Danmuji also known as Radish Pickle or Chicken-mu is a popular Korean Side dish made with Radish, vinegar, sugar and salt. The pickle itself is crunchy, slightly sweet sour which pairs well with Korean Fried Chicken, kimbap or jajangmyeon. Korean Radish Pickle (Danmuji) I still remember eating danmuji, also known as chicken-mu, with my Korean...
The post Korean Pickled Radish (Danmuji) appeared first on Yummy Tummy.
Here's a cozy, restaurant-style Indian stir-fry made with tender potatoes and crisp okra, tossed in warm, aromatic spices until everything is perfectly flavorful. Aloo Bhindi is naturally vegan and gluten-free and comes together in about 45 minutes, making it a go-to weeknight recipe. It's simple, comforting, and incredibly versatile - serve it with roti, dal […]
If you grew up eating thepla on road trips or with a hot cup of chai, this methi thepla recipe will bring back that same comfort warmly wrapped in love.
Methi Thepla is one of those things everyone has eaten somewhere, at a friend’s house, during a trip, or packed lovingly by someone’s mom. But if you’ve never tried making it at home, this is your sign to change that!
This is a surprisingly easy recipe and you only need a few ingredients to make pillow-y soft and flavorful theplas. If you’ve enjoyed dishes like Kasuri Methi Parathas or Aloo Paratha before, this recipe will feel instantly familiar. Theplas are lighter, stay soft for hours, are travel-friendly, and have that comforting, earthy flavour that makes you want to reach for just one more.
Fresh methi can sometimes taste a little sharp because of its natural alkaloids, but you can mellow that bitterness easily. The most effective way is to chop the leaves, sprinkle a little salt, mix, and let them sit for 10-15 minutes – they’ll release water, and squeezing this out removes most of the bitterness without affecting the flavour.
Using tender, younger leaves also makes a big difference, since they’re naturally milder. These small steps help you keep all the nutrition methi is loved for like iron, fibre, folate, and antioxidants, while making thepla soft, flavourful, and perfectly balanced.
Thepla is a softer, lighter Gujarati flatbread made with whole wheat flour, yogurt, and spices mixed directly into the dough. Parathas are usually stuffed and richer, often made with more ghee or oil.
This usually happens when the dough is too stiff or the theplas are cooked on low heat for too long. Make the dough soft, let it rest, and always cook on medium heat. A light brush of oil after cooking keeps them soft for hours.
Yes, you can. Use about 2 to 3 tablespoons of kasuri methi for every cup of fresh methi. The flavour will be slightly different but still delicious, and perfect for days when fresh methi isn’t available.
You can try a gluten-free version using a mix of jowar or bajra flour with a little besan for binding. Just note that gluten-free dough is more delicate, so pat the theplas by hand instead of rolling.
Methi Thepla is one of the most versatile items from the Gujarati cuisine and makes for a wonderful base to any meal. Here are some delicious ways to enjoy it:
Let this be your next lunch fix, and make extras so you can have some the next day as well & I hope this recipe becomes a regular at your breakfast table. If you make it, I’d love to see how it turns out, don’t forget to tag me on Instagram @my_foodstory!
This article was researched and written by Harita Odedra.
The post Methi Thepla Recipe appeared first on My Food Story.
If you’ve seen a green antidote for diabetes recipe in your social media feed lately, you’re not alone. Viral ads promise a 13 second green drink that “kills parasites, repairs the pancreas and stabilizes blood sugar” all without medication or lifestyle changes.
If you spend any time on social media, you may have seen videos or ads talking about a “green antidote for diabetes” usually described as a powerful drink that can help manage blood sugar or support the pancreas.
As someone who loves exploring food, wellness trends, and simple home recipes, I was curious too. So instead of ignoring it or believing everything at face value, I decided to take a balanced look at what this phrase really means and how we can turn the idea into something practical and safe.
In this post, I’ll walk you through:
Note: This article is for general information only and is not medical advice. If you’re living with diabetes or any medical condition, please talk to your doctor or dietitian before making dietary changes.
If you click on those attention grabbing videos, you’ll usually see something like:
But when you follow the link, most of the time:
In other words, green antidote for diabetics is not a recognized medical drink or a documented recipe. Most of the times It’s a marketing hook used to sell products not a simple kitchen remedy backed by credible science.
Here’s where we step away from the hype and look at what major diabetes organizations actually say.
Type 2 diabetes is a chronic metabolic condition, and type 1 is an autoimmune condition. Managing it usually involves:
No reputable guideline says a single drink can repair your pancreas in seconds or replace medical care.
