Meghana Anand

Egg ramen bowl

How to cook dish Egg ramen bowl

Egg ramen bowl is a great recipe, for a quick and easy breakfast. Egg ramen bowl is full of nutrition and will work magically on one’s palette. It looks cute, contains well-managed portions and there is no compromise on taste as well.

Well, gym-going people are advised to increase their daily protein intake. This recipe will suit them a lot. The egg ramen bowl calories prime focus is protein. The egg ramen bowl will fulfill hunger pangs and also help in building muscles with fast recovery post-training.

Adults and kids will really love it a lot. This recipe will remain the same for children but while serving it to the kids go easy on spices. It can be served as a quick lunch or dinner recipe for everyone.


Sesame oil – 1 tsp

Shitake mushroom- Twenty gms

Light soya sauce – 15 ml

Salt – as per taste

Red chili flakes- 0.5 tsp

Black sesame seeds – 1/2 tsp

White sesame seeds- Half tsp

Whole wheat noodles- 200 gm

Chicken 100 gm

Chicken bone broth- 500 ml

Ginger- Fifteen gms

Carrot- Half piece

Celery- a few

Spring onion – 60 gm

Garlic 14 gm

Egg – 2

Green cabbage- 0.25 cups

Serves- 2 people


Firstly, heat the oil in a saucepan.

Besides, keep eggs, noodles, and chicken for boiling separately.

Then, add ingredients such as onions, ginger, garlic, and celery and saute for a minute.

Furthermore, add the chicken broth.

Well, add soy sauce, and simmer for a minute.

Check the seasoning in the mixture also.

Keep a check on egg, noodles, and chicken as well. Keep them all aside when done. Also, keep the chicken broth.

Now, take the strained noodles and place them in the bottom of a fresh bowl.

In addition, proceed to garnish the bowl with the Carrot, Cabbage, and pieces of some chicken. Then, add halved boiled egg and pour the hot chicken broth, into the bowl.

Garnish with items like- sprinklings of sesame seeds, chili flakes , and spring onion greens.

Finally, serve hot and enjoy the bowl!

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Pearl millet dumplings

Cook healthy recipe Pearl millet dumplings

Pearl millet dumplings (Millet kozhukattai) a mild and savory made by steaming millet molds. Pearl millet dumplings are nutritious and a good choice for an evening snack. Pearl millet, called bajra is a profoundly nutritious and easy-to-digest cereal grain. It’s non-glutinous and healthy option for people with a gluten allergy and celiac disease. It is likewise also known as dukn, cumbu, gero, sanio, kambu, babala, or bulrush millet. This grain is primarily grown in Africa and India, where it’s a major source of nutrition. Well, it’s also grown and consumed in many other places around the world as well.


Pearl millet (Kambu, bajra)-1 cup

Carrot – ¼ cup [Grated]

Capsicum – one-fourth cup [finely chopped]

Coconut- ½ cup [Grated]

Onion – 1 [finely chopped]

Ginger – one tbsp [finely chopped]

Green chili – 01 [finely chopped]

Coriander leaves – a few

Curry leaves – a little

Mustard seeds – Few

Urad dal – one tablespoon

Bengal gram – one tbsp

Salt to taste

Oil – 2 tbsp

Warm Water as needed

Serves 3 people


Firstly, take pearl millet and dry roast it, till light brown & let it cool.

However, grind to a fine powder.

Besides, heat oil in a pan, add mustard seeds & let it splutter.

Then, add Bengal gram, urad dal, and onion sauté and cook till soft.

In addition, add ginger, green chili, carrot & curry leaves, and sauté for a min. Then cut off the heat.

Moreover, take a bowl and add freshly ground pearl millet flour, grated coconut, salt, coriander leaves, & seasoned ingredients. Mix well.

Then, sprinkle warm water & make a soft dough.

Further, take the lemon size of portion dough and make kozhukattai (using your five fingers).

Now, steam it for 10 minutes in a steamer (idli cooker).

Finally, serve hot and enjoy!

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Tamarind ragi semiya upma

Nutritious recipe Tamarind ragi semiya upma

Tamarind ragi semiya upma (Finger Millet Upma) is a healthy morning breakfast. Tamarind ragi semiya upma is quick to make and tastes delicious as well. Ragi is an excellent source of natural calcium which helps to strengthen the bones. This millet has gained a lot of popularity since few years and is also being included in diet.

