If you wanna live with just one pasta recipe for the rest of your life then that has to be the recipe of this marry me shrimp pasta! This is the undisputed winner of best pasta ever!
If you are looking for a fail-proof family friendly pasta recipe for the upcoming holiday season, then I have the absolutely right one for you today!
Look no further and lock this marry me shrimp pasta in your menu and trust me it will become the showstopper of your dinner table!
The spin-off of the iconic marry me chicken, this marry me shrimp pasta is no less in its glory and for shrimp lovers like me this is an ultimate pasta dish which will keep reappearing on our dinner table!
What is Marry Me Shrimp Pasta?
I was literally intrigued by the name of this pasta! So I had to research it! Legend has it that this pasta is so good that it could inspire a marriage proposal—hence the quirky name!
Well, the cooking enthusiast in me had to test it for herself if it is really THAT good! Even though I do not have any upcoming proposal ideas on my mind!
And I thank my stars I did!
This marry me shrimp pasta is one such phenomenal recipe that anyone can hardly resist its addictiveness no matter how hard she/he has programmed themselves not to overeat!
Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.
This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.
If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes.
Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.
Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape. If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
Aromatics: A slit green chilli for gentle heat and brightness.
Fats: Sunflower oil and ghee for richness and a fragrant finish.
Seasoning: Salt and a splash of lemon juice for balance.
Fresh Herbs: Chopped coriander leaves to garnish.
Richa’s Top Tips
Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.
Frequently Asked Questions
Can I make this in a pressure cooker?
Yes! After sautéing the onions, rice, peas, and paneer, add water and cook for 1 whistle on medium heat. Let the pressure release naturally for the fluffiest results.
Can I add other vegetables to this recipe?
Absolutely. Carrots, beans, cauliflower, sweetcorn, and even potatoes work well. Just chop them small so they cook evenly with the rice.
Can I replace paneer with a non-veg protein?
Yes. Boneless chicken pieces or small prawns can be added. Sauté them first until half-cooked, then mix into the rice as it cooks.
Why did my rice turn mushy?
This usually happens if there’s too much water or the rice wasn’t soaked and drained well. Stick to the recipe ratio and avoid stirring too much once water is added.
How do I stop my paneer from breaking?
Use firm, fresh paneer (homemade paneer is best), cut into large cubes, and coat lightly in cornflour. This keeps the pieces intact even when mixed with rice.
Storage Tips
Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.
Serving Ideas
For a quick and light meal, matar pulao pairs well with simple sides like:
Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment.
Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures.
Asian Slaw: another super light and fresh side fix for a healthy addition to your plate.
Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry.
Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.
Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.
add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
400 grams paneer, 2 tablespoons cornflour
Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
3 tablespoons sunflower oil
Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves
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...
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...
Red sauce pasta is a delicious pasta dish made with tomatoes, garlic, dried herbs and seasoning. Making Italian style red sauce is easy and quick for weeknight dinners just like my white sauce pasta . In this blog post, I have shared a basic red sauce recipe and made few variations like creamy red sauce...
If you want a simple to make yet mindblowing to eat restaurant style pasta recipe, then this penne pasta in red sauce would hit the right spot for you! This creamy & tangy red sauce pasta is full of fresh flavors thanks to the homemade tomato sauce made from scratch!
After sharing so many pasta recipes in my blog over these past few years, I discovered that I have missed sharing the simplest yet tastiest pasta that I make so often for ourselves!
Hence enters the classic penne pasta in red sauce! The creamy red sauce pasta is going to become your new favorite, if not already, in just no time and I am absolutely sure of it!
Even though this is a meatless pasta, the classic homemade red pasta sauce makes this super-addictive, ensuring you don't miss having meat with this one!
And I can bet you won’t!
What is special about this penne pasta in red sauce?
As the name suggests, this recipe is nothing but penne pasta cooked in homemade tomato sauce; so what’s the big deal about it?
Yes, I agree that it can’t be simpler than this!
Yet, I can’t help but tell you guys that this may look simple but the taste & flavor that you will experience in this pasta in red sauce will undoubtedly blow your mind!
Like it does to us every time I make it for our fancy Italian dinner at the comfort & coziness of our sweet home!
So trust me on this and make this penne pasta in red sauce as soon as you get your hands on the ingredients below and come back to thank me later!
This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and you’ve got yourself a plate of pure happiness!
