2. Sweets. Disclaimer: It is the visitor’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions. These ingredients infuse proteins, vitamins, minerals and fibre into your diet. Aashirvaad Atta with Multigrain gives you the wholesome goodness of six different grains – wheat, soya, channa, oat, maize and psyllium husk. 12.The Top recipes will be eligible to be featured. atta ladoo recipe | atta besasn ladoo | wheat laddu recipe with detailed photo and video recipe. Multigrain Roti is a popular Indian bread that is made with the combination of whole wheat flour and some more ground grains. Run on low for one minute, Increase speed to medium and start adding water. Make sure to submit your recipe by 3rd Jan 2021. 13.Top Recipes will be announced on the AASHIRVAAD Atta Facebook page and Website. Ingredients 1 bowl Aashirvaad wheat flour bowl hot water 3 tbsp chocolate peanut butter Handful of mixed nuts I used cashews almonds walnuts raisins and cranberry oil butter for greasing 4-5 almonds thinly sliced 3-4 tbsp chocolate syrup Procedure 1 Knead the dough with hot water Roll out the dough on a floured surface and knead until smooth and wrap it in a polybag or ziplock bag Keep … Dry Ingredients 1 12 cups of aashirvaad multigrain aata 1 teaspoon baking powder 14 teaspoon baking soda 1 cup chopped walnuts A pinch of salt Some choco chipchopped chocolate optionalWet ingredients 3 over ripped bananas 1 egg 12 cup milk 1 teaspoon vanilla essence 4-5 teaspoons olive oil Mix both dry and wet ingredients together and put it in a loaf tin Add some chopped chocolate chunksoptionalwalnuts on … AASHIRVAAD Svasti Ghee is made with a special ‘SloCook’ process. Make them with the high fibre Aashirvaad Multigrains Atta & consume daily to build a stronger digestive system & immunity. There is a large variety of options of laddoos to choose from, right from boondi and besan to khoya and atta laddoos, this Indian sweet is relished by everyone alike. 3. Here's a recipe to make 'Flax Seeds Pinni'. The selection will be done by judges decided by ITC on the parameters of creativity & originality of the recipe. Manufactured at ITC’s very own, state-of- the-art manufacturing facility in Munger (Bihar), Aashirvaad Svasti Ghee promises to deliver impeccable taste & consistent quality. Nurture through nature At Aashirvaad, we understand how important it is to every mother to provide the best for her children and family. Wondering why am writing this article? Cook your best festive Christmas recipe made from Aashirvaad Atta. it is healthy sweet compared to other traditional ladoo recipes, as it is made from atta or wheat flour. In this process, the ghee is prepared by cooking slowly for about three and a half hours over gradually increased temperatures, which enhances its natural aroma. Recipe Name Aashirwad Aata Diet Spring Roll, Recipe Name Carrot cabbage onion Pudina tepla, 1 knead aashirvaad select ata along with oilsalt red chilli powder into the soft dough keep aside2 Take a cup of cooked soya granules along with green beans finely chopped spring onions saute for few minutes in oil garlic3 Add a table spoon of vinegar soya sauce to it4 Then add the chilliSchezwan sauce according to the taste5 Add salt pepper mixed herb to it6 Dont over Cook the stuff the consistency should be crunchy7 Keep it aside to cool down8 Till the time keep your steamer on the gas top start rolling up thin sheet of the dough already prepared9 Cut small circle using a round cuter or anything that is available in your kitchen katoriglass cookie cutter etc10 Fill the circle with the stuffing close up in desired shape of the dumplings11 Finally steam them for 15 minutes Your healthy dumplings are ready, This can be made fro Left over ashirwad atta made chapatis We need following ingredients1 12_13 garlic cloves2 2-3 green chillies 3 One medium potato5 4-5 tomato 6 4 chapati 7 Turmeric powder 12 spoon 8 Red chilly powder 12 spoon 9 Salt as per tasteSabse pehle Tel garam Karo usme garlic and harimirch Dal do Fir usme potato Dal do aur dhak ke rakh do and jab aloo gal Jaye tab usme tomato Dal ke sukhe masale Dal de Jab tomato ache se Pak Jaye Kate hue chapati ko Dal de Fir use dhak ke rakh Dr 5_10 min Fir usme Pani Dal de 2_3 cup and pakka le dhak Kar Fir jab kadhai me niche chipakne lage tab gas band karke dhaniya Dal de aur papad ke, GUDPUA RABRI FRUIT SIZZLERSA mithai lovers delight Sumptuous gurpuas stuffed with fruits n topped with rabriPreparation Time 15 mins Cooking Time 25 mins Total Time 40 mins IngredientsFor The Gurpuas1 cup plain flour Aashirvad wheat atta instead of maida12 tsp cardamom elaichi powderghee for cooking200gm melted Jaggery Gur For The Gurpua Stuffing12 cup chopped mixed fruits apples grapes bananas etc1 tsp melted jaggeryFor