Recipes For Healthy Life - By Nisha Gupta

Preparation time: 12 minutesServings: 4DFM products used: Makhana, Kali Mirch, Chaat Masala Ingredients 100 g Dinesh Flour Mills Makhana 1 tsp ghee or cooking oil 1 small onion, finely chopped 1 small tomato, finely chopped ½ cucumber, finely chopped 1 tbsp roasted peanuts ½ tsp Dinesh Flour Mills Chaat Masala ¼ tsp Dinesh Flour Mills Kali Mirch powder Salt to taste Lemon juice and fresh coriander Method Roast the makhana in ghee until crisp. Allow it to cool completely. Combine onion, tomato, cucumber, peanuts and coriander. Add the roasted makhana immediately before serving. Sprinkle chaat masala, black pepper, salt and lemon juice. Mix and serve in individual festive cups. Serving tip: Add the makhana at the last moment so it stays crisp.

 Preparation time: 25 minutesServings: 6 small cupsDFM products used: Makhana, Boora, Ghee, Green Elaichi Ingredients 75 g Dinesh Flour Mills Makhana 750 ml full-fat milk 60 g Dinesh Flour Mills Boora 1 tsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee ½ tsp Green Elaichi powder 2 tbsp chopped almonds, cashews and pistachios A few saffron strands Method Roast the makhana in ghee until crisp. Cool slightly and crush half the makhana coarsely. Bring the milk to a gentle boil. Add the whole and crushed makhana. Simmer for 12 to 15 minutes. Add boora and stir until dissolved. Add cardamom, saffron and chopped nuts. Serve in small cups, either warm or chilled.

Preparation time: 10 minutesServings: 4DFM products used: Honey, Almonds, Green Elaichi Ingredients 400 g thick hung curd 3 tbsp Dinesh Flour Mills Honey ¼ tsp Dinesh Flour Mills Green Elaichi powder 3 tbsp chopped Dinesh Flour Mills Almonds A few saffron strands Chopped pistachios for garnish Method Whisk the hung curd until smooth and creamy. Add honey, cardamom and saffron. Fold in most of the chopped almonds. Divide into small serving cups. Garnish with pistachios and the remaining almonds. Refrigerate until it is time for the Rakhi celebration.

Preparation time: 15 minutesYield: 12 bitesDFM products used: Power Seeds-Dry Fruits Mix, Makhana, Jaggery, Ghee Ingredients 150 g Dinesh Flour Mills Power Seeds-Dry Fruits Mix 50 g Dinesh Flour Mills Makhana 100 g Dinesh Flour Mills Gud/Jaggery, grated 1 tbsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee 1 tbsp water ¼ tsp Green Elaichi powder Method Dry-roast the seeds and dry-fruit mix for 2 to 3 minutes. Roast the makhana in half the ghee. Cool and crush coarsely. Melt jaggery with one tablespoon of water over low heat. Add the roasted mixture, cardamom and remaining ghee. Mix quickly and transfer to a greased plate. Press evenly and cut into small squares while still warm. Cooking tip: Do not overcook the jaggery syrup, or the bites may become too hard.

Preparation time: 20 minutesYield: 12 laddoosDFM products used: Suji/Rava, Boora, Ghee, Green Elaichi Ingredients 150 g Dinesh Flour Mills Suji or Rava 80 g Dinesh Flour Mills Boora 50 g desiccated coconut 2 tbsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee ½ tsp Dinesh Flour Mills Green Elaichi powder 4 to 5 tbsp warm milk Chopped pistachios for garnish Method Heat ghee and roast the suji on low heat for 6 to 8 minutes. Add desiccated coconut and roast for another minute. Switch off the heat and allow the mixture to become warm. Add boora, cardamom powder and pistachios. Add warm milk gradually until the mixture holds together. Shape into laddoos and roll lightly in coconut.

