Shruti Mishra

🙏 Vrat Special Makhana Sabji (Phool Makhana Curry)

By / Festival Recipes, Fitpiq Team, Health Tips, Healthy Recipes, Weight loss for Diabetes - Recipes

⏱️ Ready in: 20–25 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-Approved

🧺 Ingredients:

  • 1 cup phool makhana (fox nuts)
  • 1 medium potato, peeled and cubed (optional)
  • 1 medium tomato, pureed (optional, use only if your fasting rules allow)
  • 1/2 cup fresh curd (yogurt) – whisked
  • 1–2 green chilies, chopped (optional)
  • 1/2 tsp grated ginger
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp black pepper powder
  • 1/2 tsp sendha namak (rock salt) – or to taste
  • 1 tbsp ghee or peanut oil – as per vrat

🍳 Instructions:

  1. Dry roast makhana
    Heat 1 tsp ghee in a pan and dry roast the makhana on low flame for 4–5 minutes until crispy. Set aside.
  2. (Optional) Cook potatoes
    In the same pan, add a little more ghee and sauté cubed potatoes with a pinch of sendha namak. Cover and cook until tender.
  3. Prepare the gravy
    • In the pan, heat 1 tsp ghee.
    • Add cumin seeds. Let them splutter.
    • Add ginger and green chili. Sauté briefly.
    • (If using tomato) Add tomato puree and cook till ghee separates.
    • Lower flame and add whisked curd slowly, stirring continuously to prevent curdling.
    • Add sendha namak and black pepper.
  4. Combine & cook
    • Add roasted makhana (and cooked potatoes if using) to the gravy.
    • Mix well and simmer for 5–7 minutes on low heat until makhana soaks up the flavor.
  5. Garnish & serve
    Garnish with fresh coriander leaves (if allowed) and serve hot with kuttu roti, rajgira puri, or samak rice.

📝 Tips:

  • For richer taste, add 1 tbsp of crushed roasted peanuts to the gravy.
  • For creamier texture, add a spoon of grated paneer or a little vrat-approved cream.
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Lemon Cucumber Ginger Water

By / Fitpiq Team, Health Tips, Weight Loss Recipes

🍋 Lemon Cucumber Ginger Mint Infused Water

✅ Ingredients (for 1 liter / 4 cups of water):

  • 1/2 lemon, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1–2 inches fresh ginger root, peeled and thinly sliced
  • 5–6 fresh mint leaves
  • 1 liter (4 cups) cold water
  • (Optional) Ice cubes

🥣 Instructions:

  1. Prep the ingredients:
    • Wash all produce well.
    • Slice the lemon and cucumber into thin rounds.
    • Peel and slice the ginger into thin coins.
    • Lightly crush the mint leaves with your fingers to release the oils.
  2. Combine:
    • Add lemon, cucumber, ginger, and mint to a large pitcher or jar.
  3. Add water:
    • Pour cold water over the ingredients.
    • Stir gently.
  4. Infuse:
    • Let it sit in the fridge for at least 1–2 hours.
    • For stronger flavor, let it infuse overnight.
  5. Serve:
    • Pour over ice, garnish with extra mint or lemon if desired.
    • Drink within 24–48 hours for best flavor.

Makhana Salad

By / Fitpiq Team, Health Tips, Healthy Recipes, Weight Loss Recipes

🥗 Vrat-Friendly Makhana Salad (Roasted Foxnut Salad)

⏱️ Ready in: 10 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-approved

🧺 Ingredients:

  • 1 cup phool makhana (fox nuts)
  • 1 medium cucumber, peeled and chopped
  • 1 medium tomato, chopped (optional – use only if allowed in your fast)
  • 1 small boiled potato, cubed (optional)
  • 1 green chili, chopped (optional)
  • 1 tbsp roasted peanuts or soaked almonds, chopped
  • 1 tbsp fresh coriander leaves, chopped (if allowed)
  • 1/2 tsp cumin powder (roasted jeera powder)
  • 1/2 tsp black pepper powder
  • Sendha namak (rock salt) – to taste
  • 1 tsp lemon juice
  • 1 tsp ghee or peanut oil – for roasting

🍳 Quick Steps:

  1. Roast the makhana
    • Heat 1 tsp ghee in a pan.
    • Add makhana and roast on low flame for 5–6 mins until crisp. Let them cool.
  2. Chop and prep
    • Meanwhile, chop cucumber, tomato, boiled potato, chili, and coriander.
  3. Assemble the salad
    • In a bowl, mix all chopped ingredients.
    • Add roasted makhana.
    • Add roasted jeera powder, black pepper, sendha namak, and lemon juice.
  4. Mix & serve
    • Toss everything gently and serve immediately to keep the makhana crispy!