Pav Bhaji always takes me back to my college days in Mumbai. I’m BIG on street food and I could never get enough of the buttery, spicy goodness that the street stalls whipped up. That rich bhaji, those crunchy onions, the perfect squeeze of lemon on top, all scooped up with buttery pav – I mean! 😋
There’s no way I could go without it even all these years later and I’ve got the perfect recipe to replicate that street-style flavor right at home! This Pav Bhaji is made in the instant pot or pressure cooker, which does all the heavy-lifting so that only FIVE minutes of hands-on prep are involved. And no compromises on taste or texture!
I love to serve this decadent, veggie-loaded bhaji with my homemade ladi pav and I SWEAR by both these recipes! If you’ve got the same college cravings like me then you also need to check out my Misal Pav recipe and my OG Pav Bhaji recipe. And of course, Mumbai’s famous Green Keema Masala toooo!
Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.
Soya Granules – These add extra texture and depth to the bhaji, as well as adding protein!
Onions & Tomatoes – Onions for sweetness and body, tomatoes for tang and depth that tie the masala together.
Ginger, Garlic & Green Chilli – The essential aromatics that add sharpness, heat, and earthiness.
Pav Bhaji Masala – The star spice blend that gives pav bhaji its signature street-style flavour. Any store-bought version of your choice works.
Turmeric & Chilli Powder – For colour, warmth, and a gentle kick of spice.
Butter & Oil – Butter for richness and indulgence, oil for balance in cooking. I prefer to use a neutral oil like sunflower oil here.
Pav (Bread Rolls) – Soft ladi pavs, perfect for soaking up the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.
Steps To Make Pressure Cooker Pav Bhaji
Prepare the Base
Heat butter + oil in a pressure cooker or Instant Pot.
Add onions and sauté until golden. Stir in ginger-garlic paste and cook till aromatic.
Add Spices and Veggies
Stir in pav bhaji masala, chilli powder, turmeric, coriander powder and salt.
Add tomatoes and cook until they soften and the oil begins to separate.
Add all chopped vegetables (potatoes, beetroot, capsicum, carrots, peas, and soya granules)
Pour in water, mix, and pressure cook until the veggies are soft.
Mash the Bhaji
Once pressure releases, use a potato masher to mash the cooked veggies into a smooth, slightly chunky curry. Add water as needed to adjust consistency and squeeze lemon juice into the bhaji.
Add a little tadka of butter and spices to elevate the flavors even more.
Toast the Pav
Heat butter on a flat tawa or pan.
Slice pavs horizontally, place on the pan, and toast until golden.
Serve
Plate bhaji hot, topped with butter, onions, coriander, and lemon wedges.
Serve with the buttery toasted pavs.
Richa’s Top Tips
Don’t skip the butter! It’s what makes pav bhaji authentic and indulgent.
For a deeper flavor, add a little kasuri methi (dried fenugreek leaves) at the end.
If making ahead, keep bhaji and pav separate. Toast pav fresh before serving.
Use a wide potato masher or even the back of a katori for a smooth, street-style mash.
You can easily make this recipe vegan by replacing butter with oil.
You can adjust consistency of pav bhaji to suit your preference. If you like it slightly runny, add some water. For thicker bhaji, mash the bhaji more and simmer uncovered for a few extra minutes to reduce excess liquid.
Frequently Asked Questions
What is pav bhaji made of?
Pav bhaji is made from a mix of mashed vegetables like potatoes, peas, carrots, capsicum, and beetroot, cooked with spices and butter, and served with pav (bread rolls).
Which pav is best for pav bhaji?
Soft, fluffy ladi pav (dinner rolls) are the classic choice. I have started making mine in the air fryer to save time and effort, and they always turn out sooo delicious! If unavailable, substitute with burger buns or sandwich rolls.
Can I make pav bhaji without a pressure cooker?
Yes! You can simmer the veggies in a pot until soft. It’ll take longer, but the flavor is just as good. Check out my OG Pav Bhaji recipe for this!
How to get that bright red color of pav bhaji?
Street-style pav bhaji often has a vibrant red hue that comes from Kashmiri red chilli powder or degi mirch, which adds colour without making it too spicy. Some vendors also use a little beetroot purée or food colour, but Kashmiri chilli powder works beautifully at home.
I don’t have pav bhaji masala, what can I use instead?
Pav bhaji masala is unique, but you can make a quick substitute by mixing garam masala, coriander powder, cumin powder, chilli powder, and a pinch of amchur (dry mango powder). It won’t be exactly the same, but it’ll give you a close flavour profile.
Serving Ideas
Always top with extra butter (the more, the better!).
Garnish with raw chopped onions and lemon wedges.
