Whole Wheat Pancake Dry Mix

 Here’s a simple recipe for a homemade healthy pancake dry mix using wheat flour. This mix is easy to store and can be used to whip up nutritious pancakes anytime.

Ingredients for the Dry Mix:

• 1 cup whole wheat flour (or a blend of whole wheat and oat flour for a lighter texture)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon (optional, for flavor)

Instructions:

1. In a large bowl, combine all the dry ingredients until well-mixed.
2. Store the dry mix in an airtight container for up to 3 months.

To Make Pancakes with the Dry Mix:

1. In a bowl, whisk 1 cup of the dry mix with 1 egg, 1 cup milk (or plant-based milk), and 1-2 tablespoons of a healthy oil (like olive oil or melted coconut oil).
2. Cook the batter on a lightly greased pan over medium heat until bubbles form, then flip and cook the other side until golden brown.

This mix can be customized with spices, seeds, or powdered nuts, and pairs well with fruit or yogurt for added nutrients. Enjoy!

Green Chutney - Hand Pounded

 

Authentic Hand-Pounded Green Chutney 🥒🌿

Craving the perfect blend of freshness and spice? This hand-pounded green chutney made with ginger, garlic, green chilies, and fresh herbs is the ideal accompaniment to your meals! Here's how to make it from scratch using a traditional mortar and pestle for that extra burst of flavor. 🌶✨

Ingredients:

• 1-inch piece of fresh ginger (peeled)
• 4-5 garlic cloves (peeled)
• 2-3 green chilies (adjust to spice preference)
• 1 cup fresh coriander leaves (dhania)
• 1/2 cup fresh mint leaves (pudina)
• 1 small onion (peeled and chopped)
• 1/2 tsp jeera powder (roasted cumin powder)
• Salt to taste
• Juice of 1 fresh lemon

Method:

1. Pound the Base: In a traditional mortar and pestle, start by adding the ginger, garlic, and green chilies. Gently pound them into a smooth paste. This process will release all the essential oils and flavors, giving your chutney a deeper taste.

2. Add Fresh Herbs: Next, add in the fresh coriander (dhania) and mint (pudina) leaves. Continue pounding until the herbs are fully crushed and well incorporated into the paste. The fragrant aroma will fill the air — that’s when you know you’re on the right track!

3. Incorporate Onion: Add chopped onion into the mix and lightly pound it in. The onion adds a subtle sweetness and extra texture to the chutney.

4. Season: Sprinkle in salt to taste, and add roasted cumin powder (jeera) for that signature earthy flavor. This adds warmth and complexity to your chutney.

5. Lemon Zing: Finish with a squeeze of fresh lemon juice to brighten everything up. It’s the perfect balance of acidity that ties all the flavors together.

6. Final Mix: Give the mixture one last pound to ensure all the ingredients are well blended, and your hand-pounded green chutney is ready to enjoy!

Rice Kanji

 

Rice Kanji Recipe (South Indian Style)

Ingredients:

• 1 cup rice (any variety, typically short-grain rice like Sona Masoori or Ponni rice)
• 5-6 cups water (or more, depending on the consistency you prefer)
• 1-2 tsp salt (to taste)
• 1/2 tsp turmeric powder (optional)
• 1-2 tsp ghee (clarified butter)
• A few curry leaves (optional)
• 1-2 green chilies (optional, for a little heat)
• 1/2 tsp cumin seeds (optional, for extra flavor)

Instructions:

1. Rinse the Rice: Wash the rice thoroughly in water, and drain.

2. Cook the Rice: In a large pot, add the rinsed rice and 5-6 cups of water. Bring it to a boil. Then, reduce the heat to low and let it simmer. You want the rice to cook until it becomes soft and starts to break down into a thick, soupy consistency. This will usually take about 25-30 minutes. If the mixture looks too thick, add more water to achieve a porridge-like consistency.

3. Season the Kanji: Add salt to taste. You can also add a pinch of turmeric powder for color and a mild earthy flavor.

4. Temper the Spices (Optional):

   • In a separate small pan, heat 1-2 teaspoons of ghee.
   • Add cumin seeds (if using), and allow them to splutter.
   • Add curry leaves and green chilies (if using) for flavor and fragrance.
   • Pour this tempering over the cooked rice kanji and mix gently.

5. Serve: Serve the rice kanji warm. It can be eaten as a meal or a light snack, and it’s often enjoyed with side dishes like pickle, yogurt, or even a little more ghee on top.

Variations:

• Vegetable Rice Kanji: You can add vegetables like carrots, beans, or potatoes while cooking the rice to make it more hearty.
• With Coconut: Some recipes also use fresh coconut milk or grated coconut for a richer flavor.

This recipe is quite basic and flexible depending on what you have at home and your personal preferences.

Paneer Popcorn (High Protein/ Non Fried)

 

Ingredients:

For the Paneer Marinade:

• 200g Paneer (cut into bite-sized cubes)
• 1-2 tbsp Freshly pounded Ginger-Garlic paste
• 1-2 Green Chilies (pounded or finely chopped)
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tbsp Tandoori Masala
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 1-2 tbsp Lemon Juice
• Salt to taste

For Coating:

• 2 tbsp Cornflour (for crispiness)
• 2 tbsp Besan (Chickpea Flour)
• 1-2 tbsp Water (to make slurry)
• ½ cup Red Rice Poha (flattened rice – for coating)

For Green Chutney:

• 1 cup Fresh Coriander Leaves
• 1-2 Green Chilies (adjust to heat preference)
• 1 tbsp Ginger
• 1 tbsp Lemon Juice
• 1 tbsp Roasted Cumin Powder
• Salt to taste

Instructions:

1. Marinate the Paneer:

1. Prepare the Marinade: In a bowl, combine the freshly pounded ginger-garlic paste, green chilies, red chili powder, turmeric, garam masala, tandoori masala, kasuri methi, lemon juice, and salt.
2. Coat the Paneer: Add the paneer cubes to the marinade and toss gently to coat evenly. Let this sit for at least 30 minutes to absorb all the flavors. You can also marinate for longer if you have the time.

