Ssamjang pasta, unique Korean-Italian fusion recipe made with the condiment Ssamjang. The pasta gets a very unique umami taste from the fermented bean paste, which pairs beautiful pasta creating a thick creamy sauce with the garlic, parmesan and milk. Ssamjang Pasta Recipe Korean seasoned bean paste pasta is truly addictive. The kind of dish...
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Bibim-Guksu is a popular cold Korean noodle dish made with very thin wheat noodles called somyeon or Somen noodles with added spice paste, sweetener, sesame oil and Kimchi. It is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Bibim guksu Cold noodles might be a weird recipe...
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Coconut sambar is a simple delicious and comforting sambar made with cooked dal, a mix of vegetables, fresh coconut paste and a flavourful tempering. The addition of coconut gives the sambar a creamy, rich texture and a mild sweetness. This sambar perfectly pairs with tiffin items like idli, dosai, pongal, medu vadai or can be...
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Best Mushroom gravy recipe in 15 minutes. This easy vegetarian mushroom gravy is rich, silky, dairy free and totally fuss-free. No cream, No meat drippings required it’s creamy and rich without butter or oil. It’s a one-pan easy vegan mushroom gravy recipe made with fresh mushrooms, aromatics, broth and soy sauce. Packed with Umami flavours this easy vegan mushroom gravy is easy and simple and made with healthy ingredients.
Simply brown the fresh cremini mushrooms, whisk in a roux (or cornstarch for gluten-free), splash with veggie broth and soy sauce, and finish with thyme. This mushroom gravy is naturally vegetarian, with easy vegan and gluten-free swaps, and a perfect vegetarian gravy to serve with mashed potatoes.
You can serve vegetarian mushroom gravy for rice with aromatic herbed rice, making your meal an experience rather than just another dinner.
| Ingredient | Notes & swaps |
|---|---|
| Butter – 4 Tbsp | Sub vegan butter or olive oil for dairy-free/vegan. |
| Cremini mushrooms – 1 lb (sliced ¼″) | White button works; mix in 25 % shiitake for deeper flavor. |
| Yellow onion – 1 small, finely diced | Shallot adds sweetness. |
| Garlic – 3 cloves, minced | Essential aromatics. |
| Fresh thyme – 1 tsp leaves | Or ½ tsp dried. |
| All-purpose flour – 2 Tbsp | Swap 1:1 GF flour or 1 Tbsp cornstarch slurry for gluten-free. |
| Veggie broth – 2 cups (low-sodium) | Adds body—stick to veg stock to keep it meatless. |
| Soy sauce / Tamari – 1 Tbsp | Use tamari for gluten-free; adds salty umami depth. |
| Black pepper + sea salt | Season to taste. |
| Cheese: Cheddar Cheese and Parmesan, Just a touch, for that indulgent creaminess without going overboard | For Vegan option: 1 Tbsp nutritional yeast for extra umami; 2 Tbsp oat or coconut cream for silky finish. |
Yes! whisk a cornstarch slurry (1 Tbsp cornstarch : ¼ cup cold broth) into simmering gravy and cook 1 minute until glossy.
Cremini (baby bella) offer the perfect balance of meaty texture and cost, but mixing in shiitake or porcini adds deeper umami.
Absolutely. Cool completely, portion into ice-cube trays, freeze, then store cubes in a freezer bag for up to 3 months.
Stored in an airtight jar, the gravy stays fresh for 4 days. Reheat over low heat, thinning with broth if needed.
One ¼-cup serving has roughly 50 calories, 3 g fat, and provides potassium, selenium, and B-vitamins from mushrooms.
You can make ahead mushroom gravy recipe. Whip it up, let it cool, and store it in the fridge. It’s a lifesaver for busy bees.
Drizzle this mushroom gravy over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It’s versatile, so get creative!
So there you have it! a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also a healthy mushroom recipe. This is more than just a dairy free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!
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Thai green curry is a rich creamy, delicious and flavourful curry. It is quite similar to our Indian vegetable kurma, but made with Thai based ingredients. The star ingredient of this curry is Thai green curry paste, which is made from fresh spices and herbs like lemon grass, kaffir lime, galangal, green chillies, ginger, garlic...
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Vegetable quesadilla is a popular Mexican dish, it is made with tortilla and cheese. The filling option for quesadilla is so versatile that you can add any vegetable or meat of your choice. The tortilla is stuffed with fillings and cheese, then cooked on dosa tawa with oil. The outer layer of quesadilla will be...
