Categories Recipe

chia pudding


½ cup chia seeds

4 tbsp cocoa powder

2 tbsp Maple syrup

1 cup almond milk / coconut milk

1 tsp vaniila essence

For garnish – nuts / dry fruits/ fruits


Soak ½ cup chia seeds in almond / coconut milk for 60 minutes

After 60 minutes add cocoa powder, maple syrup, vanilla essence mix well

Serve in a bowl & put your choice of garnish

Categories Recipe

papaya pudding


Papaya- 100gms

Soy milk- ½ cup

Sugar free- According  to sweetness

Walnuts- for garnishing


  • Chop papaya & blenderize it coarsely with ½ cup soy milk & sugar free.
  • Garnish with chopped walnuts & refrigerate for 1 hour & serve chill.
Categories Recipe

chickpea burger pattice


Chickpeas (washed and soaked overnight) :- 1 Cup Red chili powder :- 1/2 tbsp
Cumin seeds :- 1/2 tbsp
Salt :- to taste

Wheat flour :- 2 tbsp
Grated carrots :- 1/2 Cup
Chopped coriander/cilantro leaves :- 1/4 Cup Onion (finely chopped) :- 1/4 Cup
Chopped garlic :- 1/2 tbsp
Grated ginger :- 1/2 tbsp
Walnut :- 1/4 Cup


Boil soaked chickpeas but do not cook them, till they become tender.
Drain water and transfer chickpeas in a blenderalong with all the remaining ingredients except carrot. Grind it.

Nowput carrot in this mixture and mix well.
Take handful of mixture into the palm and roll into a sphere. Then flatten it.
Apply little oil on every side of patties and frythese patties on a pan.
Patties are ready.

Categories Recipe

bajra/jowar khichdi


1/3 cup whole bajra (black millet)
3 tbsp
yellow moong dal (split yellow gram)
1 tsp
cumin seeds (jeera)
1/2 tsp
asafoetida (hing)
1  tbsp
salt to taste


  • Clean and grind the bajra to a coarse powder in a blender. Keep aside.
  • Wash the ground bajra and moong dal together.
  • Combine the bajra-moong dal mixture and salt with 2 cups of water and pressure cook for 4 whistles or until the bajra is cooked.
  • Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour this mixture over the cooked khichdi and mix well.
  • Adjust the consistency of the khichdi at the time of serving by adding ½ cup of hot water if necessary.
  • Serve hot with  kadhi or curds.
Categories Recipe

detox salad

(serving size- 4)


Broccoli- ½ bowl florets

Carrot- ½ bowl juliennes

Bell pepper- ¼ bowl juliennes (red, yellow, green)

Baby Corn- 4-5 in no diced finely

Cherry tomatoes-1/4 bowl

Red Cabbage- ½ bowl finely chopped

Zucchini (yellow) – ¼ bowl sliced

Green Cabbage-1/2 bowl


Lime juice- 1 lime jiuce

Salt – according to taste

Black pepper powder- acc to taste

Flax seeds- coarsely pounded 4 tsp

Walnuts- coarsely pounded 6-8 in no


  • Toss all ingredients with seasoning in a bowl.
  • Refrigerate for ½ an hour & serve.
Categories Recipe

mexican bean salad


Red beans (Rajma) – 100gms

Tomatoes- 1 in no

Capsicum- (three colored) – ½ each

Onion- 1 in no

Green chilli- 1 in no

Mixed herbs- ½ tsp

Lime juice- ½ lime juice

Salt- acc to taste


  • Soak red beans overnight & pressure cook for 3 whistles.
  • Chop all veggies.
  • Chop green chilli.
  • Add all ingredients in a salad bowl.
  • Toss well & serve.
Categories Recipe

three bean soup


3/4 cup each red kidney beans, French beans, moong sprouts
4 cups water
1 bay leaf
1 1/2 teaspoons salt
2 large green bell peppers
2 large red or yellow bell peppers
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
4 tomatoes, peeled and seeded, then diced


  • Steam the beans with water, bay leaf and 1/2 teaspoon of the salt.
  • Heat the oil over medium heat. Add the onion and saute until soft and lightly golden.
  • Stir in the rest of the ingredients. Cook for 1 to 2 minutes. Add the bell peppers, cooked beans, and tomatoes and cook until the tomatoes are heated through, 5 to 6 minutes.
  • Serve piping hot.
Categories Recipe

barely vegetable soup

Serves: 04

Cooking time: 40 mins


  • 2 tsp oil
  • 2 tbsp finely chopped onions
  • 1/2 tsp finely chopped garlic (lehsun)
  • 4 cups vegetable stock
  • 2 tbsp chopped carrots
  • 1 tbsp chopped tomatoes
  • salt to taste
  • 2 tbsp cooked barley (jau)
  • 1/4 cup finely chopped spinach (palak)
  • 1/2 tsp dried oregano
  • 1/2 tsp dry red chilli flakes.

For The Garnish
1 tbsp finely chopped coriander


  • Heat the oil in a deep non-stick pan, add the onions and garlic and sauté over a medium flame for 2 to 3 minutes, while stirring continuously.
  • Add the vegetable stock, carrots, tomatoes, spinach and salt, mix well and simmer for 5 to 7 minutes.
  • Add the barley mix well and simmer for another minute.
  • Remove from the flame, add the oregano and red chilli flakes and mix well.
  • Serve immediately garnished with coriander


Categories Recipe

chilled cucumber & buttermilk juice



4 medium sized


1 inch knob

Green Chilly

2 (in nos)

Mint Leaves

a few springs

Lemon Juice

4 teaspoon


4 cups


to taste

Pepper Powder

1 teaspoons


  • Peel and wash the cucumber deseed and roughly chop.
  • Peel, wash and roughly chop ginger. Wash, deseed and chop the green chilly.
  • Clean and wash mint leaves. Reserve a few springs for garnish and finely chop the rest.
  • Put cucumber, ginger, green chilly and lemon juice in a blender and blend till smooth.
  • Stir in buttermilk and chopped mint leaves. Season it with salt, and freshly ground pepper powder.
  • Garnish with mint leaves and serve chilled.
Categories Recipe

palak thepla


  • Wheat flour or gehu ka aata:400 gm
  • Palak or celery:1 cup
  • Salt or Namak:1 teaspoon
  • Cumin seeds or Jeera:1 teaspoon
  • Carom seeds or Ajwain:1/2 teaspoon
  • Green chili or Hari mirch:2
  • Red chili or Lal mirch:1/4 teaspoon
  • Turmeric powder or Haldi powder:1/4 teaspoon
  • Curd or Dahi:3 table spoon
  • Oil or Tel:1/2 Tablespoon


  • Sieve wheat flour and add palak, ajwain, jeera, salt, green chilies, curd, red chili powder and1/2 table spoon oil in it.
  • Mix them properly and knead soft dough with the help of water.
  • Cover it and put aside for 20 minutes.
  • Thepla dough is ready.
  • Make small lemon sized rolls of this dough wrap the rolls or balls with dry flour and roll into a thin thepla 6-7 inches in diameter.
  • Heat non-sticky pan place thepla on it.
  • Press ladle on it and press until it get brown on both sides (you can use oil for frying but if we use theplas without oil it will be a healthy low calorie option).
  • Thepla is ready.
  • Now convert all balls into theplas with same procedure.

Serve with curd or pickle or chutney.