General health tips include tips to keep healthy & lose weight.
What is a healthy life? A life where you have no disease condition or a life where your body is doing physically good,
or a life where your mind is at peace or a life where you have a social circle and well-being?
Well to answer this question, you should analyze your life and think about what actually health is.
Health as defined by WHO as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.
So that means, health is not only just being free of a disease condition, but in order to be healthy, one must be sound physically, mentally, and socially.
Health tips not only include what one should eat and not to eat, but it also includes the practice to attain a complete state of health.
If you are doing well physically and mentally but not consuming the required amount of nutrition that your body requires,
you will not be able to achieve your health goal to the fullest. Physical activity, mental health, social well-being, and dietary habits go hand in hand to live a healthy life.
Health tips will provide you with an outlook of how you can be healthy by putting in just a few efforts and making your health a priority.
Because if your body is in a state of health, you will be in a state of overall well-being. So choose yourself and your health over anything else!
A soft, fluffy and wholesome breakfast made with suji, curd and vegetables. You can make it either instantly or use natural fermentation for an even softer texture.
Version 1: Quick & Easy No-Eno Bun Dosa
Ingredients
1 cup suji/rava
½ cup thick curd
¼–½ cup water, as required
1 tbsp rice flour
1 tbsp grated carrot
1 tbsp finely chopped capsicum
1 tbsp finely chopped onion
1 tbsp coriander
1 green chilli, finely chopped
½ tsp grated ginger
½ tsp cumin seeds
Salt to taste
1 tsp oil for cooking
Method
Add suji, rice flour, curd and salt to a bowl.
Gradually add water and make a thick, smooth batter.
Cover and rest for 30–40 minutes.
Add the vegetables, ginger, chilli, coriander and cumin.
Add a little water if needed. The batter should be thick like pancake batter.
Heat a non-stick pan and lightly grease it.
Pour a ladleful of batter and spread it slightly thicker than a regular dosa.
Cover and cook on low-medium heat until the top is cooked and the bottom is golden.
Flip gently and cook for another 1–2 minutes.
Result: Soft and fluffy inside with a lightly golden outside — without Eno or baking soda.
Version 2: Naturally Fermented Bun Dosa
This version takes a little more planning but gives a softer and naturally fermented texture.
Ingredients
Use the same ingredients as Version 1.
Method
Mix suji, rice flour, curd and water into a thick batter.
Cover and keep it in a warm place for 4–6 hours.
Once slightly fermented, gently mix the batter.
Add the vegetables, spices, coriander and salt.
Adjust the consistency with a little water.
Cook thickly on a lightly greased pan, covered, over low-medium heat.
Flip once the base is golden and the top is cooked.
Tip: If your kitchen is cool, fermentation may take longer. Slightly sour curd works particularly well.
⚡ Quick Advance-Prep Tips
Night-before prep: Mix suji + curd + water + salt and refrigerate overnight. In the morning, add vegetables and adjust the consistency before cooking.
Vegetable prep: Chop carrot, capsicum, onion, coriander and chilli together and store in an airtight container for 2–3 days.
Batch batter: Prepare the basic suji-curd batter in advance and refrigerate. Add fresh vegetables just before cooking.
For an extra-soft texture: Don’t make the batter watery and don’t spread the dosa too thin. A thick dosa + covered cooking + low-medium heat gives the best bun-dosa texture.
Healthy Serving Options
Serve with:
Mint-coriander chutney
Vegetable sambar
Fresh curd
Coconut chutney in a controlled portion
Best for busy mornings: Keep the basic batter ready overnight and simply add vegetables and cook fresh in the morning.
🍌 Caramelised Banana Protein Bowl | Easy High-Protein Breakfast
Looking for an easy, healthy and protein-rich breakfast for weight loss? Try this delicious Caramelised Banana Protein Bowl made with Greek yogurt, soaked chia seeds, fresh blueberries, nuts and seeds.
It is creamy, naturally sweet, crunchy and super easy to prepare
🥣 Ingredients
150 g Greek yogurt
10 g chia seeds, soaked
50 g red banana, sliced
½ tbsp cinnamon powder
½ tbsp honey
20 g blueberries
5 g sunflower seeds
5 g pumpkin seeds
4 almonds, chopped
👩🍳 How to Make Caramelised Banana Protein Bowl
1. Soak the Chia Seeds
Soak 10 g chia seeds in a little water for 15–20 minutes, or until they become soft and gel-like.
