31 August Recipes


1 cup full fat Greek yogurt

¼ cup creamy peanut butter

1 tablespoon honey

¼ teaspoon cinnamon optional

Red and green apples sliced, for serving


  • In a small bowl, stir together the Greek yogurt, peanut butter, honey and cinnamon until no lumps remain.
  • Transfer to a smaller serving bowl and serve with apples or any other fruit.



1/2 medium cantaloupe.
1 cup cottage cheese.
1 tablespoon walnut pieces.
1/4 teaspoon cinnamon.


  1. Scoop out the cantaloupe’s seeds with a spoon.
  2. Fill the cavity with cottage cheese, top with walnuts and cinnamon.


For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach

To serve

  • cooked rice and/or dahl


  • To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
  • In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
  • Cook the paste in a medium saucepanfor 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
  • Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
  • Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
  • Garnish with extra coriander and serve with rice or dhal (or both).


  • 1 Cup Water
  • 1/2 tbsp Tea leaves
  • 1 tsp Jaggery powder/grated jaggery
  • 1 tsp Ginger powder/grated ginger


1.First take one cup of water and bring it to a boil.

2.To this add grated ginger/ginger powder and boil.

3.Add tea leaves, switch off the flame and let it infuse for two minutes.

4.Add the jaggery and mix and infuse for two more minutes.

5.Strain the tea and take a sip.


2 large red or golden beets

1 Tablespoon olive oil

1 teaspoon harissa spice

¼ teaspoon cumin

salt and pepper

parsley chopped (optional)

2 tablespoons Parmesan grated


  1. Preheat oven 400 degrees F. Line a baking pan with parchment paper.
  2. Peel red or golden beets. Then slice off both ends. Slice them up into ¼ inch long slices to resemble fries.
  3. Lay the beet slices on prepared baking pan. Drizzle olive oil over them and coat with your hands. Then sprinkle harissa spice, cumin and a dash of salt and pepper.
  4. Roast them at 400 degrees F for 15-25 minutes, flipping them through the process after 10 minutes. To see if they are done, poke them with a fork, they should be nice and soft.
  5. Remove the pan from the oven and sprinkle some Parmesan cheese on top and serve right away with your favorite sauce or dip.



  • 1-1/2 cups Hung Curd (Greek Yogurt)
  • 1 Beetroot , peeled and finely chopped (raw or parboiled)
  • 1 Carrot (Gajjar) , peeled and finely chopped
  • 1-2 Red Radish , chopped +couple of slices for garnish
  • Mint Leaves (Pudina) , chopped (you can also use basil/coriander)
  • 2 teaspoon Cumin seeds (Jeera) , roasted and crushed
  • 2 teaspoon Whole Black Peppercorns , crushed
  • 1/2 teaspoon Ginger , grated
  • 2 tablespoons Roasted Peanuts (Moongphali)
  • 4 tablespoons Green Moong Sprouts
  • 1/4 cup Puffed Grains , Roasted jowar, makhane etc.
  • 1-2 tablespoons Sunflower seeds , (or any other seeds of choice)
  • Salt , to taste


  1. To begin making the Savoury Yogurt Parfait Recipe, first whisk together the yogurt with the herbs, cumin, pepper, ginger and salt (or any other seasoning you might want to use)
  2. Place half of the chopped vegetables at the bottom of a glass.
  3. Spread about a tablespoon of the yogurt over it.
  4. Spread half of the peanuts, chana, sprouts over the yogurt.
  5. Again spoon over a tablespoon or two of the yogurt.
  6. Add the popped grains and seeds next.
  7. Spoon over more yogurt.
  8. Garnish with sunflower seeds, mint leaves, and sliced radish.
  9. Repeat this with the rest of the ingredients in another glass.
  10. Serve Savoury Yogurt Parfait Recipe for breakfast with your favorite Masala tea.


  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon honey
  • 1/4 teaspoon chili pepper flakes
  • 2 cucumbers, peeled, seeded and cut into half moons
  • 1/4 cup shelled and unsalted pistachios


  1. In a small bowl, combine the vinegar, sesame oil, salt, soy sauce, honey and chili pepper flakes. Mix well.
  2. In a mixing bowl, toss the cucumbers and pistachios. Add the sauce and stir to combine. Serve.


