Chef Naman Makes Zero Sugar Motichoor Cheesecake With An Indian Twist

Chef Naman’s zero sugar Motichoor Cheesecake combines a creamy no bake filling with homemade saffron boondi and a cardamom infused biscuit base bringing together traditional Indian mithai flavours and a modern cheesecake.

The Biscuit Base

The base is simple. It uses 300 grams of digestive biscuits, crushed and mixed with 40 grams of melted butter. A quarter teaspoon of cardamom powder goes in with them, which gives the crust a warm, familiar mithai flavour before the filling is even added.

 

The Cheesecake Layer

For the filling, he uses 500 grams of cream cheese and 200 millilitres of whipping cream, with one tablespoon of milk to loosen things up. Six to seven strands of saffron and another quarter teaspoon of cardamom powder give it that classic Indian dessert aroma. Condensed milk is added to taste, so the sweetness can be adjusted to suit whoever is eating it.

 

Making the Motichoor Boondi

This is the part that sets the dish apart. The boondi starts with a batter of 100 grams of besan, 150 millilitres of water and a pinch of saffron. The batter is dropped into hot ghee, where it fries into tiny golden pearls. Instead of a sugar syrup, he makes one with 60 grams of condensed milk and 150 millilitres of water, and the boondi soaks in it. The result is the same soft, sweet texture people expect from motichoor, minus the sugar. The finished boondi is then layered or piled on top of the chilled cheesecake.

Why This Combination Works

Motichoor ladoo is one of the most recognisable Indian sweets, and cheesecake is a dessert most people already know well. Putting them together makes sense because both lean on richness and gentle sweetness. The tang of cream cheese balances the sugary boondi, while saffron and cardamom tie the two halves together so the dish feels like one idea instead of two.

The texture contrast matters as well. A smooth, cold filling against soft, syrupy pearls gives every bite a bit of variety, and the crisp biscuit base underneath adds a third layer.

What Viewers Are Saying

The reel has picked up around 6,000 likes and 245 comments so far. Many people said they had never seen this combination before but loved the creativity. One commenter called it their first time seeing a motichoor cheesecake and said they loved it. Others suggested layering in even more boondi, or trying citrus versions with lemon, orange or pineapple, and even a peppermint twist. A fair number of people simply asked for the link to the sweetener, which shows how much interest there is in sugar-free dessert options right now.

A Dessert With Room to Play

Because the recipe is built from separate parts, it is easy to adapt. The base, filling and boondi can each be prepared ahead and put together just before serving, which makes it a practical choice for festive gatherings where guests are watching their sugar intake. It is also a good example of how familiar Indian flavours can be reworked into new formats without losing what makes them special.

 

 

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Try These 15-Minute Salad Recipes Looking For Weight-Loss-Friendly Meals

Let’s be honest, the word salad has suffered some serious PR damage. Somewhere along the way, it became shorthand for a sad bowl of lettuce, a few cucumber slices and the kind of dressing that makes you wonder why you didn’t just order fries. But a good salad can be an actual meal, crunchy, filling, colourful and, most importantly, something you will want to eat again.

If you’re trying to lose weight, the trick isn’t surviving on leaves. Building meals around vegetables, protein, fibre and sensible portions can help make your food more satisfying without turning every meal into a calorie-counting exercise. And when you’re short on time, these salads come together in about 15 minutes, making them ideal for a quick lunch or light dinner.

  

1. Chickpea, Cucumber And Tomato Salad

This one is for the days when the fridge looks uninspiring but the pantry comes through. Toss boiled chickpeas with chopped cucumber, tomatoes, onions and coriander, then add lemon juice, roasted cumin powder, salt and a little black pepper. The chickpeas give the salad enough substance to keep it from feeling like a side dish.

 2. Paneer Tikka Salad

Leftover paneer can have a much more exciting second act than simply being reheated. Toss cubes of paneer with cucumber, tomatoes, onions and capsicum, then add a spoonful of hung curd mixed with chaat masala, cumin and lemon juice. Add a little chilli if you like your lunch with some attitude.

3. Sprouts Chaat Salad

Think of this as chaat that decided to get its act together. Combine steamed moong sprouts with chopped tomatoes, cucumber, onions and coriander. Finish with lemon juice, roasted cumin, black salt and a sprinkle of chilli powder. You get crunch, tang and plenty of texture without needing an elaborate dressing.

4. Egg And Avocado Salad

Boiled eggs make salads considerably more serious. Chop two eggs and combine them with cucumber, tomatoes, lettuce and a little avocado. Dress with lemon juice, black pepper and a pinch of salt. The eggs add protein, while the avocado brings creaminess without requiring a heavy dressing.

5. Apple, Walnut And Cucumber Salad

Not every salad needs to taste aggressively “healthy". Slice an apple and cucumber, add a handful of walnuts and toss with hung curd, lemon juice and a little black pepper. The crisp apple and cucumber bring freshness, while walnuts add crunch and make the bowl feel more substantial.

6. Grilled Chicken And Corn Salad

Got cooked chicken sitting in the fridge? Excellent. Slice it up and throw it into a bowl with sweet corn, cucumber, tomatoes and lettuce. Add lemon juice, black pepper and a spoonful of Greek yoghurt or hung curd for a creamy dressing. It’s quick, filling and considerably more exciting than another plain chicken-and-vegetable plate.

7. Rajma Salad

Rajma doesn’t always need rice to make a good meal. Mix cooked rajma with chopped onions, tomatoes, cucumber and coriander. Add lemon juice, roasted cumin powder, black salt and chilli. If you have some leftover boiled corn, throw that in too. It turns a familiar Indian staple into a fresh, no-fuss bowl.

