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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Soya Chunks Tacos is a tasty snack for everyone who tried it once. These tacos are easy to make at home and are loaded with Protein.Improves heart health. It helps with weight loss and also eases menopause symptoms. it helps to Maintains hormonal balance in women ,Improves digestive system and also reduces risk of inflammatory diseases. So we should try this delicious, kid’s loving and full of protein recipe .

Ingredients 

• 4 Lettuce 
• 50 ml Water
•  1/8 Cup  Soya Chunks 
•  1 Tsp Olive Oil
•  4 Number  Taco Shell
•  1 Chopped  Onion
•  1/2 Chopped Tomato
•  ⅛ tsp Powder  Black Pepper
•  1 grated  Garlic 
• 1/4 Tsp Salt 
• 1/8 Tsp Lemon Juice 
• 1/8 Diced Cup Avocado 
• 1 cup Chopped  Coriander Leaves 
• 1/4 Powder Tsp Red Chilly

Method of Preparation

 In a pan, heat 1 tsp olive oil, add 1 tsp grated garlic, shredded soya chunks, and saute it well.

 Add 1/4 tsp red chilly powder,1/8 tsp black pepper powder,1/4 tsp salt, and saute it well. 

Add the 1 tbsp chopped coriander leaves and mix it well. Take 4 taco shells and fill the soya chunks mixture in each taco shell.

 Spread prepared mixture on top of each taco shell and add lettuce on top in each shell. Serve.

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Learn to make Kanji that is a traditional North Indian fermented drink. This healthy probiotic drink is traditionally made with black carrots. But with all the health benefits, my easy recipe is made with regular red carrots and beets. Full of fiber this vegetables has many numerous benefits for our health. This drink is Easy to make and nutritious also.

Ingredients

• 5 to 6 carrots – medium-size
• 2 beetroots – small-size
• 8 cups water – approx 2 liters of water, boiled
• 2 teaspoons red chili powder or cayenne pepper – add as needed
• 2 tablespoons yellow mustard seeds or 1 tablespoon black mustard seeds
• 1 tablespoon black salt regular salt or pink salt, add as needed

Instructions

Rinse and then peel the carrots and beetroots. Note that you can use orange carrots if you do not have red carrots. If you don’t like beets, skip them and swap with 1 more medium-sized carrot.
Chop into 1.5 to 2-inch long sticks or batons. First, boil water and let it cool at room temperature. Cover the pan when the water cools.
In a clean ceramic or glass jar with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt, pink salt or regular salt, and red chili powder or cayenne. Mix all the ingredients with a clean dry spoon.
Cover loosely with a lid or secure and tie a muslin cloth/cheese cloth on the top of the jar or bottle. Keep the jars in the sun for 2 to 3 days or up to 4 to 5 days depending on the sunlight in your area.
For intense and strong sunlight, about 1 to 2 days is good enough for fermentation. When there are cloudy days and less sunlight, 4 to 5 days will work. But do ensure that your kanji drink is fermented well. Do not keep it so long that will make your drink over fermented.
Stir with a wooden spoon or shake the jar every day.
When the kanji tastes sour, it means the drink is fermented.
Serve carrot kanji straightway or refrigerate. It stays good in the fridge for about 4 to 5 days.
You could add a few ice cubes while serving or refrigerate to make it cold before serving.
Drink the kanji before meals or anytime during the day.

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Chickpeas and barley are both nutritious and can provide many health benefits, including protein, fiber, and minerals. 

Ingredients

• 1/2 cup Dry Chickpeas *soaked in water overnight
• 1 cup (*180ml cup) Pearl Barley
• Water *up to 2 cups marking
• 1/2 teaspoon Salt
• Other Ingredients
• 1/2 Red Capsicum
• 1/2 l Cucumber
• 1/4 Red Onion
• 8 Cherry Tomatoes
• 2-3 tablespoons chopped Fresh Parsley
• Salt & Black Pepper
• 1/2-1 teaspoon ground Cumin *OR Spice of your choice
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice OR Vinegar of your choice *alter the amount to suit your taste

Cooking Instructions

• 1: Soak 1/2 cup Dry Chickpeas in water overnight.

• 2: Rinse Pearl Barley, drain, and place in the rice cooker’s inner pot. Add Water up to 2 cups marking, that means you add the double amount of water. Add Salt and gently stir, and add drained Chickpeas. Spread evenly, then press the cook button.
• 3: Cut all vegetables into small pieces and add to a large mixing bowl.
• 4: When Pearl Barley and Chickpeas are cooked, let them be steamed for 10 minutes. Season Vegetables with Salt, Black Pepper, and Cumin. Add Olive Oil and Lemon Juice (OR Vinegar), and mix well. Add cooked Pearl Barley and Chickpeas, and mix to combine.