2. Make the Coating:

1. Prepare the Slurry: In a separate bowl, combine the cornflour and besan (chickpea flour). Add just enough water to make a thick, smooth slurry.
2. Poha Coating: Grind the red rice poha in a blender or Crush with hand to break it down slightly (but don't make it too fine—leave some texture). Spread it on a plate or shallow bowl for easy coating.

3. Coat the Paneer:

1. Take each marinated paneer cube, dip it into the cornflour-besan slurry, and coat it well.
2. Roll the coated paneer cubes in the crushed red rice poha, pressing lightly so it sticks. The poha will give it a crispy, crunchy texture when air-fried.

4. Air Fry the Paneer Popcorn:

1. Preheat your air fryer to 180°C (350°F) for 3-5 minutes.
2. Arrange the coated paneer cubes in a single layer in the air fryer basket.
3. Air fry for 12-15 minutes, shaking the basket halfway through for even cooking. The paneer should be golden brown and crispy on the outside, tender on the inside.

5. Prepare the Green Chutney:

1. In a blender, combine the coriander leaves, green chilies, ginger, roasted cumin powder, lemon juice, and salt.
2. Add a little water as needed to make a smooth chutney.
3. Taste and adjust seasoning if necessary.

6. Serve:

1. Serve your crispy Paneer Popcorn hot with the freshly prepared green chutney on the side.
2. Optionally, garnish with a sprinkle of chaat masala or lemon wedges for an extra punch of flavor.

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This recipe combines tender marinated paneer with a crunchy outer coating of besan, cornflour, and red rice poha, then air-fried to perfection for a guilt-free crispy snack. The fresh green chutney adds a refreshing, tangy contrast to the rich, spiced paneer, making it an ideal appetizer or snack.

No Sugar Seviyan Kheer (Under 10 Mins)

 

Ingredients:

• 1 cup seviyan (vermicelli)
• 2 tbsp ghee or butter (for sautéing)
• 1/4 cup mixed nuts (like cashews, almonds, and pistachios)
• 4 cups full-fat milk
• A pinch of saffron strands (soaked in 1 tbsp warm milk)
• 1/4 tsp cardamom powder
• 2 tbsp khajur (date) paste
• Rose petals (for garnish)
• Chopped pistachios (for garnish)
• Sweetener to taste (sugar, jaggery, or honey)

Instructions:

1. Sauté the Seviyan:

   • Set the Instant Pot to Sauté mode.
   • Add 2 tbsp ghee or butter and let it melt.
   • Once the ghee is hot, add 1 cup of seviyan (broken into smaller pieces if they are long) and sauté for about 2–3 minutes until they turn light golden brown. Stir frequently to avoid burning.

2. Add Nuts and Milk:

   • After the seviyan is browned, add the mixed nuts (cashews, almonds, pistachios, etc.). Stir for a minute.
   • Then add 4 cups of milk and stir well to combine everything.

3. Add Flavorings:

   • Add the saffron-infused milk (soaked saffron in 1 tbsp warm milk).
   • Stir in 1/4 tsp cardamom powder for aromatic flavor.
   • Add sweetener to taste (start with about 3-4 tbsp sugar or adjust as per your preference).

4. Pressure Cook:

   • Cancel the Sauté mode and set the Instant Pot to Pressure Cook (Manual) on High for 5 minutes.
   • Once the cooking cycle is complete, allow the pressure to release naturally for about 5 minutes, then do a quick release for any remaining pressure.

5. Finish the Kheer:

   • Open the lid and stir in 2 tbsp of khajur (date) paste for added sweetness and richness. This will also give the kheer a beautiful caramel-like flavor.
   • Stir well to combine. You can adjust the consistency by adding more milk if needed (depending on how thick you want the kheer).

6. Garnish and Serve:

   • Transfer the seviyan kheer to serving bowls.
   • Garnish with rose petals and chopped pistachios for a decorative and aromatic touch.

Serve hot or chilled, as per your preference. Enjoy your delicious and aromatic Seviyan Kheer!

Notes:

• If you prefer a richer kheer, you can use half milk and half cream.
• Adjust the sweetness based on your preference, as dates (khajur paste) already add some natural sweetness.

Non - Vegetarian Detox 3 Days Diet Plan

 

Here's a 3-day non-vegetarian Indian detox diet plan featuring wholesome meals to help you feel rejuvenated after festive indulgences:

Day 1

Morning:

• Warm water with lemon
• Ginger lemon tea

Breakfast:

• Vegetable upma made with semolina and mixed vegetables
• A small bowl of yogurt

Mid-Morning Snack:

• A fruit salad (papaya, apple, and banana)

Lunch:

• Grilled chicken tikka with a side of mixed green salad (cucumbers, tomatoes, and onions)
• A small serving of brown rice

Afternoon Snack:

• A handful of roasted nuts (almonds and walnuts)

Dinner:

• Fish curry (made with coconut milk and spices)
• Steamed vegetables (like broccoli and carrots)
• A side of quinoa or brown rice

Evening:

• Ginger lemon tea

---

Day 2

Morning:

• Warm water with apple cider vinegar
• Ginger lemon tea

Breakfast:

• Poha (flattened rice) with peas and peanuts, garnished with coriander and lemon

Mid-Morning Snack:

• Sliced cucumber with a sprinkle of chaat masala

Lunch:

• Tandoori chicken with a side of salad (lettuce, tomatoes, and carrots)
• A small serving of dal (lentils)

Afternoon Snack:

• A small bowl of mixed fruit chaat

Dinner:

• Methi (fenugreek) and chicken curry
• A side of steamed basmati rice

Evening:

• Ginger lemon tea

---

Day 3

Morning:

• Warm water with lemon and ginger
• Ginger lemon tea

Breakfast:

• Besan (gram flour) chilla (savory pancakes) with spinach
• A small serving of yogurt

Mid-Morning Snack:

• A handful of mixed seeds (pumpkin, sunflower)

Lunch:

• Grilled fish with lemon and herbs
• A side of vegetable stir-fry

Afternoon Snack:

• A bowl of sprouts salad with onions, tomatoes, and lemon dressing

Dinner:

• Chicken stew with vegetables (carrots, beans, and potatoes)
• A side of whole wheat roti or naan

Evening:

• Ginger lemon tea

---

Tips:

• Hydration: Drink plenty of water throughout the day (aim for at least 8 glasses).
• Avoid: Processed foods, sugar, and heavy meals during these days.
• Listen to your body: Adjust portions according to your hunger levels.

