Rose Petals Ice Cream

Quick and yummy
Category :Vegetarian, Fat-free, Gluten free
 Preparation Time : 5 min. 
Cooking time : nil
 Skill level : Easy
Serves : 4

Ingredients :
1 avocado 
3 tbs fat free condensed milk
2 tbs vanilla protein powder
4 tbs Gulkand(I prefer sandu brand or homemade)
3 cups ice
topping:
2 tbs nuts like pistachio, cashew and almond(optional)
10 fresh red rose petals, chopped thin

1. In a powerful blender like ( vitamix, blendtech or similar) blend the ingredient for 40 seconds.
2. Add nuts and give a few whirl.
3. Serve with rose petals on top.

Moroccan coucous

Quick and easy, can be a very healthy one dish meal or works as well for side.

Category :Vegan, low-Fat
 Preparation Time : 10 min. 
Cooking time : 15 min.
 Skill level : Easy
Serves : 4-6

Ingredients :
1 ts olive oil
1/2 ts cumin seeds
1/4 ts Turmeric
1 sweet potato, julienned
1 onion, chopped
2 carrots, julienned
1 zucchini, julienned
a few floret cauliflower, cut
1/2 red bell pepper, julienned
3 c cooked wholewheat coucous(as per package direction)
1 c garbanzo beans, cooked in salted water, drained
1/2 c tomato puree
pinch saffron soaked in 10 min. in 2 ts water
1/2 ts cinnamon powder
2 tbs golden raisins
2 tbs slivered almonds
Garnish :
a  mint sprig top

1. Heat olive oil in thick bottom pan
2. Add cumin 
3. Add turmeric
4. Add sweet potato, cook for two min.
5. Add other veggie and cook till sweet potato is just done.
6. Add couscous and garbanzo beans
7. Add tomato puree and cook till water is absorbed
8. Add all other ingredients and turn the heat off
9. cover for 2-3 min.
10. Fluff with fork, garnish and serve.

Romesco Sauce

Romesco is northern Spanish sauce is originated in California, has countless versions of it but one thing in common- roasted red pepper and roasted nuts. Be creative with seasonal ingredients like: mint, dill, tomato, leeks

Category :Vegan, Fat-free, Gluten free
 Preparation Time :15 min. 
Cooking on grill time : 10 min.
 Skill level : Easy
Serves : 6

Ingredients :
1 garlic clove
1 slice whole wheat bread (optional- for smoother texture)
1 roasted red bell pepper
1 tbs roated almond or hazelnut or pine nut
1 tbs apple cider vinegar
1 ts extra virgin olive oil
1/4 ts fresh ground black pepper
salt to taste

1. Blend everything into smooth paste.
2. Serve as dipping sauce or use as bruschetta, pizza topping

Mint salt

Ingredients:
2 tbs. fresh mint washed and dried a bit and cut in fine strips
1 c salt

1. Rub mint gently with salt.
2. dry salt in sun for few hours
3. sieve the salt.
4. Make sure that no moisture left in salt otherwise dry another 10 min.
5. store in a airtight container.

Moongdal Paratha

Category : Vegetarian, healthy fat
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level :  Intermediate

Ingredients :
Stuffing:
1 c cooked moongdal, drained for 30 min.
2 tbs finely chopped Cilantro
1 ts finely chopped, Green chilies
1 ts finely grated Ginger
1 ts crushed Fennel seeds
2 tbs finely grated Coconut
1 ts Turmeric
1/2 ts Asafoetida
1 ts garam masala
1 tbs sugr (optional)
1 lime juice
salt as needed

1 c regular whole wheat roti (soft) dough

Mix stuffing ingredients.

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 10 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all parathas.

*To make soft parathas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Flipping roti too many times makes it hard and chewy. (With practice you will know right timings and right temperatures.*To make soft roties adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Applying ghee or butter after roti/paratha/thepla is done makes it softer, in case if you are a beginner.

Taco Sauce

This sauce is to add a bit of spice to add on side of tacos or burritos.  This tastes same as famous taco sauce but with better ingredients.

