Shruti Mishra

How to Make Rajma Pulao

By / Healthy Recipes, Weight Loss Recipes

🌱 Healthy Veg Rajma Pulao Recipe

🕒 Prep Time: 15 mins

🕒 Cook Time: 25 mins
🍽️ Serves: 3–4

🫘 Ingredients:

For the Rajma (Kidney Beans):

  • ¾ cup rajma (kidney beans) – soaked overnight & pressure cooked
  • Salt – to taste

For the Pulao:

  • 1 cup brown rice or basmati rice – soaked 30 minutes, drained
  • 1 tbsp olive oil or any healthy oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 cloves
  • 1 green cardamom (optional)
  • 1 medium onion – thinly sliced
  • 1 tsp ginger-garlic paste
  • 1 small tomato – chopped
  • 1 cup mixed vegetables – carrots, beans, peas, capsicum
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt – to taste
  • 2.25 cups water (adjust for brown rice or basmati)

🌿 Optional Add-ins:

  • Chopped spinach or kale (for extra greens)
  • A handful of chopped mint or coriander leaves (for freshness)
  • A squeeze of lemon juice at the end

🔪 Instructions:

1. Prepare Rajma:

  • Soak rajma overnight.
  • Pressure cook with salt until soft (3–4 whistles).
  • Drain and set aside.

2. Cook Pulao:

  • Heat oil in a heavy-bottom pan or pressure cooker.
  • Add cumin seeds, bay leaf, cinnamon, cloves, cardamom. Sauté for 30 seconds.
  • Add sliced onions and sauté until golden.
  • Add ginger-garlic paste; cook for a minute until raw smell goes.
  • Add chopped tomato and cook till soft.
  • Add turmeric, chili powder, coriander powder, garam masala, and salt. Stir.
  • Add mixed vegetables and cook for 2–3 mins.
  • Add cooked rajma and soaked rice. Mix gently.
  • Pour in water, adjust salt.
  • Cover and cook:
    • If using a pressure cooker: cook for 1 whistle on medium heat, then let pressure release naturally.
    • If using a pan: cover and simmer until rice is cooked and water is absorbed (~15–20 mins).

3. Finish & Serve:

  • Fluff gently with a fork.
  • Garnish with fresh coriander or mint, and lemon juice if desired.

✅ Health Tips:

  • Use brown rice or quinoa for extra fiber.
  • Add leafy greens for more micronutrients.
  • Use less oil or dry-roast spices to reduce fat content.

🥗 Serving Suggestions:

  • Serve with plain curd, cucumber raita, or a simple salad for a complete meal.

How to make Indian Style Veg Buddha Delight

By / Health Tips










🌱 Indian-Style Veg Buddha Delight
🕒 Prep Time: 20 mins
🍳 Cook Time: 25 mins
🍽️ Serves: 3–4
🌿 Ingredients:
For the Stir-Fry:
1 cup broccoli florets

1 cup cauliflower florets

1 carrot, thinly sliced

1 bell pepper (any color), sliced

1 cup cabbage, shredded

½ cup baby corn, sliced (optional)

100–150g paneer or tofu, cubed and lightly sautéed

2 tbsp oil (preferably sesame or olive oil)

Salt to taste

For the Indian Fusion Sauce:
1 small onion, finely chopped

2–3 garlic cloves, minced

1-inch ginger, minced

1 green chili (optional), finely chopped

2 medium tomatoes, pureed

1 tsp cumin seeds

1 tsp coriander powder

½ tsp turmeric powder

½ tsp red chili powder (adjust to taste)

1 tsp garam masala

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp lemon juice or rice vinegar

½ cup coconut milk or water (for a mild curry base)

For Garnish:
Fresh coriander leaves, chopped

Toasted sesame seeds (optional)

A few drops of toasted sesame oil (optional)

🔪 Method:
1. Prep the Veggies:
Wash and chop all vegetables evenly.

Steam or blanch the broccoli, cauliflower, and carrots for 3–4 minutes. They should be tender but still slightly crisp.

