Fourrts India

Ingredients

• 1 banana
• 1/2 cup almond milk
• 1 tablespoon honey
• 2 cup ice

Method

• Combine three ingredients into a blender or food processor with ice and blend or process until smoothie has reached desired texture. Pour and enjoy!

Ingredients 

• 2 slices
• 1/2 an avocado, sliced
• 4 slices of a juicy tomato
• 1 slice of GoVeggie pepperjack cheese (I used this because I ran out of hummus)
• chopped cilantro
• green onion, diced
• lime juice
• salt and pepper
• sriracha
• goat cheese

Method

• Toast the two slices of bread.
• Halfway through toasting, slice the cheese in half and add a piece to each slice of bread.
• Once it’s done toasting, spread the cheese out on each slice.
• Top with 2 slices each of tomato – sprinkle with salt and pepper, then top with the avocado slices – again, sprinkle with salt and pepper.
• Squeeze some lime juice on the avocado.
• Top with some green onions and cilantro.
• Then add a few crumbles of goat cheese and drizzle with a little sriracha.
• Done!

Ingredients

• 1 cup (250ml) chicken stock
• 2 (340g) single chicken breast fillets
• 2 tablespoon long grain rice
• 4 green onions, chopped
• 2 large_piece fresh red chillies, chopped
• 2 tablespoon mint leaves, chopped fresh
• 1 tablespoon coriander leaves, chopped fresh
• 1 tablespoon lemon grass, chopped fresh
• 1 cos lettuce
• 1/4 cup (60ml) lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar

Method

• Bring stock to boil in a pan, add chicken, simmer, covered, until just tender. Stand chicken in stock for 10 minutes, drain chicken, reserve 1 tablespoon stock. Discard remaining stock. Chop chicken finely, cool.
• Place rice in dry pan, stir over heat for about 5 minutes or until lightly browned. Grind rice in batches to a fine powder using mortar and pestle.
• Combine chicken, rice, onion, chilli, mint, coriander and lemon grass in bowl, serve in lettuce leaves.
• Pour over combined juice, sauce, sugar and reserved stock.

Ingredients

• 2 slices wholemeal bread
• ½ tbsp olive oil
• 1 tsp dried oregano
• 2 garlic cloves
• ½ small bunch of basil
• 200g roasted red peppers from a jar
• 800g tomatoes, roughly chopped
• 1 tsp caster sugar
• 1 tsp white wine or apple cider vinegar (check the label if vegan)
• 1 tbsp chipotle paste

Method

• Blitz the bread in a small food processoruntil you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
• Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
• Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.

Ingredients

• 400 grams Button mushrooms
• 1 Potato (Aloo)
• 1 tablespoon Oil
• 2 Tomatoes
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt , to taste
• Coriander (Dhania) Leaves , as required, for garnishing

Ingredients for the mustard paste

• 1-1/2 tablespoons Mustard seeds (Rai/ Kadugu)
• 1 teaspoon Cumin seeds (Jeera)
• 5 teaspoons Coriander (Dhania) Seeds
• 5 Dry Red Chillies

Method

1. To begin making the Chatu Besara Recipe first clean the mushrooms thoroughly under running water. Cut them into halves and keep aside.
2. Peel the potato and chop it into small pieces and keep it in a bowl of water until it is needed. Setting chopped potatoes aside in water helps retain their colour.
3. Next, prepare the mustard paste. Place all the ingredients listed under “for mustard paste” into a blender and grind to a fine but thick paste. Add as little water as possible in order to ensure that the paste is thick and not runny.
4. Now, to begin making the curry, add about 2 tablespoons of oil into a kadai or a heavy bottomed pan on a medium heat.
5. First add the potatoes, sprinkle some salt and saute until they are almost cooked and get a light brown colour. Once the potatoes are cooked, transfer them to a paper towel to drain the excess oil and keep aside.
6. In the same kadai, add the chopped tomatoes and toss them for a minute. Next, add the chopped mushrooms. Saute these on high heat for 6-8 minutes, until the mushrooms are half cooked. Add the roasted potatoes and turmeric powder and toss together for another couple of minutes.
7. To this, add the prepared mustard paste, mix well and saute for 2 more minutes. Add salt and required amount of water of the gravy, as per the consistency you desire. Allow the curry to come to a boil so the masalas get cooked thoroughly. Simmer the Odia Chatu Besara on low to medium heat for about 5 minutes, until all the masalas get well absorbed by the vegetables.
8. Garnish with chopped coriander leaves and serve the Odia Chatu Besara along with dinner.

