Latest news with #Tejal
Hindustan Times
26-05-2025
- Health
- Hindustan Times
Fitness coach shares her high-protein vegetarian Jain meal plan: 1200 calories and 'no eggs or whey'
A well-planned vegetarian meal plan can provide all the necessary nutrients, including high protein, without eggs or whey. Fitness coach Tejal Parekh took to Instagram on May 13 to share her balanced meal plan with some high-protein options as she highlighted that it's definitely possible to incorporate high protein into a Jain diet. Also read | Nutritionist shares how children, adults and senior citizens can maintain proper protein intake The key lies in focusing on plant-based protein sources like lentils, legumes, paneer, nuts, seeds. According to Tejal, you can also include Greek yoghurt in moderation. She wrote in her caption, 'No whey, no eggs, still 70 gm + protein. Here's how I do it on a 1200-calorie vegetarian Jain meal plan.' Here is her high-protein vegetarian Jain meal plan: A post shared by TEJAL PAREKH| CERTIFIED FITNESS COACH🎓 (@_fitterfad_) • 2 besan chillas (60g besan) – 12g protein • Mint chutney + black coffee • 150g Greek yoghurt (low-fat, plain) – 12g protein • 1 tsp chia seeds • 1 roti (20g soya + 20g wheat) – 8g protein • 150g mixed veggies (like lauki, spinach, or bhindi) • 1 bowl moong dal (150g cooked) – 10g protein • Salad (100g) – cucumber, tomato, lemon • 30g roasted chana – 6g protein • 1 cup lemon water or black tea • 100g tofu or paneer bhurji (cooked with capsicum/onions) – 15g protein • 1 bowl sautéed vegetables (zucchini, bell peppers, broccoli) • 1 tsp ghee or cold-pressed oil • Protein: ~68-70g • Carbs: ~90-100g • Fat: ~40-50g • Calories: ~1200 kcal Tejal also wrote in her caption: 'Please note these are approximate values. It will change depending upon the different cooking methods.' Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
Time of India
23-04-2025
- Entertainment
- Time of India
Women at the crossroads: Desire and duty in The Chai Queens
The Chai Queens , a play, recently presented at The Creative Arts Academy, intricately weaves a narrative of love, yearning, camaraderie, desire, envy, and the profound, often unspoken sacrifices women make for family, culture, and their own survival. Tired of too many ads? go ad free now Like a slowly brewed cup of chai, some affections steep in unspoken moments, poured in secret, and savoured in quiet. Against the vibrant backdrop of an extravagant Indian wedding 's music and rituals, childhood best friends Babli and Tejal reconnect after fifteen years. Babli, now a wife and mother, navigates the ingrained patterns of tradition, constrained by expectations she has never challenged. Tejal, a spirit driven by wanderlust, returns home to discover that some distances stubbornly persist. Yet, amidst the shimmering silks and the soft glow of oil lamps, an unspoken truth begins to surface. A lingering touch. A glance heavy with the weight of years. The phantom of an unnamed love now presses against the present reality. As the three-day and three-night wedding festivities unfold, Babli and Tejal find solace in stolen moments over chai. Their hands brush across shared cups, warmth seeps into chilled fingers, and words dissolve into the rising steam. Past, present, and future collide. Desire clashes with obligation, and longing grapples with loss. In a world that offered them no space, can they forge their own? Or will they, once more, choose to walk away, leaving behind not only each other but also the essential part of themselves that only the other truly understood? Directed by Ramanjit Kaur and featuring Taranjit Kaur and Archana Patel in leading roles, "The Chai Queens" drew from Taranjit Kaur's original storyline and incorporated excerpts from Vikrant Dhote's script "So Far," along with contributions from Taranjit Kaur, Archana Patel, and Ramanjit Kaur. The play's evocative music is designed by Pt. Tanmoy Bose, with Ruhani Singh serving as Production Director.
