Recipes For Healthy Life - By Nisha Gupta

Ingredients: 1 cup of Dinesh Flour Mills Multi Millets Flour 1/2 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup oil or melted butter 1/2 cup yogurt or buttermilk 1 large egg 1 teaspoon vanilla extract 1/2 cup mix-ins (berries, chocolate chips, nuts, etc.) Instructions: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together the multimillet flour, whole wheat flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the oil or butter, yogurt or buttermilk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the mix-ins. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.  You can also adjust the sweetness level according to your preference or replace the sugar with healthier alternatives like honey or maple syrup. Enjoy!

Millet snacks Recipe: Enjoyed as healthy and flavorful snack: Ingredients: 1 cup millet 2 cups water 1/2 teaspoon salt 1 teaspoon olive oil 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder Instructions: Rinse the millet in a fine mesh strainer and remove any debris. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed millet to the boiling water and stir in 1/2 teaspoon of salt. Reduce the heat to low and cover the saucepan with a lid. Cook the millet for 20-25 minutes, or until the water has been absorbed and the grains are tender. Preheat the oven to 350°F (175°C). In a small bowl, mix together the olive oil, cumin, coriander, smoked paprika, and garlic powder. Once the millet is cooked, transfer it to a large bowl and add the spice mixture. Stir until the millet is well coated. Line a baking sheet with parchment paper and spread the millet in an even layer. Bake for 10-15 minutes, or until the millet is crispy and lightly golden. Remove the baking sheet from the oven and let the millet cool for a few minutes. Serve the millet snacks as is, or use them as a crunchy topping for salads or soups. This recipe makes about 2 cups of millet snacks. Store any leftovers in an airtight container at room temperature for up to 1 week. Here's another recipe for millet snacks that are crispy, crunchy, and perfect for snacking: Ingredients: 1 cup millet 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons olive oil Instructions: Rinse the millet in a fine mesh strainer and remove any debris. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed millet to the boiling water and stir in 1/2 teaspoon of salt. Reduce the heat to low and cover the saucepan with a lid. Cook the millet for 20-25 minutes, or until the water has been absorbed and the grains are tender. Preheat the oven to 375°F (190°C). In a small bowl, mix together the black pepper, cayenne pepper, garlic powder, and onion powder. Once the millet is cooked, transfer it to a large bowl and add the spice mixture. Stir until the millet is well coated. Add the olive oil to the millet mixture and stir until the millet is evenly coated. Line a baking sheet with parchment paper and spread the millet in an even layer. Bake for 15-20 minutes, or until the millet is crispy and lightly golden. Remove the baking sheet from the oven and let the millet cool for a few minutes. Serve the millet snacks as is, or use them as a crunchy topping for salads or soups. This recipe makes about 2 cups of millet snacks. Store any leftovers in an airtight container at room temperature for up to 1 week. BUY MILLETS