Organizations like the American Diabetes Association, CDC, and major medical centers recommend focusing on: American Diabetes Association
Not as exciting as a “secret antidote”, but far more evidence-based.
Short answer:
You can absolutely enjoy green drinks, smoothies or soups as part of a diabetes-friendly eating pattern they just aren’t an antidote or cure.
The goal with any recipe for someone living with diabetes is to:
With that in mind, here’s a simple green recipe you can safely share in your blog post clearly framed as a supportive option, not a miracle cure.
To keep your post practical and safe, you can add a small how to use mini guide:
The phrase “green antidote for diabetics” sounds dramatic, and that’s probably why it spreads so quickly online. Instead of chasing secret formulas, I prefer to take the useful part of the idea more greens, more fiber, fewer sugary drinks – and turn it into a simple, realistic recipe you can enjoy.
If you try this green drink, I’d love to know how you liked it and how you served it:
No. There is no single drink, juice or smoothie that can cure diabetes. This green drink is meant to be a nutrient-rich recipe idea, not a medical treatment. Diabetes care should always follow your doctor’s or specialist’s guidance.
Green drinks can be a nice way to add: Leafy greens, Herbs
Low-calorie vegetables to your diet. The key is to keep added sugar low, watch portion sizes, and fit it into your overall eating plan. If you add fruits, keep them in small amounts and consider the total carbohydrate content.
In general, non-starchy vegetables work well, such as:
Spinach, Kale, Lettuce, Cucumber, Coriander/cilantro, Mint
Celery. They are naturally lower in carbohydrates and calories, making them easier to fit into a diabetes-friendly eating pattern.
That depends on: Your overall diet, Your blood sugar patterns
Your healthcare provider’s advice.
For many people, a small green drink without added sugar can be a regular part of a balanced diet. But if you live with diabetes, it’s always safer to check with your doctor or dietitian, especially if you’re also adjusting medications or other meals.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.
This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor.
The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.
Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it.
It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!
It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago.
You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.
Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing
The post Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing appeared first on Vegan Richa.
Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.
This is such a easy recipe when you don't want too much work. The flavor is mild and comforting, and the dough gets firmer once you chill it. I make this one day ahead when I am planning cookies for weekend, as the dough stays good in fridge for long time. It gives a neat base, so you can mix in chocolate chips, nuts or anything you like later.
[feast_advanced_jump_to]Eggless Cookie Dough is a mix of flour, butter and sugar mixed together to form a smooth, soft dough. This stays a bit soft when it's fresh but becomes firm after chilling for some time. The recipe has a buttery flavor with a tiny hint of vanilla, and the sweetness is not too heavy, so you can pair it with any add-ons easily.
This kind of dough is very common in basic home baking, specially for people who don't prefer using eggs. The butter and sugar gets creamy when whisked, and the flour gives the structure to bring everything together. You can adjust the sugar, add cocoa, add sprinkles or even change to almond essence if you want a different flavor.
It is also very forgiving dough, even if you don't whisk perfectly it still comes fine. Because there is no egg, the dough stays stable in fridge without becoming sticky too fast. Some people toast the flour before using but most time we keep it simple only. It works well for cut-out cookies, drop cookies or even to use as a layer in some desserts.
I usually make a small batch and keep in fridge, so when I get little free time in evening I just take some dough, shape quickly and bake it. Saves lot of effort and kids also like choosing what mix-ins to add.
This basic cookie dough recipe is my keeper recipe since I started baking cookies regularly for mittu. This cookie dough recipe has no rising agents so its best suitable for kids too.
When mittu was around 4 yrs , whenever we plan to go for a movie or for a long hour outing, I bake these cookies and pack it for her to avoid buying snacks for her from outside vendors. I usually bake it as cutout shortbread cookies just the way she likes it.
1.Measure and take butter in a mixing bowl, add powdered sugar to it
2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
3.Now add vanilla essence and salt. Finally add in the flour
4.Mix with a spatula to form a dough.
5.Now use your hands to roll into a ball, cling wrap it and refrigerate it
Refrigerate until use.
Serve them hot with tea or milk after you bake the cookies using this dough. This goes well as small treat also because of the mild buttery flavor. You can store leftover dough in airtight box and keep in fridge for 2-3 weeks easily. If it becomes too firm, just leave it outside for few minutes before shaping. No need to freeze unless you want to keep for long time.
Yes you can skip it. You can add any other essence you like too.
Yes you can freeze, but honestly fridge storing itself works fine for few weeks.
You can use it, but the cookies come little dense since wheat flour is heavy.
Yes you can reduce it and the dough will still hold well. Just mix properly.
It is eggless so mostly fine, but I usually give only small portions avoid raw food intake.
