद नाश्ते में उसे मल्टीग्रेन चीला खिलाएं। अब थोड़ी देर बाद बच्चे को केला मैश कर के खिलाएं।
लंच में बेबी को फ्रेंच बींस और मटर का दलिया खिलाएं। शाम को ब्रेस्टफीडिंग करवाएं और रात को डिनर में टमाटर और कद्दू का सूप पिलाएं।
फोटो साभार : istock
बृहस्पतिवार का भोजन
आज सुबह बेबी को ब्रेस्टमिल्क पिलाएं। अब नाश्ते में सेवईयों का उपमा बनाकर खिलाएं। इसके कुछ देर बाद पपीता मैश कर के खिलाएं। लंच में अंडे की जर्दी या पनीर का पुलाव बनाकर खिलाएं।
शाम के समय ब्रेस्टमिल्क पिलाएं और रात को डिनर मे आटे और केले का शीरा बनाकर खिलाना है।
फोटो साभार : TOI
शुक्रवार की डाइट चार्ट
शुक्रवार को सुबह ब्रेस्ट मिल्क पिलाना है और नाश्ते में आलू पनीर मैश कर के खिलाएं। इसके कुछ देर बाद आम या पपीता मैश कर के खिलाएं। लंच में गाजर और मूंग दाल सूप में रोटी भिगोकर खिलाएं। शाम को ब्रेस्टमिल्क पिलाएं और फिर रात को इडली के साथ सादा सांभर खिलाएं।
फोटो साभार : TOI
शनिवार का खाना
शनिवार के दिन सुबह बेबी को ब्रेस्टफीडिंग पिलाएं। अब नाश्ते में बेबी को उबले हुए अंडे की जर्दी या होममेड पनीर खिलाएं। इसके कुछ देर बाद स्टिव्स नाशपाती या चुकंदर को उबालकर खिलाएं। लंच में बेबी को फ्रेंच बींस और मटर का दलिया खिलाएं। शाम को ब्रेस्टफीडिंग करवाएं और रात को डिनर में ओट्स और सेब का दलिया खिलाएं।
फोटो साभार : TOI
रविवार का आहार
आज सुबह आपको बेबी को ब्रेस्टफीडिंग करवानी है और फिर नाश्ते में घी या मक्खन के साथ सफेद ढ़ोकला खिलाएं। नाश्ते के कुछ देर बाद शिशु को स्टिव्ड एप्पल खिलाएं और लंच में रागी और साबुत मूंग दाल का सूप पिलाएं। शाम को बेबी को ब्रेस्टफीडिंग करवाएं और फिर डिनर में पालक की खिचड़ी खिलाएं।
फोटो साभार : TOI
अगला लेखडिलीवरी के बाद हो रही हैं ये प्रॉब्लम्स, तो तुरंत डॉक्टर को लगाएं कॉल
Navbharat Times News App: देश-दुनिया की खबरें, आपके शहर का हाल, एजुकेशन और बिज़नेस अपडेट्स, फिल्म और खेल की दुनिया की हलचल, वायरल न्यूज़ और धर्म-कर्म. .. पाएँ हिंदी की ताज़ा खबरें डाउनलोड करें NBT ऐप
लेटेस्ट न्यूज़ से अपडेट रहने के लिए NBT फेसबुकपेज लाइक करें
10 महीने के बच्चे के लिए आहार योजना-10 month bache food chart
यह तो आप जानतीं ही होंगी की जैसे-जैसे बच्चे बड़े होते हैं, उनकी खाने में रुचि कम होती जाती है। मैंने बहुत सारी माओं को यह शिकायत करते सुना है की उनके बच्चे की भूख कम हो गई है और वो पहले की भांति अब खाता नहीं है। वास्तविकता तो यह है की यह स्थिति भूख कम होने की वजह से नहीं है बल्कि बच्चों के हर चीज़ को खेल समझने के कारण है ।
1 नए भोजन जो अब शुरू किये जाने चाइये
2 कुछ उपयोगी युक्तियाँ
3 10 महीने का बच्चे के लिए भोजन चार्ट-10 month bache food chart
3.1 Related Posts
खरीदें शिशुओं के लिए स्प्राउटेड सत्थुमावू हेल्थ मिक्स पाउडर / घर पर बना सेरेलैक शिशुओं और छोटे बच्चों के लिए सूखे मेवों का पाउडर छोटे बच्चों के लिए पैनकेक मिक्स
तो बच्चों को खाना खिलाने के लिए क्या उपाय किया जा सकता है?
