Instant Ragi Appam 1 cups Ragi Aata1/2 Cup Sooji1-1/2 cup Yogurt1 cup Water1/2 tablespoon Enos fruit salt1 Carrot , finely chopped1 Onion , finely chopped1 Tomato , finely chopped4 Green beans (French Beans) , finely chopped3 tablespoons Coriander leaves (Dhania) , finely chopped2 Green Chillies , finely choppedSalt , to tasteCooking oil , as required
Hummus 2 Cups Boiled Chole3 tsp Sesame Seeds4 tsp Pine Nuts3 Tsp Olive OilPinch of Jeera PowderPinch of PepperSalt to TasteJuice of one full lemon If you have Zatar spice, use it instead of Jeera Powder.Hummus can be easily stored in the refrigerator for 10-15 days and even longer if frozen. Roast the Sesame Seeds
Garlic Chickpeas with Spinach 1 cup Kabuli Chana soaked overnight1 cup Spinach Leaves (Palak)1 Onion , sliced2 Tomatoes , sliced12 Garlic , cloves1 tablespoon Olive Oil1 teaspoon Cumin powder1 teaspoon Paprika powder1/2 teaspoon Turmeric powderGaram masala powder , a pinchSalt , to taste Serve these with 1 bowl quinoa or brown rice Cook the Kabuli
Falafel Veg Bowl 2 Cups Boiled Chole50 gms Tofu1/2 Cup Parsley1/2 Cup Finely Chopped Onions1 Tsp Finely Chopped Chilly2 Tsp Zatar Spice1 Tsp Sumac1 Tsp Pepper1 Tsp Pine Nuts1 Tsp Lemon JuiceSalt to Taste2 Tsp Olive Oil to Roast1 Cup Hummus1 Cup Boiled Veggies ReplacementsZatar Spice - Chaat MasalaSumac - Lemon JuiceParsley - Coriander Mix
Pomegranate Papaya Bhel 1 small Green Papaya Grated1 Large Pomegranate Seeded1/2 Tomato Diced1/2 Onion1 Tsp Lemon Juice1 Tsp Chaat Masala1 Tsp Finely Chopped Chilly1 Cup Roasted Poha/Kurmura2 Tsp Imli Chutney2 Tsp Roasted Chana or Chana DalCoriander to Garnish As a prep, grate the papaya and refrigerate it to save time. Also the chilled papaya tastes
Carrot Rasam Carrots chopped 2 mediumTomatoes chopped 4 mediumGarlic Cloves 4Split Pigeon Peas (Toovar Dal) 1 TbspBlack Peppercorns 3 - 4Lemon Sized Tamarind Ball 1 SmallAsafoetida, a pinchTurmeric Powder 1/2 teaspoonCurry Leaves 5 - 6Salt to TasteSugar 1/2 teaspoonRasam Powder 3 teaspoonsMustard Seeds 1/2 teaspoonFenugreek Seeds (Methi Dana) 1/2 teaspoonDried Red Chillies Broken 2Fresh Coriander
Thai Sweet Potato Soup Sweet Potatoes, boiled, peeled and mashed 2 mediumThai Red Curry Paste 1 tbspOlive Oil 1 tbspGarlic Cloves Chopped 3 - 4Onion Chopped 1 SmallVegetable Stock 1 cupThick Coconut Milk 1/2 cupSalt to TasteFresh Basil Sprig for Garnishing A ground paste of ginger, Fresh Turmeric, Elaichi (1/2 tsp), 1 spoon coriander seeds
Masala Oats 1 Cup Oats1 Tomato1/2 Capsicum1/2 Carrot - Optional1 Onion2 Spoons Maggi Masala or any masala of choice1/2 spoon salt Bring 2 cups of water to boil and add all the vegetables. After about 2 minutes of boiling add the oats and let it cook until it achieves a thick consistency.
Moong Dal Chilla 1/2 Cup Moong Dal Soaked Overnight1 Spoon Coriander Seeds1/2 Spoon Fennel SeedsChilli to TasteSalt to Taste1/2 Spoon Turmeric Garnish with Onions, Coriander and Green Chilly for Taste. Grind all the ingredients into a smooth paste - consistency of dosa batter Use minimal oil and make fine creps/ dosa on a non stick
Broccoli Almond Soup Broccoli almond soup recipe that is both healthy, delicious and simple to make, takes about 30 minutes, a great dish for the middle of the week. 200 gms Broccoli10 Soaked Almonds1/2 Cup Milk1/2 Onion Fine Chopped4 Cloves Garlic Paste1 Tsp Pepper/Cayenne Pepper Garnish with Olive Oil and Sliced Slivers of Roasted Almond
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