Skin Glow Juice Shot

 Let’s be honest—we’re all chasing that fresh, natural glow. Expensive serums and filters might give us a temporary fix, but true radiance starts from within. That’s why I swear by this quick, powerful daily juice shot for brighter, healthier skin.

I’ve been making this little juice shot every morning, and trust me—it’s a total game-changer! Think of it as your morning skincare in a glass—just from the inside out!

Daily Skin Glow Juice Shot (30–50 ml)

Ingredients:

• 1 Amla (Indian gooseberry) or 1 tbsp amla juice

• ½ inch fresh turmeric root (or ¼ tsp turmeric powder)

• ½ inch fresh ginger

• Juice of ½ lemon

• A pinch of black pepper (enhances turmeric absorption)

• Optional: 1 tsp honey or aloe vera juice for taste and hydration

Instructions:

1. Blend all ingredients with 2–3 tbsp water.

2. Strain and serve as a concentrated shot.

3. Drink it first thing in the morning on an empty stomach.

Benefits:

• Amla: Boosts collagen, brightens skin tone, rich in Vitamin C

• Turmeric: Fights inflammation and pigmentation

• Ginger: Improves circulation and detox

• Lemon: Flushes toxins and adds glow

• Black pepper: Improves nutrient absorption

7-day Skin Glow Juice Plan

 Here's a 7-day Skin Glow Juice Plan, featuring different juice recipes each day that are rich in antioxidants, vitamins A, C, and E, and hydrating ingredients—all of which support radiant, glowing skin. These are best consumed in the morning on an empty stomach or as a mid-morning drink.

Day 1: Carrot-Orange Glow Juice

Ingredients:

• 2 carrots

• 1 orange (peeled)

• ½ inch fresh ginger

• Juice of ½ lemon

• Water (optional)

Benefits: Rich in beta-carotene (Vitamin A), brightens dull skin and reduces pigmentation.

Day 2: Beetroot-Pomegranate Beauty Juice

Ingredients:

• 1 small beetroot

• 1 cup pomegranate seeds

• ½ apple

• Juice of ½ lemon

Benefits: Boosts blood circulation, detoxifies, and gives a natural pinkish glow.

Day 3: Cucumber-Mint Hydration Juice

Ingredients:

• 1 cucumber

• A handful of mint leaves

• ½ lemon

• 1 tsp honey (optional)

• Water as needed

Benefits: Deep hydration, reduces puffiness, and soothes the skin.

Day 4: Amla-Spinach Vitamin C Shot

Ingredients:

• 1 amla (Indian gooseberry)

• A handful of spinach

• 1 green apple

• ½ inch ginger

• Water

Benefits: Extremely rich in Vitamin C, supports collagen production and detox.

Day 5: Tomato-Carrot Detox Juice

Ingredients:

• 1 tomato

• 1 carrot

• A pinch of black salt

• Juice of ½ lemon

Benefits: Reduces tan, clears skin, and promotes an even skin tone.

Day 6: Papaya-Turmeric Glow Juice

Ingredients:

• ½ cup ripe papaya

• 1 carrot

• A pinch of turmeric powder (or fresh turmeric)

• Water as needed

Benefits: Papaya enzymes exfoliate internally and turmeric reduces inflammation.

Day 7: Aloe Vera-Cucumber-Lemon Juice

Ingredients:

• 2 tbsp fresh aloe vera gel

• 1 cucumber

• Juice of 1 lemon

• Water and honey (optional)

Benefits: Heals skin from within, reduces acne, and promotes elasticity.

Coffee Chocolate Cake with Coffee Cream

 

Coffee Chocolate Cake with Coffee Cream – A Bold, Rich Dessert You’ll Fall in Love With!

Coffee and chocolate – the power couple of desserts! This Coffee Chocolate Cake is moist, decadent, and infused with a bold coffee flavor that pairs beautifully with a luscious whipped coffee cream. Whether you're baking for a celebration or just craving a fancy treat, this cake is a caffeine-loaded dream.