 

8. Tuna And Cucumber Salad

For a protein-packed option that takes almost no cooking, combine canned tuna with cucumber, tomatoes, onions and lettuce. Mix with lemon juice, black pepper and a little Greek yoghurt. Add chilli flakes if you want more punch. It’s the kind of lunch you can assemble while your coffee is brewing.

 

9. Moong Dal And Vegetable Salad

Cooked moong dal can do more than sit next to your roti. Let it cool slightly, then toss it with cucumber, tomatoes, onions, coriander and lemon juice. Add cumin powder and black pepper for extra flavour. The result is light but far more satisfying than a bowl of raw vegetables.

10. Corn And Black Bean Salad

Combine boiled sweet corn with cooked black beans, tomatoes, cucumber and onions. Add lemon juice, coriander, black pepper and chilli flakes. If you have a little avocado, add it on top. The mix of sweet corn, creamy beans and crunchy vegetables makes this one particularly good for lunch.

The best weight-loss-friendly salad isn’t necessarily the one with the fewest calories. It’s the one that keeps you satisfied enough that you’re not raiding the biscuit jar an hour later. And perhaps most importantly, stop treating salad like punishment. Fifteen minutes and a handful of good ingredients can turn it into a proper meal.

 

 

 

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Unusual Coleslaw

 Ingredients

carrots 2 big, grate it not fine

cabbage half chopped into thin roughly 1 1/2"-2 " long

red onion 1 chopped 

Mix all the above ingredients well.

For dressing

Mayonnaise 3-4 tbsp

turmeric pdr 1 tsp

jeera 1/2 tap

garlic paste 1/2-1 tsp

Mustard paste 1/2 tsp

water 1 tbsp

mix all well

pour half first over the veges, mix well. Then add rest of the dressing mix well.

Goes with grilled veges / non-veg, may be for a spread for tortilla/ roti  top with lightly roasted paneer, with capsicum, tomato, onion, broccoli/ potato. Choice of veges are yours.

 

 

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Tasty Stew That Helps Dr. Jonathan Rasouli Maintain His Memory taste ste

 

Ingredients:  

1 cup dried red lentils (a source of fiber and plant-based protein) 

1 small onion, chopped (a source of B vitamins, vitamin C, and minerals) 

2 cloves garlic, minced 

2 cups chopped spinach (a source of folic acid and vitamin K) 

1 tbsp extra virgin olive oil (a source of omega-9 and polyphenols) 

1 tsp turmeric (a powerful antioxidant) 

1 tsp coriander (optional) 

 3 cups vegetable broth 

 Salt, black pepper, and cumin to taste

Preparation: 

1. Heat the oil in a medium-large pot, add the onion, and sauté until translucent. 

2. Add the garlic and spices—sauté for a minute until the pot releases a fragrant aroma. 

3. Add the lentils and broth or water with vegetable stock powder, bring to a boil, and simmer for 20 minutes. 

4. Add the spinach and cook for an additional 5–7 minutes. 

5. Serve hot—as a light dish or a full meal alongside quinoa or brown rice.

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Gingered Carrot and Parsnip Puree

 

INGREDIENTS

1 pound carrot; peeled and thinly sliced

1 pound parsnips ; peeled and thinly sliced

3 slices Fresh ginger; peeled

2 tbsp Light brown sugar

2 tbsp rice

salt

2 tbsp butter

chopped chives; for garnish

 

 

INSTRUCTIONS

In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes

Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives.

 

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Carrot, Ginger and Fruit Juice

 This recipe comes in a variety of forms you can try. It’s essentially carrot, ginger and [insert fruit of your choice] juice. The most popular ones are Carrot, Ginger and Lime juice and Carrot. Ginger and Apple juice, because of the extra zest.

Put 2 and 1/2 pounds of carrots, fully peeled and with the tops trimmed in the blender. You can keep the tops for later when you’re in the mood for pesto (Check out Recipe No.4 of this list)! Add a piece of ginger that’s about four inches in size. 

If you’re in the mood for a bit of a tangy flavor, add a quarter cup of lime juice. However, if you prefer your drinks on the sweeter side, dice an apple (minus the core) and toss it in the blender with the carrots and ginger. Squeeze just half a lime in, for that extra punch, and get the motor running. 

Also, add half a cup of water to get the consistency right. And there it is! You’ve got yourself two glasses of a fresh and healthy drink. Take a swig of these great concoctions to cool off on those hot summer days.

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Carrot Top Pesto and Roasted Carrots

For this recipe, you’ve got to prepare the pesto in advance. 

Here’s how to prepare the carrot-top pesto puree. To start with add 3 tablespoons of either macadamia nuts or pine nuts (as per your preference) and one clove of garlic into a blender and begin mixing. It should form a thick rough paste. 

Then you add half a cup of fresh basil leaves, the two cups of reserved carrot tops and finally a quarter cup of finely grated Parmesan. Throw in half a cup of extra virgin olive oil at the end to finish off your pesto. 

After this, you’re going to need to roast about 3 pounds of whole carrots. You can cut off the carrot tops and reserve about 2 cups full of them for the pesto and save the rest for later. Let no portion of the vegetable go to waste! 

Roast the carrots at about 400°, for about 25-35 minutes and keep turning the carrots over until they are a crispy golden brown. Let them sit and cool (for at least 15 minutes) while you get out the pesto, which has to be made at least a day ahead. 

Then serve your home-made pesto with the crispy roasted carrots.

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