Looking for a nutritious and protein-packed meal that’s easy to prepare and totally delicious? This Avocado Chickpea Power Bowl is an American favorite for a reason. It’s vibrant, full of healthy fats, plant-based protein, and the creamy goodness of avocado. Perfect for meal prepping or a satisfying lunch.

Ingredients:

- 1 ripe avocado, diced

- 1 cup cooked or canned chickpeas, drained

- ½ cup cherry tomatoes, halved

- ¼ cup red onion, finely chopped

- ½ cup cucumber, chopped

- 1 tbsp olive oil

- 1 tsp lemon juice

- Salt & pepper to taste

- Optional: a pinch of chili flakes, crumbled feta, or parsley

Instructions:

1. In a large mixing bowl, combine chickpeas, tomatoes, red onion, and cucumber.

2. Add olive oil, lemon juice, salt, pepper, and toss until everything is coated evenly.

3. Gently fold in diced avocado to prevent mashing.

4. Garnish with optional toppings if using.

5. Serve chilled or at room temperature.

Benefits:

✅ High in fiber and heart-healthy fats  

✅ Helps with digestion and weight management  

✅ Great source of plant-based protein  

✅ Anti-inflammatory and rich in antioxidants  

✅ Ideal for vegan and vegetarian diets

Why This Recipe Works:

This bowl checks all the boxes for a modern USA diet—clean eating, gluten-free, protein-rich, and loaded with flavor. It’s also Instagram-worthy, which is why it often goes viral on food blogs and TikTok!

Customization Tips:

- Add quinoa for extra bulk

- Use black beans or lentils as alternatives

- Spice it up with jalapeños or hot sauce

- Add a poached egg for more protein

Storage:

This recipe stays fresh for up to 2 days in the fridge in an airtight container. Avocado may brown slightly, but the flavor remains intact.

Perfect Occasions:

- Post-gym meal

- Quick weekday lunch

- Light dinner

- Healthy picnic dish

FAQ's?

Q: Can I make this bowl ahead of time?  

A: Yes, just keep the avocado separate and mix before serving.

Q: Is this recipe good for weight loss?  

A: Definitely! It's high in fiber and good fats that keep you full longer.

Q: Can I use canned chickpeas?  

A: Yes, rinse them well before use.

Q: Is this recipe suitable for vegans?  

A: Absolutely! It’s 100% plant-based.

📌 Pro Tip: Use extra virgin olive oil for richer flavor and extra antioxidants.

Dense Bean Salad Recipe – A Protein-Rich American Classic

Beans are no longer just a side dish – they’re the star of this hearty, nutritious, and colorful Dense Bean Salad. Packed with fiber, protein, and a burst of flavors, this recipe is loved across the USA for its simplicity, quick prep, and health benefits.

Why You’ll Love This Recipe:

- High-protein and filling

- No cooking required

- Budget-friendly and quick

- Great for meal prep, picnics, or potlucks

Ingredients:

- 1 can black beans (rinsed)

- 1 can kidney beans (rinsed)

- 1 can chickpeas (rinsed)

- 1 cup canned or cooked sweet corn

- 1/2 red onion (finely chopped)

- 1 red bell pepper (chopped)

- 1 green bell pepper (chopped)

- 1 small cucumber (diced)

- A handful of fresh parsley or cilantro (chopped)

For the Dressing:

- 3 tablespoons olive oil

- 2 tablespoons apple cider vinegar or lemon juice

- 1 teaspoon Dijon mustard

- 1/2 teaspoon cumin powder

- Salt and black pepper to taste

- Optional: 1 teaspoon honey or maple syrup

Instructions:

1. In a large bowl, combine all the beans, corn, chopped onion, bell peppers, cucumber, and herbs.

2. In a separate small bowl, whisk together the olive oil, vinegar/lemon juice, mustard, cumin, salt, pepper, and sweetener if using.

3. Pour the dressing over the salad and mix everything thoroughly.

4. Let it chill in the fridge for at least 30 minutes for flavors to develop.

5. Serve cold and garnish with a lemon wedge or fresh herbs.

Storage Tip:

This salad stays fresh in the fridge for up to 3–4 days in an airtight container, making it perfect for weekly meal planning.

Health Benefits:

- Beans are rich in plant-based protein, which supports muscle health.

- Fiber aids digestion and keeps you full longer.

- Olive oil and lemon juice provide heart-healthy fats and antioxidants.

Optional Add-ons:

- Crumbled feta or goat cheese for extra creaminess

- Avocado slices for healthy fats

- Jalapeños or chili flakes for spice lovers

Why It’s Trending in the USA:

This bean salad is going viral due to its healthy appeal, quick prep time, and suitability for vegan, vegetarian, and gluten-free diets. It's featured frequently in TikTok meal prep videos and American wellness blogs.