Ingredients

For the Chocolate Coffee Cake:

• All-purpose flour – 1½ cups

• Unsweetened cocoa powder – ½ cup

• Instant coffee powder – 2 tsp (dissolved in warm water)

• Baking powder – 1½ tsp

• Baking soda – ½ tsp

• Salt – ¼ tsp

• Eggs – 2

• Sugar – 1 cup

• Vegetable oil – ½ cup

• Milk – ½ cup

• Warm water or brewed coffee – ½ cup

• Vanilla extract – 1 tsp

For the Coffee Cream Frosting:

• Heavy whipping cream – 1 cup (chilled)

• Powdered sugar – 3 tbsp

• Instant coffee powder – 1½ tsp

• Warm water – 1 tbsp (to dissolve coffee)

• Vanilla extract – ½ tsp

 Instructions

1. Make the Cake

1. Preheat oven to 180°C (350°F). Grease and line two 6 or 7-inch round cake pans.

2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk eggs, sugar, and oil until fluffy. Add milk, vanilla extract, and dissolved coffee.

4. Gradually mix in the dry ingredients. Add warm water or brewed coffee and stir until smooth.

5. Pour into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.

2. Make the Coffee Cream

1. Dissolve the instant coffee in warm water and let it cool.

2. In a chilled bowl, whip the cream and sugar until soft peaks form.

3. Add the cooled coffee mixture and vanilla. Beat again until stiff peaks form.

4. Chill the cream until ready to frost.

3. Assemble the Cake

1. Level the cakes if needed. Place the first layer on a stand.

2. Spread a generous layer of coffee cream.

3. Add the second layer and frost the top and sides.

4. Decorate with chocolate chips.

Tips

• No instant coffee? Use espresso powder or strong brewed coffee.

• Make it eggless: Replace eggs with ½ cup yogurt.

• Flavor boost: Add a shot of espresso to the batter for deep richness.

If you love mocha flavors, this cake is your ultimate dessert goal. The bold coffee essence in both the cake and cream strikes the perfect balance between sweet and strong. It’s a coffee lover’s fantasy turned into a slice of heaven. Try it out and let your kitchen smell like a cozy café!

Chicken Sausage Pizza

 

Homemade Chicken Sausage Pizza 

If you're a pizza lover (my kids favorite one), then this Chicken Sausage Pizza is a must-try! Juicy chicken sausages, gooey cheese, fresh veggies, and a crispy base come together to make a perfect slice of comfort. Whether you're making it for a weeknight dinner or a weekend treat, this recipe is easy, wholesome, and totally customizable.

• It's healthier than store-bought pizza.

• You can load it with your favorite veggies.

• Quick to make if you use store-bought dough or base.

• Chicken sausage adds a smoky, juicy, protein-rich twist. 

Ingredients

For the Base:

• Pizza base (store-bought or homemade) – 1 (12-inch)

• You can make homemade base as mix 2 cups of all-purpose flour, 1 tsp instant dry yeast, 1 tsp sugar, ½ tsp salt, 1 tbsp olive oil, and about ¾ cup warm water into a soft dough. Knead it for 8–10 minutes until smooth, then let it rise in a warm place for 1 to 1.5 hours or until doubled. Once risen, punch it down, roll into your desired shape, and it’s ready for toppings

For the Toppings:

• Chicken sausages (sliced) – 3 to 4 links

  • Alternate: Grilled chicken chunks, turkey sausage, or paneer for a veg version.

• Onion (sliced) – 1 medium

• Bell peppers (any color, sliced) – 1 cup

• Mushrooms  – ½ cup (optional)

• Mozzarella cheese (grated) – 1½ cups

  • Alternate: Vegan cheese, low-fat cheese, or feta for a tangy twist.

• Pizza sauce – ½ cup.

• Oregano, chili flakes, and black pepper – to taste

• Olive oil – 1 tbsp or any neutral oil.

