• 1 cup Sabut Masoor Dal
• 1 onion - finely chopped
• 1/2 cup tomato puree or 2 big tomatoes roughly chopped
• 1 tsp ginger-garlic paste
• 2 tsp cumin seeds
• 2 green chillies - slit
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kasuri Methi
• 1/2 tsp turmeric powder
• Salt as per taste
• 2 tsp + 1 tbsp Desi Ghee 
• Fresh Coriander for garnish
• A couple of dry red chillies
• A pinch of Asafoetida
• Onion Slices to Serve

 These chips stay crisp for about a couple of days & can be stored in a air tight jar for about 2 days I think. Mine have never lasted beyond that, It will only take you about 15 mins from start to finish & you will end up with a bowl full of crispy low fat chips

You Will Need:

1. 1 large Bitter Gourd
2. 2 tbsp cooking oil
3. 1/2 tsp red chilli powder
4. 1/2 tsp turmeric powder
5. Salt as per taste

You Will Need

• 1 cup milk
• 1/2 tsp grated ginger
• 1/2 tsp good quality Turmeric Powder
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cardamom powder
• A small piece of cinnamon
• A few strands of saffron (Optional)
• Sugar as per taste

• 2 cups Paper Thin Poha
• 2 tbsp Raw Peanuts
• 2 tbsp Raw Cashews
• 4 tbsp Roasted Chana Dal
• A handful of Curry Leaves
• 8-10 Dry Red chilies - broken
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp powdered sugar
• Salt as per taste
• 2 tbsp oil

• 200g Paneer/Cottage Cheese
• 1 cup Fresh Green Peas
• 1/2 cup Tomato Puree
• 1 medium sized carrot
• 1 big onion
• 1 tsp Red chilli powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/4 tsp turmeric powder
• 1 tsp Kasuri Methi
• 1/2 tsp ginger-garlic paste
• 1 tsp cumin seeds
• Salt as per taste
• 1 tbsp cooking oil
• Fresh Coriander for garnish

How To:

Dice Paneer into cubes & immerse them into luke warm water for about 10 mins. Drain & set aisde. Make a paste of onions along with all the dry powders. Boil/stream carrot & make a paste.

In a kadhai/heavy bottomed pan, heat oil. Add cumoin seeds & ginger garlic paste & saute for a few seconds. Add the onion paste & turmeric; fry for a couple of mins. Add tomato Puree, carrot paste some salt & green peas. Simmer for about 5-8 mins until oil separates & the green peas are tender. Add some milk or water to bring the gravy to the right consistency, Add paneer cubes & give them a gentle mix. Chech for salt & simmer for about 5 mins. Transfer to a serving bowl & garnish with fresh coriander.

Serve Warm with Rotis/Phulkas/Jeera Rice or even Peas Pulao. Enjoy !!!

You Will Need:

• 1 cup Black Beans - soaked overnight or for a min of 6 hrs
• 1 onion - chopped
• 2 large tomatoes
• 3-4 cloves of garlic -  finely chopped
• 1 bell pepper - chopped I used half a red & half a yellow
• Salt as per taste
• 2 tbsp salsa - I used store bought
• 1/2 tsp cumin powder
• 1/2 tsp dried oregano
• 2 tsp cooking oil
• Fresh Parsley for garnish
• 2 1/2 cups or more of Vegetable stock

• 2 cups Quinoa
• 1 large potato - pressure cooked , peeled & roughly mashed
• A handful of roasted peanuts - coarsely crushed
• A pinch of turmeric
• 1 tsp cumin seeds
• 4-5 green chillies
• 2 tbsp fresh grated coconut
• Fresh coriander for garnish
• Salt as per taste
• 1 tbsp cooking oil