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MANGO RAGI PANCAKE

Ingredients

1 Cup BEUNOSH RAGI PANCAKE MIX

0.25 tsp Baking Powder

1 a pinch of Salt

0.25 Cup Mango Pieces

0.75 Cup Milk

2 tbsp Butter or Oil

1 Cup Sweet Mango Puree

COOKING STEPS

Cooking Steps

Step 1 :

Take mango puree in bowl, add pancake mix, baking powder, salt and mix it well.

Step 2 :

Pour milk in portions and mix till you get the right consistency. Whisk it for 5 minutes till all the ingredients blend in well.

Step 3 :

Once done, rest it for 10 minutes.

Step 4 :

Heat a non stick pan, pour a spoonful of batter on it n spread gently. Put a little butter around the edges of the pancake and allow it to cook.

Step 5 :

Once it turns golden brown, flip it on the other side.

Step 6 :

Serve it hot with some fresh sliced mangoes or garnish it with dries fruits, coconut, seeds or maple syrup.

MULTI MILLET SWEET-PATATO CUTLETS

  • 250 gm BEUNOSH MULTI MILLET ATTA
  • 3 cups ( 450 gms) Sweet potato, cooked
  • 100 gm Besan
  • 1/4 cup Cashewnuts, finely chopped
  • 1-2 Green chillies, finely chopped
  • A big handful of chopped cilantro/ coriander
  • 1 tsp Garam masala
  • 1 tsp Coriander powder/ dhania powder
  • 1 tsp Roasted cumin powder/ bhuna jeera
  • 1 tsp Chaat masala
  • 3/4-1 tsp Salt
  • 3-4 tbsp Peanut oil for pan-frying You can use any oil of your choice.
  • Cashew halves for topping Optional

Cooking Steps

Instructions

  • In a large bowl, combine the cooked sweet potatoes, millet flour, besan, cashews, green chillies, coriander and all the spices.
  • Mix well to form a " dough". Taste and adjust for seasoning.
  • Form into 12 equal-sized balls, stick a couple of cashew halves on top. Press them slightly to flatten them.
  • Heat oil in a pan and cook the cutlets for 6-8 minutes each side till crispy and browned on both sides, Serve hot with any chutney/ sauce of your choice. Enjoy!

Protein Rich Cheela Recipe | Vegetable Chilla Recipe |Moong Millet Cheela Recipe| Veg Omelette recipe | Savoury Pancake Recipe

INGREDIENTS
▢1 cup BEUNOSH MOONG MILLET CHEELA MIX
▢2 Green chili pepper finely diced
▢¼ cup onion finely chopped
▢¼ cup tomato finely chopped

▢2 tablespoon coriander leaves chopped
▢½ teaspoon Salt adjust to taste
▢½ cup water or as needed
▢4 teaspoon oil to cook the chilla

INSTRUCTIONS

In a large bowl, add CHEELA MIX, onion, tomato, coriander, salt.
Add water little at a time while whisking to form a medium thick batter. Make sure the batter is not too thick or too runny, it should have a pouring consistency like dosa batter.
Heat a iron skillet or non-stick pan on medium heat. Once the skillet is hot, take a ladle full of the batter, and pour it at the center of the pan.
Using the same ladle, spread the batter on the tala in a circular motion to make a round chilla.
Drizzle some oil at the edges of the chilla and at the center on the top. Total of about ¾ to 1 teaspoon.
Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.
Now press with the spatula and cook the other side for 1-2 minutes.
When the chilla is well cooked on both sides, remove to a plate.
Serve besan chilla right way with chutney or tomato ketchup, and a cup of chai! ENJOY!

