Author: Rajeshree Gandhi

Health Benefits of Moong Sprouts Thepla

(1). High in Plant Protein.
Moong sprouts are one of the richest vegetarian sources of protein. Adding them to thepla makes it a perfect energy-boosting meal.(2). Excellent for Digestion. Sprouting increases fibre and enzyme content, making thepla easier to digest. It supports gut health, prevents acidity, and keeps you feeling light.
(3). Rich in Vitamins & Minerals. Sprouted moong orich in Vitamin C, B-complex vitamins, iron, magnesium, and potassium. This helps improve immunity, strengthen bones, and maintain healthy blood circulation. (4). Keeps Blood Sugar Stable. The  whole wheat flour + sprouts combination provides slow-release energy. It prevents sudden sugar spikes, making it suitable for diabetics when eaten in moderation. (5). Low in Calories & High in Satiety
Sprouts are naturally low in calories but rich in nutrients, keeping you full for longer. Perfect for weight-watchers and for healthy snacking. (6). Great for Skin & Hair.Moong sprouts provide antioxidants, Vitamin E, and silica which help maintain glowing skin and healthy hair — especially beneficial if eaten regularly. (7). Boosts Immunity Naturally
Sprouting enhances the bioavailability of nutrients, especially Vitamin C. This strengthens immunity and helps fight seasonal infections. (8). Supports Heart Health. Fibre and potassium in sprouts helps control cholesterol and maintain healthy blood pressure. (9). Gut-Friendly & Cooling. Moong is naturally cooling and balancing for digestion. Even in the  seasonal heat, it feels light on the stomach and nourishing.

Ingredients

• 2 cup Sprouted Moong.
• 2 cup Wheat flour.
• ½ cup Curd.
• ¼ cup finely chopped Coriander leaves.
• 4 tbsp. Oil for moin.
• 2 tbsp. Sugar.
• 2 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tbsp. White Sesame seeds.
• 1½ tsp. Salt.
• 1 tsp. Turmeric powder.
• ¼ tsp. Asafoetida powder.
• 2 green chilies and 1 inch size Ginger.

Method

1. Wash and Soak the whole Moong 36 hours prior. After 8 to 10 hours, drain the water and tie soaked Moong in the handloom kitchen napkin,tie it in a potli form and keep this potli in a close container.
2. Next morning you will get beautiful sprouts of Moong.
3. Wash the sprouts, drain the water and in a mixture grinder make a coarse batter of sprouted moong, green chillies and ginger.
4. Transfer batter in a mixing bowl and add all dry spices, sugar, chopped Coriander leaves and curd. Mix well and keep aside.
5. In another mixing  bowl mix wheat flour with oil. Check the moin with holding flour in a first and if flour holds the shape then moin is perfect for thepla.
6. Mix flour and sprouted batter thoroughly and knead into a medium soft dough.
7. Divide dough into 15 equal portions.With the help of a rolling pin, roll each dough portion in medium sized thepla and roast in ghee or oil.
8. Serve with Golkeri pickle or Chhundo or as you wish but serve with love and smile.

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Ingredients

• Ingredients for vada:
• 1 cup mix dal batter or Moong dal batter or Chana dal batter
• ½ cup chana dal flour or rava or poha flour.
• 1 tsp. Chilli powder.
• ½ tsp. Coriander cumin powder.
• ¼ tsp. Turmeric powder.
• ⅛ tsp. Asafoetida powder.
• ¼ tsp. Salt.
• 1 lit.(4 cups) Rasam.

Method

1. In a mixing bowl mix all spices and flour with batter.
2. Mix batter thoroughly continuously for five minutes or till you get a smooth fluffy paste with the help of a manual whisk or motorised egg beater.
3. Once you get a smooth batter check it with a floating test. Take half a bowl of water and drop little batter in water, if that drops, float on the water surface then your batter is perfect for further work and if not then again beat for some more time and then do the same test.
4. Heat water in a big  kadhai and once it starts boiling drop small  vada in the kadhai.
5. At a time drop 20-25 small size vada not more than that. Boil for 5-7 minutes then take out one piece and cut it with the help of a spoon. While cutting the edges of the spoon remains clean, it means vada is properly cooked. At this time take out all vada from the water and drop in the boiling rasam vessel.
6. The same way fry all required vada in water and drop in the rasam.
7. Serve sizzling rasam vada with love and smile.

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Shrikhand is a classic Indian dessert made from strained curd (hung yogurt or chakka), sweetened and flavored with saffron, cardamom, nuts or fruits like Mango, Strawberry, Pineapple, Custard apple etc. It’s thick, creamy, slightly tangy, and deeply nourishing when prepared traditionally.