बच्चे को अब सबके साथ बैठाकर खाना खिलाएं ( जानती हूँ ये प्रलय होगा ) लेकिन जब वो बाकि सबको खाना खाते देखेगा तो उसका भी खाने के प्रति रुझान बढ़ेगा और इससे उसकी खाने की आदत में भी सुधार आएगा।
“बच्चों के खाने में रोज नया रूप और विभिन्नता लाने का प्रयत्न करें”
दस महीने के बच्चे के लिए भोजन की आहार योजना का चार्ट इसी आशा और उम्मीद से तैयार किया गया है की यह आपके लाडले बच्चे की खाने की जरुरत को पूरा करेगा ।
नए भोजन जो अब शुरू किये जाने चाइये
- फूल गोभी
- अंडा
- मांस
- जामुन
- बैंगन
- मशरूम
- अब आप बच्चे को खिलाने के लिए किसी चीज की प्यूरि न बनाएँ ।
- अल्पाहार के लिए फिंगर फूड (जिसे हाथ में पकड़ कर खाया जा सके) देना शुरू करें और खाते समय होने वाले फैलाव और बिखराव के लिए तैयार रहें। 🙂
- एक दिन में 3 पूरा भोजन और 2 अल्पाहार देना शुरू करें, हालांकि यह जरूरी नहीं है की इस नियम का सख्ती से पालन किया जाए। आप बच्चे की भूख लगने की इच्छा के अनुसार उसे खाने के लिए दें सकतीं हैं।
- स्तनपान लगातार करवाते रहें , बच्चे को एक वर्ष तक स्तनपान करवाने की सलाह दी जाती है।
- बच्चे को जरूरत होने पर खाने के बीच में और अनिवार्य रूप से भोजन के बाद पानी जरूर दें ।
पहला सप्ताह
| दिन | सुबह का नाश्ता | सुबह का अल्पाहार | दोपहर का भोजन | शाम का अल्पाहार | रात का खाना |
| सोमवार | सामे का दलिया | बेक की हुयी एप्पल चिप्स | मसूर दाल खिचड़ी | बेक्ड फ्रेंच फ्राइज | पनीर वेजिटेबल पराठा |
| मंगलवार | सूजी टोस्ट | अंडा पुडिंग | अंडा चावल | आम दही | मूंगफली पोहा का दलीय |
| बुधवार | डोसा | गाजर पेटिस | सादी खिचड़ी | नारंगी की फांके | उबला हुआ पास्ता |
| वीरवार | रागी दलिया | चीज़ स्टिक्स | नमकीन ओट्स खिचड़ी | गाजर चुकंदर का सूप | पनीर वेजिटेबल राइस |
| शुक्रवार | जवार दलिया | कडू रवा स्टिक्स | वेजिटेबल दलीया | एप्पल फिंगर्स | मसाला खिचड़ी |
| शनिवार | एग योल्क क्विनोआ स्टिर फ्राई | केले के टुकड़े | चुकंदर बाजरा दलिया | मटर कॉर्न पेटिस | सोया गेंहूं दलिया |
| रविवार | क्विनोआ वेज उपमा | तरबूज स्मूथी | गाजर खिचड़ी | सेवई खीर | चिकन प्यूरी |
दूसरा सप्ताह
| दिन | सुबह का नाश्ता | सुबह का अल्पाहार | दोपहर का भोजन | शाम का अल्पाहार | रात का खाना |
| सोमवार | क्विओना एप्पल दलीया | तरबूज फिंगर्स | दही खिचड़ी | अरबी फिंगर्स | उबला पास्ता |
| मंगलवार | ओट्स चीला | पाइनएप्पल केसरी | पनीर वेजिटेबल राइस | तरबूज स्मूथी | सेब ओट्स दलिया |
| बुधवार | गाजर इडली | मिश्रित सब्जियों के टुकड़े | मसाला खिचड़ी | एप्पल फिंगर्स | साबुदाना खिचड़ी |
| वीरवार | ओट्स दलिया | सेवई की खीर | वेजिटेबल खिचड़ी | चिकन सूप | दही चावल |
| शुक्रवार | एग योल्क स्क्रैम्बल | नारंगी की फांके | सोया गेहूं दलिया | बेक्ड आलू | बाजरा दलिया |
| शनिवार | सूजी का उपमा | आम दही | पालक खिचड़ी | सूजी खीर | पैनफ्राई पनीर क्यूब |
| रविवार | बाजरा दलिया/चीला | मटर कॉर्न पेटिस | साबूदाना खिचड़ी | बेक्ड एप्पल चिप्स | गाजर खिचड़ी |
तीसरा सप्ताह
