Instructions:

• Pour milk in a pan and keep it on medium Flame for 30 mins.
• Grind dates and add paste in it ,stir then add beetroot juice and our mixture is ready.
• Put that mixture in the refrigerator for 5-10 min for cooling or you can also cool it under a fan.
• Bring out the mixture and rub it with your palm for around 2-3 min for the soft dough.
• Make the shape of that dough with your hands.
• Sprinkle it with coconut powder and serve.

Nutritional Information:

• Proteins – 2g
• Fats- 3g
• Carbs- 62g
• Energy- 233kcals

Methods of preparation:

1. Put oil in a pan, heat and add mustard seeds and chilli. Add grated papaya. Add turmeric and salt.
2. Mix properly. Cook for 2-3 minutes under steam. Serve hot.

Methods of preparation:

1. Take besan, bajra flour and soya flour in a bowl and sieve them well.
2. Wash and finely chop the fenugreek leaves and add to the flour mixture.
3. Now to this add, kasuri methi, red chilli powder, salt to taste and with the help of water make a tight dough.
4. Make 4 balls of equal size from the dough and flatten it over butter paper or plastic sheet.
5. Now cook these flattened sheets of dough on a griddle. Use oil for greasing.
6. Your delicious khakhras are ready to be served.

Methods of preparation:

1. Wash and finely chop the spinach and garlic.
2. In a pan, roast the sesame seeds to a light brown color.
3. In a bowl add besan, jowar flour, chopped spinach and roasted sesame seeds and mix them well with water to make a batter.
4. To the batter, add garlic, jeera, ajwain, turmeric and salt to taste. Mix them well.
5. Heat a little oil in a pan & pour a large spoon of batter and spread into a thick cheela.
6. Fry on both the sides to golden brown.
7. Your delicious paushtik cheela is ready to be served.

*Source : Nceard

Directions

1. To prepare this nutritious recipe, start by taking the onion, garlic cloves and tomatoes and washing them under running water. Use a clean chopping board to finely chop the vegetables and keep them aside.
2. Take a pan, put it over medium flame and proceed to heat the mustard oil in it. When the oil is hot enough, add the Fenugreek seeds and chopped garlic to it and sauté them together.
3. Then, add the chopped onion, fenugreek leaves and tomatoes to the pan and stir-fry them for a couple of minutes till it turns slightly golden. Add water along with salt and pepper to taste and wait till it starts boiling.
4. Finally, turn down the flame and cook for about 20 minutes, till the vegetables are cooked. Pour lemon juice over it and mix.
5. Transfer the soup to a bowl and serve hot!

*Source : Chintan- (Environmental Research And Action Group)