• Split moong dal 1 cup
• Peas 1/2 cup
• Salt
• Jeera powder 1/2 tsp
• Turmeric 1/2 tsp
• Green chilly paste 1/2tsp
• Baking soda 1/2 tsp

Step 1: Soak split dal for 3-4 hrs.

Step 2: Take a jar to add split dal, peas, 1/4 cup of water. Grind it into a thick batter.

Step 3: Add green chilly paste, jeera powder, turmeric, salt, and baking soda. Mix it well.

Step 4: In a steam cooker, add the batter and let it steam for 5-7 minutes.

Step 5: Now make small rounds from the mixture with the help of little oil.

Step 6: Steam again for 5-10 min.

Step 7: Tadda steam dal khichyu is ready to serve. Garnish with some oil, sev, coriander, pomegranate, and sprinkle some jeeralu on the top.

• All colorful vegetables
• water
• salt

Step 1: Boil vegetables in water. Cool it down completely.

Step 2: Grind it into the puree.

Step 3: Store in an airtight container in the refrigerator for a few days.

Step 4: Or make ice cubes and store them in the freezer.bread.

• Strawberry 500 gms
• Vinegar 1 tsp
• Sugar 3/4 cup
• Salt pinch

Step 1: Take a pan on a low flame, add chopped strawberries.

Step 2: Cook it for a while, add sugar, vinegar, and salt. Cook it on low flame, mash it with a spatula.

Step 3: Let the moisture evaporate completely. Now check the consistency, it needs to be thick.

Step 4: Cool it down completely, store it in an airtight jar, keep it in the refrigerator. Spread on paratha or bread.

• Rajma 1 cup
• Garlic 4 big cloves
• Olive oil 2 tsp
• Sesame seeds (til) 1 tsp
• Lemon 1/2
• Red chilly powder 1/4 tsp

Step 1: Soak rajma for 4-5 hrs. Pressure cooker it till 4 whistles.

Step 2: For creamy texture overcook the beans. Cool it down.

Step 3: In a jar, add cooked rajma, garlic, olive oil, sesame seeds, and lemon. Grind it well into a thick paste.

Step 4: Pour into a bowl, garnish with some basil leaves, olives, and red chilly powder.

• Jowar flour 1 cup
• Ghee 2 tbsp
• Sesame seeds 1 tsp
• Brown sugar 1-2 tbsp
• Water to knead 1/4 – 1/2 cup
• Salt pinch

Step 1: In a mixing bowl add flour, salt, ghee, and brown sugar. Add water gradually knead the dough for roti or chapati make sure to roll thin.

Step 2: Cover it with a lid for 10 min. Preheat the oven to 160 degrees C.a minute.

Step 3: Now cut into a mould like round or diamond as per your choice. Drizzle some sesame seeds on the top, tap it lightly.

Step 4: Place them on parchment paper on the baking tray, brush them with a little ghee.

Step 5: Bake them for 10-12 minutes at 160 degrees C. Once done, let them cool down completely.

Step 6: You can alternatively use bajra or makkai atta also. Enjoy this healthy cracker without any guilt.

• Palak puree 1 cup
• Wheat flour 1 1/2 cup
• Oil 1 tsp
• Salt

• Red chilly soaked 3-4
• Roasted red capsicum 1 small
• Roasted tomato 1 small
• Roasted onion 1 small
• Whole dhana 1 tsp
• Basil leaves 6-7
• Roasted garlic cloves 4-5
• Oil 1 tsp
• Salt as per taste

• Paneer cubes
• Saute vegetables as per your choice (Cabbage, Brinjal, red-green, and yellow capsicum and onions
• Some Italian herbs
• Hung curd

Step 1: Make a dough with wheat flour, palak puree, little oil, and salt.

Step 2: Roll into a thick and big roti. Keep aside.

Step 3: Saute all vegetables and keep them aside.

Step 4: For red spread take all ingredients in a jar and grind into a thick paste.

Step 5: Lastly, take green roti, spread some red paste, add all the vegetables in the middle, some paneer cubes, little Hung curd, sprinkle some Italian seasoning, and garnish with some basil.

