Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.

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It won't be wrong to call it the most preferred stuffed paratha among Indians. The creamy filling made with boiled and then mashed potatoes seasoned with spices works in its popularity. There are no laid-down recipes, and everyone gives a personal touch or tweak to the stuffing. Served with a dollop of butter on piping hot aloo paratha, it is the ultimate breakfast favourite for many.

This one is a tad tasking. As for the filling, one has to grate the cauliflower florets or finely mince them. There was a time when it used to be predominantly winter paratha as it used to be the season for this vegetable. But now it is prepared almost throughout the year. Many people add carom seeds to the dough to make the paratha easily digestible.

Mooli paratha has a dedicated fan following: a perfect Indian stuffed bread to savour during the winter months. Like the gobi, the mooli or radish is also grated in this variant. It is then soaked in salt water and squeezed later on. Seasoned with spices and salt, it is cooked for the filling. And the paratha is rolled with a generous amount of stuffing in it and fry till golden brown.

For those who love paneer and cheese, this is their go-to paratha. It is one of the decadent variants. While a few like to grate a chunk of paneer or cottage cheese, others coarsely hand-crush it. The seasoning is done with various spices, herbs and garam masala. At times crushed cashew nuts also go into the filling. No wonder this stuffed paratha is to die for.

One of the healthiest on the list is this one. Sattu paratha or roti is a staple in the Bihar region of India. But the unique taste, health benefits and simplicity of this Indian flatbread have now raved across the country. It is pretty filling. One is enough to keep you satiated for a longer time.

Very few know about this Indian stuffed paratha. But once you have tasted it, you can't stop eating it. The appetising dal moth, a popular namkeen or snack, is used for the stuffing. The wheat-based dough is used to make the paratha. Usually, a couple of spoons of dal moth is used to fill each paratha. It is then carefully rolled in a circular shape and fried on tava with ghee.&nbsp;

6 Popular Indian Stuffed Parathas 

If there is one location in Jaipur that everyone suggests you visit for Laal Maas, it is unquestionably Spice Court. This renowned eatery, which is situated near Civil Lines, is ideal for satisfying your appetite for meat. One of the best Laal Maas and Keema Baati in town are served there.&nbsp;

When it comes to traditional non-vegetarian cuisine, this old charm, which is located in MI Road and Vaishali Nagar, is a must-try. Having said that, you must try the Laal Maas here. Make the most of their extensive menu by arriving here on an empty stomach.&nbsp;

This restaurant, a Mecca for Pink City Mughali foodies, pays justice to the famed Laal Maas dish. You will undoubtedly return for more food if you come here for a satisfying dinner.

The spot to enjoy a comfort dinner when in the pink city is Niros, another old gem in the area. Along with Rumali Roti, their unique Laal Maas is a classic treat to savour. Because it frequently becomes busy, reservations are advised.&nbsp;

This restaurant, which is located in Amer, won't just win you over with its delicious food—its ambiance will too! The place 1135 AD is the ideal choice for a royal feast. Avoid missing their Laal Maas, which is not your typical Laal Maas.
&nbsp;

Don’t Miss Having Laal Maas At These Spots 

This should be the first item on the list. The greatest foods for a high-protein diet have been found to be paneer and soybeans because they are rich in protein and a variety of other nutrients. You should definitely include this traditional paneer-soya sabzi recipe in your diet if you want to lose weight and eat a lot of protein.&nbsp;

This sabzi will make you drool since it is loaded with the sweetness of dahi and our favourite bhindi. The flavorful bhindi is enhanced by the creamy, mild gravy made with dahi and a few spices. You can serve it with roti and be ready to go. Dahi bhindi's recipe may be found here.&nbsp;

Bananas are a very filling and healthy food since they are a great source of nutrients, particularly soluble and insoluble fibre. A healthy food to include in your weight reduction diet is this kele ki sabzi, which is prepared with very little oil.&nbsp;&nbsp;

Next, we present a technique for a nutrient-rich dal that uses a no-oil tadka. This recipe for urad dal employs sour curd in place of oil, which not only prevents overuse of oil but also gives the dal a tangy, zesty flavour.&nbsp;

Throughout the world, people are aware of the health benefits of eggs and fenugreek leaves. With so much to offer, we've put up this recipe for you. It's referred to as anda methi bhurji. This meal can be made quickly, in less than 20 minutes, and it is incredibly wholesome and delicious!&nbsp;

