LUNCH RECIPES

Blueberry, Goat Cheese, Caramelized Onion Pizza

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1-2 Flatbread
  • 1 teaspoon Olive Oil
  • 1 cup Red Onion thinly sliced
  • Kosher Salt
  • Pinch Red Pepper Flakes
  • 2 tablespoons Honey
  • 1/2 cup Ricotta Cheese
  • 1/2 cup Goat Cheese softened
  • 1 cup Blueberries
  • Few sprigs Basil chopped
  • Few sprigs Arugula

How to Make It:

 

Step 1: Preheat oven to 400 degrees.

Step 2: Cover a baking sheet in parchment paper and place flatbread on the baking sheet.

Step 3: In a medium size pan, heat the olive oil over medium heat. Add the onion and season with a pinch of salt and a pinch of red pepper flakes. Allow the onions to caramelize and remove from the heat (about 5 minutes.

Step 4: In a mixing bowl, combine the ricotta and honey. Spread the mixture over the flatbread. Top with the caramelized onions. Then sprinkle the blueberries on top.

Step 5: Divide the goat cheese evenly between the flatbread crust.

Step 6: Bake in the oven for 10 minutes or until the blueberries start to soften. You will want to make sure the flatbread is toasted.

Step 7: Remove and top arugula and with chopped basil. Serve!

 

Butter Chicken Pizza

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 300 grams pizza dough or 2 medium size naans
  • 2 table spoon semolina
  • 1 tablespoon oil
  • 1 cup leftover butter chicken
  • ½ red bell pepper, diced
  • ¼ red onion, diced
  • 1 tomato sliced
  • ½ green chilli diced (optional)
  • ½ cup fresh mozzarella, grated
  • ½ cup feta crumbled
  • Few sprig, fresh coriander leaves

How to Make It:

 

Step 1: Preheat the regular oven to high, 425 F.

Step 2: Transfer pizza dough onto a floured surface. Gently spread the pizza dough with your fingers into an 10 - inch round. Sprinkle some semolina at the bottom to prevent stickiness.

Step 3: Apply little oil on the baking tray and place the flattened dough. Stretch out the dough a bit more if needed or place the naan bread. Quickly add the butter chicken and spread evenly over the pizza crust or naan bread. Place sliced bell pepper, red onions, tomato, green chilli (optional) spread fresh mozzarella, feta cheese evenly on top.

Step 4: Transfer the baking tray to preheated ovens and cook for 10 to 12 minutes or until the crust is blistered and slightly charred. Keep your eye closely, because the intense heat can make pizza crust burn quite quickly.

Step 5: Remove the tray and place the pizza onto cutting board, cut pizza into 6 to 8 pieces garnish with coriander and serve hot.

 

 

Crispy Fried Chicken Recipe

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 kg skinless, boneless chicken thighs
  • 1 cup yogurt
  • 1 3”-piece ginger, peeled, coarsely chopped
  • 4 garlic cloves
  • ¼ cup white vinegar
  • ¼ cup water
  • ¼ cup Kashmiri red chili powder
  • 1 tsp. ground turmeric
  • ¼ tsp cardamom powder
  • 1 Tbsp. garam masala
  • 2.5 tsp. salt

Frying & Assembly

  • 1 Tbsp. chat masala
  • 3 Tbsp. Kashmiri red chili powder
  • 2.5 tsp. amchur powder
  • 1.5 tsp. freshly ground black pepper
  • Canola oil (for frying; about 8 cups)
  • 2.5 cups potato / corn starch
  • 1 lemon juice
  • 1.5 cup all-purpose flour

Garnish

  • 1 lemon cutting in wedges
  • 1 onion sliced

How to Make It:

 

Step 1: Blend ginger, garlic, vinegar, in a blender on high speed until very smooth. Transfer purée to a large bowl. Whisk in yogurt, chili powder, garam masala, salt, turmeric and ¼ cup water until well combined.

Step 2: Add chicken to marinade and mix well to completely coat. Cover and chill at least 4 hours or (preferably) overnight.

 

Frying & Assembly

 

Step 1: Mix chili powder, chat masala, amchur powder, and pepper with your hands in a small bowl to thoroughly combine. Set spice mixture aside.

Step 2: Pour oil into a large pot fitted with deep-fry thermometer to a depth of 3". Heat over medium until thermometer registers 375°.

Step 3: Whisk potato starch and flour in a large bowl. Using tongs and working in batches if needed, transfer chicken from marinade to flour dredge and toss well to coat. Fry chicken, turning occasionally, until lightly golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer chicken to a wire rack set in a rimmed baking sheet.

Step 4: Transfer fried chicken to a large bowl. Generously sprinkle reserved spice mixture over, pour over the lemon juice toss constantly, until well coated.

