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

 दाल मखनी और तवा नान Creamy Dal Makhani and soft butter-brushed Tawa Naan make a classic North Indian combination. This home-style recipe uses a pressure cooker for the dal and an iron tawa for the naan, so no tandoor or yeast is required. Recipe Details Preparation time: 25 minutes Dal soaking time: 8 hours or overnight Naan dough resting time: 45 minutes Cooking time: 55 minutes Servings: 4 Cuisine: North Indian and Punjabi Course: Main course Cooking method: Pressure cooker and tawa Diet: Vegetarian Dinesh Flour Mills Products Used Buy Dinesh Flour Mills Urad Sabut Dal Buy Dinesh Flour Mills Maida Ingredients for Dal Makhani 1 cup Dinesh Flour Mills Urad Sabut Dal ¼ cup rajma, optional but traditionally used 4½ cups water for pressure cooking 1 teaspoon salt 1 tablespoon cooking oil 2 tablespoons butter 1 teaspoon cumin seeds 1 bay leaf 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, blended into a purée 1 teaspoon Kashmiri red chilli powder ½ teaspoon coriander powder ¼ teaspoon garam masala 1 teaspoon kasuri methi 2 to 3 tablespoons fresh cream ½ to 1 cup hot water, for adjusting consistency Chopped coriander for garnishing Ingredients for Tawa Naan 2 cups Dinesh Flour Mills Maida ½ cup fresh curd ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon sugar ¾ teaspoon salt 1 tablespoon cooking oil ⅓ to ½ cup lukewarm water, as required 1 teaspoon kalonji, optional Chopped coriander or garlic, optional Butter for brushing Dry flour for rolling How to Make Dal Makhani Rinse the urad sabut dal and optional rajma thoroughly. Soak them in sufficient water for at least eight hours or overnight. Drain the soaking water before cooking. Transfer the soaked dal and rajma to a pressure cooker. Add 4½ cups of fresh water and half a teaspoon of salt. Pressure cook over medium heat for six to eight whistles. Allow the pressure to release naturally. Check the dal. It should be completely soft and should mash easily when pressed between your fingers. If it is still firm, cook for another two whistles. Lightly mash some of the cooked lentils against the side of the cooker. This helps develop the traditional creamy texture without blending the dal. Heat oil and one tablespoon of butter in a heavy pan. Add cumin seeds and the bay leaf. Let the cumin crackle. Add the finely chopped onion and cook over medium heat until light golden. Add ginger-garlic paste and cook for approximately one minute. Pour in the tomato purée. Add Kashmiri red chilli powder, coriander powder and the remaining salt. Cook the tomato masala for eight to ten minutes, stirring frequently, until it thickens and the butter begins to appear around the edges. Add the pressure-cooked dal along with its cooking liquid. Mix thoroughly. Add ½ cup of hot water and simmer uncovered over low heat for 25 to 30 minutes. Stir every few minutes to prevent the dal from sticking. Add more hot water when required. Dal Makhani should be creamy and flowing, not dry or watery. Crush the kasuri methi between your palms and add it to the dal. Add garam masala, the remaining tablespoon of butter and fresh cream. Simmer for another five minutes. Taste and adjust the salt. Garnish with a small cream swirl, butter and chopped coriander. How to Make Tawa Naan Without Yeast Combine maida, baking powder, baking soda, sugar and salt in a mixing bowl. Add curd and oil. Mix with your fingers until the flour resembles soft crumbs. Add lukewarm water gradually and knead into a soft, slightly sticky dough. Knead for five to six minutes. Apply a little oil over the dough, cover it and rest for 45 minutes. Divide the rested dough into six equal portions. Shape each portion into a smooth ball. Heat a heavy iron tawa over medium-high heat. Avoid using a non-stick tawa if you plan to invert it over a flame. Dust one dough ball lightly with flour and roll it into an oval or teardrop shape. Sprinkle kalonji, chopped coriander or garlic over the naan. Roll gently once