Recipes For Healthy Life - By Nisha Gupta

 आलू पराठा Punjabi Aloo Paratha is a traditional North Indian stuffed flatbread prepared with whole wheat dough and a flavourful potato filling. Serve these hot, golden parathas with plain curd, white butter and pickle for breakfast, brunch or a comforting family meal. Recipe Information Preparation time: 25 minutes Cooking time: 25 minutes Total time: 50 minutes Yield: 6 parathas Servings: 3 Cuisine: North Indian, Punjabi Course: Breakfast or main course Cooking method: Tawa cooking Allergen note: Contains wheat. Serving accompaniments may contain dairy. Dinesh Flour Mills Products Used Buy Dinesh Flour Mills M.P. Wheat Sharbati Atta Buy Dinesh Flour Mills Ajwain Ingredients For the Dough 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta ½ teaspoon Dinesh Flour Mills Ajwain ½ teaspoon salt 1 teaspoon ghee or oil Approximately ¾ cup water Dry atta for rolling For the Potato Filling 4 medium potatoes, boiled and cooled completely 1 or 2 green chillies, finely chopped 1 teaspoon grated ginger 2 tablespoons fresh coriander, finely chopped ½ teaspoon roasted cumin powder ½ teaspoon coriander powder ½ teaspoon red chilli powder ½ teaspoon garam masala ½ teaspoon amchur powder or 1 teaspoon lemon juice ½ teaspoon chaat masala, optional Salt according to taste For Cooking and Serving Ghee or oil, as required Plain curd White butter Mango or mixed pickle Onion rings and green chilli, optional Method 1. Prepare the Dough Place M.P. Atta, Ajwain and salt in a large mixing bowl. Add one teaspoon of ghee or oil and mix. Gradually add water and knead until you have a soft, smooth dough. The dough should feel pliable but should not be sticky. Cover and rest it for 20 minutes. 2. Prepare the Potato Filling Peel the boiled and completely cooled potatoes. Mash or grate them carefully so that no large lumps remain. Add green chillies, ginger, coriander, cumin powder, coriander powder, red chilli powder, garam masala, amchur, chaat masala and salt. Mix thoroughly. Divide the filling into six equal portions. 3. Divide the Dough Knead the rested dough briefly and divide it into six equal balls. Keep the dough balls covered while assembling the parathas. 4. Fill the Paratha Take one dough ball and roll it into a small disc approximately 10 cm wide. Place one portion of potato filling in the centre. Bring the edges together over the filling and seal them properly. Remove any thick excess dough from the top. Gently flatten the filled ball with your fingers. 5. Roll Carefully Dust the filled dough lightly with dry atta. Roll it gently from the centre towards the edges until it is approximately 15 to 18 cm wide. Avoid pressing too hard, or the filling may come out. 6. Cook on the Tawa Heat a heavy tawa over medium-high heat. Place the rolled paratha on the hot tawa. Cook until small bubbles appear and the underside develops light brown spots. Flip the paratha and cook the second side for approximately 30 seconds. Spread a little ghee or oil over both sides. Continue flipping and cooking until the paratha is golden with crisp brown spots. Repeat with the remaining dough and filling. 7. Serve Serve the Aloo Paratha immediately with plain curd, white butter, pickle, onion rings and green chilli. Tips for Aloo Paratha That Does Not Break Cool the boiled potatoes completely before making the filling. Mash the potatoes until no lumps remain. Avoid adding wet ingredients such as tomato to the filling. Keep the dough soft but not sticky. Use nearly equal-sized portions of dough and filling. Seal the dough properly before rolling. Roll gently from the centre towards the edges. Preheat the tawa before placing the paratha on it. Cook over medium-high heat. A cold tawa can make the paratha dry and stiff. Frequently Asked Questions Why does the potato filling come out while rolling? The potatoes may be warm, lumpy or too moist. Cool them completely, mash them smoothly and avoid adding excess lemon juice or wet ingredients. Can the dough be prepared in advance? Yes. Refrigerate the covered dough and use it within one day. Bring it closer to room temperature before rolling. Can Aloo Paratha be cooked without ghee? Yes. Use regular cooking oil or dry-cook it on the tawa according to preference. Can onions be added to the filling? Yes, but use them sparingly and chop them very finely. Onions release moisture, so add them immediately before preparing the parathas. How can the paratha be made crisp? Cook it on a properly heated tawa and apply a small quantity of ghee or oil only after both sides have partially cooked. #AlooParatha #PunjabiFood #PunjabiBreakfast #ParathaRecipe #IndianBreakfast #NorthIndianFood #StuffedParatha #PotatoParatha #HomeCooking #MPSHARBATIAtta #Ajwain #DineshFlourMills

