Categories Recipe

healthy breakfast porridge


1/2 cup jowar (white millet)
1 cup chopped mixed vegetables
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 tsp oil
salt to taste

For the topping
2 tbsp chopped tomatoes
2 tbsp chopped onions
2 tsp chopped coriander (dhania)

For serving
1 cup fresh low fat curds (dahi)


  • Grind the jowar to a coarse powder in a blender.
  • Combined the ground jowar and salt with 3 cups of water and pressure cook for 3 to 4 whistles or till it is cooked.
  • Heat the oil in a non-stick pan and add the mustard seeds and asafoetida.
  • When the seeds crackle, add the vegetables and sauté for 4 to 5 minutes.
  • Add the cooked jowar mixture with 1½ cups of water and simmer for 7 to 8 minutes.
  • Top with the tomato, onion and coriander.
  • Serve hot with curds.


If the porridge becomes too thick while serving, adjust its consistency by some adding some water

Categories Recipe

chocolaty peant/ almond butter & banana smoothie bowl


1 cup almond milk

1 large banana, sliced

1 cup ice

2 Tbsp. peanut / almond  butter

1 Tbsp. unsweetened cocoa powder

¼ tsp pure vanilla extract

1 Tbsp. maple syrup

2 Tbsp. cocoa nibs

2 Tbsp. granola

2 Tbsp. chopped peanuts / nuts


Blend the almond milk, ½ the banana, ice, peanut butter, cocoa powder, vanilla extract, and maple syrup until smooth. Transfer to a bowl and top with the cocoa nibs, granola, chopped peanuts, and remaining ½ banana.