Serve with papad, salad, or pickles for a fuller spread.
Storage Tips
Store in an airtight container in the fridge for up to 2 days.
You can freeze the bhaji in an airtight container for up to 2 months. Thaw and reheat with a splash of water. Toast pavs fresh.
One bite of this Pav Bhaji and you won’t be able to stop! It’s super quick to make, just as delicious as the street-side version and perfect for the entire family to enjoy. Make this and send me your recreations over on my IG @my_foodstory!
This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Tastes delicious with fresh laadi pavs, a dollop of butter, and crunchy onions!
⅓beetrootpeeled & chopped into ¼ inch cubes, approx 60 grams
⅓cupfresh or frozen green peasapprox 85 grams
½cupsoya granuleshydrated, refer note 1
1teaspoongarlic paste
⅔teaspoonkasuri methi
½lemon juice
2 – 2 ½cupswaterdivided
2tablespoonsfinely chopped coriander leaves
For serving
10 – 12pav
½cupfinely chopped onions
2tablespoonsfinely chopped coriander leaves
8lemon wedges
Instructions
Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.
1 ½ tablespoons sunflower oil or any neutral cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.
1 cup thinly sliced onions, 3 green chillies
Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.
Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.
2 large potatoes, 1 green capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup fresh or frozen green peas, ½ cup soya granules, 2 – 2 ½ cups water
Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.
2 – 2 ½ cups water, ½ lemon juice
Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.
Eight Treasure Soup makes eating your veggies feel like a treat; colourful, crunchy, and full of flavour!
Some days you just want something quick, warm, and full of veggies without thinking too hard about it. That’s exactly what this Eight Treasure Soup is. Just toss in whatever’s in your fridge, and somehow it comes together into a proper, flavour-packed meal.
It’s light, but still feels like you’ve eaten well. Nothing complicated, no special stock or tricky steps, just chop, stir, simmer, done. It’s the kind of soup you make once and then keep coming back to because it’s that easy (and tasty!).
Carrots, beans, and cauliflower – these get blanched first so they stay tender, not mushy.
Cabbage, bok choy, zucchini, and mushrooms – added later so they stay crunchy and bright.
Sweet corn (cream of corn) – gives the soup body and a little sweetness.
Aromatics
Ginger, garlic, and green chilli – the base flavours that bring warmth and depth.
For the broth
Vegetable stock or water – the base of the soup.
Cornflour slurry – thickens it slightly so it’s brothy but not watery.
Salt, sugar, and crushed pepper – to season and balance the flavours.
Other
Cooking oil – just a little to sauté everything.
Water – for blanching the firmer veggies before adding them to the soup.
Frequently Asked Questions
Is Eight Treasure Soup healthy?
Yes! It’s packed with fibre, vitamins, and minerals from all the veggies, plus it’s light on oil. It’s filling without being heavy, which makes it great for a balanced meal.
How can I add protein to this recipe?
You can stir in cubed tofu, paneer, edamame, or even boiled chickpeas towards the end. They’ll soak up the flavours while boosting the protein content.
My soup turned out watery. How can I fix it?
Add a bit more cornflour slurry (mix 1 tsp cornflour with 2 tbsp water) and simmer for 2–3 minutes. It will thicken the broth without making it gloopy.
How do I keep the veggies bright and colourful?
Use high heat and cook quickly. Overcooking dulls their colour, while quick sautéing keeps them vibrant and slightly crunchy.
Richa’s Top Tips
Blanch firm veggies first: This helps them cook through without turning mushy. Carrots, beans, and cauliflower need a quick head start so they cook through but don’t turn mushy later.
Don’t overcook the leafy veggies: Cook leafy veggies briefly: Add cabbage, bok choy, and zucchini towards the end, they only need a minute to stay bright and crunchy.
Don’t skip the corn slurry: It gives the soup just enough body so it’s not watery, but still light and brothy.
Use high heat for aromatics: Sauté ginger, garlic, and green chilli on high heat (this releases their flavour without burning them).
Taste and adjust before serving: The soup base is simple, so balancing salt, pepper, and sugar at the end makes a huge difference.
Add stock slowly: Start with less vegetable stock and add more only if needed, so the soup doesn’t become too thin.
Storage Tips
Fridge: Let the soup cool completely, then store it in an airtight container for up to 2 days.
Freezer: Skip the cornflour slurry if you plan to freeze it, add it fresh while reheating. The soup will stay good for about a month in the freezer.
Reheating tip: If the soup thickens too much in the fridge, add a splash of water or stock while reheating to loosen it up.
