2 cups finely grated russet potatoes
1/4 cup corn
1 Tbsp butter
1/2 Tbsp cornstarch
1/8 cup chopped cilantro
Salt and pepper to taste
1. Preheat oven to 375 degrees F
2. Grease a muffin tin with oil.
3. Mix grated potatoes, thinly chopped onion, cilantro, corn, butter, cornstarch, salt and pepper thoroughly.
4. Fil muffin tins with the mixture.
5. Bake for 15 minutes.
6. Increase oven temperature to 425 degrees F and bake for 10 minutes or until the tops are golden brown.
7. Remove from oven and let rest for 5 minutes before serving.
1 red onion
3 small tomatoes
1/2 red bell pepper
1/2 green bell pepper
6 inch square paneer
1 tsp olive oil
1/2 tsp cumin seeds
Salt and Pepper to taste
Handful of cilantro leaves
Lime juice to taste
1. Cut the vegetables and paneer into one inch pieces.
2. Heat a teaspoon of oil and add cumin seeds. Add onions, tomatoes and peppers.
3. Grate a half-inch piece of ginger over the skillet.
4. Stir-fry for about five minutes, until the vegetables begin to soften.
5. Sprinkle the turmeric, salt and garam masala powder to taste. Mix, and then add the paneer cubes.
6. Keep the heat medium, and cook for another couple of minutes.
7. Garnish with cilantro leaves and lime juice.
8. Serve hot with roti or rice.
1 tbsp ghee or olive oil
1⁄2 tsp. cumin seeds
1 clove garlic
2 oz fenugreek
2 oz paneer cubes
4 oz spinach
1⁄4 cup peas
1⁄8 cup cream
1 tbsp unsalted butter
1⁄4 tsp red chilli powder
1⁄4 tsp garam masala
1⁄2 tsp coriander powder
1⁄2 tsp turmeric powder
2 large tomatoes
Salt to taste
1. Heat ghee or oil in a pan.
2. Add cumin seeds and fry until they splutter. Add minced garlic and chopped onion. Cook until onion is translucent.
3. Add greens and cook for 3-4 minutes on medium heat.
4. Add paneer, peas, cream, butter, tomatoes, dry spices, salt, and ¼ cup water.
5. When the mixture boils, reduce heat and cook covered for 20-25 minutes.
6. Serve hot with rice or naan.
1 Celery Stalk
1 Large Carrot
1 Small bunch of Kale
1 Green Apple, cored
A little piece of ginger, peeled
A small bowl of spinach leaves
1 tbsp lemon juice
1. Wash all the fruits and Vegetables.
2. Peel the carrot and apple if necessary.
3. If using a juicer, put all ingredients one by one through the juicer.
4. If using a blender, put spinach leaves, kale, apple, carrot, celery – in that order. Add a little water, blend on high until desired consistency is reached. Put more water if necessary.
5. Mix lemon juice to the prepared juice.
6. Serve fresh.
1/2 cup red masoor daal
1/2 cup yellow moong daal
1/2 cup chana daal
1/2 cup moth daal
1 inch piece of ginger, peeled
2-3 green chilies
Salt to taste
1 tbsp ghee
1 tsp cumin
A pinch of asafoetida powder
1 tsp turmeric
Half tsp methi (fenugreek) seeds
Puree of three tomatoes
1 tsp red chili powder
1 tsp garam masala
1. Soak all daals for 2-3 hours, drain, keep aside.
2. Chop ginger and green chilies.
3. Boil all daals with ginger, garlic, green chilies, turmeric, and salt, and simmer until well cooked.
4. Drain excess water and mash them lightly with the back of a ladle.
5. Heat the ghee or oil in a pan and add the cumin seeds and fenugreek seeds, wait till they crackle.
6. Add the asafoetida powder and tomato puree and cook on medium heat.
7. Add the daal mixture to the puree, letting the mixture boil.
8. Add red chili powder and garam masala, and simmer on low heat for 10 minutes.
9. Serve hot with roti or rice.