Ingredients

1/2 cup plain coconut water (or more as needed)

2 frozen bananas (previously peeled and sliced)

1 cup chopped pineapple (frozen or fresh)

1 cup chopped mango (frozen or fresh)

2 cups spinach or kale

1/2 avocado, sliced

optional: 1 Tablespoon ground flax or flaxseed oil

Method

1. Make sure you have a strong, powerful blender.
2. Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Add more coconut water if needed to thin out. Scrape down the sides of the blender as needed.

Ingredients

• 1cup smooth peanut butter (no added sugar)
• 1large egg
• 2/3cup erythritol
• 1/2teaspoon baking soda
• 1/2teaspoon vanilla essence

Method

1. Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
2. Add the erythritol to a  blender and blend until powdered. Set aside. If using a confectioner’s low-carb sweetener, you can skip this step.
3. Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
4. Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
5. Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
6. Bake the cookies for 12-15 minutes.
7. Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.

Ingredients

For the baked falafel*

• 15-ounce can chickpeas
• ⅓ cup Old Fashioned rolled oats
• 1/4 small red onion
• 2 garlic cloves
• ½ cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
• 2 tablespoons tahini
• 1 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon coriander
• ¾ teaspoon kosher salt
• Fresh ground black pepper

For the salad

• 1 recipe Tahini Sauce
• 1/2 English cucumber, sliced
• 2 carrots, shredded
• 2 radishes, sliced
• 1 cup cherry tomatoes, sliced
• 1 handful Kalamata olives
• 8 cups salad greens

Method

1. Preheat the oven to 425 degrees Fahrenheit.
2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
3. Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside.
4. Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the chickpeas, tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below!)
5. Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
6. Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)
7. While the falafel bake, make the Tahini Dressing.
8. To serve, place greens on a plate. Top with baked falafel, shredded carrot, sliced cucumber, sliced tomato, sliced radishes, and Kalamata olives. Drizzle with tahini dressing and serve.

Ingredients

116.67 grams carrot or 3 medium to large juicy red carrots

2.67 grams ginger or 1 tablespoon chopped ginger

20 grams onion or ⅓ cup chopped onions

0.67 cups water or Vegetable Stock, add as required

salt as required

0.08 teaspoon ground black pepper or crushed black pepper, add as required

0.33 tablespoon olive oil – you can also use butter

0.33 to 0.67 tablespoons chopped fresh herbs – like parsley, coriander, mint, dill leaves, chives or thyme for garnish

Cook ModePrevent your screen from going dark while making the recipe

Method

Preparation

• Rinse, peel and chop the carrots to small pieces or cubes. Make sure not to chop in large chunks as these will take a longer time to cook.
• Peel onion and rinse it. Chop onion and set aside. Rinse ginger and then peel it. Chop the ginger and keep aside.

Making Carrot Ginger Soup

• Heat olive oil in a pan or sauce pan. Add the chopped onions.
• Stir and sauté stirring often on low to medium heat till the onions soften and turn translucent.
• Add the chopped ginger and sauté for about 10 to 15 seconds till the raw aroma of ginger goes away.
• Next add the chopped carrots. Season with salt as per taste.
• Mix and sauté the carrots for a minute.
• Add 1 cup water or vegetable stock. Stir to combine.
• Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are fork tender and softened.
• In between do check when the carrots are cooking.
• Switch off the heat when the carrots are tender and softened. Place the pan on kitchen countertop and let the heat reduce or let the mixture become warm.
• Then add everything (including the liquids) in a grinder or blender jar. Add ½ cup water/veg stock or as required and grind or blend to a smooth and fine puree. Make sure there are no chunks in the puree.
• Transfer the entire pureed carrot mixture from the blender to the same pan.
• Add ½ cup more water/veg stock or as needed and mix very well.
• Keep the pan on stovetop again and heat on a low flame. For a slightly thin consistency, you can add some more water or veg stock.
• When the soup becomes warm or hot, then add ground black pepper. Mix very well.
• Pour Carrot Ginger Soup in soup bowls. Garnish with any fresh herb like parsley, coriander, chives, mint, dill leaves or thyme.

Leftovers can be refrigerated for about 2 to 3 days and then warmed up before serving.

