Healthy Quinoa Chia Seed Protein Bars recipe !!!

The Quinoa Chia seed protein bars is something you should have in your fast-moving lives. This dish is best as a filler meal or when you are feeling hungry but feeling lazy. So here are the ingredients for these chia seeds protein bars, a super food and the directions on how to make them.


  • 1/2 cup dry quinoaI used white, but you can use any variety
  • 1/2 cup chia seedsI used black chia seeds, but any kind will work
  • 2 Tbsp. ground flax seeds
  • 1 cup rolled oatsgluten free
  • 1/4 tsp. pink Himalayan salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/2 cup raw almonds; coarsely chopped
  • 1/4 cup honey
  • 1/4 cup brown rice syrup
  • 1/2 cup almond butter


  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
  3. In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
  4. Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
  5. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
  6. Bake on middle rack of oven for 15 minutes.
  7. When finished, remove from oven and let cool for 10 minutes.
  8. After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
  9. Cut finished bars with a sharp, non-serrated knife or pizza cutter.
  • Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.

The Chronicles of Butter Chicken !!

Butter chicken aka murgh makhani is a dish that was developed in Punjab back in the 1950’s. The dish is enjoyed by everyone and is a repeat order for many every day. It consists of chicken made with mildly spiced curry sauce, which is rich in butter and cream and is mostly served with butter naan. This is one of the loved cuisines and consists of renowned Mughlai cooking.

The history of Butter Chicken is even more fascinating as it was introduced to the world by Kundan Lal Jaggi, whose a successful restaurateur.

It is a very flexible in recipe department as there are many ways of preparing Butter Chicken, from adding Cayenne Pepper to adding thick whipped cream.

We are glad to introduce Just2Eat’s ready to eat Butter Chicken to the world. Believe me, its something you can have every day and also people who are interested in the ingredients and recipe, we are posting the recipe for you.


1. Boneless Chicken – Cut into 1½ inch pieces 400 grams
2. Lemon juice – 1 tablespoon
3. Kashmiri Red Chilli Powder – 1 teaspoon
4. Salt – To taste
5. Butter – 2 tablespoons


1. Yogurt – 1/2 cup
2. Ginger paste – 2 teaspoons
3. Garlic paste – 2 teaspoons
4. Kashmiri Red Chili Powder – 1/2 teaspoon
5. Garam Masala Powder – 1/2 teaspoon
6. Salt – To taste
7. Mustard Oil – 2 teaspoons


1. Butter – 2 tablespoons
2. Green Cardamom – 2
3. Clove – 2
4. Black Peppercorns – 2 or 3
5. Cinnamon – 1-inch piece
6. Ginger Paste – 1 teaspoon
7. Garlic Paste – 1 teaspoon
8. Tomato Puree – 1/2 cup
9. Red Chili Powder – 1/2 teaspoon
10. Salt – To taste
11. Sugar – 2 tablespoons
12. Kasoori Methi – 1/2 teaspoon
13. Fresh cream – 1/2 cup


Step 1
Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

Step 2
Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic paste, red chili and garam masala powders, salt and mustard oil.

Step 3
Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Step 4
Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

Step 5
Baste with the butter and cook for another two minutes. Remove and set aside.

Step 6
To make the makhani gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns, and cinnamon.

Step 7
Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chili powder, salt and half cup of water.

Step 8
Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
Step 9
Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with butter naan.


Here is some Nutrition Info,

Calories: 1242 Kcal
Carbohydrates: 30.8 grams
Protein: 110.6 grams
Fat: 75.1 grams

Chicken Kali Mirch is the BOMB !!

Chicken Kali Mirch aka Black Pepper Chicken is one of the tastiest recipes in the Punjabi Cuisines. The main ingredient in the recipe is the black pepper, which gives the right flavor to the curry. The best part about the dish is that you can eat it any time of the day, it’s very spontaneous recipe but an instant hit with your family.

The dish is pretty spontaneous and is easy to make. Normally the dish is paired with naan bread or biryani and if you are feeling adventurous you can even try it on a baguette.