 Instructions:

1. Preheat your oven to 220°C (425°F). Place the pizza stone or baking tray inside to heat up.

2. Prep the sausages: Heat a pan with a little olive oil. Lightly pan-fry the chicken sausage slices until golden. Set aside.

3. Assemble the pizza:

   • Spread pizza sauce evenly over the base.

   • Sprinkle a little cheese first (this helps hold toppings in place).

   • Add your sliced onions, bell peppers, mushrooms, and sausage.

   • Top with the remaining cheese.

   • Sprinkle oregano, chili flakes, and a pinch of black pepper.

4. Bake for 12–15 minutes or until the crust is golden and cheese is bubbling.

5.  Let it cool for 2 minutes before slicing. Drizzle with olive oil or add fresh basil if you like.

 Customization Ideas:

• Veggie overload? Try olives, spinach, corn, or sun-dried tomatoes.

• Spicy version? Add jalapeños or sriracha drizzle before baking.

• Protein-packed? Add boiled egg slices or use extra lean sausage.

 Tips for the Best Homemade Pizza:

• Preheat your oven and baking surface – it makes the base crispier.

• Don’t overload the toppings – too many can make the pizza soggy.

• Want that wood-fired feel? Use a cast iron pan or pizza stone.

Chicken Sausage Pizza is one of those easy recipes that feels gourmet without the fuss. Whether you're looking for a weekend treat or a family movie-night dinner, this pizza hits all the right notes as comforting, filling, and full of flavor. Don't forget to experiment with your own twists and let your creativity shine!

Custard Pudding

 Homemade Custard Pudding Recipe: A Creamy Delight!

If you're craving a rich and creamy dessert, custard pudding is the perfect treat! This smooth and silky pudding is easy to prepare with just a few ingredients. Whether you’re making it for a family gathering or just a cozy night in, this homemade custard pudding will never disappoint.

Ingredients:

• 2 cups milk

• 3 tablespoons sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 tablespoon cornstarch (optional, for a thicker consistency)

Instructions:

Step 1: Prepare the Caramel
For caramel, heat 2 tablespoons of sugar in a small pan over medium heat until it melts and turns golden brown. Pour it into the pudding molds and let it set.

Step 2: Heat the Milk
In a saucepan, heat the milk over low flame and add the sugar. Stir until the sugar dissolves completely. Do not let it boil.

Step 3: Whisk the Eggs
In a separate bowl, beat the eggs well. Slowly pour in the warm milk while whisking continuously to prevent the eggs from curdling.

Step 4: Strain the Mixture
For a silky smooth pudding, strain the mixture through a sieve to remove any lumps.

Step 5: Add Vanilla Extract
Stir in the vanilla extract to enhance the flavor.

Step 6: Steam Pudding

Pour the mixture into ramekins or a baking dish. Place them in a steamer and cook for about 20 minutes on low heat.

Let the pudding cool at room temperature before refrigerating for at least 2 hours. Serve chilled and enjoy your homemade custard pudding!

Tips for the Best Custard Pudding:

• Use fresh eggs for the best texture.

• Whisk continuously while adding the warm milk to prevent curdling.

• If you love a firmer pudding, increase the cornstarch slightly.

• For extra flavor, try adding a pinch of cinnamon or nutmeg.

This easy custard pudding recipe is a classic dessert that’s perfect for any occasion. Try it today and indulge in its creamy goodness!

Soya chunks gravy

If you're looking for a high-protein, delicious, and easy-to-make vegetarian dish, soya chunks gravy is the perfect recipe to try. Soya chunks are an excellent plant-based source of protein. This dish pairs well with rice, roti, or even millets, making it a versatile addition to your meal plan.

Soya chunks are rich in protein, fiber, and essential nutrients, making them a great alternative to meat for vegetarians and vegans. They help in muscle building, weight management, and maintaining heart health. Since they absorb flavors well, they can be cooked into a variety of delicious recipes.

