INGREDIENTS:-
SERVES 3
Soup Base
- ¼ cup barley Dalia seeds
- 1 cup torn lettuce leaves
- ¾ cup torn spinach leaves
- 1 cup chopped pumpkin
- 1 cup chopped beetroot
- 1 tablespoon lemon juice
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon rock salt
- ½ cup pomegranate
Mint Tahini Dressing
- 3 tablespoons homemade tahini
- 1 tablespoon lemon juice
- ½ teaspoon rock salt
- 1-inch green chili
- ¼ cup mint leaves
- ¼ cup water
Topping
- ⅛ cup mint leaves, finely chopped
- 1 tablespoon crushed pistachios
METHOD:-
- Boil the ¼ cup barley seeds with ½ cup water until all the water is absorbed and barley Dalia is cooked
- Steam the pumpkin and beetroot till soft
- Add the lemon juice, thyme, oregano, and salt to the steamed pumpkin and beetroot
- Mix the pomegranate with the cooked barley Dalia
- To make the mint tahini dressing, blend all the ingredients of the dressing together until smooth
- Mix the mint tahini dressing with the lettuce and spinach using a spatula
- In a serve bowling, serve the three components of the bowl separately i.e. the green leafy vegetables, the beetroot pumpkin, and the barley Dalia.
- In a serve bowling, serve the three components of the bowl separately i.e. the green leafy vegetables, the beetroot pumpkin, and the barley Dalia.
INGREDIENTS:-
SERVES 2
- 2 small beetroot, peeled
- 2 cups chopped spinach leaves
- 1 cup chopped rocket leaves
- 6 walnuts, soaked and crushed
- ¼ cup grated coconut
- ½ avocado, chopped (optional)
Middle Eastern Dressing
- ½ cup chopped cucumber
- 4 dates, seedless
- ¼ cup coriander
- 1½ tablespoon lemon juice
- ¼ teaspoon cumin powder
Substitution In case rocket leaves are not available, replace them with spinach leaves.
METHOD:-
- Chop the beetroot and steam it until soft.
- Place the steamed beetroot into a large mixing bowl, along with the spinach, rocket, coconut, walnuts, and avocado (optional).
- To prepare the Middle Eastern Dressing, place all the dressing ingredients into a blender and blend until smooth.
- Pour the dressing over the salad, toss well and serve.
Tip: Add vegetable sprouts to the salad for maximum nutrition.
INGREDIENTS:-
SERVES 2-3, MAKES 1 ½ liter
Soup Base
- 2½ cups fresh broccoli, roughly cut
- 1½ cups potatoes, roughly cut
- 3 cups water
- 1½ teaspoons rock salt
- 1-inch fresh ginger, grated
- ¼ teaspoon black pepper powder
- 1 cup coconut milk
Topping
- 1 cup fresh broccoli, roughly cut
- ½ carrot, cut into circles
- ¼ cup fresh coriander, chopped
- 1 tablespoon pumpkin seeds
METHOD:-
SOUP BASE
- Heat a saucepan over medium heat. Add the broccoli, potato, and water. Cover the pot and let the vegetables cook for 20 minutes, or until the potatoes are fork-tender.
- Add the ginger to the saucepan and let it cook with the vegetables for another 3-4 minutes.
- Remove the pot from the stove and use an immersion blender to puree the vegetables.
- Add the salt and pepper and mix well.
- Right before serving, add the coconut milk.
TOPPING
- Steam the broccoli and carrot until soft. Add to your soup, along with coriander and pumpkin seeds. Serve the soup warm.
INGREDIENTS:-
SERVES 2, MAKES 1 liter
Soup Base
- 1 teaspoon cumin seeds
- 1-inch coin of ginger, chopped
- ½ teaspoon coriander powder
- 2 cups chopped carrots
- 1 cup cauliflower florets
- 3 cups water
- 1 bay leaf
- 1 cups coconut milk
- 2 teaspoons rock salt
- ½ teaspoon black pepper
Topping
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
PRE-PREPARATION:-
- Prepare coconut milk
METHOD:-
SOUP BASE
- Heat a saucepan over medium heat. Add cumin seeds, ginger, and coriander powder. Stir well and cook for one minute, till the spices become fragrant.
