Boost Your Energy With These Recipes For Rainy Days

Boost Your Energy With These Recipes For Rainy Days
Choose healthy recipes during a rainy day ,

INNERgise is a fresh variety of curated meals by Taj Palace New Delhi with emphasis on comfort and boosting immunity.

Rupali Dean
July 06 , 2021
08 Min Read

INNERgise is a fresh variety of curated meals by Taj Palace New Delhi with emphasis on comfort and solidification of one’s immunity. The menu features renewed and ethnic homespun ingredients bursting with antioxidants and immunity enhancing superfoods. Spawned in dialogue with Arya Vaidya Sala - Kottakal; an age-old institution renowned for its custom of ageless health care science of India, the food is made using humble culinary practises to ensure that the nutrient measure of the ingredients rests intact. The reaction has been tremendously encouraging, and with a subscription-based format, INNERgise gives patrons a choice to order for 3 days at once.

Let’s look at these recipes that can be easily made at home.





Kulath dal                                                 500 gms

Oil                                                              1 tbsp

Cumin seeds                                            ½ tsp

Dry whole red chillies                            2 no.

Chopped onions                                      2 tbsp

Chopped ginger                                      1 tbsp

Chopped garlic                                        1 tbsp

Chopped green chillies                          1 tsp

Salt                                                            As desired

Red chilli powder                                   1 tsp

Coriander powder                                  2 tsp

Fresh green coriander, mint leaves, brown onions   


1. Wash the lentil in water soak for at least 30 minutes.

2. Drain the water and transfer the lentil in a vessel. Add salt and water and bring it to a boil. Remove the foam as the lentils boil.

3. Add ginger, garlic and allow the lentils to cook on a slow flame.

4. Mash the lentils with a wooden spoon. Adjust seasoning.

5. For the tempering, heat oil in a pan. Add cumin seeds and the dry red chilli. Then add onions and sauté until brown. Add the green chillies, red chilli powder, coriander powder allow the spices to cook for about 2-3 minutes.

6. Add the tempering to the lentils, mix well and cook till it reaches a thick creamy consistency.

Finish the lentils with fresh green coriander leaves, mint leaves and brown onions and serve hot with rice or roti.



Quinoa                                   150 gm

Mashed potatoes               50 gm

Dried fenugreek                 50 gm

Rice flour                             25 gms

Refined oil                            1 tbsp

Cumin seeds                         1 tsp

Cumin powder                     1 tsp

Chopped ginger                   2 tsp

Chopped green chilli          1 tsp

Black salt                 



1. Rinse the quinoa under running water for at least 30 seconds. Drain the water.

2. On a gentle flame, steam the quinoa until well cooked.

3. Heat oil in a pan. Add the cumin seeds and allow them to crackle. Add the chopped ginger and quinoa and sauté well. Set aside.

4. Allow the quinoa mixture to cool. Then add mashed potatoes, green chilli, salt, black salt, cumin powder, fenugreek and rice flour.

5. Divide the mixture into equal parts and make round patties

6. Heat oil on a griddle and shallow fry the patties till then become light golden brown in colour.

7. Serve hot.



Bajra ke atta                                                500 gm

Chopped onion                                2 tbsps.

Chopped green coriander 1 ½ tbsp

Chopped green chillies                  1 ½ tbsp

Chopped spring onions                  1 ½ tbsp

Salt                                                    As desired

Turmeric powder                            ¼ tsp

Red chilli powder                            1 tsp

Crushed coriander seeds               1 tsp

Carom seeds                                    ½ tsp


1. Sieve the flour in a large flat dish.

2. Add the chopped onions, green coriander leaves, green chillies, spring onions, turmeric powder, red chilli powder, crushed coriander seeds and carom seeds.

3. Add water to bring the dry ingredients together. Combine and knead well to build a semi soft dough.

4. Divide the dough in to equal parts and with the help of a rolling pin flatten them and bake either on a griddle or inside a tandoor.

5. Serve hot with lentils and vegetables.

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