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  • How to make immunity-boosting chocolate milk for kids


    Make healthy chocolate milk at home

    Let’s be honest – kids don’t line up for haldi doodh or sip tulsi tea with excitement. But hand them a glass of chocolate milk? Gone in seconds. The good news is, you can turn this childhood favourite into a secret immunity booster, without any complaints or suspicious stares. This version skips the artificial powders and gives your kid a warm, creamy, chocolatey drink made with real, wholesome ingredients, the kind that help the body fight off coughs, colds, and tiredness. It’s full of antioxidants, gentle spices, and natural sweetness that’s easy on the stomach and good for growing bodies. Whether it’s the usual monsoon sniffles or the wave of school-time bugs, this drink works like a cosy little shield in a cup. Scroll down to see what goes into it and how to make it at home.

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    What you’ll need

    To make this immunity-boosting chocolate milk, grab a cup of milk – cow’s, almond, or oats, whatever works. Add half a teaspoon of unsweetened cocoa powder, a pinch of turmeric (haldi), a small piece of jaggery or a teaspoon of raw honey, and a pinch of cinnamon (dalchini). If you’re up for it, throw in half a teaspoon of ghee for digestion and just a tiny pinch of crushed black pepper so the turmeric actually does its thing.

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    Step 1: Warm it up right

    Pour the milk into a small pan and heat it gently on low. No need to let it boil, just warm it up enough so everything mixes in nicely.

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    Step 2: Stir in the cocoa

    Once the milk is warm, stir in the cocoa powder. It brings that deep, chocolatey flavour kids love, and the bonus is, it’s full of antioxidants that are genuinely good for them.

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    Step 3: Sneak in the turmeric

    Add a pinch of turmeric – just a little. It has antiviral and antibacterial benefits, but you won’t even notice it’s there. The cocoa does a solid job of covering up the taste.

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    Step 4: Sweeten the deal

    Drop in a small piece of jaggery or a spoonful of honey – whichever you have handy. Jaggery adds a boost of iron, while raw honey brings prebiotics and can help soothe the throat, which comes in handy during those sudden weather shifts.

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    Step 5: Spice things just right

    Add a small pinch of cinnamon and just a tiny bit of crushed black pepper. They make it smell great and give a nice little warmth. The pepper also helps the turmeric actually work in the body, so don’t skip it.

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    Step 6: Swirl in a little ghee

    Totally optional, but half a teaspoon of ghee can do wonders for digestion and immunity. It also gives the drink a creamy finish that kids enjoy.

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    Step 7: Mix, pour, and serve

    Whisk everything together till it looks smooth and a bit frothy – no lumps allowed. Pour it into their favourite cup, and if you’re feeling fancy, sprinkle some cocoa on top in a smiley shape or something silly, and serve warm.

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  • Monsoon Special: How to make Sweet Corn Dhokla for evening snacking


    Sweet Corn Dhokla Recipe

    If you are bored of regular roasted corn on the cob and looking for something melt-in-the-mouth, then try this Sweet Corn Dhokla. Made with corn paste, rava, and spices, this steamed evening snack is easy to make and makes for a filling snack that pairs well with green chutney and chai on the side. Tap next to read the recipe.

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    Ingredients required

    1 cup rava, 1/2 cup sour curd, 3/4 water, 1/2 tsp sugar, salt to taste, 1.5 cup sweet corn, 1 tsp ginger, 3 green chillies, 1/2 tsp turmeric powder, 1/2 tsp red chilli flakes, 1/2 tsp oregano, 1 tbsp peanut oil, 1 tsp baking powder, 1 tsp water, 2 tbsp peanut oil, 2 tsp mustard seeds, 4 green chillies, 1/2 tsp asafoetida, and 1 sprig curry leaves

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    Step 1

    In a mixing bowl, add rava, curd, water, sugar & salt. Whisk well and let it rest for 20 minutes.

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    Step 2

    In the meantime, blend sweet corn to make a smooth paste.

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    Step 3

    Next, add the corn paste to the rava mixture and mix well. Also add turmeric, red chilli flakes, oregano & oil. Give it a gentle mix again.

