DIWALI

SEHAT WALI

RECIPE BOOK
 ABOUT HABUILD

Habuild stands for habit building. It is a

vehicle for people to build healthy habits. Habits
are built through consistency of practice. One
habit that Habuild focuses on is practicing yoga
every single day. Therefore, making yoga a daily
habit, with members of all ages across 33 nations.
Optimal utilization of modern technology which
makes our yoga sessions accessible from
anywhere has aided many who were looking for
an on-the-go option with an easy routine to
follow.

PLEASE VISIT US AT [Link] FOR MORE DETAILS

 TABLE OF CONTENTS

DESSERTS 01

Beetroot Halwa 02

Khubani Ka Meetha 04

Foxtail Millet Payasam 06

Karjura Kuzhi Paniyaram 07

Date and Nut Laddoo 09

SNACKS 11

Multigrain Crackers with Guacamole 12

Chickpea and Mint Hummus with Veggie Sticks 14

Baked Sweet Potato Fries 15

Quinoa and Vegetable Cutlets 16

Bhadang - Kolhapuri Snack Recipe 18

DESSERTS
 BEETROOT
HALWA
PREPARATION TIME: 15 mins

COOKING TIME: 30 mins

INGREDIENTS:

Beetroot - 1 kg grated
Ghee - 100 gms
Cashew Nuts - 8 nos
Almonds - 8 nos
Elaichi powder - ¼ tsp
Jaggery - 250 gms
Danedar khoya - 80 gms
 BEETROOT
HALWA

INSTRUCTIONS:

Heat half of the ghee in a heavy bottom vessel and brown

cashew nuts & almonds.
Remove nuts and in the same pan add grated beetroot.
Cook for around 10-15 mins or till it becomes a little soft. Then
add jaggery and cook further.
Add the rest of the ghee along and khoya.
Mix khoya and beetroot together. It will become thick, shiny
& glossy like halwa.
Finish by adding chopped browned cashews, almonds,
elaichi powder.
Add just 1 tbsp of ghee to enhance the aroma & taste of
halwa.
 KHUBANI KA
MEETHA
PORTION SIZE: 4

PREPARATION TIME: 10 mins

COOKING TIME: 30-35 mins

INGREDIENTS:

Dried Apricots - 500 gms

Sugar - 350 gms
Almonds - 10 nos
Whipped Cream - 1 cup
 KHUBANI KA
MEETHA
INSTRUCTIONS:
After thoroughly washing, soak the dried apricots in warm
water till it becomes soft.
Strain the water and set it aside. Now separate the pulp and
the seeds from the apricots.
They can be mashed a bit if required.
Use a thick-bottom pan, add the apricots and strained water
from the soaked apricot.
Cook apricots over a low flame for 10-15 minutes till it is
mashed coarsely.
After 15 minutes, add sugar. Stir and simmer for a further 10-
15 minutes on low heat or until it is slightly thickened.
The khubani ka meetha is ready when the consistency is
neither too dry nor too liquid. Cool to room temperature.
Garnish with whipped cream and chop almonds.
NOTE:

Best to remove apricot almonds from apricot seed. Soak or

boil and remove the skin. Use for garnish.
TIPS:

Apricots will become easy to cook if they are soaked

overnight.
Adjust sugar according to the sweetness of the apricots.
For best result cook apricots over a low flame.
 FOXTAIL MILLET
PAYASAM

INGREDIENTS:

Foxtail Millet - 100 gms

Full Cream Milk - 1 ltr
Coconut Milk - 100 ml
Jaggery - 60 gms
Cow Ghee - 30 gms
Whole Cashew - 10 nos
Green Raisins - 10 nos
Almonds - 10 nos
Fresh Coconut Flakes - 20 gms
Green Cardamom Powder - 3 gms
 FOXTAIL MILLET
PAYASAM

INSTRUCTIONS:

Wash and soak the millets for at least 3-4 hrs in normal
water.
In a pan melt jaggery with water. Boil once to melt the
jaggery and remove from flame. Strain and keep it aside.
Toast cashews, almonds, raisins and coconut flakes in ghee.
Cook soaked foxtail millets with full cream milk in a heavy
bottom pan, until well done.
Add coconut milk to the millet mixture and cook further for
2-3 minutes on a slow flame while stirring continuously.
Add jaggery syrup to the cooked millet and cook to taste for
another 3-4 minutes and check for the sweetness and adjust
the same accordingly.
Pour ghee, sprinkle roasted nuts and green cardamom
powder.
Serve warm or cold as per your preference.
 KARJURA KUZHI
PANIYARAM

INGREDIENTS:

Raw Rice - 100 gms

Parboiled Rice - 100 gms
Palm Jaggery - 100 gms
Cardamom Powder - 10 gms
Dates - 50 gms
Coconut - 80 gms
Urad Dal - 25 gms
Ghee - 100 ml
 KARJURA KUZHI
PANIYARAM

INSTRUCTIONS:

Soak raw rice, parboiled rice and urad dal for 4-5 hrs.
Drain and grind with very little water, the batter should be
thick.
In a small sauce pan, add powdered jaggery and a little water
and bring the mixture to a boil.
Filter the hot jaggery syrup into the batter and mix well.
Add the cardamom powder, grated coconut and chopped
dates to the batter and the paniyaram batter is ready.
Heat a non-stick paniyaram pan and pour one spoon of ghee
into each roundel.
Fill 3/4th of the moulds with batter and cover with a lid.
When the bottom of the paniyaram is cooked, invert each
them with a toothpick or a chopstick and simmer until
cooked on both sides. Add ghee if required.
When the paniyaram is cooked, remove them from the pan
and serve hot.
 DATE AND NUT
LADDOO

INGREDIENTS:

1 cup dates (pitted)

1/2 cup almonds
1/4 cup cashews
1/4 cup walnuts
2 tablespoons cocoa powder (optional)
1 tablespoon chia seeds
1 tablespoon coconut oil (optional)
Desiccated coconut for rolling (optional)
 DATE AND NUT
LADDOO

INSTRUCTIONS:

In a food processor, blend the dates until they form a sticky

paste.
Add the nuts, chia seeds, and cocoa powder (if using) and
pulse until the mixture becomes coarse and sticky.
Add coconut oil for extra moisture if needed.
Roll the mixture into small balls and coat them in desiccated
coconut if desired.
Refrigerate for 1-2 hours until firm.
SNACKS
 MULTIGRAIN CRACKERS
WITH GUACAMOLE

INGREDIENTS:

1 cup multigrain flour For guacamole:

1/4 cup rolled oats 1 ripe avocado (mashed)
1/4 teaspoon sesame seeds 1 small tomato (finely chopped)
1/4 teaspoon nigella seeds 1 small onion (finely chopped)
(kalonji) 1 tablespoon lemon juice
1 tablespoon olive oil Salt and pepper to taste
Salt to taste
Water to knead the dough
 MULTIGRAIN CRACKERS
WITH GUACAMOLE

INSTRUCTIONS:

Combine multigrain flour, oats, sesame seeds, nigella seeds,

salt, and olive oil.
Add water to form a dough.
Roll the dough thin and cut into small squares.
Bake at 180°C (350°F) for 12-15 minutes until crispy.
For guacamole, mix mashed avocado with tomatoes, onions,
lemon juice, salt, and pepper.
Serve the crackers with guacamole.
 CHICKPEA AND MINT HUMMUS
WITH VEGGIE STICKS

INGREDIENTS:

1 cup cooked chickpeas

2 tablespoons tahini
1/4 cup fresh mint leaves
2 tablespoons lemon juice
1 garlic clove
Salt and pepper to taste
Olive oil for drizzling
Veggie sticks (carrots,
cucumbers, bell peppers)
for serving

