BAKED FOODS

Ingredients

• besan or chickpea flour – half cup
• onion, chopped – 1 small
• green chili, chopped (optional) – 1 tsp
• turmeric powder – half tsp
• red chili powder – 1-2 tsp
• coriander powder – 1 tsp
• ajwain / carom seeds – half tsp
• Baking soda – 1/8 TSP
• fresh methi leaves, finely chopped – 2 tbsps
• fresh coriander, chopped – 3-4 tbsps
• oil – 1 tsp
• water (as needed)
• Salt to taste

Method

1. In a bowl mix together the ingredients for batter except for oil, add water as needed and make a semi-thick batter. Keep it aside for 10 min.
2. Heat the Appe pan, and add a few drops of oil in each hole. Add around 1 TBSP of pakoda batter in each hole.
3. Cover and cook the pakoda on medium to low heat for 4-5 min or until the base turns golden brown in color.
4. Flip the pakoda on the other side, add few drops of oil, and cook for 4-5 min or until pakoda is golden brown in color. Remove from the pan and serve hot with green chutney.

Nutritional Information

Ingredients

• Whole wheat flour (gehun ka atta)- 100 gms
• Oats powder- 1 tbsp
• Salt as per taste
• Baking powder- ¼ tsp
• Ghee – ½ tsp
• Water as required

Method

1. In a bowl add whole wheat flour, oats powder, salt, baking powder and desi ghee mix well. Add sufficient water and knead into a stiff dough.
2. Preheat oven to 180°C make batis into lemon sized time to grease a baking tray. Place the batis on it & press them slightly.
3. Place the tray in the preheated oven and bake at 180°c till done. It may take fifteen minutes to half an hour.
4. Serve the bati with dal.

Ingredients

• Besan [Bengal gram flour] – 100 gms
• Chopped palak – 1 katori
• Oil / ghee- ½ tsp
• Baking soda – ¼ tsp
• Water as required
• Red chilly powder or as per taste – ½ tsp
• Salt as per taste
• Roasted cumin power- ½ tsp
• Coriander powder – 1 tsp

Method

1. In a bowl add besan , red chilly powder, baking soda, coriander powder, salt and roasted cumin powder add water to make thick paste than idli batter. Now mixed the chopped palak.
2. Heat an appe mold sprinkle little ghee or oil and pour batter in mold one by one.
3. Let it get cooked now flip the pakoris & cook till they are done.
4. Serve it with green mint chutney.

Ingredients

• Whole wheat flour dough – 4 lemon size balls
• Boiled & peeled potato – 4 small
• Red chilly powder- as per taste
• Onion seeds – ½ tsp
• Green coriander leaves – 1 tbsp
• Green coriander seeds- 1 tsp
• Black pepper corns- 2-3
• Cloves- 2
• Turmeric powder – ¼ tsp
• Garam masala – ¼ tsp
• Salt as per taste
• Lemon juice – 1 tsp
• Garlic chopped – 2-3 cloves
• Green chilly crushed – as per taste
• Saunf (fennel seeds) – ½ tsp
• Oil- 1 tsp
• Mustard seeds- ½ tsp

Method

1. Mash the boiled potatoes and keep inside. Now in a motar and pestle crush green coriander seeds empty in a bowl. Now crush black pepper corns, clove and saunf together. Once done mix with green coriander seeds.
2. Heat oil in a pan put mustard seeds let it crackle. Now add the prepared dry masala in the pan saute for 2-3 minutes on medium flame don’t burn. Now add green chillies, green coriander, and garlic in the pan along with onion seeds saute for a minutes.
3. Time to drop turmeric and potato. Now add the salt and cook for 5-6 minutes on medium flame till everything is mixed. Potato will form lace. This is the right time to add red chilly powder and garam masala mix well.
4. Cook for a minute and lastly add lemon juice and switch off the gas.
5. To make the samosa make the circle of whole wheat lemon size dough and cut from the center such that it makes semi-circle. Now take the edge of the semicircle make half and apply water and joined the another section by over lapping such that it forms a open triangle. Now fill the potato filling and apply water on the corner of the open side close the edges and samosa is ready to get cooked.
6. Pre-heat the oven on 200 ͦC for 10 minutes once done keep the samosa inside the oven bake the samosa at 200 ͦC for 15-20 minutes ideally or till it is golden brown keep checking the samosas in between.
7. Serve hot with green chutney.

