Ingredients:

1 1/2cup sugar(for sugar diet you can use stevia as i told earlier or use honey)
113g unsalted butter
141gm all purpose flour
1/2 egg
1 tsp vanilla extract
2 cups lightly crushed cornflakes

Method:

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If wasn’t having enough poppyseeds you can mixed it with white toasted sesame seeds. 
Urad dal benfits:

Wash and soak the beans at least for 8 hrs. Then pressure-cook it with salt for 7-8 whistles. Drain and keep aside.Chop the onion and chillies and keep aside.Whisk the curd with 1-cup water and keep covered.Heat the oil and add the green chillies and onion. Once lightly browned add the ginger garlic paste, salt. After 2 minutes add the chopped tomatoes. Once the tomatoes get cooked and the whole masala becomes like paste add the rajma. Give it a good mix so the rajmas are coated with the spices.With the back of your spatula mash the whole thing. Cook for 5 minutes till its dry. Let it cool.Take the flour, ajwain, coriander leaves and the cooked rajma in a big bowl. Mix it and then according to need keep on adding the curd mixture. Knead and make soft dough.Divide it in equal portions and dust with flour.Roll the portions into discs. It would be thicker than normal roti.Heat a pan and place one paratha on it. Cook till brown spots appear on each side.Add little oil and cook till light brown in colour. Make the rest of the parathas and keep them covered or wrap in foil.

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Ingredients:

5Carom leaves 1 cup besan 1/2 Red Chili powder pinch of asafetida Pinch of turmeric powder One table sp. hot oil salt to taste Vegetable oil for deep fry.

Method:

Note:

Carom Leaves Health Benifits:

• The seeds are highly beneficial for the digestive system.
• Carom Seeds also has anti-bacterial, germicide, antifungal and anesthetic properties.
• They are rich in various vitamins, minerals, fibers and anti-oxidants.
• These seeds can cure spasmodic pains due to indigestion, flatulence and various infections.

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Ingredients:

green masala paste:
1/4 cup mint leaves

Method:

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Ingredients:

2Apples
1tbsp cinnamon

Method:

Slice apples in uniformly thin slices and place on a baking sheet in an even layer.  Slices can touch each other, but try not to overlap.  Fit as many apples on a sheet as you can If desired sprinkle with cinnamon and gently rub in. Bake apples at 170 for 6-8 hours, until dry and slightly shriveled, and curled up around edges.  Turn off oven and leave door shut until completely cooled.  Remove apples from baking sheet and store in an airtight container.
Health benefits of Apples:
Apples contain many phytonutrients that act as antioxidants, ridding the body of cancer causing free-radicals. They are also a great source of dietary fiber.
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Ingredients:

1 cup firm tofu
1-1/2 tbsp canola oil
2 shallots, finely diced
1 small onion, chopped and fried
1 tbsp cilantro, finely chopped
2 cloves garlic, finely minced
1/2cup green lentils 
2 tbsp fresh ginger, thinly sliced
1 small carrot, shredded
1 tbsp sugar
1/4 tbsp salt 
3/4 tbsp black pepper, freshly ground
1 cup dried bean thread noodles
24  betel leaves, stemmed

Method:

Health benefits of canola oil:
The betel leaf has been used as an aromatic stimulant and anti-flatulent. It arrests secretion or bleeding and also serves as an aphrodisiac.
Cough and difficulty in breathing are helped by applying betel leaves, that have been soaked in mustard oil and warmed, to the chest. Crushed betel fruit or berry mixed with honey relieves irritating cough. the betel leaf has anti-diabetic properties and helps in its treatment.

Ingredients:

1/2 cup coconut flour
1/4 tsp eating soda
1/2 tsp cream of tartar
1/4 cup coconut oil
2 tsp stevia
6 eggs
1/2 tsp pure vanilla extract
1/2 tsp sea salt
2 cups fresh or frozen berries (blueberries, blackberries and raspberries)

Method:

Note:

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Ingredients:

Method:

Note:

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Method:

Kadi:

In a pan, take the curd. whip it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt,mix well with the curd.now add besan to curd.pour water and mix the contents well.make sure there are no lumps.now in a large deep pan, heat mustard oil or ghee add cumin seeds and let them split. then add chopped garlic, ginger, green chili.also add curry leaves and dry red chili.fry till the raw smell of the garlic ginger disappears.now pour our liquid curd mixture.bring the whole kadhi to a boil first and then simmer for 8-10 minutes.so the punjabi kadhi is ready.add the fried onion pakoras to the hot kadhi .cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish with coriander leaves and serve.

