Whole Wheat Pancake Dry Mix

 Here’s a simple recipe for a homemade healthy pancake dry mix using wheat flour. This mix is easy to store and can be used to whip up nutritious pancakes anytime.

Ingredients for the Dry Mix:

• 1 cup whole wheat flour (or a blend of whole wheat and oat flour for a lighter texture)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon (optional, for flavor)

Instructions:

1. In a large bowl, combine all the dry ingredients until well-mixed.
2. Store the dry mix in an airtight container for up to 3 months.

To Make Pancakes with the Dry Mix:

1. In a bowl, whisk 1 cup of the dry mix with 1 egg, 1 cup milk (or plant-based milk), and 1-2 tablespoons of a healthy oil (like olive oil or melted coconut oil).
2. Cook the batter on a lightly greased pan over medium heat until bubbles form, then flip and cook the other side until golden brown.

This mix can be customized with spices, seeds, or powdered nuts, and pairs well with fruit or yogurt for added nutrients. Enjoy!

Green Chutney - Hand Pounded

 

Authentic Hand-Pounded Green Chutney 🥒🌿

Craving the perfect blend of freshness and spice? This hand-pounded green chutney made with ginger, garlic, green chilies, and fresh herbs is the ideal accompaniment to your meals! Here's how to make it from scratch using a traditional mortar and pestle for that extra burst of flavor. 🌶✨

Ingredients:

• 1-inch piece of fresh ginger (peeled)
• 4-5 garlic cloves (peeled)
• 2-3 green chilies (adjust to spice preference)
• 1 cup fresh coriander leaves (dhania)
• 1/2 cup fresh mint leaves (pudina)
• 1 small onion (peeled and chopped)
• 1/2 tsp jeera powder (roasted cumin powder)
• Salt to taste
• Juice of 1 fresh lemon

Method:

1. Pound the Base: In a traditional mortar and pestle, start by adding the ginger, garlic, and green chilies. Gently pound them into a smooth paste. This process will release all the essential oils and flavors, giving your chutney a deeper taste.

2. Add Fresh Herbs: Next, add in the fresh coriander (dhania) and mint (pudina) leaves. Continue pounding until the herbs are fully crushed and well incorporated into the paste. The fragrant aroma will fill the air — that’s when you know you’re on the right track!

3. Incorporate Onion: Add chopped onion into the mix and lightly pound it in. The onion adds a subtle sweetness and extra texture to the chutney.

4. Season: Sprinkle in salt to taste, and add roasted cumin powder (jeera) for that signature earthy flavor. This adds warmth and complexity to your chutney.

5. Lemon Zing: Finish with a squeeze of fresh lemon juice to brighten everything up. It’s the perfect balance of acidity that ties all the flavors together.

6. Final Mix: Give the mixture one last pound to ensure all the ingredients are well blended, and your hand-pounded green chutney is ready to enjoy!

Rice Kanji

 

Rice Kanji Recipe (South Indian Style)

Ingredients:

• 1 cup rice (any variety, typically short-grain rice like Sona Masoori or Ponni rice)
• 5-6 cups water (or more, depending on the consistency you prefer)
• 1-2 tsp salt (to taste)
• 1/2 tsp turmeric powder (optional)
• 1-2 tsp ghee (clarified butter)
• A few curry leaves (optional)
• 1-2 green chilies (optional, for a little heat)
• 1/2 tsp cumin seeds (optional, for extra flavor)

Instructions:

1. Rinse the Rice: Wash the rice thoroughly in water, and drain.

2. Cook the Rice: In a large pot, add the rinsed rice and 5-6 cups of water. Bring it to a boil. Then, reduce the heat to low and let it simmer. You want the rice to cook until it becomes soft and starts to break down into a thick, soupy consistency. This will usually take about 25-30 minutes. If the mixture looks too thick, add more water to achieve a porridge-like consistency.

