7. How To Eat Makhana During Pregnancy?
You may prefer eating them both raw and cooked. Here is how you can enjoy the tasty makhana in your diet.
Make delicious popcorn with the flavor of your choice by adding salt, butter or honey to make a nutrient-rich snack.
Stir fry with some oil or ghee and sprinkle spices for a yummy snack
Also, use in sweet dishes such as rice porridge for a healthy diet and to satisfy your pregnancy cravings.
8. Phool makhana curry (lotus seeds gravy)
You will need:
1 cup makhana
½ cup peas
1 onion
1 cup tomato puree
2tsp red chili powder
1tbsp coriander powder
1/2tsp turmeric powder
1tsp spice blend (garam masala)
1/4tsp cumin seeds
2tbsp oil
Salt for taste
Coriander leaves for garnish
For paste:
1 large onion
5 garlic cloves
1 small piece of ginger
1tsp poppy seeds
5 cashew nuts
1tsp oil
How to make:
For making the paste:
Heat oil in a pan, add sliced onions and sauté them.
Add chopped pieces of ginger, garlic and sauté until they change their color.
Remove the pan from heat and add cashews, poppy seeds and mix properly.
Allow the mixture to cool, and transfer into a blender.
Make a smooth paste by adding some water and set it aside.
For making curry:
Heat the pan, and add lotus seeds. Roast them until they turn crunchy. Keep them aside.
Heat some oil in the pan and add cumin seeds. Allow them to sizzle.
Add onions and sauté them for a minute. Then add the onion paste and cook for two minutes.
Add the pureed tomato, coriander powder, red chili powder, turmeric and mix properly.
Cook the mixture on a low flame for four to five minutes until the oil separates.
Add peas, salt, and half a cup of water. Mix well and simmer for five minutes.
Add the roasted lotus seeds, simmer for one more minute and turn off the heat.
As the mixture cools down, the makhana will absorb the water and the curry thickens.
Before eating, reheat the curry, top with coriander leaves and have with rice or roti.