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Where does Makhanas come from?
Very few of us are aware about the fact that Makhanas are part of lotus flower. The seeds of lotus flower are being processed at different levels and then consumed which makes it highly nutritious. Makhanas are majorly produces in state of Bihar in India, Korea and Japan and also in few parts of eastern Russia.
Very low in carbohydrates and saturated fat, they are extremely good source of Manganese, potassium, thiamine, protein and phosphorous. They are high in fibre which makes it filling for the stomach and easily digestible at the same time.
Makhana is high on nutrition value and thus have the following listed benefits:
- Anti ageing properties
- Healthy Protein
- Prevents heart related diseases.
- Good for Diabetic patient
- Prevents Diarrhoea
- Great snack for weight loss.
Knowing so many qualities these makhanas possess, let us now know some delicious recipes of makhanas that can be prepared.
10 Easy Recipes of Makhana:
1. Roasted phool makhanas
One of the most common and largely consumed recipe of makhanas is roasted one.
100 grams of pool makhanas
Salt and pepper to taste
A pinch of turmeric power (Haldi)
1 teaspoon ghee
- Melt a teaspoon of ghee in a deep cooking pan (Kadai).
- Makhanas do not come roasted when you buy it from the market. So once the ghee is heated, put makhanas in the pan and mix the makhanas with the ghee properly. Let it roast for 7-8 minutes.
- Put a pinch of turmeric and some salt and pepper as per the taste.
- Mix them well and let it roast little more. Switch off the gas and let it cool down.
- Put them in air tight container and serve it as and when needed.
This snack is way better to consume as compared to chips and fries.
2. Makhana’s cutlets:
Did you ever know that recipes of makhanas can also include starters as well? So here is one recipe which you can serve as starter to your guests.
1 cup makhanas
2 boiled potatoes
2 green chillies finely chopped
2 tablespoon coriander leaves
1/2 teaspoon black pepper
1/2 teaspoon red chilli powder
1/2 teaspoon mango powder
Salt as per taste
8-10 pieces of cashew nuts
1 tablespoon cornflour
Oil to fry
- Soak makhanas for 1-2 hours in a bowl of water and strain it properly in a strainer.
- To make the cutlets, put makhanas, mashed potatoes, coriander leaves, salt, pepper, red chilli powder, green chillies, mango powder, cashew nuts and cornflour in a bowl. Mix them well to make a cutlet batter.
- Put little oil on your palms and make cutlet flat balls out of the paste prepared. Keep them all in a plate.
- Heat oil in a pan/kadhai and deep fry the cutlets.
- Serve it hot with green chutney or sauce and enjoy the healthy snack.
3. Makhane ka raita:
1 cup dahi/curd
1/2 cup phool makhana
1 teaspoon red chilli powder
1/2 teaspoon cumin (jeera) poder
1 pinch garam masala powder
1 tablespoon coriander leaves.
3-4 curry leaves
1 teaspoon black mustard seeds
Salt to taste
Ghee for toasting
- Heat ghee in a pan and roast the makhanas in them. Keep it aside.
- In a bowl put curd, salt, red chilli powder, cumin poder, garam masala, coriander leaves and the cooled down machines all together and mix well.
- Now in the same pan in which the makhanas were roasted, put some oil. when the oil is heated put the mustard seeds and the curry leaves.
- Take a spoon and sprinkle the tadka on the bowl containing curd and makhanas. mix well and refrigerate for sometime.
- Serve the cold, delicious and healthy raita.
4. Makhana aur matar ki sabji:
The recipes of makhanas also include some mouth watering sabzi which can be easily made and can be nutritious as well.
1 cup phool makhana
1-1/2 cups green peas/matar (boiled)
1 onion finely chopped
5 cloves (Laung)
1 tomato finely chopped
1/2 green chilli finely chopped
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/4 teaspoon mustard seeds
1/4 teaspoon cumin(jeera) seeds
1/4 teaspoon fennel seeds(sauf)
1/4 teaspoon fenugreek seeds (methi)
2 tablespoon coriander leaves for garnish (finely chopped)
oil for cooking
Salt to taste
- Roast the makhanas and keep it aside.