2. Make the Caramelised Banana 🍌
Heat a pan on low flame. Add sliced banana, honey and cinnamon powder.
Cook for 2–3 minutes, gently mixing until the banana becomes soft and lightly caramelised.
3. Prepare the Protein Base 🥣
Add Greek yogurt to a bowl and mix in the soaked chia seeds.
4. Build Your Bowl ✨
Add the warm caramelised banana and fresh blueberries over the Greek yogurt.
5. Add the Crunch 🌻
Top with chopped almonds, sunflower seeds and pumpkin seeds.
💚 Why You’ll Love This Healthy Breakfast
High in protein
Contains healthy fats and seeds
Chia seeds provide fibre
Naturally sweet and satisfying
Quick and easy to prepare
Great option for a weight-loss breakfast
No complicated cooking required
🌟 Easy Tip
For a lower-calorie version, reduce the honey or skip it if your banana is naturally sweet enough.
🌱 Vegetarian Protein Chart: Your Simple Guide to Protein-Rich Foods
When we hear the word “protein,” we often think of eggs, chicken or fish. But if you’re vegetarian, don’t worry—you have plenty of protein-rich options available.
From paneer and soy chunks to dals, beans, seeds and even oats, vegetarian foods can contribute significantly to your daily protein intake.
The chart above gives an approximate comparison of calories and protein per 100 g. But remember: some foods are listed in their raw/dry form, while others are ready-to-eat foods. So the numbers should be used as a reference, not as a direct comparison of typical serving sizes.
Let’s go through them one by one. 💚
🧀 1. Paneer (Full Fat)
Approx. 265 kcal | 18 g protein per 100 g
Paneer is one of the most popular vegetarian protein sources in Indian households. It is versatile, delicious and easy to include in almost any meal.
You can enjoy paneer as:
Paneer bhurji
Paneer tikka
Paneer salad
Paneer wrap
Paneer cheela
Paneer curry
Because full-fat paneer is also calorie-dense, portion size matters, especially if your goal is weight management.
Mutter Paneer Chilla Wrap A healthy and filling roll made with a peas & paneer wrap, crunchy vegetables, and your choice of sauce.
Ingredients of Mutter Paneer Chilla Wrap
For the Mutter Paneer Chilla Wrap
Green peas – boiled
Paneer
Besan – for binding
Ginger
Green chilli
Cumin powder
Red chilli powder
Black pepper
Chaat masala
Salt
Water, as required
For the Vegetable Filling
Cabbage – finely shredded
Carrot – grated
Capsicum – thinly sliced
Onion – thinly sliced
Black pepper
Chaat masala
Lemon juice
Salt
For the Sauce – Choose Any One
Option 1: Homemade Yogurt Sauce
Thick hung curd/Greek yogurt
Grated garlic
Coriander or mint
Chilli flakes
Black pepper
Lemon juice
Salt
Option 2: Ready-Made Sauce
Mint chutney
Green chutney
Chilli-garlic sauce
Sandwich sauce
Option 3: Mayonnaise
Regular mayonnaise
Light mayonnaise
Eggless mayonnaise
Method to Make Mutter Paneer Chilla Wrap at Home
1. Make the wrap batter Blend boiled peas, paneer, ginger and green chilli into a smooth paste. Add besan, cumin powder, red chilli powder, black pepper, chaat masala and salt. Mix into a thick, spreadable batter.
2. Cook the wrap Heat a non-stick tawa and lightly grease it. Spread the batter thinly like a cheela. Cook until golden and easy to release. Flip and cook the other side.
3. Prepare the vegetables Mix cabbage, carrot, capsicum and onion with black pepper, chaat masala, lemon juice and salt. Keep them crunchy.
4. Assemble Place the Mutter Paneer wrap on a plate. Spread your chosen sauce over it. Add the crunchy vegetables and roll tightly.
5. Make it crisp Toast the roll on a tawa from both sides until lightly golden and crisp.
💡 Advanced Prep
The Mutter Paneer batter and homemade sauce can be prepared in advance and refrigerated. Keep the vegetables separately and assemble the roll fresh.
