80 gm chickpeas

50 gm sesames seeds

3 tbsp olive oil

4-5 flakes of garlic

1 ½ tbsp. lemon juice

Salt to taste

For garnishing:

Finely chopped coriander /parsley

Chilli flakes

Aquafaba and peeled chickpeas.

7. Heat a pan with 3 tbsp of olive oil.

8. When heated switch off the heat and add the garlic. 

9. Fry the garlic till slightly browned. 

10. Remove it from the oil. 

11. Keep the garlic-oil for later use.

12. Roast the sesame seed over medium heat till lightly brown. 

13. Grind it in a grinder. 

14. Add 1 tbsp of the garlic oil from above to the sesame seed. 

15. Add the fried garlic and grind it together with the sesame seeds.

16. Add the chickpeas and little salt and grind. 

17. Add the aquafaba to make it into a smooth consistence.

18. Add 1 ½ tbsp. of lemon juice and give a short pulse. 

19. Adjust the salt.

20. Spoon out the mixture onto a plate.

21. Give a swirl over the mixture with a spoon.

22. Spoon the remaining garlic-oil over it. 

23. Sprinkle chilli flakes and chopped parsley/coriander leave over it. 

It is a delicious spread for bread/roti spread as well as a wonderful dip.

80 gm chickpeas

2 medium size onion finely chopped

2 tbsp refined oil

50 gm cream

250 gm spinach

1 tsp garlic-ginger paste

2 tbsp of chopped tomato

Salt to taste

1. Wash and soak chickpeas for 4 hours. 
2. Cook the chickpeas in pressure cooker with as minimum water as possible and ½ tsp of salt, till soft. 

3. In a pan heat 1 tbsp of oil. 

4. Add half of the chopped onion and sauté till light brown. 

5. Add the cooked chickpeas. 

6. Stir and fry for a minute. 

7. Add ½ of the cream and fry till cream sticks to the chickpeas.  Keep it aside.

8. Clean and wash the spinach.

9. Drain off the water.   

10. Discard the stems if they are matured otherwise chop them finely.

11. Heat a pan over medium heat. 

12. Add 1 tbsp of oil . 

13. Add the rest of the chopped onion and sauté till transparent. 

14. Add the chopped green chilli and stir. 

15. Add 1 tsp of ginger-garlic paste. 

16. Fry till the aroma of ginger-garlic comes out.

17. Add the chopped tomato and little salt. 

18.. Stir and fry till tomato is soft.

19. Lower the heat to its minimum and add the chopped spinach to the fried spices. 

20. Cook for about two minutes and remove it from the fire. The spinach will release enough water when heated.

21. Allow it to cool.

22. Put the cooled spinach in a blender and make a smooth paste. 

23. Put the paste back to the pan and cook for about 1 minute.  

24. Add the remaining cream to the spinach and cook for few seconds.

25. Add half of the creamed chickpeas to the creamed spinach. 

26. Spoon out the mixture onto a serving dish and top it with the remaining creamed chickpeas. 

27. Serve it hot with bread, roti or rice.  It is deliciously creamy and nourishing.

85 gm moong dal

25 gm milk powder

250 ml milk

50 gm butter

40 gm sugar

2 oranges

50 gm powdered sugar

2 drops of orange essence

1. Peel the oranges. 
2. Separate the flakes. 
3. Remove the strings and peel off the membranes.

4. Place the oranges in an oven proof dish. 

5. Add the powdered sugar and mix it well. 

6. Microwave it for 30 seconds and then for another 30 seconds and keep it aside.

7. Wash and soak the moong dal for about 4 hours.

8. Rinse and drain out the water from the dal.

9. Grind it with the milk in a blender to a smooth mixture.

10. Heat a pan with the butter.

11. When the butter begins to melt, add the moong mixture and mix well. 

12. Stir fry the moong mixture for a minute or so. 

13. Add the powder milk and mix well. 

14. Add the sugar and flavoring.  Mix well. 

15. When the mixture begins to thicken then remove from the heat and let it cool. 

16. Spoon the mixture while it is warm, alternating with the orange flakes and little juice.

17. Spoon the first layer with the moong mixture. 

18. Layer the second with orange flakes. 

19. The top layer should be with moong mixture. 

20. Decorate the top with oranges.

50 gm Kashmiri rajma

2 tbsp of finely chopped green capsicum

1tbsp of finely chopped onion

1 tbsp of tomato ketchup

1 tbsp of refined oil

2 tbsp of grated cheese

Salt to taste

1. Wash and soak the rajma or about 4 hours. 
2. Cook the rajma with ½ tsp of salt in the pressure cooker with as minimum water as possible. 
3. Drain out the excess water. 
4. Heat the oil in a pan. 
5. Add onion and capsicum.  Sauté  till onion is slightly brown. 
6. Add tomato ketchup and sauté for few seconds. 
7. Add the rajma and stir-fry for few seconds. 
8. Keep it aside.