Serving Ideas
Eight Treasure Soup is light and full of veggies, so it works best when paired with sides that balance it out, some equally wholesome, some a little heartier if you’re building a full meal:
You can have it on the side with Veg Hakka Noodles for a heartier option that still brings in more veggies.
Asian Slaw Salad is bright and crunchy, perfect alongside a warm soup.
Steamed Momos and hot soup are perfect together for a night in.
Customisation Ideas
Make it creamy: Stir in a splash of coconut milk or a spoon of cream at the end for a richer, silkier broth.
Give it an earthy depth: Add a small handful of soaked shiitake mushrooms along with their soaking liquid for an umami boost.
Add a citrus lift: Finish with a squeeze of lemon or lime juice just before serving to brighten the flavours.
Bring in some crunch: Top each bowl with crispy fried shallots or toasted garlic chips for texture.
Layer in some warmth: Add a tiny pinch of white pepper or freshly grated nutmeg for a subtle, cosy depth.
Did You Know?
Eight Treasure Soup gets its name from the traditional Chinese belief that the number eight symbolizes luck and prosperity. The “treasures” were originally a mix of eight specific ingredients like lotus seeds, jujubes, peanuts, and chestnuts, often served during Lunar New Year for good fortune. Over time, the recipe evolved, and many modern versions (like this one) use eight colourful vegetables instead, keeping the lucky number while making it lighter and fresher.
Honestly, this soup just makes life easier. It’s quick, it’s full of veggies, and it somehow feels like comfort food without weighing you down. One pot, very little effort, and you’ve got something that tastes like heaven.
Make it once and you’ll probably end up doing it on autopilot whenever you need a reset meal. And if you do, tag me on Instagram @my_foodstory, I’d love to see your bowls of this veggie magic.
Hearty, comforting, loaded with veggies, and insanely easy to make, this Eight Treasure Soup recipe is the perfect low-effort, healthy dish to add to your meal rotation.
1tablespooncornflour mixed in ½ cup water to make a slurry
1 ½cupsveg stock or water
¼teaspoonsalt
½teaspoonsugar
¼teaspooncrushed pepper
Instructions
Blanching veggies
Boil 1 ½ cups of water in a pot, add carrots and cook on medium heat for a minute, add beans and cook for another minute, add cauliflower & cook for 30 seconds. Take off the heat and drain immediately. Discard the water and set aside the veggies.
¼ cup finely chopped carrots, ¼ cup finely chopped beans, 1 ½ cups water, ¼ cup tiny florets of cauliflower
Making 8 treasure soup
Heat oil in a wok or pan, add ginger, garlic, green chilli and saute on high for a minute till they turn light golden.
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...
Crispy, crunchy, spicy and oh-so-delicious, these air fryer fried chicken presents themselves with all the glory of a classic crispy fried chicken but without the guilt of deep frying in loads of oil!
I can’t explain how happy I was when these crispy fried chicken came out of my air fryer for the very first time!
I was literally holding my breath and praying to the Air Frying God for churning out perfectly crispy chicken so that I can finally restart to enjoy this favorite chicken of mine without that load of guilt!
Thankfully my prayer was answered and I got a basket of freakingly unbelievable crispy air fryer fried chicken which are super crispy on the outside and juicy & succulent inside!
After I took my first bite, I simply stood there speechless looking at the crispy chicken in my hand and wondering which evil force had stopped me from trying this crazy delicious air fryer fried chicken until now?
What is Air Fryer Fried Chicken?
To put it simply, air fryer fried chicken is your same addictive takeaway style crispy fried chicken but instead of being deep fried in loads of oil, it is air fried with just sprays of oil!
But if you are worried that these air fryer fried chicken will not come out as addictive and as crunchy as the deep fried alternative, you are utterly mistaken my friend!
I insist you try making these crispy fried chicken in your air fryer as soon as you can and I can guarantee that you will come back here to thank me!
After going through many recipes of how to make crispy fried chicken in an air fryer, this recipe of air fryer fried chicken from Gimme Delicious struck the right chord with me.
I made these first to see if they really come out that crispy which sweeps us off our feet with their crazy crunch without being dry or chewy inside.
And you know what the outcome was if you have read this blog from the top! So, this recipe of air fryer fried chicken is a keeper which you can enjoy as a high protein meal, but occasionally!