To pressure cook

  • ▢1/2cup toor dal/arhar dal also known as split pigeon peas lentil
  • ▢1/2cup masoor dal also known as split red lentil
  • ▢3 + 1/2cups water 24 oz + 4 oz, divided
  • ▢1/2teaspoon turmeric
  • ▢3/4teaspoon salt

For the tempering

  • ▢1tablespoon oil I used avocado oil
  • ▢1teaspoon cumin seeds
  • ▢1/4teaspoon hing asafoetida
  • ▢4-5large garlic cloves chopped
  • ▢1inch ginger chopped
  • ▢1-2green chili chopped, to taste
  • ▢3-4cups chopped spinach
  • ▢halflemon juice of or add more to taste
  • ▢garam masalato sprinkle, optional


  1. To the inner steel bowl of the Instant pot add the toor dal (pigeon pea lentil) and masoor dal (split red lentils) and 3 cups water.

Add 1/2 teaspoon turmeric and 3/4 teaspoon salt. Give a stir. Close the lid and press the pressure cook or manual button. Cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally.

Stove-top pressure cooker: cook on high heat for 2 whistles, then lower the flame and cook for another 7 to 8 minutes or until the lentils are completely cooked. Let the pressure release naturally.

  1. This step is optional, but if you want you can blend the dal a little at this point using a wooden spatula or immersion blender. This way you won’t have any dal particles in your final spinach dal but as I mentioned, it’s completely optional. Set this aside.
  2. Heat oil in a pot over medium heat. Once hot add cumin seeds and let it sizzle for a few seconds. Then add 1/4 teaspoon hing and stir.
  3. Add the chopped ginger, garlic and green chili. Cook for 1 to 2 minutes until the garlic and ginger start turning brown in color.
  4. Then add in 3 to 4 cups of chopped spinach. Cook the spinach for 3 to 4 minutes stirring often. The leaves will wilt as the spinach cooks and volume of the spinach will reduce.
  5. Add the boiled dal into the pot now. Give a good stir until everything is well combined. Now, let the dal come to a boil. I added additional 1/2 cup water at this point as the dal was too thick for my liking.
  6. Let it simmer for 2 to 3 minutes, then squeeze in some lemon juice. You can also sprinkle some garam masala if you like at this point. I didn’t add anything and kept it simple. Serve hot with rice or roti.



  • 2 Tbsp Jeera
  • 2 cups Water
  • 1 tsp Honey
  • 1 tsp Lemon Juice (optional)



1.Soak jeera and water overnight. Sieve jeera in the morning; add honey and lemon to give it a refreshing and sweet taste. Gulp it down before you start your day or a morning workout.

For instant jeera water

1.Boil 2 cups of water in pan.

2.Add jeera and let it boil for 5 minutes. Strain the jeera, add honey and drink warm.

3.Drink this in the morning and the evening as well.


  • 1 litrewarm water
  • 1garlic clove, chopped
  • 2 tbspsalt
  • 2plantains, ends removed, unpeeled
  • 2 litresvegetable oil, for deep-frying

Avocado and habanero dip

  • 1garlic clove, finely chopped
  • 1habanero chilli, seeded and finely chopped
  • 1½avocados
  • 1tomatillo, grated
  • 2spring onions, white part only, finely chopped
  • juice of 2 limes
  • 1stalk coriander, leaves and stalks, finely chopped
  • salt, to taste
  • ½tomato, finely chopped


  • To make the dip, pound together all the ingredients except the tomato until you have a chunky texture. Spoon into a serving bowl and sprinkle the chopped tomato over the top just before serving.
  • Place the warm water, garlic and salt in a large bowl and whisk until the salt dissolve. Add 2 litres cold water (make sure it’s cold) and set aside. Using a mandolin, thinly slice the plantains lengthwise, about 2-3 mm thick and drop them into the brine as you go. Soak for 5 minutes, then drain and pat dry on paper towel.
  • Heat the oil in a large saucepan or deep-fryer to 170°C. Deep-fry the plantains, in batches for 2 minutes or until light golden.  Make sure you submerge them every now and then to ensure they cook evenly. Drain on paper towel, season with salt and serve immediately with the avocado and habanero dip.


