WARM SOUP CAULIFLOWER SPICE SOUP BEST FOR io} © <~ @ Lunch @ Dinner SERVES 2 TIME : 50 rrins wateh the video INGREDIENTS PREPARATION Prepare 1 cup coconut milk. Curry Powder + 1 teaspoons coriander powder « ¥ teaspoon roasted cumin powder METHOD + Yeteaspoon turmeric powder 1. For the cury powder, mix al iis ingredients * inch ginger, grated ina bowl, using a spoon. + 1 green chill, chopped 2 2. For the soup base, place the cuny powder, water and cauliflower into a pot. Cover and Soup Base 00k on a low flame for 20 minutes, until +1 cup water + 2 cups chopped caulfower the cauliflower turns soft. <1 eu epcpoud rnilk: 3. Switch aif the stove and keep €3I06 10 Coot + 1 teaspoon rock satt for 5 minutes. + Yeteaspoon black pepper powder + Ye tablespoon lemon juice 4. Then, pace the vegetables and water in a blender and blend until you get a smooth Topping pane + ¥4 cup broccoli, steamed + 2 tablespoons chopped coriander §, Transfer tha mixture back tathe pot and heat it over a medium flame. As soon as it starts to boil, switch off the stove. 6. Add inthe coconut milk, salt, black peppe powder and lemon juice and stir well Cover with a lid for 5 minutes. 7. Topwith steamed broccal and chopped coriander. Serve warm.WARM SOUP CLEAR SOUP BEST FOR laa @ Lunch @ Dinner TIME : watchthe video Ge A a ae ee er aL just 30 minutes ard want something super simple and lighton the stomach” Se eens INGREDIENTS METHOD 1. Place the ehopnet ongrass and cups of + Yecup ot tr into pot. Cover with ald and t about 10 minutes on a medium fame + Scups water * (tablespoon finely chopped P Dooce 4 um off the stove and add the lemon juice, o enhance allthe ofthe pot for 2 minut flavours, Serve wartsetteeBEST FOR Lunch & Dinner COLD SOUP SUMMER SUNSHINE SOUP lo} ® SERVES 1 TIME : 20 mins De ee ae ee eee Det ee ee nee a a ere INGREDIENTS Base + 2¥ cups chopped cucumber * 1 cup chopped mango: + 10 soaked almonds + 2 tablespoons chopped mint * 4 teaspoon black pepper powder * Yeteaspoon rock salt * Ve teaspoon turmeric powder Topping * 14 cup finely chopped red bell pepper * 1 tablespoon pumpkin seeds, roasted + 1 lablespoon pomegranate (optional) PREPARATION Soak 10 almonds in water for 6 hours. METHOD 1. Set aside 2 cup of chopped oucumber and place the rest of the base ingredients in a blender and blend until smocth. Add Yecup ofchapped cucumber to the soup base using a spatula. Keep thesoup inthe fridge for 20 mhutes, then top it with red bell peppers, pumpkin ‘seeds and pomegranate and serve,co CHEESY CORN SOUP BEST FOR @ Lunch G dinn INGREDIENTS, Base Topping PREPARATION 2k 20 cashews in water for 6 hou METHOD sientsinto a Then add another ‘cup of water and mix wel with a spoor Transfer thismiture toa bow! and fr 10-15 min Important Note Use cry esh com tomake this soup. If you use packaged frozen com, the soup wil taste biteSame Wesco ole Lea relalefeneelu)COLD SOUP WATERMELON GAZPACHO BEST FOR & Lurch a Dinner INGREDIENTS Soup * 2 cups chopped watermelon, de-seeded * 6 cup chopped tomato, de-seeded * 1 cup peeled and chopped cucumber * 46 cup chopped mango * 2 tablespoon lemon juice * 1 teaspoon roasted cumin powder * \é4 teaspoon black pepper powder * 1% teaspoon rock salt iO} © SERVES 2 TIME ; 80 rrins METHOD 1, Place all the soup ingredients (except the mint} in a blender and blend until smooth. 2. Strain thesoup nto abew! hrough abig sieve or muslin cloth. 3. Bland the leftovers hing inthe sieve, along with mint, until smooth. Add ta the bowl of soup and mix welll 4. Add all the toppings to the soup. * 1 tablespoon finely chopped mint or basil Topping * 1 cup small-chopped watermelon 5. Refrigerate for 30 minutes before serving. Note For the right texture, make sure + ¥2 cup small-chopped tomato, de-seeded ‘to chop the topping ingradents small. + 4 cup peeled & finely chopped cucumber + Ye cup small-chopped mango + 1 tablespoon finely chopped mintCurries Indian Ke Chutney, Raita and Sauces South Indian conut SteBEST FOR @ tunch Dinner INGREDIENTS + 260 grams laclyfingers (bhindl) Dry Saute * i teaspoon fennel seacts ¥% teaspoon cumin seeds + 4 teaspoon mustard seeds + 16-20 tresh curry leaves * 2 teaspoons grated ginger + Ya green chil, finely chopped Paste * 3 medium tomatoes, chopped 1 teaspoon grated ginger * 1 teaspoon jaggery powder * 1 teaspoon rock salt + 2 teaspoons lemon juice + 2tablespoonspeanuts, roasted + 1 tablespoon white sesame seeds, roasted + 1 small green chili Gamish + cup chopped coriander * {teaspoon