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 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, 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. You can also toast the almonds if you prefer.
  • Pour the salad dressing over the salad mix. Some may prefer to pour only half the salad dressing and keep the remaining half for adding as they eat the salad. 
  • Serve immediately.

Almond Dates Ladoo

Ingredients

1 cup almonds

10 soft dates

2 tsps chia seeds

Method

  • De-seed the dates.
  • In a mixer or blender, crush the almonds, dates and chia seeds together. 
  • Roll the mix into ladoo shaped balls. 
  • You can store this in an airtight container, or in the refrigerator for longer durations. 

Til Chikki

Ingredients

½ cup halim seeds

½ cup chopped jaggery

¼ cup bombay rava or sooji (semolina)

1 tbsp desiccated coconut

1 tbsp ghee

¼ cup powdered almonds

Method

  • Soak the halim seeds in water in a deep bowl for 3 hours. 
  • In a pan, heat the ghee and add the jaggery, halim seeds, semolina and mix well.
  • Keep stirring on medium flame till the jaggery melts completely. 
  • Add the coconut and almonds and mix well. 
  • Transfer the mix into a plate to cool down slightly. 
  • Divide it into portions and roll into ladoo shaped balls. 
  • You can store these in an airtight container to preserve them for longer. 

Soya Upma

Ingredients

¾ cup of soya granules

½ cup grated carrot

½ cup finely chopped onions

1 tbsp oil

1 tbsp urad dal

1 tsp cumin (jeera) seeds

¾ tsp ginger garlic paste

1 green chilli

Salt to taste

Coriander leaves (finely chopped) for garnish

Method

  • Soak the soya granules in water for 15 minutes, squeeze and drain them.
  • Heat the oil in a pan. Add the cumin seeds.
  • Add the urad dal and saute till they are golden.
  • Add the green chilli, ginger garlic paste and onions. Saute till the onions turn soft.
  • On medium flame, add the carrots and the salt.
  • Finally add the soya granules and mix well. 
  • Add the coriander leaves & lemon juice  before serving.