✅ Tips:

  • Want it spicy? Add a pinch of red chili powder (if allowed in your fast).
  • Add pomegranate seeds for a sweet-tangy twist.
  • Only mix makhana right before serving to retain crunch.

Would you like a yogurt-based makhana raita or a sweet version (like makhana chivda or trail mix)?

Makhana Sabji

By / Festival Recipes, Fitpiq Team, Health Tips, Weight Loss Recipes

🙏 Vrat Special Makhana Sabji (Phool Makhana Curry)

⏱️ Ready in: 20–25 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-Approved

🧺 Ingredients:

  • 1 cup phool makhana (fox nuts)
  • 1 medium potato, peeled and cubed (optional)
  • 1 medium tomato, pureed (optional, use only if your fasting rules allow)
  • 1/2 cup fresh curd (yogurt) – whisked
  • 1–2 green chilies, chopped (optional)
  • 1/2 tsp grated ginger
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp black pepper powder
  • 1/2 tsp sendha namak (rock salt) – or to taste
  • 1 tbsp ghee or peanut oil – as per vrat

🍳 Instructions:

  1. Dry roast makhana
    Heat 1 tsp ghee in a pan and dry roast the makhana on low flame for 4–5 minutes until crispy. Set aside.
  2. (Optional) Cook potatoes
    In the same pan, add a little more ghee and sauté cubed potatoes with a pinch of sendha namak. Cover and cook until tender.
  3. Prepare the gravy
    • In the pan, heat 1 tsp ghee.
    • Add cumin seeds. Let them splutter.
    • Add ginger and green chili. Sauté briefly.
    • (If using tomato) Add tomato puree and cook till ghee separates.
    • Lower flame and add whisked curd slowly, stirring continuously to prevent curdling.
    • Add sendha namak and black pepper.
  4. Combine & cook
    • Add roasted makhana (and cooked potatoes if using) to the gravy.
    • Mix well and simmer for 5–7 minutes on low heat until makhana soaks up the flavor.
  5. Garnish & serve
    Garnish with fresh coriander leaves (if allowed) and serve hot with kuttu roti, rajgira puri, or samak rice.

📝 Tips:

  • For richer taste, add 1 tbsp of crushed roasted peanuts to the gravy.
  • For creamier texture, add a spoon of grated paneer or a little vrat-approved cream.

Beetroot Paneer Cutlets

By / Health Tips

🙏 Vrat-Special Beetroot Paneer Cutlet Recipe (No Onion, No Garlic)

⏱️ Ready in: 15 minutes

🧑‍🍳 Cooking method: Tawa or Air-fry

🍽️ Makes: 6–8 small cutlets

🌾 Satvik | No onion, no garlic | Vrat-friendly

🧺 Ingredients (Fasting-Approved):

  • 1 medium beetroot – boiled & grated (or raw, finely grated)
  • 100g paneer (fresh homemade preferred) – crumbled
  • 1 medium potato – boiled & mashed
  • 2 tbsp singhare ka atta (water chestnut flour) or rajgira atta (amaranth flour) – for binding
  • Sendha namak (rock salt) – to taste
  • 1/2 tsp black pepper powder
  • 1/2 tsp grated ginger (optional)
  • 2 tsp chopped coriander leaves (optional)
  • Ghee or peanut oil – for shallow frying (as per fasting rules)

⚡ Quick Method:

  1. Prepare mixture
    In a bowl, mix grated beetroot, crumbled paneer, mashed potato, flour, sendha namak, pepper, and ginger.
  2. Shape the cutlets
    Form into small tikkis or oval patties. If it feels sticky, grease your hands with oil or dust with more flour.
  3. Cook
    Heat a little ghee or peanut oil on a tawa. Shallow-fry the cutlets on medium heat till both sides are golden and crisp (about 2–3 mins each side).
  4. Serve hot
    Serve with vrat-friendly green chutney (made with coriander, sendha namak, lemon) or plain curd.

