Moringa leaves are known for being a nutritional powerhouse, offering a variety of benefits:

Rich in Vitamins & Minerals: They’re packed with vitamins A, C, B complex, and minerals like iron, calcium, and potassium.
Antioxidant Boost: Moringa leaves are high in antioxidants which can fight cell damage and potentially lower the risk of chronic diseases.
Potential Blood Sugar & Cholesterol Control: Early studies suggest moringa may help regulate blood sugar and cholesterol levels.
Digestive Support: Moringa may aid digestion with its potential laxative effects and possible benefits for stomach ulcers.

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Ingredients–

1. Split moong dal one cup
2. Chopped bottle gourd – one cup
3. Chopper carrot – one cup
4. Cow’s ghee- 2 tsp
5. Lemon juice- 1 tsp
6. Chopped ginger- ½ spoon
7. Asafetida – 1/8^th spoon
8. Sea salt- 1 tsp
9. Cumin seeds- ½ tsp
10. Black mustard seeds- ½ tsp
11. Curry leaves- few
12. Haldi powder – 1/4^th tsp

Process–

1. Wash lentils then finely chopped all the vegetable
2. Warm ghee in a saucepan and add turmeric and lemon juice
3. Now add finely chopped ginger and green chilies and sauté for two minutes
4. Now add chopped bottle gourd and chopped carrot and sauté for two minutes.
5. Add wash moong dal and around 250 ml of water and sea salt
6. Cover it and leave the mixture to boil till the contents are tender enough to be eaten.
7. At the time of serving temper cooked lentils with 1 tsp of clarified butter with cumin seeds, mustard seeds, and curry leaves.
8. Enjoy your dal with rice or roti.

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This amaranth porridge recipe provides a tasty breakfast that is packed with nutrition. The addition of digestive spices helps the body unlock, absorb, and assimilate the nutrients to better nourish your tissues and provide you with quality energy.

Ingredients:

• 1 cup amaranth (not rinsed)
• 2 cups water
• ¼ cup raisins or currents 
• 3–5 slices fresh ginger
• ½ cinnamon stick or ½ teaspoon cinnamon powder
• 1–2 cardamom pods or ¼ teaspoon cardamom powder 
• 1–2 teaspoons desi ghee or coconut oil
• Honey or coconut sugar to taste

Directions

1. In a medium saucepan, combine the amaranth, water, raisins, ginger, cinnamon stick, cardamom pods, and ghee or coconut oil.
2. Bring to a boil and reduce the heat to low. Cover with a tight-fitting lid and simmer for 20–25 minutes. 
3. Check the consistency every ten minutes or so and give it a quick stir—once it becomes creamy, your amaranth is done! Turn off the heat and leave the pot covered for five more minutes.

Serve your amaranth with a drizzle of honey (or coconut sugar) for sweetness and a dollop of ghee or coconut oil for a delicious creamy texture. Garnish with a squeeze of lime, a pinch of salt, and a touch of ground cinnamon and cardamom. Enjoy! 

Additional garnish recommendations for each dosha:

VATA: Top with 10 soaked and peeled almonds or a tablespoon of full-fat yogurt to promote rejuvenation.
Pitta: Top with shredded coconut and a dash of maple syrup to soothe and nourish the system.
Kapha: Top with a pinch of dry ginger and ½ teaspoon ground flax to prevent stagnation.

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What is RAGI

For those of you who are from a region where ragi is not grown, ragi is, basically, a finger millet – a product that has been consumed by generations of people from Karnataka and some parts of Andhra Pradesh and Tamil Nadu.

It is called Nachani in Maharashtra, Nagali in Gujarat, Koda, or Mandua by Garhwali and Kumaoni people.

Health benefits

1. Source of calcium: Ragi is one of the best sources of calcium from a non-dairy product, with about 344 mg of calcium per 100 gm of Ragi. So, it is ideal for those who are lactose intolerant or vegan. As aging women are prone to bone-related issues such as osteoporosis, Ragi is a good addition to their diet too. Growing children are another demographic that must consume ragito fortify themselves with the calcium in it.
   
