Anything homemade is definitely more satisfying – and nutritious – compared to store-bought foods. So, why not make your breakfast cereal at home? Kids love cereals because they are crunchy, sweet and contain loads of dry fruits and nuts too. With sunflower seeds, sesame seeds and lots of nuts apart from healthy cereals like wheat germ and oats, this Power Packed Cereal will give ample energy and nutrients for an active day, as well as antioxidants to fight the pollution and infections that surround us.

Soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk and minimum amount of ghee and sugar. A dash of desi spices gives the Chana Dal Barfi a fabulous flavour that none can resist. Roasting the chana dal mixture well gives the barfi and awesome aroma, while using hot milk reduces the amount of ghee required. With very low levels of sugar and ghee, this mithai is just the right choice to put a full-stop to your craving for sweets. It can be stored in the fridge in an airtight container for 1 or 2 days. Also do try Fig and Cardamom Delight and Sevaiiyan .

jowar apple sheera | no sugar gluten free apple sheera | healthy Indian sweet | with 18 images. jowar apple sheera is a healthy sheera made from jowar flour and apples. Learn to make no sugar gluten free apple sheera. It is hard to imagine Indian sweets without sugar but this jowar apple sheera shows you that the possibility is real! This yummy jowar apple sheera has an amazingly satiating taste, with the natural sweetness of apple, honey and raisins. Although jowar apple sheera might not be as sweet as the normal sheeras, its pleasant taste is sure to go down well with everybody – especially those who are on the lookout for healthy alternatives. Cow’s milk adds to the health quotient of this no sugar gluten free apple sheera, while also giving it a rich taste, which is accentuated by a dash of cinnamon. Overall, the taste and mouth-feel of this jowar apple sheera are very pleasing. Tips for jowar apple sheera: 1. Cook on a medium flame for 2 to 3 minutes, while stirring continuously using a spatula and trying to break the lumps. 2. Switch off the flame, add the honey. You can also have a go at other healthy Indian sweets like Makhane ki Kheer and Ragi Sheera. Enjoy jowar apple sheera | no sugar gluten free apple sheera | healthy Indian sweet | with step by step photos.

jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with 25 amazing images. jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji is a dry sabzi which can be enjoyed as a daily fare. Learn how to make sukha baingan sabzi. To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes. Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute. Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally. Serve hot. What is there to complain about baingan if it is prepared interestingly? Most of us will love this dish of aubergines. The technique of marinating the aubergines with salt and turmeric powder before cooking ensures that the quick eggplant sabji is not just quick but also very easy to make. What lends a peculiar contrast in texture and flavour is the use of sesame seeds along with mustard seeds for tempering in sukha baingan sabzi. You will also like the contrasting taste of cashews in this sabzi. Serve it with hot phulkas and dal to make a satiating meal. Tips for jhatpat baingan sabzi. 1. Cut the brinjals just before cooking, else they tend to discolour due to oxidation. 2. Remember to cook the sabzi on a slow flame so it does not burn. Enjoy jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with step by step photos.

ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images. ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya. A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare ker aur kismis as close to serving time as possible. Serve ker aur kismis with khoya immediately with bajra or makai rotis. Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos.

Whether as a snack or as a dessert, the baked muesli chocolate toast is sure to win everyone’s hearts. Muesli and brown sugar impart a tempting crunch, while the custard ensures a hearty and comforting feel to this sumptuous delicacy. It is important to serve it at the right temperature, when it is neither too hot nor cold. You can even prepare it as an after-school snack for kids as it is tasty and filling – in which case you can add more dried or candied fruits to the custard.

Available in the shops and streets of mumbai, this famous pattice is made with a crunchy-creamy peanut and coconut stuffing.

Can cookies be healthy? they can be made so, with a little bit of thought. Chock-full of raisins and nuts, the whole wheat, raisin and walnut cookies are a concentrated source of calcium, iron and fibre. These healthful cookies are a great accompaniment for a hot cup of tea or coffee; however children might need a bit of a push to eat these cookies as the recipe uses less butter and sugar to make the cookies healthier and less fattening. The way out is to prod them to dunk a cookie in a cup of hot milk, which makes the whole experience wonderful for kids too!

Potatoes and green peas in a tomato-based gravy is one of the most common dishes you can think of. Any day you are in a hurry and find these two ingredients in the fridge, you will stop thinking of what to cook and immediately take these out. The same old duo comes to you in an all-new form in this recipe. The addition of dry fruits and nuts like raisins and cashewnuts, and a sprinkling of toasted sesame seeds gives the Darbari Aloo Mutter Sabzi a rich mouth-feel and vibrant flavour. Nevertheless, this recipe is as easy as any Aloo Mutter Sabzi, given that it is made using the microwave oven. It takes you less than 10 minutes to place this delightful dish on the table, once you are ready with all the ingredients. Try other microwave recipes like the Mutter Pulao and Mushroom Mutter Makhani .

Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with 30 amazing images. Bengali tomato chutney is a popular condiment that originated in the Indian state of Bengal. Learn how to make tomato, khejur and aamshotto chutney. Bengali tomato chutney, also known as "Bengali tamatar chutney," is a sweet and tangy condiment that's a delightful accompaniment to various Bengali dishes. It is made with ripe tomatoes, mango candy, sugar, panch phoron and a blend of spices, giving it a unique flavor profile. Bengali tomato chutney is a popular side dish at Bengali weddings and religious festivals. To keep Bengali tomato chutney fresh for up to 4 months, store it in an airtight container in the refrigerator. To make Bengali tomato chutney heat 2 tbsp mustard oil in a broad pan. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds. Add ripe tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour. Add raisins, dates, mango candy, mix well and boil for 2 minutes. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve Bengali tomato chutney with khichuri. Main ingredients of Bengali tomato chutney. Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals. Pro tips for tomato, khejur and aamshotto chutney. 1. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes. 2. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Enjoy Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with step by step photos.

This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. "Kheech" refers to a "mashed texture" that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of energy, it is also served to convalescents who are recovering. Try other recipes like Banana Apple Porridge and Banana Pongal .

mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with 56 amazing images. mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet is a famous Indian mithai most often made during Holi and Diwali. Learn how to make mawa gujiya. Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits. You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujiya. To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store. Indian khoya gujiya is a perfect recipe to add to your Diwali plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these fried gujiya Diwali sweet and sharing with their friends and relatives during this festival. While the pinching of the sides of the mawa karanji is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it. Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only. Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi. Enjoy mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with video below.

Homemade muffins are nutritious and can easily satisfy the craving for sweets, without all the calories of a frosted cake. Oats and raisins further add their goodness making these muffins a healthy treat for little brains. These muffins are sure to ward off all the stress your little one goes through during exams.

Popular in the United Kingdom and the United States of America, a ‘cobbler’ is a type of dish in which sweet, fruity or savoury mixtures are topped with a batter, flour-mix, biscuits or dumplings and baked. This process gives the dish a unique texture, with a crumbly crust and a succulent filling. Here is a lip-smacking Apple Cobbler in which an apple filling is topped with a buttery flour mixture and baked, to get an exquisite snack that tastes absolutely heavenly with vanilla ice-cream!