<h1>Coriander Snackies</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>A bunch of fresh coriander leaves (approximately 3 large cups chopped leaves)</li>
<li>1/2 cup Gram flour</li>
<li>1/2 cup Jowar flour</li>
<li>1/2 tablespoon chilli powder</li>
<li>Rock salt as per taste</li>
<li>2 teaspoons coriander-cumin seeds, grounded</li>
<li>1/4 teaspoon asafoetida</li>
<li>1/2 teaspoon turmeric powder</li>
<li>1 teaspoon fresh lemon juice</li>
<li>1 tablespoon sesame oil (cold pressed)</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Wash the fresh coriander leaves thrice in running water and chop finely.</p>
<h3>Step 2:</h3>
<p>Add Gram and Jowar flours, chilli powder, salt, ground coriander-cumin seeds, turmeric, asafoetida, lemon juice and oil to the chopped coriander and mix well to make semi liquid mixture.<br>
Add water as required.</p>
<h3>Step 3:</h3>
<p>Pour the mixture in a greased plate or shallow vessel and steam for 25 minutes. Cut the steamed cake into even pieces and eat them warm.<br>
You may shallow fry them too!</p>
<h3>Health benefits:</h3>
<p>Rich source of Vitamin A and K, folate and fibre. Antiseptic.</p>


These Coriander Snackies is sure to win your heart!

Coriander Snackies

coriander_snackies

 
# Coriander Snackies
## Ingredients: (serves 2)
- A bunch of fresh coriander leaves (approximately 3 large cups chopped leaves)
- 1/2 cup Gram flour
- 1/2 cup Jowar flour
- 1/2 tablespoon chilli powder
- Rock salt as per taste
- 2 teaspoons coriander-cumin seeds, grounded
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1 teaspoon fresh lemon juice
- 1 tablespoon sesame oil (cold pressed)

## Method
### Step 1:
Wash the fresh coriander leaves thrice in running water and chop finely.

### Step 2:
Add Gram and Jowar flours, chilli powder, salt, ground coriander-cumin seeds, turmeric, asafoetida, lemon juice and oil to the chopped coriander and mix well to make semi liquid mixture.  
Add water as required.

### Step 3:
Pour the mixture in a greased plate or shallow vessel and steam for 25 minutes. Cut the steamed cake into even pieces and eat them warm.  
You may shallow fry them too!

### Health benefits: 
Rich source of Vitamin A and K, folate and fibre. Antiseptic. 

<h1>Saffron tea</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>2 large cups of Water</li>
<li>1/4 teaspoon pure saffron strands (do not use artificial saffron syrup)</li>
<li>2 whole cardamoms (with skin)</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Boil two cups of water in a glass tea maker or stainless steel vessel and take it off the heat.</p>
<h3>Step 2:</h3>
<p>Add saffron strands and cardamoms to the boiling water.</p>
<h3>Step 3:</h3>
<p>Let the mixture steep for a couple of minutes. Have your rich tea warm in winters and room temperature/cold in summers.</p>
<h3>Health benefits:</h3>
<p>Rich source of zinc, potassium and magnesium. Mood booster. Digestive and diuretic. Anticancer and anti-inflammatory, reduces PMS.</p>
<h3>Precaution:</h3>
<p>CKD patients are advised not to drink this tea often</p>


Saffron tea

saffron_tea


# Saffron tea
## Ingredients: (serves 2)
- 2 large cups of Water
- 1/4 teaspoon pure saffron strands (do not use artificial saffron syrup)
- 2 whole cardamoms (with skin)

## Method
### Step 1:
Boil two cups of water in a glass tea maker or stainless steel vessel and take it off the heat.

### Step 2:
Add saffron strands and cardamoms to the boiling water.

### Step 3:
Let the mixture steep for a couple of minutes. Have your rich tea warm in winters and room temperature/cold in summers.

### Health benefits:
Rich source of zinc, potassium and magnesium. Mood booster. Digestive and diuretic. Anticancer and anti-inflammatory, reduces PMS.

### Precaution:
CKD patients are advised not to drink this tea often 

<h1>Sneaky Raisin Appetizer</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>1 small cup grated ginger</li>
<li>½ small cup black raisins with seeds</li>
<li>1 cup freshly squeezed lemon juice</li>
<li>Rock salt as per taste</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Take the grated ginger in a large bowl and add lemon juice, salt and thoroughly washed raisins to it. Mix them well.</p>
<h3>Step 2:</h3>
<p>Press contents down with a spoon keeping the lemon juice at the top.</p>
<h3>Step 3:</h3>
<p>Transfer the mixture to an airtight container and keep it intact for 24 hours. Have 1-2 teaspoons of this delight in lunch and dinner.<br>
(Transfer to the refrigerator after 48 hours during summer to avoid over fermentation.)</p>
<h3>Health benefits:</h3>
<p>Good probiotic, prebiotic, anticancer, anti-inflammatory, increases insulin sensitivity and reduces nausea.<br>
Helps to increase levels of Vitamin B12. Good source of Potassium, Vitamins C and K2</p>
<h3>Precaution:</h3>
<p>Limited consumption for patients with chronic kidney disease.</p>


This Raisin Appetizer is a Rich source of Vitamin B12, C and K2.