more so the toppings stick. Apply water generously on the plain underside of the naan. Place the naan on the hot iron tawa with the wet side facing down. The water helps the naan stick to the tawa. Cook until bubbles form and the underside develops golden spots. Carefully invert the iron tawa over a low gas flame. Roast the top until puffed with light brown and charred spots. Turn the tawa upright and remove the naan with a flat spatula. Brush immediately with butter. Repeat with the remaining dough. If using a flat or non-stick pan, do not invert it. Simply flip the naan and cook the second side directly on the pan. Serving Suggestions Serve Dal Makhani and Tawa Naan hot with: Red onion rings Lemon wedges Green chillies Cucumber salad Mint chutney Plain curd Cooking Tips Overnight soaking is important because whole urad takes time to soften. Do not blend the cooked dal. Light mashing keeps its traditional texture. Slow simmering after pressure cooking develops a deeper flavour and creamy consistency. Add only hot water while simmering. Cold water can interrupt the cooking process. Keep the naan dough soft. A stiff dough produces dense naan. Brush naan with butter immediately after cooking. Start preparing the naan dough while the dal is cooking to save time. Cream may be reduced or omitted for a simpler home-style version. Storage Instructions Refrigerate leftover Dal Makhani in a covered container and use within two days. It thickens after cooling, so add a little water while reheating. Tawa Naan tastes best when freshly cooked. If required, wrap leftover naan in foil, refrigerate and reheat briefly on a covered tawa. Frequently Asked Questions Can Dal Makhani be made without rajma? Yes. It can be prepared entirely with urad sabut dal. Rajma is traditionally added in a smaller quantity but is not essential. Can Tawa Naan be made without yeast? Yes. This recipe uses curd, baking powder and baking soda instead of yeast. Why is my Dal Makhani not creamy? The urad may need more pressure cooking or simmering. Cook it until completely soft, mash a small portion and simmer the finished dal over low heat. Can I make naan without inverting the tawa? Yes. Cook one side until bubbles appear, flip the naan and cook the other side directly on the pan. Social Hashtags #DalMakhani #TawaNaan #ButterNaan #PunjabiFood #NorthIndianFood #IndianHomeCooking #UradDal #NaanRecipe #NoYeastNaan #DineshFlourMills

मूंग दाल खिचड़ी Moong Dal Khichdi is a simple North Indian one-pot meal prepared with yellow moong dal, rice, turmeric and aromatic spices. A final ghee, cumin and garlic tadka gives this everyday homemade khichdi a warm, traditional flavour. Recipe Details Preparation time: 10 minutes Optional soaking time: 15 minutes Cooking time: 25 minutes Total time: 35–50 minutes Servings: 4 Cuisine: North Indian Course: Main course Cooking method: Pressure cooker Dinesh Flour Mills Products Used Buy Dinesh Flour Mills Moong Dhuli Dal Buy Dinesh Flour Mills Parmal Rice Ingredients For the Khichdi ½ cup Dinesh Flour Mills Moong Dhuli Dal ½ cup Dinesh Flour Mills Parmal Rice 1 tablespoon ghee or cooking oil 1 teaspoon cumin seeds One pinch asafoetida 1 teaspoon grated ginger 1 green chilli, slit, optional 1 small tomato, finely chopped ¼ teaspoon turmeric powder ¾ teaspoon salt, or according to taste 3½ to 4 cups water 2 tablespoons chopped coriander leaves For the Final Tadka 1 tablespoon ghee ½ teaspoon cumin seeds 2 garlic cloves, thinly sliced 1 dried red chilli ¼ teaspoon red chilli powder, optional How to Make Moong Dal Khichdi Place the moong dal and Parmal rice in a bowl. Rinse them three or four times, until the water looks mostly clear. Soak the rinsed dal and rice for 15 minutes. Drain before cooking. Soaking is optional but helps the grains cook evenly. Heat one tablespoon of ghee in a pressure cooker over medium heat. Add cumin seeds and let them crackle. Add asafoetida, grated ginger and the optional green chilli. Sauté for approximately 30 seconds. Add