INSTRUCTIONS:

In a blender, combine
chickpeas, tahini, mint
leaves, lemon juice, garlic,
salt, and pepper. Blend
until smooth.
Drizzle with olive oil
before serving.
Serve with fresh veggie
sticks.
 BAKED SWEET POTATO
FRIES

INGREDIENTS:

2 large sweet potatoes

(cut into thin strips)
1 tablespoon olive oil
1/2 teaspoon paprika or
chili powder
1/2 teaspoon garlic powder
Salt to taste

INSTRUCTIONS:

Preheat the oven to 200°C

(400°F).
Toss sweet potato strips
with olive oil, paprika,
garlic powder, and salt.
Spread them on a baking
tray in a single layer.
Bake for 20-25 minutes,
flipping halfway, until they
are crispy on the edges.
Serve hot with a dip of
your choice.
 QUINOA AND
VEGETABLE CUTLETS

INGREDIENTS:

1 cup cooked quinoa

1/2 cup boiled potatoes (mashed)
1/4 cup grated carrots
1/4 cup green peas (boiled)
1/4 cup finely chopped onions
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Salt and pepper to taste
1 tablespoon olive oil for shallow frying
 QUINOA AND
VEGETABLE CUTLETS

INSTRUCTIONS:

In a bowl, mix cooked quinoa, mashed potatoes, grated

carrots, peas, onions, and spices.
Shape the mixture into small cutlets or patties.
Heat a non-stick pan with a little oil and shallow fry the
cutlets until golden brown on both sides.
Serve hot with mint chutney or yogurt dip.
 BHADANG - KOLHAPURI
SNACK RECIPE

INGREDIENTS:

400 grams Kolhapuri Murmura puffed rice

½ cup peanuts (can replaces with almonds / cashews)
½ cup roasted chana dal
½ cup Dry coconut thin slices
¼ cup oil
50 grams of garlic flakes with skin ⅓ cup
5-6 Whole red chilli (optional / can reduce for less spicy)
Few strings of curry leaves
1 teaspoon green chilies finely chopped (optional / can reduce
for less spicy)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoon roasted cumin powder
2 tablespoon - red chili powder (optional / can reduce for less
spicy)
1 teaspoon turmeric powder
½ tea spoon salt or to taste
2 tablespoon powdered coconut sugar (optional)
½ teaspoon Hing
1 table spoon Amchoor powder
 BHADANG - KOLHAPURI
SNACK RECIPE

INSTRUCTIONS:

Sift the Murmura and discard any powder or dirt.

Roast Murmura in a wide pan in two batches on medium
heat for 5 to 7 minutes each or until it is hot to the touch. You
can also try to break a few with your nail, and you will hear
the crunch.
Take the roasted murmura in a big pot. Keep it aside.
Now, heat the oil in the pan. Once oil is hot, add peanuts and
coconut and fry on low to medium heat for about two
minutes.
Add whole red chilli (break into 2-3 pcs), garlic, chana dal,
green chilies, curry leaves, mustard, and cumin seeds. Roast
everything for 2 to 3 minutes or until lightly golden and curry
leaves are crisp.
Note: This process has to be done slowly so as not to burn,
and make sure you roast everything on a medium to low
flame. Stir continuously and make sure the ingredients are
not burning.
Now, switch off the flame. Add Cumin powder, chili powder,
salt, turmeric powder, and hing. Mix everything very well.
 BHADANG - KOLHAPURI
SNACK RECIPE

INSTRUCTIONS:

Then, add this tempering to the roasted Murmura. Add sugar

and gently mix everything with a spoon or hand to
incorporate well. Every murmura should get coated with the
masala.
Allow the Bhadang to cool down completely. Store in a dry,
airtight container at room temperature for up to a month.

PRO TIP:

Add chopped onions, tomatoes, cilantro leaves, and lemon

juice, and eat like a chaat.