- Add diced carrot and cauliflower florets to the saucepan and cook for 5 minutes while stirring occasionally.
- Pour in the water and add the bay leaf. Bring to a boil. Partially cover the pot with a lid, reduce the heat to medium and simmer for 20 minutes.
- Blend the ingredients in the saucepan using a hand-blender.
- Add salt and pepper. Stir well.
- Right before serving, add coconut milk and stir.
- Garnish with coriander, cashews, and cumin seeds. Serve warm.
INGREDIENTS:-
SERVES 2, MAKES 600 ml
- 2 cups chopped carrots
- 3 cups chopped papaya
- 2 oranges
- 1 coin ginger
Substitution You can replace oranges with kinnow.
METHOD:-
- Simply juice all the ingredients together and serve
INGREDIENTS:-
- 140gm Chickpeas
- ½ cucumber
- ½ tomatoes
- ½ Pomegranate
- Coriander leaf (Garnishing)
- 1tsp jeera powder
- ½ onion
- ½ capsicum
- 1 tsp olive oil
- ½ tsp black pepper
- 1 tsp apple cider vinegar
- Lemon juices
METHOD:-
- Mix all the ingredients together and serve.
INGREDIENTS:-
SERVES 2 AS MAIN MEAL
- 3 cups shredded carrots
- 1 cup homegrown vegetable sprouts (such as alfalfa, clover, radish)
- 2 tablespoon finely chopped mint
- ¼ cup soaked cashews, chopped
- 3 tablespoons raisins
Tahini Dressing
- 1 cup white sesame seeds or 4 tablespoons homemade tahini
- ½ cup water
- 4 dates, seedless
- 2 tablespoons lemon juice
- 1 tablespoon powdered jaggery
- ¼ green chili
- ½ teaspoon rock salt
PRE-PREPARATION:-
- Prepare vegetable sprouts
METHOD:-
First, prepare the tahini
- To prepare tahini, add sesame seeds to a saucepan over medium heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown) for 3 to 5 minutes. Careful, sesame seeds can burn quickly.
- Once sesame seeds have completely cooled, add them to a small blender and blend until paste forms, about 30 seconds. The tahini should be extra smooth, not gritty.
- To prepare the tahini dressing, place 4 tablespoons of this homemade tahini into a blender, along with water, dates, lemon juices, jaggery, chili, and salt. Blend until smooth.
- Place the carrots, sprouts, mint, cashews, and raisins in a large mixing bowl. mix well. Pour the tahini dressing on top and serve.
INGREDIENTS:-
SERVES 2 AS MAIN MEAL
- ½ cup cashews. soaked
- ¼ cup coconut milk
- ½ small green chili
- 1 cup broccoli florets
- 1 cup thinly sliced baby corn
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 teaspoon rock salt
- 1 tablespoon dried oregano leaves
PRE-PREPARATION:-
- Soak cashews in water for 6 hours.
- Prepare coconut milk.
METHOD:-
- Place the cashews, coconut milk, and green chili into a blender and blend until smooth.
- Steam the broccoli and baby corn together for about 5 minutes.
- Pour the blended mixture into a mixing bowl. Add red bell pepper, yellow bell pepper, steamed broccoli, steamed baby corn, salt, and oregano to the mixing bowl.
- Mix well and serve.
INGREDIENTS:-
SERVES 2-3
- 1 medium sweet potato, steamed
- 2 cups lettuce leaves, torn into pieces
- 1½ cup broccoli, cut into florets
- ¼ small red bell pepper, thinly sliced & then cut half
- ¼ small yellow bell pepper, thinly sliced and then cut half
- 1 tablespoon dry rosemary
- For marinating sweet potato
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- ½ teaspoon salt
Tomato Salsa Dressing
- 2 cups frozen tomatoes, peeled & seedless
- ¼ cup coriander
- 1 tablespoon chopped red bell pepper
- ½ teaspoon roasted cumin powder
- ½ teaspoon lemon juice
- ½ green chilli, chopped
- ½ teaspoon rock salt
- ⅛ teaspoon black pepper
Topping
- 2 tablespoons dry roasted almonds, chopped finely
PRE-PREPARATION:-
- Freeze the tomatoes for about 40-50 minutes to get a refreshing salsa flavour.
METHOD:-
For salad
- Peel the steamed sweet potato and mash it using a fork.