Sneaky Raisin Appetizer

sneaky_raisin

# Sneaky Raisin Appetizer
## Ingredients: (serves 2)
- 1 small cup grated ginger
- ½ small cup black raisins with seeds
- 1 cup freshly squeezed lemon juice
- Rock salt as per taste

## Method:
### Step 1:
Take the grated ginger in a large bowl and add lemon juice, salt and thoroughly washed raisins to it. Mix them well.

### Step 2:
Press contents down with a spoon keeping the lemon juice at the top.

### Step 3:
Transfer the mixture to an airtight container and keep it intact for 24 hours. Have 1-2 teaspoons of this delight in lunch and dinner.  
(Transfer to the refrigerator after 48 hours during summer to avoid over fermentation.)

### Health benefits:
Good probiotic, prebiotic, anticancer, anti-inflammatory, increases insulin sensitivity and reduces nausea.  
Helps to increase levels of Vitamin B12. Good source of Potassium, Vitamins C and K2

### Precaution:
Limited consumption for patients with chronic kidney disease. 


<h1>French Beans with Sprouts</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>250 gm French beans, cleaned and chopped to small sized pieces</li>
<li>1 cup sprouted moth beans</li>
<li>2 onions finely chopped</li>
<li>3-4 green chillies</li>
<li>1 tablespoon cold-pressed oil(sesame or groundnut)</li>
<li>1 teaspoon cumin seeds</li>
<li>1/2 teaspoon mustard seeds</li>
<li>1/4 cup fresh curry leaves</li>
<li>1/4 teaspoon turmeric powder</li>
<li>Grated coconut for garnish</li>
<li>Rock-salt to taste</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Heat the oil in a stainless steel pan, add cumin and mustard seeds to crackle, add asafoetida, curry leaves, chillies.<br>
Take it off the heat and add turmeric.</p>
<h3>Step 2:</h3>
<p>Put the pan on heat again, add the onions and cook for a few minutes.</p>
<h3>Step 3:</h3>
<p>Add the French beans and sprouted moth beans, salt to taste and simmer on steam on a low flame till well cooked.<br>
Keep sprinkling water in between. Add coconut to garnish.</p>
<h3>Health benefits:</h3>
<p>Rich in Vitamin K, calcium, folate, Vitamin B complex, fibre. Anti-cancer, anti-inflammatory.</p>


These fibre rich French Beans with Sprouts are a must try!

French Beans with Sprouts

french_beans


# French Beans with Sprouts
## Ingredients: (serves 2)
- 250 gm French beans, cleaned and chopped to small sized pieces
- 1 cup sprouted moth beans
- 2 onions finely chopped
- 3-4 green chillies
- 1 tablespoon cold-pressed oil(sesame or groundnut)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 cup fresh curry leaves
- 1/4 teaspoon turmeric powder
- Grated coconut for garnish
- Rock-salt to taste

## Method
### Step 1:
Heat the oil in a stainless steel pan, add cumin and mustard seeds to crackle, add asafoetida, curry leaves, chillies.  
Take it off the heat and add turmeric.

### Step 2:
Put the pan on heat again, add the onions and cook for a few minutes.

### Step 3:
Add the French beans and sprouted moth beans, salt to taste and simmer on steam on a low flame till well cooked.  
Keep sprinkling water in between. Add coconut to garnish.

### Health benefits: 
Rich in Vitamin K, calcium, folate, Vitamin B complex, fibre. Anti-cancer, anti-inflammatory.

<h1>Ragi Ambil (soup)</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>1 tablespoon ghee</li>
<li>1/2 teaspoon cumin seeds</li>
<li>A pinch of asafoetida</li>
<li>1 dry red Chilli</li>
<li>4-6 curry leaves</li>
<li>1 teaspoon sesame seeds</li>
<li>Rock salt as per taste</li>
<li>1 cup buttermilk</li>
<li>2 tablespoons sifted Ragi flour</li>
<li>Water</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Mix Ragi flour in buttermilk evenly. Keep aside.</p>
<h3>Step 2:</h3>
<p>Heat the ghee in a stainless steel pan and add cumin seeds, asafoetida, red Chilli, curry leaves.<br>
Wait till it cracks and splutters and add 2 large cups of water in it. Add salt to taste. Wait for it to boil.</p>
<h3>Step 3:</h3>
<p>Add the Ragi flour buttermilk mixture to the pan and keep stirring slowly. Simmer for 3-4 minutes.<br>
Add a little water if required. Add roasted sesame seeds and drink warm.</p>
<h3>Health benefits:</h3>
<p>Rich source of Calcium, Iron, essential amino acids, Vitamins E, and B3. Good source of tryptophan. Probiotic, Nerve tonic.</p>


Ragi Ambil (soup) is quick and easy to make and loaded with health benefits!

