30 September Recipes


1 tbsp oil

¼ cup garlic (crushed)

1 tbsp peanut

1 tbsp sesame / til

1 tsp cumin / jeera

1 tsp coriander seeds

¼ tsp methi / fenugreek

¼ cup dry coconut

1 tbsp kashmiri red chilli powder

¼ tsp turmeric

1 tsp aamchur / dry mango powder

pinch hing / asafoetida

½ tsp salt


  1. firstly, in a pan heat 1 tbsp oil and add ¼ cup garlic.
  2. saute on low flame until it turns golden brown.
  3. now add 1 tbsp peanut and saute till peanuts turn crunchy.
  4. further, add 1 tbsp sesame, 1 tsp cumin, 1 tsp coriander seeds and ¼ tsp methi.
  5. saute on low flame until the spices turn aromatic.
  6. now add ¼ cup dry coconut and saute well.
  7. cool completely and transfer to the blender.
  8. add 1 tbsp chilli powder, ¼ tsp turmeric, 1 tsp aamchur, pinch hing and ½ tsp salt.
  9. blend to coarse powder without adding water.
  10. finally, dry garlic chutney is ready to enjoy with vada pav or batata vada.


  • 1 cup whole wheat flour
  • 2 tbsp kasoori methi
  • ¼ tsp salt or to taste
  • ⅛ tsp turmeric powder
  • 1 tsp oil + for roasting
  • ⅓ cup water approx
  • Dry flour for dusting


  1. In a bowl mix, whole wheat flour, kasoori methi, salt, turmeric powder & 1 tsp oil. Mix well.
  2. Using water knead into a soft dough.
  3. Cover & allow it to rest for 15 min.
  4. After 15 min, grease it with 3-4 drops oil & smoothen it.
  5. Make lemon size balls out of this dough.
  6. Meanwhile, heat tawa or pan on low heat.
  7. Now take a ball and using dry flour for dusting, roll it as thin as possible.
  8. To make even size khakhras, use a plate or bowl with sharp edges to cut a round.
  9. Roast khakhra on low heat throughout on tawa.
  10. Keep pressing with wooden press or a clean cloth on sides and edges to make it crispy.
  11. Drizzle few drops of oil on each side and cook till crispy.
  12. Remove on a plate and allow it to cool completely.
  13. Prepare all the Methi Khakhra in the same way.
  14. Store in airtight container for 10-12 days!
  15. Healthy and delicious Methi Khakhra are ready to serve!


  • 1/2 Banana
  • 4-6 pieces pineapple, sliced
  • 1 tsp virgin coconut oil
  • 1/2 tsp cinnamon powder
  • 1/2 tsp haldi
  • 1/2 tsp ginger, grated
  • 1 tbsp flax seeds
  • 1/2 cup coconut milk


1.Cut half a banana into thick slices.

2.Add pineapple, virgin coconut oil, cinnamon powder, haldi, grated ginger and flax seeds to banana.

3.Pour coconut milk over the mix.

4.Blend them all together to make a shake.

5.Pour it in a glass and serve.


  • 1 cup cottage cheese
  • 1 tablespoon honey
  • 1/2 lemon juiced about 1 teaspoon
  • 1/4 teaspoon cinnamonfor garnish


  • In a small bowl, add the ricotta, honey, and lemon juice. Stir well to combine. For a super creamy texture, blend for 30 seconds, and transfer back to the bowl.
  • Add an extra drizzle of honey or cinnamon on top for garnish.
  • Spread on toast, use as a dip for fruit, or just enjoy with a spoon!


  • 1cup moong dal (split & husked yellow moong lentils)
  • 2 to 3cups water – for soaking
  • ¼cup water – for grinding lentils or add as required
  • ¼teaspoon turmeric powder
  • ¼teaspoon red chili powder or cayenne pepper
  • ½teaspoon roasted cumin powder or cumin powder (ground cumin)
  • 1pinch hing (asafoetida), optional
  • ¼cup chopped coriander leaves (cilantro)
  • ¼cup finely chopped onions
  • 1teaspoon grated ginger or finely chopped ginger
  • 1 to 2green chilies – finely chopped or ½ to 1 teaspoon finely chopped
  • 1teaspoon salt or add as required
  • 2 to 3tablespoons oil for cooking chillas or add as required


Soaking And Grinding Moong Dal

  • Rinse the moong dal 3 to 4 times in water.
  • Soak the lentils with 2 to 3 cups of water for 3 to 4 hours or overnight if you plan to make the chilla for breakfast.
  • The moong dal will swell or double up in size. Discard the water. Rinse the mung lentils again a few times in water. Drain all the water.
  • In a grinder, add the soaked moong lentils and ¼ cup of water. Grind to a smooth and fine consistency.
  • Don’t add too much water as the lentils might not grind evenly. We need a smooth and lump free batter for moong dal chilla.