Some of the health benefits are as follows.

• Supports Gut Health:
  Homemade shrikhand retains the probiotics (good bacteria) from curd, which improve digestion, reduce bloating, and support immunity.
• Excellent Source of Protein:
  Made from curd, shrikhand is rich in casein protein, which supports muscle repair and growth. Good for vegetarians who need high-quality protein sources.
• Rich in Calcium and Phosphorus:
  Helps strengthen bones and teeth, especially beneficial for growing children and older adults.
• Aids Digestion and Cooling:
  The natural lactic acid and cool nature of yogurt soothe the digestive system and reduce body heat, especially in summer.
• Good for Skin and Hair
  The probiotic and protein content helps maintain healthy gut-skin connection, reducing dullness and promoting natural glow.
  The fats and zinc also help in skin hydration and hair nourishment.
• Boosts Energy:
  Contains natural milk sugars (lactose) and sometimes jaggery or sugar, which give instant energy without heaviness if eaten moderately.
• Can Be Balanced for Health:
  If you use hung curd from cow’s milk, jaggery or rocksugar instead of sugar, and add nuts or fruits, shrikhand becomes a complete, wholesome dessert — rich in protein, calcium, probiotics, and healthy fats.

Ingredients

• 1 lit. Cow milk.
• 4 tbsp. Rock Sugar.
• ¼ tsp. Cardamom powder.
• 2 tbsp. Mixed dry fruits of your choice.

Method

1. Boil milk and make a curd and then hung curd out of it.
2. Beat hung curd with the help of beater for 2 – 3 minutes. You will get smooth creamy paste.
3. Add Sugar and again mix well with the help of beater.
4. Plain Shrikhand is ready to serve. Serve it with love and smile.
5. If you wish you can mix Cardamom powder, chopped mix dry fruits or fruits of your choice.

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Rose Pink Peda

ॐ देवी सिद्धिदात्र्यै नमः
Maa Siddhidatri is the final form of Durga — the giver of all Siddhis (divine powers) and perfection. She sits on a lotus, radiating compassion and completeness. Half of her form resides within Lord Shiva as Ardhanarishwara, symbolising the perfect union of masculine and feminine energies.
She governs the entire chakra system, particularly transcending the Sahasrara, where individuality dissolves into cosmic consciousness. She blesses her devotees with insight, spiritual powers, and contentment — the realization that the divine dwells within.

Pink signifies unconditional love, compassion, and spiritual harmony — the culmination of all Navadurga energies into oneness. Wearing pink on the last day invokes divine blessings of joy and fulfillment.

Ingredients

• 100 gms. Paneer.
• ¼ cup sugar powder.
• ⅛ tsp. Beetroot juice.
• Makhana powder.
• Pumpkin seeds.

Method

1. Grate paneer and keep aside.
2. Grate ¼ piece of Beetroot, squeeze juice from it and keep aside.
3. In a mixing bowl mix juice and Sugar powder in grated paneer so you will get beautiful Pink color. Add Makhana powder to adjust the dough like consistency.
4. Knead more to get smooth dough. Divide the dough into 5 equal portions. Roll each portion separately and press gently to get the peda shape.
5. Garnish each peda with Pumpkin seeds.
6. Offer Rose Pink peda to Devi Siddhidatri with love faith and devotion.

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Jade Peda

                 ॐ देवी महागौर्यै नमः

Maa Mahagauri is the embodiment of purity, serenity, and spiritual calm. After severe penance to attain Lord Shiva, her complexion turned dark; when Shiva cleansed her with the holy Ganga, she regained her radiant white glow, symbolising the purification of the soul through devotion and perseverance. She rides a bull and holds a trident and damaru, representing control over both action and sound — the outer and inner worlds. Mahagauri governs the Sahasrara Chakra (Crown Chakra), representing divine consciousness and enlightenment. When this chakra is activated, one experiences profound inner peace and unity with the universe.
Wearing Peacock green invites peace and grace.Peacock green reflects balanced growth — a blend of serenity (blue) and vitality (green) — the colour of rejuvenation and self-realisation.

Ingredients

• 100 gms Paneer
• ¼ cup Sugar powder.
• ¼ cup Spinach juice.
• ¼ cup Blue Pea flower Tea.
• 2 tbsp. Makhana powder.
• 1 tbsp.Black Sesame seeds paste
• ⅛ tsp. Beetroot juice.
• 1 tsp. Ghee.