New York Times
21-04-2025
- Entertainment
- New York Times
Springy, Speedy Skillet Gnocchi
Tejal here, filling in for Melissa. What did I cook last week? I will tell you the truth: so many strange and delicious quesadillas for me and my toddler, built from a mix of restaurant and home cooked leftovers, held together by optimism and melted cheese. There were quesadillas with beans, roast chicken, pickled turnips and herbs. Quesadillas with sesame snap pea chicken salad. Quesadillas with white sweet potatoes (and a smear of peanut-sesame salsa for me). Quesadillas with mashed bananas, honey and quesillo. Now my stash of flour tortillas from Homestate is gone, and so are the beautiful blue, red and yellow corn tortillas I like to get from Komal. Quesadilla Week is officially over. New week, new scheme. Shelf-stable gnocchi is one of those ingredients I'd never tried before I was a parent. If I was going to have potato gnocchi at home, then I was going to roast potatoes, wait for them to cool a bit, push them through a ricer, and mix the flesh with egg yolks and flour. I was going to shape the dough into little dumplings, boil them, then drain and glaze them in some kind of buttery sauce. But I found my way to the pleasures of ready gnocchi through Ali Slagle's fast and irresistible recipes. She gets them nice and crisp in sheet pans with sausage and broccoli, and bakes them in cream to make luxurious cheesy gratins. Tonight I've got my eye on her new skillet gnocchi with miso butter and asparagus. Featured Recipe View Recipe → You let the gnocchi get golden brown in a hot pan for a couple of minutes, then add whole asparagus and a mix of butter, white miso and sherry vinegar. It's such a fun and almost salad-y way to eat the first asparagus of the season, keeping it really sweet and crisp. Mix some arugula leaves in just at the end and the dish is ready in 15 minutes — just the thing if you're coming off a quesadilla week.
New York Times
31-03-2025
- Lifestyle
- New York Times
This Might Just Be the Springiest Salmon
Tejal here, filling in for Melissa! I was so sick last week that I had to hide away completely, living on miso soup and rice. It's such a relief to scramble back up into the world and find that it is really and truly spring in Los Angeles. In my garden, the nasturtiums and lemon verbena are coming up, and the wisteria and borage are blooming. The peas are fat and sweet, the radishes are small and peppery and I found a big, beautiful piece of trout in the freezer. It's clearly time to make this roasted fish with radishes and peas from Kay Chun. I love the simplicity of this recipe: Get a slab of salmon or trout in the oven while the peas and radishes lather in miso, mustard and butter, which cooks the vegetables just a little and makes a quick pan sauce at the same time. Featured Recipe View Recipe → You could swap in other quick-cooking vegetables like zucchini, artichokes or whatever greens you have on hand and serve it with super creamy mashed potatoes, but I have to admit that it's also perfect with a side of miso soup and rice. What other delights will this week hold? A one-pot whole roasted chicken and rice from Naz Deravian presents an old-fashioned but nonetheless genius technique. The rice and chicken cook together in a saffron-scented broth, the chicken making the broth more complex as it cooks down in the oven, that broth flavoring the rice more deeply. If you need a break from rice — I don't, but I get it! — Hetty McKinnon's recipe for creamy vegan tofu noodles involves two fast and essential sauces you should have in your repertoire. The first totally transforms a block of firm tofu; all you need is a blender or mini food processor to do the puréeing for you. The second is a quick dressing made with vinegar, soy sauce, scallions and ginger. Chewy wheat noodles, dressed first with the creamy tofu sauce and then drizzled with the vinegary sauce, are absolutely delicious and unexpectedly hearty. I haven't totally recovered so I'm not in the mood for a major project just yet, but I do want to bake with my toddler, who's so ready to mix and pour. I was thinking that Claudia Roden's wonderfully simple yogurt cake, made with thick Greek yogurt, would be perfect. We'll have it with a pile of fresh fruit tossed with lemon zest, juice and a spoonful of sugar — something sweet we can slowly carve away for a few days.
