Baked dahi vada
Ingredients
For the vada: Black urad dal 1cup, yellow moong dal ½ cup, grated ginger 1 tsp, green chillies paste ½ tsp, black pepper (roughly ground) 1 tsp, asafoetida 1 pinch and salt to taste and oil 2 tsp
For the curd base: Beaten thick curd 2 cups, red chilli powder 2 tsp, roasted jeera powder 1 tsp, chaat masala 1 tsp, rock salt 1 tsp, mint chutney 2 tsp, tamarind chutney 1 tbsp, chopped coriander leaves for garnishing
Method
Soak the dals in warm water for four to five hours. n Grind the ingredients for the vada with very little water. n Grease a baking tray and preheat the oven to 180 degrees Celsius.
Scoop out small dollops of vada past and place on the baking tray. n Bake for 15-18 minutes. Once done, remove from oven and let it cool. Soak vadas in lukewarm water for 15 minutes to soften the vadas. Squeeze out excess water from the vadas and keep aside. Prepare curd base by mixing the beaten curd with the dry masalas. Soak vadas in the curd base and drizzle mint chutney and tamarind chutney, and garnish with chopped coriander leaves. Serve chilled.
Quinoa salad
Ingredients
Quinoa 1 cup, chopped onions ¼ cup, chopped tomatoes ¼ cup, diced cucumber ¼ cup, chopped fresh parsley ¼ cup, the juice of half a lemon, white pepper powder 2 tsp and salt to taste.
Method
Boil quinoa in two cups of water, for about 15 minutes on a low flame, till cooked.
Cool the quinoa, add all the fresh ingredients.
Add lime juice, white pepper powder and salt.
Toss the salad lightly.
Garnish with chopped parsley and serve.
Millet Mango Phirni
Ingredients
Foxtail Millet 1/2 cup, 3 large ripe mangoes (pureed), milk 4 cups, jaggery 1/2 cup, cardamom 1 cubed mangoes 1 cup
Method
Boil foxtail millet with milk, on low flame for 15-20 minutes, till cooked.
Melt jaggery in a separate pan.
Add jaggery followed by pureed mango.
Cool it and serve chilled with mango cubes as garnish.
Buckwheat Pasta in Alfredo Sauce
Ingredients
Buckwheat pasta
2 cups, oregano 1 tsp, dry basil: 1 tsp, white pepper 1 tsp, low fat cream 1 cup, chopped onions 3 tbsp, chopped garlic 2 tsp, chopped button, mushrooms 2, chopped medium ripe tomatoes 2, chopped fresh parsley to garnish.
Method
Heat water in a large vessel and bring to a boil.
Add pasta, with a teaspoon of oil and half a teaspoon of salt.
Boil for six to seven minutes, and drain excess water and keep aside.
Heat remaining oil in a non-stick pan, and sauté onions and garlic till slightly brown.
Add chopped tomatoes, and sauté till soft. Add salt to taste.
Add low fat cream and bring to a boil.
Add cooked pasta, followed by the oregano, basil and pepper and mix gently.
Remove from heat and transfer onto a bowl.
Garnish with chopped fresh parsley.
