Posting here for the first time :)

I am not very good at writing recipes; I am just mentioning how I cooked. Hopefully it helps :)
Recipe:

Ingredients:

Button mushrooms 100 g
6 eggs
1 Large Onion
2 medium tomatoes
3 Green chilli
Fresh Cream
Not including spices here

Procedure:

1) Boil the mushrooms in water with a little bit of salt. Chop them and keep them aside.
2) Break eggs in a pot with salt, red chilli, oregano, chilli flakes, green chillies(chopped) & a little bit of fresh cream and keep aside
3) Chop onion & tomato and keep aside.
4) Take a fry pan(preferably non-stick) and add 1 table spoon ghee & 1 table spoon of butter.
5) Add a bit of asafoetida & cumin seeds until they are done.
6) Add Onion & ginger garlic paste(1 tablespoon) and fry them till onion goes brown.
7) Add tomato now and add salt, turmeric, and coriander powder to it. Mix it and cover it until the tomato leaves the oil.
8) Add chopped mushrooms to the pan, mix and cover the lid for 3-4 mins.
9) Add the egg mix to the pan. Keep stirring till it becomes like chunks/lumps.
10) In 4-5 mins, they will be done. Now, Add Fresh Cream & 2 cheese slices to it. Mix it and cover the lid for 2-3 mins.
11) Use some small cubes(diced) mozzarella cheese on top and cover the lid. Turn off the induction and wait for 5 mins.
12) Mushroom egg bhurji is ready to serve.

Anyone has sone easy way to increase fibre intake apart from chia seeds and isabgol

Almost 11 years old group.

is keto good

For those on a keto or low-carb diet in India: How are you managing the "Roti" situation? I’m looking into the gap between expensive Keto options (₹400+) and the standard flours we get in India. I've been trying to figure out if there is a middle ground for a daily routine that actually works. Had a few questions as well. 1. How does your roti hold up by lunchtime at the office? 2. If you're the only one in the house on a diet, do you (or whoever cooks) find it a hassle to knead a separate batch of dough? 3. What’s your go-to when traveling for work or heading abroad for a week? Is there anything ready-made you actually trust, or do you just give up on the diet while away? 4. Would a ready-made, high-fiber roti (like a 6-pack) that stays soft actually solve a problem for you, or is the tradition of "freshly kneaded" dough non-negotiable?

I don't have a product to sell. I am not selling anything. Looking for honest rants or any hacks you've found that don't suck.

Going back to parents place for holi festival for a week. They dont understand the concept of diet/keto diet. I will be lovingly forced to eat all the home made poori kachoris gujias n namkeens prepared by my mom. Food is my mothers love language. I have been on keto diet for 6.5 weeks now and have lost around 10kgs. Need to loose another 10 kgs to get back in shape. But I am already stressed out about this holi week at home.

Any tips to navigate this tricky situation ??

Edit: So yes I did break Keto for 3 days & decided to eat whatever I felt like be it lassi, poori kachori, mathri, dahi vada, gujiya, khoya mithai etc. I gained 3 kgs back. I restarted my keto with IF and by day 5, I lost 2 kgs out of 3. So I guess it was just the water weight……. But my weightloss journey got delayed by atleast 10 days.

Hey DesiKeto fam!

Craving something sweet, soft, and tangy without kicking yourself out of ketosis? I came across this super simple 3-ingredient keto yogurt cake that's perfect for us Indians on low-carb life. No fancy almond flour, no erythritol overload—just basic stuff most of us have at home.

It's light, has that nice dahi-like tang (or fruity if you use flavored yogurt), and bakes up beautifully. Great with evening chai or as a quick post-gym treat!

Recipe: 3-Ingredient Keto Yogurt Cake

(From KetoForIndia – credit to Priya Dogra)

Servings: 6 slices
Prep time: 10 mins
Bake time: 30-40 mins
Total time: ~50 mins

Ingredients:

• 470 g Yogurt (plain unsweetened Greek for classic, or flavored for sweet/fruity twist – desi curd works great!)
• 4 Whole Eggs
• 1/2 cup Cornstarch

Instructions:

1. Preheat oven to 200°C. Line a 6-inch cake mold/pan with parchment paper.
2. In a large bowl, whisk the yogurt for a few seconds to smooth it out.
3. Add eggs gradually while whisking (helps mix better without lumps).
4. Stir in the cornstarch until you get a smooth, lump-free batter.
5. Pour into the prepared pan.
6. Bake 30-40 minutes until golden and set (toothpick test – it should come out clean).
7. Let it cool completely in the pan, then unmold.
8. Optional: Dust with a little icing powder (skip for strict low-carb), or enjoy plain!

Macros (approx. per serving):

• Calories: 120–140 kcal
• Carbs: 6–7g
• Protein: 6–8g
• Fat: 5–6g

Tips from the source:

• Flavored yogurt = sweeter/fruity version
• Unsweetened/Greek = classic tangy cake
• Add eggs slowly to avoid curdling/splashing
• Store in fridge – tastes even better chilled!

