From Chia Seeds Laddoos to Beetroot Microwave Cake: 5 tasty ways to include superfoods in daily meals

Superfoods like chia seeds, millet, and beetroots are powerful nutrients. And when it comes to healthy eating, people often think that these ingredients make for boring dishes that lack taste and flavor. But did you know that they can be easily added to your favorites like cake, cheela, and laddoos and boost the nutritional values of the dish? Well, take a look at these simple and easy recipes made with these superfoods, try them, and you will start believing.

Dry roast 2 tbsp chia seeds, 1/2 cup rolled oats, 1/2 cup almonds, and 1/4 cup cashews in a pan until lightly golden and aromatic. Set aside to cool. Next, in a blender pulse 1 cup pitted dates into a paste. Add the roasted oats and nuts to it and blend until coarse. To this, and 1 tsp soaked chia seeds, 1/2 cup desiccated coconut, 1/2 tsp cardamom powder, and 1 ghee. Mix well and roll the mixture into bite-sized balls. Refrigerate for 20–30 minutes to firm up, store in an airtight container in the fridge for up to 1 week. Enjoy!

In a mixing bowl, sieve 1 cup whole wheat flour, 2 tbsp cocoa powder, 1 tsp baking powder, 3/4 cup jaggery powder, and a pinch of salt. In another bowl, add 1 cup grated beetroot, 1/4 cup milk, 1/2 cup oil, and 1 tso vanilla extract. Mix well until smooth. Add the dry ingredients to it and mix using cut and fold technique. Transfer it to a greased cake tin and bake for 35 minutes at 180 degrees. Check with a toothpick — it should come out clean or slightly fudgy. Serve hot with chai or cold with ice cream.

Take 1 cup whole wheat flour in a mixing bowl add 1 cup washed and chopped moringa leaves along with 1/2 tsp ajwain, 1/2 tsp cumin seed, 1/4 tsp turmeric, and salt to taste. Use enough water to knead a dough. Roll out parathas and cook on a preheated tawa using oil or ghee. Once done, serve hot with curd and pickle.

In a mixing bowl, add 1 cup rajgira flour, 1/2 cup curd, and water. Whisk until smooth and lump-free. To this, add chopped onion, grated carrot, 1 tsp cumin seeds, 1 green chili, and salt. Mix well. Let the batter sit for 5–10 minutes. Heat a non-stick tawa or pan. Grease lightly with ghee or oil and pour a ladleful of batter and spread like a pancake. Cook on medium heat using oil or ghee. Flip and cook the other side until golden brown and serve hot with mint chutney, curd, or even peanut chutney.

Wash 1/2 cup barnyard millet and 1/4 cup moong dal. Soak them together in water for 15–20 minutes, then drain. Heat 2 tbsp ghee in a pressure cooker and add 1 tsp cumin seeds, a pinch of hing, 1 sprig of curry leaves, 1/2 tsp ginger, and 2 green chili. Sauté for a few seconds. Add chopped vegetables of your choice, 1 tsp turmeric powder, and salt. Sauté for 2–3 minutes. Now, add the millet and dal. Mix well and add 2.5 cups of water. Cook for 3–4 whistles on medium heat. Once done, serve hot with a garnish of ghee on top.

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Disclaimer: The information provided in this article—is intended for general informational purposes only and should not be considered medical advice. Always consult your health practitioner before starting any routine.