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Ingredients:

Ragi Flour - 1/2 cup
Almond Flour - 1/2 cup
Dark brown sugar - 1/2 cup
Baking powder - 1/2 tsp
Butter melted - 1/2 cup
Vanilla extract - 1 tsp
Few nuts - to top
Method:

In a non stick pan over medium heat dry roast the ragi flour, this is an essential process and takes away the raw smell of ragi so make sure you do it. Dry roast for 2 minutes and set aside
In a bowl add the brown sugar, almond flour, baking powder, vanilla extract and ragi flour mix all together such that the baking powder is even.
Add melted butter to the dry ingredients and combine until you are able to shape them into balls
Pre-heat the oven to 190 C for 10 mins, line a baking tray with parchment and start rolling the cookies into 1 tbsp size balls giving space between, place them on the prepared tray until you finish rolling out all.
Now decorate on top with cashew.
Bake in center of pre-heated oven for 12-15 mins. Once done cool them after enjoy.
Other Recipes
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Ingredients:

Method:

Heat the oil in non-stick pan add the bayleaves, cinnamon, cloves, cardamoms, khalonji seeds, mustard seeds and Methi seeds.When the seeds crackle, add the curds, hing, chilli powder, coriander-cumin seeds powder and turmeric powder and cook on a slow flame.Add the tomatoes and cook on a slow flame for a few minutes.Add the potatoes, pumpkin and 1/4 cup of water, cover with a lid and cook on a medium flame until the vegetables are tender.Remove the lid, add the lemon juice, sugar and salt, mix well and cook for a minutes,and serve.

Note:

This kaddu helps to increase the memory.If you serve children before going exam they will present themselves  more better .

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1 onion finely chopped

Method:

Note:

1. You can even make small besan omelets and stuff in between two slightly warmed bread slices and can eat as bread omelet sandwich.
2. You can make the batter bit thick and you can even dip the bread triangles and fry on tawa like how you do for french toast.It gives an eggless version of french toast.

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Ingredients:

450 g mix of potatoes, cauliflower, and a few radishes
1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon


1 teaspoon ground ginger
4 tablespoons olive oil
1tbsp lemon juice

For Topping:

Method:

Preheat the oven to 425F or 220C.Toss the veggies with coconut oil, sea salt and the Moroccan blend.Lay them out on parchment paper so they don’t touch each other too much.Bake them for 45 minutes.a squeeze of lemon and all of the other toppings. A salted yogurt and serve.
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Ingredients:

• 1/2 chicken; boiled and chicken stock 
• 2 tbsps of tahini paste (ground sesames seeds)
• 2 tbsps of  soya paste
• 2 tbsps of dijon mustard
• 2 tbsps of olive oil 
• 2 tbsps of truffle oil

Method:

Separate chicken flesh from the bones.Mash the chicken flesh with your hands, removing all small bonesCombine it with the tahini paste, soya and mustard.Mash all ingredients with your hand until they become smooth.

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Ingredients:

1 Tbsp baking powder
1 tsp. of salt
5 eggs (whisked)
½ cup of coconut milk
1/3 cup of olive oil
250grm of Almonds  

Method:

Note:

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Ingredients:

1 Kabocha squash
¼ cup heavy cream
2 cups veggie broth
two of cinnamon
Salt and freshly cracked black pepper
1 teaspoon fresh grated ginger

 Method:

Pre-heat the oven to 400F or on gas roast Kabocha squash the same way roast butternut and pumpkin.Slice the stem section off the squash first and then slice the squash in half with carefully. Scoop out the seeds.Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.Once the squash has cooled, scoop out the pulp and place it in a blender,and puree.Add the tablespoon of butter to a medium soup pot over medium heat. Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.Heat to a light simmer, adding additional veggie broth for a thinner soup.Whisk in the cinnamon and fresh ginger and season with salt and freshly ground black pepper to taste.Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop. Serve warm.Thanks for Visiting womenspage.in

Ingredients:

1/2 kg Kakarakaya(karela)
5 Dry red chilies
1/2 tsp Black pepper
1 tsp Mustard Seeds
Little Turmeric Powder
1 garlic pod minced Garlic
Small piece Ginger
1 big onion
2 Green chilies
Salt - as required
sp tamarind extract
1 tbsp Jaggery
Oil

Method:

Remove the seeds from karela/ kakarakaya and cut into small pieces. Boil the pieces in salt water for a while. Drain the water and keep aside. Grind dry red chillies, mustard seeds, black pepper, ginger, garlic, and tamarind into fine paste. Cut onions and slit green chillies. Now heat oil, add mustard seeds, chopped onion, green chillies and stir. Add turmeric powder, curry leaves, ground masala paste, salt and stir. Add karela pieces and jaggery powder and combine. Cook on low flame for few Min's. Serve with plain rice or roti.

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Ingredients:

• 1 Tbsp. butter
• 5 red onions, roughly chopped
• 300g cremini mushrooms, sliced
• 2 Tbsp. chopped thyme
• 200g  soured cream 
• salt & pepper, to taste
• 450g puff pastry 
• 1 egg, beaten

Method:

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Ingredients:

Carrot	100 gms
Cabbage	100 gms
French beans	6
Mushroom	4
Spring onions	2 stems
Ginger	1″
Garlic cloves	6
Green chilly	2
Cornflour	1 cup
Soya sauce	1 tbsp
Tomato sauce	1 tbsp
Black pepper powder	1/2 tsp
Noodles	1 cup
Oil
Salt

Method:

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