Aloo bonda (battered potato dumplings)

Ingredients:

4 medium-sized potatoes mashed
2 green chilies chopped
1 tbsp cilantro

Oil for frying
For batter:
1 cup gram flour
1/2 cup rice flour

1/2 tsp asafoetida powder
1/2 tsp turmeric powder

3/4 tsp red chili powder
Salt to taste

Method:

Boil the potatoes, peel off the skin and mash it.
In a pan, add 1 tsp of oil and chopped green chilies and sauté for a minute. Add the mashed potatoes, cilantro and salt to taste. Mix and set aside. Mix the gram flour, rice flour, asafoetida, red chili powder, turmeric and salt into a semi-thick batter for coating the dumplings.
Roll the potato mixture into small round balls and dip it into the batter before deep frying until golden brown.
Serve with a variety of chutneys or ketchup, and coffee or tea.

Pressure cooker lentil quinoa soup

Ingredients:

1/2 cup toor dal

1/2 cup quinoa

1 onion finely chopped

1 cup shredded spring onions

1 cup shredded carrots

1 bell pepper (red or yellow) or sweet peppers diced

1/2 teaspoon sambar (or Indian curry) powder

1/2 teaspoon cumin/coriander powder

1 tomato diced 

1 tblsp cilantro finely chopped

2 tblsps oil 

Croutons

Method:

Sauté the onions in oil until golden, then add spring onions, shredded carrots, peppers. Add sambar powder and cumin/coriander powder. Add half cup of toor dal and half cup of quinoa and give it a swirl. Add diced tomato, salt to taste and water to fill the pressure cooker to three-fourths. Cook for a few whistles. Open and add cilantro and croutons.

Spicy spinach and radish parotta

Ingredients:
1 bunch spinach leaves
1 white radish
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp cilantro nicely chopped
2 tblsp oil
Salt to taste
4 cups of wheat flour

Method:
Finely chop the spinach, and finely grate the radish. Remove the skin before grating. Heat oil in a heavy bottom pan and add cumin seeds, red chili powder, turmeric and sauté for a minute. Then add the radish. Sauté for a couple of minutes then add the spinach. Sauté until spinach softens then add salt. Keep stirring until the water evaporates. Remove from flame and allow to cool.
Now kneed the chapati dough with a little salt and one tablespoon oil. Set aside for half an hour.
After half an hour take a lemon-sized ball of dough, roll it into a small, round shape. Put one tablespoon of the filling in center of the dough and nicely close it. Dust it with chapati flour and roll out into small round chapatis. Toast the chapati on a heated pan. Allow it to cook on both sides. Spray or dab a little oil on both sides and toast before taking it out.
Serve as a snack with coffee or tea, or as a meal.

Vegetable soup for the soul

Ingredients:
1/2 cauliflower
6 carrots
2 tomatoes
1 cup peas
1 tbsp black pepper powder
1 tsp butter
Handful of cilantro chopped
Salt to taste

Method:
Cut and wash the vegetables except tomatoes and peas. Cook everything in water along with peas and tomatoes with some salt. Allow it to cool, then grind everything until smooth and strain. Boil further and add butter. Keep stirring until it comes to boil.
Serve hot and garnish with chopped cilantro. Add pepper to taste.

Mango pepper salad

Ingredients:
2 ripe mangoes cut julienne
1 red bell pepper
1 orange bell pepper
1 red onion
1 cup snap peas
1 bunch of green onions
2 tbsp cilantro chopped
2 green chilies slit
1 tbsp ginger juice
2 tbsp lemon juice
Handful of pine nuts
Salt to taste

Method:
Cut the vegetables and mangoes into thin strips, add slit green chilies, pine nuts, cilantro, ginger and lime juices, and salt. Toss everything nicely. Serve chilled.

Chia dessert

Ingredients:
2 cups almond, soy or regular milk
2 cups coconut milk
1 cup brown sugar
1/3 cup chia seeds

Method:
Add chia seeds and brown sugar to the milk, stir well and let it soak for 24 hours.
Stir once so it does not stick together. Cover and chill in refrigerator.

Overnight oats

Ingredients:
1 ladle layer of oats
1tsp chia seeds
2 tbsp almond, soy or plain milk
1 tbsp yogurt
1 tbsp honey
1 banana (or any other desired fruit)
1 tbsp walnuts nicely chopped

Method:
Cover and soak overnight. Eat as breakfast or dinner.