Step 5: Transfer to a platter and serve with sliced onion and lemon wedge.

Beets and berry salad

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 each fresh red and golden beets – roasted and peeled
  • 1/4 cup balsamic vinegar
  • 2 tablespoons grapeseed oil or another
  • 1 teaspoon honey
  • Dash salt
  • Dash pepper
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 3 tablespoons chopped walnuts, toasted
  • 1 shallot, thinly sliced
  • 4 cups torn Arugula greens
  • 1-ounce fresh Feta cheese, crumbled
  • 1 tablespoon fresh basil, thinly sliced

How to Make It:

 

Step 1: Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender.

Step 2: Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.

Step 3: In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil

 

Sweet Potatoes Sabzi Recipe

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 tablespoon Oil ** If making during vrat or upvas (religious Fast) please use peanut oil or ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Sesame seeds
  • 3-4 Cashew nuts chopped, optional
  • 2 small green chilies chopped finely
  • 200 grams or 1 ½ cups sweet potatoes cut into cubes
  • Salt to taste ** If making during vrat or upvas, please use rock salt aka sendha namak
  • 1 tablespoon Peanuts crushed
  • 1 tablespoon desiccated coconut
  • 1 teaspoon Lemon juice
  • 1 tablespoon Cilantro or coriander leaves chopped finely

How to Make It:

 

Step 1: Heat the oil or ghee, add cumin seed, sesame seed and cashew nuts sauté for 2 minutes.

Step 2: Add sweet potatoes and green chilli cook for until the sweet potatoes are until cooked, may have to add couple of spoons of water.

Step 3: Season with salt, add peanuts, desiccated coconut.

Step 4: Finish with lemon and coriander

 

Tomato Basil Soup Recipe

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 2 tablespoons butter 
  • 2 tablespoons oil 
  • 1 medium onion, very thinly sliced 
  • 3 garlic cloves, smashed 
  • 5 cups canned whole tomatoes in their juice (from three 14-ounce cans) 
  • ½ cup red bell pepper
  • 2 cup water 
  • 1 tablespoon sugar 
  • ½ teaspoon chilli flakes
  • 1/4 teaspoon dried oregano 
  • 10 sprig fresh basil
  • ½ cup heavy cream 
  • Salt and freshly ground pepper 
  • Crouton for garnish

How to Make It:

 

Step 1: In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, sugar, chilli flakes, basil and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.

Step 2: Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.

Step 3: Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot, add cream and rewarm the soup. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons

 

Bharwan Baingan Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 10 Small Brinjals (Baingan / Eggplant)
  • For Stuffing
  • 1/4 cup Roasted Peanuts (Moong phalli)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 tablespoon Gram flour (besan)
  • Salt, to taste

Ingredients For Gravy:

  • 1 tablespoon oil
  • 1-1/2 cups Tomato puree
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Onion, finely chopped
  • 6 cloves Garlic, finely chopped
  • 1 inch Ginger, finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Garam Masala powder
  • Salt, to taste
  • 1 cup coconut milk
  • 4 sprig Coriander (Dhania) Leaves, chopped
  • 1 tablespoon oil

How to Make It:

 

Step 1: To begin making the Bharva Baingan Masala Recipe, combine all the filling ingredients including roasted peanuts, turmeric powder, red chilli powder, asafoetida, amchur powder, gram flour, salt in a mini food processor and make a smooth paste.

Step 2: You can optionally add a little water and oil to make a smooth paste. Once the paste is done, set it aside.

Step 3: Slit the brinjals cross wise just half way through, so it remains as a whole. The slit should be just enough to place the filling in. Stuff the above filling mixture in the slit brinjals.

Step 4: Heat oil in a large pan over medium heat; add the cumin seeds, onion, ginger and garlic. Saute until the onion turns soft and translucent.

Step 5: Once the onions soften, add tomato puree, turmeric powder, coriander powder, salt, garam masala powder, red chilli powder, and saute for a few minutes.

Step 6: After 2 to 3 minutes, add coconut milk and add in the 1/4-cup of water, the stuffed brinjals and cook the stuffed brinjals for covered lids for 10 to 15 minutes and turn off the heat.

Step 7: Once the heat is off, gently toss in the coriander leaves into the Bharva Baingan Masala, give it a mix and serve hot.