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    Step 4

    Grease a plate/tray well and boil 1 cup water in an idli steamer.

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    Step 5

    Add baking soda to the batter, mix well and transfer it to the greased tray/plate.

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    Step 6

    Place the trays into the steamer & steam over high flame for 20 minutes.

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    Step 7

    In the meantime, make a tempering of oil, mustard seeds, green chillies & asafoetida.

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    Step 8

    Pour it over the prepared dhoklas, cut into desired shapes and serve hot with coriander chutney.

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  • ​10 international dishes that are ruling Indian restaurants right now​


    10 global dishes gone desi

    Walk into any trendy café or buzzing resto-bar these days, and you’ll notice the menus aren’t just about butter chicken and biryani anymore. From Korean rice bowls to Middle Eastern dips, international dishes are having their moment and Indian chefs are giving them a desi spin that’s hard to resist. Here’s a look at the global plates everyone’s digging into, and why they’re not just tasty, but pretty smart food choices too.

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    Hummus with everything

    This creamy Middle Eastern classic is now a staple on Indian menus, but forget plain old pita. You’ll find hummus served with spicy chips, tandoori mushrooms, even naan! Made from chickpeas, olive oil, and tahini, it’s a fibre-rich, protein-packed spread that’s kind on your gut and keeps you fuller longer. Bonus: it pairs well with both cocktails and conversation.

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    Banh mi with a twist

    This Vietnamese sandwich is getting a full-blown makeover in Indian kitchens. Think crusty baguette stuffed with desi-spiced paneer, pickled carrots, and green chilli aioli. The balance of crunch, heat, and tang is unbeatable. Plus, the fresh veg and lean fillings make it lighter than your average roll.

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    Shakshuka for breakfast (or dinner)

    This North African egg dish has gone full desi. You’ll find it served with pav, parathas, or even millet rotis. The base of spiced tomato, peppers, and onions makes it both comforting and nutrient-rich, while the eggs give you that solid protein hit. Perfect for brunches, hangovers, or lazy weeknight meals.

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    Korean bibimbap goes Indian

    Bibimbap, a mixed rice bowl with veggies, protein, and chilli sauce — is now being made with jeera rice, South Indian podis, and even rajma. It’s colourful, customisable, and totally binge-worthy. The beauty? It brings together carbs, protein, and greens in one hot, satisfying bowl.

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    Sushi rolls get a masala upgrade

    No longer just raw fish and wasabi. Sushi in India isn’t just about raw fish anymore. Menus now feature everything from tempura aloo tikki to paneer teriyaki and even butter chicken rolled up in sticky rice and seaweed. It still feels light and fresh, but with flavours that hit closer to home – fun, familiar, and way more tempting for the desi palate.

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    Tacos with tandoori flavour

    The humble taco has been adopted and adapted. Think tandoori jackfruit, keema masala, or palak paneer tucked into soft corn tortillas. It’s the ultimate snack-meets-meal; handheld, layered with flavour, and surprisingly wholesome when packed with greens and homemade fillings.

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    Ramen with Indian soul

    This Japanese noodle broth has found a fanbase across India. Now being made with pepper rasam, coconut milk bases, and spiced chicken, it’s the perfect comfort food. The broth warms you up, the noodles fill you up, and the toppings (think sautéed greens and boiled egg) add depth and nutrition.

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    Falafel with desi twist

    These crunchy chickpea balls aren’t just wrapped in pita anymore. Restaurants are loading them into wraps with pickled onions, mint chutney, and chilli mayo. High in plant protein and loaded with fibre, falafel is great for vegetarians who want a break from paneer without skimping on flavour.

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    Bao buns with Indian fillings

    These fluffy Asian buns have become crowd favourites, now stuffed with everything from ghee-roasted mushrooms to spicy mutton curry. The softness of the bao mixed with punchy Indian fillings creates a dreamy mouthfeel. It’s also easier on the stomach than heavy breads, making it a smart pick.

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    Avocado toast, but make it Indian

    No longer just a millennial fad, avocado toast has been reimagined with masala guacamole, bhujia toppings, and even fried curry leaves. Avocados are rich in good fats, and when paired with whole grain bread and Indian spices, you’ve got a meal that’s equal parts indulgent and nourishing.