  • Two 12.5 oz cans chunk chicken breast
  • 1cup nonfat or lowfat plain greek yogurt
  • 2tablespoons raw honey
  • 2tablespoons yellow mustard
  • 4tablespoons dill pickle relish
  • 1cup about 4 stalks chopped celery
  • 1/2cup quartered then chopped cucumber
  • 1/2cup halved grapes
  • 1/8teaspoon garlic salt
  • 1tablespoon fresh lemon juice
  • 1/8teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper


  1. Combine chicken, greek yogurt, honey, mustard, dill relish, and chia seed into large bowl. Mix together until chicken is shredded.
  2. Add and mix in, chopped cucumber, celery, and grapes.
  3. Add garlic salt to taste.
  4. Squeeze lemon, add salt and pepper into chicken salad and combine.
  5. When making a sandwich, salad, or wrap, sprinkle grape nuts over the top for a crunch.



  • Beaten rice(Chivda) – 250 gm
  • Bengal gram(Kali chana) – ½ cup
  • Sago (Sagu dana) – 1cup
  • Oats (jaee)- 1 Cup
  • Wheat/Broken wheat (Dalia)
  • Pea nut(Chinabadam) – ¼ cup



  • Roast all the ingredients individually.
  • Keep Bengal gram and sago separately.
  • Remember to grind Bengal gram first. Grind sago next. Subsequently grind rest of the ingredients.
  • Mix all the powders thoroughly.
  • You can also add corn flakes. Cashew nut and almond powder also.
  • Allow the mixture to cool down. Store in a airtight container in dry place.
  • You can take spoon of powder in milk with sugar/honey. Also you can take the powder with curd with taste of salt or sugar or honey.
  • This is a wholesome food , can be taken by all age group. For infant you need to sieve the powder with a fine stainer.
  • Only Bengal powder(Buta chatua) can be used for making stuffed parotha, lithi and kachori
  • Alternatively it can be used as drink in sweet or salty taste.


Main Ingredients

½ cup rice – any medium to short grained or regular rice, 100 grams

¼ cup moong dal or 60 grams moong dal

½ teaspoon cumin seeds – lightly crushed

⅛ teaspoon asafoetida (hing)

1 inch ginger – chopped or 1 teaspoon heaped chopped ginger

3 to 3.25 cups water or add as required

salt as required

For Tempering

1 teaspoon cumin seeds

1 teaspoon black peppercorns whole or crushed, you can also add ½ teaspoon black pepper

1 sprig curry leaves or 10 to 12 small to medium curry leaves

10 to 12 cashews – whole or halved

2 to 3 tablespoons Ghee (clarified butter)


Roasting Moong Dal

  • Pick moong lentils first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.
  • On a low flame stirring often roast the moong lentils till they become aromatic.
  • The moong lentils only need to be roasted till they become aromatic. No need to brown them.
  • Now take them in another bowl or you can use the same pan for rinsing.

Rinsing Rice And Lentils

  • Add rice in the bowl containing the roasted moong dal.
  • Rinse both rice and roasted moong dal a couple of times with water.

Cooking Rice And Moong Dal

  • Drain very well and then add them in a pressure cooker.
  • Now add the following ingredients – cumin seeds, asafetida (hing), chopped ginger. Also add salt as per taste.
  • Pour 3 to 3.25 cups water. The amount of water to be added depends on the consistency you want and also on the quality of moong dal.
  • Pressure cook on a medium to high flame for 7 to 8 whistles or 11 to 12 minutes.
  • Let the pressure settle down on its own and then you remove the lid to check the doneness and consistency. If the pongal has a consistency like that of pulao, then add ½ to 1 cup hot water and mix very well.
  • Both the rice and the moong dal should be cooked very well. If you want you can even slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside.