Multi-Millet Laddoo| Gluten-free Laddu recipe| Millets Laddoo recipe

INGREDIENTS

  • 2 cup BEUNOSH MULTI MILLET ATTA/FLOUR
  • ¼ cup cashew chopped
  • ¼ cup sesame seeds (til)
  • 1 - 1¼ cup jaggery
  • 3 tablespoon ghee
  • 1 teaspoon cardamom powder

Method

INSTRUCTIONS 

  • Dry roast sesame seeds until they are light golden. Set aside
  • Heat ghee in a kadhai or frying pan. Add the flours and fry on low-to-medium heat
  • Fry for 12-15 minutes until the raw smell goes and the mixture is aromatic. (important step)
  • Add the roasted sesame seeds, cashew, and cardamom powder. Mix well
  • Combine jaggery with ¼ cup water in a pan. Bring to boil
  • Let the jaggery melt completely
  • Boil for 4-5 minutes until the jaggery begins to thicken
  • To check if the jaggery is done, take some water in a small bowl and add ½ teaspoon jaggery syrup. Let it sit for 10 seconds, then bring it together. If it forms a soft ball, the syrup is done. If not, give it one more minute but keep a close eye. The syrup should be done in 4-5 minutes after the jaggery melts (see step-by-step pictures above)
  • Once the syrup is ready, turn off the heat and add the roasted flour in batches and keep mixing
  • Incorporate all the flour and mix well
  • Pinch out small portion of the mixture and make round ladoo while the mixture is still hot
  • Serve immediately or store in air-tight container

Notes-

How to check if the jaggery syrup is done for ladoo?

To check if the syrup is done, take water in a small bowl and add ½ teaspoon of the syrup. Wait for 10 seconds and try to bring it together. If it comes together and forms a ball, the syrup is done. If it is still liquid and is not forming a ball, give it one more minute and check again.

TIPS FOR MAKING PERFECT MILLET LADDU
Frying the flour well is important. Fry them on low-to-medium heat and keep stirring as the flours can burn quickly, which will make the ladoo bitter.

Getting the jaggery syrup to the right consistency is crucial. If the syrup is underdone, you will not be able to shape the ladoo and if it is overdone, the ladoo will turn hard and brittle.

Once the jaggery completely melts, reduce the heat to low. It should take 4-5 minutes from this point. Keep a close eye on the syrup. To check if the syrup is done, take water in a small bowl and add ½ teaspoon of the syrup. Wait for 10 seconds and try to bring it together. If it comes together and forms a soft ball, the syrup is done. If it is still liquid and is not forming a ball, give it one more minute and check again.

Turn off the heat once the syrup is done. If we leave the heat on, the syrup will continue to thicken making the ladoo hard.

Make the ladoo when the mixture is still warm. Do not let the mixture cool down as it will be difficult to make ladoo if the mixture cools down.

If you are unable to make ladoo, heat 1 tablespoon ghee and add it to the mixture.

Beetroot Paratha recipe | beetroot roti | how to make beetroot paratha

  • 2 cup BEUNOSH BEETROOT ATTA
  • ▢½ tsp jeera / cumin
  • ▢½ tsp red chilly powder
  • ▢½ tsp aamchur / dry mango powder
  • ▢½ tsp ajwain / carom seeds
  • ▢½ tsp salt
  • ▢2 tbsp coriander (finely chopped)
  • ▢1 tsp oil

INSTRUCTIONS 

  • in a large bowl, take 2 cup Beunosh Beetroot atta/flour, ½ tsp jeera, ½ tsp red chilly powder, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
  • mix well, making sure all the spices are combined well.
  • further add 2 tbsp coriander and 1 tsp oil.
  • knead the dough well adding water if required.
  • knead to smooth and soft dough.
  • rest the dough for 15 minutes.
  • further pinch a ball sized dough, roll and flatten it.
  • also dust with some wheat flour.
  • further roll it in a thin circle like chapati or paratha.
  • now on a hot tawa place the rolled paratha and cook for a minute.
  • furthermore, when the base is partly cooked, flip the beetroot paratha.
  • also spread ½ tsp oil / ghee and press slightly both the sides.
  • flip again once or twice till both the sides are cooked properly.
  • finally, serve beetroot paratha with pickle, chutney or raita. ENJOY!
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