A healthy twist on classic idli, layered with spicy vegetable potato masala and finished on the tawa for a delicious crispy texture.
Ingredients
For the Suji–Rice Idli Batter
1 cup suji/rava
½ cup cooked rice
½ cup yogurt
Water as required
Salt to taste
½ tsp Eno
For the Potato Masala
2 boiled potatoes, mashed
1 onion, finely chopped
1 carrot, grated
½ capsicum, finely chopped
1 green chilli, finely chopped
Fresh coriander, chopped
½ tsp mustard seeds
½ tsp cumin seeds
Curry leaves
¼ tsp turmeric
½ tsp red chilli powder
½ tsp coriander powder
½ tsp garam masala
Salt to taste
1 tsp oil
Method
Prepare the batter: Blend cooked rice, yogurt and a little water until smooth. Mix with suji and salt. Add water as required to make a thick but pourable batter. Rest for 15–20 minutes.
Prepare the potato masala: Heat 1 tsp oil. Add mustard seeds, cumin seeds and curry leaves. Once they crackle, add onion, green chilli, carrot and capsicum. Sauté until slightly soft.
Add turmeric, red chilli powder, coriander powder, garam masala and salt. Add mashed potatoes and mix well. Finish with fresh coriander.
Add Eno: Just before steaming, add ½ tsp Eno to the prepared batter. Sprinkle 1–2 tsp water over it and gently mix in one direction. Do not overmix.
First layer: Grease a round steel plate/thali that fits inside your steamer. Pour half of the batter onto the plate and spread evenly.
Steam for 5–7 minutes, just until the first layer is set.
Add the filling: Carefully spread the potato masala evenly over the steamed first layer.
Second layer: Pour the remaining batter over the potato masala and gently spread it to completely cover the filling.
Steam again for 10–12 minutes, or until the top layer is fully cooked.
Allow it to rest for 5 minutes, then carefully remove it from the plate and cut into squares or wedges.
Make It Crispy
Heat a non-stick tawa and lightly brush it with oil.
Place the idli sandwich pieces on the tawa.
Cook on medium-low heat for 2–3 minutes until golden and crisp underneath.
Flip carefully and crisp the other side.
For extra crunch, sprinkle a few sesame seeds on the tawa before placing the idli pieces.
Serve hot with mint-coriander chutney, tomato chutney or a yogurt dip.
Tip: If you are making two layers, add Eno to the batter immediately before starting the steaming process so the batter stays light and fluffy.
Dry roast the besan in a pan on low heat for 2–3 minutes. Let it cool.
In a bowl, combine crumbled paneer + hung curd.
Add finely chopped capsicum, carrot, onion, green chilli and ginger-garlic paste.
Add roasted besan and all the spices.
Mix well until you get a thick, soft mixture.
Refrigerate for 20–30 minutes. This makes shaping much easier.
Shape into small flat kebabs using slightly wet hands.
Heat a non-stick pan and brush with a little oil.
Cook the kebabs on medium-low heat, gently turning them until golden on both sides.
Serve hot with mint-yogurt chutney and salad.
❄️ Advanced Prep
You can prepare the complete kebab mixture the night before and refrigerate it. Shape and cook when needed.
Important: Make sure the vegetables are very finely chopped and don’t add excess moisture. If the mixture feels loose, add another ½–1 tsp roasted besan rather than adding lots of flour.
👩🍳 Method og Making Cheesy Garlic Bhaji with Pav at home
Make the palak paste: Blanch palak for 1–2 minutes. Blend it with green chilli + ginger and a little water until smooth.
Heat ½ tsp oil in a pan.
Add cumin and chopped garlic cloves. Sauté on low heat until fragrant.
Add the chopped garlic leaves and sauté for 2–3 minutes.
Add turmeric, coriander powder, black pepper and salt.
Pour in the palak-chilli-ginger paste and cook for 3–4 minutes.
Lower the flame and add cream + grated cheese together. Mix until the cheese melts and the palak becomes creamy.
Finish with garam masala and serve hot with toasted pav.
Advanced prep: Make the palak + chilli + ginger paste in advance and refrigerate. Chop the garlic and garlic leaves beforehand. At mealtime, sauté → add paste → add cream & cheese → serve.
