Bajra khakhras (Indian thin cracker bread)
During your first trimester, it is better to have dry carbohydrates for your breakfast to ease morning sickness. Try these crunchy khakhras, Make these in large batches so that you can have them in the mornings whenever you have the urge to eat something. The addition of til(sesame seeds) improves the iron content of these khakhras.
Preparation Time: 10 mins.
Cooking Time: 25 mins.
Makes 7 khakhras.
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- 1/2 cup Bajra flour
- 2 tbsp Whole-wheat flour
- 1/2 tsp Ginger-garlic paste
- 1/2 tsp Green chillies (finely chopped)
- 1/4 tsp Sesame seeds (til)
- 1 tsp Turmeric powder
- Oil, ghee and salt as required
Combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt.
Add enough warm water and knead well into a firm dough.
Divide the dough into 7 equal portions and roll each on a floured surface into a 75mm (3”) diameter thin circle.
Cook on a hot Tava(griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough.
With the help of a folded muslin cloth, press the khakhra from all sides & cook till crisp, over a slow flame.
Repeat for the remaining to make 6 more khakhras.
Cool and store in an air-tight container.
To Know More: About Morning Sickness
Tips: You can also add 1- 2 tbsp of finely chopped methi leaves (fenugreek) into the dough to make Bajra Methi Khakhras.
Nutrient Value per Khakhra:
Amount: 13 gm
Energy: 66 kcal
Protein: 1.1 gm
Cholesterol: 6.4 gm
Fats: 4 gm
Vitamin A: 42 mcg
Calcium: 6.2 mg
Iron: 0.7 mg
F. Acid: 4 mcg
Fibre: 0.1 gm
Creamy Carrot Soup:
This simple soup is not only easy to make, but it is very low in fat and calories as well.
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 3/4 cup onion, diced
- 1 tablespoon ginger, peeled and chopped
- 3 cups carrots, peeled and chopped
- 4 cups vegetable stock (Vegetable stock is the liquid formed after boiling vegetables in the water leaving behind the vegetables)
Must Read: A Guide On Dealing with Morning Sickness
- 2 tablespoons rice
- 1 cup Low-fat Plain Yogurt
- 2 to 3 tablespoon Cornflour
- Salt and pepper to taste
Using a small stockpot, heat olive oil, over a medium-high flame. Once hot, add garlic, onions, and ginger and sauté until onions begin to soften and turn translucent in colour. Add carrots, vegetable stock and rice, and simmer for 30 mins or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot, and heat over a medium flame. In a small bowl, combine yogurt and flour, and blend until well mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt.
Nutrient value per serving:
Calories: 130 kcal
Fat: 5 g
Carbohydrates: 17 g
Protein: 4 g
Must Read: Morning Sickness Myths