Make Your Meals Less Oily, Prepare These Dishes 

In North-West India, including Rajasthan and Haryana, bajra (or pearl millet) is a widely consumed crop. In addition to being suggested for diabetics, the filling millet helps control cholesterol.&nbsp;

The finger millet or ragi will provide you with a variety of macronutrients and micronutrients, including calcium, folate, and vitamin B3, whether you prepare Roti or Cheela.&nbsp;

Amaranth, often referred to as Ramdana, is a grain high in protein that experts advise eating. It can be incorporated into many dishes to increase immunity and lower cholesterol.&nbsp;

Kuttu is a common grain consumed while fasting, particularly during Navratri, and it is thought to help control blood pressure and promote weight loss. There are countless meals you can prepare using buckwheat, from puris to cheelas.&nbsp;

This millet, which is also known as Sanwa locally, has both soluble and insoluble fibres and is gluten-free. You may create oatmeal, Khichdi, and even pulao with it to add in your diet!&nbsp;&nbsp;

Do You Know The Different Millets Types? Read Here 

Soy milk is probably the first thing that comes to mind. It was one of the first alternatives to traditional dairy milk. Make it at home by soaking 1 cup of soybeans in water overnight. Drain and thoroughly rinse them the following day. Put the drained soybeans and 1.5 cups of water in a high-speed blender, and mix until smooth. Using cheesecloth, strain the milk.

In Indian cooking, peanut milk is a great dairy alternative, especially for sour curd rice and buttermilk. To prepare peanut milk, soak 1 cup of raw, unsalted peanuts in water overnight. The following day, rinse and remove the extra water. Take the peels off. Add the peanuts and 1.5 cups of water to a high-speed blender, and get a smooth consistency. Use a cheesecloth to filter the milk.

Make vegan milk with oats to reap its benefits. Since it has a neutral flavour, it pairs well with all types of beverages. Soak 1 cup of rolled oats overnight in around 1 1/2 cups water. Rinse the soaked oats well in the morning. Transfer it to a blender along with a cup of water and process until smooth. Through a cheesecloth, drain the oat mixture and extract the milk.

Almond milk is an excellent dairy substitute and has a consistency similar to dairy milk. It is very protein-rich. Make almond milk effortlessly by soaking 1 cup of raw, unsalted almonds in water for the entire night. The following morning, drain and rinse them. Peel the skin off. Blend the drained almonds with 4 cups water at high speed until smooth.&nbsp;

&nbsp;It is creamy and prepared from coconut meat. Soak 1 cup of chopped coconut in water all night to make it. Drain and rinse well after soaking. Put the drained coconut chunks and 2 cups of water in a high-speed blender, and blend until smooth. Use a cheesecloth to strain the milk. One can also use tender coconut flesh instead of soaking the chunks.&nbsp;

Make 5 Vegan Milks At Home

Prepare Varagu Arisi Payasam or Kodo millet kheer by using dehusked kodo millet, which is cleaned thoroughly and soaked for an hour. Boil water and add 60 gram of kodo millet and cook for 20 minutes on low flame. Once the millet turns soft, add 500 ml coconut milk and cook for some more time. Add sugar to taste, and cardamom powder and cook for a few minutes. It’s ready.&nbsp;

Dry roast 1/2 cup barnyard millet. Take a heavy-bottomed pressure cooker, heat vegan butter and add two bay leaves and 2 crushed green cardamoms. Add the millet, stir it for a couple of minutes. Add 1 1/2 cup of water, sugar and cover the lid—cook for 1 whistle. Open the lid, add 1 cup cashew nut milk and cook for 10 minutes. Blend in the fried dry fruits. Switch off the gas.

Boil 1.5 litres of soy milk. Wash, and soak 1 cup of foxtail millet. Drain extra water. In another pan, melt the vegan butter. Add the millet, and cook for few minutes. Transfer it to the milk, then simmer for 15 to 20 minutes. To taste, season with sugar. Cook for 5 to 10 minutes. Add 1 teaspoon of crushed green cardamom powder. Turn off the gas. Serve warm or cold.