If you have any more questions about this Eggless Cookie Dough Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Cookie Dough Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Eggless Cookie Dough Recipe appeared first on Sharmis Passions.
Pori Upma is a quick and easy dish that you can make for after school snacks as it is light still filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternate to it. It is healthy too with carrots & peanuts. It tastes mild and soft, and the puffed rice takes in flavors so easily, so you don't need anything fancy at all to make it taste good.
I make this Pori Upma mostly on weekdays when everything feels rushed but you still want to put something warm on the plate. The texture is soft but still has a little crunch from peanuts and carrots which makes it more enjoyable. It is different from regular upma since it is much lighter and doesn't feel heavy at all.
[feast_advanced_jump_to]Pori Upma, also called puffed rice upma, is a light South Indian dish made using pori that is softened slightly with water and then mixed with a simple tempering. The base flavor comes from onion, peanuts and spices, the pori becomes soft in just few seconds. The dish stays mild yet has a comforting taste.
You can make it spicy like masala pori, but this upma version stays very gentle in taste and suits small kids also. This recipe turns out soft and fluffy only, mainly because puffed rice absorbs water and flavors so quick. You can add grated carrot, tomato or even some tiny veggies to make it look more colorful also.
You can even squeeze little lemon juice or add a small piece of tomato if you want that slight tangy feel coming through. Peanut gives a nice crunch, and sometimes I add few cashews also when I want some extra flavor going on. If you like more spicy version, just add green chillies instead of the dry red ones, this comes out quite nice.
I usually make this on busy mornings or those evenings when I really don't feel like eating any heavy snacks. Just quick toss and done, that's why I keep doing this often only. This is one of those after-school kind of snacks that many homes still make, mainly because it gets done in just few minutes.
1.In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp. Then add onion saute till transparent then add carrot,turmeric powder.
2. Saute for 2-3 minutes. Meanwhile take pori in a strainer.
3.Rinse it once, squeeze excess water and add it to the pan. Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.
Serve hot / warm!
Serve them hot with a cup of tea or as a simple evening snack. This goes well with some chutney also but most time we eat it plain only. You can store leftover pori upma in fridge for few hours but it tastes best when served fresh. If storing, reheat lightly in a pan to bring back the softness. Don't add water again.
Yes you can add a small tomato for slight tangy taste. It mixes well with pori.
Yes you can skip peanuts or add cashews instead. Both works fine.
You can soak for 2 minutes or just rinse once. Both gives slightly different texture.
You can but the final upma will be slightly spicy. The plain pori gives more mild taste.
Not much, pori stays almost same size, so this quantity serves one or two only.
If you have any more questions about this Pori Upma do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pori Upma? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Pori Upma Recipe appeared first on Sharmis Passions.
Kimbap (Korean sushi roll) also known as gimbap. This vegetarian kimbap is called Yachae Kimbap (야채 김밥) in Korea and this is the most basic kimbap variety available. Learn how to make perfect looking kimbap with step by step pictures. Vegetarian Kimbap Kimbap was completely new to me until our Korean trip, and we instantly fell...
The post Vegetarian Kimbap Recipe appeared first on Yummy Tummy.
Dubai kunafa chocolate is a rich, dreamy dessert that combines crunchy roasted kunafa, creamy chocolate and pistachio butter. This version is a fun and chocolatey twist to the classic kunafa. The best part about this chocolate is you only need very few ingredients like kataifi, pistachio butter, chocolates, butter and sugar. Kunafa Chocolate Recipe The...
The post Dubai Kunafa Chocolate Recipe appeared first on Yummy Tummy.
If green chutney is a star ingredient in your kitchen, you’re going to love this recipe. It’s juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling.
When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, it’s warm, fresh, and unlike them, not loaded with those heavy masalas.
The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If you’ve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.
Yes, you can! Thaw it completely, squeeze out the excess water, and blend it into a puree. Fresh spinach gives you a brighter colour and flavour, but frozen works in a pinch and saves you the blanching step.
Spinach turns dark when it’s overcooked or not cooled quickly enough after blanching. The ice bath is key, it stops the cooking process immediately and locks in that vibrant green colour. Skip it, and you’ll end up with a dull, olive-toned curry.
Absolutely! Methi (fenugreek leaves) will give you a slightly bitter, earthy flavour that’s delicious with chole. Kale works too, though it’s a bit tougher, so blanch it a little longer. Amaranth leaves or mustard greens are also great options if you want to switch things up.
Cook the spinach puree for a good 3-4 minutes after adding it so it absorbs all the masala and thickens up. If it’s still too thin, let it simmer uncovered for a bit longer. The curry should have a thick, coating consistency, not a soupy one.
Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:
Perfect with Indian Breads
Great with Rice
For a Bigger Spread
Now it’s over to you. Go ahead & try this at your home, don’t forget to tag me on Instagram @my_foodstory when you do. I’d love to see your Hariyali Chicken and how you make it your own!
This article was researched and written by Harita Odedra.
The post Hariyali Chicken appeared first on My Food Story.
If you are looking for a delicious, nutrient-packed spin on traditional sourdough, this Sourdough Sweet Potato Loaf is about to become your new favorite bake. Combining the tangy complexity of sourdough with the natural sweetness and moisture of roasted sweet potatoes, this loaf is perfect for breakfast toast, warm fall dinners, or simply enjoying it...
The post Sourdough Sweet Potato Loaf appeared first on Zesty South Indian Kitchen.
Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It's just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.
This dish is very common for breakfast or evening tiffin in lot of South Indian homes and small hotels. You will mostly see it in the menu along with idli, dosa, pongal. It tastes the best when both vada and sambar are hot and fresh. Even leftover vadas works nicely for this. Just pour hot sambar and add onion on top, it will feel like a new dish again.
[feast_advanced_jump_to]Sambar Vada is basically a simple tiffin where medu vadas are soaked in hot sambar till they turn soft and absorb all that flavor. These vadas are made with urad dal batter mixed with onion, curry leaves and pepper, then shaped in the center and fried till golden. They soak the sambar, and becomes soft, juicy and very comforting to eat.
The nice thing here is the mix of textures. You get the soft soaked vada, a slightly thick sambar and that crunchy bite from raw onions. A small spoon of ghee or some coriander gives a good aroma also. For this recipe, hotel style sambar works well because the flavor is a bit stronger. It should not be very thick or very thin, so it coats the vadas nicely.
You can soak the vadas first in thin sambar and then pour little thick sambar on top if you want more. You can add grated carrot, coconut or little ghee also if you like richer taste. If you want very soft vadas, soak a bit longer. If you want them slightly firm, soak less time and serve quickly.
I usually make Sambar Vada on weekends when I get time to soak and grind the dal properly. It becomes a filling meal so no need for too many sides also. It is simple but tastes really homely.
Usually in hotels they use leftover medhu vadai(they make for morning breakfast) for making sambar vadai.I love sambar vadai only in selected hotels, amma loves sambar vadai so thought of trying it at home when I made hotel sambar.It is very easy to make ,so do try this at home and enjoy!
1.Rinse urad dal twice, then soak for 2 to 3 hours at least.
2.Then add it to wet grinder. Grind it with very little water. Grind it to a thick batter. Scrap the sides every now and then.Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.
3.Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper, Mix well. Add required salt.
4.Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.
5.Heat oil, add the vadai into the oil.Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.Prepare all the vadais similarly and make it ready.
6.Now take ¼ cup sambar in a bowl, add little hot water and dilute it.
7.Now add the prepared vadais into the diluted sambar, soak it for 2 minutes,then take it out and place it in the serving plate.
8.Now pour thick hot sambar over it. Add chopped onion, sprinkle chopped coriander leaves.
Serve hot!
Serve hot for breakfast, brunch or evening tiffin with coffee or tea. For guests, keep vadas ready and just heat sambar before serving. Leftover vadas can be stored in airtight box and reheated on tawa or oven. Once soaked, better to finish the dish the same day.
Yes, just warm them slightly and soak in hot sambar.
Yes, skip onions in both batter and garnish. Curry leaves and pepper give enough flavor.
Add a little rice flour or rava, but don't add too much. Next time grind with less water.
Yes, regular sambar works. Keep it not too thick so vadas absorb better.
Usually 2-3 minutes is enough. If you want softer vadas, soak a bit longer.
If you have any more questions about this Sambar Vada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sambar Vada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Sambar Vada appeared first on Sharmis Passions.
Crème Brûlée is a classic French dessert that looks elegant but is easy to make at home. You only need cream, milk, sugar and some cornstarch to get that smooth custard texture. This Crème Brûlée recipe gives you a silky custard with a proper caramel crust. The dessert tastes rich but feels light because the...
READ: Crème Brûlée Recipe
The best Friendship tea recipe with tang also known as Russian Friendship tea or tang tea. This is a cozy, old fashioned friendship tea recipe is an instant spiced tea mix made with Tang, instant tea, lemonade mix and warm spices. If you grew up in the era of church cookbooks, potlucks and handwritten recipe cards, there’s a good chance you’ve met this cozy classic Russian Friendship Tea.
