Saturday, September 5, 2015

panjeeri the desi granola mix | recipe of fenugreek turmeric panjeeri | Indian super foods


fenugreek seeds

Every Indian home knows what Fenugreek is and how to use it to get the benefits required. There are hordes of recipes from chutneys to curries to laddus and panjeeris. Fenugreek is stored and consumed even in the plain powder form, a tsp of this bitter powder with warm milk works wonders for skeletal system and joint health.

There are many panjeeri recipes in north India and all of them are made suiting the requirement of the seasons and body. All panjeeris are basically granola mixes, some of them are made with wheat four but most of them are gluten free.

In modern times as we discover new super foods everyday it is better we brush up our own repertoire of easy everyday super foods. The exotic sounding imported super foods like Goji berries, Acai berries, Blueberries and Currants might sound attractive and there is nothing wrong in trying them once in a while but it is better to know that much cheaper Amla, Drumstick leaves, Red Cabbage, Cloves and Fenugreek seeds are much more eligible candidates for super food awards. For everyday dose of antioxidants and anti inflammatory foods I would rather depend on our home grown super foods.

This Methi ki panjeeri recipe is an age old super food made in Indian homes, the  recipe may differ in different homes and different regions but the use of Fenugreek, Turmeric and Ginger powder stays constant. The healing and nourishing methi ki panjeeri is made for new mothers to help lactation, healing, better bone health by supplementing good quality calcium and for boosting immunity.

methi ki panjeeri recipe

For adults suffering from joint pains and general fatigue, this panjeeri works wonders. Trust me if you have been suffering from backaches and knee pains this panjeeri may help you heal really fast. I would suggest you strengthen your muscles by working out to be able to maintain bone and joint health as weaker muscles lead to more pressure on joints and make them wane.

And it is great to know that Fenugreek does help strengthen muscles for weight lifters too. See this article for more information. This panjeeri will strengthen muscles, bones and do more benefits by boosting immunity too. Read on the recipe.

It might feel like an acquired taste when you start eating this, but slowly you would start liking it actually. If you feel it is too bitter for your taste, add some jaggery powder to it. This recipe yields slightly bitter panjeeri.

ingredients 
(makes enough panjeeri to last a month for 2 people, 1-2 tbsp serving size)

fenugreek seeds powdered finely 150 gm
amaranth flour 100 gm
turmeric powder 50 gm
dry ginger powder 15-25 gm (depending on taste and season, you may add more in winters)
fox nuts (makhane) 150 gm
dry dates (chhuhare or khareek) 300 gm
almonds 200 gm
walnuts 100 gm
melon seeds 100 gm
ghee 100 gm
raisins chopped 50 gm or to taste

methi ki panjeeri ingredients

procedure 

Dry roast the amaranth flour in a thick base pan. Cool and keep aside.

Heat 15 gm ghee and dry roast the fenugreek powder in it, do it on medium flame till the powder gets aromatic. Add turmeric powder to it and roast for a couple of minutes more, add dry ginger powder, mix well and remove from the stove. Cool and pour over the already roasted amaranth flour.

Now pour the remaining ghee in the pan (kadhai) and fry or roast the fox nuts in it on low flame. Keep stirring continuously till the fox nuts get crisp. Cool and powder immediately in mixie.

Powder the melon seeds, almonds and walnuts in the same mixie. I prefer grinding them coarse but you can make a fine powder.

Now remove seeds from all the dry dates and make a powder in mixie. You may need to hammer each dry date (khajoor) to remove the seeds as these are quite hard. If the dates are not completely dry you may need to sun dry them for a day or oven dry them at 70 C for an hour or so.

I add finely chopped raisins too sometimes and like it. You may omit if you don't like. Or you can add more if you like them.

Mix all the ingredients nicely and taste, adjust sweetness if required.

I sometimes add spices like clove powder, nutmeg and cardamom powder to make the taste more complex and to enhance the healing property.