| दिन | सुबह का नाश्ता | सुबह का अल्पाहार | दोपहर का भोजन | शाम का अल्पाहार | रात का खाना |
| सोमवार | मक्के का दलिया | फ्राइड एप्पल रिंग्स | वेजिटेबल दलिया खिचड़ी | कद्दू रवा स्टिक्स | घी रोटी |
| मंगलवार | वेगन फ्रेंच टोस्ट | चुकंदर का हलवा | दही चावल | सादा दही | सोया चावल दलिया |
| बुधवार | जवार डोसा | बेक्ड फ्राइज | सादी खिचड़ी | तरबूज फिंगर्स | उबला पास्ता |
| वीरवार | साबूदाना खीर | ब्रेड स्टिक्स | मसाला खिचड़ी | वेजिटेबल सूप | घी चावल |
| शुक्रवार | एग योल्क रागी चीला | केले के टुकड़े | मूंगफली पोहा दलिया | चुकंदर हलवा | जवार दलिया |
| शनिवार | क्विओना वेग उपमा | तरबूज स्मूथी | दादी खिचड़ी | पाइनएप्पल प्यूरी | फिश प्यूरी |
| रविवार | गेहूं का दलिया | अरबी फिंगर्स | मसूर दाल खिचड़ी | नारंगी के फांके | पालक खिचड़ी |
चौथा सप्ताह
| दिन | सुबह का नाश्ता | सुबह का अल्पाहार | दोपहर का भोजन | शाम का अल्पाहार | रात का खाना |
| सोमवार | साथमवु दलिया | एप्पल फिंगर्स | साबूदाना खिचड़ी | बेक्ड आलू चिप्स | उबला हुआ पास्ता |
| मंगलवार | रोटी और किशमिश स्प्रेड | सूजी खीर | घी चावल | मखाना खीर | चुकंदर बाजरा दलिया |
| बुधवार | गेंहू का दलिया | चीज़ सब्जी | खिचड़ी | बड़ा | सूजी दलिया |
| वीरवार | ओट्स इडली और दही | रागी छाछ | टमाटर खिचड़ी | अंडे का सूप | एग योल्क चावल |
| शुक्रवार | एग योल्क ऑरेंज जूस के साथ | तरबूज फिंगर्स | सोया राइस दलिया | अरबी फिंगर्स | कोओना एप्पल दलिया |
| शनिवार | सूजी उपमा | दही | वेजिटेबल दलिया | चुकंदर हलवा | पनीर क्यूब |
| रविवार | सामा दलिया | बेक्ड आलू | दही खिचड़ी | केले के टुकड़े | मसाला खिचड़ी |
10 महीने के बच्चे के लिए भोजन आहार योजना को निःशुल्क डाउन्लोड यहाँ से कर सकते हैं
“क्या आपका 10 महीने का बच्चा पहले से खाना खाने में तंग करता है? नीचे कमेन्ट करके हमें बताएं, हम आपके नन्हें शैतान की पसंद का भोजन तैयार करने का आकर्षक आइडिया आपको सुझा सकते हैं ”
सबसे अधिक पसंद की जाने वाली हमारी रेसिपी को जरूर देखें
- 10 सरल खिचड़ी रेसिपी
- 10 सरल बच्चों के लिए दलिया बनाने की रेसिपी
- सूखे मेवों का पाउडर रेसिपी (वजन बढ़ाने वाले भोजन)
क्या आप यह सभी रेसिपी एक पूरी किताब के रूप में लेना चाहेंगी, तो हमारी बच्चों के 50 प्रथम आहार निःशुल्क ई-बुक आपके बच्चे की जरूरतें पूरी करने में पूर्णतया सक्षम है।
निःशुल्क ई-बुक डाऊनलोड करने के लिए यहाँ क्लिक करें
बच्चों के अन्य महीनों के आहार चार्ट के लिए यहाँ क्लिक करें
यहाँ जो भी जानकारी दी गई है वो केवल सूचनार्थ है और यह किसी चिकित्सकीय सलाह का स्थान नहीं लेती है। आपको हमेशा अपने बच्चे के खाने संबंधी जानकारी के लिए अपने चिकित्सक से ही सलाह-मशविरा करना चाहिए।
उम्मीद है आपको यह लेख और जानकारी पसंद आई होगी, ऐसी ही और पालन पोषण संबंधी अधिक जानकारी के लिए हमसे फेसबुक पर जुड़ें
what can a baby eat, what to feed, what vegetables, cereals, fruits to give, regimen and diet for 10 months
Published: 06/20/2020
Reading time: 4 min.