- Add rosemary to the mashed potato and mix well. Using your hand, shape the mashed potatoes into small cubes.
- Mix all the marination ingredients together and dip the sweet potato cubes in it till coated from all sides.
- Meanwhile, dip the broccoli florets in water heated on a medium flame for about 10 minutes.
- Combine the lettuce, bell peppers, steamed broccoli and marinated sweet potatoes in a mixing bowl
For the dressing
- Blend all the dressing ingredients in the blender. Don’t blend it too much. Keep it a little chunky. Refrigerate the dressing for a refreshing taste before use.
INGREDIENTS:-
SERVES 2-3
- 1 cup quinoa
- 3 ½ cups water
- 1 cup green peas
- 3 cups chopped cauliflower
- 2 small potatoes, diced
- 1 teaspoon ginger, grated
- 1 teaspoon green chili, crushed
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 cups coconut milk
- 2 ½ teaspoons rock salt
- 1 tablespoon lemon juice
- ½ cup chopped coriander
PRE-PREPARATION:-
Prepare coconut milk.
METHOD:-
- Wash the quinoa. Place it in a saucepan along with 2½ cups of water and let it cook on low flame till the quinoa absorbs the water. Add more water if necessary.
- In another saucepan, add 1 cup of water along with the peas, cauliflower and potatoes and cook till soft to bite. Then, take out all the vegetables from the pan and store the broth aside.
- Add the vegetables to the quinoa. Stir well.
- Add ginger, chili and thyme and stir for ½ a minute.
- Switch off the stove and immediately add coconut milk, salt & lemon. Keep the pan covered for 5 minutes. the ingredients can cook using the steam inside, not directly on the flame.
- Top with coriander, stir well and serve immediately.
INGREDIENTS:-
SERVES 2-3
- ½ small unripe green papaya
- 1 large mango
- 1 medium carrot
- 2 medium tomatoes
- ½ cup fresh coriander
- Peanut Dressing (makes ⅓ cup)
- 2 tablespoons soaked peanuts
- 1 tablespoon lemon juice
- ⅛ small green chili
- ½ teaspoon rock salt
- 1 tablespoon jaggery
- 2 tablespoons water
Topping
- 1 tablespoon roasted peanuts, chopped
Substitution : When mango is not in season, use a soft pear.
PRE-PREPARATION:-
- Soak raw peanuts in water for about 3 hours.
METHOD:-
- Peel the skin of the papaya.
- Cut the papaya and carrot into thin long strips. You can use a julienne peeler to do this.
- Also cut the mango and tomatoes into thin long strips, using a knife.
- Place the papaya, carrot, mango, tomatoes, and coriander in a large bowl and mix well.
- To prepare the dressing, place all the dressing ingredients into a blender and blend until smooth.
- Combine the dressing with the salad and mix well.
- Top with chopped peanuts for an extra crunch.
Tip: The papaya used is not the soft, ripe, and orangey one, but the unripe green papaya, which is firm, green on the outside, and pale yellowish color on the inside.
INGREDIENTS:-
SERVES 2, MAKES 1400 ml
Soup Base
- 3 cups peeled & chopped green papaya (approximately 1 small green papaya)
- ½ small green chili, chopped
- 2 teaspoons coriander seeds
- 1 teaspoon chopped ginger
- 1½ tablespoons chopped lemongrass stalks
- 2 ¼ cups water
- 1½ tablespoon lemon juice
- 2 teaspoons rock salt
- 1 cup coconut milk
Topping
- ¼ cup corn, boiled
- ¼ cup chopped coriander
PRE-PREPARATION:-
Prepare coconut milk.
METHOD:-
- Steam the papaya until it is soft.
- Meanwhile, take a shallow pan and dry roast the green chili, coriander seeds, ginger and lemongrass together. Add ¼ cup water and let them cook together for 2-3 minutes, till the flavors are soaked in.
- Place this spice mixture in a blender along with the steamed papaya, 2 cups water, lemon juice and salt. Blend until absolutely smooth.
- Right before serving, add coconut milk to the soup. Stir well.
- Top with corn and coriander and serve (Do not re-heat before serving).
Tip: The papaya used is not the soft, ripe and orangey one, but the unripe green papaya, which is firm, green on the outside and white on the inside.
