This Bihu, make it a healthy feast with sesame seeds, oats & leafy greens

This Bihu, make it a healthy feast with sesame seeds, oats & leafy greens

Bhogali Bihu, Assam’s harvest festival, marks the significant seasonal shifts around this time. The best way to celebrate the festival is to indulge in delicious food.

With wholesome benefits of sesame seeds, oats, flaxseeds and leafy vegetables, make the most of the winter-perfect foods this year.

These filling recipes are easy to make and will be a treat for the family.

OATS FLAXSEED LADDOO

Ingredients:

Rolled oats: 1 cup

Flax seeds: 1/4 cup

Roasted peanuts: 1/4 cup

Palm jaggery: 1/2 cup

Desiccated coconut: 3 tbsp

Melted ghee: 4 tbsp

Oats and Flaxseed laddooAgencies

Method:

– Dry roast oats in a pan until a toasted aroma emits and the oats become a little crisp. It will take about 5 minutes

– Transfer it to a plate

– In the same pan, dry roast flax seeds until they crackle

– Remove from heat

– Now in a food processor or chopper add the palm jaggery and grind them to coarse powder

– Roast the peanuts in medium heat until they become crunchy

– Add roasted oats, flax seeds, peanuts and desiccated coconut to the jar

– Now grind them all together to make a coarse mixture

– To this mixture add 4 tbsps of melted ghee and grind them until well combined

– Transfer the mixture to a bowl

– Now divide the mixture into 12 equal portions and start making ladoo by pressing each portion tightly with our palm

– Like this make all the ladoos before the ghee solidifies

– Keep them aside in room temperature for some time to set the ladoos well

– Keep in an airtight container and serve when needed

(The recipe has been shared by Anurudh Khanna, Multi Property Executive Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)


TO PITHA

Ingredients (for 4 pax):

Sticky Rice: 250 gms

Jaggery: 100 gms

Fresh grated coconut: 50 gms

Til or sesame seeds: 100 gms

To PithaAgencies

Method:

– Soak 1 cup of sticky rice for 2-3 hours

– Wash the rice and leave it for 30 minutes on a kitchen towel to let the water drain

– Later, pound the rice in a mixer to make powder

– Transfer the powder into a container and cover it with a cling wrap

– Now, make the filling using 2 cups of Jaggery, 1 cup of roasted sesame seeds and ½ cup of freshly grated coconut. Mix it together for the filling

– Take a handful of dry rice flour made earlier and put it on a hot pan for 10-12 seconds

– Spread the Jaggery and coconut filling on this and then fold it. Make them crisp from both the sides

– Keep in a traditional Assamese metal thali and serve hot

(The recipe has been shared by by Deepak Kumar, Chef de partie, JW Marriott Bengaluru)

AMARANTH, BATHUA DUET WITH TURMERIC FOAM

Ingredients:

Bathua: 300 gm

Spinach: 300 gm

Amaranth: 300 gm

Oatmeal: 50 gm

Millets: 50 gm

Roasted gram flour: 50 gm

Coriander leaves: 8-10 leaves

Mint: 8-10 leaves

Turmeric: 2 gm

Cream: 20 gm

Salt: 2 gm

Pepper: 2 gm

Garam masala: 1 pinch

White pepper powder: 1 pinch

Cardamom powder: 1 pinch

Corn flour: 3 tsp

Cress: 2 gm

Amaranth Bathua Duet with Turmeric FoamAgencies

Amaranth-Bathua Duet with Turmeric Foam

Method:

– Blanch spinach, bathua and amaranth separately in boiling water and give it a shock chill

– Drain and remove the excess water and finely chop it

– Blend oatmeal, gram flour and millets in a food processor

– Add all the dry spices and seasoning to the roasted gram flour

– Mix one half of the spinach and bathua with one of the roasted gram flour

– Mix the other half of the spinach and red amaranth with the remaining half of the roasted gram flour

– Make round patties from the above mixtures

– Cook the patties on a nonstick pan until golden brown

– Pressure blend cream, turmeric and some water to make foam that can be used for garnishing

– To plate, keep the patties on top of each other, garnish with cress and top it up with foam

(The recipe has been shared by Anurudh Khanna, Multi Property Executive Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)

Kesar Lassi, Moong Dal Kheer & Halwa, Malai Broccoli & Undhiyu: Lohri, Pongal, Makar Sankra …

Get Festive!

Celebrate the harvest season in India with a wide spread of traditional and sumptuous dishes.

From sweet dishes to savory meals, the first festival of the year is packed with delicious treats.

Undhiyu, Malai Broccoli and Pongal – the list of savory dishes go on and on. Also, treat your tastebuds with lassi, jalebi, malpua, kheer and halwa this festive season.

We’ve compiled the festive recipes to celebrate Lohri, Makar Sankranti, Pongal and Uttarayan with a unique twist.

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