Indian confinement recipes (part 1)

Here are some interesting recipes with fenugreek, almonds, garlic and dahl, ingredients which Indians believe can increase supply of milk in postpartum women.

Indian confinement recipes (part 1)

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Methi and Garlic Fish

What you need:

500g boneless fish

Few fresh methi leaves (fenugreek)

Few Coriander leaves

5-6 Garlic flakes

1/2 inch piece of Ginger

3-4 Green Chillies

1/2 teaspoon turmeric

1 teaspoon Coriander Powder

2-3 Tomatoes

Cumin seeds (Jeera)

Elaichi powder (cardamom)

Salt as per taste

1 Tablespoon Oil

What you do

Marinate Fish slices with salt and turmeric, put aside for 1/2 an hour.

Again wash it and deep fry the fish in 1 tbsp oil. Fry till golden brown in color and keep it aside.

Wash methi nicely and squeeze it completely and remove all the water from it. Now finely chop the methi and washed coriander leaves and grind them along with garlic, ginger and green chillies.

Heat little oil in the pan put all the above methi, coriander, ginger, garlic and cook it slightly on low flame.

Now put turmeric and coriander powder and salt and cook it on low flame for few more minutes.

Then add finely chopped tomatoes cook it till ghee oozes out.

Now add fried fish and turn it on both sides cook it for 5-6 more minutes. Finally add cumin seeds, cardamom powder before serving.

Badam Milk (almond milk)

What you need:

20 almonds

20 Pistacios

2 glasses milk

1 cardamom crushed

1 tablespoon sugar

2 drops rose-water

What you do:

Soak the almonds and pistachios in water for 4-5 hours.

Peel off the almonds skin

Grind the almonds and pistachio into a paste by mixing a little milk , to get a toothpaste like consistency.

Heat the milk and add the almond and pistachio paste.

Add some cardomom powder for flavour.

Add sugar to taste.

Serve either hot or cold.

Image Credit

Almond Seera

What you need:

1 1/2 Cup almonds

3 Cups hot milk

250 gms Ghee (Indian butter)

1/2 Cup sugar

What you do:

Soak the almonds overnight.

Peel off the almond skin and wash.

Grind to make fine paste.

Fry the paste in ghee. First fry it on a high flame then on slow flame.

The paste should become light brown.

Gradually pour warm milk and stir.

When the mixture becomes thick, add sugar and cook again.

Keep stirring till ghee gets separated.

Garnish it with chopped nuts and serve.

Do you have other tried-and-tested quick recipes? Share your recipes in our forum!

Written by

Sandra Ong

Confinement RecipesRecipes