Explain the principles of planning low-cost nutritious recipes and suggest recipes for infants, preschool children and pregnant women.

1. 1 · Open in two lines. Low-cost nutritious recipes use cheap local foods, combined and processed wisely, to meet the extra needs of vulnerable groups.
2. 2 · Principles.
   • Local and seasonal foods.
   • Cereal + pulse combination.
   • Fat or jaggery for energy; greens and vitamin C foods.
   • Simple processing; suited to the group.
3. 3 · Needs of each group. Infants: soft, energy-dense food; preschoolers: snacks; pregnancy: iron, folate, calcium, protein; lactation: extra energy and fluids.
4. 4 · Draw the recipes table. [Table: group, recipe, nutrients, reason]
5. 5 · Processing methods. Germination, malting, fermentation, roasting, and the benefit of each.
6. 6 · Nutrients and cost. 4-4-9 sum: 12 g protein, 8 g fat, 50 g carbohydrate = 320 kcal, 15% from protein; cost per serving.
7. 7 · In the community. Poshan Maah recipe demonstrations at anganwadis with recipe cards.
8. 8 · Close in one line. Good nutrition need not be costly: the right combinations of local foods meet most needs.

Scoring tip: Name real Tamil Nadu dishes (ragi kanji, adai, sundal, ellu urundai) and add one quick 4-4-9 calculation.