Making Moong Dal Chilla Batter

  • Take the finely ground batter in a bowl. Add turmeric powder, red chili powder, cumin powder and salt or as required.
  • Mix very well.
  • Then add add chopped coriander leaves, chopped onions, grated ginger, finely chopped green chilies and a pinch of asafoetida.
  • Again mix very well.
  • Allow the batter to rest for 15 to 20 mins.
  • The onions will leave some moisture. Check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons more water.

But remember not to add too much of water as the batter will not spread evenly on the skillet or tawa.

  • The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.

Making Moong Dal Chilla

  • Heat a well seasoned pan. This is important as the pan has to be hot before you make the cheelas.

If using a cast iron pan, spread ½ teaspoon of oil evenly on the pan.

If using a non-stick pan, do not spread oil on it.

  • Add a scoopful of batter towards the center of the pan.
  • The batter will spread a little on its own.
  • Just rotate the batter with the back of spatula giving a round and even shape.
  • Cook the chilla on medium heat. After a minute they will look crisp and brown from the bottom.
  • At this point drizzle a bit of oil around the edges and in the center of the chilla. Spread the oil drops with a spoon all over the cooked chilla.
  • Flip the chilla and cook the other side for a minute.
  • Once the moong dal chilla appear crisp and golden, remove and place aside.
  • Similarly make all other chilla. You can opt to stuff the chilla with some grated paneer if you want.
  • Serve moong dal chilla with tomato ketchup or green chutney.


2 tablespoons extra-virgin olive oil

2 teaspoons chili powder

1 teaspoon garam masala

½ teaspoon ground turmeric

1 clove garlic, grated

1 teaspoon grated peeled fresh ginger

¾ cup whole-milk plain yogurt

½ teaspoon salt, divided

½ teaspoon ground pepper

2 tablespoons lime juice, plus lime wedges for garnish

1 bunch broccolini, trimmed

1 medium red bell pepper, thickly sliced

1 14- to 16-ounce package water-packed extra-firm tofu, cut into 4 slices and patted dry

Fresh cilantro for garnish


Step 1 Preheat grill to medium-high.

Step 2 Heat oil in a small skillet over medium heat. Add chili powder, garam masala, turmeric, garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute. Transfer to a medium bowl and stir in yogurt, 1/4 teaspoon salt and pepper. Transfer 1/4 cup to a small bowl and stir in lime juice and the remaining 1/4 teaspoon salt. Set aside.

Step 3 Add broccolini and bell pepper to the medium bowl and toss to coat. Transfer to a plate. Add tofu to the medium bowl and gently toss to coat.

Step 4 Oil the grill rack. Grill the tofu, broccolini and bell pepper, flipping once halfway through, until slightly charred, 6 to 10 minutes. Drizzle with the reserved sauce and serve with cilantro and lime wedges, if desired.


1 eggplant large – 350 to 375 grams, (baingan or aubergine)

1 teaspoon kashmiri red chili powder or paprika

½ teaspoon turmeric powder (ground turmeric)

½ teaspoon sugar – optional

½ teaspoon Garam Masala – optional

1 teaspoon dry mango powder (amchur powder) – optional

salt as required

5 to 6 tablespoons Rice Flour or gram flour (besan)

6 to 7 tablespoons mustard oil for pan frying, you can also use sunflower oil



  • Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
  • Now slice the eggplant in ¼ inch thick rounds.
  • Optionally you can soak these slices in salted water for 10 to 15 minutes. Drain the water, remove and pat dry all the slices with a kitchen towel.

Making Begun Bhaja

  • Now sprinkle turmeric powder, kashmiri red chilli powder, salt and sugar on the eggplant slices. You can also use garam masala powder and dry mango powder if you prefer.
  • Mix the ground spices, seasonings evenly all over the eggplant slices.
  • Set aside to marinate the eggplant slices for 5 to 7 minutes.
  • Heat 3 to 4 tablespoons mustard oil in a shallow frying pan or skillet. Take rice flour in a plate. Dredge and coat evenly each slice with rice flour. Dust off the extra rice flour.
  • Gently place the dredged eggplant rounds in the medium hot mustard oil. Do not overcrowd the pan with the slices.
  • Pan fry until crisp and golden brown on both sides on medium heat. Flip them a couple of times for even cooking.
  • Once they becomes nicely crisp and golden then place the begun bhaja on paper towels so that the extra oil is absorbed.
  • Serve baingan bhaja hot with yogurt or any yogurt dip and some bread or roti or with dal rice or khichdi. They can also be stuffed between bread slices and had as a snack.
  • For best taste have them hot as soon as they are pan fried.


  • 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
  • 2 ½ tsp salt, divided
  • ½ tsp pepper
  • 1 cup flour for dredging
  • 10 tbsp butter, cut into pieces, divided
  • 4 tbsp olive oil, divided
  • 1 shallot, minced
  • 1 tbsp garlic, minced
  • 1 1/2 cups chicken stock
  • 1 lemon juiced (1 tbsp)
  • 2 tsp lemon zest
  • 2 tbsp capers, drained
  • parsley, chopped, for garnish (optional)


  1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
  2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
  3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ – 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
  4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
  5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
  6. Add the stock and simmer until reduced by half, about 4-5 minutes.
  7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
  8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.