Ingredients

• Besan [Bengal gram flour] – 100 gms
• Chopped onions – 1 medium
• Oil / ghee- ½ tsp
• Baking soda – ¼ tsp
• Chopped green coriander – 1 tbsp
• Water as required
• Red chilly powder or as per taste – ½ tsp
• Salt as per taste
• Roasted cumin power- ½ tsp
• Coriander powder – 1 tsp

Method

1. In a bowl add besan , red chilly powder, green coriander, baking soda, coriander powder, salt and roasted cumin powder add water to make thick paste than idli batter. Now mixed the chopped onions.
2. Heat an appe mold sprinkle little ghee or oil and pour batter in mold one by one.
3. Let it get cooked now flip the pakoris & cook till they are done.
4. Serve it with green mint chutney.

Ingredients

• Whole wheat dough- for kachoris
• Finely chopped onions- 1 large
• Bayleaves (tejpatta)- 1 small
• Finely chopped green chillies- ¼ tsp or alter as per taste
• Besan (bengal gram flour)- ½ tsp
• Coriander (dhania) powder- 1 tsp
• Red chilli powder- ½ tsp or alter as per taste
• Oil- ½ tsp
• Nigella seeds (kalonji)- ¼ tsp
• Fennel seeds (saunf)- ½ tsp
• Garam masala- a pinch or as per taste
• Salt to taste
• Chopped coriander (dhania)- 1 tbsp

Method

1. In a broad non-stick pan heat oil time to add the nigella seeds, fennel seeds, bay leaves, green chilies and onions and sauté on a medium flame for 2-3 minutes.
2. Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for a minute, while stirring occasionally.
3. Switch off the flame & add the coriander and mix well.
4. Remove the bay leaves and discard them.

Procedure

1. Divide the dough into equal portions.
2. Roll out the dough into circle now place one portion of the onion filling in the center.
3. Bring together all the sides, seal it tightly and remove any excess dough.
4. Roll the filled portion again into a circle, while ensuring that the filling does not spill out.
5. Preheat the oven at 180°C for 10 minutes now bake the kachoris at 180°C for 15-20 minutes or until they are crispy golden brown.
6. Serve immediately with green chutney.

Ingredients

• Whole wheat dough- as required
• Split yellow gram , soaked overnight- 40-50 gms
• Oil- ½ tsp
• Cumin seeds (jeera)- 1 tsp
• Carom seeds (ajwain)- ½ tsp
• Fennel seeds (saunf)- ½ tsp
• Sesame seeds (til)- ½ tsp
• Asafoetida (hing)- as per need
• Turmeric powder (haldi)- ¼ tsp
• Red chilli powder- ½ tsp
• Ginger-green chilli paste- 1 tsp or as per taste
• Salt to taste

Method

1. Drain the overnight soaked moong dal, add 2 to 3 tbsp of water and pressure cook for 1 whistle. Drain again and keep aside.
2. Now heat the oil in a non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté for a few seconds make sure you are not burning it while stirring continuously.
3. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
4. Cool the mixture before stuffing in between kachoris dough.
5. Take a lemon size dough & flatten it with roller in circle & put a portion of the stuffing in the center and seal the edges on top.
6. Give a round shape to kachori by rolling between the palms.
7. Arrange on a greased baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes. Serve hot.