  • In another small pan, heat the ghee.
  • Add the cumin seeds. Let them splutter.
  • Then add the cashews. Fry until the cashews become light golden.
  • Once they begin to get light golden, then add black peppercorns and 10 to 12 curry leaves.
  • Stir very well and fry until the curry leaves become crisp. The black pepper should also be fried well.

Making Ven Pongal

  • Now pour this entire tempering on the pongal. Mix very well.
  • Cover with the lid (with the vent weight/whistle on the lid) and keep ven pongal aside for 5 to 6 minutes. This allows the tempering flavors to infuse with the pongal and the aroma to stay in.
  • Then remove the lid and serve hot with coconut chutney or sambar.


For 1 layer of filling:

  1 Tbsp. protein powder

  3 to 4 dates, pitted (or 1 banana)

  2 cups strawberries and/or raspberries

  1/2 cup canned coconut milk, chilled

For other layers of filling:

  Mixed nuts, seeds, fresh berries, coconut shreds and/or yogurt

Add the ingredients for the first layer to a blender and puree until smooth. Place a spoonful of the mixture in a glass, then cover with nuts, seeds, fresh berries, coconut and/or yogurt; continue layering until the glass is full.


  • 1 Cup gram flour (besan)
  • 1 tbsp citric acid
  • 1 tbsp sugar
  • to taste salt
  • A pinch of turmeric
  • water (to make batter)
  • 1 tbsp fruit salt/ baking powder (dissolved in water)

For the Tadka:

  • 1 tbsp oil
  • 1/2 tbsp mustard seeds
  • 1 dried red chilli
  • 7-8 curry leaves


1.In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency.

2.In a glass add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture.

3.Grease the steaming tin with 2 drops of oil and pour the mixture into it. Steam for about 15-20 minutes or till cooked.

4.In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter.

5.Pour the tadka over the prepared dhokla.

6.Cut into pieces and serve.


  • 10 Multi-Grain Crackers
  • 1/4Cup strawberries halved
  • 1oz Goat Cheese
  • 1tsp Balsamic Reduction


  1. Spread goat cheese onto crackers.
  2. Add sliced strawberries.
  3. Drizzle with balsamic.

·         3 cups Curd (Yogurt), not sour

·         1/4 cup + 2 tablespoons (or according to taste) powdered Sugar

·         1/2 teaspoon Cardamom Powder (elaichi powder)

·         10-15 Almonds and Cashew nuts, roughly chopped


  1. You can use either homemade curd (plain yogurt) or store bought curd according to the availability. Use the curd that is not sour otherwise, shrikhand will turn sour.
  2. Take a deep and broad bowl and place a large strainer on it. Spread a clean muslin cloth or a cheesecloth over it and add the plain curd in the center.
  3. Wrap the muslin cloth from all sides and tightly tie it.
  4. Hang curd in a refrigerator for around 6 to 7 hours or until almost water is drained off from the curd. Place an empty container below it to collect the whey (drained curd liquid). Curd should become very thick. If it’s not possible to hang the curd in the refrigerator, keep the tied curd tied in a strainer and put a little weight over it. Keep an empty container below it and place in the refrigerator.
  5. After 6-7 hours, untie the muslin cloth and transfer thick strained curd to a bowl.
  6. Discard the whey or use it to knead a chapti/paratha dough.
  7. Add powdered sugar and cardamom powder.


  1. Mix properly using a hand beater or a spoon until smooth.
  2. Add chopped almonds and cashew nuts and mix well. Refrigerate prepared shrikhand for at least an hour before serving. Serve it chilled.


8 ounces paneer cheese, cut into 1/2-inch cubes

¼ teaspoon ground turmeric

2 tablespoons extra-virgin olive oil, divided

1 small onion, finely chopped

1 jalapeño pepper, finely chopped (Optional)

1 clove garlic, minced

1 tablespoon minced fresh ginger

2 teaspoons garam masala

1 teaspoon ground cumin

20 ounces frozen spinach, thawed and finely chopped

¾ teaspoon salt

2 cups low-fat plain yogurt


Step 1 Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.

Step 2 Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.