Feel free to adjust the meals based on your preferences and ingredient availability. Enjoy your detox!

Note:

Before starting any detox diet, consult your physician, especially if you have any underlying health conditions or dietary restrictions.

Vegetarian Detox 3 Days Diet Plan

 

Here’s a simple 3-day vegetarian detox diet plan to help you feel refreshed after Diwali. This plan emphasizes whole foods, hydration, and easily digestible meals.

Day 1

Morning:

• Warm water with lemon
• Ginger lemon tea

Breakfast:

• Smoothie with spinach, banana, almond milk, and a tablespoon of chia seeds

Mid-Morning Snack:

• A bowl of mixed fruits (papaya, apple, and orange)

Lunch:

• Chickpea salad with cucumbers, tomatoes, bell peppers, and a lemon-olive oil dressing
• A side of steamed broccoli

Afternoon Snack:

• A handful of soaked almonds

Dinner:

• Vegetable soup (with carrots, celery, and spinach) seasoned with herbs
• A side of sautéed greens (like spinach or kale)

Evening:

• Ginger lemon tea

Day 2

Morning:

• Warm water with apple cider vinegar
• Ginger lemon tea

Breakfast:

• Oatmeal topped with sliced bananas and a sprinkle of cinnamon

Mid-Morning Snack:

• Carrot and cucumber sticks with hummus

Lunch:

• Brown rice with stir-fried mixed vegetables (like bell peppers, zucchini, and carrots)

Afternoon Snack:

• A small bowl of roasted chickpeas

Dinner:

• Vegetable khichdi (made with rice and assorted veggies) seasoned with turmeric and ghee
• Cucumber raita (yogurt with cucumber and spices)

Evening:

• Ginger lemon tea

Day 3

Morning:

• Warm water with lemon and ginger
• Ginger lemon tea

Breakfast:

• Chia seed pudding (made with almond milk) topped with berries

Mid-Morning Snack:

• Sliced apple with almond butter

Lunch:

• Whole grain wrap with hummus, mixed greens, and assorted veggies

Afternoon Snack:

• A handful of walnuts or mixed nuts

Dinner:

• Lentil and vegetable stew (using vegetables like carrots, potatoes, and spinach)
• A side of steamed sweet potatoes

Evening:

• Ginger lemon tea

Tips:

• Hydration: Drink plenty of water throughout the day (aim for at least 8 glasses).
• Avoid: Processed foods, sugar, and heavy meals during these days.
• Listen to your body: Adjust portions according to your hunger levels.

Feel free to adapt the meals as needed. Enjoy your detox!

Note:

Before starting any detox diet, consult your physician, especially if you have any underlying health conditions or dietary restrictions.

Pickled Onion

 

Ingredients

• 2 red onions, thinly sliced
• 1 beetroot, peeled and sliced (you can also cube it)
• 4-5 green chilies, slit or chopped (adjust to taste)
• 1 cup water
• 1 cup vinegar (white or apple cider)
• 1-2 teaspoons salt (to taste)
• 1-2 teaspoons sugar (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon dhaniya (coriander) seeds
• 1 teaspoon red chili flakes (adjust to taste)

Instructions

1. Prepare the Vegetables: In a bowl, combine the sliced red onions, beetroot, and green chilies.

2. Make the Brine: In a saucepan, combine the water, vinegar, salt, sugar, black pepper, dhaniya seeds, and red chili flakes. Heat over medium heat, stirring until the salt and sugar dissolve. Bring it to a gentle boil, then remove from heat.

3. Pickling Process: Pour the hot brine over the vegetables in the bowl. Make sure the vegetables are fully submerged.

4. Cooling and Storing: Let the mixture cool to room temperature. Once cooled, transfer it to a clean jar. Seal it tightly.

5. Refrigerate: Allow the pickles to sit in the refrigerator for at least a few hours, preferably overnight, to develop the flavors. They can be kept for up to two weeks.

6. Serve: Enjoy your pickled onions with beetroot and chilies as a side dish, in salads, or on sandwiches!

Layered Hummus and Bean Salad

 

Ingredients:

• For the Bean Mixture:

  • 1/2 cup rajma (red kidney beans)
  • 1/2 cup mung dal (green gram)
  • 1/2 cup white channa (chickpeas)
  • Salt (to taste)

• For the Salad:

  • 1 cup plain yogurt (curd)
  • 1 small onion (pyaz), finely chopped
  • 1 small tomato, finely chopped
  • 1 small cucumber (kheera), diced
  • Fresh coriander (dhania), chopped
  • Chaat masala (to taste)

• For Garnishing:

  • Hummus (store-bought or homemade)
  • Green chutney
  • Tamarind chutney
  • Pomegranate seeds
  • Baked crackers

Instructions:

1. Prepare the Beans:

   • Soak rajma, mung dal, and white channa separately for at least 6 hours or overnight.
   • Drain and rinse them, then boil each type of bean separately until tender. Drain and let cool.

2. Mix the Bean Salad:

   • In a large bowl, combine the boiled rajma, mung dal, and white channa.
   • Add chopped onion, tomato, cucumber, and fresh coriander.
   • Mix in the yogurt and season with salt and chaat masala to taste.

3. Assemble the Layered Dish:

   • On a large serving plate, spread a layer of hummus as the base.
   • Add the bean salad mixture on top.
   • Drizzle green chutney and tamarind chutney over the salad.
   • Sprinkle with pomegranate seeds for a pop of color and flavor.

4. Serve:

   • Garnish with baked crackers on the side or on top for crunch.
   • Enjoy your refreshing layered hummus and bean salad!

Tips:

• Customize the toppings with your favorite ingredients like avocado or different nuts.
• This dish can be served as an appetizer, snack, or light meal.

Coconut Mawa Chocolate Balls

 

Ingredients:

• Ghee: 1 tbsp
• Grated Dry Coconut: 1 cup
• Grated Paneer: 1 cup
• Milk Powder: 2 tbsp
• Almond Flour: 1/2 cup
• Khajur (Date) Paste: 1/2 cup
• White or Dark Chocolate: 200g (for dipping)
• Chopped Almonds: For topping

Instructions:

1. Roast Coconut:

   • In a kadai (wok), heat 1 tbsp of ghee over medium heat. Add the grated dry coconut and roast it for 2-3 minutes until it turns golden and fragrant. Stir continuously to avoid burning. Remove from heat and let it cool.

