No Sugar Seviyan Kheer (Under 10 Mins)

 

Ingredients:

• 1 cup seviyan (vermicelli)
• 2 tbsp ghee or butter (for sautéing)
• 1/4 cup mixed nuts (like cashews, almonds, and pistachios)
• 4 cups full-fat milk
• A pinch of saffron strands (soaked in 1 tbsp warm milk)
• 1/4 tsp cardamom powder
• 2 tbsp khajur (date) paste
• Rose petals (for garnish)
• Chopped pistachios (for garnish)
• Sweetener to taste (sugar, jaggery, or honey)

Instructions:

1. Sauté the Seviyan:

   • Set the Instant Pot to Sauté mode.
   • Add 2 tbsp ghee or butter and let it melt.
   • Once the ghee is hot, add 1 cup of seviyan (broken into smaller pieces if they are long) and sauté for about 2–3 minutes until they turn light golden brown. Stir frequently to avoid burning.

2. Add Nuts and Milk:

   • After the seviyan is browned, add the mixed nuts (cashews, almonds, pistachios, etc.). Stir for a minute.
   • Then add 4 cups of milk and stir well to combine everything.

3. Add Flavorings:

   • Add the saffron-infused milk (soaked saffron in 1 tbsp warm milk).
   • Stir in 1/4 tsp cardamom powder for aromatic flavor.
   • Add sweetener to taste (start with about 3-4 tbsp sugar or adjust as per your preference).

4. Pressure Cook:

   • Cancel the Sauté mode and set the Instant Pot to Pressure Cook (Manual) on High for 5 minutes.
   • Once the cooking cycle is complete, allow the pressure to release naturally for about 5 minutes, then do a quick release for any remaining pressure.

5. Finish the Kheer:

   • Open the lid and stir in 2 tbsp of khajur (date) paste for added sweetness and richness. This will also give the kheer a beautiful caramel-like flavor.
   • Stir well to combine. You can adjust the consistency by adding more milk if needed (depending on how thick you want the kheer).

6. Garnish and Serve:

   • Transfer the seviyan kheer to serving bowls.
   • Garnish with rose petals and chopped pistachios for a decorative and aromatic touch.

Serve hot or chilled, as per your preference. Enjoy your delicious and aromatic Seviyan Kheer!

Notes:

• If you prefer a richer kheer, you can use half milk and half cream.
• Adjust the sweetness based on your preference, as dates (khajur paste) already add some natural sweetness.

Non - Vegetarian Detox 3 Days Diet Plan

 

Here's a 3-day non-vegetarian Indian detox diet plan featuring wholesome meals to help you feel rejuvenated after festive indulgences:

Day 1

Morning:

• Warm water with lemon
• Ginger lemon tea

Breakfast:

• Vegetable upma made with semolina and mixed vegetables
• A small bowl of yogurt

Mid-Morning Snack:

• A fruit salad (papaya, apple, and banana)

Lunch:

• Grilled chicken tikka with a side of mixed green salad (cucumbers, tomatoes, and onions)
• A small serving of brown rice

Afternoon Snack:

• A handful of roasted nuts (almonds and walnuts)

Dinner:

• Fish curry (made with coconut milk and spices)
• Steamed vegetables (like broccoli and carrots)
• A side of quinoa or brown rice

Evening:

• Ginger lemon tea

---

Day 2

Morning:

• Warm water with apple cider vinegar
• Ginger lemon tea

Breakfast:

• Poha (flattened rice) with peas and peanuts, garnished with coriander and lemon

Mid-Morning Snack:

• Sliced cucumber with a sprinkle of chaat masala

Lunch:

• Tandoori chicken with a side of salad (lettuce, tomatoes, and carrots)
• A small serving of dal (lentils)

Afternoon Snack:

• A small bowl of mixed fruit chaat

Dinner:

• Methi (fenugreek) and chicken curry
• A side of steamed basmati rice

Evening:

• Ginger lemon tea

---

Day 3

Morning:

• Warm water with lemon and ginger
• Ginger lemon tea

Breakfast:

• Besan (gram flour) chilla (savory pancakes) with spinach
• A small serving of yogurt

Mid-Morning Snack:

• A handful of mixed seeds (pumpkin, sunflower)

Lunch:

• Grilled fish with lemon and herbs
• A side of vegetable stir-fry

Afternoon Snack:

• A bowl of sprouts salad with onions, tomatoes, and lemon dressing

Dinner:

• Chicken stew with vegetables (carrots, beans, and potatoes)
• A side of whole wheat roti or naan

Evening:

• Ginger lemon tea

---

Tips:

• Hydration: Drink plenty of water throughout the day (aim for at least 8 glasses).
• Avoid: Processed foods, sugar, and heavy meals during these days.
• Listen to your body: Adjust portions according to your hunger levels.

