#apple ragi halwa

[dilsegourmet]

Kashi Halwa, or say Kushmanda Halwa, or Dumroot Halwa is a dessert recipe from Udupi, Karnataka. It is prepared during feasts or on occasions. Do try this delicious halwa recipe. In hindi, it is known as Lauki ka Halwa.

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Add some sweetness to your gluten-free journey with this ‘apple ragi halwa’

Add some sweetness to your gluten-free journey with this ‘apple ragi halwa’

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Written by Shalini Rajani | New Delhi | September 6, 2020 11:15:11 am

You can garnish the dish with your favourite nuts or seeds. (Photo by Shalini Rajani)

If there is anything that has been brutally misunderstood in the past few years, it has been that many people are gluten-intolerant. Now that I am interacting with people…

[comidacaseras]

Apple Ragi Porridge for Babies,Toddlers & Kids

Many new moms will be looking for baby foods.Lets have a small discussion about it here.In this article you will be able know about apple ragi porridge for babies. At the same time,this can be made as healthy halwa.This halwa can be given to your toddlers & kids.Make sure to read this full article. Here health benefits of apple and ragi is discussed.If you need more info about it go to our previous article. Weekly once we are publishing health benefits of any fruits or vegetables.Lets kick start our apple ragi porridge for babies.Then we shall discuss about halwa.

Health Benefits of Apple:

Apple is nutritious It is good for Heart. At the same time,helps in promoting weight loss. Lowers the risk of Diabetes. Apple helps in preventing cancer. Fight against Asthma. Good for bone health. Helps in protecting our brain. Protect our stomach injury. Helps in protecting against obesity.

Health Benefits of Ragi:

Increases bone strength. Helps in weight loss. Controls diabetes. Reduces cholesterol. Aids relaxation. Good source of proteins and amino acids. Treats anemia. Helps in digestion. Good source of Iron. Increases lactation.

You may also like Kitchen cleaning hacks -top 5 Ajwain for Weight loss – 5 ways to consume Tomato Kurma side dish-Dosa,Idli and Chappathi

Apple Ragi Porridge for Babies

First of all take 4 tbsp of ragi flour. Then mix well in water without forming lumps. Now heat some water and then add this mixture to it. Stir well until it form solid consistency. Now take the apple and wash it. Peel the skin and chop well. Grind in mixi to make puree. After that add  this puree to the ragi. Mix well so that each get mixed. Now serve it to your baby.

Nutrition of Apple

Nutrition of Ragi

Apple Ragi Porridge for Toddlers & Kids

First of all take 1/4 cup of ragi flour. Then mix well in water without forming lumps. Now heat some water and then add this mixture to it. Stir well until it form solid consistency. Add jaggery or palm sugar to it. Mix well and then add ghee. Now take the apple and wash it. Peel the skin and chop well. Grind in mixi to make puree. After that add  this puree to the ragi. Mix well and stir it. In low flame stir until it forms halwa consistency. Now serve this halwa to your kids. You may also like Kitchen cleaning hacks -top 5 Ajwain for Weight loss – 5 ways to consume Tomato Kurma side dish-Dosa,Idli and Chappathi Read the full article

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Add some sweetness to your gluten-free journey with this ‘apple ragi halwa’

Add some sweetness to your gluten-free journey with this ‘apple ragi halwa’

Written by Shalini Rajani | New Delhi | September 6, 2020 11:15:11 am

You can garnish the dish with your favourite nuts or seeds. (Photo by Shalini Rajani)

If there is anything that has been brutally misunderstood in the past few years, it has been that many people are gluten-intolerant. Now that I am interacting with people from so…

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New Menu At Oasis, Vivanta Surajkund Is All About Healthy Affair And ‘Taste Of Nostalgia’

