Healthy non vegetarian Recipes


How to make beetroot carrot rasam recipe

Beetroot carrot rasam is a delightful South Indian soup-like dish that combines the earthy sweetness of beetroot with the tanginess of tamarind and a medley of aromatic spices. This vibrant and comforting rasam captivates the senses, thanks to its deep pink hue. To create this enticing dish, start by boiling and peeling fresh beetroot. Next, finely grate or puree the beetroot, setting the stage for a symphony of flavors.

Beetroot carrot rasam offers a delightful fusion of sweet, spicy, tangy, and aromatic flavors that make it a standout in South Indian cuisine. Moreover, its vibrant color and unique taste make it a favorite among both traditionalists and culinary explorers. This dish not only delights the senses but also offers a nutritious addition to any meal, showcasing the versatility of humble beetroot in the world of Indian cooking.


  • 1 beetroot small
  • 1/2 carrot
  • 2 tbsp toordal
  • 3-4 garlic pods
  • 1/2ginger
  • 1-2 green chillies
  • 1tspn- tamarind-small
  • 1tsp-rassam powder (optional)
  • 1 pinch turmeric
  • Salt
  • Corriander leaves-chopped


  • 1 tsp-ghee
  • 1/2 tsp mustard
  • 1/2 sp mustard
  • 1/2 tsp cumin seeds
  • 1 spring curry leaves
  • 1 tsp asafoetida/hing

Instruction to prepare beetroot carrot rasam

Preparing the Rasam Base:

Combine the toor dal, chopped beetroot, chopped carrot, minced garlic, slit green chili, tamarind pulp, salt, and turmeric powder in a pressure cooker.

Add enough water to cover the ingredients

Meanwhile, pressure cook the mixture until the vegetables and dal soften (approximately 3-4 whistles).

Preparing the Rasam:

After the pressure cooker cools down, open it and mash the softened vegetables and dal together.

Add the rasam masala paste to the mashed mixture and stir it well.

Tempering the Rasam

Heat oil in a separate pan.

Add cumin seeds, mustard seeds, dried red chilies, curry leaves, and asafoetida. Allow them to crackle and sizzle.

Pour the tempering over the rasam mixture and stir it.

Garnish the rasam with chopped coriander leaves.

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Fish in poppy seed paste

Preparing fish in poppy seed paste

Fish in poppy seed paste is an delicious and tempting. The poppy seeds have nutritional value and even easy to digest. Fish in poppy seed paste is a bengali dish eaten with rice or chapati. Poppy seeds add texture and also help to thicken a curry. Nigella seeds also termed as ‘seed of blessing’ have a nut like peppery taste, when its tempered in butter or oil adds flavor to the curry. This curry goes well with any sweet white fish but back in native. Rohu also called as Rui fish is used.

Ingredients –

6 medium size Fish pieces

1 tsp Turmeric powder

Salt as per taste

Four green chillies for poppy seed paste( adjust as per your spice preference)

4 tbsp Poppy seeds

3-4 tbsp Mustard oil for cooking + 2 tsp mustard oil for marinating the fish

1/3 tsp Nigella seeds(kalonji)

1/2 cup finely chopped Onions

one medium Tomato roughly chopped

Half tsp red chilli powder ( adjust as per taste)

Finely chopped corriander for garnishing- 1 tbsp

Serving- 2

Method –

Take the poppy seeds in a mixer or spice grinder. Grind coarsely 2-3 times.

Then add ingrediants such as 4 green chillies , pinch of salt and a quarter cup of water or as required.

Also again repeat the process 3-4 times for a smooth mixture. Keep poppy seed paste aside.

Furthurmore marinate clean fish pieces with half a teaspoon of turmeric powder, pinch of salt and 2 teaspoon of mustard oil.

Now heat 3-4 tbsp mustard oil in a pan. When oil is smoking hot, add fish pieces and shallow fry them, till it turns red on both the sides.

Keep the fried pieces aside.

In the same pan, add nigella sides. When seeds stop to crackle, add the onions and fry them till the onions turn light brown.

Then add ingrediants such as chopped tomatoes, salt , turmeric powder, red chilly powder and the green chillies.

Cover with a lid and cook the mixture till the tomatoes become soft and mushy.

Add poppy seed paste. Fry this mixture till oil separates.