Ingredients

For Tamarind Pulp

0.5 teaspoon tamarind (imli)

0.13 cup hot water

Other Ingredients For Rishi Panchami Bhaji

1.5 tablespoons peanut oil, ghee also can be used

1 green chilies – chopped

350 grams mix veggies, chopped or

0.38 cup chopped ridge gourd (turai, dodka)

0.38 cup chopped yellow pumpkin (kaddu)

0.25 cup chopped elephant foot yam (suran)

0.25 cup plantain (unripe banana) (kachche kele)

0.25 cup chopped colocasia (arbi)

0.5 cup chopped colocasia leaves (arbi ke patte)

0.13 cup chopped colocasia leaf stems (arbi ke danthal)

0.5 cup chopped red amaranth (chaulai)

0.13 cup chopped amaranth stems (chaulai ke danthal)

0.5 medium corn cob (makai)

0.25 cup fresh peanuts (moongphalli)

0.5 cup grated fresh coconut

0.5 tablespoon jaggery powder or add as required

1 cups water

salt as required

Cook ModePrevent your screen from going dark while making the recipe

Method

Preparation For Rishi Chi Bhaji

• In a small bowl, take 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind in hot water for 20 minutes.
• Later squeeze the pulp from the tamarind and keep aside.
• Meanwhile when the tamarind is soaking, rinse the leafy vegetables very well and keep aside. For the greens I have used colocasia leaves (arbi patta) and red amaranth leaves (chaulai).
• Also rinse and peel the other veggies. I have here used ridge gourd, yellow pumpkin, elephant foot yam, unripe banana and corn. I have used 700 grams of mix veggies including the greens.
• Shell fresh peanuts and rinse them too. You will need ½ cup fresh peanuts. If not using fresh peanuts, then soak ½ cup raw peanuts overnight in water. Drain the water and keep aside.
• Chop each veggie in squares or cubes. You can keep medium sized cubes. I have also chopped the steams of amaranth and colocasia leaves. You can chop the corn cob in roundels or you can even scrape of the corn kernels from the cob.

Making Rishi Chi Bhaji

• Heat 3 tablespoons peanut oil in a large pot or pan. Add 2 green chilies (chopped). You can also use ghee instead of oil.
• Saute green chilies for some seconds.
• Then add the chopped amaranth and colocasia leaves along with the stems. saute for a minute.
• Then add the remaining chopped veggies and tubers.
• Mix very well and saute for 1 to 2 minutes.
• Add the ½ cup peanuts.
• Add 2 cups water.
• Season with salt as per taste.
• Mix very well.
• Cover and simmer the veggies on a low to medium flame.
• Check at intervals and give a stir.
• Simmer till the veggies are cooked and tender.
• Then add the tamarind pulp (which was made in step 1 and 2).
• Add 1 cup grated fresh coconut. You can grind coconut a bit coarsely if you want and then add.
• Mix very well.
• Cook rishi panchami bhaji without a lid on a low flame till the raw aroma of tamarind goes away. This takes about 6 to 7 minutes.
• Lastly add 1 tablespoon jaggery powder or add as required.
• Mix very well and simmer rishi panchami bhaji for a minute.
• Serve Rishi Chi Bhaji hot or warm with rice bhakris (rice rotis) or rice pooris. You can also have Rishi Chi Bhaji with steamed rice or chapatis. The bhaji is so good that you can even have it plain.

Ingredients

• 2Organic Fairtrade Bananas (Fresh, Medium)
• 5Cup “Bremner’s” Pineapple (Frozen)
• 5Cup ”Bremner’s” Mango (Frozen)
• 1Cup “Earthbound Farm” Baby Spinach
• 1Packet “Garden of Life” “Mangolicious” Protein Powder
• 1Cup Water

Method

1. Blend in a high speed blender and rejuvenate!

Ingredients

¼ cup unsweetened Cacao (or Cocoa) powder

5 tablespoon natural chunky peanut butter

6 tablespoon hemp seeds (shelled)

½ cup unrefined coconut oil

2 tablespoon heavy cream

1 teaspoon vanilla extract

2 tablespoon Stevia

Method

1. 1. Mix cocoa powder, peanut butter, and hemp seeds in a large bowl.
   2. Add room temperature coconut oil and mix until it becomes a paste.
   3. Add cream, vanilla, and stevia and mix until it becomes a paste again.
   4. Roll into balls. You should be able to make about 12 balls total
   5. Tip:if the paste is too thin to roll, put it in the fridge for 30 minutes before rolling. 
   6. Roll in shredded coconut (coconut included in nutrition facts, but optional if you are not a fan).
   7. Place balls on parchment paper on a baking tray.
   8. Freeze for 10 minutes or put in the fridge for at least 30 minutes before serving.
   9. Store in the freezer or fridge.