Number of reads: 235044
The author of the article: Ponomareva Yulia Vladimirovna
Pediatrician, candidate of medical sciences, allergist-immunologist
The first year of a baby's life is unique. The processes of growth and development are so intense that each new month is not like the previous one. In this regard, the child's diet undergoes changes every month to meet the growing needs of the body for nutrients, vitamins, minerals and other biologically active substances. Let's discuss what changes are taking place in the baby's diet, and what can be included in the diet at 10 months. 9Ol000 Basic principles and changes in nutrition at 10 months
The basic food groups that must be included in the daily diet of children in the second half of life remain the same - vegetables, fruits, meat, cereals, dairy products. There are 3 main meals and 2-3 additional ones, while the portion size increases, and the daily amount of food is 1000-1100 ml. The child no longer looks like a baby - he has grown stronger, is trying to walk, he has an interest in all the phenomena of the world around him, including traditional adult food.
Of course, the menu at 10 months is still very different from the food of the general table, but in terms of the possible variety of food, the list is already close to the diet of older children. The baby’s menu can already be diversified with homemade dishes in the form of soups, puddings and casseroles. Vegetables and fruits can be partially raw, grated on a fine grater. The drinking diet is still represented mainly by water, but the child can already drink compotes and fruit drinks of home and industrial production without the addition of sugar and artificial colors.
Feeding a 10-month-old baby
Daily routine and nutrition are very important in a baby's life. Children quickly get used to a certain routine and more readily eat the dishes that are traditionally offered at this meal. Of course, each child is unique, and yours has its own favorite foods and their combinations. Try to rationally distribute all the necessary complementary foods in 5 meals, taking into account the characteristics of family life.
Adhere to the principle of a balanced menu, plan your diet for the week in advance, while trying to diversify your diet as much as possible, accustoming your child to the taste of new foods.
First meal
The first meal is early in the morning - the baby wakes up hungry after a 6-8 hour break in food. It is best to feed your baby with breast milk or an adapted formula. Child health and nutrition experts recommend continued breastfeeding (BC) until at least the end of the first year of life. The nutritional value of mother's milk at this age is already low, but as a source of the most important biological substances and psycho-emotional comfort, it is undoubtedly priceless. If the child is bottle-fed, you can prepare him a drink based on an adapted mixture. Until the end of the first year of a child's life, it is not recommended to feed whole cow's milk. The fact is that the protein of cow's and goat's milk can cause an allergic reaction, in addition, it causes damage to the intestinal epithelium of an infant and is a serious burden on the kidneys.
Do not rush to introduce this unadapted product into the baby's diet.
See also: Complementary Foods and Meals
Breakfast
The second meal, at approximately 9-10 am, should provide energy and nutrients for a 10-month-old baby to be active in the morning. What can you offer your child for breakfast? Milk porridge is the perfect product for a good start to the day - it is rich in complex carbohydrates, which ensures long-term saturation and energy boost. The dietary fibers included in its composition are involved in comfortable digestion. In addition, cereals are a source of almost all essential nutrients. In the nutrition of babies at 10 months, the consistency of porridge may already be less homogeneous. Try introducing porridge into your diet, which contains cereal flakes and crushed berries, which helps your child learn to chew. At this age, mothers often begin to cook porridge at home, but it is preferable to use industrial products. Commercially produced porridge is often multi-cereal, which makes it possible to use the beneficial qualities of various grain crops, including those that cannot be cooked at home due to poor digestibility.
Cereals go well with fruits and vegetables. For breakfast, you can additionally offer fruit puree or slices of boiled / baked soft fruits for breakfast. Cottage cheese and vegetable or cottage cheese and cereal casseroles and puddings can diversify the weekly breakfast menu. Every day a child can eat up to 50 grams of cottage cheese. If the child has not previously had allergic reactions, you can expand the range of fruits and gradually introduce citrus fruits and a number of exotic fruits into the diet.