Add water for gravy consistency. Boil it. Add the fish.

Cook for 5 minutes then garnish with coriander.

Finally serve hot and enjoy !

Chicken Marinara Recipe : How to make it

Chicken marinara is an easy recipe that everyone will love–even your picky kids!  It’s got chicken and a delicious tomato based sauce that is guaranteed to please!

This recipe is interesting because anyone with zero cooking skill can prepare it. It’s so easy to make! It is made up of fresh ingredients, you can use fresh ingredients that are full of flavor for this dish. Also this is a quick dinner recipe which is perfect for busy weeknights.


Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce


  • 2 cans stewed tomatoes, Can use 500gm fresh, chopped and Blanched Tomatoes also
  • 1 cup tomato paste
  • 4 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil
  • ⅓ cup finely diced onion
  1. Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
  2. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce.
  3. Simmer, stirring occasionally, until thickened, about 30 minutes.


  • 4 boneless skinless chicken breast halves
  • 2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 cup marinara sauce
  • 1/2 cup chicken broth
  1. In a large nonstick skillet put some olive oil and cook chicken over medium heat for 4-6 minutes on each side than remove and keep warm.
  2. In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in sauce and broth (optional) . Add chicken; cover and simmer for 20 minutes or until heated through. Serve with pasta.

You can also try Chicken Meatball Spaghetti

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Chicken jalfrezi recipe

How to make Chicken jalfrezi recipe in authentic and easy way?

Chicken jalfrezi is one of the best curry dish ,prepared very easily at home and provides all nutritious supplements.

This is basically, Boneless chicken curry made with onion and tomatoes and is best source of protein supplements. Also Chicken provides lots of health benefits including, reducing weight, regulating blood pressure etc.

This recipe provide lots of phosphorus which can keep your bone and teeth healthy and prevent bone loss(like calcium deficiency)and added tomatoes which is full of potassium and all vitamins.

It is very easy to prepare with all local ingredients and serves like soupy delicious chicken ,so hurry up guys lets taste something new with authentic recipe !

Ingredients for chicken jalfrezi

  • 500gm Boneless chicken(cut into large chunks)
  • 2 Tbsp vegetable oil
  • 2 Chopped onion
  • 2 Cloves
  • 1 Tsp chilli powder
  • 3 Tsp turmeric powder
  • Salt as per taste
  • 2 Tsp jeera
  • 2 Tsp ground ginger
  • 2 Sliced garlic piece
  • 400 gm Chopped tomatoes
  • 1 Lemon juice
  • 1 Tsp coriander powder
  • 1Tsp chicken masala
  • Coriander leaves


  1. Firstly, heat the oil in the pan and add onion, garlic , ginger and sauté for 5-6 mins
  2. Secondly, add chili powder, turmeric and salt together in a bowl and marinate chicken into it properly
  3. Then, add the coated chicken to the pan and fry for 15 mins until cooked completely
  4. Afterward, add tomatoes, jeera, chicken masala and stir properly
  5. Then cover the pan with lid and cook for 20 mins
  6. And, add water if required
  7. Then , put it down and stir in lemon juice
  8. Now, garnish with coriander leaves
  9. Finally, yummy chicken jalfrezi is ready to serve


  • Additionally, You can use black pepper with lemon juice for more taste
  • Serve it with , roti , naans, rice
  • you can also use some other vegetables (capsicum)
  • Also you can use curd for curry

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Chicken rara recipe

How to make Chicken Rara in easy steps ?

Chicken rara is flavorful, rich, creamy and tasty recipe which is loaded with all local ingredients which gives mouth watering fragrance as this recipe belongs to Punjabi’s, a part of Punjabi brothers.

As well as this recipe is very easily prepared in homes very quickly and fulfil all essential nutrients. Chicken provides lots of health benefits including, reducing weight, regulating blood pressure, best source of proteins, build muscles and so on , just try this recipe !