INGREDIENTS:-
SERVES 2
- 1 frozen banana
- ½ cup chopped chikoo, fresh
- ½ cup chopped papaya, fresh
- 2 dry figs, soaked
- 1 tablespoon homemade almond or peanut butter
- 2 teaspoons cacao powder
- ¼ cup coconut milk (optional)
Topping
- any seasonal fruits & nuts
PRE-PREPARATION:-
- Take the banana, peel and slice, put in the freezer for about 6 hours.
- Soak figs in water for about 3 hours
METHOD:-
- Place the frozen banana, chikoo, papaya, figs, nut butter, cacao butter and coconut milk into a blender and blend until smooth.
- Pour into bowls and top with fresh seasonal fruits and nuts of your choice.
Tip: Nuts and seeds are great to add texture to your bowl, but eat them minimally as they are water-poor in nature. Focus on fresh, water-rich fruits for your topping.
INGREDIENTS:-
SERVES 2
- 4 frozen bananas
- ¾ cup shredded coconut
- 2 cups of spinach
- 4 dates, seedless
- ½ teaspoon cinnamon powder
- 2 teaspoons lemon juice
Topping
- Any seasonal fruits & nuts
PRE-PREPARATION:-
Take and put in the freezer the bananas peel, slice for about 6hrs.
METHOD:-
- Blend together the frozen bananas, shredded coconut, spinach, lemon juice, and cinnamon.
- Pour into bowls and top with any fresh seasonal fruits and nuts. I used bananas, grapes, kiwi, figs almonds, cocoa nibs, and chia seeds.
Tip:
- Nuts and seeds are great, to add texture to your bowl, but please don’t go overboard with them. At the end of the day, they are dry in nature and must be eaten in limited amounts. Focus on fresh water-rich fruits for your toppings.
- Don’t target to freeze your banana. They are key to achieving a good texture for your smoothie base.
INGREDIENTS:-
SERVES 2, MAKES 1200 ml
Soup Base
- ½ kg red pumpkin, with peel
- 3 cups coconut milk
- 2 tablespoons fresh thyme or 2 teaspoons dry thyme
- 1 stem fresh rosemary or ½ teaspoon dry rosemary
- 1 tablespoon rock salt
- ½ small green chili, chopped
Toppings
- 2 tablespoons pumpkin seeds
- ½ red bell pepper, cut into strips
- ¼ small coconut, cut into strips
PRE-PREPARATION:-
Prepare coconut milk.
METHOD:-
- Chop the pumpkin into chunks. Do not take the peel off. Add it to a steamer and let it steam for about 20 minutes, until soft.
- Once the pumpkin has cooled, place it in a blender, along with the coconut milk, thyme, rosemary, salt and chili. Blend until smooth.
- Pour the soup into bowls, add the toppings from above and serve.
Tip: Do not re-heat the soup because we should never cook coconut or coconut milk on the stove.
Tip: Make sure you add rosemary and thyme to this soup, since they carry all the flavor. In case fresh is not available, use their dried
INGREDIENTS:-
SERVES 3
- ½ cup split moong dal with skin
- 1½ cup finely chopped fresh fenugreek (methi) leaves
- 1 cup finely chopped coriander
- 1½ cup diced apple
- 1½ cup chopped grapes
- 1½ cup pomegranate
- 2 tablespoons chia seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons white sesame seeds
Flavoring
- 1 teaspoon grated fresh ginger
- 2 tablespoons lemon juice
- 1 teaspoon rock salt
- 1 green chili, crushed
- ⅛ teaspoon asafoetida (hing)
PRE-PREPARATION:-
Soak split moong dal in water for about 4 hours.
METHOD:-
- Place the moong dal, methi, coriander, apple, grapes, pomegranate, chia seeds, pumpkin seeds and sesame seeds into a large mixing bowl. Mix well.
- Place all the flavoring ingredients into a small mixing bowl and mix well, so they become infused together.
- Add this flavouring to the rest of the ingredients, mix well and serve.
INGREDIENTS:-
SERVES 2, MAKES 1400 ml
Soup Base
- ½ kg spinach
- 3 cups water
- ¾ cup singhara (water chestnuts) peeled and thinly sliced.
