Spiced Double Beans With Yogurt Coleslaw

 

1. Double beans: Soak the dry beans overnight, pressure cook with salt and lightly fry with salt and chilli, pepper powders. Set aside.

2. Hang up yogurt in a cheesecloth and allow whey to drain for a few hours. Squeeze out whey before removing.

3. Grate carrots, white and purple cabbage. Place in a bowl. To this add the thick yogurt, salt and dates syrup. Mix well. 

4. Serve with fresh green capsicum, chopped into fine slivers.

Veg Hakka Noodles

 

1. Heat up some oil and add finely diced ginger. Add babycorn cut lengthwise as well. With a dash of saltand soy sauce, saute till the ginger fries lightly, then add water and cook down till the water evaporates. 

2. Add white, purple cabbage and carrots chopped lengthwise. Saute. 

3. Add chopped capsicum. Saute for a few seconds and add boiled hakka noodles. Add soy sauce, salt and vinegar. 

4. Mix well and cook till noodle are a bit glassy. Turn off the stove.

5. In a ladle, add oil, and chopped garlic, dried red chilly and green onion. Fry a bit and pour onto noodles and mix. 

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Pineapple Nice Cream

 

Finely chop ripe pineapple. Finely chop just ripe banana. Ratio is two parts other fruit to one part banana. 

*Fine chop will make it easier to blend in the jar.

Put in a freezer bag and freeze overnight.

Remove from freezer and let it rest for 15 to 20 minutes. Then chop it up roughly and add to the blender/mixie jar. Blitz and few times, then blend at high speed, scraping down occasionally.

Blend till smooth.

Beans Methi Cutlet

Pressure cook, peel potatoes. 

Soak overnight- black beans, soya beans and green gram.

Pressure cook with salt.

Place a large vessel on heat, add the cooked beans, add salt, chilli powder/chopped green chillies and a generous amount of Kasuri Methi and then tip in the potatoes. Mash and cook the mixture.

Cool, shape into patties. Use a slurry of whole wheat flour, salt and spices, coat in panko bread crumbs and then freeze or deep fry.

    

 

Beetroot Pasta

 

In a pan, saute the dried red chillies, garlic, onions, capsicum, followed by the grated beetroot and basil leaves. Cool, blend with soaked almonds and cashews and use.

Green Marinade

 

One Green chilly

Half a handful of coriander leaves

Handful of mint leaves

A few curry leaves

1 large ripe tomato

Salt

Blend and use as is. No cooking required.

Mexican Spaghetti

 

1. Steam or lightly boil broccoli, set aside. 

2. Heat up oil in a pan. Fry Mexican seasoning and Kashmiri chili powder. Add 4 to 5 tomatoes. Cook, cool, blend to make sauce. Set aside.

3. In the same pan, stir fry red and yellow capsicum with purple cabbage. Just salt and Mexican seasoning. 

4. If you have cooked black beans or canned, keep aside two tablespoons worth. 

5. Boil and drain spaghetti

6. Coat mushrooms/paneer in a slurry of wheat flour with salt and Mexican seasoning, panko crumbs and deep fry. Set aside. 

7. Add everything to a pan, season with salt and Mexican seasoning. Stir fry for a few seconds and serve.