Salads

Singhara Stir-Fry Recipe (Water Chestnut Stir Fry)

By / Fitpiq Team, Health Tips, Healthy Recipes, Salads, Weight Loss Recipes, Winter Recipes

🍽️ Servings:

2 people

⏱️ Time:

15 minutes total

🌰 Ingredients

IngredientQuantity
Fresh singhara (water chestnuts), peeled and halved2 cups
Ghee or oil1 tbsp
Cumin seeds½ tsp
Green chili, chopped1
Ginger, grated½ tsp
Rock salt (sendha namak) or regular saltto taste
Lemon juice1 tsp
Fresh coriander leaves, chopped1 tbsp

(Optional additions: diced bell peppers or carrots for color and crunch)

🔪 Instructions

  1. Prep: Peel and halve the singharas. If using raw chestnuts, rinse them well.
  2. Heat pan: Add ghee or oil to a kadhai or pan on medium flame.
  3. Temper: Add cumin seeds; let them splutter.
  4. Flavor: Add chopped green chili and grated ginger; sauté for 20–30 seconds.
  5. Add singhara: Toss in the halved water chestnuts. Stir-fry for 5–7 minutes — just until they turn slightly glossy but remain crunchy.
  6. Finish: Add salt and lemon juice. Stir well.
  7. Garnish: Sprinkle chopped coriander. Serve hot.

✅ Tip: Don’t overcook — singhara tastes best when it stays crisp.

Quick & Healthy Amla-Beetroot-Carrot Pickle

By / Fitpiq Team, Health Tips, Healthy Recipes, Salads, Weight Loss Recipes, Winter Recipes

Ingredients (makes ~1 small jar)

  • Amla (Indian gooseberry): 8–10, chopped into small pieces
  • Beetroot: 1 small, peeled and grated or julienned
  • Carrot: 1 small, peeled and grated or julienned
  • Green chili (optional): 1, chopped
  • Garlic (optional): 1 clove, crushed
  • Salt: ½–1 tsp (adjust to taste)
  • Vinegar: ¼ cup (apple cider or white vinegar)
  • Lemon juice: 1 tbsp (adds freshness and vitamin C)
  • Honey or jaggery (optional): ½ tsp, for a slight sweetness
  • Spices (optional): ½ tsp mustard seeds, ¼ tsp turmeric, pinch of black pepper

Instructions

  1. Prep the veggies:
    • Wash and peel beetroot and carrot; grate or julienne them.
    • Chop amla and green chili. Crush garlic if using.
  2. Mix everything in a bowl:
    • Add vegetables, amla, chili, garlic, and spices.
    • Sprinkle salt, add vinegar, lemon juice, and honey/jaggery.
    • Mix well so the veggies are coated evenly.
  3. Rest & serve:
    • Let it sit for 10–15 minutes so flavors meld.
    • Serve immediately as a side or with sandwiches, salads, or rice.
    • Store in the fridge in a clean jar; lasts 1–2 weeks.

✅ Why it’s healthy & quick:

  • No cooking preserves vitamins, antioxidants, and probiotics (from raw amla).
  • Minimal oil or none at all.
  • Vinegar and lemon juice give tanginess without long fermentation.
  • Crunchy, colorful, and nutrient-packed.

Indian-Style Veg Kimchi Salad

By / Fitpiq Team, Health Tips, Healthy Recipes, Salads, Weight Loss Recipes

Ingredients

For the Kimchi base (quick version):

  • 2 cups cabbage, shredded (napa or regular)
  • ½ cup carrot, julienned
  • ¼ cup radish or mooli, thinly sliced
  • 2 tbsp spring onions, chopped
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, minced
  • 1 green chilli, finely chopped (optional)
  • 1 tbsp red chilli flakes or Kashmiri red chilli powder
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar or white vinegar
  • ½ tsp sugar or honey
  • Salt to taste (start with ½ tsp)
  • Juice of ½ lemon or lime

For the Salad Mix:

  • 1 cucumber, thinly sliced
  • 1 tomato, diced
  • ½ cup boiled corn or steamed sprouts (moong or mixed)
  • ¼ cup chopped capsicum
  • 2 tbsp roasted peanuts or sesame seeds
  • Fresh coriander leaves, chopped

