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Very nice dear!! One day ur hard work will get success......good efforts❤stay connected with me ✨always keep growing nd share ur every unique nd tempting videos 🤤🤤

⭐Recipe details ✨Ingredients - 1. Crumbled paneer/cottage cheese 100gm 2. Bread slices 2-3 3. medium chopped onion 1. 4. chopped coriander 1/4 cup 5. chopped chilli 1 (optional) 6. Salt to taste 7. roasted cumin powder 1 tsp 8. red chilli powder 1 tsp 9. chaat masala 1 tsp ✨Recipe - 1. Dip the slices of bread in water and squeeze the water out. 2. Break the damp bread to small pieces and put them on a plate. 3. Add crumbled paneer/cottage cheese, chopped onion, chopped green chillies(optional), a few coriander leaves and dry spices to the mixture. 4. Mix all the ingredients well so that the mixture resembles a dough. 5. Roll into equal-sized balls. 6. Air- or deep-fry and serve hot with ketchup or chutney. (For airfryer keep it at 170 C for 12-14 mins until its golden brown, keep checking in between as different airfryers have different way of cooking)

💫Episode 19 of healthy Breakfast: 🌟Grilled Tomato Paneer Sandwich: A simple and hearty sandwich thats full of flavour and perfect for those who are always on the run. So if you like such tasty and easy to make breakfast recipes then drop a ❤ in comment section. ✨Recipe details ⭐Ingredients (Makes 2) Tomatoes 1-2 Paneer 150-200gm Basil leaves 7-8 leaves Whole Wheat Bread Slices: 4 Mustard Sauce - 1-2 tbsp Chilli Sauce (Green) 1-2 tsp Salt n Pepper - Any Cooking Oil ⭐Steps 1.Season sliced tomatoes with Salt n pepper Grilled them from both sides in a skillet 2.Add mustard Sauce n Chilli Sauce on Grilled or toasted bread 3.Place grilled Tomatoes on one bread and add the crumbled Paneer on top with some basil leaves Cover with second slice, cut the Sandwich in two halves and Enjoy !!!

💫Recipe details: ✨Ingredients - 1. Eggs 6 2. Oil 2tbsp 3. Fenugreek seeds ½ tsp 4. Onions 2 large, ground into paste 5. Ginger-Garlic paste 1tbsp 6. Coriander powder 1 tsp 7. Turmeric powder ½ tsp 8. Red chilli powder ½ tsp 9. Salt to taste 10. Yoghurt 100 gms 11. Kasoori methi 1 tbsp ✨Recipe - 1. In a round flat pan heat oil and add the fenugreek seeds. 2. When the seeds are slightly browned, add the raw onion and ginger-garlic pastes and stir until the mixture is somewhat reduced. 3. To this add the coriander powder, turmeric powder, red chilli powder, and salt to taste. 4. Cook until oil begins to separate from this mixture. 5. Add the yoghurt and water and cook until the mixture is golden brown. Turn down the heat. 6. Crack the eggs and slowly drop them into the flat pan and cover the dish with a lid. 7. The yolks should not break. The eggs will cokin the mixture on low heat. 8. Once the eggs are ready and yolks look set, garnish with dried kasuri methi and enjoy.

💫A perfect way to include Pearl Barley in your diet with this Pearl Barley Barley Keema Gobhi Pulao. Pearl barley has replaced rice in our home specially during summers, not only its good for health but is filling too and you don't end up over eating like rice (sometimes) And this combo of keema gobhi is with pearl barley is so good that it our new favourite these days So go ahead and save the video right away and share it with someone who doesn't like Gobhi or who's kids dont like gobhi, recipe details are mentioned below ✨Ingredients- 1. Pearl barley 1 cup (soaked and boiled) 2. Cauliflower 1 medium 3. Peas boiled 1 cup 4. Tomato puree 1 cup 5. Garlic finely chopped 2-3 6. Cumin seeds 1 tsp 7. A pinch of heeng 8. Turmeric powder 1 tsp 9. Red chilli powder 1 tsp 10. Coriander powder 1 tsp 11. Garam masala powder 1 tsp 12. Pav bhaji masala 2 tsp 13. Salt to taste 14. Oil/ Desi ghee 2 tbsp ✨Recipe- 1. Seperate the cauliflower florets and wash it in hot water. 2. Dry it with a clean cloth and grate it using a grater. 3. To this grated cauliflower add the dry spices and keep it aside for 5-10 mins. 4. In another pan heat the oil or desi ghee and then add cumin seeds, garlic and a pinch of heeng. 5. Sauté for a minute until the raw smell of the garlic goes away and then add tomato puree. 6. Add salt to the puree and cook for 6-7 mins until the oil oozes from the corners. 7. Then add grated cauliflower and boiled peas and cook for another 5-6 mins. 8. Once the veggies are cooked add boiled pearl barley and mix well. 9. Top it with some chopped Coriander and lemon juice and enjoy with your favourite coffees chutney or raita.

💫Quinoa Upma: A healthier alternative to world famous Sooji Upma, and trust me, its texture and flavours are so good that you would always make this version. 🌟PS: I Am big fan of RCB and Sumit is CSK fan. So if you are Fan of any of these teams then drop your favourite team name. 👉Recipe details ✨Ingredients - 1. Quinoa 1 cup 2. Water 2 1/2 cup 3. Onion 1 medium chopped 4. Carrot finely chopped 1/2 cup 5. Beetroot finely chopped 1/2 cup 6. Parsley/ Coriander finely chopped 1/4 cup 7. Green chilli finely chopped 1-2 8. Curry leaves 10-12 9. Mustard seeds 1 tbsp. 10. Cumin powder 1 tbsp 11. Sambhar powder 1 tbsp 12. Salt to taste 13. Oil 2 tbsp 14. Tomato Puree ✨Recipe- 1. Thouroughly wash quinoa in water and keep it soaked aside for 10-12 mins. 2. In a pan add 2 and half cups of water with some salt and 1 tsp of oil and bring it to a boil. 3. Once the water is boiled add the soaked quinoa and mix well. Cover and cook on low heat until well cooked. Switch off the flame and let it come to room temperature. Now fluff up the quinoa using a fork. 4. In another pan heat some oil and add mustard seeds, curry leaves and green chilli. 5. Saute for a minute and then add chopped onions. Cook the onions until they turn translucent. 6. then add carrots, beetroot, tomato puree and dry spices. Cook for 5-6 minutes until the veggies are cooked (we don't like the veggies to be mushy but crunchy instead). 7. Once the veggies are cooked add quinoa and coriander and give it a toss. 8. Top it with some crushed peanuts and paneer cubes and your Quinoa Upma is ready to be served. Enjoy!!!