2. Prepare the Mixture:

   • In a mixing bowl, combine the roasted coconut, grated paneer, milk powder, almond flour, and khajur paste. Mix well until everything is well combined and forms a dough-like consistency.

3. Shape the Balls:

   • Once the mixture is cool enough to handle, take small portions and roll them into balls (about the size of a marble or a little larger).

4. Melt the Chocolate:

   • Melt the white or dark chocolate in a microwave or using a double boiler until smooth. If using a microwave, heat in short intervals and stir in between to avoid burning.

5. Dip the Balls:

   • Dip each coconut and paneer ball into the melted chocolate, making sure they are fully coated. Use a fork or skewer to lift them out, allowing any excess chocolate to drip off.

6. Add Toppings:

   • Immediately sprinkle chopped almonds on top of each chocolate-coated ball before the chocolate sets.

7. Set:

   • Place the coated balls on a parchment-lined tray. Let them sit at room temperature until the chocolate hardens. You can also refrigerate them for quicker setting.

8. Serve:

   • Enjoy these delicious coconut and paneer chocolate balls as a festive treat or store them in an airtight container in the refrigerator.

These sweet treats are sure to impress! Enjoy your festive cooking!

Indian-Spiced Masala Nuts (No Sugar)

 

Indian-Spiced Masala Nuts 

Ingredients:

• Almonds: 1 cup
• Cashews: 1 cup
• Pumpkin Seeds: 1/2 cup
• Raisins: 1/2 cup
• Olive Oil or Ghee: 1-2 tbsp
• Turmeric Powder: 1/2 tsp
• Cumin Powder: 1 tsp
• Coriander Powder: 1 tsp
• Chili Powder: 1/2 tsp (adjust to taste)
• Salt: 1/2 tsp (or to taste)
• Black Pepper: 1/4 tsp
• Garam Masala: 1/2 tsp
• Chaat Masala: 1/2 tsp
• Peri-Peri Masala: 1 tsp (for a spicy kick) (optional)
• Dried Mint or Curry Leaves: 1 tsp (optional)

Instructions:

1. Preheat Air Fryer:

   • Preheat your air fryer to 160°C (320°F).

2. Prepare the Nut Mixture:

   • In a mixing bowl, combine almonds, cashews, pumpkin seeds, and raisins. Drizzle with olive oil or ghee and mix well.

3. Add Spices:

   • Sprinkle in the turmeric, cumin, coriander, chili powder, salt, black pepper, garam masala, chaat masala, and peri-peri masala. Toss everything until the nuts and seeds are well coated in the spices.

4. Air Frying:

   • Place the nut mixture in the air fryer basket in a single layer. Cook for about 10-12 minutes, shaking the basket halfway through for even cooking.

5. Cool and Store:

   • Once golden and fragrant, remove the nuts from the air fryer and let them cool completely. They will become crispier as they cool.

6. Serve:

   • Enjoy your spicy Indian masala nuts as a festive snack during Diwali or store them in an airtight container.

These should have a fantastic blend of flavors and a nice spicy kick! Enjoy!

Rasmalai Dates (No Sugar)

 

Stuffed Dates with Paneer and Milk Powder

Ingredients:

• Dates: 10-12 large, pitted
• Grated Paneer: 1 cup
• Milk Powder: 2 tbsp
• Milk: 2 tbsp
• Cardamom Powder: 1/2 tsp
• Saffron: A few strands (soaked in 1 tbsp warm milk)
• Chopped Dates: 2-3, small pieces
• Chopped Pistachios: 2-3 tbsp (plus extra for topping)
• Silver Edible Leaf/Foil: For garnish (optional)

Instructions:

1. Prepare the Filling:

   • In a mixing bowl, combine the grated paneer, milk powder, milk, cardamom powder, soaked saffron, chopped dates, and chopped pistachios. Mix well until you get a smooth, malleable filling.

2. Stuff the Dates:

   • Take each pitted date and gently open it up. Fill it with the prepared paneer mixture, pressing lightly to ensure it’s well packed.

3. Garnish:

   • Place the stuffed dates on a serving plate. Top each date with a sprinkle of chopped pistachios and a small piece of saffron. If using, add a small piece of silver foil for an elegant touch.

4. Chill (Optional):

   • For a refreshing treat, you can chill the stuffed dates in the refrigerator for about 30 minutes before serving.

5. Serve:

   • Enjoy these delightful stuffed dates as a sweet snack or dessert!

Feel free to adjust the ingredients to your taste. Enjoy your creation!

Ragi Sweet Potato Paratha (Jhanavi Kapoor's )

 

Ingredients:

• 1/2 cup ragi flour
• 1/2 cup whole wheat flour
• 1 big boiled sweet potato (mashed)
• Salt to taste
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp turmeric powder
• Fresh green dhaniya (coriander), chopped
• 1-2 green chilies, finely chopped (optional)
• 1 tbsp sesame seeds
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp saunf (fennel seeds)
• 1-2 tbsp Ghee  Tapovana A2 Ghee for cooking

Instructions:

1. Prepare the Dough: In a mixing bowl, combine ragi flour, whole wheat flour, mashed sweet potato, salt, red chili powder, turmeric, chopped dhaniya, green chilies (if using), sesame seeds, ajwain, and saunf. Mix well.

2. Knead: Gradually add water to form a soft dough. Let it rest for about 15-20 minutes.

3. Roll the Parathas: Divide the dough into equal portions. Roll each portion into a ball, then flatten it slightly. Dust with flour and roll out into a circle (about 6-7 inches in diameter).

4. Cook: Heat a tawa (griddle) over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear. Flip and apply a little Tapovana A2 Ghee on top. Cook for another minute until golden brown. Repeat for all parathas.

