Recipes For Healthy Life - By Nisha Gupta

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.

Potatoes cooked in Organic Black Mustard Oil bring a bold traditional taste to this everyday sabzi.

🌈 “Gujiya & Bedmi Holi Platter” – Rangon Wali Thali by Dinesh Flour Mills Holi means colors… but let’s be honest… it also means food. Proper, desi, festival food 😌 This year make a complete Holi platter using Dinesh Flour Mills pure grocery essentials. 🟡 1️⃣ Mawa Gujiya (Sweet Holi Special) 🛒 Ingredients Used: Dinesh Maida Dinesh Suji Desi Khand / Castor Sugar Dry Fruits – Seeds Mix Organic Wild Forest Honey (optional glaze) A2 Gir Cow Ghee Elaichi (Spices) Kishmish (Dry Fruits Mix) 👩🍳 Method: Mix Maida + a little Suji + melted A2 Ghee to form tight dough. Prepare stuffing with roasted Suji, Desi Khand, chopped dry fruits, honey & elaichi. Fill, seal, and deep fry in pure A2 Gir Cow Ghee. Let them turn golden and crisp. Golden outside. Rich inside. Proper Holi vibes. 🟠 2️⃣ Bedmi Poori (Savory Holi Classic) 🛒 Ingredients Used: Dinesh Bedmi Atta – Masala Mix Urad Dhuli Dal Jeera Ajwain Haldi Lal Mirch Powder Organic Mustard Oil (Kachhi Ghani) 👩🍳 Method: Soak and grind Urad Dal. Add spices – jeera, ajwain, haldi, lal mirch. Mix with Bedmi Atta. Roll small pooris and fry in mustard oil till crispy. Serve hot with aloo sabzi made using: Haldi Dhania Powder Garam Masala Festival sorted. 🟣 3️⃣ Sweet Saffron Basmati Rice 🛒 Ingredients Used: Premium Basmati Rice Desi Khand Kesar A2 Gir Cow Ghee Dry Fruits – Seeds Mix Cook rice fluffy. Add ghee, sugar, saffron & dry fruits.Simple. Aromatic. Festive.

Beyond its taste and health attributes, Bedmi Poori holds cultural importance. It signifies home, warmth, and hospitality. Serving Bedmi Poori to guests is a gesture of goodwill, and its presence in festivals and celebrations makes it more than just food—it's an emotion, a piece of shared history. Bedmi Poori is a testimony to the fact that traditional foods often carry with them an innate balance of taste, nutrition, and cultural relevance. While the world moves rapidly towards modern, fast-food alternatives, dishes like Bedmi Poori remind us of the benefits of traditional cooking and the rich tapestry of flavors that our ancestors have left for us to savor and cherish. Bedmi Poori Recipe : Preparation Time: 1 hour Cooking Time: 30 minutesServings: Makes about 15-20 pooris Ingredients: Dinesh Flour Mills Bedmi Atta: 2 cups Urad Dal (Split Black Gram): 1/2 cup grinded Dal Ginger: 1-inch piece, finely grated or made into a paste Green Chilies: 2-3, finely chopped or ground to a paste Fennel Seeds (Saunf): 1 tsp, coarsely ground Coriander Powder: 1 tsp Red Chili Powder: 1 tsp Asafoetida (Hing): a pinch Cumin Seeds (Jeera): 1 tsp Garam Masala: 1/2 tsp Salt: to taste Water: as needed for the dough Oil: for deep frying + 2 tbsp for the dough Method: Preparation of Urad Dal Mixture: Grind Dal but not complete powder.  Now put some water , ginger and green chilies and grind all together to make a coarse paste.                                                            Preparing the Dough: In a large mixing bowl, take the whole wheat flour. Add the ground urad dal mixture, coarsely ground fennel seeds, red chili powder, coriander powder, asafoetida, cumin seeds, garam masala, and salt. Mix everything well to ensure even distribution of spices and urad dal mixture. Add 2 tbsp of oil and mix again. Gradually add water and knead to form a semi-stiff dough, similar to the consistency of regular poori dough. Cover the dough with a damp cloth and let it rest for about 20-30 minutes. Rolling and Frying the Pooris: Heat oil in a deep frying pan or kadhai on medium heat. While the oil is heating, divide the dough into small, lemon-sized portions. Roll each portion into a ball and then flatten it using a rolling pin into a round shape, roughly 3-4 inches in diameter. Ensure the pooris are not rolled too thin or thick. Test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface, the oil is ready. Carefully slide the rolled poori into the hot oil. Gently press with a slotted spoon so that it puffs up. Flip and fry the other side until golden brown. Remove the poori using the slotted spoon and place it on kitchen paper or paper towels to absorb excess oil. Serving Suggestions: Serve Bedmi Pooris hot with a side of spicy potato curry (aloo sabji) or a tangy pickle. A bowl of yogurt or raita can balance the flavors beautifully. Enjoy your sumptuous Bedmi Poori breakfast! Aloo Sabzi Recipe : Preparation Time: 15 minutesCooking Time: 25 minutesServings: 4-5 Ingredients: Potatoes: 4-5 medium-sized, boiled, peeled, and roughly mashed or cubed Tomatoes: 2 medium-sized, finely chopped or pureed Green Chilies: 2-3, slit Ginger: 1-inch piece, grated or made into a paste Cumin Seeds (Jeera): 1 tsp Asafoetida (Hing): a pinch Turmeric Powder (Haldi): 1/2 tsp Red Chili Powder: 1/2 tsp (adjust to taste) Coriander Powder: 1 tsp Garam Masala: 1/2 tsp Amchur (Dry Mango Powder): 1/2 tsp (optional, for tanginess) Fresh Coriander Leaves: A handful, finely chopped Oil or Ghee: 2-3 tbsp Water: as needed Salt: to taste Method: Tempering: In a heavy-bottomed pan or kadhai, heat the oil or ghee. Add the cumin seeds and allow them to crackle. Add the asafoetida and slit green chilies. Sauté for a few seconds. Base Preparation: Add the grated ginger and sauté for another minute until the raw smell disappears. Now, introduce the finely chopped tomatoes (or tomato puree) to the pan. Add turmeric powder, red chili powder, and coriander powder. Mix well and cook on medium flame until the oil starts to separate from the masala. This usually takes about 7-10 minutes. Potato Incorporation: Add the boiled and roughly mashed or cubed potatoes to the masala. Mix thoroughly, ensuring the potatoes are well coated with the masala. Final Touches: Add about 1.5 to 2 cups of water (adjust to your desired consistency; some prefer it thick, while others like it a bit runny). Season with salt, mix well, and bring the curry to a boil. Reduce the flame and let it simmer for 5-7 minutes. Sprinkle garam masala and amchur powder (if using). Mix well. Finally, garnish with freshly chopped coriander leaves. Serving: Serve the spicy aloo sabzi piping hot with freshly made Bedmi Pooris. You can also accompany it with some tangy pickles and a refreshing bowl of yogurt or raita. This aloo sabzi, with its rich and spicy flavors, complements the crispy and hearty Bedmi Poori, making it a beloved breakfast or brunch combo across North India. Enjoy!