💫Another beautiful Healthy breakfast episode 🌟Ragi Idli: Our way to add Ragi millet in Daily life, make these super tasty Ragi idli, sauted in Veggies of your choice So do save or share with someone who loves idli but in a different way. ⭐Recipe details given below ✨Ingredients 👉For Ragi idli *1 cup Finger millet flour/Ragi/Nachni *1 cup Semolina / Sooji *1 cup Yogurt / Dahi *1 cup Water / Paani *1.5 tsp Eno fruit salt * Salt to taste 👉For tempering *2 tsp Cooking Oil * 1/2 tsp Cumin Seeds / Sabut Jeera *3/4 tsp Mustard Seeds / Rai * *2 tsp Green Chillies / Hari Mirch chopped *1.5 tsp Ginger / Adrak chopped * 1/2 tsp White lentil/urad daal * pinch Asafoetida / Hing powder 👉For sautéing *1 medium Sliced onion 1 cup chopped capsicum and mixed bell peppers *1 tbsp Sambhar masala Salt to taste 1 tbsp oil for cooking ✨Recipe 1. Take a bowl and add ragi flour, semolina and yogurt and mix. Add water and salt and mix well. 2. Heat oil in a small pan and add urad daal, cumin and mustard seeds. 3. When the seeds start crackling then add asafoetida.green chilies, ginger and curry leaves. 4. Remove from the flame and add the tempering in the ragi batter and mix. 5. Cover the batter and keep aside for 15 minutes. if the batter become thick after 15 minutes then add few tbsp water to adjust the consistency. 6. Boil water in the steamer and grease the idli plates with oil. 7. When the water in the steamer start boiling then. add eno in the ragi batter and pour the prepared batter in the idli molds. 8. Put the mould in the steamer, close lid and steam for about 10-12 minutes on high heat. 9. Switch off the heat and wait for 5 minutes before opening the steamer. Now open the steamer lid, take out the plates and let them rest for 5 minutes. 10. Now using a wet spoon scoop out the idlis from the mould. 11. Sauté these idlis with veggies of your choice. Add sambhar masala, salt and lemon juice and serve hot.

💫👉Not just another Sprouts recipe This Crunchy Sprouts recipes is going to be your new favourite way to eat sprouts from now on. We are done with boiling them anymore as this one makes sprouts tastes soo sooo good. Trust me, first bite into this and you will be like, why did I never thought of this before !! So do you save the video to make it later and dont forget to tag me in your photos of post, will reshare your photos in our stories 🌟Recipe details are given below ⭐Ingredients- 1. Green lettuce (roughly chopped) 1 cup 2. Red/purple cabbage (finely sliced) 1/2 cup 3. Boiled sweet corn 1 cup 4. Parsley finely chopped 1/2 cup 5. Cucumber 1/2 finely chopped 6. Cherry tomatoes halved 10-12 7. Green Sprouts 1 cup 8. Salt to taste 9. Red chilli powder 1 tsp 10. Oil 2 tsp ⭐For dressing- 1. Mango 1/2 cup 2. Mint leaves 8-10 3. Olive oil 2 tbsp 4. Salt to taste 5. Black pepper powder 1 tsp 6. Roasted Cumin powder 1 tsp 7. Fennel powder 1 tsp 8. Black salt 1/2 tsp 9. Honey 1 tbsp ⭐Recipe- ✨For dressing- 1. Mix all the ingredients required for the dressing in the blender jar and and blend it to make a smooth tasty ingredients. ✨For salad- 1. Take the sprouts in a bowl. Add red chill powder, salt and some oil and mix it well. 2. Spread the sprouts on a baking tray and bake or air fry it for 4-5 mins in air fryer or microwave oven. 3. Sprouts will turn crunchy and crispy. 4. in another bowl mix all the other veggies and crunchy sprouts with the prepared dressing and mix well. 5. Top your salad with roasted peanuts and serve immediately Enjoy !!

⭐A perfect Summer refresher. 💫Weight loss slushy: I love this drink as it tastes so good, yes it takes 1-2 sip to understand or say process the drink and when served chilled you will not go after any other drink So do save and share it with someone who is looking for a refreshing drink or on a weight loss journey. Recipe details are given below 🌟Ingredients - 1. Cucumber 1/2 2. Ginger 1 inch 3. Coriander 10-12 stalks 4. Curry Leaves 10 5. Amla 1 or 2 small 6. Chia seeds 1 tbsp 7. Mint leaves 10-12 8. Black salt to taste 9. Pinch of black pepper powder 10. 200ml chilled water 11. Juice of 1 lemon 🌟Steps 1. Mix together all ingredients in a blender 2. Add 3-4 ice cubes and serve chilled Pro tip: You can strain the mix if you like (this is totally optional)

🌟Healthy Snacks Episode 4 💫Makhaana Chaat: A super tasty flavourful chaat, which can be perfect for lunch, dinner or even snack. Easy on stomach, fibrous and protein rich too which my dietitian gave me and I literally thanked her for this. So dont forget to share it with someone who snack on unhealthy stuff and he or she will love this perfect for healthy snack ⭐Recipe details ✨Ingredients - 1. Makhana/ Fox nut 1 and half cup 2. Raw Peanuts 3/4 cup 3. Onion 1 medium (finely chopped) 4. Tomato 1 medium (finely chopped) 5. Cucumber 1 small (finely chopped) 6. Carrot 1/2 (grated) 7. Raw mango 1/4 cup (finely chopped) 8. Beetroot 1 small (either blanched and finely chopped or grated) 9. Coriander or Parsley 1 cup (finely chopped) 10. Salt to taste 11. Black pepper powder 1 tsp 12. Roasted cumin powder 1 tsp 13. Lemon juice 14. Oil/ Desi ghee 1 tbsp 15. Pomegranate 1/4 cup (for topping) ✨Recipe- 1. Add ghee to heated pan and roast the makhana and the peanuts until crunchy and keep aside. 2. Mix all the other ingredients with the roasted makhana and peanuts and mix well. 3. Serve instantly topped with some pomegranate and Enjoy!!!

Best way to use Left over rice: Just make Coconut Jaggery Phirni: The best part is you can enjoy it at warm, room temperature or even cold. And it is best served as dessert the next day, trust me everyone will be amazed how this few ingredients recipe can be so flavourful and comforting. So do share it with all those who loves to cook and always looking for food hacks 👉Recipe details are mentioned below 🌟Ingredients - 1. Cooked (leftover) Rice 2 cups 2. Coconut milk 400 mL 3. Cinnamon powder 1 tbsp 4. Jaggery powder 5-6 tbsp (We used Nolen Gur here) 5. Dessicated coconut 2 tbsp 🌟Recipe- 1. Blend the cooked rice in the blender or mash them with fork or spoon. 2. In a pan add coconut nut milk and bring it to boil. 3. then add mashed rice and mix it well. Mash it well until all the lumps are removed. 4. Then add cinnamon powder and jaggery and mix well until all the jaggery melts. 5. Now separate in a bowl and top it with chopped almonds. Serve hot or chilled as you like. It tastes equally good.

