Recipe Archive
Recipe Archive
BEETROOT HALWA
Ingredients:
- Beetroot – 4 (grated)
- Toned milk – 2 cups
- Sugar – 4 tablespoons
- Cardamom powder – 1 teaspoon
- Nuts – Almonds and cashew
- Ghee – 1 tablespoon
Instructions:
- Wash and peel the beetroots, grate them
- Heat a pan on low flame and add grated beetroot
- Saute the beetroot for 10 mins on low flame
- When the beetroot is reduced add milk, ghee and sugar
- Cook on low flame for 15 minutes, stir continuously in between
- Add cashews, almonds and cardamom powder towards the end. Cook for another 15 minutes
- Empty the halwa in a bowl
- Serve warm or cold
Nutritional Information:
- Energy 250 Kcal
- Protein 6.4 g
- Fat 15 g
- Carbohydrate 25 g
*Source- NIN ICMR
Pink Coconut Ladoo
Ingredients:
- Milk – 1/2 Litre
- Dates – 1 cup
- Coconut Powder – 2 tsp
- Beetroot – 1
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
Papaya Chutney
Ingredients
- Raw papaya
- Mustard seeds 1 tsp
- Green chilli 4-5
- Turmeric powder 1 tsp
- Salt 1 tsp
- Sugar 1 tsp
Methods of preparation:
- Put oil in a pan, heat and add mustard seeds and chilli. Add grated papaya. Add turmeric and salt.
- Mix properly. Cook for 2-3 minutes under steam. Serve hot.
Khakhras
Ingredients
- Bajra 20g
- Besan 30g
- Soya flour 20g
- Fenugreek leaves 30g
- Oil 10g
- Spices and condiments
- Kasuri methi 1⁄2 tsp
- Red chilli powder 1⁄2 tsp
- Salt to taste
Methods of preparation:
- Take besan, bajra flour and soya flour in a bowl and sieve them well.
- Wash and finely chop the fenugreek leaves and add to the flour mixture.
- Now to this add, kasuri methi, red chilli powder, salt to taste and with the help of water make a tight dough.
- Make 4 balls of equal size from the dough and flatten it over butter paper or plastic sheet.
- Now cook these flattened sheets of dough on a griddle. Use oil for greasing.
- Your delicious khakhras are ready to be served.
Paushtik Cheela
Ingredients
- Besan 40g
- Jowar flour 15g
- Spinach 40g
- Sesame seeds 10g
- Oil 10g
- Spices and Condiments
- Garlic 2g
- Jeera 1⁄2 tsp
- Carom seeds (ajwain) 1⁄2 tsp
- Turmeric 1⁄2 tsp
- Salt to taste
- Spices and condiments
Methods of preparation:
- Wash and finely chop the spinach and garlic.
- In a pan, roast the sesame seeds to a light brown color.
- In a bowl add besan, jowar flour, chopped spinach and roasted sesame seeds and mix them well with water to make a batter.
- To the batter, add garlic, jeera, ajwain, turmeric and salt to taste. Mix them well.
- Heat a little oil in a pan & pour a large spoon of batter and spread into a thick cheela.
- Fry on both the sides to golden brown.
- Your delicious paushtik cheela is ready to be served.
*Source : Nceard
Sweet Daliya
Ingredients
- Daliya 25g
- Besan 25g
- Milk 100ml
- Sesame seeds 17g
- Jaggery 10g
Methods of preparation:
- Dry roast daliya, besan and sesame seeds separately in a kadahi on a medium or low heat until they become light brown. Keep them aside.
- Grind the roasted sesame seeds. Keep them aside.
- Cook the roasted daliya in 1 cup of water for about 10 minutes. Partially cover the kadahi.
- Add milk, roasted besan and grounded sesame seeds over the cooked daliya and mix well.
- Cook them uncovered for 3-4 minutes until it reaches desired consistency.
- Take jaggery in a karahi and add 1/4th glass of water and make jaggery syrup.
- Add the syrup in the prepared mixture and serve hot.
*Source : Nceard
Fenugreek Leaves SoupTotal Time 30-35 Minutes
Serves 4
This Fenugreek Leaves Soup is perfect for anyone, especially for people with low blood sugar or high cholesterol levels. It’s loaded with iron and magnesium, and helps with appetite control, heartburn and inflammation.
Ingredients
- 250 gm Fenugreek Leaves (Methi)
- 2 Tomatoes
- 6 Cloves of Garlic
- Powdered Black Pepper
- 2 Teaspoon Fenugreek Seeds
- 4 Cup of Water
- 1 Medium Onion
- 1 Tablespoon Mustard Oil
- Salt
Directions
- 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.
- 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.
- 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.
- Finally, turn down the flame and cook for about 20 minutes, till the vegetables are cooked. Pour lemon juice over it and mix.
- Transfer the soup to a bowl and serve hot!
*Source : Chintan- (Environmental Research And Action Group)