This can be included in meals instead of regular semiya recipes. The main thing is, one has to be a little careful when cooking it, if too much water is added, then the whole upma will become one big gloop, so add water wisely to this dish.


Ragi semiya  – 2 cup [200 gm]

Tamarind puree – 3 tbsp [Soak gooseberry size tamarind in hot water and extract]

Roasted peanuts – ¼ cup

Dry red chili – 1

Curry leaves – a few

Turmeric powder – one-fourth tsp

Mustard seeds – a few

Bengal gram – ½ tbsp

Urad dal – half tbsp

Asafetida a pinch

Jaggery – 01 tsp

Oil – a little

Salt to taste

Fenugreek – half tablespoons

Coriander seeds – one tablespoon

Peppercorns – 5

Sesame seeds – a little

Serves 2 people


Dry roast all ingredients and grind to fine powder or coarsely grind.

Firstly, take ragi semiya and then soak them in water, also add salt to the mixture.

Let it be soaked for 3 min.

Then, drain the water & take the soaked ragi semiya, and steam in an idli cooker for 5 to 6 min.

Besides, heat oil in a pan then add mustard seeds to it.

Well, once it splutters add Bengal gram, urad dal, and roasted peanuts and sauté gently.

Now, add dry red chili, curry leaves, asafetida, fenugreek, and turmeric powder and mix well.

Then add salt, coriander, and pepper powder. Mix well.

Moreover, add tamarind puree and mix it. Leave it for boiling.

When it’s boiling, add jaggery & let it thick.

Then, add steamed ragi semiya to it and mix well.

In addition, add sesame powder and mix it. Turn off the heat.

Finally, serve hot and enjoy!

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Thinai pongal

Healthy recipe Thinai pongal in cooker

Thinai pongal is basically a pongal made using Thinai (Foxtail Millet) instead of conventional rice. Thinai Pongal is a delicious and simple dish that gives benefits of health and taste. Millets come with their own health benefits and it’s recommended to include millet as part of our regular diet.

Pongal refers to grains steeped in curry or gravy. Thinai Pongal is healthy, delicious, and savory. This dish is specially prepared during the harvest festival of Sankranti in South India, such a tasty porridge is often eaten for breakfast or lunch, or dinner meal.

Well, it’s a very simple and yummy dish. In this dish, instead of rice, thinai is included. Thinai pongal (Foxtail Millet Pongal) is made using the same procedure as the conventional Pongal. It’s a simple yet very healthy Pongal. Pongal can also be made using barnayard millet, pearl millet, etc.


Thinai rice [Foxtail Millet] – 1 cup

Yellow moong dal- ¼ cup

Ghee – 3 tbsp

1 tbsp – Cumin seeds

Peppercorn – 01 tbsp

Ginger – one inch [chopped, mashed]

Curry leaves – a few

Salt to taste

Water – 2 ½ cups

Serving 2 people


Firstly, take thinai rice and yellow moong dal and wash them.

Now, take a cooker and add thinai and dal in it, also pour water in it.

Further, put the cooker on flame and add ghee to it. Close the lid and cook for 4 whistles.

In addition, when done then turn off the cooker flame and keep the cooker aside.

Besides, take a pan add ghee onto it and turn on the flame, also add ingredients such as cumin seeds, peppercorn, ginger, and curry leaves.

Let this mixture splutter for a few seconds and then turn off the heat.

 Furthermore, add this mixture to the cooked thinai mixture.

 Then, add salt and ghee to the above mixture and mix well.

Garnish it with little coriander leaves (optional).

Finally, serve hot and enjoy!

Thinai Pongal can be eaten with coconut chutney also.

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Avacado toast

Delicious Avacado toast recipe

Avocado toast recipe is filling as well as easy to make!. Avacado toast is prepared using hard-boiled egg, flaky salt, and pepper, this dish is healthy, protein-packed, and delicious also.

This dish works brilliantly for breakfast, lunch, and even for dinner. The interesting part is that the star of this toast is avocado, so it’s recommended to use ripe avocados. Well, nobody likes slicing into an avocado and finding it’s underripe or worse, brown. So, ripe avocados are essential for the best avocado toast.

This avocado toast recipe is made with whole grain toast, mashed avocado, and hard-boiled egg (sliced). Moreover, adding egg to avocado toast is an easy way to add protein to this dish.


