#Guar (Cluster) beans have #low carb and #high fiber content and are extremely good for weight reduction and for #diabetic patients. It also contains protein and calcium. This curry is not only healthy, but also very simple and easy to make. If the beans are not tender, it may take a little bit of work to remove the thread from both sides but the effort is worth the end result. Serve with dal (lentil) curry and chapati. Ingredients Serves 2 1 pound guar (cluster) beans 1 tsp cumin seeds 2 tsp red chili pepper (or to taste) 2 tsp coriander powder ½ tsp turmeric powder 1 tsp amchoor powder 2 tsp salt (or to taste) 1 tbsp ghee or butter 2 tsp ginger garlic paste ½ tsp hing Lemon juice (as per taste) - for garnish Coriander leaves - for garnish Method Wash guar beans and boil in a pressure cooker and wait for one whistle. Leave it in the cooker for pressure to release by itself. Drain water and keep aside for 5 minutes. Alternately boil it in a pan until tender. Once the beans cool down, pluck the edges and remove the thread from both sides. Put a pan on medium heat and add ghee/ butter. Once hot, add cumin seeds and hing. Add ginger-garlic paste and wait for 10 seconds. Add turmeric and mix. Add guar beans and stir. Add all other dry spices and mix. Close the lid for about 2 minutes. Turn off the heat and leave it covered for 3 more minutes. Garnish with chopped cilantro and lemon. Note: if you want to keep it simple, follow instructions as below Take guar beans in a bowl and mix salt and red chili powder. Put one hot coal on the top, add ghee, cumin seeds & hing and close the lid for about 2 minutes. Remove the coal and mix all spices one more time and enjoy with chapati, parantha and dal . Makes a perfect meal. Need more recipes check my cookbook using the link https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/1540735222/ref=sr_1_1?dchild=1&keywords=bhageria&qid=1631499758&sr=8-

#soup#vegan#this is favorite recipe try it #recipe on my website #thaispicypeanuts soup.

#mango#kulfilove #Mango Kulfi using #Nuts is a luscious, no-churn Indian frozen dessert that beautifully captures the essence of summer. This creamy, dense twist on traditional kulfi—often hailed as India’s answer to ice cream—is infused with the vibrant, juicy sweetness of ripe mangoes. I created a healthier version by incorporating high-protein ingredients like cashews, pistachios, cottage cheese, and paneer, while sweetening it naturally with monk fruit sweetener. The result? It tastes even better than #classic kulfi—rich, indulgent, and satisfying—while delivering a generous boost of protein and avoiding any sugar spike. Ingredients 1 cup cashews (kaju) ½ cup pistachios (pista) 1 cup cottage cheese 1/ 2 cup paneer 1.5 cup mango chunks/ puree 2 tsp Monk fruit sweetener 1 tsp cardamom powder Few strands of saffron 1.5 cup milk Method In a large bowl, combine the cashews, pistachios and saffron. Pour milk on top and keep in the fridge for overnight or 6-8 hours. Add everything in a blender and blend until you get smooth and creamy paste. Pour the mixture into kulfi moulds or ice cube trays or a small container and tap to remove any air bubble. Freeze for 8 hours or until firm. Enjoy frozen or let it sit for a few minutes and serve as a soft creamy dessert Note: Optionally, add almonds. Adjust sweetness depending on your taste and mango ripening. For a richer texture, add little cream before blending.

#cabbage#paratha#indianfood #parathalovers❤️ #These stuffed cabbage parathas are very easy to make and healthy as well since they are packed with vegetables. They are super yummy, and ideal to take to work/school for lunch since they are just as delicious without a curry. Moreover, they’re great to sneak in vegetables for the kids since you don’t notice the cabbage Serves: 4 Ingredients: 2 cups whole wheat flour - ½ cup for dusting 1 cup water 1 tsp salt or to taste 1 tsp carom (ajwain) seeds Oil for roasting For stuffing: 1 small cabbage - grated 1 small onion - finely chopped 2 green chilli - finely chopped 2 tsp cilantro - finely chopped 1 tsp red chilli powder 2 tsp salt or taste Method: Take a wide dish and add flour, salt, and carom seeds. Mix together. Add water slowly, and make soft but not sticky dough. Knead well, then cover and keep aside. Meanwhile, add cabbage, green chilli, cilantro, red chilli powder and salt. Mix and keep aside. Add the salt when making the paratha if making in advance, otherwise the stuffing will become watery. Put a fry pan or tawa at medium heat, and spread a little oil on it. Make uniform balls (a little bigger than golf ball sized) of the dough. Take a piece and roll it out into a triangle shape (doesn’t need to be perfect, just generally). In the center of the triangle, add stuffing, then fold each corner back into the center so the stuffing is inside. Roll out the dough again, but make sure it’s not too thin, otherwise the stuffing will come out. Put the paartha on a fry pan and roast on both sides till golden brown, then spread oil on the paratha on both sides. Serve hot or as you like with tea or curry and yogurt. Enjoy!

