3 Simple Recipes to Follow While Recovering From C-section
Post a C-section delivery, women need to take extra care to recovery quickly and avoid infections. And of course, it comes with a long list of ‘dos’ and ‘don’ts’ from the other women in the family. Here are three simple recipes to follow while recovering from a C-section.
- Gondh Ladoo
The English name for gondh is Tragacanth or Acacia Gum. It is filled with all the essential nutrients to strengthen your bones and muscles.
- Gondh ½ cup
- Dry fruits- finely chopped and roasted.
- Roasted whole wheat flour (Atta)
- Coconut- grated and roasted.
- Jaggery- 2 cups (or more as per taste)
- Cardamom (Elachi) powder
Heat the ghee in a vessel and fry the gondh till they fluff up. Remove and keep them aside. In some more ghee, add the jaggery and cook it till it melts and beings to bubble. Make sure to keep stirring the jaggery so that no lumps are left. Add the jaggery to the fried gondh. Then add all the other ingredients and mix them well. It will form a soft dough. Now, put some ghee on your hand and make those delicious, ready-to-eat ladoos.
- Methi Bhaji
Methi or Fenugreek is an excellent natural source to increase breastmilk production and reduce your stress of feeding the baby enough.
- Methi Leaves- thoroughly washed and roughly chopped
- Onion- finely chopped
- Tomato- finely chopped
- Garlic cloves chopped
- Salt as per taste.
Heat oil in a vessel and add garlic to it. Sauté for less than a minute and then add the onions. Fry the onions till they start turning brown, and then add the tomato and cook till they become soft. Then add the methi leaves and cook them for 1-2 minutes. Add salt and jaggery and cover the vessel to allow the jaggery to melt.
You can add moong dal to this recipe (soaked for half an hour) and even add some coconut for garnishing. Have it with bhakris or methi parathas and stay healthy.
- Vermicelli Upma
If you are trying to keep your weight in check post-C-section, Vermicelli Upma is a fantastic breakfast option.
- Roasted Vermicelli (sevaiyan)
- Mustard seed/ cumin seeds
- Urad Dal
- Channa Dal (optional)
- Curry Leaves
- Ghee / Oil
- Grated coconut for garnishing
In a deep pan, heat some ghee and add mustard seeds, cumin seeds, urad dal, channa dal. You can choose whatever you wish to add. Once the mustard seeds begin to sputter, add the curry leaves. Then add water and salt and bring the water to a boil. Add the Vermicelli once the water has boiled for a minute or so. Cover the vessel for 4-5 mins or till the Vermicelli has softened. Garnish it with coconut and enjoy.
You can even add veggies such as onions, carrots, peas, or nuts like cashews, almonds, etc.
Try these simple recipes and let me know how you liked them. Remember to drink enough water throughout your recovery to stay hydrated and keep your baby hydrated.