Ingredients

• 1 cup soya chunks

• 1 large onion (finely chopped)

• 2 tomatoes (pureed)

• 1 green chili (slit)

• 1 tbsp ginger-garlic paste

• 1/2 cup yogurt (whisked)

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp kasuri methi (dried fenugreek leaves)

• 2 tbsp oil

• Salt to taste

• Fresh coriander leaves for garnish

Instructions

1. Boil the Soya Chunks: In a pot, bring water to a boil. Add soya chunks and cook for 5 minutes until they become soft. Drain, rinse with cold water, and squeeze out excess water.

2. Prepare the Gravy:

   • Heat oil in a pan and add cumin seeds.

   • Once they splutter, add chopped onions and sauté until golden brown.

   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

   • Pour in the tomato puree and cook until the oil starts separating from the masala.

   • Add turmeric, red chili powder, coriander powder, and cumin powder. Cook for a minute.

3. Cook the Soya Chunks:

   • Add whisked yogurt to the masala, stirring continuously to avoid curdling.

   • Add the boiled soya chunks, mix well, and let it cook for 5-7 minutes so they absorb the flavors.

   • Sprinkle garam masala and kasuri methi. Mix well and simmer for another 2 minutes.

4. Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice or roti.

Tips for Best Flavor

• Soak soya chunks in hot water with a pinch of salt for better absorption of flavors.

• If you prefer a creamy texture, blend the onion-tomato masala before adding yogurt.

• For extra richness, add a splash of coconut milk or fresh cream.

Serving Suggestions

This soya chunks gravy pairs well with jeera rice, plain paratha, phulka, or even quinoa for a healthier twist. Add a side of cucumber raita and a fresh salad for a wholesome meal.

Enjoy this nutritious and flavorful soya chunks gravy and let me know in the comments how you liked it!

Mawa(Khoya) Cake

 Mawa Cake Recipe – A Rich and Moist Indian Tea Cake

Mawa cake is a delicious and rich Indian-style cake made with mawa (khoya), which gives it a dense and moist texture. It’s subtly flavored with cardamom and often garnished with nuts like almonds and pistachios. This cake pairs wonderfully with a hot cup of tea or coffee, making it a perfect treat for tea-time indulgence. Let’s dive into this easy-to-follow mawa cake recipe that you can bake at home!

Ingredients:

For the Cake:

• 1 cup mawa (khoya), crumbled

• 1 1/4 cup all-purpose flour (maida)

• 1/2 cup unsalted butter (room temperature)

• 3/4 cup sugar

• 1/2 cup milk

• 2 eggs (or flaxseed substitute for eggless version) or you can use 1/2 cup curd instead.

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cardamom powder

• 1 teaspoon vanilla extract

• 2 tablespoons chopped almonds and pistachios

For Garnishing:

• Slivered almonds and pistachios

• A pinch of cardamom powder

Instructions:

Step 1: Preparing the Cake Batter

1. Preheat your oven to 350°F (180°C). Grease a 7-inch round cake pan and line it with parchment paper.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and cardamom powder. Set aside.

3. In another bowl, cream the butter and sugar until light and fluffy.

4. Add the crumbled mawa and beat well until it’s fully incorporated.

5. Add the eggs one at a time, beating after each addition. If making an eggless version, mix 2 tablespoons flaxseed powder with 5 tablespoons water and let it sit for 5 minutes before adding.

6. Stir in the vanilla extract.

Step 2: Mixing and Baking

7. Gradually add the dry ingredients to the wet mixture, alternating with milk.

8. Fold in the chopped nuts and mix gently.

9. Pour the batter into the prepared cake pan and spread it evenly.

10. Sprinkle slivered almonds and pistachios on top(optional).

11. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

12. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

• Serve the mawa cake warm or at room temperature with tea or coffee.

• You can dust it with powdered sugar for extra sweetness.

• Pair it with a scoop of vanilla ice cream for a delightful dessert.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigerate for longer shelf life (up to a week). Warm it slightly before serving for the best taste.