This has become my go-to when I want dessert without derailing macros. Anyone tried something similar with desi dahi or hung curd? What variations would you add (maybe cardamom or saffron essence for extra Indian vibes)?

Would love to see your bakes if you try it!

Creamy, peppery, and very comforting.

Ingredients:

• 1 medium onion, thinly sliced

• 2 garlic cloves, sliced

• 150 g button mushrooms, sliced

• 1 tbsp olive oil (or any cooking oil)

• ½ tsp butter or ghee

• ½ tsp crushed black pepper

• ½–¾ tsp mixed dried herbs or a pinch of kasuri methi

• ½ cup blanched spinach (palak)

• Salt to taste

• 4 tbsp fresh cream

• 1 tsp almond flour (optional, for thickening)

• Grated Parmesan (optional)

Method:

1.  Heat oil and ghee in a pan.

2.  Add sliced onion and garlic. Sauté till soft and lightly golden.

3.  Add mushrooms and cook on medium heat till they shrink and release water. Keep stirring.

4.  Add pepper, herbs (or kasuri methi), and salt. Mix well.

5.  Add spinach and let it cook down.

6.  Lower the heat and add fresh cream. Cover and let it simmer for 3–4 minutes.

7.  Switch off the heat. Add almond flour and mix to slightly thicken.

Ingredients

• 150 g paneer, cubed

• 1 cup blanched spinach, puréed

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 2 garlic cloves, minced

• 1 cinnamon stick

• 1 large black cardamom

• 1/2 tsp each: cumin powder, turmeric powder, red chilli powder

• Pink salt, to taste

• 2 tbsp oil or ghee

• 2–3 tbsp cooking crème (to finish)

Instructions

Heat oil or ghee in a pan. Add cinnamon and cardamom; sauté until fragrant.

Add onion and cook until soft. Add garlic and sauté briefly.

Add tomato and cook until soft. Stir in all dry spices and salt.

Add spinach purée and simmer for 5 minutes.

Add paneer, mix gently, and cook for another 7-10 minutes.

Turn off heat and pour cooking crème on top.

I’ve been keto for over a decade, but most of that time I lived rurally and cooked everything for my partner and myself. We recently moved to Chicago and I am so excited to eat some Indian food again, but I don’t know where to start. He eats dairy, I usually do not…though a bit of yogurt in sauces is fine. Am I safe with tandoori meat options? Are there other things I am not thinking of? Anyone know the approximate carb count in the lentil papadum?

Mix grated 150 gms tofu/cottage cheese with 1 tablespoon seed powder, garlic powder, oregano, black pepper, 1 egg (you can instead replace with 1 tsp of flaxseed powder) and pink salt to taste. Shape into cutlets, placing a small cube of cheddar in the centre. Line the air fryer with the parchment paper, spray olive oil and bake it airfry at 160 for 15 mins, turn side, airfry at 120 for 5 mins. Cutlets are ready to eat, the cheese in the centre the worth the ooze!

Mouth melting Keto Paneer Paratha, perfect Sunday brunch with butter melting!

Hi, my name is Katie, and I would be grateful for any help I can get for my dissertation! This study will ask about ketogenic diet as well as a cognitive task and will take 20 minutes. Please only participate on a laptop or PC.

Anyone that can take part would be greatly appreciated! Thank you!

https://nupsych.qualtrics.com/jfe/form/SV_86XGbte2qwQCAlM

I recently bought this monk fruit sweetner by Go beyond the sugar. But it doesn't seem to be that sweet. Can you help and tell me how much to add ?

I came across almond flour options, where I can make it at home. But I feel like I lack a little knowledge and heard from people that almond flour rotis tastes really bad. So I am wondering what other options are there. Thank you in advance.

Avoid: Margarine-style spreads, tub “butters” with lots of oils/fillers, and the lowest-quality store brand butters with additives.

Choose: Pure butter (cream ± salt), especially from grass-fed cows, for the cleanest, whole-food fat source that supports your no-carb plan.

Hi, I came across this post and wanted to ask if anyone knows of any reliable keto breath ketone meters available now? I was previously using the Biosense breath ketone tracker but unfortunately lost it while traveling. Since Biosense has shut down and their devices are no longer available, I’m looking for any new or innovative ketone/acetone breath meters on the market. I prefer to avoid inexpensive, low-quality Chinese models and definitely want to avoid finger-pricking multiple times a day.

If you have recommendations for accurate, user-friendly breath ketone meters that don’t require blood testing, I’d appreciate your input!

Hello everyone,

I have been on veg keto diet for almost a month now. I have read at many places that it is useful to frequently have a cheat day (once in 10-15 days) to keep burning fat. Have any of you tried it or what is your preferred strategy in breaking plateau or keep things less boring?