Flax seed Crackers with Mango Salsa

Flax Seed Crackers:

1. 1 cup of flax seeds, powdered with salt, chilli powder and spice powders

2. Add to half a cup of boiling water and mix well. Can firm it up with more flax powder or whole wheat powder if not forming a dough

3. Rest for 10 minutes, then roll out in batches between parchment papers. 

4. Cut into squares and bake for 13 minutes at 160 C.

Mango Salsa:

Two tomatoes, 1 onion, half a mango, juice of one small lemon, salt and herbs of choice.

Mix well.

Whole Wheat Potstickers

 

1. Prepare a whole wheat dough just as one would for chapathi and allow it to rest.

2. Filling: In a food processor, add basil leaves, cabbage, capsicum, carrot, onion, ginger and a dried red chilly. Pulse to a coarse cut.

3. cook down with salt and pepper. Add crumbled paneer, season and cook.

4. Roll out the whole wheat dough into a thin circle, use a lid to get a perfect circle cut out, and wet the edge.

5. Place fillinf inside and pleat the edge and pinch it shut.

6. Place on a greased idli plate and steam for 12 to 15 minutes.

7. Lightly fry both sides in a pan and serve.

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.