Shruti Mishra

Lemon Lite Water

By / Weight loss for Diabetes - Recipes

🍋 Lemon Lite Detox Water

✅ Sugar-Free | Mineral Boost | Blood Sugar Safe

Ingredients (for 1 glass / ~250–300 ml):

  • 1–2 thin slices of fresh lemon (or 1 tsp fresh lemon juice)
  • 2–3 fresh mint leaves
  • A small pinch of Himalayan pink salt (just a few crystals or < 1/8 tsp)
  • A small pinch of ground cinnamon (optional)
  • 1 glass of filtered water (room temperature or slightly warm)

Instructions:

  1. Add lemon, mint leaves, cinnamon (if using), and pink salt to the glass of water.
  2. Stir well until the salt dissolves.
  3. Let sit for 5–10 minutes to infuse.
  4. Drink fresh, preferably first thing in the morning or between meals.

One Pot Dal Rice

By / Weight Loss Recipes

🌾 One-Pot Dal Rice Recipe (Masoor/Moong/Tuvar Dal)

🧄 Ingredients:

  • Rice – 1 cup (basmati or any variety)
  • Dal – ½ cup (moong dal, toor dal, or masoor dal)
  • Water – 3.5 to 4 cups (depending on how soft you want it)
  • Ghee/Oil – 1–2 tbsp
  • Mustard seeds – ½ tsp (optional)
  • Cumin seeds – 1 tsp
  • Hing (asafoetida) – a pinch
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Green chili – 1 (slit or chopped, optional)
  • Ginger – 1 tsp, grated
  • Garlic – 2–3 cloves, minced (optional)
  • Onion – 1 small, chopped (optional)
  • Tomato – 1 medium, chopped (optional)
  • Coriander leaves – for garnish

🍲 Method:

  1. Wash and Soak
    • Rinse rice and dal together 2–3 times.
    • Soak for 15–20 minutes (optional but helps in faster cooking).
  2. Tempering (Optional but flavorful)
    • Heat ghee or oil in a pressure cooker or deep pot.
    • Add mustard seeds and let them pop.
    • Add cumin seeds, hing, ginger, garlic, and green chili.
    • Add onions (if using) and sauté till translucent.
    • Add tomatoes and cook till soft.
  3. Spice & Mix
    • Add turmeric and salt. Mix well.
    • Add the soaked dal and rice. Stir everything together.
  4. Cook
    • Add 3.5 to 4 cups water (adjust based on preferred consistency).
    • If using a pressure cooker: Close lid, cook on medium heat for 2–3 whistles.
    • If using a pot: Cover and cook for 30–35 minutes or until rice and dal are soft. Stir occasionally and add water if needed.
  5. Finishing Touch
    • Open the lid, mash lightly if you like it creamier.
    • Garnish with fresh coriander leaves.

🍋 Serving Suggestions:

  • Serve hot with a dollop of ghee, pickle, papad, or curd.
  • For kids or mild palates, skip green chili and garlic.

How to make Methi Paneer

By / Healthy Recipes

🌿 Ingredients (2–3 servings)
• Paneer (cottage cheese) – 200 g (cut into cubes)
• Fresh methi (fenugreek) leaves – 1 to 1.5 cups (washed, chopped, slightly blanched to reduce bitterness)
• Onion – 1 medium (finely chopped)
• Tomato – 2 medium (pureed or finely chopped)
• Green chili – 1 (optional, chopped)
• Ginger-garlic paste – 1 tsp
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chili powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Fresh cream – 2 tbsp (optional, for richness)
• Oil or ghee – 2 tbsp
• Salt – to taste

⸻

🥘 Method
1. Prep the methi
• Wash methi leaves well, chop them, and blanch in hot water for 2 minutes (optional). Drain and set aside.
2. Cook the masala
• Heat oil/ghee in a pan.
• Add cumin seeds, let them splutter.
• Add chopped onion and sauté until golden brown.
• Add ginger-garlic paste and green chili; sauté for 1 min.
• Add tomato puree and cook until oil separates.
3. Spice it up
• Add turmeric, red chili, coriander powder, black pepper powder and salt .
• Cook for 1–2 minutes.
4. Add methi & paneer
• Stir in chopped methi leaves, cook 3–4 minutes until softened.
• Add paneer cubes, mix gently.
5. Finish
• Add garam masala and cream. Mix and simmer for 2 minutes.
• Adjust seasoning.

⸻

🍽️ Serving Suggestions
• Serve hot with roti, naan, or jeera rice.
• Can be made slightly dry (for roti) or with more gravy (for rice) by adjusting tomato & cream.

⸻

Would you like me to also share a restaurant-style version with cashew-tomato cream gravy (like methi malai paneer), or do you prefer this more home-style sabzi?

How to Make Healthy Veg Paneer Kathi Roll

By / Healthy Recipes

🌯 Healthy Veg Paneer Kathi Roll Recipe

✅ Servings: 2 rolls

⏱️ Prep Time: 15 mins | ⏱️ Cook Time: 15 mins

🧀 Ingredients

For the Roti (wrap):

  • ½ cup whole wheat flour
  • Water to knead
  • Pinch of salt
  • ½ tsp oil (optional)

For the Filling:

  • 150g paneer (cubed or julienned)
  • 1 medium onion (thinly sliced)
  • 1 small bell pepper (any color, julienned)
  • ½ carrot (julienned, optional)
  • 1 green chili (finely chopped, optional)
  • 1 tbsp thick curd or Greek yogurt (for marination)
  • ½ tsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp olive oil (or any healthy oil)

For the Green Chutney (Optional but recommended):

  • A handful of coriander + mint leaves
  • 1 green chili
  • ½ inch ginger
  • 1 tsp lemon juice
  • Salt to taste
  • A little water to grind

Optional Toppings:

  • Onion slices soaked in lemon juice
  • Chaat masala
  • Fresh coriander

🔪 Instructions

1. Make the Dough:

  • Mix wheat flour, salt, and water to form a soft dough.
  • Let it rest covered for 10–15 minutes.

2. Marinate the Paneer:

  • In a bowl, mix curd, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, salt, and lemon juice.
  • Add paneer cubes and mix well. Let it sit for 10 minutes.

3. Cook the Filling:

  • Heat 1 tsp oil in a pan.
  • Add onions, bell peppers, and carrots. Sauté for 2–3 minutes on medium-high heat (keep them slightly crunchy).
  • Add marinated paneer and cook for another 4–5 minutes until slightly golden.

4. Make the Chutney (optional):

  • Blend coriander, mint, chili, ginger, lemon juice, salt, and water to make a smooth green chutney.

5. Roll the Rotis:

  • Divide dough into 2 balls, roll out thin rotis.
  • Cook on a hot tawa/skillet until golden spots appear on both sides. Optional: brush lightly with ghee or oil.

6. Assemble the Roll:

  • Spread green chutney on the roti.
  • Place the paneer-veggie mixture in the center.
  • Top with lemony onion slices, a pinch of chaat masala, and chopped coriander.
  • Roll tightly and wrap in foil or parchment.

🥗 Tips for Healthier Version:

  • Use homemade paneer or low-fat paneer.
  • Add more veggies: spinach, zucchini, mushrooms, etc.
  • Skip or go light on oil.
  • Use multi-grain or millet flour instead of wheat for variety.

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.