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  • ​10 iron-rich fruits to eat regularly and how to pair them​


    Easy ways to boost your iron with everyday favourites

    Iron isn’t just about leafy greens and supplements. Turns out, your fruit bowl can help too. Fruits aren’t usually the first thing that come to mind when you think of iron. But some of them do carry more iron than you’d expect — especially when you know how to pair them. A simple trick? Combine them with foods rich in vitamin C to help your body absorb the iron better. If you’ve been feeling a little low on energy or just want to eat smarter without overthinking it, scroll down for some iron-rich fruits you’ll actually enjoy, plus easy ways to eat them.

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    Dates

    Dates are sweet, chewy, and surprisingly good for your iron levels. They come in handy when you’re feeling low on energy. For a quick, satisfying snack, pair them with some peanut butter or a few almonds — simple, tasty, and actually useful. You get a combo of iron, healthy fat, and protein — all in one delicious bite.

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    Pomegranate

    This jewel-toned fruit is a blood-booster for a reason. Pomegranate’s got both iron and vitamin C, which makes it way easier for your body to actually use the iron. Just throw the seeds into a salad, dump them on curd, or mix with some black salt and lemon. Tastes good, takes no effort.

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    Black grapes

    The darker the grape, the better — black ones have more iron than green. Just grab a bunch and eat them. Or chill them in the fridge for a cold snack. Add a few walnuts and boom, you’ve got something tasty that also manages your sweet cravings.

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    Mulberries (shahtoot)

    If you spot these in season, don’t skip them. Mulberries are rich in iron, vitamin C, and antioxidants. Eat them fresh or add them to your morning oats or dahi. They also work great in smoothies — just blend with banana and a splash of lemon juice to amplify the iron absorption.

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    Prunes

    Dried plums, better known as prunes, aren’t just good for digestion — they have a good amount of iron too. Soak prunes overnight and have them in the morning, or just chop a few into your poha with some roasted peanuts and lemon. It sounds odd, but the sweet and savoury combo really hits the spot.

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    Figs (anjeer)

    Both fresh and dried figs are iron-friendly. They also bring in fibre and calcium, making them a triple threat for your health. Soak a couple of dried figs overnight and eat them in the morning, or slice fresh figs and drizzle with honey and crushed pistachios for a snack that feels fancy but is easy to put together.

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    Watermelon

    Watermelon’s mostly water, sure, but it sneaks in some iron too. And since it’s loaded with vitamin C, your body actually absorbs that iron better. Just cut it up, squeeze some lime, sprinkle black salt, and you’re good. Or mix with mint and a little feta if you’re feeling extra.

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    Raisins

    Raisins might look small and boring, but they’ve got a lot going on — iron, some potassium, and enough natural sugar to wake you up. Toss a handful with soaked almonds and roasted chana, and boom, you’ve got a desi trail mix you can munch on anytime.

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    Apples

    You’ve heard the old saying about apples and doctors, but there’s more — apples do have some iron, especially in the peel. Slice up an apple and add a spoonful of tahini or almond butter. Super simple, feels fancy, and keeps your energy steady without making you crash later.

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    Guava

    Guava’s famous for its vitamin C, which helps your body soak up iron from other stuff — but surprise, it’s got a bit of iron on its own too. Just slice it, throw on some chaat masala, and munch. Or chuck it into a fruit bowl if you’re feeling a little extra.

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  • How to make fiber-rich Beetroot Quinoa Kebab at home


    Beetroot Quinoa Kebab Recipe

    Looking for a healthy and filling vegetarian kebab? If yes, then try this fiber-rich Beetroot Quinoa Kebab recipe. Made with minimum ingredients, this filling kebab can be enjoyed as it is or one can club it with roomali roti or fill it between tortilla sheet and make a meal. Try it.

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    Ingredients required

    1 medium beetroot, ½ cup cooked quinoa, 1 boiled potato, 1 onion, 2–3 garlic cloves, 1 green chilli, 1 tbsp coriander leaves, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp chaat masala, salt to taste, 1–2 tbsp rice flour, and oil for shallow frying

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    Step 1

    Rinse quinoa well. Boil it in about ½ cup water until soft. Let it cool.

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    Step 2

    Peel, wash, and grate beetroot and transfer into a mixing bowl.

