PARTICIPANT LIS

Programme Name: Capacity building of the cluster level Farmer

Date:22/01/2020 Place: Garsang

Introduction:
Fish is a food of excellent nutritional value, providing high quality protein and a
wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium,
selenium, iodine. Its protein - like that of meat - is easily digestible and favorably
complements dietary protein provided by cereals and legumes that are typically consumed in
many developing countries.
Experts agree that, even in small quantities, fish can have a significant positive impact in
improving the quality of dietary protein by complementing the essential amino acids that are
often present in low quantities in vegetable-based diets. But recent research shows that fish is
much more than just an alternative source of animal protein. Fish oils are the richest source
of a type of fat that is vital to normal brain development in unborn babies and infants.
Without adequate amounts of these fatty acids, normal brain development does not take
place.
Closely spaced pregnancies, often seen in developing countries, can lead to the depletion of
the mother's supply of essential fatty acids, leaving younger siblings deprived of this vital
nutrient at a crucial stage in their growth. This makes fishes all of which are commonly
available in developing countries - a particularly good choice for the diet of pregnant and
lactating women .Fish plays an important role in fighting hunger and malnutrition.
The reason why communities have failed to effectively benefit from available
nutrition knowledge is because nutrition advice is often difficult to understand and put into
everyday practice, especially where literacy is low. Community-level nutrition education
should be designed to help families with limited resources to make food choices that will
improve their diet and health, by providing hands-on learning activities, demonstrations and
discussions. Participatory cooking demonstrations can be a powerful tool to help families
plan and prepare nutritious meals, manage their food and cash resources wisely.(by FAO)
Objective:
• To introduce different small fishes recipe in community by using locally available and
affordable ingredients
• To diversify family feeding practices
• To improve nutritional quality of families especially pregnant and lactating mothers
and also young children diet

Planning for cooking demonstration:

For this demonstration to happen we selected the Garsang of khaira block in Balasore district.
For demonstration purpose we selected two dishes out of rice, vegetables, mustard, oil and
mola fish .Our plan was to cook the food by involving the community and when the cooking
was czompleted, participants were invited to taste each of the two dishes. participatory food
demonstrations can be a powerful motivational tool for positive behavior change resulting in
better dietary quality and tangible nutritional outcomes.

Mola Khichidi
( 1 serving)
2 tablespoons of oil
1 tomato, sliced
1onion, sliced
2 tablespoons of fish powder,

2 fried mola fish whole

salt to test
1 Cup rice
Vegetables ½ cup
Cumin powder, turmuric powder, chillies, garam masala

Cooking steps:
-heat the pan
-Add oil to the pan
-Put all spices, chillies, bay leaves, sliced onion, tomato
-Add chopped vegetables
-After saute add salt and chilli to taste
-Add rice to the mixture followed by water.
-Cook for rice being half cooked adds fish powder and whole fried fish.
-After 5-10 minutes add garam masala and stop cooking and serve the food
-Add coriander leaves and stop cooking.

Mola Besara
(Makes 1 serving)
Mola fish (100 gm)
Onion slices 1 whole
Ginger garlic paste 1 tablespoon
Mustard paste 1 tb spoon
Salt to taste
Mustard oil
Turmeric powder
Chili powder
Cumin powder
Coriander leaves
Tomato sliced
Dried and salted mango

Cooking steps:
-Take a pan and heat it ,add oil to the pan
-Light fry the fish
-Again, add oil to pan
-Add sliced onion ,sauté well
-Add ginger garlic paste followed by mustard paste
-Add tomato ,cook the mix on low steady heat.
-add water followed by fish.
-Add mango pickle to the mix and boil.
-Add coriander leaves and stop cooking.

Feed Back:
The women and children enjoyed the dishes, and many expressed gratitude for their new
knowledge of how to process and use fish powder. Women noted that fish khichdi is a new
recipe for their locality. In indigenous practices people use sugar in khichdi so, They also
suggested to add some sugar to khichdi .They believe adding sugar will make the dish more
appealing to kids.
 PHOTO GALLARY

Mola Khichdi Mola Besara

Cleaning of small fish/mola Enjoying mola dishes

Cooking of mola recipes