I’m back with an ultra low carb vegetarian meal plan for 7 days that has worked wonderfully for me on my weight loss journey. This vegetarian low carb meal plan includes breakfast, lunch, snack dinner in 30 minutes. I have shared meal ideas along with a printable grocery list & meal prep hacks to gear up metabolism & burn fat fast!
If you have read about my progress with a low carb vegetarian diet with high protein, you will get to know why and how I started.
After successfully losing weight while maintaining high energy levels & feeling satiated, I not only feel good but motivated to go more strict on the carbs as my body is responding amazingly! The key here is to go slow because a holistic approach is always better!
I’m a qualified nutritionist not an RD or NHS dietitian. This is exactly what I’m eating right now. Use it for ideas, then speak with your own healthcare pro before starting.
Quick Rules I am Following
(100 g+ protein • < 50 g net carbs • now shown in metric and U.S. measures)
Rule
Metric
U.S.
Protein
≥ 100 g / day
same
Net carbs
< 50 g / day (total fibre)
same
Healthy fats
Avocado, EVOO, nuts ≤ 30 g
Avocado, EVOO, nuts ≤ ¼ cup
Fluids
3 L water + electrolytes
100 fl oz (12 cups) + electrolyte
My 7 Day LOW CARB Vegetarian Meal Plan | HIGH PROTEIN
In this detailed meal plan, while I have to limit carbs, I have ensured to not compromise on high proteins, healthy full fat from natural sources & fiber. Along with this I am also including eggs in my vegetarian rapid weight loss diet!
Portion guide: I’m 5’7″ (168 cm) and started at 196.2 lb. Adjust up or down for your own energy needs
Rainbow mason jar salad (kale, cabbage, 100 g / 3½ oz tempeh, 2 Tbsp hemp seeds)
125 g / ½ cupcoconut yogurt + 1 Tbsp cacao nibs
Egg drop miso soup + 120 g / 4 oz tofu cubes
37 g
102 g
Net carb and protein tallies use USDA averages; adjust portions to suit you.
Grocery List (In Metric & U.S.)
In this week, I was more prepared & organized to have my shopping list sorted. The items cater to a vegetarian eggs included keto grocery list, aligning with this ultra-low carb meal plan.
Bag pre-measured protein powder (30 g / 1 oz each) for shake & go mornings.
Roast spaghetti squash whole (45 min @ 400 °F / 200 °C), fork into noodles, refrigerate.
Why This Works?
Eggs & dairy = complete, carb-light proteins.
Tempeh, tofu, paneer pump amino acids without grain carbs.
Shirataki fills the plate; its glucomannan fibre keeps net carbs tiny.
Five-Day Check-In (My Real Numbers)
After five days on this 100 g-protein vegetarian keto plan I’m 1.4 kg / 3 lb lighter, my workouts feel stronger, and no 3 p.m. slump—extra protein is magic for satiety.
Frequently Asked Questions
Can I go fully vegan on Low carb vegetarian meal plan?
Swap every egg for 100 g / 3½ oz tofu scramble or ¼ cup chickpea-flour batter; use plant protein powder.
Is shirataki okay daily?
Yes start with ½ pack if you’re fibre sensitive; drink an extra 8 fl oz / 250 mL water.
Need > 120 g protein?
Add 1 scoop protein (30 g / 1 oz) to any smoothie or bump tempeh to 250 g / 9 oz at lunch.
Is it possible to do a low carb vegetarian diet ?
While many think its difficult, it can be easily managed when including high protein sources like tempeh, tofu, cottage cheese.
What vegetarian foods are low carb filling?
Eggplants, onions, tomatoes, bell peppers are a few to name. I have also included greens like broccoli for a low carb option.
Ready to Try It?
Grab the grocery list, bake that cottage cheese bread, and batch cook your veggies. Comment below if you join me on this high protein vegetarian keto sprint let’s compare results!
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 onInstagram, Facebook, Youtube, Pinterestfor more food inspirations.
This firecracker shrimp rice has simply flabbergasted me with its insanely delicious flavors thanks to its firecracker sauce! I had no idea a simple sauce can be so incredibly tasty that you can make such a stunning meal in under 30 minutes!
With an unavoidable disruption in my blogging schedule, I came back today with an extraordinary recipe to make up for the couple of days delay!
This firecracker shrimp rice will make your home dining a special affair and I can vouch without an iota of doubt that everyone in your family will love it!
I will be honest with you that before trying it on my own, I was also not expecting something as mind-blowing as it proved to be.
I was drawn to it for my favorite thing which is, surprise surprise, shrimp! LOL! The secret behind the crazy deliciousness of this firecracker shrimp rice is not in shrimp; it is in its sauce!
