Carrot & Pineapple Soup | A Sweet-Savory Twist for Healthy Eating
Looking for a light, comforting, and nutrient-packed soup? This Carrot and Pineapple Soup brings together the earthy sweetness of carrots and the zing of pineapple perfect for a wholesome lunch, a detox dinner, or even a light evening snack. And with the Suncasa Tri-Smart Saucepan, you get precise cooking control and faster results, ideal for delicate recipes like this. Ingredients (Serves 2–3) 2 medium carrots, peeled and chopped ½ cup chopped pineapple (fresh or canned, unsweetened) 1 small onion, chopped 1 garlic clove, minced ½ inch ginger, chopped 1 tsp olive oil or ghee Salt to taste Crushed black pepper, to taste 2 cups water or low-sodium vegetable stock Optional: a dash of lemon juice or fresh herbs for garnish How to Make It On your SUNCASA Essentra Chopping Board, slice onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. In your Tri-Smart saucepan, heat olive oil. Add chopped carrots and pineapple. Stir for a minute. Add water or stock, bring to a boil, then reduce to simmer. Cover and cook for 10–12 minutes, or until carrots are soft. Let it cool slightly. Use a blender or immersion blender to puree into a smooth soup. Return to the saucepan. Add salt and pepper to taste. Reheat gently if needed. Add lemon juice or garnish if desired. Perfect with a slice of multigrain toast or a handful of roasted seeds on top. This Carrot & Pineapple Soup is more than just a warm bowl; it’s the perfect balance of comfort and nutrition. Whether you're trying to eat clean, recover from a cold, or simply want something light and nourishing, this recipe hits the spot. P.S. We recommend cooking it in the Suncasa Tri-Smart Saucepan. Because great cookware doesn’t just cook food, it elevates your everyday meals into moments of care.
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Bread Upma | Easy to Cook DIY Dish
How many times have those last few slices of bread been left unused? When there's no sabzi, jam, or malai-chutney, Bread Upma comes to the rescue. It’s flavourful, fast, and transforms your leftover bread into a hearty, homestyle Indian breakfast or evening snack. And when cooked in the Suncasa Impact Pro Luxe Sautepan with Glass Lid, you get evenly crisped bread, perfectly sautéed spices, and mess-free cooking every time. Ingredients (Serves 2–3) 6 slices of day-old bread (whole wheat/multigrain recommended) 1 medium onion, finely chopped 1 small tomato, chopped (optional) 1–2 green chillies, chopped ½ tsp mustard seeds (rai) ½ tsp cumin seeds (jeera) A few curry leaves ¼ tsp turmeric Salt to taste 1 tbsp oil or ghee Juice of ½ lemon Fresh coriander, for garnish Optional: chopped capsicum, peas, or grated carrot How to Make It Cut bread into bite-sized cubes. Keep crusts if you like. Heat oil in your Suncasa sautepan. Add mustard seeds, let them splutter. Then add cumin, curry leaves, and green chillies. Sauté onions until translucent. Add tomatoes or other veggies, cook until soft. Add turmeric and salt. Sprinkle a little water if needed. Add bread cubes, toss gently to coat in the masala. Cook on medium heat for 3–4 minutes until bread edges are lightly crisp. Finish with a squeeze of lemon and garnish with coriander. Serve hot in a stylish SUNCASA Belly Shaped Casserole with chai, coffee, or plain dahi. Make It Your Own Add roasted peanuts or cashews for crunch Sprinkle pav bhaji masala for street-style vibes Use millet or multigrain bread for a healthier twist Bread Upma is proof that everyday ingredients can become comfort food with the right touch. And when you cook it in thoughtfully designed stainless steel cookware, the process feels just as good as the final dish.