For the Dressing (Indian twist):

  • 2 tbsp olive oil or mustard oil (lightly heated)
  • 1 tbsp soy sauce
  • 1 tsp honey or jaggery syrup
  • 1 tsp roasted cumin powder (jeera powder)
  • ½ tsp black salt
  • ½ tsp chaat masala
  • Juice of ½ lemon

🔪 Method

  1. Quick Kimchi Prep:
    • In a large bowl, mix shredded cabbage with ½ tsp salt. Massage gently for 2–3 minutes until it softens and releases water.
    • Add carrots, radish, spring onion, ginger, garlic, and green chilli.
    • Mix in sesame oil, vinegar, chilli flakes, sugar, and lemon juice. Toss well.
    • Let it sit for 30 minutes (or up to 2 hours) for the flavors to meld.
  2. Prepare the Salad:
    • In another bowl, combine cucumber, tomato, corn/sprouts, and capsicum.
    • Add the prepared quick kimchi. Mix gently.
  3. Make the Dressing:
    • In a small bowl, whisk together olive/mustard oil, soy sauce, honey, cumin powder, black salt, chaat masala, and lemon juice.
  4. Combine Everything:
    • Pour the dressing over the salad. Toss well.
    • Sprinkle roasted peanuts or sesame seeds and chopped coriander.
  5. Serve:
    • Serve chilled or at room temperature as a side dish or light meal.

🌶️ Tips & Variations

  • For fermented flavor, let the kimchi part sit in a glass jar at room temp for 1–2 days before mixing into the salad.
  • Add paneer cubes or tofu for a protein boost.
  • You can substitute vinegar with apple cider vinegar or tamarind water for a tangy Indian t

Vegetable Salad

By / Fitpiq Team, Health Tips, Healthy Recipes, Salads, Weight Loss Recipes

Indian-Style Veg Salad (Kachumber Salad)

Ingredients (Serves 2-3):

  • 1 cucumber – finely chopped
  • 1-2 tomatoes – finely chopped
  • 1 small onion – finely chopped
  • 1 carrot – grated or finely chopped
  • 1 green chili – finely chopped (optional, for spice)
  • 1 tbsp fresh coriander leaves – chopped
  • Juice of 1 lemon
  • Salt – to taste
  • 1/2 tsp black pepper
  • 1/2 tsp chaat masala
  • 1/4 tsp roasted cumin powder (jeera powder)

Optional Add-Ins:

  • Boiled moong sprouts or kala chana
  • Pomegranate seeds (for sweetness)
  • Grated beetroot (for color and nutrition)

🥄 Instructions:

  1. Chop all the vegetables finely and place them in a mixing bowl.
  2. Add salt, black pepper, chaat masala, and roasted cumin powder.
  3. Squeeze in the lemon juice and mix everything well.
  4. Garnish with fresh coriander leaves.
  5. Serve immediately as a side dish or light snack.

✅ Tips for Authentic Flavor:

  • If onions are strong, soak them in cold water for 10 minutes and drain before mixing.
  • Use desi cucumber (kheera) and firm tomatoes for better texture.
  • Add a dash of mustard oil for a Bengali-style twist.

How to make Grilled Fish Tikka Salad

By / Fitpiq Team, Health Tips, Healthy non vegetarian Recipes, Healthy Recipes, Protein Rich Recipes, Salads

Grilled Fish Tikka Salad

Ingredients:

For the fish:

  • 200 grams fish fillets (like cod or tilapia)
  • 2 tablespoons yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon oil

For the salad:

  • Salad leaves (lettuce, spinach, or any greens)
  • 1 small cucumber, sliced
  • 1 small tomato, chopped
  • 1 small onion, thinly sliced
  • 1/2 bell pepper, sliced
  • Fresh coriander or mint leaves
  • Lemon wedges

Optional dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper

How to make it:

  1. Mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and oil in a bowl.
  2. Put fish pieces in this mix and let it sit for 30 minutes.
  3. Heat a grill pan or oven. Cook fish on medium heat for 3-4 minutes on each side until it’s done and looks a little brown.
  4. In a big bowl, mix salad leaves, cucumber, tomato, onion, bell pepper, and fresh herbs.
  5. Put the cooked fish on top of the salad.
  6. If you want, mix olive oil, lemon juice, salt, and pepper and pour on the salad.