Ingredients

1.2 lb boneless skinless chicken breast

2 tbsp olive oil

1 lime juiced

1 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

½ tsp garlic powder

Kosher salt and ground pepper to taste

Dressing:

¾ cup plain greek yogurt

1 lime juiced

2 tsp hot sauce of choice

2 tsp maple syrup or honey

1 garlic minced

Kosher salt and ground pepper to taste

2-4 tbsp water to thin dressing

For the salad:

6 cups romaine lettuce chopped

½ cup green onions sliced

⅓ cup curly parsley chopped

1 red bell pepper diced

1 jalapeno seeded and diced

1 ½ cups corn fresh or frozen and thawed

1 large avocado chopped

1/4 cup roasted pumpkin seeds

Method

1. 1. 1. Place the chicken in a ziploc bag together with the oil, honey, lime juice and seasonings. Mix through the bag to coat the chicken with the marinade. Refrigerate for at least 30 minutes to overnight.
      2. In a small bowl or jar, mix well all the dressing ingredients. Refrigerate until ready to use.
      3. Preheat an outside grill or a grill pan over medium-high heat. Brush the grill with a bit of oil, then carefully place the marinated chicken. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165F. Once the chicken is done cooking, allow it to sit for a bit, then chop it.
      4. And all the salad ingredients together with the chopped chicken to a large salad bowl. Add the dressing and toss to combine.

Ingredients

• 30 g Butter
• 2 Leeks, sliced
• 850 g Carrots, peeled & sliced
• 1 tbsp Honey
• Pinch of Chili Flakes, optional
• 2 Bay Leaves
• Generous Pinch of Salt
• 2 litres Vegetable Stock
• Sour Cream, to serve

Essential Equipment

• Very Large Cooking Pot or Saucepan
• Stick Blender or Food Processor

Method

1. 1. 1. Melt the butter in the large saucepan over a medium heat. Add the leeks and cook for 5 mins, stirring occasionally, until softened.
      2. Add the carrots, honey, chilli flakes, bay leaves & salt. Stir well.
      3. Simmer for a couple of minutes, stirring often.
      4. Pour in the vegetable stock and stir.
      5. Bring to the boil and simmer for 30 minutes until the carrots are soft.
      6. Remove the 2 bay leaves and puree either in the pot with a stick blender or in batches in a food processor. Add more salt if required.

Ingredients

• 400g can chickpeas, drained
• 1 clove garlic, chopped
• 100g tahini (puréed sesame seeds)
• 50ml cold pressed rapeseed oil
• Squeeze of lemon juice
• 8 wholemeal pitta breads

Method

1. 1. 1. Place the chickpeas, garlic and tahini in a food processor and blend. Gradually blend in the oil, lemon juice and 75ml water to give a smooth paste. Season to taste.
      2. Griddle the pitta breads for 1-2 minutes each side until golden and toasted. Serve with the hummus.

Ingredients  

• 1/2 cup of pineapple chunks
• 1/4 cup of yoghurt 2% fat
• 1/4 cup of unsweetened coconut milk
• 1/4 cup of orange juice
• 1/3 of a large banana

Method

Blend all the ingredients with a handful of ice cubes until smooth.

Ingredients

8.5 oz. low fat cottage cheese

2 egg whites

1 scoop vanilla protein powder

1 tablespoon Stevia

1 teaspoon vanilla extract

1 serving sugar-free Strawberry Jell-O

Water

Method

1. Preheat the oven to 325 F (160 C).
2. Prepare the Jell-O according to the instructions on the package and place in freezer.
3. Blend cottage cheese and egg whites until the consistency is smooth.
4. Pour the blended mixture into a bowl and whisk it together with the protein powder, Stevia, and vanilla extract.
5. Transfer the batter into a small nonstick pan and bake for 25 minutes.
6. Turn off the oven, but leave the cake in it while it cools down. Once the oven has cooled, remove the cheesecake.
7. When the Jell-O is almost set (you should just be able to stir it), pour it over the cheesecake.
8. Let the cake set in the fridge for about 10-12 hours minimum before enjoying.