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  • How to make healthy Sandesh with homemade chena


    Easy to make milk Sandesh with homemade chena

    Want to make something sweet and delicious to serve your guests, then try this simple Sandesh recipe, which can be made at home by following some simple steps given below.With that we have curated a perfect recipe, which is healthy, sweet and can be made using leftover paneer. Read on…

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    Step 1

    To begin with this easy recipe, slightly roast the almonds and lightly crush them for garnishing.

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    Step 2

    Take a bowl of water and soak this paneer. You can also use slightly lukewarm water, this will help in better kneading of the dough.

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    Step 3

    Take a bowl of water and soak this paneer. You can also use slightly lukewarm water, this will help in better kneading of the dough.

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    Step 4

    Next, take a pan and heat milk, reduce the heat and add in the chena and keep stirring.

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    Step 5

    Once, the mixture is thick and lump free, add in cardamom and stevia. Cook till the water evaporates.

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    Step 6

    Transfer the mixture to the sandesh moulds, and keep it in the refrigerator for some time.

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    Step 7

    Garnish with crushed nuts.

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  • How to make fiber and protein-rich Broccoli Paneer Paratha for dinner


    Broccoli Panee​r Paratha

    Are you a paratha fan and looking for a protein and fiber-rich one? If yes, then this Broccoli Paneer Paratha recipe is for you. Tap next to read the detailed recipe.

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    Ingredients required

    2 cups whole wheat flour, salt to taste, water as required, and 1 tsp ghee or oil.

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    For the stuffing

    1 cup grated broccoli, 3/4 cup grated paneer, 2 green chilies, 1 tsp ginger, 1/2 tsp ajwain, salt to taste, ½ tsp garam masala, 1 tbsp chopped coriander, and1/2 tsp lemon juice

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    Step 1

    Mix whole wheat flour, salt, and a little oil in a mixing bowl.

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    Step 2

    Add water to knead a smooth, soft dough. Cover and let it rest for 15–20 minutes.

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    Step 3

    In a bowl, combine grated broccoli, paneer, chilies, ginger, ajwain, salt, garam masala, lemon juice, and coriander.

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    Step 4

    Take a small ball of dough and roll it into a small disc.

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    Step 5

    Place 1-2 tbsp of stuffing in the center. Seal the edges and roll out parathas.

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    Step 6

    Heat a tawa or pan, place the paratha on it. Cook both sides until golden and crisp using oil or ghee.

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    Step 7

    Serve hot with curd, pickle, or mint chutney.

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  • ​How to make delicious Egg-Fried Rice for a quick lunch ​


    Egg-Fried Rice for a quick lunch

    Are you someone who is always in a jiffy? Then here’s one no-fuss meal that can be made in under 15 minutes and can be made using leftover rice. Well, the combination of eggs, veggies and rice makes this dish a perfectly balanced meal. So, here’s a simple recipe you can try at home and enjoy!

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    Ingredients:

    2 cups leftover cooked rice, 3 eggs, 1 cup mixed vegetables, 2-3 tbsp soy sauce, 2 tbsp oil, 2 green onions, 1 tsp red chili powder, salt and pepper as per taste, 2 tbsp coriander leaves.

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    Step 1

    To begin with this easy recipe, wash the veggies.

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    Step 2

    Chop or cut the veggies and herbs; keep them aside.

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    Step 3

    Take a large bowl, crack open the eggs, and whisk them with salt and pepper. Keep it aside.

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    Step 4

    Now, take a pan and heat oil, once the oil is hot enough. Then add in the onion and garlic and sauté it well.

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    Step 5

    At this stage, add in the veggies and cook them with some soy sauce and spices and stir fry. Now, take these veggies out and to the same pan and in the eggs and scramble them.

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    Step 6

    Add in the veggies, seasoning, and herbs to the scrambled eggs, sprinkle some vinegar and toss it up over high flame to give the rice a nice smoky flavor.

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    Step 7

    Turn off the heat, garnish with coriander leaves, and enjoy!