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Couscous and chickpea dishes are a good source of plant-based protein, fiber, and potassium. They can be a healthy part of your diet. Chickpeas are a good source of plant-based protein, which helps with muscle growth and repair. Couscous and vegetables provide fiber, which helps with digestion and provides sustained energy. Tomatoes, zucchini, and bell peppers provide antioxidants, which help fight off unstable molecules that can harm the body. Couscous is a good source of selenium, which helps with thyroid function and production, and acts as an antioxidant. Couscous and chickpea dishes are a good source of complex carbohydrates. Along with it there is carrot salad which is rich in potassium and also carrots contain vitamin A, and a vitamin A deficiency may result in xerophthalmia, a progressive eye disease.

Ingredients

• 2 tbsp currants
• 2 tsp red wine vinegar
• 1 tbsp boiling water
• 1/2 cup couscous
• 1/2 cup boiling water, extra
• 1 large red onion, halved
• 2 x 400g cans chickpeas, drained, rinsed
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 egg, lightly beaten
• Vegetable oil, for shallow-frying
• 2 large carrots, peeled, halved lengthways, very thinly sliced
• 1 tbsp extra virgin olive oil
• Plain Greek-style yogurt, to serve

Instructions

• Step 1
  Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
• Step 2
  Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
• Step 3
  Roughly chop 1/2 of the onion. Place chickpeas, chopped onion, and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices, and egg. Stir until well combined. Season with salt and pepper. Shape the mixture into 8 patties.
• Step 4
  Add enough vegetable oil to a large frying pan to cover the base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes on each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
• Step 5
  Thinly slice the remaining onion. Place carrot, onion, and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yogurt.

Nutrient Value for 1 Patty:

• Calories: 100-150
• Total Fat: 3-5g
• Saturated Fat: 0-1g
• Polyunsaturated Fat: 1-2g
• Monounsaturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 100-200mg
• Potassium: 150-250mg
• Total Carbohydrates: 15-20g
• Dietary Fiber: 2-4g
• Sugars: 1-2g
• Protein: 4-6g

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Mooli Moong Dal is a popular Rajasthani dish. While other cuisines from different parts of India consider mooli or white radish just as a salad ingredient, it is often used in most Rajasthani recipes. Adding radish gives the otherwise simple moong dal a sharp and pungent taste. While we have only used diced radish to make the mooli moong dal, it’s noticed that some Rajasthani households add the tender radish leaves too along with the radish which gives an extra flavour to the moong dal. If you like experimenting and creating new variations of recipes, you can do add them too! This simple yet flavoursome dal is quite nutritious and high in protein. You can pair it with paranthas or rice dishes.

Ingredients

• 4 cup radish
• 8 cup water
• 3 tbsp vegetable oil
• 8 clove
• 4 green chilli
• 2 teaspoon turmeric
• 2 teaspoon chilli powder

• 4 cup moong dal
• ¼ tsp salt 
• 4 bay leaf
• 2 teaspoon cumin seeds
• 4 teaspoon ginger paste
• 4 pinches asafoetida

For Garnishing

• 8 leaves coriander leaves
• 2 red chilli

Instructions

• Wash the moong dal under running water and keep it aside. Now, place coriander leaves over a chopping board and chop them finely. Also, dice the radishes into small pieces. Then, put green chillies and water in a blender and blend well.
• Place a pressure cooker on medium flame and pour oil in it. Once the oil is heated, add bay leaves, cloves and cumin seeds. Once the cumin seeds start to crackle, add asafoetida, ginger paste and green chilli paste. Saute the mixture for 10-12 minutes.
• Add moong daal, diced radish, chilli powder and mix them well. Then, add water and salt to the pressure cooker and cook the mixture till 2 whistles.
• Transfer the dal into a bowl and garnish it with coriander leaves and fried red chillies. Serve hot with rice or paranthas!

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Banana oatmeal can be a healthy breakfast option because it contains fiber, vitamins, minerals, and antioxidants from both bananas and oats.

Ingredients

• gluten-free rolled oats + water
• 2 Bananas, sliced 
• 1 teaspoon cinnamon
• 2 tablespoons chopped nuts, I used walnuts
• splash of vanilla extract

Instructions

1. Bring your water to a boil. Once boiling, add your oats.
2. Reduce heat to a simmer.
3. Chop one banana and add it to the cooking oats. Add the cinnamon.
4. Stir regularly. Once done, add in the other banana slices, nuts, and vanilla extract.

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For more information –https://fitpiq.com/how-to-make-chicken-manchow-soup-2/