  • 1cup puy lentils/ masoor
  • 1cup mashed potato
  • ¼cup quick cooking oats
  • 2tbsp chickpea flour
  • 2tbsp semolina
  • ½cup onion finely chopped
  • 1tsp garlic minced
  • 1tsp ginger minced
  • 1-2 green chillisfinely chopped
  • 1-1½tsp salt
  • ¼cup fresh dill chopped
  • ¼cup fresh coriander chopped
  • 2tbsp za’atar spice mixture
  • 1tsp sumac
  • ½tsp pepper powder coarse
  • 2tbsp lemon juice
  • oil for brushing


  • 1½cups plain yogurt thick
  • ¼tsp salt
  • ¼cup fresh coriander chopped
  • ¼tsp pepper powder
  • 1tsp za’atar spice mixture
  • 1tbsp lemon juice



  1. Soak the lentil in enough water for at least 4- 6 hours.
  2. Cook the lentils in about 2-3 cups of water till done.
  3. If any water is left, drain it out into a bowl. Save it to use for soups.
  4. Allow the lentil to cool down a bit.


  1. Add the cooked lentils in a big mixing bowl.
  2. Add all the other ingredients.
  3. Mix very well and taste. Add any more spices, salt or lemon juice if you wish.


  1. Wet your hands with water, take about a tablespoonful of the mixture and shape it.
  2. I made them into small oval flattish shapes. You can shape them round discs or even press the mixture around skewers.
  3. If you are going to use wooden skewers then you nedd to soak them in water for at least 2 hours. If you’re using metal ones, then grease them.
  4. Brush the baking tray with some oil or line it with some parchment paper or foil.
  5. Arrange the shaped kebabs on the tray.


  1. Preheat the oven to 180°C.
  2. Bake the kebabs for 15 minutes.
  3. Take the tray out of the oven.
  4. Turn the kebabs over. Brush the tops again.
  5. Bake for 15 -20 minutes till the kebabs are golden brown on top.
  6. Serve hot kebabs with your favourite dip or chutney.


  1. Mix all the dip ingredients in a bowl till it is smooth and creamy.


For Soaking & Grinding

1 cup regular rice

½ cup moong dal (mung lentils)

1 tablespoon tuvar dal (pigeon pea lentils)

1 tablespoon urad dal (split & husked black gram)

enough water for soaking

½ cup Curd (yogurt)

¼ teaspoon baking soda

For Paste

1 inch ginger or 1 teaspoon chopped ginger (adrak)

4 medium garlic cloves or 1 teaspoon chopped garlic (lahsun)

1 to 2 green chilies or 2 teaspoons chopped green chilies

1 tablespoon water for grinding

For Tempering

1 tablespoon oil

½ teaspoon mustard seeds

5 to 6 fenugreek seeds (methi dana)

1 pinch asafoetida (hing)

1 teaspoon chopped curry leaves

1 cup tightly packed grated bottle gourd (lauki or ghia or dudhi or opo squash)

½ teaspoon turmeric powder

½ teaspoon Coriander Powder

¼ cup chopped coriander leaves

Other Ingredient

salt as required

4 to 5 teaspoons oil for greasing pan

white sesame seeds as required


Soaking Rice And Dals

  • In a bowl or pan take 1 cup rice, ½ cup moong dal. 1 tablespoon tuvar dal and 1 tablespoon urad dal
  • You can add 1 tablespoon chana dal if you want.
  • Rinse a couple of times with water and then soak rice & dals for 4 to 5 hours in enough water.

Grinding & Fermenting Handvo Batter

  • Later drain all the water and add the rice & dals in a grinder jar.
  • Add ½ cup curd (dahi).
  • Grind to a batter where you get a rava like consistency in the rice. You can grind the batter in batches also. Do not add any water while grinding.
  • Remove the batter in a bowl. Add ¼ teaspoon baking soda.
  • Mix very well. Cover the pan and ferment the batter for 8 to 9 hours or overnight.
  • Next day the batter will have tiny bubbles and a faint sour aroma.

Preparation And Tempering For Handvo Batter

  • In a small grinder take 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 2 teaspoons chopped green chilies.
  • Add 1 tablespoon water and grind to a smooth paste. Keep aside. You can even crush ginger, garlic and green chilies in a mortar-pestle.
  • Rinse, peel and grate 1 small bottle gourd (lauki, ghia, dudhi, opo squash). You will need 1 cup tightly packed grated bottle gourd.
  • Heat 1 tablespoon oil in a small pan.
  • Add ½ teaspoon mustard seeds and let them crackle.
  • Then add 5 to 6 fenugreek seeds, 1 pinch asafoetida and 1 teaspoon chopped curry leaves.
  • Fry for a few seconds.
  • Then add the ginger+garlic+green chilli paste.
  • Saute till the raw aroma of ginger and garlic goes away.
  • Add 1 cup tightly packed grated bottle gourd.
  • Also add ½ teaspoon turmeric powder and ½ teaspoon coriander powder.
  • Mix well and then switch off the flame.
  • Now add ¼ cup chopped coriander leaves and mix well again.
  • Add the tempered bottle gourd mixture to the handvo batter.
  • Add salt as required and again mix very well.

