• Preparation:

  • Wash basmati rice and soak in water for 20 minutes. Wash all the vegetables thoroughly.

  • Boil the cubed beetroot for 5 minutes and keep aside.

• Cooking:

  • In a cooking pan add 2 tsp of oil and heat.

  • Once heated add cumin seed, bay leaf. Add vegetables and saute it for 3-4 minutes.

  • Add spices and salt and mix well.

  • Add 2.5 cup of water or better use boiled beetroot water. Bring to boil.

  • Once water starts boiling add rice. Cook on high flame for 10 minutes or till soft.

  • Lower the flame cook for 2 minutes. Switch off the flame. Beetroot pulav is ready to serve.

• Preparation:

  • Wash tomatoes , onion and Coriander thoroughly.

  • In a mixing bowl add chick pea flour, onion, tomatoes , coriander leaves and spices and make smooth paste.

  • Keep it aside for 5 minutes.

• Cooking:

  • Pre heat the non stick pan now grease it with little oil. Keep the flame on medium . Spread 1 laddle of batter and make pan cake of it.

  • Spread 1/2 tsp of oil on side. cook it for 2-3 minutes till golden brown.

  • Flip to other side and cook till golden brown.

  • Serve hot with green or tomato chutney.

• Preparation:

  • Take 1/2 cup yellow moong dal and 1/2 cup split urad dal. Wash it and soaked it for 5 hrs.

  • After 5 hrs drain the water and grind it to make a smooth paste. If required add little water.

  • Add 1/2 tsp of salt and keep it for rest at 1 hrs

• Cooking:

  • Preheat the aapay pan.Now grease the pan with little oil and add 2tbsp of batter in each mold.

  • Cover the pan and cook it on low flame, it will take 5-7 minutes for vada to be light golden brown.

  • Now flip the vada and cook it from other side.

  • In a bowl add 2 cups of warm water with 1tsp of salt. once vada is cooked add these vada into warm water.

  • After 10 minutes remove the vada from water and remove excess water by pressing it in between your palm.

  • In a serving dish keep vada, pour smooth curd on top of it ,add sweet chutney and cumin powder, black salt, red chilli powder and garnish with coriander leaves. Serve it as side dish or as chaat.

NOTE:

You can use both sweet as well as green chutney.

Preparation:

• Soak moong beans and moth beans for 6 hrs. Remove the water and wash it. Now tied the soaked beans in cloth or keep in it sprouts container for 6 hrs. in warm place. After 6 hrs you can see sprouts from moong and moth beans.

Cooking :

• Boil corn kernel for 5 minutes.

• In a mixing bowl add sprouted moong and moth bean , corn kernel and chopped tomato and mix it. Now add chaat masala, salt, and mix it thoroughly. Add pomegranate seed and garnish it with coriander leaves.

NOTE:

If not able to eat raw, boil the beans.

Prepration:

• In a mixing bowl add soy flour, sesame seed, ajwain , salt and red chilli powder. Now add 2 tbsp of oil and mix it nicely.

• Add 1/2 tsp of baking soda and make a soft dough of it. keep it aside for 15 minutes.

• Divide the dough into 2 portion.

Cooking:

• Pre heat the oven for 10 minutes at 180 ° C

• Take chakali mold and filled it with 1 portion of dough.

• Now grease the baking tray with little oil and start making long stick of that dough using the mold.

• Bake it for 15 minutes at 180° C. till golden brown.

• Remove it from oven and let it cool completely.

• Store it in air tight container and enjoy it as tea time snack.

Preparation:

• In a mixing bowl take rawa, add all chopped vegetables and curd in it. Add water to make a batter of it. Batter should be of pouring consistency.

• Now add salt, chopped green chilli, coriander leaves and mix thoroughly.

• Keep it for rest for 15 minutes.

Cooking:

• Grease the appay mold with little oil.

• Switch on the heat. Now sprinkle few mustard seed and sesame seed in each mold. Now pour batter on it .

• Keep the flame low and cook it for 7 minutes. Now flip the aapay and cook it from other side for next 7 minutes. once they are golden brown they are ready to serve.

• Serve it hot with coconut chutney OR green chutney.

Preparation:

• In a mixing bowl take wheat flour and add all spices and mix thoroughly.

• Now add 3 tsp of ghee and mix it.

• Make a dough (not too soft & not too hard) like puri with it.

• Keep it for rest for 5 mintues.

Cooking:

• Divide the dough into 6 small ball ( small lemon size).

• Take 1 ball and coat with dry flour and make circle as thin as u can make.

• Heat the tawa/pan and keep the flame on low.

• Roast the khakhara with help of cloth. Cook it on low flame.

• Repeat the same steps with rest of the dough.

• Once golden brown colour is there means it is cooked.

• Store it in container after it is completely cool down.

• Enjoy with your tea time or as evening snack.

Note: You can use other flour also like jowari/bajari(millets) and different flavor (like mint/cumin/chaat masaal)

Preparation:

• Soak the garbanzo beans for 6 hrs.

• Now drain the water and grind beans in grinder and make paste of it. Don't add water to grind it.

• In a mixing bowl add beans paste, chickpea flour or corn flour, ginger and garlic paste and all spices. Mix it thoroughly.

• Now make small ball from mixture and keep aside. It will make around eight balls.

• Now in pan add oil for frying. till the time oil is ready to fry keep the balls in freeze so that it will be little harder.

• Fry the falafal on medium heat till they are golden brown in colour.

• Serve with hummus or tahini.

