Pineapple Slim Down Smoothie


  • 12 oz. orange juice
  • 1 cup pineapple, frozen
  • 1 cup strawberries, frozen
  • 1 cup vanilla Greek yogurt
  • 1 handful of ice

Method of preparation

  • Place all the ingredients in your blender..
  • Mix until smooth. Ensure your ingredients are thoroughly combined to reach your desired consistency.
  • Pour into the glasses and drink right away.

Pasta in White Sauce


  • 2 cups cooked fusilli
  • 2 cups milk
  • 2 tbsp plain flour (maida)
  • salt to taste
  • 2 tbsp butter
  • 2 tsp finely chopped garlic (lehsun)
  • 1/4 cup yellow capsicum strips
  • 1/4 cup green capsicum strips
  • 1/4 cup red capsicum strips
  • 1/4 cup sliced zucchini
  • 1/4 cup blanched broccoli florets
  • 1/4 cup diagonally cut and blanched baby corn
  • 1 tsp dry red chilli flakes (paprika)
  • 1 1/2 tsp dried mixed herbs
  • 1/4 cup grated processed cheese

Method of preparation

  • Combine the milk, plain flour and salt in a deep bowl and whisk well till no lumps remain. Keep aside
  • Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  • Add the yellow, green and red capsicum and zucchini and sauté on a medium flame for 2 minutes.
  • Add the broccoli and baby corn and sauté on a medium flame for 1 more minute.
  • Add the fusilli, mix well and cook on a medium flame for 1 to 2 minutes, while tossing gently.
  • Serve immediately with garlic bread

Moong Dal Halwa


  • 1 cup yellow moong dal (split yellow gram)
  • a few saffron (kesar) strands
  • 1 tbsp warm milk
  • 1/2 cup ghee
  • 1 cup warm milk
  • 1 1/4 cups sugar
  • 1/2 tsp cardamom (elaichi) powder

Method of preparation

  • Soak the yellow moong dal in enough water for 3 hours. Drain well and blend in a mixer to a coarse paste without using any water. Keep aside.
  • Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
  • Heat the ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a medium flame for 25 minutes, while stirring continuously.
  • Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
  • 6. Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  • Serve warm garnished with almond slivers or store in an air-tight container and refrigerate it.

Kidney Bean Salad


  • 1 1/2 cups boiled rajma (kidney beans)
  • 1/2 cup deseeded tomato cubes
  • 1/2 cup thinly sliced onions
  • 1/2 cup thinly sliced onions

To Be Mixed Into A Dressing

  • 3 tbsp olive oil
  • 1 tbsp finely chopped garlic (lehsun)
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper (kalimirch)to taste

Method of preparation

  • Combine all the ingredients in a deep bowl and mix well.
  • Just before serving, add the dressing and toss well.
  • Serve immediately.

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