PUDINA LACHCHA PARATHA

INGREDIENTS:

Whole wheat flour	2 cups
Pudina leaves	1 cup
Cumin seeds	1 tsp
Fennel seeds	½ tsp
Dry red chili	1
Black peppercorns	4-5
Chaat masala powder	1 tbsp
Salt	As needed
Oil	1 tbsp
Ghee	as needed

METHOD:

Preparing the dough and spice mix:

• Chop ½ cup of pudina leaves and roast the remaining ½ cup of pudina leaves in a pan or microwave until crisp.
• In a large mixing bowl, add 2 cups of wheat flour, chopped pudina leaves and salt. Mix well and knead into a smooth dough by adding little water at a time.
• After kneading, smear 1 tbsp of oil on the dough and let the dough rest for some time.
• In a pan, roast 1 tsp cumin seeds, ½ tsp fennel seeds, dry red chili and peppercorns on low flame until the cumin and fennel seeds are fragrant.
• Remove from heat and add it into blender jar. Once it is cooled, grind the spices along with roasted pudina leaves into a fine powder.
• When powdered finely, add the chaat masala and a pinch of salt to it. Pulse one or twice so that all the spices are well-combined.  Keep aside the spice mix in a small bowl.

Preparing the paratha:

• Divide the dough into 7-8 golf-sized balls. Take a dough ball and dust with flour on both sides and then roll out into thin chapati.
• Brush some ghee all over on the chapati and then sprinkle some flour and spice mix on the chapati evenly.
• Start folding from one edge to form pleats and then roll tightly into a circle. Similarly continue making pleated circles with all dough balls.
• Now take on pleated ball and dust with flour on both sides. Roll out into paratha of 5-6 inch.
• Place the parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha.
• Keep pressing the parathas while on the skillet so the dough gets cooked. Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil/ghee.
• Cook until light golden spots appear on both sides of the parathas. Continue preparing all the parathas in similar way.
• Serve hot with tomato pickle or curd.

PANEER MIRCH MASALA

INGREDIENTS:

Paneer	100 gms – cubed
Bell pepper	1 small – sliced
Onion	1 large – chopped
Tomato	2 medium - chopped
Ginger paste	1 tsp
Green chili	4-5
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1.5 tsp
Cumin powder	½ tsp
Garam masala powder	1 tsp
Black pepper powder	¼ tsp
Milk	¼ cup
Cream	2 tbsp
Oil	2 tbsp
Cumin seeds	¼ tsp
Coriander leaves	2 tbsp – chopped
Salt	As needed

METHOD:

• Slice the bell pepper and cut the green chilies into half. Saute the bell pepper and chilies in ½ tbsp oil until there are few golden spots on them. Remove from heat and keep aside.
• Heat ½ tbsp oil, add chopped onions and tomatoes. Saute until soft and mushy. Remove from heat and let it cool down. Grind the onion-tomato into a fine paste.
• Heat the remaining oil and add cumin seeds. As the seeds splutter, add ginger paste and onion-tomato paste. Saute until raw smell goes away and oil starts to separate from sides.
• Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and saute for 30-60 secs.
• Add ¼ cup milk and ¼ cup lukewarm water. Mix well and once it comes to a boil, add the paneer cubes and sautéed bell pepper & chilies.
• Cook for 2-3 mins and add garam masala powder and black pepper. Mix well and remove from heat.
• Garnish with coriander leaves and cream. Serve with rotis.