1 slice of whole wheat bread, toasted

1/2 ripe medium avocado

1 hard-boiled egg, sliced

pepper – a pinch

Salt, to taste

Serving 1 person


Firstly, take a fresh ripe avocado and cut it into two halves.

Take a container and add water, and a little salt to it. Add an egg to it and keep it for boiling.

Besides, take the bread and toast it in a toaster and keep it aside on a plate.

Now, take one-half of the avocado and use a fork or spoon and pull the inner soft part out of it.

Side by side, keep checking the egg. Once done, switch off the flame.

Further, place the inner part of the avocado on the toast, and spread it evenly.

Then, take the boiled egg, peel it, and slice it into a shape of a coin.

Place the sliced boiled egg on the toast and cover the toast with the egg slices.

Well, sprinkle a little pepper and salt on top of the egg.

Finally, serve and enjoy!

Avacado toast can be eaten for breakfast or lunch or dinner meal.

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Tofu fry

Quick & crispy Tofu fry recipe

Tofu fry is the fastest, easiest way to make crispy tofu for any dish. Tofu fry is perfect for adding to stir-fries, curries, and more!

Tofu is basically soy milk that’s turned into curds and pressed into blocks. Well, it was invented in China and is used in many Asian cuisines from Chinese to Thai as well. Tofu has no flavor at all. But when combined with simple flavorings, it tastes really good and meaty all at once.


350-400 g firm tofu

3 tbsp soy sauce

1 tbsp honey

2 tbsp corn flour

Two tbsp oil

Coriander leaves – a few

Serving 4 people


First, start by removing the excess moisture from the cubed tofu by squeezing and
patting it with a clean kitchen towel.

Furthermore, add it to a large bowl. Coat it with 1 tbsp of soy sauce.

Well, toss the mixture.

Besides, take a sieve and sprinkle the cornflour over the tofu whilst tossing in between
to evenly coat.

In addition, add oil to a non-stick frying pan on high heat. Once the oil is hot, put
the tofu cubes into the pan.

Then, evenly distribute the tofu in the pan so none of them are touching, otherwise,
they will stick together.

Let them fry, until golden brown and crispy on one side.

Further, add the remaining soy sauce and honey to the pan. Toss the tofu gently so that
the sauces get mixed well.

Now, continue shallow frying the tofu cubes. Make at least two sides crispy.

Garnish with coriander leaves

Finally, serve hot and enjoy!

It can be eaten with rice, noodles, in a salad, or with roasted soy veggies.

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Lets cook Foxtail millet uttapam recipe.

Foxtail Millet Uttapam or Thinai Uttapam is a thick dosa made with millets topped with vegetables. Foxtail millet uttapam is gluten-free and vegan. It can be served as breakfast or snack item. Well, millet is a trending grain these days. These super grains are not new to us actually, we have completely avoided them so far.

However, we can incorporate these super grains into items such as Idli and Dosas. They are easy to make and healthy and definitely very tasty too. Millets are gluten-free and hence are suitable for people with digestive issues. Thinai is added with Urad Dal and Toor dal to make this delicious, spongy uthappam dish. Well, the sky is the limit for the toppings in this recipe. 


Thinai arisi [Foxtail millet] – 2 cup

Urad dal – ¾ cup

Fenugreek seeds – ½ tbsp

Salt to taste

Water as needed

Oil – 1 tbsp

Serving 2 people


Firstly, wash and soak urad dal, thinai arisi, and fenugreek seeds separately for 5 hours.

Further, drain the water and then grind to a nice batter.

Now, transfer the batter to a bowl and then add salt to it. Mix well. Cover it & leave it for fermentation for approximately 8 hours.

After fermentation, if the batter is too thick then add water to it. The batter should be of dosa consistency.

In addition, heat the dosa pan and pour oil on it. Now, pour batter onto it and then spread the batter quickly to a round shape.

Sprinkle chopped carrot, capsicum, onion, coriander & curry leaves on it.

Further, drizzle some oil over the uthappam filling, cover it & cook for a few mins.

Once flip the uttapam (filling downwards) and press it for a few seconds and then flip it again (filling upwards).

Finally, serve hot and enjoy!

It can be served with sambar or chutney.

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Tofu bhurji

Tasty Tofu bhurji recipe in 20 mins.

Tofu bhurji known as Indian Style Tofu scramble is a very tasty and easy vegetarian dish inspired by an egg bhurji recipe. Tofu bhurji is cooked using ingredients such as crumbled tofu, onion, tomato, bell pepper, and spices. It’s vegan, gluten-free and Keto-friendly dish!

