1 cup Red Lentils
3 cups vegetable broth (optional)
Salt and pepper to taste
Mint leaves and lemon for garnishing
1. Chop vegetables into small pieces. Saute onions and carrots for 5-6 minutes.
2. Add potatoes, red lentils, pepper, and salt and saute for 3-4 minutes.
3. Add tomatoes and cook for 5-6 minutes till tomatoes are tender.
4. Add vegetable broth or water, bring to a boil or pressure cook for 2 whistles.
5. Puree the mixture in a blender. Garnish with lemon juice and mint leaves.
6. Serve hot with garlic bread or by itself.
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 large egg
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cups milk
5 slices of bread
1/8 cup semi-sweet chocolate
5 oz frozen raspberries in light syrup, thawed
1. Preheat oven to 375°.
2. Lightly coat a baking dish with cooking spray.
3. Mix sugar and cinnamon in a bowl.
4. Add eggs, egg whites, vanilla extract and salt; mix gently. Stir in milk, mixing lightly.
5. Cube bread slices. Add the bread cubes and chocolate. Let stand 5 minutes.
6. Pour mixture into the baking dish.
7. Bake for 45-50 minutes or until done. Let stand 8-10 minutes.
8. Blend raspberries with their syrup in a blender.
9. Strain the mixture to remove seeds.
10.Serve pudding into dessert bowls or glasses, garnish with raspberry sauce.
10-12 baby eggplants
Ghee or oil of choice
Pinch of asafoetida
1.5” cinnamon stick
4 green cardamom
3 medium tomatoes
1 tbsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp dried ginger powder
1 tsp fennel powder
1 tsp tamarind paste or 1 tsp dry mango powder
1 cup water
Salt to taste
1 tbsp chopped coriander and thin strips of fresh ginger for garnish
1. Fry chopped onions in oil of choice until light brouwn. Blend onions in a food processor to make a thick paste, adding a little water, if needed.
2. Slit eggplants lengthwise, without removing the stem, and fry them in a pan for 3-4 minutes. Keep aside.
3. Heat oil in a pan, add asafoetida, cloves, cinnamon, and cardamom. Add tomatoes and fry on medium heat till soft.
4. Add the onion paste and fry for 2-3 minutes. Add coriander, chilli, turmeric, fennel, and ginger powders and fry for 2-3 minutes, stirring constantly.
5. Add water, bring to a boil and add the tamarind paste or dry mango powder.
6. Simmer on low heat for 4-5 minutes.
7. Add eggplants and continue to simmer with the lid on for 10 minutes.
8. Garnish with fresh chopped cilantro and ginger and serve hot with rice or roti.
2 cups cooked rice
1 cup carrot – grated
1 Onion – chopped
2 Green chillies slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp
1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.
1 large onion
2 garlic cloves
2 tbsp oil or butter
500 g mushrooms, chopped
750 ml vegetable or chicken stock
Salt and freshly ground black pepper
1. Chop onion and garlic into fine pieces.
2. Heat oil/butter and fry the onion and garlic until soft.
3. Add the mushrooms and fry for 5-7 minutes, stirring gently.
4. Pour the stock over the fried mushrooms and season with salt and black pepper. Simmer for 10-15 mins until the mushrooms are very tender.
5. Remove from stove and let it cool.
6. Blend the soup until smooth.
7. Garnish with finely chopped cilantro or parsley, if desired.
8. Serve hot.