Perfect For:

- BBQs and cookouts

- Lunchboxes

- Weight-loss meals

- Gym-goers and students

FAQs (Frequently Asked Questions):

Q: Can I use dry beans instead of canned?

A: Yes, just soak and cook them in advance. Canned beans are used for convenience.

Q: How long does this salad last in the fridge?

A: 3 to 4 days in an airtight container. Stir before serving again.

Q: Can I make this salad spicy?

A: Yes! Add jalapeños, chili flakes, or a dash of hot sauce.

Q: Is this salad gluten-free?

A: 100%. Just make sure the mustard and vinegar you use are gluten-free.

Q: Can I skip the dressing?

A: The dressing adds flavor, but you can replace it with a store-bought vinaigrette or lemon and olive oil combo.

Try it once, and it might just become your weekly staple 😃

Saag Paneer is a classic North Indian dish made with pureed spinach (saag) and soft paneer (Indian cottage cheese), infused with aromatic spices. This comforting and nutrient-rich dish pairs beautifully with naan, roti, or jeera rice.

Ingredients

For the Saag (Spinach Gravy)

• 2 bunches fresh spinach (palak), washed and chopped
• 1/2 cup fenugreek leaves (methi) (optional)
• 2 green chilies
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, minced
• 1 tomato, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup water (adjust as needed)
• Salt to taste
• 2 tbsp fresh cream (optional, for richness)

For the Paneer

• 200g paneer, cut into cubes
• 1 tbsp ghee or butter
• 1/4 tsp salt
• 1/4 tsp red chili powder

Step-by-Step Cooking Method

Step 1: Blanching the Spinach

1. Boil water in a deep pot and add the chopped spinach and fenugreek leaves.
2. Let them cook for 2-3 minutes until wilted.
3. Immediately transfer to ice-cold water to retain the green color.
4. Blend into a smooth puree using a little water and keep it aside.

Step 2: Preparing the Paneer

1. Heat 1 tbsp ghee or butter in a pan.
2. Add paneer cubes, sprinkle a pinch of salt and red chili powder, and lightly sauté until golden brown.
3. Remove and keep aside.

Step 3: Making the Saag Base

1. Heat ghee or oil in a pan, add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden.
3. Stir in ginger, garlic, and green chilies, and cook until fragrant.
4. Add chopped tomatoes and cook until soft.
5. Mix in turmeric, coriander powder, and salt; cook for a minute.

Step 4: Combining the Saag and Paneer

1. Pour the spinach puree into the pan and stir well.
2. Add water as needed to adjust the consistency.
3. Let it simmer for 5 minutes, then add garam masala and cream.
4. Gently mix in the sautéed paneer cubes and cook for another 2 minutes.

Step 5: Garnishing and Serving

• Garnish with fresh cream or butter for a rich finish.
• Serve hot with naan, roti, or jeera rice.

(FAQ's) 

1. Can I use frozen spinach?

Yes! Thaw it first, squeeze out excess water, and blend.

2. How do I make it vegan?

Replace paneer with tofu and use coconut milk instead of cream.

3. Why is my saag paneer not bright green?

Make sure to blanch the spinach and immediately transfer it to ice water to lock in the vibrant color.

4. Can I make it ahead of time?

Yes! Store in the fridge for 2-3 days and reheat before serving.

Cabbage Veg Manchurian is a delicious Indo-Chinese dish featuring crispy fried cabbage balls tossed in a tangy, spicy, and savory Manchurian sauce. This dish is perfect as an appetizer or a side dish with fried rice or noodles. The crispy texture of the Manchurian balls, combined with the flavorful sauce, makes it a favorite among street food lovers and Indo-Chinese cuisine fans.

Ingredients

For the Manchurian Balls:

• Cabbage (2 cups, finely shredded) – The main ingredient that gives crispiness and structure to the balls.
• Carrot (½ cup, grated, optional) – Adds a slight sweetness and extra texture.
• All-Purpose Flour (2 tbsp) – Helps bind the mixture.
• Corn Flour (2 tbsp) – Adds crispiness to the fried balls.
• Ginger-Garlic Paste (1 tsp) – Enhances the flavor with a mild pungency.
• Green Chili (1 small, finely chopped) – For a spicy kick.
• Black Pepper Powder (½ tsp) – Adds heat and depth of flavor.
• Soy Sauce (½ tsp) – Gives an umami taste.
• Salt (as per taste) – Enhances all the flavors.
• Oil (for deep frying) – Used to fry the Manchurian balls until golden and crispy.