Serve fresh and enjoy a healthy meal!

How to make Boiled Peanut Salad

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Protein Rich Recipes, Salads

Healthy Boiled Peanut Chaat & Salad

Ingredients:

  • 1 cup boiled peanuts (unsalted or lightly salted)
  • 1 medium cucumber, finely chopped
  • 1 medium tomato, finely chopped
  • 1 small onion, finely chopped
  • 1 small carrot, grated (optional)
  • 1 small green chili, finely chopped (optional)
  • 2 tbsp fresh coriander leaves, chopped
  • Juice of 1 lemon
  • 1/2 tsp chaat masala (optional)
  • 1/4 tsp roasted cumin powder
  • Salt to taste
  • A handful of pomegranate seeds (optional, for sweetness and crunch)

Instructions:

  1. Prepare peanuts:
    If your peanuts are not boiled yet, soak raw peanuts overnight and boil them until soft but not mushy (about 30-40 minutes). Drain and cool.
  2. Mix veggies:
    In a large bowl, combine chopped cucumber, tomato, onion, carrot, green chili, and coriander leaves.
  3. Add peanuts:
    Add the boiled peanuts to the veggie mix.
  4. Season:
    Sprinkle salt, chaat masala, and roasted cumin powder.
  5. Add lemon juice:
    Squeeze fresh lemon juice and toss everything gently to combine.
  6. Add pomegranate seeds (optional):
    Sprinkle on top for a burst of sweetness and color.
  7. Serve:
    Serve immediately as a refreshing, healthy snack or side salad.

Tips:

  • You can add finely chopped raw mango during summer for a tangy twist.
  • For more crunch, add some roasted corn kernels or sprouts.
  • Adjust spices and lemon juice to your taste.

How To Make High Protein Veg Salad Recipe 

By / Health Tips, Healthy Recipes, Protein Rich Recipes, Salads, Weight loss for Diabetes - Recipes

Here is the delicious high protein veg salad recipe in which paneer and curd are used which are already a form of dairy product which is full of protein and calcium . Paneer has a high satiety value which help us to feel full for a longer time.

Also I have added lots of vegetables which helps to think that we are full because vegetables release lectin hormones which informs brain brain to tell us that we are full. Vegetables have lots of nutrients like potasssium ,magnesium and iron etc. which keeps our body to work properly and makes us fit and healthy. So, we should opt for a salads recipes which are not only delicious but helps us in being fit and healthy.

Ingredients

  • 100 gms of low-fat paneer cut into cubes
  • 100 gm green peas
  • 100 gm curd blended
  • 1/2 capsicum chopped into small pieces
  • 1/4 bowl / 30gm corns
  • 2 mushrooms cut into small pieces
  • 1 bowl of cabbage, shredded
  • 1 tbsp mint and coriander chutney
  • 3-4 g of ghee
  • ¼ tsp black pepper
  • 1 tsp chilly flakes
  • Salt to taste

Method

In a pan, add ghee.

Add paneer cubes and saute a little.

Now add green peas, capsicum, mushrooms, and corn ( we can add vegetables of our choices) and cook for 4-5 minutes. Now add black pepper, chilly flakes and salt, and cook for 2 minutes, and switch off the flame.

Take a small bowl, add curd and mint and coriander chutney to it and mix well.

Now, take a fresh bowl and add shredded cabbage to it.

Add the paneer veg salad from the pan to this bowl.

Pour prepared curd mixture into this bowl and mix well.

High-protein veg salad is ready to serve.

MACROS(100 GM)

PROTEIN 11 gm FATS 8.7 gm CARBS 8.9 gm FIBRE 2.2 gm

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HOW TO MAKE ASIAN CUCUMBER AND SESAME SALAD

By / Healthy Recipes, Salads, Weight loss for Diabetes - Recipes, Weight Loss Recipes

This Asian Cucumber Salad is cool and refreshing and pairs well with many things. It’s vegan and also gluten-free but also is a nice addition to meals and bowls you are already making. It is a healthy lunch option and also is high in nutrients. Cucumber and carrots are not only low in calories but also high in many important vitamins and minerals. It contains antioxidants and also aids in weight loss. It not only promotes hydration but also is rich in fiber, and so it is easy to add to your diet.