Making Handvo

  • Heat a pan and spread 1 to 2 teaspoons oil in it. Spread on the sides too. Keep the flame to a low.
  • Now pour 1.5 to 2 ladles of the handvo batter in the pan. Keep a thickness of 1 to 1.5 inches. You can add more also, but then the handvo will increase in size and take a long time to cook.
  • Gently shake the pan, so that the batter spreads neatly or you can level the batter with the spoon.
  • Sprinkle some sesame seeds on top all over the batter.
  • Cover the pan with a lid and then cook handvo on a low flame.
  • Do check a couple of times when the handvo is cooking.
  • When you see the sides golden, then with a spatula gently lift and turn over. The top will also look cooked. You will also see some golden spots on the base.
  • If you use more oil, the entire base will be crisp and golden. If less oil is used, then some golden spots will be visible.
  • Cook the second side too. If you want you can drizzle some oil from the sides. When cooking the second side, no need to cover with lid.
  • Cook till you see golden spots on this side too and the handvo gets cooked well.
  • Remove and serve handvo hot with coriander chutney, sesame chutney or papaya chutney. This way prepare handvo with the rest of the batter. If there is leftover batter, then refrigerate it and use it the next day.



2 medium-size tender lotus roots (kamal kakdi)

1 onion, fine chopped

1 red bell pepper, diced

1 capsicum, diced

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 small red chilli, chopped

1 teaspoon soy sauce

1 teaspoon red chilli sauce

1 teaspoon tomato sauce

Oil for deep-frying

Salt and pepper to taste

Ingredients for Marinate

¼ Cup cornflour (cornstarch)

1 tablespoon maida (all-purpose flour)

Salt to taste

½ teaspoon black pepper

Ingredients to Garnish

1 tablespoon chopped spring onion greens

1 tablespoon crushed peanuts


  1. Peel and slice the lotus stem into thin slices. Soak the lotus stem slices in water with a little bit of salt for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
  2. Drain the water and spread the lotus stem slices on a kitchen towel. Allow them to dry. If required pat dry with another kitchen towel.
  3. In a bowl combine lotus stem slices, corn starch, salt and pepper. Mix nicely.
  4. Heat oil in a frying pan to deep fry the lotus stem slices.
  5. Deep-fry the lotus stem slices in small batches until they turn crisp from both the sides. Transfer to a plate/colander and set aside.
  6. Heat one tablespoon of oil in a wok/frying – pan.
  7. Add ginger, garlic, and red chilli. Stir fry for less than a minute. Add sliced onion and again cook for few seconds or till onion turn soft.
  8. Add the bell pepper and capsicum. Stir fry them for a minute.
  9. Now add the vinegar, sauces, salt, and pepper. Combine nicely.
  10. Next add the fried lotus stem slices. Mix nicely to coat lotus stem with the sauces.Turn off the heat.
  11. Serve Crispy Lotus Stem Stir Fry garnished with spring onion greens and crushed peanuts.


1 cup cooked brown rice

1 cup cooked quinoa

1 pound cooked Curried Chicken (see associated recipe)

¼ cup chopped fresh cilantro

¼ cup thinly sliced scallions


Step 1 Combine rice and quinoa; divide among 4 single-serving containers with lids. Top with chicken, cilantro and scallions, dividing evenly. Seal the containers and refrigerate for up to 4 days.



  • 2 tsp black tea leaves
  • 2 cups water
  • Sugar
  • ginger, grated
  • Milk (optional)


1.Take a pan and start heating water on high heat.

  1. Once the water starts boiling, add black tea leaves, sugar, mulethi, and grated ginger.
  2. Keep it covered and boil it for 2 minutes and serve after straining.


1 cup Moong Dal
2 Green Chillies
1 tsp Ginger, grated
1 tsp Eno fruit salt
1 tsp Pizza seasoning
Sliced vegetables for topping
Sliced paneer for topping
2 tbsp Coriander leaves, chopped
3-4 Tbsp Cheese, grated
3-4 Tbsp Oil
Salt to taste
Water as required


  1. Wash the moong dal and soak it for 5 hours.
    2. Drain the moong dal and grind it along with ginger and green chillies and 1 Tbsp of water until smooth. The batter has to be thick, so don’t add too much water.
    3. Add salt as per taste and the eno to the batter.
    4. Add water if required and mix well until the eno is combined and the batter is fluffy.
    5. Heat oil in a small non-stick pan and add spoonful of the batter. Divide the batter depending on the size of your pan. I made 2 moonglets with a 6″ frying pan.
    6. Keep the pan on low heat and arrange the toppings. I used sliced capsicum, tomato and paneer.
    7. Top with chopped coriander leaves and pizza seasoning.
    8. Gently press the toppings into the moonglet with the back of a spatula.
    9. Cover and cook on low heat for 6-8 minutes or until one side is cooked.
    10. Gently flip the moonglet and spoon oil on the sides.
    11. Remove from heat once the second side is cooked too.
    12. Top with grated cheese.
    13. Cut into slices and serve.

