KIDNEY BEAN IDLI

by with No Comment FoodFood LabsHealthy

In today’s fast-paced world, eating something nutritious yet delicious takes a lot of effort, which is why people are always looking for instant mixes.

 Also, mothers are always on the lookout for nutritious food, but if it is not mixed with delectable taste, the kids tend to ignore it.

This is where South India’s miraculous “Idli” comes in.

IDLI, I believe, does not require an introduction. It is the world’s healthiest and most nutritious breakfast, and it has been recommended by several international organizations, including the World Health Organization (WHO).

Idli soft puff cake, a healthful delight due to its lightness and nutritious content, is a healthful treat due to its lightness and nutritional content. Idli is considered a light food because it has no fats, saturated fats, or cholesterol.

On the other hand, Kidney beans are a subtype of the common bean (Phaseolus vulgaris), a Central American and Mexican legume.

It is a key food crop and source of protein all across the world with fiber, antioxidants, and numerous vital minerals.

It is ideal for boosting digestion and metabolism, and because it is high in potassium, magnesium, soluble fiber, and protein, it is loaded with nutrients and is considered very good for health.

It is often recommended as part of a balanced diet regime,

This recipe has the advantage of combining kidney beans with rice and lentils to create the healthiest mixed idli.

At Fespro, we have created instant recipes that are “easy to make, easier to digest” and can be used by individuals who want to enjoy idlis as well as those who always try to grab instant meals as this recipe will take as less 15 minutes to cook. These idlis are special because it will not let the starch from rice break down and get digested in your body, therefore, making it a ‘guil-free’ pleasure.

When these hot and comfy idlis are served with any traditional chutney, such as coconut chutney, tomato chutney, or any of your favorite sauces, this recipe quickly becomes a power pack of nutrition well paired with taste, saving you a lot of prep time.

These idlis are a great way to start the day with a nutritious breakfast, as a quick lunch preparation, or as a light, healthy, and tasty dinner option.

INSTANT KHAMAN DHOKLA WITH OMEGA

by with No Comment Food LabsHealthy

Most of us associate evening snacks with something decadent and greasy. Whether it’s samosas, pakodas, chips, or bondas, our teatime companions are usually a little high in calories, don’t you think?

 However, generalizing would be a mistake. For there is one popular snack from the western part of the country that we all enjoy, but it has escaped the stigma of being unhealthy, cholesterol-raising, or calorie-laden. We’re talking about the popular dhokla. We can never get enough of Gujarati dhoklas, which are feather-light and fluffy.

Dhokla is a popular dish in many households, but we undervalue its potential as a superfood. It contains all of the macronutrients that humans require.

Khaman Dhokla Mix is a delicious and healthy snack that fills you up without adding calories to your diet. Because of its high nutritional profile and low-calorie count, it is considered one of the healthiest snacks. Having a dhokla for breakfast keeps you energised throughout the day because it is high in carbs, protein, and fiber, which are the main sources of energy. Also, if you eat savory dhokla, you will reduce your sugar intake, which is beneficial.

Proteins abound in the ingredients of khaman dhokla. The fermented besan base increases the bioavailability of nutrients such as riboflavin, niacin, folic acid, thiamine, Vitamin K, and biotin.

When khaman dhokla is combined with omega, this recipe becomes a health-boosting powerhouse.

Omega fatty acids are nutrients obtained from food (or supplements) that aid in the development and maintenance of a healthy body. They are essential to the structure of every cell wall. They also serve as an energy source and aid in the proper functioning of your immune system.

Omega fats have also been found to help prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis, and may play protective roles in cancer and other illnesses, owing to these benefits.

The way of preparation, ingredients utilised, and fermented nature of our Frespro khaman dhokla contribute to its top ranking. Steaming saves calories while also making the snack light and delicious.

Our instant khaman Dhokhla mix with omega is your go-to recipe, requiring only a few minutes of cooking time before you have a delicious and healthy plate in front of you.

You can enjoy our instant mix at any time of day as a fantastic solution to fill your tummy with delicious and healthy recipes.

CORNFLAKES CHAAT

by with No Comment Food Labs

Ingredients:

  • 250 Gm Fespro Cornflakes
  • 1 tsp Butter
  • 1 cup fresh chopped Tomato
  • 2-3 medium sized chopped Green chilly
  • 1 cup chopped Onion
  • 1 cup chopped Cucumber
  • 1/2 cup Boiled sweet corn
  • 4 tsp Chaat masala
  • Salt (as per taste)

Garnishing: Fresh coriander

Methods

  1. Sauté Fespro cornflakes in butter at low flame for 5 mins.
  2. In a large bowl mix Cornflakes, Vegetables, Salt and Chaat masala.
  3. Garnish with fresh coriander and serve.
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Vermicelli (sevaiyyan) Kheer

by with No Comment Food Labs

Ingredients:

1.1/2 cup Fespro Roasted Vermicelli

2. 2 cups Full-fat Milk

3. 3/4 cup Sugar

4. 1/2 tsp Cardamom (elaichi) Powder

5. 1/2 cup Chopped Dry Fruits (Almond, Pistachios) for Garnish

Method:

1.In a deep bottom vessel, add milk, mix well and cook on a medium to high flame for 4 to 5 minutes or till it starts boiling.

