Curried Minty Salmon



For Salmon:

  • 1/2 lb wild caught fresh salmon deboned with or without skin
  • 1/4 cup chopped fresh mint leaves
  • 1/2 tbls ghee
  • Mix of coriander powder, turmeric, cayenne, garlic powder, black pepper Or any meat masala (without sugar, chemicals etc.) to taste
  • Salt to taste

For Raita:

  • 1/2 cup shredded cucumber
  • 1/4 cup chopped fresh mint leaves
  • 1 cup whole milk yogurt
  • Salt and pepper to taste



  • Wash the fresh salmon and pat it dry.
  • Lightly coat both sides of the salmon with ghee.
  • Mix the chopped mint leaves and all other dry ingredients to form a dry spice mix.
  • Rub dry spice mix onto both sides of the salmon.
  • On a skillet on low-medium heat, pan sear the salmon for 2-5 min each side depending on thickness (or until the fish is cooked enough to easily flake off). Be sure to not overcook the salmon.


  • Mix together the yogurt, chopped mint leaves, cucumber, salt and pepper.

Serving Suggestion:

  • Top the cooked and hot fish with the mint yogurt raita and serve with a big helping of vegetables.


  • Total calories ~ 550
  • Protein ~ 65 g
  • Fat ~ 30 g
  • Carbs ~ 8 g
  • Wild Caught Salmon: One of the healthiest foods ever! Super high in protein, very rich omega 3 fatty acids which have innumerable health benefits, truly heart healthy and reduces cancer risk! 1/2 lbs of walk caught salmon has  200% tryptophan, 200% vit D, 150% selenium, 100% vit B3, 100% vit B12, 70% magnesium and much more!

Meal Options:

This is a meal in itself but if this isn’t enough…

  • Have it with a side of baked sweet potato or…
  • Have it with a side of butter/ghee sauteed beans and mushrooms.

Real food rules!

Recipe: Raj Ganpath


Eggs that will make you go mmmmmmmm…



  • 1/2 lb julienne cut onions, red peppers and yellow peppers.
  • 2 organic cage free eggs
  • 1/4th large avocado cut julienne
  • Pinch of turmeric, cumin, garlic powder, coriander powder, garam masala
  • Salt and cayenne pepper to taste


  • In a small skillet, saute the onions and peppers on medium heat till they reach a consistency you’re happy with.
  • Add all spices, salt and cayenne and continue to saute for 2-3 min.
  • Reduce heat to low and break open both eggs on to the sauteed peppers.
  • Cover and cook till the whites are fully cooked but the yolks are still liquidy.
  • Using a wide flat spatula, scoop out the contents onto a plate.
  • Top with avocado and Sriracha sauce (or salsa)

Total cooking time ~ 10 min


  • Total calories ~ 200
  • Protein ~ 15 g
  • Fat ~ 15 g
  • Carbs ~ 10 g (mostly fiber)
  • Red and yellow peppers are super rich in nutrients. 1/2 lb of peppers contain ~ 300% vit C, ~80% vit A, and 15% vit B6 in addition to many more such micronutrients! They’re also known to reduce CVD risk , improves lung health and protect against cataracts.
  • Avocados are pretty darn awesome with anti-inflammatory properties! They’re are filled with healthy monounsaturated fats, offer a tonne of dietary fiber and are rich in vit k, potassium, folate and vit B6.
  • Eggs have more nutrients than multi-vitamin tablets… and its all in the yolks! They are especially rich in choline which is critical for brain function.
  • Indian spices have so many health benefits I’m not even going to list them here. Check it out here and here and here.

Here are a couple more  beauty shots of my favorite way to eat eggs…

Meal Ideas:

  • Have it as it is as a snack. Or…
  • Add another egg and some more avocado and make it a meal. Or…
  • Add some bacon to make it orgasmic! Or…
  • Double the recipe and make it a meal. Or…
  • Have this with a side of white rice and go nuts!

Can something so healthy taste so awesome? Heck yea! Give it a shot. You’ll be happy you did!

Recipe: Raj Ganpath


Paneer Eggplant Tower


  • Paneer, sliced – about 50g
  • Eggplant, sliced
  • Tomato, sliced
  • Onions, sliced into long thin pieces
  • Avocado, sliced
  • Sun-dried tomato
  • Basil
  • 1 egg, beaten
  • Butter, 2 tsp
  • Olive oil, 1 tsp


  1. Slice paneer into large thin squares. Prep the paneer by lightly frying it in a skillet coated with 2tsp butter.
  2. Slice eggplant into discs that fit on top of the paneer. Make egg batter by beating an egg, and adding salt and pepper to it, to taste. Dip eggplant into the batter, and saute (similar to the paneer). You can add some pesto to the eggplant.
  3. Slice onions. Saute them, for about 3 mins, in a mixture of olive oil, butter, a pinch of salt.
  4. Assemble. Make the tower with paneer, eggplant, tomato slice, avocado, onions, and top them off with sundried tomatoes. Season this with some basil.

Possible Modifications

  • Replace avocado with a fried egg, or a couple of sweet potato slices
  • Use brinjal instead of eggplant


  • Calories: ~ 240
  • Fat ~18g
  • Carbs ~ 7g
  • Protein ~ 12g


  • Prep time is less than 15 minutes (thanks Soundarya!)
  • Eat one or two servings of this with a side of mixed vegetables (steamed or sauteed) to make it a filling meal
  • Or eat it as a starter

Recipe idea: Ranjani Shanker