2. Cook the Paneer/Tofu:
In a non-stick pan, heat 1 tbsp oil.

Lightly sauté the cubed paneer or tofu until golden on all sides. Remove and set aside.

3. Make the Sauce:
In the same pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.

Add onion, ginger, garlic, and green chili. Sauté until golden brown.

Add tomato puree and cook for 4–5 minutes until oil starts to separate.

Stir in turmeric, coriander powder, chili powder, and garam masala. Cook for a minute.

Add soy sauce, ketchup, and lemon juice. Mix well.

Pour in coconut milk or water and simmer the sauce for 2–3 minutes until slightly thickened.

4. Stir-Fry Everything Together:
Add all steamed vegetables and sautéed tofu/paneer into the sauce.

Mix gently to coat everything evenly. Cook for another 2–3 minutes.

Adjust salt and seasoning.

5. Garnish & Serve:
Top with fresh coriander, sesame seeds, and a drizzle of sesame oil.

Serve hot with steamed rice, quinoa, millet, or brown rice for a balanced Buddha Bowl experience.

🍽️ Tips:
You can add cooked chickpeas or sprouted moong for added protein.

Swap coconut milk with cashew cream for richness without coconut flavor.

Add some crushed peanuts or roasted cashews on top for crunch.





How to make Indian Style Veg Buddha Delight

By / Healthy Recipes, Weight Loss Recipes

🌱 Indian-Style Veg Buddha Delight

🕒 Prep Time: 20 mins

🕒 Prep Time: 20 mins

🍳 Cook Time: 25 mins

🍽️ Serves: 3–4

🌿 Ingredients:

For the Stir-Fry:

  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 carrot, thinly sliced
  • 1 bell pepper (any color), sliced
  • 1 cup cabbage, shredded
  • ½ cup baby corn, sliced (optional)
  • 100–150g paneer or tofu, cubed and lightly sautéed
  • 2 tbsp oil (preferably sesame or olive oil)
  • Salt to taste

For the Indian Fusion Sauce:

  • 1 small onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1-inch ginger, minced
  • 1 green chili (optional), finely chopped
  • 2 medium tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder (adjust to taste)
  • 1 tsp garam masala
  • 1 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp lemon juice or rice vinegar
  • ½ cup coconut milk or water (for a mild curry base)

For Garnish:

  • Fresh coriander leaves, chopped
  • Toasted sesame seeds (optional)
  • A few drops of toasted sesame oil (optional)

🔪 Method:

1. Prep the Veggies:

  • Wash and chop all vegetables evenly.
  • Steam or blanch the broccoli, cauliflower, and carrots for 3–4 minutes. They should be tender but still slightly crisp.

2. Cook the Paneer/Tofu:

  • In a non-stick pan, heat 1 tbsp oil.
  • Lightly sauté the cubed paneer or tofu until golden on all sides. Remove and set aside.

3. Make the Sauce:

  • In the same pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.
  • Add onion, ginger, garlic, and green chili. Sauté until golden brown.
  • Add tomato puree and cook for 4–5 minutes until oil starts to separate.
  • Stir in turmeric, coriander powder, chili powder, and garam masala. Cook for a minute.
  • Add soy sauce, ketchup, and lemon juice. Mix well.
  • Pour in coconut milk or water and simmer the sauce for 2–3 minutes until slightly thickened.

4. Stir-Fry Everything Together:

  • Add all steamed vegetables and sautéed tofu/paneer into the sauce.
  • Mix gently to coat everything evenly. Cook for another 2–3 minutes.
  • Adjust salt and seasoning.

5. Garnish & Serve:

  • Top with fresh coriander, sesame seeds, and a drizzle of sesame oil.
  • Serve hot with steamed rice, quinoa, millet, or brown rice for a balanced Buddha Bowl experience.

🍽️ Tips:

  • You can add cooked chickpeas or sprouted moong for added protein.
  • Swap coconut milk with cashew cream for richness without coconut flavor.
  • Add some crushed peanuts or roasted cashews on top for crunch.