Ingredients

• Zucchini cut into sticks- 1 small
• Salt & pepper as per taste
• Italian seasoning- ½ tsp
• Oil- ½ tsp

Method

1. Place the zucchini strips on a baking tray mix oil, salt, Italian seasoning toss well.
2. Begin to preheat your oven to 425 degrees. Bake them for approximately 15 minutes or until they are a medium golden brown color. Cooking time will vary with the thickness of your zucchini strips, so keep a close eye.
3. Serve it hot with dip.

Nutritional Information

Ingredients

• Chana dal (split chickpeas) or use a combination of split pea/chana dal + toor dal (split pigeon pea), toor + moong (petite yellow lentils-green gram dal), moong/chana dal + masoor (red lentils),soaked overnight- 30 gms
• Green chilies, finely chopped- ½ tsp
• Onion, finely chopped- 1 small
• Curry leaves, finely chopped- 2-3
• Cilantro finely chopped- 1 tbsp
• Salt as per taste
• Red chili powder- ¼ tsp or as per taste
• Oil- ½ tsp
• Ajwain – a pinch
• Water if required

Method

1. Use a food processor or blender to grind the dals, ginger & green chilli to a coarse puree. Use a few teaspoons of water if needed. Use as little water as possible.
2. Transfer mixture to a bowl make walnut size balls & flat it into discs the mixture can be slightly wet.
3. Heat a pan and keep all the discs one by one on pan, sprinkle some oil and cook till golden brown.
4. Serve it with green chutney.

Nutritional Information

Ingredients

• Lemon juice- 1 tsp
• Oil- ½ tsp
• Pepper powder- ½ tsp or as per taste
• Boneless chicken- 50 gms

Method

1. Preheat oven to 400°C for 10 minutes.
2. Sprinkle lemon & pepper on both sides of breasts. Sprinkle the lemon & pepper powder to your own taste.
3. Spread oil on a baking tray put chicken on it bake for 15 minutes on 180°C or till it is golden brown.
4. Serve it hot

Nutritional Information

Ingredients

• Zucchini – ½ cup
• White sesame seeds / dried rosemary – 1 tsp / ½ tsp
• Oil – ½ tsp
• Salt – as per taste

Method

1. Preheat the oven to 375 degrees F. slice zucchini thinly, using a sharp knife. In a large bowl, toss zucchini with oil, sesame seeds/rosemary or any other dried herb you want to add, and salt.
2. Place the zucchini chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.

Nutritional Information

Ingredients

• Skinless, boneless chicken breast – 50 gms
• Lemon juice – 1 tsp
• Red chili powder- ½ tsp
• Salt & pepper powder as per taste
• Dried parsley – ½ tsp
• Oil- ½ tsp

Method

1. Preheat an outdoor grill pan on medium-high heat grease with oil.
2. Make the marination of lemon juice, red chili powder, salt, pepper powder & dried parsley. Dip chicken in this marination & let it get marinate for 2-3 minutes.
3. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
4. Serve it hot.

Nutritional Information

Ingredients

• Boneless skinless chicken breast, cut into 2-inch nuggets- 50 gms
• Salt & freshly ground black pepper
• oil- ½ tsp
• Crushed corn flakes- 1 tbsp
• Chopped green spring- 1 tbsp

Method

1. Preheat oven to 375 degrees F/220 degree. Line rimmed sheet pan with parchment paper.
2. Season chicken with salt and pepper. Drizzle chicken with olive oil and roll in crushed corn flakes. Place chicken on sheet pan in a single layer and bake until golden brown, about 10 to 12 minutes.
3. Serve popcorn chicken with dip & garnish with scallions.

Nutritional Information

Ingredients

• Fish boneless- 50 gms
• Oil- ½ tsp
• Mixed herbs- ½ tsp
• Egg white beaten- 1
• Amaranth grain- 25 gms
• Red chili powder/chili flakes- ½ tsp

Method

1. Cut the fish into sticks marinated in oil, mixed herbs & red chili powder/red chili flakes for 10-15 minutes.
2. Dip the fish stick into egg white & coat in amaranth grains. Place on the baking tray & bake on 30-45 minutes on 180°C or till they are golden brown from both the sides.
3. Serve it with dip or chutney.

