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It is ideal to use parboiled rice or good quality uncooked rice because they have a wonderful white colour and also aid to improve the flavour.&nbsp;

Prior to preparing the batter, wash the rice thoroughly and soak it for at least 7-8 hours. Your appams would always be really soft thanks to this.&nbsp;

Coconut water should be used in place of regular water for grinding soaked rice. Reduce the amount of yeast (if any) when doing this though. While grinding, you can also incorporate some cooked rice or fenugreek powder, which will soften the appams.&nbsp;

Add baking soda to the fermented batter 30 minutes before you begin preparing the appams. At this point, you may also add 1-2 tablespoons of milk. This improves the batter's nutritional value and gives it a lovely colour.&nbsp;

Use These Tips To Make Soft Appams Every Time You Make 

The vegetarian variant of this crunchy meal, paneer popcorn, is inspired by the well-known fast food chicken popcorn. The paneer cubes are coated in a batter and cornflakes before being deep-fried after being drenched in hot masalas.&nbsp;

One of the most well-liked street dishes in India is tikki. Paneer and potatoes are combined to make the paneer tikki, which is then cooked till crisp and spiced with herbs and peppers. Serve with onion rings and a serving of mint or coriander chutney.&nbsp;

Everyone enjoys pakodas, right? Every Indian's heart sings as they eat this common teatime treat. The paneer pakoda is a traditional pakoda recipe. Slices of paneer are dipped in a batter made of gram flour and spices and deep-fried till golden.&nbsp;

If you enjoy fish fingers, you will swoon over the vegetarian version of the meal. The paneer is chopped into finger-shaped pieces and then marinated in a thick batter before being covered in corn flakes and deep-fried till crispy.&nbsp;

A fantastic weekend snack to make is paneer lollipop, a delightful concoction of paneer, potato, chilies, and spices! This crispy lollipop will be the ideal party snack when paired with chilli garlic chutney.&nbsp;

Have A Great Evening, Enjoy These Crunchy Paneer Snacks 

One can't picture Telugu cuisine withoy dosa. It is no surprise that the locals use finger millet to prepare this breakfast staple. Ragi seeds or ragi flour are used to make them. The instant or no-grind variant needs ragi flour, spices, rice flour, and curd. The other one is made using ground fermented ragi and rice batter and follows the same cooking method of a traditional dosa.

It is a nutritious breakfast beverage made with ragi flour or sprouted ragi flour. The liquidiser is water or milk. The sweetener can be jaggery or sugar. A few like to add dry fruits and cardamom powder. Some people make the savoury version using lemon juice, minced ginger, and curry leaves. Ragi java or malt is pretty filling.&nbsp;

In different pockets of Andhra Pradesh, ragi mudde or ragi sangati, a filling dish, is part of the daily diet. Ragi mudde is made by cooking ragi flour with water and shaping it into balls. It is served with any sambar, pachadi, curry, or gravy. This is one of the healthiest and most time-honoured ways to enjoy finger millet.

One of the healthiest south Indian breakfast options is the idli. It's only natural to add a ragi spin to it. Ragi idlis, prepared using idli rice, finger millet flour, and urad dal, are nutritious and tasty. These are gluten-free, vegan, and good for your gut. Pair them with sambar and coconut chutney for a hearty breakfast or supper.

Sunnundalu is a laddoo variant from the Andhra kitchen. It is also, at times, called Ragi Sunni. For the recipe, dry roasted ragi or finger millet flour is churned with jaggery. Sometimes nuts and cardamoms are used for extra crunch and flavour. The mixture is then kneaded with pure ghee and hand-rolled into equal size balls or laddoos.&nbsp;&nbsp;

This Is How Telugu Kitchen Roars With Delicious Ragi Delicacies

Who can imagine that a bland vegetable like a bottle gourd can be turned into an irresistible pachadi? Let's take inspiration from Telugu cuisine. Sorakaya Pachadi requires bottle gourd chopped and fried with some spices till it gets cooked. Then it is pounded with a blend of grated coconut roasted with cumin, coriander seeds, and some tamarind. The final touch is given with a spices tempering.&nbsp;