Wash half a cup of proso millet, then soak for 30 minutes. Pressure cook the millet for 1-2 whistles with 1 1/2 cup water, bay leaf, and crushed cardamom. Blend ½ cup jaggery syrup to 1 cup of coconut milk. Open the cooker’s lid and pour the sweetened milk and let it simmer. Cook for two to three minutes. Add the cardamom powder. Turn off flame. Serve hot with chopped dry fruits.&nbsp;

Take ½ cup little millet, wash it thoroughly and soak for 30 minutes. In a thick-bottomed saucepan, cook the millet in 3 cups of almond milk for 10-15 minutes till the millets are done. Add sugar to taste and cook for a couple of minutes. Add fried cashew nuts and soaked saffron and cook for 3-4 minutes. Turn off the flame.&nbsp;

5 Vegan Millet Kheers For Guilt-Free Sweet Indulgence

The enticing aroma of soups and curries comes from rosemary. Rosemary not only aids in weight loss, but it also controls blood sugar levels. In fact, it aids in lowering the body's levels of bad cholesterol (LDL) and increasing levels of good cholesterol (HDL).&nbsp;

Ginseng, which has long been a staple of Asian medicine, has powerful immune-boosting and anti-diabetic qualities. It slows down how quickly the body absorbs carbohydrates. Additionally, ginseng encourages the pancreas to produce more insulin. Also, more insulin facilitates blood sugar entry into cells where it can be converted to energy.&nbsp;

This herb has been utilised in Indian Ayurvedic diabetes therapies for ages. It has gymnemic acids, which prevent the tongue's taste buds from reacting to sweet meals. This helps to suppress the need for sugar. Additionally, the plant helps to remove extra glucose from the bloodstream.&nbsp;

Sage is particularly effective at lowering blood sugar levels when consumed on an empty stomach. Sage increases insulin secretion and assists in the control of diabetes. The best way to consume it is in tea.&nbsp;

Inflammation in the body is the root of many chronic diseases, including diabetes. Aloe vera also treats dyspepsia and lessens bodily inflammation. You can take aloe vera supplements or juice made from the plant's leaves. With this, individuals with type 2 diabetes or pre-diabetes may be able to reduce their fasting blood sugar levels and A1C, also known as haemoglobin.&nbsp;

This fragrant herb has been used to treat diabetes. It helps to boost insulin secretion and increases the body's sensitivity to insulin.&nbsp;

Fenugreek seeds and herbs have been used to heal skin and digestive issues. Additionally, this plant aids in the treatment of metabolic issues. It has the potential to lower blood glucose levels and treat diabetes.&nbsp;

Do You Know These Herbs Lowers Sugar Levels Naturally 

Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.&nbsp;&nbsp;

This innovative vegetable Sizzler shows you how! Tava cooked cutlets made of nutritious, fibre-rich vegetables and beans, teamed with protein ingredients in tangy tomato gravy, and a basketful of boiled veggies of your choice, this sizzler is not only considerate on the calorie-count, but also rich in iron, folic acid and other essential nutrients.&nbsp;&nbsp;

Packed with a perfect balance of carbs, protein and fresh veggies, the highlight of this Chinese sizzler is is the Hot &amp; Sour sauce poured over a red-hot sizzler plate.

Mexican Sizzler is a delicious party dish that includes Mexican Fried Rice and hot, sizzling patties. A wonderful one-dish recipe to enjoy on the weekends or when friends and family are over.

It is a chocolate brownie with an ice cream scoop on top that is topped with a generous drizzle of melted chocolate. It is served hot on sizzler plates so that it may be consumed right away.

Savour These Sizzler Varieties And Make Your Day 

Bengalis want the colour of their luchis as white as possible. Thus, though it might sound a tad unhealthy for weight watchers, the dough is made purely with refined flour or maida. No other flour goes into it. Puri uses wheat flour, and it gives a slightly brownish tinge.&nbsp;

Crispyness is another parameter by which the quality of luchi is gauged by the Bengalis. The secret lies in its kneading process. A copious amount of oil or ghee (as a greasing agent) is added while kneading the dough. The process begins by mixing the refined flour with the greasing ingredient thoroughly. Later water is introduced to bind the dough, which is then kneaded for a long time to get a smooth texture.&nbsp;

Bhaja or fries are staples with luchi. Especially, a platter of this Bengali bread can't be imagined with Begun (eggplant) and Aloo (potato) bhaja. Again these two fries shouldn't be shallow fried. Bhaja with luchi means deep-fried accompaniments.&nbsp;

The mention of luchi spontaneously brings the image of chap chap cholar dal (thick consistency cooked Bengal gram dish). Often, fried narkel or coconut dices are part of this dish. A dash of sweetness completes this culinary fare.