Nutritional Information

Ingredients

• Sweet potato – 1 medium
• Oil- ½ tsp
• Dried rosemary- ½ tsp
• Salt & ground black pepper powder

Method

1. Grease baking tray with oil preheat the oven 200°C for 10 minutes.
2. Cut each potato lengthwise into wedges brush with oil. Sprinkle with rosemary, salt and pepper.
3. Grill 25 to 30 minutes or until sweet potatoes are tender and browned, turning occasionally.

Nutritional Information

Ingredients

• Bajra flour- 1 cup
• Finely-chopped fenugreek (methi)- ½ cup
• Ajwain seeds- ½ tsp
• Water as required
• Turmeric powder – ½ tsp
• Chilli powder- 1 tsp
• Coriander powder- 1 tsp
• Oil- 1 tsp
• Salt to taste

Method

1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes.
2. Divide the dough into equal portions and roll out each portion into a circle.
3. Grease a baking tray using oil, place puris at a time on it and prick all over using a fork.
4. Bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or till the puris are golden brown, turning them once in between.
5. Repeat with the remaining dough to make more puris in two more batches.
6. Cool and store in an air-tight container. This recipes makes 10-12 small puris approx.

Nutritional Information

Ingredients

• Skinless boneless chicken breasts, cut into even bit sized pieces- 50 gms
• Salt and black pepper, to taste
• Oil- ½ tsp
• Dried herb’s- ½ tsp
• Red chili flakes- ½ tsp
• Whole wheat breadcrumbs- 1 tsp

Method

1. Preheat oven to 220° C. Grease the oil on the baking tary.
2. Put the ¼ tsp oil in one bowl and the breadcrumbs, dried herbs & red chili flakes in another.
3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
4. Put a few chunks of chicken into the breadcrumb mixture to coat, then on the baking sheet.
5. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turnover then cook another 4 – 5 minutes or until cooked through.

Nutritional Information

Ingredients

• Boneless skinless chicken- 50 gms
• Soy Sauce- 1 tsp
• Organic honey- ½ tsp
• Garlic Powder/chopped garlic- ½ tsp
• Ground Black Pepper as per taste

Method

1. In a bowl, whisk together soy sauce, honey, garlic and pepper then pour the mixture over the chicken. Toss to coat.
2. Cover the chicken and refrigerate for at least an hour.
3. Drain most of the marinade and discard.
4. Preheat oven 200 degrees and bake for 45 minutes or until chicken is done.
5. Serve it with dip

Nutritional Information

Ingredients

• Buttermilk- 2 tbsp
• Garlic chopped- ½ tsp
• Hot-pepper sauce- ½ tsp
• Salt & fresh-ground pepper
• Boneless, skinless chicken breasts- 50 gms
• White sesame – 1 tsp
• Oil- ½ tsp

Method

1. Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 1-2 hours.
2. Heat the oven to 400 degrees F/230 degree.
3. Remove the chicken from the marinade and coat with the white sesame seeds. Place on the prepared tray, cook from both the sides turning once, until golden and crisp — about 25 minutes at 180 degree.
4. Serve it with dip.

Nutritional Information

Ingredients

• Fish fillet- 50 gms
• Mixed dried herbs- ½ tsp
• Salt & pepper powder
• Lemon juice- ½ tsp

Method

1. Preheat oven to 200° C.
2. Mix mix dried herbs, salt and pepper together in a little bowl.
3. Marinate the fish in the above mixture for 10 minutes.
4. Bake for 20 minutes or until the fish is done.
5. Top with lemon juice and serve with favorite sides! ENJOY!

Nutritional Information