When you take a bite from Just2Eat’s Chicken Kali Mirch, you take in the wonderful flavor and aromatic black pepper and the savory coating on each piece of chicken and the texture that give you good dreams, and in the end that is the kind of product we are delivering.

For the people who want the recipe for this life-altering Chicken Kali Mirch, here you go:-


Chicken Marinade

Chicken – 500 gram

Curd – 200 gram

Cumin Powder – ½ teaspoon

Garam Masala Powder – ½ teaspoon

Salt – ½ teaspoon

Pepper Powder (Coarsely Ground) – ½ teaspoon

Ginger – Garlic Paste – 3 teaspoons



Onion (chopped) – 2 nos.

Green Chili (chopped) – 8 nos.

Ginger – ½ inch

Cashew Paste (Cashew 1 Cup w. 1 Onion) – 1 cup

Pepper Powder – 1 teaspoon

Cumin Powder – ½ teaspoon

Garam Masala Powder – ½ teaspoon

Kasoori Methi – ½ teaspoon

Mint Leaves – 2 teaspoon

Coriander Leaves – 2 teaspoon



Step 1

Marinate the chicken with yogurt, salt, turmeric and ¼ tsp. pepper powder set aside for about 20 minutes.

Step 2

Heat oil in a pan, add the dry spices and fry till they sizzle.

Step 3

Add mint leaves and fry them till they are crisp.

Step 4

Add onions and salt and fry them till they turn golden.

Step 5

Add ginger garlic paste and fry till the raw smell disappears.

Step 6

Add the marinated chicken and mix well. Cover and cook till the chicken releases moisture, this takes around 5 minutes.

Step 7

Continue to cook on a medium flame, keep stirring for even cooking.

Step 8

When the chicken is fully cooked, add garam masala and rest of the pepper powder. Switch off now when it reaches a thick consistency like gravy.

Step 9

If you want to have a dry chicken, fry on high flame constantly flipping the chicken pieces for even caramelization. This takes around 5 minutes. Take care not to burn

Step 10

Serve hot and enjoy.


Here is some Nutrition Info,

Calories: 320 Kcal
Carbohydrates: 9 grams
Protein: 43 grams
Fat: 12 grams

Rasgulla Dish

Rasagulla – Dumpling made with LOVE

Rasgulla aka Rosogolla is one of the most popular desserts in India and is widely loved internationally. The dish’s claimed to be birthplaces are Odisha and West Bengal. In 2016, Odisha government formed a committee that stated that the sweet has its root in Odisha.

They are known by many names like Roshgulla, Rasagulla, Rossogolla, Rasagolla, Rasbhari.

Rasgulla is basically a marriage between chhena, semolina dough, sugar syrup and loads of Love, its given a shape of ball dumpling which has a spongy feeling to it. The dumpling is cooked in sugar syrup, this process is done until the syrup spreads through the sponge-like dumpling.

There are so many variations, from being orange and creamish to being whitish and rubbery, they come in many colors and types as well.

You can visit our store over here.

Strawberry Chia Pudding Recipe !!

We will be adding recipes dishes including chia seeds in them, so from today, we will start adding recipes of different dishes from starters to the desert. Here’s the recipe of Strawberry Chia pudding, so now make it and enjoyyy it.


16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk
1/4 cup honey, or to taste
1 vanilla bean, scraped
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds


Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth. Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand).
Spoon into individual cups or bowls and garnish

Coconut Chia Protein Pancakes recipe !!

Here is the recipe for Coconut Chia Protein Pancakes, and everyone knows that you cant go wrong with pancakes.


  • 1⁄4 cup gluten free all purpose flour
  • 2 tablespoons coconut flour
  • 3 tablespoons vanilla whey protein powder
  • 1⁄2 teaspoon baking powder
  • pinch of sea salt
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut flakes
  • 1 egg
  • 4 tablespoons almond milk


  1. Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together.
  2. Heat a pan and coat with coconut oil. Pour 2 tbsp of batter to form each pancake.
  3. Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.