Fourrts India

Ingredients

• 1/2cup Medjool dates about 6
• 1/2cup dried mango unsweetened
• 1/2cup cashews
• 1/4cup shredded coconut
• 1/4cup cashew butter
• 2 – 3teaspoons turmeric
• A crack of fresh black pepper

Method

1. Add dates and mango into a food processor. Process on high until crumbly.
2. Add in the rest of the ingredients and blend again until a dough starts to come together. If that’s not happening, stream in water (or maple syrup) one tablespoon at a time until a sticky dough forms.
3. Remove the lid and form the mixture into balls.
4. Transfer to a plate, enjoy immediately, or for an even better texture, cool in the fridge for at least 30 minutes.

Ingredients

• 2 15-ounce cans chickpeas (or 3 cups cooked chickpeas)
• 2 tablespoons olive oil
• 1 ½ teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt

 

Method

1. Preheat oven to 375°F.
2. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it’s not necessary to remove all of the skins.
3. In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
4. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
5. Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week.

Ingredients

• For outer coating
• 1 cup Hung Curd
• 3/4 cup Oats Powder
• to taste Black Pepper
• 2 tsp Chopped green chilies
• 1 tsp Garam Masala
• Salt to taste
• 2 tsp Chopped cilantro
• For stuffing
• 1 cup Grated Paneer
• 1 tsp Chat masala
• Salt to taste
• Pinch of sugar
• 1 tsp Garam Masala
• 2 tsp Raisins
• 2 tsp Cashew Nuts

 Method

1.Take hung curd in a bowl, add salt, chilli powder, black pepper, garam masala, green chillies, cilantro and mix well. Now, add oats powder and mix again.

2.For Stuffing: Take a separate bowl, add raisins, cashew nuts, grated paneer, chaat masala, pinch of sugar and garam masala along with salt.

3.To make the dough, mix all the ingredients mentioned in the first step. Now, pull out tiny round pieces from the dough and fill it with the stuffing mixture (second step). Roll the kebabs properly.

4.Fry the round pieces in a Tawa until golden brown. PS: You can also shallow fry the kebabs instead of deep frying.

5.Sprinkle some chaat masala over the top and serve the hot oats dahi kebabs with mint chutney and enjoy!

Ingredients

1. 1 cup broken Wheat (Dalia/ Godumai Rava)
2. 1 tsp lemon juice
3. 1 tsp Oil
4. 1 Tomato, chopped
5. 1/4 cup finely chopped carrot
6. 1/4 cup finely chopped capsicum
7. 1/4 cup finely chopped beans
8. 1/4 cup finely chopped corn
9. 1 medium chopped onion
10. 2 Green Chillies, finely chopped
11. 3 tsp Coriander leaves
12. as per taste salt
13. 1 teaspoon red coriander powder
14. 1/2 teaspoon red chili powder
15. 1/4 teaspoon turmeric powder
16. 1/4 teaspoon cumin powder
17. 1/4 teaspoon hing
18. 1/4 teaspoon black pepper

Method

• To begin making the Broken Wheat Khichdi, firstly heat oil in a pan. Add hing and green chill.
• Add in the onions and cook them till they turn translucent.
• Once it is done add in all vegitables carrots beans, corn and capsicum. Let it cook for about 5 minutes. Do not overcook
• Now add in the tomatoes and salt.
• Add in red chilli powder, turmeric powder and the required salt.
  Add 2 tsp water and cook it for 5 minutes
• Now add the broken wheat, mix it and add lemon juice.
• Add 4 cup of water or as required.
• Cover it with a lid and cook it till the broken wheat and vegetables are cooked properly.
• Once it is done, switch off the flame and garnish it with chopped coriander.
• Finally, enjoy khichdi with raita and pickle.

Ingredients

Kambu | bajra | pearl millet   1 cup
Idli rice or Varagu | little millet   1/2 cup
Urad dal    1/2 cup
Methi seeds | venthayam   1 tsp
Salt  as needed
Oil   1/2 tsp -1tsp for each dosa

Method:

• Wash and soak the rice, bajra, urad dal and venthayam in a wide bowl for 3-4 hours.
• Drain the water and grind this in a mixie or grinder into a smooth paste. Add ice cold water while grinding. Especially if you are grinding in a mixie use ice cold water as the mixie gets heated up so soon.
• Add salt and mix well. Ferment the batter for 6 hours.
• Once the batter is ready, heat a dosa pan. Bring the batter to the right consistency.
• Pour a ladle full of batter to the pan and spread into a thin circle quickly.
• Drizzle oil to the dosa.
• Once it is cooked on one side, flip on the other side.
• Cook and take out from the pan.
• Serve hot. Repeat the same procedure for the rest of the batter.
• The dosa tasted best when served hot.