Tofu is known as bean curd (soya paneer), it is prepared by coagulating soya milk and then pressing the resulting curds into solid white blocks of varying softness, it can be silkensoftfirm, or extra firm


1 tablespoon oil

½ teaspoon jeera (cumin)

One teaspoon ginger grated

2 green chilies finely chopped

01 medium onion finely chopped

medium tomato finely chopped- 1

colored bell pepper diced- 1 cup

Half a tsp haldi

¼ teaspoon red chilli powder

garam masala – ½ tsp

One cup of firm tofu (200 grams)

Salt to taste

2 tablespoons cilantro (coriander leaves)

Few drops of lime juice

Serving 3 people


Firstly, press tofu with some heavy objects for 15-20 minutes. This will drain the excess moisture.

Then, crumble the tofu gently with your fingers and keep it aside.

Besides, heat oil in a pan. Add jeera and let them splutter.

Next, add ginger & green chilies and saute for a few seconds.

Then, add onions and colored bell peppers. Saute them till they are a little soft in texture.

Furthermore, add tomatoes and spices such as turmeric powder, red chili powder, salt, and garam masala.

Well, cook tomatoes till they become soft and mushy.

Then, add crumbled tofu to it. Mix well and cook covered for a few minutes.

Switch off the flame.

Now, add lime juice to the bhurji and garnish with coriander leaves. Mix it a little.

Finally, serve hot & enjoy!

It can be eaten with roti or paratha or used as stuffing for sandwiches.

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Mooli laccha salad

Easy to make Mooli laccha salad

Mooli laccha salad is an Indian-style grated radish. Mooli laccha salad is made using fresh radish and it’s vegan and gluten-free. It is a North Indian salad where grated radish is mixed with ingredients such as green chilies, lime juice, salt, and cilantro (coriander).

Well, it is best served on the side with everyday meals. Moreover, radish is one of those ingredients that consist of antioxidants and is also rich in calcium and potassium as well. The rich content of calcium and potassium in it, helps lower high blood pressure. It also lowers the risk of getting a heart-related disease.

Radish is high in fiber, it is considered really great for digestion as well. It also helps to fix acidity and gastric issues.


Radish (mooli)- (250 g)

1 tsp green chilies, chopped

Salt to taste

3 tsp lemon juice

Coriander leaves- few

Serving 4 people


Firstly, take refrigerated fresh radishes and wash them to remove the dirt.

Then, discard ½-inch of the top and bottom of the radishes.

Moreover, peel them using a vegetable peeler. Then, rinse them with water.

Now, grate the radishes using the greater.

Further, take a bowl and add grated radishes into it and also add green chilies, salt, lime juice, and cilantro in it.

Mix well

Finally, serve cold & enjoy!

It can be eaten as it is or with meals also.

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Tomato carrot soup

How to make homemade Tomato carrot soup

Tomato Carrot Soup recipe that looks creamy, delicious, gluten-free, and healthy & colorful. Tomato carrot soup is prepared with roasted tomatoes, carrots, and onions. This homemade soup recipe is the ultimate comfort food!. It’s loaded with flavors from roasted tomatoes, carrots, and onions. It has a smooth, creamy texture and is ready in 30 minutes or less.

Tomato carrot soup comes out perfectly every single time and tastes even better the next day. The roasted carrots also develop extra sweetness in the soup.


4 Large Tomatoes Quartered

2 Large Carrots Peeled & pieces cut

1 Onion Quartered

Two tbsp oil

1 tbsp Coriander leaves

Fresh basil or Fresh parsley – 1 tbsp each (optional)

Salt to taste

Ground Black Pepper – to taste

2 ½ Cups Warm water Or vegetable Stock

Serving 4 people


Firstly, preheat the oven to 425 degrees.

Next, on a sheet pan assemble the ingredients. Drizzle the oil over the vegetables, then add salt and pepper.

Then, roast for 25 minutes in the oven.

Further, place the vegetables in a blender along with the juice and add 2 ½ cups water and fresh herbs to it.

Well, blend the ingredients till it turns into a smooth paste.

Now, pour the blended soup into a saucepan and add spices to it.

Let it simmer for a few minutes. Stir it.

Garnish it with coriander leaves.

Finally, serve warm and enjoy!

It can be served in Predinner or at dinner as well.

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