Category :Raw, Vegan, Fat-free, Gluten free
 Preparation Time :15 min. 
Cooking time : nil
 Skill level : Easy
Serves : 4

Ingredients :
2 dried poblano chilies, soaked for 15 min. in warm water
2 red ripe tomatoes
1/2 ts Cumin seeds
1/2 ts Carom seeds
2-3 tbs apple cider vinegar or lemon juice
5-6 clove garlic
1 ts salt

1. Remove the stem from chilies.
2. Cut them into big pieces.
3. Blend every thing together into fine paste.
4. The seeds might be still visible, its ok.
5. Serve it on side and keep leftover refrigerated in a closed container.

*If you want to make it spicier add some hot chili peppers, soaked for 15 min. in warm water.

Fattoush salad

Category :Raw, Vegan, heart healthy Fat, Gluten free
 Preparation Time :15 min. 
Cooking time : nil
 Skill level : Easy
Serves : 4

Ingredients :
Toasted lavash/pita: 
1 ts olive oil
1/4 ts garlic powder
1/4 ts onion powder
salt pepper
1 lavash/pita cut into 1" squares
dressing:
1 tbs tahini, 
2 tbs lemon juice
1/4 c garbanzo beans, cooked
4-5 cloves roasted garlic
1 ts olive oil(optional
1/4 ts garlic powder
1/4 ts onion powder
1/2 ts Crushed pepper/Chili flakes
salt

1 big tomato,  1" squares
1 tbs white onion, 1" squares
1 tbs red bell pepper, 1" squares
1 tbs green bell pepper, 1" squares 
1 tbs orange bell pepper, 1" squares
1 tbs small cucumber, 1" squares
1/4 c lettuce,  1" squares
1 tbs green onion(optional), chopped
1 ts finely chopped parsley
1 ts finely chopped cilantro
1/4 c garbanzo beans, cooked
1 tbs black sesame seeds, toasted


1. Toss together lavash/pita ingredients.
2. Toast them in oven for 170 degree f- for 10-15 min till crisp.
*Or you can leave it open for 2-3 hours in a single layer and it will be crisp.
*Lavash is a thin bread so it cooks faster at the same time pita takes longer to cook (depending upon thickness) but it tastes better, its more filling.
3. Blend lemon juice, olive oil and tahini.
4. Add garbanzo beans, onion powder, garlic powder and blend smooth
5. Add Crushed pepper/chili flakes and mix with fork.
6. In a big bowl toss everything together.
7. Serve while bread is crisp.
8. Enjoy.

Sorghum Roti

Category : Vegan, fat-free
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level :  Intermediate

Ingredients :
1 c Sorghum flour
1 tbs whole wheat flour(or any flour that binds)
water as needed to make semi stiff or pliable dough
Salt (optional) (Without salt it tastes sweeter as we chew it more)


1. Mix everything to make semi stiff amd pliable dough
2. Knead the dough well (or else the roti will end up with cracks)
3. Make lemon-sized spheres of dough.
4. Flatten the sphere and keep patting it with hands to make a circle 1/5" thick (use dry flour for dusting or it will stick to the surface).

5. Heat griddle on medium high heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds, check for the golden brownish spots. 
8. Flip when it has golden brownish spots and done when it has golden brownish spots on both sides.
9. Repeat next one until done

*Unlike other thepalas, these thepalas are thick.*To make soft thepalas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
* If you think your rolling speed is not fast(For thepala you need more speed than roti or paratha) you can turn heat on only after rolling 2-3.

*If you let the dough rest, it might turn softer, add some flour and need it again.

Millet roti

No need to boil water and cook millet flour. This rotis comes out just perfect. Secret is wheat flour and kneading, it binds them and saves from cracking. Enjoy this very simple ancient grain roti loaded with benefits.

Category : Vegan, healthy fat
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level :  Intermediate

Ingredients :
1 c millet flour
1 tbs whole wheat flour
water as needed to make semi stiff or pliable dough
Salt (optional) (Without salt it tastes sweeter as we chew it more)


1. Mix everything to make semi stiff amd pliable dough
2. Knead the dough well (or else the roti will end up with cracks)
3. Make lemon-sized spheres of dough.
4. Flatten the sphere and keep patting it with hands to make a circle 1/5" thick (use dry flour for dusting or it will stick to the surface).

