Summer special Sattu drink recipe is one of the most popular, traditional, healthy summer drinks from Bihar and UP. Sattu is roasted gram flour. It is full of nutrition with cooling properties, rich in soluble fibre, high in protein, and good for the digestive system. Its low glycemic index makes it suitable for diabetics. It is considered a detox food that cleanses the system and aids in weight loss. It is rich in iron, manganese, and magnesium, and low in sodium. Hence, it keeps the body cool in summer and provides instant energy to work. It is rich in soluble fibre and helps rejuvenate the digestive system and keep it healthy. Sattu keeps the body cool and hydrated and is perfect to keep the body protected from sunstroke in summer. Hence, this drink is not only nutritious but also acts as a summer cooler.
Ingredients
3-1/2 tablespoons Roasted Gram Flour (Sattu Ka Atta)
To begin making the Sattu drink Recipe, get all the ingredients ready.
In a bowl, add the Sattu flour. To this, add the rest of the ingredients, including pudina leaves, coriander leaves, green chilli, chopped onion, lemon juice, roasted cumin powder, black salt, and mix well after adding cold or chilled water.
Stir until the drink is uniform and without any lumps. You can do this with a spoon or use a handheld buttermilk churner/whisk.
Pour it into the tall glasses and serve.
Nutritional Information:
Proteins: 5.5 gm
Fats: 1.3 gm
Carbohydrates: 13.6 gm
Fiber: 0.8 gm
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This Recipe of Beetroot contains many beneficial, healing properties; it’s full of the good stuff your body needs to thrive. This glorious root vegetable is not only a great source of potassium, but it also helps to lower blood pressure and is a great source of minerals, which is why a lot of diabetics opt for beetroot juices and salads. This raw beetroot detox juice is the perfect drink to enjoy for your breakfast or as a mid-morning snack. It’s bursting with nutrients, tastes great, and on a hot day, it’s cooling and refreshing. Begin your detox now; gather up your ingredients, follow our recipe, and whizz everything round in your juicer, then simply enjoy this wholesome drink, which reaps so many health benefits.
Ingredients of Beetroot Detox Drink
1 beetroot, peeled and sliced
1 lemon, sliced
1 inch ginger, sliced
1 cinnamon stick
A handful of mint leaves
1/4 cup pomegranate seeds
2 liters of water
Preparation
To make this infused drink, add everything to a glass jar and let it infuse for two hours. Start consuming. Do not throw the veggies away, use them as a salad or put them into any dish. Enjoy!
Gond Katira Avocado Skimmed milkshake is a perfect healthy recipe to beat this summer. It is popular in summer drinks and remedies, particularly for its cooling and hydrating properties. While water is always king, sometimes you crave a refreshing beverage with a little more pizazz. It is a good source of fibre, which can aid digestion and promote a healthy gut. This is especially beneficial during summer when dietary changes and irregular schedules can impact digestion.
To make this skimmed milkshake, avocados are added, which are high in fiber and vitamins C and K. They also provide Folate, which helps produce healthy red blood cells, and Magnesium, which helps regulate blood sugar levels and blood pressure. This milkshake is not only nutritious but also easy to make, good for health, and delicious.
Ingredients
2 litres of skimmed milk
1-2 tsp honey(optional)
2 Hass avocados
3 tbsp gond katira soaked
Method
To make gond katira avocado milkshake wash and cut the avocados into two halves. Scoop out the creamy flesh. Discard the pith. Add it to a blender jar along with the rest of the ingredients as mentioned. Blitz on high for about 2-3 minutes until done. Luscious and healthy homemade glass of Gond Katira Avocado Milkshake is ready to serve.
Serve it chilled to your families, guests, and relatives at meals. Enjoy!