Let’s deep dive into it, shall we?
What is Firecracker Shrimp Rice?
You may have assumed from its name that firecracker shrimp rice is a hot & tangy fried rice topped with sweet & salty shrimps!
Well, you are partly right! This firecracker shrimp rice is indeed a hot & tangy fried rice topped with soft & succulent shrimps! But there is more to it!
It won’t be justified if we simply describe this firecracker shrimp rice as another fried rice! Nope, it’s much more than that!
Let’s talk about the secret sauce of this dish and you will know why I'm claiming it to be so special!
The firecracker sauce is an amalgamation of sweet, tangy, spicy and salty ingredients which come together to make a stir-fry sauce which is beyond perfection!
When the rice & shrimps are stir fried in this incredible sauce, they take a makeover which is way too delicious than anything I had ever imagined!
This firecracker shrimp rice truly turned out to be a pleasant surprise for both of us! My better half was just assuming it to be another shrimp fried rice!
But when he saw its gorgeousness he guessed that it might be something different. And then came the final taste test!
Voila! We both loved it so much that we had to recreate it again to share it with all of you guys as this firecracker shrimp rice is just a must-have!
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...
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...
Chicken stroganoff is a luxurious recipe that you must save in your repertoire for that extra-special occasion to celebrate with your friends and family! This decadent dish is full of indulgent flavors which will simply blow your mind when you try it for the very first time!
I have been planning to make the popular chicken stroganoff for months now and finally I became successful last week! Yay!
For something or the other, I kept pushing back this gorgeous chicken stroganoff and prioritized other recipes which are part of my regular meals designed particularly for my weight loss journey.
If you wanna have a look at those recipes, feel free to check out this collection!
But hey, we all deserve a break and indulge in something sinfully satisfying occasionally!
So without any further delay, let’s dig into this stunning chicken stroganoff and enjoy the best moments of life that we curate intentionally for our rejuvenation!
Before getting into it, please forgive me, but I can’t help but repeat myself that the best way to savor these extravagant dishes is by doing conscious portion control!
You won’t want to ruin your hard work (your week long workout and mindful eating!) just for the pleasure of one meal!
What is Chicken Stroganoff?
After reading up quite a few sources about stroganoff in general, this is what I came to know. Historically, this stroganoff was made with beef.
The original recipe for beef stroganoff dates back to Russia in the late 1800s, created by a chef who cooked this dish for his employer, Count Pavel Alexandrovich Stroganov and hence the dish is named after him. [source]
The native dish contained meat of your choice, mushrooms and sour cream which is how it is made today as well.
If you want an absolute no-fuss recipe that is high in protein, doesn’t take a truckload of effort and fits right into your healthy meal plan while coming out delicious every time, then these oven baked chicken drumsticks are the one for you!
Being a food blogger, I keep looking for stunning yet easily replicable recipes that I can make & share with all my readers who too can make & enjoy homemade food without being stressed!
On that rigor, I sometimes overlook the simplest of recipes that I keep making on repeat for our own meals and that’s exactly where these oven baked chicken drumsticks come from!
Honestly, I have made these baked chicken drumsticks for my dinner so many times that I don’t even count this as a recipe any more!
It is such a convenient meal to put together that my brain burns minimal mental energy to process and execute this and that’s why I kept ignoring this humble yet flavorful dish for so long!
Why should you try making these easy & simple Oven Baked Chicken Drumsticks?
I am guessing you have already watched the video of this recipe (apologies for the video lighting which doesn’t justify the real gorgeousness of these oven baked chicken drumsticks!).
So you have already realized how easy this recipe is which makes it such a perfect choice for a busy weekday meal!
As you read below, you will see that you don’t need a fixed set of spices to make these baked drumsticks as attractive as they look in my pictures!
Once you have the aromatic powders ie onion & garlic and the seasoning ie salt & pepper, you already have the basic grammar of flavorful baked chicken in place.
To seal the deal, all you need is the spice mix of your choice e.g. Italian seasoning which is what I had used or any one of the other alternatives that I have mentioned below!
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,...
This cabbage soup recipe for weight loss is a classic! Packed with fiber-rich vegetables, the fat-burning cabbage soup is light, satisfying, and perfect for meal prep. Whether you’ve heard about the 7-day cabbage soup diet recipe or you’re just looking for what goes in cabbage soup , this original cabbage soup diet recipe is wholesome, vegan, and incredibly flavorful.