NO-BAKE ENERGY BALLS

INGREDIENTS:

Dates	20
Peanut butter	2 tbsp
Almonds	10-12
Walnuts	8-10
Flax seeds	1 tbsp
Chia seeds	1 tbsp
Oats	¼ cup
Cocoa powder	1 tbsp
Honey (optional)	1 tbsp

METHOD:

• Dry roast ¼ cup oats in low heat until oats turn aromatic and crisp. They shouldn’t turn brown or get burnt. Remove from heat and let it cool down.
• Roughly chop the almonds and walnuts. Toast the chopped nuts on lowest heat for 3-4 mins or until nuts crisp little bit. Remove the nuts from heat and let the nuts too cool down. Any other nuts can also be added.
• Remove the seeds from dates and roughly chop the dates.
• In a blender or food processor, add the roasted oats, roasted nuts, chia seeds and flax seeds. Pulse for few times until everything is coarsely powdered. Keep aside the powder in a mixing bowl.
• In the same blender/ food processor, add the chopped dates, peanut butter and grind into a smooth paste.
• Add the date paste to oats-nuts-seeds powder. Also add cocoa powder and mix everything well using a spatula.
• After mixing evenly, take small portions of the mixture and roll into balls. If the mixture is too dry and crumbly to form ball, add a tbsp of honey and mix well. The mixture should be perfect texture to form balls.
• Continue making bite-size balls with all of the mixture. The energy balls can stored in airtight container at room temp or refrigerated.
• Alternatively, the entire mixture can be set in a large rectangular pan. Transfer the mixture to a rectangular pan and press down firmly so that the mixture sets. Refrigerate the mixture for 30 mins and then cut into small square bars.
• No-Bake Energy Balls are ready!!! Enjoy the power-packed snack!

SPINACH ALFREDO PASTA

INGREDIENTS:

Whole wheat pasta	1 cup
Spinach	¾ cup – chopped
Butter	2 tbsp
Oats flour	2 tbsp
Full-cream milk	½ cup
Salt	As per taste
Black pepper powder	¼ tsp
Red chili flakes	¼ tsp
Italian seasoning	1 tsp

METHOD:

• Boil the pasta as per package instructions. Drain the water and keep the pasta aside. Also reserve ¼ cup of pasta water.
• In a pan, add the chopped spinach and saute until it wilts. The spinach should retain the color. Keep aside the sautéed spinach.
• In the same pan, add 2 tbsp of butter and as the butter melts, add 2 tbsp of oats flour and mix until a nice aroma comes.  It will take approximately 1 min. The oats flour shouldn’t burn.
• Slowly add in the milk part by part and whisk continuously so that a smooth sauce is formed. Allow it to boil for 2-3 mins so that the sauce thickens.
• Add the sautéed spinach, salt, black pepper powder, red chili flakes and crushed Italian seasonings. Mix everything well.
• Adjust the consistency of the sauce by adding 1-2 tbsp of pasta water if required.  Now add the cooked pasta and mix well so that the pasta is well coated in sauce. Remove from heat.
• Serve the pasta hot and garnish with extra red chili flakes if needed.
• Note: 
• Grind any quick-cooking oats into fine powder in a blender jar to get oats flour. All purpose flour can also be used instead of oats flour.
• Heavy cream and cheese can also be added along with milk to get an extra rich taste. If using heavy cream, use ¼ cup milk and ¼ cup of heavy cream. 1-2 tbsps of any cheese can also be added while the sauce is thickening. 

DHABEWALI MATAR SABZI

INGREDIENTS:

Green peas	1.5 cup
Onion	2 medium
Tomato	2 medium
Ginger	1-inch piece
Green chili	1-2
Curd	2-3 tbsp
Cashew nuts	6-8
Salt	As needed
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Chana masala powder	1.5 tsp
Sugar	½ tsp
Kasuri methi	1 tsp
Coriander leaves	2 tbsp – finely chopped
Oil	1-2 tbsp
Cumin seeds	½ tsp
Cinnamon stick	1-2 pieces

METHOD:

• Rough chop 1.5 onions and chop the remaining ½ onion finely. Chop the tomatoes. Soak the cashews in warm water for 15 mins.
• Heat 1 tbsp of oil and add the roughly chopped onions, ginger pieces, green chili. Saute until onions turn translucent.
• Add the chopped tomatoes and saute until tomatoes are mushy. Remove from heat and let the sautéed mixture cool down.
• After the mixture cools down, grind the mixture along with cashews into fine paste.
• Heat the remaining 1 tbsp oil, add cumin seeds and cinnamon stick. As cumin seeds splutter, add the finely chopped onions. Sauté until onions are slightly golden.
• Add the onion-tomato paste and saute for 3-5 mins. Add the curd, turmeric powder, red chili powder, and chana masala powder.
• Mix well and cook for another 3-4 mins. Add 1 cup of lukewarm water and allow the gravy to come to a boil.
• Add the frozen green peas, salt and sugar. Cook until the green peas are done. Add crushed kasuri methi and chopped coriander leaves. Mix well and remove from heat.
• Serve the gravy hot with rotis or phulkas.

PANEER FRIED RICE

INGREDIENTS:

Ingredients for Fried rice:
Rice	2 cups
Carrot	½ cup -finely chopped
Cabbage	½ cup -finely chopped
Green beans	½ cup -finely chopped
Spring onion	¼ cup -finely chopped
Oil	2 tbsp
Salt	As needed
Black pepper powder	½ tsp
Soya sauce	1 tsp

Ingredients for Paneer Marination:
Paneer	100 gms – cubed
Oil	1 tbsp
Salt	As needed
Black pepper powder	½ tsp
Tomato ketchup	2-3 tbsp
Ginger paste	1 tsp

METHOD:

• Wash and soak the rice for 10-15 minutes. Cook the rice with little salt. Take care not to overcook the rice and each grain of rice should be separate.
• When rice is done, spread the rice in a plate and let it cool completely.
• In a mixing bowl, add tomato ketchup, ginger paste, salt and black pepper powder.  Mix well and add the paneer cubes.
• Gently mix to coat the paneer pieces with the margination. Let it marinate for 20-30 mins.
• In a pan, heat 1 tbsp oil and add the marinated paneer cubes. Roast the paneer cubs evenly on all side until golden brown. Remove from heat and keep aside.
• Heat oil in a kadai / large pan and stir fry spring onions (white part), chopped beans, carrot and cabbage on high heat for 3-4 minutes. The vegetables should be crisp and not overdone.
• Add salt, black pepper powder, and soya sauce. Mix well and add the cooked rice.
• Mix the rice gently so that the grains don’t break and check for seasoning. Add the roasted paneer cubes and mix well.
• Cook the paneer fried rice for 2-3 minutes on high heat and garnish with the spring onions(green part).
• Serve hot with any manchurian gravy.

QUINOA POHA

INGREDIENTS:

Quinoa	2 cups
Potato	1 medium - boiled
Onions	1 medium
Peanuts	2 – 3 tbsp
Salt	To taste
Turmeric powder	½ tsp
Sugar	1 tsp
Oil	1 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Green chili	1-2 chopped
Curry leaves	1 sprig
Lemon juice	1 tbsp
Coriander leaves	2 tbsp chopped

METHOD:

• Roast the quinoa for 2-3 mins and then wash the quinoa thoroughly. Boil 2.5 cups of water in a pan. Once the water boils, turn the heat to lowest flame and add the washed quinoa.
• Cover and cook the quinoa for 15 minutes and then remove from heat. Let it sit for 10 mins and then using a fork, fluff the quinoa. Keep aside.
• Finely chop the onions and cube the boiled potatoes. Dry roast the peanuts and keep aside.
• In a kadai, add a tbsp of oil. When oil heats, add cumin seeds, mustard seeds, curry leaves, and green chili.
• Once the mustard seeds splutter, add chopped onions and sauté until translucent.
• Add the cubed potatoes, salt, turmeric powder and sugar. Mix well and fry until the potatoes are lightly roasted. Mix in the roasted peanuts also.
• Then add the cooked quinoa. Sprinkle few drops of water and mix well. Cover and cook for 2-3 mins in a low flame.
• Add lemon juice and chopped coriander leaves. Give it a gentle mix taking care not to mash the quinoa.
• Serve hot!