Hummus & Pita
How to make: Hummus: Ingredients:
Chickpeas
Sesame seeds
4- 5 cloves of garlic
½ tsp red chilli powder
Olive oil
Salt
Lemons
Mint leaves (optional)
Soak chickpeas overnight. Pressure cook for 4- 6 whistles then cool to room temperature.
Soak sesame seeds in warm water for 30 minutes.
Grind drained sesame seeds, 4- 5 cloves of garlic, ½ teaspoon red chilli powder and olive oil into a smooth paste.
Add the drained chickpeas along with salt and grind it further.
Continue adding olive oil as and when needed.
Put in a bowl and mix lemon juice. Garnish with mint leaves (optional)
Ingredients:
3 cup flour
Salt 1-2 tsp
2 tbsp oil (olive oil preferably)
1 cup lukewarm water
2 tsp active dry yeast
1/2 tsp sugar
How to make: Pita Bread:
Dust a clean surface with some dry flour and gently knead the dough for 2 minutes. Let it rest for 10 minutes. Apply some oil to the bowl, rub some oil on the dough to make it smooth and cover it with a moist kitchen cloth. Let it rest for an hour or until double in size.
Gently knead back into shape, make 89 small balls and let them rest for 10 minutes covered with the cloth. Then dust each ball in dry flour and roll out into circles that are about 8 inches in diameter and approximately a quarter inch thick.
These can now be cooked on a stovetop or in a preheated oven at 180 degrees for 2 minutes on each side of the oven.
Nutrients covered:
Peanut Butter
Ingredients: Peanuts
Jaggery
Salt
2- 3 tsp groundnut oil
How to make:
Roast peanuts until brown and aromatic then let cool.
Nutrients covered:
In a mixer, add the peanuts. Grind until they are coarse. Add jaggery powder, pinch of salt and 23 teaspoons of groundnut oil.
Grind until it’s a smooth paste adding oil as and when needed.
Dosa, Sambar & Chutney
How to make: Dosa Ingredients:
2 cups rice (dosa rice or raw rice)
½ cup urad dal
2 tbsp chana
dal (optional)
1 tbsp fenugreek
seeds (methi)
Salt to taste
Water
Oil (for cooking)
Soak rice, chana dal, and fenugreek seeds together and soak urad dal separately for 4–6 hours.
Grind urad dal into a smooth fluffy paste, grind the rice mixture slightly coarse, and mix them together
Add salt, cover the batter, and let it ferment for 8–12 hours until it becomes airy and rises.
Stir the fermented batter and add water as needed to get a thin, pourable consistency.
Heat a tawa, pour a ladle of batter, spread it into a thin circle, drizzle oil around the edges, cook until golden and crisp, then fold and serve.
Ingredients:
Mixed veggies
(beans, carrots, radish)
Tur dal
Sambhar
powder
Salt
Coconut oil for tempering
Mustard seeds
Curry leaves
Coriander leaves
How to make: Sambar:
Soak and pressure cook tur dal until cooked. Mix well and keep aside. Steam the veggies and add to the dal.
In a small bowl add sambhar powder and a tbsp of water and mix well. Add this to the boiling dal-vegetable mixture along with salt Boil well for 5 minutes and put off the gas.
Heat up the coconut oil in a small pan, add mustard seeds and curry leaves until they splutter. Add this to the cooked dal.
Season with washed and chopped coriander seeds.
Ingredients:
Grated coconut 2 -3 tbsp
Roasted peanuts - 1/4 cup
Red chillies (roasted 2) or red chilli powder 1 tsp
Garlic cloves (roasted) 4
Coriander leaves few sprigs
Curry leavesa few
Salt to taste
Small piece of tamarind
Nutrients covered:
How to make: Chutney:
Grind all of the above with a little water to a smooth paste.
Enjoy the delicious chutney with dosa or idli
Tomato shavigebath
How to make: Ingredients:
a
Soak chickpeas overnight. Pressure cook for 4- 6 whistles then cool to room temperature.
Soak sesame seeds in warm water for 30 minutes.
Grind drained sesame seeds, 4- 5 cloves of garlic, ½ teaspoon red chilli powder and olive oil into a smooth paste.
Add the drained chickpeas along with salt and grind it further.
Continue adding olive oil as and when needed.
Put in a bowl and mix lemon juice.