120 gm flour

¼ tsp salt

25 gm butter

1 tsp sugar

¼ cup of milk

1tsp yeast

1. In a big bowl melt the butter. 
2. Add sugar and milk and stir well. 
3. Sprinkle the yeast and allow it to froth.

4. Add the salt to the flour and slowly mix it with the yeast mixture to form dough. 

5. Cover it with cling film or a wet kitchen cloth or with the pan cover and leave it for about 20 to 25 minutes to double its size.

60 gm flour

1/8  tsp salt

15 gm butter

1 tsp refined oil

½ tsp sugar

2 tbsp of milk

½ tsp yeast

1 tbsp of coriander paste

1. In a smaller bowl melt the butter. 
2. Add oil, sugar and milk and stir well.
3. Sprinkle the yeast and allow it to froth.

4. In the meantime clean, wash and chop the coriander leaves. 

5. Make it into a very fine paste in the blender.  Do not use water.

6. Add 1 tbsp of the coriander paste and mix well.  Add salt to the flour. 

7. Add the flour to the yeast mixture little at a time to form dough.

8. Cover it with a cling film or damp cloth for an hour to double its size.

By now, both the dough have doubled in sizes.

9. First work with the white dough.  Knead it well and make it into 2 halves. 

10. Take one half and make it into a ball and spread it out with your finger into a 16 cm round circle as shown in the picture.

11. Brush the circle with oil and spread out the rajma mixture over it. 

12. Sprinkle the grated cheese on top and keep it aside.

13. Next take the other half of the dough and spread it out with fingers into a round circle of 16 cm and set it aside.

14. Now, work on the green dough.  Take the dough onto a floured surface and knead well. 

15. Make a ball and spread it out with your fingers into a round circle of 16 cm.

16. Place the green circle over the white circle and roll it lightly.

17. With a sharp knife cut out 2 cm strips as shown in the picture. 

18. Take a strip and twist it and place over the filled base.  

19. Cover the entire rajma base with twisted strips.  20. Trim the excess lengths and tuck into the base.

21. Cover it with a damp cloth and proof it for 1 hour. 

22. Brush the top with oil and bake in a hot oven 180 degree C for 20 -25 minutes.

23. Cut it into wedges and serve hot.

60 gm moong dal

½ litre milk

25 gm butter

200 gm strawberry

30 gm powdered sugar

1 tsp vanilla essence

100 gm white compound (chocolate)

150 gm dark compound (chocolate)

2 tsp refined oil

1. Wash the moong dal and soak it in milk for 4 hrs. ( In hot weather you may keep it in the fridge).
2. Grind it finely.

3. Heat the butter in a pan over medium heat. 

4. Add the moong mixture and the remaining milk.

5. Cook over low heat till it begins to thicken.

6. Chop the white compound finely and add it to the moong mixture.

7. Add 1 tsp of vanilla essence and mix well. 

8. Keep stirring and cook further till it thickens, as shown in the picture. 

9. Allow it to cool.

10. Clean, wash and chop the strawberries.

11. Place them in a microwave dish with powdered sugar and cook for 1 minute. 

12. Let it cool.

13. Chop the dark compound finely.

14. Place it in a microwave dish with 2 tsp of refined oil and microwave it for 30 seconds first. 

15. If it is not melted, microwave for another 30 seconds. 

16. Stir the chocolate till completely melted and becomes shinny.

17. Place 1 tbsp of the melted chocolate into a silicon cupcake case and swirl round to coat the inside with chocolate completely.  

18. Turn the cases upside down for the excess chocolate to drain out.

19. Let the chocolate set completely. 

20. Spoon one layer of moong mixture, then one layer of strawberry and then again another layer of moong mixture.  21. Seal the top with melted chocolate. 

22. Keep it aside to set.

23. Carefully remove the silicon cases.

24. Decorate the top as you desire.

90 gm roasted channa dal

15 gm of cocoa powder

60 gm butter

30 gm powdered sugar

1 drop of vanilla essence

1. Grind roasted channa to a fine powder. 
2. Add the cocoa powder and sieve together.

3. In a pan melt the butter over medium heat. 

4. Add the ground channa mixture for few seconds. 

5. Add the powdered sugar and vanilla. 

6. Mix well.  Remove the pan from the heat.

7. Line a round baking dish (5 cm diameter) with buttered paper. 

8. Spoon the warm mixture into the dish and carefully press the sides to give a low wall structure as for cheese cake. Press the base firmly too.  