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    Step 3

    In the same mixing bowl, combine mashed potato, cooled quinoa, onion, garlic, green chilli, and coriander.

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    Step 4

    Next, mix in cumin powder, garam masala, chaat masala, salt, and rice flour. Combine everything well into a dough-like mixture.

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    Step 5

    Grease your palms and shape the mixture into small tikkis or oblong kebabs.

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    Step 6

    Heat a non-stick pan or tawa with a little oil. Shallow-fry the kebabs on medium flame until they turn golden brown and crisp on both sides.

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    Step 7

    Once done, serve hot with green chutney or ketchup. Enjoy!

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  • 8 high-fiber desi dinner dishes made with oats


    Desi dinner dishes made with oats

    Oats are considered to be a superfood loaded with health benefits. Rich in fiber, especially beta-glucan and protein, antioxidants, and essential minerals like magnesium and iron, they make for a perfect and exotic breakfast choice. But how about adding it to desi dinner dishes? Take a look at these 8 high-fiber desi dinner dishes made with oats that are a must-try.

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    Oats Khichdi

    To make a wholesome meal, twist the classic khichdi and use oats in place of rice, along with moong dal, and seasonal vegetables. It’s light, protein-rich, and easy to digest dinner which goes well with curd and pickle on the side.

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    Masala Oats Upma

    If upma makes you feel satiated, replace rava with oats to make your dinner fibrous. Temper with mustard seeds, curry leaves, ginger, and toss in veggies for a quick and hearty meal and enjoy it with sambar or rasam on the side.

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    Oats Vegetable Chilla

    To make this filling meal, you need oats flour, besan, chopped onions, tomatoes, and spices. Mix them well along with curd, water, or buttermilk. Cook the pancakes on tawa and serve with chutney or curd for a protein-rich dinner.

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    Oats and Palak Soup

    It makes for a light, nutritious soup, where you cook the roasted oats with pureed spinach along with garlic, and Indian spices like salt, black pepper and green chilli. It is great for a low-calorie and filling meal.

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    Oats Stuffed Paratha

    Forget potato, and make your paratha stuffing fiber-rich with roasted oats. Prepare a spiced oats filling with onions, green chilies, and coriander, and stuff it into whole wheat dough to make healthy parathas. Enjoy with curd and pickles.

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    Oats Pulao

    Forget rice and cook the rolled oats with sautéed vegetables, cumin, and garam masala and your veg oats pulao is ready. It’s a quick, aromatic, and fiber-packed dish that can be enjoyed with curd and papad on the side.

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    Oats and Moong Dal Dosa

    One can also add oats to dosa batter and enjoy a South Indian meal. All you need to do is, blend oats with soaked moong dal and a touch of ginger and green chili to make the batter. Let it rest for 30 minutes and then cook. Your crispy, protein-rich dosas are ready. Enjoy!

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    Oats Thepla

    To make this classic dish with a twist, you need to simply powder the oats and add it to thepla dough along with methi (fenugreek), ajwain, and spices. Roll out theplas and cook on a tawa with oil or ghee and enjoy with curd and pickles.

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  • ​8 Indian breakfast ideas that don’t spike your blood sugar​


    Tasty breakfast ideas

    Let’s be real, breakfast sets the mood for your entire day. But if your first meal is all sugar and carbs with zero balance, it’s only a matter of time before the crash hits. You start off feeling full and happy, but then the energy dips, the brain fog rolls in, and suddenly you’re reaching for another snack before noon. This happens a lot when your breakfast causes a sugar spike. That’s when your blood sugar rises quickly, your body scrambles to fix it by releasing insulin, and before you know it, the crash kicks in bringing along hunger, irritability, and more cravings. But here’s the good news. You don’t have to give up Indian breakfasts to avoid sugar spikes. You just need to pick the right ones. Think fibre, protein, healthy fats — and smart carbs that release energy slowly. Here are some classic Indian breakfast ideas that tick all those boxes without messing with your blood sugar.

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    Besan cheela with veggies

    This one’s quick, easy, and surprisingly filling. Besan, also called gram flour, is full of protein and way better for your sugar levels than maida or other white flours. Mix in some onions, spinach, carrots, basically whatever you find in the fridge, and you’ve got a tasty cheela. It’s light, easy to make, and actually keeps you full without making you crash an hour later.

