Recipes For Healthy Life - By Nisha Gupta

 वेन पोंगल Ven Pongal is a comforting South Indian rice and moong dal dish seasoned with ghee, jeera, black pepper, ginger, curry leaves and kaju. Preparation time: 10 minutesCooking time: 25 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Moong Dhuli Dal Dinesh Flour Mills A2 Gir Cow Bilona Ghee Dinesh Flour Mills Jeera Dinesh Flour Mills Kali Mirch Dinesh Flour Mills Kaju Dinesh Flour Mills Lahori Namak Ingredients ½ cup Sona Masoori Rice ½ cup Moong Dhuli Dal 4 cups water Salt to taste 2 tablespoons ghee 1 teaspoon jeera 1 teaspoon coarsely crushed black pepper 1 tablespoon chopped ginger 8 to 10 kaju 8 curry leaves One pinch of hing Method Dry-roast Moong Dhuli Dal for 2 minutes over low heat. Wash the roasted dal and rice together. Add them to a pressure cooker with water and salt. Pressure-cook for 4 to 5 whistles until very soft. Mash the cooked rice and dal lightly. Heat ghee in a small pan. Add kaju and roast until light golden. Add jeera, crushed black pepper, ginger, curry leaves and hing. Pour the tempering over the cooked pongal. Mix well and adjust the consistency with hot water if required. Serve warm with coconut chutney or sambar. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Moong Dhuli Dal A2 Gir Cow Bilona Ghee Jeera Kali Mirch Premium Kaju Hing Powder 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