Lactating mothers food

Thiklem and Randho food for lactating mothers


My recent post on Pospartum care Thiklem & Rando gave details of the traditional recipes for Thiklem (Dry Randho also called Sukho Randho) and Randho (Wet, jam like consistency) and the simple version with readily available ingredients.

I will re-state here only the simple version of the recipes, with some modification, to make it easier to understand and prepare.

Randho (Wet)

Ingredients

  1. 1 Litre coconut milk
  2. 750 gms. Palm Jaggery
  3. 250 gms. Poha (flat)
  4. 250 gms. Tup/Pure ghee
  5. 100 gms. Onions, sliced
  6. 100 gms. Garlic, sliced
  7. 50 gms. Dill Seeds (Shopa)/or Fennel seeds
  8. 50 gms. Kuskus (Poppy seeds)
  9. 50 gms. Cumin seeds
  10. 50 gms. Ajwain/Carom seeds
  11. 50 gms Fenugreek seeds
  12. 50 gms. Corainder seeds
  13. 50 gms. Mustard seeds
  14. 50 gms. Black Pepper corns
  15. 50 gms. Turmeric
  16. 10 gms. Cardamom
  17. 1 no. Nutmeg
  18. 1 gm. Saffron (Kesar)
  19. 100 gms. Dry Dates
  20. 50 gms. Raisins
  21. 100 gms. Almonds
  22. 100 gms. Cashewnuts

Method

  • Roast all the spices from Dill seeds to Black pepper and grind to a paste with some water.
  • Take a pan, place on heat and add the coconut milk alongwith the ground paste.
  • Mix well and cook stirring consantly.
  • Add turmeric, sliced onions, garlic, grated nutmeg, powdered cardamom and grated jaggery.
  • Cook till mixture turns dark brown.
  • Add ghee and mix till well incorporated.
  • Add the chopped dry fruits, kesar, poha and cook till glossy.
  • Remove, allow to cool and store in glass or steel container or bottle and refrigerate.
  • 1 tbsp. to be given warm, once day at breakfast to the mother of new born baby after ten days.

Thiklem (Dry) Also called Sukho Randho

Ingredients (Same as above except coconut milk but add fresh or dessicated coconut as stated below)

  1. 250 gms. Coconut (Fresh or dessicated)
  2. 750 gms. Palm Jaggery
  3. 250 gms. Tup/Pure ghee
  4. 100 gms. Onions, sliced
  5. 100 gms. Garlic, sliced
  6. 50 gms. Fennel Seeds
  7. 50 gms. Kuskus (Poppy seeds)
  8. 50 gms. Cumin seeds
  9. 50 gms. Ajwain/Carom seeds
  10. 50 gms Fenugreek seeds
  11. 50 gms. Corainder seeds
  12. 50 gms. Mustard seeds
  13. 50 gms. Black Pepper corns
  14. 50 gms. Turmeric
  15. 10 gms. Cardamom
  16. 1 no. Nutmeg
  17. 1 gm. Saffron (Kesar)
  18. 100 gms. Dry Dates
  19. 50 gms. Raisins
  20. 100 gms. Almonds
  21. 100 gms. Cashewnuts

Method

  • Dry roast all the spices from Fennel seeds to Black Pepper. Grind to a powder.
  • Slice the onion, garlic, dates, raisins, almonds and cashews.
  • Take some tup/pure ghee in a wide pan or kadai and gently fry the sliced onions till golden brown.
  • Add the coconut and fry till golden brown.
  • Add the garlic, almonds, raisins, cashews and kuskus and fry gently.
  • Pour the remaining ghee in the kadai and add the spice powder, turmeric, powdered nutmeg, powdered cardamom and kesar.
  • Pound the jaggery and add to the other ingredients, mix well, heat on medium flame and cook till dry.
  • 1 tbsp. to be given warm, once or twice a day at breakfast & evening tea to the mother of new born baby after ten days.

