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    LifeFood5 Flavoured Makhana Recipes For Some High-Protein Low-Cal Snacking
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    Proactive for her

    5 Flavoured Makhana Recipes For Some High-Protein Low-Cal Snacking

    Makhana, also known as fox seeds, is derived from the seed of the lotus flower. Not just eaten as a lip-smacking roasted and flavoured makhana snack, it has made its way to savoury curries and delectable desserts like makhana kheer. Apart from the goodness of taste, this crunchy ingredient has a host of health benefits as well. Let’s talk about these health benefits briefly before moving on to discussing makhana recipes. 

    5 Health Benefits Of Makhana

    Here’s a list of the health benefits of makhana:

    1. Rich in nutrients: Roasted or flavoured makhanas are rich in a variety of nutrients like iron, protein, fibre, carbohydrate, zinc, potassium, phosphorus, and magnesium
    2. Low in calories: You can try out makhana recipes for weight loss because they are low in calories
    3. Recommended for diabetics: The lotus seeds are beneficial for people with diabetes because of their low glycemic index
    4. Laden with anti-aging enzyme: Fox seeds comprise an anti-aging enzyme that is useful for repairing damaged proteins 
    5. Useful for various health conditions: These roasted or flavoured makhana seeds are beneficial for those with heart diseases, high blood pressure, and obesity because of their low sodium and high manganese content

    5 Delicious Makhana Recipes That Are Worth Bingeing On

    1. Masala Makhana Recipe

    Masala Makhana

    Preparation Time: 5 minutes

    Cooking Time: 10 minutes

    Ingredients

    • 1 cup makhana
    • 2 teaspoons ghee or oil
    • ¼ teaspoon chat masala powder
    • ½ teaspoon red chilli powder
    • ½ teaspoon turmeric powder
    • A pinch of black salt
    • Salt to taste

    Steps

    1. For preparing masala makhana, heat 1 tablespoon ghee in a skillet. 
    2. Add 1 cup of makhana and roast them on very low heat for about 4 to 5 minutes till they turn crisp. Stir them at regular intervals to prevent them from burning. Check the crispiness of makhana by crushing one by hand. If it breaks with a nice crunching sound, it means that the makhana has been roasted well. Keep them aside.
    3. Heat 1 tablespoon of ghee in the same skillet on low heat.
    4. Add turmeric powder, chilli powder, chaat masala, black salt, and salt and blend well.
    5. Pour the roasted makhanas and coat them evenly with the masala mixture.
    6. You are now ready to serve makhana snacks or keep them in an airtight container for munching on later.

    2. Caramel Makhana Recipe

    Caramel Makhana

    Preparation Time: 5 minutes

    Cooking Time: 10 minutes

    Ingredients

    • 1 cup makhana
    • 2 teaspoon ghee or oil
    • ¼ cup powdered jaggery

    Steps

    1. For some yummy makhana snacks, heat 1 teaspoon of ghee or oil in a kadhai.
    2. Pour 1 cup of makhana and roast them for 4 to 5 minutes on low flame till they turn crispy and golden brown. Stir them at regular intervals to keep them from burning. Keep aside.
    3. Pour the rest of the ghee or oil in the same kadhai, along with the powdered jaggery, on a medium-low flame. 
    4. When the jaggery gives off bubbles, switch off the flame immediately and pour the roasted makhana. Give the kadhai a toss to cover the jaggery over the makhana evenly.
    5. Remove the kadhai from the flame and let it cool down.
    6. Makhana snacks is ready to be served or stored in an airtight container for munching on later.
    7. Serve now or store it in an airtight container. 

    3. Paneer Makhana Recipe

    Paneer Makhana

    Preparation Time: 10 minutes

    Cooking Time: 20 minutes

    Ingredients  

    • 4 tablespoons ghee or oil
    • 2 cups makhana (roasted)
    • 150 grams paneer or cottage cheese diced into small cubes
    • ¼ cup green peas
    • 1 finely chopped medium onion 
    • 2 finely chopped large tomato 
    • 3 cloves garlic
    • ½ inch ginger
    • 1 green chilli
    • 1 teaspoon jeera (cumin) seeds
    • Salt to taste
    • 1¼ cups water divided
    • 1 tablespoon kasuri methi (dried fenugreek leaves)
    • 1 teaspoon lime juice
    • 2 tablespoons dhaniya patta (coriander leaves)
    • 2 tablespoons fresh cream or coconut cream
    • ¼ cup cashews optional
    • ½ teaspoon haldi (turmeric powder)
    • 1 teaspoon dhania (coriander) powder
    • ½ teaspoon garam masala
    • 1 teaspoon Kashmiri red chilli powder