Enjoy this rich and aromatic mawa cake with your loved ones! Let me know if you tried this recipe in the comments below. Happy Baking!

Banana Chocolate Cake

 

Banana Chocolate Cake Recipe

Combining the natural sweetness of ripe bananas with rich chocolate results in a moist and indulgent cake that's perfect for any occasion. This banana chocolate cake is easy to prepare and promises to delight your taste buds.

Ingredients

For the cake:

• 1 cup (240 ml) mashed ripe bananas (about 2 large bananas)
• 1/2 cup (120 ml) vegetable oil
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups (190 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120 ml) buttermilk
• 1/2 cup (90 g) semi-sweet chocolate chips (optional)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Prepare the Batter:

   • In a large bowl, whisk together the mashed bananas, vegetable oil, and granulated sugar until well combined.
   • Add the eggs and vanilla extract, mixing thoroughly.
   • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
   • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
   • If using, fold in the semi-sweet chocolate chips.

3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4.  For an extra touch, garnish with chocolate shavings or sliced bananas.

Enjoy your homemade banana chocolate cake with a cup of coffee or tea, or serve it as a delightful dessert after a meal. Happy baking!

Prawns Biryani

Spicy and Flavorful Prawns Biryani Recipe – A Seafood Delight

Prawns Biryani is a delicious and aromatic rice dish made with fresh prawns, fragrant spices, and long-grain basmati rice. It is a perfect seafood alternative to traditional biryanis and is loved by both seafood enthusiasts and biryani lovers alike. Whether for a weekend special meal or a festive gathering, this recipe will surely impress!

Ingredients

For the Rice:

• 2 cups basmati rice (washed and soaked for 30 minutes)

• 4 cups water

• 2 bay leaves

• 4-5 cloves

• 1-inch cinnamon stick

• 2 green cardamoms

• 1 tsp salt

For the Prawn Masala:

• 250g prawns (cleaned and deveined)

• 1 large onion (thinly sliced)

• 1 large tomato (pureed)

• 2 green chilies (slit)

• 1 tbsp ginger-garlic paste

• ½ cup yogurt

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp cumin seeds

• 2 tbsp ghee or oil

• ¼ cup chopped coriander leaves

• ¼ cup chopped mint leaves

• Salt to taste

For Layering:

• ¼ cup fried onions

• 1 tbsp saffron milk (soak a few saffron strands in warm milk)

• 1 tbsp ghee

• Handful of cashews and raisins (optional)

Instructions

Step 1: Cook the Rice

1. In a large pot, bring 4 cups of water to a boil.

2. Add bay leaves, cloves, cinnamon, cardamoms, and salt.

3. Add the soaked rice and cook until 70-80% done.

4. Drain and set aside.

Step 2: Prepare the Prawn Masala

1. Heat ghee or oil in a pan and add cumin seeds.

2. Once they splutter, add sliced onions and sauté until golden brown.

3. Add ginger-garlic paste and green chilies, cooking for another minute.

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

5. Stir in the prawns and cook for 5-7 minutes until they turn pink and are fully cooked.

6. Add yogurt, garam masala, chopped mint, and coriander leaves. Mix well and cook for a few more minutes.

Step 3: Layer and Cook the Biryani

• In a heavy-bottomed pot, spread a layer of cooked rice.
• Top with half of the prawn masala.
• Repeat layers until all rice and masala are used.
• Drizzle saffron milk, ghee, fried onions, cashews, and raisins on top.
• Cover with a tight lid and cook on low heat for 10-15 minutes (Dum cooking).

Tips & Variations

• Serve hot with raita or plain yogurt.

• Pair with a side of pickle and papad for extra flavor.

• Garnish with extra fried onions and fresh coriander leaves.

• Use fresh prawns for the best flavor and texture.

• You can add vegetables like peas, carrots, or bell peppers for extra nutrition.

• Swap regular yogurt with coconut milk for a coastal-style biryani.