HighlightsThe new menu brings forth the essence of organic flavoursThis menu is curated to offer tasty yet healthy dishes to the guestsThe new menu is specially curated to suit the healthy preferences of miAmaranth, millets, oats, ragi, and quinoa - do these ingredients take you aback? Or are you among those who swear by these super foods in your daily life? Whatever the group be that you belong to, you can never ignore a tasty food, that too if it has everything healthy in it. That is the idea behind the newly designed menu at Vivanta Surajkund, NCR's all day dining restaurant - OASIS. It is named 'taste of nostalgia'. Speaking about the idea behind the name of the menu, the curators Junior Sous Chef Executives Geetika Gupta and Prashant Banerjee said, the menu includes all the centuries-old healthy ingredients like amaranth, millets, oats, ragi and quinoa, barley, red rice and bulgur, with a contemporary flavour in them."Arousing a sense of nostalgia, the new menu brings forth the essence of organic flavours through the usage of soul ingredients that provide nutritious value to the dish. The new menu is specially curated to suit the healthy preferences of millennial. We, at Vivanta Surajkund, look forward to delight our patrons with our unique offerings," the chefs said.According to the chefs, this menu is curated to offer tasty yet healthy dishes to the guests, especially the fitness conscious millennial, who doesn't like to compromise on health even when they go out for meals."With the growing awareness about healthy eating, Indians are making conscious effort to opt for healthy food options. To cater to this requirement of the millennials, we are delighted to offer unique meal experiences to our esteemed guests presenting this healthy, traditional menu with a twist. Vivanta Surajkund NCR has been a proud purveyor of celebrated cuisines and culinary experiences for years and will continue to serve its patrons with the best of offerings," said Vikas Yadav , General Manager, Vivanta Surajkund, NCR.We started our meal with vegetable quinoa soup and smoked salmon with spinach-quinoa salad. The combination smoked salmon, quinoa, beans, spinach and tomato made the latter a perfect salad for Spring. We then moved on to some appetizers that included gosht ki kathi in oatmeal roti, which is tender cooked lamb served in oatmeal flour bread and bulgur falafel wrap. The gosht ki kathi in oatmeal roti, in a layman language, was a tikka roll with an addition of health factor in it. A bit dry on palate, this wrap is stuffed with crispy falafel, lettuce, avocado, red onion and garlic hummus.

Smoked salmon with spinach-quinoa salad

Gosht ki kathi in oatmeal rotiWithout much ado, we moved on to the main course where we had a roasted lamb and bulgur kebabs with walnut chutney. It was a burger that had juicy well-minced lamb patty in it with a spread of walnut chutney. They nutty flavour of the chutney gave an earthy flavour to the burger. We then had barley risotto and bulgur wheat khichda with lamb.

Roasted lamb and bulgur kebabs with walnut chutney

Bulgur wheat khichda with lambWhat stood out in the meal were the desserts, which were healthy and had the perfect amount of sweetness in them. We ordered barley groats and apple creme brulee, amaranth cupcakes with almond milk reduction and beetroot and multi-millet halwa. Each of the dishes were very tasty and satisfying.

Amaranth cupcakes with almond milk reduction

Beetroot and multi-millet halwaThe overall experience with the new menu is satisfying, but what stands out is the amuse bouche- one shot of tangy and spicy imli juice. This not only sets the tone for the meal, but also will take everyone to their childhood to remember those small, cute imli candies.So this weekend, you can plan a day at Vivanta Surajkund and try the new menu at Oasis out to take a trip to your childhood!Where: OASIS, Vivanta Surajkund, NCRAddress: Shooting Range Rd, Block C, Surajkund, Faridabad, Haryana 121009Timings: all day diningAbout Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. Read the full article

[ginnibasket-blog]

Buy Barnyard millet(Oodhalu) at Ginnibasket to make several types of dishes like Ragi Idli, Millet Khichidi, Apple Ragi Halwa and Ragi Cookies. So make your own dish today and order now!!

[ajmaurya]

It is esteemed as the most various and a standout amongst the most prevalent cooking styles on the planet. Assorted variety in sustenance is nearly in guide extent to the decent variety in the dialect, traditions and societies in this nation. Indian dishes can be separated into four primary parts: Northern, Southern, Western and Eastern. Most Indian sustenance things have been roused by Vedic, Jain and Buddhist convictions. A few dishes were additionally presented by remote trespassers, rulers and dealers.

Indian cooking mirrors a 8,000-year history of different gatherings and societies interfacing with the subcontinent, prompting decent variety of flavors and territorial foods found in cutting edge India. Afterward, exchange with British and Portuguese impact added to the officially assorted Indian cuisine.

Antiquity

Early eating regimen in India for the most part comprised of vegetables, vegetables, natural products, grains, dairy items, and nectar. Staple nourishments eaten today incorporate an assortment of lentils (dal), entire wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been developed in the Indian subcontinent since 6200 BCE.Over time, sections of the populace grasped vegetarianism amid Śramaṇa movement while an evenhanded atmosphere allowed an assortment of natural products, vegetables, and grains to be developed consistently. A sustenance grouping framework that classified any thing as saatvic, raajsic, or taamsic created in Yoga tradition.The Bhagavad Gita forbids certain dietary practices .Consumption of hamburger is forbidden, because of cows being viewed as holy in Hinduism.Beef is for the most part not eaten by Hindus in India aside from Kerala and the north east.

Medieval times to the sixteenth centuries

Amid the Middle Ages, a few Indian lines were prevalent, including the Gupta line. Making a trip to India amid this time presented new cooking techniques and items to the district, including tea. India was later attacked by tribes from Central Asian societies, which prompted the development of Mughlai food, a blend of Indian and Central Asian cooking. Trademarks incorporate seasonings, for example, saffron.