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Ragi Beetroot Dosa | A Healthy Twist to Your Morning Routine
(2 min read | castella dosa tawa) If you’re looking to make your meals more colourful, gut-friendly, and nutrient-packed, this Ragi Beetroot Dosa is a great addition to your weekly menu. Made with calcium-rich finger millet and iron-loaded beetroot, it’s light, gluten-free, and high in plant-based fibre. Perfect for those searching for easy healthy Indian recipes or looking to explore millet-based meals. For this recipe, we’re using the Suncasa Castella Dosa Tawa. Ingredients (makes 6–8 dosas) 1 cup ragi flour (nachni) 1 small beetroot (grated or pureed) 2 tbsp rice flour ½ tsp cumin seeds Salt to taste Water as needed Oil or ghee for cooking Optional: chopped onions, coriander, green chillies, curry leaves How to Make It Grate or blend 1 small beetroot into a smooth puree. In a mixing bowl, combine: 1 cup ragi flour Beetroot puree 2 tbsp rice flour ½ tsp cumin seeds Salt to taste Water (enough for a thin, flowing batter) Mix well and rest the batter for 15–20 minutes. Heat the cast iron dosa tawa until hot. Drizzle oil, then pour batter from edges to center (like rava dosa). Do not spread with a ladle. Let it form lacy holes naturally. Cook on medium-high heat until edges crisp up. Add a few drops of ghee on top for flavour. Flip optionally or serve as a single-sided dosa. Serve hot with chutney or curd. This is one of those vegetarian healthy Indian recipes that brings together local ingredients and modern cooking ease. The Suncasa Castella Dosa Tawa ensures even heat distribution, helping the ragi dosa turn perfectly crisp without excess oil. It’s durable, easy to clean, and ideal for everyday healthy Indian cooking.
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High Protein Veg Wrap | A Quick & Healthy Indian-Style Meal
(2 min read) There are days when you want something light but filling, healthy but not boring, and quick but homemade. That’s when this high-protein veg wrap comes to the rescue. Whether you're grabbing a post-workout bite or simply trying to eat clean without giving up flavour, this one ticks all the boxes. Cooked to perfection in our Suncasa Castella Cast Iron Frying Pan, this wrap is proof that healthy eating can be fast and delicious. Ingredients 100g paneer, crumbled 1 tsp oil 1/2 tsp cumin seeds 1/2 onion, sliced 1/4 capsicum, sliced 1/4 cup cabbage, shredded 1/4 tsp turmeric 1/2 tsp red chili powder Salt to taste 2 whole wheat rotis or wraps 2 tsp green chutney or hummus Fresh coriander for garnish Juice of 1/2 lemon Instructions Heat 1 tsp oil in the cast iron pan. Add cumin seeds and let them crackle. Toss in onion, capsicum, and cabbage. Sauté on high flame for 2–3 mins. Add turmeric, chilli powder, and salt. Mix well. Add crumbled paneer. Cook for 2–3 mins until combined. Turn off the heat. Squeeze lemon juice and garnish with coriander. Warm the roti/wrap made on SUNCASA Castella Roti Tawa, spread chutney, and add the paneer filling. Roll and serve immediately. Why We Love It: High in protein No-fuss cooking Great for lunchboxes or post-workout meals This high-protein veg wrap is your answer to lazy meal days, but make it healthy and delicious. It’s easy to prep, easy to carry, and just the right kind of wholesome. Wrap it, roll it, or even turn it into a burrito bowl. You do you.
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Pumpkin Soup Recipe | Easy to cook healthy soup
Imagine you’re back home after a tiring day at work and want to eat something relaxing, without spending a lot of time; what would you cook? We suggest a warm bowl of creamy and comforting pumpkin soup packed with nutrients. Whether you’re relaxing after a long day or cooking a cozy meal for your family, this healthy pumpkin soup recipe is a must-try. Plus you can make it effortlessly with the right cookware. For this recipe we’ll be using the SUNCASA Impact Pro Luxe Saute pan, Impact Pro Luxe Saucepan and Essentra Stainless Steel chopping board. Ingredients 2 cups pumpkin (peeled and cubed) 1 chopped onion 2 garlic cloves (minced) 1 tsp olive oil or ghee 2 cups vegetable stock or water ½ cup coconut milk (optional for creaminess) Salt and pepper to taste Fresh herbs for garnish (like thyme or parsley) Cooking Instructions Prep the veggies: On a clean SUNCASA chopping board, dice your pumpkin, onion, and garlic. Sauté the aromatics: Heat oil in the stainless steel sautepan for sautéing garlic and onions until golden. Add the pumpkin: Toss in the chopped pumpkin, season lightly with salt and pepper, and cook for 3-4 minutes. Simmer: Pour in SUNCASA Saucepan and let it simmer until the pumpkin becomes fork-tender. Blend & Serve: Use a blender to puree the mixture until smooth. Return to the pan, add coconut milk, adjust seasoning, and let it warm through. Serve the soup hot with herbs on top. Bonus Tip: Use the right cookware for the right flavor! Make It Yours Add roasted carrots or sweet potatoes for a different flavor. Garnish with pumpkin seeds or croutons for crunch. Use fresh cream if you prefer a richer taste. This isn't just easy to cook but also very healthy. Try it with the 304 food grade stainless steel cookware to have the ultimate cookware experience.
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