For the Manchurian Sauce:

• Oil (2 tbsp) – Used to sauté the aromatics.
• Garlic (1 tbsp, finely chopped) – A key flavor enhancer.
• Ginger (1 tbsp, finely chopped) – Adds warmth and depth.
• Green Chilies (2, finely chopped) – Brings heat to the sauce.
• Onions (½ cup, finely chopped) – Adds texture and sweetness.
• Capsicum (½ cup, finely chopped) – Adds crunch and freshness.
• Soy Sauce (1 tbsp) – Provides umami richness.
• Red Chili Sauce (1 tbsp) – Adds spiciness and color.
• Tomato Ketchup (1 tbsp) – Balances the flavors with sweetness.
• Vinegar (1 tsp) – Brings tanginess to the dish.
• Black Pepper Powder (1 tsp) – Adds heat.
• Sugar (1 tsp, optional) – Balances the flavors.
• Corn Flour Slurry (1 tbsp corn flour mixed with ¼ cup water) – Thickens the sauce.
• Water (½ cup, adjust as needed) – Used to adjust the consistency of the sauce.
• Salt (to taste) – Adjusts the seasoning.
• Spring Onions (2 tbsp, chopped, for garnish) – Adds freshness and color.

Step-by-Step Cooking Instructions

Step 1: Preparing the Manchurian Balls

1. Prepare the Mixture – In a mixing bowl, combine shredded cabbage, grated carrot, all-purpose flour, corn flour, ginger-garlic paste, chopped green chili, black pepper, soy sauce, and salt. Mix well.
2. Rest the Mixture – Let it sit for 5 minutes so the cabbage releases moisture, making it easier to bind. If the mixture feels too dry, sprinkle a little water; if too wet, add some more flour.
3. Shape into Balls – Take small portions of the mixture and roll them into bite-sized balls.
4. Deep Fry Until Golden and Crisp – Heat oil in a deep pan and fry the balls on medium heat until they turn golden brown and crispy. Stir occasionally for even frying.
5. Drain Excess Oil – Remove the fried balls and place them on a paper towel to absorb extra oil.

Step 2: Making the Manchurian Sauce

1. Heat Oil in a Wok – Add 2 tbsp of oil to a pan or wok and heat on medium flame.
2. Sauté Garlic, Ginger, and Green Chilies – Stir-fry them for a few seconds until fragrant.
3. Add Onions and Capsicum – Sauté for 1-2 minutes on high heat to retain their crunch.
4. Add the Sauces – Stir in soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper powder, sugar, and salt. Mix well.
5. Adjust the Consistency – Add ½ cup water and let the sauce simmer for a minute.
6. Thicken with Corn Flour Slurry – Stir the corn flour slurry (corn flour mixed with water) into the sauce. Keep stirring until it thickens and gets a glossy texture.

Step 3: Combining the Manchurian Balls with the Sauce

1. Toss the Fried Balls into the Sauce – Add the crispy Manchurian balls to the prepared sauce. Mix gently so they are well coated.
2. Simmer for a Few Seconds – Cook for a minute to allow the balls to absorb the flavors.
3. Garnish and Serve – Sprinkle freshly chopped spring onions on top and serve hot.

Serving Suggestions

• Serve dry Manchurian as an appetizer or snack with toothpicks or skewers.
• Pair gravy Manchurian with Veg Fried Rice, Hakka Noodles, or plain steamed rice for a complete meal.
• Garnish with extra spring onions, sesame seeds, or chopped cilantro for added freshness.

Enjoy your Cabbage Veg Manchurian – a crispy, flavorful dish that’s perfect for any Indo-Chinese feast! 😊

(FAQ's)

1. Can I make Cabbage Veg Manchurian without deep frying?

Yes! You can bake or air-fry the Manchurian balls for a healthier version. Bake at 200°C (390°F) for 20-25 minutes, flipping halfway, or air-fry at 180°C (350°F) for 15-18 minutes until golden and crispy.

2. How do I prevent the Manchurian balls from falling apart?

Make sure the mixture has enough binding agents like all-purpose flour and corn flour. If the mixture is too dry, let it rest for a few minutes to release moisture. If too wet, add more flour gradually.

3. Can I use only cabbage for Manchurian balls?

Yes, cabbage alone is enough to make Manchurian balls. However, adding grated carrots, capsicum, or finely chopped beans can enhance the taste and texture.

4. How do I make Manchurian sauce spicier?

To increase the spice level, you can:

• Add extra green chilies or red chili sauce.
• Use schezwan sauce for an extra kick.
• Sprinkle red chili flakes for additional heat.