The Rabri1 12 cups milkJaggery acc to taste14 tsp cardamom elaichi powdera few saffron kesar strandsFor The Skewered Fruits1 cup mixed fruits apples oranges grapes bananas cut into cubes1 tsp melted jaggery1 tsp melted butterFor the GurpuasCombine all the ingredients and mix well to make a smooth batterSmear very little ghee on a non-stick pan and spread 2 tablespoons of the batter on it to make a 100 mm 4 diameter pancake Cook on both sides using a little gheeRepeat with the rest of the batter to make more malpuasStuff the gudpuas with the stuffing mixture and fold them like rolls from all 4 sidesPrepare the Rabri by mixing all the ingredients and cooking till the desired consistency is achievedPlating GarnishingArrange the rolled gudpuas with fruit stuffing on the serving platterPut the Rabri is a piping bag and garnish the gudpuas in flatlay with the rabri and sprinkle some grated jaggery crumble with kesar strandsThe fruits dipped in jaggery n butter mix can be arranged in the screwerstoothpicks over the top of gurpuas and served with love and passionJaggery crumble and rabri can be served as sidesAnd Garnishing van be donewoth edible flowers to add a lil colour to the dishTHANKS FOR SAYING ITS FINGER LICKING GOOD, Wheat Puttu Traditional Dish Ingredients -----------------Wheat flour - 2 cups greated coconut - 12cup water as required salt to taste Method ------------Take a pan add wheat flour sprinkle salt in it and add little bit water mix it as it comes in a grainy texture Try to make a ball of flour as it does not fall that is the consistency When we check with hands it should be in sticky and form small lumps Take puttumaker in that down part pour with water and keep in the stove and upper cylindrical part put 1 layer grated coconut and another wheat Puttu flour continue the process till the end of Puttu kutty Cover with Puttu cap Keep filled Puttu kutty in the top of the Puttu kudam Wait few minutes for coming steam Turn off stove Take a long stick or spoon and press the bottom of puttukutty for the steamed Puttu slides out easily Very healthy and easy recipe for all A nice breakfast and dinner Very good combo Puttu payarcurry pazham and pappadamkadalacurry also good combo in Puttu maker-- upper part is called Puttu kutty and lower part is called Puttu Kudam, This Paratha is filled with a delicious combination of nuts milk cinnamon and jaggery It makes a great and easy breakfast or Snacks Filled with good ness of milk Jaggery nuts We can give this in Kids Tiffin instead of giving Bread and Jam This is a healthy option over bread and cakes available in marketFor the Dough 2 cups Whole-Wheat Flour AASHIRVAAD Fortified Atta Select Sarbati atta 13 teaspoon AASHIRVAAD Salt adjust to taste1 Tablespoon AASHIRVAAD Svasti Ghee 2 Tablespoon boiled Milk 13 cup Water for kneading you may need more or less depending on the flourFor the Stuffing13 cup almonds coarsely grind 13 cup walnuts coarsely grind 2 tablespoon coconut milk powder1 teaspoon cinnamon powder 13 cup Jaggery powerYou can replace the stuffings and as per your choice and availability at home any of the below item Dairy Milk power seedless dates raisin rose water cardomoms powder Elaichi Cashews powder Pistachios powder Fresh homemade Panner Sugar Preparation methodCombine the wheat flour ghee and salt Stir the mixture until its well combined Add milk to it mix well for 3-5 minute Add warm water little by little and make a soft dough Knead for couple of minutes to make a soft pliable doughCover the dough with a kitchen cloth and let it rest for at least 20 minutesFor the filling mix the almonds walnuts coconut powder cinnamon and jaggery set asidePinch off the dough to equal size balls I get about 6-7 parathas depending on how much size you want to make them Roll each piece into 3-4 inch circles dusting it with flour as you roll Brush melted ghee over the surface of the rolled dough and sprinkle the sugar Fold the dough over itself into half and again brush the surface with ghee and Place about 2 table spoons filling mix in the center Fold it over once again to make a rectangular shape as per picture and seal the edges with your fingersDust the shaped dough with more flour and start rolling it gentlyHeat a tawa griddle on medium flameCook the parathas on the tawa Brush both sides with ghee and cook them until they are golden brown on both sidesSweet Paratha can be served hot or at room temperature Paratha can be kept at room temperature for about week, Take half cup of chopped spinach half cup of chopped mushrooms half cup of chopped bellpeppers into a mixing bowl Add 14th cup of onions Now add 14 cup Aashirvaad multigrains atta Break 2 eggs Add salt and any herb as per your taste Add spoonful of baking powder And lastly grate