Macros of Gond Katira Avocado Skimmed Milkshake(100 g)
Protein 3.3 gm
Fats 4.1 gm
Carbs 14.6 gm
Fiber 12.5 gm
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Gond Katira water melon shikanji has cooling properties to beat this summer. Gond Katira, also known as Tragacanth gum, is a natural resin derived from the sap of the Astragalus plant, used in traditional medicine and as a food ingredient. Particularly for its cooling and hydrating properties, it is popular in summer drinks and remedies. While water is always king, sometimes you crave a refreshing beverage with a little more pizazz. It is a good source of fibre, which can aid digestion and promote a healthy gut. This is especially beneficial during summer when dietary changes and irregular schedules can impact digestion.
Along with this, watermelon is added, which is also a healthy fruit that contains vitamins, minerals, and antioxidants. It contains vitamins A and C, which help keep skin smooth and supple, and also contains antioxidants that protect skin from sun damage. It contains fiber, which helps with digestion and prevents constipation. This shikanji is a combination of a healthy and delicious drink that everyone should try.
Ingredients
1 tsp Gond Katira
8-10 mint leaves
1 tsp lemon juice
1 tsp fennel seed powder
1 tsp roasted cumin powder
1 tsp black salt
1/2 tsp chaat masala
4-5 ice cubes
1 slice of lemon and some mint leaves to garnish
Preparation
Soak gond katira overnight in 1 cup of water (add more if necessary). Place it in a glass jar and cover it.
Now, collect all the ingredients and check the gond katira that is soaked or not. Chop watermelon and keep aside.
To make kanji masala, combine fennel seeds, cumin, chaat masala, and black salt. Mix well. Keep aside.
Add watermelon, mint leaves, and lemon juice to the mixture grinder and make a fine juice.
Now add 2 tbsp soaked gond katira and ice cubes to the serving glass. Add prepared watermelon juice and mix it well.
Our Gond katira Water melon Shikanji is ready to serve. Pour it into a serving glass. Garnish it with a lemon slice and mint leaves and serve it chilled. Enjoy!!!
MACROS FOR GOND KATIRA WATER MELON SHIKANJI(100 GM)
Proteins 4.2 gm
Carbs 10.2
Fats 0.1 gm
Fibre 0.4 gm
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To make Iron And Protein Rich Baked Spinach With Cheese recipe is deliciously cheesy. It’s easy to make, ready in less than 30 minutes, and tastes much better than any store-bought item. Combining spinach and cheese offers a nutritional powerhouse, with spinach providing vitamins A, C, and K, iron, and antioxidants, while cheese contributes calcium and protein, supporting bone health, immunity, and overall well-being. Iron in spinach helps carry oxygen throughout the body, preventing fatigue and supporting energy levels. Cheese is a good source of calcium, essential for strong bones and teeth.
Cheese provides protein, which is crucial for building and repairing tissues. The combination of calcium from cheese and vitamin K from spinach further supports bone health. As this dish is rich in protein, it makes a healthy and satisfying meal option. We assure you that this snack recipe will be enjoyed not only by your kids but also by your friends and relatives. So, let’s just dig into the recipe.
Ingredients
½ kg fresh spinach
50 gm butter
1 large onion, diced
3 cloves garlic, minced
salt and pepper
2 cups mozzarella cheese grated (or your choice)
1⁄8 teaspoon nutmeg
Preparation
Coarsely chop the spinach.
Melt the butter over medium heat & when bubbly, add onion& garlic.
Sauté for 2 minutes.
Add spinach, salt & pepper.
Cover & reduce heat to low steam for 3-4 minutes.
Put half of the cheese into an 8″ greased casserole dish.
Add spinach & nutmeg.
Cover with remaining cheese.
Bake at 350°F for approximately 20 minutes or until cheese is browned.