INGREDIENTS

• 1 pound ripe peaches (about 3 medium), peeled and sliced into ½-inch wide wedges
• 6 tablespoons honey, divided
• Dash sea salt
• 2 cups full fat/whole milk plain yogurt (regular or Greek)
• 1 tablespoon lemon juice (about 1 small lemon, juiced)
• ½ teaspoon vanilla extract

METHOD

1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Transfer sliced peaches to the baking sheet and gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer. Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and juicy (watch the edges in particular).
2. While the fruit is roasting, blend together the yogurt, ¼ cup honey, lemon juice and vanilla extract in a medium bowl. Feel free to add more honey or vanilla extract to suit your taste buds. Place the mixture in the refrigerator so it stays cool.
3. Let the peaches cool, then scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together.
4. Use the spoon to transfer the yogurt blend into the popsicle mould. You might have to push the peaches down into the molds, but they shouldn’t put up too much of a fight. Insert popsicle sticks and freeze for at least four hours.
5. When you’re ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.

Ingredients

• 250 gms Minced chicken
• 1 cup Onion, chopped
• 1 cup Spinach
• 1/2 cup Peas
• 2 Boiled potatoes
• 2 tbsp Ginger-garlic paste
• 1/4 tsp Turmeric powder
• 2 Green Chillies
• Salt to taste
• Red chilli powder to taste
• 1/2 tsp Chaat masala
• Garam Masala
• 1/4 tsp Cumin powder
• 1 Bowl Rice Flour

Method

1. Boil spinach leaves and peas. Crush the peas. Peel the potatoes and crush.
2. Sauté onion and ginger-garlic paste.
3. Add minced chicken, salt and all the spice powders.
4. When cooked, add in blanched spinach, peas and potatoes.
5. Make small roundels out of the mixture and flatten them slightly.
6. Coat in rice flour and fry.

Ingredients

• 2slices bread (gluten free if needed)
• ½large avocado (use a whole avocado if yours aren’t large)
• 1tsp apple cider vinegar
• ⅓cup chickpeas (rinsed & drained)
• Sea salt & black pepper
• Sprouts, microgreens or radish slices to garnish

Method

1. Toast slices of bread.
2. While bread is toasting, combine avocado flesh and apple cider vinegar in a small bowl. Mash with a fork or hands until almost smooth. Season to taste with salt and pepper.
3. In another bowl, mash chickpeas (this is definitely easiest using hands!) until flaky. Season lightly with salt and pepper.
4. Spread avocado mixture over toast slices, and top with smashed chickpeas.
5. Decorate with sprouts, microgreens or radish slices and serve!

Ingredients

• 1 1/2 Kg mustard leaves
• 250 gms spinach
• 250 gms bathua saag
• 50 gms corn flour
• 4 green chilli, chopped
• 20 Garlic clove
• 3 onion, large
• 2 inches ginger
• 1 tsp turmeric
• 1 cup water
• 4 tbsp ghee

Method

1. Firstly, clean, chop and wash all the greens.
2. Now in a pressure cooker or pan add all the ingredients except corn flour.
3. Cover the pressure cook and cook for 6-7 minutes or more.
4. If cooking in a pan, then cover and let the greens cook till done. do check occasionally. Now pour the greens along with the stock and corn flour in a blender. Blend till smooth.
5. In another pan, pour the pureed greens and simmer for a good 25-30 minutes.

INGREDIENTS

• 1cup Quinoa
• ½cup Rolled Oats
• ½cup Urad Dal or whole urad gota
• ½cup Chana Dal *see notes
• ½teaspoon Fenugreek seeds (Methi dana)
• 1inch Ginger
• 1-2Green Chili Pepper optional
• 1teaspoon Salt use non-iodized salt if fermenting*
• Oil or Ghee to make dosa

METHOD

Making the Batter

1. Add urad quinoa, oats, chana dal, urad dal and methi seeds to a large bowl.
2. Rinse till the water runs clear. Soak in about 4 cups of water for 4-5 hours.
3. Drain water from the soaked quinoa and lentils. Add to a high speed blender jar. Add ginger, green chili pepper and salt.
4. Add about 1 cup cold water as needed to grind the batter to a smooth paste. Start with less water and add as needed.
5. Transfer the batter to a large bowl and let it rest for about 30 minutes. The batter consistency should neither be thick nor runny, but rather it should be free flowing.