sasame seeds, roasted SABZI BHINDI CURRY SABZI TIME : 30 rrins METHOD 1s Remove the crown of each ladyfinger using a knife, and make a slit without Culting the ladyfinger in half. Heat a wide kachai onlow to medium flame for 2 minutes. Add inthe fennel seeds, cumin seeds and mustard seeds: and sauté for 1 minute. Add the curry Baves, ginger and green chil, Sauté for 1 more minute. Place the slit ladyfingers in the kadhai. Stir wall, cover with id and lat the ladyfingers cook for 8 minutes. Kesp stirring regularly so that the ladyfingers do nat bum. While the ladyfingers are cooking, place allthe paste ingredients in a blender and blend until smooth, Tum df the flame and pour this paste over the ladyfingers. Mix well. Cover and let the favours infuse for § minutes Before serving, garnish with coriander and roasted sesame seeds.ye RelaySABZI BAINGAN BHARTA BEST FOR G Lunch 1 Dinner INGREDIENTS Vegetables + 1% cups water * 2larga brinjals, chopped (bharta baingan) Cashew Paste * 10 cashews, roasted + 2 teaspoons water Flavouring * 2green chilis, finely chopped + 2 teaspoons roasted cumin powder + 2 teaspoons grated ginger * 1 cup chopped tomate + ¥4 cup chopped coriander * 2 teaspoons rook salt iol SERVES 2 Oo @G TIME : 40 mins. ‘watch the video METHOD 1 Place the waterin a pot and tring it to a boil. Then add the chopped brinjal with its peel. Cover and cook ona medium flare for 20 minutes, until soft For the cashew past, place the cashew paste ingredients in a blender and blend until smooth Use more water if required. Once the brinjal is cooked, strain out the water, Mash the brinjal inthe pot with a fork or potato masher to achiave a bharta consistency. Tothe same pot, acd the cashew paste, green chil, roasted cumin powder and ginger. Mix well. Roast the bharla far about 10 minutes, and then switch off the stove, Add in the tomato, coriander and rock sal. Mix well. Close the lid for a few minutes to enhance the flavour Top with some fresh coriander leaves and serve with Satvic chapati.ated titlesSABZI LAUKI CURRY eins (@)| © @ Dinner SERVES 2 TIME: 40 mine INGREDIENTS METHOD Ve ies 1. Place he bottle gourd and water in a pot, + 2%6 cups cl gourd SpOvEL MN 9 Tht and pocK hs mECRIN eae flame for 15-18 minutes, until the gourd becomes soft. Curry 2. Place all the curry ingredients in a Hender + 2tablespoons peanuts, roasted and blend until smooth. * 1% cups chopped tomatoes * 2teaspoons grated ginger + 1 small green chili 3, Take a pan and dry sauté the mustard seeds and fresh curry leaves for 3 minutes, * \% teaspoon roasted cumin seeds + 1% teaspoons rock salt 4. Once the bottle gourd becomes soft, switch off the flame. Add the curry Fiavouring mixture and sautéed flavouring to the pat. + ¥é teaspoon mustard seeds ‘Cover with a lid and let the flavours infuse * 12-15 fresh curry leaves. for another 5 minutes, 5. Pour the curry into.a serving bowl and een gamish with conander and roasted and * 2 tablespoons choppad coriander enushed peanuts. + 1 tablespoon roasted and crushed peanuts 6. Serve warmwith Satvic chapati and green chutney.SABZI MIX VEG SABZI BEST FOR @ Lunch @ Dinner SERVES INGREDIENTS Vegetables * 1 cup chopped cauliflower * 1 cup chopped carrot * 6 cup green peas + ¥4 cup chopped green beans + cup chopped potato + 34 cup water Gravy + 1eup chopped tomatoes + 2 cup chopped red bell pepper + ¥6 cup sunflewer seeds, soaked 1¥steaspoons gratad ginger + 1 teaspoon cumin seeds, roasted + { teaspoon fennel seeds + 1 small green chil + 1¥6 teaspoons rock salt ‘Topping + 2tablespoons chopped coriander + 2teaspoons sunflower seeds roasted (optional) oOo 8 TIME : 80 rrins ‘watch the wideo PREPARATION ‘Soak ¥& cup sunflower seeds in water for about 6 hows, METHOD 1. Plage all the vegdables ina pot, Sauté them for 2-3 minutes, 2. Add thewater, close with lid and let it. cook on a medium flame for 15-20 minutes until soft, Add more water if needed. 3. Place allthe gravy ingredientsinto a blender and blend until smooth, 4. Once the vegetables are cooked, turn off the stove, add in the gravy and mix well, Cover the pot for 5 minutes to allow the flavours to come together, 5. Gamish with fresh coriander androasted sunflower seeds. 