This healthy, low-calorie soup meal keeps you full while supporting your weight loss goals. This hearty vegetable soup is packed with wholesome vegetables and bold flavors, perfect for lunch or dinner. This nutrition packed cabbage soup is also known as wonder soup.
Why You’ll Love This Weight Loss Cabbage Soup
Low calorie & filling: Only around 100 calories per serving, making it the perfect detox cabbage soup.
Vegan & gluten-free: A healthy vegetable soup that fits into most diets.
Quick & easy: Made in under 30 minutes with simple ingredients.
Meal prep friendly: Stores well in the fridge or freezer for busy days.
Nutrient-Dense: Full of fiber, vitamins and minerals from fresh vegetables.
Customizable: Make it spicy, add beans for protein, or keep it light for a weight loss soup recipe.
Ingredients Needed
Olive Oil: Adds a light, healthy fat to sauté the vegetables.
Onion, Carrots, and Celery: The holy trinity of soup bases for flavor and nutrition.
Cabbage and Bell Peppers: Bulk up the soup with fiber and crunch.
Tomatoes: Provide a tangy and slightly sweet base, or 1 can diced tomatoes
Spices and Sauces: Mixed herbs, chili flakes, and optional chili sauces enhance the soup’s flavor profile.
Fresh parsley or cilantro for garnish
Note: Full quantities are listed in the recipe card.
How to Make Cabbage Soup for Weight Loss
This easy cabbage diet soup recipe comes together in just a few simple steps:
Sauté the aromatics: In a pressure cooker, Add olive oil and add chopped onions along with bay leaves. Saute the onion until the onions are softened. Add chopped tomatoes, carrots and celery, 1 cup of water and pressure cook for the 10 minutes.
Add the cabbage: Stir in chopped cabbage and cook for 2 minutes.
Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.
Add 2 cups water and close the lid of the pressure cooker. Pressure cook on high and reduce the time to 5 Minute.
After that allow it 5-7 minutes to cool down, open the lid after fully releasing the pressure. Your soup is ready!
Serve: Garnish with fresh herbs and enjoy your fat burning soup hot.
Tips, Variations & Meal Prep
This cabbage soup recipe is versatile and easy to adapt to your diet:
Add Protein: Mix in chickpeas, beans, tofu, or lean chicken for a heartier meal.
Boost Vegetables: Try spinach, zucchini, bell peppers, or mushrooms for extra nutrients.
Flavor Upgrades: Add a splash of soy sauce, lemon juice, or fresh herbs for a new twist.
Diet-Friendly Swaps:
Keto: Reduce carrots and add zucchini or spinach.
Vegan: Stick with vegetable broth and plant-based proteins.
Gluten-Free: Ensure broth is gluten-free.
Paleo/Whole30: Use clean, additive-free broth and avoid legumes.
Meal Prep Tip: This soup keeps well in the fridge for 3–4 days and can be frozen in single-serve portions for quick weight-loss friendly meals.
Substitutions You Can Make
Oil: You can replace olive oil with avocado oil or skip it entirely for an oil-free version.
Vegetables: Feel free to use zucchini, broccoli, or any leftover veggies you have on hand.
Sauces: Skip chili sauces for a milder version or use soy sauce for an umami kick.
Herbs and Spices: Experiment with fresh basil, thyme, or oregano if you prefer.
Cabbage Soup Diet – What You Should Know
The “Cabbage Soup Diet” is a popular 7-day low-calorie meal plan where cabbage soup is eaten daily along with specific food groups:
Day 1: Unlimited cabbage soup + fruit (except bananas).
Day 2: Soup + vegetables (avoid starchy ones).
Day 3: Soup + fruits and vegetables.
Day 4: Soup + bananas and skim milk.
Day 5: Soup + lean protein (chicken/fish) + tomatoes.
Day 6: Soup + protein + vegetables.
Day 7: Soup + brown rice + vegetables + fruit juice.
Note: While some claim up to 10 lbs of weight loss in a week, I feel this plan is not nutritionally balanced so I use it only short-term. For long-term results, it is better to make cabbage soup as a healthy, low-calorie meal alongside balanced nutrition.
Health Benefits & Considerations of Cabbage Soup
Cabbage soup is naturally low in calories yet packed with fiber, vitamin C, vitamin K, and antioxidants, making it a light but filling option for weight loss. The high water and fiber content helps you feel full longer, which can reduce overall calorie intake.
However, the classic “Cabbage Soup Diet” is considered a short-term fad diet. Eating only cabbage soup for a week may result in quick weight loss, but it’s mostly water weight and can lead to nutrient deficiencies if followed too long. For sustainable results, enjoy this soup as part of a balanced meal plan alongside proteins, whole grains, and healthy fats.