- 2½ teaspoons rock salt
- ½ teaspoon black pepper
- ½ cup coconut milk
Garnish
- microgreens (optional)
- mary gold petals (optional)
Substitution: In case singhara is not available, use potato.
PRE-PREPARATION:-
Prepare coconut milk.
METHOD:-
- Place the spinach and water in a pan. Heat on a low flame till the spinach is soft (about 15 minutes).
- Puree this mixture using a hand blender, till smooth.
- Pour this blended mixture through a sieve to get any stalks out.
- Keep the blended mixture back on the stove, on a low flame. Add the thinly sliced singhara and keep on a low flame for about 3 minutes.
- Turn off the heat and add salt and pepper.
- Right before serving, add the coconut milk to your soup and stir well.
INGREDIENTS:-
SERVES 2, MAKES 600 ml
- 2 cups chopped cucumber
- 1 cup chopped bottle gourd
- 1 cup roughly chopped spinach, tightly packed
- ¼ cup mint leaves, tightly packed
- 2 cups chopped apple
- 1 teaspoon lemon juice
METHOD:-
- Simply juice all the ingredients together
- Add the lemon juice from the top and serve.
Tip When juicing leafy greens like spinach and mint, alternate them with watery ingredients such as cucumber and apples. This helps your juicer to keep things moving.
INGREDIENTS:-
- 2 cups soaked and boiled rajma or kidney beans
- ½ cup chopped tomatoes
- ½ cup thinly sliced onion
- 1 tbsp finely chopped spring onions
- ½ cup shredded lettuce
- Dressing
- 4 tbsp lemon juice
- Salt and pepper according to your taste
METHOD:-
- Toss all the ingredients together and refrigerate at least for 1 hour
- Add dressing
- Serve immediately
TIPS
You can also use
- ½ tsp chopped green chilies 2 tbsp chopped coriander leaves
- Lemon juices as dressing
INGREDIENTS:-
- Cucumbers
- Red onion
- Tomatoes
- Olives
- Red wine vinegar
- Oregano
- Feta cheese
- Salt and pepper
- Olive oil
- Lemon juices
METHOD:-
- Combine your cucumber, red onions, olives, and tomatoes in a large bowl.set aside
- Whisk together smooth extra virgin olive oil, lemon juices, oregano, red wine vinegar, salt, and pepper in a measuring cup. Drizzle over your bowl of vegetables. Toss lightly to coat
- Sprinkle with feta cheese and serve immediately.
INGREDIENTS:-
SERVES 2, MAKES 600 ml
- 3 cups chopped apples
- 1 cup chopped beetroot
- 2 cups chopped carrot
- 2 cups chopped cucumber
- 3 coins ginger
- 2 teaspoons lemon juice
Substitution You can replace apples with pears.
METHOD:-
- Simply juice all the ingredients together.
- Add the lemon juice from the top and serve.
INGREDIENTS:-
- 50% wheat flour
- 50% any seasonal vegetable (such as cucumber, bottle gourd, beetroot, carrot, spinach, methi leaves, coriander , pumpkin, ridge gourd (toru), ash gourd.
METHOD:-
- Take one cup of any seasonal vegetable(grated) & one cup of wheat flour.
- Combine them together. Use water if required.
- Make a dough & divide it into balls. Dip the balls in flour and flatten them.
- Roll the balls with a rolling pin.
- Heat a clay tawa on low heat and cook the chapati on it.
- Do not use oil or ghee.
INGREDIENTS:-
SERVES 1-2. MAKES 700 ml
- 8 medium tomatoes
- ¼ cup chopped bottle gourd
- ¼ cup chopped carrot
- ¼ cup chopped potato
- ¼ cup chopped red bell pepper
- 1½ cups water
- ½ teaspoon dry rosemary
- ¾ teaspoon rock salt
- ¼ teaspoon black pepper powder
- ½ teaspoon dry oregano
METHOD:-
- Dip the tomatoes in hot water for 15 minutes. Cover with a plate. After 15 minutes, peel off their skin and take out the seedy part from inside.
- Heat a saucepan over medium heat. Add the bottle gourd, carrot, potato, bell pepper, and 1½ cups of water. Cover the pot and let the vegetables cook for 15 minutes.
- Add these vegetables and water to a blender, along with the peeled and de-seeded tomatoes and rosemary. Blend until smooth.
