Mexican Rice - - 1 cup cooked brown rice/unpolished rice, 1 cup vegetable broth/Water, Salt to Taste, 1 Tablespoon olive oil, 1/2 Onion - Diced, 1/2 cup zucchini, chopped, 1/2 cup bell peppers, chopped, ½ Cup Carrots + French Beans + Charred corn, 1 Tablespoon chili powder/Smoked Paprika, 1/2 teaspoon garlic powder/paste, 1/2 teaspoon salt,
Lentil Tomato Salad - - ½ Onion – sliced thinly (Lacchas), ½ Tbsp Vinegar, 1 Tsp Salt, 100 Gms Lentils (Saboot Masoor/Split Peas/Green Lentils), ½ Garlic Clove – Crushed, 1 Tbsp Chopped Chives /Parsley/Coriander, 1 Tbsp Chopped Dill, ½ Tbsp Black Pepper, For Oven Dried tomatoes: 2-3 Plum Ripe Tomatoes, 1 Rosemary Sprig + 1
Lemon Coriander Soup - - Fresh coriander leaves chopped 2 tablespoons, Oil 1 tablespoon, Onion chopped 1 medium, Spring onion bulb chopped 1 medium, Ginger chopped 1 inch piece, Garlic chopped 5 cloves, Oats flour 1 tablespoon, Vegetable stock/Water 4 1/2 cups, Cabbage chopped 1/4 small, Carrot cubed 1 medium, Black peppercorns crushed 7-8, Lemon
Kala Chana Ghassi - - Kala Chana 1 Cup, Grated coconut 1/2 Cup, Curry leaves 1 strand, Hing(Asafoetida) a pinch, Mustard seeds 1 tsp, Red chilies 6-7, Tamarind Juice – 1 Tbsp, Raw banana(plantain) 1 ( cut into square pieces), Oil 1 tsp, Salt to taste, Soak kala chana overnight. Next day pressure cook it
Burmese Pepper Soup - - 2 cup vegetable stock, 1 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 juice, 1½ tbsp Oil, Curry Powder, Salt to
Broccoli Paneer Tikki - - Broccoli Florets – Steamed until soft – 1 Cup, Paneer – Grated – 1 Cup, Sweet Potato – Boiled and Mashed – 3/4th Cup, Oats Powder – 2 Tbsp or as needed for binding., Salt to taste, Pepper Powder – 2 Tsp, Chat Masala – 2 Tsp, Coriander & Mint
Asparagus Chickpea Salad with Herbed Potatoes - - 100 gms - Baby potatoes (sliced in half lengthwise), 100 gms - Baby carrots or Carrot Juliennes , 6 to 8 Stems - Asparagus (ends trimmed and cut into thirds) , ½ Piece - Onion (Sliced Lengthwise) , 1 Cup - Boiled Chickpeas , 1 Tbsp -
Asian Noodle Soup - - 1 tablespoon Sesame oil, 1 tablespoon minced fresh gingerroot, 2 garlic cloves, minced, 1/4 teaspoon crushed red pepper flakes, optional, 1/2 Cup sliced fresh mushrooms, 500 Ml Water or Vegetable Stock, 1 Tbsp Soy Sauce, 1 Cup Firm Tofu - Cubed, ½ Cup Peas/Snow Peas, ½ carrot, shredded, 2 green
Aubergine rolls with Fresh Pesto - - 2 Aubergines, Topped and Tailed, Extra virgin Olive oil for brushing, 2 Small carrots – Cut into matchsticks, ½ Red Pepper – Sliced, 6 Fine Asparagus spears, Trimmed., For Pesto:: 1 garlic clove, roughly chopped, 20 Gms sundried tomatoes/Oven Grilled Tomatoes, 1 tbsp Pine nuts, 20 Gms fresh
Chana Sundal (Chickpeas Coconut Salad) - - 3/4 cup White Kabuli Chana/Kala Chana, Salt as needed, 3 tbsp grated coconut, 2 tsp Oil, 1/4 tsp mustard seeds, Few curry leaves, To Roast and Grind: 1 tbsp Coriander seeds, 1 tbsp chana dal, 4-5 red chilis, Asafoetida 2 pinches, In a pan dry roast coriander seeds,