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  • 10 types of Parathas and the calories they contain


    Healthy Parathas and the calories they contain

    In most Indian households, piping hot and delicious parathas are a staple for breakfast, and there’s no denying that these parathas are a perfect mix of taste and health, when prepared with the right ingredients. Well, if you too love gorging on parathas, and want to make the right choices to stay fit and healthy, then here’s a list of some of the most loved desi parathas and their calories.

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    Aloo ka Paratha

    This classic North Indian paratha does not need an introduction. From dhabas to lavish fine dine, this Aloo stuffed paratha is a much loved and served delight, when it comes to desi breakfast options. Made with mashed spiced potatoes stuffed inside an atta dough, this paratha has around 300–350 per paratha, when cooked in ghee/butter.

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    Gobi Paratha

    A winter staple, Gobi ka paratha is stuffed with a spicy mixture of boiled and grated cauliflower cooked with subtle spices, herbs and stuffed inside a freshly made atta dough. Each paratha has around 250–300 calories, when cooked in ghee.

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    Methi Paratha

    This nutritious paratha includes finely chopped fenugreek leaves kneaded directly into the dough. It’s lower in calories compared to stuffed versions.Calories: About 180–220 per paratha

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    ​Paneer Paratha​

    Another popular and most popular paratha is a stuffed Paneer ka paratha, which is made with crumbled paneer/cheena, herbs, and spices, paneer paratha is protein-rich and filling.Calories: Around 320–360 per paratha.

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    Lachha Paratha

    This multi-layered, flaky version is usually made with refined or whole wheat flour and brushed with oil or ghee. One serving of this paratha contains around 280–320.

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    Palak Paratha

    This healthy and tasty paratha will remind you of the classic Palak paneer as it is made with a spicy spinach puree mixed into the dough along with some subtle spices, this gives a rich taste and texture to this paratha. One serving of this paratha contains around 200–230 per paratha

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    Mooli Paratha

    This is another popular winter treat, and is packed with the goodness of health and taste.Made with grated radish and spices, this paratha is a winter favorite and is often eaten with curd. One paratha has approximately 240–280 calories.

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    Matar Paratha

    This classic matar paratha is made by stuffing a cooked mixture of boiled peas, spices and herbs. This filling is added to a fresh atta dough and the parathas are made with ghee to give that rich taste and texture. Packed with protein, fiber and essential nutrients, one serving of this paratha has around 280-315 calories.

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    Onion Paratha

    This is a simple yet spicy paratha made with chopped onions, green chilies, and herbs.Loaded with the goodness of nutrients and antioxidants, one paratha has around 230–270 per paratha

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    Egg Paratha

    This one is a crowd puller, and a popular street-treat as it is made by sliding an omelet batter inside a crispy paratha, which is further cooked in oil or ghee by flipping sides to get that perfect crispy texture. One serving of this paratha has around 350-400 calories, depending on the number of eggs used and cooked in ghee/oil.

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  • ​How to make Soya Beetroot Pulao in a pressure cooker


    Soya Beetroot Pulao Recipe

    Are you a vegetarian and looking for a protein and fiber-rich rice dish? If yes, then this Soya Beetroot Pulao recipe is for you. It is a one-pot meal that can be easily made at home. Take a look at the simplest recipe.

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    Ingredients required

    1 cup rice, 1 beetroot, 1/2 cup soya chunks, 1 onion, 1 tomato, 2 green chilles, 1 tsp ginger garlic paste, 1.5 tsp ghee, 1 cup water, salt to taste, 1/2 tsp cumin seeds, 1 bay leaf, 2 cloves, 2 cardamom, 1 cinnamon stick, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1and tsp coriander powder.

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    Step 1

    Boil soya chunks in water with a pinch of salt for 5–7 minutes. Drain and squeeze out excess water. Set aside.

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    Step 2

    Heat ghee in a pressure cooker and add cumin and whole spices. Let them crackle.

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    Step 3

    Add onions, green chilies and ginger-garlic paste. Sauté till raw smell disappears.

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    Step 4

    Add grated beetroot and tomatoes along with spices and salt. Cook for 4-5 minutes.