Stuffed Bell Peppers with Butter Masala Sauce Stuffed peppers baked until tender and topped with a butter masala sauce with cheesy paneer veggie-and-rice filling-are an easy, healthy dinner that's sure to spice up your week.lt's a make ahead recipe where you can prepare rice and sauce and store it for later use. This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal. and even looks elegant enough for entertaining! Let's see how to make it. Preheat oven at 400 degree F For the bell pepper: Cut 4 different color bell peppers in half and take out all the seeds as shown in the reel. Place the bell peppers in a greased baking tray and sprinkle some salt on them. Roast bell peppers at 400 degree F for 20-22 minutes or until they are fork tender and cooked. Once done keep aside. Paneer and Veggie Rice: In a pan heat 1 tbsp oil. Once hot add in 1tsp cumin seeds, 1 bay leaf. 2-3 cloves. 1/2 cup chopped onion. Sauté until onion is translucent. Add in 1 cup mixed vegetables of your choice (I have used frozen mix vegetables). 1.5 cup paneer cubes. Let the veggies cook for 1-2 minutes. We need to keep veggies crunchy so don't overcook. Add in 2 cups cooked rice, 1 tsp salt or per taste. 1/2 tsp black pepper and 1 tsp garam masala. Mix gently. And keep aside. Butter Masala Sauce Heat 1tbsp oil in a pan. Add in 1tsp cumin seeds, 3-4 garlic cloves, 2 Green chilies chopped. 1 cup onion and sauté for 1-2 minutes. Add in 8-10 cashews. 1.5 cups tomatoes, 1 tsp red chili powder. 1tsp garam masala. 1 tsp coriander powder. 1/2 tsp Turmeric powder, 1.5 tsp Salt. 1/2 tsp Cardamom powder. 1/4 tsp Cinnamon powder. 1 cup water and mix well. Cover the pan with lid and let everything cook. After 7-8 minutes open the lid and everything to a blender to make a smooth gravy. Once done keep aside. Assembling: Spoon the rice filling evenly into the peppers. Sprinkle with the ½ cup shredded Mexican cheese and 3/4 gravy. Place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

⭐Pro tip: For Vegetarian friends. use paneer instead of chicken. You can have it without bread or with make it into wrap too ⭐Recipe details ✨Ingredients - 👉For dry masala- 1. Pomegranate seed powder (anardana) 1tbsp 2. Dry mango powder (amchur) 1tbsp 3. Garam masala powder 1 tsp 4. Coriander powder 1 tbsp 5. Cumin powder 2 tsp 6. Black salt 1tsp 7. Chilli powder 1 tsp 👉For the yogurt dip 1. Cucumber 1 no. (peeled & grated) 2. Salt to taste 3. Curd (thick) 1 cup 4. Coriander leaves few sprigs (finely chopped) 5. Garlic 1/2 clove minced 6. black Pepper to taste 👉For the tikka- 1. Gram flour 2 tbsp 2. Chicken leg boneless 400 gms 3. Salt to taste 4. Lemon juice 5. Ginger garlic paste 2 tbsp 6. Mustard oil 3 tbsp 7. Hung curd 1/2 cup ✨Recipe - 1. For the dry masala, mix all the listed ingredients and keep aside. 2. For the chicken tikka, heat a pan and add gram flour. On low heat, dry cook the gram flour till it tums blonde in colour. Remove and keep aside. 3. Cut the chicken into medium cubes. 4. Marinate the chicken with salt. lemon juice, ginger and garlic pastes. 5. In a separate bowl, pour mustard oil and add dry masala mix. Mix well and add hung curd and the previously prepared roasted gram flour to this mix. 6. add the chicken and mix well. 7. now air fry these tikkas for 15 mins at 185 degree or sauté in a pan. 8. make the sandwich of these tikkas or enjoy as is.

For Chole Masala Heat 2 tbsp oil in a pan. Once hot add in 1tsp each of Carom seeds and cumin seeds. Once they start spluttering add in chopped 2-3 green chilies and 1 inch ginger. Add 1.5 tsp red chili powder, 1.5 tsp salt or per taste. 1/2 tsp turmeric powder. 2 tsp coriander powder. Mix well and let this cook for 1-2 minutes. Add in 2 cups of boiled or canned chickpeas. 1 cup water and mix well. With the help of potato masher mash Chole until half of them are mashed. Add in 1tsp garam masala. 1/2 tsp roasted cumin powder. 1tsp chaat masala. 1/2 tsp black salt. 1tsp dry mango powder and 1/2 tsp Pomegranate powder. Mix well. Cover with lid and let it cook for 6-8 minutes. Adjust water consistency if needed. Remember we need to keep them in creamy consistency. Once done add in chopped cilantro and it's ready. For spicy garlicky Yogurt Sauce Make a paste of 4-5 garlic cloves, 2 green chilies (or as per your spice level), 1tsp salt. 1/2 tsp everything seasoning, 1/2 cup yogurt. Mix well and keep aside Assemble tostadas as shown in reel. You will also need Chopped Tomatoes, Onions, Green chili. Cilantro chutney and Imli chutney. I am sure you are going to love this.

⭐Recipe Details ✨Ingredients - 👉For dal patty 1. Yellow moong dal (boiled) 2 cups 2. Onion 1 medium chopped 3. parsley/ coriander 1/2 cup chopped 4. Oats roasted and powdered 1/2 cup 5. Ginger garlic paste 1 tbsp 6. Salt to taste 7. Garam masala powder 1 tbsp 8. Smoked paprika 1tsp 9. Salt to taste 10. coriander powder 1 tsp 11. lemon juice 👉For yogurt dip 1. Thick hung curd or yogurt 1/2 cup 2. grated cucumber 1tbsp 3. olive oil 1tsp 4. salt to taste 5. black pepper powder 1tsp 6. grated garlic 1tsp 7. mint leaves finely chopped 1tbsp ✨Recipe - 1. Mix all the ingredients of the patty together and make small patties by rolling between your hands. 2. Air fry these for 15 minutes at 180 degrees in air fryer or cook it on a medium flame on a hot skillet. 3. Meanwhile mix all the ingredients for the dip to make yogurt mint dip. 4. To make the wrap place a roti topped with lettuce onion tomatoes dip and dal patty. 5. Roll, cut and enjoy😊

⭐Recipe details ✨Ingredients 1. Moringa leaves chopped 1 cup. 2. Boiled Sprouts 1 cup 3. Whole wheat aata 1 and half cup 4. Salt to taste 5. Red chilli powder 1 tsp 6. Coriander powder 1 tsp 7. Garam masala powder 1 tsp 8. Ajwain/Carom seeds 2 tsp 9. Desi ghee/ oil 1tbsp 10. Water 1/2 cup or as required 11. Sesame seeds 1 tbsp. ✨Recipe- 1. Mix all the ingredients and knead to form a dough. 2. Make small balls of this dough and roll it to make flat rotis or parathas. 3. Now cook these parathas on a flat pan or tawa by applying ghee on both sides. 4. Serve hot with chutney or curd or butter. These taste fantastic.

