Cancer and cancer treatment can often cause anaemia. Anaemia is a condition where you do not have a sufficient number of healthy red blood cells. In blood tests, this may also show up as lower than normal levels of haemoglobin. Anaemia is a common condition in cancer patients.
The recipes given below will help you eat better and prevent anaemia during and after your cancer treatment.
Ragi Roti
Ingredients:
- 2 cups ragi flour
- ¾ cup hot water
- 5 tbsp methi leaves
- 2 tbsp finely chopped coriander leaves
- 1 tsp jeera/cumin
- 1 tsp salt
- 3-4 finely chopped curry leaves
- 1 finely chopped onion
- 1 tsp ginger paste
- 1 tbsp oil
Method: In a large bowl, combine the ragi flour with the onions, methi leaves, coriander leaves, curry leaves, cumin, salt and ginger paste. Add the hot water and mix well. Use the oil to knead the mix into dough. Use more water if required. The dough should be soft to touch. Heat a heavy bottomed tawa. Make small balls of the dough. Using your fingers flatten it into a thin roti shape. Roast it on the tawa, till both sides are golden brown. Serve with curd or butter.
Buckwheat Dhokla / Kuttu Ka Dhokla
Ingredients:
- 1 cup buckwheat flour
- ¼ cup little millet flour
- ½ cup curd
- ¼ tsp baking soda
- 5 finely chopped sprigs of coriander
- 1 tbsp oil
- Salt to taste
- Freshly grated coconut (optional)
Method: Combine all the ingredients except the baking soda in a large bowl. Add the oil and the baking soda to the mix. Grease dhokla plates and pour the batter. Steam for 12 minutes or till the centre is fully cooked. You can garnish with fresh grated coconut before serving.
Pumpkin Rajma Soup
Ingredients:
- ½ cup chopped pumpkin
- ¼ cup kidney beans (rajma)
- ½ tsp chopped garlic
- ½ tsp chopped coriander
- Salt to taste
Method: Pressure cook the rajma. Blend the pumpkins into a puree. Heat oil in a pan, add the garlic and saute till the raw smell disappears. Add the pumpkin puree. Add the rajma, with the salt and coriander. Mix it well together. Use some water if required, so that the mix has the consistency of a soup. Let it simmer. Serve warm or at room temperature.
Sprouts Soup
Ingredients:
- ½ cup sprouts (any type of sprouts)
- 1 cup chopped vegetables like carrots, potato, pumpkin, bottle gourd etc
- ½ tsp cumin
- 1 tsp ginger
- A pinch of turmeric powder
- 1 tsp butter
Method: Pressure cook the vegetables and sprouts till soft. Puree the steamed vegetables and sprouts. Heat the butter in a deep pan, and add the ginger. Saute till the raw smell of ginger disappears. Add ¾ cup water, salt and turmeric powder. Bring it to a boil. Add the puree and simmer. Sprinkle the cumin powder before serving.
Spinach, Orange, Pomegranate Salad
Ingredients:
- 1 cup fresh spinach
- Seeds of 1/2 pomegranate
- 1 large orange
- ½ cup cooked tofu or grilled paneer
- Almonds for garnish
For salad dressing:
- 1 cup freshly squeezed orange juice
- 1 tbsp olive oil
- Salt to taste
Method: Slice the orange segments into one inch pieces. In a blender, blend together all the ingredients of the salad dressing. Combine the spinach, pomegranate and the orange slices. Add the paneer/cooked tofu and the almonds. Pour the salad dressing over the salad mix. Serve immediately.