Method

1. Grate paneer and keep aside
2. Wash 30 leaves of Spinach. Pluck the leaves and grind them without water in a grinder. Strain the juice with the help of the Tea strainer and keep aside. Don’t throw the residues. You can use them in soup.
3. Grate less than ¼ size of beetroot because we want only ⅛ tsp. juice. squeeze the  grated beetroot  and keep aside the juice.
4. Boil ½ cup of dried blue pea flowers in ½ cup water and reduce to half. Strain the blue Tea and keep aside.
5. Heat ½ tsp. ghee in a non stick pan and reduce the Spinch juice into 1 tsp.
6. Mix the juice with grated paneer so you will get green paneer.
7. In the same non stick pan again heat ½ tsp. ghee and reduce the Blue Pea Tea into 1 tsp.
8. Mix this blue tea in the green paneer.
9. Also add ⅛ tsp. Of beetroot juice in the same paneer.
10. Due to the mixing of juices our paneer becomes a little juicy so add 2-3 tbsp. Makhana powder, so you will get a dough like consistency.
11. Now mix sugar powder and divide the dough into 5 equal parts. Roll them and gently press to give the peda shape. Garnish with watermelon seeds.
12. Offer Jade peda to Devi Maha gauri with love , faith and devotion.
13. As here using natural ingredients you won’t get the exact peacock green colour. But it’s ok. Devotional love  is more important than perfection.

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Mango Peda.

             B ॐ देवी कालरात्र्यै नमः
Kalaratri is the fiercest form of Durga, dark-skinned with disheveled hair, riding a donkey, carrying a sword, and blazing torch. She destroyed demons and removed fear from the world. She represents the destruction of ignorance and evil. Devi Kalaratri rules the Sahasrara doorway (crown-process of awakening) which destroys ignorance and prepares  the sadhaka for higher awakening.
Wearing orange draws courage and positivity, dispelling negativity.

Ingredients

• 1 cup of full fat milk.
• ½ cup Aam ras ( Mango Pulp)
• 1 tbsp. Sugar.
• Almonds

Method

1. Heat milk in a non stick pan on a fast flame.
2. Stir continuously and when water content reduces switch the flame to slow. Now add  sugar and Mango pulp together in the pan. Mix well and when the contents start leaving the pan and looks like dough, switch off the flame.
3. When it cools down, divide dough into 5 equal parts. Roll each portion separately and gently press to give the peda shape.
4. Garnish with Almonds.
5. Offer Mango peda to Devi Kalaratri with love faith and devotion.

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Black Sesame seeds Peda.

             ॐ देवी कात्यायन्यै नमः
Devi katyayani is the daughter of  Rishi Katyayan. Maa Katyayani rides a lion and carries a sword. She is a fierce form, worshipped as the warrior goddess who destroyed Mahishasura. Devi Katyayani rules the Ajna (third-eye) chakra, the center of  intuition, inner vision and decisive insight. She represents courage, protection, and righteousness.
Wearing grey invokes inner stability and the ability to face challenges with grace.

The warrior goddess who destroyed Mahishasura blesses us with courage. Wearing grey brings balance and strength.

Ingredients

• 100 gms.  Paneer.
• 2 tbsp. Makhana powder
• 1 tbsp. Black Sesame seeds paste.
• ¼ cup Sugar powder.

Method

1. Grate paneer and keep aside.
2. In a mixing bowl mix grated paneer, sesame seeds paste and Sugar powder. Mix well and now add 1 or 2 tbsp. of makhana  powder to get dough like consistency. 
3. Divide the dough into five equal parts. Each portion rolls separately with the help of your palms. Gently press to shape the peda and garnish it with Watermelon seeds.
4. Offer Black Sesame seeds Peda to Devi Katyayani with love faith and devotion.

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Ingredients

• ½ cup Black Sesame seeds
• 1 tsp. Olive oil.

Method

1. Dry roast Sesame seeds and keep aside to cool down.
2. In a mixture grinder grind seeds in pulse mode till you get fine powder.
3. Now again start grinding but this time at high speed. This will release oil from the seeds. But it is not sufficient to get a smooth paste so we have to add extra oil which should be odour less. Ideally we have to add refined oil but personally I don’t like to use refined oil so adding Olive oil.
4. Add ½ tsp. Oil in a grinding jar. If you want a more flowy consistency then add ½ tsp. more.
5. Out of ½ cup of Sesame seeds you will get 2 – 3 tbsp. of Sesame seeds paste.

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