MUSHROOM ROSEMARY SOUP

Ingredients

  • 250 gm mushrooms, roughly chopped
  • 1.5 tsp dried rosemary
  • 1 medium-sized onion, chopped
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • 2 tbsp spring onions or chives, chopped for garnishing

Method

  1. Saute the onion until transparent.
  2. Add the mushrooms and rosemary and sauté until the water is released.
  3. Remove and let the mushrooms cool down.
  4. Transfer half the mushrooms into a blender and blend into a smooth, creamy consistency by adding vegetable stock.
  5. The thickness of the soup can be adjusted according to your taste by adding more or less vegetable stock as required.
  6. Transfer the soup to a pan, mix the rest of the mushrooms and heat through. Season to taste.
  7. Serve hot, garnished with spring onions or chives.

Serves 2-3

CORN CHOWDER

Ingredients

  • 2 cups corn kernels
  • 2 medium potatoes
  • Salt and pepper to taste
  • Sprig of parsley for garnish

Method

  1. Boil the whole potatoes and mash and set aside.
  2. Blend the corn kernels with ½ cup water to a smooth creamy consistency.
  3. In a pan, add the corn cream, the mash and enough water to make a thick soup.
  4. Add salt and pepper and heat until the first boil.
  5. Add salt and pepper to taste.
  6. Garnish with a sprig of parsley and serve hot.

Serves 2-3

RAGI PORRIDGE

A super rich source of calcium, iron and protein, this simple porridge is more than just a comfort food. A great food for weaning babies, mothers, athletes and anyone looking to build bone health alike.

Ingredients

  • 4 tbsp finger millet flour (Mandua, ragi or nachni)
  • 2 tbsp date paste (more if you like it sweeter)
  • 1 tsp grated ginger / or cinnamon
  • ½ cup coconut milk
  • 2 tbsp finely grated coconut
  • Raisins to sprinkle (soaked)

Method

  1. Roast the flour in pan for a few minutes. Slowly add a bit of water at a time stirring continuously so that no lumps are formed and it mixes well. You will need approx ½ -1 cup of water.
  2. Add date paste and ginger and turn off the flame. Add coconut milk and add the grated coconut and mix well. Sprinkle the raisins on top. Serve hot.

POPPED AMARANTH PORRIDGE

Ingredients

  • 2 cups popped amaranth
  • 1/4 cup almond or cashew nuts
  • date paste to taste
  • sunflower seeds

Method

  1. Soak the nuts for 2-4 hours. Grind them into a paste.
  2. Blend the popped amaranth with a little bit of water.
  3. Once mixed stir in the nut paste and dates paste as per taste.
  4. Add more water if needed to achieve the porridge consistency.
  5. Sprinkle sunflower seeds on top. Serve warm or cold.


Serves 4

COLOURFUL MILLET UPMA

Ingredients

  • ½ cup barnyard millet
  • 1 cup grated carrot
  • ½ cup grated beetroot
  • ½ cup finely grated coconut
  • 1 tsp black mustard seeds
  • 5-6 curry leaves
  • Handful of broken peanuts
  • Salt, red chilli powder and lemon juice to taste

Method

  1. Roast the millet for 6-7 minutes ( it can be roasted in large quantities and stored). Roasting ensures that the millets don’t stick together once cooked.
  2. Boil it in a large amount of water for 5/6 minutes.
  3. Once done, drain the remaining water.
  4. This water can be used for soups or other cooking. Keep aside to cool.
  5. Dry roast the mustard seeds, peanuts and curry leaves in a wok.
  6. Once the millet has cooled down, mix it with the carrots, beetroot and coconut, salt chilli powder and lemon juice.
  7. Serve with Chutney.

INDIAN STYLE TOFU BHURJEE

Ingredients

  • 1 slab firm tofu
  • 1 spring onion
  • ¼  cup chopped onion
  • ½ cup chopped capsicum and peppers
  • Green chillies finely chopped to taste
  • ¼ cup cashew cream
  • Rock salt to taste
  • ½ tsp Turmeric
  • (Optional) 1 tbsp Nutritional Yeast
  • 4 Whole Wheat or Gluten Free Chapatis
  • Coconut milk (for brushing)

Method

  1. Dry roast onion.
  2. When translucent add the peppers, green chilly, spring onion turmeric and salt.
  3. Crumble the tofu and mix it well with cashew cream.
  4. Add it to the onion. Cook for about 3-4 minutes. Serve hot.
  5. This can also be done as a salad when done without cooking.
  6. Place the tofu scramble in the centre of the chapati and roll it into a wrap. Now brush the chapati with coconut milk and crisp it on a hot tawa.