9. Keep it in the fridge for about 30 minutes.

125 ml milk

20 gm moong dal flour

15 gm butter

15 gm cream

100 gm white chocolate compound

1. Mix the moong flour with the milk and stir well. 
2. Cook over medium heat till it thickens. 
3. Add butter and mix well.  Keep it aside.

4. Chop the chocolate finely.

5. Heat the cream in an oven proof bowl for few seconds. 

6. Add the chocolate to it and microwave it for 30 seconds. 

7. Stir it well and put it back to microwave for another 30 seconds. 

8. Keep stirring till chocolate melts completely.

9. Add the moong mixture to the melted chocolate.  Mix them thoroughly.

10. Take out the base from the fridge and fill it up with moong- chocolate mixture. 

11. Put it back to the fridge for about 8 hours or overnight.

12. Take it out from the fridge and remove the buttered paper carefully.

13. Decorate the top as you desire. 

14. Cut it into wedges and serve.  It is delicious !

50 gm sabut moong/green gram

1 tbsp of finely chopped capsicum

1 tbsp of finely chopped onion

1 tbsp of refined oil

2 tbsp of grated cheese

Salt to taste

1. Wash and soak sabut moong for about 6 hours.
2. Wash again and cook with ¼ tsp of salt in the pressure cooker with very little water. 
3. After the first whistle, reduce the heat and cook for 3 minutes. 
4. Allow it to cool and then strain it dry.

5. Heat the oil in a pan over medium heat. 

6. Add the onion and capsicum.  Stir fry for few seconds.

7. Add the cooked moong.  Mix it well and remove it from the heat.  

8. Cool the mixture and then add the grated cheese.   Keep it aside.

200 gm flour

60 gm butter

½  cup milk

1 tsp sugar

1 ½  tsp yeast

¼ tsp salt

1. Melt the butter over medium heat and switch off the heat. 
2. Add milk and sugar to the butter and sprinkle yeast over it. 
3. Allow it to rest in a warm place until it becomes frothy. 
4. Sieve flour and salt together and fold it into the yeast mixture to for soft dough.
5. Knead the dough lightly and keep it in a warm place for 1 hour to double its size.

6. After one hour, knead the fermented dough well for about 5 minutes.   

7. Divide the dough into 4 equal portions.

8. Roll them into balls and cover them. 

9. Take 1 ball , flatten it and then  roll out to a 5” x 9” rectangular shape.    

10. Brush the rolled out dough with oil and place one tablespoon of the filling almost at the edge of the width, as shown in the picture.

11. Draw the other width of the rolled dough and cover the filling. 

12. Lightly press all around the filling.

13. Make slits on the remaining part of the dough. 

14. Twist each strip two, three times and take it over the filled portion as shown in the picture. 

15. Press the end of the strip to the edge lightly.  

16. Do the same with the other strips.  

17. Now carefully draw the two ends to a semicircle, pushing the inner circle and stretching the outer.  

18. Place it on a baking tray.

19. Repeat the same steps for the other three balls.

20. Leave the tray in a warm place for about 15 minutes. 

21. Drizzle little oil over the buns. 

22. Bake them in a hot oven 250 degree C for 15 minutes.

23. Serve them hot.  These buns are quite filling and nourishing.

100 gm channa dal

30 gm rice

1 chopped green chilli

1 tbsp curd /yoghurt

¼ tsp turmeric powder

½ tsp salt

¼ cup water

½ tsp Eno (fruit salt)

1 tbsp of refined oil

½ tsp of mustard seeds

1 tbsp of lemon juice

Salt and sugar to taste

5-6 curry leaves

4 green chilli

1 tbsp fresh grated coconut

1 tbsp finely chopped coriander leaves

1. Wash and soak the dal and rice separately for about 4 hours.
2. Drain and grind the rice in a mixie with little water.  Ground rice should be coarse like sooji. 
3. Drain the dal. Add chopped chilli, salt and little water to it.  Grind to a finer batter.

4. Transfer the channa and rice batters to a larger bowl. 

5. Add curd, salt, turmeric and ½ cup of water and mix well to a smooth consistency.

6. Cover it and allow it to ferment for about 8 hours or overnight.

7. Oil a pan.

8. Add ½ tsp of Eno and gently fold into the mixture.

9. Pour this dhokla mixture into the pan.

10. Steam the mixture over medium heat for about 30 minutes. 

11. Insert a sharp knife into the dhokla –  if it comes out clean then it is cooked.

12. Let it cool. 

13. Remove the dhokla onto a plate and cut it into cubes.

Tempering:

1. In the meantime heat a pan with 1 tbsp of oil. 
2. Add ½  tsp of the mustard seeds.
3. When the mustard sputters, add green chilli and curry leaves and sauté well.
4. Add ½ cup of water,1 tbsp of lemon juice, salt and sugar to taste and mix well. 
5. Bring the liquid mixture to boil.
6. Allow it to boil for few seconds.