the chopped tomato and cook for two minutes, until it begins to soften. Add turmeric, drained rice, moong dal and salt. Stir gently for one minute so the grains are coated with the spices. Pour in 3½ cups of water for a thicker khichdi or 4 cups for a softer consistency. Close the pressure cooker and cook over medium heat for three to four whistles. Switch off the heat and allow the pressure to release naturally for approximately 10 minutes. Open the cooker and stir the khichdi gently. Add a little hot water if you prefer a softer or more flowing consistency. For the tadka, heat one tablespoon of ghee in a small pan. Add cumin seeds, sliced garlic and the dried red chilli. Fry until the garlic turns light golden. Switch off the heat and add the optional red chilli powder. Pour the hot tadka over the khichdi and garnish with fresh coriander. Serve immediately with plain curd, roasted papad, mango pickle and sliced cucumber. Instant Pot Method Cook the khichdi on high pressure for eight minutes. Allow a natural pressure release for 10 minutes before opening the lid. Stir and adjust the consistency with hot water if required. Cooking Tips Use four cups of water for a soft, creamy khichdi. Do not release the pressure immediately. Natural pressure release helps the rice and dal soften properly. Garlic can be omitted for a no-onion, no-garlic version. Add peas, carrots or spinach to prepare a vegetable moong dal khichdi. Khichdi thickens as it cools. Add a little hot water while reheating. Refrigerate leftovers promptly in a covered container and use within two days. Frequently Asked Questions Can khichdi be made without soaking the rice and dal? Yes. Rinse them thoroughly, add approximately ¼ cup extra water and cook for one additional whistle if necessary. What is the best water ratio for soft khichdi? For ½ cup rice and ½ cup moong dal, use approximately four cups of water. Reduce the water slightly if you prefer a thicker consistency. Can I prepare this recipe without garlic? Yes. Omit the garlic from the final tadka and use cumin, asafoetida and dried red chilli for flavour.   #MoongDalKhichdi #DalKhichdi #KhichdiRecipe #NorthIndianFood #IndianHomeCooking #PressureCookerRecipe #OnePotMeal #EverydayRecipes #VegetarianRecipes #DineshFlourMills

 दाल फुल्का Dal Phulka is one of the most familiar everyday meals prepared in North Indian homes. This recipe pairs smooth Arhar Dal with a simple garlic-cumin tadka and thin, soft wheat phulkas served straight from the tawa. Prepare it using Dinesh Flour Mills Arhar Dal Choti Dana and Dinesh Flour Mills MP Sharbati Atta. Recipe Information Preparation time: 15 minutes Dough resting time: 20 minutes Cooking time: 35 minutes Total time: Approximately 55 minutes Servings: 4 Cuisine: North Indian Course: Lunch or dinner Diet: Vegetarian Yield: 8 thin phulkas Dinesh Flour Mills Products Used 1 cup or approximately 200 g Arhar Dal Choti Dana 2 cups or approximately 250 g MP Sharbati Atta Ingredients for Arhar Dal 1 cup Dinesh Flour Mills Arhar Dal Choti Dana 3 cups water 1 medium tomato, chopped 1 green chilli, slit ½ tsp turmeric powder Salt to taste Hot water as required 2 tbsp fresh coriander, chopped Ingredients for the Dal Tadka 1½ tbsp ghee or cooking oil 1 tsp cumin seeds One pinch asafoetida 4 garlic cloves, thinly sliced 1 or 2 dried red chillies ¼ tsp Kashmiri red chilli powder Ingredients for Thin Phulkas 2 cups Dinesh Flour Mills MP Sharbati Atta Approximately ¾ cup water ¼ tsp salt, optional Dry atta for rolling A little ghee for serving, optional How to Cook Arhar Dal Rinse the Arhar Dal two or three times until the water is mostly clear. Soak it for 20 minutes if time allows. Drain before cooking. Add the dal to a pressure cooker with three cups of water, chopped tomato, green chilli and turmeric powder. Pressure-cook over medium heat for approximately three to four whistles, or until the dal is completely soft. Allow the pressure to release naturally. Open the cooker and whisk the dal gently