Feel free to adjust the meals based on your preferences and ingredient availability. Enjoy your detox!

Note:

Before starting any detox diet, consult your physician, especially if you have any underlying health conditions or dietary restrictions.

Vegetarian Detox 3 Days Diet Plan

 

Here’s a simple 3-day vegetarian detox diet plan to help you feel refreshed after Diwali. This plan emphasizes whole foods, hydration, and easily digestible meals.

Day 1

Morning:

• Warm water with lemon
• Ginger lemon tea

Breakfast:

• Smoothie with spinach, banana, almond milk, and a tablespoon of chia seeds

Mid-Morning Snack:

• A bowl of mixed fruits (papaya, apple, and orange)

Lunch:

• Chickpea salad with cucumbers, tomatoes, bell peppers, and a lemon-olive oil dressing
• A side of steamed broccoli

Afternoon Snack:

• A handful of soaked almonds

Dinner:

• Vegetable soup (with carrots, celery, and spinach) seasoned with herbs
• A side of sautéed greens (like spinach or kale)

Evening:

• Ginger lemon tea

Day 2

Morning:

• Warm water with apple cider vinegar
• Ginger lemon tea

Breakfast:

• Oatmeal topped with sliced bananas and a sprinkle of cinnamon

Mid-Morning Snack:

• Carrot and cucumber sticks with hummus

Lunch:

• Brown rice with stir-fried mixed vegetables (like bell peppers, zucchini, and carrots)

Afternoon Snack:

• A small bowl of roasted chickpeas

Dinner:

• Vegetable khichdi (made with rice and assorted veggies) seasoned with turmeric and ghee
• Cucumber raita (yogurt with cucumber and spices)

Evening:

• Ginger lemon tea

Day 3

Morning:

• Warm water with lemon and ginger
• Ginger lemon tea

Breakfast:

• Chia seed pudding (made with almond milk) topped with berries

Mid-Morning Snack:

• Sliced apple with almond butter

Lunch:

• Whole grain wrap with hummus, mixed greens, and assorted veggies

Afternoon Snack:

• A handful of walnuts or mixed nuts

Dinner:

• Lentil and vegetable stew (using vegetables like carrots, potatoes, and spinach)
• A side of steamed sweet potatoes

Evening:

• Ginger lemon tea

Tips:

• Hydration: Drink plenty of water throughout the day (aim for at least 8 glasses).
• Avoid: Processed foods, sugar, and heavy meals during these days.
• Listen to your body: Adjust portions according to your hunger levels.

Feel free to adapt the meals as needed. Enjoy your detox!

Note:

Before starting any detox diet, consult your physician, especially if you have any underlying health conditions or dietary restrictions.

Pickled Onion

 

Ingredients

• 2 red onions, thinly sliced
• 1 beetroot, peeled and sliced (you can also cube it)
• 4-5 green chilies, slit or chopped (adjust to taste)
• 1 cup water
• 1 cup vinegar (white or apple cider)
• 1-2 teaspoons salt (to taste)
• 1-2 teaspoons sugar (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon dhaniya (coriander) seeds
• 1 teaspoon red chili flakes (adjust to taste)

Instructions

1. Prepare the Vegetables: In a bowl, combine the sliced red onions, beetroot, and green chilies.

2. Make the Brine: In a saucepan, combine the water, vinegar, salt, sugar, black pepper, dhaniya seeds, and red chili flakes. Heat over medium heat, stirring until the salt and sugar dissolve. Bring it to a gentle boil, then remove from heat.

3. Pickling Process: Pour the hot brine over the vegetables in the bowl. Make sure the vegetables are fully submerged.

4. Cooling and Storing: Let the mixture cool to room temperature. Once cooled, transfer it to a clean jar. Seal it tightly.

5. Refrigerate: Allow the pickles to sit in the refrigerator for at least a few hours, preferably overnight, to develop the flavors. They can be kept for up to two weeks.

6. Serve: Enjoy your pickled onions with beetroot and chilies as a side dish, in salads, or on sandwiches!

Layered Hummus and Bean Salad

 

Ingredients:

• For the Bean Mixture:

  • 1/2 cup rajma (red kidney beans)
  • 1/2 cup mung dal (green gram)
  • 1/2 cup white channa (chickpeas)
  • Salt (to taste)

• For the Salad:

  • 1 cup plain yogurt (curd)
  • 1 small onion (pyaz), finely chopped
  • 1 small tomato, finely chopped
  • 1 small cucumber (kheera), diced
  • Fresh coriander (dhania), chopped
  • Chaat masala (to taste)

• For Garnishing:

  • Hummus (store-bought or homemade)
  • Green chutney
  • Tamarind chutney
  • Pomegranate seeds
  • Baked crackers

Instructions:

1. Prepare the Beans:

   • Soak rajma, mung dal, and white channa separately for at least 6 hours or overnight.
   • Drain and rinse them, then boil each type of bean separately until tender. Drain and let cool.

