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 minutesYield: 10 to 12 laddoosDFM products used: Besan, Boora, Ghee, Green Elaichi Ingredients 200 g Dinesh Flour Mills Besan 100 g Dinesh Flour Mills Boora 90 g Dinesh Flour Mills A2 Gir Cow Bilona Ghee ½ tsp Dinesh Flour Mills Green Elaichi powder 2 tbsp chopped almonds and pistachios Method Heat ghee in a heavy pan over low heat. Add besan and roast for 12 to 15 minutes, stirring continuously. When the besan becomes aromatic and golden, switch off the heat. Let the mixture cool until warm. Do not add boora while it is very hot. Mix in the boora, cardamom and chopped nuts. Shape into laddoos and allow them to set. Cooking tip: Slow roasting gives the besan an even colour and traditional flavour.