Ragi Ambil (soup)

ragi_ambil


# Ragi Ambil (soup)

## Ingredients: (serves 2) 
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida
- 1 dry red Chilli
- 4-6 curry leaves
- 1 teaspoon sesame seeds
- Rock salt as per taste
- 1 cup buttermilk
- 2 tablespoons sifted Ragi flour
- Water

## Method:
### Step 1:
Mix Ragi flour in buttermilk evenly. Keep aside.

### Step 2:
Heat the ghee in a stainless steel pan and add cumin seeds, asafoetida, red Chilli, curry leaves.  
Wait till it cracks and splutters and add 2 large cups of water in it. Add salt to taste. Wait for it to boil.

### Step 3:
Add the Ragi flour buttermilk mixture to the pan and keep stirring slowly. Simmer for 3-4 minutes.  
Add a little water if required. Add roasted sesame seeds and drink warm.

### Health benefits:
Rich source of Calcium, Iron, essential amino acids, Vitamins E, and B3. Good source of tryptophan. Probiotic, Nerve tonic. 


<h1>Tasty Crepes</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>1/2 cup split Bengal gram</li>
<li>1/2 cup split moong daal</li>
<li>1/2 cup split urad daal</li>
<li>1/2 cup split moth beans</li>
<li>5 white onions finely chopped</li>
<li>1 tablespoon Kasuri Methi (sun dried fenugreek leaves)</li>
<li>1 tablespoon cold pressed sesame oil</li>
<li>1 teaspoon turmeric powder</li>
<li>1/4 teaspoon asafoetida</li>
<li>2 teaspoons chilli powder or soaked red chillies paste</li>
<li>1/2 tablespoon Ginger-garlic paste</li>
<li>Rock Salt as per taste</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Soak all the dals in the day for 8-9 hours. In the night grind all into batter and keep overnight for fermentation.</p>
<h3>Step 2:</h3>
<p>In the morning add onions, chillies, fenugreek, ginger-garlic paste, turmeric, asafoetida, oil and salt to the batter and mix well.</p>
<h3>Step 3:</h3>
<p>Spread the ready batter in a flat pan (Prefer granite coated pan or well seasoned cast Iron pan) to make Chillas or thick pancakes and eat hot.</p>
<h3>Health benefits:</h3>
<p>Rich in protein, fibre, Vitamin B12, phosphorous, folate, copper, manganese, potassium, Vitamin B1, an immunity booster</p>


These Tasty Crepes are power packed with Proteins and Vitamins.

Tasty Crepes

tasty_crepes


# Tasty Crepes
## Ingredients: (serves 2)
- 1/2 cup split Bengal gram
- 1/2 cup split moong daal
- 1/2 cup split urad daal
- 1/2 cup split moth beans
- 5 white onions finely chopped
- 1 tablespoon Kasuri Methi (sun dried fenugreek leaves)
- 1 tablespoon cold pressed sesame oil
- 1 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 2 teaspoons chilli powder or soaked red chillies paste
- 1/2 tablespoon Ginger-garlic paste
- Rock Salt as per taste

## Method
### Step 1:
Soak all the dals in the day for 8-9 hours. In the night grind all into batter and keep overnight for fermentation.

### Step 2:
In the morning add onions, chillies, fenugreek, ginger-garlic paste, turmeric, asafoetida, oil and salt to the batter and mix well.  

### Step 3:
Spread the ready batter in a flat pan (Prefer granite coated pan or well seasoned cast Iron pan) to make Chillas or thick pancakes and eat hot.

### Health benefits:
Rich in protein, fibre, Vitamin B12, phosphorous, folate, copper, manganese, potassium, Vitamin B1, an immunity booster


<h1>Tangy Mint</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>Large Bowl (250 gm) of fresh mint leaves</li>
<li>1 tablespoon peanuts</li>
<li>1 cup fresh curd (preferably homemade)</li>
<li>1/2 tablespoon Cumin seeds</li>
<li>2 dried red chillies</li>
<li>Sea/rock salt to taste</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Roast the peanuts and let it cool down.</p>
<h3>Step 2:</h3>
<p>Mix all the ingredients well together</p>
<h3>Step 3:</h3>
<p>Grind it into a fine paste. Relish it with dosas, puffed Amaranth crispy or thepla, try with raagi papad</p>
<h3>Health benefits:</h3>
<p>Rich source of Vitamin C, calcium, zinc, Vitamin A, folate. Probiotic, digestive, natural anti-allergic.</p>


This Tangy Mint recipe is tasty and full of vitamins.