cheese on top Now fold and fold until every ingredient is evenly spread Pour it in a pre-greased cake tin Now bake it for 20 minutes at 180 degree celsius Take out let it cool insert a skewer if not done put for another 5 minutes should be done by now Serve with oregano and sauce of your choice on top, IngredientsFor boiling and cookingTur Dal 1 cupPeanuts 10 units For Dhokli doughAshirwad Atta - 1 cupTurmeric 1 tspRed chilli powder 1 tspAjwain - 1 tsp Coriander powder - 1 tspFor TadkaOil 3 tspMustard seeds -1 tsp Jeera 1 tspMethi seeds - 5-8 unitsAsafoetida 1 tsp Curry leaves 3-5 unitsRed chilli whole 1 unit deseeded Green chilli whole 1 unit deseeded Ginger - 1 tsp While reboiling DalTomato 1 unit medium sizeOnion 12 unit Lemon or Kokum for sournessJaggery 1 tbspProcess1 Make Dhokli dough with Ashorwad atta and all other ingredients mentioned for Dhokli similar to roti atta Tip Add water slowly to mixture for atta to absorb it completely and become soft Add few drops of oil to make the dough suppleRoll it in form of roti and make rhomboid pieces of the rolled roti while dal is cooking2 Add washed tur dal in a container and peanuts in small bowl kept in the dal container and pressure cook both the things3 For tadka Add oil in pan and other ingredients in sequence as mentioned in ingredientsAdd Dal to the tadka and let it come to boil4 Add Dhokli to the boiling dal and cover the pan until Dhokli starts floating in the dal which indicates it is cooked5 Add peanuts and other ingredients mentioned to be added in recooking stage of dal6 Squeeze a lemon and add coriander leaves for garnishing, One of the famous food of Bhatia community is Kokiall time sindhi favoriteHere my favorite Misi kokiu can make it plain with salt tooMisi KokiIngredients 2 12 cup ashirwad wheat flour2 12 tablespoon coriander leaves4 chopped green chilli2 12 tablespoon roasted pomegranate seedssalt as required4 tablespoon gheeOnions optinalMethodTake a bowl and mix together flour finely chopped onion coriander leaves green chillies pomegranate seeds salt and sufficient gher Mix until it is crumbly and then knead it into a soft dough Once done take portions from the dough and make small balls from it Using a rolling pin start rolling each ball and make sure the edges are thicker then parathaHeat a pan over medium place a raw koki over itCook it until it is golden-brown on both sidesSlowly add ghee and let it cook adding ghee slowly ensures the koki is cooked well and crispySpecial Tips 1 To prepare a perfect sindhi koki prefer to take larger portions of the dough to get adecent size of the koki2 Always mix the flour and ghee properly by massaging it generously between your palmsuntil it starts looking like bread crumbs This would ensure that the koki is flaky enough3 Whenever you store sindhi koki for the purpose of travel picnic or for lunch box makesure to cool the koki first and then pack them so that they remain crunchy and do notbecome as soft as a chapati or a paratha, Aashirwad Atta Dough-Take Aashirwad atta isme salt little oil or normal water dalke soft dough bana le or 12 an hour ke liye rakh de then after 12 an hour hand me oil lagake dough ko neet kare or phir dough ki ek ball lake usse roll out kare bilkul sheet ki tarah little taransparent roll out krake side me rakhte raheAashirwad Atta Slurryroll ko chipakane k lie -Aashirwad atta me thoda water add karke slurry banani haiStuffing- Noodles boil karni hai or side me rakh de take vegeies like cabbage carrot capsicumonion cut all the vegeies in julliens then add boiled noodles then soya sauce green chilli sauce red chilli sauce chilli vinegar add salt to taste then mix all the ingredients properly now stuffing is ready keep stuffing separately to set it to normal temperatureAashirwad atta preperation-Now will take a sheet stuffing ko spoon ki help se sheet pe rakhe then left or right side se band karke upper ki side se roll karte rahe or last me slurry laga kr proper close karle or aese hi bana ke side rakh de then sab ready hone ke baad kuch ko ap deep fry kar le or kuch ko bake kar le you can use Toaster or oven to bakeEnjoy Aashirwad Aata Diet and Fried Spring Rolls, Ingredients Carrot Cabbage OnionMint leaves Green chillies Wheat flour I prepared with Aashirvad Aata Cumin powder Coriander powderSalt Oil Procedure Take wheat flour and vegetables according to the number of membersIn the flour add grated carrots cabbage onion grated and mint leaves green chillies finely choppedcumin coriander powder salt and mix well Add water and prepare like chapati dough brush oil and let it sit for 10mins After 10mins roll like chapatis and fry on the pan with little oil Serve hot and healthy tepla With carrot raita. 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