15-Potato And Egg Salad


  • 400 gm halved, peeled, boiled potato
  • 3 tablespoon mayonnaise
  • 1 pinch powdered black pepper
  • 2 peeled, finely chopped egg
  • 1 teaspoon dijon mustard
  • 1 pinch powdered salt


·         Step 1 Mix potatoes and eggs

To prepare this interesting and healthy salad, add the boiled, peeled and halved potatoes to a large bowl. Now add finely chopped eggs with mayonnaise and Dijon mustard in the same bowl. Mix them well together.

·         Step 2 Add spices and serve

Sprinkle some salt and pepper in it and again mix it well. Garnish with coriander leaves. Cover the bowl with a lid and keep it in the fridge for around 30 minutes. Serve this healthy salad chilled.


  • 400 gm halved, peeled, boiled potato
  • 3 tablespoon mayonnaise
  • 1 pinch powdered black pepper
  • 2 peeled, finely chopped egg
  • 1 teaspoon dijon mustard
  • 1 pinch powdered salt


·         Step 1 Mix potatoes and eggs

To prepare this interesting and healthy salad, add the boiled, peeled and halved potatoes to a large bowl. Now add finely chopped eggs with mayonnaise and Dijon mustard in the same bowl. Mix them well together.

·         Step 2 Add spices and serve

Sprinkle some salt and pepper in it and again mix it well. Garnish with coriander leaves. Cover the bowl with a lid and keep it in the fridge for around 30 minutes. Serve this healthy salad chilled.


5-6 cups cauliflower florets

6 large cloves garlic minced

2 tablespoons olive oil

½ cup plant-based milk or vegetable broth

1 ¼ teaspoon salt

½ teaspoon white pepper or black pepper

1 pound fettuccine or other pasta of choice


  • Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the boiling water.
  • Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes.
  • Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1 minute. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
  • Serve with cooked fettuccine


  • 5to 1.88 cups bajra flour (millet flour)
  • 75teaspoon oil or ghee (clarified butter)
  • water as required
  • salt as required
  • some bajra flouror whole wheat flour for dusting
  • sunflower oilor ghee for applying on the roti or for frying them


Kneading Dough

  • Heat or warm the water. Add salt and oil. Stir.
  • Add the bajra flour. Stir with a spoon. Knead into a smooth dough.
  • If the dough becomes sticky, then add more flour.
  • If the dough is dry, then add some water.

Making Bajra Roti

  • Meanwhile heat a tava or flat fry pan.
  • Make medium sized balls. Dust with flour and use a ziplock bag for rolling.
  • Remove gently from the ziplock bag and place the roti on the hot tava.
  • Cook till both sides have brown spots and done.
  • Apply oil or ghee on one side.
  • You can also fry the bajra roti like parathas with oil or ghee directly in the tava/frying pan.
  • Serve bajra roti hot or warm with a vegetable side dish or curry.


  • 200 carrot
  • 200 beans
  • 200 cauliflower
  • 200 green peas
  • 100 onion
  • 30 ginger
  • 20 garlic
  • 60 cooking oil
  • 20 khada masala
  • 30 dhania green
  • 100 almond
  • to taste salt


  1. Take fresh vegetables – carrots, beans, cauliflower and green peas. Wash them properly and keep it aside.
  2. Take ghee in a pan. Put jeera, ginger, garlic and all the vegetables. Cook it properly. Once cooked, let it cool down.
  3. Grind into fine paste.
  4. Take oil in a pan. Add chopped ginger, garlic and the grinded vegetables. Add water.
  5. Let it boil. Check seasoning and serve hot with namak pare.


1 tbsp oil
½ tsp cumin seeds
½ tsp asafoetida
½ cup chopped onions
1 tsp green chilli paste
5-7 curry leaves
¾ cup soaked beaten rice (poha)
¾ cup cooked dry green gram sprouts
¼ tsp turmeric powder
2 tsp lemon juice
2 tbsp sugar
Salt, to taste
2 tbsp chopped coriander


12 puff pastry strips (samosa patties)
2 tbsp plain wheat flour
3 tbsp water
Oil, for baking


  • Heat the oil in a pan and add the cumin seeds and asafoetida.
  • When the seeds start to crackle, add the onions, green chilli paste and curry leaves. Mix well and sauté until the onions turn translucent.
  • Add the poha, green gram sprouts, turmeric powder, lemon juice, sugar and salt. Mix well and cook for 5-7 minutes, stirring occasionally (sprinkle a little water if the mixture looks dry).
  • Add the coriander and mix well.
  • Divide the stuffing into 12 equal portions and keep aside.
  • To make the samosas, fold a puff pastry strip into a cone and stuff with one portion of the stuffing.
  • Mix the flour and water to make a paste. Apply the paste on the edges and press lightly to seal. Repeat to make 11 more samosas.
  • Grease the samosas with oil and bake in the oven for 15 minutes at 200°C.
  • Serve hot with tea, coffee or tomato sauce.


