Cucumber Mint Raita

Ingredients :

• 2 tsp cashews(soaked)
• 1 cucumber(medium sized)
• 12  mint leaves
• 3 to 4 cloves of garlic
• 1/2  tsp cumin seeds( roasted on tawa for 3 to 5 min on low flame )
• 1 teaspoon lime juice

Procedure :

• Blend all ingredients in a blender.
• Make  a smooth and creamy consistency .
• The raita is ready to serve  .

                                                  Oz Drink

Ingredients:

• 1 cucumber
• Ginger  to taste
• Lemon to taste
• 2 cups spinach chopped

Procedure :

• Process all ingredients in a juicer,
• Blend till you get a smooth consistency .
• Strain it and pour it into a glass and serve it.

                                                    Sesame Dip

Ingredients:

• Sesame (soaked) 2 tbls
• Raw peanuts(soaked) 3 tbls
• Mustard seeds(roasted)
• Curry leaves(roasted)
• Green chillies-3 to 4
• Coriander leave to garnish
• 2 to 3 cloves garlic

Procedure:

• Take soaked sesames and peanuts and add them in a blender ,blend it till smooth paste .
• Now add green chilies  in it and blend it again.
• Place it in the bowl .
• Now add mustard seeds ,curry leaves on the dip and serve.

                         Steamed Spinach with Potatoes

 Ingredients:

• I stalk of spinach ,chopped
• 3 to 4 medium sized potatoes (boiled and peeled)
• 1 lemon
• 4 tsp of soya granules
• A pinch of black pepper
• 2 green chilies chopped
• 1 onion chopped
• 1 tomato chopped

 Procedure :

• Take soya granules and soak them into the water .
• Now  boil steamer and then place  chopped spinach and steam it for 5 minutes only.
• Now strain soya granules from water .
• Take a bowl add spinach ,potatoes, chilly ,onion, tomato, granules etc.
• Add lemon juice  and black pepper to taste .
• Ready  to serve.

                                                        Spinach Smoothie

Ingredient:

• 1 bunch spinach (chopped)
• 1 cup raw coconut milk
• 1 orange
• 1 pinch black pepper

Procedure :

• Take spinach and blend it .
• Add coconut milk,orange  and blend till you get a smooth consistency .
• Now pour it into a glass and add black pepper to taste .
• Smoothie is ready to drink.

       Apple Spinach Orange Smoothie

Ingredients:

• 1 cups spinach,
• 1 apple chopped and peeled
• 1 oranges peeled
• 1 cup raw coconut milk
• Honey to taste

Procedure:

• Take spinach and chop it finely.
• Now take apples, oranges add them into the blender.
• Add coconut milk also ,blend till you get a smooth consistency .
• Honey can be added according to the taste .
• Smoothie is ready to drink.

                                                             Cabbage Juice

Ingredients:

• 1 small  head cabbage
• Lemon to taste
• Black pepper 1 pinch

 

Procedure:

• Take cabbage and chop it finely.
• Now add it into the blender.
• Now strain the juice and pour into a glass .
• Lemont and black pepper to taste can be added.
• Cabbage juice is ready

                           Peach Mango Banana Smoothie

Ingredients :

•  2 peaches
• 1 mango
• 1 banana
• 1 cup raw coconut milk
•  Honey to taste.

Procedure:

• Take peaches,mango and banana and blend them  .
• Add coconut milk.
• Blend till you get a smooth consistency.
• Add honey to taste .
• Smoothie is ready

                                                     Vegetable Green Salad

Ingredients:

• 1chopped green bell pepper
• 1 chopped onion
• 2 to 4 mint leaves (crushed)
• 2 chopped tomatoes ( medium)

Preparation:

• Take a bowl and add green bell pepper ,onion, tomatoes.
• Now add crushed mint leaves on the top .
• Sprinkle lemon juice on the top and serve.

