This Bihu, make it a healthy feast with sesame seeds, oats & leafy greens


Bhogali Bihu, Assam's harvest festival, marks the numerous seasonal shifts round this time. The easiest way to rejoice the pageant is to bask in scrumptious meals.

With healthful advantages of sesame seeds, oats, flaxseeds and leafy greens, profit from the winter-perfect meals this 12 months.

These filling recipes are straightforward to make and might be a deal with for the household.

OATS FLAXSEED LADDOO

Substances:

Rolled oats: 1 cup

Flax seeds: 1/4 cup

Roasted peanuts:1/4 cup

Palm jaggery: 1/2 cup

Desiccated coconut: 3 tbsp

Melted ghee: 4 tbsp

Oats and Flaxseed laddooCompanies

Methodology:

- Dry roast oats in a pan till a toasted aroma emits and the oats turn out to be slightly crisp. It would take about 5 minutes

- Switch it to a plate

- In the identical pan, dry roast flax seeds till they crackle

- Take away from warmth

- Now in a meals processor or chopper add the palm jaggery and grind them to coarse powder

- Roast the peanuts in medium warmth till they turn out to be crunchy

- Add roasted oats, flax seeds, peanuts and desiccated coconut to the jar

- Now grind all of them collectively to make a rough combination

- To this combination add 4 tbsps of melted ghee and grind them till properly mixed

- Switch the combination to a bowl

- Now divide the combination into 12 equal parts and begin making ladoo by urgent every portion tightly with our palm

- Like this make all of the ladoos earlier than the ghee solidifies

- Hold them apart in room temperature for a while to set the ladoos properly

- Hold in an hermetic container and serve when wanted

(The recipe has been shared by Anurudh Khanna, Multi Property Govt Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)


TIL PITHA

Substances (for 4 pax):

Sticky Rice: 250 gms

Jaggery: 100 gms

Contemporary grated coconut: 50 gms

Til or sesame seeds: 100 gms

Til PithaCompanies

Methodology:

- Soak 1 cup of sticky rice for 2-3 hours

- Wash the rice and depart it for half-hour on a kitchen towel to let the water drain

- Later, pound the rice in a mixer to make powder

- Switch the powder in a container and canopy it with a cling wrap

- Now, make the filling utilizing 2 cups of Jaggery, 1 cup of roasted sesame seeds and ½ cup of freshly grated coconut. Combine it collectively for the filling

- Take a handful of dry rice flour made earlier and put it on a sizzling pan for 10-12 seconds

- Unfold the Jaggery and coconut filling on this after which fold it. Make them crisp from each the perimeters

- Hold in a conventional Assamese steel thali and serve sizzling

(The recipe has been shared by by Deepak Kumar, Chef de partie, JW Marriott Bengaluru)

AMARANTH, BATHUA DUET WITH TURMERIC FOAM

Substances:

Bathua: 300 gm

Spinach: 300 gm

Amaranth: 300 gm

Oatmeal: 50 gm

Millets: 50 gm

Roasted gram flour: 50 gm

Coriander leaves: 8-10 leaves

Mint: 8-10 leaves

Turmeric: 2 gm

Cream: 20 gm

Salt: 2 gm

Pepper: 2 gm

Garam masala: 1 pinch

White pepper powder: 1 pinch

Cardamom powder: 1 pinch

Corn flour: 3 tsp

Cress: 2 gm

Amaranth Bathua Duet with Turmeric FoamCompanies

Amaranth-Bathua Duet with Turmeric Foam

Methodology:

- Blanch spinach, bathua and amaranth individually in boiling water and provides it a shock chill

- Drain and take away the surplus water and finely chop it

- Mix oatmeal, gram flour and millets in a meals processor

- Add all of the dry spices and seasoning to the roasted gram flour

- Combine one half of the spinach and bathua with one of many roasted gram flour

- Combine the opposite half of the spinach and purple amaranth with the remaining half of the roasted gram flour

- Make spherical patties from the above mixtures

- Prepare dinner the patties on a nonstick pan till golden brown

- Strain mix cream, turmeric and a few water to make foam that can be utilized for garnishing

- To plate, hold the patties on prime of one another, garnish with cress and prime it up with foam

(The recipe has been shared by Anurudh Khanna, Multi Property Govt Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)

Kesar Lassi, Moong Dal Kheer & Halwa, Malai Broccoli & Undhiyu: Lohri, Pongal, Makar Sankra...

Get Festive!

Rejoice the harvest season in India with a large unfold of conventional and opulent dishes.

From candy dishes to savoury meals, the primary pageant of the 12 months is filled with scrumptious treats.

Undhiyu, Malai Broccoli and Pongal - the record of savoury dishes go on and on. Additionally, deal with your tastebuds with lassi, jalebi, malpua, kheer and halwa this festive season.

We have compiled the festive recipes to rejoice Lohri, Makar Sankranti, Pongal and Uttarayan with a singular twist.



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