- Heat the oil in the pan and put cumin and fenugreek seeds, mustard and fennel seeds and let the oil become fragrant.
- Put the onions and let it become translucent
- Add some garlic cloves that are roughly chopped and let it simmer till the raw smell of garlic goes away.
- Add tomatoes and mix it well till it becomes like a paste. Add salt, coriander powder, and drama masala powder to it and mix well.
- Add blanched peas to it as mix for 2-3 minutes. Then add roasted makhanas to it and let it get properly mixed with the paste.
- Garnish it with coriander leaves and switch off the gas.
- Serve this healthy sabzi with hot chapatis.
5. Phool Makhana Curry:
1 cup phool makhana
1 cup tomato puree
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/4 tsp cumin seeds
2 tsp oil
salt to taste
coriander leaves to garnish
Ingredients for the paste:
1 large onion
5 garlic cloves
1 medium ginger clove
1 tsp poppy seeds
5 cashew nuts
1 tsp oil
- Make a thick paste of onion, garlic clove, ginger, poppy seeds, chew nuts and oil.
- Take a pan and roast the makhanas in some ghee.
- Take another pan, put oil and let it heat. Put cumin seeds and let it sizzle.
- Add chopped onions and saute it till it becomes light pink in colour.
- Add the thick paste and saute it for 2-3 minutes.
- Add tomato puree, red chilli powder, coriander powder, turmeric powder and mix well. Let the paste get cooked for 4-5 minutes till the oil gets separated.
- Add 1/2 cup of water and put some salt. Cover it with the lid and let it get cooked for 4-5 minutes.
- Add makhanas in it and mix well. Leave the curry on gas for 2 minutes and then put off the gas.
- Garnish it with coriander leaves and serve hot.
6. Makhane ki Kheer:
A dessert recipe of makhana already sounds interesting and something one should must try. So here is the recipe:
1 cup lotus seeds
2 tbsp ghee
5 cups full fat milk
3/4 cup sugar
a few kesar(saffron) strands
1/2 tsp nutmeg powder
Some pistachios and almond to garnish.
- Heat a pan and add some ghee. Roast the makhanas for 3-4 minutes till they get crispy.
- Let them cool down and blend them in a mixer and keep the chunks aside.
- Take a deep pan and add the milk. Bring it to boil and start reducing it by keeping it on low flame (for about 20 minutes).
- Now add the crushed makhanas in the milk and let it simmer for more 10-12 minutes.
- Add the saffron strands and mix well.
- Turn off the gas, add sugar and mix well.
- Let the kheer come to room temperature and refrigerate it for and hour before serving.
- At the time of serving, pour them into bowls and garnish it with pistachios and almonds.
7. Makhane ka halwa
4-6 tsp ghee
1 cup makhane ka atta
1 cup sugar
chopped mixed nuts for garnishing
- Heat the pan and dry roast the atta till it turns golden brown. Keep it aside.
- Again heat the same pan, add some ghee to it, and add the dry roasted atta in it. Saute for 5 minutes.
- Add sugar and 2 cups of water. Mix well till the sugar gets dissolved.
- Remove from the gas, add the remaining ghee and mix well.
- Spread in a greased plate and garnish it with different nuts.
- Let it cool down and serve.
8. Gur Makhane:
2 cups makhane
3/4 cup gur (jaggery)
1 tablespoon coconut oil
1/2 cup unsweetened coconut (crushed)
- Take a pan. Heat coconut oil in a pan. Roast the makhanas in it for 4-5 minutes.
- Meanwhile heat jaggery in a pan. Add 3 tablespoon water and let it become a thick paste.
- Add coconut in the pan in which makhanas are getting roasted.
- Mix it for sometime and check when the makhanas become crispy.
- Pour the thick paste of jaggery in it.
- Keep stirring all the ingredients till the jaggery sticks to the makhanas.
- Allow it to cool down completely.
- Store it in an airtight container and much them in intervals.
These recipes of makhanas/ foxnuts will not just be delicious but will also be a power packed (full of nutrition) element that one can include in their food routine.