Oats Pongal

 Ingredients: 

Ghee - 3 tbsp, split
Rolled oats - 1 cup
Moong Dal - 1/2 cup
Cashew nuts - 2 tbsp
Ginger - 1 inch, grated
Asafetida - 1/8 tsp
Whole black peppers - 1 tbsp, coarsely powdered
Cumin seeds - 1 tbsp - coarsely powdered 
Curry leaves - 6-8
Salt - to taste

Method: 

1. Cook the moong dal with 2.5 cups of water for 15 min. Once done, smash the dal
2. Roast the rolled oats in 1 tbsp of ghee in a heavy bottom pan for 2-3 min 
   
3. Add the roasted oats to the moong dal, add 3/4 cup of water and cook. Keep stirring continuously until the oats is cooked. 
4. Once the oats is cooked, add salt to taste. Cover the pan and simmer until seasoning is ready
5. For seasoning, heat the remaining ghee, add cashew nuts and roast until golden brown. Then add the powdered pepper, cumin, asafetida, and lastly the grated ginger and curry leaves. Stir well for a few seconds. 
6. Add the seasoning to the oats pongal and stir well to combine 

Serve oats pongal with coconut chutney 

Quinoa Dinner Bowl

Ingredients: 

Quinoa - 1 cup, steamed
Carrots - 1 cup, chopped and steamed
Beetroot - 1/2 cup, chopped and steamed
Red bell pepper - 1/2 cup chopped
Yellow bell pepper - 1/2 cup chopped
Green bell pepper - 1/2 cup chopped

Mint-cilantro chutney:

Cilantro - 1/2 cup
Mint - 1/4 cup
Green chili - 1
Ginger - 1/2 inch
Sesame seeds - 2 tbsp
Black pepper powder - 1/2 tbsp
Lemon juice - 1 tbsp
Salt - as per taste

Method: 

1. Add all the ingredients of the mint cilantro chutney into a blender and blend to a smooth paste.
2. In a large bowl, add the steamed quinoa, carrots, beets, and the colored bell peppers.
3. Garnish with additional sesame seeds, and cilantro. 
4. Serve with a small bowl of mint-cilantro chutney on the side.

Raw Beets Salad

Ingredients: 

Beets - 2
Radish - 3
Cucumber - 1
Extra Virgin Olive Oil - 1 tbsp
Chia seeds - 1 tbsp
Salt - to taste
Black pepper powder - as desired 

Method: 

1. Soak the chia seeds in water for 10 min 
2. Chop the beets into cubes and add to a mixing bowl
3. Slice the radishes, and cucumber and add to the same bowl
4. Pour the EVOO, add salt and pepper as desired
5. Add the soaked chia seeds, mix well and enjoy. 

Pumpkin Soup

 Ingredients: 

Pumpkin - 2 cups
Onion - 1 medium
Carrot - 1 cup 
Oil - 1 tsp
Black pepper powder  - 1 tsp
Salt - to taste
Water - 4 cups
Cilantro - to garnish 
Dill seeds - 1 tsp(optional)

Method: 

1. Clean, peel and roughly chop the pumpkin and carrots
2. Slice the onions
3. Heat the oil in a heavy bottomed pot, and sauté the dill seeds for 30 sec
4. Add the onions and sauté until cooked.
5. Next add the pumpkin, carrots, and water and cook until the vegetables soften
6. Switch off the flame and allow to cool. Once the mixture cools down, blend until smooth
7. Heat the blended mixture in the same pot, and adjust consistency
8. Add the pepper powder, and salt. 
9. Garnish with cilantro and serve warm. 

Besan Lauki Chilla

 Ingredients

Besan - 1 cup
Bottle gourd - 1 cup, grated
Onion - 1/4 cup, grated
Water - 1 cup
Ajwain - 1/2 tbsp
Turmeric - 1/2 tsp
Cilantro - 1/4 cup, chopped
Salt - as required 

Method: 

1. In a mixing bowl first mix the besan and water - make sure there are no lumps
2. Add the remaining ingredients and mix well to make a thick batter. Note that a runny batter will not hold the heavier ingredients. 
3. Taste to adjust salt and spice level. Let the batter rest for 5 minutes
4. In a pan/ tawa, heat a little oil or ghee to start cooking the cheela. Ladle 1-2 spoons of the batter on top and carefully spread it in a round shape on the tawa.
5. Lower the heat to medium flame and allow the cheela to cook. Add more ghee/ oil around it as required.
6. As the edges turn brown, flip the cheela over and cook until both sides are firm and golden brown. Serve the cheelas hot with chutney of choice.