🌿 Tips:

  • You can air-fry these at 180°C for 12–15 mins, brushing lightly with ghee.
  • Add some crushed roasted peanuts for crunch and protein.
  • Make a bigger batch and refrigerate mix for up to 2 days.

Maa Ki Dal

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🌿 Ma Ki Dal Recipe (Slow-Cooked Black Gram Lentils)

🫘 Ingredients:

For Cooking the Dal:

  • 1 cup whole urad dal (black gram / sabut urad dal)
  • 4 cups water (for pressure cooking)
  • Salt to taste
  • 1–2 green cardamoms (optional)
  • 1 small piece cinnamon (optional)

For the Tempering (Tadka):

  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1–2 green chilies, slit
  • 1 tbsp ginger-garlic paste
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped or pureed
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala

Optional (for richness):

  • 2 tbsp fresh cream or a spoon of butter
  • Fresh coriander leaves, chopped

🍳 Instructions:

1. Soak & Cook the Dal

  • Rinse and soak whole urad dal overnight (or at least 8 hours).
  • Drain and pressure cook with 4 cups water, salt, and whole spices (cardamom, cinnamon) for about 8–10 whistles or until the dal is soft and creamy. Mash a few lentils with the back of a spoon to check softness.

2. Prepare the Tempering

  • Heat ghee in a kadhai or pan.
  • Add cumin seeds, let them crackle.
  • Add slit green chilies, then ginger-garlic paste, sauté for a minute.
  • Add chopped onions, cook until golden brown.
  • Add tomatoes, turmeric, chili powder, coriander powder.
  • Cook until the masala is well-cooked and oil starts to separate.

3. Combine & Simmer

  • Add cooked dal to the masala. Mix well.
  • Add water as needed to adjust consistency.
  • Simmer on low heat for 20–30 minutes, stirring occasionally. The longer you simmer, the better the flavor. Mash some dal to make it creamier.

4. Finish with Cream & Garnish

  • Stir in cream or butter (optional).
  • Add garam masala, and mix.
  • Garnish with fresh coriander.

🍽️ Serving Suggestions:

  • Serve hot with:
    • Steamed rice
    • Jeera rice
    • Roti or paratha
    • A dollop of butter or cream on top for richness

How to make Maa Rajma

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🌱 Ingredients:

For the Rajma (Kidney Beans):

  • 1 cup rajma (kidney beans) – soaked overnight (8-10 hrs)
  • 3 cups water – for pressure cooking
  • Salt – to taste
  • 1 bay leaf
  • 1 black cardamom (optional)

For the Masala:

  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 onion – finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes – pureed or finely chopped
  • 2 green chilies – slit (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp kasuri methi (dried fenugreek leaves) – crushed
  • Fresh coriander leaves – chopped (for garnish)

🥣 Method:

Step 1: Cook the Rajma

  1. Drain soaked rajma.
  2. Add to a pressure cooker with 3 cups of water, salt, bay leaf, and black cardamom.
  3. Pressure cook on medium heat for 5–6 whistles (or until soft).
    • The rajma should mash easily when pressed between fingers.

Step 2: Prepare the Masala

  1. Heat oil/ghee in a deep pan or kadhai.
  2. Add cumin seeds and let them splutter.
  3. Add onions and sauté till golden brown.
  4. Add ginger-garlic paste and green chilies. Cook for 1–2 mins till raw smell disappears.
  5. Add tomatoes and cook till the oil separates (bhuno this well!).
  6. Add turmeric, red chili powder, coriander powder, and salt (if needed). Cook the masala till aromatic.

Step 3: Combine & Simmer

  1. Add boiled rajma (along with the water it was cooked in) to the masala.
  2. Mix well. Simmer on low flame for at least 20–30 minutes. The more it simmers, the better it tastes.
    • You can mash a few rajma beans with the back of a spoon for a thicker gravy.
  3. Add garam masala and kasuri methi. Mix well and cook for 2 more minutes.

Step 4: Serve

  • Garnish with fresh coriander.
  • Serve hot with steamed rice, jeera rice, or roti.

💡 Tips:

  • Soaking is key – it helps cook the rajma faster and makes it more digestible.
  • Slow cooking or long simmering deepens the flavor.
  • You can add a little butter or cream at the end for extra richness.