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    Moong dal chilla

    Softer than besan cheela but equally blood sugar-friendly, moong dal chilla is made by soaking and blending split yellow moong. It’s high in protein, easy to digest, and pairs well with mint chutney or a bit of homemade curd.

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    Vegetable upma with extra fibre

    Classic suji upma can be tricky for some, but add in loads of veggies, a spoon of ghee, and maybe a bit of roasted chana dal or flax seeds, and it becomes a different dish. The fibre slows down the digestion of carbs, so you don’t feel sleepy or hungry an hour later.

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    Oats idli

    Soft, fluffy, and fermented — oats idlis are a solid choice. They’re low GI, packed with fibre, and the fermentation helps your gut too. Pair them with coconut chutney or sambar for a full, balanced plate that’s kind to your blood sugar.

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    Masala dalia

    Dalia doesn’t get enough love, but it should. Cooked savoury with mustard seeds, curry leaves, and loads of vegetables, it’s filling without being heavy. The best part? It keeps your sugar steady and gives you long-lasting energy.

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    Boiled egg bhurji with roti or millet toast

    Sometimes the simplest meals are the best. Take boiled eggs, mash them up with onions, green chillies, and a little haldi, and serve with a small phulka or millet toast. It’s protein-heavy, low on carbs, and keeps you full for a good chunk of the morning.

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    Methi thepla with curd

    This Gujarati staple isn’t just tasty, it’s smart. Methi helps manage blood sugar naturally, and when you make theplas with whole wheat or millet flour, they become even better. Add a spoon of curd on the side and you’ve got a breakfast that feels indulgent but doesn’t mess with your glucose levels.

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    Poha with peanuts and veggies

    Poha on its own is light and easy, but throw in some roasted peanuts, a bit of grated coconut, and veggies like peas or capsicum, and it suddenly makes way more sense as a proper breakfast. You still get carbs, yes, but they don’t hit you all at once. Especially if you use the thick poha and don’t go wild with sugar or pile on the sev.

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  • ​How to make Ragi Pancakes for kids


    Easy Ragi Pancakes recipe

    Confused about what to pack for your kid’s tiffin, then fret not we have got your back with some easy, tasty and health pancake recipe, which can be made at home that too without putting in much efforts. So, follow us through this easy recipe and enjoy!

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    Ingredients

    ½ cup ragi flour, ½ cup almond flour, 1 cup milk, 1 tsp baking soda, 1 tsp vanilla essence, ¼ cup jaggery powder, butter as needed, nuts or berries for toppings.

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    Step 1

    To begin with this easy recipe, sift the flour and other dry ingredients

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    Step 2

    Next, whisk the milk with the dry ingredients and make a smooth batter.

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    Step 3

    Allow the batter to ferment for some time.

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    Step 4

    Now, take a pan and heat it well.

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    Step 5

    Add butter, then add in a dollop of batter and spread it nicely.

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    Step 6

    Flip and cook the pancake. Allow the bubbles to appear.

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    Step 7

    Top it with berries, nuts and honey.

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  • How to make Lauki Kofta Curry for dinner


    Lauki Kofta Curry

    If you are bored of regular green veggies and looking for a change, which is nourishing too, then try this Lauki Kofta Curry. Made with besan, grated lauki, and spices, this creamy curry pairs well with roti and rice and makes for a satisfying meal. Take a look at the recipe.

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    Ingredients required

    2 cups grated lauki, 2–3 tbsp besan, 1 green chilli, 1 tsp ginger, ¼ tsp turmeric, salt to taste, oil for deep frying

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    Ingredients for the gravy

    2 tbsp oil, 1 tsp cumin seeds, 1 large onion, 1 tsp ginger-garlic paste, 1 cup tomato puree, 1 tsp coriander powder, ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp garam masala, salt to taste, and fresh coriander leaves

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    Step 1

    Peel, grate and squeeze excess water from lauki using your hands or a muslin cloth. Transfer them into a mixing bowl.

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    Step 2

    Add besan, ginger, green chilli, turmeric, and salt to make a soft dough-like mixture.