Drinks
It is not recommended to give a large amount of liquid immediately after a meal, as this overloads the digestion process. Limit yourself to a few sips of water or compote if the child wants to drink food. And between the main meals, periodically offer the baby water, compote or fruit drink, as well as special children's tea. Limit your juice intake, as this is a high-carbohydrate product and is a serious burden on the organs of the gastrointestinal tract. The volume of juice per day should not exceed 100 ml.
Lunch
The next meal, lunch, covers a third of the total energy expenditure of the day and provides essential nutrients for active growth and development. At 10 months, it is already possible to offer the baby unpurified soup, provided that well-boiled vegetables are used. Meat complementary foods should be combined with foods that promote the best absorption of trace elements important for growth and development, especially copper and iron. First of all, these are vegetables, with the exception of legumes, and buckwheat. Given that different types of meat contain different amounts of trace elements and vitamins, a balanced weekly diet includes at least 3-4 types of meat complementary foods. Also, 1-2 times a week, the baby can eat dishes with the addition of offal - the liver, tongue and heart. In addition to mashed meat, the baby can be offered coarsely chopped meatballs or steam cutlets. Adding vegetable and cereal components to a meat dish makes the taste more tender and enriches the diet with other beneficial nutrients.
Despite the insipid taste of dinner dishes, which seems to many adults, it is not recommended to add salt and spices to them. At 10 months, onions and parsley and dill can be used to develop taste buds in dishes.
Snack
Snack, although not the main meal, is necessary for the baby to reinforce forces after a daytime nap and provide the necessary energy for active activities in the afternoon. A dairy product rich in easily digestible protein and fat is ideal, combined with cereals and fruits that complement the dish with carbohydrates and fiber. For a 10-month-old baby, this could be a specialized fermented milk drink combined with baby biscuits and fruit. Another option would be a special industrial product called "Snack Porridge", which is a delicious dessert that combines cereals, milk and natural fruits. In addition to nutritional value, it is a source of dietary fiber, organic acids, vitamins and trace elements. And for kids, this is a delicacy, because the dish has a delicate texture and pleasant taste.
Dinner
The main evening meal should be easy to digest to avoid problems with digestion at night, and at the same time be nutritious. A 10-month-old baby can be offered a fish soufflé with a vegetable garnish, a curd-cereal casserole with fruit sauce, baked vegetables with noodles, or a fruit-cereal pudding. Right before bedtime, the baby can be fed with breast milk or an adapted mixture, which will ensure comfortable falling asleep and a restful night's sleep.
The table shows a sample menu for one day for a healthy 10 month old baby.
| Seeing | Menus | volume, ml / number, grams |
| 200 | Water/compote or juice | 100/100 |
|
| ||
| Lunch (13:00) | Vegetable soup with 70003 9,0002 60/2 | |
|
| Fresh carrot salad with olive oil | 50/3 200 |
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Everyday food in India — Real time
Society
07:00, 05/04/2019
Rice with rice, red chili and banana leaf feast
There is a concept in the West that in India, an impoverished and overpopulated country, overcooked and scalding food is eaten. But that's not the case at all. Indian culture won me over with its cuisine. Such a variety of tastes, colors, smells cannot be found, in my opinion, in any other cuisine in the world. And this despite the fact that traditional Indian cuisine is vegetarian, that is, it does not use meat, eggs and fish. Due to spices, various vegetables, grains, milk and oils, thousands of dishes proven over the centuries are created. For several years now, I have been trying to master the main dishes of this cuisine, learning from local women.
In a new article for Realnoe Vremya, I will talk about what my menu has become after a long stay in India.
All Five Flavors
The first thing you remember about Indian cuisine, especially if you get to know it not in restaurants designed for Western tourists, but in street cafes or visiting Indians, is the sharpness of the dishes. Indians love very spicy food, like the rest of the inhabitants of the hot zone. For many reasons. Hot peppers, chili, put in food, because it increases sweating and helps to endure heat more easily. In addition, pepper copes well with the destruction of infections in the body.
