Pregnancy Cookbook

During the early part of my pregnancy, the fatigue was overwhelming. One of the most difficult things for me to do was cook- mainly because I was tired all of the time and the simple idea of cooking exhausted me. I knew that once I had the baby- this exhaustion might return or even time would be an issue. I also felt a lack of creativity- which made me reach for plain pasta and carb-laden foods. This cook book changed all of that- finally a cook book that added spice to the kitchen! I dedicated myself to trying at least 5 new recipes a week and followed simple snacking tips. The exciting part of this book is that I will happily continue to use this book after my baby is born.

This is a book that was created not only for pregnant mothers, but also for those planning a baby The philosophy behind this is that all you eat before, during and after your pregnancy is largely responsible for your health and your baby's too.

A few of my favorite recipes are: stir fry salad, banana walnut pancakes, and pineapple passion shake.

BAKED PANCAKES

Cooking Time : 30 min.
Preparation Time : 20 min.

Serves 6 to 8.
For the pancakes
100 grams (4 oz.) plain flour (maida)
240 to 270 ml. (8 to 9 fl. oz.) milk
2 to 3 teaspoons melted butter or ghee
1 egg (optional)
a pinch salt
a little ghee for frying
For the stuffing
3 teacups spinach (chopped)
1 chopped onion
1 tablespoon fresh cream
1 chopped chilli
1 tablespoon ghee
salt to taste
For the tomato sauce
1 kg. (2 1/4 lb.) tomatoes, cut into big pieces
3/4 teaspoon chilli powder
3 to 4 teaspoons sugar
2 tablespoons fresh cream
2 tablespoons tomato ketchup
salt to taste
For the baking
2 tablespoons fresh cream
4 tablespoons grated cheese
For the pancakes
1. Mix the flour, milk, butter, egg and salt into a batter. Keep aside for 20 minutes.
2. Prepare small pancakes in a frying pan, using a little ghee. Use a non-stick frying pan if not using egg.

For the stuffing
1. Heat the ghee and fry the onion for 1/2 minute.
2. Boil the spinach in very little water. Drain.
3. Add the reamining ingredients and mix.

For the tomato sauce
1. Boil the tomatoes without any water. When cooked, blend in a liquidiser and strain.
2. Add the chilli powder, sugar and salt and boil for 10 minutes on a slow fire.
3. Add the cream and ketchup.

How to proceed
1. Put some stuffing in the centre of each pancake, spread a little tomato sauce over it and roll up.

2. Spread a little tomato sauce at the bottom of the baking dish and arrange the pancakes over it.

3. When you want to bake, pour the balance tomato sauce over it.

4. Spread the fresh cream on top, sprinkle the cheese and bake in hot oven at 230 degree C (450 degree F) for 5 to 10 minutes.

5. Serve hot.