SWADGLOW^™
Bihar ka apna brand.

Mix 2 tablespoons of SWADGLOW Sattu in a glass of cold water. Add a pinch of salt, a squeeze of lemon, and a pinch of roasted cumin powder. Stir well and drink. Perfect summer coolant — naturally energising and protein-rich.

Mix 4 tablespoons of sattu with finely chopped onion, green chilli, ginger, ajwain, salt, and a few drops of mustard oil. Fill the mixture into wheat dough balls and roll into parathas. Cook on a hot tawa with ghee until golden. Bihar's most loved breakfast.

Prepare sattu filling with chopped onion, green chilli, garlic, pickle oil, salt, and lemon. Stuff into wheat dough balls and bake over charcoal or in an oven at 200°C for 25 minutes. Serve hot with baingan chokha and ghee. The soul of Bihar on a plate.

Mix 3 tablespoons of sattu in a glass of cold milk with a teaspoon of honey. Blend and drink post-workout. A natural, chemical-free alternative to commercial protein shakes.

Boil 100ml water in a pan. Add 1 teaspoon (approx. 3g) of SWADGLOW Chai-patti. Brew on medium flame for 2 minutes until the water turns deep reddish-brown. Add 150ml full-fat milk and sugar to taste. Boil together for 5–6 minutes on low flame, stirring occasionally. Strain and serve.

Follow the same method above. Add a small piece of freshly crushed ginger to the water before adding tea leaves. Let it simmer together. Ideal for monsoon and winter mornings.

Once opened, store in an airtight container away from spices, onions, and strong odours. Keep in a cool, dry place away from direct sunlight. Best consumed within 3 months of opening.

Heat 1 teaspoon of ghee in a heavy-bottomed pan on low flame. Add SWADGLOW Makhana and roast for 8–10 minutes, stirring continuously, until crisp and light golden. Sprinkle rock salt, black pepper, and chaat masala. Cool before storing.

Lightly roast makhana in ghee, then crush roughly. Boil 500ml full-fat milk and add the crushed makhana. Simmer on low flame for 15 minutes until the milk thickens. Add sugar, cardamom powder, and saffron. Garnish with chopped pistachios.

Roast makhana until crisp. Mix into fresh curd with salt, roasted cumin powder, and chopped coriander. Serve chilled as a side dish with dal-rice or paratha.

Makhana is a popular and ideal food during Navratri, Ekadashi, and other fasting days. Light to digest, naturally gluten-free. Roast with sendha namak and ghee for a satisfying vrat snack.

Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and cook until golden. Add ginger-garlic paste and tomato, cook until oil separates. Add boiled or diced potatoes. Sprinkle 1–1.5 teaspoons of SWADGLOW Sabzi Mix Masala, salt to taste, and a splash of water. Cover and cook for 5 minutes. Garnish with fresh coriander.

Use 2 teaspoons of masala for a mixed vegetable curry with cauliflower, peas, carrot, and beans. Follow the same base — onion, tomato, ginger-garlic — then add vegetables, masala, and water. Cover and cook until tender.

Use ½ to 1 teaspoon per serving for everyday sabzi. Balanced for regular cooking — no need to add extra coriander, cumin, or turmeric separately.

Store in a cool, dry place away from moisture and direct sunlight. Keep the pack sealed after use. Best consumed within 3 months of opening.