• Papdi 250 gms
• Methi bhaji 2 bunch
• Garlic paste 1 tsp
• Ginger paste 1 tsp
• Turmeric 1/2 tsp
• Red chilly powder 1/2 tsp
• Green chilly paste 1tsp
• Ajwain 1 tsp
• Hing pinch
• Whole wheat flour or suji 1 cup
• Sattu powder 1/4 cup
• Jaggery powder 1 tsp
• Dhana jeeru powder 1 tsp
• Lemon 1/2
• Oil 2 tsp

For muthia (balls)

Step 1: Take whole wheat flour 1 cup, sattu powder 1/4 cup, add some salt, add all the masalas, ginger paste garlic paste, Jaggery powder, green chilly paste some turmeric, ajwain, little oil.

Step 2: Now add freshly chopped methi ( Fenugreek leaves) bhaji , knead the mixture well, add some water if required to keep the dough hard. Now make small muthia out of the dough. Keep it aside.

Step 3: In a pot (I have used clay pot, earthen pots retain the oil and given moisture to food so we can avoid excessive use of oil in cooking and even it helps to maintain nutrients which is extremely beneficial for health)

Step 4: Add little oil add ajwain, hing, papdi add masalas, garlic, ginger, turmeric, salt, and some red chilly powder and green chilly paste

Step 5: Add enough water so that muthia can be added. Once papdi is half cooked, add muthia gradually one by one. Add warm water if required. Cover the lid cook for a few minutes till muthia and papdi is properly cooked.

Step 6: Finally add some dhana jeeru powder, jaggery powder at the end.

Step 7: Garnish with some freshly chopped coriander and green lasun (garlic). Squeeze the lemon. One meal pot is ready to eat. Enjoy seasonal vegetables in a healthy way.

• cauliflower 1 cup
• capsicum 1/2 cup
• carrot 1 cup
• bottle gourd 1 cup
• cabbage 1/2 cup
• French beans 1 cup
• corriander 1 cup
• Salt
• Water

• Palak roughly chopped
• Oil/ghee 1 tsp
• Garlic 1 tsp
• Chopped onion 1 cup
• Bay leaves 2
• Pepper powder 1/4 tsp
• Cinnamon powder 1/4 tsp
• Vegetable stock 1 cup
• Water
• Milk 1 cup
• Salt

For vegetable stock

Step: Take a big pan add enough water let it boil for a minute, now add all the vegetables (wash them thoroughly into running water) add a little salt, cover the lid cook it for a few minutes till vegetables become soft. Switch off the burner cool it down completely, then grind into a thick purre. Keep it aside.

For palak soup

Step: Take a pan add little oil or ghee add garlic, onion cook it till golden brown, now add chopped palak saute for 1 min add 1-2 bay leaves add pepper, salt cover with lid cook it for 1 min. Remove the bay leaves, add 1 cup of vegetable stock, cinnamon powder add a little water cover with the lid cook for 1 min now with the help of a hand blender grind it well. Add 1 cup of milk mix it properly. Palak soup is ready to serve.

• Dates 250 gms
• Cashew Nuts 100 gms
• Almonds 100gms
• Pista 100 gms
• Walnut 100 gms
• Poppy seeds 1 tbsp
• Saffron 1/4 tsp
• Ghee 4 tbsp

Step 1: Heat a pan add 2 tbsp of ghee add chopped cashew nuts, almonds, walnuts, and pistachio. Roast them well. Shift it into another plate.

Step 2: In the same pan add 2 tbsp of ghee, roughly chopped dates, saute for a minute.

Step 3: Add grounded almonds, cashew nut powder, and roasted dry fruits mix it well. At the end add Kesar (Saffron) again mix it well.

Step 4: Grease tray with little ghee, spread the mixture well. Sprinkle poppy seeds. Press it well with the help of a bowl. Cooldown and cut into shapes.

Step 5: Do try this simple recipe and please share your comments. Enjoy!

• Dates 250 gms
• Cashew Nuts 100 gms
• Almonds 100gms
• Pista 100 gms
• Walnut 100 gms
• Poppy seeds 1 tbsp
• Saffron 1/4 tsp
• Ghee 4 tbsp

Step 1: Heat a pan add 2 tbsp of ghee add chopped cashew nuts, almonds, walnuts, and pistachio. Roast them well. Shift it into another plate.

Step 2: In the same pan add 2 tbsp of ghee, roughly chopped dates, saute for a minute.

Step 3: Add grounded almonds, cashew nut powder, and roasted dry fruits mix it well. At the end add Kesar (Saffron) again mix it well.

Step 4: Grease tray with little ghee, spread the mixture well. Sprinkle poppy seeds. Press it well with the help of a bowl. Cooldown and cut into shapes.

Step 5: Do try this simple recipe and please share your comments. Enjoy!