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INGREDIENTS 1/2 cup Bajra Grains (soaked overnight) 1 Chopped Onion 1 Chopped Chilli 1 tsp Ginger Paste 1 tsp Cumin Seeds 1/4 cup Chopped Turnip 1/4 cup Green Peas 1/2 tsp Cumin Powder 1/4 tsp Kitchen King Masala 2 tbsp Chopped Coriander Leaves 1 tbsp Lemon Juice 1 tsp Oil 1 tsp Salt 1 cup […]

INGREDIENTS Main ingredients Paneer/Cottage Cheese – 200 Gram Tricolour Capsicum – 1/4 Cup Onion – 1 diced Tomato – 1 diced Cucumber – 1 diced Coriander Leaves – a handful chopped Pudina/Mint Leaves – a handful chopped Chaat Masala – as per taste Salt – as per taste Black Pepper powder – as per taste

Ingredients 3/4 cup shredded spinach (palak) 1/3 cup soaked and boiled kabuli chana (white chick peas) 1 tsp olive oil 1 tsp finely chopped garlic (lehsun) 1/2 tsp finely chopped green chillies 1/8 cup finely chopped spring onions whites 1 1/2 cups basic vegetable stock salt and to taste 1/2 tsp dried oregano 1/2 tbsp

Ingredients For Lemon and Coriander Soup 1/2 tbsp lemon juice 1/8 cup finely chopped coriander (dhania) 1 tsp oil 1 tsp finely chopped garlic (lehsun) 1 tsp finely chopped green chillies 1/8 cup finely chopped onions 1/8 cup finely chopped cabbage 1/8 cup finely chopped carrot 1 1/2 cups basic vegetable stock salt to taste

INGREDIENTS 4 tsp – Pure Ghee 1/4 tsp Cardamom powder 3-4 tsp – Sesame seeds 1 cup – Ragi flour ½ cup – Organic jaggery 1/4 cup – Fresh desiccated coconut Almonds (as per your requirement) Instructions: Heat a pan and add 4 tsp of ghee and ragi flour on a slow flame. Roast both

For Veg Sandwich ▢6 slices white bread or whole wheat, brown bread or any soft bread ▢1.2 potatoes – small to medium-sized, boiled and sliced into rounds ▢0.6 beetroot – medium sized, boiled and thinly sliced ▢0.6 cucumber – thinly sliced ▢0.6 small to medium onion – thinly sliced ▢0.6 medium tomato – thinly sliced

INGREDIENTS Dudhi/Lauki/Bottlegourd grated 1 cup Besan/Gramflour 11/2 cup Green Chilli + Ginger Paste 1 tsp Sugar 4 tsp Lemon 1 turmeric powder a pinch Salt to taste Eno Fruit Salt 1 sachet Oil For Tempering 2-3 tbsp Rai/Mustard Seeds 11/2 tsp Til/White Sesame Seeds 1 tbsp Hing/asafoetida 1/4 tsp Green Chillies slit and halved 2-3

For the mint chutney: ¼ cup of curd A bundle of mint leaves A bundle of coriander leaves 1 small onion 1 raw mango 5-6 garlic cloves For the imli chutney 20 gms tamarind 2-3 stone-sized pieces of jaggery 1 tsp sesame seeds For the tikki 2 boiled potatoes 1 piece multi-grain bread ½ tsp