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.
12 oz Paneer, cut into cubes
1 tbsp olive oil
5 oz sharp Cheddar, grated
4 6-inch corn tortillas
1 1⁄2cups canned enchilada sauce
1/4 cup fresh cilantro leaves
Salt and Pepper to taste
1. Preheat oven to 400° F.
2. Place paneer on a baking sheet.
3. Dab paneer with oil and sprinkle salt and pepper.
4. Roast until cooked, approximately 7 to 10 minutes. Let cool.
5. Toss the paneer with half of the grated Cheddar.
6. Fill the paneer mixture in the tortillas and place seam-side down in an 8-inch square baking dish.
7. Top with the enchilada sauce and the remaining half of the Cheddar cheese.
8. Bake until heated, approximately 15 to 20 minutes.
9. Garnish with cilantro and serve.
1 cup Corn kernels
2 Bell peppers
2 small Onions
1/2 cup Tomato puree
2 tsp Ginger-Garlic paste
1 tbsp Oil
1 tsp Cumin seeds
1/3 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Kasuri methi
1 tbsp Fresh cream
1/3 cup Water
Salt to taste
1. Boil the corn kernels and keep aside.
2. Chop onions and capsicum.
3. In a pan heat oil, add cumin seeds and let them pop.
4. Add onions and cook for about 1 min or until they become translucent.
5. Add ginger and garlic paste and cook for 2-4 minutes.
6. Now add tomato puree and cook for 2-4 minutes.
7. Add coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste, cook till spices are well absorbed.
8. Add diced bell pepper and water, cook for 3-5 min.
9. Add boiled corn kernels.
10.Add garam masala, kasuri methi, fresh cream and cook for about 2 min.
11.Garnish it with fresh coriander leaves and serve hot with roti or rice.
1 cup fresh raspberries
1 cup all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup white sugar
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup sifted confectioners’ sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
2. Combine raspberries and brown sugar in a bowl. Set aside it.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
4. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture.
5. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
6. Bake for 40 minutes. Let cool for 10 minutes on a wire rack.
7. Combine confectioners sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake.
800 g pumpkin, peeled, seeded, cut into 1.5 cm cubes
Spray olive oil
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
190 g (1 cup) quinoa, rinsed, drained
100 g trimmed kale leaves, shredded
40 g (1/4 cup) pumpkin seeds
1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 – 40 minutes or until golden and tender.
2. Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.
3. Add quinoa and 500 ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is cooked, but not too soft. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pumpkin seeds, and season with sea salt and freshly ground black pepper.