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Grilled cajun chicken is a flavourful and juicy chicken dish. It is made by marinating chicken breast in a cajun spice , lemon juice and seasoning, then grilling them to perfection. This cajun chicken recipe is known for its smoky, slightly spicy and zesty taste. This grilled cajun chicken is perfect for a healthy dinner...
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Millet sambar rice is a wholesome and flavorful south Indian one pot meal that combines the goodness of barnyard millet and yellow moongdal with variety of fresh vegetables, aromatic spices and tamarind. This dish is packed with nutrients and the recipe is healthier twist on traditional sambar rice which replaces white rice with millet for...
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Carrot stuffed paratha is a yummy and delicious paratha made with grated carrots, whole wheat flour and spices. This is one such easy paratha recipe that kids will love it for its taste and orange colour. The recipes use everyday simple ingredients and can be made in less than 30 minutes. It is a healthy,...
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A chicken meatball sandwich is a flavourful and a satisfying dish which can be made with tender chicken meatballs, a rich and tangy tomato based sauce, fresh herbs and a plenty of gooey cheese. Which is all packed between the crispy bread slices. This sandwich offers a perfect blend of soft, cheesy and crunchy texture...
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This viral carrot salad recipe is trending over TikTok and Instagram. This bright and vibrant hormone balancing carrot salad is made with peeled carrot ribbons tossed in simple dressing. This carrot salad is simple, crunchy and bursting with flavours. If you want to eat your skincare this famous viral carrot salad recipe by Ray Peat is perfect side salad for summer dinner.
This is also known as Ray Peat Carrot Salad recipe: a 5-minute raw carrots salad to balance your hormones. TikTok can’t stop crunching on this viral Hormone balancing carrot salad recipe popular as “Dr Ray Peat raw carrot salad”.
In just five minutes, one ribboned carrot dressed with 3 ingredients provides lignin-rich fiber that supports hormone balance, smoother digestion, and a natural energy lift. I tried this hormone-friendly gut-cleanse recipe a daily for last few weeks.
TL;DR: Shave one large carrot into ribbons, toss with just 2 more ingredients and a pinch of sea salt. Munch mid-morning daily to keep your gut moving and estrogen metabolites heading for the exit.
I first tried Dr. Ray Peat’s famous raw carrot salad made by a fellow nutrition-geek friend. It tasted so delicious that I made it everyday. One week later my digestion felt smoother, my 3 p.m. energy slump vanished, and my belly bloat was noticeably so much better.
Dr. Ray Peat’s “raw carrot salad” is a one-carrot, three-ingredient side dish that the late physiologist promoted as a daily, food-based way of “hormone-balancing” and “pro-metabolic” health. The recipe got viral on TikTok in 2020 and still loved by healthy food lovers.
Now the question is can a Carrot salad Really Tame Hormones ? Here’s the quick science check-in on this viral hormone balancing carrot salad.
| Mechanism | Evidence Snapshot |
|---|---|
| Lignin-rich fiber binds estrogens | Higher fecal fiber = more estrogen excretion in women (University of Oxford study). pubmed.ncbi.nlm.nih.gov |
| Fiber lowers circulating estrogen | BioCycle Study: every +5 g fiber linked to –8 % estradiol. pubmed.ncbi.nlm.nih.gov |
| Acid + mct oil curb endotoxin-producing bacteria | In vitro data show coconut oil & acidic pH inhibit Gram-negative growth. health.comtime.com |
Even if there might not be a single salad that may balances hormones, but adding 1–2 cups of raw veggies a day in your diet is a nutrition slam-dunk.
One vegetable has a special place in a diet to balance the hormones, and that is the raw carrot. It is so nearly indigestible that, when it is well chewed or grated, it helps to stimulate the intestine and reduce the reabsorption of estrogen and the absorption of bacterial toxins.
This reduces the reabsorption of estrogen and the absorption of bacterial toxins.
It’s the stimulating effect on the intestine. The fiber in the carrot isn’t digestible. So the excretion of bile into the liver carries all kinds of detoxified chemicals and hormones. If you have fiber in your intestines, these toxins will be carried out, bound to the carrot fiber. Without enough fiber, they can be reabsorbed and recirculated. Nutrition for Women, 1993 , Raymond Peat
Optional bonuses: tiny drizzle of honey for flavor, fresh oregano, fresh mint or cracked pepper.