This Kala Chana Kadhi dish is a famous yoghurt-based curry in Rajasthan. This vegetarian curry is simple, hearty, and delicious. Yogurt kadhi, a dish rich in probiotics and nutrients, offers numerous health benefits, including improved digestion, boosted immunity, and potential benefits for bone and heart health. Yogurt kadhi is a good source of vitamins and minerals, such as calcium, vitamin B12, and vitamin D, which are important for immune function. Kala Chana, or black chickpeas, are a type of chickpea. It’s full of protein and fiber. In Indian home cooking, kala chana is widely used. Vegetarian dishes made of black chickpeas are always delicious and quite hearty. This is a super tasty dish that can be eaten at any time of the day. It needs only a few essential ingredients and takes very little time.
Prep Time: 20 M
Cooking Time: 35 M
Total Time: 55 M
Makes: 4 Servings
Ingredients
1/2 cup Kala Chana (Brown Chickpeas) , soaked overnight in water
1 cup curd
2 tablespoons Gram flour (besan)
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander Powder (Dhania)
1/4 teaspoon Red Chilli powder
1/2 teaspoon Garam masala powder
Salt, to taste
Ingredients for seasoning
1/4 teaspoon Cumin seeds (Jeera)
1 Green Chilli, chopped
1 teaspoon Ghee
Method
To begin making this dish pressure cook the soaked chickpeas with water and salt for at least 5 to 6 whistles. It will take about 20 minutes to cook the Kala chana. Keep this aside.
Combine all the main ingredients in a large saucepan. Add besan, yogurt, 2 cups of water, salt, turmeric powder, coriander powder, red chilli powder, and whisk it all together until it forms a smooth paste without lumps.
Place the saucepan on medium heat and bring the Kadhi mixture to a boil.
While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth. Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth.
Once it begins to become smooth, add the kala chana into the kadhi. You can optionally mash a few kala chana and add them to the Jaisalmer Kala Chana Kadhi.
Simmer for a good 10 minutes. The more you simmer, the tastier the kadhi gets.
To temper the Kala Chana Kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies, and pour it on top of the kadhi and serve hot.
Serve the Kala Chana Kadhi Recipe along with hot steamed rice for a wholesome weeknight dinner
Platelets count can affect the overall health of the body, leading to complications such as intestinal bleeding or cerebral hemorrhage. Therefore, it is crucial to adopt measures to increase platelets count, such as using medications or adjusting dietary habits. Increasing platelets count through diet is a natural, safe method that avoids unwanted side effects.
First, we will discuss what platelets are and the signs of a low platelets count.
Blood contains various types of cells, each serving a different purpose. These include red blood cells, white blood cells, and platelets. Platelets help the blood clot during injuries or bleeding anywhere in the body. To keep platelets functioning properly, individuals need to maintain good overall health.
However, certain situations can suddenly lower the platelet count and impact overall health. Viral fevers, dengue fever, bone marrow disorders (such as leukemia or lymphoma), chemotherapy, cirrhosis, an enlarged spleen, specific medications, and excessive alcohol consumption can all reduce platelet levels. Symptoms of low platelet count usually appear only when the count drops significantly. At mild levels, people often experience no symptoms.
A healthy platelet count usually ranges from 150,000 to 450,000 platelets per microliter of blood. This range can vary based on your age, sex, and race. When the platelet count drops below 150,000 per microliter, it increases the risk of excessive bleeding. Common symptoms of a low platelet count include tiny reddish-purple spots (petechiae), often appearing on the lower legs, bleeding from minor injuries that doesn’t stop after 15–20 minutes, easy bruising, nosebleeds, bleeding gums, fatigue, blood in the urine or stool, and heavy menstrual flow.
What to Eat to Increase Platelet Count?
Platelets can be increased by eating a healthy diet that includes fruits rich in nutrients like vitamin C, folate, and iron. However, some fruits have antiplatelet properties that prevent the grouping of these blood cells, so should be avoided by people concerned with having a low platelet count.
Folate
Folate, a type of B vitamin, supports the production of blood cells and helps increase platelet count. Folic acid serves as the synthetic form of folate. Adults need at least 400 mcg of folate daily, while pregnant women need 600 mcg per day. Foods rich in folate or folic acid include dark leafy greens, beef liver, fortified breakfast cereals, dairy products, and rice.