  • 1 Cup Almond milk
  • 1 cup Custard apple pulp
  • 1/2 tsp Minced ginger
  • 1 tbsp Honey
  • 1 tbsp Almond flakes
  • A pinch of Green cardamom powder


  1. Roast the almond flakes in a preheated oven at 180 degree celsius for 4 minutes or till golden in colour.
  2. Blend almond milk, pulp of custard apple, minced ginger, honey and green cardamom powder until smooth. Place it in the fridge and chill it thoroughly.
  3. Pour it in high ball and garnish with toasted almonds slivers.


1 cup idli rice – 200 grams

½ cup urad dal – 100 to 120 grams (split or whole)

¼ cup thick poha – 20 to 25 grams (flattened rice)

¼ teaspoon fenugreek seeds (methi seeds)

1 cup finger millet flour – 120 grams (nachni or ragi flour)

⅓ to ½ cup water for grinding urad dal or add as required

¾ cup water for grinding rice or add as required

½ cup water to be added later while mixing ragi flour or add as needed

1 teaspoon rock salt (edible and food grade) or add as per taste


Soaking Rice And Lentils

  • In a bowl, rinse the rice a couple of times. Then add 1 to 1.5 cups water and set aside.
  • Rinse ¼ cup thick poha once or twice and add to the rice. Mix well. Cover and keep aside for 4 to 5 hours.
  • In another bowl take urad dal and fenugreek seeds. Rinse for a couple of times and soak both the urad dal with the fenugreek seeds in 1 cup water for 4 to 5 hours.

Making Ragi Idli Batter

  • After 4 to 5 hours, drain the urad dal and add in a grinder jar.
  • Grind the urad dal and methi seeds till you get a smooth and fluffy batter. Add water in parts while grinding.

I used a total of ½ cup water for grinding the urad dal. Take the urad dal batter in a bowl or pan.

  • Next drain the rice & poha and add them to the same grinder jar. Depending on your jar capacity, you can grind the rice in two to three batches.

For the first round I added ½ cup water and for the next round I added ¼ cup water. So overall I added ¾ cup water for grinding rice.

  • Grind the rice grains till smooth or a fine granular consistency in the batter is also fine.
  • Pour the rice batter in the same bowl having the urad dal batter.
  • Mix both the batters very well.
  • Now add 1 cup ragi flour and ½ cup water. You can adjust the water amount here depending on the consistency of the batter.
  • Mix very well with a spoon or with your hands. Break the lumps if any. Mix to a smooth batter. A bit of handwork is required while mixing the ragi flour with the idli batter.
  • Cover the bowl or pan with a lid and let it ferment overnight or for 8 to 9 hours or more depending on the temperature conditions in your city. The batter will increase in volume and double up.
  • If the batter does not increase in volume, then just add ¼ teaspoon baking soda in the batter. Mix very well and then proceed to steaming the ragi idli.
  • Add salt and mix very well. I added salt the next day due to it being a cold season here. In a warmer climate, add salt before you keep the batter for fermentation.

Steaming Ragi Idli

  • Grease the idli moulds with oil. Pour the batter in the idli moulds.
  • Before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. Bring this water to a boil.
  • Then place the idli stand in the hot water. For an electric cooker and steamer cover with its lid and steam.

For pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.

  • Steam ragi idli for 12 to 15 minutes. Depending on the equipment you have used, it may takes less or more time.
  • A tooth pick inserted in the center of the ragi idlis should come out clean and not be sticky. Allow a standing time of 1 to 2 minutes.
  • You can steam the ragi idli in batches. The leftover batter can be refrigerated and you can make dosa or uttapam.
  • Dip a spoon or butter knife in water and slid them through the idlis. Remove and place the ragi idli in a warm container like a casserole.
  • Serve ragi idli with coconut chutney and veg sambar.
  • For kids you can also serve with a mix of thin coconut milk and jaggery. Simply dissolve the jaggery with thin coconut milk and serve with the nachni idli. For flavor you can add some cardamom powder to this solution.


