– 2 cups makhana (fox nuts) – 1 tablespoon ghee or olive oil – 1/2 teaspoon salt (adjust to taste) – 1/4 teaspoon black pepper powder – 1/2 teaspoon red chilli powder (optional, for extra spice) – 1/4 teaspoon turmeric powder – 1/2 teaspoon chaat masala – A pinch of asafoetida (Hing)
Roast makhana in ghee for 8–10 mins on low flame until crisp. Add salt, spices, and hing. Mix well, cool, and store. Enjoy as a healthy snack anytime.
– 1/2 cup makhana – 2 cups milk – 2 tbsp sugar (or as needed) – 1/4 tsp cardamom powder – 5-6 cashews (optional) – 5-6 raisins (optional) – 1 tsp ghee
Heat ghee in a pan, roast makhana for 5–7 minutes, and crush them lightly. Boil milk and add makhana. Cook on low flame until the milk thickens (about 10–12 minutes). Add sugar, cardamom, and dry fruits. Stir and serve warm.
– 1 cup makhana – 2 medium potatoes, peeled and chopped – 1 tablespoon oil – 1/2 teaspoon black cumin seeds (kalonji) – 1 teaspoon kasuri methi (dry fenugreek leaves) – Salt to taste – A small splash of water
Heat oil, add black cumin and kasuri methi. Sauté chopped potatoes until golden, then mix in roasted makhana. Add a splash of water, cover, and cook until potatoes are soft. Serve with rice or roti.
– 2 cups palak (spinach), washed – 1 cup makhana (fox nuts) – 1 cup paneer cube – 1 tablespoon oil or ghee – 1-2 green chillies, finely chopped (optional) – Salt to taste
Boil and blend palak into a paste. Roast makhana in oil for 5–7 mins, add paneer, and sauté for 2–3 mins. Add palak paste, salt, and green chillies. Simmer for 3–4 mins. Serve hot with roti, paratha, or rice.
– 1 cup makhana – 1 potato (chopped) – 1 carrot (chopped) – A handful of beans (chopped) – 1/2 capsicum (chopped) – 1 tablespoon oil – 1/2 teaspoon cumin seed – 1 bay leaf – 1-2 green chillies (slit) – 1/4 teaspoon turmeric powder – Salt to taste – Water as needed
Heat oil, add cumin, bay leaf, and green chillies. Sauté veggies, then add makhana, salt, and turmeric. Add water and simmer till cooked. Serve hot with roti or puri.