Ingredients

HOMEMADE RANCH DRESSING

• ▢1/2cup mayonnaise
• ▢1/4cup sour cream
• ▢2tsp lemon juice or white vinegar
• ▢1 1/2tsp dried parsley
• ▢1tsp dried dill
• ▢1tsp dried chives
• ▢1/2tsp garlic powder
• ▢1/2tsp onion powder
• ▢1/2tsp kosher salt
• ▢1/4 – 1/2tsp black pepper
• ▢2 – 4Tbsp heavy cream (as needed to create dressing consistency you like)

COBB SALAD

10 slices bacon

2 boneless skinless chicken breasts, trimmed of excess fat

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp paprika (or smoked paprika)

2 cups chopped romaine lettuce

3 hard-boiled eggs

2 avocados, peeled and sliced (seasoned lightly with salt and pepper to taste)

2/3 cup cherry tomatoes, sliced

1/3 cup sliced green onions

1/3 cup blue cheese crumbles

Method

1. Whisk all dressing ingredients (except heavy cream) in a small mixing bowl.  Add heavy cream, starting with 2 Tbsp and increasing 1 Tbsp at a time, whisking until dressing has reached desired consistency.  Set dressing aside.
2. To a large skillet, add bacon slices and cook over MED LOW heat until crisp.  Remove to a plate to cool.  Season chicken breasts with salt, pepper and paprika.
3. Increase skillet heat to MED/MED-HIGH and add chicken breasts, cooking 5-6 minutes per side until cooked through and golden brown.  Remove to plate to cool.
4. Crumble bacon, and slice chicken once cooled.
5. Assemble salad by adding romaine lettuce to large bowl.  Top with hard-boiled eggs, avocado, tomatoes, green onions, blue cheese, bacon crumbles and sliced chicken.
6. Serve drizzled with ranch dressing.

Ingredients

• 1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

3 cups Massel chicken style liquid stock

1/3 cup mint leaves (see note)

1kg frozen green peas

1/4 cup extra-light sour cream, to serve

Small mint leaves, to serve

Method

• Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic . Cook, stirring often, for 5 minutes or until onion is soft.

• Step 2

Add stock and bring to the boil. Add mint and peas . Cover and return to the boil. Cook for 3 minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly.

• Step 3

Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.

• Step 4

Ladle into serving bowls. Top with sour cream , pepper and mint leaves . Serve.

Ingredients

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

3 cups Massel chicken style liquid stock

1/3 cup mint leaves (see note)

1kg frozen green peas

1/4 cup extra-light sour cream, to serve

Small mint leaves, to serve

Method

• Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic . Cook, stirring often, for 5 minutes or until onion is soft.

• Step 2

Add stock and bring to the boil. Add mint and peas . Cover and return to the boil. Cook for 3 minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly.

• Step 3

Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.

• Step 4

Ladle into serving bowls. Top with sour cream , pepper and mint leaves . Serve.

INGREDIENTS

• 2cups almond milk
• 2cups fresh baby spinach (about two large handfuls)
• 1orange, peeled (medium-large size)
• 1cup pineapple chunks, frozen
• 1piece fresh ginger, peeled (see note 1) (1.5-2 inch length or about 10g)
• 2tablespoons hemp hearts (optional)
• 2tablespoons chia seeds (optional)
• 2tablespoons ground flax seed (optional)
• stevia extract(optional, or honey if not vegan)

Method

Add all ingredients to a high-speed blender and blend until smooth. It will take at least a minute to ensure the ginger is fully blended. Serve immediately or pour into mason jars with lids and store in the refrigerator. Consume within a day.

Ingredients

• 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
• 3/4 cup mandarin orange, vanilla or lemon yogurt
• 1 tablespoon honey
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon almond extract

Method

Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

INGREDIENTS

• ▢12oz shredded cabbage (5 cups; I use a bag of coleslaw mix)
• ▢¼cup scallions green parts only, thinly sliced

Dressing:

• ▢2tablespoons sesame oil
• ▢2tablespoons rice vinegar
• ▢2tablespoons light soy sauce (or use a gluten-free alternative)
• ▢¼teaspoon red pepper flakes

METHOD

1. Place the shredded cabbage in a large bowl.
2. Add the scallions.
3. Add the sesame oil, rice vinegar, soy sauce, and red pepper flakes.
4. Mix well with a large spoon.
5. Let the flavors meld for 30 minutes.
6. Mix again before serving

Ingredients

2 tbsp olive oil

1 onion, chopped (white, brown, yellow)

2 garlic cloves, minced

1 large carrot , chopped (about 1 1/4 cups)

2 celery ribs , chopped (about 1 1/4 cups)

