Tag: Nutrition Tips

New recipe on my plate! Stuffed masala eggplant (भरुआ बैगन)+ Dal tadka, steamed rice, chutney, cucumber salad & papad❤ Huh! Dream lunch😍🤗

Recipe for stuffed eggplant (for 3-4 people):
– In a plate, add 2 tsp fennel powder, 1 tsp turmeric powder, 1 tsp coriander powder, 2 tsp red chilli powder, 1 tsp dry mango powder, 1/2 inch grated ginger, drizzle a little bit of mustard oil and mix well. And your filling is ready!
– Next, take 4 small-sized eggplants and put 2 slits in them at 90 degrees & stuff the filling in it and pack it all together tightly.
– To any stuffing that’s left, add 1-2 long sliced half-boiled potatoes & mix them well
– Now in a flat pan that has some depth add 3-4 tsp mustard oil, when it turns hot crackle some cumin seeds into it, some carom seeds and a little asafoetida. Now in this pan, place the stuffed eggplants and boiled potatoes mixed and leave it to cook on low flame for 5 mins. Don’t forget to cover it.
– After 5 mins, open the cover to check it and turn the eggplants to have the less cooked area in touch with the pan surface. And little bit shuffle the potatoes too. Again cover the pan and let it cook for another 5 mins.
– Now for the last time check if the eggplant is cooked, if not repeat the above process and cook it for 3 mins more.

That’s it! Yummy masala stuffed eggplant is ready to enjoy with rice, paratha, chapati or any other bread of your choice ❤✨

Uttapam Chilla, one of my fav healthy, quick & simple breakfast/snack!

RECIPE, simple as heck (for 2 chillas):

– Take a medium-sized bowl & add one cup of Semolina (Suji), a cup of curd & salt to taste & give it a good mix
– Then add some finely chopped capsicum, onion, tomato & 1 green chilli to the mix, again mix it well and let it sit for 30 mins
– After 30 mins, take a takda spoon (spatula with a small bowl at its head and warm 2 tsp of ghee in it on the stove, then crackle some mustard/fennel seeds & curry leaves (very carefully)
– Put this tadka mix into our previous mix and stir well
– Now simply make pancakes of this mix & enjoy with tea, coffee or any other beverage of your choice!🥰❤✨

Arhar daal, steamed rice & unripe mango/coriander/mint chutney. Keeping it simple lunch🥰❤

Recipe to make ARHAR DAL (Boiled Yellow split Pigeon peas curry):

– Boil Yellow split Pigeon peas, salt, 2-3 tomatoes roughly cut & 1 slit green chilli in a pressure cooker to soften. It takes 4-5 whistles to cook fully. For best results, soak it in water for 2-3 hours before boiling.
– Now warm 2 tsp ghee in another pan or extra-large sized spatula and crackled 1/2 tsp hing (asafoetida) and 1/2 tsp cumin seeds in it
– Place it carefully on the pressure cooked with the boiled peas & tomato es
– If you want you can add extra dry spices/ seasoning to suit your taste though I love to enjoy it simple only

Recipe to make UNRIPE MANGO/CORIANDER/ MINT CHUTNEY:
– In a medium-sized mixy jar put 10-12 garlic cloves, 25 gms roughly chopped coriander, 1 unripe mango roughly chopped, 15-20 gms of mint leaves, 1 fresh lemon squeezed, salt 1 tsp, 2-3 green chillies and mix it all up and tada! Chutney is ready 😁

Now enjoy a healthy, simple and very delicious dal, chutney with steamed rice. If you want, enjoy it with papad, salad and a little pickle on the side though tastes totally awesome just by itself too!!! Enjoy❤✨

The perfect refresher for hot summer days🤤🥰❤

Here’s my quick & simple prep for 3 medium glasses:

– In a mixer put 1/2 ltr of milk
– Add 1 mango cut in small pieces (I use Safeda mango for shakes, you can use the 🥭 of your choice)
– Add 3 tsp of sugar or sugar alternative of your choice
– Add cardamom powder of 3-4 cardamoms…
…and blend it all up, serve and enjoy!❤