Jowar Daliya Salad

Jowar daliya salad is a healthy and nutritious salad made with jowar daliya (sorghum cracked wheat) as the main ingredient. It’s a delicious and refreshing dish that can be enjoyed as a light meal or a side dish. Here’s a simple recipe to make jowar daliya salad:
• 1 cup jowar daliya (sorghum cracked wheat)
• 2 cups water
• 1 cucumber, diced
• 1 tomato, diced
• 1 onion, finely chopped
• 1 carrot, grated
• 1 bell pepper (capsicum), diced
• 1/4 cup fresh cilantro (coriander), chopped
• Juice of 1 lemon
• Salt to taste
• Black pepper to taste

Rinse the jowar daliya under cold water to remove any impurities.
In a saucepan, add the rinsed jowar daliya and 2 cups of water. Bring it to a boil.
Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the daliya becomes tender and cooked. Remove from heat and let it cool.
In a large mixing bowl, combine the cooked jowar daliya, diced cucumber, tomato, onion, grated carrot, diced bell pepper, and chopped cilantro.
Squeeze the lemon juice over the salad and season with salt and black pepper according to your taste.
Toss all the ingredients together until well combined.
Let the salad sit for about 10 minutes to allow the flavors to blend.
Serve the jowar daliya salad chilled as a refreshing side dish or a light meal.
Feel free to customize the salad by adding other vegetables or herbs of your choice. You can also drizzle some toasted sesame oil or add a sprinkle of your favorite spices to enhance the flavor. Enjoy your healthy jowar daliya salad

Millet Pancakes

These super healthy & delicious Fluffy Millet Pancakes are simple to make and are eggless, gluten-free, and sugar-free.

3–4 ripe bananas
1 cup foxtail millet flour (kaangni)
A pinch of baking soda
1 tbsp baking powder
¼ tsp cinnamon powder
½ cup milk (dairy or plant-based)
1 tsp vanilla extract (optional)
1 tbsp butter
2 tbsp honey or maple syrup

Firstly, in a mixing bowl, add dry ingredients like millet flour, baking powder, baking soda, and cinnamon powder. Mix them well.
Then, add mashed bananas, milk, vanilla extract, and whisk so that no lumps are created. Keep this batter aside for 10 minutes.
Meanwhile, heat a pan on low heat and then grease it with some butter. Then, scoop out ⅓ cup of pancake batter and pour it onto the lightly buttered pan.
Next, cook on low heat until there are small bubbles on the top and the bottom of the pancake is golden brown. Flip and cook the other side too.
Finally, serve the delicious Fluffy Millet Pancakes by stacking them over each other and topping with some bananas, berries, peanut butter, or honey.

Mango Amaranth Kheer

• 1/4 cup amaranth seeds
• 2 cups milk
• 1 ripe mango, peeled and diced
• 2 tablespoons jaggery powder (adjust to taste)
• 1/4 teaspoon cardamom powder
• 1 tablespoon chopped almonds
• 1 tablespoon chopped pistachios
• A few saffron strands (optional)

Rinse the amaranth seeds in water and drain well.
In a medium-sized saucepan, add the amaranth seeds and 1 cup of water. Bring it to a boil and then reduce the heat to low. Simmer, covered, for about 20 minutes or until the amaranth seeds are cooked and tender. Stir occasionally to prevent sticking.
In another saucepan, heat the milk over medium heat. Let it come to a gentle boil and then reduce the heat to low. Simmer the milk for about 10-15 minutes, stirring occasionally, until it thickens slightly.
Add the cooked amaranth seeds to the milk and stir well. Cook for another 5 minutes, allowing the flavors to blend together.
Add the diced mango and jaggery powder to the kheer and mix well. Cook for an additional 2-3 minutes, until the mango softens slightly.
Stir in the cardamom powder and mix well. Taste the kheer and adjust the sugar according to your preference.
Remove the kheer from heat and let it cool to room temperature. You can refrigerate it if you prefer to serve it chilled.
Garnish the kheer with chopped almonds, pistachios, and saffron strands (if using).
Serve the Mango Amaranth Kheer in bowls or small dessert cups.
Enjoy your delicious Mango Amaranth Kheer!

Dried Green Pea Chaat

Dried green peas and potato chat is a flavorful and tangy Indian snack made with dried green peas (also known as matar) and potatoes. It’s a popular street food dish that is both delicious and satisfying

 • 1 cup dried green peas, soaked overnight and boiled until tender
• 2 medium-sized potatoes, boiled, peeled, and cubed
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, finely chopped (adjust according to your spice preference)
• 1/4 cup fresh cilantro (coriander), chopped
• 1 tablespoon tamarind chutney (or date chutney)
• 1 tablespoon mint-coriander chutney
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder (optional, for added heat)
• Salt to taste
• Sev (crispy fried noodles) for garnish
• Lemon wedges for serving

 In a large mixing bowl, combine the boiled dried green peas, cubed potatoes, chopped onion, chopped tomato, chopped green chili, and chopped cilantro.
Add the tamarind chutney and mint-coriander chutney to the bowl. Mix well to coat all the ingredients evenly.
Sprinkle the chaat masala, roasted cumin powder, red chili powder (if using), and salt over the mixture. Toss everything together until well combined.
Taste the mixture and adjust the seasoning or add more chutneys if desired.
Transfer the dried green peas and potato chat to serving plates or bowls.
Garnish the chat with a generous amount of sev on top.
Serve the chat immediately, squeezing fresh lemon juice over each serving for an extra tangy flavor.
You can also customize the chat by adding other ingredients like chopped cucumber, pomegranate seeds, or nylon sev for added crunch. Enjoy the delightful combination of flavors in this dried green peas and potato chat!

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