⭐Recipe details ✨Ingredients - 👉For smoothie- 1. Mango 1 sliced and frozen 2. Banana 1/2 sliced and frozen 3. Pineapple 1/4 cup sliced and frozen 4. Curd/ Yogurt 1/2 cup 5. Honey (optional) 👉For toppings 1. blueberries handful 2. fresh coconut sliced 3. sliced mango 4. musk melon seeds 1tsp 5. Finely chopped almonds ✨Recipe- 1. Blend all the fruits and curd to make a thick smoothie. 2. Top it with the toppings of your choice. It can be fruits or nuts that you like and enjoy.

⭐Recipe details ✨Ingredients - 1. 1½ cups Doodhi/lauki/ bottle gourd grated 2. ½ cup samak rice (Grind them) 3. ½ cup Rajgira flour or any fasting flour 4. 2 Green chilies finely chopped 5. Lemon juice 6.1-2 tbsp Curd 7. 1/3rd cup Coriander leaves finely chopped 8. ¼ cup Roasted, crushed peanuts (optional) 9. 1tbsp Fresh roasted cumin powder 10. Sendha namak as per taste 11. 1 tbsp grated ginger ✨For tempering- 1. 2 tbsp desi ghee 2. 1tbsp cumin 3. 2 tbsp sesame seeds 4. fresh grated coconut 5. 2 dried red chilli ✨Recipe - 1. Grate the doodhi and squeeze out all the liquid and keep aside. 2. Dry grind the samak rice into a fine powder. 3. Now, in a bowl, take the samak powder, rajgira flour. grated Pauli. Add in green chili. coriander. grated ginger, jeera powder, salt and peanuts. Add in oil and curd. Bind the mix. It should be soft. 4. make cutlets of this mix Steam the cutlets in a steamer over boiling water for about 10-15 minutes. It should be cooked properly. 5. Now leave aside to cool. Before serving heat oil in a vessel. Splutter the cumin seeds, sesame seeds, red chilies. 6. Add in steamed cutlets and let it mix well with the tempering (I like my cutlets to be a bit crispy; hence I let it brown a bit). 7. Add in lemon juice over the tempered cutlets in the pan and mix well. 8. Garnish with grated coconut and coriander leaves. Serve with green coriander chutney.

⭐Recipe Details ✨Ingredients - 1. Hung Curd 1 Cup 2. Grated Paneer 1/4 cup 3. Sendha Namak to taste 4. Grated ginger 1 tsp 5. Finely chopped green chilli 1 6. Finely chopped coriander a handful 7. Black pepper 1/4 tsp 8. Sabudana powder/ flour 2 tbsp 9. Makhana flour 1/4 cup 10. Sabudana and Makhana flour extra for coating the tikkis 11. Chopped walnuts 2 tbsp 12. Ghee - 2 to 3 tbsp (if shallow frying) ✨Recipe- 1. To make sabudana and makhana flours. just pulse them a couple of times in the grinding jar and sift through a fine sieve. 2. Start by mashing the paneer nicely until smooth and creamy and add this to hung curd, makhana and sabudana flours along with ginger, green chilies. coriander, salt, black pepper and walnuts. Make sure hung curd doesn't have any water. 3. Pinch out lemon sized balls from the mixture and shape into tikkis. 4. Coat the tikkis in sabudana and makhana flour before frying. 5. Now air fry these at 180 degrees for 15 mins or Shallow fry on medium heat until golden from both sides. 6. Transfer on a plate and serve with chutney of your choice.

Bahut hi lajawab tasty 😋😋😋🎁🎁🎁🎁

✨For the gravy: Oil 1tbsp Cloves 3-4 Cardamom 3 Cumin seeds 1 tsp Ginger 1 inch Garlic 3-4 cloves Green chilies 3-4 Cashews 1/4 cup Onions 2 medium sized chopped Tomatoes 2 medium sized chopped Salt 1.5 tsp Turmeric powder 1/2 tsp Coriander powder 1.5 tsp Red chili powder 1.5 tsp Garam masala 1 tsp Cinnamon Powder 1/4 tsp Garam masala 1tsp Black pepper 1/2 tsp Water 1-1.5 cups ✨For Tadka 2 tbsp ghee, 1/2 tsp red chili, 1tsp dried fenugreek leaves Heat oil in a pan, add cloves. cardamom, cumin seeds and all above mentioned ingredients in line. Mix well. And cover the pan with lid and let it cook for 7-8 minutes or until tomatoes and onions are well cooked. Once done. Add all the cooked ingredients in blender and blend until smooth. In Ghee same pan heat once hot add in red chili powder and dried fenugreek leaves. Pour in blended gravy. Adjust water consistency if needed and let it come to boil. Once done gravy is ready for serving. ✨For serving: Place koftas in a serving platter and pour hot gravy on them. Sprinkle Cilantro leaves and dried fenugreek leaves and serve!

✨For the Kofta Stuffing: Add all ingredients to the chopper and grind until a mixture is formed. Green peas 1 cup (I have used frozen peas and have soaked them in hot water for 15 minutes) Ginger 1 inch Green chilies 2-3 Salt 1.5 tsp Red chili Powder 1 tsp Garam masala 1tsp Roasted cumin 1 tsp Dried fenugreek leaves 1tsp ✨For the outer layer of Koftas: knead a soft dough with all the below mentioned ingredients. Remember to properly boil the potatoes and you can also grate potatoes too. Crumbled Paneer 8 oz Boiled potatoes 1 medium sized Roasted cumin 1 tsp Garam masala 1tsp Cardamom powder 1 tsp Salt 2 tsp Red chili powder 1 tsp All purpose flour 2 tbsp ✨To make koftas: Take 1 tbsp of dough (or as per your choice), roll it up and flatten it lightly with your palms. Place a small portion of the green peas stuffing on it. Gently bringing the edges together, shape into a neat ball. Rub some oil in your palms while shaping. Dust koftas with All purpose flour and keep aside. Repeat same steps for all koftas. Once don't fry them in Hot oil until golden brown.