Gongura or sorrel leaves are integral to Andhra (Telugu) cuisine. An array of delicacies is made with these tangy vitamin C-enriched leaves. Among all, gongura pachadi tops the list. There are different recipes for this dish. The recipe varies according to the ingredients availability and taste preference. However, any version goes well with steaming hot rice and a dollop of desi ghee.&nbsp;&nbsp;

Yet another incredible creation from the Andhra kitchen is Dondakaya Pachadi. It is a traditional preparation with ivy gourd or dondakaya in Telugu. In this recipe, chopped ivy gourds are cooked with green chilli and fresh garlic cloves. Then they are combined with coconut, tamarind, and coriander leaves to make a coarse paste. This pachadi gets its taste with mustard and hing tempering.

Beerakaya Thokku means ridge gourd peels in Telugu. For this recipe, tender ridge gourds are used. The peels are sauteed with tamarind and coarsely grounded with a pre-fried blend of cumin seeds, coriander seeds, urad dal, dry red chilli, curry leaves and garlic cloves. A tempering with cumin seeds, mustard seeds, curry leaves, and asafoetida gives the final touch.

Long brinjal, onion, green chile, and coconut are used to make this pachadi. The flavour of the pachadi is enhanced by a tempering of mustard, garlic, and curry leaves. Tamarind adds a tart edge and enriches the flavour. You only need plain steamed rice, ghee, karam podi, and this pachadi to complete the meal.

Steamed Rice And Telugu Pachadi: A Pair Made In Andhra Kitchen

Quality dark chocolate has high cocoa and is exceptionally nutritious. It has a good amount of soluble fibre and is high in minerals. It also contains a lot of potassium, phosphorus, zinc, and selenium. Caffeine and theobromine are two stimulants found in dark chocolate. But, it does not interfere with sleep. However, dark chocolate should be consumed in moderation.

Several controlled studies have found that cocoa and dark chocolate boost blood flow and reduce blood pressure. The flavonoids in dark chocolate can increase the production of nitric oxide (NO) by the endothelium, the lining of arteries. One of NO's tasks is to signal the arteries to relax, lowering the resistance to blood flow and thereby lowering blood pressure.

Dark chocolate can reduce several significant risk factors for heart disease and may protect against elevated cholesterol. Cocoa reduces oxidation-prone types of LDL. It contains potent antioxidants which enter the bloodstream and shield lipoproteins from oxidative damage. A small study discovered that eating dark chocolate supplemented with flavanol lycopene dramatically reduced LDL ("bad") cholesterol and triglycerides levels.

Dark chocolate's bioactive components may also be beneficial to your skin. Flavanols can protect the skin from sun damage, boost blood flow to the skin, and improve skin density and hydration. Consider eating more dark chocolate in the weeks leading up to your beach vacation. However, consult your doctor or dermatologist before substituting your regular skincare routine with dark chocolate.

Consuming rich flavanol cocoa has been shown in studies to enhance blood flow to the brain in young individuals. Cocoa flavonoids can be beneficial for older persons with mild cognitive impairment. It may help them to maintain cognitive function and lessen the chances of dementia. The presence of stimulant chemicals such as caffeine and theobromine may be one of the main reasons cocoa can enhance brain function in the short term.

Dark Chocolate, The Healthy Answer To Your Sweet Cravings

A balanced diet must include carbohydrates as its primary food group. Among the good carbs to include in your diet are whole grains. You may try a lot more recipes, whether you prefer a substantial Makki ki Roti or some sizzling Bajre ki Khichdi.&nbsp;

There are several excellent sources of protein during the winter. Peas, beans, and spinach are some wintertime seasonal crops that have been fortified with protein. A balanced diet during the winter months may also include fish, meat, and eggs as excellent sources of high-quality protein.&nbsp;

As part of a balanced diet during the winter, healthy fats like white butter are served on our plates. Fats are necessary for our survival because they keep us warm and nourished in cold conditions.&nbsp;