This old-fashioned Friendship Tea recipe with Tang is a sweet, citrusy, spiced instant tea mix that you stir into hot water whenever you want a warm hug in a mug. It tastes like orange and lemon with gentle black tea and just enough cinnamon and cloves to feel like winter and holidays in one sip.
I was introduced to this instant spiced tea recipe in 90’s in a brunch time gathering in Air Force mess. A warm and cozy drink and then I got the recipe from the mess library in an old cook book and since that time this russian spiced tea is my winter essential.
I love keeping a big jar of this friendship tea mix in my pantry during the colder months. It’s perfect for last minute guests, late night something warm cravings, and it doubles as the easiest homemade holiday gift. You mix everything once, store it in jars, and then just stir a spoonful into hot water whenever you want a cup.
Friendship Tea is an old school American drink mix that became popular in the 1960s–80s. You’ll also see it called:
Despite the Russian name, this is not a traditional Russian recipe. It’s a very American pantry treat. The base is simple:
You stir all the dry ingredients together to make an instant spiced tea mix, store it in a jar, and then mix it with hot water to serve.
It’s called friendship tea because the recipe was often shared between friends, and people gifted jars of the mix at Christmas, church events, and neighborhood gatherings. It’s one of those nostalgic recipes from grandma’s kitchen.
If you’re as tea-obsessed as I am, don’t miss my other tea recipes from soothing herbal blends to classic masala chai.
Here’s why this friendship tea recipe with Tang deserves a spot in your winter rotation:
If you love cozy winter drinks, you might also enjoy my best homemade hot chocolate recipe for a rich, creamy chocolate treat.
Here’s what you need to make this friendship tea with Tang and instant tea.
Note: Since We do not have instant black tea powder, I used instant lemon Iced tea mix so I skipped lemonade mix altogether.
You can make the classic friendship tea or add a twist:
This instant Russian tea mix is incredibly easy to put together. You’ll spend more time smelling the spices than actually working.
Now the fun part making the actual friendship tea.
For making iced friendship tea recipe:
This Russian Tea recipe is very forgiving. Here are some ways to tweak it.
If you want to reduce the sweetness:
You can experiment with sugar-free drink mixes: For this use sugar free orange drink mix instead of Tang and sugar free lemonade drink mix. Keep the same amount of instant tea and spices.
If you want to sip this at night swap the regular instant tea for decaf instant tea. Everything else stays the same.
If you can’t find instant tea or iced tea powder you can still make Friendship tea without Instant Tea powder with brew tea method.
Depending on the jars you use, one batch (with the measurements in this post) will roughly fill:
This makes them perfect holiday gift for:Teacher gifts, Neighbors, Co-workers, Hostess gifts, Book club or church gathering favors.
Because everything in this friendship tea mix is dry and shelf-stable, it keeps well when stored properly.
How long does friendship tea mix last?
On gift jars, I like to write a simple Best by date about 9–12 months from the day I make it.
This old fashioned friendship tea recipe is made for cozy moments. Here are a few ways to serve it:
For adults, you can also:
Yes Russian tea and friendship tea are very similar and the names are often used interchangeably. Both are instant spiced tea mixes made with Tang, instant tea and warm spices. Some families call it Friendship Tea, others call it Russian Tea.
Tang is what gives this tea its nostalgic orange flavor, so the taste will change without it. You can use another orange-flavored drink mix as a substitute, but for that classic “church cookbook” flavor, Tang is the closest match.
Yes, but it won’t be an instant dry mix anymore. You can make a strong pot of black tea and stir the Tang, lemonade mix and spices directly into the hot brewed tea. Serve immediately. For a true pantry-friendly mix, instant tea works best.
Start with 1 tablespoon of mix per 6–8 oz hot water. If you prefer a very strong or sweet cup, add a little more mix. If it’s too strong, simply dilute with more water.
If you use regular instant black tea, then yes, there is some caffeine. To make it caffeine-free, simply swap in decaf instant tea.
Absolutely. Add hot water to a slow cooker or large beverage dispenser and whisk in the friendship tea mix to taste. Start with ½ cup mix per 8 cups (2 liters) of hot water and adjust based on how sweet and strong you want it.
Yes. Dissolve the mix in a little hot water first, then top up with cold water and ice. It makes a refreshing citrusy iced tea with warm spice notes.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
Kunafa is one of the most popular Arabic | Turkish dessert. Traditionally kunafa is made with kunafa dough or kataifi, but this recipe is made using bread and it is too easy to make and really delicious. Enjoy this bread kunafa with some ice cream. Bread Kunafa Recipe Bread Kunafa Recipe is one of the...
The post Bread Kunafa Recipe appeared first on Yummy Tummy.