Dried beans incorporate mung beans, lentils, or chickpeas into Indian dishes, or serve them as a side (possibly in a traditional dal stew).Cardamom,An herb with medicinal properties, cardamom is used in sweets, chai tea, curries, and rice dishes.Chili peppers,Indian cuisine’s reputation for spiciness comes largely from chili peppers. The type of chili used depends on the recipe or the chef, and it can show up in paste, powder, or fresh form.Cinnamon, The sweet spice is used more commonly in savory dishes.Coriander, Both the seeds and the leaves of coriander are put to good use in Indian cooking—frequently as a spice in curries and as a garnish on dal. Cumin, A regular in Indian curries, this strong spice adds a bit of warmth and earthiness to recipes.

Garam masala, This blend of spices can contain everything from dried chili peppers to coriander to mustard seed to garlic. It’s typically added to a dish late in the prep so that the fragrance lingers.Ginger, An integral spice in curries, ginger is also used in vegetable dishes and adds flavor to tea and coffee drinks. To prolong the life of fresh ginger, wrap it tightly and store in the refrigerator or freezer.Mustard seed, Indian cooks use a very small, very dark version of the whole seed that has a slight smell similar to curry.Onion and garlic, Considered the “wet seasonings” of Indian cuisine, onions and garlic are used in a wide variety of dishes.Turmeric, This intensely yellow spice is used in many Indian dishes and is considered to be an antiseptic both inside and outside the body.

Variety of food in Indian cuisine

Bengali Food

Bengali cooking is refreshing for its astounding utilization of panchphoron, a term used to allude to the five fundamental flavors, in particular mustard, fenugreek seed, cumin seed, aniseed, and dark cumin seed. The claim to fame of Bengali sustenance lies in the ideal mix of sweet and hot flavors.

Gujarati Food

The customary Gujarati nourishment is principally vegan and has a high healthful esteem. The run of the mill Gujarati thali comprises of differed sorts of lip smacking dishes. Gujarati food has such a great amount to offer and each dish has a completely extraordinary cooking style.

Kashmiri Food

Kashmiri nourishment that we have today in the eateries has developed throughout the years. Exceedingly affected by the conventional nourishment of the Kashmiri intellectuals, it has now taken a portion of the highlights of the cooking style received in Central Asia, Persia and Afghanistan.

Mughlai Cuisine

Mughlai food is a standout amongst the most well known cooking styles, whose birthplace can be followed back to the seasons of Mughal Empire. Mughlai cooking comprises of the dishes that were set up in the kitchens of the regal Mughal Emperors. Indian food is transcendently affected by the cooking style working on amid the Mughal period.

Punjabi Food

The cooking of Punjab has a huge assortment of mouth-watering veggie lover and also non vegan dishes. The flavor content extents from insignificant to lovely to high. Punjabi nourishment is generally savored by individuals of all groups. In Punjab, home cooking contrasts from the eatery cooking style.

Rajasthani Food

The cooking of Rajasthan is essentially vegan and offers an awesome assortment of delicious dishes. The flavor content is very high in contrast with other Indian cooking styles, yet the sustenance is totally delightful. Rajasthanis utilize ghee for cooking the greater part of the dishes. Rajasthani sustenance is notable for its fiery curries and heavenly desserts.

South Indian Cuisine

The food of South India is known for its light, low calorie tempting dishes. The customary nourishment of South India is fundamentally rice based. The cooking is well known for its awesome blending of rice and lentils to plan yummy lip smacking dosas, vadas, idlis and uttapams.

Beverages

Aam panna – made from raw mango.Ganne ka ras or sugarcane juice. Buttermilk – chhachh in North India, mor in Tamil, majjiga in Telugu, and taak in Marathi. Falooda – a cold and sweet beverage containing many ingredients, such as rose syrup, vermicelli, basil seeds, tapioca pearls, and pieces of gelatin mixed with kulfi, milk or water. Haldi doodh or hot turmeric milk. Lassi – a popular, traditional, yogurt-based drink from India. It is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi (a.k.a., “salted lassi”, or simply “lassi”) is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices. Salted mint lassi is highly favoured in Bangladesh.