5. Heat griddle on medium high heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds, check for the golden brownish spots. 
8. Flip when it has golden brownish spots and done when it has golden brownish spots on both sides.
9. Repeat next one until done

*Unlike other thepalas, these thepalas are thick.*To make soft thepalas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
* If you think your rolling speed is not fast(For thepala you need more speed than roti or paratha) you can turn heat on only after rolling 2-3.

*If you let the dough rest, it might turn softer, add some flour and need it again.

Tomato roti

Category : Vegan, fat-free
Preparation Time : 10 min
Cooking Time: 15 min
Skill level :  Intermediate

Ingredients :
1/2 c Tomato puree
1 ts garlic paste
1 ts red chili paste/red chili powder
1/4 ts turmeric
1 c whole wheat flour Plus more for rolling
1 tbs water only if needed
1/4 ts black salt
1/4 ts Carom seeds, crushed
salt pepper- as needed

1.Boil everything but flour and water. Then, let it cool.
2. Add flour and make semi soft dough (if needed add more flour or water for right consistency)
3. Make walnut size balls of dough.
4. Flatten the ball and roll it into thin circle (use dry flour for dusting otherwise it will stick).

5. Heat griddle on medium heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over
7. After 10 seconds,  Flip again and cook until it has golden brown spots on both sides.
8. Repeat next one till done.

*To make soft rotis adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.

*To make soft rotis adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.

Spinach roti

Category : Vegan, fat-free
Preparation Time : 10 min
Cooking Time: 15 min
Skill level :  Intermediate

Ingredients :
1/3 c spinach puree
1 tbs spinach  finely chopped
1 ts garlic paste
1 ts green chili paste
1/4 ts turmeric
1 c whole wheat flour Plus more for rolling
1 tbs water only if needed
salt pepper- as needed

1. Mix everything but flour.
2. Add flour and make semi soft dough(if needed add more flour or water for right consistency)
3. Make walnut size balls of dough.
4. Flatten the ball and roll it into thin circle (use dry flour for dusting otherwise it will stick).

5. Heat griddle on medium heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds,  Flip again and cook until it has golden brown spots on both sides.
8. Repeat next one till done.

*To make soft rotis adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.

Dates Nut Poli

Category :Vegan, No added sugar
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level :  Intermediate

Ingredients :
1 ts ghee or butter
1 c Dates
1/4 c desiccated coconut
1/4 c cashews very thinly sliced in slicer
1/4 c almonds and pistachio very thinly sliced in slicer

1 1/2 c regular whole wheat soft dough

1. In a wok heat ghee.
2. Roast ingredients except dough.
3. Slow roast till dates are soft and pliable.
4. Turn the heat off. 
5. Let it cool.

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.

Fig Cashew Puran Poli

Category :Vegan, Vegetarian, No added sugar
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level :  Intermediate

Ingredients :
1 ts ghee or butter
1 c Figs, chopped
1/2 c Dates
1 tbs grated  fresh Khova(optional)
1/2 c cashews very thinly sliced in slicer(optional)

2 c regular whole wheat soft dough

1. In a wok heat ghee.
2. Roast ingredients except dough until soft.
3. When its soft and pliable turn the heat off.
4. Let it cool.

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.

Mix Chikki Puran poli

Category :Vegan
Preparation Time : 5 min.
Cooking Time: 20-30 Min.
Skill level :  Intermediate

Ingredients :
1/3 c roasted sesame seeds
1/3 c roasted peanut
1/3 c desiccated coconut
1 c jaggery, grated or as per taste
1 c regular whole wheat soft dough

For filling:
1. In a blender blend sesame seeds, peanuts until almost powder.
2. Add jaggery, coconut and blend again

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.

Chikki Puran Poli

Category :Vegan
Preparation Time : 5 min.
Cooking Time: 20-30 Min.
Skill level :  Intermediate

Ingredients :
1 c roasted sesame seeds
1 c jaggery, grated or as per taste
1 c regular whole wheat soft dough

For filling:
1. In a blender blend sesame seeds till almost powder.
2. Add jaggery and blend again

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.

