Recipes For Healthy Life - By Nisha Gupta

 रागी इडली Instant Ragi Idli combines Dinesh Flour Mills Ragi Atta and Suji in a simple batter. It can be prepared without overnight fermentation. Preparation time: 20 minutesCooking time: 12 minutesServings: 4Yield: Approximately 12 idlis Dinesh Flour Mills Products Used Dinesh Flour Mills Ragi Atta Dinesh Flour Mills Suji Dinesh Flour Mills Lahori Namak Ingredients 1 cup Ragi Atta 1 cup Suji 1 cup curd ½ to ¾ cup water Salt to taste 1 teaspoon fruit salt Oil for greasing the idli moulds Method Dry-roast the Suji over low heat for 3 to 4 minutes. Do not brown it. Allow the roasted Suji to cool. Mix Ragi Atta, Suji, curd and salt in a bowl. Add enough water to prepare a thick idli batter. Rest the batter for 15 minutes. Grease the idli moulds and heat the steamer. Add fruit salt to the batter and mix gently. Immediately pour the batter into the moulds. Steam for 10 to 12 minutes. Rest for 2 minutes before removing the idlis. Serve with coconut chutney and sambar.   Buy Dinesh Flour Mills Products Used Ragi Atta Suji Lahori Namak  

 सूजी उत्तपम This instant uttapam uses Dinesh Flour Mills Suji, curd and finely chopped vegetables. It is an easy breakfast recipe that does not require fermented dosa batter. Preparation time: 20 minutesCooking time: 20 minutesServings: 3Yield: 6 uttapams Dinesh Flour Mills Products Used Dinesh Flour Mills Suji Dinesh Flour Mills Lahori Namak Dinesh Flour Mills Jeera Ingredients 1 cup Suji ½ cup curd Approximately ¾ cup water ½ teaspoon salt ¼ teaspoon baking soda or ½ teaspoon fruit salt 1 small onion, finely chopped 1 small tomato, finely chopped ¼ cup chopped capsicum 2 tablespoons chopped coriander 1 green chilli, optional Oil or ghee for cooking Method Mix Suji, curd, salt and water to make a thick but pourable batter. Rest the batter for 15 minutes. Add a little water if the batter becomes too thick. Mix in the baking soda or fruit salt immediately before cooking. Heat a tawa and grease it lightly. Pour a ladleful of batter and gently spread it into a thick circle. Sprinkle onion, tomato, capsicum, coriander and green chilli on top. Press the vegetables gently into the batter. Drizzle a little oil around the edges. Cover and cook on low heat. Turn and cook the second side. Serve with coconut chutney or tomato chutney. Buy Dinesh Flour Mills Products Used Suji Jeera Lahori Namak  

Black Wheat Atta Poori | काले गेहूं के आटे की पूरी Black Wheat Atta Poori is a simple variation of traditional Indian poori. The Black Wheat Atta gives the pooris a naturally darker colour and a distinctive wheat flavour. Preparation time: 20 minutesCooking time: 20 minutesTotal time: 40 minutesServings: 4Yield: Approximately 12 poorisCourse: Breakfast or main courseCuisine: IndianCooking method: Deep-frying Dinesh Flour Mills Products Used Dinesh Flour Mills Black Wheat Atta Dinesh Flour Mills Ajwain Dinesh Flour Mills Lahori Namak Ingredients 2 cups Dinesh Flour Mills Black Wheat Atta ½ teaspoon ajwain ½ teaspoon salt Approximately ¾ cup water Oil for deep-frying Method Add Black Wheat Atta, ajwain and salt to a mixing bowl. Add water gradually and knead into a firm dough. Cover and rest the dough for 10 minutes. Divide it into 12 equal portions and roll them into balls. Roll each ball into a small poori. Avoid using excessive dry flour. Heat oil in a kadai over medium-high heat. Carefully slide one poori into the hot oil. Press it gently with a slotted spoon to help it puff. Turn and fry until both sides are properly cooked. Remove and place on absorbent paper. Serve immediately with aloo sabzi, chana, curd or pickle. Useful Tips The dough should be firmer than roti dough. Keep the rolled pooris covered while preparing the remaining batch. The oil should be properly hot before adding the poori. Fry carefully and never overcrowd the kadai. Why Try This Recipe? Adds a distinctive appearance to traditional poori. Requires only a few everyday ingredients. Pairs with many familiar Indian curries and accompaniments. Suitable for breakfast, festive meals and family gatherings.