RECIPES

Some delicious recipes for you to enjoy!
Classic Roasted Makhana
Makhana Kheer
Palak Makhana
Aloo Paratha
Sattu Paratha
Aloo Tikki / Cutlet
Sattu Laddu
Sweet Sattu Drink and Salted Sattu Drink

Available on Big Basket, Jio Mart, Amazon, select Nilgiris stores and independent supermarkets.

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Classic Roasted Salt & Pepper Makhana

Ingredients (serves 2-3)

  • 50 grams makhana
  • 1 tablespoonful ghee or sunflower oil
  • Salt and pepper (or chilli powder) as desired

 

 

Method

  1. Heat pan to medium and add 50 grams of makhana. Heat on medium flame for 5 minutes. Remember to continuously move the makhana to prevent it getting burnt.
  2. Add one tablespoon of ghee or sunflower oil, continue stirring for 2 minutes and turn off the flame. Sprinkle desired amount of salt and pepper (or chilli powder) and stir it in. Empty into a bowl, let it cool down and enjoy a tasty and healthy snack!

*Note – if not consumed immediately, store in airtight container.

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Makhana Kheer

Ingredients (serves 3-4)

  • 25 grams of Tinglings Makhana Powder or roast 25 grams of Tinglings Makhana and grind coarsely
  • 500 ml milk
  • 4-5 pieces cardamom powdered
  • 5-6 sliced or crushed almonds (alternatively use sliced or crushed cashew nuts)

 

  • 10-15 pieces of raisins
  • 40 grams sugar (or as required)
  • Pinch of saffron
 

Method

  1. Boil the milk in a pan until it starts to thicken. Add Tinglings makhana powder in the milk and heat on low flame for 10 minutes while stirring continuously.
  2. Add the sugar and raisins and continue heating for a further 1-2 minutes. Turn off the flame. Let it cool down. Add the cardamom, almonds (or cashew nuts) and saffron.
  3. Makhana Kheer is ready to serve and enjoy.
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Palak Makhana

Ingredients (serves 4)

  • 250- 300 grams spinach
  • 2 tomatoes
  • 2 medium size onions
  • 50 grams Tinglings makhana
  • 1 teaspoon cumin
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon chilli powder

 

  • 1/2 teaspoon turmeric powder
  • Ginger about an inch in length
  • 1 green chilli
  • 1 cinnamon stick
  • 30ml milk
  • 1 tablespoon sunflower oil or ghee
  • Salt as required
 

Method

  1. Wash the spinach 2-3 times in water and chop it coarsely. Place it in a pressure cooker along with salt and the cinnamon stick and let it cook until it lets out two whistles.
  2. Roast 50 grams of makhana on a low flame and set aside. Take about 10 grams of this and grind it into powder and keep separately.
  3. Chop the onion and tomatoes separately. Heat a pan along with the oil and add the cumin. Once the cumin starts turning brown, add the chopped onion and fry until it starts becoming golden brown. Add the chopped tomatoes and fry until liquid starts to ooze from the tomato.
  4. Open the pressure cooker after the pressure is released. Once the spinach has cooled a bit, put it in a blender, add the ginger and green chilli and make it into a paste.
  5. Pour the paste in to the tomato and the onion. Add salt, turmeric, garam masala, chilli powder and the powdered makhana. Add the milk. Add water if necessary to get desired consistency. Mix thoroughly and heat on medium flame until it starts to boil. Add the 40 grams of roasted makhana and let it boil for a minute.
  6. Remove the pan from the flame and it is now ready to serve. Enjoy with rice, roti or naan.
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Aloo Paratha
  1. Take one cup of Tinglings Potato Flakes (sufficient to make 3-4 stuffed parathas) and add 1 - 1½ cups of water and mix to get desired consistency.
  2. Add required amount of salt, chilli powder, coriander powder and cumin powder to the potato mash. Fresh coriander, dry mango powder, chopped onion and green chilli can be added as per taste. Mix the ingredients well.
  3. Prepare the dough for the roti / chappati and make into balls.
  4. Fill required amount of mash inside the dough ball and then roll. Heat on a tawa until golden brown. Aloo paratha is ready to serve.
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Sattu Paratha
  1. Take one cup of Tinglings Chana Sattu (sufficient to make 4-5 stuffed parathas). Add required amount of salt, chilli powder, cumin powder, ajwain, and dry mango powder and mix well. Fresh coriander, ginger garlic paste, chopped onion and green chilli can be added as per taste.
  2. Add 1-2 teaspoons of oil to this and mix well, adding small amounts of water to make it moist.
  3. Prepare the dough for the roti / chappati and make into balls.
  4. Place required amount of the sattu mix inside the dough ball and roll. Heat on tawa until golden brown. Apply ghee for taste and the paratha is ready.
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Aloo Tikki / Cutlet

Ingredients

  • 1 cup Tinglings Instant Potato Mash
  • 1/2 cup boiled and crushed green peas or paneer
  • 1 tablespoon finely chopped coriander
  • 1 teaspoon chaat masala or as per taste

 

  • 1 teaspoon garam masala or as per taste
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon coriander powder
  • 1 - 2 teaspoon lemon juice
  • salt as required
 

Method

Mix 1 cup of Tinglings Instant Potato Mash in 1 - 1½ cups water and make into a mash. Add all the remaining ingredients to the mash and mix well. Now take a small portion in hand and shape it into a tikki or cutlet. Heat on a tawa on medium flame, using a small amount of cooking oil or ghee. Cook both sides until golden brown. Serve with ketchup or chutney and enjoy.

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Sattu Laddu

Ingredients

  • 1 cup of Tinglings Sattu / Roasted Gram Flour
  • 1/2 cup powdered jaggery or powdered sugar
  • Ghee - about 4 tablespoons or more as required

 

  • 2-3 pieces powdered cardamom
  • 6 to 8 pieces of sliced or crushed almonds or cashew nuts
 

Method

  1. Take one cup of Tinglings Sattu Flour in a kadai and mix with 1 to 1 1/2 tablespoons of ghee. Now heat the kadai on a low flame and roast the sattu flour for two minutes Stir the sattu flour often while roasting.
  2. Once roasted empty the contents into a bowl and let it cool down. Then add half a cup of powdered jaggery or powdered sugar, cardamom powder, 2 tablespoons of ghee, sliced or crushed almonds or cashew nuts and mix well. Add more ghee if required.
  3. After mixing, shape the sattu into round balls and sattu laddu is ready to serve.
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Sweet Sattu Drink and Salted Sattu Drink
  1. Both sweet and salted Sattu drinks are energy boosting drinks especially in summer.
  2. Sweet Sattu Drink: Add 2 teaspoons of Tinglings Chana Sattu to a glass of water. Add 1 to 2 teaspoons of sugar or jaggery and a pinch of salt. Stir well and enjoy.
  3. Salted Sattu Drink: Add 2 teaspoons of Tinglings Chana Sattu to a glass of water. Squeeze few drops of lemon juice into it. Add a pinch of salt and cumin powder. Stir well and enjoy.