Making the Dosa

1. Heat a cast iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa’s.
2. Make sure the tawa is heated well before making dosa. You can sprinkle some water to and it should sizzle right away.
3. Put a few drops of oil on the tawa and spread with a paper towel all over the tawa. You can also use an onion cut in half and use the flat side to spread the oil. This helps to cool down the tawa and spread the batter in a thin layer. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter.
4. Take a ladle full of the batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.
5. Drizzle oil or ghee around the egdes of the dosa and also some at the center. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges.
6. You typically only need to cook one side of the dosa. If you have spread the dosa thick, then you might want to flip it and cook on the other side.
7. Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately.
8. Before making next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase heat to high.
9. Serve dosa with sambar, chutneyand potato masala.

Ingredients

300 ml (1 generous cup) boiling water

2 peach teabags (I used peach flavoured green tea)

150 g (~ 1 cup) fresh blueberries

1 tablespoon maple syrup

½ tablespoon lemon juice

1 fresh peach, cut into slices or chunks

Method

1. Pour the boiling water over the two teabags, and leave to brew for 5-10 minutes. Remove the teabags, and set aside to cool.
2. Meanwhile, add the blueberries to a small saucepan, along with the maple syrup and lemon juice. Cook over a fairly low heat, stirring regularly, for at least 10 minutes, until the blueberries have completely broken down and the mixture is fairly thick and syrupy.
3. Add a couple of teaspoons of the blueberry mixture to six ice lolly moulds. Then fill the moulds almost to the top with peach tea, and add a few slices or chunks of fresh peach. Add lolly sticks, and place in the freezer until completely frozen.

Ingredients

• 175 gms Mushrooms
• 2 tsp Butter
• 5 tbsp Chopped green onions
• 6 Eggs
• 1 tbsp Water
• 1/4 tsp Salt
• 1/4 tsp Ground black pepper

Method

1. Finely chop mushrooms in processor. Melt butter in medium skillet over medium-high heat.
2. Add mushrooms and onions; sauté for 3 minutes. Add vermouth and boil until evaporated, about 1 and a 1/2 minutes. Season with salt and pepper.
3. Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
4. Add half of egg mixture. Stir with back of the fork until edges begin to set.
5. Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
6. Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
7. Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon flaked sea salt

Method

1. Preheat an oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
2. With a knife or kitchen shears carefully remove kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.
3. Bake until the edges start to brown but are not burnt, 20 to 30 minutes.

Ingredients

• For koftas:
• 2 cups potato (boiled), mashed
• A pinch of nutmeg
• 2 tbsp milk
• 3/4 cup almonds (crushed)
• 1/2 cup green onions, chopped
• 1 tbsp refined flour
• 1 Egg
• 3/4 tsp salt
• 1/2 tsp pepper
• For crumbing:
• 2 nos eggs
• Refined flour (for rolling)
• Dried breadcrumbs (for rolling)

Method

1. Place the mashed potato in a bowl and add almonds, salt, pepper, nutmeg, milk, green onions, flour, and 2 eggs.
2. Mix them well and refrigerate for 15 minutes.Now roll them into equal-sized koftas.
3. Place flour, beaten eggs, and breadcrumbs separately in different plates.
4. Cover each kofta with flour and dunk them in beaten eggs. After which give them a good roll in the breadcrumbs.
5. Preheat an oven to 200c and bake the koftas till golden brown.
6. Serve hot.