2. Rich in protein: Ragi is also rich in proteins, with about 6-8 percent protein content, making it a suitable addition to a vegan and vegetarian diet.

• Full of iron: Vegetarians frequently find themselves on the lower limits of the hemoglobin count. Ragi is a good source of iron for them and a good dietary addition for those who are anemic.
• Gluten-free: Allergies abound in many regions among different people and gluten is one of the main irritants. Ragi is safe to consume since it does not contain gluten. 
• Good for weight loss and diabetes: Ragi is ideal for weight loss and for those with diabetes as it only contains 1-2 percent fats. It also helps regulate blood glucose levels.
• Easy to digest: Despite being highly fibrous, with about 15-20 percent dietary fiber, ragi is an easily digestible cereal. This is because it is low in unsaturated fat and free from gluten. This is also why it is given to babies as a first meal.
• High potassium content: Ragi has very high levels of potassium – 408 mg per 100 gm of ragi. 
• Various amino acids: It also has some essential amino acids like Isoleucine, leucine, methionine, and phenylalanine – which are not found in other starchy items. 

RECIPE – LITTLE MILLET PULAO

Little Millet Pulao is a delicious pulao recipe made using little millet or Samaa rice as it is known in Hindi. It’s a great grain to make pulao if you are looking to replace rice from your diet. Little millet is lower in GI as compared to rice and is a gluten-free grain. If you know how to cook this right, little millet can be substituted for rice in most dishes.

Ingredients

• 300 gm Little millet parboiled
• 100 gm Carrot chopped
• 100 gm Peas shelled
• 100 gm Potatoes chopped
•  100 gm Onion
• 100 gm tomatoes
• 20 gm mint leaves
• One tablespoon of cumin seeds
• 1/4^th spoon cloves
• 1/2 teaspoon of ginger paste
• 2- 3 green chilies
• 2 spoon raisins
• Salt
• Oil one tablespoon

Instructions

1. Take a pan and dry roast the little millet for 2-3 minutes. Add 400ml of water, once the water starts to boil, and cook it covered on slow for 5 minutes.
2. Switch off the heat, when water is absorbed fluff it with a fork and use it in the recipe.
3. When little millet is cooking on the side you can prepare a tempering or tadka for it.
4. In a separate pan heat up the oil for deep frying and fry the chopped potatoes till light brown and drain them onto a kitchen napkin.
5. Now take out all the oil from the pan and leave just 1 tablespoon of oil in the pan, add cumin seeds, cloves, and bay leaf. Add chopped onion and ginger too
6. Fry them for 2 minutes on medium-high heat and add finely chopped green chilli and tomatoes. Also, add salt and red chilli powder.
7. Cook the tomatoes till pulpy and add chopped carrot and peas, cook them for 4-5 minutes while covered, and then add cooked little millet.
8. Mix everything gently and add chopped mint leaves, cook for 2 more minutes, and serve it hot.

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2. Natural coolant – It is great for people suffering from excess body heat and related digestive or skin conditions.

3. High in Protein – This grain is recommended in children and adults to increase body strength.

4. High in fiber – Barley has abundant dietary fiber, making it great for digestion and controlling blood sugar, and managing blood sugar spikes. This also helps with weight loss as dietary fiber makes a person feel fuller for longer.

5. Helps in Controlling cholesterol- Barley increases the release of bile from the liver and gall bladder, aiding fat metabolism. Since bile is an oily substance, the release of bile directly lowers triglycerides and cholesterol in the blood.
6. Gut friendly – Barley soothes irritated, inflamed bowels. Its fiber has been shown to repair the intestinal lining of the gut.

It also ‘liquefies’ the blood due to the presence of alkyl pyrazine, cleansing the blood of impurities. Barley is demulcent, i.e. slightly slimy, acting as a laxative.

RECIPE-Barley Water Drink is a healthy, cooling drink loaded with nutrients. Excellent for the body during summer, this beverage hydrates, nourishes, detoxes, and cools. We will explain to you how easy it is to make this ancient healing elixir at home!