  1. 200 g Tomatoes
  2. 7-8 Dates
  3. 2-3 Garlic flakes
  4. 2 red Chili
  5. 1/5 tsp chopped Cilantro
  6. 1/ 5 tsp Mustard seeds
  7. 1/5 tsp Fennel seeds
  8. 4-5 Curry leaves
  9. 1/4 tsp roasted Cumin chili powder
  10. 3-4 tsp Sugar
  11. 2 tsp Oil
  12. Salt to taste


  1. Take a wok and heat 1-2 tsp. oil. Add fennel and mustard seeds. When they start to splutter add garlic, red chili and curry leaves.
  2. Add tomatoes (cut into four halves). Cook covered till tomatoes turn salt.
  3. Now pour in 1½ cups of water along with salt. Bring this to boil and add dates. Simmer for 10-15 min.
  4. Add sugar and cook for 5 minutes. Remove from heat and sprinkle roasted cumin powder. Stir.
  5. Garnish with chopped cilantro and serve with rice/roti or even tastes best when served with samosas.


  • 2tablespoons extra-virgin olive oil, more for drizzling
  • 1small yellow onion, diced
  • ½cup chopped celery
  • ⅓cup chopped carrots
  • 1 broccoli, stems diced, florets chopped
  • 1small yukon gold potato, diced (1 cup)
  • 4garlic cloves, minced
  • 4cups vegetable broth
  • 3cups cubed bread, for croutons
  • ½cup raw cashews
  • 1½teaspoons apple cider vinegar
  • 1/2teaspoon Dijon mustard
  • ¼cup fresh dill
  • 1tablespoon fresh lemon juice
  • 3/4teaspoon sea salt
  • freshly ground black pepper


  1. Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
  3. Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
  4. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
  5. Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
  6. Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.


1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)

1 cup reduced-sodium chicken broth, or vegetable broth

1 teaspoon ground coriander

½ teaspoon ground cumin

1/4 teaspoon garam masala, (see Ingredient note)

¼ teaspoon salt

1 15-ounce can chickpeas, rinsed


Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.


250 grams badam (almonds)

7 and ½ cups water (divided)

1 pinch saffron strands

2 teaspoons cardamom powder

3 cups sugar

milk (as required)


  1. Rinse almonds with water and soak them in 3 cups of cold water for 8-10 hours.
  2. Drain the water and rinse the almonds once again and remove their skin.
  3. Add the peeled almonds to a blender along with 1 and ½ cups of water and saffron strands and blend to make a smooth paste.
  4. Add 6 cups of water and almond paste to a large pot and heat over medium heat, stirring frequently to prevent scorching at the bottom of the pan.
  5. Once the mixture comes to a boil, reduce the heat to low and cook for 12-15 minutes, stirring frequently.
  6. Add sugar and cook for another 5 minutes.
  7. Add cardamom powder and mix well.
  8. Remove the pan from the heat. The badam sharbat concentrate is ready.
  9. Let it cool completely and then store in an airtight container and refrigerate for up to 7 days or freeze for up to 6 months.
  10. To make the sharbat, add ½ cup of concentrate to a tall glass. Top the glass with chilled milk, add a few ice cubes and stir well. Serve chilled.
  11. In winter, you can add the concentrate to hot milk and sip it hot.


1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on

¼ teaspoon salt

1/4-1/2 teaspoon cayenne pepper

¼ teaspoon ground turmeric

1 tablespoon extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)

1 bunch scallions, green tops only, thinly sliced

¼ cup firmly packed fresh basil leaves, finely chopped


Step 1 Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.

Step 2 Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.

Step 3 Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.


  • 6 eggs
  • 1 (4.5 ounce) can tuna, drained and flaked
  • 2 teaspoons sweet pickle relish, drained
  • 1 teaspoon mustard
  • ¼ teaspoon white sugar (Optional)
  • ⅛ teaspoon onion powder
  • 2 ½ tablespoons mayonnaise, or as needed
  • salt and pepper to taste
  • 1 pinch paprika, or as desired


  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
  3. Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.