6. Serve with Satwic chapati and green chutney.OCCASIONAL SABZI DUM ALOO BEST FOR G Lunch G Dinner INGREDIENTS Vegetable + 2% cups baby potatoes (with peal) + 4 cups water Spice Mix + 3 doves * 2 green cardamom pods * 1 teaspoon coriander seeds: * 1 inch cinnama stick Gravy * 18 soaked cashews + 1% cups chopped tomato * 1 tablespoon grated ginger + 1% teaspoons rock salt +1 teaspoon jaggery powder +1 small green chill * Yateaspoon black pepper powder Other Ingredients * 1 teaspoon cumin seeds + ¥ teaspoon turmeric powder + % cup water * 1% tablespoons Kasur! methi (dried fenugreek leaves) * 1 tablespoon chepped coriander Tol SERVES 2 Oo 8 TIME; 50min ‘watch the video. PREPARATION Soak 16 cashewsin water for about 6hours. METHOD 1. If baby potatoss are toobig, out them into half, Then place them ina pat, add the ‘water, cover with lid and. cook on a high flame for 30 mins, until soft 2. For the spice mix, dry roastall the spice mix ingredients for 2-3 minutes, then grind them inte-a powder in a small blender, 3. For the grawy, place all the gravy ingredients, along with the spice mix, inte a small blender and blend inte a paste. 4, Onos thepotatoss are cooked transfer them to another pot. Add curnin seeds and ‘turmeric powder and roast for 7 minutes. 8, Add Yeeup waterand stirwell, Cover the pot and lat everything cook for'3 minutes. 6. Tum ofthe stove, add the gravy and dried fonugreck leaves and mix well. Gover with a lid for about 7 minutes. 7. Garnish wah fresh coriander ard servewith roti, brown rice, or salad leaves.MALAI KOFTA BEST FOR & Lurch G Dinner INGREDIENTS Kofta (makes about 10 koftas) + 4 medium-sized potatoes, boiled and mashed + ¥ green chill finely chopped * %4 cup chopped * 1 leaspoon roasted cumin powder + 1 teaspoon rock salt coriander * 2 tablespoons chopped raisins Gravy * 1 cup chapped pumpkin (pected) + 1 teaspoon chopped green chil * 1 teaspoon chopped ginger * ¥eteaspoon turmeric powder + Yscup cashews, soaked + 1 teaspoon roasted cumin powder eae * V4 teaspoon green ca * 1 tablespoon jaggery powder leaspoon dried fenugreek le leaspoons rock salt Garnish + 1 tablespoon chopped coriander jo} farnom powder PREPARATION Soak Y4 cup cashews for hours METHOD 1. Pra-heat the oven to 150°C for 10 mins. 2, Place all the kofta ingredients ina bowl ard mix well. Shape the mixture into medium- sized balls and spread on a baking tray. Bake them at 150°C for 30 minutes. 3. For the gravy, take pot, ack the pumpkin and sauté for 2 minutes. Add the green eri ginger and turmeric, Sauté for 2-3 minutes more. 4, Tothe pot, add the soaked! cashews, roasted ‘cumin powder and 1 cup of water, Caver and ‘¢00k for 10 mins on tow flame. 8. Let the mixture cod and then transfer itto a blender and blend to a fine paste. 6. Pour the paste intothe pot, add 1 cup water and cook ona medium flame, until the gravy's texture becomes creamy. Add cardamom powder, jaggery and dried fenugreek. Misc ‘well, turn off stove and add salt 7. Pour the gavy intoa bow! ard lay thekollas ‘ontop. Garnish with coriander and serve. lis with, Ifan oven is not available, coat the t eed powder and cook on an iron pan.eReLEBRATION SABZI UNDHIYU BEST FOR & bunch G Dinner INGREDIENTS Vegetables: * 6 brinjals (small and round), chopped into 4 parts * 2. cups péeled and large-chopped_ sweet potato a yam + Teup lacge-chopped carrots * 1 cup chopped beans (chopped 1 inch iengthwiss) Muthia Balls: * Ye cup chickpea flour (besan} + 4medium-sized potatoes, peeled and mashed * % cup kasuri methi + 1 tablespoon white sesame:-seeds * 1 teaspoon rock salt * th teaspoon roasted currin powder * %4 teaspoon coriander powder + Ye teaspoon turmenc powder * pinch of asafaetida thing) Gravy * 10dates * 4 cup peanuts, roasted + % cup white sesame seeds, roasted 2-cups finely chopped coriander + 2 teaspoons grated ginger 2.green chills, finely chopped * 1 tablespoon roasted cumin powder 1 teaspoon coriancler powder 7 teaspoon ajwain seeds * teaspoon turmeric powder * 1 tablespoon rock salt Topping * % cup finely grated coconut loi SERVES5-6 © TIME : 60 rrins METHOD 1. Place all the veggies in a pot with 2 Gups water. Cover and cook for 5 mins on medium flame. While thaveggies are cooking prepare the muthiya balls. Combine the muthia ingredients in a bow! and mix welll. Divicla the mixture into 12, portions and rell them into balls Place the muthiya bal on top of the vegetables, in the pot, cover with alid and cook for 10-15 minutes on low flame. While themuthiya balls are cooking, prepare the gray. For the gravy, first make date paste by blending dates with /é Cup of water. Then make peanut powder by grinding roasted peanuts in a separate jar. Combine the date paste and peanut pawder in amixing bowl, Add