Channa masala

Ingredients: 

• 3 Tbsp oil 
• 1 red onion, finely diced
• 1 Tbsp ground cumin
• 1 Tbsp jeera
• 1 Tbsp onion seeds
• 2 Tsp ajjwain seeds
• 1Tbsp ground coriander
• Sea salt to taste 
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
• 2 Tbsp fresh ginger, minced
• 1/2 cup fresh cilantro, chopped
• 1 Tbsp everest channa masala powder (any brand works)
• 1 tsp chili powder
• 1 tsp ground turmeric
• 4 medium sized finely diced tomatoes
• 2 cups chickpeas, soaked and drained
• 1 tsp sugar
• 2 Tbsp kauri methi

Instructions:

1. Heat a large pot over medium heat. Once hot, add oil, cumin, onion seeds, ajjwain, onion and one-third of the salt 
2. Add chopped/crushed garlic, ginger, cilantro to the pan with the onions.
3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
4. Next add pureed tomatoes and chickpeas and remaining salt. Add the channa masala powder and stir well, until oil separates out.

   If the mixture looks a little too thick, add water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer
6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
7. Remove from heat and cook in a pressure cooker or instant pot for 20min. 
   Stir to mix, then let cool slightly before serving. Fresh cilantro for excellent garnish. 

Capsicum Rice

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Ingredients:

Basmati rice - 1 cup
Water - 2 cup

Oil - 1.5 tb sp

Ginger garlic paste - 1 tb sp

Chopped onion - 1 large

Chopped Capsicum - 1 large

Jeera - 2 tsp

Urad dal - 2 tsp

Channa dal - 2 tsp
Cilantro - 1/2 cups

Turmeric/Haldi - 1/2 tsp

Hing

MTR vangi bhat masala - 2 tsp
Dry red chillies - 2

Raisins - few
Curry leaves - few

Salt as per taste

Cashew - 8 - 10

Ghee - 2 tsp

Procedure:

1. Making the masala for rice:
• In a Kadhai, heat oil 
• Add Kadipatta
• Add ginger-garlic paste and roast 
• Now add Jeera, mustard seeds, urad daal, channa daal, Haldi and hing
• Add red chilly and fry
• Add chopped onion and fry till golden brown
• Add chopped capsicum and fry till oil leaves from the sides in the kadhai
• Add vangi bhat masala
• Add Cashew nuts and raisins
• Fry for 5 min
2. Making the rice
• Wash rice and cook the rice 
• Add above masala and mix well
• Add salt
• Add chopped cilantro 
• Once ready add 2tsp ghee and mix well
• Serve hot garnished with some fresh coconut and cilantro with raita

Rainbow Salad

Ingredients:
Sprouted green gram
Red bell pepper
Orange bell pepper
Yellow bell pepper
Red or green grapes
Brussels
Cucumber
Broccoli
Corn
Strawberry
Pineapple
Oranges
Walnuts
Olives few
Few leaves of crisp lettuce broken with hand and toss in the salad at the end
Avocado
Ground black pepper

Dressing:
Lemon juice ( 1 or 2. Depending on quantity )
Salt
Sugar
Pepper
Olive oil

How to make the dressing:

• Add all the dressing ingredients in a bottle
• Shake well and add keep this aside

Making the salad:

• Chop red, yellow and orange bell pepper finely chopped into tiny bites
• Cut grapes into halves or four pieces 
• Cut the brussels and broccoli into half and shallow fry in a pan with some salt
• Cut cucumber in small cubes
• Cut Strawberry, pineapple, orange into small pieces 
• Cut Avocado into cubes to add at the end
• In a large bowl, mix all the above ingredients. 
• Add the dressing prepared 
• Sprinkle lot of ground pepper, toss well 
• Add avocado and serve fresh