It gives important vitamins and mineral supplements involved in brain functions s well as it is very low in carbs

Ingredients for chicken rara recipe

  • 1 kg chicken
  • 1 cup yogurt
  • 1 cup oil
  • 1 tej patta
  • 1 badi ilaichi
  • 1 tsp cumin (jeera)
  • 1 tsp coriander powder
  • 2 tsp garlic & garlic paste
  • 1 chopped oinion
  • 1 tsp chilli powder
  • 1 cup tomato chopped
  • 1 tsp turmeric powder
  • 1 tsp chicken masala


  1. Firstly, take a bowl , whisk salt and yogurt together and then add chicken and marinate it well .
  2. Then put it aside for 1 hour.
  3. Secondly, heat the oil and add tej patta, jeera and badi ilachi and sauté
  4. Now, if seed looks brownish add onion and sauté
  5. Then, add ginger garlic paste and stir for 6 minutes
  6. Now, add turmeric, chili powder, all masalas and stirr
  7. Then , add marinade chicken and cook on high flame to medium till cooked properly stir few times
  8. Now, check and cook till tender
  9. Next, add tomatoes and red chilies and stir properly
  10. Finally, fry the chicken till pieces coated with the masala
  11. Lastly, garnish with coriander leaves and serve hot yummy Chicken rara


Additionally, you can sqeeze lemon over it and chopped onion for best taste

And also you can eat this dish with makka and bajra rotis it give full taste like Punjabis

Use less oil , don’t take more oil while frying

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Easy steps of making Chicken Yakhani

Yakhani is a basically a broth, it could be of Mutton, Beef or Chicken. Its a very easy and traditional dish of our family with two main ingredients mutton/chicken and yogurt/curd. Yakhani is basically a persian word.

In our family we generally make Yakhani in winters but I love yakhani so much that I can have it all around the year. This ia a simple winter recipe, perfect for anyone coming down with the flu. Warming, hearty and soothing, this recipe is well loved by everyone. Even beginners can master this recipe.

Yakhni is also soothing for anyone with a cold or a cough and is immensely nutritious, often considered a whole meal in itself. The calcium, magnesium, phosphorous and other minerals from the bones of the chicken are known to boost the immune system as well as being good for joint health.

In this article we will learn how to make a delicious Chicken Yakhani. Lets go on to the recipe !!


  • 500 gm Chicken
  • 2 medium finely sliced Onions
  • 1 cup Thick blended Curd (There should be no lumps)
  • 2 tsp Ginger Garlic Paste
  •  Salt as per taste
  • 2 tsp Black Pepper
  • 1 tsp Garam Masala
  • 2 Black Cardamom or Badi Elaichi
  • 1- inch Cinnamon or Dalchini
  • 750ml – 1 litre Water


  • Wash the chicken thoroughly, keep it aside for 30 mins so that excess water can drain out.
  • Heat up the pan on medium flame.
  • Add the chicken and Water cook for 3-4 minutes until colour changes.
  • Now Add the finely chopped onions
  • Add the black cardamom pods, cinnamon sticks, garlic paste, and ginger paste then simmer for 5-10 minutes
  • Add the salt, black pepper, garam masala then cook the spices for 5-6 minutes
  • Mix and then cover and cook for 1 hour on medium heat
  • Serve immediately and enjoy!

You can enjoy your Yakhini as a soup or with Naan/Bread.

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How to use Chicken to make this tasty chicken kali mirch recipe?

Chicken kali mirch gives lots of health benefits like, boosting your immune system, lowering cholesterol, making you feel full longer and satisfied, aiding in weight loss by suppressing appetite and fat accumulation, balancing blood sugar levels, and reducing inflammation from arthritis and other ailments like asthma.

Black Pepper for Anti-oxidant Properties:

The anti-oxidant properties of kali mirch , helps in fighting cardiovascular diseases and cancer.

Black pepper extract nutrients from food and completely boost your metabolism and fight against bacteria’s.

Also, kali mirch helps in reducing weight

Ingredients for chicken kali mirch

  • 4 Chicken drumsticks
  • Black pepper (kali mirch) crushed 1 teaspoon for garnish
  • Ghee 2 tablespoons
  • Black cardamom 1
  • Green cardamoms 2
  • Cinnamon 1 inch
  • Cloves 3
  • Boiled onion paste 1 cup
  • Green chilli paste 2 teaspoons
  • Curd 1/2 cup
  • Salt to taste
  • Green cardamom powder 1 pinch
  • Dried fenugreek powder 1/4 teaspoon
  • Ginger strips for garnish


  1. Firstly, Heat in a non-stick pan, add black cardamom, green cardamom, cinnamon, cloves and onion paste, mix well and saute for 2 minutes.
  2. Secondly ,add green chili paste and mix well.
  3. Now, add chicken drumsticks, mix and sear on high heat for 2-3 minutes.
  4. Then, add curd, mix well and saute for 2 minutes.
  5. Now, add 1½ cups water, mix well, cover and cook till the chicken is ¾ done.
  6. Add, salt, green cardamom powder and dried fenugreek powder and mix well.
  7. After this add crushed black pepper, mix well, cover and cook till chicken is completely done.
  8. Finally, Transfer into a serving bowl, garnish with ginger strips, crushed black peppercorns and serve hot.


