Bell Pepper Salad

 Ingredients: 

Onion - 1/2 cup
Green bell pepper - 1/2 cup
Red bell pepper - 1 cup
Yellow bell pepper - 1 cup

Seasoning:
Sesame seed - 1tbsp
Lemon - 1/2
Pink salt - 1/2 tsp
Black pepper powder - 1 tbsp
Green chilies - 2 

Method: 

1. Cube the vegetables, add them to a mixing bowl, and mix well.
2. Add black pepper, pink salt and lemon and mix. 
3. Garnish with sesame seeds. 

Veggie Rice Noodles

Ingredients: 

Finely Chopped Veggies - 2/3 cups 
(Red/Yellow/Green Bell Peppers, Zucchini, Green Peas, Beans, Carrot)
Rice Noodles - 1 cup
Spring Onion - 2 tbsp, finely chopped 
Olive Oil - 1tsp
Garlic - 1 tbsp, chopped
Green chili paste - 1 tsp
Ginger, Garlic paster - 1 tsp
Chili flakes - 1/2 tsp
Black pepper powder - 1/4 tsp
Salt - to taste
Water - 4/5 cups

Method: 

1. Saute the chopped garlic in olive oil, then add the ginger-garlic paste, and choice of vegetables. Cook until the vegetables are 75% cooked
2. Add 4/5 cups of water to the cooker vegetables, and bring water to boil
3. Add the rice noodles, green chili paste, chili flakes, black pepper powder, and salt. Cook pn low flame until the noodles are cooked
4. Garnish with spring onions and serve hot. 

Oats Gourd Roti

Makes: 4 Rotis 

Ingredients: 

Oats flour - 1/2 cup (roasted and ground)
Gram flour - 1/4 cup
Grated bottle gourd - 1/4 cup
Onion - 1/2 cup, chopped
Tomato - 1/2 cup, chopped
Cilantro - 3/4 strands, finely chopped
Turmeric - 1/4 tsp
Salt - to taste
Red chili powder - to taste
Water - for mixing 
Ghee - for making rotis

Method: 

1. In a mixing bowl, add oats flour, gram flour, grated bottle gourd, onion, tomato, cilantro, turmeric, red chili powder and salt 
2. Add water to make a thick batter
3. On a hot iron griddle, pour one ladle of batter and add a tbsp of ghee
4. Cook on both sides and serve with coconut chutney or mint chutney 

Sauteed and Steamed Veggies

Makes: 4 servings

Ingredients:

Tomatoes - 2
Red bell pepper - 1/2 cup, sliced
Yellow bell pepper - 1/2 cup, sliced
Green bell pepper - 1/ cup, sliced
Carrot - 1/2 cup, sliced into 1 inch pieces
Yellow zucchini - 1 cup, sliced
Green zucchini - 1 cup, sliced 
Sweet Corn - 1 tbsp
Onion - 1 cup, chopped
Garlic - 4/5 cloves, finely chopped 

Seasoning: 
Olive oil - 1/4 tsp
Chili flakes - 1/2 tbsp
Oregano - 1 tbsp
Basil - 1 tbsp
Thyme - 1 tbsp
Pink salt - 1/2 tsp

Garnishing:
Black olives - 4/5, sliced 
Mixed seeds - Sunflower, pumpkin etc. 

Method: 

1. Blanch the tomatoes and puree
2. Boil sweet corn
3. Steam all veggies other onion
4. In a pan, heat olive oil and sauté the onion and garlic until translucent
5. Add the steamed veggies, pureed tomatoes, and seasoning and sauté for another 3-4 min 
6. Garnish with mixed seed and black olives. 

Triple Dal Soup

Makes: 4 servings

Ingredients: 

Masoor Dal - 3 tbsp
Moong Dal - 3 tbsp
Toor Dal - 2 tbsp
Ginger 1 inch, grated
Garlic - 2 cloves, grated
Tomato - 1, cubed
Carrot - 1, cubed
Turmeric - 1/4 tsp
Black pepper powder - 1/2 tsp
Salt - to taste
Cilantro - 2 tbsp, finely chopped
Water - 2 cups

Method: 

1. Wash all the dals and soak it for 30 min 
2. Cook the dal mixture with the ginger, garlic, tomato, carrot, turmeric, and pepper powder until well done
3. Let it cool completely and then blend the mixture to a smooth consistency either using a mixer or immersion blender 
4. Transfer back to pan, add water to adjust consistency
5. Garnish with cilantro and serve with steamed vegetables.