until it reaches a smooth consistency. Add salt and a little hot water if the dal is too thick. Simmer over low heat for five minutes. Prepare the Garlic-Cumin Tadka Heat ghee or oil in a small tadka pan. Add cumin seeds and allow them to crackle. Add asafoetida, sliced garlic and dried red chillies. Cook over low heat until the garlic becomes lightly golden. Do not let it burn. Switch off the heat and add Kashmiri red chilli powder. Immediately pour the hot tadka over the cooked dal. Add chopped coriander and cover the pan for two minutes so the tadka aroma settles into the dal. How to Make Thin and Soft Phulkas Place MP Sharbati Atta and optional salt in a wide mixing bowl. Add water gradually while bringing the flour together. Knead for eight to ten minutes until the dough becomes smooth, soft and pliable. The dough should feel soft but should not stick heavily to your fingers. Cover with a damp cloth and rest for 20 minutes. Knead briefly again and divide the dough into eight equal portions. Roll each portion into a smooth ball. Lightly dust it with dry atta. Roll it evenly into a thin circle approximately 14 to 15 cm wide. Keep the centre and edges equally thin. Heat a tawa over medium-high heat. Place one rolled phulka on the hot surface. When small bubbles appear, turn it over. Cook the second side until light brown spots begin forming. Turn again and gently press around the edges with a clean cloth or spatula. The phulka should inflate naturally. If using a gas flame, transfer the partly cooked phulka directly over a low flame for a few seconds until it puffs. Use tongs and supervise it continuously. Remove immediately and keep covered in a clean kitchen cloth. Apply a little ghee only if desired. Serving Suggestion Serve the hot Arhar Dal with freshly prepared phulkas. Add a seasonal dry sabzi, onion rings, lemon, green chilli and pickle for a traditional everyday North Indian plate. Important Cooking Tips Cook the dal until completely soft before whisking. Add hot water, not cold water, when adjusting the consistency. Keep the tadka flame low after adding garlic because thin slices brown quickly. Resting the dough makes it easier to roll. Do not make the dough stiff. A medium-soft dough gives more flexible phulkas. Roll each phulka evenly. A thick centre or thick edges can prevent proper puffing. The tawa should be properly hot before the first phulka is placed. Do not overcook the phulkas because they can become dry. Keep cooked phulkas covered until serving. Storage and Reheating Refrigerate cooled dal in an airtight container. Add a little water while reheating because dal thickens after resting. Phulkas are best served fresh, but leftovers can be wrapped in a clean cloth and stored in a covered container for a short period. Purchase the Ingredients Order Dinesh Flour Mills Arhar Dal Choti Dana for the dal and Dinesh Flour Mills MP Sharbati Atta for thin, freshly cooked phulkas.

 कढ़ी चावल Punjabi Kadhi Chawal combines a slowly simmered yogurt and besan curry with golden onion pakoras and fluffy basmati rice. Finished with an aromatic red chilli and cumin tadka, it is a familiar North Indian meal made for relaxed family lunches. Prepare it using Dinesh Flour Mills Barik Besan and Dinesh Flour Mills Best Basmati Rice. Recipe Information Preparation time: 20 minutes Cooking time: 50 minutes Total time: 1 hour 10 minutes Servings: 4 Cuisine: North Indian, Punjabi Course: Main course Diet: Vegetarian Dinesh Flour Mills Products Used 1½ cups Dinesh Flour Mills Barik Besan, divided between kadhi and pakoras 1½ cups Dinesh Flour Mills Best Basmati Rice Ingredients for the Kadhi 2 cups slightly sour curd, approximately 500 g ½ cup Dinesh Flour Mills Barik Besan 5 cups water ½ tsp turmeric powder ½ tsp Kashmiri red chilli powder 1 tsp coriander powder Salt to taste 2 tbsp ghee or cooking oil 1 tsp cumin seeds ½ tsp fenugreek seeds One pinch asafoetida 1 tsp grated ginger 1 green chilli, slit 6 to 8 curry leaves, optional Ingredients for