Whole wheat fruit and nut cake is a healthy, delicious and wholesome version of the classic Christmas cake. It is made with whole wheat flour and jaggery, which makes the cake naturally nutritious and tastes really light. Whether baking for special occasions, wanting to make it as a gift or enjoy as a snack, this...
The post Whole Wheat Fruit Cake Recipe appeared first on Yummy Tummy.
Pinwheel sandwiches are a fun, colorful and easy finger food snack. I often make them when I want something light but filling, especially on warm days. These small rolls look impressive but come together with simple ingredients. You can customize the Pinwheel Sandwich fillings based on what you have at home. Kids also enjoy them...
READ: Pinwheel Sandwich Recipe
Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.
If you are a beginner and want to try cookies for Christmas then this snowball cookies are just perfect for you. These are easy, simple to make and tastes so delicious that every one will fall for it. These cookies are slightly soft, melt-in-the-mouth texture and snowy white appearance.
[feast_advanced_jump_to]
Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are rich and delicious. They are traditionally made with simple ingredients like butter, flour, powdered sugar, and finely chopped nuts, giving them a rich, nutty flavor. These cookies are a perfect classic holiday treats.
These melt in the mouth snowball cookies are perfect for holiday gatherings, or for party get together or as just sweet treats. Snowball cookies are one of the traditional cookies that is included in Christmas baking.
Classic Snowball Cookies are made using flour, butter, icing sugar, vanilla essence and pecans. These cookies are made with a simple dough then rolled to make balls and baked until golden and then rolled in icing sugar to resemble little snowballs hence the name snowball cookies.
The main difference between melting moments and the Mexican wedding cookies is : Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth".
These cookies just vanish in few minutes and no wonder this cookie is popular all over the world. The taste of these cookies is just awesome and I am sure this recipe is going to be my keeper. Don't give excuses and bake these cookies, and I am sure you will love them as much as me and my family did!
1.Add ½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 minutes.
2.Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.
3.Chop them finely or coarse grind it and set aside.
4.To a mixing bowl : add ½ cup butter and ¼ cup icing sugar.
5.Cream it well then add 1 teaspoon vanilla essence and ⅛ teaspoon salt.
6.Give a quick mix then add 1 cup flour.
7.Mix well with a spatula first until no dry flour is seen.
8.Add chopped pecans.
9.Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.
10.Cling wrap the dough and refrigerate for at least 30 minutes.
11.Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.
Preheat oven at 177 DEG C for 10 minutes.
12.Roll in between your palms.
13.Roll it just like a ball. Repeat to finish the dough.
14.Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.
15.Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.
16.Cookies are done. They may be soft when hot but will harden after cooling down so do not over bake.
17.See the base it golden this is perfect.
18.Add ½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.
19.Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.
20.Repeat to finish for all the cookies. Arrange them on a wire rack.
21.Now again double coat it. Add each cookie to the bowl.
22.Roll over to coat well.
23.Arrange them on a wire rack cool down completely then store in a clean airtight jar.
24.Snowball cookies are ready to be enjoyed!
Enjoy rich, buttery delicious cookies!
Snowball cookies keeps well in room temperature for 3 days if stored in a airtight container. However you can freeze the unbaked cookie dough for up to 3 months. When you need to bake, thaw the dough then proceed with the process.
Snowball cookies are rich, buttery cookies made using flour, butter, sugar, vanilla essence and nuts. They are baked round balls coated in icing sugar which resembles snow balls hence the name snowball cookies.
Yes you can replace icing sugar with powdered sugar but make sure it is fine.
Snowball cookies keeps well for up to 3 days at room temperature in a airtight jar and up to 2 weeks if refrigerated.
No. Traditional snowball cookies are naturally eggless, which gives them their crumbly, tender texture.
Yes! Simply skip the nuts. Add 1-2 tablespoons extra flour if the dough feels too soft.
If you have any more questions about this snowball cookies recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this snowball cookies recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Snowball Cookies Recipe appeared first on Sharmis Passions.
The wonder soup recipe also called cabbage wonder soup, diet soup, or detox cabbage soup or Original Cabbage soup diet recipe is very popular. This low-calorie, high-fiber vegetable soup is consumed in the 7 day cabbage soup diet.
As a nutrition focused recipe creator, I look at it with two minds:
So in this post, I’m sharing the original wonder soup recipe from 7 day cabbage soup diet plan. It’s a classic, low-calorie cabbage soup diet soup.
Wonder soup is essentially a very simple cabbage vegetable soup:
It became famous because of the cabbage soup diet a 7 day eating plan. In cabbage soup diet plan this soup is eaten in generous amounts alongside a small list of other foods each day.
