November 15, 06:30Aaj Tak

Recipe for Healthy Wheat Flour and Flaxseed Laddus to Strengthen Health in Winter

If you often experience weakness or fatigue, especially during the cold season when these problems worsen, it is recommended to prepare nutritious and tasty laddus. These homemade sweets will provide the body with internal energy and nutrients during the winter season.

During winter, ailments such as general weakness, fatigue, joint pain, and lethargy often occur. Traditional foods are considered very beneficial for maintaining body warmth and strength during this time. If you regularly feel a drop in energy, be sure to make homemade flaxseed laddus using maple syrup (good) and wheat flour.

Flaxseeds are a superfood rich in omega-3 fatty acids, fiber, and iron. They play a vital role in boosting immunity and eliminating weakness.

The following ingredients are needed for preparation: 250 grams of flaxseeds, 2 cups of wheat flour, 1.5 cups of finely chopped or grated maple syrup (good), 1 cup of pure ghee, 1 cup of dried fruits (crushed almonds, cashews, makhana, and gond), and 1 teaspoon each of saunth powder (dried ginger) and ground cardamom.

To avoid bitterness, the flaxseeds should be lightly roasted over low heat until a light aroma appears, without allowing them to sizzle. When making the laddus, do not cook a thick syrup from the maple syrup; it is enough to simply melt it in the oil and remove it from the heat. This will ensure the laddus have a soft, melt-in-your-mouth texture.

First, the flaxseeds need to be dried in a dry pan over medium heat for 3-4 minutes. After cooling, they should be ground in a blender to a coarse consistency. Then, 2 tablespoons of ghee are heated in the same pan, and the chopped almonds, cashews, makhana, and gond are fried until golden brown, after which they are removed. The gond should also be lightly ground in a blender.

In the remaining oil in the pan, add the wheat flour and stir constantly over low heat until the flour turns golden and a pleasant aroma develops. In a separate pot, the maple syrup and half a cup of water (or 2 tablespoons of oil without water) are boiled over low heat until the syrup is completely dissolved. As soon as it starts boiling, turn off the heat.

All prepared ingredients—roasted flour, ground flax, fried dried fruits, saunth powder, and ground cardamom—are mixed in a large bowl. Then, the melted maple syrup and the remaining warm ghee are added. While the mixture is still warm, small or medium round laddus are formed by hand, lubricated with a small amount of oil, and left to cool.

The finished laddus, which will give strength to the body, will help eliminate weakness and are perfect for winter. They should be stored in an airtight container and eaten one every morning with milk.

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www.aajtak.inNovember 14, 20:40

High-Protein Lentil Soup Recipe: An Alternative to Regular Vegetable Broth for Dinner

If you are tired of eating vegetables with bread for dinner every day, we offer you a recipe for high-protein lentil soup. This soup cooks very quickly and is an extremely healthy dish.

During the winter period, there is often a desire to eat something light, warm, and healthy in the evening. If you are also tired of ordinary, boring dishes or heavy dinners, try something new in your winter diet—high-protein lentil soup. This soup is rich in protein, fiber, and vitamins; it is not only tasty but also good for your health. It helps you feel full for a long time and contributes to weight control. Below is the simplest instruction for preparation and secret tips.

To prepare, you will need: half a cup of lentils (soaked for 2-3 hours), 5-6 cloves of garlic (finely chopped), one small piece of ginger (grated), one small piece of onion or carrot (finely chopped—optional), half a teaspoon of black pepper, 1-2 tablespoons of butter or ghee, a pinch of cumin seeds and asafoetida, salt and black salt to taste, as well as finely chopped fresh cilantro.

To achieve a perfectly smooth and silky texture after blending, it is necessary to thoroughly boil the lentils before using them in the soup. Additionally, adding aromatic oil with garlic and cumin on top after cooking significantly enhances the flavor of the soup.

First, the soaked lentils should be thoroughly boiled in a multicooker, adding 2 cups of water, a little salt, and turmeric, until they reach 5-6 whistles (the lentils must be completely cooked). After that, let the cooked lentils cool slightly, then blend them in a blender until a uniform paste is obtained. If you aim for a restaurant-quality consistency, this paste can be strained through a sieve to remove fibers.

In a frying pan or pot, heat 1 tablespoon of butter or ghee. Sauté the asafoetida, cumin, finely chopped garlic, and ginger until lightly golden brown. Then add the prepared lentil paste and the required amount of water. Add black pepper, black salt, and regular salt, mix well. Cook the soup over medium heat for 4-5 minutes so that all spices fully release their aroma.