to itall the remaining gravy ingredients and mix well usinga spoon. This is your gravy. Switch off the flame, acid the gravy to the top. Mix wall, hen add the grated coconut and cover for 10 minutes, until all the flavours are infused, Serve with Satvic chapati_ROTIS METHI MASALA ROTI BEST FOR oF © G Lunch 1 Dinner MAKES : 5-6 otis TIME : 30 rrins Be a Re ee eT Coe Ue ie Le tee de Sore? ead INGREDIENTS METHOD 1. Mix allthe ingradents (@cent the wheat + 2cups finely chopped, fresh flour) in a big mixing bow, using your fenugreek leaves hones * 4 cuplaggery powder 2. Add the wheat flaur to the bowl and + 1 teaspoon grated ginger knead the midure into a soft dough. Use + 1 green chill finely chopped alittle water if required. + Ye teaspoon roasted cumin powder 3. Davide the doughinto 5-6balls and * ¥ teaspoon rock salt fatten them, + 4 teaspoon turmeric powder 4. Rol the bells into flat rotis using arolling * 1 cup whole wheat flour pin (bean). 5. Heat @ tawa and cock the rots on alow to medium flame, Do not use oil or ghee, 6. Sewe warmwith peanut curdraita or ‘any Satvic sabzi of your choice. Tip Spread coconut or cashew butter on ‘top to make the rotis even softer. Nate Make sure to use wholo wheat flour, swith the bran (chokar).ROTIS BEETROOT PARANTHA BEST FOR @ Lunch © Dinner MAKES : 6 paranthas iol ® TIME : 40 mins Be re han ee Ce eee Re Cee a Ei ere ae Ree at mer Ca INGREDIENTS Dough * 1 cup grated beetroot + 1 oup whole wheat flour Filling + 3 medium potatoes + 2 teaspoons grated ginger * 1 teaspoon coriander powder * 2 tablaspoons finaly chopped corlander * 2 teaspoons cumin seeds, roasted + 1 gteen chill, finely chopped * 1 teaspoon rock salt Peanut Curd Raita (pg 125) METHOD 1, Place the potatoesin a potwith some water and boil until soft, Then mash them with a fork. 2. Blend thegrated beeroot into purée. Knead the beetroot purée-and whole wheat flour intoa soft dough. Use-a little water if required. Put the dough aside and let it rest for 10 minutes. 3. Meanwhile, prepare the filing. Combine all the filing ingredients in a bowl and mash property using your hands. 4. Divide thedough into 6 balls. Dip each ball in flour and flatten it, Place some potato filling in the center of each flattened circle. Hold its edges and seal it.on top, Sprinkle some flour and roll with a rolling pin (belan) into a circle of about 6 inches. 5. Heat a tawa and cook the pararthas ona medium flame, until hey tum pinkish-brown in colour. 6. Serve pararthas warm with peanut curd raita.ry a i =} ao] g £ fyBEST FOR G Lunch & Dinner INGREDIENTS Vegetable Paste = 2.cups chopped cauliflower * 1 cup chopped carrots * 2 cups water Peanut Curd Mixture * 1 cup peanut curd + 1% teaspoons turmeric powder + 1% cups water = 4 cup chickpea flour (besan) Flavouring + 1 teaspoon black mustard seeds * | teaspoon cumin seeds: + 1 teaspoon coriander seeds, crushed + 2 teaspoons grated ginger = 2.green chil, finely chopped + 18-18 curry leaves: + 2 teaspoons rock salt + 2 tablespoons lemon juice Brown Rice CURRY INDIAN KADHI SERVES 2-3 @ TIME : 45 mins METHOD 1 Place all vegetable pade ingredierts in apot, cover and boil for 15 minutes.on medium flame. Once the vegetables are cooked, transfer them into a blender with the water in which they were boiled. Blend until smooth, In another ender jar. combineall the peanut curd mixture ingredients and blend until smooth. Put this mixture aside. Take a potand dry roast the mustard, cumin and crushed coriander seeds for 2 mins. Add grated ginger, chopped green chill and curry leaves. Further roast far 3 mins on low flame. Add the peanut curd mixture to the pet. Turn flame to madium and stir continuously, untilit ‘comes to a bol, Cook for 2 minutes while it's boiling Add the cauliflower and carrot paste tothe pot and cook for 5-7 mins. Switch off the fame and add the rock salt and lemon juice, Serve with brown rice.INGREDIENTS To Roast * %4 teaspoon cumin seeds + Ya teaspoon fenugreek seeds " 34 teaspoon mustard seeds + 20 curry leaves Vegetables * 1 cup small-chopped potato + 1 cupsmall-chopped carrot * 1 cup chopped gresn beans + 34 teaspoon turmeric powder “1 cup water Coconut Gravy * 142 cups thick coconut milk * ¥é teaspoon black pepper powder + 1 smal green chil + 34 teaspoon jaggery powder * 114 teaspoons rock salt Brown Rice CURRY YELLOW COCONUT CURRY BEST FOR Of & Lunch 1 Dinner SERVES 2.3 Oo 8 TIME : 40 mins ‘watch the video: PREPARATION Prepare thick coconut milk by blending 1/2 