- Mix in the salt, pepper, and oregano. Serve.
INGREDIENTS:-
MAKES 8-10 CHEELAS
For the Cheelas
- 1 cup green split moong dal
- 1 teaspoon rock salt
- 1 small green chili, chopped
- 2 cups spinach puree*
For the Filling
- 4 carrots, thickly grated
- 4 tomatoes, chopped finely
- ½ cup grated coconut
- ½ cup coriander, chopped for Green Chutney
- 1 teaspoon rock salt
***2 ½ cups of chopped spinach, when blended, gives 2 cups of spinach puree.
METHOD:-
- Combine the soaked moong dal, salt and chilli in a blender and blend until smooth. Transfer the mixture to a bowl. Add the spinach puree to the mixture and stir well.
- Heat an iron pan (tava), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladle full of the batter on it and spread it in a circular motion to make a thin circle. Cook on a
INGREDIENTS:-
- Dried soya bean ½ cup
- Onion 1
- Turmeric 1/8 tsp
- Salt as needed
TO GRIND TO COARSE PASTE
- Coconut grated 2 to 3 tbsp
- Coriander seeds 1 and ½ tsp
- Pepper 1 tsp
- Jeera 1 tsp
- Garlic small 2
- Water as needed
TO TEMPER
- Oil 2 tsp
- Mustard ¾ tsp
- Curry leaves a sprig
METHOD:-
- Soak the soya bean overnight, next day drain water and pressure cook with salt and little water (1/4 cup ). If you don,t add salt, then the bean will get overcooked and get mashed
- Grind the items given under the table to grind to a coarse paste and keep aside
- Heat a pan with oil and temper with the items given under to temper table. Add chopped onion and fry till transparent. Add the cooked soya beans
- Add turmeric and the ground paste and add ¼ cup water and mix well. Cook for 6-8 minutes or until the water evaporates and the masala starts browning .add a tsp coconut oil for an extra flavor.
NOTES.
- You can also try making this the simple way like we do other sundals too.
- This masala we grind is very very flavourful, while you grind you can smell it, the whole house would smell while you make this curry.
INGREDIENTS:-
SERVES 2 LEMON GRASS FLAVOUR
- 2-3 inches of lemongrass stems, chopped
- Cinnamon sticks, 2 inches
- 6 green cardamom buds
- ½ inch coin ginger
- 2 cups water
- 1 teaspoon jaggery (optional)
Substitution Instead of lemongrass, you can use rosemary, curry leaves, tulsi or rose.
METHOD:-
- Take a saucepan, add the water and bring it to a boil.
- Crush the lemongrass steams, cinnamon sticks, cardamom buds & ginger in a mortar and pestle. Add to the water and cover the pan for 3 minutes, to let the flavors infuse.
- Strain the tea through the strainer into cups.
- If you like your tea sweetened, add jaggery from the top and serve.
HOW TO GROW YOUR OWN SPROUTS
STEP 1: Rinse the seeds and place them in a glass container. Fill the container with filtered water to cover the seeds plus an inch. Let your seeds soak overnight.
Step 2: The following morning, drain out the water from the container, Rinse one time and drain again, and put your seeds at the center of a clean cotton cloth.
Step 3: Tie the cloth tightly so that the seeds are contained in a bundle.
Step 4: Place this bundle in a bowl and cover it with a plate. Make sure your cloth is not in direct sunlight.
Step 5: Rinse the seeds with fresh filtered water twice a day, one in the morning and once in the evening, for 4-5 days.
Step 6: At the end of the rinsing time, your sprouts will be long enough to eat. Please note that the sprouting time will vary from seed to seed.
Step 7: Allow them to dry completely before storing.
Step 8: The sprouts can be stored in a covered container in the refrigerator for up to 5- 7 days.
INGREDIENTS:-
- 1 ½ cups chopped coconut
- ¼ cup chopped coriander
- ½ cup water
- 1 coin ginger, chopped
- 2 tablespoons roasted chickpeas (Bhuna chana)
- 2 tablespoons soaked tamarind water
- ¼ green chilli, chopped
- 1 teaspoon rock salt
- 1 teaspoon black mustard seeds
- 6-8 curry leaves
METHOD:-
- Simply blend all the ingredients (except the mustard seeds and curry leaves) in a blender.