Serve with green chutney

Serves 4

Watch the video here – https://www.youtube.com/watch?v=iS5XidpiicU

VEGAN OMLETTE

Well.. ok. This is not really an omlette. But it can be had as a replacement for an omlette, because it is high in protein and so totally delicious and easy to make. It can also be made into a wrap and carried in your tiffin.

Ingredients

  • Sprouted moong beans – 1 cup
  • ½ tsp ginger paste
  • salt and chilly to taste
  • carrot and beetroot – grated (can also add grated raw papaya or very finely chopped red peppers and french beans)
  • A potato for rubbing the skillet

Method

  1. Blend the beans along with ginger paste, salt and chilly with a little water till it is smooth and has a batter like consistency.
  2. Heat up a skillet. Rub a potato ( cut ) on the skillet to make it non sticky. Spread the batter and make soft fluffy crepes. Cook on both sides.
  3. Remove from the skillet. Spread chutney on them, place the grated carrot and beetroot on them and make them into a wrap. Enjoy!

Watch the video here – https://www.youtube.com/watch?v=fb6nYlpCZuA&t=13s

TANGY MALVANI CURRY

Have you ever tried cooking raw jackfruit? Its texture is so meaty, its unbelievable. Works perfectly as a chicken replacement. Go ahead try this spicy, tangy curry and let me know how your family liked it.

Ingredients

  • 150 gm raw jackfruit chopped into 1 inch pieces
  • 2 small steamed potatoes ( with peel)
  • 2 tbsp peanut oil 10-12 curry leaves
  • 5 kashmiri red chillies ( whole)
  • 1 tsp shahi Zeera
  • 2 tbsp ginger garlic paste
  • 2 pureed onions
  • ½ tsp garam masala
  • Lemon juice and chopped coriander
  • salt, pepper and to taste

Method

  1. Sauté the onion puree in oil till brown. Add ginger garlic paste and let it cook. In another wok dry roast curry leaves, kashmiri chillies and shahi zeera. Add these to the roasted onions.
  2. Coat the jackfruit pieces with salt and garam masala and steam them for 10 minutes. Add them to the gravy and let them cook for 5 min. Add water if needed.
  3. Add the potatoes and lemon juice. Mix well. Garnish with whole coriander.

NO OIL KADHI PAKODI

Ingredients

  • ½ tsp Mustard seeds
  • A pinch of Aesofoetida
  • ¼ tsp Fenugreek seeds
  • Kashmiri Red chilli whole
  • ½ green chilli finely chopped
  • 2 tbsp Besan
  • ½ tsp Turmeric
  • Salt to taste
  • ½ cup dairy free curd
  • Tamarind pulp or lemon juice to taste

For pakodi

  • 2 Onions chopped
  • ½ cup besan
  • 1 tsp carom seeds
  • ½  tsp red chilli powder
  • ½ tsp turmeric
  • 1 tbsp peanut butter
  • chopped spinach (optional)
  • salt to taste

Method

  1. Dry roast the mustard seeds, aesofotida, methi seeds, Kashmiri Red chilli and green chilli
  2. Mix besan in ½ a cup of water. Pour it on the pan and cook for a few minutes.
  3. Add more water if required, ensuring it does not become lumpy.
  4. Add turmeric, salt and curd. Mix well. Add more water as per requirement.
  5. Add tamarind pulp or lemon juice as per taste. Garnish with coriander leaves.


For pakodi

  1. Mix some salt in the onions till they soften.
  2. Mix in the remaining ingredients along with a bit of water to make a thick batter.
  3. Preheat the oven at 180.
  4. Place the batter in small blobs on the baking tray and bake for approx.10 minutes, till lightly browned.
  5. Remove these from the tray. Dunk them in the kadhi or enjoy them with chutney.

Serves 2 – 3

CREAMY LAUKI

Ingredients

  • 1 cup ½ inch pieces bottle guard (doodhi) steam for 5-6 minutes

Tempering

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1/ 2 tsp methi seeds
  • 1 dried red chilli
  • 1 green chilli
  • ¼ tsp asafoetida
  • ½ tsp turmeric powder
  • Rock salt to taste
  • 1 onion, finely chopped

Method

  1. Steam bottle gourd with sufficient water in a deep pan for 5-6 minutes.
  2. For tempering, heat a pan, roast mustard seeds, cumin seeds, chana dal, urad dal, methi seeds, dried red chilli, green chilli, asafoetida till fragrant.
  3. Add turmeric powder and salt. Mix well.
  4. Set aside onion adding salt till it starts to leave water, add this to another hot pan and roast till it starts to change the colour.
  5. Mix cashew butter with some water and set aside.
  6. Add tempering and cashew mixture and cook for 2 minutes.


Serves 4