3. Season the Kanji: Add salt to taste. You can also add a pinch of turmeric powder for color and a mild earthy flavor.

4. Temper the Spices (Optional):

   • In a separate small pan, heat 1-2 teaspoons of ghee.
   • Add cumin seeds (if using), and allow them to splutter.
   • Add curry leaves and green chilies (if using) for flavor and fragrance.
   • Pour this tempering over the cooked rice kanji and mix gently.

5. Serve: Serve the rice kanji warm. It can be eaten as a meal or a light snack, and it’s often enjoyed with side dishes like pickle, yogurt, or even a little more ghee on top.

Variations:

• Vegetable Rice Kanji: You can add vegetables like carrots, beans, or potatoes while cooking the rice to make it more hearty.
• With Coconut: Some recipes also use fresh coconut milk or grated coconut for a richer flavor.

This recipe is quite basic and flexible depending on what you have at home and your personal preferences.

Paneer Popcorn (High Protein/ Non Fried)

 

Ingredients:

For the Paneer Marinade:

• 200g Paneer (cut into bite-sized cubes)
• 1-2 tbsp Freshly pounded Ginger-Garlic paste
• 1-2 Green Chilies (pounded or finely chopped)
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tbsp Tandoori Masala
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 1-2 tbsp Lemon Juice
• Salt to taste

For Coating:

• 2 tbsp Cornflour (for crispiness)
• 2 tbsp Besan (Chickpea Flour)
• 1-2 tbsp Water (to make slurry)
• ½ cup Red Rice Poha (flattened rice – for coating)

For Green Chutney:

• 1 cup Fresh Coriander Leaves
• 1-2 Green Chilies (adjust to heat preference)
• 1 tbsp Ginger
• 1 tbsp Lemon Juice
• 1 tbsp Roasted Cumin Powder
• Salt to taste

Instructions:

1. Marinate the Paneer:

1. Prepare the Marinade: In a bowl, combine the freshly pounded ginger-garlic paste, green chilies, red chili powder, turmeric, garam masala, tandoori masala, kasuri methi, lemon juice, and salt.
2. Coat the Paneer: Add the paneer cubes to the marinade and toss gently to coat evenly. Let this sit for at least 30 minutes to absorb all the flavors. You can also marinate for longer if you have the time.

2. Make the Coating:

1. Prepare the Slurry: In a separate bowl, combine the cornflour and besan (chickpea flour). Add just enough water to make a thick, smooth slurry.
2. Poha Coating: Grind the red rice poha in a blender or Crush with hand to break it down slightly (but don't make it too fine—leave some texture). Spread it on a plate or shallow bowl for easy coating.

3. Coat the Paneer:

1. Take each marinated paneer cube, dip it into the cornflour-besan slurry, and coat it well.
2. Roll the coated paneer cubes in the crushed red rice poha, pressing lightly so it sticks. The poha will give it a crispy, crunchy texture when air-fried.

4. Air Fry the Paneer Popcorn:

1. Preheat your air fryer to 180°C (350°F) for 3-5 minutes.
2. Arrange the coated paneer cubes in a single layer in the air fryer basket.
3. Air fry for 12-15 minutes, shaking the basket halfway through for even cooking. The paneer should be golden brown and crispy on the outside, tender on the inside.

5. Prepare the Green Chutney:

1. In a blender, combine the coriander leaves, green chilies, ginger, roasted cumin powder, lemon juice, and salt.
2. Add a little water as needed to make a smooth chutney.
3. Taste and adjust seasoning if necessary.

6. Serve:

1. Serve your crispy Paneer Popcorn hot with the freshly prepared green chutney on the side.
2. Optionally, garnish with a sprinkle of chaat masala or lemon wedges for an extra punch of flavor.

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This recipe combines tender marinated paneer with a crunchy outer coating of besan, cornflour, and red rice poha, then air-fried to perfection for a guilt-free crispy snack. The fresh green chutney adds a refreshing, tangy contrast to the rich, spiced paneer, making it an ideal appetizer or snack.

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!