- Dry roast the mustard seeds and curry leaves and add them to the blended
INGREDIENTS:-
SERVES 2-3
- 1 cup broken wheat porridge (daliya)
- 1½ teaspoons cumin seeds
- 1 cup green beans, finely chopped
- 1 cup carrots, finely chopped
- 1 cup green peas
- 2 small green chilies, very finely crushed
- 4 cups water
- 2 tsp rock salt
- Handful fresh coriander for Green Chutney
METHOD:-
- Roast the broken wheat porridge lightly in a pan till it turns light brown. Then, take it out in a bowl.
- Take another pan. Heat it on a medium flame. Add the cumin seeds and roast till they are dark brown. Add the beans, carrots and peas and stir well. Add the finely crushed green chilies and stir again.
- Add 4 cups of water to the pan and let it come to a boil. Then, add the roasted porridge to the pan. Cover the pan and keep the stove on a medium flame till the porridge absorbs all the water.
- Once everything is cooked, turn off the stove. Add rock salt and keep it covered for 5 minutes.
- Garnish with generous amounts of fresh coriander and enjoy with green chutney. Eat within 3-4 hours of preparing it.
INGREDIENTS:-
MAKES 7 TIKKIS
Tikki
- ¾ Cup bottle guard, finely grated
- ½ cup cauliflower, chopped
- ⅛ cup green peas
- ⅛ cup carrot, chopped
- 1 ½ tablespoon flax seed, powdered*
- 1 tablespoon coriander, chopped
- ½ tablespoon mint leaves, chopped
- 1 teaspoon green chillies, finely chopped
- ½ teaspoon cumin seeds
- 1 teaspoon lemon juice
- ¼ teaspoon rock salt
- Extra flax seed powder for rolling
*flax seed powder is made by blending dry flax seeds in a blender.
- Sweet date chutney
- green chutney
METHOD:-
- To prepare the tikki, add all ingredients, except for salt and bottle guard, to your blender and blend till combined.
- Take out this batter in a bowl.
- Take the grated bottle gourd and squeeze out the water from it.
- Combine the squeezed bottle gourd with the batter.
- Add salt to the batter right before rolling the tikkis.
- Divide the mixture into 7 equal balls, and flatten each ball to form a thin tikki. Roll the tikkis in flax powder till they are evenly coated.
- Heat a non-stick pan (griddle) and cook the tikkis on a medium flame. Press them using a spatula till they are fully cooked and turn golden brown from both sides. Do not use oil.
- Serve hot with Sweet Date Chutney and Green Chutney.
INGREDIENTS:-
SERVES 3 ( if served with a soup)
- Spaghetti Sauce
- 1½ cup cherry tomatoes
- 6 dates, seedless
- 1½ tablespoon oregano
- 3 tablespoons fresh basil leaves or 1 teaspoon dry basil
- 1½ tablespoon lemon juice
- 2 teaspoons rock salt
Zucchini Noodles
- 3 medium zucchinis
- Topping
- 1 tablespoon crushed cashews
- 1 tablespoon thinly sliced sun-dried tomatoes
- 8 cherry tomatoes, cut into halves
- ¼ cup basil leaves
METHOD:-
- To make the spaghetti sauce, place all the sauce ingredients in a blender and blend until well combined.
- To make the zucchini noodles, use a vegetable and make spaghetti-style noodles.
- Right before serving, stir the spaghetti sauce through the zucchini noodles. Do not combine the sauce and zucchini too much in advance or the zucchini will release water.
- Top with cashews, sun-dried tomatoes, cherry tomatoes and basil. Serve.
INGREDIENTS:-
SERVES 3
- ¾ cup soaked brown rice
- 6 cups water
- 1 cup finely chopped green beans
- 1 cup grated carrot
- 1 cup grated bottle guard
- 1 teaspoon turmeric powder
- 1 cup finely chopped spinach
- 2 small green chilies, finely crushed
- 1 cup chopped tomato
- ½ cup coconut kernel, sliced and then blended in a blender
- 1 tablespoon rock salt
- ½ cup chopped coriander for green chutney
METHOD:-
- In a pot, place the brown rice along with 6 cups of water. Let it cook on a low flame till it turns soft (about 45 minutes). Keep stirring in between.
