u/like_blood

Prep the Base: Put boiled sprouts into a chopper and pulse until finely chopped. Transfer to a bowl and mix in red chilli, turmeric, black pepper, Maggi masala, salt, and 2 tbsp of besan. Combine without adding water first if it's too dry, splash in a tiny bit of water to form a thick, sturdy batter (do not make it watery).

Assemble in Toaster: Grease your sandwich maker well with oil or ghee so it doesn't stick. Spread a layer of the thick sprouts batter into the mold, place a triangular paneer slice in the middle, and cover it completely with another layer of batter.

Cook to Perfection: Close the sandwich toaster and cook on low heat for about 2 to 5 minutes until the outside turns crisp and golden brown.

Serve: Slice, pair with extra pan sauteed paneer, and serve hot with your favorite dip

All of you have lived Stolen lives

Recipe

Prep the Filling: Take your boiled sprouts and give them a rough chop. In a bowl, mix the sprouts with your favorite finely chopped veggies.

Make it Creamy: Add a generous spoonful of thick hung curd, sprinkle in salt, black pepper, and chaat masala, then mix well until everything forms a smooth, rich filling.

Assemble & Toast: Spread the filling evenly between your bread slices. Toast the sandwich on a warm pan until both sides turn golden-brown and crispy.

Serve: Slice diagonally and serve alongside a spoonful of spicy green chutney and fresh cucumber cubes!

Step 1: Whisk suji and curd together with a little water to form a smooth, pourable batter. Let it rest for 5–10 minutes so the suji absorbs the moisture.

​Step 2: Add your spices and adjust the consistency with a splash of water if needed.

​Step 3: Pour a ladleful onto a hot, lightly greased tawa and spread it into a neat circle. Cook on medium heat until golden brown, flip, and cook the other side until crisp.

​2. Spiced Tofu & Sprouts Salad

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​Step 1: Lightly saute or steam your sprouts.

​Step 2: Toss in the tofu cubes and season generously with salt, red chilli, black pepper, and chaat masala for a warm, savory kick.

Prep the Poha: Make your standard poha wash nicely and drain water keep it side take a wok little oil fry the curry leaves, onion, tomato add some spices like (red chilli powder, Black pepper powder, turmeric powder, salt) then add poha mix well pour lemon juice and close the lid

Saute the Chole: In a separate small pan, heat a drop of oil and toss in your boiled black chole. Season with salt, black pepper, and chaat masala. Toss for 2 to 3 minutes until hot and well coated, then set aside.

Pan Sear the Tofu: In the same pan, add a light spray of oil and toss in the tofu cubes. Dust with salt, red chilli, and black pepper. Saute on medium flame for 3 to 4 minutes until all sides turn golden and slightly crisp.

Assemble: Fill your bowl with poha, bank the sauteed chole on one side, and arrange the seared tofu cubes over the top.

I’m only 45, but for the last few years I felt like my face was making me look at least 60. Every photo someone took of me seemed to make me look older and more tired than I actually felt.

I put off doing anything for a long time because I was honestly scared of surgery and worried I’d regret it. A friend of mine had a good experience at Millennial Plastic Surgery and kept telling me to at least go for a consultation, so that’s eventually what pushed me to look into it.

I had the procedure earlier this year and I’m a few months out now. I don’t feel like I look “different,” I just don’t look exhausted all the time anymore, which has been a huge relief.

Recovery definitely had its ups and downs, but overall it was a much better experience than I expected. I paid around $18k total out of pocket.

Does anyone else feel like their face suddenly started aging faster than the rest of them, but they’ve been too scared to actually do anything about it? I’m curious if I’m the only one who spent years thinking about it before finally taking the leap.

Yoga bar muesli fruit and nuts with some apple & banana

I’ve been working out for years and was always lean-ish everywhere except my waist/lower stomach. Got liposuction at Millennial Plastic Surgery a few months ago and I’m honestly really happy with how it turned out.

Still feels weird seeing my waist this much tighter in photos. Paid around $9k total if anyone’s curious.

How i make

Prep the Batter: In a bowl, whisk besan with water and your preferred spices until you get a smooth, pourable batter (not too runny, not too thick).

First Layer: Lightly grease your appe (paniyaram) pan and pour a small spoonful of besan batter into each cavity.

The Stuffing: Place one paneer cube directly in the middle of each cavity over the batter.

Seal It Up: Pour another small layer of besan batter over the top to completely cover the paneer cubes.

Cook to Perfection: Cover and cook on medium flame for about 5 to 7 minutes until the bottoms are golden brown and crisp. Flip them over to brown the other side evenly.