INGREDIENTS

FOR SOAKING:

1 cup Sona Masuri Rice / Dosa Rice

¼ cup toor dal

¼ cup chana dal

2 tbsp urad dal

2 tbsp moong dal

¼ tsp fenugreek

5 dry kashmiri red chillies

OTHER INGREDIENTS:

2 tbsp Onion , finely chopped

2 tbsp coriander , finely chopped

1 tbsp bay leaves , roughly chopped

½ tsp ginger paste

1 tsp cumin

pinch of asafoetida

1 tsp salt

oil, for frying

METHOD

1. firstly, in a large bowl take 1 cup rice, ¼ cup toor dal, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp moong dal, ¼ tsp fenugreek and 5 dry red chilies.
2. Add enough water and soak for 5 hours.
3. Drain the water and transfer to a mixie.
4. Blend to a slightly coarse paste adding water as required. Do not blend for very smooth batter now very thick batter.
5. Transfer batter to large mixing bowl.
6. Add 2 tbsp onion, 2 tbsp coriander, 1 tbsp bay leaf and ½ tsp ginger paste.
7. also add 1 tsp cumin, a pinch of asafoetida and 1 tsp salt.
8. Mix well making sure everything is well combined.
9. Check for thick runny consistency adding more water if necessary.
10. further, pour a ladleful of the batter on the hot tawa and spread it gently.
11. Pour a tsp of oil over the adai.
12. Let it cook on low to medium heat.
13. Now flip the adai and cook by pressing on both the sides.
14. finally, fold the adai dosa and serve with green chutney or coconut chutney.

INGREDIENTS

• 1 large ripe banana

method

1. Start with a ripe banana.Make sure the banana is ripe, it should be sweet and soft.
2. Peel the banana and chop.Peel the banana and chop into somewhat small pieces. It doesn’t matter what shape or size the pieces are in, as long as they are evenly sized.
3. Put the bananas in an airtight container.Place in a freezer-safe glass bowl or freezer bag.
4. Freeze the banana pieces for at least 2 hours.Freeze until solid, at least 2 hours but ideally overnight.
5. Pulse the frozen banana pieces in a small food processor or powerful blender. Transfer the frozen banana pieces into a small food processor or high-speed blender. (We’ve found that a small food processor or chopper works best.) Pulse to break up.
6. Keep pulsing — the banana will look crumbly. Keep pulsing. At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
7. Keep blending — the banana will look gooey. Switch to blending. t will look gooey, like banana mush. Scrape down the food processor.
8. Keep blending — the banana will look like oatmeal. Keep blending. It will get smoother but still have chunks of banana in it. Scrape down the food processor.
9. Watch the magic happen!Suddenly, as the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
10. Transfer to an airtight container and freeze until solid.You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.

Ingredients

• 12 weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
• 4 Butter
• 1/2whole Large Onion, Finely Diced
• 3cloves Garlic, Minced
• 1jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 Vegetable Or Chicken Broth
• 1/2 Salt, More To Taste
• Freshly Ground Black Pepper
• 1/2 Heavy Cream (more To Taste)
• 1/2 Parmesan Shavings (more For Serving)
• Finely Minced Parsley
• Chopped Fresh Basil (if You Have It!)

Method

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

INGREDIENTS

BISI BELE BATH MASALA:

4 tsp coriander seeds

4 tsp chana dal

2 tsp urad dal

1 tsp cumin

¼ tsp fenugreek

½ tsp black pepper

3 pods cardamom

1 inch cinnamon

4 cloves

2 tbsp dry coconut / copra

2 tsp poppy seeds

1 tsp sesame

1 tsp oil

12 dry kashmiri red chillies

some curry leaves

pinch of asafoetida

OTHER INGREDIENTS:

½ carrot , chopped

5 beans , chopped

2 tbsp peas

½ potato , cubed

2 tbsp peanuts

2 cups water

¼ tsp turmeric

1½ tsp salt

¾ cup tamarind extract

½ tsp jaggery

½ onion , petals

1 cup toor dal , cooked

2½ cups rice , cooked

1 cup water

1 tbsp ghee

FOR TEMPERING:

2 tbsp ghee

1 tsp mustard / mustard seeds

1 dry red chili

pinch of asafoetida

some curry leaves

10 cashews

METHOD

BISI BELE BATH MASALA RECIPE:

1. firstly roast 4 tsp coriander seeds, 4 tsp chana dal, 2 tsp urad dal, 1 tsp cumin, ¼ tsp fenugreek.
2. Fry the spices till fragrant. Transfer to a blender and keep it aside.
3. also, dry roast ½ tsp black pepper, 3 pods cardamom, 1 inch cinnamon, 4 cloves, 2 tbsp desiccated coconut.
4. Fry the spices till fragrant, transfer to a blender.
5. also, dry roast 2 tsp poppy seeds and 1 tsp sesame seeds. Keep aside
6. now roast 12 dried kashmiri red chillies and few curry leaves with 1 tsp oil.
7. Fry till the red chillies puff up and the curry leaves turn crisp. Transfer to blender.
8. Add a pinch of asafoetida and grind it finely without adding water.
9. Bisi Bele Bath Masala Powder is ready. Store in an airtight container for longer shelf life.

