A recipe book
Agriculture, in a real sense, has been the life-line for Madhya Pradesh, India. The state of Madhya Pradesh has several carbohydrate rich produces of the country including wheat, rice, bajra (dark millet), maize, jowar (sorghum), fruits and vegetables. Further, more than 1/4th of total protein production of the country i.e. soyabean, pulses, horse gram, milk, egg, meat and fish. Madhya Pradesh is also the second largest producer of milk across the state. (Data Source: Indian Council of Agricultural Research, ICAR, Madhya Pradesh)
In spite of huge agriculture produces, consumption of diversified food groups including fruits and vegetables is a challenge resulting into high prevalence of malnutrition and anaemia among children and women of reproductive age group. To address this concern by promoting nutrition and diet diversity, the Department of Women and Child Development (DWCD), Government of Madhya Pradesh with technical support of GIZ aimed to identify local food cuisines of various regions of Madhya Pradesh i.e. Bundelkhand, Malwa or Bhind cuisines and calculated its nutritive value for public awareness and nutrition literacy.
To execute this idea, a letter has been sent to all district authorities to collect local indigenous food cuisines. The nutritive value of 58 recipes from Malwa region, Bhind region, Sehore, Dewas, Katni and Sheopur districts were calculated using Indian Food Composition Table (IFCT, 2017) by National Institute of Nutrition, NIN Hyderabad.
The validation of these recipes was then undertaken by Food and Nutrition Board, Government of India to make these recipes authentic and available for public sharing. For public view, these recipes has been uploaded in e-sanchayika (Knowledge Portal) website of DWCD in the local language Hindi. It can be accessed at:
Secret of Success: The recipes are indigenous local food cuisines of the districts, which are popularly known and consumed by the community. Through the calculation of its nutritive value, the community can understand the importance and availability of various nutrients like Protein, Carbohydrates, Fats, Iron, Vitamin A, Calcium etc. in each recipe. The expected outcome is to promote diet diversity among the community and knowledge building among the field functionaries who can use these recipes in their counselling/demonstration session.
Sample Recipe: Millet flours especially bajra, maize, jowar, ragi make excellent porridges and grubs and are widely accepted among the rural community as a breakfast cereal for children. With ample nutrients, sorghum is a good source of protein, fibre, iron and calcium.
o Jowar Flour – 1/2 cup (60 grams)
o Curd – 1 cup (120 grams)
o Water – 200 ml
o Iodized salt – As per the taste
Alternatives: Sweet and salt porridge both can be made as per the taste. In place of Jowar, Maize and Bajra can be used to make similar porridge.
Method of preparation (ca. 20 min.)
o Add water in curd to get butter milk
o Mix jowar flour in that butter milk
o Stir continuously and cook it till it become thick at least for 10 minutes
o Add salt once it is cooked, garnish with coriander and serve hot
Nutritive Value per 100 grams/ person
Energy (Kcal) 301.3
Protein (g) 9.5
Fat (g) 7.8
Carbohydrates (g) 47.4
Calcium (mg) 147.3
Iron (mg) 1.8
Vitamin A (mcg) 135.4
Food and Nutrition Security Program (FaNS)
Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH
Project Location: Directorate of Integrated Child Development Services (ICDS), Govt. of Madhya Pradesh