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  • Campus Corner 1, Shop No. 8 1st Floor-380015
  • Monday to Sat: 9:30 AM - 7:30 PM | With prior Appointments

Category Archives: Uncategorized

Cold Cucumber Soup

Ingredients  
4 Cucumbers
l cup thick yogurt (approximately)
2-3 tbsp fresh fennel, chopped
1 cup water or stock

Directions
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.

Spicy Pumpkin Hummus

Ingredients
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
Coriander

Directions
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.

Tofu Strawberry Smoothie

Ingredients
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

Directions
  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.

Peanut Butter Oatmeal Smoothie

Ingredients
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

Directions
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!

Paneer Badam Cheela

Ingredients
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

For Filling
2 tablespoon paneer
1/4 teaspoon cumin seeds
1/2 teaspoon ginger
3 teaspoon almonds
1/4 green chilli
1/4 tablespoon coriander leaves

Direction
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!