Cashew apples being squashed in Chorao, Goa, to be utilized as a part of the arrangement of feni. Handia is a rice brew regularly made by the indigenous individuals in Bihar, Jharkhand, Odisha, Madhya Pradesh and Chhattisgarh. Desi daru is India’s one of least expensive plant made mixed drinks. Apo – conventional drink from Arunachal Pradesh produced using matured rice.Bangla – a mixed drink produced using starch and sold in West Bengal. There are government authorized counters to offer this drink. This is a refined nation alcohol.Bhang lassi – an inebriating drink arranged from the leaves and blossoms (buds) of the female cannabis plant, devoured as a refreshment in the Indian subcontinent.Bitchi – a refreshment devoured for the most part by Garo tribals.Chhaang or Tongba – drink from Sikkim produced using grain millet.Cholai Chuak – a drink from Tripura produced using rice, jackfruit and pineapple.Feni – mainstream in Goa. Gudamaba – a customary drink from Hyderabad blended from sugar stick. It used to be delivered from methane and different chemicals until the point when the legislature restricted it. Kaid Um – refreshment in Meghalaya, devoured generally by Khasi and Jaintia tribes.Kallu – palm wine from Kerala. Kodo ko jaanr – otherwise called chyang, arranged from finger millet. Laopani – produced using aged rice; prevalent in Assam. Lugdi – produced using rice.Mahua – produced using mahua blossoms, Central India. Mandia pej – produced using ragi powder and stale water from bubbled rice, well known in Odissa. Manri – produced using aged rice, prevalent in Mithila. Sekmai – from the province of Manipur; produced using sticky rice. Sunda Kanji – produced using maturing rice that is covered in earthen or mud pots secured with material, sold in Tamil Nadu.Flavor/Tadi/Kallu (palm wine). Zawlaidi – prominent in Mizoram arranged from rice, millet and maize. Zutho – from Nagaland

Sweets

Gulab Jamun ,The good old delight made with khoya, fried golden and finally dipped in saffron induced sugar syrup.

Gajar Ka Halwa,Warm your winter with this recipe that is sure to delight even the pickiest of dessert eaters! Halwa made Pakistani style with grated carrot, condensed milk, nuts and golden varq.

Sandesh,A melt-in-the-mouth dessert! Bengal’s super hit sweet, made with cottage cheese, cardamom and saffron. One of the easiest way to please the sweet tooth!

Modak,Sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. Steamed to perfection. A famous Indian dessert prepared during the festival of Ganesh Chaturthi.

Aam Shrikhand ,A Gujarati favorite made with hung curd. Few ingredients, great flavors! In this recipe mildly sweetened yogurt is studded with mango pieces and served with a zesty mango salad.

Payasam,The South Indian version of kheer is known as payasam. Deliciously creamy, rice and milk pudding with cashews and raisins.

Kaju ki Barfi,This one’s a childhood favorite with many! Barfi made with cashew nuts and milk, topped with silver varq. Usually exchanged as a sweet gift on special occasions.

Shahi Tukda,The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh. The recipe of Shahi Tukda is believed to have been invented out of a way to use up unused bread in the nineteenth century Mogul cuisines.

Phirni,Another variety of a milk pudding prepared during festive occasions especially Eid and Ramzan. Best served in ‘mitti ke kasore’ or mud pots.

 Kulfi,A popular frozen dessert that is sinfully rich, dense and creamy. A twist to the traditional recipe, this one is flavored with mango.

Health & Indian cuisine

Typical components of an Indian diet:

High in a wide variety of vegetables and fruit, such as spinach, aubergine and mango

High in a variety of spices and herbs, such as ginger and coriander

Low in saturated fat

Widely vegetarian

High in fibre

Chickpeas, for instance, which are regularly utilized as a part of vegan curries, are an extraordinary wellspring of fiber, zinc, folate and protein, which makes them a sound factor in a veggie lover Indian eating regimen. Spinach and tomatoes, which are generally utilized as a part of Indian food, are likewise known superfoods, containing abnormal amounts of cancer prevention agents, vitamins and minerals.

In like manner, numerous Indian sauces and backups are vegetable based, for example, Sag aloo (spinach) and Gobhi Aloo (cauliflower with potatoes) settling on them a solid decision as the greater part don’t utilize cream or cheddar.

The minty yogurt plunge raita, produced using characteristic yogurt, cucumber and mint, is a wellspring of calcium and is a low fat contrasting option to sauces, for example, mayonnaise. Characteristic yogurt is likewise frequently used to shape curry sauces rather than cream or coconut drain.

Garlic includes enormously in Indian cooking, which is said to be useful for the heart, as do chillies, which are useful for the safe framework and digestion.

Indian dishes frequently utilize vegetable, sesame and nut oil as opposed to spread, which keeps them bring down in soaked fat.

At long last, as Indian dishes have such an affecting taste regularly only a little segment can fulfill taste buds, helping you to devour less calories. An Indian eating regimen’s assortment and dynamic quality keeps it fascinating, which is a solid part to any food as assortment can avert fatigue and indulging.

    “A vegetable curry with dal is a great choice in an Indian cuisine”

    Indian cuisine:Unity in diversity It is esteemed as the most various and a standout amongst the most prevalent cooking styles on the planet.