Your incredibly nutritious, hot, and high-protein lentil soup is ready! It can be eaten for dinner on a cold evening while enjoying great well-being.

www.aajtak.inNovember 14, 09:00

How to make fluffy paratha with potatoes and bathua without tearing

If you are tired of monotonous food like bread and dal, we suggest a recipe for paratha with potatoes and bathua. This dish is very tasty and quite easy to prepare.

In the winter season, fresh and green bathua is a true blessing for health. It has a warming property and is rich in vitamins and iron. Serving hot paratha with potatoes and bathua for breakfast makes it special.

However, many people face a problem: when rolling stuffed parathas, they tear or do not rise properly. Using the correct method and secret tricks guarantees that your parathas will be as fluffy as balloons and delicious. Below is the simplest instruction for preparation.

For preparation, you will need: 2 cups of wheat flour for kneading; 1 cup of fresh bathua leaves (boiled and finely chopped/cut); 3-4 boiled potatoes (well mashed); 1 teaspoon of green pepper and ginger paste; half a teaspoon of kavpir and cumin powder; a pinch of asafoetida; salt and red pepper to taste; clean clarified butter or butter for frying.

Using bathua water: Do not throw away the water left after boiling bathua; use this nutritious water to knead the dough. This will give the paratha an excellent taste and color.

Moisture-free filling: The mixture of boiled potatoes and bathua should not contain excess moisture, otherwise, the paratha may tear while rolling. The filling should be lightly fried before use to dry it out.

Preparing the dough: In a large bowl, take the wheat flour. Add the chopped boiled bathua, a little salt, and 1 teaspoon of clarified butter, mix thoroughly. Then, knead a soft dough using the remaining bathua water or regular water, and let it rest for 10 minutes.

Preparing the filling: In a bowl, mix the mashed boiled potatoes with the green pepper and ginger paste, roasted cumin powder, kavpir, asafoetida, red pepper, and salt, and mix well.

Stuffing the flatbread: Take a medium-sized piece of dough and roll it out slightly, forming a bowl shape. Place 1-2 teaspoons of potato and bathua filling in it, then close the edges, forming a round flatbread.

Rolling: Cover the stuffed flatbread with dry flour and gently roll it out with a rolling pin, flattening it slightly, and then roll it into the shape of a paratha, trying to do so carefully.

Frying: Heat a pan over medium heat and place the rolled paratha on it. Fry on both sides, brushing with clean clarified butter, until golden and crispy.

Your incredibly tasty, healthy, and fluffy parathas with potatoes and bathua are ready! They are recommended to be served hot with fresh butter, thick yogurt, and spicy sauce.

www.aajtak.inNovember 1, 04:20

How to mix ragi and wheat flour to make healthy and nutritious flatbreads

Most residents of India consume wheat flour bread daily, which provides satiety and energy. However, if you aim to make your daily bread more nutritious, you can add ragi flour to the wheat flour. Ragi flour contains many nutrients such as calcium, fiber, iron, and protein, which helps strengthen bones and improve digestion.

Ragi flatbreads can seem dry or hard to some people. To make them softer and tastier, they can be mixed with wheat flour. The correct way to mix wheat and ragi flour is presented below.

Ratio of Wheat and Ragi Flour

If you are mixing ragi with wheat flour for the first time, it is recommended to start with a small amount. You can use half a cup of ragi flour for 2 cups of wheat flour. Gradually, you can increase this proportion up to equal use of both types of flour.

Dough Preparation Method

First, place the wheat and ragi flour in a large bowl and add salt to taste. Then, gradually add water and knead a soft dough. Leave the dough covered for some time to allow it to stabilize well. After that, form small balls, roll them into flatbreads, and fry them on a hot pan on both sides. You can also brush the flatbread with a small amount of ghee.

Benefits and Consumption Recommendations

When consuming ragi flatbreads, you should consider the quantity based on your digestive capacity and individual needs. It is best to start with a small amount. If you have kidney problems or other health issues, you must consult a doctor or nutritionist before regularly consuming ragi flatbreads.

Disclaimer: Ragi and wheat bread can be part of a balanced diet, but it is not a cure for any diseases. If you have blood sugar levels or other health problems, you should seek advice from a nutrition specialist.