5. Serve: Enjoy hot with yogurt or your favorite chutney!

Weight loss Multigrain Namkeen (No Sugar)

Multigrain Namkeen Recipe

Ingredients:

• Namkeen Base:

  • 1 cup Multigrain Puffs
  • 1 cup Bajra Puffs
  • 1 cup Red Rice Chivda
  • 1 tsp Salt
  • 1 tsp Turmeric
  • ½ cup Peanuts
  • ½ cup Almonds (chopped, optional)
  • ¼ cup Raisins
  • 2 tbsp Cashews
  • ½ cup Dhalia
  • 2 tbsp Oil
  • A few Curry Leaves
  • A few Mint Leaves (optional)

• Tadka:

  • 1 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • Salt, to taste
  • 1 tsp Red Chili Powder
  • 1 tsp Amchur (dried mango powder)
  • ½ tsp Turmeric Powder

Instructions:

1. First Air Fry:

   • Preheat the air fryer to 360°F (180°C).
   • In a bowl, combine the Multigrain Puffs, Bajra Puffs, Red Rice Chivda, salt, and turmeric. Mix well.
   • Place the mixture in the air fryer basket and air fry for 5 minutes.

2. Add Nuts and Dhalia:

   • After 5 minutes, carefully remove the basket and add the peanuts, dhalia, grated coconut (if using), chopped almonds, cashews, and curry leaves to the mixture. Toss everything together.
   • Air fry for another 5 minutes.

3. Prepare Tadka:

   • In a small pan, heat the 2 tbsp oil. Add mustard seeds and fennel seeds. Once they start to splutter, add salt, red chili powder, chopped green chilies, amchur powder, and turmeric powder. Stir well.

4. Combine:

   • Once the namkeen base is ready, carefully pour the tadka over it and mix until everything is evenly coated.

5. Final Touch:

   • Add raisins and mint leaves (if using) and mix gently. Let it cool down before storing.

Serve:

Enjoy your homemade namkeen as a snack or with tea!

Feel free to adjust the spices and ingredients based on your taste preferences!

Almond Dates Eclair Bars (No Sugar)

 

Ingredients:

1 cup roasted almonds, crushed
1 cup dates, pitted and chopped
1 cup semi-sweet chocolate chips
1/2 cup dark chocolate, melted
Additional crushed almonds for coating
Instructions:

Prepare Almond-Date Mixture:
In a food processor, combine crushed roasted almonds and chopped dates. Blend until the mixture forms a sticky dough-like consistency.
Shape into Bars:
Line a square or rectangular pan with parchment paper. Press the almond-date mixture evenly into the pan, creating a smooth surface. Chill in the refrigerator for about 30 minutes.
Dip in Semi-Sweet Chocolate:
Melt the semi-sweet chocolate chips in a microwave or using a double boiler. Cut the chilled mixture into bars and dip each bar into the melted chocolate, ensuring an even coating. Place on parchment paper.
Create Dark Chocolate Designs:
Melt the dark chocolate. Transfer it to a Ziploc bag, cut a small corner, and drizzle intricate designs over the semi-sweet chocolate-coated bars. Allow the chocolate to set.
Double-Dip in Chocolate and Coat with Almonds:
For added indulgence, re-dip the sides of the bars into the melted chocolate and immediately coat with additional crushed almonds.
Chill and Serve:
Place the bars back in the refrigerator to set completely. Once set, cut into individual bars and serve chilled.

Tofu/Paneer Rice with Colorful Vegetables

 

Ingredients:

• For the Tofu/Paneer:

  • 200g tofu or paneer, cubed
  • 1 tsp oil
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander (dhania) powder

• For the Vegetable Mixture:

  • 1 tsp oil
  • 1/2 cup mixed bell peppers (capsicum), diced (red, yellow, and green)
  • 1/2 cup corn (fresh or frozen)
  • 1/2 tsp dried oregano
  • 1/2 tsp chili flakes (adjust to taste)

• For Assembly:

  • 1/2 cup cooked rice
  • 2 tbsp peanuts, roasted
  • Fresh coriander leaves (dhania pati), chopped
  • Pomegranate seeds (anar), for garnish

Instructions:

1. Prepare the Tofu/Paneer:

   • In a pan, heat 1 tsp of oil over medium heat.
   • Add the cubed tofu or paneer and sauté until golden brown.
   • Sprinkle in the salt, red chili powder, turmeric powder, and coriander powder. Sauté for another 2-3 minutes until well coated. Set aside.

2. Sauté the Vegetables:

   • In a separate pan, heat 1 tsp of oil over medium heat.
   • Add the diced bell peppers and corn. Sauté for about 5 minutes until the vegetables are slightly tender.
   • Stir in the oregano and chili flakes, mixing well.

3. Combine and Serve:

   • Add the sautéed tofu/paneer to the vegetable mixture.
   • Fold in the cooked rice, mixing until everything is well combined and heated through.
   • Add the roasted peanuts and chopped coriander leaves, gently tossing to combine.

4. Garnish:

   • Serve hot, topped with pomegranate seeds for a burst of flavor and color.

Enjoy this vibrant and nutritious Tofu/Paneer Rice as a wholesome meal or a delightful side dish!

Channa Dal Namkeen Recipe

 

Ingredients:

• 1 cup channa dal (split chickpeas)
• Water (for soaking)
• 1-2 tsp oil (your choice)
• Salt (to taste)
• 1-2 tsp chaat masala

Instructions:

1. Soak the Channa Dal:

   • Rinse 1 cup of channa dal under cold water.
   • Soak in water for 4-6 hours (or overnight) until soft.

2. Pat Dry:

   • After soaking, drain the water and pat the channa dal dry using a kitchen towel. Make sure they're not too wet for even crisping.

3. Prepare for Airfrying:

   • Place the dried channa dal in an air fryer silicon basket.
   • Drizzle with a splash of oil and sprinkle salt and chaat masala over the dal.
   • Toss well to ensure all the dal is coated.

4. Air Fry:

   • Preheat your air fryer to 180°C (350°F).
   • Air fry for about 8-10 minutes, shaking the basket halfway through, until golden and crispy.

5. Cool and Serve:

   • Once done, let them cool slightly before serving. Enjoy your crunchy snack!

---

Tips:

• Adjust spices according to your taste.
• Store in an airtight container for freshness.