Garnish with mint leaves (optional)
Ingredients:
Tofu
Red chilli
powder
Cornflour
Chaat masala
Salt
Ginger garlic
paste
Water
Oil
Hing
Whole red
chillies
Curry leaves
Green chillies
Tofu 65
How to make:
Mix cornflour, red chilli powder, chaat masala, salt, ginger-garlic paste, pepper powder, and a little water to form a thick paste and marinate small cubes of tofu
Heat oil in a pan (enough for shallow frying). Fry the tofu until golden and crisp. Remove and keep aside. In another pan, heat 1 tbsp oil. Add hing, whole red chillies, curry leaves, and green chillies. Let them crackle.
Add red chilli sauce, ketchup, and 1 tbsp water. Stir for 30 seconds.
Ingredients: How to make:
Red chilly sauce and ketchup
Corriander Pepper powder
Nutrients covered:
Add the fried tofu and toss well so it’s evenly coated.
Sprinkle chopped coriander and a light pinch of chaat masala or pepper before serving.
Ingredients:
Green chilly 2
Besan / gram
flour - 1 cup
Rice flour - 1
tbsp
Red chilli
powder - 1 tsp
Hing (asafoetida)
powder -1/4
tsp
Salt to taste
Chilli Bajji
How to make:
Wash and slit green chillies at the centre for stuffing. Apply little salt, chilli powder and hing powder. Keep aside.
Make a batter of medium consistency with besan, rice flour, remaining salt, hing and chilli powder.
Dip each chilly in the batter and deep fry in oil on medium heat until crisp.
Nutrients covered:
Peanut curd
Ingredients:
120 g Peanuts
150ml Water
How to make:
Peel and wash raw peanuts and soak them for 8-10 hrs.
Add the peanuts to a mixie and blend it to a fine paste while adding little water at frequent intervals.
Grind drained sesame seeds, 4- 5 cloves of garlic, ½ teaspoon red chilli powder and olive oil into a smooth paste.
Now put this paste in a satin cloth to separate the peanut milk from excess fibre content. Squeeze the milk out.
Repeat step two until all the peanut milk is squeezed out.
Nutrients covered:
How to make:
Now take this peanut milk and boil it on medium flame until there is a thick, smooth paste. Wait for it to come to lukewarm temperature before transferring it into a box. Add some old curd as a starter and let it set for 8-11 hrs.
Dry Fruit Milk
Ingredients:
Dry coconut
Khas khas
seeds
Water
Rock candy
sugar
Dates
Almonds
Cashews
Raisins
Dry Fig
Apricot
Pumpkin seeds
Sunflower seeds
How to make:
Soak dry fruits.
Grind dry coconut, khas khas seeds and soaked dry fruits to make into a fine paste.
Grind drained sesame seeds, 4- 5 cloves of garlic, ½ teaspoon red chilli powder and olive oil into a smooth paste.
Boil water separately and add rock candy sugar.
Add the ground dry fruit mixture once the sugar dissolves and boil.
Nutrients covered:
Ingredients:
Groundnut, coconut or olive oil
Desired dry fruits
Semolina
Sugar
Water
Kesari Bath
How to make:
add 5 tbsp of olive oil and fry desired dry fruits .
Remove the dry fruits and add another 4 tbsp of the same oil, add 1 cup of semolina and roast it for about 5 minutes in medium heat .
Saffron slivers
Nutrients covered:
Grind drained sesame seeds, 4- 5 cloves of garlic, ½ teaspoon red chilli powder and olive oil into a smooth paste. Add the drained chickpeas along with salt and grind it further.
Continue adding olive oil as and when needed.
Put in a bowl and mix lemon juice. Garnish with mint leaves (optional)
Cake
How to make: Ingredients:
All purpose
flour 1.5 cups
Cacao powder
¼ cup
Baking soda 1
teaspoon
Salt ¼ teaspoon
Sugar 1 cup
Water 1 cup
Vegetable oil
⅓ cup
Vinegar or lemon juice 1 tablespoon
Vanilla extract
1 teaspoon
Vegan dark
chocolate 200g
Soak chickpeas overnight. Pressure cook for 4- 6 whistles then cool to room temperature.
Soak sesame seeds in warm water for 30 minutes.
Grind drained sesame seeds, 4- 5 cloves of garlic, ½ teaspoon red chilli powder and olive oil into a smooth paste.
Add the drained chickpeas along with salt and grind it further.
Continue adding olive oil as and when needed.
Put in a bowl and mix lemon juice.
Garnish with mint leaves (optional)