                                           Masoor Dal Lentil Salad

Ingredients :

• ½ cup masoor lentil
• 2 tablespoons chopped onion
• 5 to 6 clove of garlic
• ½ teaspoon cumin powder
• Lemon according to taste
• 200 gm  cucumber
• 200 gm cauliflower
• 100 gm red pepper
• 2 tomatoes
• 2 tablespoons chopped, fresh coriander

 Preparation:

• Take masoor lentil ,wash and keep it for a night as such.
• Now drain it in the morning and steam it  for 5 to 10 minutes at low temperature .
• Now chop  cucumber, onion, garlic ,red pepper ,cauliflower and tomatoes finely .
• Take a bowl and add masoor  dal , finely chopped vegetables  and cumin powder .
• Just before serving, sprinkle lemon juice and  chopped coriander .

                                                      Soya Granules Salad

Ingredients:

• 100 gm soya granules
• I onion
• 1 tomato
• I green chilly
• Lemon to taste
• 250 gm peas
• Green capsicum
• 1 medium cucumber

 Preparation:

• First of all take soya granules and soak them in water for 20 min.
• Steam peas for 5 to 10 minutes.
• Now chop onion ,tomato, chilly, capsicum, and cucumber finally and place into a bowl.
• Take granules and sieve them and add them into the bowl ,now add peas also.
• Now mix well and sprinkle lemon to taste and serve.

 

                                                        Peach Smoothie

Ingredients:

• 6 peaches
• 150  ml of coconut milk
• 1 tablespoon  lime juice
• Honey to taste

Procedure:

• Take peaches and peel it off .
• Now add peaches in a blender and blend it well.
•  Add coconut milk ,honey to taste also.
• Pour the smoothie in a glass and serve it.

 

                                                      Mousambi Juice

 Ingredients:

• 5 to 6 Mousambi

Procedure :

1. Remove the seeds from the mousambi.
2. Extract the juice from the mousambi without sieve.
3. Juice is ready .
4. Can add  some ice cubes and serve chilled.

                                               Pomegranate  Juice

Ingredients:

• 4 medium pomegranate
• 5 to 6 leaves  of mint
• 1 tbs of lemon juice

Procedure:

• Take pomegranate  and peel them and juice them in a processor.
• Add mint leaves also while juicing .
• Now pour it in a glass and add lemon juice as per taste .
• Juice is ready to drink .

                                                                  Hummus

Ingredients:

• 250 gm of chickpeas
• 2 garlic cloves, minced
• 1 tsp. cumin powder
• ½ tsp. black pepper
• Lemon to taste
• Coriander for garnishing

Procedure :

• Take chickpeas and after washing soak them for overnight .
• In morning, steam the chickpeas for 10 to 15 minutes.
• Now take them in a food processor along with garlic,cumin and black pepper powder and lemon to taste .
• Pour the creamy paste in a  bowl and  garnish it with coriander .
• Serve it with your favorite salads and raw food .

 

                                                     Fruity Smoothie

Ingredients:

• 1 apple
• 1 strawberry
• 1 banana
• 1 tsp. honey
• 4 ice cubes

Procedure:

• Place apple, strawberries, bananas, and honey in a blender. Cover and process until well blended.
• Add in between ice cubes and blend well.
• Pour the smoothies into a  glass and serve well .

                                                   Mint Coconut Chutney

Ingredients:

• 1 teaspoon mustard
• 4 green  chilies
• 100 gm grated coconut
• 250 gm mint leaves
• 1 teaspoon tamarind paste
• 1 tsp urad dal

 Preparation:

•  Take a pan and roast mustard seeds and urad dal.

• In a blender add mint leaves, green chilies ,lemon  and coconut powder and grind well.
• Refreshing mint chutney is ready.

 

                                       Steamed Cauliflower and French Beans

Ingredients:

• 100 gm of French beans
• 200 gm of cauliflower
• 2  tsp of garlic
• A pinch of black pepper
• 5 to 6 twigs of coriander
• 1 or 2 green chilies
• Lemon according to taste

Procedure:

• Take cauliflower and cut them into small florets.
• Now take French beans and cut them into small pieces.
•  Now take steamer and steam these vegetables for 5 to  10 minutes only .
• In a bowl take crushed garlic ,coriander ,green chilies, black pepper and lemon according to taste .
• Now take out the steamed veggies into the bowl and mix them well with rest of the items.
• Steamed vegetables are ready to serve.

