Скачать или смотреть Millet Vegetable Handvo & Cupcakes | Navratri Special | Festive Delight with Nutralite

Welcome to another episode of Festive Delight with Nutralite, where Chef Sanjeev Kapoor brings the spirit of Navratri to your kitchen with recipes that are wholesome, tasty, and perfect for festive sharing.

Navratri is a time of devotion, joy, and family togetherness — and food plays a special role in making these days truly memorable. This festive season, Chef Kapoor presents two recipes that celebrate preferences for both generations of a family, ensuring everyone has something to enjoy.

The first recipe is Millet Vegetable Handvo, a Navratri classic reimagined with a healthy twist. Enriched with the goodness of Nutralite Doodhshakti Probiotic Butter Spread and Nutralite Veg Mayo, it’s rich in flavour, wholesome, and perfect for those who love traditional festive dishes without compromising on nutrition.

Next up are Handvo Cupcakes — golden, light, and bite-sized! Made with Nutralite Doodhshakti Probiotic Butter Spread and Nutralite Veg Mayo, these playful treats bring a modern twist to festive snacking, making them a favorite for kids and the young at heart.

Whether you’re honouring tradition or adding a spark of creativity to your festive menu, these recipes will make your Navratri celebrations wholesome, joyful, and truly delicious with Nutralite that makes every dish Sabke Liye Right. ✅


Ingredients

1 cup little millet, soaked for 3-4 hours and drained
¼ cup split Bengal gram (chana dal), soaked for 3-4 hours and drained
¼ cup split skinless green gram (dhuli moong dal), soaked for 3-4 hours and drained
¼ cup split skinless black gram (dhuli urad dal), soaked for 3-4 hours and drained
6 tbsps Nutralite Doodhshakti Probiotic Butter Spread + to grease
½ tsp asafoetida (hing)
1 tsp mustard seeds
½ cup grated carrots
½ cup chopped cabbage
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1½ tbsps ginger- garlic-green chilli paste
2-3 tbsps Nutralite Veg Mayo + for piping
8-10 curry leaves
1½ tsps white sesame seeds
1 tsp fruit salt
Cherry tomato quarters for garnish
Green chutney as required
Date and tamarind chutney as required
Microgreens for garnish
Edible flowers for garnish
Red radish slices for garnish

Method

1. Take little millet in a grinder jar. Add split Bengal gram, split skinless green gram, split skinless black gram and 1¼ cups water. Grind to coarse batter and transfer in a bowl.
2. Heat 2 tbsps Nutralite Doodhshakti Probiotic Butter Spread in a small nonstick pan. Add asafoetida and mustard seeds and let them splutter.
3. Meanwhile add carrots, cabbage, salt, red chilli powder, turmeric powder, ginger-garlic- green chilli paste and Nutralite Veg Mayo to ground mixture and mix well.
4. Add curry leaves and white sesame seeds to the pan and sauté for 30 seconds.
5. Add this tempering to the batter and mix well.
6. Heat 2 tbsps Nutralite Doodhshakti Probiotic Butter Spread in same nonstick pan.
7. Add fruit salt to the batter and mix well.
8. Add half the batter to the pan, cover and cook on low heat for 10-15 minutes. Add remaining Nutralite Doodhshakti Probiotic Butter Spread and flip. Cover and cook for 8-10 minutes.
9. Cut into squared and serve.
10. To make cupcakes, preheat the oven to 180°C.
11. Grease cupcake moulds with Nutralite Doodshakti Probiotic Butter Spread and pour remaining batter.
12. Transfer the moulds on baking tray and bake for 15-20 minutes. Allow to cool
13. Demould, pipe Nutralite Veg Mayo on top and place cherry tomato quarters.
14. Drizzle green chutney, date and tamarind chutney, garnish with micro greens, edible flowers and red radish slices and serve.


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