Online you’ll see it under many names:
In this recipe, I’m sharing the original cabbage soup diet recipe: lots of vegetables, water based broth, very little oil in the soup itself so it stays true to its “diet soup” origins.
For making wonder soup recipe You’ll need:
This keeps it very low in calories, high in volume and fibre, and as close as possible to the original cabbage soup diet soup.
You can adapt this for pressure cooker/Instant Pot, but the classic method is just a big pot on the stove.
This is the classic, low calorie version: lots of vegetables, almost no fat, no added protein, and a very clear broth.
Exact calories will depend on the quantities you use, but most original cabbage soup diet recipes come out roughly in this range:
That’s why wonder soup is used in very low-calorie diets it’s high in volume and fibre but low in energy.
I simply love this cabbage soup recipe. While many people don’t support this quick fix weightloss soup and call it a fad diet, I love it! Here are a few reasons why I like this and use cabbage soup diet safely without compromising health. Many people say that weight comes back when you stop diet.
The original cabbage soup diet suggests eating this soup several times a day, plus a small number of specific foods, for one week. People often report fast weight loss, but most of that is water weight and some muscle, and most health experts classify it as a fad diet.
Some important realities:
Healthline, Medical News Today and other nutrition sources describe the cabbage soup diet as a short-term, unsustainable approach and do not recommend it as a long-term weight-loss solution.
My take, as someone who loves both food and evidence:
If you want a more balanced, everyday cabbage soup that fits into long-term healthy eating, I also have a healthy cabbage soup recipe with more flexible seasoning and a more cozy, “normal soup” feel.
And if you’re curious about the full cabbage soup diet – the 7-day schedule, pros and cons and who should avoid it – I’ve broken that down in a separate, detailed article.
cabbage soup diet 7-day plan, pros & cons and safer alternatives
Since we now have both on the blog, here’s how I’d describe them quickly:
Because this soup is almost all vegetables and broth, it stores very well:
This version is very close to the original cabbage soup diet recipe: cabbage, onion, celery, carrots, bell pepper, tomatoes, water or broth, herbs and minimal oil, and no added protein inside the soup. Different versions tweak herbs and quantities, but the structure is the same.
People often use the term detox cabbage soup because the recipe is: Very low in calories, High in fibre and water
Built almost entirely from vegetables.
It can feel like a “reset” after heavy eating, but it doesn’t literally detox your body your liver and kidneys already do that. Think of it as a light, vegetable-rich soup, not a magic detox.
Most sources agree the cabbage soup diet should only be followed for about one week, and even then it is not considered a healthy long-term plan.
If you enjoy the soup, you can keep it in your regular rotation, but eat it as part of a balanced diet, not as your only major food.
Wonder soup is very low in calories, so if you eat a lot of it instead of higher-calorie foods, you will likely see some weight loss especially in the first few days. But research suggests much of that loss is water and some muscle, and most people regain it when they go back to normal eating.
You can always experiment in your own kitchen, but this recipe is intentionally: Original-style and Low-calorie
Based only on vegetables, herbs, water/broth and minimal oil
If you want a more filling, balanced soup (with protein or more hearty ingredients), I’d recommend my healthy cabbage soup recipe instead of changing this wonder soup.
This is a very low-calorie, short-term diet. It’s not suitable for everyone and it’s always a good idea to speak to your doctor before trying it, especially if you have any health conditions.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
7 Day cabbage soup diet plan is one of those quick-fix weight loss plans that never completely disappears. Before you commit to seven days of wonder soup, it’s worth understanding what this diet really does to your body.
If you’ve ever googled quick weight loss or scrolled through New Year diet trends, you’ve probably seen the cabbage soup diet pop up. It promises fast results from a simple wonder soup also known as original cabbage soup that you can eat as much as you like for 7 days.
As a nutrition focused recipe developer who also loves a good big bowl of veggie soup, I totally understand the appeal. A cheap, delicious and easy soup you can batch cook, that might also help with weight loss? Of course it goes viral every few years. But the reality is more complicated.
In this post, I’ll walk you through:
Quick note: This post is for general information. It’s not medical advice. Always check with your doctor or dietitian before starting any restrictive diet, especially if you have health conditions or take medications.
The cabbage soup diet is a short-term, very low-calorie eating plan that usually lasts 7 days. The star of this 7 day cabbage soup diet plan is a simple vegetable soup made mainly with cabbage, onions, carrots, celery, and tomatoes.
You’ll see it online under a lot of different names:
The promise is dramatic: eat unlimited amounts of this low calorie cabbage soup plus a few allowed foods each day, and you can lose several pounds in a week.
What makes it different from just eating a healthy cabbage soup?