✨Ingredients - 1. Paneer 100 gm 2. Boiled potatoes 2 medium 3. finely chopped coriander 1/2 cup 4. finely chopped chilli 2 5. grated ginger 6. Sendha namak to taste 7. Cumin powder 1 tbsp 8. Red chilli powder 1 tbsp 9. Crushed peanuts 1/4 cup 10. Rajgira/ Amaranth flour 1 and 1/2 cup 11. desi ghee 2 tbsp ✨Recipe details 1. Mix all the ingredients together to for a dough. It usually doesn't require any water to knead the dough. 2. Grease your hands and take small portions of this dough and make round balls.. 3. now press these balls between your palms and spread evenly. 4. Place these flattened parathas on a hot tawa and cook from both sides. 5. Serve hot with raita or chutney of your choice.

⭐Recipe details ✨Ingredients - 1. Paneer 100 gm 2. Apple 1 small 3. Raisins 2 tbsp 4. Walnuts /pecans chopped 2 tbsp 5. Anjeer/ dates chopped 2 tbsp 6. Salt to taste 7. A pinch of Black pepper powder 8. Honey for topping (optional) 9. Whole wheat or multigrain bread ✨Recipe steps 1. Mix 1 grated apple with 100 gm paneer. 2. Add a few chopped walnuts, raisins and 1 dried fig to it. 3. Add some salt and black pepper powder and mix well. 4. Place the mixture on a slice of whole wheat or multigrain bread. 5. Drizzle some honey over the top and dig in.

⭐Ingredients - 1. Pearl barley 1 cup 2. Zucchini 1/2 sliced 3. Garlic 5 cloves finely chopped 4. fresh coriander finely chopped 1 tbsp 5. onion 1 large sliced 6. fresh Thyme 2-3 twigs (optional) 7. cherry tomatoes 9-10 halved 8. Water 1 and 1/2 cup 9. Oil for cooking 2 tbsp 10. Salt to taste 11. Black pepper powder 1 and half tsp 12. tomato puree 3/4 cup ⭐Recipe Details - 1. Properly wash and Soak the pearl barley overnight or for 4-5 hours. 2. In a pan add 1 and half cups of water with some salt and a tsp of oil and let it boil. 3. once the water starts boiling add soaked pearl barley. Cover and cook on low to medium temperature for 12-15 minutes or until well cooked. 4. keep it aside to bring back to room temperature. 5. in another pan heat some oil and add garlic and sliced onions. Sauté until brown... 6. then add zucchini.cherry tomatoes salt and pepper and let it cook for 5-6 minutes or until zucchini starts to soften. 7. then add tomato puree and cover and cook for 5-6 more minutes until the oil oozes from the comers. 8. once your tomatoes are well cooked add in the cooked pearl barley and mix well. 9. top with some fresh coriander and serve.

⭐Recipe details ✨Ingredients - 1. Poha 1 cup 2. yogurt or curd 1/2 cup 3. grated cucumber 1/4 cup 4. grated coconut 1/4 cup 5. salt to taste 6. desi ghee 1 tbsp 7. mustard seeds 1 tsp 8. slit green chillies 2 9. grated ginger 1 tbsp 10. coriander chopped 1/4 cup 11. water to soak poha ✨Recipe- 1. Soak the poha for 2-3 minutes and drain out the excess water. Keep the soaked poha aside. It will fluff up in some time. 2. in another bowl mix the curd, cucumber and salt to taste. 3. now add poha, grated ginger and coconut. 4. prepare the tempering by heating ghee in a tadka pan. Add heeng (optional), mustard seeds and chilies and let it temper for a minute. 5. add this tempering over the poha mix with some chopped coriander. 6. mix well and serve.

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⭐Recipe details: ✨Ingredients - 1. Jowar aata 1 cup 2. whole wheat aata 1/2 cup 3. zucchini 1 small 4. green chilli 1-2 finely chopped 5. coriander 1/4 cup finely chopped 6.Cummin seeds 1 Tbsp 7. kasoori methi 2 tbsp 8. Sesame seeds 2tbsp 8. salt to taste 9. turmeric powder 1 tsp 10. red chilli powder 1 tsp 11. desi ghee 2 tbsp 12. curd 2 tbsp 13. water 1/2 cup ✨Recipe steps: 1. Grate the zucchini and mix all the ingredients to knead the dough. Use limited water so that the dough is not very soft. 2. keep the dough for resting for 5-10 minutes. 3. make small balls from this dough and roll it to make flat rotis. 4. cook these theplas on a flat pan or tawa applying oil on both sides. 5. Serve with aachar, sabzi or chutney of your choice.

⭐Recipe details ✨Ingredients - 1. 1 bunch palak / spinach 2. 11½ cup rice flour 3. 1½ cup rava / suji, coarse 4. 1 tsp cumin 5. salt to taste 6. 4 cup water 7. 1 inch ginger, grated 8. 2 chilli, finely chopped 9. few curry leaves, chopped 10. pinch of heeng 11. oil, for roasting 12. onion, chopped ✨Steps to Follow 1. firstly, blanch spinach/palak in boiling water for 2 minutes. drain off the palak and cool completely. 2. transfer the blanched palak into a mixer jar and grind to smooth puree. 3. Next in a large bowl take 1½ cup rice flour, ½ cup rava, 1 tsp cumin and ½ tsp salt, add in prepared palak puree and 4 cup water. 4. whisk and mix well making sure there are no lumps. 5. further add 1 inch ginger, 2 chilli, few curry leaves and pinch hing. 6. mix well making a flowing consistency batter. cover and rest for 20 minutes or until the rava is absorbed well. 7. after 20 minutes, you can see the batter is watery. you can adjust the consistency by adding water if required. 8. when the pan is super hot, sprinkle some onion and pour the batter on the pan. 9. spread 1 tsp oil and allow to roast for 2 minutes or until the dosa turns crisp. 10. finally, enjoy the crispy palak dosa recipe with chutney of your choice.

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⭐Recipe details ✨Ingredients - 1. Curd 2 cups 2. 1 chilli finely chopped 3. 1/4 cup finely chopped coriander 4. salt to taste 5. mustard seeds 1 tsp 6. cumin seeds 1 tsp 7. curry leaves 10-12 8. dried red chilli 2 9. oil to cook 10. 1 medium finely chopped onion ✨Recipe steps 1. Heat oil in a pan and add dried chilli, mustard seeds, cumin seeds and curry leaves. 2. once they splutter add onion and cook it until translucent. 3. meanwhile in another pan take some curd. Add chiili coriander and salt and mix well. 4. add the cubed bread slices to the curd mix and mix well. Wait for 3-4 minutes until the curd is absorbed. 5. Now add this curd bread mix to the sautéed onions. Mix well and cook for another 3-4 minutes. 6. remove from the flame and serve hot topped with some roasted peanuts, ginger and beetroot juliennes. Enjoy !!!

