@soulfulswaad | Creator profile on Nutcake

What kind of content does Prachi make?

Prachi shares vibrant, health-conscious recipes on Instagram, focusing on high-protein, weight-loss-friendly meals. Her culinary creations often highlight nutritious ingredients like paneer, eggs, and fresh produce. Beyond delicious dishes, Prachi also offers practical tutorials for homemade staples such as almond milk and dal soup premix, making healthy eating accessible and enjoyable.

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Cooking

Fitness

Food

Vegan

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Ragi Smoothie with Banana, Chia & Almonds

Ingredients:
• 1.5 tbsp sprouted ragi flour
• 1 small katori water (to mix ragi)
• 1.5 cups water (for boiling)
• Pinch of cinnamon
• 1 banana (or 2 small Yelakki bananas)
• 1 date
• 1 tbsp flax seeds
• 1.5 tbsp chia seeds
• 7–8 soaked almonds

⸻

Method:
1. Mix ragi flour with katori water to make a smooth slurry.
2. Boil 1.5 cups water, add the ragi slurry and cinnamon.
3. Cook for 2–3 minutes, stirring constantly until slightly thickened.
4. Cool the mixture completely.
5. Blend the cooled ragi with banana, date, flax seeds, chia seeds, and soaked almonds until smooth.
6. Serve immediately.

For extra sweetness add sugar free.

🟡 With Banana:

Calories: ~380 kcal
Fiber: ~15.05g

🔴 With Apple:

Calories: ~368 kcal
Fiber: ~16.15g

#weightloss #highfibre #nosugar #nomilk #dairyfree vegan trending easyrecipe fyp quickrecipes healthy savesoil healthy health

Ep 3 of Lose Weight with Soups

🍄‍🟫MUSHROOM SOUP

Main Ingredients
• Olive Oil – ½ tbsp total
• ¼ tbsp in the beginning
• ¼ tbsp while sautéing the garnish mushrooms
• Garlic – 3–4 cloves, chopped
• Onion – 1 small, chopped
• Mushrooms – 180–200 g box
• Rolled oats – 1–2 tbsp
• Water – as needed
• Soaked cashews – 8–10
• Broth powder – 1 tbsp (optional)

Seasoning
• Salt – to taste
• Black pepper – to taste

Optional Add-ons
• Extra sautéed mushroom (from the 20% kept aside)
• Cooked durum wheat macaroni – 1 handful

⸻

STEPS (CRISP + COMPLETE)
1. Heat ¼ tbsp oil in a pan.
2. Add chopped garlic, sauté briefly.
3. Add chopped onion and cook until soft and translucent.
4. Add 80% mushrooms (or all mushrooms if not doing garnish) and sauté till they shrink slightly.
5. Add 1–2 tbsp oats, sauté for 30–40 seconds.
6. Add salt, pepper, soaked cashews, broth powder (optional), and enough water to cover.
7. Boil for 4–6 minutes until mushrooms soften.
8. Cool slightly → blend to a smooth soup.
9. Put it back in the pan and adjust consistency with water.
10. Taste → adjust salt + pepper.
11. If keeping mushrooms aside: sauté the remaining 20% in ¼ tbsp oil, with light salt + pepper.
12. To serve:

• Soup alone, OR
• Soup + sautéed mushrooms, OR
• Soup + sautéed mushrooms + a handful of cooked macaroni.

⸻

Base soup (¼ tbsp oil only):

👉 264–319 kcal

Soup + sautéed mushrooms (½ tbsp oil total):

👉 294–349 kcal

Soup + macaroni:

👉 334–399 kcal

Soup + sautéed mushrooms + macaroni:

👉 364–429 kcal

#mushroomsoup #soupseason #wintersoups #loseweight #weightloss healthy trending savesoil fyp explorepage

Spicy Grilled Paneer & Parsley Hummus Bowl 🌶️🥗

This Rakhi, gift something that lasts beyond the festive season — a beautiful heirloom piece that can be cherished for years and passed down for generations. ❤️

I made this wholesome bowl using the @cuminco_india Cast Iron Griddle — grilling the spicy marinated paneer and sautéing the veggies right on the griddle for those beautiful charred edges and smoky flavour. 🔥

Comment "GRIDDLE" to get the product link! 🔗

Ingredients:

🌶️ Spicy Marinade
* 4–5 soaked dried red chillies
* 4–5 garlic cloves
* 1 tsp cumin seeds
* 1 tsp ajwain
* 1 tsp coriander powder
* Salt, to taste
* 1–2 tbsp olive oil