Consuming excessive amounts of folic acid from supplements can interfere with vitamin B12 function. However, eating a variety of folate-rich foods poses no health risks.
Foods rich in vitamin B12
Vitamin B12 plays a crucial role in forming red blood cells. Low levels of vitamin B12 can reduce platelet count. Individuals aged 14 and older need 2.4 mcg of vitamin B12 per day, while pregnant and breastfeeding women need 2.8 mcg per day.
Animal-based products like beef and beef liver, eggs, salmon, tuna, clams, shellfish, and dairy products provide vitamin B12. Vegetarians can get vitamin B12 from foods such as fortified cereals, almond milk, oranges, soy milk, and similar alternatives to supplement their daily intake.
Foods rich in vitamin C include citrus fruits, strawberries, bell peppers, broccoli, and Brussels sprouts.
Foods rich in vitamin C
Vitamin C strengthens the body’s immune system. It also supports proper platelet function and boosts iron absorption, which plays a vital role in platelet health. Many fruits and vegetables provide a rich source of vitamin C, including broccoli, citrus fruits (oranges, grapefruits), kiwi, mango, pineapple, tomatoes, pomegranate, strawberries, and bell peppers. High temperatures can destroy vitamin C, so try to eat these foods raw whenever possible.
Foods rich in vitamin D
Vitamin D plays an important role in the function of bones, muscles, nerves, and the immune system. Additionally, it is essential for the function of bone marrow cells, which produce platelet and other blood cells. The body can produce vitamin D through sunlight exposure. However, not everyone gets enough sunlight daily, especially during the winter months. Adults aged 19–70 require 15 mcg of vitamin D per day.
To increase platelet count, vitamin D can also be obtained from dietary sources. Foods rich in vitamin D include egg yolks, salmon, tuna, mackerel, cod liver oil, yogurt, fortified breakfast cereals, orange juice, soy milk, and mushrooms.
Foods rich in vitamin K
Vitamin K is crucial for blood clotting and bone health. The recommended daily intake of vitamin K is 120 mcg for adult men aged 19 and older and 90 mcg for adult women. To meet these requirements, consuming foods such as turnips, broccoli, kale, spinach, soybeans, soybean oil, and pumpkin.
Foods Rich in Iron
Iron is a vital component for red blood cells and platelets. It can help increase platelet count in individuals with iron-deficiency anemia. Men over 18 years old and women over 50 years old need 8 mg of iron per day, while women aged 19–50 require 18 mg per day. Pregnant women need 27 mg of iron daily.Incorporating iron-rich foods into the diet can help increase platelet count.
Foods high in iron include oysters, beef liver, fortified breakfast cereals, lentils, tofu, dark chocolate, and pumpkin seeds. Consuming iron-rich foods with vitamin C enhances absorption. However, avoid consuming calcium-rich foods or taking calcium supplements at the same time as iron-rich foods, as this may hinder iron absorption.
Several foods that increase platelets count
Papaya Leaf Extract
Scientific studies suggest that papaya leaf extracts can help increase platelet count. If you’re looking for ways to boost platelet count during dengue fever, many people use papaya leaf extract as a home remedy in such cases.
Green Leafy Vegetables
Green leafy vegetables have long been hailed as nutritional powerhouses when promoting optimal health. They are some of the best foods to increase platelet count. Packed with various vitamins and minerals, they offer many advantages for our overall well-being.
“Green leafy vegetables like kale, spinach, and asparagus help increase platelet count because they are rich in folic acid. Folic acid supports the body’s cell division process, which directly aids in raising platelet levels.”
Animal-based Food Diet
Vitamin- B12 is necessary for boosting the health of red blood cells and maintaining overall well-being. The lack of Vitamin B-12 is sometimes linked to lower platelet cell count. Beef, beef liver, eggs, and fish contain Vitamin B-12, and other food may be used to increase platelet count.
