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.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups baby arugula leaves
1 cup canned chickpeas
1/2 cup red bell peppers
4-5 pitted olives
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash chickpeas, allow to dry.
3. Cut bell peppers into strips. Roast on medium heat for 5 minutes. Keep aside.
4. Cut olives into halves.
5. Add the dressing to arugula, chickpeas, olives, and bell peppers. Mix well.
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.
1 onion – finely chopped
2 cups fresh green chickpeas
½ cup paneer, cubed
2 tbsp – chana masala powder
1 tbsp -Amchur powder
1 tbsp sugar
1/2 tsp turmeric
3 tbsp toasted sesame seeds
1 inch piece of ginger
Salt and chilli powder to taste
1. Grind toasted sesame seeds in a blender.
2. Add 1/2 cup green chickpeas, tomatoes and ginger.
3. Mix a little water and grind to a smooth paste
1. In a saucepan, heat about a teaspoon of oil. Add and saute onions to golden. Add the chickpeas-sesame sauce.
2. Stir in green garbanzo, chana masala powder, amchur powder, sugar, salt, chilli powder and turmeric.
3. Stir in about a cup of water.
4. Cover with a lid and simmer for about 10 to 15 minutes on medium heat, stirring in-between.
5. When the sauce starts to thicken, add the paneer cubes.
6. Simmer another 5 to 10 minutes on low heat so that paneer could absorb the sauce.
7. Serve warm with roti or rice.
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.