For the batter Ingredients: ¾ cup parboiled rice ¼ urad dal (split and skinless black gram dal) ¼ cup fresh methi/fenugreek leaves - washed and chopped well ½ inch ginger/adrak 1-2 green chillies (as per choice) 3 tbsp poha/beaten rice - soaked and crushed finely salt to taste Method: Soak the rice and dal for 6 to...
Ingredients: 250g kulith/horse gram (soaked overnight) ½ tsp ethically sourced A2 cow ghee ½ tsp jeera/cumin 2-3 curry leaves/kadi patta ½ tbsp paste of fresh ginger and garlic ¼ tsp haldi/turmeric powder ½ cup water pink himalayan salt as per taste ¼ tsp kali mirch/pepper powder 2 tsp lemon juice 1 tbsp chopped coriander...
Ingredients: 1 medium bottle gourd (lauki), chopped into cubes 1/2 tbsp cold pressed coconut oil 1 tbsp chana dal or yellow moong dal (pre-soaked and drained) 1 tsp rai/mustard seeds 1 tsp jeera/cumin seeds 1/2 tsp methi dana/fenugreek (pre-soaked and drained) 1/2 tsp haldi/turmeric 1/2 tsp mirch/chilli powder 1/2 tsp dhaniya/coriander powder Salt to...
Ingredients: 1 medium cup broccoli florets (cleaned well) 1 cup mushroom (cleaned well) Himalaya pink salt as required 1 tsp fresh black peppercorns 1 whole bird chilly 2 tbsp spring onions (finely chopped) 2 stalks celery - if available 2 teaspoon lemon juice 1 tbsp chopped garlic 2 tsp chopped ginger 1/4 tsp...
Ingredients: 1 cup unsweetened peanut butter 1/4 cup thick pumpkin puree 2 tbsp date palm jaggery/organic jaggery powder 1/4 tsp Ceylon cinnamon powder 1/4 tsp ground flaxseeds 4 to 5 tbsp pre-soaked and dried black raisins Method: Preheat the oven at 300 degrees Celsius. Place the ingredients in the blender. Blend till well combined. Using a...
Ingredients: • ½ cup gluten free oat groats • 1 ½ cups water • 1 cup almond milk (optional) • a pinch of sri Lankan rolled cinnamon • 2 tsp chia seeds (soaked) • 1 tsp cacao powder • 1 tsp-soaked seeds (pumpkin, sunflower) • 2 tsp soaked and chopped nuts (cashews, walnuts, almonds) Method: 1. Heat water in a saucepan and once it...
Ingredients: • 500 g baby potatoes or yellow potatoes boiled, cooled, diced and kept aside For the dressing: • 1/2 tbsp extra virgin olive oil • 1 tsp oregano • 1/2 tsp roasted jeera/cumin powder • 1/2 tsp freshly ground black pepper/ kali mirch • 2 sprigs of spring onions/hara pyaaz - finely chopped • salt to taste • finely chopped coriander/dhaniya • parsley...
Serves 2 Ingredients: 1/2 cup parboiled rice (soaked for 3-4 hours) 1/2 cup dhuli dal (split moong dal soaked for 6-8 hrs. One can use a mix of chana dal, split moong dal and yellow moong dal to make it protein rich) 2 tbsp ethically sourced organic A2 ghee a pinch of Ceylon cinnamon/dalchini 2 elaichi pods/cardamom ...
Ingredients: ½ cup pumpkin seeds (soaked for 5 to 6 hours) ½ cup fresh coriander/mint leaves 1 green chilli 4 garlic cloves 1-inch ginger ¼ roasted split Bengal gram dal 2 tbsp lemon juice salt to taste Method: Take the soaked and dried pumpkin seeds in a blender. Add the coriander/mint, garlic, ginger, chilli, roasted dal...
Ingredients: 15-20 mushrooms, roughly chopped (fresh ones) 4-5 garlic cloves, minced salt to taste black pepper powder to taste 1 tbsp sattu dissolved in 2 tbsp water stirred well without lumps being formed few drops of cold pressed coconut oil Method: Simply roast the mushroom and garlic in coconut oil till they are cooked. Add salt and...
Serves: 2 Ingredients: 2 cups almond milk 1 tbsp pure vanilla extract 2 teaspoon matcha powder 4-5 drops of cold pressed coconut oil Raw honey to drizzle Method: Place everything in the blender and blend until well combined. Drizzle with honey. Variations: You may use coconut milk or cashew milk too. Top it with pre-soaked pumpkin seeds. ...
Ginger and turmeric have anti-inflammatory and antiallergic properties. This recipe is great to help handle inflammation, low immunity, nausea and to stimulate appetite and release of digestive enzymes, thanks to the presence of ginger. Ingredients : ⅓ cup jaggery powder / grated jaggery 2 tbsp dry ginger powder 1 tbsp organic turmeric powder 3-4...