the Besan Pakoras 1 cup Dinesh Flour Mills Barik Besan 1 medium onion, thinly sliced 1 green chilli, finely chopped 2 tbsp fresh coriander, chopped ½ tsp carom seeds ½ tsp red chilli powder ½ tsp coriander powder Salt to taste One small pinch baking soda, optional Approximately ½ cup water Oil for frying Ingredients for the Final Tadka 1 tbsp ghee ½ tsp cumin seeds 2 dried red chillies ¼ tsp Kashmiri red chilli powder Ingredients for Basmati Rice 1½ cups Dinesh Flour Mills Best Basmati Rice 2¼ cups water ½ tsp salt, optional 1 tsp ghee, optional How to Prepare the Kadhi Mixture Place the curd in a large mixing bowl and whisk until smooth. Add the Barik Besan, turmeric, Kashmiri red chilli powder, coriander powder and salt. Whisk until the besan is completely combined and no dry lumps remain. Gradually add five cups of water while whisking. Keep the mixture aside. How to Make the Besan Pakoras Combine the Barik Besan, sliced onion, green chilli, coriander, carom seeds, red chilli powder, coriander powder and salt. Add water gradually and prepare a thick batter that lightly coats the onion slices. Rest the batter for 10 minutes. Add a small pinch of baking soda just before frying, if using. Heat oil over medium heat. Drop small portions of batter carefully into the oil. Fry the pakoras in batches until evenly golden. Avoid making them too large because smaller pakoras absorb the kadhi more evenly. Remove and place them on absorbent paper. Keep aside. How to Cook Punjabi Kadhi Heat two tablespoons of ghee or oil in a deep, heavy-bottomed pan. Add cumin seeds and fenugreek seeds. When they begin to crackle, add asafoetida, ginger, green chilli and optional curry leaves. Reduce the heat and slowly pour in the prepared yogurt-besan mixture while stirring continuously. Increase to medium heat and continue stirring until the kadhi reaches its first gentle boil. This helps prevent the curd from separating and the besan from settling at the bottom. Reduce the heat and simmer uncovered for 30 to 35 minutes. Stir every few minutes, especially along the bottom of the pan. The kadhi is ready when the raw aroma of besan has disappeared and the consistency is smooth and lightly thick. Add the fried pakoras and simmer for another 8 to 10 minutes. Add a little hot water if the kadhi becomes too thick. Prepare the Final Tadka Heat one tablespoon of ghee in a small tadka pan. Add cumin seeds and dried red chillies. Switch off the heat and add Kashmiri red chilli powder. Immediately pour the hot tadka over the prepared kadhi. How to Make Fluffy Basmati Rice Rinse the basmati rice gently until the water is mostly clear. Soak it for 20 minutes and drain completely. Add the rice, 2¼ cups water, optional salt and ghee to a heavy saucepan. Bring it to a gentle boil. Cover and cook over low heat for 10 to 12 minutes. Switch off the heat and leave the rice covered for another 10 minutes. Fluff the rice gently with a fork. Serving Suggestion Serve Punjabi Kadhi Pakora hot with fluffy basmati rice. Add onion rings, green chilli, mango pickle, lemon and roasted papad for a traditional North Indian lunch. Important Cooking Tips Use room-temperature, slightly sour curd for the characteristic kadhi flavour. Whisk the curd and besan thoroughly before adding water. Stir continuously until the kadhi reaches its first boil. Simmer the kadhi slowly so the besan cooks completely. Add pakoras during the final 10 minutes. Adding them too early can make them break apart. Make small pakoras because they soften more evenly in the kadhi. Kadhi becomes thicker as it rests, so keep it slightly loose while cooking. Storage and Reheating Refrigerate cooled kadhi and rice in separate airtight containers. While reheating, add a little water to the kadhi and stir over low heat until thoroughly hot. Prepare fresh rice when possible for the best texture. Purchase the Ingredients Order Dinesh Flour Mills Barik Besan for the kadhi and pakoras, and serve them with Dinesh Flour Mills Best Basmati Rice.