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    Step 5

    Now, add the soaked rice and boiled soya chunks. Mix gently to coat with spices.

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    Step 6

    Add water and pressure cook for 2 whistles. Let the pressure release naturally.

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    Step 7

    Your homemade Soya Beetroot Pulao is ready. Enjoy with curd and pickles.

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  • 10 South Indian breakfasts other than idli and dosa


    Must-try South Indian dishes

    If you are bored of regular idli and dosa, then we have got something even more delicious and nutritious for you. Take a look at these 10 South Indian breakfasts other than idli and dosa that will surely satiate your taste buds.

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    Idiyappam

    Idiyappam, also known as string hoppers, is a traditional South Indian and Sri Lankan dish made from rice flour. It is a type of steamed noodle that is popularly served for breakfast or as a main meal accompaniment with vegetable stew.

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    Paniyaram

    It refers to pan fried dumplings made with idli rice, urad dal, methi seeds and is tempered with mustard seeds and curry leaves. It is best served with coconut chutney.

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    Appam

    It is a type of thin pancake made with fermented rice batter and coconut milk and is best served with coconut stew.

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    Puttu

    Puttu is a traditional steamed South Indian breakfast dish made from rice flour and grated coconut. It is popular in the states of Kerala, Tamil Nadu, and parts of Karnataka. Puttu is typically served with a variety of accompaniments, such as chickpea curry (kadala curry), banana, or grated coconut mixed with sugar.

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    Pongal

    It is a savoury rice and lentil porridge seasoned with black pepper, cumin, and ginger, often served with sambar and chutney.

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    Medu Vada

    It is a deep-fried doughnut-shaped dish made with urad dal and is best served with sambar and chutney.

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    Uttapam

    It is a thick pancake made from fermented rice and lentil batter, topped with onions, tomatoes, green chilies, and cilantro, often served with coconut chutney.

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    Ragi Mudde

    It refers to steamed balls made with ragi flour and is served with spicy saaru or bassaru.

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    Adai

    It is a pancake made from a mixture of lentils and rice, flavored with spices and herbs, often served with aviyal or coconut chutney.

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    Akki Roti

    Akki Roti is a flatbread made with rice flour, spices, herbs and vegetables. It is best served with stew or curry.

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  • 10 green-coloured foods and their benefits


    Benefits of green-coloured foods

    Green foods are more than just eye-catching, they’re packed with essential nutrients. Adding them to your daily meals can do wonders, from supporting heart health to strengthening immunity. Here are 10 such foods and the benefits they bring to your diet.

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    Broccoli

    Broccoli is rich in vitamin C, fiber, and antioxidants that boost immunity and support digestion. Its compounds, like sulforaphane, may help reduce inflammation and support heart health.

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    Celery

    Celery is immensely low in calories and high in fiber, making it beneficial for healthy weight management, promoting healthy digestion and overall well-being.

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    Zucchini

    This delicious green vegetable is rich in vitamins and minerals and can be beneficial in supporting heart health, boosting the immune system, and improving digestion.

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    Avocado

    Avocados are full of healthy fats and potassium, which are immensely important for supporting a healthy heart and can also contribute to beautiful, healthy, and glowing skin.

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    Brussels sprouts

    Brussels sprouts are loaded with fiber and antioxidants. Incorporating them into your meals can help you achieve great gut health and reduce inflammation.

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    Asparagus

    Asparagus contains high amounts of folate, vitamin A, vitamin C, and vitamin K. It is helpful in supporting a healthy pregnancy and boosting immunity.

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    Kiwi

    A delicious yet immensely nutritious fruit, kiwi is high in vitamin C and antioxidants, which boost immunity and support skin health.

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    Spinach

    Spinach is rich in iron, vitamins, and antioxidants, and helps in promoting healthy bones, skin, and hair.

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    Green bell peppers

    These vibrant and juicy peppers are high in vitamin C, antioxidants, and minerals, which support good eye health and boost the immune system.

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    Green grapes

    They are packed with essential antioxidants and vitamins, making them a great addition to your meals to promote heart health and healthy aging.

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