1 cup whole wheat flour or 120 grams whole wheat flour

¼ cup Rice Flour

2.5 cups water or add as required

1 teaspoon chopped curry leaves or 5 to 6 chopped curry leaves

4 to 5 shallots – sliced or 1 small onion, chopped or ¼ cup sliced shallots or chopped onions

½ teaspoon finely chopped ginger – you can also add 1 teaspoon ginger if you want

1 pinch asafoetida (hing)

½ teaspoon jeera

1 teaspoon lemon juice

salt as required


Making Batter

  • Take whole wheat flour and rice flour in a mixing bowl.
  • Add onions and all the following herbs+spices including lemon juice and salt.
  • Then add 2.5 cups water or as required. Depending on the quality of atta, you can add less or more water.

The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, then add more water.

If the batter looks very thin and runny, then add some rice flour.

  • Mix very well. There can be fine lumps of the atta like wet sand types, so break these while mixing. You can use your hands also to mix the batter. Even a wired whisk can be used.
  • Cover the bowl and let the batter rest for 30 to 40 minutes.
  • After 30 minutes, you will see water floating on top and the flours will settle down.
  • Mix the batter very well again, before you begin to prepare the dosas.

Spreading Batter

  • Heat the tava or a non-stick pan. Let the tawa become hot. Grease the pan using a small piece of cotton fabric or paper napkin or half of a sliced onion, either of which has been dipped in oil.
  • Remember to use a well seasoned cast iron skillet or tawa.
  • With a ladle pour the batter. Start from the edges and move towards the center.
  • If there are big or small gaps, then fill them lightly with the batter.

Cooking Wheat Dosa

  • On a low to medium heat, cook the dosa.
  • When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil from the top and spread it all over the wheat dosa with a spoon. Instead of oil you can also use ghee or butter.
  • This wheat flour dosa takes a little longer time to cook than the regular dosa. So cook till the base is golden and crisp.
  • Once the base becomes golden or crisp, then flip and cook the other side. Usually I cook both the sides. But you can just cook the base and when the top is also cooked, fold the wheat dosa and serve.
  • Cook the second side also till crisp and with some golden spots.
  • Then flip and fold.
  • Serve wheat dosa immediately. Prepare all the dosa this way. The flours settle down at the bottom of the bowl. So you have to stir and mix the batter very well every time you make dosa.
  • In case the batter becomes thick after making a few dosa, then add some water and stir again.

Serve wheat dosa hot with coconut chutney or dosa podi or any chutney of your choice like tomato chutney, peanut chutney, onion chutney etc


  • 1 bowl curd
  • 1/2 small onion
  • 1/2 small cucumber
  • 2 tbsp blanched spinach paste
  • 1/2 chopped onion
  • to taste ground cumin
  • to taste salt
  • to taste pepper


1.In the bowl of curd, add the chopped onions and cucumbers and give them a good mix.

2.Then add the blanched spinach paste until all the ingredients combine.

3.At last, throw in the ground cumin, salt and pepper according to your taste.

4.Serve it after its chilled.


Jowar atta (millet flour) – ¼th cup

Maize flour – ¼th cup

Wheat flour – ¼th cup

Onions – ½ cup (chopped)

Tomatoes – ½ cup (chopped)

Coriander leaves – ½ cup (chopped)

Green chillies – 2 tsp (chopped)

Jeera powder – 2 tsp Salt – 2 tsp

Water – ½ cup + 2 cups

Oil – ½ tsp


  1. Add millet flour in a large bowl.
  2. Add maize and wheat flour to the same.
  3. Further, add the chopped onions and tomatoes.
  4. Add the chopped coriander leaves and green chillies.
  5. Then, add 2 teaspoons of both, jeera powder and salt.
  6. Add half a cup of water and whisk it well.
  7. Now, add water little by little (around 2 cups).
  8. Mix it into a pouring consistency.
  9. Now, pour the mixture onto a heated flat-pan (tawa) and level it neatly.
  10. Smear half a teaspoon of oil around the corners.
  11. Allow it to cook for a minute.
  12. Flip it over and let it cook for half a minute.
  13. Now, flip it back to check if it is cooked.
  14. Once done, remove it from the pan and place it on the plate.

15. Serve hot.


  • 1 cup spinach (palak)
  • ¼ cup mint leaves (pudina)
  • ¼ cup coriander leaves (dhania)
  • 1 green apple
  • ½ tsp lemon juice
  • ¼ inch ginger, optional
  • Salt to taste
  • Ice cubes


  • Rinse spinach, mint leaves and coriander leaves in a water.
  • Place spinach, mint leaves, coriander leaves, chopped apple and ginger in a blender.
  • Add a little water and blend until smooth.
  • Strain the blended juice using the strainer
  • Add lemon juice and salt as required.
  • Refrigerate until chilled.
  • Add some crushed ice and serve chilled.


