Read on to learn how to make the perfect bhutta and amaranth malpua in your home to enjoy those monsoons!
When it comes to monsoons, what’s the first word that comes to mind? Chai Pakora! Because why not? Who doesn’t want to enjoy the rain with hot masala chai and crispy snacks? But that shouldn’t be at the expense of our health either, so how can we make our monsoon meal a pleasant meal and also our health? Here we present you a healthy and super delicious tea and snack combination that you can sip and nibble with relish in such great weather.
Corn on the cob (Indian masala twist)
We call it bhutta in general. We find it easy by the roadside in the rainy season, where the vendors have hot burning coals and make bhuttas with the unique grill flavor that comes from charcoal and fire. We usually get it with lemon and masala dressing, but in this recipe we’re going to add some “khatta-meetha” flavor to the bhutta, which represents the flavors of our land.
Services:
High in fiber that helps digestion
Rich in some essential minerals like iron, zinc, magnesium, manganese, potassium and copper
High in several B vitamins such as B3, B5, B6 and B9
Good for:
constipation
Gluten intolerance
Bad eye health
Inflammation in the digestive tract
Danger:
If you are diabetic
Obese
Ingredients:
Sweet corn
Tamarind – 200 g block of pulp
Cumin powder – 1TL
Jaggery – 1 tbsp (more or less, as needed)
Chaat Masala – 1TL
Powdered dry red chillies – ½ tsp (or to taste)
Rock salt – to taste
Water – 1½ cups (more if needed)
Method:
For the sauce
Put about 200 g of tamarind in a saucepan and add water.
Bring to a simmer and cook for 5 minutes, stirring occasionally, then let cool for another 5 minutes.
Now pour through a fine sieve.
Pour the liquid tamarind into the pan and add the remaining ingredients one at a time.
Simmer for about 3 minutes, stirring occasionally until smooth.
Boil the corn or just cook it over burning charcoal, which gives the butter a distinctive flavor.
Pour the required amount of sauce over the cooked corn and serve hot with your favorite masala chai.
Amaranth Malpua
Amaranth is an extremely nutritious grain that is not only high in protein and fiber, but also gluten-free. The minerals contained in amaranth are iron, phosphorus, selenium, copper, magnesium, potassium and manganese. Amaranth is rich in antioxidants and has anti-inflammatory properties.
When we use jaggery in place of sugar, we are only reducing the empty calories that sugar provides. Why jaggery? Because it is rich in various minerals like iron, magnesium, potassium, and manganese. It also helps with digestion and improves immunity, but it should be consumed in moderation as it is still high in sugar.
Services:
Helps the body produce blood
Improved bone health
Helps with muscle contraction
Helps with DNA synthesis
Controls blood pressure
Protection against diseases
Prevents inflammation
Good for:
hypertension
Anemic
Brain function
inflammation
Low immunity
Bad digestion
Danger:
If you are diabetic
If you are obese
If you have impaired heart health
recipe
Ingredients:
Amaranth flour – 1 cup
Cardamom Powder – 1TL
Organic cow milk – 1 cup
Fresh cream – 1 tablespoon
Jaggery – to taste
Saffron threads – 15-20
Ghee for frying
Chopped nuts (almonds / pistachios / cashews) – for garnish
Method-
Melt the jaggery in a pan by adding water on a medium heat.
Now add saffron threads in the melted jaggery, then add cardamom powder and mix well.
To prepare the batter, mix the amaranth flour and cardamom powder in a bowl.
Now gradually add milk and cream to the dry mixture to avoid clumping.
Depending on the desired consistency, add water and stir well.
Next, put the ghee in a wok and let it heat, then add a ladle full of batter to the hot ghee and fry until the sides are golden brown.
When the color turns golden brown, turn the side over and sauté.
When you’re done, take out the malpua and place it on absorbent paper. Place the malpuas on a serving plate and drizzle some melted jaggery over them. Serve hot with your favorite masala chai.
For kids – add mashed bananas to the batter for flavor and added nutritional benefits.
About the author: Lavleen Kaur, a renowned nutritionist and co-founder of Diet Insight, a nutrition and wellness clinic
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