Diseases and illnesses can be warded off with the aid of vitamins and minerals. Seasonal fruits including oranges, guavas, and Indian gooseberries, or amla, are in great supply. To stock up on good health, these must be ingested as a part of a balanced diet.&nbsp;

The importance of water and staying hydrated during the winter cannot be overstated. As the feeling of thirst diminishes, some people frequently forget to drink water. But there are additional methods for keeping hydrated. For instance, soups provide both nutrition and hydration. Cold beverages and fresh juices should be avoided. A balanced diet must include fibre because it keeps digestion running smoothly.&nbsp;

Have A Balanced Diet. Include These Food Components 

Many may be surprised to know that the ability to cook Shukto tests one's culinary aptitude in Bengal. Shukto is a Bengali medley meal prepared with bitter gourd, eggplant, green plantain, potato, sweet potato, drumsticks, and white radish. The usage of Randhuni and mustard paste, milk, and tempering with panch phoran are the highlights of this dish. The daler bodi (sun dried lentil nuggets) gives it a crunch.

You can woo any Bengali gourmand's heart with a posto or poppy seeds-based dish. This expensive ingredient is a staple in Bengali kitchens, and they have an array of dishes like patol posto, dherosh posto, jhinge posto, and so on. But alu posto rules the rest. This recipe calls for alu or potatoes and posto paste and tempering with black cumin seeds in mustard oil. It bars any use of turmeric, onion, and garlic.&nbsp;

Kachkolar kofta was created in response to meatballs. This delicious dish consists of edible balls made from boiled potatoes and unripe banana paste, blended with some all-purpose flour as a binding agent. These round dumplings are deep-fried. These balls are then immersed in a gravy made of ginger and garam masala paste, shredded coconut, green chillies, and salt and sugar to taste.

In West Bengal, unripe jackfruit, or enchor, is regarded as vegetarian mutton. Enchor is known in Bengali as 'Gachh Pantha' (tree goat) because of its flavour and texture. Raw jackfruit is peeled and sliced into chunks (cubes) and deep-fried. These pieces are then cooked with potato chunks, ginger paste, a variety of whole and ground spices, and a generous amount of ghee. Garam masala is essential for flavouring.

Without it, any renowned Bengali restaurant's or social celebration's menu is incomplete. Mocha ghonto is a classic Bengali vegetarian delicacy. The recipe is a laborious process to make, but it is worthwhile. This niramish dish restricts any use of onion and garlic. It calls for cooking mocha or banana flowers with shredded coconut and potato chunks while using a specific blend of spices.

Erstwhile, Bengal's widows invented this decadent recipe. The recipe calls for chola er dal or Bengal gram, which is ground to a paste and then fried as small dumplings. Garam masala and ginger paste are used to make the gravy; onion and garlic are restricted. The dumplings are immersed in it, adding richness. A generous garnish of freshly grated coconut enhances the flavour and taste.

These Bengali Vegetarian Curries Are More Than Maach And Mishti

Drinking chilled beverages and eating cold foods can weaken the body's immune system and increase the risk of contracting infections. "Cold temperature foods should not be had in winter season, as the body has to work twice as hard to get them up to the body temperature.&nbsp;

Due to their tendency to produce mucus, dairy products can increase your risk of infections and wheezing. In order to avoid becoming dehydrated throughout the winter, try to minimise your intake of cold dairy products like milk, shakes, and smoothies. Additionally, in the cold, curd is best avoided.&nbsp;&nbsp;

In the winter, it is better to stay away from salads and raw foods after noon. This is because eating cold meals will make you feel bloated and more acidic, while digestion is at its best at noon.&nbsp;

We all understand that drinking cold beverages in the winter is not a good idea. However, according to specialists, it is preferable to restrict the consumption of all aerated drinks, fruit juices, and other sugary beverages.&nbsp;

When wintertime comes, eating steaming hot Pakoras and ghee-drenched Paranthas is all we can think about. Experts advise exercising caution and avoiding consuming excessive amounts of empty calories, even though these warm foods may assist the body adapt to the cold conditions.&nbsp;