Serve: Transfer to a plate, add fresh cucumber slices on the side, and serve with curd

90% is done I'm scared of if Simbha doesn't like but simbha likes 😻

Here is how I prepped it:

Steps:

Combine the Base: In a mixing bowl, toss in your boiled corn, boiled black chana, and boiled sprouts.

Add the Crunch: Add the diced tomatoes and cucumbers to the bowl for fresh texture.

Season: Sprinkle in salt, red chilli powder, black pepper powder, and chaat masala to taste.

Toss: Squeeze half a lemon over everything and mix thoroughly until all the spices and lemon juice coat the salad evenly.

Serve: Transfer to a plate and serve alongside crisp, golden toast triangles you also eat plane 😊

Here is how I prepped the bhurji:

The Recipe

Step 1: Boil some soya chunks until fully plump. Drain the water completely, squeeze out all the excess moisture, and pulse them in a chopper until finely minced.

Step 2: Grate paneer (i use low fat paneer) and set it aside.

Step 3: Heat a tiny bit of oil in a pan and toss in your chopped onions and tomatoes. Saute them until the veggies are soft and lightly golden.

Step 4: Add the minced soya to the pan and stir fry it with the veggies for about 2 minutes to let the flavors meld.

Step 5: Fold in the grated paneer, then season generously with red chilli powder, black pepper, salt, dhaniya powder, and haldi powder.

Step 6: Give everything a good, thorough mix, off the flame, and cover the pan with a lid for 2 minutes to let it steam through.

When you serve bhurji squeeze some lemon juice on the top ✨

Enjoy ✌️

The real star of the show today is the homemade green sauce. Instead of using high calorie store bought dressings, I blended roasted capsicum with hung curd and paneer for a thick, velvety cream that is pure protein.

The Recipes

1. Roasted Capsicum & Garlic Protein Sauce

Step 1: Roast your capsicum directly over the flame or in a pan until the skin gets a nice char.

Step 2: Add the roasted capsicum, garlic cloves, paneer cubes, and hung curd into a blender jar.

Step 3: Season with a pinch of salt, jeera power and blend until perfectly smooth and creamy.

2. The Roasted Crunch Bowl

Step 1: Toss your cooked rice in a pan with a light oil spray, seasoned generously with oregano and black pepper until fragrant. Press it into a small bowl and invert it in the center of your plate.

Step 2: Dry roast your soaked/boiled soya chunks and chickpeas with a pinch of chat masala until completely crunchy.

Step 3: Arrange the roasted chickpeas, crispy soya chunks, fresh diced tomatoes, and chopped red onions in neat sections around your central rice dome.

Step 4: Pour that vibrant roasted capsicum sauce right over the top and mix it all up

The Recipes of bhurji

High protein Soya & Paneer Bhurji Spread

Step 1: Boil your soya chunks until they double in size. Strain the hot water, squeeze the excess moisture out thoroughly, and throw them into a chopper until finely minced.

Step 2: Grate your fresh paneer and set it aside.

Step 3: Heat a little bit of oil in a pan. Add the chopped onions and saute until translucent. Toss in the chopped green chillies, after a min add the chopped tomatoes.

Step 4: Add your spices (dhaniya powder, chilli powder, haldi powder, and salt to taste). Stir everything together for about a minute.

Step 5: Stir in the minced soya and mix well to absorb the spices. Drop in the grated paneer and fold everything together continuously for about 2 minutes.

Step 6: Turn off the flame, squeeze half a lemon over the mixture for that fresh tang, and your high-volume bhurji spread is ready!

Stuff it into your bread and toast until perfectly crispy.😋

The Recipes of bhurji

High protein Soya & Paneer Bhurji Spread

Step 1: Boil your soya chunks until they double in size. Strain the hot water, squeeze the excess moisture out thoroughly, and throw them into a chopper until finely minced.

Step 2: Grate your fresh paneer and set it aside.

Step 3: Heat a little bit of oil in a pan. Add the chopped onions and saute until translucent. Toss in the chopped green chillies, after a min add the chopped tomatoes.

Step 4: Add your spices (dhaniya powder, chilli powder, haldi powder, and salt to taste). Stir everything together for about a minute.

Step 5: Stir in the minced soya and mix well to absorb the spices. Drop in the grated paneer and fold everything together continuously for about 2 minutes.

Step 6: Turn off the flame, squeeze half a lemon over the mixture for that fresh tang, and your high-volume bhurji spread is ready!

Stuff it into your bread and toast until perfectly crispy.😋