After some time I learned to eat moderately spicy food, and after that Russian cuisine seems boring and insipid to me. True, there are as many peppers as the Indians, but I'm still not used to it. They throw a handful of dried red peppers into any salty and sometimes sweet dish, and then bite it with green chili as well. Chili is not a traditional product for India, it was brought from other hot countries, but initially Indian cuisine also has a spicy taste due to ginger and black pepper.
However, it's not just about the spicy taste. The basics of Indian cooking are based on such a science of human health as Ayurveda, which says that all tastes should be present in food during lunch: bitter, sour, spicy, sweet, and astringent.
A pile of rice is placed on a large round tray, and small cups with all kinds of snacks, side dishes, seasonings and sauces are placed around it. From Hindi, it translates as "large plate" or "tray". A hill of rice is placed on a large round tray, and small cups with all kinds of snacks, side dishes, seasonings and sauces are placed around it. This way you can try a little bit of everything and combine different dishes that just combine all five tastes. This is quite a hearty meal, in India there is even a saying: "Men eat thali to be strong, and women to be fat and beautiful." In some cafes (and in the homes of residents of some states), thali is served in the traditional way, not on a tray, but on banana leaves: this method is good for health, banana leaves release useful substances when in contact with food.
The same thali is prepared at home, and on holidays the number of dishes can reach 20-25. Also, a slice of lemon, a slice of ginger and a little salt are placed on the tray, they must be eaten first to awaken the appetite and start digestion.
Moreover, in most Indian cafes you can get a supplement for free: after a while you will be offered more rice and various vegetable dishes. There is no need to pay extra, you can eat as much as you want, your serving is not limited in weight and volume.
Rice with rice
Rice is the main food in the Indian diet. Rice is eaten all year round, morning, afternoon and evening. It is easy to grow, cheap, and therefore accessible to all segments of the population. Mostly Indians eat white polished rice. Brown rice, which has recently become so fashionable in the West, is eaten only by very poor people. Many recipes for rice dishes have been preserved in modern India since ancient times, they are mentioned in the scriptures (shastras).
There are many options for boiling rice, frying it with vegetables and spices (pulao, biryani), making rice sweets.
An Indian can eat a mountain of rice for lunch. And this is not a figurative expression. All other dishes are only an addition, be it a little soup, sauce or vegetables. Especially love rice in South India. Diversity at lunch is achieved by serving several types of differently cooked rice. First, as a rule, there is a handful of turmeric yellow rice with vegetables, then flattened rice may be served, and then the main portion of white.
Rice is eaten all year round, morning, afternoon and evening. It is easy to grow, cheap, and therefore accessible to all segments of the populationBean dishes - dal
Indians usually eat without cutlery, with the right hand. The left is considered unclean. Eating with your hands is healthy and delicious. It is useful because it is difficult to take too much with your hand, fingers are sensitive to the consistency of food and its temperature, unlike a spoon.
Rice itself is dry, and in order to soak it, medium-thick pea soup is poured directly into a hill of rice, dal. In India, many varieties of peas are available in all shops and stores. These are chana-dal, and chickpeas, and urad-dal, and matar-dal (large peas), and mung-dal (mash). From very small peas, which quickly boil and form a thick creamy soup, to large peas, which are known in Russia.
Bean dishes are superior in protein to all other foods. There are so many recipes for their preparation that you can cook different types of dala for several months and not repeat. The simplest recipe is matar-dal: peas are boiled and blended in a saucepan until smooth, and then spices fried in oil, masala, are added to it, which stimulates digestion and gives the dish aroma and color. Masala usually includes fresh ginger paste and turmeric.
Almost all Indian housewives have pressure cookers at home: they can quickly boil dal, saving gas, which is not cheap in the country.
Vegetable dishes - sabji
In India, where over 80 percent of the population is vegetarian, rice and dal are the basis of a nutritious meal.
The poor who cannot buy vegetables every day eat only rice and dal. In difficult times, when dal grows in price, they eat only rice, eating it with green chili. But traditionally, rice and dal are also served with sabji, fried and stewed vegetables with spices. India is a paradise for vegetarians, growing and selling a wide variety of fruits and vegetables. The markets where vegetables are sold are called “sabji bazaars”, where fresh vegetables and fruits freshly harvested in the fields and beds are unloaded every morning at sunrise.