- Add the beans, carrots, bottle guard, and turmeric, and cook for another 15 minutes. Add more water if required.
- Add the spinach and green chillies. Stir well and cook for another 5 minutes
- Turn off the stove. Add the tomatoes, coconut and salt. Keep the pot covered for 5 minutes.
- Top with coriander and serve with green chutney.
INGREDIENTS:-
SERVES 3
- 2 cucumbers, chopped
- 2 carrots, grated
- 2 tomatoes, chopped
- 1 small green capsicum, chopped
- 1 cup coriander, chopped
- 2 big slices of coconut, grated
- ½ cup vegetable sprouts (such as alfalfa, clover, radish, fenugreek)
METHOD:-
- Place all the ingredients into a large mixing bowl.
- Toss everything together and serve.
Note:- Make sure you use vegetable sprouts in this salad, not lentil sprouts.
INGREDIENTS:-
SERVES 2
Any 1 or 2 seasonal veggies such as –
- Ridge Gourd
- Bottle Gourd
- Pointed Gourd
- Round Gourd
- Pumpkin
- Potato & fenugreek
- Potato & peas
- Potato & beans
- Potato & caulliflower
- Carrot & peas
- Caulliflower
Gravy
- 4 tomatoes
- 100 grams grated coconut
- ½ teaspoon rock salt
- 1 small green chili
- cumin powder, to taste.
- 2 coins ginger.
METHOD:-
- Take any 1 or 2 seasonal vegetables. Soak in water for about 2 hours to reduce the impact of chemicals in the vegetables
- Peel & chop the vegetables. Add to a clay pot along with some water. Close the lid and let them cook in water until soft
- Meanwhile, prepare the gravy. Blend together tomatoes, coconut, salt, chili, cumin and curry leaves until smooth
- Combine gravy with boiled vegetables. Close the lid, switch off the stove & let the gravy cook through the steam inside the pot for 10 minutes. Top with coriander & serve
NOTE:-Do not re-heat sabzi after adding gravy. Coconut & tomatoes should never be cooked directly on the flame
INGREDIENTS:-
- 1 cup coriander leaves
- ½ cup mint leaves
- ½ cup unripe mango, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon rock salt
- 1 small green chili
METHOD:-
- Simply blend all ingredients together in a blender
- Store in the refrigerator for 2-3 days
INGREDIENTS:-
SERVES 2, MAKES 900 ml
Soup Base
- 1 cup fresh peas
- 1 cup chopped carrot
- ½ cup chopped potatoes
- 2 small bay leaves
- ½ inch coin of ginger, chopped
- 3 cups of water
- 2 teaspoons lemon juice
- 2 teaspoons rock salt
Topping
- ½ cup fresh peas
- ½ cup chopped carrots, diced
- ¼ cup chopped coriander
METHOD:-
SOUP BASE
- Place the peas, carrots, potatoes, bay leaves, ginger, and water into a pan, cover, and cook on a low flame for about 15 minutes, until all vegetables are soft.
- Remove bay leaves from the pan.
- Using a hand blender, puree the vegetables till smooth.
- Add lemon juice and salt from the top.
TOPPING
- Steam/boil the peas and carrots until soft.
- Add the boiled peas, carrots, and coriander into the soup base. Stir well and serve warm.
Note Use only fresh peas (not frozen peas) and red winter carrots to make this soup.
INGREDIENTS:-
SERVES 1
Coffee Powder
- 100 gm chickpeas (chole)
Cold Coffee
- 1 cup coconut milk keep in freezer for 3 hours
- 3 dates, seedless
- 1 teaspoon coffee powder
METHOD:-
METHOD OF MAKING COFFEE POWDER
- Take a pan & roast the chickpeas in a medium flame continuously stir for at least 20 minutes, until the chickpeas become dark chocolaty brown all across keep stirring continuously, otherwise they may burn. Make sure they are dark chocolaty brown, otherwise, you will not get the coffee flavor.
- Let the chickpeas cool. Then, grind them finely and sieve them.
- Then, grind & sieve the leftover granules one more time. Repeat this procedure thrice.
- Store the sieved powder in an air-tight container in the fridge.
METHOD OF MAKING COLD COFFEE
- Place the coconut milk, dates & coffee powder in a blender & blend until smooth.
- Pour in glasses and serve.