Recipes For Healthy Life - By Nisha Gupta

 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.