As stated in my Postpartum care Thiklem and Randho post, I have not yet tried these recipes and as soon as I have managed to make this, I shall post the pictures and fine tune the recipe, if necessary. Meanwhile, if anyone makes it would love to know/see the outcome.

Due to the lockdown many new mothers are having to fend for themselves post delivery with no mothers/mother-in-law/grandmothers, etc. to be with them and assist as restrictions on travel continue to be in place. As a result, I have received several requests for these recipes. Other recipes for lactating mothers and baby care are already menioned in my previous posts on Foods for lactating mothers.

Postpartum Care Thiklem and Randho


Above picture is indicative

Finally the Thiklem and Randho recipes are here. I have given the most traditional of the recipes, mainly for reference, as I was unable to source majority of the 41 ingredients required, so could not prepare it myself, but anyone enterprising enough and is able to procure all the ingredients could very well try the recipe. I have also given below a more recent and easier recipe which I am sure will be more appealing and can be easily prepared.

I absolutely do not post any recipes unless I have tried atleast a couple of times to satisfactory results. But as I have been receiving constant requests for Randho & Thiklem, I have decided to post the recipes as is.

In my post Postpartum Care – Foods for lactating mothers, I stated my intention to post the Thiklem and Rando recipes as and when I find them. This traditional olden days recipe is for Randho – both the wet and dry version – the wet jam like paste is called Randho and the dry version is called Thiklem. This recipe from the book “Randpi” by Isidore Coelho, was kindly given to me by Mrs. Jenifer Dias, who also helped me with the english translation, to whom I am grateful for sharing with me so that it can benefit all new mothers.

I am posting a picture of the Konkani recipe which contains all the traditional medicinal herbs and spices, all of 41 ingredients, that go into its preparation. Those who can read konkani would understand the recipe better. I have given a translation, with assistance, as I can neither read nor write konkani. I have done my utmost to provide it accurately. The ingredient pictures should assist further in your understanding. This recipe seems to have been published in the 1940s, most likely so I am not aware of the quantity one could get for 50 paise!

Thiklem/Randho Page 1 of 3
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Thiklem/Randho Page 3 of 3

Randho (wet) (Translated from above Konkani recipe)

Ingredients

  1. 50 paise          Badishep/Fennel
  2. 50   ”                Lutipal ?
  3. 50   ”                Lutiphol ?
  4. 75   ”                Pepper (Nanji Mirian)
  5. 75   ”                Vayu Vilanga/All Spice
  6. 75   ”                Peempli (Long Pepper)
  7. 50   ”                Cloves
  8. 75  ”                 Chor Owon/Ajwain (Same as 22?)
  9. 75 ”                 Poulancho Kando ?
  10. 75  ”                 Ratan Purush
  11. 75 ”                 Hasigundi ?
  12. 25 ”                 Taraviti Jeera
  13. 75  ”                 Neggina Mullu
  14. 1.00 Rupee     Nilpee
  15. 75 nos             Cardamom
  16. 1.00 Rupee     Kesar
  17. 75 nos.            Pepper (Hadi miri)
  18. 1 spoon          Mustard seeds
  19. 15 gms           Kala Misri
  20. 15 gms.          Safed Misri
  21. 125 gms.        Jeera
  22. 125 gms.        Ovon/Ajwain
  23. 250 gms.        Small Badishep
  24. 75 gms.          Dry Ginger
  25. 500 gms.        Doodhval ?
  26. 50 gms.         Coriander seeds
  27. 100 gms.        Garlic
  28. 300 gms.        Arbi Gond
  29. 250 gms.        Kuskus
  30. 500 gms.        Small Badam
  31. 500 gms.        Khadi Sakkar
  32. 500 gms.        Kismis
  33. 750 gms.        Ghati Jaggery
  34. 500 gms.        Ushe God ?
  35. 4 pcs.              Nutmeg/Jaiphal
  36. 3 pcs.              Myfol
  37. ¼ Litre           Coconut oil
  38. 1 Litre            Tup
  39. 1/2 litre Milk
  40. 5 pcs.              Flat round jaggery
  41. 5 nos.             Coconuts

(If I have made an error in the translation or a misrepresentation in the illustrations, I would love to know so I can correct myself).