PREPARATION OF BISI BELE BATH RECIPE METHOD.

1. firstly, in a large kadai, take ½ carrot, 5 beans, 2 tbsp peas, ½ potato and 2 tbsp peanuts.
2. add 2 cups water, ¼ tsp turmeric and 1 tsp salt. Mix well.
3. Boil for 8 minutes or till the vegetables are half cooked.
4. Now add ¾ cup tamarind extract, ½ tsp jaggery and ½ onion.
5. Boil for 10 minutes or till the raw smell of tamarind disappears.
6. further add 1 cup cooked toor dal and 2 ½ cooked rice.
7. Make sure to break well if any lumps are present and mix well.
8. Also add 1 cup or more water as needed to adjust consistency.
9. further add 4 tsp prepared bisi bisi bele bath masala, ½ tsp salt, 1 tbsp ghee and mix well.
10. Cover and cook for 20 minutes or till the rice and dal absorb the spices.
11. Now prepare the tempering by heating 2 tbsp ghee.
12. Once the ghee is hot, add 1 tsp mustard, 1 dry red chilli, a pinch of asafoetida, a few curry leaves and 10 whole cashews.
13. Let fried and sprinkle and pour the tempering over the bisi bele bath.
14. finally, give a good mix, and serve bisi bele bath with boondi or mixture.

INGREDIENTS

• 15oz can pumpkin puree
• 3/4cup brown sugar, unpacked
• 1teaspoon vanilla extract
• 1/8teaspoon cinnamon
• 1/8teaspoon pumpkin pie spice, or more to taste
• 6oz 0% Greek yogurt
• 8oz Truwhip, frozen whipped topping, thawed
• cut up apples, for dipping

METHOD

1. Mix pumpkin with brown sugar, vanilla and spices, blend well.
2. Mix in yogurt.
3. Fold in Truwhip and chill in refrigerator until ready to eat.
4. To serve transfer to a serving dish or hollowed out pumpkin.

Ingredients:

• Lobia or Black Eyed Pea – 1 cup
• Rice – 1 tablespoon
• Ginger – 1 piece
• Green chillies – 2
• Cumin seeds – 1 teaspoon
• Water – as required
• Salt – to taste
• Onions (chopped) – 1/2 cup
• Green chillies (chopped) – 1/2 tea spoon
• Oil – 1-2 teaspoons

Method:

1. Soak lobia, rice separately in water for 6 hours or overnight, wash it.
2. Add soaked lobia, rice, ginger, green chillies, cumin seeds and blend into slightly thick batter and transfer into a bowl.
3. Add, little water, salt and mix nicely.
4. Heat dosa pan, apply oil all over the pan and pour one ladleful batter and spread it in circle shape.
5. Sprinkle onion, green chillies over it. Once crisp from one side, roll it and serve hot with chutney.

Ingredients

• 350 gms Medjool Dates
• 600 ml Whipped Cream
• 300 ml Milk
• 1/2 tbsp Vanilla Essence
• 6 Egg yolks
• A pinch of Salt

Method

1. Place the chunks of dates, cream, milk and vanilla essence in a saucepan and simmer it over low heat and stir it continuously for 10 minutes, Remove pan from heat and purée the mixture with a stick blender or any sort of blender.
2. In a separate bowl, whisk the egg yolks with the salt. Then let it rest for 10 minutes, slowly stir the yolks into the pan and return it to the stove. Cook over low heat for 5 minutes, until the mixture is thick enough to coat the back of a spoon.
3. Pour the mixture into a container, cover it with plastic wrap and leave to cool. Then pour the mixture into an ice cream container and freeze the mixture for 2 hours.
4. Serve and enjoy

Ingredients:

• Makhana – 1 Cup
• Sama Chawal – 1 Cup
• Water – Just to soak the ingredients
• Sendha Namak & Spices – To Taste
• Few Curry leaves
• Ghee

Method:

1. First mix makhana, curry leaves, sama chawal in a bowl.
2. Add just enough water to soak sama chawal & makhana. Let it soak well. Stir in beween.
3. Grind this & make a smooth, lump free batter. Add sendha salt & spices of your choice.
4. Heat an oil greased tava/pan. Spread chilla & cook it on medium flame. Flip & pour some more oil around it.
5. When it is golden brown from both the sides, its ready to enjoy
6. NOTE: you can serve it with potato masala stuffing.