 छोले चावल Punjabi Chole Chawal is a comforting North Indian meal made with tender Kabuli Chana cooked in a rich onion-tomato masala and served with fluffy Basmati Rice. This pressure-cooker method is suitable for everyday lunch, dinner or a weekend family meal. Recipe Information Preparation time: 20 minutes Soaking time: 8 hours Cooking time: 45 minutes Total time: Approximately 9 hours Servings: 4 Cuisine: North Indian, Punjabi Course: Main course Cooking method: Pressure cooker and stovetop Dinesh Flour Mills Products Used The official Chole Chawal Combo contains Basmati Rice, Kabuli Chana and Chana Masala in three separate packets. Buy the complete Chole Chawal Cooking Combo. Products can also be purchased separately: Buy Dinesh Flour Mills Kabuli Chana Buy Dinesh Flour Mills Best Basmati Rice Buy Dinesh Flour Mills Chana Masala Ingredients For Punjabi Chole 1 cup Dinesh Flour Mills Kabuli Chana 3 cups fresh water for pressure cooking 1 bay leaf 1 small cinnamon stick 1 plain black tea bag, optional for a darker colour ¾ teaspoon salt, or according to taste 2 tablespoons oil or ghee 1 teaspoon cumin seeds 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, pureed 1½ tablespoons Dinesh Flour Mills Chana Masala ½ teaspoon Kashmiri red chilli powder ¼ teaspoon turmeric powder ½ teaspoon coriander powder ½ teaspoon amchur powder or 1 tablespoon lemon juice ½ teaspoon crushed kasuri methi, optional 1 cup reserved chickpea cooking liquid Fresh coriander and ginger juliennes for garnish For Basmati Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water 1 teaspoon ghee or oil ½ teaspoon cumin seeds, optional ½ teaspoon salt For Serving Red onion rings Lemon wedges Green chillies Papad or pickle, optional Method 1. Soak the Kabuli Chana Rinse the Kabuli Chana thoroughly. Soak it in enough water for approximately eight hours or overnight. Drain the soaking water before cooking. 2. Pressure-Cook the Chana Transfer the soaked chana to a pressure cooker. Add three cups of fresh water, bay leaf, cinnamon, tea bag and salt. Pressure-cook over medium heat for five to six whistles. Allow the pressure to release naturally. Remove the tea bag, bay leaf and cinnamon. The chickpeas should mash easily when pressed between two fingers. Reserve approximately one cup of the cooking liquid. 3. Prepare the Onion-Tomato Masala Heat oil or ghee in a heavy pan. Add cumin seeds and let them crackle. Add the chopped onion and cook over medium heat until golden. Stir in the ginger-garlic paste and cook for one minute. Add the tomato puree and cook for eight to ten minutes, stirring occasionally, until the mixture thickens and the oil begins to separate. 4. Add the Spices Reduce the heat. Add Dinesh Flour Mills Chana Masala, Kashmiri chilli powder, turmeric and coriander powder. Stir continuously for approximately 30 seconds. Add a small splash of chickpea cooking liquid if the spices begin sticking to the pan. 5. Simmer the Chole Add the cooked chickpeas and approximately one cup of reserved cooking liquid. Mash two tablespoons of chickpeas against the side of the pan. This helps produce a naturally thicker gravy. Cover partially and simmer over low heat for 12 to 15 minutes. Stir occasionally and add more cooking liquid if required. Finish with amchur powder or lemon juice and crushed kasuri methi. Taste and adjust the salt. 6. Cook the Basmati Rice Rinse the Basmati Rice three or four times, until the water becomes mostly clear. Soak it for 20 minutes and drain. Heat ghee in a saucepan and add cumin seeds, if using. Add the drained rice and gently stir for 30 seconds. Pour in 1¾ cups of water and add salt. Bring to a boil, cover and cook over low heat for approximately 12 minutes. Switch off the heat and let the covered rice rest for 10 minutes. Fluff gently with a fork. 7. Serve Place the hot Basmati Rice in a bowl or thali and spoon the Punjabi Chole alongside it. Garnish with coriander and ginger juliennes. Serve with onion rings, lemon, green chilli, papad or pickle. Cooking Tips Soak the chickpeas overnight for more even cooking. Do not add tomatoes or acidic ingredients before the chickpeas become tender. The tea bag is optional and is used only to deepen the colour. Mash a small quantity of chickpeas to thicken the gravy without flour. Rest the cooked rice before fluffing so the grains remain separate. Chole generally develops a deeper flavour after resting for 20 to 30 minutes. Quick-Soak Method Place rinsed Kabuli Chana in a heat-resistant bowl and cover it generously with boiling water. Cover and leave for one hour. Drain and pressure-cook using fresh water. Quick-soaked chickpeas may require additional cooking time. Frequently Asked Questions Can Chole be prepared without a tea bag? Yes. The tea bag only adds a darker colour and can be omitted without changing the main cooking method. Why are my chickpeas still hard? Older chickpeas, insufficient soaking or limited cooking time may cause this. Add hot water and pressure-cook for another two to three whistles. Can I make this in an electric pressure cooker? Yes. Cook soaked chickpeas on high pressure for approximately 25 to 30 minutes, followed by natural pressure release. Can leftover Chole be stored? Cool it completely and refrigerate it in a covered container. Reheat thoroughly, adding a splash of water if the gravy has thickened. #CholeChawal #PunjabiChole #ChanaMasala #NorthIndianFood #PunjabiFood #IndianRecipes #PressureCookerRecipes #KabuliChana #BasmatiRice #HomeCooking #VegetarianRecipes #DineshFlourMills