  • You can add curd after cooked ,it will hep your digestion
  • Also you can add some vegetables for more taste and make it full nutritious

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Easy Recipe for Dal murgh/Dal chicken

Dal Murgh or Dal Chicken is a very tasty and healthy recipe for all health conscious People .Dal or lentils are dried, split pulses that do not need to be soaked before cooking in Indian cuisine. Certain regions in Bangladesh, Afghanistan, and India are the world’s largest producers of pulses. The term is also applied to a variety of soups made from these pulses.
Dal Chicken strikes the perfect balance between consuming a healthy dose of fiber-rich, nutritious lentils and satisfying desire for a cheeky bit of chicken.

you can also try our other recipes of How to make Palak Chicken And How to make Oil free Chicken Do Pyaza

Dal chicken tastes super awesome with Roti, Parathas and rice. Lets come over to the recipe…


  • Chicken – 250 grams with bones
  • Green Chilli – 2 slit
  • Curry leaves – 2 sprig
  • Tomato – 1 chopped
  • Turmeric Powder – 1 tsp
  • Cumin powder 1 tsp
  • Salt to taste
  • Yellow Moong Dal Or Masoor Dal 1/2 cup
  • Water – 2 cups
  • Coriander leaves a handful finely chopped
  • Ginger garlic paste 1-2 tsp
  • Onion 2 medium finely chopped
  • Garam masala 1 tsp
  • Red chilli powder as per taste


  1. To begin making the Dal Chicken/Murgh Recipe, wash and soak the whole masoor dal or moong dal for 3-4 hours. 
  2. Heat up a pressure cooker over medium heat with oil.
  3. Add ginger, garlic and saute until the raw smell goes away. Also Add half of the onions and saute till they turn translucent.
  4. Now Add turmeric powder, tomatoes, cumin powder, salt, dal of choice and 2 cups of water and pressure cook for about 5 whistle until the dal is done.
  5. Once the pressure has released naturally, open the cooker and use a masher to mash the dal. Transfer to a bowl and set aside. 
  6. Heat the same pressure cooker with oil on medium heat, add remaining onions and saute until they turn translucent.
  7. Add the mashed dal and give it a good stir. Add remaining spice powders – garam masala, red chilli powder and mix well.
  8. Now add the add the cleaned and washed chicken pieces, adjust the seasoning, add about 1 1/2 cups of water and pressure cook for about 2 whistle until the chicken is cooked. Turn off the flame. Allow the pressure to release naturally.   Serve hot.
  9. Serve the Murgh Aur Masoor Dal Recipe along with steamed rice or phulka, Salad Recipes to make your complete meal rich and flavorful.

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How to make Palak Chicken

Palak Chicken is a delicious gravy recipe of chicken cooked in rich palak gravy with Indian whole spices. Serve it along with Phulka/ Paratha or Jeera Rice for a delicious weekend lunch. Also this is a good dish to make for kids who refuse to eat Veg or Spinach. They will love this!

Palak (Spinach) Chicken is one of the most popular Indian dishes. And combining palak with chicken makes it a superb recipe. Result of this recipe is a flavor bomb that’s irresistibly good.

You can also try our How to make Oil free Chicken Do Pyaza

Lets come over to our recipe….