Many of them are known to us: pumpkin, eggplant, potatoes, radishes, cauliflower, tomatoes. Others are little known in the West: breadfruit, potol (Indian cucumber), bitter melon (karela), green papaya, and so on. In India, Shaka dishes are very popular, this herb is very cheap and available all year round. It is simply fried in a pan, seasoned with salt, spices and oil.
The markets where vegetables are sold are called “sabji bazaars”, where fresh vegetables and fruits just picked in the fields and beds are unloaded every morning at sunrise Vegetables are fried mainly in mustard oil, which, by the way, has a very high combustion temperature.
They also cook with coconut, peanut and sesame oils. But ghee, ghee, has been considered a sign of prosperity in India for many centuries. It is also called liquid gold, because earlier a person's wealth was judged by ghee reserves. Ghee is also healthier than other oils and is called “brain food” in the shastras. When you cook food with ghee, the dish has a special caramel aroma and sweet taste.
Ginger paste, chili, cumin, coriander and mustard are usually added to vegetables. Several types of sabji are served on the holiday at once.
Indian bread
In traditional Indian cuisine there is no baking, the bread is fried. Usually the stove is built in the yard of clay bricks, the fuel is cakes made from cow dung. In the villages and towns that still make up most of India, women can be seen plastering fences and trees with these cakes so that they dry out. It is considered the most environmentally friendly fuel.
Although there are electric stoves in many Indian homes, sourdough or yeast bread is still not eaten by most Indians.
But here, as in all Eastern cultures, there is a wide variety of cakes that are cooked on an open fire.
The most popular flatbread is chapati. Cooking it is not so easy, girls from childhood, under the supervision of their mother, learn to roll perfectly flat cakes from flour, water and salt. Then they are slightly warmed up in a hot flat frying pan without sides and thrown directly into the fire or on a metal grate above the fire. If everything is done correctly, then the cake should swell to the state of a ball and thus bake from the inside. Chapatis are smeared with ghee.
The most popular flatbread is chapati. Cooking it is not so easy, girls from childhood, under the supervision of their mother, learn to roll perfectly flat cakes from flour, water and salt A more refined and expensive version of cakes is puri. They are thrown into hot oil, and there is a belief that if a woman's puris are swollen, then her mother-in-law loves her. Indians eat puri for breakfast along with some stewed vegetables or jam.
There are also stuffed flatbreads called parathi. Cheese, potatoes, greens are put there as a filling. My favorite type of flatbread is lachcha paratha, I first tried real lachcha paratha in a small town in South India. On the street early in the morning, an elderly old man was preparing these cakes in a shop, which, probably, was inherited from his father, and since then he has been toasting bread here every day. His daughter and grandson helped him. Lachchha paratha is a hot, crispy, puffy, buttered puff pastry.
All flatbreads are served hot, straight off the fire. However, Indians generally rarely eat food that has lain down for some time, they do not like semi-finished products either. According to Ayurveda, it is harmful to heat food, especially rice, dhal and vegetables.
Of course, large families don't have cakes every day, because they take longer to prepare. They are served with rice, dal and sabji. A piece of cake comes off and with its help a little rice and vegetables are collected, this is very convenient when the rice is crumbly and the vegetables have not cooled down yet.
Snacks and sauces
Indian cuisine is rich in various snacks. Indians are very hospitable people, and even if they don't have lunch yet, you will certainly be treated to some deep-fried homemade crunchy chickpea flour crackers with spices and a glass of water or a chilled drink. Such salty snacks are convenient to take with you on the road, they do not spoil.
Another type of popular snack is pakora: deep-fried pieces of vegetables (and sometimes also fruit and paneer or Adyghe cheese). This is a simple and cheap dish. Indians simply adore him, so there are always pakora sellers on trains, on the streets, in parks at social events. At home and in cafes, pakoras are usually served with soup or a drink.
Rice, dal and sabji are also served with spicy-sweet sauce - chutney, with lots of pepper and sugar. Such sauces emphasize the taste of the main dish; you can’t eat a lot of them because of the spiciness.
I note that many modern Indians are very fond of onions and garlic and put it with the same fanaticism as chili in all dishes. However, traditional cuisine does not use these seasonings. Moreover, according to the shastras, onions and garlic are considered unclean foods and are not recommended for human consumption.