Tangy Mint

tangy_mint


# Tangy Mint
## Ingredients: (serves 2)
- Large Bowl (250 gm) of fresh mint leaves
- 1 tablespoon peanuts
- 1 cup fresh curd (preferably homemade)
- 1/2 tablespoon Cumin seeds
- 2 dried red chillies
- Sea/rock salt to taste

## Method
### Step 1:
Roast the peanuts and let it cool down.

### Step 2:
Mix all the ingredients well together

### Step 3:
Grind it into a fine paste. Relish it with dosas, puffed Amaranth crispy or thepla, try with raagi papad

### Health benefits:
Rich source of Vitamin C, calcium, zinc, Vitamin A, folate. Probiotic, digestive, natural anti-allergic. 

<h1>Ragi-Urad Steamers</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>3 large cups of Urad dal</li>
<li>1 cup whole Ragi</li>
<li>Rack salt as per taste</li>
<li>For garnish (if required): Steamed and grated carrot, beetroot, ginger.</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Soak Urad dal and whole Ragi in ample water in a large bowl for about 8 hours. Remove the water and grind it to make a thick even batter.(prefer wet grinder to make batter fluffy) Ferment it overnight.</p>
<h3>Step 2:</h3>
<p>The next morning, take the fermented batter and add salt to taste, garnish veggies like carrots, beetroot if you wish.</p>
<h3>Step 3:</h3>
<p>Use idli stands or small bowls and put the batter in it. Steam for about 20 minutes in a steamer. Relish your hot steamers with the chutney of your choice.</p>
<h3>Health benefits:</h3>
<p>Rich in Protein, Probiotic, good source of calcium, Iron and fibre.</p>


These Protein rich Ragi-Urad Steamers are great to snack on!

Ragi-Urad Steamers

ragi_urad

# Ragi-Urad Steamers
## Ingredients: (serves 2)
- 3 large cups of Urad dal 
- 1 cup whole Ragi
- Rack salt as per taste
- For garnish (if required): Steamed and grated carrot, beetroot, ginger.

## Method:
### Step 1:
Soak Urad dal and whole Ragi in ample water in a large bowl for about 8 hours. Remove the water and grind it to make a thick even batter.(prefer wet grinder to make batter fluffy) Ferment it overnight.

### Step 2:
The next morning, take the fermented batter and add salt to taste, garnish veggies like carrots, beetroot if you wish.

### Step 3:
Use idli stands or small bowls and put the batter in it. Steam for about 20 minutes in a steamer. Relish your hot steamers with the chutney of your choice.

### Health benefits:
Rich in Protein, Probiotic, good source of calcium, Iron and fibre.

<h1>Lentil soup</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>3 tablespoons ghee</li>
<li>1/4 teaspoon chilli powder</li>
<li>Rock salt/ Edible sea salt as per taste</li>
<li>1 large cup whole lentils (masoor) (lentils should preferably be organic or residue free)</li>
<li>Water</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Wash the lentils thoroughly and soak for about half an hour before cooking.</p>
<h3>Step 2:</h3>
<p>Remove the water. Add the soaked lentils in a pressure cooker and add 4-5 large cups of water.<br>
Cook on a medium flame for three whistles of the pressure cooker.</p>
<h3>Step 3:</h3>
<p>After pressure is released, separate the water and lentils in a vessel.<br>
Pour just the separated water in a stainless steel soup pan.<br>
Add salt, ghee, chilli powder and boil for a minute. Serve and consume it warm.</p>
<h3>Health benefits:</h3>
<p>Rich source of quality protein with essential amino acids, Calcium, Magnesium and Vitamin B</p>


This Lentil Soup is quick, easy to make and rich source of protein.

Lentil Soup

lentil_soup

# Lentil soup

## Ingredients: (serves 2)
- 3 tablespoons ghee
- 1/4 teaspoon chilli powder
- Rock salt/ Edible sea salt as per taste
- 1 large cup whole lentils (masoor) (lentils should preferably be organic or residue free)
- Water

## Method:
### Step 1:
Wash the lentils thoroughly and soak for about half an hour before cooking.

### Step 2:
Remove the water. Add the soaked lentils in a pressure cooker and add 4-5 large cups of water.  
Cook on a medium flame for three whistles of the pressure cooker.

### Step 3:
After pressure is released, separate the water and lentils in a vessel.  
Pour just the separated water in a stainless steel soup pan.  
Add salt, ghee, chilli powder and boil for a minute. Serve and consume it warm.

