Recipes For Healthy Life - By Nisha Gupta

 क्रिस्पी मखाना चाट कप्स Crispy Makhana Chaat Cups combine ghee-roasted makhana, peanuts, vegetables, lemon and chaat masala. This colourful 10-minute recipe works well as an evening snack or party appetiser. Recipe Details Preparation time: 4 minutes Cooking time: 6 minutes Total time: 10 minutes Servings: 3 Category: Snack Cuisine: Indian fusion Dinesh Flour Mills products: Phool Makhana, Peanuts, A2 Gir Cow Bilona Ghee, Chaat Masala Ingredients 3 cups Dinesh Flour Mills Phool Makhana 1 teaspoon Dinesh A2 Gir Cow Bilona Ghee ¼ cup Dinesh Flour Mills Peanuts, roasted ¼ cup finely chopped cucumber ¼ cup finely chopped tomato ¼ cup finely chopped red onion 2 tablespoons chopped coriander ½ teaspoon Dinesh Flour Mills Chaat Masala ¼ teaspoon red chilli powder or black pepper 1 to 2 teaspoons lemon juice Salt according to taste Method Heat the ghee in a heavy pan over low heat. Add the makhana and roast for six to eight minutes, stirring regularly. Check one makhana by breaking it. It should feel crisp throughout. Transfer the roasted makhana to a wide bowl and allow it to cool completely. Add the roasted peanuts, cucumber, tomato, onion and coriander. Sprinkle over the chaat masala, chilli powder or black pepper, and salt. Add lemon juice immediately before serving. Toss quickly and divide the chaat between individual serving cups. Serve at once so the makhana remains crisp. Cooking Tip The roasted makhana must cool before the vegetables are added. Warm makhana releases steam and can make the chaat lose its crunch.

 लोडेड बेसन पिज़्ज़ा चीला Loaded Besan Pizza Chilla combines a traditional besan chilla base with colourful vegetables, tomato sauce and melted cheese. It is a fun fusion recipe for breakfast, tiffin or an evening snack. Recipe Details Preparation time: 7 minutes Cooking time: 8 minutes Total time: 15 minutes Servings: 2 Category: Breakfast or snack Cuisine: Indian fusion Dinesh Flour Mills products: Besan, Chaat Masala Ingredients For the chilla base 1 cup Dinesh Flour Mills Besan Approximately ¾ cup water ¼ teaspoon ajwain ¼ teaspoon red chilli powder ¼ teaspoon salt 1 teaspoon ghee or cooking oil For the pizza topping 2 tablespoons tomato or pizza sauce ¼ cup finely chopped onion ¼ cup finely chopped capsicum ¼ cup finely chopped tomato 2 tablespoons boiled sweet corn ½ cup grated cheese ½ teaspoon Dinesh Flour Mills Chaat Masala Chopped coriander for garnish Method Add besan, ajwain, chilli powder and salt to a mixing bowl. Gradually add water and whisk until you have a smooth, medium-thick batter. Rest the batter for five minutes. Heat a non-stick or well-seasoned pan and lightly grease it. Pour in the batter and spread it into a thick, round chilla. Cook over low to medium heat until the underside is golden and the top begins to set. Turn the chilla and cook the second side for about one minute. Turn it again. Spread tomato sauce over the cooked surface. Add onion, capsicum, tomato, sweet corn and grated cheese. Sprinkle chaat masala over the topping. Cover and cook over low heat for two to three minutes, or until the cheese melts. Garnish with coriander, cut into pizza-style slices and serve hot. Cooking Tip Keep the chilla slightly thicker than a regular besan chilla. This makes it easier to hold the sauce, vegetables and cheese.