If you are feeling heavy and bloated then try this bowel-cleansing Barley Drink:

Boil 200 ml of water and pour it into a thermos
Add 3 tsp of barley
1/2 tsp of fennel seeds
1/2 tsp of cumin seeds
1 tsp of coriander seeds
5 black raisins and soak them overnight. In the morning filter, the mixture adds a pinch of ginger and turmeric powder before drinking.
Wait 30-60 minutes before having breakfast.

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Serves: makes 6-8 Rotis

Ingredients

• 1 cup freshly milled millet flour (I have used finger millet here)
• 1 cup finely chopped fresh moringa leaves
• 1 tsp grated ginger
• 1 medium green chili (finely chopped)
• A pinch of asafoetida (heeng)
• 1 tbsp cold-pressed oil
• Pink salt to taste
• 1 cup of hot water to knead the dough

Leave the dough for 15 min. Make Rotis!!

Enjoy it!

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Gulp down a glass of this magical drink to savor its amazing health benefits and get instant energy on the low days.

Ingredients

• 100 grams of Sattu
• Juice of 1 Lemon
• 400 ml of Water
• A pinch of Salt
• Fresh Mint Leaves for garnishing (optional)
• 1 tablespoon of diced Onion

Method

1. Take a large bowl and pour sattu in it.
2. Now slowly add water and form a smooth paste, dissolving all the lumps in the process.
3. Then all the remaining water into the bowl and dilute the paste into a drink.
4. Next, add salt, lemon juice and onion into the drink and mix well.
5. Pour the drink into a glass and garnish with some fresh mint leaves.

Enjoy it!

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Mixes vegetable Thalipeeth. Do try this lip-smacking recipe and don’t forget to share your feedback with us.

Serving – Makes 4 to 5 big-size Thalipeeth.

Ingredients

• 1 cup porridge mix
• 1 medium-sized onion, finely chopped
• 0.5 cup grated carrots
• 0.5 cup finely chopped spinach
• 3 tbsp finely chopped coriander leaves
• 1 tsp finely chopped green chilies
• 0.5 tsp turmeric powder
• 1 tsp lightly roasted and crushes dhania powder
• 0.5 tsp lightly roasted and crushed jeers powder
• 1 tbsp sesame seeds
• 0.5 tsp ajwain seeds
• Salt to taste

Method

1. Oil for roasting and applying slightly on banana leaves
2. Banana leaves to spread the Thalipeeth keep aside for 10 minutes. All the vegetables will leave some of its own water and your dough will become soft.
3. Heat a nom stick tawa on slow flame.
4. Wash and cut banana leaf to make a square shape leaf.
5. Spread some oil on the banana leaf to help the Thalipeeth to not stick to it.
6. Spread the prepared Thalipeeth dough on the banana leaf to make a circle of 1 mm thickness and transfer on to heated non stick tawa.
7. Cook on both sides on medium using 1/2 tsp oil till brown speckles appear.
8. To make curd and green chilli pickle raita 1/2 cup curd, 2 tbsp green chilies pickle matinated in lemon juice, salt, turmeric and broken mustard seeds. ( you can buy this ready-made from the market)

Enjoy!

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This is a mildly spiced dish so that you can enjoy it at any time of the day. Ideal for making for breakfast also for a busy day, when you know you will not eat for a long time. This porridge will definitely keep you full for hours!!

Serving – Serves 1 to 2

Ingredients

• 1 cup porridge mix
• 1 cup beetroot chopped and steamed
• 0.5 cup chopped onion
• 1 tsp chopped ginger
• 1 tsp green chilies chopped (optional)
• 0.5 tsp jeers
• 0.5 tsp coriander powder
• A pinch of asafoetida
• 0.5 cup slightly sour curd whisked with 2.5 cups of water
• Salt to taste
• 1 tbsp oil to cook

Method

1. Health the oil in non stick kadhai, add ginger and green chillies and fry on medium heat for 1 minute.
2. Add the onion and cook till the onions turn slight brown.
3. Add hing and jeers and cook for 2 minutes. Add the curd water and salt and boil for 2 minutes.
4. Then add the porridge mix and cook on medium flame till the mixture reaches the consistency that you want.
5. Adjust the consistency by adding more water and to make sure that it is fully cooked. Add the coriander powder and cooked beetroot, mix well and serve.

Enjoy!

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