Enjoy your homemade Channa Dal Namkeen! 🥳✨

Balanced Lunch for Kids

 

Sautéed Paneer with Ghee, Dried Spinach, and Methi Powder

Ingredients:

• 250g paneer (cubed)
• 2 tablespoons ghee
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons dried spinach (you can use spinach powder if preferred)
• 1 teaspoon methi (fenugreek) powder

Instructions:

1. Heat the Ghee:

   • In a pan, heat the ghee over medium heat until it melts and is hot.

2. Sauté the Paneer:

   • Add the cubed paneer to the pan. Sauté for about 5-7 minutes, turning occasionally, until the paneer is golden brown on all sides.

3. Add Seasoning:

• Sprinkle in the salt, dried spinach, and methi powder. Stir well to combine all the ingredients.

Sautéed Sweet Potatoes with Bell Peppers and Carrot

Ingredients:

• 2 medium sweet potatoes (boiled and cubed)
• 1 bell pepper each (red, yellow, and green), chopped
• 1 medium carrot, grated
• 2 tablespoons oil (olive or vegetable)
• Salt to taste
• 2-3 tablespoons ketchup (adjust to taste)

Instructions:

1. Prepare the Ingredients:

   • Boil the sweet potatoes until tender, then cube them. Chop the bell peppers and grate the carrot.

2. Heat the Oil:

   • In a large pan, heat the oil over medium heat.

3. Sauté the Vegetables:

   • Add the chopped bell peppers to the pan and sauté for 2-3 minutes until they start to soften.
   • Add the boiled sweet potatoes and grated carrot. Stir well to combine.

4. Season:

   • Sprinkle salt over the mixture and add the ketchup. Stir everything together, cooking for an additional 3-5 minutes until heated through.

Weighloss Cereal Namkeen (No Sugar)

 

Ingredients:

• 1 cup cornflakes
• 1 cup wheat loops
• 1 cup rice puffs
• 1 cup makhana (fox nuts)
• ½ cup peanuts
• ½ cup almonds (chopped if preferred)
• ½ cup pumpkin seeds
• ½ cup dhaliya (roasted chana dal)
• 2 Tbsp of oil
• A few curry leaves
• A few mint leaves (optional)

For Tadka:

• 1 tsp mustard seeds (rai)
• 1 tsp fennel seeds (saunf)
• Salt, to taste
• 1 tsp red chili powder
• 1 tsp amchur (dried mango powder)
• ½ tsp turmeric powder (haldi)

Instructions:

1. Prepare the Mixture:

   • In a large bowl, combine cornflakes, wheat loops, rice puffs, makhana, peanuts, almonds, pumpkin seeds, and dhaliya.

2. Air Fry:

   • Lightly drizzle the mixture with a few drops of oil and toss to coat.
   • Preheat your air fryer to 370°F (190°C).
   • Spread the mixture in the air fryer basket in a single layer.
   • Air fry for 8-10 minutes, shaking the basket halfway through to ensure even cooking.

3. Make Tadka:

   • In a small pan, heat a little oil over medium heat.
   • Add mustard seeds and let them splutter.
   • Add fennel seeds, curry leaves, and mint leaves. Sauté for a minute until fragrant.
   • Stir in salt, red chili powder, amchur, and turmeric powder. Cook for another minute, then remove from heat.

4. Combine:

   • Once the namkeen mixture is done, transfer it to a large bowl.
   • Pour the tadka over the roasted mixture and toss well to combine.

5. Store:

   • Allow the namkeen to cool completely, then store it in an airtight container.

Enjoy your crunchy, flavorful namkeen as a snack!

Navratri thali - (Healthy Way)

 

Black Channa (Chickpeas)

Ingredients:

• 1 cup black channa (soaked overnight)
• 1 tsp oil
• 1 tsp cumin seeds
• 1-2 green chilies (slit)
• 1 tsp ginger paste
• 1 tsp salt (adjust to taste)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (optional)
• 1-2 cups water
• Fresh coriander for garnish

Instructions:

1. Drain and rinse the soaked black channa.
2. In a pressure cooker, heat 1 tsp oil and add cumin seeds. Let them splutter.
3. Add green chilies and ginger paste; sauté for a minute.
4. Add the soaked black channa, salt, turmeric, and red chili powder. Mix well.
5. Pour in water (enough to cover the channa) and pressure cook for about 3-4 whistles or until soft.
6. Open the cooker, adjust the seasoning, and let it simmer for a few minutes to thicken the gravy.
7. Garnish with fresh coriander and serve.

Boiled Potato Dry Sabzi with Chatpata Flavors

Ingredients:

• 3-4 medium boiled potatoes (peeled and diced)
• 1 tsp oil
• 1 tsp cumin seeds
• 1 tsp chaat masala
• 1/2 tsp red chili powder (optional)
• Salt to taste
• 1 tbsp lemon juice
• Fresh coriander for garnish

Instructions:

1. In a pan, heat 1 tsp oil and add cumin seeds. Let them splutter.
2. Add the diced boiled potatoes and sauté for 2-3 minutes.
3. Sprinkle chaat masala, red chili powder, and salt. Mix well.
4. Drizzle lemon juice and cook for another minute.
5. Garnish with fresh coriander and serve hot.

Halwa with Daliya (Cracked Wheat)

Ingredients:

• 1 cup daliya (cracked wheat)
• 2 cups water
• 1 tbsp ghee
• 2-3 tbsp jaggery or sugar (adjust to taste)
• 1/2 tsp cardamom powder
• Nuts (optional for garnish)

Instructions:

1. In a pan, heat 1 tbsp ghee and roast the daliya until it turns golden brown.
2. Add 2 cups of water and bring to a boil. Reduce heat and cover, cooking until the daliya is soft and water is absorbed.
3. Stir in jaggery or sugar and mix well. Cook for a few more minutes.
4. Add cardamom powder and mix thoroughly.
5. Garnish with nuts if using and serve warm.

Air-Fried Puri

Ingredients:

• 1 cup whole wheat flour
• Water (as needed to knead)
• Salt to taste
• Additional water for dipping

Instructions:

1. In a bowl, mix whole wheat flour and salt. Add enough water to knead into a soft dough. Let it rest for 15-20 minutes.
2. Divide the dough into small balls and roll them into thin circles.
3. Dip each puri in water briefly to moisten, then place them in the air fryer basket.
4. Air fry at 180°C (350°F) for about 6-8 minutes or until they puff up and are golden brown.
5. Serve immediately with the black channa and potato sabzi.