2. Mix the Bean Salad:

   • In a large bowl, combine the boiled rajma, mung dal, and white channa.
   • Add chopped onion, tomato, cucumber, and fresh coriander.
   • Mix in the yogurt and season with salt and chaat masala to taste.

3. Assemble the Layered Dish:

   • On a large serving plate, spread a layer of hummus as the base.
   • Add the bean salad mixture on top.
   • Drizzle green chutney and tamarind chutney over the salad.
   • Sprinkle with pomegranate seeds for a pop of color and flavor.

4. Serve:

   • Garnish with baked crackers on the side or on top for crunch.
   • Enjoy your refreshing layered hummus and bean salad!

Tips:

• Customize the toppings with your favorite ingredients like avocado or different nuts.
• This dish can be served as an appetizer, snack, or light meal.

Coconut Mawa Chocolate Balls

 

Ingredients:

• Ghee: 1 tbsp
• Grated Dry Coconut: 1 cup
• Grated Paneer: 1 cup
• Milk Powder: 2 tbsp
• Almond Flour: 1/2 cup
• Khajur (Date) Paste: 1/2 cup
• White or Dark Chocolate: 200g (for dipping)
• Chopped Almonds: For topping

Instructions:

1. Roast Coconut:

   • In a kadai (wok), heat 1 tbsp of ghee over medium heat. Add the grated dry coconut and roast it for 2-3 minutes until it turns golden and fragrant. Stir continuously to avoid burning. Remove from heat and let it cool.

2. Prepare the Mixture:

   • In a mixing bowl, combine the roasted coconut, grated paneer, milk powder, almond flour, and khajur paste. Mix well until everything is well combined and forms a dough-like consistency.

3. Shape the Balls:

   • Once the mixture is cool enough to handle, take small portions and roll them into balls (about the size of a marble or a little larger).

4. Melt the Chocolate:

   • Melt the white or dark chocolate in a microwave or using a double boiler until smooth. If using a microwave, heat in short intervals and stir in between to avoid burning.

5. Dip the Balls:

   • Dip each coconut and paneer ball into the melted chocolate, making sure they are fully coated. Use a fork or skewer to lift them out, allowing any excess chocolate to drip off.

6. Add Toppings:

   • Immediately sprinkle chopped almonds on top of each chocolate-coated ball before the chocolate sets.

7. Set:

   • Place the coated balls on a parchment-lined tray. Let them sit at room temperature until the chocolate hardens. You can also refrigerate them for quicker setting.

8. Serve:

   • Enjoy these delicious coconut and paneer chocolate balls as a festive treat or store them in an airtight container in the refrigerator.

These sweet treats are sure to impress! Enjoy your festive cooking!

Indian-Spiced Masala Nuts (No Sugar)

 

Indian-Spiced Masala Nuts 

Ingredients:

• Almonds: 1 cup
• Cashews: 1 cup
• Pumpkin Seeds: 1/2 cup
• Raisins: 1/2 cup
• Olive Oil or Ghee: 1-2 tbsp
• Turmeric Powder: 1/2 tsp
• Cumin Powder: 1 tsp
• Coriander Powder: 1 tsp
• Chili Powder: 1/2 tsp (adjust to taste)
• Salt: 1/2 tsp (or to taste)
• Black Pepper: 1/4 tsp
• Garam Masala: 1/2 tsp
• Chaat Masala: 1/2 tsp
• Peri-Peri Masala: 1 tsp (for a spicy kick) (optional)
• Dried Mint or Curry Leaves: 1 tsp (optional)

Instructions:

1. Preheat Air Fryer:

   • Preheat your air fryer to 160°C (320°F).

2. Prepare the Nut Mixture:

   • In a mixing bowl, combine almonds, cashews, pumpkin seeds, and raisins. Drizzle with olive oil or ghee and mix well.

3. Add Spices:

   • Sprinkle in the turmeric, cumin, coriander, chili powder, salt, black pepper, garam masala, chaat masala, and peri-peri masala. Toss everything until the nuts and seeds are well coated in the spices.

4. Air Frying:

   • Place the nut mixture in the air fryer basket in a single layer. Cook for about 10-12 minutes, shaking the basket halfway through for even cooking.

5. Cool and Store:

   • Once golden and fragrant, remove the nuts from the air fryer and let them cool completely. They will become crispier as they cool.

6. Serve:

   • Enjoy your spicy Indian masala nuts as a festive snack during Diwali or store them in an airtight container.

These should have a fantastic blend of flavors and a nice spicy kick! Enjoy!