5. What type of soy sauce should I use?

Use dark soy sauce for a richer color and depth of flavor. If you prefer a lighter taste, opt for light soy sauce. Avoid sweetened or flavored soy sauces.

6. Can I make Manchurian without soy sauce?

Yes! You can substitute soy sauce with:

• Tamari sauce (gluten-free alternative).
• Coconut aminos (for a milder, slightly sweet taste).
• A mix of vinegar and salt (though it won’t have the same umami flavor).

7. How do I make the sauce thicker or thinner?

• To thicken the sauce, add more corn flour slurry (corn flour mixed with water).
• To make it thinner, add extra water or vegetable broth.

8. Can I store Cabbage Manchurian for later?

Yes, but for best texture:

• Store the fried Manchurian balls separately in an airtight container for up to 2 days.
• Reheat in an air fryer or oven to make them crispy again before tossing them in the sauce.
• The sauce can be refrigerated for 2-3 days and reheated when needed.

9. Can I make Manchurian without corn flour?

Yes, but the texture might be slightly different. You can replace corn flour with:

• Rice flour – for crispiness.
• Arrowroot powder – as a thickening agent for the sauce.
• Potato starch – a good alternative for binding and sauce thickening.

10. What can I serve with Cabbage Manchurian?

Cabbage Manchurian pairs well with:

• Veg Fried Rice
• Hakka Noodles
• Schezwan Rice
• Steamed Rice with Garlic Sauce

Anda Korma is a delicious, rich, and aromatic Mughlai-style egg curry cooked in a creamy, spiced gravy. The combination of hard-boiled eggs with a flavorful korma base makes it a perfect dish to enjoy with naan, roti, or rice.

Ingredients:

• 6 boiled eggs (peeled and slightly slit)

• 2 onions, finely sliced

• 2 tomatoes, pureed

• 1/2 cup yogurt (curd)

• 1 tablespoon ginger-garlic paste

• 2 green chilies, slit

• 1/2 cup cashew paste

• 1/4 cup fresh cream (optional)

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1/2 teaspoon nutmeg powder

• 1/2 teaspoon black pepper powder

• 1/2 teaspoon cardamom powder

• 1 bay leaf

• 2 cloves

• 2 tablespoons oil or ghee

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

Prep the Eggs

Take your boiled eggs and make small slits or gently poke them with a fork. This helps them soak up all the delicious flavors. Heat a little oil in a pan and lightly fry the eggs until they turn golden brown. Once done, set them aside.

Build the Base

In the same pan, heat some oil or ghee. Toss in cumin seeds, cardamom pods, a bay leaf, and a small piece of cinnamon. Let them sizzle and release their aromatic magic.

Sauté the Onions

Add finely chopped onions and cook them on medium heat until they turn golden brown. Keep stirring to get an even color—this step adds depth to the gravy.

Add Spices and Aromatics

Now, mix in ginger-garlic paste and sauté until the raw smell disappears. Then, sprinkle in turmeric, red chili, and coriander powders. Stir well to coat the onions in the fragrant spice blend.

Create the Rich Gravy

Pour in the pureed tomatoes and cook until the oil starts to separate. This means the tomatoes are fully cooked. Now, gradually add whisked yogurt while stirring continuously. This ensures a creamy texture without curdling.

Simmer with the Eggs

Gently add the fried eggs to the simmering gravy. Stir them in so they soak up all the flavors. Let them cook for a few minutes to absorb the richness of the masala.

The Creamy Finish

If you're using coconut milk, pour it in now. Adjust the salt and let everything simmer for a few more minutes, so the flavors meld together beautifully.

Garnish and Serve

Finally, sprinkle garam masala and some freshly chopped coriander leaves for that perfect finishing touch. Serve your delicious Anda Korma hot with naan, roti, or a bowl of steaming basmati rice.

Tips for the Best Anda Korma:

• Frying the eggs slightly gives them a better texture and taste.

• Slow-cooking the korma enhances the depth of flavors.

• For an extra creamy taste, add a little coconut milk along with the fresh cream.

• Serve with butter naan or jeera rice for an authentic experience.

(FAQ's)

1. Can I use store-bought korma paste?
   Yes, but homemade masala gives a richer, fresher taste.

2. How do I make the gravy smoother?
   Blend the fried onions and tomato puree for a silkier texture.

3. Is Anda Korma spicy?
   It has a mild to moderate spice level. Adjust chilies to taste.

4. Can I store leftover Anda Korma?
   Yes, refrigerate in an airtight container for up to 2 days. Reheat on low flame.

5. What can I serve with Anda Korma?
   It pairs well with butter naan, paratha, jeera rice, or plain steamed rice.