Category: Healthy drinks

Daliya is nothing but broken wheat grains. It  is made by milling whole raw wheat grains coarsely, which makes this food rich in fibre.

Ingredients

• 1 cup Milk.
• ¼ cup Daliya fada
• 1 tbsp. Ghee.
• 1 tbsp. Sugar.
• ¼ tsp. Cardamom powder.

Method

1. Heat ghee in a nonstick pan.
2. Roast Dalya on a slow flame till golden brown. Switch off the flame.
3. Prepare the pressure cooker by adding 3 times the water of the  daliya and mix the roasted daliya in it. Pressure cook up to 3 whistles.
4. When pressure is released, open the lid and transfer cooked daliya again in a frying pan and mix with the milk. Boil the milk for 5 minutes. Stir continuously and after 5 minutes add sugar and Cardamom powder. Boil for one more  minute and switch off the flame.
5. Offer Daliya Kheer to the Lord with love, faith and devotion.

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Vermicelli is nothing but fine strands (sev)  of wheat made either from semolina -suji or from wheat fine flour. It is used in preparation of Savory as well as sweet dishes.

Ingredients

• 2 cup Milk.
• ¼ cup Vermicelli.
• 2 tbsp. Sugar.
• 1 tbsp. Ghee.
• ¼ tsp. Cardamom powder.
• Pinch of Saffron.

Method

1. Heat ghee in a nonstick pan.
2. Gently break vermicelli into small pieces and roast it on a slow flame till it turns golden brown.
3. Transfer roasted vermicelli in a plate.
4. Heat the same pan and add Milk in it.
5. When the milk starts boiling, add roasted vermicelli and boil milk for 5 minutes.
6. After 5 minutes add  sugar, Cardamom powder and levigated saffron and again boil for 1 more minute and switch off the flame.
7. Offer Vermicelli Kheer to the Load with love faith and devotion.

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Ingredients

• 1 cup Milk.
• ¼ cup fresh grated coconut or 6 to 7   Coconut cubes
• 1 tbsp Sugar.
• ¼ tsp. Cardamom powder.
• Pinch of Saffron.

Method.

1. Either grate fresh coconut with fine grater or grind it into a mixture grinder and keep aside.
2. In a nonstick pan before heating milk always  add 2 tbsp. water and roll over the water to wet the pan so that micro particles of the milk will not stick into the micro roughness of the vessel.
3. When milk starts boiling , mix coconut in it. Stir continuously and boil it for 5 minutes.
4. After 5 minutes add sugar, Cardamom powder and levigated saffron.
5. Mix well and switch off the flame.
6. Offer to Lord with love, faith and devotion.

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Kheer or porridge  is prepared by boiling milk, sugar or jaggery and any grains or flakes of grain  of one’s choice. Mostly in India we offer kheer to our deity from Bhadra krishna pratipada to Bhadra amavasya. These 15 days are also known as pitru paksh.In these days we pay homage to our ancestors  especially through offering Kheer.

Types of Kheer

1. Rice Kheer ( with Sugar) Rice Kheer (with Condensed Milk)
2. Sabudana Kheer.
3. Dudhi ni Kheer.
4. Gajar ni Kheer
5. Nariyal ni Kheer.
6. Makhana ni Kheer.
7. Anjeer ni Kheer.
8. Rice Sevai Kheer.
9. Rava ni Kheer.
10. Oats Kheer.
11. Moong dal Kheer.
12. Cornflakes  Kheer.
13. Daliya Kheer.
14. Poha ni Kheer.
15. Vermicelli Kheer
16. Moraiyo Kheer

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Ingredients

• 2 Cup ripe mango pulp.
• ¾ Cup raw mango pulp
• 1 cup Sugar.
• 1 tbsp. Salt.

Method

1. Wash 500 gms. raw Mango. Peel it and cut into small pieces.
2. For making raw Mango pulp into fine puree, mix it with Sugar and salt,  make a smooth paste of it  into a mixture grinder.
3. For better taste use less sour varieties of raw Mango.( eg. Totapuri)
4. Pour raw puree in a sauce pan and mix ripe mango pulp in it.
5. Heat it and boil it for 5 minutes. So that you can preserve it for at least 3 months.
6. While serving, take ¾  the quantity of pulp and ¼ quantity of ice cubes and blend it into a mixture grinder. Serve chilled Mango Mojito  with love and smile.

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