Green Freekeh Salad

1¼ cups freekeh
1 small red onion, chopped
1 medium tomato, chopped
2 tsp olive oil
Salt and black pepper
½ cup feta cheese
Pesto Sauce to taste



1. Bring 2¾ cups water to boil and add the freekeh.
2. Cover and reduce heat to cook till water is absorbed.
3. Remove from heat and leave covered for 5 minutes.
4. Roast onions till medium brown. Add tomatoes and cook for 1-2 minutes. Add the freekeh.
4. Stir the pesto into the cooked freekeh and season to taste with salt and pepper.
5. Garnish with crumbled feta.

Carrot Ginger Rice


2 cups cooked rice
1 cup carrot – grated
1 Tbsp ginger – grated
1 Onion – chopped
2 Green chillies – slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped

For tempering
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand

For Masala
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. Add ginger and fry for 1 minute.
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.

Veggie Mushroom Soup


1 large onion
2 garlic cloves
2 tbsp oil or butter
500 g mushrooms, chopped
750 ml vegetable 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.

Festival Special – Coconut Burfi

2 cups Grated coconut
1.5 cups Sugar
1 cup Water
4 tsp Ghee
1/2 tsp Cardamom powder
Sliced almonds or other dry fruits for garnish

1. Mix sugar with water in a pan and put it to boil.
2. When the mixture starts boiling, add ghee, cardamom powder, and grated coconut.
3. Cook on low heat, continuously stirring the mixture, till bubbles form and mixture leaves the sides of the pan.
4. Pour the mixture on the greased tray, garnish with select dry fruits. Let it cool.
5. Cut into rectangular pieces and store in an airtight container.

Chilli Paneer


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.