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    Step 3

    Shape into small round balls and deep fry in a kadhai using enough oil on medium heat until golden brown. Set them aside on paper towels.

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    Step 4

    Heat oil in a pan and add cumin seeds and let them splutter.

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    Step 5

    Add chopped onions and ginger-garlic paste. Sauté until golden brown.

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    Step 6

    Add tomato puree, turmeric, coriander powder, red chilli powder, and salt. Cook until oil separates.

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    Step 7

    Add 1 cup water and simmer for 5–7 minutes. Next, add the balls and garam masala. Mix well and cook for 3-5 minutes.

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    Step 8

    Garnish with fresh coriander leaves and serve hot with roti or rice.

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  • ​How to make insanely crispy banana chips at home​


    Easy Banana Chip Recipe

    There’s something oddly satisfying about biting into a perfectly crisp banana chip. It’s crunchy, salty, and just the right amount of oily, in the best way possible. The store-bought ones? Usually too thick, too bland, or weirdly glossy like they’ve been waxed. But when you make them at home, it’s a whole different game. You get to control everything, flavour, thickness, oil, seasoning, and the result is way better than anything off a shelf. No preservatives, no strange aftertaste, just a bowl full of golden, crunchy joy. Here’s exactly how to make them.

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    What you’ll need

    You’ll need about three medium raw green bananas, the hard, unripe ones, not the sweet yellow kind. Get enough oil to deep fry them properly. Coconut oil is great if you want that extra flavour, but any cooking oil will do. You’ll also need a teaspoon of salt, half a teaspoon of turmeric powder, and enough water to soak the banana slices. For seasoning, just grab whatever you’re in the mood for, like peri peri, chilli powder, black pepper, chaat masala, anything that makes you happy.

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    Step 1: Peel and slice like a pro

    Start by peeling those tough green bananas. Then grab a sharp knife or slicer and cut them as thin as you can. The thinner you slice, the crispier your chips will turn out. That’s the whole point.

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    Step 2: Soak the slices

    Drop the banana slices into a bowl of water mixed with salt and a pinch of turmeric. This gives them colour and removes some starch for that crisp texture.

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    Step 3: Pat them dry

    After soaking for a few minutes, drain the slices and spread them out on a kitchen towel. Dab gently until they feel nice and dry. This step is key—wet chips equal soggy chips.

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    Step 4: Get the oil hot

    Heat enough oil in a deep pan to submerge the banana slices. If you’ve got coconut oil, even better—it gives that real, familiar banana chip flavour. To check if it’s ready, drop in one slice. If it starts bubbling and floats up, you’re good to go.

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    Step 5: Fry in batches

    Drop the banana slices in one at a time so they don’t all clump together. Let them fry without messing around too much. Once they start curling and look golden, they’re ready. Don’t throw in a big bunch or the oil will cool and your chips will turn out limp and soggy.

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    Step 6: Drain and admire

    Take them out with a slotted spoon and lay them on paper towels. This helps absorb the extra oil. Let them sit for a bit—they’ll crisp up even more as they cool down.

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    Step 7: Season your way

    Now toss the chips while they’re still warm. Add peri peri if you like them spicy, chaat masala if you want that chatpata kick, or just go with salt and pepper if you’re feeling basic. Let them cool down completely before putting them in a jar—if you don’t finish them straight off the plate like a total goblin. Either way, enjoy every crunchy bite. You’ve earned it.

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  • How to make protein-rich Paneer Pulao in a cooker


    Paneer Pulao Recipe

    Had a hectic and busy day and looking for a comforting one-pot protein-rich rice delicacy? If yes, then give this Paneer Pulao recipe a try that can be easily made in a cooker. Tap next to read the full recipe.

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    Ingredients required

    1 cup rice, 150–200 g paneer, 1 onion, 1 tomato, 1/4 cup green peas, 1/4 cup carrot, 1–2 green chilies, 1 tsp ginger-garlic paste, 2 tbsp curd, 1/2 tsp cumin seeds, 1 bay leaf, 1-2 cloves, 1 small cinnamon stick, 1/4 tsp turmeric, 1/2 tsp garam masala, salt to taste, 2 tsp ghee, 2 cups water, and 2 tbsp coriander leaves

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    Step 1

    Heat 1 tsp ghee in the pressure cooker.

