Broccoli Paneer Tikki Broccoli Florets – Steamed until soft – 1 CupPaneer – Grated – 1 CupSweet Potato – Boiled and Mashed – 3/4th CupOats Powder – 2 Tbsp or as needed for binding.Salt to tastePepper Powder – 2 TspChat Masala – 2 TspCoriander & Mint – Minced – ¼th CupGarlic (Optional) – Minced –
Burmese Pepper Soup 2 cup vegetable stock1 tbsp fine chopped onion ½ tsp grated garlic ½ tsp grated ginger ½ tsp Burmese curry powder or Indian ½ tsp turmeric powder Freshly Crushed Black pepper (as per taste) 1 tsp lemon juice1½ tbsp OilCurry PowderSalt to taste Vegetables for soup¼ cup diced Pok Choy ¼ cup
Kala Chana Ghassi Kala Chana 1 CupGrated coconut 1/2 CupCurry leaves 1 strandHing(Asafoetida) a pinchMustard seeds 1 tspRed chilies 6-7Tamarind Juice – 1 TbspRaw banana(plantain) 1 ( cut into square pieces)Oil 1 tspSalt to taste Soak kala chana overnight. Next day pressure cook it (4 whistles). Grind together coconut, tamarind and red chillies.Cook the raw
Lemon Coriander Soup Fresh coriander leaves chopped 2 tablespoonsOil 1 tablespoonOnion chopped 1 mediumSpring onion bulb chopped 1 mediumGinger chopped 1 inch pieceGarlic chopped 5 clovesOats flour 1 tablespoonVegetable stock/Water 4 1/2 cupsCabbage chopped 1/4 smallCarrot cubed 1 mediumBlack peppercorns crushed 7-8Lemon Juice 2 Tbsp (Freshly Squeezed)Salt to taste Reserve the stems of coriander leaves.
Lentil Tomato Salad ½ Onion – sliced thinly (Lacchas)½ Tbsp Vinegar1 Tsp Salt100 Gms Lentils (Saboot Masoor/Split Peas/Green Lentils)½ Garlic Clove – Crushed1 Tbsp Chopped Chives /Parsley/Coriander1 Tbsp Chopped Dill½ Tbsp Black PepperFor Oven Dried tomatoes2-3 Plum Ripe Tomatoes1 Rosemary Sprig + 1 Thyme Sprig + 1 Oregano Sprig OR Mixed Dried Italian Herbs1 Tbsp
Mexican Rice 1 cup cooked brown rice/unpolished rice1 cup vegetable broth/WaterSalt to Taste1 Tablespoon olive oil1/2 Onion - Diced1/2 cup zucchini, chopped1/2 cup bell peppers, chopped½ Cup Carrots + French Beans + Charred corn1 Tablespoon chili powder/Smoked Paprika1/2 teaspoon garlic powder/paste1/2 teaspoon salt1/2 teaspoon pepper1 Cup Blanched and Chopped tomatoes1/2 bean, black or kidney, drained
Millet Black Bean Patties with Home Made Chipotle Sauce Millet – 1 Cup CookedBlack beans – 1 Cup Soaked Overnight and Pressure Cooked or Caned Shredded Carrot – ½ CupOnion – Diced Fine – ¼th CupOats Powder – For BindingSmoked paprika or Chilli Flakes – As per TasteOregano – 1 TspMinced Garlic (Optional) – 1
Mixed Millet Dosa 1/2 cup Kodo millet1/2 cup Bajra Flour (Pearl Millet)1/2 cup Jowar Seeds2 tablespoons rice1/2 cup Yellow Moong Dal (Split)1/2 cup Green Moong Dal (Whole)1/2 cup Chana dal (Bengal Gram Dal)1/2 cup White Urad Dal (Whole)1/4 cup Arhar dal (Split Toor Dal)1/4 cup Masoor Dal (Whole)1 Onion6-8 Dry Red Chillies1 tsp Asafoetida (hing)2
Quinoa & Black Bean Stuffed Peppers 4 Bell peppers1 Cup quinoa (cooked)1 tablespoon olive oil1/2 onion (diced)2 cloves garlic (minced)1 Cup Black beans (cooked)½ Cup Corn2 Cups Arrabiata Sauce40 Gms Cottage Cheese (Paneer)20 Gms Mozzarella/Cheddar Cheese Preheat your oven to180 CCut off the tops of the peppers, and wash out the insides, making sure to
Sweet and Sour Tofu Extra firm tofu – 300 GmsCorn-starch – 2 TbspSesame Oil - 1 TbspGarlic cloves – Minced – 1 TbspSmall Onion Diced - 1½ Red bell pepper (medium, seeded and chopped)½ yellow bell pepper (seeded and chopped)Soy Sauce - 1 TspVinegar - 1 TspChilli Sauce – 2 TspBrown Sugar/Honey/Maple Syrup -
WhatsApp Me
