Gram flour (besan) sieved 2 cups
Yogurt beaten 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Coconut scraped 1/2 cup
1. Add besan, yogurt and approximately one cup of warm water and mix well, avoiding lumps. Add salt.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Heat the steamer. Grease a container for steaming.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased container and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.
1 cup cubed pumpkin pieces
1/2 cup Brown lentils
1/2 bay leaf
1/2 inch piece of cinnamon
1/2 inch piece of ginger
Salt and pepper, to taste
Cilantro or parsley (for garnish)
Oil of choice
1. Heat oil in a thick-bottomed pan. Add chopped onion, ginger, cinnamon and bay leaf. Fry till onions are translucent.
2. Add lentils and 2 cups of water. Boil covered for 15 minutes.
3. Add pumpkin, salt, and pepper. Boil for another 10 minutes.
4. Simmer the soup for another 15 minutes, covered.
5. Garnish with chopped cilantro or parsley.
6. Serve hot with croutons or garlic bread.
1 red onion
3 small tomatoes
1/2 red bell pepper
1/2 green bell pepper
6 inch square tofu
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 tofu 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 tofu 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 Oil or Ghee
1 Bay Leaf
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Samo Rice
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing
1. Wash and soak Samo Rice for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add Samo Rice, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.
1 cup whole wheat flour
1/2 cup grated zucchini
1/4 cup applesauce
2 tbsp coconut oil
2 tbsp corn starch
3 tbsp milk
1 tsp baking powder
1. Preheat oven to 350 degrees.
2. Mix all ingredients evenly and make sure there are no lumps.
3. Lightly grease muffin cups.
4. Pour the mixture into the muffin cups.
5. Bake for 15-20 minutes.
6. Cool for 10 minutes.
7. Ready to serve!