⭐Recipe steps and ingredients details 👉 Ingredients - 1. Rajma/ kidney beans 2 cups 2. Tomato puree 1 cup 3. Oil 2 tbsp 4. Pinch of heeng 5. Salt to taste 6. Cumin seeds 1 tsp 7. Red chilli powder 1 tsp 8. Garlic powder 2 tsp 9. roasted cumin powder 1 tsp 10. oregano 1 tbsp 11. chopped coriander/ parsley 1/4 cup 12. avacado 1 large 13. grated paneer 👉For dough- 1.1 cup jowar aata 2. 1/2 cup whole wheat aata 3. Salt to taste 4. Ghee or oil ⭐Recipe Steps 👉Recipe - 1. Soak the rajma overnight and cook it for 6-7 whistles with salt and water until soft and mushy. 2. heat oil in a pan and add cumin seeds and heeng. Add the tomato puree with dry spices and salt to taste 3. mix well and cook the tomatoes until the oil oozes from the corners. This will take 7-8 minutes 4. Now add the boiled rajma, oregano and chopped coriander and mix well. 5. Now mash it with the help of masher and keep aside. 6. make avacado mash by mashing a ripe avacado. Add salt, black pepper, roasted cumin powder, Lemon juice and some olive oil. 7. mix well and keep aside. 8. To prepare the dough mix all the ingredients and adding small amount of water in small batches prepare a semi soft dough. 9. make rotis from this dough as usual and spread the rajma and avacado filling half and half as shown in video. 10. Sprinkle some grated paneer on top and fold it in half. 11. apply some oil on both the sides and cook until the root turns crispy. 12. once done serve hot with some hot sauce, or Greek yogurt dip or any dip of your choice.

⭐Recipe and ingredients details ✨Ingredients - 👉For filling- 1. Mava / Khoya 400gm 2. desiccated coconut 1 cup 3. Dates deseeded and chopped 15-20 4. Anjeer 8-10 5. Kishmish/Raisins 1/2 cup 6. Chironji 1/4 cup 7. Pista coarsely grinded 1/2 cup 8. Almonds coarsely grinded 1 cup 9. Dried rose petals 1/2 cup 10. Cardamom/ Elaichi powder 2 tsp 👉For dough- 1.1 cup whole wheat flour 2. 1/4 cup bareek Suji/ semolina 3. 1/4 cup milk 4. Desi ghee 2tbsp 5. Water as required ✨Recipe- 1. Start with kneading the dough. For this mix all the ingredients required for dough other than water and slowly add the water to make a semi soft dough. Dough should neither be too soft nor too hard. 2. Prepare the filling by mixing all the ingredients and keep it aside. 3. Now make small balls from the dough and flatten it using the rolling pin to make small thin chapatis. 4. Use the gujiya moulds to fill in the gujiya. 5. Mix the dry whole wheat flour with some water to make a paste and use it to seal the gujiyas. 6. To air fry place the gujiyas in the air fryer basket and 10-12 mins at 180 degrees. Timing can adjusted as per your air fry. 7. Once done these yummy bites are ready to be served. 8. You can also store them in an air tight container for good 10-15 days or till the stock lasts😊

⭐Recipe Details ✨Ingredients - 1. Almonds 1/2 cup 2. Cashews 1/2 cup 3. Raisins 1/2 cup 4. peanuts 1/2 cup 5. Fox nuts / makhana 1 cup 6. Red bell pepper 1/2 cup 7. Yellow bell pepper 1/2 cup 8. Brocolli few florets 9. Baby corn 4-5 diced 10. peas 1 cup 11. salt to taste 12. black pepper powder 1 tsp 13. chaat masala powder 1 tsp 14. lemon juice 15. oil 1 tbsp ✨Steps to follow - 1. Soak almonds and cashews in water for 30-40 mins and keep it aside. 2. meanwhile steam brocolli florets and baby corn and boil peas. Also roast the peanuts and fox nuts till they are crunchy. 3. Heat some oil in a pan and saute the soaked almonds and cashews for 6-7 minutes. Then add bell peppers and sauté for another 2-3 minutes. Bell peppers should be crispy and not turn soft. 4. then add the steamed veggies, peanuts, fox nuts and raisins and mix well. 5. Switch off the flame and add salt to taste, black pepper powder and chaat masala. Top it with some lemon juice and mix well. 6. your veggies dry fruit chaat is ready to be served. Serve immediately and enjoy.

👉For eggless, replace with 1/4 cup of yogurt for each egg and use use buttermilk instead of milk in same quantity

⭐Recipe and ingredients details ✨Ingredients - 1.1 cup whole wheat flour 2. 1 cup oats 3. 2 eggs 4. 1 tbsp vanilla essence 5. 1 tbsp cinnamon powder 6. 1 tsp baking soda 7. 1 tsp baking powder 8. salt to taste 9. 1/2 cup oil / desi ghee 10. 3/4 cup milk 11. 5-6 tbsp honey 12. puréed or chopped strawberry 13. Nuts of your choice (we used crushed almonds) 14. 1 and half banana ✨Recipe- 1. Mix all the ingredients (other than strawberry puree) together in a blender until a smooth batter with pancake like consistency is ready. 2. Transfer the batter to the muffin moulds. Top it with strawberry puree. 3. Now air fry these muffins at 185 degrees for 12 minutes. Your yummy muffins are ready to be served. You can also store them in air tight container for few days.