### Health benefits:
Rich source of quality protein with essential amino acids, Calcium, Magnesium and Vitamin B


<h1>Urad Uproar</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>2 large cups of Urad dal</li>
<li>1/4 cup whole Ragi or Ragi flour</li>
<li>Rack salt as per taste</li>
<li>For garnish (if required): green chillies, grated ginger</li>
<li>Oil (preferably cold pressed on wood)</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Soak Urad dal and whole Ragi (if using flour add it in the batter the next morning) in ample water in a large bowl for about 7- 8 hours.<br>
Remove the water and grind it to make even batter.(prefer wet grinder. It makes the batter light and fluffy) Ferment it overnight.</p>
<h3>Step 2:</h3>
<p>The next morning, take the fermented batter and add salt to taste, garnish with chillies for taste.</p>
<h3>Step 3:</h3>
<p>Heat a flat non-stick pan, sprinkle a little oil and spread the batter evenly (one large tablespoon for each) to make tasty dosas (pancakes).<br>
Relish with the chutney of your choice and sambar with lot of veggies.</p>
<h3>Health benefits:</h3>
<p>Rich in Protein, Probiotic, Good source of calcium, iron.</p>


Urad Uproar dosas are packed with proteins, calcium and Iron!

Urad Uproar

urad_uproar


# Urad Uproar
## Ingredients: (serves 2)
- 2 large cups of Urad dal
- 1/4 cup whole Ragi or Ragi flour
- Rack salt as per taste
- For garnish (if required): green chillies, grated ginger
- Oil (preferably cold pressed on wood)

## Method:
### Step 1:
Soak Urad dal and whole Ragi (if using flour add it in the batter the next morning) in ample water in a large bowl for about 7- 8 hours.  
Remove the water and grind it to make even batter.(prefer wet grinder. It makes the batter light and fluffy) Ferment it overnight.

### Step 2:
The next morning, take the fermented batter and add salt to taste, garnish with chillies for taste.

### Step 3:
Heat a flat non-stick pan, sprinkle a little oil and spread the batter evenly (one large tablespoon for each) to make tasty dosas (pancakes).  
Relish with the chutney of your choice and sambar with lot of veggies.

### Health benefits:
Rich in Protein, Probiotic, Good source of calcium, iron.

<h1>Rumpled Chilli</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>1/4 cup cold pressed coconut oil</li>
<li>1/2 cup peeled wild/Indian garlic cloves</li>
<li>3 dried red chillies/ fresh green chillies</li>
<li>2 cups finely chopped cilantro</li>
<li>Sea/rock salt as per taste</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Clean a flat iron pan with water and heat it. Add the oil and golden fry garlic cloves (don’t fry till dark brown).<br>
Add chillies and fry for a couple of minutes. Put off the heat.</p>
<h3>Step 2:</h3>
<p>Add cilantro and mix well using the heat of the pan. Add salt as per taste.</p>
<h3>Step 3:</h3>
<p>Take the pan down and crush the mixture with a stone mortar (batta, traditional Indian grounding equipment) or any other mortar.</p>
<h3>Health benefits:</h3>
<p>Rich in potassium and folate. Anti-inflammatory, anti-cancer, heart tonic.</p>
<h3>Precaution:</h3>
<p>Both types of chillies are good to consume but in moderation</p>


Rumpled Chilli is a super taste booster and rich in potassium.

Rumpled Chilli

rumpled_chilli


# Rumpled Chilli
## Ingredients: (serves 2)
- 1/4 cup cold pressed coconut oil
- 1/2 cup peeled wild/Indian garlic cloves
- 3 dried red chillies/ fresh green chillies
- 2 cups finely chopped cilantro
- Sea/rock salt as per taste

## Method
### Step 1:
Clean a flat iron pan with water and heat it. Add the oil and golden fry garlic cloves (don’t fry till dark brown).  
Add chillies and fry for a couple of minutes. Put off the heat.

### Step 2:
Add cilantro and mix well using the heat of the pan. Add salt as per taste.

### Step 3:
Take the pan down and crush the mixture with a stone mortar (batta, traditional Indian grounding equipment) or any other mortar.

### Health benefits:
Rich in potassium and folate. Anti-inflammatory, anti-cancer, heart tonic.

### Precaution:
Both types of chillies are good to consume but in moderation


<h1>Ladoos/Rich dry fruit balls (without sugar or jaggery)</h1>
<h2>Ingredients: (serves 2) (stays fresh for 15 days)</h2>
<ul>
<li>2 cups walnut</li>
<li>1/2 cup cashew nuts</li>
<li>1 cup pistachios</li>
<li>1 cup Indian edible gum</li>
<li>2 cups grated dried coconut</li>
<li>2 cups Mamra Almond</li>
<li>1/4 cup flax seeds</li>
<li>1/4 cup sesame seeds</li>
<li>2 cups Homemade cow’s ghee</li>
<li>4 pinches full/ 1 teaspoon saffron</li>
<li>1 tablespoon poppy seeds</li>
<li>Cardamom as per taste</li>
<li>Nutmeg as per taste</li>
<li>500 gm Dried red dates powder, for sweetness (or as per requirement)</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Roast all nuts just to remove its moisture and let it cool down. Make coarse powder of walnuts, cashews, almonds and pistachios.<br>
Add poppy seeds to the mixture. Roast flax seeds, grated coconut, sesame seeds separately and ground them into fine powder.<br>
Mix everything well.</p>
<h3>Step 2:</h3>
<p>Deep fry gum in home made ghee (clarified butter). Ground it to a coarse powder and mix in the previous mixture.<br>
Add saffron, nutmeg, cardamom and dates powders. Mix everything well.</p>
<h3>Step 3:</h3>
<p>Add heated ghee step by step in the mixture as suitable to bind the ladoos as rounds. (Proportions can vary as per your personal taste.<br>
All the ingredients are in approximate quantities; you can add or remove to your taste.)</p>
<h3>Health benefits:</h3>
<p>Protein packed, rich in Vitamin E, selenium, calcium, essential amino acids, fibre, omega 3 and omega 6 polyunsaturated fats, saturated fats, magnesium.</p>