Pomegranate
Pomegranate seeds are rich in antioxidants, making them one of the essential foods that boost platelets. This fruit has various health benefits. It reduces inflammation and muscle damage, improves blood circulation, and helps boost immune health in general. So, include fresh pomegranate juice to boost your immune system.
Berries and Kiwi
“Raspberries, goji berries, blackberries, blueberries, and strawberries pack a powerful antioxidant punch, making them excellent fruits for increasing platelet count. A clinical study found that moderate berry consumption boosts both platelet levels and HDL (commonly known as ‘good cholesterol’). Their high polyphenol content enhances platelet production. Kiwi fruit, rich in vitamin C, also supports platelet production and improves their function.”
Hence, Kiwi may qualify as food that boosts platelets. Laden with essential nutrients like potassium, vitamin K, and E, it notably enhances overall well-being. Kiwi is also rich in antioxidants that act as a shield, guarding against platelet and blood cell degradation, thereby prolonging the lifespan in the bloodstream.
Carrots and Beetroots
These vegetables are packed with antioxidants, vitamins, and minerals, offer numerous health benefits, and are some of the best foods to increase platelets. One notable nutrient found in these vegetables is folate, which supports the production of healthy blood cells, including platelets. Additionally, their antioxidant properties also help protect cells from damage.
Pumpkin
Pumpkin is an incredible food that boosts platelets due to its high vitamin A content. This essential nutrient stimulates the production of platelets in the bone marrow.
This dish features tender cubes of paneer covered in a spicy and aromatic blend known as thecha—a Maharashtrian chutney made primarily from green chilies, garlic, and coriander. Thecha helps boost metabolism, enhances digestion and immunity through its fiber content and antioxidant properties, aids weight loss, and also promotes heart health. Thetcha contributes to a unique heat that beautifully balances with the creamy texture of the paneer.
Paneer is a high-protein food rich in calcium and phosphorus. It helps in building strong bones and teeth. Regular use of Paneer helps to make the body strong and is good for growing children. The simplicity of ingredients belies the intensity of flavors in this dish. The garlic and green chilies are pounded into a rustic, fiery paste, sizzling in oil until their robust aroma fills the kitchen. As the paneer soaks up this vibrant thecha, it transforms into a dish that’s not just about spice but about a well-balanced, deeply satisfying experience. Perfect as an appetizer, evening snack, or side dish, they pair beautifully with mint chutney, yogurt dip, or even as a filling in wraps and burgers.
INGREDIENTS
PANEER THETCHA
6 to 7 Green Chilies
10 to 15 Cloves of Garlic
Coarse Salt (to taste)
¼ cup Peanuts
Lots of Coriander & Coriander Stems
Juice of ½ Lime
200 g Paneer (crumbled)
Little Oil (for cooking the tikkis)
MINT YOGHURT DIP
1 Cup Full Fat Yogurt
¼ Cup Coriander Leaves
¼ Cup Mint Leaves
1 Green Chilli
Juice of ½ Lemon
¼ teaspoon Ground cumin
¼ teaspoon Garam masala
Salt to taste
2 tablespoons of water
DIRECTIONS
PREPARING PANEER THETCHA
Grind together green chilies, garlic, salt, peanuts, coriander, and coriander stems to make thecha.
Add lime juice and mix well.
Add crumbled paneer to the thecha and mix using your hands or a masher.
Shape into tikkis.
Heat a little oil in a pan and cook the tikkis on a medium flame for 2-3 minutes on each side until golden brown.
Serve hot with mint chutney or yogurt dip.
MINT YOGHURT DIP
Place coriander leaves, mint leaves, and green chili in a small blender jar. Process smooth. Add 1 -2 Tablespoons of water to bring it together.
In a small mixing bowl, spoon in the yogurt.
Now add the green herbs mixture, salt, cumin powder, garam masala, and lemon juice to the yogurt.