Black Wheat Vegetable Paratha | काले गेहूं का वेजिटेबल पराठा Black Wheat Vegetable Paratha combines Dinesh Flour Mills Black Wheat Atta with colourful vegetables and familiar Indian spices. It is a convenient recipe for breakfast, lunch boxes or a relaxed weekend meal. Preparation time: 20 minutesCooking time: 20 minutesTotal time: 40 minutesServings: 3Yield: Approximately 6 parathasCourse: Breakfast or main courseCuisine: IndianCooking method: Tawa cooking Dinesh Flour Mills Products Used Dinesh Flour Mills Black Wheat Atta Dinesh Flour Mills Ajwain Dinesh Flour Mills Lahori Namak Dinesh Flour Mills A2 Gir Cow Bilona Ghee Ingredients 2 cups Dinesh Flour Mills Black Wheat Atta ½ cup grated carrot ¼ cup finely chopped onion ¼ cup finely chopped capsicum 2 tablespoons chopped coriander ½ teaspoon Dinesh Flour Mills Ajwain ¼ teaspoon red chilli powder ½ teaspoon roasted cumin powder Salt to taste Water as required Ghee or oil for cooking Method Add Black Wheat Atta, carrot, onion, capsicum and coriander to a mixing bowl. Add ajwain, red chilli powder, cumin powder and salt. Mix the vegetables and spices evenly with the flour. Add water little by little and knead into a soft dough. Cover and rest the dough for 10 minutes. Divide it into 6 equal portions. Roll each portion into a medium-sized paratha. Place it on a hot tawa and cook until the underside develops light spots. Turn the paratha and spread a small quantity of ghee or oil. Cook both sides until evenly done and lightly crisp. Serve hot with curd, pickle or green chutney. Useful Tips Squeeze excess moisture from the vegetables before adding them. Chop the vegetables finely so the parathas are easier to roll. Add water carefully because vegetables release some moisture. The recipe contains wheat and is not gluten-free. Why Try This Recipe? Combines Black Wheat Atta and everyday vegetables in one easy dish. Suitable for breakfast, lunch boxes and family meals. Can be customised with available seasonal vegetables. Offers an earthy flavour with a colourful presentation.

 सामक चावल की खिचड़ी Preparation time: 10 minutesCooking time: 15 minutesServings: 4 DFM products used: Samak Rice, Peanuts, Ghee, Sendha Namak and Jeera Ingredients 180 g Dinesh Flour Mills Samak Rice 1 medium potato, cut into small cubes 40 g Dinesh Flour Mills Peanuts 1 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee 1 tsp Dinesh Flour Mills Jeera 1 green chilli, sliced 600 ml water Dinesh Flour Mills Sendha Namak to taste Chopped coriander Lemon juice, optional Method Rinse the samak rice thoroughly and soak it for 15 minutes. Heat ghee in a pan and add jeera. Add the peanuts and roast for 1 to 2 minutes. Add the green chilli and potato cubes. Cook the potatoes for 4 to 5 minutes. Add the drained samak rice and sauté for one minute. Add water and Sendha Namak. Cover and cook on low heat for 8 to 10 minutes. Rest for 5 minutes, then fluff gently. Garnish with coriander and lemon juice. Cooking tip: Add a little more hot water if you prefer a softer khichdi.