7. Pour the tempering mixture over the dhokla.

Garnishing:

8. Sprinkle the coconut and coriander leaves over the dhokla  and serve.

100 gm moong dal

100 gm powdered sugar

30 gm ghee/clarified butter

5 gm sesames seeds

10 gm desiccated/powdered coconut

25 gm chopped dark compound chocolate

25 gm cream

1. Wash and cook the moong dal with as little water as possible till soft. 
2. Place it in the mixer and grind well.
3. And keep it aside. (If the moong dal is too dry you may add 1 tbsp of milk while grinding.)

4. Roast the sesames seeds on a hot pan for a minute or so and keep it aside. 

5. Heat the pan and add the ghee. 

6. Add the moong to it.  Stir and fry the moong till it holds together. 

7. Add the sugar and mix well.

8. Keep stirring till the sugar melts and extra moist disappears. 

9. Add the sesames seed and mix well.

10. While it is still hot, make 12 -15 small equal balls.  

11. Roll the balls with both your palms till smooth. 

12. With the end of a wooden spoon make the holes at the centre of each ball very carefully. 

13. While making the hole, the ball should be still warm otherwise the ball will crack. 

14. Roll the balls over powdered or desiccated coconut.

15. Warm the cream for 30 second in a microwave or over hot water. 

16. Add the chopped chocolate and stir till uniformly melted.

17. Fill up an icing bag with the melted chocolate. 

18. Let it cool a little and then fill up the moong holes with the chocolate.

1 pizza base

½ cup pulse filling

2 tbsp tomato puree

100 gm grated pizza cheese

50 gm kashmiri rajma/kidney bean

50 gm lobiya/black eyed bean

1 Tbsp of finely chopped onion

1 Tbsp of finely chopped capsicum

1 Tbsp of refined oil

Salt to taste

1. Wash and soak the 2 beans separately for about 4 hours. 
2. Add ¼ tsp of salt to both the beans and cook them separately till soft. (They are cooked separately, so that the red colour of the kidney bean does not stain the white bean.) 
3. Strain them.

4. Heat the oil in a pan over medium heat. 

5. Saute the chopped onion and capsicum well. 

6. Add the beans and stir fry for few seconds.  Check the salt.

7. Switch off the heat and set it aside.

250 gm tomato

4 flakes of crushed garlic,

2 chopped green chilli

2 tsp of refined oil

Salt and sugar to taste

1. Wash and chop the tomatoes.  Discard the seeds if any. 
2. Add 2 chopped green chillies. 
3. Grind them in the grinder.

4. Heat 1 Tblsp of refined oil over medium heat. 

5. Add the crushed garlic and sauté for few seconds. 

6. Add the fresh tomato puree. 

7. Add salt to taste and ½ tsp of sugar to it. 

8. Stir and cook till the puree thickens.

9. Remove it from the heat and keep it aside.

120 gm flour

25 gm butter

¼ cup milk

½ tsp sugar

¼ tsp salt

1 tsp instant yeast

1. In a pan melt the butter over low heat. 
2. Switch off the heat and add milk, sugar and salt. 
3. Stir well till sugar dissolves and the mixture cools down completely. 
4. Sprinkle the yeast and set it aside till it froths.

5. Add flour little at a time to the yeast mixture and form the dough. 

6. Cover it with a cling film or damp cloth for an hour to double its size.

7. When it is doubled in size, turn the dough onto a floured surface and knead well and make a big ball. 

8. Line a baking tray with buttered paper and place the ball at the centre.

9. Roll it out the dough to about 10 cm in diameter round.

10. Place the plate of 8 cm in diameter at the centre, leaving 1 cm all around the plate as shown in the picture. 

11. With a sharp knife cut the edge all around the circle.

12. Remove the plate and take one cut strip and place it slightly to the right on the round. 

13. Take the next piece and place it on the first piece forming a cross. 

14. Repeat this till all the pieces done and the circle is complete.  15. Tuck in the crosses gently so that they remain in place and shape while baking. 

16.Leave it in a warm place for about 10 -15 minutes.

Here we are, all ready with the four items.

1. Prick the base of the pizza with a fork in several places. 
2. Spread the tomato puree generously over the base. 
3. Top it with the pulse filling. 
4. Sprinkle the grated cheese over it. 
5. Preheat the oven to 180 degree C and bake the pizza for 25 – 30 minutes. 

6. Cut the pizza into wedges and serve hot.