#stemed #dhaivada😍 #cake#healthy#food

#baked croissant with berries #overnight#breakfast #recipeon👇🏾 #Ingredients Serves: 8 8 large croissants or French bread - cut lengthwise or if using French bread cut into small pieces 2 cups whole milk 1 tsp vanilla extract 6 large eggs ½ cup light brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp kosher salt 1 cup strawberries - sliced 1 cup blueberries For garnish: powdered sugar and maple syrup Method Take a large baking dish and spread butter on the dish. In another bowl mix the eggs, cinnamon, nutmeg, salt, brown sugar, vanilla extract, and milk. If using croissants, dip in the milk mixture and put in the baking dish. If using French bread, just put in the dish and spread the milk mixture on the bread. Cover with plastic and keep in the fridge for about 4 to 6 hours, or preferably overnight. Take out in the morning and let sit for about 20-25 minutes. Meanwhile, preheat the oven to 375F. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and put in the top rack and wait for about 10 minutes or until golden brown. Take out and let sit for about 10 more minutes, then cut in slices. For garnish - spread powdered sugar and berries on top, and serve with maple syrup. Enjoy!

#We all love sweets but want to avoid them because of high sugar and fat. I tried this delicious ice cream with high protein, good fats and zero sugar or artificial sweetener. I used pure monk fruit extract instead to sweeten it. It came out to be very tasty and super easy to make#zero sugar high protein ice cream #sweet#healthy #gultfreedessert You can enjoy it anytime and also during your fasting time like navratri or any other fast. Ingredients 1 cup cashews (kaju) ½ cup pistachios (pista) 1 cup cottage cheese ½ cup paneer 1 cup milk 1 tsp vanilla extract 1 tsp monk fruit sugar (pure, no erythritol) or more if needed Saffron - a few strands Pistachios pieces for garnishing - optional Method Add I cup milk to kaju and pistachios in a bowl, add few flakes of saffron and mix Cover it and put it in the fridge overnight. Transfer the mixture to a blender jar. Add cottage cheese, paneer, vanilla extract and monk fruit sugar. Blend everything until the mixture is smooth and creamy. Take an ice tray (or small individual bowls/ containers) and pour evenly, Cover the tray/ container Optionally garnish with pistachios pieces. Freeze for 6 hours or more. Enjoy , creamy and delicious guilt free dessert. Serve anytime .

#This sandwich recipe is a little different from a normal sandwich; usually we add vegetables, but this one has the added protein of dal. And we know that protein gives a good start in the morning! It can be eaten hot or as you like#moongdal bread sandwich #breckfast #recipeon👇🏾 Ingredients Serves: 4 6 slices bread—whole grain, white, or whole wheat (I used whole wheat) 1 cup green or yellow moong dal, soaked for 6 to 7 hours 1 medium onion - finely chopped 1 or 2 green chillies or to taste 1 tsp red chilli powder Salt to taste Oil for roasting ⅓ cup coriander leaves 1 tsp ginger and garlic (optional) ½ tsp hing (asafoetida) Grind the dal with green chillies, ginger, garlic, hing, and make a thick paste (not too watery) and keep aside. Add onion, salt, red chilli powder, and coriander leaves. Mix and keep aside for about 15 minutes. Cut the bread into triangles. Start on medium heat and put the fry pan or griddle on the stove. Spread the oil on the griddle or pan. Take the batter and dip the bread slices in it and then put on the pan. If the batter is too watery, add more chickpea flour and mix. Roast on both sides until golden brown. Enjoy hot with green chutney and tea! Note: if you want more protein add cheese slices also.

#Sun-ripened tomatoes join with celery, zucchini, parsley, and olive oil to produce a creamy, fresh sauce that is great warm or at room temperature#pasta#spaghetti🍝#recipeon👇🏾 Ingredients: Serves: 6 10 oz ripe tomatoes - peeled and halved 1 zucchini 1 pound spaghetti (500g) ½ green celery - trimmed and cut into slices a little under an inch thick Handful of fresh parsley leaves ½ cup extra virgin olive oil Salt and pepper to taste Method Sprinkle a little salt on the tomato halves Place them cut side down in a colander for about 1 hour, to drain off excess juice. Using a vegetable peeler, remove the green skin from the zucchini and set it aside (the zucchini itself can be saved and used in a soup). In a large pot bring 6 qts salted water to a boil. Add the spaghetti and boil until tender for about 10 minutes or according to the package directions. Meanwhile, in a blender or food processor, combine the tomatoes, celery, zucchini skins, parsley, olive oil , with salt and pepper to taste. Process until smooth and creamy. Drain the pasta and arrange it on a platter, pour the sauce over the top and toss well. This dish may be served immediately or at room temperature. Enjoy!