Enjoy your low-oil Navratri thali!

9-Day Indian Diet Plan to Lose up to 5 Kgs

 

Here’s a balanced 9-day Navratri meal plan aimed at helping you lose around 5 kg. The focus is on nutritious foods to keep your energy up during the festivities. Adjust portion sizes according to your needs.

9-Day Masaledar Navratri Meal Plan

Day 1

Breakfast:

• Kuttu (Buckwheat) Flour Pancakes: 2 small pancakes with saindha namak, black pepper, and cumin (200 calories)
• 1 small banana (100 calories)

Lunch:

• Spiced Vegetable Soup: Boiled potatoes, spinach, and bottle gourd with cumin and black pepper (200 calories)

Snack:

• 10 almonds (70 calories)

Dinner:

• Kuttu Khichdi: Cooked kuttu with mixed vegetables (pumpkin, green beans) and spices (250 calories)

Total: ~890 calories

---

Day 2

Breakfast:

• Sabudana (Tapioca) Khichdi: Cooked with peanuts, green chilies, and saindha namak (250 calories)

Snack:

• 1 small apple (80 calories)

Lunch:

• Masaledar Sweet Potatoes: Boiled and seasoned with cumin, black pepper, and lemon (200 calories)

Snack:

• 10 walnuts (100 calories)

Dinner:

• Pumpkin and Spinach Curry: Cooked with ginger, black pepper, and saindha namak (200 calories)

Total: ~930 calories

---

Day 3

Breakfast:

• Rajgira (Amaranth) Flour Porridge: Cooked with milk and flavored with cardamom (200 calories)

Snack:

• 1 small pear (100 calories)

Lunch:

• Spiced Vegetable Salad: Cucumber, boiled potatoes, and pomegranate with lemon and black pepper (200 calories)

Snack:

• 1/2 cup roasted peanuts (200 calories)

Dinner:

• Sabudana Tikki: Made with boiled potatoes, sabudana, and spices, shallow-fried in ghee (250 calories)

Total: ~950 calories

---

Day 4

Breakfast:

• Kuttu Flour Upma: Made with vegetables (carrots, peas) and spices (200 calories)

Snack:

• 1 small banana (100 calories)

Lunch:

• Masaledar Lauki (Bottle Gourd): Cooked with cumin, black pepper, and saindha namak (200 calories)

Snack:

• 10 almonds (70 calories)

Dinner:

• Rajgira Roti with spiced yogurt (dahi mixed with cumin and black pepper) (250 calories)

Total: ~890 calories

---

Day 5

Breakfast:

• Sweet Potato Chaat: Diced sweet potatoes with lemon, black pepper, and coriander (200 calories)

Snack:

• 1 small apple (80 calories)

Lunch:

• Masala Pumpkin Soup: Pumpkin, ginger, and spices (200 calories)

Snack:

• 1/2 cup roasted peanuts (200 calories)

Dinner:

• Kuttu Roti with aloo (potato) bhaji (made with spices) (250 calories)

Total: ~930 calories

---

Day 6

Breakfast:

• Sabudana and Cucumber Salad: Mixed with lemon, black pepper, and coriander (200 calories)

Snack:

• 1 small bowl of papaya (60 calories)

Lunch:

• Spiced Rajgira Porridge: Cooked with water and flavored with saindha namak and black pepper (200 calories)

Snack:

• 10 walnuts (100 calories)

Dinner:

• Kuttu Khichdi with assorted vegetables (250 calories)

Total: ~910 calories

---

Day 7

Breakfast:

• Masaledar Oats (using Rajgira flour): Cooked with spices and served with yogurt (200 calories)

Snack:

• 1 small banana (100 calories)

Lunch:

• Cucumber and Tomato Salad: Seasoned with saindha namak and black pepper (100 calories)

Snack:

• 10 almonds (70 calories)

Dinner:

• Sabudana Tikki with mixed veggies and spices (250 calories)

Total: ~820 calories

---

Day 8

Breakfast:

• Kuttu Flour Pancakes: 2 small pancakes with spices (200 calories)

Snack:

• 1 small pear (100 calories)

Lunch:

• Masaledar Vegetable Soup: Pumpkin and spinach cooked with spices (200 calories)

Snack:

• 1/2 cup roasted peanuts (200 calories)

Dinner:

• Sweet Potato and Lauki Curry: Spiced and served with kuttu roti (250 calories)

Total: ~950 calories

---

Day 9

Breakfast:

• Rajgira Porridge: Cooked with milk and flavored with cardamom (200 calories)

Snack:

• 1 small bowl of papaya (60 calories)

Lunch:

• Spiced Vegetable Salad: Cucumber, carrots, and boiled potatoes with lemon (200 calories)

Snack:

• 10 walnuts (100 calories)

Dinner:

• Sabudana Khichdi with vegetables and spices (250 calories)

Total: ~910 calories

Additional Tips

• Spice It Up: Use saindha namak, black pepper, cumin, and coriander liberally to enhance flavors without adding calories.
• Hydrate: Drink plenty of water, herbal teas, or lemon water.
• Exercise: Include light exercises like yoga or walking to support your weight loss.

Feel free to adjust portion sizes based on your individual needs while keeping the total caloric intake in mind. Enjoy your Navratri!

Always consult with a healthcare professional before starting any diet, especially if aiming for rapid weight loss. Enjoy your Navratri!

Matar Paneer - Serves120 People

 

To make Matar Paneer for 120 people, you'll need to scale up your recipe significantly. Here's a detailed recipe for Matar Paneer 

Ingredients

For the Curry:

• Paneer: 15 lbs 
• Green Peas (Matar): 12 lbs
• Onions: 6 lbs (finely chopped)
• Tomatoes: 6 lbs (pureed)
• Ginger-Garlic Paste: 1.5 cups
• Cooking Oil: 2.5 cups
• Cumin Seeds: 3 tablespoons
• Coriander Powder: 5 tablespoons
• Cumin Powder: 2.5 tablespoons
• Turmeric Powder: 2.5 teaspoons
• Red Chili Powder: 2.5 teaspoons (adjust to taste)
• Garam Masala: 5 tablespoons
• Kasuri Methi (Dried Fenugreek Leaves): 5 tablespoons
• Salt: To taste (approximately 4 tablespoons)
• Fresh Cilantro (Coriander Leaves): 2 cups (chopped, for garnish)
• Cream: 2 cups (optional, for a richer curry)
• Water: Enough to achieve desired consistency

For the Tempering (optional):

• Butter or Ghee: 1 cup
• Bay Leaves: 5
• Cloves: 10
• Cinnamon Stick: 2 pieces

Instructions

1. Preparation:

   • Cut paneer into bite-sized cubes.
   • If using frozen matar, thaw them before cooking. For fresh matar, rinse and set aside.
   • Prepare all spices and ingredients for easy access.