Fine in a pinch, but store-bought shreds are shorter and lower in lignin. Ribboning the carrots for this raw carrot salad takes just 60 seconds.
One large carrot supplies ~6 g net carbs and 3 g fiber—too low to spike glucose for most people, especially paired with fat.
Coconut’s lauric acid is antimicrobial; EVOO brings polyphenols. Rotate for spectrum benefits.
If you’re on estrogen-modulating meds, have IBS, or take warfarin, ask a professional. Fiber + vitamin K can interact.
Bottom line: eating a raw carrot every day is safe for most people, but always rely on a balanced diet, sleep, and exercise not just one salad for robust hormone health.
After a month of eating this ribbon carrot salad everyday, my digestion feels so much better, my skin glows a bit brighter, and my PMS headaches downgraded from “cancel all plans” to “take a walk.”
While I am upgrading my nutrition and adding a lot of excercise, this is one consistent change I am a following week after week this month. SO I am not sure Is this magic or the effect of Ray Peat Carrot Salad recipe?
But, as science catches up, I’m happy to keep crunching on a carrot a day worst-case scenario, I get more veggies 
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Best Asian-Style Broccoli Salad Recipe (Easy, Healthy & Vegan). Whenever I need a quick lunch that ticks vegan, gluten-free, high protein and low-carb salad boxes without skimping on crunch or flavour this broccoli edamame salad is my 15-minute hero.
Think tender-crisp broccoli, plant-protein-packed edamame and peanuts, all slicked in a spicy-creamy peanut-butter dressing that clings to every floret. It travels like a dream, keeps for days, and earns rave reviews at barbecues and potlucks (even from the “broccoli skeptics” in my life!).
Here are my few reasons to love this keto broccoli salad recipe/ low-carb broccoli salad.
Flavor tip: Dark soy gives gorgeous colour and umami depth; for a lighter look, but same savoury hit, mix ½ light soy + ½ dark soy.
Yes. Use sunflower-seed butter for the dressing and toasted pumpkin or sunflower seeds for crunch.
Traditional soy sauce contains wheat. Use tamari or coconut aminos for a gluten-free salad.
Dressed salad stays fresh and crunchy in an airtight container for up to 4 days in the fridge.
Absolutely. Sub equal parts sriracha, chili flakes, or leave the heat out altogether.
Calories 175 • Protein 14 g • Net Carbs 6 g • Fat 11 g • Fiber 4 g
(Values are estimates calculated with tamari and edamame.)
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Yam Poriyal, also known as Elephant Yam Stir Fry or Chena Kizhangu poriyal. It is a flavorful South Indian side dish made using cubed and cooked elephant yam sauteed with simple indian spices. This yam poriyal goes good with rice and sambar, rasam, or curd rice. This easy yam poriyal recipe is not only delicious...
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Vendakkai pachadi also known as Okra pachadi is a traditional and popular South Indian recipe, especially in Kerala. Pachadi is a staple in traditional Kerala Sadhya feast. This vendakkai pachadi is made with sauted or fried okra, fresh curd, coconut, spices and tempering. It is a light and healthy recipe. This tangy and refreshing pachadi...
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The egg salad sandwich appears to be a quick, simple, and satisfying dinner. It mixes soft toasted bread slices, a mayonnaise-based creamy sauce, and sliced cooked eggs. This is a great recipe for people who enjoy a simple meal. You can easily adjust the ingredients by using whatever vegetables or sauces you have on hand. ...
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Mushroom rice is a flavourful recipe made with basmati rice, whole spices and mushrooms. The mushrooms soak up all the masala and add a meat-like taste to biryani which makes this recipe more satisfying and comforting. This is a one pot recipe that you can make in a pressure cooker, instant pot or in a...
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Drumstick leaves onion poriyal is a traditional South Indian stir-fry recipe made using fresh drumstick leaves ( murungai keerai ), onion and spices. The onion adds a subtle sweetness, while the drumstick leaves give the dish a unique texture and flavour. Drumstick leave poriyal is a healthy and tasty way to include greens in your...
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Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal.
With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.
Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking.
Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.
This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.
Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:
Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.
Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.
Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.
Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.
Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health.
The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health.
For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.
Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.
For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.
Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.
How do I keep the spinach color bright in Palak Paneer?
Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.
Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.
You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.
Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.
Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.
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Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.
Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.
The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.
While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:
The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.
Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.
Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:
For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.
Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.
The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.
Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.
Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.
Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.
Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.
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