For The Batter

½ cup whole moong beans

2 tablespoons rice – optional

enough water – for soaking

⅓ to ½ cup water – for blending

1 inch ginger – chopped or 1 teaspoon chopped ginger

1 green chilli chopped or 1 teaspoon chopped green chillies

2 tablespoons chopped coriander leaves (cilantro)

1 pinch asafoetida (hing) – optional

½ teaspoon cumin seeds

salt as required


1 green chilli – finely chopped, optional

¼ to ⅓ cup finely chopped onions

1 to 2 tablespoons finely chopped coriander leaves – optional

oil or ghee, as required

Serving Suggestions

upma – as required, optional

coconut chutney – as required

coriander chutney – as required

ginger chutney – as required


Making Batter

  • Firstly, pick and rinse the moong beans and rice.
  • Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water.
  • Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder jar.
  • Add water and grind into a smooth batter.
  • Remove the batter in a bowl or pan.
  • The consistency should be similar to a regular dosa batter.

Making Pesarattu

  • On a griddle or flat pan, spread a little oil or ghee with paper towels.
  • With a ladle, pour the pesarattu batter on the griddle and use the same spoon for spreading the batter into a round shape.
  • Drizzle some oil on the sides and in the center of the pesarattu dosa.
  • Sprinkle the finely chopped onions, green chilies and coriander leaves.
  • Press these with the spatula so that they get stuck to the batter which is getting cooked.
  • Flip and cook both sides a couple of times till crisp and browned.
  • Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.


For Making Banana Puree

4 bananas ripe or overripe, medium sized – 300 grams (with peels)

½ cup raw sugar or brown sugar or granulated white sugar

½ cup sunflower oil or coconut oil or any neutral flavored oil

¼ teaspoon cinnamon powder (ground cinnamon) – optional

2 to 3 pinches grated nutmeg or ⅛ teaspoon ground nutmeg powder – optional

½ teaspoon vanilla powder or 1 teaspoon vanilla extract

Other Ingredients

1.5 cups whole wheat flour – 180 grams

1.5 teaspoon baking powder

½ teaspoon baking soda

1 pinch salt – optional

1 to 2 tablespoons sunflower seeds – optional



  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.
  • Grease a bread loaf tin or a rectangular cake pan with oil. You can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).

Making Banana Puree

  • Take sliced bananas and sugar in a mixing bowl.
  • Mash the bananas well with a vegetable masher or puree them with a hand blender or a regular blender.
  • Now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana. Mix thoroughly with a wired whisk or spatula so that the oil is mixed evenly with the banana puree.
  • Sieve the whole wheat flour with baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
  • Now fold the dry ingredients into the wet ingredients. Do not mix. Do this cut and folding technique properly, so that all the ingredients are mixed evenly.
  • This folding step is important as you want the whole bread mixture to be one and mixed evenly.
  • Keep in mind not to overwork the batter as this will result in gluten strands being formed in the batter, that will make for a doughy texture in the bread. The batter should have volume and not look flat or stringy.
  • If the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk and gently fold again.
  • Lastly add the sunflower seeds and fold once again.
  • Pour the bread mixture into the loaf pan.

Baking Banana Bread

  • Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or till a toothpick or a bambook skewer inserted in the bread comes out clean.
  • The timing varies from oven to oven. Depending on the temperature in your oven and the size of your pan, the bread might take less or more time than mentioned here.
  • So take your call and keep an eye on the bread. However don’t open the oven untill the bread is ¾ done.
  • The benchmark is that a tooth pick inserted in the bread should come out clean.
  • Place the loaf pan on a wired rack for it to cool. When the bread cools down, gently remove the banana bread from the pan.
  • Slice and serve banana bread.
  • The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. You can choose to warm the banana bread before serving.


  • 1/2 Cup Rajma (soaked overnight)
  • 1 Bowl Dahi
  • Black salt to taste
  • Honey, as per taste
  • 1 tsp Roasted cumin powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Black Pepper powder
  • To Garnish Coriander Leaves


  1. Boil rajma, strain and keep aside.
  2. In a bowl, add dahi, salt and honey and mix until it creamy.
  3. Add roasted cumin powder, red chilli powder and black pepper powder and mix.
  4. Add boiled rajma and coriander leaves and mix.


  • Jowar flour [white millet] 1 tbsp.
  • Bajra flour [black millet] 1 tsp.
  • Whole wheat flour 1 tbsp.
  • Fresh garlic 4-5 pods [finely chopped]
  • Salt- as per taste


  1. Combine all the ingredients in a bowl and knead into a dough adding warm water as required.
  2. This dough will not be very pliable and you will not be able to knead it very much.
  3. Divide the dough into 2 equal portions and roll out each portion into circles approx. 4″ to 5″ in diameter.
  4. Cook each roti on a non-stick tava (griddle) till both sides are golden brown.
  5. Serve hot.


  • 1/4 Cup dates
  • 1 medium banana
  • 3/4 cup almond milk


  1. Chop banana and dates into small pieces and add to a blender with almond milk.
  2. Blend all the ingredients until a thick liquid consistency is reached.