  • 250 grams Spinach Leaves (Palak) , cleaned
  • Salt , a pinch
  • 4 cloves Garlic
  • 2 Green Chillies


  • 500 grams Chicken 
  • 2 tablespoons Curd
  • 1 teaspoon Kashmiri Red Chilli Powder
  • One teaspoon Garam masala powder
  • 1 teaspoon Coriander (Dhania) Powder
  •  Salt as per taste


  • 1 tablespoon Ghee 
  • 1 Bay leaf (tej patta)
  • 3 Cardamom (Elaichi) Pods/Seeds , chopped
  • 1 inch Cinnamon Stick (Dalchini)
  • One Onion , Finely Chopped
  • 1 inch Ginger
  • 3 cloves Garlic , to taste
  • 1/4 cup Fresh cream
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)


  1. To begin making Palak Chicken Recipe, we have to first marinate the chicken. 
  2. In a bowl, add curd, chicken pieces, salt, kashmiri red chilli powder, garam masala , coriander powder mix well and keep it aside for at least 30 minutes. 
  3. Add the chopped palak leaves to a pressure cooker, garlic, and green chillies with a teaspoon of water and salt. Pressure cook for 1 whistle and release the pressure immediately by running the pressure cooker under tap water or by lifting the weight using a fork. Open the cooker and allow the palak mixture to cool.
  4. Once cooled, add the cooked palak mixture to a blender and make a smooth puree. Keep aside.
  5. For the Chicken Masala, add the onion, ginger and garlic to a small jar of the mixer grinder and blend to make a paste.
  6. Preheat a kadai over medium heat, add 1 tablespoon of ghee. Stir in bay leaf, cardamom, cinnamon and saute for a few seconds until you can smell the aromas coming through. 
  7. Add onions, ginger, garlic paste and saute until the raw smell goes away and onions turn light brown.
  8. Once the onions are done, add the marinated chicken along with ½ cup of water Cover the pan and cook the chicken until done, for about 10 to 15 minutes.
  9. Once cooked and the chicken forms a thick gravy, stir in the pureed spinach, kasuri methi and give it a brisk boil. Check the salt and spices and adjust accordingly. Turn off the heat.
  10. Transfer the Chicken Palak to a serving bowl and serve hot

Serve this Palak chicken along with Raita, Roti and Kachumber Salad for a weekend meal along with your family.

How to make Oil free Chicken Do Pyaza

Do Pyaza’ meaning double onions is a term used for this north Indian curry. Slow cooking the onions in a Chicken do Pyaza is key as its goes a lovely caramel colour and gives the curry a deep rich flavour to the resultant dish. Coming over to the healthy twist in this recipe I dont use oil in it. Its a complete oil free recipe. This is how I cook at home. The creaminess in the curry comes from the addition of thick beaten Curd

Chicken Do Payaza is perfect served with tandoori roti or rice.

Chicken Do Pyaza is my go-to recipe whenever I want to make chicken with gravy in less time.  There is no authentic source or proof about origin of this recipe. According to Wikipedia, the claim about it being invented during Mughal era.


  • 500 gm chicken
  • 2 big onions finely chopped
  • 1 tomato chopped (seeds removed)
  • 2 tbsp ginger garlic paste
  • 1 onion diced
  • 2 green chillies
  • One tbsp coriander leaves chopped
  • 1 cup curd
  • Half tsp kashmiri red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1½ tsp salt
  • ½ tsp turmeric powder
  • Half tsp kasuri methi
  • ½ tsp garam masala
  • Half cup water


  • In Mixing bowl, add 500 gm chicken, 1 tsp kashmiri red chilli powder and 1 tsp salt. Mix well together and let all marinate for 30 min.
  • In cooking pan , add 4 tbsp curd, ginger garlic paste, ½ tsp turmeric powder, 2 tsp coriander powder, 1 tsp kashmiri red chilli powder and ½ tsp cumin powder. Mix all the spices well with curd and keep aside.
  • Add marinated chicken and ½ tsp garam masala in cooking pan and mix well.
  • Keep it on medium flame. Cover the lid till the chicken gets mildly cooked.
  • Add Half cup water and cook for 2 min on high heat. Turn heat to low, cover the lid and cook for another 15 min.
  • Remove the lid and add 1 diced onion, 1 chopped tomato and 2 green chillies and mix. Cover the lid and cook for 5 min or until chicken turns juicy and tender.
  • Again remove the lid and cook on high flame so that gravy becomes thick and water gets over.
  • Now, Add ½ tsp kasuri methi and 1 tbsp chopped coriander leaves. Mix well and cook for 2 min and turn off the heat.
  • Serve hot chicken do pyaza with roti or rice.

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