Be Wise And Avoid These Foods During Winters 

Do we need to say anything more to make you drool? Grated cauliflower nestled within flaky Paranthas and sprinkled with ghee.&nbsp;&nbsp;

Every bite of this loaded parantha tantalises your taste buds with its tangy, hot Mooli filling. The fact that Mooli Parantha is one of the most favoured winter dishes is not surprising.&nbsp;

This is the best winter has to offer. The perfect balance of flavour and nutrients may be found in methi paranthas. This methi-stuffed parantha's best feature is that it totally masks the bitter flavour.&nbsp;

Wintertime is the perfect time to enjoy the traditional Aloo parantha. You can never go wrong with this dish because of its straightforward, traditional flavours.&nbsp;

Your favourite paranthas are filled with nutritious matar, or fresh green peas. The only ingredients your filling needs are shelled green peas and seasonings.&nbsp;

Satisfying Stuffed Parathas For Cold Winters 

When it comes to foods that have a curd base, tomatoes dishes come the closest in terms of their sour flavours. Aside from that, curd is a great gravy thickener and makes the base lusciously rich.&nbsp;

Tamarind contains a higher concentration of the sour flavour of tomatoes, which makes them an ideal choice for chutneys and relishes.&nbsp;

The Indian gooseberry, or amla, resembles green tomatoes in appearance as well as flavour. You should try including some to your curries and sabjis tonight; it has a lot of health advantages.&nbsp;

Use some vinegar instead of going a grocery store to purchase tomatoes. The sourness you desire from tomatoes will be provided by doing this. In soups and sauces, this works well.&nbsp;

Red bell peppers can be used in place of tomatoes because they have a similar flavour and look. For a wide range of flavours, make a red pepper puree.&nbsp;

Running Out Of Tomatoes? Use These Substitutes Instead 

Just soak the rice in (cold) water for one hour, and it swells up like a charm. Mix it with curd, jaggery and banana, and it's ready to eat. It will sort you for the whole day&nbsp;

A highly rare and ancient variety of rice called "black rice" or "forbidden rice" (Chinese) has been grown in India for many years. After approximately three hours of water soaking, the rice should be pressure cooked for three whistles and simmered for ten minutes on low heat.&nbsp;

Among the red rice kinds with a strong aroma, navara rice is regarded as being as priceless as gold. It is prized for its exceptional therapeutic capabilities and is primarily grown in southern India. similar to black rice it should be soaked in water for around three hours, pressure cooked for three whistles, then simmered for ten minutes on low heat.&nbsp;

Gobindobhog rice is mostly grown in West Bengal, India. It is a sticky, short-grain, white rice with a sweet, buttery flavour. Protein, fibre, and antioxidant content are all high in gobindobhog rice. Long used to treat bodily imbalances, this rice is nutritious and easily digestible. In addition, it is believed to burn body fat more quickly.

A tasty wild species of rice that is frequently seen in southern India is called bamboo rice. Actually, bamboo rice is the seed that a flowering bamboo produces at the end of its life. The ability of bamboo rice to increase fertility is well documented.&nbsp;

The Palakkad district of Kerala, India, is home to the indigenous rice variety known as Rose Matta. It has a reputation for being coarse and being healthy. It is widely used on a regular basis for idlies, appams, and plain rice in Kerala and coastal Karnataka in both India and Sri Lanka.&nbsp;

Beyond Basmati Try These Regional Rice Varieties 

Drinking wheatgrass juice is a simple and healthy approach to losing weight. Blend a handful of wheatgrass with half a cup of water in a mixer. Squeeze half a lemon, season with pink or rock salt, and stir thoroughly. Drink it on an empty stomach and wait a few days to observe the results.

Add two tablespoons of barley seeds to 2 litres of water. Allow the solution to boil until the water turns light pink in colour. Allow for cooling. Pour the concoction into a strainer and reserve the water. Keep sipping it two to three times per day. You will be able to battle those resistant fats,

Cinnamon is well-known for its ability to regulate weight. It is a fantastic fat burner. Mix an apple slice, one small cinnamon stick, two to three ice cubes, and some water in a jug to make this drink. Allow it to settle for 15 minutes. Once in the morning, consume this concoction.