Bengalis can only give their favourite fish a miss on a rare occassion. For a non-vegetarian accompaniment, it has to be either chicken or mutton kosha. An iconic Bengali delicacy, mutton kosha entails slow cooking over a low flame for an extended period. Thus, it achieves a rich, dark-brown gravy and melting meat pieces.&nbsp;

5 Things Bengalis Can't Compromise About Their Luchi

This coconut ladoo is a tasty combination of dessicated coconut, ghee, milk, and nutty cashews and almonds—a quick remedy for your Diwali festive treat!&nbsp;

No, you don't have to wait till Holi to eat some delectable gujiyas! This Diwali, you must drool over this mouthwatering combination of mava, khoya, milk, coconut, pistachios, and sugar syrup stuffed within a gujiya!&nbsp;

Delectable barfis are prepared with dessicated coconut, sugar syrup, khoya, ghee, and a lot of almonds. A common Indian dessert that can be made for festive and joyful eventslaike DIwali.&nbsp;

Kheer, one of the most well-liked Indian desserts, is often prepared with white rice, milk, sugar, and a few dry fruits. But who said one couldn't add a little experimentation to make it even more delectable? Along with coconut, this kheer also contains coconut milk and coconut cream, as well as a variety of aromatic spices like fennel powder, cardamom powder, and cinnamon powder. This dish, which is prepared with rice and topped with lovely nutty caramel syrup, must not be missed.&nbsp;

Here is a modak that is loaded with dry coconut, cashews, almonds, raisins, dates, and other delicious dry fruits like poppy seeds. A delicious, healthy treat that you can't help but crave!&nbsp;

Coconut Sweets To Celebrate Diwali 

The motichoor laddoo originates from northern India and has evolved into a festive favourite. The term Motichoor translates to crushed pearls in English. Fine, pearl-like besan or gram flour balls are formed into laddus, which are then fried in desi ghee and softened by soaking in sugar syrup. After these tiny pearls soak in the syrup evenly, they are formed into laddoos.

Coconut laddoos are ideal as an urgent dessert, as they can be prepared within significantly less time. Ghee, grated or desiccated coconut, milk, sugar, and green cardamom powder are the primary ingredients required. Many choose jaggery as a healthier alternative. In various parts of the nation, the recipe has varied variations. While freshly grated coconut is preferred in some locations, desiccated coconut is used in others.

The Hindi word for gum is gondh. The main ingredients for gondh laddu are edible gum, desi ghee, sugar, raisins, dry fruits, cardamom powder, dry ginger powder, and nutmeg. This is also a wintertime necessity to keep our bodies warm. In addition, gondh laddus are a must for new nursing mothers. These calorie-dense laddus provide the extra nourishment they need at this time.

Susruta, the great Indian physician, is said to have treated his surgical patients using ladoos as an antiseptic. In the 4th century BC, he employed a combination of nourishing components such as sesame seeds, jaggery, and peanuts to manufacture ladoos. This is closely similar to what we term today as til or sesame laddoo. In rural places, ladoos are still given to expectant moms and pregnant women to enhance their immunity.

Known as Sunni Laddu or Sunnundalu, it originates from Andhra Pradesh. It is prepared using a dry-roasted and powdered urad dal and then combined with ghee and sugar. The taste and aroma of the Sunni laddu is similar to that of the besan laddu, but it has a grainier texture. It is healthful since black gramme is used. But when making it, one must be careful not to combine all of the melted ghee at once.

5 Most Popular Laddoos of India

South Indian crepes that resemble feathers make a fantastic breakfast option. Mix yeast, sugar, salt, and desiccated coconut with the rice that has been soaked. Allow it to sit all night. The batter is then cooked in ladlefuls in a skillet and served. It's easy to make, flavorful, and full.&nbsp;

You considered oatmeal to be uninteresting? Using this gorgeous recipe, transform your ordinary bowl of porridge. Simply stir coconut milk into cooked oats. For a mouthwatering flavour, add vanilla essence. Fruits, berries, and nuts can be added as garnish. Quickly prepare a wholesome and enjoyable breakfast.&nbsp;

Are you the type of person who would sacrifice your heart for a delicious pasta dish? Then you should try this recipe. Add sautéed onion, garlic, and ginger to the boiled pasta. Butter, semolina flour, and coconut milk are used to make the sauce. Cook the pasta after adding the sauce. You'll go crazy over coconut milk's delicate flavour and texture.&nbsp;

Here is a mouthwatering South Indian meal bursting with coconut and banana flavours. Add banana, cardamom powder, and jaggery powder to the standard idli batter. In an idli tray, the batter is steamed. Jaggery powder and coconut milk are cooked together to make coconut sauce. Provide it hot.&nbsp;