cups ‘coconut with 14 cups water and then sieving it METHOD 1 5 Heat a pot on a low flame. Add to it all the roasting ingredients and roast for 2-3 minutes. ‘Add all vegetables to the pot with the turmeric powder and water. Stir well, cover with a lid andlet everything cook far 15 minutes. While the vegetables are cooking, prepare the coconut gravy. Add all gravy ingredients toa blender and biend until smooth. Note Make sure to prepare thick coconut milk, and net normal coconut milk. Once the vegelables.are cooked and all the water in the pot has evaporated, switch cli the stove. Add the coconut gravy, mix well and cover with alid for 5-10:minutes. Serve the cumy with brown rice, Tip If you want your curry to be creamy and not watery, add the coconut gravy only after the water in the pot has evaporated.Eno Same Wesco ole Lea relalefeneelu)BOWL GOLDEN LENTIL BOWL cn IOf G Dinner REE INGREDIENTS Daal + 1 cup sprouted green whole moang dal ¥ cup finely chopped green beans + V4 cup smal-chooped carrot 4 cup small-choppad pumpkin ¥4 cup chopped spinach ¥ cup grated bottle gourd 1 tablespoon grated ginger green chil finely chopped Yateaspoon asatostida thing) ¥4 teaspoon grated raw turmeric + 3.cups water Tomato Gravy + 4 medium tamatoes + 2 tablespoons while sesame seeds + ¥% greenchilt * 2 teaspoonsrock salt Topping + v4 cup finely chopped coriander + 1 tablespoon sesame seeds oO oo TIME : 80 ming watch the video PREPARATION + Soak 6 cup of whole green moong daal in water for 6 hours or overnight. + Drain the water, rinse the moong daal and tie it ina muslin cloth for another 24 hours. METHOD 1. Add all daal ingredients to a pot (do not acid more than 1 cup sprouts). 2. Close thelid and cook for 20-25 minutes ona mediuim flame, until the vegetables become soft. Keep stirring regularly. 3, Roast Stablespoons sesame seeds for 3 minutes (2 tablespoons for the gravy and 1 tablespoon far the topping). 4, Place all the gravy Ingredients into a blender and blend until smooth, §. Switch off the flame and add the tomato gravy to the pat. Maxwell and cover the pot far another 5 minutes. ‘6. Topwith chopped colander and sesame seeds. Serve warm.BOWL WHEAT PEA BOWL BEST FOR I f Lunch Oo Dinner SERVES 1 INGREDIENTS + 3 tablespoms soaked ‘whole wheat grain (gehu ke daane) * 1 cup water + %4 Cup green peas: + 4 cup chopped carrot + %cupchopped cauliflower + cup chopped pumpkin Peanut Milk + ¥ cup soaked peanuts +1 cup water Spice Powder * 1 teaspoon coriander seeds: + 1 small bay leat + ¥ teaspoon cumin seeds Peanut Curry + 1 cup peanut milk + 1 tablespoon kasuri methi + % inchginger * 1 small green chill, chopped + Ve teaspoon jaggery powder To add last + 1 tablespoon lemon juice + $4 teaspoon rock salt + 2 tablespoons peanuts, roasted and crushed + | teaspoon kasuni math? watch thewideo © TIME : 50 mins PREPARATION + Soak 3 tablespoons whole wheat for 6 hrs. + Soak ¥ cup peanuts for 6 hrs. METHOD 1. Make peanu milk by blending scaked peanuts with 1 cup water. Strain it with a musin cloth and put it aside. 2, Place all the spice powder ingredients ona awa and dry roast until the coriander seeds: turn brownish, Then transfer toa plata to cool and grind them into a fine powder. 3. Heat a pat. Add soaked wheat and 1 cup of water to it. Cover with lid and let it cook an medium flame for about 10 minutes. 4. Add the spice powder, peas, carrot, cauliflower and pumpkin to the pat. Mix well, Let cook for 15 to-20 minutes a Place allthe peanut curry ingredients into @ blender and blend until smooth, 6. Once thewater from the patis evaporated add the peanut curry to it. Mix and let it cook for 10 mins on medium flame. 7. Switch off stove, add lemon juice and salt and mix well. Top with roasted and crushed peanuts and kasuri methi. Serve warm.ELCte Rata (59RED RICE POHA BEST FOR 1 @ Lunch @ Dinner INGREDIENTS Dry Roasting + $ tablespoons peanuts, chopped Vegetables: chop Other Ingredients Green Chutney (pg 123) or Coconut Chutney (pg 123) > @& METHOD. chil and wa let the uneDATE CHUTNEY w cup INGREDIENTS. METHOD 1. Simply blend al the ing untiismoath, 2, Use immediately or storein the ridge MAGIC MASALA INGREDIENTS. METHOD 1. Roast the onder, along with black salt and grindinto.a fine powderGREEN CHUTNEY AKES 34 CUP INGREDIENTS COCONUT CHUTNEY MAES 2% CL INGREDIENTS wa ‘opp METHODCASHEW CHEESE Our axe INGREDIENTS p cashews, soaked + Yecun chopped cauitiow + 2 tablespoons lemon juice teaspoon bt teaspoon died oregano + Yeteaspo0n rock: METHOD 1. Simply blend al the ingredients togethe 2. Use immatiately orstore inthe fdge br CHIPOTLE MAYO MAKES ¥% CUP PREPARATION METHOD 1. Simply all the ingredients together 2. Use immasiately or store inthe fcge frPEANUT CURD RAITA SERVES 2 hapatis oreny Indian dish, ASH GOURD RAITASame Wesco ole Lea rad relalefeneelu) @ Dinner bes Fon 10} > B INGREDIENTS PREPARATION regare thick coconut milk by blending 11% cups Spices soconut with 1% cups water and then sieving it METHOD @ pot, add/fenugreek seeds, mustard 46, bay lea, star anise, cinnamon and 3 minutes on low fame Other ingredients 1ups thick cooor + 1 teaspoon rEwe! aa esc eamLeo Lo rad QO relalefeneelu) SOUTH INDIAN APPAM BEST FOR WA? T a 2 ) GS dinner INGREDIENTS PREPARATION oak 34 cupbrown ricein water for 6 FRETS 2. Blend the + cup chopped spina into a smoc + 1 cup wate : id + 8 green chil top Coconut Stew (pg 121 METHOD 1. Ityour bate le ofbatter on thetawa, anit own. The batter should be runny enou: 5. When tha batar is no longer raw A and serve hot with coconut stew h some water on fhe tawaFess INV (ea elelo Leia scribd.comTH INDIAN. AVIAL AND LEMON RICE BEST FOR 1( 5 ” (D (ead 9 une S a & Dinner EVES 2-8 IME : 50 in watch the ve INGREDIENTS PREPARATION Vegetables to, cut" lengthwise a. cut2" lengthwise sul 2” lengthwise METHOD turmeric ix wel, cover with For the gravy, bland together the roasted cumin .cads, grated coconut, curry leaves, chili and Lemon Rice 4. For the lerror 2 minutes nd tamero Tum offthe stove and axl lemon juice, jagnery and all, Mix w with aviPREPARATION bak Ya Cup whole urad daal and | cup brown rice separately in watar for 6h 2. Alter 6 hours, dra and rice with flesh water achieve a smooth pour Mpc the batter thoroughly with a whipping motion for 2-3 minute 5. Gover the bowl and let it est overnight to ferment on ya unter METHOD. Satvic Masala Filling 1. Heat a pot and add mustard 5 sand curry leaves tot. Onoe they aid grated ging s, Roast for 3 minutes ona 2. Add tl ver, botfe gourd and carrotto the pot, C 3. Add the bolled and rushed potatoes, water and turmeri 00k for another § minutes on alow flame, 4, Tum ofthe lame and add the rock salt, chpped corlander andl grated cocenut, Mix cover with aid for afew minutes. Dosa 5. Add the rock satto the dosa ba well Thebatter should have a smooth consistency (neither very thick, e water f require itty cloth and tum fame spread itirto a circle. Caok the dosa unt ms light brown. When the sides it from the pan, fp the dasa and cook for anothe minute on low fame 0 the dosa on a pate and spread the potato filing inside it sa and with coconut chutney, st dosa might sfok to the pan. Don't worry Sprinkle some water and nth a.coth and the next dl re out betterBEST FOR Lunch INGREDIENTS Dosa +t cup brown rice + Yacup whole black rac al (with chika) aren + 1 teaspoon rock salt Satvic Masala Filling + tgp mustard seeds SOUTH INDIAN MASALA DOSA + ye tsp grated ginger + 1 green chil, chopped + Ye cup peas + Yecup grated caulifower + Ye cup grated bot + 1 cup grated carot + 6 medium potatoes, boiled and ma + Ye cup water + Yateaspoon turmeric pons rock salt + 2tablespoons nal pat sdcoriander ted coconut Coconut Chutney (pg 123)Pes Wed olele = fea scribd.com JAL JEERA sy betes) INGREDIENTS HOT CHOCOLATE PREPARATION almonds and 6 cashews in water for 6 hours,Fess INV (ea elelo Leia scribd.com YRINK: natural b MASALA SHARBAT INGREDIENTS a + 2eupe water tak 3 ta METHOD 4, Lat the mixture cool dn plece inthe rid ou Alter hour sainthe colaand serveMASALA CHAI INGREDIENTS Chai Powder Chai Drink +t cup wat feon cardamom bux 2 black cardamom ud + Yé teaspoon chaimasala METHOD 1. To rut il fe the chal po iar, then stain the stored for up Tomale the chai drink APPLE CINNAMON TEA INGREDIENTS 1m apples, chopped ¥é teaspoon cinnam on pow METHOD 1 se the chepped applein a blender for hould just be lightly crushedee HALDI DOODH a SERVES 2 PREPARATION 5 almonds in water for 6 hours, INGREDIENTS almonds, pected Jaggery /steaspoon turmeric powder «pinch of black pons Py 1 METHOD Bring 1+ cups of water to boil on a low fame. 2, Takea small blender and place the soaked and pesled almonds, % cup water, turmeric powder, cardamon nde, saffron, jaggery and black pepper power. Blend ntl smooth, po COCO WATER PUNCH INGREDIENTS, stem (4 inches) 2, Add crusted ingredients and lemFess INV (ea elelo Leia scribd.com CELEBRATION Appetizers Papdi C 144 hi Vaca ourful Satvic Mc Main Courses Creamy