Ingredients
- 1 ½ cups frozen mixed berries
- 1 cup plain kefir
- ½ medium banana
- 2 teaspoons almond butter
- ½ teaspoon vanilla extract
Method
Combine berries, kefir, banana, almond butter and vanilla in a blender. Blend until smooth.
Ingredients
Method
Combine berries, kefir, banana, almond butter and vanilla in a blender. Blend until smooth.
0.33 cup gram flour (besan) or swap with 1 cup of chickpea flour
0.33 cup finely chopped tomatoes or 2 medium-sized tomatoes
0.11 cup finely chopped onions or 1 medium-sized onion
0.33 teaspoon finely chopped ginger or 1 inch ginger
0.33 teaspoon finely chopped green chillies or 1 green chilli or ½ teaspoon chopped serrano peppers
1 tablespoons finely chopped coriander leaves (cilantro)
0.08 teaspoon turmeric powder – optional
0.08 teaspoon red chilli powder or cayenne pepper
0.33 pinch asafoetida (hing)- optional, skip to make gluten-free
0.33 pinch Garam Masala
0.08 teaspoon baking powder – optional
0.04 teaspoon black salt – optional
salt as required
0.33 cup water or add as required
0.67 to 1 tablespoons oil or as required
Method
Ingredients
Method
Ingredients
0.25 cup moong dal (split and husked mung lentils)
0.25 cup rice – you can add any rice, regular short or medium grained rice or even basmati
water – as required
1 tablespoons Ghee (clarified butter) or oil – any neutral oil
0.5 teaspoon cumin seeds
0.17 cup finely chopped onions or 1 small to medium-sized
0.17 to 0.25 cup chopped tomatoes or 1 medium-sized
0.25 teaspoon chopped green chillies or serrano peppers or 1 small green chilli
0.5 teaspoon finely chopped ginger or grated – 1 inch ginger
0.13 teaspoon turmeric powder (ground turmeric)
0.5 pinch asafoetida (hing) – optional
1.75 cups water – for a more thin consistency, add 4 to 4.5 cups water
salt as required
INGREDIENTS
Method
INGREDIENTS
method
Method
3 bananas – large-sized
½ cup lite coconut milk – thin or medium consistency coconut milk or almond milk
¼ teaspoon ground cinnamon or ¼ teaspoon vanilla extract
1 to 2 tablespoons nuts or toasted seeds, for garnish – optional
Ingredients
Pesto
Method
Meanwhile, make pesto.
Pesto
1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)
¼ cup thick poha – 20 grams (flattened rice)
¼ teaspoon fenugreek seeds (methi seeds)
2 cups water – for soaking rice
1 cup water – for soaking urad dal
½ cup water – for grinding urad dal or add as required
¾ to 1 cup water – for grinding rice or add as required
1 teaspoon rock salt (edible and food grade) or sea salt
oil – as required to apply to the idli moulds
2 to 2.5 cups water – for steaming idli
Method
Ingredients
Method
Ingredients
Method
Method
INGREDIENTS
Optional:
Take all the flour in a vessel, add finely chopped onion, red chili powder, turmeric powder, salt, green coriander, ginger-chilli and knead the dough. Cover the dough for 5 minutes and keep it to set.
Then to make a thalipeeth, take a ball from the aata and put a pinni on the wheel, make it a little chicken and then press the dough with your hand and make it as big as possible, pierce it with your finger.
Now turn the pinni upside down and place the thalipeeth on the palm and put it on the hot pan. Put oil in the holes all around and fry the thalipeeth to a golden golden brown from both the sides.
When it gets crispy, take it off from the flame. Now serve with curd, chutney or pickle and enjoy eating hot thalipeeth.
Ingredients
Method