Ingredients

1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped

1/2 cup pitted mixed olives, coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

2 tablespoons extra-virgin olive oil

1 teaspoon thinly sliced lemon zest

1/8 teaspoon crushed red pepper flakes

1 tablespoon (or more) fresh lemon juice

Kosher salt, freshly ground pepper

1 baguette (for serving)

Method

Step 1

Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.

Step 2

DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.

Ingredients

• 1 1/2cups old fashioned rolled oats
• 1cup natural almond butter
• 1/4cup honey
• 2scoops, 64 grams chocolate protein powder
• 1-2Tablespoons unsweetened shredded coconut

Method

1. Place oats, almond butter, honey, protein powder and shredded coconut in a large bowl and stir to combine.
2. Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
3. Once combined, use a small cookie scoop to scoop and form the dough into balls.
4. Store in a covered container in the fridge or freezer.

INGREDIENTS

1 EGG, beaten
1 Tbsp. milk
2 Tbsp. fully-cooked breakfast sausage crumbles or 1 fully-cooked breakfast sausage link or patty, chopped
1 tortilla or thin flatbread, warmed
2 Tbsp. finely shredded Cheddar cheese or Mexican cheese blend
Salsa (optional)

method

Step 1: BEAT egg and milk in 2-cup cereal bowl until blended. ADD sausage.

Step 2: MICROWAVE on HIGH 30 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.

Step 3: PLACE on flatbread. TOP with cheese. FOLD and serve with salsa, if desired.

INGREDIENTS

• 5oz shelled pistachios, coarsely chopped
• 5oz dried cranberries, coarsely chopped
• 7oz dark chocolate bar, calculations based on Hershey’s Special Dark

method

1. Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.
2. Add melted chocolate to nut mixture, stirring until just combined.
3. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour.
4. Break into pieces.
5. Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

Ingredients

• 1 Cup Moong Dal
• 1 tbsp Ginger
• 3-4 Cloves Garlic
• 1/4 cup Semolina
• 1/4 cup Besan
• 2 Green Chillies
• 1 tsp Fruit Salt
• 5-6 Curry Leaves
• 1 tsp Mustard Seeds
• Pinch of heeng

Method

1. Take a blender and add soaked moong dal, ginger and garlic. Blend these together.
2. Transfer this in a bowl.
3. Now in the same bowl add semolina, besan, green chillies.
4. Before cooking add fruit salt, mix and steam it for 10 minutes.
5. Till then in a small kadhai, add oil, curry leaves, mustard seeds and heeng.
6. Once the handvo is ready pour this tempering from the top and serve!

1. Ingredients

   • 250 gms Dry Dates
   • 200 gram Mishri
   • 20 gram Black Pepper
   • 20 gram Cardamom
   • 250 gram Pistachios
   • 200 gram Gum
   • 100 gram Charoli seeds
   • 100 gram Poppy Seeds
   • 100 gram Halim seeds

   Method

   1. Fry gums in the ghee and keep aside to cool down.
   2. Remove the seeds from dry dates and combine at least 4-5 pieces of dry dates to make one dry dates.
   3. Coarse or blend all the ingredients into a fine powder.
   4. Have one tablespoon every morning with either milk or water.

Ingredients

• 2 Onions, sliced
• 2 Tomatoes, chopped
• 2 Potatoes, chopped
• 1 small Beetroot, finely chopped
• 1 cup Rice
• 1 tbsp Ginger-garlic paste
• 1 Green chilli, slit
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• Salt to taste
• Red chilli powder to taste

Method

1. Soak rice in water for at least half an hour.
2. Fry cumin seeds in hot oil; saute onions, green chilli and ginger-garlic paste.
3. Saute tomatoes, salt and all the spices.
4. Add chopped beetroot and potatoes and rice.
5. Add water and let it all cook. Serve hot.