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MAKHANA RECIPES FOR ADULTS

RECIPE- 1

1. Plain Roasted Makhana

Lightly nutty with a subtle roasted aroma, each bite is airy and crisp. It has a clean, delicate flavor that pairs well with spices or can be enjoyed plain as a simple, wholesome snack.

Ingredients:

  • 2 cups makhana (fox nuts)
  • 1 tsp ghee or oil (optional)
  • Pinch of salt

Preparation Steps:

  1. Heat a non-stick pan on medium flame.
  2. Add makhana and dry roast for 8–10 minutes, stirring continuously until crisp and lightly golden.
  3. Optionally, drizzle a little ghee or oil and toss with a pinch of salt.
  4. Serve immediately or store in an airtight container for snacking.

Did you know? Makhana is naturally low in fat and calories, yet high in protein, making it an excellent snack for adults looking to manage weight or maintain healthy energy levels.

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RECIPE- 2

2. Makhana Paneer Curry

Creamy and mildly spiced, with soft makhana and tender paneer. The subtle crunch of makhana contrasts beautifully with the smooth, flavorful curry, creating a hearty and satisfying meal.

Ingredients:

  • 1 cup makhana
  • 200 g paneer (cubed)
  • 1 tbsp oil or ghee
  • 1 medium onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder (adjust to taste)
  • 1 cup tomato puree
  • ½ cup water
  • Salt to taste
  • Fresh coriander for garnish

Preparation Steps:

  1. Roast makhana lightly in a dry pan until crisp. Set aside.
  2. Heat oil or ghee in a pan, add cumin seeds, and let them splutter.
  3. Add chopped onions and sauté until golden.
  4. Stir in ginger-garlic paste and cook for 1–2 minutes.
  5. Add coriander powder, turmeric, red chili powder, and sauté for 30 seconds.
  6. Add tomato puree and cook until the oil separates.
  7. Add paneer cubes and roasted makhana. Mix gently.
  8. Pour in water, cover, and simmer for 5–7 minutes.
  9. Garnish with fresh coriander and serve hot with roti or rice.

Did you know? Makhana absorbs flavors exceptionally well, giving it a soft yet slightly crunchy texture in curries, making it a versatile addition to protein-rich dishes.

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RECIPE- 3

3. Makhana Fried Rice (Low Oil)

Lightly savory and aromatic, with tender vegetables, a subtle crunch from makhana, and a hint of soy flavor. Each bite combines softness and crispness for a satisfying, wholesome dish.

Ingredients:

  • 1 cup cooked rice (preferably cooled)
  • ½ cup roasted makhana
  • 1 tbsp oil
  • 1 small carrot, finely chopped
  • ½ cup peas
  • ½ cup chopped capsicum
  • 1 tsp soy sauce (optional)
  • Salt and pepper to taste
  • Spring onions for garnish

Preparation Steps:

  1. Heat oil in a wok or non-stick pan over medium heat.
  2. Add carrots, peas, and capsicum; sauté for 3–4 minutes.
  3. Add roasted makhana and cook for 1 minute.
  4. Add cooked rice, soy sauce, salt, and pepper. Mix gently and stir-fry for 3–4 minutes.
  5. Garnish with chopped spring onions and serve hot.

Did you know? Makhana stays crunchy even when stir-fried lightly, making it an excellent addition to rice dishes without becoming soggy.

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RECIPE- 4

4. Makhana Vegetable Stir-Fry

Vibrant, mildly spiced, and nutty, with a satisfying crunch from makhana balanced by tender, flavorful vegetables. The dish is light yet filling, perfect for a healthy lunch or dinner.

Ingredients:

  • 1 cup roasted makhana
  • 1 tbsp oil
  • 1 cup mixed vegetables (capsicum, carrots, beans, broccoli)
  • 1 tsp ginger-garlic paste
  • ½ tsp black pepper
  • Salt to taste

Preparation Steps:

  1. Heat oil in a wok or pan over medium heat.
  2. Add ginger-garlic paste and sauté for 30 seconds.
  3. Add mixed vegetables and stir-fry for 4–5 minutes until tender-crisp.
  4. Add roasted makhana, salt, and pepper. Toss gently for 1–2 minutes.
  5. Serve hot as a side dish or light main course.

Did you know? Makhana’s airy texture allows it to maintain crunch even in quick stir-fries, giving a unique texture contrast with cooked vegetables.

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RECIPE- 5

5. Light Makhana Vegetable Curry

Mildly spiced, creamy, and comforting, with soft vegetables and a gentle crunch from makhana. The nutty flavor of makhana blends with the curry, creating a light yet flavorful dish perfect for a wholesome dinner.

Ingredients:

  • 1 cup roasted makhana
  • 1 cup mixed vegetables (carrot, beans, peas, zucchini)
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric
  • ½ tsp coriander powder
  • ½ cup milk or light cream (optional)
  • Salt to taste
  • Fresh coriander for garnish

Preparation Steps:

  1. Heat ghee in a pan and add cumin seeds; let them splutter.
  2. Add onions and sauté until translucent.
  3. Add ginger-garlic paste and cook for 1–2 minutes.
  4. Stir in turmeric and coriander powder.
  5. Add vegetables and a splash of water; cover and cook for 5–6 minutes.
  6. Add roasted makhana and milk/cream; simmer for 2–3 minutes.
  7. Garnish with fresh coriander and serve hot with rice or roti.

Did you know? Makhana absorbs curry flavors while retaining a slight crunch, making it ideal for light, digestible meals that are both healthy and satisfying.

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