The solution is to consume lightly fermented, steamed, or roasted items over deep-fried foods that take less time to digest.

These high-protein breakfast bowls are quick to make, super satisfying, and will keep you energized till lunch—no fuss, just ...

The beauty of roasted gram is that it blends smoothly, adds body to chutneys and keeps them from turning watery making it ...

Shehnaaz Gill eats roasted makhana in the evening. For dinner, she likes to drink khichdi, curd, and gourd soup. She also drinks 1 glass of turmeric milk before sleeping.

Makhana, also known as fox nuts or lotus seeds, is a popular snack in many parts of India, often roasted and enjoyed as a crunchy treat. Not only are they delicious, but makhanas are also packed with ...

It is topped with fresh coriander, roasted peanuts, and lemon juice squeezed on it for taste. Poha is light, tasty, and great for a nutritious, gluten-free breakfast. Upma ...

Cook The Upma Gradually add the roasted rava stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins until the semolina absorbs the water and reaches a fluffy consistency.

Set aside the semiya after lightly roasting it until golden brown. Add the mustard seeds to a pan of hot oil and allow them to splutter. Ginger, curry leaves, and green chilies should be added and ...

A quick breakfast dish made with flattened rice flakes, tempered with mustard seeds, curry leaves, and mixed with roasted peanuts. 6. Aval Upma A light and fluffy preparation using thin roasted wheat ...

2. Next, you should add the shredded cabbage, grated carrot, and diced capsicum with some salt. Stir everything together and mix for 1-2 minutes, letting the vegetables soften slightly. 3. Now season ...