Sesame seeds are added to it, which are also rich in fiber but support healthy bones, and because sesame seeds are rich in iron and folate and also healthy fats , so it helps in increasing haemoglobin. It is also a good source of B vitamins and also boost estrogen levels and so it falls in ‘estrogen boosting foods’.Here’s a simple recipe for Asian Cucumber Salad that I think you will fall in love with because it is fast and easy and light and delicious! Cool, refreshing cucumber are just what I crave during the hot summer months, and so this salad is no exception. It hits all the flavor notes as well- such a great combo!

INGREDIENTS

  • 2-3 Cucumber peeled with a peeler
  • 1 Carrot peeled with a peeler
  • ½ cup Coriander leaves
  • 2 tbsp Roasted sesame seeds
  • 2 tbsp Peanuts
  • 2 tbsp Garlic, chopped
  • ¼ tsp Oregano (optional)
  • ¼ tsp Chilly flakes
  • ¼ tsp Kashmiri red chilly powder
  • ¼ tsp Soya sauce (optional)
  • 1 tbsp Hot olive oil
  • ½ tsp Lemon juice
  • Salt to taste

PREPARATION OF ASIAN CUCUMBER SESAME SALAD

 In a big bowl, add peeled cucumbers, carrot, coriander leaves, and peanuts.

 In a small bowl, add chopped garlic, roasted sesame seeds, oregano, chili flakes, and red chilly powder, and also soya sauce which is optional . Now add hot oil to that small bowl and mix all ingredients.

Add this mixture to our salad. Now add salt and lemon juice, and mix well.

Asian Cucumber Salad is ready to serve . Enjoy…

Nutritional benefits:

Proteins 0.9 gm       Carbs 12.5 gm     Fiber 1.4 gm      Fats 4.0 gm

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HOW TO PREPARE GRAINS,GREEN & SEEDS SALADS

By / Fitpiq Team, Healthy Recipes, Salads, Weight Loss Recipes

To Prepare grains, green and seeds salads -This Grains, Greens & Seeds Salad with Pumpkin, Mixed Lettuce, Edamame, Peppers, Beetroot, Chickpea, Omega Seeds & Hummus is a nutritious and filling salad that is perfect for lunch or dinner. It’s packed with protein and fiber, making it a great option for vegetarians and vegans. The salad is also gluten-free and nut-free, making it suitable for those with dietary restrictions. It’s a wholesome blend of grains, greens, and seeds that provide a variety of essential nutrients, including vitamins, minerals, and healthy fats.Highly recommended in weight loss journey.

Grains, Green and Seeds Salad

Ingredients:

  • -1/2 cup quinoa, rinsed: 90gms
    • – 1/2 small pumpkin, peeled and cut into bite-sized pieces: 200gms
  • – 1/2 cup brown rice, rinsed: 90gms
  • – 1/2 cup edamame beans, shelled: 90gms
  • – 1 red pepper, sliced: 100gms
  • – 1 yellow pepper, sliced: 100gms
  • – 1 small beetroot, peeled and grated: 60gms
  • – 1 can chickpeas, drained and rinsed: 240gms
  • – 1/4 cup omega seeds (such as chia, flax, sunflower, pumpkin): 35gms
  • – 4 cups mixed lettuce greens: 120gms
  • – 1/2 cup hummus: 120gms
  • – Salt and pepper to taste

Preparation:

1. Preheat the oven to 200°C (400°F).

2. In a saucepan, combine the quinoa, brown rice, and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the water is absorbed and the grains are tender.

3. Spread the pumpkin pieces on a baking tray and drizzle with oil. Season with salt and pepper to taste. Roast in the oven for 20-25 minutes, or until tender and lightly browned.

4. In a large bowl, combine the cooked grains, roasted pumpkin, edamame beans, sliced peppers, grated beetroot, chickpeas, omega seeds, and mixed lettuce greens. Toss well to combine.

5. Serve the salad with a dollop of hummus on top.

Nutritional Value per Serving:

Calories: 90kcal
Carbs: 15gms
Fiber: 3gms
Proteins: 4gms
Fat: 2gms

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