  • 1 1/2 cups water
  • 1 cup white basmati rice
  • 1/4 cup fresh, frozen, or dried unsweetened grated or shredded coconut
  • 1 (1/2-inch) piece fresh ginger
  • 1 fresh green Indian or serrano pepper
  • 1/4 cup lightly packed fresh cilantro leaves and tender stems
  • 1 cup whole or reduced fat milk
  • 2 cups plain whole-milk yogurt (not Greek)
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 dried red chile, such as Guntur Sannam, cayenne, or arbol
  • 2 teaspoons black or brown mustard seeds
  • 2 teaspoons chana dal(dried split chickpeas)
  • 2 teaspoons skinned urad dal(dried split matpe beans)
  • 15 fresh curry leaves
  • 2 tablespoons roasted cashew halves and pieces, preferably unsalted
  • Pinch asafoetida (hing) powder


  1. Bring 1 1/2 cups water to a boil in a covered small saucepan over high heat. Meanwhile, place 1 cup basmati rice in a fine-mesh strainer. Rinse under cool running water until the water runs clear. Drain well.
  2. Stir the rice into the boiling water. Bring back to a gentle simmer. Cover, reduce the heat to low, and cook until the water is absorbed, 18 to 20 minutes. Meanwhile, thaw 1/4 cup grated frozen coconut, or add a little hot water to 1/4 cup dried coconut to plump up and rehydrate. Peel and finely grate 1/2-inch piece fresh ginger (about 1 teaspoon). Trim and thinly slice 1 Indian green or serrano pepper crosswise into rounds (remove the seeds if you prefer milder heat).
  3. Remove the saucepan of rice from the heat and let stand, covered, for 10 minutes. Uncover, fluff with a fork, transfer to a large bowl. Pour 1 cup whole or reduced fat milk over the rice. Let stand, stirring occasionally, until the rice is cooled to room temperature and almost all the milk is absorbed, about 10 minutes.
  4. Stir in the coconut, 2 cups plain yogurt, and 1 teaspoon kosher salt.
  5. Heat 2 tablespoons vegetable oil in a small saucepan or skillet over medium heat until shimmering. Break 1 dried red chile into small pieces with your hands and add it to the pan. Add the sliced pepper, 2 teaspoons mustard seeds, 2 teaspoons chana dal, and 2 teaspoons skinned urad dal. Stir to coat with the oil and reduce the heat to medium-low.
  6. Cook, stirring often so they evenly toast, until the dals turn golden brown and the mixture smells nutty, 2 to 3 minutes. Add the ginger, 15 fresh curry leaves, 2 tablespoons cashews, and a pinch of asafoetida, and stir to combine. Remove from the heat.
  7. Scrape the spiced oil into the yogurt rice and stir to combine. Transfer to individual serving bowls or one large serving bowl, and garnish with the chopped cilantro before serving.


Measuring cup used 1 cup = 250 ml

  • 1tablespoon oil or ghee
  • 1medium onion finely chopped
  • 2green chillies
  • 1tablespoon ginger garlic paste
  • 1cup mixed veggies (carrot, beans, peas, sweet corn)
  • 2tablespoons mint (pudina) optional
  • 1cup quinoa rinsed
  • ½teaspoon turmeric powder
  • 1teaspoon garam masala
  • saltto taste
  • 25cups water
  • 1tablespoon lime juice
  • 2tablespoon cilantro (coriander leaves)

Whole Spices:


Instant Pot Method:

  1. Firstly, press SAUTEon Instant Pot. Add oil or ghee, and once it’s hot, add all the whole spices. Saute for a few seconds.
  2. Then add onions, green chili, ginger-garlic paste, and saute for 2-3 minutes until onions turn soft and light brown – stir regularly.
  3. Next, add mixed vegetables, mint, and cook for a minute.
  4. Then add rinsed quinoa, turmeric powder, garam masala powder, salt, and water and mix everything well. Adjust seasoning at this stage.
  5. Furthermore, close the lid on the pot and set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 2 minutes.
  6. After the Instant Pot beeps, Wait for Natural Pressure Release (NPR).
  7. Lastly, remove the lid from you, squeeze some lime juice and garnish with coriander leaves.
  8. Quinoa & Vegetable Pilaf in Instant Pot is ready. Serve with raita or plain yogurt.

