14 dry dates, dried dates, kharek recipes | recipes using dry dates, kharek | Indian dry dates recipes |

homemade veg protein powder recipe | protein powder for weight loss | how to make protein powder at home | with 48 amazing images. homemade veg protein powder recipe | protein powder for weight loss | how to make protein powder at home is an easy to make mix at home. Learn how to make protein powder for weight loss. To make homemade veg protein powder, heat a broad non-stick pan and dry roast the almonds for 3 to 4 minutes on medium flame, while stirring occasionally. Remove and keep aside in a big plate. In the same broad non-stick pan and dry roast the walnuts for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside in the same plate. In the same broad non-stick pan and dry roast the peanuts for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside in the same plate. In the same broad non-stick pan and dry roast the pistachios and cashew nuts for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside in the same plate. In the same broad non-stick pan and dry roast the melon seeds, pumpkin seeds, sunflower seeds and flax seeds for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside to cool completely in the same plate. Once the mixture has been completely cooled, add the chia seeds and dry dates. Transfer the mixture into a blender jar and pulse and blend to a fine powder. Use as required. Athletes, sportsmen, dancers and even those recuperating from some health problems are often recommended to have a protein supplement. However, many people are wary of the contents of commercially available protein powders and whether it will suit them. Not to worry. You can make an effective protein powder at home effortlessly. A variety of nuts and seeds are tiny treasure-troves of protein and form the bulk of this protein powder for weight loss. You can also gain in antioxidants and omega-3 fatty acids from these ingredients which helps to reduce inflammation in the body and maintain the health of organs. Each tablespoon of this protein powder lends 1.7 g of protein. 2 to 3 tablespoons of this powder is a suggested serving size in a cup of milk / almond milk. Diabetics and heart patients can also include this powder in their meals. It is important to roast and blend each seed separately as the texture and density of each seed is different. If you try to roast and blend them all together, you might not get a fine homemade veg protein powder. This protein powder is free of dairy products, grains and gluten, so it is quite safe for people with gluten intolerance and lactose intolerance. They can use this powder with almond milk as shown in the recipe of vanilla protein shake. You can also try other interesting homemade healthy recipes like Homemade Peanut Butter, Homemade Oats Milk, Homemade Almond Butter, Homemade Multigrain Bread and Almond Milk. Tips to make homemade protein powder. 1. Remember to cool all the ingredients completely before blending. Even slight warmth might give a paste after blending instead of powder. 2. The veg protein powder in tends to settle down at the bottom of the glass. So keep stirring it while drinking. Enjoy homemade veg protein powder recipe | protein powder for weight loss | how to make protein powder at home | with step by step photos.

It is common to find vendors selling paan outside most Indian restaurants, and sometimes the restaurant itself lays out a tempting batch near the billing counter for the customers to pick up after a meal. Meetha Paan, made of betel leaves filled with a range of sweet jam-like spreads and crunchy titbits like tutti-frutti, cherries, chopped dates, etc., is a delightful treat to munch on, and a very effective mouth freshener. It is enjoyed mostly after dinner, although some people like to have it after lunch too. There are numerous varieties of paan that can be made by mixing and matching the fillings. You can easily make it at home too, according to your preferences. The paan has become so famous that it also inspires other recipes like the Paan Shot or Paan Ice-Cream

A digestive dessert. All the goodness of ice-cream flavoured with paan. Look for all the ingredients in your neighbourhood pan shop.

gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images. gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo. To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required. Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu. Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal! While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties. You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible. Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container. Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney. Other chutneys to enjoy with snacks are Guava Chutney , Tomato Chutney and Kacchi Keri Ni Chutney .

This Kharek ka Halwa is like nothing you've ever tasted before! The combination of dry dates with full-fat milk gives this halwa a rich and intense texture, while an unusual combination of spices gives it a fabulous aroma and flavour. Although it is optional to add coriander seeds, we recommend you to, because it gives the Kharek ka Halwa a very special flavour and mouth-feel.

All the goodness of ice-cream flavoured with paan. A digestive dessert.