Ladoos or Rich dry fruit balls are made without sugar or jaggery!

Ladoos/Rich dry fruit balls

ladoos


# Ladoos/Rich dry fruit balls (without sugar or jaggery)
## Ingredients: (serves 2) (stays fresh for 15 days)
- 2 cups walnut
- 1/2 cup cashew nuts
- 1 cup pistachios
- 1 cup Indian edible gum
- 2 cups grated dried coconut
- 2 cups Mamra Almond
- 1/4 cup flax seeds
- 1/4 cup sesame seeds
- 2 cups Homemade cow’s ghee
- 4 pinches full/ 1 teaspoon saffron
- 1 tablespoon poppy seeds
- Cardamom as per taste
- Nutmeg as per taste
- 500 gm Dried red dates powder, for sweetness (or as per requirement)

## Method
### Step 1:
Roast all nuts just to remove its moisture and let it cool down. Make coarse powder of walnuts, cashews, almonds and pistachios.  
Add poppy seeds to the mixture. Roast flax seeds, grated coconut, sesame seeds separately and ground them into fine powder.  
Mix everything well.

### Step 2:
Deep fry gum in home made ghee (clarified butter). Ground it to a coarse powder and mix in the previous mixture.  
Add saffron, nutmeg, cardamom and dates powders. Mix everything well.

### Step 3:
Add heated ghee step by step in the mixture as suitable to bind the ladoos as rounds. (Proportions can vary as per your personal taste.  
All the ingredients are in approximate quantities; you can add or remove to your taste.)


### Health benefits: 
Protein packed, rich in Vitamin E, selenium, calcium, essential amino acids, fibre, omega 3 and omega 6 polyunsaturated fats, saturated fats, magnesium. 


<h1>Gourmet tea</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>2 large cups of Water</li>
<li>2 strands of fresh Cilantro (coriander leaves)</li>
<li>6-8 curry leaves</li>
<li>5-6 fresh mint lives</li>
<li>Lemon sliced into half (do not squeeze it)</li>
<li>1 teaspoon freshly grated ginger</li>
<li>A pinch of rock salt or sea salt</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Take two large cups of water in a glass tea maker or a stainless steel vessel and add all the given ingredients, thoroughly washed (including the slice of lemon with skin) to it.</p>
<h3>Step 2:</h3>
<p>Boil the mixture for 3-4 minutes.</p>
<h3>Step 3:</h3>
<p>Let the boiled liquid steep for a minute or more. Strain the minty gourmet tea and drink it steaming hot!</p>
<h3>Health benefits:</h3>
<p>Rich in Vitamins A, folate, pyridoxine and minerals. Anticancer, anti-inflammatory and reduces PMS. Digestive and diuretic.</p>


Enjoy this Gourmet tea that has added anti-inflammatory and digestive benefits.

Gourmet tea

gourmet_tea

  

# Gourmet tea
## Ingredients: (serves 2)
- 2 large cups of Water
- 2 strands of fresh Cilantro (coriander leaves)
- 6-8 curry leaves
- 5-6 fresh mint lives
- Lemon sliced into half (do not squeeze it)
- 1 teaspoon freshly grated ginger
- A pinch of rock salt or sea salt

## Method
### Step 1:
Take two large cups of water in a glass tea maker or a stainless steel vessel and add all the given ingredients, thoroughly washed (including the slice of lemon with skin) to it.

### Step 2:
Boil the mixture for 3-4 minutes.

### Step 3:
Let the boiled liquid steep for a minute or more. Strain the minty gourmet tea and drink it steaming hot!

### Health benefits:
Rich in Vitamins A, folate, pyridoxine and minerals. Anticancer, anti-inflammatory and reduces PMS. Digestive and diuretic. 