Stovetop Pressure Cooker Method:

  1. Follow the process mentioned above on a pot. Add mixed vegetables, mint, and cook for a minute.
  2. After pressure has released naturally, Fluff up the quinoa gently. Lastly, Squeeze some lime juice and garnish with cilantro. Quinoa pulao in a pressure cooker is ready to serve.

Stovetop Pot Method:

  1. Follow the process mentioned above until step 4 ie Add mixed vegetables, mint and cook for a minute.
  2. Add 2 cups of water, rinsed quinoa, turmeric powder, garam masala, salt and mix well. Let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. Cook on very low flame until all the water has evaporated. Stir occasionally.
  3. Then switch off the flame and let it rest covered for at least 10 minutes. Fluff up the quinoa gently and lastly, squeeze some lime juice and garnish with coriander leaves.
  4. Quinoa Pulao Indian recipe is ready. Serve with raita or plain yogurt.


  • 1 Mango, peeled and chopped
  • 1 and a half cup Muesli
  • 1 and a half cup Hung Low fat yogurt
  • 3 tbsp Low Calorie sweetener
  • 1/2 tsp Green cardamom powder
  • A few saffron strands, soaked in water
  • 4 tbsps + 4 tsps soaked basil seeds (sabza)
  • Fresh mint sprigs for garnish


1.Take hung yogurt in a bowl, add low calorie sweetner, green cardamom powder, saffron water and whisk till smooth. Transfer into a piping bag and snip the end.

2.To layer the parfait, add a portion of the muesli into individual serving glasses. Pipe out a portion of the sweetened yogurt, add a portion of the mango pieces, and add 1 tbsp soaked basil seeds into each glass.

3.Top it with a portion of muesli again, pipe some of the yogurt mixture, add some of the mango pieces and top it up with 1 tsp soaked basil seeds on to each glass. Garnish with mint sprig and serve immediately.


1 cup curd

½ tsp pepper (crushed)

2 chilli (finely chopped)

2 tbsp jaggery

½ tsp cumin powder

½ tsp chilli powder

2 tbsp sesame

¼ tsp ajwain

1 tsp ginger paste

½ tsp salt

1 cup methi (finely chopped)

2 tbsp coriander (finely chopped)

2 cup bajra flour

½ cup wheat flour

ghee (for roasting)


  1. firstly, in a large bowl take 1 cup curd, ½ tsp pepper, 2 chilli and 2 tbsp jaggery.
  2. also add ½ tsp cumin powder, ½ tsp chilli powder, 2 tbsp sesame, ¼ tsp ajwain, 1 tsp ginger paste and ½ tsp salt.
  3. now add 1 cup methi and 2 tbsp coriander. make sure to finely chop methi, else it will not combine well with the dough.
  4. mix well making sure everything is well combined.
  5. further, add 2 cup bajra flour and ½ cup wheat flour.
  6. start to knead the dough without putting much pressure.
  7. add water as required and knead to a smooth and soft dough.
  8. grease the dough with ghee. ghee helps to give a nice flavour to the roti.
  9. cover and rest for 20 minutes.
  10. after 20 minutes, knead the dough slightly and pinch a ball sized dough.
  11. dust with wheat flour and roll uniformly.
  12. further, roll to a slightly thick thickness like paratha.
  13. now on a hot tawa, place the rolled roti and cook for a minute.
  14. furthermore, when the base is partly cooked flip over.
  15. also, spread ½ tsp oil / ghee and cook both sides.
  16. finally, enjoy methi na dhebra with raita and pickle.


  1. 1 cup poppy seeds
  2. 1/2 litre milk
  3. 2 tablespoons sugar
  4. 2 tablespoons dry fruits


  1. Firstly soak poppy seeds for 2 hours.
  2. After that then drain it and keep aside.
  3. Now boil the milk and add poppy seeds.
  4. On low flame cook it till poppy seeds are softened and milk is reduced.
  5. Now add sugar.
  6. When sugar dissolves add dry fruits. Switch off the flame.
  7. Serve poppy seeds kheer hot or cold in both conditions, you will love it.