วีดีโอ

Hi Tiv, how long does this last in the fridge?

Cool!. Gonan try this.

👏👏

Awesome job putting this together ❤️

Loved it

the sigh after washing your face is so real

Lovely videos you should go viral ❤

Bro that looks gooddd

What's the music

Thanks for sharing. I’m going to try this recipe soon.

INDIAN CHICKEN CHOPPED SALAD⬇️ - follow for more healthy Indian-inspired recipes! CHOP 🔪 Golden spiced chicken (recipe below) Green leaf lettuce Red radicchio Red cherry peppers Fava beans Red onion Cilantro Pickled jalapeños + garlic Artichokes Goat cheese Drizzle of yogurt + green chutney (recipe below) Squeeze of lime chop chop chop 🔪🥗 Fresh green chutney⬇️ 2 bunches of cilantro 1 handful mint 2 serranos (use 1 for less spice) 5 garlic cloves Handful of cashews 2 limes 1/2 tsp black pepper 1 tsp salt 1 tsp cumin powder 1. Blend and store in fridge 2-3 weeks Golden Spiced Chicken⬇️ Ingredients: 2 lb chicken thighs ½ cup yogurt 2 tbsp minced ginger, garlic, serrano Spices: 2 tsp salt 1½ tsp cumin powder 1½ tsp coriander powder 1 tsp turmeric 1½ tsp kashmiri red chili 1 tbsp tandoori spice 1. Mix all the ingredients (including the spices) to create the marinade. Add the chicken thighs and mix well. 2. Refrigerate and marinate for at least 1 hour. 3. Heat a pan on high and add ghee (measure with love). Once the pan is hot, sear the chicken for 8 minutes on one side (sear for 5 if you don’t want them blackened) 4. Flip the chicken, lower the heat to low, and cook for another 8 minutes until juicy and cooked through.

The garlic is green? What kind of garlic is that?

I know you would probably prefer compliments on your food but my god you are absolutely ethereal. You are genuinely stunning

green chutney recipe ⬇️ 2-3 bunches of cilantro 1 handful mint 2 serranos (use 1 for less spice) 5 garlic cloves Handful of cashews 3 limes 1/2 tsp black pepper 1 tsp salt 1 tsp cumin powder - blend until smooth and store in fridge 2-3 weeks

Full recipe in comments? But there are zero comments. 😢

Toda oil toh daal lo devi ji

😋😋😋

Thankyou mam. This receipe looks good 😂and delicious but how to get those ingredients ordered here ?

You have sharp featurea to samjh gaya 😊❤ (I am female!) Ah! Because of this woke 😂 kid of scary

This is coming out of a fatty obese like me: Could you please start your workout video channel on youtube for me ?

I love it

Yumm

Hands up 🔫. Give it to meeeee. All of these pakora 😂

Looks amazing ❤

Wow!!

Is the paneer the same as tofu

High protein paneer tikka masala…in 20 minutes! please do yourself a favor & make this. It’s SO easy and tasty. phull recipe linked in my bio! ⭐️📚 (along with 30 healthy Indian recipes)

I’ll be trying this in my meal prep next week!

26/30: Indian Crunchwrap Supreme⬇️ I used Indian flavors like green chutney and keema to create the healthiest Crunchwrap Supreme. It's low-carb, high-protein, extremely satisfying, and you can enjoy it guilt-free :) Ingredients: Keema (recipe in episode 25) Low-carb large tortilla (I used Xtreme Wellness) Low-carb mini tortilla (I used Guerrero chipotle flavor) Tostada (I found a Tajin flavor, brand Guerrero) Green Chutney (recipe in episode 1) Romaine lettuce Onions Tomatoes Greek yogurt (a healthier alternative to sour cream) Shredded cheese (I used cheddar) Instructions: 1. Make the Keema (recipe in episode 25) and Green Chutney (recipe in episode 1). 2. Prepare your veggies by chopping a Roma tomato, yellow onion, and romaine lettuce. 3. On a large tortilla, spread green chutney in the middle. 4. Add keema, then place a tostada on top. 5. Layer with Greek yogurt, tomatoes, onions, and romaine. 6. Sprinkle with shredded cheese and top with a mini tortilla. 7. Fold and wrap tightly, then sear in a pan with a light spray of olive oil for 45 seconds on each side over medium heat. 8. ENJOY!!

