Healthy Recipes for optimal health

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Healthy Indian recipes : Coconut Besan Barfi

After 2 years it’s amazing when I look back to my own recipes and plan to make this barfi again this Diwali 23rd October 2014 ..HAPPY DIPABOLI to all my friends…:)


Coconut Besan Barfi Coconut Besan Barfi

Hello all , Today is Diwali ( 13 Th November , 2012 ) , I plan to start my healthy food and recipes blog . I have worked for many international health and nutrition projects . So I plan to start my blog with my new ideas about Indian recipes .

Today I have made a delicious dessert especially for Diwali Occasion . This is a very easy to make recipes.My family enjoyed it too ! You can store it in an air tight container.

Ingredients :

1. 3 Cups ( 24 oz ) Gram flour or chickpea flour ( Besan )
2. 2 cups fresh coconut crust
3. 1/4 cup ghee(if you want to make it vegan use almond butter)
4. 1 cup milk(for vagan use almond milk)
5. 1/2 cup Caju ( 50 gm/1.5 oz )
6.3 cups sugar

Preparation :

1. Mix all the ingredients except ghee .
2. Heat the ghee…

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Bengali Misti(sweet) Bhat /Misti Pulao

Bengali Misti Bhat /Misti Pulao

Bengali Misti Bhat /Misti Pulao

This year 2014 Puja Experience was awesome with my family and friends. From Saptami to Dashami it was a great vacation time and got the opportunity to spend some quality time with my family. From Pandal hopping to Dinning with my family, each moment was memorable.

Bengali Misti Bhat is a traditional dish of Bengali’s and I love this dish to have during the festivals time. This year our Durga Puja Astami Lunch menu was Misti bhat/Pulao with  vegetable Manchurian Gravy. I wish to make this dish for Diwali /Dipaboli also. Surely some Bengali sweet dish like Rassogolla or Malpua will be also in the menu for Diwali/Dipaboli.


Basmati/Gobindobhog rice 5 cups
Sugar 2 cup
Cloves 4 nos.
Cardamoms 6 nos.
Cinnamon 2 one inch stick
Bay leaves 2 nos.
Cashewnuts 1/2 cup
Raisins 1/2 cup
Coconut milk 1 cup
Water 9 cups
Ghee clarified butter 1/2 cup
Salt as per taste


  • Wash and soak rice for 30 minutes. Drain. Heat ghee in a kadai and add bay leaf, cinnamon stick, cardamoms and cloves. Fry for few seconds.
  • Next, add rice, sugar and salt. Mix well.
  • Now add water,coconut milk, raisins and cashewnuts. Bring it to a boil, reduce heat and cover. Cook till done.

Note:when water will be totally absorbed by the grain then turn off the oven.Keep it  for 15 minutes  covered and then serve with any desired dish you like to have. Here I serve it with Vegetable Manchurian Gravy.

Nutrition Information:

Amount Per Serving

Calories                408.8

Total Fat               14.5 g

Saturated Fat     7.5 g

Polyunsaturated Fat       1.0 g

Monounsaturated Fat   5.0 g

Cholesterol         26.2 mg

Sodium 1,415.5 mg

Potassium           105.7 mg

Total Carbohydrate         69.2 g

Dietary Fiber      2.5 g

Sugars   45.2 g

Protein 3.5 g