Adding some powdered jaggery will be a good idea after tasting the final mixture.

methi ki panjeeri recipe

Have a heaped tablespoon or two of this panjeeri everyday with milk for healthy joints, strong bones and better immunity. I love the slightly bitter taste and have a few people who can vouch for the taste just like me.

But if you want to avoid the bitterness in the methi ki panjeeri, you can make smoothies using this mix and some milk. Here are a few ideas to make smoothies. Make room temperature smoothie with it as I don't think this mix will be suited for a chilled or cold smoothie.

  1.  You can add a heaped tbsp of this mix to milk and banana for a quick smoothie. 
  2. This methi ki panjeeri can also be added to almond milk to make a nice thinner smoothie.
  3. Mix 1 tbsp of this methi ki panjeeri to thin oats porridge and blend. Have it like a warm smoothie in winters and see how you start loving it.

methi ki panjeeri recipe

For me it becomes a snack sometimes with a cup of warm milk in the day time. I crave for chai during my work time and sometimes a hot cup of milk with this methi ki panjeeri is just the right replacement. Not the calorie count but the nutrient count of this methi ki panjeeri makes it super food for everyday.

If you want to make methi ke laddu you will need a bit more ghee to bind them in balls. The powder suits me well I say, I have made three batches of this panjeeri this year after a minor surgery last December. I even carry a small box of it when traveling and it has helped me heal better for sure.


11 comments:

  1. Hi Sangeeta

    What is Amaranth flour in hindi called. Would love to make this Panjeeri for my Mom.thanks for sharing this recipe.

    Regards
    Manisha

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    Replies
    1. Hi Manisha, amaranth flour is also called as ramdane ka atta or rajgire ka atta.

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  2. yess PANJEERI.. I remember when in hostel mum would make and bring for me ... I use to LOVE IT

    Bikram's

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  3. Hi Sangeeta

    I made the Panjiri yesterday itself. Yes from your earlier posts I could make out its Rajgire ka atta.
    I did not make it with exact measurements you specified as I had few things at home and few I bought it.The taste is a bit better, though I had kept the methi seeds a bit less.Nevertheless my mom liked it and had it with a cup of warm tea.

    Mixing all the ingredients the quantity has become a bit too much, will it be ok it I put it outside or should I store it in the fridge.

    Thanks for the sharing the recipe. Actually thanks to all those people who take out time to post and share recipes, share vital information which is so useful to all of us, if used properly.
    I would have made that panjiri which will be so useful for my mom’s ageing bones, which might keep my daughter and me warm in this cold Bangalore weather, or the amla ka achaar which my husband loved or the brownie the first ever cake I ever baked and my daughter loved it. Thanks once again for the time and I really look forward in making more such recipes from your blog.

    Love Manisha

    ReplyDelete
    Replies
    1. Thank you so much Manisha for such an elaborate comment :-)
      I don't think you need to refrigerate the panjeeri. It keeps well for 3-4 months if you keep in air tight glass jar. So glad it is being put to good use :-)

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  4. Hello Sangeeta, I would love to make it for my family. I have joints ache and this would also help me not crave tea all the time. Can you please advise if there's an easy conversion tool I can use to measure ingredients from grams to tbsp or cups. Thanks so much for sharing the wealth of great recipes with us.

    Sonal

    ReplyDelete
    Replies
    1. Hi Sonal, It is easy to convert the quantities on converter(.) com. Try that please.

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  5. Hi sangeeta, any replacement for ghee in this recipe?

    ReplyDelete
    Replies
    1. There is no replacement of ghee in this recipe. Please read my new blogpost about recipe and health benefits of home made cultured ghee and ghee in general.

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  6. I don't have amaranth flour. Can we substitute it with whole wheat flour?

    ReplyDelete
    Replies
    1. Yes please go ahead and use whole wheat flour. It is perfectly okay.

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