Looks delicious 😋🤤!

25/30: Chicken Keema (spicy minced meat) - RECIPE⬇️ This recipe is SO easy and ready from start to finish in 20 minutes! I love preparing it at the beginning of the week because it's so versatile. I add it to my salads for lunch, in a taco, or even in an Indian Crunchwrap Supreme ;) hope you enjoy! Ingredients: 1 lb ground chicken 2 green chilis, diced (or 1 serrano pepper) 1 large red onion 1 tbsp garlic ginger paste Ghee or oil for cooking Spices: 2 tsp salt 2 tsp kashmiri red chili powder 2 tsp turmeric powder 2 tsp ground coriander 2 tsp cumin powder 1 tsp cumin seeds 1 tsp garam masala Instructions: 1. Finely chop 1/2 large red onion and 2 green chilis. 2. Heat oil in a pan over medium heat and add 1 tsp cumin seeds. After 30 seconds, add the diced green chilis and cook for about a minute. 3. Add the diced red onions and cook for 2 minutes until they turn brown. 4. Stir in 1 tbsp garlic ginger paste and cook for another 30 seconds. 5. Add 1 tsp salt, 1 tsp kashmiri red chili powder, 1 tsp turmeric powder, 1 tsp ground coriander, 1 tsp cumin powder, and 1/2 tsp garam masala. Mix well. 6. Add a tablespoon of ghee or oil to the onions. 7. Add the ground chicken and mix it well with the masala, using the spoon to break up the chicken into smaller pieces. 8. After about 7 minutes, reduce the heat to low. 9. Add another round of spices: 1 tsp salt (to taste), 1 tsp kashmiri red chili powder, 1/2 tsp turmeric powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp garam masala. 10. Mix everything well and cook for an additional 1-2 minutes. 11. Enjoy in a bowl with rice, in a taco, or in a sandwich!

Wow your good

That looks soo good!!

24/30: Pindi Chole - RECIPE ⬇️ This flavorful North Indian dish is rich in spices and perfect for vegans seeking a high-protein, flavorful meal! Enjoy it with rice or bhatura. Dry chickpeas add extra nutrients and reduce sodium, with no added preservatives. **If you're in a rush, canned chickpeas are a convenient alternative-just skip the pressure cooking step, add the canned chickpeas to the pan with 1/2 cup of water + everything else listed! Serves 6-8 (halve everything for a smaller batch) Prep: Soak 1 cup chickpeas overnight Cheesecloth (pressure cooker) Spice grinder Ingredients: For the Pressure Cooker: 1/4 cup loose black tea 3-5 pieces cardamom 1 inch piece of ginger 2 small cinnamon sticks 3-4 bay leaves 1 tsp salt 1/4 tsp baking soda For the Rest: 2 green chilies 1/4 cup ginger, diced 1-2 potatoes (boiled, skinned, and chopped into 1-inch pieces) 2-3 bay leaves 2-3 dried red chilies 1/2 large red onion, cut into rounds 1-2 tomatoes, diced 1 lemon Cilantro Spices: 1 tsp Kashmiri chili powder 2 tsp chaat masala 1/2 tsp black salt 1/8 cup cumin seeds 1/8 cup anardana (dry pomegranate seeds) Pressure Cooker: 1. Add the soaked chickpeas and 2 1/2 cups of water to the pressure cooker. 2. Tie 1/4 cup loose black tea, 3-5 pieces cardamom, 1 inch piece of ginger, 2 small cinnamon sticks, and 3-4 bay leaves in a cheesecloth and add to the pressure cooker (this gives it a nice dark color & adds flavor) 3. Add 1 tsp salt and 1/4 tsp baking soda. 4. Pressure cook for 13 minutes (if soaked for 8+ hours) or 15 minutes if less. 5. *Tip: You can do this 1-2 days ahead and store in the fridge until ready to use. Cooking Instructions: 1. Roast 1/8 cup cumin seeds and 1/8 cup pomegranate seeds. Grind to a powder and set aside. 2. Chop onion, potatoes, green chilies, ginger, and tomatoes. 3. Heat oil in a pan and add bay leaves, dried red chilies, chopped ginger, and dry red chilies. Cook for a minute 4. Add boiled potatoes and cook for 2-3 minutes until brown. 5. Add onions and tomatoes, and cook for a minute. 6. Once veggies are softened, transfer to a separate bowl and add cooked chickpeas on top. 7. Add spices - 1 tsp Kashmiri chili powder, 2 tsp chaat masala, 1/2 tsp black salt, and the mix of ground cumin + anardana (dry pomegranate seeds). Adjust salt to taste. 8. Garnish with cilantro and a squeeze of lemon. 9. Enjoy!