2. Now add Fespro Roasted Vermicelli and cook on medium flame for 3-4 minutes, while stirring continuously (till the vermicelli becomes soft i.e. cooked)

3. Once the Vermicelli is cooked, lower the flame and add sugar. Mix Well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.

4. Now add the cardamom (elaichi) powder, mix well and let it cook on a slow flame for 1 to 2 minutes.

5. After 2 minutes, put off the flame, garnish with dry fruits and serve hot!

6. Or You can chill it in the refrigerator for 1-2 Hours and enjoy it cold!

Lemony Chicken Pasta

by with No Comment Food Labs

Ingredients

  1. Fespro Pasta (boiled) 2 cups
  2. Boneless chicken (cooked) 1 cup
  3. Olive oil 2 teaspoons
  4. Lemon juice 1 teaspoon
  5. Dried Red Chillies crushed 1 teaspoon
  6. Garlic cloves chopped 8-10
  7. Salt to taste
  8. Parmesan cheese powder 1 tablespoon
  9. Fresh cream 2 tablespoons
  10. Fresh Parsley for garnishing

Method

1.Heat olive oil in a non-stick pan. Add chopped garlic and sauté.

2. Add crushed red chillies & mix. Add chicken and sauté on high heat for 1 -2 minutes.

3. Add salt & pasta and toss well.

4. Reduce the flame and add fresh cream and some salt if needed. Mix and cook for two minutes.

5. Turn off heat. Add lemon juice and Parmesan cheese and mix.

6. Transfer into a serving bowl. Garnish with chilli flakes and a sprig of parsley.

7. Serve hot.

Pasta with Scrambled Eggs

by with No Comment FoodFood Labs

Ingredients

  1. Fespro Pasta 2 cups
  2. Butter 2 tbsp
  3. Eggs (medium) 2 nos.
  4. Salt to taste

Method

  1. Cook pasta to al dente (soft to bite), according to package directions.
  2. Drain well.
  3. Add butter to the pan, and allow to melt.
  4. Add drained pasta to the pan and mix well with butter.
  5. In a separate bowl, beat eggs well add a pinch of salt to the eggs while beating.
  6. Add the eggs to pan, and mix well.
  7. Return to med heat, add salt to taste, and stir continuously, scraping egg from the bottom, until eggs are scrambled well and cling to the pasta.
  8. Serve immediately.

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Pasta in Pesto Sauce

by with No Comment Food Labs

Ingredients

For the Pasta

  1. 200 gm Fespro Penne Pasta, boiled in a pinch of salt and some olive oil till al dente
  2. 1 Tbsp olive oil
  3. 1 sprig mint leaves, to garnish
  4. 2 cherry tomatoes
  5. 1 garlic clove, whole; peeled

For the Pesto Sauce

  1. 2 cups basil
  2. 1/2 cup grated Parmesan cheese
  3. 1/2 cup toasted walnuts or pine nuts
  4. Salt, to taste
  5. 4 cloves garlic
  6. 3 Tbsp olive oil

Method

For the Pesto Sauce

  1. In a blender add all the ingredients and mix till a semi-fine paste is achieved.

For the Pasta

  1. In a pan add the olive oil and the garlic clove. Add the cherry tomatoes. Remove the whole garlic clove.
  2. Add the pesto sauce. Cook for 1 minute.
  3. Add the boiled penne.
  4. Garnish with a mint sprig and serve hot.
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Baked Pasta with Cheese Sauce

by with No Comment Food Labs

Ingredients

  1. Fespro Pasta (uncooked) – 2 cups
  2. Processed Cheese – 1 cup, grated
  3. Milk– 2 cups
  4. Bread crumbs – 1 cup (made by grinding 2 slices of bread in mixer)
  5. Parmesan cheese – approx 4-5 tsp, grated
  6. Melted butter– 2 tbsp
  7. Garlic – 3 cloves, finely chopped
  8. Salt – 1 tsp or to taste
  9. Olive oil – 1 tbsp

Method

  1. In boiling water, add 1 tsp of salt, 1 tbsp of oil and add pasta. Half – cook it for 5-6 mins.

2. In a pan, combine milk, processed cheese, 2-3 tbsp of parmesan cheese, garlic, salt and mix. Heat till cheese melts.

3. Drain water from pasta and put in a buttered baking dish. Pour cheese sauce over pasta covering it completely. Add bread crumbs, followed by melted butter and 1-2 tsp of grated parmesan cheese on top. Bake for 15 mins at 200 degrees celsius.

4. Serve Hot.