Preparation time: 15 minutesYield: 10 laddoosDFM products used: Makhana, Kaju, Boora, Ghee, Green Elaichi Ingredients 100 g Dinesh Flour Mills Makhana 50 g Dinesh Flour Mills Kaju 70 g Dinesh Flour Mills Boora 2 tbsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee ½ tsp Dinesh Flour Mills Green Elaichi powder 1 to 2 tbsp warm milk, only if required Method Roast the makhana in one tablespoon of ghee until crisp. Cool and grind it with the cashews into a fine powder. Add boora and cardamom powder. Pour in the remaining warm ghee and mix well. If the mixture feels dry, add warm milk one teaspoon at a time. Shape into small laddoos and garnish with cashew pieces. Storage: Refrigerate if milk is added.

Preparation time: 10 minutesServings: 4DFM products used: Makhana, Honey, A2 Gir Cow Bilona Ghee, Green Elaichi Ingredients 100 g Dinesh Flour Mills Makhana 1 tbsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee 2 tbsp Dinesh Flour Mills Honey ¼ tsp Dinesh Flour Mills Green Elaichi powder 2 tbsp chopped almonds and cashews One small pinch of salt Method Heat ghee in a heavy pan and roast the makhana on low heat for 6 to 8 minutes. Add the chopped almonds and cashews. Roast for another minute. Switch off the heat and allow the mixture to cool for 2 minutes. Add honey, cardamom powder and a pinch of salt. Mix quickly until the makhana is evenly coated. Spread it on a plate and let it set before serving. Cooking tip: Add honey only after switching off the heat.

Why this works Bada dana holds texture better, so this becomes thicker and more filling. Ingredients 1 cup Toor Dal (Bada Dana) 3 cups water 1 onion (finely chopped) 1 tomato (chopped) 1 tsp ginger-garlic paste 1/2 tsp turmeric 1/2 tsp red chilli powder Salt For Tadka: 2 tbsp ghee 1 tsp jeera 1 bay leaf 1 pinch hing Fresh coriander Method Wash and soak dal for 20–30 mins (important for bada dana) Pressure cook with turmeric (4 whistles) In pan, heat ghee Add jeera + bay leaf + hing Add onion → cook till golden Add ginger-garlic + tomato + spices Add cooked dal and simmer 5–7 mins Garnish with coriander Taste Result Thick and rich Slight bite in grains Perfect with rice and ghee

Why this works Choti dana cooks faster and gives that smooth, homely dal everyone expects daily. Ingredients 1 cup Toor Dal (Choti Dana) 3 cups water 1 tomato (chopped) 2 green chillies 1/2 tsp turmeric Salt as per taste For Tadka: 1 tbsp ghee or oil 1 tsp jeera 3–4 garlic cloves (chopped) 1 dry red chilli Pinch of hing Fresh coriander Method Wash dal 2–3 times Pressure cook dal + water + turmeric + tomato (3 whistles) Mash lightly after cooking Heat ghee, add jeera → garlic → red chilli → hing Pour tadka over dal Add salt, garnish with coriander Done. Simple, no drama. Taste Result Smooth texture Light and comforting Perfect for daily roti or rice

Sabzi same hoti hai… taste masala decide karta hai 🍳 Recipe (Simple, Real, Ghar Style) Ingredients: 3 boiled aloo (cubed) 2 tbsp oil 1 tsp  1 Tsp Dinesh Flour Mills Jeera 1 onion (chopped) 1 tomato (chopped) 1 tsp Dinesh Flour Mills Haldi Powder 1 tsp Dinesh Flour Mills Laal Mirch Powder 1 tsp Dinesh Flour Mills Dhaniya Powder Salt as per taste Fresh coriander Steps: Heat oil, add jeera. Let it crackle. Add onion → sauté till light golden. Add tomato → cook till soft. Add all masalas → mix well (this is where magic starts). Add aloo → mix + cook 5–7 mins. Garnish with coriander. Serve hot with roti.   “Taste wahi jo bachpan mein tha… ya phir bas yaad reh gaya?” Aloo sabzi toh sab banate hain…par woh ghar wali khushboo har kisi ke kitchen mein nahi aati. Sach bolo…Masala sahi nahi ho, toh recipe kitni bhi perfect ho…taste kabhi dil tak nahi pahuchta. 👉 Isi liye hum kehte hainMasala sirf ingredient nahi hota… ghar ka taste hota hai. Dinesh Flour Mills ke masale…roz ke khane ko “normal” se “yaadgar” bana dete hain.