🥹🫶🏼 wow thanks I needed this

Amazing, thank you! <3

phull deets⬇️ (Makes 4) Ingredients: 1 cup of greek yogurt (fage 0%) 1 cup self-rising flour (can also use flour + baking powder) Pinch of salt For the top: 3 tbsp ghee Chopped cilantro 2 tbsp garlic minced 1. Prepare the cilantro topping - mix in a handful of finely chopped cilantro, 3 tbsp ghee, 1 tsp garlic into a small bowl, warm in microwave for 30 seconds 2. Add 1 cup of self-rising flour, 1 cup of greek yogurt, and a pinch of salt to a bowl Knead well (about 10 min) 3. Form the dough into a ball, and separate into 4 small balls Add flour to the table and roll into 4 thin flat ovals with a rolling pin (it might get sticky so be generous with adding flour so it doesn’t stick to the surface) 4. Brush the top of the naan with the ghee mixture Tandoor Instructions: 1. Place on top to cook the bottom for 20 seconds 2. Throw it in the tandoor for 40 seconds until the top starts to brown Stovetop instructions: 1. To a pan on medium heat, add the naan and brush the other side while on the pan 2. Cook for about 45 seconds (high-heat) on each side!

Would you ever consider showing us your skincare / makeup / face care routine? You are glowing!

Don’t fuck up my childhood like this

my favorite 5-min, healthy, high protein snack!!! recipe below •Sourdough •Cottage cheese (Good Culture brand highly recommended) •Green chutney (recipe in episode 1) •Crushed red pepper + Italian seasoning + salt -- Air fry for 5 min @ 400F *you can also use red sauce / any seasonings you prefer! if you’re not a cottage cheese fan pls give this a try - it will change your perspective! (using the Good Culture brand is key) #highproteinrecipes #highprotein #easysnack #pizzatoast #cottagecheese

Daamn u cute! Im subscribing for that

Come wife me up

dang that look good

That looks amazing and I remember when my mom used to make it and it would taste amazing too

23/30: Tandoori Tofu - RECIPE⬇️ A flavorful vegetarian dish ✨I love adding this to a bowl with some quinoa and greens, or serving it as an appetizer with green chutney! Ingredients: Extra firm tofu 1/2 cup Greek yogurt 1 tbsp besan (chickpea flour) 1 tablespoon ginger garlic paste 1 teaspoon lemon juice 1 tablespoon olive oil 1/2 medium red onion 3 small bell peppers Spices: 2 tsp salt 1/2 tsp pepper 1/2 tsp turmeric 1 teaspoon Kashmiri red chili powder 1/2 teaspoon cumin powder 1 teaspoon chaat masala 1/2 teaspoon garam masala 1 teaspoon kasuri methi (dried fenugreek leaves) 1. Start by pressing the tofu between paper towels to remove excess moisture. 2. In a bowl, mix the Greek yogurt, besan, ginger garlic paste, lemon juice, olive oil, and all the spices to create a marinade. 3. Chop the bell peppers and onions into thick 1-inch pieces. 4. Cube the tofu and add it to the marinade along with the chopped veggies. Mix everything well to coat. 5. Let the mixture marinate in the fridge for at least 30 minutes, or longer if possible. 6. Place the marinated tofu and veggies in the air fryer basket (sprayed with oil spray). 7. 400F for 8 minutes, then, shake or flip the tofu and veggies and air fry for another 8 minutes. 8. Serve your air-fried tofu and veggies with some green chutney for a delicious and healthy meal or appetizer!