2 cups / 400g dried lentils , green or brown, rinsed (Note 1)

400g / 14 oz crushed tomato

1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium

1/2 tsp each cumin and coriander powder

1 1/2 tsp paprika powder

2 dried bay leaves

1 lemon (zest + juice)

1/4 tsp salt and pepper, each

TO SERVE

Chopped fresh parsley, for garnish

Warm bread, to serve

Method

1. 1. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
   2. Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
   3. Add all remaining ingredients except the lemon and salt. Stir.
   4. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
   5. Remove bay leaves.
   6. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
   7. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

INGREDIENTS

1. Beaten curd 3 cup
2. Salt 1 tsp or as per taste
3. Cumin seeds 1 tsp
4. Chopped garlic 2-3 cloves
5. Finely sliced Onion 1
6. Large whole dry red chili 4
7. Red chili powder 1/2 tsp
8. Turmeric powder 1/2 tsp
9. Coriander Powder 1 tsp
10. 3 tbsp chopped Coriander leaves for garnishing
11. 2 tbsp mustard oil

method

1. Heat oil in a pan
2. Splutter cumin seeds. Add chopped garlic, onion, and whole red chilies and saute them over medium heat for 2 minutes until onions are translucent
3. Add red chili powder, turmeric powder, salt, coriander powder and mix well. Sprinkle water and cook until oil separates
4. Add beaten curd in it. Mix and cook it over low flame for a while. Don’t boil the curd
5. Serve delicious kheru warm with makke ki roti, puris, chapati, parathas

Ingredients

• 1 large banana, peeled, quartered and frozen
• 2/3 cup whole-berry cranberry sauce
• 1/2 cup fat-free vanilla yogurt
• 1/2 cup ice cubes

Method

Place all ingredients in a blender; cover and process until smooth. Serve immediately.

Ingredients

Peaches:

3 cups water

3 1/2 cups sugar

1 vanilla pod, split lengthwise

2 tablespoons lemon juice

8 peaches

Raspberry sauce:

3 cups raspberries

1/4 cup confectioners’ sugar

1 tablespoon lemon juice

To serve:

1 large tub vanilla ice

Method

1. Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
2. Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
3. When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
4. To make the raspberry sauce, liquidize the raspberries, confectioners’ sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
5. To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

INGREDIENTS

1 large head Cauliflower (cut into small florets)

2/3 cup Mayonnaise

1 tbsp Apple cider vinegar

1 tbsp Dijon mustard

1/2 tsp Garlic powder

1/2 tsp Paprika

1/2 tsp Sea salt

1/4 tsp Black pepper

1/3 cup Onion (finely diced)

1/3 cup Celery (finely diced)

2 large Egg (hard boiled, chopped)

Chives (for garnish – optional)

METHOD

Cook the cauliflower on the stove or in the microwave.

Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.

Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.

1. 1. Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
   2. Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

INGREDIENTS

1 large head Cauliflower (cut into small florets)

2/3 cup Mayonnaise

1 tbsp Apple cider vinegar

1 tbsp Dijon mustard

1/2 tsp Garlic powder

1/2 tsp Paprika

1/2 tsp Sea salt

1/4 tsp Black pepper

1/3 cup Onion (finely diced)

1/3 cup Celery (finely diced)

2 large Egg (hard boiled, chopped)

Chives (for garnish – optional)

METHOD

Cook the cauliflower on the stove or in the microwave.

Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.

Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.

1. 1. Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
   2. Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Ingredients

• 1 Cup chana Dal
• 1 tsp ghee
• 1/2 cup coconut, chopped
• 1 sticks cinnamon
• 1 Bay Leaf
• 1 Clove
• 1/4 cup raisins
• 1/2 tsp turmeric
• 1/2 tsp salt
• A pinch of sugar
• 2 1/2 cups water
• For Tadka
• 1 tsp ghee
• 1 tsp cumin seeds
• 2 Bay leaves
• 2 Cloves
• 1 Cinnamon sticks
• 4 Cardamom
• 2 Whole red chilli

Method

• Mix thoroughly and add water.
• Pressure cook it.

·         Prepare Tadka:

1.Take ghee in a pan, add cumin seeds, bay leaves, cloves, cinnamon, cardamom and red chilli whole.

2.Saute them thoroughly with the ghee.

3.Pour it over the cooked dal in the pressure cooker. Mix well.

4.Serve the Bengali Style Chana Dal hot with garnishing of chopped and fried coconut.