 

Gobi Matar Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 450 to 500 grams cauliflower (phool gobi) Or 1 medium cauliflower
  • 1 cup peas (matar) - frozen
  • 1 cup onion Or 2 medium sized onions
  • 2 to 3 green chillies (hari mirchi) Or ½ to ¾ teaspoon finely chopped green chilies - reduce the amount of green chilies if making for kids
  • 1 inch ginger (adrak) - about 1 to 1.25 teaspoon finely chopped or minced/grated ginger
  • 6 to 7 medium sized garlic (lehsun) Or 4 to 5 large garlic - about 1 to 1.25 teaspoon finely chopped or minced garlic
  • ½ teaspoon Jeera
  • 4 to 5 black pepper (sabot kali mirchi)

Ingredients For Gravy:

  • 450 to 500 grams cauliflower (phool gobi) Or 1 medium cauliflower
  • 1 cup peas (matar) - frozen
  • 1 cup onion Or 2 medium sized onions
  • 2 to 3 green chillies (hari mirchi) Or ½ to ¾ teaspoon finely chopped green chilies - reduce the amount of green chilies if making for kids
  • 1 inch ginger (adrak) - about 1 to 1.25 teaspoon finely chopped or minced/grated ginger
  • 6 to 7 medium sized garlic (lehsun) Or 4 to 5 large garlic - about 1 to 1.25 teaspoon finely chopped or minced garlic
  • ½ teaspoon Jeera
  • 4 to 5 black pepper (sabot kali mirchi)

How to Make It:

 

Step 1: Chop or break the cauliflower/gobi into small florets.

Step 2: Heat oil and crackle the whole spices – Cumin and cloves, black pepper and bay leaf (tej patta).

Step 3: Add the finely chopped onions, saute till the onions become light brown. Add green chilies, ginger and garlic.

Step 4: Then add turmeric powder, red chili powder and coriander powder. Add little water Stir and saute till you see the oil releasing from the sides.

Step 5: Add the fried gobi/cauliflower florets.

Step 6: Stir well so that the onion and spices mix uniformly with the cauliflower florets

Step 7: Add half cup of water, Covers with lid and let it cook on low flame. Do check the vegetable after a some minutes and stir. If the water dries up, then add more water.

Step 8: When the Gobi is almost cooked, add the peas/matar and garam masala powder.

Step 9: Stir and cover again with lid. Cook further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. Once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.

Step 10: Garnish Gobi matar with chopped mint or coriander leaves.

 

Green Moong Dal Chilla/Pancake Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Green Moong Dal (Whole)
  • 1-1/2 tablespoons Rice flour
  • 1/4 cup Coriander (Dania) Leaves, chopped
  • 2 Green Chillies, finely chopped
  • 1 inch Ginger, grated
  • 3 cloves Garlic, finely chopped
  • ½ cup corn rough chopped

Ingredients For Gravy:

  • 3/4 cup Water
  • Salt, or to taste
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons white sesame seeds (til seed) 
  • Vegetable Oil, for shallow frying

How to Make It:

 

Step 1: Soak the moong dal in water for 5 to 6 hours or preferably overnight.

Step 2: Once soaked, using a grinder, coarsely grind the moong dal with a very little water to make a thick batter.

Step 3: Once done, remove the moong dal chilla batter into a mixing bowl, add other ingredients like rice flour, coriander leaves, corn, green chillies, ginger and garlic, salt, red chilli powder, garam masala powder and flax seed powder. Mix everything well.

Step 4: The batter should be thick pouring consistency. Check the salt and adjust to suit according to taste.

Step 5: Place a tawa on medium heat; add a few teaspoons of oil. Once the oil is hot, add two heapful tablespoons of the moong dal chilla batter on the tawa.

Step 6: Quickly spread it using the back of a spoon and let the moong dal cheela cook for a minute or two or till the bottom of the cheela turns golden brown. Flip the moong dal chilla and cook other side of the cheela too.

Step 7: Remove the Moong Dal Chilla on an absorbent sheet or kitchen towel to absorb the excess oil. Use the moong dal chilla batter in a similar way to make more chillas. Once done, it is ready to be served.

Step 8: Serve Moong Dal Cheela Recipe along green chutney.

Step 9: For these pancakes I coarsely ground the lentils coz this not only makes them crispier but also adds a lovely texture to them.

Step 10: You can soak the dal for a few hours in some hot water (I use a hot case for that) in case you forget to soak it the night before.

 

 

Makai Palak Recipe

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Spinach boiled (palak) & pureed
  • 1/2 cup blanched and chopped spinach
  • 1 cup Sweet corn kernels boiled (Makai ke dane)
  • 1/2 tbsp oil
  • 1/2 tsp Cumin seeds (jeera)
  • ½ tsp Turmeric powder

Ingredients For Gravy:

  • 1.5 tsp finely chopped garlic (lehsun)
  • 1 tsp finely chopped green chillies
  • 1 tsp grated ginger (adrak)
  • Salt to taste
  • 2 tbsp fresh whipping cream
  • 1/4 tsp garam masala
  • 1/2 tsp chilli powder

How to Make It:

 

Step 1: Heat the oil in a pan and add the cumin seeds.

