• 1. Ingredients:
  • 1 cup makhana (foxnuts)
  • 4 cups milk
  • 1/2 cup sugar (adjust to taste)
  • 2 tablespoons ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • Chopped nuts (almonds, cashews, pistachios) for garnish

  Instructions:

  1. In a heavy-bottomed pan, heat ghee over medium heat. Add the makhana and sauté them until they become crisp and golden brown. Keep them aside.
  2. In the same pan, add the milk and bring it to a boil. Reduce the heat and let it simmer, stirring occasionally, until the milk reduces to about half of its original quantity.
  3. Crush the saffron strands (if using) and soak them in a tablespoon of warm milk for a few minutes.
  4. Add the sautéed makhana to the simmering milk and let them cook together for about 10-15 minutes. Stir occasionally to prevent sticking.
  5. Once the makhana is soft and well-cooked, add sugar and stir until it dissolves completely.
  6. Add the saffron-soaked milk, cardamom powder, and a handful of chopped nuts to the kheer. Mix well and let it simmer for a few more minutes.
  7. Remove the kheer from heat and let it cool slightly before serving.
  8. Garnish with more chopped nuts and saffron strands.
  9. Tips:
  • You can adjust the sugar quantity according to your taste preferences.
  • For a richer flavor, you can replace regular milk with condensed milk.
  • Feel free to add a pinch of nutmeg or a few drops of rose water for extra flavor.

Ingredients:

• 1/2 cup split pigeon peas (toor dal)
• 1 bunch of spinach, washed and chopped
• 1 small onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon ghee or oil
• Salt to taste
• Water as needed

Instructions:

1. Pressure cook the toor dal with enough water until soft. Mash and set aside.
2. In a pot, heat ghee or oil. Add cumin seeds and let them splutter.
3. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
4. Add chopped tomatoes and cook until they turn soft.
5. Add turmeric powder and chopped spinach. Cook until the spinach wilts.
6. Add the cooked dal and enough water to achieve the desired soup consistency. Add salt to taste. Let it simmer for a few minutes.

Serve the dal palak hot with whole-grain roti or rice.

2. Ingredients:

   1. 1 cup ragi (finger millet) flour
   2. 1/2 cup rolled oats
   3. 1/2 cup plain yogurt
   4. 1/2 teaspoon ginger paste
   5. 1/2 teaspoon green chili paste
   6. 1 teaspoon fruit salt (eno)
   7. Salt to taste
   8. 1 teaspoon oil (for greasing)
   9. 1 teaspoon mustard seeds
   10. A pinch of asafoetida (hing)
   11. A few curry leaves
   12. Fresh coriander leaves for garnish

   Instructions:

   1. In a mixing bowl, combine ragi flour, rolled oats, yogurt, ginger paste, green chili paste, and salt. Mix well to form a smooth batter. Add water if needed to achieve a pouring consistency.
   2. Grease a dhokla plate or a shallow tray with oil.
   3. In a steamer or a large pot, bring water to a boil.
   4. Just before steaming, add fruit salt (eno) to the batter. Mix gently until it foams up.
   5. Pour the batter into the greased plate or tray and place it in the steamer.
   6. Cover the steamer with a lid and steam the dhokla for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
   7. Once the dhokla is cooked, remove it from the steamer and let it cool slightly. Then, cut it into desired shapes.
   8. For tempering, heat a teaspoon of oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves, and sauté for a few seconds.
   9. Pour the tempering over the cut dhokla pieces.
   10. Garnish with chopped fresh coriander leaves.
   11. Serve the Ragi Oats Dhokla with green chutney or a yogurt-based dip.