Method

Pick, clean and wash all medicinal herbs and dry well in sun, grind to a powder. Clean and dry all spices in the sun, grind to a powder. Grind the kuskus and remove juice and grind the herbs and spices powder with this juice. Remove juice of the coconuts. Heat the oil and fry the gond till it puffs. Remove and keep aside. Add the kuskus-herb-spice paste, coconut milk, jaggery, milk, misri, khadi shakar, mix and cook on slow flame for one hour. Then add the tup, oil and gond, mix and simmer. Add nuts and kismis and cook for 8 hours making sure it does not stick to the bottom of he pan.

Thiklem (Dry) Also called Sukho Randho

Ingredients (Same as above)

All above ingredients (with some variation).

Take the medicinal herbs and spices, clean, wash and dry in the sun and grind to powder. Scrape 6 coconuts and slice 750 gms. onions. Mix both and dry in the sun for half a day. Extract juice of 1 and half coconuts, take 750 gms basmati rice and the medicine/spice powder and grind to paste with the coconut milk. Form into small balls and fry in some oil/tup. Remove and pound the fried rice balls. Put gond in oil till fluffy. Add garlic, almonds (assume the garlic and almonds would be cut into slivers), kismis and kuskus and fry gently. Pour the remaining oil in the kadai and fry the onion coconut mixture. Pound the jaggery and khadi shakar and add to the other ingredients, mix well, heat on flame and cook till dry.

I have had the sukho Thiklem/Randho, made by my ‘Balanti Posteli’ in 1983 in Kuwait when my first child Raoul was born. But it was definitely a very simple version of the above recipe. I distinctly remember munching and enjoying a tablespoon each morning of a crunchy and loosely dry mixture of deep fried onion, coconut, almonds, raisins and garlic which were the predominant ingredients. That was the only time I had it.

I have tried to get the pictures of the herbs and spices, as much as possible, for easy reference (Some may be indicative).

 However, don’t be overwhelmed wih the above recipe, here is a simple one (I recently came across) to save your day!

Randho (Wet) (Indicative picture below)

Randho – Jam like consistency similar to picture

Ingredients

  1. 1 Litre coconut milk
  2. 750 gms. Palm Jaggery
  3. 250 gms. Poha (flat)
  4. 250 gms. Tup/Pure ghee
  5. 100 gms. Onions, sliced
  6. 100 gms. Garlic, sliced
  7. 50 gms. Dill Seeds (Shopa)
  8. 50 gms. Kuskus (Poppy seeds)
  9. 50 gms. Cumin seeds
  10. 50 gms. Ajwain/Carom seeds
  11. 50 gms Fenugreek seeds
  12. 50 gms. Corainder seeds
  13. 50 gms. Mustard seeds
  14. 50 gms. Black Pepper corns
  15. 50 gms. Turmeric
  16. 10 gms. Cardamom
  17. 1 no. Nutmeg
  18. 1 gm. Saffron (Kesar)
  19. 100 gms. Dry Dates
  20. 50 gms. Raisins
  21. 100 gms. Almonds
  22. 100 gms. Cashewnuts

Method

  • Roast all the spices from Dill seeds to Black pepper and grind to a paste with some water.
  • Take a pan, place on heat and add the coconut milk alongwith the ground paste.
  • Mix well and cook stirring consantly.
  • Add turmeric, sliced onions, garlic, grated nutmeg, powdered cardamom and grated jaggery.
  • Cook till mixture turns dark brown.
  • Add ghee and mix till well incorporated.
  • Add the chopped dry fruits, kesar, poha and cook till glossy.
  • Remove, allow to cool and store in glass or steel container or bottle and refrigerate.
  • 1 tbsp. to be given once a day at breakfast to the mother of new born baby after ten days.

