Month: February 2021

Bhindi ki Sabzi & Paratha, a sweet reminiscent of the good old school days when this used to be the most frequent meal for lunch in our tiffins😁👩‍👧💕

all 90s born north-indians will relate to this haha!

of course sometimes mummy used to pack it with paratha other times with puri but what remained a constant fav was bhindi (ladies’ fingers)…easy to cook and tasty to have

it still remains my evergreen fav breakfast/ lunch/ dinner meal lol😅

after all, who doesn’t loves bhindi..?!

though the prep of maing simple bhindi sabzi is pretty simple, just saute (until soft) small chopped pieces of bhindi after crackling cumin seeds, today I tried it another way by adding equal quantity of chopped onion along with bhindi..adding dry spices as per taste

for paratha dough use whole wheat flour+methi leaves+ajwain+little red chilli powder+salt to taste

that’s it! super yummy breakfast, just the way i wanted to have 🙂

huh🍃🌾✨

btw, it’s spring time here in India…such a pleasant weather these days to go for picnics and all🌼🎐 have a good day.

Daliya, banana & dry fruits bowl, a treat for a breakfast lover like me!😬❤

daliya (bulgur wheat/ broken wheat) more or less shares the same nutritional value as oats and also easy to make a tasty bowl

as it is, it’s mostly a staple when it comes to the breakfast menu in any Indian household

and seeing so many healthy bowls in my feed I thought of why not put together a healthy one for myself with daliya as the base💃

the prep remains simple as always if making for one person:
🧡 roast 1/2 cup of daliya in 1/4 tbsp of ghee/ unsalted butter (although this step could be avoided altogether if you want to avoid ghee)
🧡 next, put it in a pressure cooker and add 2 cups of water and wait for 1-2 whistles. alternatively, you can boil it in 2-3 cups of water for like 3-4 mins (the coarse broken wheat should’ve significantly become bigger)
🧡 then to that mix add 2 cups of milk and 1-2 tbsp sugar or any healthy sugar alternative like coconut sugar etc. I used 2 tbsp jaggery powder to mine
🧡 after cooking for 2-3 mins add 1/2 tbsp of ilaichi powder (cardamom powder) & give it a final stir 1-2 times & that’s it
🧡 serve it with your choice of dressing & enjoy!😁🌼✨

before signing off here are a few things I got to know about daliya as in its nutritional value that I want to share:
💪 daliya is a rich source of healthy carbs (complex carbs), protein as well as micronutrients
💪 it helps in improving metabolism & relieving constipation since it’s rich in fiber
💪 helps in weight management as keeps your stomach full for a longer time thus controls hunger pangs, again thanks to its fiber content
💪 good protein component so helpful for ppl focusing on muscle building
💪 good for diabetics as keeps blood sugar levels in control

ok bye!🙋🏻‍♀️

Can someone pls challenge me in making Palak-paneer 😭😍🐼

just kidding🦉

no need to challenge🙈

😛😁

Ok, now that I’ve completely used up my smily ration for today, I’ll have to say this again…

and won’t hesitate to keep bringing this up over and over again that palak-paneer is one of the most healthy plant-based curry recipes

also yummiest and one of maah favs!

The prep is simple,
– saute onion-ginger-garlic paste in 2 tbsp mustard oil along with cumin seeds
– after 2-3 mins add the dry spices you would like to taste (usually turmeric, red chilli and coriander power is a standard for all indian curries) and saute for another 1 min
– then add tomato puree to the mix. and cook it for 2 min
– next, add the paste of spinach leaves (nice washes, boiled for a min then pureed), another 1 mins of mixing well
– last but not the least, add cube sized pieces of paneer i.e. cottage cheese along with some garam masala to this curry and let it all get nicely mixed and soak in all flavours, for about 2 mins

and tada! it’s ready😁

My lunch plate in this pic: Palak-paneer served with rice and some cucumber slices splashed with lemon drops & chaat masala/black salt🦉

500 CALS (approx)