There are many versions, but most 7 day cabbage soup diet plans look something like this:
Different websites and TikTok videos tweak the details, but the structure is similar:
a lot of soup, a little fruit, veg and some protein on certain days, and overall very few calories.
If you’re looking for the original low-calorie cabbage soup diet soup (wonder soup), I’ve shared the full recipe here.
Short answer: most of the weight you lose is from water and glycogen, not all body fat.
Here’s what’s usually happening behind the scenes:
That’s why people often report:
There’s no special fat burning magic in cabbage itself. Cabbage is a nutritious vegetable, but the fat-burning reputation comes from the extreme calorie deficit, not from a special ingredient in the soup.
If you follow a 7 day cabbage soup diet strictly, you’ll very likely see the scale go down simply because you’re eating so much less.
But it’s important to understand what those results mean:
Some people use the cabbage soup diet as a short reset before moving into a more balanced plan. Others end up in a frustrating cycle of:
Strict 7 days → weight drops → normal eating → weight jumps back → try another extreme diet.
Long term, that all or nothing pattern can make weight management feel harder, not easier.
Let’s be fair and talk about what actually works here, even if I don’t love the overall diet:
If you struggle with snacking on ultra processed foods, a week of big, simple, home cooked soup can feel mentally refreshing.
Now, the bigger picture. Most health professionals and nutrition writers consider the cabbage soup diet a fad and not something to repeat often or follow long-term.
Here’s why.
For many people, the total daily intake on this diet ends up well under 1,200 calories, sometimes closer to 800–1,000. That’s lower than what most adults need for basic metabolic functions, let alone exercise or an active lifestyle.
On several days of the classic 7 days cabbage soup diet plan:
Followed beyond a short timeframe, that can lead to nutrient gaps, fatigue, weakness and cravings.
Crash diets like this tend to:
People often report:
Always talk to your healthcare provider, but in general, the cabbage soup diet is not appropriate for:
If you recognise yourself in any of those categories, treat cabbage soup as a food not a structured 7 day crash diet for weightloss .
Here’s the good news: you don’t have to throw away the idea of cabbage soup altogether.
A hearty, vegetable rich soup can be a fantastic tool in a balanced weight loss approach, if you use it differently:
If you like the idea of a cabbage based “weight loss soup” but want it to be more balanced, you might enjoy this Weight Loss Cabbage Soup recipe also known as Original wonder soup recipe.
In the above recipe, you can:
Instead of a full 7 day cabbage soup diet, here’s what a more balanced day might look like, where cabbage soup plays a supporting role:
You still get the light, full feeling from soup, but your body also gets enough protein, carbs and healthy fats to function well and preserve muscle.
Many people claim to lose 5–10 pounds in a week, but a lot of that is water and glycogen, not just body fat. There’s no strong scientific evidence that the cabbage soup diet leads to healthy, long term fat loss.
For most healthy adults, following a very low-calorie plan like this for just one week is unlikely to cause serious damage, but it can still lead to fatigue, headaches, digestive issues and nutrient gaps. It’s not recommended as a long-term or frequently repeated diet, and it’s not suitable for everyone.
Most medical and nutrition sources strongly advise against following the cabbage soup diet beyond 7 days because it is not nutritionally balanced and is too low in calories and protein. Extending it increases the risk of nutrient deficiencies, muscle loss and rebound weight gain.
Cabbage itself doesn’t “burn fat.” The calorie deficit created by eating mostly low-calorie soup is what leads to weight loss, and that includes water, muscle and some fat. Cabbage is a very healthy vegetable packed with fibre, vitamin C and vitamin K, but it’s not a magic fat-burning food.
You can enjoy cabbage soup regularly as part of a balanced diet, especially if you: Pair it with protein and healthy fats
Keep the rest of your meals varied.
Listen to your body if cabbage causes bloating or discomfort. What’s not recommended is eating only cabbage soup (or nearly only cabbage soup) for days or weeks at a time.
Most versions of the cabbage soup diet can be made vegetarian by skipping meat and using vegetable broth. But the overall structure is still a very low-calorie, restrictive 7-day plan. A better approach is to use a vegetarian cabbage soup inside a balanced eating pattern instead of following the strict cabbage soup diet rules.
The cabbage soup diet keeps coming back because it offers exactly what many of us secretly want: fast results with simple rules.
But underneath the wonder soup and lose 10 pounds in 7 days headlines, it’s still a very low-calorie, short term fad diet:
My suggestion as a recipe developer and nutritionist:
If you’d like a cabbage soup you can actually keep in your routine, my Weight Loss Cabbage Soup is designed exactly for that flavourful, veggie heavy, and much more friendly to real life.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
Login