To make ginger water, bring one glass of water to a boil. Mix in 1 teaspoon of grated ginger. Allow the mixture to steep for at least 10 minutes. Use a sieve to pour the mixture into a glass. If plain ginger water sounds too bland, add a squeeze of lemon for flavour and health benefits.

This is another drink that is gaining popularity due to its health benefits. It increases our metabolic rate and helps us burn more calories. To prepare it, combine half a cup of coffee decoction with some warm water and one teaspoon of lemon juice. Consume it before beginning your exercise programme.

These Waters Make Your Weight Loss Journey Easy

Nolen Gurer Payesh is a simple winter dessert. The secret ingredient in this delectable rice kheer is date palm jaggery. The rice pudding is silky smooth, creamy, and decadent. The sweetness of the Gobindobhog rice blends well with the right amount of nolen gur or jaggery, fresh milk, and a profusion of dry fruits such as cashews, raisins, and almonds.

These are crescent moon-shaped and filled milk-braised rice dumplings. Adding Nolen Gur or date palm jaggery changes the flavour. The only filler for the rice flour dough is a caramelised coconut combination. The Bengali Poush Sankranti is celebrated by devouring Dudh Puli Pithe.

The Bengali Poush Parbon festival would not be the same without Patishapta. The traditional sweetmeats are thin pancakes filled with grated coconut or sandesh that have been caramelised. They can be made with refined flour, all-purpose flour, or semolina. The combination of grated coconut and nolen gur gives this pithe a signature taste.&nbsp;

Rasogolla is a popular dessert in Kolkata. Because of the use of nolen gur or jaggery, this sweet becomes more of a winter delicacy than a year-round availability. The main difference is that the chana or cottage cheese balls have been baked with Nolen Gurer Rosh or jaggery syrup. Enjoy the juicy sweet hot or chilled, your choice.

Bhapa Pithe, a sweet Bengali dessert, would satisfy any craving. The treat has a smooth and diverse texture. Rice flour, coconut, and Nolen Gur/jaggery are used in this basic dish. All that is required is to steam rice flour with coconut and jaggery. This dish's sweetness and healthiness are both nicely balanced.

Joynagarer Moa is a delectable seasonal dessert. This unusual dessert originated in Joynagar, a neighbourhood in the South 24 Parganas district. Because of its unique flavour, it is popular among West Bengal residents. This exquisite dessert is prepared with date palm jaggery, Kanakchur Khoi (puffed rice), cashew nuts, and raisins.

Ranga Alur Puli, or Fried Sweet Potato Dumplings in Jaggery Syrup, is one Pithe variation (seasonal Bengali sweets). In Bengal, it is usual to cook a particular Pithe during the colder months. Rice flour, maida (refined flour), suji (semolina), and a coconut jaggery/Nolen Gur filling are the main ingredients in this delicacy.

Sweet potatoes are a staple in every Bengali household during the winter. Ranga Alur Pantua, or sweet potato dumplings, recipes vary depending on the sweet syrup the pantuas are plunged into. Older generations prefer using date palm jaggery or nolen gur, another winter speciality. The other uses sugar syrup and flavours it with green cardamom.

Winter Wonder Desserts From Bengal

This well-liked tadka goes well with all dals, including moong, masoor, urad, and toor. A favourite among people of all ages on the Indian subcontinent is hing jeera aloo.&nbsp;

The Bengali word panch phoron translates to "five spices" in English. Cumin (jeera), mustard (sarson), fenugreek (methi), nigella (kalonji), and fennel (saunf) seeds are all included in the mixture. East India is a popular region for this spice blend. Fry this tadka in mustard oil to improve the flavour of your food.&nbsp;

This traditional Punjabi tadka utilises a lot of onion and tomato, as the name would imply. Add some red chilli powder and coriander powder to make a gravy if you want to make it even spicier.&nbsp;

