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.

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: 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.