Eating better
The thali method: portion control without weighing food
You don't need a kitchen scale to eat well. The traditional thali already has the right structure — you just need the right proportions.
The 50-25-25 plate
Fill half your plate with sabzi — bhindi, lauki, cabbage poriyal, mixed veg. Fill a quarter with protein — dal, rajma, paneer, chicken or curd. The last quarter is your grain — roti or rice. This alone fixes the most common Indian plate problem: too much rice, too little of everything else.
Know your katori
A standard katori holds about 150 g. One katori of dal tadka is ~160 kcal; the same katori of dal makhani is ~280 kcal because of the cream and butter. The bowl doesn't change — what's in it does. When you log in Aaharr, katori sizes (small, regular, big bowl) do the maths for you.
Roti maths
A medium phulka is ~112 kcal; with a teaspoon of ghee it's ~150. Four ghee rotis quietly become 600 kcal — a third of many people's daily budget. You don't have to drop the ghee; just decide it on purpose.
The seconds rule
Before a second helping of rice or roti, finish the sabzi and dal first. Most of the time the craving passes. When it doesn't, log it and move on — one honest entry beats a week of pretending.
स्वाद भी, हिसाब भी
Put this into practice today
Log your next meal in katoris and rotis — no sign-up needed. Your diary stays on this device until you choose to sync it.
Open my diary