Recipes For Healthy Life - By Nisha Gupta

दही चावल Curd Rice is a familiar South Indian rice dish prepared with softly cooked rice, curd and a simple mustard-seed tempering. It is commonly served at the end of a meal. Preparation time: 10 minutesCooking time: 20 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Urad Dhuli Dal Dinesh Flour Mills Kali Sarson Dinesh Flour Mills Lahori Namak Ingredients ½ cup Sona Masoori Rice 2 cups water 1 cup fresh curd ¼ cup milk, optional Salt to taste 1 teaspoon oil ½ teaspoon black mustard seeds 1 teaspoon Urad Dhuli Dal 1 teaspoon finely chopped ginger 1 green chilli, chopped 8 curry leaves 2 tablespoons pomegranate seeds, optional Method Wash the rice and cook it with two cups of water until very soft. Allow it to cool until just warm. Mash the rice lightly. Add curd, optional milk and salt. Mix well. Heat oil in a small tempering pan. Add mustard seeds and allow them to crackle. Add Urad Dal and cook until lightly golden. Add ginger, green chilli and curry leaves. Pour the tempering over the curd rice. Mix and garnish with pomegranate seeds. Refrigerate promptly if not serving immediately. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Urad Dhuli Dal Kali Sarson Lahori Namak  

नींबू चावल South Indian Lemon Rice is a quick rice dish seasoned with mustard seeds, curry leaves, peanuts, dals, turmeric and fresh lemon juice. It is also a convenient way to use previously cooked rice. Preparation time: 10 minutesCooking time: 15 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Raw Peanuts Dinesh Flour Mills Chana Dal Dinesh Flour Mills Urad Dhuli Dal Dinesh Flour Mills Kali Sarson Dinesh Flour Mills Lahori Namak Ingredients 2 cups cooked Sona Masoori Rice 3 tablespoons Raw Peanuts 1 teaspoon black mustard seeds 1 teaspoon Chana Dal 1 teaspoon Urad Dhuli Dal 2 green chillies, slit 10 curry leaves ¼ teaspoon turmeric powder 2 tablespoons oil 2 tablespoons fresh lemon juice Salt to taste Method Spread the cooked rice on a plate and let it cool slightly. Heat oil in a kadai. Add peanuts and cook until crisp. Remove and keep aside. Add mustard seeds to the same oil. Once they crackle, add Chana Dal and Urad Dal. Add green chillies, curry leaves and turmeric. Add the cooked rice, salt and roasted peanuts. Mix gently without breaking the rice grains. Switch off the heat and add lemon juice. Mix again and serve warm or at room temperature. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Premium Raw Peanuts Chana Dal Urad Dhuli Dal Kali Sarson Lahori Namak  

मिक्स दाल अडई डोसा Adai is a traditional South Indian lentil and rice dosa. It is slightly thicker than regular dosa and has a rustic texture with the flavour of red chillies, jeera and curry leaves. Preparation time: 3½ hours, including soakingCooking time: 25 minutesServings: 4Yield: Approximately 8 adai Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Chana Dal Dinesh Flour Mills Arhar Dal Dinesh Flour Mills Moong Dhuli Dal Dinesh Flour Mills Urad Dhuli Dal Dinesh Flour Mills Jeera Dinesh Flour Mills Lahori Namak Ingredients ½ cup Sona Masoori Rice ¼ cup Chana Dal ¼ cup Arhar Dal ¼ cup Moong Dhuli Dal 2 tablespoons Urad Dhuli Dal 2 dried red chillies ½ teaspoon jeera One pinch of hing 8 curry leaves Salt to taste Water as required Oil or ghee for cooking Method Wash the rice and dals thoroughly. Soak them together for approximately 3 hours. Drain and blend with dried red chillies, jeera, hing and curry leaves. Add enough water to prepare a slightly coarse, thick batter. Add salt and rest the batter for 10 minutes. Heat and grease a tawa. Pour a ladleful of batter and spread it into a medium-thick circle. Make a small hole in the centre and drizzle oil around the edges. Cook until the underside becomes golden. Turn and cook the other side. Serve hot with coconut chutney, tomato chutney or jaggery. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Chana Dal Arhar Dal Moong Dhuli Dal Urad Dhuli Dal Jeera Hing Powder Lahori Namak  

 वेन पोंगल Ven Pongal is a comforting South Indian rice and moong dal dish seasoned with ghee, jeera, black pepper, ginger, curry leaves and kaju. Preparation time: 10 minutesCooking time: 25 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Moong Dhuli Dal Dinesh Flour Mills A2 Gir Cow Bilona Ghee Dinesh Flour Mills Jeera Dinesh Flour Mills Kali Mirch Dinesh Flour Mills Kaju Dinesh Flour Mills Lahori Namak Ingredients ½ cup Sona Masoori Rice ½ cup Moong Dhuli Dal 4 cups water Salt to taste 2 tablespoons ghee 1 teaspoon jeera 1 teaspoon coarsely crushed black pepper 1 tablespoon chopped ginger 8 to 10 kaju 8 curry leaves One pinch of hing Method Dry-roast Moong Dhuli Dal for 2 minutes over low heat. Wash the roasted dal and rice together. Add them to a pressure cooker with water and salt. Pressure-cook for 4 to 5 whistles until very soft. Mash the cooked rice and dal lightly. Heat ghee in a small pan. Add kaju and roast until light golden. Add jeera, crushed black pepper, ginger, curry leaves and hing. Pour the tempering over the cooked pongal. Mix well and adjust the consistency with hot water if required. Serve warm with coconut chutney or sambar. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Moong Dhuli Dal A2 Gir Cow Bilona Ghee Jeera Kali Mirch Premium Kaju Hing Powder Lahori Namak