Thiklem (Dry)

Using above simple Randho ingredients, can be prepared as per recipe given under the traditonal Thiklem i.e. Sukho Randho stated above.        

Have detailed the simple Thiklem and Randho receipes on this post.          

Postpartum Care – Foods for lactating mothers


Published 18th January, 2016

Please also read my post on Traditional Baby Shower )

146 Garlic

Garlic (Lohsoun)

I became a grandmother this January the 10th and I cannot express how elated me and my family are on the birth of our first grandson, a son to my eldest son. I thought it opportune to write a post on Postpartum care dedicated to the new mother, my daughter-in-law, which I hope will also benefit all new mothers.

Postnatal or postpartum care refers to the confinement period immediately post delivery when physical changes that occurred in the body during the nine months preceding delivery, begin the healing process and getting back to its original state. As the new mother would be breastfeeding and also due to the loss of blood during delivery, it is necessary that high quality of nutrition must be provided in this period.

Culture plays a major role in postnatal care and beliefs. Much of the woman’s lifestyle and care during the postpartum period is strongly influenced by her culture. Every society has its own traditional beliefs and practices related to pregnancy and health care. Postpartum maternal health care greatly influences the health of both the mother and child. Like prenatal care, the postpartum health care that is typically provided during the six-week period after childbirth is very important to the mothers’ health. Effective postpartum care is essential to maximize the health of the mother and the new-born regardless of where a woman delivers. India, being a land of diverse cultures and traditions, postpartum care and diet varies, based on topography of the region, culture, tradition and religious practices.

Here I will outline some of the manglorean catholic practices. It is a common belief that the new mother’s internal organs are ‘fresh’ from childbirth and so it is important to consume foods that will provide heat and warmth to the body to accelerate the healing of the internal organs especially the reproductive organs. Nonetheless, it is imperative to have a balanced diet which includes, but not limted to, pure ghee, fenugreek seeds, fenugreek leaves, fennel seeds (saunf), garlic, ginger, carom seeds (ajwain) oats, green vegetables, dried fruits, seeds, etc. The mother must have a bowl of hot soup daily, either vegetable soup or tender fresh chicken soup. She should eat fish like, Pomfret, lady fishKaane (Lady Fish) Curry, Raouns (Rawas/Indian Salmon), Hamour (Grouper) and avoid Mackerels, Sardines, King fish, shrimps, shell fish, etc. She must also avoid having pulses, starchy and root vegetables and meats like beef, to avoid bloating, indigestion and flatulence as this could adversely affect the nursing baby. Lots of green leafy vegetables and Yam is recommended in addition to carrots and beetroot as they are high in beta carotene and help boost liver health and are a good source of iron to alleviate post-pregnancy anemia.

Recipes for some of the typical medicinal foods namely, Methi Paez (Fenugreek seed porridge), Garlic & Ginger which are ground to a paste and cooked with jaggery and pure ghee to a jam consistency, Ajwain Paez (Carom seed porridge), Gulianchi Kheer (Rice, jaggery and coconut milk pudding with rice dumplings) and Nivol (medium thick curry made using coconut, peppercorns, carom seeds and kokum i.e.dried mangosteen/red mango) to be consumed by lactating mothers is given below. These are my Late mother’s recipes from her book Mai’s Recipes. Mai’s Recipes Contact details.

I remember my mother saying that it is advisable to give the new mother methi paez and nivol on alternate days. Then a tablespoon of the ginger or garlic can be taken daily with breakfast or in between. Ajwain paez can be taken on some days and gulianchi kheer on some days i.e. all these foods are not to be taken everyday but spread over the confinement period so as to gain the maximum benefit from these nourishing ingredients.