“Chai ke saath kuch toh chahiye… ye perfect hai.” Chai ke saath biscuit toh banta hi hai. But jab aap wheat avoid kar rahe ho, tab options thode limited lagte hain.Yeh recipe wahi gap fill karti hai. Simple ingredients. Ghar wala taste.Aur sabse important… no wheat. 🛒 Ingredients 1 cup Dinesh Flour Mills Gluten Free Atta ½ cup desi ghee ½ cup powdered sugar 2–3 tbsp milk (as needed) ½ tsp elaichi powder (optional) 1 pinch baking soda Optional: Chopped dry fruits Chocolate chips 👩🍳 Step-by-Step Method 1. Mix Ghee & Sugar Take a bowl. Add ghee and powdered sugar.Mix until smooth and creamy. 2. Add Dry Ingredients Add gluten free atta, baking soda, and elaichi powder.Mix everything well. 3. Make Dough Add milk slowly and bring everything together into a soft dough. 👉 Don’t over-knead. Just combine. 4. Shape Cookies Make small balls and press lightly.You can use fork design or keep it simple. 5. Bake Preheat oven at 180°C.Bake for 12–15 minutes until light golden. 6. Cool & Serve Let cookies cool slightly. They’ll firm up on their own. Serve with chai. Life sorted. 🔥 Pro Tips Ghee gives better flavour than butter (no debate here 😄) Slightly soft dough = better cookies Don’t overbake, warna hard ho jayega 💬 Why This Recipe Works Simple, everyday ingredients No wheat Perfect tea-time snack Family-friendly ❤️ Real Talk You don’t need fancy bakery stuff. Kabhi kabhi simple ghar ke biscuits hi best lagte hain.Aur jab wo aap khud bana rahe ho… satisfaction alag level ka hota hai. 💬 “Chai ho toh biscuit bhi hona chahiye… bas gehu nahi.” Quick Method Gluten free atta + desi ghee + sugar Mix into dough Shape cookies Bake till golden Why It Works Tea-time content = high engagement Family-friendly Great for reels

“Swad wahi, par gehu nahi.” Learn how to make soft gluten free roti using Dinesh Flour Mills Gluten Free Atta. Simple, quick, and perfect for everyday meals. Not everyone wants or needs wheat every day. But roti ka swad? That’s non-negotiable.This recipe brings you the same comfort, same feel, just without wheat. Simple ingredients, quick process, and straight-up satisfying. Made using Dinesh Flour Mills Gluten Free Atta — part of your gluten free range alongside options like rice flour, makki atta, and amaranth atta. 🛒 Ingredients 1 cup Dinesh Flour Mills Gluten Free Atta Warm water (as needed) 1 tsp oil (optional) Dry flour for dusting 👩🍳 Step-by-Step Method 1. Dough Preparation Take gluten free atta in a bowl.Add warm water gradually and mix. 👉 Tip: Gluten free dough is softer than normal atta. Don’t try to make it tight. 2. Kneading Gently knead into a soft dough.Add a few drops of oil if needed for smoothness. Let it rest for 5–10 minutes. 3. Rolling Take a small portion, dust lightly, and roll gently. 👉 Don’t press too hard. Keep it light. 4. Cooking Place on a hot tawa.Cook both sides until light brown spots appear. Press slightly for even cooking. 5. Serve Hot Serve with sabzi, dal, or just a little ghee.Simple food. Real satisfaction. 🔥 Pro Tips (Real Talk) Gluten free roti ≠ regular roti. Handle it gently Warm water is key. Cold water = tough dough Eat fresh. That’s when it tastes best BUY NOW