❇️Recipe and ingredients details ✨Steps- 1. In a mixer jar take 1 cup poha and ½ cup rava and grind to a coarse powder. 2. Transfer the powdered poha suji mixture to a large bowl and add 1 tsp cumin, ½ tsp salt and 1 cup curd. 3. Mix well making sure everything is well combined. now add½ cup water or as required and form a dough texture batter. 4. Cover and rest for 10 minutes allowing suji and poha to absorb well. 5. Now add 2 tbsp coriander, 1 chilli, few curry leaves, pinch hing and tsp chilli flakes, mix well combining everything well. 6. Grease your hands and pinch a ball sized dough and shape it. flatten it slightly and make a hole in centre. 7. place in a steamer and steam for 10-12 minutes on low flame. 8. finally, enjoy steam vada with spicy chutney. ✨For ginger garlic chutney- 1. Heat 2 tbsp oil in a pan. Add all the the ingredients required for chutney one by one and cook it for 4-5 mins until well tempered. 2. Add this tempered mix to the blender with salt to taste, jaggery and tamarind pulp. 3. blend until smooth and enjoy. ⭐Ingredients ✨Ingredients- 1.1 cup poha 2.½ cup rava / suji 3. 1 tsp cumin 4. salt to taste 5.1 cup curd 6. ½ cup water 7. 2 tbsp coriander, chopped 8. 1 chilli, chopped 9. few curry leaves, chopped 10. pinch of hing 11.½ tsp chilli flakes ✨For ginger/ garlic chutney 1. Ginger 1/4cup 2. Garlic 1/4 cup 3. dried red chillis 6-7 4. coriander seeds 2 tbsp 5. cumin seeds 2 tbsp 6. urad dal 1 tbsp 7. chana dal 1 tbsp 8. pinch of heeng 9. salt to taste 10. oil for tempering 11. jaggery 1 tbsp 12. tamarind pulp 2 tbsp

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❇️Recipe and ingredients details ✨Ingredients 1 beetroot small, peeled 1 cup strawberries 1 cup Apple 1 banana small (optional) 1.5 Cup Coconut water Icecubes (Optional) Honey (as per your liking) ✨Steps Blend together all the ingredients until smooth, top with some blueberries or dried coconut for garnish.

❇️Recipe details ✨Ingredients - 1. Carrot 1/2 cup 2. Pineapple 1/4 cup 3. Banana 1 medium 4. Yogurt 2 tbsp 5. Peanut butter/ almond butter 1 tbsp 6. Honey 1 tsp 7. Cinnamon 1 tsp 8. Milk 300 ml (Oat milk or regular milk) ✨Steps- 1. Blend all the ingredients together to until smooth get a glass full of nutrition. 👉some Pro Tips 1. You can use Oats to make it thick 2. Add protein powder (vanilla) to reach protein goals 3. To make it super chilled use frozen banana and pineapple 4. Add bit of nutmeg if you want more flavours 5. Use almond milk to add nuttiness.

*⭐ Add on details * - We used mix of these dals, urad dal, channa dal, green chilka Moong dal, masoor daal, black split dal. Arahar and yellow moong dal, you can use any of your available dal - Once batter is fermented, add some water to make it little runny so that batter spread easily on tawa( add post adding salt.) *You can start Soaking process in morning, blend the mix in evening and let it ferment overnight and enjoy the next morning.

✨Tomato Chutney Recipe 👉Tomato chutney- 1. Heat oil in a pan and add dried red chilli and heeng powder and cook for a minute. 2. Then add roughly chopped garlic and cook for 2-3 minutes. 3. Once golden brown add 1 medium sliced onion and cook well. 4. then add 3-4 roughly chopped tomatoes. Add salt and roasted cumin powder and cook well until tomatoes turn soft. 5. turn off the flame and bring this mix to room temperature. Then blend it to make tomato chutney.

❇️Recipe and ingredients details ✨Ingredients - 👉For ragi dosa- 1. 2 cup ragi 2. 1 cup mixed dal 3. 1 tbsp methi seeds 4. Water for soaking 5. Salt to taste 6. Oil to cook 👉For potato filling- 1. 4-5 boiled and mashed potatoes 2. 1 medium sliced onion 3. salt to taste 4. 1 tsp turmeric powder 5. 1 tsp chilli powder 6. 1 tsp mustard seeds 7. curry leaves 8. 1 tbsp sambhar masala powder 9. 2 tbsp desi ghee ✨Recipe Steps: 1. To make the dosa batter wash dal and ragi with methi seeds and soak them overnight. 2. Once they are well soaked blend the mix with little water and leave it to ferment overnight. 3. To make the potato filling add desi ghee to a heated pan. 4. Then add mustard seeds and curry leaves. One they splutter add sliced onions and cook until golden brown. 5. Then add the dry spices and mashed potato and mix well. 6. keep this potato mix aside. 7. To make the dosas take a laddle full of fermented dosa batter and spread on the tawa or griddle. 8. Add some ghee on top to make nice crispy dosas. 9. once golden brown from one side add a spoonful of potato mix in the middle and fold it. 10. Serve hot with chutneys of your choice. Happy Cooking!!!

❇️Recipes and ingredients details ✨Ingredients - 👉For Ragda- 1. White peas/ matar 1 cup 2. Water 3-4 cups 3. turmeric powder 1 tsp 4. salt to taste 5. red chilli powder 1 tsp 6. garam masala powder 1tsp 7. coriander powder 1 tsp 8. desi ghee/ oil 2 tbsp 9. ginger and garlic paste 1 tbsp 10. cumin seeds 1 tsp 11. fennel seeds 1 tsp 12. pinch of heeng 👉For patties- 1. Quinoa 1 cup 2. water 2 cups 3. salt to taste 4. oil 2 tbsp 5. grated carrot 1 medium. 6. grated beetroot 1/2 medium 7. chopped coriander 1 tbsp 8. green chilli 1 9. boiled and mashed potato 1 large 10. roasted cumin powder 1 tsp 11. black pepper powder 1 tsp 12. drv mango powder 1 tsp 👉For garnish- 1. Chopped onion, tomato and coriander. 2. Sev (optional) ✨Recipe- 1. Soak the white peas overnight or minimum 4 hrs. 2. Once soaked cook with 2-3 cups of water, salt and turmeric powder on medium flame for 3-4 whistles. 3. in a heated pan add oil, heeng, cumin and fennel seeds and ginger garlic paste. 4. cook for a minute and then add dry spices with some water and cook well for another 3-4 minutes. 5. when the oil separates add boiled matar and cook well to your desired consistency. 6. For patties boil quinoa on low flame with double water, salt and pepper 1 tsp of oil. 7. when quinoa is cooked keep it aside to bring to room temperature. 8. in another bowl add remaining ingredients for patties with quinoa and mix well to make small round patties. 9. Cook them in a heated pan with very little oil. 10. serve your ragda and patties. together garnished with some onion and tomato.

