Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...

  Dear Friends,           Like every day today, I am also here to share with you a healthy recipe,' moong Dal cheela(yellow lentil cheela).' Nowadays we all become very health conscious, especially after this corona. We all know friends,' health is wealth.' So, I decided to share this recipe. This recipe is made with yellow lentil(moong dal) which contains, full of nutrients. Green lentil includes several healthful antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid, etc. Cheela helps to Lower; Bad LDL Cholesterol Levels and Reducing Heart Disease Risk. It also helps with weight loss. This dish is rich in Potassium, Magnesium, and Fiber, Which helps to Decrease Blood Pressure.        I used Urad dal(black gram lentil), which is a protein-rich dal for vegetarians. To get strong bones and a healthy body, have urad dal(black lentil). This lentil benefits health as it has both solvable and unsolvable f...

    Dear Friends,      Today, I am here to share with you a famous Punjabi delicacy Pindi Chana. It is believed that this dish was originated from Rawalpindi. The present-day this place is in Pakistan. One unconfirmed story related to his dish is said, Anuj Wadhwa, the grandson of 'Kasturi Lal Wadhwa'; says that his grandfather was about 20yrs old when he ran away from Pakistan during partition. The young man (Kasturi Lal Wadhwa)who had in Rawalpindi tried his hand at routine jobs. He decided to turn to his interest in food for sustenance and income. Kasturi Lal started sitting up a cart on the India Gate lawns and had starting sold 'Pindi Chana' with 'kulcha'. Now, this delicacy became famous in India and still a Wadhwa generation running Pindi restaurant.   Ingredients:- White chickpeas- 550g. Tea bag-1(Taj tea-bag). Bay leaves-2nos. Onion- 2(finely chopped). Ginger-2inch(finely chopped). Green chilis- 3-4(slit). Tomato-2chopped. Turmeric powder-1tsp...