Do you desire a decadent breakfast? Try some coconut kachoris instead? The exterior, which is constructed of rice flour, chilli paste, and mashed raw bananas, will appeal to you for its crispiness. With grated coconut, groundnuts, raisins, curry leaves, lime juice, and coriander leaves, the filling is even more tantalising. It goes well with a yoghurt dip.&nbsp;

Its Time To Indulge In Some Coconut For Breakfast

A kulhar differs from a terra-cotta cup as it is unpainted. Unglazed kulhars let hot liquid seep into the internal wall. When hot tea is poured into Kulhad, the clay has an earthy amplifying influence on the taste and aroma of the beverage.

There is something unimpeachably raw and organic about kulhad. Perhaps, since it is made of clay, it strikes a chord with the sentiment of the motherland. Indians are known for their passion for anything swadeshi. There is a special bond between anything raw and rustic. And kulhad chai brings the best of both worlds for Indian tea lovers.&nbsp;

Compared to other tea serving cups, these earthen ones ensure better hygiene. The chance of uncleanliness is out of the question. As they are meant for single use, one can be assured that these cups are free of germs and bacteria. This makes it one of the safest utensils to drink tea from any outside stall. Kulhars are intrinsically sterile and hygienic because they are manufactured by firing in a kiln.

Until the arrival of plastic and Styrofoam cups or tumblers, tea stalls used either glass or kulhad to serve tea. The latter is entirely eco-friendly. And unlike the former two, it doesn't tax the environment by adding to soil or water pollution. They are organic, which is one reason driving their revival.

Chai is a unifying factor for Indians. Perhaps every issue can be sorted over a hot kulhad of kadak (strong) chai. When Indians opt for a kulhad, they also express solidarity to support the potter's community. These inexpensive clay tumblers are the source of livelihood for this fraternity. A sip of kulhad chai supports the makers of this handmade earthen crockery.

Why Indians Love Kulhad Chai

Coriander, cumin, and fennel seeds are combined in 2 tablespoons with water and boiled. Your herbal water will aid digestion once you've added some lemon and ginger. You should drink it daily in two to three glasses, and you can do so after meals.

Slices of ginger, cucumber, pineapple, and watermelon should be added to a mixer grinder along with some lemon juice. The squash would be ready to aid in digestion and avoid bloating once they were ground.

Take a little yoghurt, some cucumber cubes, mint, ginger, and fenugreek seeds. Blend them into a shake after adding some water. To help with digestion and absorption after meals, this can be consumed as a beverage.&nbsp;

Traditional ginger tea is fantastic for digestion and stomach aches. As you boil the ingredients with the ginger, add some fennel seeds, cumin seeds, a pinch of turmeric, and a slice of cinnamon. Drink slowly.&nbsp;

Along with the tender coconut water, add some chia seeds that have been soaked. The electrolyte and potassium content of coconut water will aid to wash out extra salt from the intestines, minimising bloating.&nbsp;

Feeling Bloated? Have These Homemade Drinks 

Consider using tamari or soy sauce as a gluten-free marinade. For the flavouring, use onion and garlic powder. Add salt to taste. Marinate the tofu block for 10. Use corn starch for the marinated tofu's coating. You may use maple syrup to add sweetness and infuse a balance in the taste blend. Cut the block into the desired size of cubes, dip in the batter and pan fry them.&nbsp;

Set a cookie sheet and preheat the oven to 400 degrees. Crumble the tofu and add to a thoroughly blended salt, sriracha sauce, and chickpea flour mix. Make a smooth dough and craft 10 equal balls out of it. Gently press each between your palms to form coins. Bake for 30-35 minutes on a baking sheet. Flip after 25 minutes or until they turn light golden brown.

Add garlic, sesame seeds, salt, chilis, and ginger in a blender, and pulse it three to four times into a coarse paste. On medium-low heat, warm oil in a pan, add the spice mix and cook for 30 seconds. Add the tofu cubes, soy sauce, and pepper powder. Stir thoroughly. Cook the tofu for about two minutes or until turns slightly golden and crispy.

These tofu nuggets have a crisp exterior and a soft, chewy interior. Select extra-firm tofu and let it soak all night in vegetable broth. Prepare your preferred marinades, such as smoky paprika, soy sauce, tamari, garlic powder, or onion powder. These vegan party appetisers are delectable, nutritious, and packed with protein.&nbsp;

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