Fenugreek Ajwain water should be taken by the mother instead of normal water.  This can be prepared by adding a teaspoon each of Fenugreek, Ajwain (Caron seeds), Cumin and Fennel (Badishep) seeds to one litre or 1.5 litres of water, bring to a boil, switch off flame, cover and let it infuse for 10 minutes. Strain and reserve, to be taken by the mother, preferably warm, throughout the day instead of normal water.

The other important lactating and strengthening food is ‘Randho’ which is a mixture of spices and various nuts and ‘Thiklem’ a dry form of Randho which is also a mixture of spices and various nuts, onions etc. deep fried to golden brown with pure ghee. it is recommended to take a tablespoon at breakfast. I am on the look out for these two recipes and regret not having noted it from my mother. If anyone out there does have these recipes, kindly do post and alert me!

Click on the picture for links to the recipe.

Methi Paez

Methi Paez

 

146 Garlic

Garlic (Lohsoun)

 

145 Ginger

Ginger (Aale)

 

144 Ajwain Paez

Ajwain (Vovon) Paez

 

Gulianchi Kheer (30)

Gulianchi (Rice dumplings) Kheer

141 Nivol[0]

Nivol

The postpartum practices are many, but I will list those that are important to both the baby’s and mother’s health for the first 40 days i.e. 6 weeks of confinement and commonly practiced by us:-
For Mother:-

  1. The daily oil massage and bath, ideally given by ‘Elderly lady who looks after the new mother’ (balnti posteli) experienced in bath and massage for new born baby and mother.
  2. Postpartum belt (usually an old cotton saree/cloth is used) tied over the tummy and waist of the mother to support the back and get rid of the baby pouch. As they say it also helps squeeze out the impure blood and other impurities from the uterus which are the remanants from the delivery.
  3. Restricted from using cold water for washing hands, taking bath, toilet use and drinking purpose. Only warm or hot water is recommended.
  4. Mother is advised to lie down most of the time and preferably with legs crossed to avoid air entering the body.
  5. Drinking kaljira kasai (black cumin decoction) for first three days after delivery.
  6. Consume special food (home medicine) to increase breast milk and strengthen the bones and muscles during postnatal period.
  7. Refrain from sex for 40 days mainly from a medical perspective as it would allow for the episiotomy wound to be healed and avoid any infections.
  8. It is also said that usually one peg of alcohol (brandy) may be given to mother to prevent her from catching cold and also helps her get good sleep.

In conclusion: Generally, women and their newborn are secluded from the rest of the household to limit contamination from the polluting powers of ‘after-birth’. These are widely practiced across India, and form an intrinsic part of women’s daily lives in traditional societies.

For Baby:-

  1. Daily Oil massage and bath.
  2. Practice of exposing the baby to the dhoonp (incense) smoke after bath to protect the baby from evil spirit.
  3. Application of Kajal on the baby’s forehead or eyes to ward of evil eye. A small dot may be applied near the hairline if you are not too happy with using kajal.
  4. Use of black thread on wrists/waist/neck to prevent evil eye.
  5. To clean coated tongue by using a cloth/gauze dipped in glycerine.
  6. Advised not to cut baby’s nails with nail-cutter but rather the mother should bite the nails to make them shorter or keep baby’s hands covered in mittens to avoid them scratching themselves.
  7. Practice of feeding the first milk (colostrum).
  8. Utmost care to umbilical cord, to be kept dry using boric powder or clean with antiseptic swabs and to bury the umbilical cord when it dries and falls.
  9. Baby is given sun-bath, usually early morning between 7:30 am and 8:30 am to prevent and cure baby jaundice if detected. During such sun-bath, baby’s eyes are to be protected from direct contact to sun.

Although modern medicine does not necessarily advocate these customs and beliefs, they have been followed by generations and we have not seen or heard of any adverse effects because of these practices but certainly know that they do have their own benefits.

The new mother then should just allow herself to be thoroughly pampered with ample rest, massages, nutritious food etc. that she is showered upon during this period.

References:

http://www.nitte.edu.in

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