साबूदाना मखाना नमकीन Preparation time: 15 minutes, plus soakingCooking time: 15 minutesServings: 4 DFM products used: Sabudana, Makhana, Peanuts, Sendha Namak and Jeera Ingredients 100 g Dinesh Flour Mills Sabudana 50 g Dinesh Flour Mills Phool Makhana 40 g Dinesh Flour Mills Peanuts 1 medium potato, cut into small cubes 2 tbsp ghee 1 tsp Dinesh Flour Mills Jeera 1 green chilli, sliced Dinesh Flour Mills Sendha Namak to taste 1 tbsp lemon juice Chopped coriander for garnish Method Rinse the sabudana until the water is mostly clear. Soak it with just enough water to cover it for 4 to 5 hours. Roast the peanuts and makhana separately until crisp. Heat ghee and add jeera. Add green chilli and potato cubes. Cook until the potatoes are tender. Add the soaked sabudana and Sendha Namak. Cook for 4 to 5 minutes until the pearls become translucent. Add roasted peanuts and makhana. Finish with lemon juice and coriander. Serve immediately. Serving tip: Add the roasted makhana near the end so it retains some crunch.

जन्माष्टमी स्पेशल धनिया पंजीरी प्रसाद Dhania Panjiri is a traditional Janmashtami prasad prepared with roasted coriander powder, ghee, mishri, makhana and dry fruits. This simple recipe has a crumbly texture, festive aroma and familiar homemade flavour. Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutesServings: 8 to 10Recipe type: Janmashtami PrasadCuisine: Indian Dinesh Flour Mills Products Used Dinesh Flour Mills Dhania Powder Dinesh Organics A2 Gir Cow Bilona Ghee Dinesh Flour Mills Mishri Dinesh Flour Mills Phool Makhana Dinesh Flour Mills Badam Dinesh Flour Mills Kaju Dinesh Flour Mills Green Elaichi Ingredients 100 g Dinesh Flour Mills Dhania Powder 5 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee 100 g Dinesh Flour Mills Mishri, finely powdered 40 g Dinesh Flour Mills Phool Makhana 20 g Dinesh Flour Mills Badam, chopped 20 g Dinesh Flour Mills Kaju, chopped 25 g grated dry coconut, optional 2 tbsp melon seeds, optional ½ tsp Dinesh Flour Mills Green Elaichi powder How to Make Dhania Panjiri Prasad Grind the mishri into a fine powder and keep it aside. Heat one tablespoon of ghee in a heavy-bottomed pan. Add the makhana and roast on low heat for 5 to 6 minutes, until crisp. Let the roasted makhana cool slightly, then crush it coarsely. In the same pan, lightly roast the chopped almonds, cashews, coconut and melon seeds for 2 to 3 minutes. Remove and keep aside. Add the remaining ghee to the pan. Add Dhania Powder and roast on low heat for 8 to 10 minutes, stirring continuously. The powder should become aromatic and slightly darker. Add the crushed makhana and roasted dry-fruit mixture. Cook for another minute, then switch off the heat. Allow the mixture to cool until it is warm, not hot. Add powdered mishri and green cardamom powder. Mix thoroughly until the mishri is evenly distributed. Let the Dhania Panjiri cool completely before offering it as Janmashtami prasad. Important Recipe Tips Roast the coriander powder only on low heat to prevent burning. Add powdered mishri after the mixture has cooled slightly. Adding it while hot may make the Panjiri sticky. Crush the makhana coarsely for a better traditional texture. Adjust the quantity of mishri according to your preferred sweetness. Janmashtami food customs can differ between families, so adjust optional ingredients accordingly. Serving Suggestion Place the prepared Dhania Panjiri in a clean brass or silver bowl. Offer it during Janmashtami puja and distribute it as prasad afterward. Storage Instructions Allow the Panjiri to cool completely before transferring it to a clean, airtight container. Keep away from moisture and always use a dry spoon. It is best enjoyed within 10 to 14 days. Frequently Asked Questions Can boora be used instead of mishri? Yes. Powdered boora can be used in the same quantity for a softer sweetness and slightly different texture. Why is my Dhania Panjiri sticky? The mixture can become sticky if mishri is added while the roasted coriander mixture is still very hot. Let it become warm before adding the sweetener. Can Dhania Panjiri be prepared in advance? Yes. It can be prepared one or two days before Janmashtami and stored in a clean airtight container.

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.