🧀 Paneer
* 250 g paneer, cut into thick slices

🌿 Parsley Hummus
* 1½ cups boiled chickpeas, husk removed
* 2–4 tbsp tahini (or homemade tahini by grinding roasted sesame seeds) — start with 2 tbsp and add more as per taste
* 2 tbsp olive oil
* 4–5 garlic cloves
* Juice of 1 lemon (or as per taste)
* Few ice cubes
* ½–1 tsp cumin powder (or a little more, as per taste)
* Salt, to taste
* A handful of fresh parsley
* Paprika or black pepper, optional

🥦 Sautéed Veggies
* Broccoli florets
* Carrot, sliced
* Capsicum, sliced
* A little olive oil
* Salt & pepper, to taste

Method
1. Blend the soaked red chillies, garlic, cumin, ajwain, coriander powder, salt and olive oil into a smooth paste.
2. Coat the paneer evenly with the marinade and let it marinate for 20–30 minutes.
3. Blend the boiled chickpeas, tahini, olive oil, garlic, lemon juice, ice cubes, cumin powder and salt until smooth and creamy. Add fresh parsley and blend again until smooth and vibrant green. Adjust tahini, lemon and seasoning to taste.
4. Heat the @cuminco_india Cast Iron Griddle over medium heat. Grill the marinated paneer for 2–3 minutes per side, until lightly charred.
5. On the same griddle, add a little olive oil and sauté the broccoli, carrots and capsicum until just tender with slight char marks. Season with salt and pepper.
6. Spread a generous layer of parsley hummus in a bowl, arrange the grilled paneer and charred veggies on top, and serve immediately.

#cuminco #griddle #rakhi #fyp #explorepage

Curry Leaf Pongal + Coconut Chutney

(with weight-loss options)

Ingredients

Pongal Base
• 1 cup rice
• ½–¾ cup moong dal
• 3 cups water (plus extra water later)

Curry Leaf Powder
• 1 tsp ghee
• 2 tsp cumin
• 2 tsp whole black pepper (use less if you prefer)
• 1 cup curry leaves

Tempering
• 2 tbsp ghee (reduce for weight-loss)
• Cashews or peanuts
• 1 tsp ginger
• 1 dried red chilli
• Curry leaf powder
• Water to adjust consistency

Coconut Chutney
• 1 tsp oil
• 2 small garlic cloves (optional)
• Small piece ginger
• Curry leaves
• ½–¾ cup grated coconut
• 2–3 tbsp roasted chana dal (or normal chana dal)
• Salt + water

Optional tadka: ghee, mustard, curry leaves, dried red chilli (skip for weight-loss)

⸻

Method

1. Rice + Dal:
Pressure-cook rice & dal with 3 cups water for 4 whistles.
If it looks dry after opening, mix in some water to loosen it.
Pongal should be soft and slightly runny.

2. Curry Leaf Powder:
Roast cumin, pepper & curry leaves in 1 tsp oil/ghee till crisp.
Cool and grind.
Weight-loss: dry roast this mix.
Pepper is strong — start with less, adjust later with pepper/cumin powder.

3. Pongal:
Heat ghee.
Add ginger, more curry leaves, cashews/peanuts.
Add the curry leaf powder.
Add the mashed rice–dal.
Add salt + water until you reach your preferred consistency.

4. Chutney:
Sauté garlic, ginger & curry leaves in oil.
Add coconut + 2–3 tbsp roasted chana dal and sauté lightly.
Cool and blend with salt + water.
Add tadka if you prefer.

⸻

Weight-loss Tweaks
• More dal = more protein
• Reduce ghee/oil
• Use peanuts or skip nuts
• Skip chutney tadka

Pongal Recipe from @foodiesroof 🤍

#templefood #pongal #curryleaves #superfood #healthy satvic fyp

Who is Prachi’s audience?

Prachi's audience is likely comprised of US-based individuals actively seeking practical, healthy, and high-protein recipes to support weight loss goals. Their intent signals are strong, indicated by high engagement rates on Instagram (3.10% ER), significantly exceeding the platform benchmark of 1.5%. This suggests a highly receptive and invested community, demonstrating a propensity for saving, sharing, and potentially purchasing related products or services. The quality of engagement is therefore expected to be high, with a strong likelihood of conversion for relevant Nutcake offerings.

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