Storing and Reheating
Storing: Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a pot over medium heat or in the microwave. Add a splash of water if it’s too thick.
FAQs about Cabbage Soup for Weight Loss
Q: How many calories are in cabbage soup?
Most servings of cabbage soup contain 80–100 calories, depending on ingredients.
Q: Can you eat cabbage soup every day?
A: Yes, but for long-term results, balance it with protein, healthy fats, and whole grains.
Can you freeze cabbage soup?
Absolutely! It freezes well for up to 3 months. Store in freezer-safe containers.
Q: Does cabbage soup really help with weight loss?
Yes! Research shows that starting a meal with a low-calorie, high-volume food like soup can help reduce overall calorie intake. The combination of water, fiber, and warmth increases satiety, so you naturally eat less during the rest of your meal. That’s one reason the cabbage soup diet became so popular. It is a filling way to cut calories without feeling deprived.
How long does this soup last in the fridge?
Stored in an airtight container, it lasts 4–5 days.
Is cabbage soup good for detox?
Yes. Many call it a detox cabbage soup recipe because it’s light, nutrient-rich, and aids digestion.
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For making Instant Pot weight loss soup, start the instant pot in saute mode. Add olive oil and add chopped onions.
Saute the onion until the onions are softened.
Add carrots and celery, cook for the few minutes.
Add tomatoes and cook for few minutes.
Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.
Add green bell peppers, chopped cabbage stir everything together and combine.
Add water and close the lid of the instant pot. Close the steam vent and use manual settings. Set the pressure to high and reduce the time to 5 Minute.
After that allow it 5-7 minutes to cool down and with the help of a long-handled spoon gently release the steam vent.
Healthy and tasty Low calorie weight loss soup recipe. Also known as wonder soup in 7 days cabbage soup diet.This Vegetable weight loss soup recipe is delici...
Tangy, sweet and mildly spicy, this restaurant style saucy shrimp noodles stir fry is hell of a recipe that you must try asap! You will be amazed to see how easy it is to recreate your favorite asian shrimp noodles stir fry at the comfort of your home when you have the right ingredients in place!
If you love a good stir fry then you will love my shrimp noodles stir fry recipe that I’m sharing today! This was due for long as it is quite a common affair at my home!
This is one such recipe which comes around in about 30 minutes or so but promises big flavors on your plate!
That's why it's not an ordinary stir fry but a classic restaurant style shrimp noodles stir fry and you will come back to it again and again!
What is shrimp noodles stir fry?
Like a good stir fry recipe, my shrimp noodles stir fry also follows the standard grammar of an authentic one!
You have your choice of noodles, your choice of protein which is shrimp in this case and a killer sauce that brings everything together in the most irresistible way possible!
You can of course add a few veggies in your shrimp noodles stir fry that increases the fiber quotient of the dish while also making it more hearty and fulfilling!
I only added shredded cabbage today to keep things simple and fast as I wanted to bring the dinner from kitchen to table in thirty minutes!
Who said you have to eat boring & tasteless food in your weight loss journey? These low carb high protein broccoli chicken fritters are loaded with cheesy goodness and are insanely addictive!
Not only because I am a food blogger, but also because I am a mindful eater who is on a life-long fitness journey, I keep looking for high protein recipes that are easy to make and delicious to eat!
And those must not be just boring, bland and dry chicken breasts!
This quest of mine made me stumble upon this recipe of broccoli chicken fritters while scrolling through my gram feed!
Prioritizing protein in every meal of mine is not a mere thought any more; it has become a default habit.
So today’s recipe is a great find for all you fitness freaks like me out there who understand the importance of protein!
What are broccoli chicken fritters?
Typically fritters are crispy quick-bites of battered grated veggies mixed with meat or seafood which are then deep fried!
So technically our cheesy broccoli chicken fritters are nothing but a scoop of battered broccoli and chicken with grated cheese that are deep fried!
But deep frying? Not on my watch!
So our low-carb high protein broccoli chicken fritters are loaded with all the goodness without the wickedness of deep frying! Cool, isn’t it?
You can see for yourself how gorgeous are these golden broccoli chicken fritters that explode into a melt-in-mouth cheesy wholesomeness as soon as you take your very first bite!
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Meal Prep Tip: This soup keeps well in the fridge for 3–4 days and can be frozen in single-serve portions for quick weight-loss friendly meals.