Step 2: When the seeds crackle, add the garlic, green chillies and ginger and sauté on a medium flame for 1 minute.

Step 3: Add the spinach purée, spinach, corn, salt, ¼ cup of water, fresh cream, garam masala and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Step 4: Serve hot.

 

 

Sweet Potatoes Sabzi Recipe

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 tablespoon Oil ** If making during vrat or upvas (religious Fast) please use peanut oil or ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Sesame seeds
  • 3-4 Cashew nuts chopped, optional
  • 2 small green chilies chopped finely
  • 200 grams or 1 ½ cups sweet potatoes cut into cubes

Ingredients For Gravy:

  • Salt to taste ** If making during vrat or upvas, please use rock salt aka sendha namak
  • 1 tablespoon Peanuts crushed
  • 1 tablespoon desiccated coconut
  • 1 teaspoon Lemon juice
  • 1 tablespoon Cilantro or coriander leaves chopped finely

How to Make It:

 

Step 1: Heat the oil or ghee, add cumin seed, sesame seed and cashew nuts sauté for 2 minutes.

Step 2: Add sweet potatoes and green chilli cook for until the sweet potatoes are until cooked, may have to add couple of spoons of water.

Step 3: Season with salt, add peanuts, desiccated coconut.

Step 4: Finish with lemon and coriander

 

 

Medusa (white bean stew)

  Prep Time: 10 Min 

  Cook Time: 30 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 200 gms onion chopped 
  • 10 gms garlic clove minced 
  • 100 ml tomato puree
  • 20 gms tablespoons tomato paste
  • 30 ml vegetable oil (palm oil 2-3T)
  • 400 gms white bean can (navy, great northern, black eye peas)
  • 2 cups water
  • 5 gms salt
  • 2 gms Cayenne pepper

How to Make It:

 

Step 1: In skillet, add Oil, Onion, Garlic.

Step 2: Cook on med heat, stirring often.

Step 3: When onion is lightly browned, add tomato puree and tomato Paste.

Step 4: Stirring constantly until the Paste has ‘separated' and is a deep burgundy/brown color.

Step 5: Takes about 10-15 minutes.

Step 6: Add the beans, salt and 1 cup of the water. 

Step 7: Let simmer about 10min.

Step 8: Stir occasionally.

Step 9: When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer till you have a thick, velvety.

Step 10: Use remaining water to adjust consistency to your liking.

Step 11: Serve over White Rice.

 

Lemon, poppy and millet loaf

  Prep Time: 15 Min 

  Cook Time: 55 Min 

  Total Time: 1 hour and 10 min 

  Yield: 1 loaf - serves 6 slices

Ingredients:

  • Dry Ingredients:
  • 400 gms whole wheat flour
  • 150 gms cup white sugar
  • 20 gms tablespoons poppy seed
  • 20 gms proso millets
  • 5 gms baking powder
  • 2.5 gms baking soda
  • 2.5 gms salt
  • Wet ingredients:
  • 250 ml plant-based milk (such as soy or almond)
  • 100 ml oil (such as canola or vegetable)
  • 50 ml lemon juice (2-3 lemons)
  • 5 gms lemon zest
  • 5 ml vanilla extract
  • For the lemon icing:
  • 200 gms powder sugar
  • 20 ml lemon juice
  • 2 gms lemon zest

How to Make It:

 

Step 1: Preheat your oven to 375F (190 C). Lightly grease a loaf pan.

Step 2: In a large bowl whisk together all the dry ingredients.

Step 3: In a medium bowl whisk together the wet ingredients. Pour the wet ingredients into the dry and gently mix together. Don't over mix, lumps are totally fine.

Step 4: Pour the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.

Step 5: Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.

 

 

Tomato & Warm Bread Salad

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 5 cup stale country bread 
  • 3 cups ripe mixed tomatoes, roughly chopped 
  • sea salt 
  • freshly ground black pepper 
  • 1 handful small capers, soaked and drained 
  • 1 red onion, peeled, halved and very finely sliced 
  • 1 cup roasted peppers roughly chopped 
  • good-quality Balsamic vinegar 
  • good-quality extra virgin olive oil 
  • 1 bunch fresh basil, leaves picked
  • ½ cup crumbled Goat Cheese

How to Make It:

 

Step 1: Tear the country bread into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.

Step 2: Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread. Mix again with your hands to really get the flavours going.

Step 3: Stir in 2 tablespoons of Balsamic vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.

Step 4: Tear the basil leaves over the salad, give it another good stir, garnish with some goat cheese and it’s ready to serve. Lovely on a hot summer’s day with barbecued meats or roast chicken