<h1>Puffy Crispy Amaranth</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>1/2 cup peanuts</li>
<li>2 tablespoons coconut oil (cold pressed on wood)</li>
<li>1/2 teaspoon mustard seeds</li>
<li>1 teaspoon cumin seeds</li>
<li>1/4 teaspoon asafoetida</li>
<li>1/2 teaspoon turmeric powder</li>
<li>10-12 curry leaves</li>
<li>Rock salt as per taste</li>
<li>5-6 dried red chillies</li>
<li>4 large cups of popped Amaranth (Rajgira Lahi)</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Heat the oil in a stainless steel pan (kadhai), add the peanuts and fry.</p>
<h3>Step 2:</h3>
<p>Add the mustard seeds, cumin seeds and asafoetida and let them crack.<br>
Then add the curry leaves, turmeric powder and red chillies. Take the mixture off the heat/gas.</p>
<h3>Step 3:</h3>
<p>Add all the popped Amaranth and salt to taste. Roast it on low heat for a minute; and your puffy crispy snack is ready to eat!</p>
<h3>Health benefits:</h3>
<p>Rich source of fibre, calcium and iron.<br>
Good source of essential amino acids and phosphorus. Anticancer, anti-inflammatory.</p>


Puffy Crispy Amaranth is deliciousness and nutrition all in one!

Puffy Crispy Amaranth

puffy_amaranth

# Puffy Crispy Amaranth
## Ingredients: (serves 2)
- 1/2 cup peanuts
- 2 tablespoons coconut oil (cold pressed on wood)
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 10-12 curry leaves
- Rock salt as per taste
- 5-6 dried red chillies
- 4 large cups of popped Amaranth (Rajgira Lahi)

## Method:
### Step 1:
Heat the oil in a stainless steel pan (kadhai), add the peanuts and fry.

### Step 2:
Add the mustard seeds, cumin seeds and asafoetida and let them crack.  
Then add the curry leaves, turmeric powder and red chillies. Take the mixture off the heat/gas.

### Step 3:
Add all the popped Amaranth and salt to taste. Roast it on low heat for a minute; and your puffy crispy snack is ready to eat!

### Health benefits:
Rich source of fibre, calcium and iron.  
Good source of essential amino acids and phosphorus. Anticancer, anti-inflammatory.

<h1>Creamy Calabash</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>Half Medium sized (approx. 300 gm) Bottle gourd (calabash), peeled</li>
<li>1/2 cup Bengal Gram pre-soaked for 30 min</li>
<li>1/4 cup peanuts</li>
<li>1 tablespoon cold-pressed oil (sesame, groundnut)</li>
<li>1 teaspoon cumin seeds</li>
<li>1/2 teaspoon mustard seeds</li>
<li>1/4 teaspoon asafoetida</li>
<li>1 tablespoon finely chopped garlic</li>
<li>7-8 fresh curry leaves</li>
<li>1/4 teaspoon turmeric powder</li>
<li>4-5 red chillies (or as per your taste)</li>
<li>1 large glass of buttermilk</li>
<li>1 tablespoon besan/gram flour</li>
<li>Finely chopped cilantro for garnish</li>
<li>Rock-salt as per taste</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>Cut bottle gourd in medium pieces, add soaked Bengal gram, peanuts with water an inch above the ingredients and pressure cook for one whistle.</p>
<h3>Step 2:</h3>
<p>Mix the besan in butter milk and make an even mixture.</p>
<h3>Step 3:</h3>
<p>Heat the oil in a stainless steel vessel or a pan, add cumin and mustard seeds, asafoetida, curry leaves, chillies, turmeric, then add the boiled gourd mixture in it.<br>
Add the buttermilk mixture, salt to taste and cook for 4-5 minutes on medium flame. Garnish with cilantro.</p>
<h3>Health benefits:</h3>
<p>Induces sleep, reduces stress, heart healthy, digestive. Rich in choline (neurotransmitter), potassium, sodium.<br>
Promotes healthy functioning of the liver.</p>
<h3>Precaution:</h3>
<p>Always have cooked bottle gourd (lauki) and not as a raw juice. Always eat vegetables, don’t drink them.</p>


Creamy Calabash gives an interesting twist to Lauki. A must try!

Creamy Calabash

creamy_calabash


# Creamy Calabash
## Ingredients: (serves 2)
- Half Medium sized (approx. 300 gm) Bottle gourd (calabash), peeled
- 1/2 cup Bengal Gram pre-soaked for 30 min
- 1/4 cup peanuts
- 1 tablespoon cold-pressed oil (sesame, groundnut)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 1 tablespoon finely chopped garlic
- 7-8 fresh curry leaves
- 1/4 teaspoon turmeric powder
- 4-5 red chillies (or as per your taste)
- 1 large glass of buttermilk
- 1 tablespoon besan/gram flour
- Finely chopped cilantro for garnish 
- Rock-salt as per taste	

## Method
### Step 1:
Cut bottle gourd in medium pieces, add soaked Bengal gram, peanuts with water an inch above the ingredients and pressure cook for one whistle.