Whisk them together, until well combined. Cover the bowl and chill until you are ready to serve.
MACROS FOR PANEER THECHA(100gm)
PROTEINS – 11.1 gm
FATS – 16.8 gm
CARBS – 6.4 gm
FIBER – 1.0 gm
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Gond Katira chia seeds shikanji has cooling properties to beat this summer. Gond Katira, also known as Tragacanth gum, is a natural resin derived from the sap of the Astragalus plant, used in traditional medicine and as a food ingredient. Particularly for its cooling and hydrating properties, it is popular in summer drinks and remedies. While water is always king, sometimes you crave a refreshing beverage with a little more pizazz. It is a good source of fibre, which can aid digestion and promote a healthy gut. This is especially beneficial during summer when dietary changes and irregular schedules can impact digestion. So let’s try this healthy and delicious recipe .
Ingredients
2 tsp Gond katira
2 tbsp Sugar
300 ml Water
1 Lemon
1 tsp Black salt
1 tsp Black pepper crushed
As needed Some mint leaves
4 Ice cubes
2 tsp chia seeds or basil seeds
Instructions
Take a large bowl, add gond katira and water in it at night. Next day you will see that the gond katira is converted into jelly. Now it’s ready to make any drink.
Soak seeds 3 hours before making shikanji.
Take a small jug, add water and sugar in it. Mix it well. Then squeeze a lemon, add black pepper, black salt in it.
Now take a glass and pour the lemon juice in it. Add 2 tsp gond katira jelly or as per your taste.
At last add ice cubes and some mint leaves. Now your gond katira shikanji is ready.
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Achari Dahi Bhindi is a very famous Punjabi dish made with Indian spices. It is simple and easy to make. ‘Achari’ means pickling, which is made using a mix of spices. So, we are using pickle masala in this recipe, but very little, which makes this dish flavorful and unique. This dish (pickled yogurt okra) offers nutritional benefits like fiber for digestion and satiety, as well as vitamins and minerals from the okra and yogurt. The soluble fiber pectin in okra can help lower LDL (“bad”) cholesterol levels.
Ingredients:
400 grams Bhindi/Okra
4 tbsp Mustard Oil
Salt
½ tsp Cumin Seeds
1 tsp Crushed Mustard Seeds/Rai
2 tsp Crushed Fennel Seeds/Saunf
½ tsp Crushed Fenugreek Seeds/Methi Dana
½ tsp Nigella Seeds/Kalonji
Pinch of Asafoetida/Hing
2 tsp Ginger Paste or Grated
½ cup Finely Chopped Onion
½ cup Finely Chopped Tomatoes
2 tsp Red Chili Powder
½ tsp Turmeric Powder
2 tsp Coriander Powder
½ Cup Whisked Yogurt/Dahi
Chopped Coriander Leaves for Garnishing
Method:
Wash and wipe the bhindis, cut them into long slices, and keep them aside.
Heat 2 tbsp oil in a pan. Add sliced bhindis and salt, and stir fry on a medium flame for 5-6 mins or until they become non-sticky and cooked. Remove them from the pan and keep them aside.
In the same pan heat the remaining 2 tbsp oil, then add cumin seeds, mustard seeds, nigella seeds, fennel seeds, and fenugreek seeds and sauté it for a few seconds.
Now add a pinch of hing, ginger paste, finely chopped onion and sauté it till golden brown and soft. Add chopped tomatoes in it and again sauté it till soft and mushy.
Add red chili powder, turmeric powder, and coriander powder mix it well, and stir fry it till oil starts leaving from the mixture.
Add the whisked yogurt and mix it well, stir it continuously for 3-4 mins or till it starts boiling.
Now add the shallow-fried bhindis to it. Add salt as per taste, mix it, and cook it for 2-3 mins on low flame.
Achari Dahi Bhindi is ready, garnish it with chopped coriander and serve as a side dish with roti, paratha, or dal rice.
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