22/30: Saag paneer - Recipe ⬇️ Low carb, high fiber, powerhouse of greens & SO easy to make. This truly hits home!! Ingredients: * 1 bunch mustard greens * 1 bunch kale * 1 box spinach * 1/2 large yellow onion * 2 small roma tomatoes * 3-4 cloves garlic * 1-inch ginger * 1 green chili * 12-15 cashews (a handful) * 1/4 cup water * Paneer (Indian cottage cheese) Spices: * 1/4 tsp hing (asafoetida, optional but recommended) * 2 tsp salt * 1/2 tsp turmeric * 1 tsp Kashmiri red chili powder * 1 tsp coriander powder * 1 tsp cumin powder * 1/2 tsp garam masala Instant Pot Instructions: 1. Roughly chop all the veggies. 2. Select the sauté function on the Instant Pot and add oil (like avocado oil), diced ginger, garlic, green chili, and cashews. Sprinkle 1/4 tsp of hing on top. Sauté for a few minutes until browned. 3. Add the chopped onion and sauté for 2 minutes until softened. Then add the chopped tomatoes. 4. Once softened, add the greens starting with spinach as it wilts faster. Slowly add in all the greens until they reduce in volume. 5. Add all the spices: 2 tsp salt, 1/2 tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1 tsp cumin powder. 6. Cover and pressure cook for 10 minutes. 7. After cooking, blend the mixture into a smooth consistency using an immersion blender or a regular blender. 8. Add the paneer cubes and select the sauté function again. Let the saag sauté for a few minutes. 9. Add 1/2 tsp of garam masala at the end and adjust salt to taste. 10. Enjoy! Stovetop Instructions: 1. Heat oil in a pot over medium heat. 2. Add chopped ginger, garlic, chili, and cashews & hing. Cook for 1 minute. 3. Add chopped onions and cook for 2 more minutes until softened. 4. Stir in chopped tomatoes and cook for an additional minute. 5. Add chopped spinach and mustard greens. Cook until wilted. 6. Mix in all the spices (except garam masala) and salt. 7. Pour in 1/2 cup of water, cover the pot, and simmer for 20 minutes on medium heat. Add more water if needed. 8. Use an immersion blender to blend the mixture until smooth. 9. Add paneer cubes and simmer for 5 minutes. 10. Adjust the consistency with more water if needed. 11. Stir in garam masala and enjoy!

21/30: Bharta - RECIPE ⬇️🍆 Serves 2-3 Ingredients: •2 small eggplants •1/2 large yellow onion, thinly sliced •1 tbsp garlic ginger paste •1 small green chili, diced (optional for some extra spice) •2 Roma tomatoes, diced •1/2 lemon •Avocado oil, for cooking Spices: •1 tsp salt •1 tsp turmeric •1/2 tsp Kashmiri red chili powder (adjust to taste) •1/2 tsp cumin powder •1/2 tsp coriander powder •1/2 tsp garam masala Instructions: 1. Preheat your oven to broil. Place the eggplants on a baking sheet and let them broil for about 25 minutes until the skin is charred and the flesh is soft. Once done, take them out, slice open with a knife, and let them cool. Then, scoop out the flesh into a bowl, leaving the skin behind. 2. Heat about 2 tablespoons of avocado oil in a pan over medium heat. Add the sliced onion and sauté for about 3-5 minutes until they are soft and translucent. 3. Add the garlic ginger paste (about 1 tablespoon) and diced green chili to the pan. Give it a good mix. 4. Toss in the diced tomatoes, cover the pan, and let it cook for 2 minutes. 5. Now, add 1 tsp of salt, 1 tsp of turmeric, 1/2 tsp of Kashmiri red chili powder, 1/2 tsp of cumin powder, and 1/2 tsp of coriander powder. Mix everything together. 6. Add the scooped-out eggplant flesh to the pan. Stir everything well and let it cook for another 5-7 minutes. 7. Squeeze half a lemon and sprinkle with 1/2 tsp of garam masala. Mix well. 8. Garnish with some chopped cilantro and your Eggplant Bharta is ready!

I have ventured into a spot of TH-cam shorts where I did not expect to find such an appetizing sandwich. That looks so good! I wish you all the best!

Such a fun twist and way to spice up a daily lunch staple!

Yum!!! This looks so good! Going to try it this week for dinner 🥳