This tadka is also very tasty. Heat some oil in a skillet, then add the minced garlic and dry red chilli, and cook until fragrant and browned. Cooked curry should be given the tadka and given time to absorb the flavour.&nbsp;

Curry leaves tempering is more common in South Indian cooking and in dishes from the warmer coastal parts of India, where the plant is grown. These ingredients are prized for their distinctive aroma and the crunchy texture of their leaves when they crisp up in the hot fat.&nbsp;

Tadkas made with chilies contain two key ingredients: capsaicin, which acts by "irritating" the specialised nerve receptors that detect heat and pain, a phenomenon known as chemesthesis, which we have evolved to find pleasurable, and, in the case of dried chilies, the vivid red carotenoid pigments, like capsanthin, which give the oil a reddish tint. In a tadka, chilies can be used either fresh or dried.&nbsp;

Add Some Tadka: Here Are Some Tadka Types  

Yoghurt contains good bacteria that strengthen the human immune system. It promotes healthy digestion, improved sleep, and other benefits. Yoghurt, a natural source of probiotics, should be consumed daily. Make overnight-soaked oats with it for breakfast. To produce flavoured yoghurt, combine it with seasonal fruits such as strawberries and blackberries.

A lack of vitamin D compromises the immune system. According to a study conducted by the Massachusetts General Hospital, those who consume fewer vitamin D-rich foods are more likely to have a cold. This vitamin is abundant in foods such as cow milk, egg yolk, fatty fish, mushrooms, cheese, and fish oil.

Do you know that garlic can effectively prevent colds? It contains the immune-boosting component allicin, which is essential for immune system strengthening. It helps to enhance your immune system when ingested on a regular basis. Try garlic with tea or orange juice as a chaser.

A 2017 meta-analysis led by Harri Hemilä of the University of Helsinki found that taking 80 to 92 milligrammes of zinc per day at the onset of cold symptoms reduced the duration of the common cold by 33%. Zinc-rich foods, such as fortified cereal, oysters, red meat, pumpkin seeds, beans, and so on, should be included in your regular diet.

Turmeric is an excellent cold-fighting spice. Turmeric contains antioxidants, which have powerful anti-inflammatory benefits. According to research, turmeric has a high defence against congestion, colds, and coughs. Use a few spoonfuls of turmeric powder in milk, or season cereals, lean meat, and other healthful foods.

Drink plenty of liquid to keep your body hydrated and your digestive system running smoothly. Prefer sipping lukewarm water throughout the day. Hot herbal tea is an excellent method to stay hydrated, calm, and warm. It also provides congestion relief. Sugar lowers your immune system, so avoid it in your beverages.

Strengthen Your Immunity Against Cold With These Foods

Breakfast in Mumbai would be incomplete without kande pohe. It is the most traditional and widely consumed Marathi meal. Despite the introduction of sophisticated breakfasts, the state capital still offers them in the most traditional manner. On the streets of Mumbai, you may see small eateries with a large crowd devouring this food. If you're in Matunga East, try the kande pohe at Maharashtrian Snacks.

Missal pav is a combination of a spicy curry that is served with fluffy bread. Misal is a spicy dish prepared with moth beans. Farsan or sev, onions, lemon, and coriander are sprinkled on top of the finished dish. Typically, the pav is toasted with butter. Buttermilk or dahi and papad are commonly served with it. Missal Pav can be eaten for breakfast, as a snack, or as a full meal.

The Bombay sandwich is another local favourite. Mumbai has food carts selling grilled or plain sandwiches all throughout the city's bustling areas. Usually, these sandwiches are vegetarian. The traditional recipe calls for two pieces of white bread, buttered on both sides. Then a concoction of coriander and mint chutney is applied, followed by thin slices of vegetables such as beetroot, onion, cucumber, tomato, and a layer of spiced potatoes, followed by shredded cheese and a sprinkle of chili and cumin powder.

