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This category has been viewed 131173 times
167
whole bajra
recipes
Last Updated : Apr 18,2023
बाजरा रेसिपी
- हिन्दी में पढ़ें (whole bajra recipes in Hindi)
બાજરી રેસીપી
- ગુજરાતી માં વાંચો (whole bajra recipes in Gujarati)
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Halwa Lajwab-wheat and Bajra
Halwa Lajwab-wheat and Bajra, bajra and wheat flour based halwa. You can also try any other flours of your choice to make this halwa.
Bajre Ki Kadhi
This is a type of rajasthani kadhi.
Kuch Khatti Jyada Mithi Kheer
This is rajasthani village recipe. Thease people really enjoy it. This is full of iron and carbohydrates. So i want to share with you.
Bajra Uttappam
This bajra uttappam is very soft, healthy, easy to make and requires no oil. A very tasty breakfast.
Bhaji Dhokli
Flat Bajra dumplings in vegetable made out chawli makes Bhaji Dhokli completely different from the original dhokli.
Bajra 'n' Fresh Lime Salad
It is a highly nutrient valued all time favorite for all age groups, especially during winter. Bajra 'n' fresh lime salad can be eaten as a mid morning munch on or as a meal by itself, for calorie watchers and diabetics too.
Bajra ka Khichu
Bajra is very healthy food in winter.
Bajra Laddoo
Bajra Laddoo sweet made out bajra
Mix Flour Paratha
Mix flour parantha is a healthy blend of high fibre flours like wheat, jowar, bajra along with protein rich soya and gram(besan) flour. Mix flour can be stored in an airtight container and used to prepare paranthas, poories, roti or even pancakes as desired.
Grain Flour
Mix all grains like whole wheat, jowar, bajra, etc and grind it thick like dhokla flour to prepare a multipurpose grain flour. This grain flour may be used to prepare chapattis, rotis, paranthas, phulkas or even added to soup.
Kothimbir Vadis
Serve with green chutney or tomato ketchup.
Veg Nutritious Thalipeeth
A healthy recipe made using combination of flours!
Healthy Panchamrit Khichadi
Very healthy recipe boosted with minerals vitamins complex carbohydrates and fabulous aroma.
Bajra Raab
This recipe is an excellent remedy for curing coughs and colds. .
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