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

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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

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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

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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!