Running a busy schedule and needing to catch the local train? Grab a vada pav practically from any roadside food vendor in Mumbai. This desi burger is made with a pav (bun) smeared with spicy green or red chutney and a vada. The patty is prepared with spiced mashed potatoes, coated gram flour batter and deep-fried. There is no time restriction on this particular snack or street food.&nbsp;

Thalipeeth is another Maharashtrian breakfast. This traditional recipe uses multigrain wheat and a variety of spices. Bhajanee, or thalipeeth flour, is made from roasted grains, lentils, and spices. The ingredients consist of grains like rice, wheat, bajra, and jowar, legumes like chana and urad, and spices like coriander and cumin seeds. This nutritious and tasty breakfast is served with butter, ghee, or curd.

When In Mumbai, Try These Aamchi Naashta

Apple pie is an unofficial icon of the United States and one of the country's distinctive comfort food. It has apples as the main filling. It's delicious with whipped cream, ice cream, or a slice of cheddar cheese. Apple pie is usually double-crusted, having pastry on both sides of the filling. The top crust might be either solid or latticed. To keep the bottom crust from being soggy, bake it separately.

The pumpkin represents harvest time. Pumpkin Pie is a must for Thanksgiving in the United States and Canada. It's a pumpkin-flavoured dessert pie with a spiced custard filling. The filling is baked in a single pie crust, and the hue varies from orange to brown. Pumpkin pie spice (ginger, nutmeg, cinnamon, paprika, and allspice) is used to flavour the pie.

Sweet potato casserole is another name for sweet potato pie. It is baked in an open pie crust with no top crust. Mashed sweet potatoes, evaporated milk, sugar, nutmeg, and eggs make up the filling. A few also add vanilla or lemon extracts. The baked custard filling can range from light and smooth to dense, depending on the recipe's quantity of mashed potato, milk, and eggs.

Pecan pie calls for pecan nuts blended with an egg, butter, and sugar filling. Other options include honey, molasses, maple syrup, cane syrup, white or brown sugar, or sugar syrup. A few more popular additions to the recipe include chocolate and bourbon whiskey. It is often served with vanilla ice cream, whipped cream, or hard sauce.

Cherry pie, as the name suggests, has a cherry filling. Traditionally, sour cherries are used instead of sweet ones. Morello cherries are the most prevalent ones. However, other varieties, such as black cherries, may also be used. Cherry pie is typically served with whipped cream or ice cream. In the United States, embellishing the crust with beautiful pastry motifs is customary.

Sweeten Your Thanksgiving With These Desserts

Kids usually fuss about eating vegetables such as beetroot. Get your creativity out. Prepare a healthy and nutty breakfast by giving the regular poha a twist with beetroot. Finely grate this root vegetable and squeeze the excess water. Along with other ingredients such as peas, potatoes and peanuts, blend in the beetroot. It is visually tempting and tastes appetising.&nbsp;

Make this healthy and quick dosa by replacing rice with grounded rolled oats, curd, and beetroot. Puree the vegetable and mix it with the oats powder. Add beaten curd to the required quantity. Add baking soda or eno to let it ferment a bit. Leave it aside for 30 minutes and fry crispy dosa.&nbsp;

This is perfect for time-crunched people who need something filling on the go. Along with roasted beetroots, use fresh ripe figs, a splash of your favourite milk, organic honey, a palm full of rolled oats, and a pinch of cinnamon and nutmeg powder. Churn all the ingredients in a blender. Voila! You will have a creamy, sweet, and well-balanced superfood smoothie.

Instead of having the regular besan or atta cheela, add some colour and nutrition to it by blending in some beetroot. You may grate the vegetable or make a puree and add it to the cheela batter. It is healthy and enriched with iron. Relish it with raita or garlic chutney.

Who doesn't love those tiny cute appes? Now increase your fondness for them by giving a healthier tweak. To prepare it, take a half bowl of grated beetroot and carrot each. Mix it with two bowls of semolina and half a bowl of curd, and season with a choice of spices. Add baking soda to make it fluffier. Let the batter rest for an hour and fry them in the appe maker.&nbsp;

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