Nachos Dessertswie | aa esc eamLeo Lo rad QO relalefeneelu) PAPDI CHAAT BEST FOR Fax ) @ Celebration B Soecia INGREDIENTS Papal Flavoured Peanut Curd 4, epapdis inthe ovenal or 15 minutes, untl they re For the flavoured peanut curd, mix all its yrediantsin ab side. at cs atthe by vith the flavoured peenut curd, then the chutney: and the tomatoes and potatoes on Topping con ‘opwith roasted peanuts and chopped coriance + tal nkle magier top and serve ame Tip Ifyou don't havean oven, rollthe papas thine “4sche} fo) a mo} ° fe} re 2 r=] o n c x = ey A 3 a fay aBEST FOR INGREDIENTS Vada jp soaked whole urad daa with skin + 2 small green chi, choppe ‘cumin seeds + Yeteaspoon rock sat Flavoured Dahi ips peanut curd (09 24) +1 tablespoon roasted cumin Assembly + 136 cups date chutney (o + 146 cups green chutney (og 123 + Yeoup chopped coriander APPETIZER, ‘AD: ror PREPARATION + Soak tc 6 whole urad daal for about 6 hours. + Blend the soaked urad deal until smooth, Then place itin a bowl, cover with a plate, and put it ferment for B-10hours. + Prear Peanut curd (pg 24) + Prepare ney (pg 124) + Prepare 1% cups green chutney (pg 126) METHOD, 1. Crush the green chil, ginger, cumin seeds and sat amortar and pestle, 2. he batter and mix wel necrushed sobes to the fermented vada 19g @ sp00n. 3, Taken idl stsamer and grease the plates wit water, Plage 1 tablespoon of the vada batter on each jdlimold, Steam 4. For the flavoured dahi, piace all is ingretonts in a ov and stir wel. Refrigerate for 30 mins, 5. Check thevadas by nsarting afork, If thebat sticks to the for, steam for a few more minut 6. Remove fhe vadaswhile stil warm, Soak them i warrn water for 10 mins Squeeze out the water from vadas and add then to the favoured dahi bow, Rosfigerato for GO mins. When ready to serve, place thevadas insenving bowls and add al the assembly ingredients on top.plated titlesromes TIE thou INGREDIENTS METHOD 1. For the dough, purée the choppe oro rot/spinach ina blender, Mixit withthe ee oe ect ees nd knead it unt it forms @ ee a co and set aside for 15 mins. Chutney 2. For the chutney. plo 1 let then the vegetables cod for S min. Add ‘and blend until smooth, 4. For the filling place al toa big bom and mix using a spoon, 5. Divide the dough into 20 equallballs Di ther rol into small anc 1 to See! tightly, Then jot 12 semi-circle to form the ms 7 the in with some water, Onoe the wat steamer boils, place the momos on the . steamer plate, Let ther stear for about minutes on mecium flame, S 1CREAMY NAC BEST FOR y (@)| INGREDIENTS PREPARATION re chipotle mayo (as given o Chips rediants exce pepper and water)ina large mixing 4 teaspoon black peaper powder bel Nana Blend thered bell er andwater in a blender anc pour aver the dry ingrediont Knead into.a soft dough. Let it rest for 10 mins spoon W Tomato Salsa tthe 4. Using a roling pin belan), roll the dough into nin shoot. Make sure to roll it paper thin, conch tne chopoesd otherwise the nachos will not be crispy. 4 teaspoon rock sa Dust abbaking tray with some flour, Tra + pinch of black pepper powder the dough sheet onto it. Using a knife, cut int a the trayinto the pre Assombly . sup chipotle mayo (og 126 6. 2 Placoal Pa is na bowl and m sears STE so prapate the chipotle mayo Seer aif you have not already +1 -cup roughly cho the bottom oF | tablespoon chi een higatle mayo. Gamish with magic masala andl 15Teale)MAIN COURSE GARDEN PIZZA 3EST FOR we NGREDIENTS PREPARATION must (Vakos 3) v oM 4 cup waler ‘omato Sauce neers While thedough is resting, ‘Cor 10 mins, with 5 basilleaves, chopped _ Pour the mato sau into akachsl pn 1nd cook ‘on medium flame. Adc al teaspoons jaggery remaining ing tomato sauce & mix, Cook for 2 more mins, turnoff the stove an ‘oppings eee 5. Did nd ral into very a thin chapatis, Tako extra caro to rollitto at least as inches in diameter, cup sliced baby com ‘orispy. Poke holes in the 4 cup thinly sliced t a Usts tothe prt 200°C (without dther batch cashew cheese (pg 126OURS! GARDEN PIZZA BEST FOR INGREDIENTS Crust (Makes 3 Tomato Sauce medium tor Sbasilieaves, Toppings marinated Sbasileaves (optional Other PREPARATION + Make cashew cheese (pa 126), METHOD 3, Then makethe tomatos: into 4 parts, and: andbland into a purée 4. Pour the tomato sauce into akadhai, cover ligand cook for 10 mins on medium fame. Ai remaining ingredients sauce’ rik for 2 more mins, tum off the stewe and add the dough into 8 partons and ra into chapatis. Take extra caro to