### Step 2:
Mix the besan in butter milk and make an even mixture.

### Step 3:
Heat the oil in a stainless steel vessel or a pan, add cumin and mustard seeds, asafoetida, curry leaves, chillies, turmeric, then add the boiled gourd mixture in it.  
Add the buttermilk mixture, salt to taste and cook for 4-5 minutes on medium flame. Garnish with cilantro.

### Health benefits:
Induces sleep, reduces stress, heart healthy, digestive. Rich in choline (neurotransmitter), potassium, sodium.  
Promotes healthy functioning of the liver.

### Precaution:
Always have cooked bottle gourd (lauki) and not as a raw juice. Always eat vegetables, don’t drink them.


<h1>Tender Coconut relish</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>1 freshly grated coconut</li>
<li>2 tablespoons walnut, cut into fine pieces</li>
<li>1 tablespoon pistachios, cut into fine pieces</li>
<li>8 halves of cashews</li>
<li>3 black dates, cut into pieces</li>
<li>2 dried figs, cut into fine pieces</li>
<li>1/2 teaspoon cardamom finely ground with its cover</li>
<li>1/2 teaspoon saffron</li>
<li>1/2 teaspoon grated nutmeg</li>
</ul>
<h2>Method</h2>
<h3>Step 1:</h3>
<p>See that you have all the dry fruits chopped into similar sized pieces.</p>
<h3>Step 2:</h3>
<p>Mix all the ingredients in a bowl with a spoon very lightly so as to maintain the texture of all the ingredients.</p>
<h3>Step 3:</h3>
<p>Relish the dish as an after meal dessert or a munch snack.</p>
<h3>Health benefits:</h3>
<p>Rich source of selenium, copper, manganese, omega 3. Handy travel snack.</p>


Tender Coconut relish

tender_coconut


# Tender Coconut relish
## Ingredients: (serves 2)
- 1 freshly grated coconut
- 2 tablespoons walnut, cut into fine pieces
- 1 tablespoon pistachios, cut into fine pieces
- 8 halves of cashews
- 3 black dates, cut into pieces
- 2 dried figs, cut into fine pieces
- 1/2 teaspoon cardamom finely ground with its cover
- 1/2 teaspoon saffron
- 1/2 teaspoon grated nutmeg

## Method
### Step 1:
See that you have all the dry fruits chopped into similar sized pieces.

### Step 2:
Mix all the ingredients in a bowl with a spoon very lightly so as to maintain the texture of all the ingredients.  

### Step 3:
Relish the dish as an after meal dessert or a munch snack.

### Health benefits:
Rich source of selenium, copper, manganese, omega 3. Handy travel snack. 


<h1>Zesty Dates Appetizer</h1>
<h2>Ingredients: (serves 2)</h2>
<ul>
<li>15 dry yellow dates (kharik)</li>
<li>1 lemon’s juice, freshly squeezed</li>
<li>Rock salt as per taste</li>
<li>Black pepper powder (prefer fresh grated)</li>
</ul>
<h2>Method:</h2>
<h3>Step 1:</h3>
<p>Cut the dates into even vertical pieces.
Transfer them in a bowl.</p>
<h3>Step 2:</h3>
<p>Add lemon juice, salt and sprinkle some pepper over it as per the taste.
Mix all the ingredients well.</p>
<h3>Step 3:</h3>
<p>Transfer the mixture to a glass airtight container and keep it intact for 24 hours.<br>
Have 3-5 pieces of this zesty appetizer for lunch.
(Transfer to the refrigerator after 48 hours in summer to avoid over fermentation.)</p>
<h3>Health benefits:</h3>
<p>Probiotic, prebiotic, anti-inflammatory. Rich source of calcium, Vitamin K2 and Collagen booster</p>
<h3>Precaution:</h3>
<p>Limited consumption for patients of Diabetes Mellitus</p>


A quick appetizer recipe, Rich source of Calcium and Vitamin K2.

Zesty Dates Appetizer

zesty_dates


# Zesty Dates Appetizer
## Ingredients: (serves 2)
- 15 dry yellow dates (kharik)
- 1 lemon’s juice, freshly squeezed
- Rock salt as per taste
- Black pepper powder (prefer fresh grated)

## Method:
### Step 1:
Cut the dates into even vertical pieces. 
Transfer them in a bowl.

### Step 2:
Add lemon juice, salt and sprinkle some pepper over it as per the taste. 
Mix all the ingredients well.

### Step 3:
Transfer the mixture to a glass airtight container and keep it intact for 24 hours.  
Have 3-5 pieces of this zesty appetizer for lunch. 
(Transfer to the refrigerator after 48 hours in summer to avoid over fermentation.)

### Health benefits:
Probiotic, prebiotic, anti-inflammatory. Rich source of calcium, Vitamin K2 and Collagen booster

### Precaution:
Limited consumption for patients of Diabetes Mellitus 

Sahaj Havan Hote