How to Make Kala Chana Dosa

By / Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🥞 Kala Chana Dosa Recipe (Serves 1)

🫘 Ingredients:

  • Kala chana (black chickpeas) – ⅓ cup (soaked overnight)
  • Rice – 2 tbsp (optional, for crispiness)
  • Ginger – ½ inch piece
  • Green chili – 1 (adjust to taste)
  • Cumin seeds – ¼ tsp
  • Salt – to taste
  • Water – as needed (about ¼ to ⅓ cup)
  • Oil – for cooking (1–2 tsp)

🧑‍🍳 Instructions:

1. Soak:

  • Soak ⅓ cup kala chana and 2 tbsp rice overnight (8–10 hours).
  • Drain the water before blending.

2. Blend:

  • In a mixer, add soaked chana, rice, green chili, ginger, cumin seeds, salt, and a little water.
  • Grind into a smooth, slightly thick batter (like regular dosa batter).

3. Rest (optional):

  • You can use it right away, or rest for 15–30 minutes to improve flavor.
  • No fermentation needed.

4. Cook:

  • Heat a non-stick or cast iron tawa.
  • Pour a ladle of batter, spread it in a circle like dosa.
  • Drizzle a few drops of oil around the edges.
  • Cook on medium flame until golden and crisp.
  • Flip and cook the other side if needed.

5. Serve:

  • Serve hot with garlic chutney, mint chutney, or curd.

HOW to Make Garlic Chutney

By / Healthy Recipes

🌶️ Spicy Garlic Chutney Recipe

🔸 Ingredients:

  • Garlic cloves – 12-15 (peeled)
  • Dry red chilies – 5-6 (adjust to taste)
  • Grated coconut (optional) – 2 tbsp (for a slightly milder taste)
  • Roasted peanuts or roasted chana dal (daliya) – 2 tbsp (adds body and texture)
  • Cumin seeds – ½ tsp
  • Salt – to taste
  • Lemon juice – 1 tsp (or tamarind pulp, for tanginess)
  • Oil – 1-2 tsp

🔸 Optional Tempering (Tadka):

  • Oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 6-8

🔪 Instructions:

  1. Prep chilies: Soak dry red chilies in warm water for 10-15 minutes if they’re very dry (helps in grinding).
  2. Grind chutney: Add garlic, soaked chilies, cumin, peanuts (or chana dal), coconut (if using), salt, and lemon juice into a blender. Add a little water and blend into a coarse or smooth paste, as per your preference.
  3. Sauté (optional): You can lightly sauté the chutney in oil for 2-3 minutes to mellow the raw garlic flavor, especially if not using it fresh.
  4. Tempering (optional): Heat oil in a small pan, add mustard seeds. Once they splutter, add curry leaves. Pour this over the chutney for extra flavor.

🧊 Storage:

  • Keeps in the fridge for 4–5 days.
  • For longer shelf life, sauté it in oil and store in an airtight container.

Stir Fry Vegetable

By / Healthy Recipes

🥦 STIR-FRY VEGETABLE RECIPE
A colorful, crunchy, and healthy mix of sautéed vegetables with minimal oil and maximum flavor. Ready in 15 minutes!

📝 Ingredients (Serves 2–3):

  • 1 tbsp oil (olive oil or any preferred oil)
  • 1 tsp grated ginger
  • 2–3 garlic cloves (sliced or chopped)
  • 1 onion (sliced)
  • 1 cup carrots (julienned or thinly sliced)
  • 1 cup bell peppers (any color, sliced)
  • 1 cup broccoli florets
  • ½ cup beans
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp soy sauce (low sodium preferred)
  • 1 tsp lemon juice or vinegar (optional for tang)
  • Chopped spring onions for garnish

👩‍🍳 Method:

  1. Heat Oil:
    In a large pan or wok, heat oil on high flame.
  2. Sauté Aromatics:
    Add ginger and garlic. Sauté for a few seconds till fragrant.
  3. Add Veggies:
    Start with harder veggies like carrots and beans. Stir-fry for 2 mins.
    Then add bell peppers, broccoli, and onions. Cook on high flame for another 3–5 mins.
    Veggies should stay crunchy and not overcooked.
  4. Season:
    Add salt, black pepper, soy sauce, and a splash of lemon juice or vinegar. Mix well and stir-fry for 1 more minute.
  5. Serve:
    Garnish with s spring onions, Serve hot .

✅ Tips:

  • Keep flame high for best texture.
  • Add tofu or paneer for protein.
  • Use coconut aminos or tamari for gluten-free option.