Sweets
Factory-made sweets and packaged chocolates have not yet killed Indian love for handmade sweets. They are prepared by housewives, temple cooks, and shopkeepers (halvais), the recipes have practically not changed over the centuries. The chef's professionalism is expressed not in his innovation, but in his ability to achieve a taste that is as close to the traditional as possible. Many sweet dishes are made from boiled milk. Milk with sugar is boiled for an hour or longer, with constant stirring. This is a lot of work, but Indian women believe that for them it is an opportunity to put all their love for loved ones into cooking. Depending on the degree of milk cooking, burfi, khir, rabri, “sweet rice” are obtained.
Decorate such sweets with nuts, ground cardamom, saffron.
Curd milk mashed with powdered sugar produces the most delicate sandesh. If the sandeshs are boiled in sugar syrup, then these are already rasagulas. And if after that put in a creamy sauce, then rasamalai.
Factory-made sweets and packaged chocolates have not yet killed Indians' love for hand-made sweets.One of the most popular dishes in India is halava. Not halva, namely halava, which is made mainly from semolina and sugar with butter and resembles pudding.
Homemade yogurt is fermented by housewives every day. Women take pride in using the leaven that has been passed down from generation to generation, from mother to daughter. Condensed yogurt can be used to make a delicate shrikhand dessert, and if you dilute the yogurt with water, add fruit puree and sugar, you get lassi, a refreshing and satisfying drink.
In India, you can find different types of sugar in all stores and stalls, it is not uncommon and it is very affordable.
These are cane (jaggery), and date, and palm (gur) sugar. The word "sugar" itself comes from the Sanskrit word "sarkar". The amount of sugar Indians use to make sweets is incredible. It is clear that in this way sweets are stored longer in the heat. They also traditionally add dried fruits, spices and natural flavors - green cardamom, nutmeg, cloves, saffron, black pepper and camphor, rose water. Sweets are usually sprinkled with nuts or coconut flakes.
Drinks
Tea was brought to India by the British. Now this drink is very popular here, but they prepare it in their own way: they boil it together with milk, ginger, cardamom, cinnamon and other spices. This is called masala chai. It should be piping hot, drink it from tiny cups.
I saw how early in the morning, before dawn, some old man takes his smoky iron stove to the side of the road, kindles a fire in it and brews tea in a teapot. This is his earnings, perhaps, throughout his life. Everyone who passes by on their way to work, as well as rickshawals and cyclists, buy tea from him in small cups and drink it sitting next to him right on the ground.
This is the morning ritual of many Indians.
However, tea and coffee, from the point of view of the sastras and according to the authoritative brahmins, are not pure foods. And many Indians refuse these drinks, which have a slight narcotic effect and are addictive. The same attitude in traditional culture to alcohol. In some places it is even forbidden to sell alcohol, for example, where I live (Mayapur, Bengal).
My culinary experiences
Before coming to India, I had some experience in cooking Russian and European cuisine.
But when I got acquainted with Indian cuisine, I realized that I didn’t know how to cook at all. In India, cooking is a complex and delicate art, and it is better if a girl learns it from childhood. Now I take lessons from local women, YouTube videos are a good help, since many Indian housewives or their grandchildren are infected with the modern disease to blog culinary. Of course, not all recipes that you can see there are proven. Therefore, in case one of the readers is interested in how to learn how to cook Indian cuisine, I will advise a number of sources. Of the blogs that talk about Indian cuisine in Russian, this is Culinary Journey: Indian Cuisine. And from the authoritative literature - the book of Yamuna devi "Indian Vegetarian Cuisine" and Adiraja das "Vedic Culinary Art". In particular, Yamuna, a cook from America, traveled all over India, collecting traditional recipes from temple priests and householders.
In some articles I have already written that in the tradition of India it is customary to take consecrated food (“What did you eat today?” as the main Indian question).
The well-known philosophical and religious Indian treatise Bhagavad Gita says that one who takes food that is not offered to God "tastes only sin." Food is offered both in temples and at home altars, reciting the appropriate mantras. In order to offer it, the chef does not taste the dish during the cooking process: Indian housewives can determine by eye whether there is enough salt and sugar in the dish.
Most Indians know that eating food from the store or cooked anywhere and by anyone is a low standard of living, because with food we take over the consciousness of a person and take away his sins. Indians love to eat what their mother or wife cooks. And a woman's ability to cook is decisive when choosing a bride. Despite the fact that emancipation in large cities of India is gaining momentum and more and more women are choosing a career over family life, women housewives in India are still treated with respect today, because all family members thanks to them can get fresh and healthy food every day.