2. Cooking the Curry:

   1. Temper the Spices (if using): Heat the butter or ghee in a large pot. Add bay leaves, cloves, and cinnamon stick. Sauté for a minute until aromatic.
   2. Cook Onions: In a large pot, heat cooking oil. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown.
   3. Add Ginger-Garlic Paste: Stir in ginger-garlic paste and cook for a few minutes until raw smell disappears.
   4. Tomatoes: Add pureed tomatoes. Cook until the oil starts separating from the mixture.
   5. Add Spices: Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for a few minutes.
   6. Cook Peas: Add the green peas and mix well. Add water as needed to cover the peas. Cook until the peas are tender.
   7. Add Paneer: Gently fold in the paneer cubes and cook for a few minutes until they absorb the flavors.
   8. Finish with Cream(Optional) and Garam Masala: If using, stir in the cream and garam masala. Adjust seasoning if necessary.
   9. Garnish: Add chopped cilantro and kasuri methi. Mix well.

3. Serve: Serve hot with naan, roti, or rice.

Tips

• Cooking Equipment: Ensure you have large enough pots or multiple pots to handle the quantities.
• Consistency: Adjust the water and cream to achieve the desired curry consistency.

This recipe should provide a hearty serving of Matar Paneer for 120 people. If you're serving this at a large event, it's always a good idea to make a little extra to ensure everyone gets enough.

Cost of Ingredients - 

1. Paneer: Bharatmaa Brand - 15 lbs - Indian Store - $75.

2. Green Peas (Matar): Costco -12 lbs - $30 roughly.

3. Onions: Typically sold in 10-lb bags at Costco for about $5-$8. For 6 lbs, expect around $3-$5.

4. Tomatoes: Costco - 6$ - 2 lbs. 

5. Tomato Can: Costco - 3 Cans - 4.5$

6. Ginger-Garlic Paste: Homemade -  $6 roughly.

7. Cooking Oil: A large container (2.5 liters or about 2.6 quarts) is usually around $6-$10.

8. Cumin Seeds: A large jar or container can cost around $4-$8.

9. Coriander Powder: A jar or container is often around $4-$8.

10. Cumin Powder: Similarly, expect to pay around $4-$8 for a jar.

11. Turmeric Powder: Usually priced around $4-$8.

12. Red Chili Powder: A jar is often about $4-$8.

13. Garam Masala: A jar or container might cost around $4-$8.

14. Kasuri Methi (Dried Fenugreek Leaves): Typically available for about $4-$7.

15. Salt: A large container of salt is usually around $2-$4.

16. Fresh Cilantro (Coriander Leaves): Usually sold in bunches for about $1-$2 each. For 2 cups, you’ll likely need 2-3 bunches.

17. Cream: A container of heavy cream (1 pint or 2 cups) is usually around $2-$4.

These prices are estimates and can vary.

Healthy Dora Cakes (Lunch Box) - Wheat & Jowar Flour

 

Jowar and Wheat Dora Cakes Recipe

Dora cakes, also known as Dorayaki, are popular Japanese pancakes with a sweet filling. This recipe uses jowar (sorghum) and whole wheat flour for a healthier twist.

Ingredients:

• 1/2 cup jowar (sorghum) flour
• 1/2 cup whole wheat flour
• 2 eggs (For Eggless - 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg))
• 1/2 cup sugar or honey
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1/2 cup milk (dairy or plant-based)
• 1 tablespoon oil or melted butter
• Pinch of salt
• Sweet filling of choice (traditionally red bean paste, but you can use chocolate spread, peanut butter, or jam)

Instructions:

1. Prepare the Batter:
• In a mixing bowl, whisk together the jowar flour, whole wheat flour, baking powder, baking soda, and salt.
• In another bowl, beat the eggs and then add sugar or honey. Mix well until the sugar is dissolved.
• Add the vanilla extract, milk, and oil or melted butter to the egg mixture. Mix until well combined.
• Gradually add the wet ingredients to the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thick. If it's too thick, add a little more milk.
2. Rest the Batter:
• Let the batter rest for about 10-15 minutes. This helps the flour to absorb the liquid and results in better texture.
3. Cook the Dora Cakes:
• Heat a non-stick pan or griddle over medium heat.
• Lightly grease the pan with a little oil or butter.
• Pour a small amount of batter (about 2-3 tablespoons) into the pan to form small, round pancakes.
• Cook until bubbles form on the surface and the edges look set, about 1-2 minutes.
• Flip the pancakes and cook for another 1-2 minutes on the other side until lightly browned.
• Remove from the pan and repeat with the remaining batter, greasing the pan as needed.
4. Assemble the Dora Cakes:
• Allow the pancakes to cool slightly.
• Spread a generous amount of your chosen filling on one pancake.
• Place another pancake on top to form a sandwich.
5. Serve:
• Serve the dora cakes warm or at room temperature.

Tips for Full-Proof Dora Cakes:

• Ensure the batter consistency is smooth and slightly thick. Adjust with milk if needed.
• Resting the batter helps improve the texture.
• Cook on medium heat to avoid burning and ensure even cooking.
• Use a non-stick pan or lightly grease the pan to prevent sticking.

Enjoy these delicious and nutritious Jowar and Wheat Dora Cake.

Tips for Full-Proof Eggless Dora Cakes:

• Let the batter rest for about 10-15 minutes. This helps the flour to absorb the liquid and results in better texture.
• Ensure the batter consistency is smooth and slightly thick. Adjust with milk if needed.
• Resting the batter helps improve the texture.
• Cook on medium heat to avoid burning and ensure even cooking.
• Use a non-stick pan or lightly grease the pan to prevent sticking.