Recipes For Healthy Life - By Nisha Gupta

Multigrain Roti/Chapati: "Multigrain roti: the perfect blend of taste and nutrition." Ingredients: 2 cups  Dinesh Flour Mills Multigrain Atta Salt to taste Warm water as required Method: In a mixing bowl, add the multigrain atta and salt. Mix well. Gradually add warm water and knead the dough until it becomes soft and smooth. Cover the dough and let it rest for 15-20 minutes. Divide the dough into equal-sized balls and roll them out into thin circles. Heat a tawa or skillet over medium heat. Place the rolled-out roti/chapati on the tawa and cook for 1-2 minutes on each side or until brown spots appear. Serve hot with your favorite side dish. Buy Multigrain Atta "One roti, many benefits with multigrain atta."

Natural and Energetic Health Drink - Desi Lassi !! Punjab Di Lassi Jaggery Lassi Recipe: Ingredients: 1 cup plain yogurt 1/2 cup water 2 tablespoons Dinesh Flour Mills Jaggery powder 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon Ice cubes Instructions: In a blender, combine yogurt, water, jaggery powder, cardamom, and cinnamon. Blend until smooth. Add ice cubes and blend again. Serve chilled.  Pure and Natural Jaggery Lassi - Yellow Desi Lassi is Ready to Drink !! BUY GUR SHAKKAR - JAGGERY POWDER

Millet snacks Recipe: Enjoyed as healthy and flavorful snack: Ingredients: 1 cup millet 2 cups water 1/2 teaspoon salt 1 teaspoon olive oil 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder Instructions: Rinse the millet in a fine mesh strainer and remove any debris. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed millet to the boiling water and stir in 1/2 teaspoon of salt. Reduce the heat to low and cover the saucepan with a lid. Cook the millet for 20-25 minutes, or until the water has been absorbed and the grains are tender. Preheat the oven to 350°F (175°C). In a small bowl, mix together the olive oil, cumin, coriander, smoked paprika, and garlic powder. Once the millet is cooked, transfer it to a large bowl and add the spice mixture. Stir until the millet is well coated. Line a baking sheet with parchment paper and spread the millet in an even layer. Bake for 10-15 minutes, or until the millet is crispy and lightly golden. Remove the baking sheet from the oven and let the millet cool for a few minutes. Serve the millet snacks as is, or use them as a crunchy topping for salads or soups. This recipe makes about 2 cups of millet snacks. Store any leftovers in an airtight container at room temperature for up to 1 week. Here's another recipe for millet snacks that are crispy, crunchy, and perfect for snacking: Ingredients: 1 cup millet 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons olive oil Instructions: Rinse the millet in a fine mesh strainer and remove any debris. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed millet to the boiling water and stir in 1/2 teaspoon of salt. Reduce the heat to low and cover the saucepan with a lid. Cook the millet for 20-25 minutes, or until the water has been absorbed and the grains are tender. Preheat the oven to 375°F (190°C). In a small bowl, mix together the black pepper, cayenne pepper, garlic powder, and onion powder. Once the millet is cooked, transfer it to a large bowl and add the spice mixture. Stir until the millet is well coated. Add the olive oil to the millet mixture and stir until the millet is evenly coated. Line a baking sheet with parchment paper and spread the millet in an even layer. Bake for 15-20 minutes, or until the millet is crispy and lightly golden. Remove the baking sheet from the oven and let the millet cool for a few minutes. Serve the millet snacks as is, or use them as a crunchy topping for salads or soups. This recipe makes about 2 cups of millet snacks. Store any leftovers in an airtight container at room temperature for up to 1 week. BUY MILLETS

Mota Besan Cheela Recipe: Ingredients: 1 cup mota besan 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp red chili powder Salt to taste Water as required Oil for cooking Instructions: In a bowl, mix the mota besan, cumin seeds, turmeric powder, red chili powder, and salt together. Slowly add water to make a smooth batter. Heat a non-stick pan over medium heat. Grease the pan with a little oil. Pour a ladleful of batter onto the pan and spread it in a circular motion. Drizzle a little oil around the edges of the cheela. Cook the cheela on both sides until it is golden brown. Serve hot with chutney or sauce. Mota Besan Pakora Recipe: Ingredients: 1 cup mota besan 1/2 tsp cumin seeds 1/2 tsp coriander powder 1/2 tsp red chili powder Salt to taste Water as required Oil for frying 1 chopped onion 2 chopped green chilies 1/4 cup chopped coriander leaves Instructions: In a bowl, mix the mota besan, cumin seeds, coriander powder, red chili powder, and salt together. Slowly add water to make a smooth batter. Add the chopped onion, green chilies, and coriander leaves to the batter and mix well. Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the batter into the hot oil. Fry the pakoras until they are golden brown. Remove the pakoras from the oil and place them on a paper towel to drain any excess oil. Serve hot with chutney or sauce.   Mota Besan Ladoo Recipe: Ingredients: 2 cups mota besan 1 cup powdered sugar 1 cup ghee 1/4 cup chopped almonds 1/4 cup chopped pistachios Instructions: In a pan, heat the ghee over medium heat. Add the mota besan and fry it until it is golden brown and fragrant. Add the powdered sugar and mix well. Turn off the heat and let the mixture cool down. Once the mixture is cool enough to handle, form it into small balls. Press a few chopped almonds and pistachios onto each ladoo. Let the ladoos cool and harden before serving. These are just a few recipes that you can make using mota besan. There are many more recipes that you can explore and experiment with to create delicious and nutritious dishes using this versatile ingredient.