Healthy & High-Protein Cooking

Make badam milk without sugar at home in 15 minutes. Learn the recipe, 3 ways to keep it sweet with less sugar, and what one glass gives you in protein.

Are soaked almonds healthier than raw? What three studies found on phytic acid, minerals and digestion, plus when soaking still helps in an Indian kitchen.

Ghee vs oil for Indian cooking: ghee is mostly saturated fat, most cooking oils aren’t. What WHO advises, how much ghee fits a day, and which to use when.

Jaggery vs sugar: gur has a few more minerals, but calories and the blood sugar effect are close. What WHO limits mean for your Diwali sweets, with swap tips.

Karwa Chauth sargi ideas for 29 October: 6 filling foods, what to skip so you’re not thirsty by noon, and a 20-minute plan you can prep the night before.

Making sprouts at home gets slow when it turns cold. Here’s the 2-day moong method, how to keep them warm, stop the sour smell, and when to cook them first.

FSSAI wants khoa and paneer kept cold from dairy to shop. Here’s what the new advisory says and 6 simple checks to buy and store them safely this Diwali.

Make soft homemade paneer at home with just milk and lemon. Why paneer turns rubbery, how much 1 litre gives, and how to store it fresh for festive cooking.

Make dates dry fruit laddoo with no added sugar and no ghee in 20 minutes. Step-by-step recipe, nut swaps, storage tips and why laddoos crumble, with the fix.

FSSAI has ordered festive checks on sweets, khoa, ghee and milk. Try 4 simple food adulteration test methods at home and learn what to look for when buying.