l cup thick yogurt (approximately)
2-3 tbsp fresh fennel, chopped
1 cup water or stock
Peel and chop the cucumbers, roughly.
Blend everything in the blender, then season and cool.
If you find the texture to be too thick, then add a little cold water to make the consistency as thin as you like.
2 cups chickpeas
Boiled200 gm pumpkin
5 ml olive oil
Garlic to taste
Lemon to taste
½ tsp. cumin powder
Salt to taste
Red chili powder for topping
1. Oil the pumpkin slice and roast it in the oven for 15 minutes.
2. In a food processor or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
3. Add the pumpkin, cumin powder, chili sauce, olive oil and salt, and blend again until smooth.
4. Transfer to a bowl, and add the lemon juice.
5. Mix well and check seasoning.
6. Finish with a drizzling of olive oil, a sprinkling of red chili powder and rosemary sprigs on top.
7. Serve with whole wheat breads.
1 cup Strawberries, frozen
1 cup Ice
1 cup Ice water
½ cup Heavy cream
100 gm Silken or soft tofu
4 fresh Strawberries to garnish
4 fresh sprigs Mint to garnish
1. Place all the ingredients in a blender. Blend to form a smoothie.
2. Pour into 4 tall glasses.
3. Garnish with mint sprig and fresh strawberries.
*Note – Instead of strawberries can use any fruit of your choice.
½ cup rolled oats
2 tablespoon peanut butter
½ cup plain yogurt
½ cup unsweetened almond milk
6-7 ice cubes unsweetened almond milk ((or another cup of milk if freezing afterwards))
1 scoop Vanilla protein powder
1 Tbsp honey
1. Blend the rolled oats into a flour-like texture.
2. Add in everything else and blend.
3. Serve and enjoy or freeze for healthy smoothies throughout the week!
1/2 cup gram flour (besan)
1/4 teaspoon salt
1/4 teaspoon red chilli powder
baking powder as required
carom seeds as required
3/4 tablespoon almond oil
2 tablespoon paneer
1/4 teaspoon cumin seeds
1/2 teaspoon ginger
3 teaspoon almonds
1/4 green chilli
1/4 tablespoon coriander leaves
1. Mix besan, salt, ajwain (carom seeds), red chili powder, baking powder and water to make a thick and smooth batter. Keep it aside.
2. In a small bowl, mix together paneer, almond, jeera, green chilli, ginger and coriander leaves nicely for the stuffing.
3. On medium flame, heat a non-stick pan and drizzle a little oil into it. Pour the batter and spread around evenly to give it a round shape. Allow it to cook nicely from one side and then gently turn it and cook the other side
4. Put the flame to low setting. Now, grab a spoon and take some of the stuffing and put it in the center of the cheela and spread horizontally. Fold the cheela like a dosa and take it off from the pan. Serve hot!