Final Thoughts

Prawns Biryani is an irresistible seafood delicacy that perfectly blends spices and textures. Whether you are a seafood lover or looking for a quick biryani fix, this recipe is sure to become a favorite. Try it out and let me know how it turned out!

Chicken Samosa

 Crispy Chicken Samosa Recipe – A Perfect Snack for Ramadan

Samosas are a must-have snack during Ramadan, and while the classic potato samosas are always a hit, chicken samosas add a delicious twist! These crispy, golden pockets filled with spiced minced chicken make for a perfect iftar treat. Let's dive into the step-by-step recipe to make homemade chicken samosas from scratch.

Ingredients

For the Dough:

• 2 cups all-purpose flour

• 3 tbsp oil or ghee

• ½ tsp salt

• ½ cup water (adjust as needed)

For the Chicken Filling:

• 250g minced chicken

• 1 small onion (finely chopped)

• 2 green chilies (finely chopped)

• 1 tsp ginger-garlic paste

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp salt (or to taste)

• 1 tbsp lemon juice

• 1 tbsp chopped coriander leaves

• 1 tbsp oil

For Frying:

• Oil for deep frying

Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, add all-purpose flour, salt, and oil.

2. Mix with fingers until the mixture resembles breadcrumbs.

3. Slowly add water and knead into a firm dough.

4. Cover and let it rest for 30 minutes.

Step 2: Cook the Chicken Filling

1. Heat 1 tbsp oil in a pan over medium heat.

2. Add chopped onions and sauté until golden.

3. Stir in ginger-garlic paste and green chilies, cooking for another minute.

4. Add minced chicken and cook until it turns white.

5. Sprinkle cumin powder, coriander powder, turmeric, red chili powder, garam masala, and salt.

6. Stir well and cook for 5-7 minutes until the chicken is fully cooked and dry.

7. Add lemon juice and chopped coriander leaves. Mix well and let the filling cool.

Step 3: Shape and Fill the Samosas

1. Divide the dough into equal portions and roll each into a ball.

2. Roll out each ball into a thin oval shape and cut it in half.

3. Take one semi-circle, apply water on the edges, and fold into a cone.

4. Fill the cone with the chicken mixture and seal the edges firmly.

Step 4: Fry the Samosas

1. Heat oil in a deep pan over medium heat.

2. Fry the samosas in batches until golden brown and crispy.

3. Drain excess oil on paper towels.

Tips

• Serve hot with mint chutney or ketchup or even dahi.

• Pair with a cup of masala chai for a perfect evening snack.

• Make-Ahead: Prepare and freeze samosas in an airtight container before frying.

• To Fry from Frozen: Fry directly without thawing, just add a couple of extra minutes to the frying time.

Home made Chocolates

 How to Make Homemade Chocolates: A Simple and Delicious Recipe

Who doesn’t love chocolates? Whether it’s a quick treat, a thoughtful gift, or just a mood booster, chocolates hold a special place in our hearts. But did you know that making chocolates at home is easy and fun? Plus, you can customize them with your favorite flavors and toppings!

Ingredients:

• 1 cup cocoa powder

• 1/2 cup coconut oil or cocoa butter

• 1/4 cup honey or maple syrup (adjust to taste)

• 1/2 teaspoon vanilla extract

• A pinch of salt

• Optional add-ins: chopped nuts, dried fruits, seeds, or shredded coconut

Step-by-Step Recipe:

Step 1: Melt the Base
In a double boiler, melt the coconut oil or cocoa butter over low heat. Stir gently until completely melted.

Step 2: Add Cocoa Powder
Once melted, remove from heat and sift in the cocoa powder. Stir well to avoid lumps and get a smooth mixture.

Step 3: Sweeten It Up
Add honey or maple syrup and mix until well combined. You can adjust the sweetness as per your taste.

Step 4: Add Flavor
Mix in the vanilla extract and a pinch of salt. This enhances the flavor of the chocolate.

Step 5: Pour and Customize
Pour the chocolate mixture into silicone molds or a parchment-lined tray. Sprinkle your favorite toppings like nuts, seeds, or dried fruits.