2 tsp oil

½ tsp ginger paste

1 chili, sliced

1½ cups beetroot, grated

½ tsp salt

2 tbsp water


2 cups wheat flour

½ tsp cumin

½ tsp garam masala

½ tsp mango powder

½ tsp ajwain / carom seeds

½ tsp salt

2 tbsp Coriander, finely chopped

1 tsp oil


  1. firstly, heat 2 tsp oil in a pan and add ½ tsp ginger paste, 1 chilli.
  2. Fry for a minute, till the raw smell of ginger paste disappears.
  3. Now add 1½ cup grated beetroot, ½ tsp salt and fry for 2 minutes.
  4. further add 2 tbsp water, cover and cook for 10 minutes.
  5. Cook till the beetroot is fully cooked.
  6. Cool the mixture and transfer to a blender.
  7. Blend to a smooth paste, without adding any extra water.
  8. Now in a large bowl, take 2 cups wheat flour, ½ tsp cumin, ½ tsp garam masala, ½ tsp dry mango, ½ tsp carom seeds and ½ tsp salt.
  9. Mix well, making sure all the spices are well combined.
  10. further add prepared beetroot paste, 2 tbsp coriander and 1 tsp oil.
  11. Knead the dough well adding water if necessary.
  12. Knead the smooth and soft dough.
  13. Now heat 1 tsp oil, and let the dough rest for 15 minutes.
  14. further pinch a ball sized dough, roll and flatten it.
  15. Also, dust with some wheat flour.
  16. After this, roll it into a thin circle like chapati or paratha.
  17. Now place the rolled paratha on the hot tawa and cook for a minute.
  18. furthermore, when partially cooked, flip the beetroot parathas.
  19. also spread ½ tsp oil/ghee and press slightly from both the sides.
  20. Flip again once or twice till both the sides are cooked well.
  21. Finally, serve Beetroot Paratha with Raita and Pickle.


Main Ingredients

½ cup rice (any short to medium grained variety) or 100 grams

⅓ cup moong dal (husked and split mung lentils) or 85 grams, you can also add ¼ cup mung lentils

3 cups water – for pressure cooking

½ cup jaggery chopped and tightly packed, 115 to 120 grams or ½ cup tightly packed jaggery powder

½ cup water – for the jaggery solution

1 pinch edible camphor (optional)

5 green cardamoms or ½ teaspoon cardamom powder

1 clove (optional)

For Frying Dry Fruits

4 to 5 tablespoons Ghee (clarified butter)

15 to 18 cashews

1 tablespoon golden raisins


Roasting Rice & Moong Dal

  • Pick the rice and moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add both the rice and moong lentils.
  • On a low flame stirring often roast both the rice and moong lentils, till they become aromatic.
  • You only need to roast till the moong lentils become aromatic. No need to brown them.
  • Now take them in another bowl.
  • Rinse both the roasted rice and moong dal a couple of times with water.

Cooking Rice And Moong Lentils

  • Drain well and then add them in a pressure cooker.
  • Pour 3 cups water. The amount of water you can add depends on the consistency you prefer and on the quality of moong dal.
  • Pressure cook on medium heat for 11 to 12 minutes or for 8 to 9 whistles.
  • Let the pressure settle down on its own in the cooker. Then remove the lid to check the doneness and consistency of the rice and lentils. If you see a separate texture like that of a pulao/pilaf, then add ½ to 1 cup hot water and mix very well.
  • Both the rice and the moong dal should be cooked very well and look mushy. With a spoon, slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside. The consistency of the cooked rice and lentils is like a khichdi.

Preparing Jaggery Syrup

  • Meanwhile when the rice is cooking, crush seeds of 5 green cardamoms + 1 clove in a mortar-pestle. If using cardamom powder alone, then you can add ½ teaspoon of it.
  • Chop jaggery. You should get about ½ cup tightly packed, chopped or grated jaggery. This much amount of jaggery makes the pongal just sweet.
  • Now take ½ cup water in a pan. Add the jaggery.
  • On a low to medium flame, heat this jaggery solution until the jaggery melts completely.
  • Do stir and break the jaggery chunks or pieces with a spatula so that they melt easily.
  • You will get an amber colored syrup when all the jaggery is melted, if you have used dark jaggery. If you have light colored jaggery, then the color will be pale yellow to yellow.

Sweetening Cooked Rice And Lentils

  • Straining the jaggery syrup through a seive, directly add it in the cooked rice+lentils mixture. If using jaggery powder, you can add directly.
  • Now add the crushed cardamom+clove powder and a pinch of edible camphor.
  • Mix everything very well. Pongal will thicken as it cools. So if the mixture looks thick, then you can add ¼ to ⅓ cup hot water or hot milk.

Frying Dry Fruits

  • Heat 5 tablespoons ghee. You can add less ghee if you want.
  • Add the 12 to 15 cashews. Saute the cashews till they become light golden.
  • Then add 1 tablespoons raisins. Begin to stir and fry.
  • Stirring often fry until the raisins swell and become plump.

Making Sweet Pongal

  • Then immediately remove the pan from the stovetop and add the fried cashews, raisins and ghee to the cooked rice and lentils.
  • Mix thorughly.
  • Offer to the Goddess or you can serve sweet pongal hot or warm to your family members.