⭐Recipe and ingredients details ✨Steps to follow 1. Coarsely grind makhana and sprouts in blender. 2. Mix all the ingredients with the grounded makhana and sprouts and make small round tikkis by taking small portions in your hand. 3. Heat oil in a pan and add these tikkis and cook until golden brown from both sides. 4. Serve with chutney of your choice and enjoy. ✨Ingredients - 1. 1 cup roasted makhana/ fox nuts 2. 1 cup moong dal sprouts 3. 1/2 cup roasted besan/ gram flour 4. 1 medium chopped onion 5. 1-2 finely chopped chilli 6. finely chopped coriander 7. grated ginger 2 inch 8. salt to taste 9. red chilli powder 1 tsp 10. roasted cumin powder 1 tsp 11. chaat masala 1 tsp 12. oil for cooking 2tbsp

⭐Recipe and ingredients details ✨Ingredients 👉For the chaat- 1. 2 cups boiled chickpeas, liquid drained 2. 1/2 red pepper, finely chopped 3. 1/2 green pepper, finely chopped 4. 1 small red onion diced 5. 2 tablespoons olive oil 6. 1/2 teaspoon cumin powder 7. 1/2 teaspoon coriander powder 8. 1/2 teaspoon dry mango powder 9. 1/4 teaspoon red chili powder 10. 1/4 teaspoon fennel seeds 11. 2-3 stalks of fresh coriander, finely chopped 12. Salt & pepper to taste 13. 1 finely chopped green chilli 👉For the Dressing- 1. 2 tablespoons Tamarind chutney 2. Juice of 1/2 a lemon 3. Bunch of coriander (leaves + stem), finely chopped 4. 1 tablepoon light olive oil 5. 1/4 teaspoon red pepper flakes 6. Salt to taste ✨Recipe- 1. Make the Dressing - Mix all the ingredients and blend it to make a smooth paste. 2. Make the Chaat Heat oil in a non-stick pan. Add the fennel seeds and green chilli. 3. Stir in the remaining dry spices and chickpeas and roast on medium-high flame till the chickpeas begin to turn crisp approx 10 minutes. 4. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature. 5. Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh. 👉* More details * We made Cucumber Noodles to serve this Chaat (its a optional step), you can skip making noodles and add diced cucumbers to Chaat before you serve.

⭐Recipe details ✨Ingredients- 👉To cook dal- 1. Yellow moong dal 1 cup 2. Salt to taste 3. Turmeric powder 1 tsp 4. Red chilli powder 1 tsp 5. Oil 1 tbsp 6. Water 2 cups 👉For salad - 1. Finely chopped onion 1 medium 2. finely chopped tomato 1 medium 3. finely chopped cucumber 4. Grated carrot 5. chooped mint leaves 5-6 6. Black salt/ kala namak 1 tsp 7. Black pepper powder 1 tsp 8. Chaat masala 1 tsp 9. Roasted cumin powder 1 tsp 10. Lemon juice 11. Chopped Coriander and pomegranate seeds for garnishing ✨Recipe- 1. Wash and soak the moong dal hot water for at least 15 to 20 minutes. Drain and set aside. 2. Heat a large skillet over medium heat. Add the oil. Once the oil is hot add the drained moong dal, turmeric powder, red chilli powder and salt and cook for 2-3 minutes. 3. Then add the water and mix in. Cover and cook for 10-15 minutes or until all the water has been absorbed and the dal is cooked. 4. Switch off the heat. Transfer the cooked dal to a bowl and fluff. 5. Bring the dal to room temperature, then add all the chopped veggies to the bowl and toss well. Then add the spices and lime juice and toss. 6. Serve topped with coriander and pomegranate seeds and enjoy !!!!

⭐Recipe steps and ingredients ✨Ingredients - For uttapam batter- 1. 1 cup Sattu 2. 1/2 cup besan 3. 1/2 cup suji/ semolina 4. 1 cup curd 5. curry leaves 6. grated ginger 7. Ajwain/ carom seeds 1 tsp 8. black pepper 1 tsp 9. salt to taste 10. roasted cumin powder 1 tsp 11. boiled and pureed beetroot 2 tbsp 12. water ✨For toppings- 1. Crumbled paneer 2 tbsp 2. finely chopped onion 1 medium 3. finely chopped coriander 2 tbsp 4. finely chopped green chilli 1 5. salt to taste 6. chaat masala powder ✨Recipe- Recipe- 1. Mix all the ingredients for the uttapam batter to make a smooth batter. Keep aside for 10-15 mins 2. mix all the ingredients of the toppings and keep them aside 3. Pour the uttapam batter over hot tawa. 4. Sprinkle ¹½ or 1 tsp of oil and toppings mix from the top. Once it roasts to golden brown, flip over and cook. 5. serve with chutney or dip of your choice.

⭐Recipe and Ingredients -👇 ✨Ingredients list 👉For Ragi taco 1. Ragi flour 1 cup 2. wheat flour 1/4 cup 3. Salt to taste 4. Red chilli powder 1 tsp. 5. sesame seeds 2 tsp 6. water to knead the dough 👉For filling - 1. Lettuce chopped 2. 1 medium onion sliced 3. 1 medium tomato chopped 4. 1 avacado chopped 5. 2 tbsp boiled corn kernels 6. 1 tbsp black olives roughly chopped 👉For dressing- 1. Yogurt 1/2 cup 2. 1 garlic clove grated 3. Salt to taste 4. Black pepper 1 tsp 5. mint leaves 5-6 6. coriander/ parsley 2 tbsp chopped ✨Recipe- 1. Prepare the ragi dough by combining all the ingredients for taco with little water. The dough should be firm and not too soft. 2. Make small rotis from this dough by applying some oil and toasting from both sides on tawa. 3. prepare the yogurt dressing by mixing all the ingredients for dressing in a blender. 4. Prepare the taco filling by mixing all the ingredients for filling with the yogurt dressing. 5. top the roti with 2 tbsp of vegetable filling, lemon juice and peri peri sauce of your choice.

✨Ingredients: • Cauliflower 1 cup (cut into small florets) • Carrot 2 (medium sliced) • Fresh green peas 1/2 cup • Green Chili 10 to 12 (thinly sliced) • Ginger as per choice (thinly sliced) • Spices Salt, red chilli - 2 tsp and haldi - 1 tsp • Mustard seeds 1 tbsp (grinded into coarse powder) • Pickle Masala 2 tbsp (Saunf 1 tbsp, Methi - 1/2 tbsp, Ajwain 1/4th tbsp, Kalonji 1½ tsp, Hing tsp) • Mustard Oil 3/4th cup (Heat and keep), can be used more if required. ✨Instructions: • Wash and cut above mentioned veggies. Now heat water in a pan and add cauliflower, carrot and peas and bring it to one boil. Strain and spread in a tray covered with cloth and let it dry completely. • Now let's make pickle masala - Dry roast saunf and methi seeds for 5-7 mins, till the colour changes and aroma starts coming. Switch off the flame and add ajwain, kalonji and hing and mix it for 3 minutes. • Put it in a mixer jar and pulse it into a coarse powder. • Once the vegetables have dried, combine everything and keep it in an airtight container. This can be used for 8-10 days. If you want to keep it for longer, store it in the fridge.