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    Step 2

    Lightly fry paneer cubes till golden. Remove and keep aside.

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    Step 3

    Add the remaining ghee along with cumin, bay leaf, clove, and cinnamon. Sauté for 30 seconds.

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    Step 4

    Add onion, sauté till golden. Also add ginger-garlic paste, green chilies, and cook for a minute.

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    Step 5

    Stir in tomatoes, turmeric, salt, and curd. Cook till oil separates.

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    Step 6

    Add peas, carrots, and soaked rice. Sauté for 2 minutes.

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    Step 7

    Add water and garam masala and salt to taste. Mix well, top it with fried paneer and pressure cook on medium heat for 2 whistles.

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    Step 8

    Garnish with coriander leaves and serve hot with curd and pickles.

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  • ​This 10-minute sandwich is packed with 20g protein​


    Easy protein-packed sandwich recipe

    Not getting enough protein is more common than you think, especially if you’re running on chai, toast, and quick meals. The average man needs about 55 to 60 grams of protein a day, depending on age and activity. And unless you’re downing eggs, dal, paneer, or shakes regularly, there’s a good chance you’re falling short. But don’t worry, this 10-minute sandwich is a game changer, quick, filling, and gives a solid protein boost without feeling heavy or trying too hard.

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    Ingredients required

    Take 2 slices of multigrain or whole wheat bread and spread on a mix of hung curd, mustard, salt, and pepper, then layer with one sliced boiled egg, about 50 grams of paneer, a few onion and tomato slices, and a handful of baby spinach or lettuce.

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    Step 1:

    Mash the boiled egg in a bowl with a fork till it’s chunky. Don’t go overboard, you want little bits, not a paste.

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    Step 2:

    Add hung curd, mustard, salt, and pepper to the mashed egg. Mix it up into a creamy filling. This is your high-protein spread.

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    Step 3:

    Toast the bread slices on a pan until they turn golden and just a bit crisp.

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    Step 4:

    Place one toasted bread slice on a plate and add a layer of spinach or lettuce.

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    Step 5:

    Now throw on your tomato and onion slices – they add that juicy bite and make it feel like a proper sandwich.

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    Step 6:

    Lay the paneer slices on top. You can slightly warm them on a pan if you like a toasty edge.

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    Step 7:

    Scoop that egg-curd mix on top, spread it around, then place the other bread slice on and give it a gentle squish so everything stays in place. Your sandwich is ready. Enjoy!

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    Enjoy without guilt

    This sandwich gives you around 20 grams of protein, so it’s pretty solid for breakfast, lunch, or when you’re tired after a workout. It’s about 350 to 370 calories, depending on how much paneer and curd you add into in. It fills you up, doesn’t feel heavy, and takes no time to make. Honestly, it’s one of those things you actually want to eat again.

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  • How to make South-Indian-style Sweet Banana Dosa


    Easy South-Indian-style Sweet Banana Dosa recipe

    Bored of eating spicy and savory dosas for meals? Then give your palate a twist of taste with this healthy and creative sweet dosa recipe, which can be made with banana. Loaded with the goodness of banana, rice, and jaggery, this sweet treat is a must-try if you too are a fan of dosas.

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    Ingredients

    1 cup rice flour, 1/4 cup semolina, 2 bananas, 1/2 teaspoon baking soda, 1 tablespoon sugar, 1 pinch salt, 1 pinch cardamom powder, water as needed, ½ cup jaggery, 1 cup milk.

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    Step 1

    ​ To make this simple dosa, wash and rinse rice and soak it for 2 hours. ​​

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    Step 2

    Meanwhile, chop and mash the bananas and whisk it well with jaggery.

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    Step 3

    Now, rinse the soaked rice and semolina and blend it with sugar, salt, cardamom and milk.

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    Step 4

    To make the dosa fluffy, add in baking soda. Allow the batter to ferment.

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    Step 5

    Meanwhile, heat a pan and grease it with oil/ghee. Pour the batter, spread the dosa and drizzle some ghee around the edges.

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    Step 6

    Add in the banana filling in the center. Fold the dosa and transfer to a plate.

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    Step 7

    Serve hot with honey, tea and coffee.

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