Cherry Raita

 It's summer time and cherries are available for a short time. So to enjoy it, I made a couple of cherry recipes to save for the time when they are not available (Cherrytime syrup) and to enjoy it now, Cherry raita. I made Cherry Raita for eating along the side of stuffed parathas and everybody enjoyed it. 

Category :Vegan, Jain, low fat, gluten free, Nut free

Preparation Time : 15 min.

Skill level : easy

Ingredients :
1 c cherries, chopped
1 tbs onion, finely chopped
1 tbs cherrytime syrup or (1 tbs crushed cherry + 2 ts sugar)
pinch black salt
1/2 ts Chili Powder
1/2 ts roasted Cumin powder
salt as needed
3 c coconut yogurt / yogurt

1. Mix all the ingredients except yogurt.
2. Whisk yogurt for smoother texture.
3. Mix everything together.
* If mangoes are not available, you can replace it with 1 ripe banana.
* For vegan option you can take coconut yogurt instead of regular yogurt.

Mint Rice

Category :Vegan,  low fat, gluten free,
Preparation Time : 5 min.

Cooking Time: 25 Min.

Skill level : easy

Ingredients :

1 ts oil
1 tbs chanadal

1 tbs urad dal
1 ts mustard seeds
1 tbs cashews

3-4 red chili
10-12 curry leaves
1/2 ts turmeric
1 onion sliced
1/4 ts asafoetida
1 c Mint, Finely chopped
2 c cooked and cooled sona masoori or non fragrant rice
salt as needed

1. In a wok heat oil at low heat and roast chanadal.
2. when its light brown add urad dal and mustard seeds
3. after 1 min. add cashews, chilies
4. when its light brown add curry leaves, asafoetida, turmeric and onions
5. when onion is translucent, add mint leaves and salt
6.let it cook for 10-15 min. at medium flame.
7. sprinkle some water if needed
8. add rice and mix gently.

Made from scratch Masalas

Masalas(spices) are heart of the cooking. It creates pleasing aroma which makes us feel hungry. If spices are not right or complementing with each other, despite of putting lots of spices, food won't taste good. At the same time sometimes even basic few spices can make food taste great.

Nawabi Tandoori Masala

Tandoori Masala

No Fuss BBQ masala

Chai masala

suffing powder

Pulihora Powder

Podi - a versatile condiment

Sunflower seed butter

Category : gluten free,  healthy fat, Vegetarian

Preparation Time : 5 min.
Cooking Time : 15 min

Skill level : easy

Ingredients:
1 c sunflower seeds, shelled
1 tbs agave syrup
1 ts onion powder
1/2 ts garlic powder
1 ts Pepper powder
rock salt as needed

1. Slow roast sunflower seeds.
2. When it's fragrant, turn the heat off.(or you can buy roasted)
3. In a blender, blend everything until smooth.
4. Fill it in a airtight container and keep refrigerated. 

*Certain varieties of blenders are capable of blending nuts or seeds till oil starts coming out(e.g. Sumeet, vitamix), but some of the blender needs liquid to process the contents. In that case you might need to add oil or water. If you add water, it will give similar results but shelf life will be shorter.

Neem powder

This is fun way to include neem in day to day diet. Including little amount of neem in diet keeps us healthy and saves us from small small diseases and makes immune system stronger to fight chronic diseases. Neem's Sanskrit name(Arishta) means who relieves sickness. Neem has too many benefits to write down here but here is the link Neem - A tree for solving global problems.

Category :Vegan, Jain, fat-free (oil optional), gluten-free, nut free, rich in protein

Preparation Time : 5 min.

Cooking Time: 15 Min.

Skill level : easy

Ingredients :

1 ts oil (optional)
1/2 c chanadal

1/2 c toordal

1/4 c whole urad/urad dal

1 tbs peppercorns
6" of tamarind pieces, deseeded

2 tbs coriander seeds

4-5 big red chilies (you can adjust spiciness according to your taste)(I took poblano)
1 c Neem leaves
1 ts turmeric
salt as needed

1. Heat oil in shallow pan.
2. Add the ingredient and slow roast until neem leaves are dry.
3. Make powder.
4. Store in a airtight container