Step 6: Set and Enjoy
Refrigerate for about 1-2 hours until the chocolate sets completely. Once firm, remove from the molds and enjoy your homemade chocolates!

Tips for Perfect Homemade Chocolates:

• Use high-quality cocoa powder for a rich and deep flavor.

• If you prefer creamier chocolates, add 1-2 tablespoons of milk powder.

• Store in an airtight container in the fridge to prevent melting.

• Experiment with flavors by adding cinnamon, coffee powder, or orange zest.

Making chocolates at home is not only satisfying but also allows you to control the ingredients and make healthier choices. Try this recipe today and surprise your loved ones with homemade chocolates!

Strawberry chia pudding

 

Ingredients:

•  2 tbsp chia seeds
•  1/2 cup coconut milk (or almond milk)
  
•  1/2 cup fresh strawberries (chopped)
•  1 tbsp honey or maple syrup
•  1/2 tsp vanilla extract
•  2 tbsp Greek yogurt (optional, for extra creaminess)
•  Fresh strawberries and nuts for garnish

1. Prepare the Chia Base: In a bowl, mix chia seeds, coconut milk, honey, and vanilla extract. Stir well to avoid lumps. 
2. Let It Rest: Cover and refrigerate for at least 2-3 hours (or overnight) to allow the chia seeds to absorb the liquid and form a pudding-like texture. 
3. Make the Strawberry Puree: Blend fresh strawberries until smooth. You can add a little honey if you prefer it sweeter. 
4. Layer the Pudding: In a serving glass, alternate layers of chia pudding and strawberry puree for a beautiful layered effect. 
5. Garnish & Serve: Top with fresh strawberries, chopped nuts, or a drizzle of honey. Enjoy chilled!

Weekly Diet Plan - Day 3

Day 3

Breakfast: Ragi dosa with coconut chutney

Ingredients:

• 1 cup ragi flour

• ¼ cup rice flour

• ½ cup curd

• ½ cup water

• Salt to taste

• Oil for cooking

For Coconut Chutney:

• ½ cup grated coconut

• 2 tbsp roasted chana dal

• 1 green chili

• ½ inch ginger

• Salt to taste

• Water as required

• 1 tsp mustard seeds

• 1 tsp oil

• Few curry leaves

Instructions:

1. Mix ragi flour, rice flour, curd, salt, and water to make a smooth batter. Let it rest for 15 minutes.

2. Heat a pan, pour a ladleful of batter, and spread it thin. Cook with a little oil until crispy.

3. Blend coconut, roasted chana dal, chili, ginger, salt, and water to make chutney.

4. Heat oil, add mustard seeds and curry leaves, and pour over chutney. Serve with dosa.

Lunch: Moong dal khichdi with yogurt

Ingredients:

• ½ cup moong dal (split green gram)

• ½ cup rice

• 1 small onion, chopped

• 1 small tomato, chopped

• ½ tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp ghee

• 2 cups water

• Salt to taste

Instructions:

1. Wash rice and moong dal together.

2. Heat ghee in a pressure cooker, add cumin seeds and onions, and sauté until golden.

3. Add tomatoes, turmeric, and salt, and cook for a minute.

4. Add rice, dal, and water. Pressure cook for 2-3 whistles.

5. Serve hot with yogurt.

Dinner: Baked fish with quinoa and roasted vegetables

Ingredients:

• 1 fillet of fish (salmon or tilapia)

• 1 tsp olive oil

• ½ tsp garlic powder

• ½ tsp black pepper

• ½ tsp lemon juice

• Salt to taste

• ½ cup cooked quinoa

• 1 cup mixed vegetables (bell peppers, zucchini, carrots)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Marinate fish with olive oil, garlic powder, black pepper, lemon juice, and salt.

3. Place fish and chopped vegetables on a baking tray. Drizzle with olive oil and season.

4. Bake for 15-20 minutes until fish is cooked.

5. Serve with cooked quinoa.