Hello everybody, we are pleased to share with you some of the sumptuous and healthy food recipes. We have consulted our dietitians and nutritionists and homemakers on our panel at appropriate stages to ensure a fine blending of nutrition and taste.

Barnyard / Foxtail millets

Ingredients:

  • 1 cup millet
  • 1 onion chopped finely
  • 2 tomatoes chopped finely chopped finely
  • 2-3 green chillies slit in halves optional
  • 1 cup vegetables chopped beans, carrots, bean sprouts, mushroom
  • 1 tbsp. ginger-garlic paste
  • ½ tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chilli powder optional
  • finely chopped cilantro or coriander leaves
  • 1 tsp. Ghee (preferably cow ghee) for serving optional

For tempering:

  • 1 tbsp. ghee (preferably cow ghee)
  • 1 tsp. mustard (sarson) seeds
  • ½ tsp. cumin (jeera) seeds
  • 1 tsp. urad dal split black gram
  • 1 pinch asafoetida (hing)
  • A sprig of curry leaves
INSTRUCTIONS
  • Soak the millets for half an hour.
  • In a pressure cooker, heat the ghee.
  • Add mustard seeds, allow to sputter. Add cumin seeds, urad dal, asafetida and curry leaves. Fry for 30 seconds.
  • Add in the chopped onions and fry till translucent.
  • Add the ginger-garlic paste, slit green chillies and tomato. Let it cook down for a couple of minutes.
  • Now add the soaked and drained millets and fry in the mixture for 2 minutes.
  • Add in the turmeric powder, garam masala powder, chilli powder and salt.
  • Add about 2 cups water. Millets need more water to cook than regular grains.
  • Pressure cook for 2 whistles. Switch off the heat and let it cool down.
  • Taste and adjust seasoning.
  • Garnish with chopped coriander and serve with a tsp. of ghee on top.
     
Please note that you can substitute barnyard millets with foxtail millets, broken wheat or broken barley.
 
 


Quinoa Upma

Preparation Time: 10 mins   Cooking Time: 28 mins   Total Time: 38 mins     Makes 4 servings 
Ingredients:
For Quinoa Veg Upma

  • 1/2 cup quinoa washed and drained
  • 2 tsp oil
  • 1/2 tsp mustard seeds ( rai / sarson)
  • 1/4 tsp asafoetida (hing)
  • 1 tsp finely chopped green chillies
  • 1/2 tsp finely chopped ginger (adrak)
  • 4 curry leaves (kadi patta)
  • 2 tbsp raw peanuts
  • 1/2 cup finely chopped onions
  • 1/2 cup green peas
  • 1/4 cup finely chopped carrot
  • 1/4 tsp chilli powdersalt to taste
  • 1/4 cup finely chopped coriander (dhania)
  • 1 tsp lemon juice

Method For quinoa veg upma:

To make quinoa veg upma,

  • Heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds.
  • Add the green chillies, ginger and curry leaves and sauté on a medium flame for a few seconds.
  • Add the peanuts and sauté on a medium flame for 1 minute.
  • Add the onions and sauté on a medium flame for 2 minutes.
  • Add the green peas and carrot and sauté on a medium flame for 2 minutes.
  • Add the quinoa and sauté on a medium flame for 1 minute.
  • Add the chilli powder, salt and 2¼ cups of hot water, mix well cover with a lid and cook on a medium flame for 20 to 22 minutes, while stirring occasionally.
  • Switch off the flame, add the coriander and lemon juice and mix well.Serve the quinoa veg upma immediately.


Brown rice with Gravy

Soaking time:  2 hours   Preparation Time: 15 mins   Cooking Time: 32 mins   Total Time: 2 hours 47 minutes    Makes 6 servings 
Ingredients For The Rice:

  • 1/2 cup brown rice
  • soaked for 2 hours and drained
  • 1 clove (laung)
  • 1 stick of cinnamon (dalchini)
  • 1 bayleaf (tejpatta)
  • 1 green cardamom (elaichi)
  • salt to taste

For The Vegetable Gravy:

  • 2 cups chopped and boiled mixed vegetables ( french beans , carrot and green peas)
  • 1 tsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 3/4 cup finely chopped onions
  • 2 tsp ginger-garlic (adrak-lehsun) paste
  • 1 tsp chilli powder
  • 2 tsp coriander (dhania) powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp garam masala
  • 1/2 tsp biryani masala
  • 1 cup chopped tomatoes
  • 1/2 cup low fat milk or cow milk 
  • salt to taste

Method For the rice:

Boil 1 ½ cups of water in a deep non-stick pan, add the clove, cinnamon, bay leaf, cardamom and salt.

Add the rice, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.

For the vegetable gravy:

  • Heat the oil in a deep non-stick pan and add the cumin seeds.
  • When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 minutes.
  • Add the chilli powder, coriander powder, turmeric powder, garam masala, biryani masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes while stirring occasionally.
  • Add the chopped tomatoes, mix well and cook on a medium flame for 4 minutes while stirring occasionally.
  • Add the milk, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes while stirring occasionally.
  • Add the boiled vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

How to proceed:

Combine the vegetable gravy and the rice in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot.



Bajra missi roti

Ingredients Of Bajra-Methi Missi Roti:

  • 200 Gram Bajra flour
  • 100 gram Wheat flour
  • 250 gram Fenugreek leaves
  • 2 Garlic cloves, finely chopped
  • 1 tbsp Low fat curd
  • 1 Green chilli, chopped
  • 50 gram paneer
  • 2 tsp Coriander leaves, chopped
  • 1/2 tsp Haldi powder
  • 1/2 tsp Red chilli powder
  • to taste Salt

How to Make Bajra-Methi Missi Roti

Combine all the ingredients and knead into firm dough with required amount of water.

Divide into five portions. Roll out into thin rotis and roast on a tawa till they are well done.

Serve hot.



Red rice khichdi

Ingredients

  • 3/4 cup red rice
  • 3 tablespoons split skinless green gram(dhuli moong dal)
  • 1 teaspoon cumin seeds
  • 5-6 black peppercorns
  • 1 stick cinnamon
  • 3-4 cloves
  • 2 whole dry red chillies
  • A pinch of asafoetida(Hing)
  • Some curry leaves
  • 2 green chillies
  • Salt to taste
  • 2 diced potatoes
  • Yogurt

Method

  • Add ghee in a pressure cooker and stir it with cumin seeds, black peppercorn, cinnamon, cloves, dry red chillies, asafoetida and curry leaves.
  • Then add red rice and mix well.
  • Add two and a half cups of water, green chillies and salt.
  • Once the water comes to a boil, add the potatoes and moong dal and stir.
  • Cover the cooker with the lid and cook for fifteen minutes.
  • Wait for ten minutes to open the lid.
  • Serve hot with yogurt.


Besan Ke Ladoo

Ingredients:

  • 2 Cups gram flour
  • 1/2 cup desi cow ghee
  • 3/4 cup sugar, powdered
  •  green cardamom,powdered 
  • for garnishing almonds, blanched
  • for garnishing pistachios, blanched

How to Make Besan ke Ladoo

  • 1.In a kadahi (wok), melt the desi cow ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
  • 2.The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
  • 3.Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
  • 4.Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
  • 5.Decorate the top of each ball with almonds and pistachios. Serve.
  • 6.These ladoos can be stored for almost 4-6 weeks in an air tight jar.