    Steps

    1. Heat 1 tablespoon of ghee or oil in a kadhai.
    2. Pour the cashews (optional) and roast them till they turn golden brown. Keep them aside.
    3. Add makhana in the same kadhai and roast them on a very low flame for about 4 to 5 minutes or till they turn crisp. Keep stirring makhana at regular intervals, so that they do not burn. Keep aside.
    4. Heat 2 tablespoons of oil in the same kadhai, add onion and saute till golden brown. 
    5. Add garlic, ginger, tomato, and green chilli, and saute well. 
    6. Turn off the flame, so that the mixture cools down slightly.
    7. Pour this mixture into a blender, along with ¼ cup of water and blend into a smooth puree.
    8. Use the same kadhai to heat the remaining ghee and add jeera till they sizzle. Do not burn the jeera.
    9. Add red chilli powder, blend well and saute on medium-low flame for a few seconds.
    10. Now, add the tomato puree and mix well.
    11. Cover and cook for 3 to 4 minutes until the ghee starts separating.
    12. Add coriander powder, turmeric powder, and salt and mix well and saute for 1 more minute.
    13. Next, add paneer, roasted makhanas, green peas, roasted cashews, and 1 cup of water. Stir properly on low heat for 5 to 6 minutes.
    14. Garnish with coriander leaves, kasuri methi and fresh cream.
    15. Squeeze some lime juice and serve with rice or roti. Finish with the delicious makhana kheer.

    Check out 10 Paneer Recipes For Those Who Can’t Get Enough Of It

    4. Aloo Makhana Sabzi Recipe

    Aloo Makhana Sabzi

    Preparation Time: 10 minutes

    Cooking Time: 35 minutes

    Ingredients

    • 1 cup baby potatoes
    • 1 cup makhana
    • 1 teaspoon jeera (cumin seeds)
    • 1 teaspoon saunf (fennel seeds)
    • 1 teaspoon dhania (coriander powder)
    • 1-1/2 teaspoon red chilli powder
    • 2 finely chopped green chillies
    • 1/2 teaspoon haldi (turmeric powder)
    • 2 tablespoons oil
    • Salt to taste

    Steps

    1. Boil baby potatoes until they are well cooked. 
    2. Heat 1 tablespoon of oil in a heavy-bottomed kadhai. Add makhana and roast them till they become crispy. Stir the makhana at regular intervals, so that they do not burn. Keep aside. 
    3. Pour the rest of the oil to the same kadhai and heat the same. Add jeera and allow it to splutter. Add fennel seeds and green chillies and saute for about 20 seconds.
    4. Add turmeric powder, red chilli powder, coriander powder, and salt and blend well. 
    5. Pour the boiled potatoes and mix well. 
    6. Add makhana and mix well again.
    7. Cook for 3 to 4 minutes on a low flame.
    8. Garnish with coriander leaves and serve with roti or paratha
    9. You can even have this recipe during vrat by replacing salt with rock salt. Serve with a dal makhana recipe and makhana kheer for a wholesome upvas

    Check out 30 Lip-Smacking Vegetarian Recipes To Satiate All Your Taste Buds

    5. Makhana Kheer Recipe

    Makhana Kheer

    Preparation Time: 5 minutes

    Cooking Time: 40 minutes

    Ingredients

    • 1 cup makhana
    • 1 litre milk
    • 1/4 cup jaggery
    • 1/2 teaspoon elaichi (cardamom powder)
    • 1/2 inch dalchini (cinnamon stick)
    • A few saffron strands
    • 1 tablespoon diced almonds
    • 1/4 cup raisins
    • 1 tablespoon chironji
    • A pinch of nutmeg powder
    • 1 teaspoon ghee

    Steps

    1. Heat ghee in a skillet.
    2. Add makhana to roast them till golden brown. Keep stirring at regular intervals to prevent them from burning. Keep them aside to cool.
    3. Pour half of this makhana into the mixer grinder and coarsely grind them.
    4. Boil milk in the same kadhai till it condenses to half its amount. Don’t forget to stir the milk at regular intervals, so that it does not stick to the bottom of the kadhai.
    5. Next, add whole makhana (roasted) and jaggery, along with the coarsely ground makhana.
    6. Blend well for 5 to 10 minutes on a medium flame, while stirring occasionally.
    7. Add nutmeg powder and saffron and cook for 3 to 4 more minutes, while stirring occasionally again.
    8. Meanwhile, roast the almonds in ghee till light brown in another skillet.
    9. Mix half of the roasted almonds in the kheer and simmer for 3 to 4 minutes.
    10. Garnish with the remaining almonds and serve the makhana kheer recipe.

    Yes, as you can see, you can experiment with not just snacky makhana recipes for weight loss but add them in your sabzis too. Have them with roti, paratha, or rice, and then enjoy a sweet ending with a makhana kheer. Why stop short of being a cooking genius with these easy recipes and make an effort to #BeALittleMore? 

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