rallitto at IePa & = =] 3 o a & 7MAINCOURSE FRANKIE BEST FOR INGREDIENTS Wraps {makes 6) + 1 cup wheat flu cup bole and mashed potat cup vegetable purée METHOD nd ary vegetable of choice with ithe rater. Use beetroot, carol or spinach) 41. For the wrap, corrbineal wrap mixing bow! and knead into a dot Vegetable Patties (rakes 12) 10 mins, Then divide i into 6 bas, 2. For the vegetable patties, tako.a pot, ack ; a 1 minute, Add boied and mashed potatoes 6 cup grated caulitow: cup finely chopped mom and salt andl mic well ae Allow to 600), then dlvide the batter alls, Makerectangular patties using hands coasted fax Coat the patties with lax seed powder a Filing ‘200k on an iron tawa for 5 mins on low fame, Keep tipping unt t 5, Toassemble, take a chapatl soread gr chutney overit. Then place two patties a omefiling, Pour a generous amount of chipotleRelated titlesDESSERT PINEAPPLE CHEESECAKE BEST FOR VA e ie) INGREDIENTS. PREPARATION + Soak 18 ater for 6hous, Crust ‘cup pumpkin seeds METHOD + Ye cup almond: Crust good texture Cheese + 2tablespoons lemon juice Topping Blond until smooth, 2 tal sdoff, add the 4 ly che ‘Maka sure to use ripe pineapple his dich wil not . Ack the toppings and serve cokDESSERT CHOCOLATE MOUSSE BEST FOR GA sweet treat toh the vided a Deer “~ Subah and Harshvardhan INGREDIENTS PREPARATION + Prepare Y¥ cup coconut milk. eee + Soak % cup de-seeded dates in warm water * Yeoup coconut ik for 15 minutes METHOD cup de 1. Place allthe mousse ingredents ina + 1 teaspoon jaggery po ° blender, starting with the coconut milk for eff n vanila powder ‘creamy consistency is achieved, ent blending, Blend untiian absolutely Four into serving glasses or ono bg bow i ae ‘and place in the freezer for 2 hours. Gamish ‘garnish with roasted and Jmonds, roasted and crushedalmont Tip Make s: create arnousse- Ike textRHO} Same Wesco ole Lea scribd.comDe SSERT SATVIC RABDI @ cusran 1(@) Oo 8 G A sweet treat Sa ee eet eed ee ead ee ees INGREDIENTS PREPARATION >ws in water for about 6 hours. + 20 soaked cashews yak 25 saffron strandsin 1 tablespoon of + Ye cup chopped swact potato warrn water for 2 hours 2 cup water + Stablespoonsjaggery powder METHOD ees Bond tha cashews, raw swect potato, and V6 cup powder water in a blender unll creamy eo 2. Heat saucepan over low flame. Pour in 2 * pinch of sat water and the blended mixture. Gradually jum, while string continu Topping 3. When the mixture darts taba, cook for + 5 almonds, roasted rinutes on low fare, land chopped “ 4. Add thejeggery and cook for Smore minutes. + 5 pistachios, roasted and chopped 5, Turn dff the fame, add thacardamom povider + 1 teaspoon rose petals soaked saffron ional sal, Mic wel 6. Toserve warm, immediately add the toppings, and serve, To serve cold, efigerate for 1 hour, then add the toppings, and ser 6BEST FOR & catsoration INGREDIENTS Wet Ingredients + 1cupiagg + 2 tablespoons flax seeds, soaked Dry Ingredients Frosting Topping DESSERT CARROT CAKE METHOD at th Blend together awe ingrecier pt lax seeds) unl smooth, Transfer to a big bo 3, Add soaked fax seeds to bowl & mx with a 4. PI feasted alrronds ina small Herr ja ingredients), adk 3 with all remaining dry hisk ofr, mix thor Blond allthe frost Al cake tin. Spread a 3. Topwith crushed and roasted wantDESSERT BLISS BALLS BEST FOR © Travelsnack Ga GA sweet treat lO} © MAKES :8-10 bals IME : 10 its INGREDIENTS, Balls + % cup grated coconut (gota) tablespoo +p teaspoon cinnamon powder + 1 teaspoon jagaery powder + pinch of rock salt + 2teaspoons chia seeds Coating + 1 tablespoon white sesame seed, roasted tablespoon pistachios roasted and chopped PREPARATION ak ¥4 cup almondsin water for 6 hours METHOD Ina smaitblender jar place al the ball Ingredients and blend until you get mold-able texture, Do not make thismixture Shape themistureinto small bal, Place each ooa ately onafat surface Fall the balls in the coatings incvicualy, unt wenly coated from all sides. 4. The balls -an be saved immedately or soredBEST FOR GA swest rot INGREDIENTS Chocolate Sauce PREPARATION oF banana, and cut into thick ta toothpick into each si + Fo late sauce, soak 6 datesin ho water for 20 minutes. METHOD Chocolate Sauce 2 tablespoons grated fana.sice in x all the toppings together, and pouCOCONUT MILK nixture into CenaDRINKS eee ene id OR Meneses Re mentees Prone asy int, here are sor Dae Te ane ese MASALA SHARBAT et tea ES) ee ent, esse METHOD i g an. Stir well and c EelsReey is Uae 6 Ms Sg Ue Koes