Note: It can be non fried also. You can make it in appay maker with less oil.

Preparation:

• In mixing bowl take wheat flour. Add sugar, desiccated coconut, baking soda , salt and mix thoroughly.

• Now add curd, butter and make a dough of it. If needed add milk to make soft dough.

• Cover it & Keep aside for 5 minutes. Mean while preheat the OTG at 180 C .

• Grease the baking tray and divide the dough into 20 small cookies of it . Or you can cut it with cookie cutter. It will make approximately 18-20 cookies. flat the ball in between your palm. You can make tik tok on it with knife.

• Now place each cookie on greased baking tray. keep space between each cookie as it will expand while baking.

• Bake it for 20- 30 minutes. check it after 15 minutes and let it cool down completely.

• Once its cool you can store it in air tight container.

NOTE: You can add cardamon powder for flavour.

Preparation:

• Take a pan and add 1tsp of ghee. Now add foxnut and roast it on low flame till it become crispy.

• Add salt and black peeper and mix thoroughly. If you want you can add mint powder instead of black pepper.

• Switch off the gas and let it cool down completely before storing in air tight container.

• Healthy snack with good source of calcium.

Preparation:

• Soak moong lentils, urad lentil and chana dal for 4 hrs.

• After 4 hrs wash the lentils thoroughly. In a grinder add lentils, green chillies, ginger and grind it and make paste of it.

• Wash all the vegetables thoroughly. chopped tomato, onion and boil corn kernel.

• Mix chopped vegetables and boil corn kernel, in lentil batter. Add salt and chilli powder and mix it.

• On a pan add 1/2 tsp of oil and spread batter to small size. roast it from both the side and serve with any chutney...

Preparation:

• Wash the sweet potatoes thoroughly and cut it into cubes or sliced thinly or you can steam the sweet potatoes and then sliced it (it will take less time to cook).

• In a pan add 1 tbsp of oil.once it is heated add cumin seed and let it cracked. Now add green chilli and saute it for few seconds.

• Now add sweet potatoes and add salt and cook it for 5 minutes.

• Now add roasted peanuts , black pepper powder and mix it. Cover the pan with lid and cook it for 7-8 minutes till it became soft.

• Check the sweet potatoes if it is soft now add lemon juice and mix it. lemon juice will give it a tangy taste.

• Garnish it with chopped coriander and serve.

Preparation:

• Boil the soaked kala chana and keep aside.

• Once it cool down grind kala chana, ginger and green chilli in grinder and make paste of it.

• In a mixing bowl add mashed boiled potatoes, add 1/4 cup of besan, kala chan paste, chopped onion, salt, red chilli powder, chaat masala and chopped coriander .

• Mix it thoroughly and make small lemon size ball and flattened it.

• Now in center of flat pattie fill 1/2tsp of hang curd and close it and give shape of tikki or kebab.

• Do the same with rest of the dough and keep aside.

• In a pan add 3tbsp of oil and keep the flame on medium. Once oil is heated shallow fry the kebab till golden brown in color.

• Turn it and fry from other side too.

• Kala chana kebab is ready to serve.

• Serve it with green chutney or dates chutney.

NOTE: Avoid curd filling, if you are vegan. without curd also it taste good and protein rich snacks.

Preparation:

• Take ripe avacado and peel it and remove the seed. In a bowl mashed the avacado with fork or finely chop it with knife.

• Now add chopped tomato, cumin powder, black pepper, salt, and olive oil.

• Mix it thoroughly and mashed it. you will get a paste of it.

• Enjoy it with baked tortillas or spread on bread or mix it in salad or have with chapatti.

Preparation:

• Wash fresh turmeric thoroughly.

• Now pat dry it with clean cloth. After that peel it with peeler and grate it or cut it into small pieces and keep aside.

• In a cooking pan add 1tbsp of oil and heat it. Once its heated add mustard seed, hing, feenel seed and saute it. Now add grated turmeric and keep the flame at low.

• Add all the spices red chilli powder, salt and mix thoroughly. Cook it for 4-5 minutes.

• Now add lemon juice and mix and switch off the heat.

• Once it is cool down filled it in glass jar and enjoy fresh turmeric pickle.

NOTE:

You can wear hand gloves or palstic bag before peeling and grating the turmeric.

Preparation:

• Wash feenugreek leaves and corainder leaves thoroughly. Chopped it and keep aside.

• Make paste of ginger and green chilli.

• In a mixing bowl add bajra flour, feenugreek leaves and corainder and mix it.

• Now add curd, ginger and chilli paste, turmeric and salt and mix it. Make smooth consistency batter, if required add water.

• Cover it with lid and keep aside for 10minutes.

• In a pan spread of 1tsp oil, add sesame seed and pour 1 laddle of batter and spread it in 6" diameter uttapa.Cover it and cook it for 2minutes.

• Flip it and cook it from other side as well.

• serve hot with green chutney or tomato chutney.

Method:

• Wash spinach , carrot, cucumber and red bell pepper leaves thoroughly and keep aside.

• In a mixing bowl add sliced cucumber, carrot, red bell pepper and spinach.

• Now add, lemon juice, black pepper, cumin powder, sesame seed and oilve oil and tossed them nicely.

• Before serving add rock salt and rasins and mix it.

• Serve colourful salad with meal or have it before meal to get your vitamins, minerlas and fiber.

NOTE:

• Adding sesame seed and olive oil enhance the taste with good quality fat and spices will also coat nicley. Lemon juice and rasins give sweet and sour taste.