             Walnut and Carrot Salad

 

Ingredients:

• 2 oranges (small)

• 4 tablespoons lemon juice

• 2 cloves garlic

• 50 gm  walnuts (whole, shelled)

• 1 carrot

• 1 onion (small, sliced)

• 1 bunch spinach

• 100 gm  raisins

Procedure:

• First of all take walnuts and soak them in water for 1 to 2 hours.
• Take oranges ,onion,carrot and garlic, peel them off.
•  Now cut oranges and onion into small pieces and grate carrot .
• Take spinach and cut it finely .
• Now take a bowl and place all the ingredients and mix them well ,at last sprinkle lemon according to the taste .

                                                     Pumpkin Drink

Ingredients:

•  250 gm pumpkin(peeled and chopped)
• 1 cups of  filtered water
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1 tsp raw honey

Procedure:

• Add pumpkin in the food processor.

• Now blend it well and moreover add ginger, cinnamon and honey.
• Add water if required for a smooth consistency.
•  Ready to serve .

 

                                                      Frosty Fruity Smoothie

Ingredients:

• 1 cup almond milk
• 1 large frozen banana
• 1/2 cup chopped frozen mango
• 1/2 cup chopped peaches
• Honey to taste
• 1 tsp shredded coconut
• 2 to 4 cardamom

Procedure:

• Blend all ingredients until smooth and frosty.
• Now pour the liquid in a glass .
• Decorate it with nicely shredded coconut with  2 to 3 pieces of mangoes.

                                   

                                           Melon Spice Cocktail

 

Ingredients:

• 2 cups diced melon
• 3 small peaches (2 large)
• 1 lime peeled
• Honey
• 1 cup ice
• A pinch of cinnamon

Preparation :

• Take all the ingredients and blend well .
• Pour into glasses and dust with cinnamon powder .

 

                                                      Banana in Coconut Cream

Ingredients:

•  5 bananas (cut into pieces)

• 2 cups coconut milk
• Honey to taste
• 1 tsp of cinnamon powder
• 2 tbs  powdered coconut
• 1 mango, peeled pitted and cubed
• 5 to 6 cashew nuts and raisins each (soaked in water for 20 min)
• 10 to 12 almonds (soaked for overnight)

Procedure:

• Take a bowl and add coconut milk, banana, honey to taste, cinnamon powder, coconut and mango in it .
• Add cashews, almonds, raisins etc. on the top .
• Ready to serve .

 

Watermelon with Mint Salad

Ingredients:

• 1watermelon
• 2 tablespoons chopped fresh mint leaves
• 6 whole mint sprigs (for garnish)

Preparation:

• Cut the flesh from the melon and cut into bite-size pieces, removing and discarding any seeds.
• Place watermelon pieces in a large serving bowl.
• Add crushed mint leaves in watermelon and mix well.
• Ready to serve .

                                         Cabbage Jowar Muthias

Ingredients :

For garnishing

• 1 tsp cumin seeds (jeera) roasted
• 1/2 tsp hing (hing) roasted
• 3 to 4 curry leaves (kadi patta) roasted
• 2 tbsp chopped coriander (dhania) roasted

 

For dough

• 1 cup grated cabbage
• 1 cup jowar (white millet) flour
• 1 tbsp chopped coriander (dhania)
• 1/2 tbsp lemon juice
• 1 tsp ginger-green chilli paste
• 2 cloves of garlic (lehsun), grated
• 1/2 tsp turmeric powder (haldi)

Procedure :

• Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
• Divide the dough into 3 equal parts and shape each portion into a rectangular  shape  .
• Place it  on a greased steaming dish and steam for 10 to 12 minutes till firm.
• Remove, cool for at least half an hour and cut into thick slices.
• Now take roasted cumin, curry and hing and sprinkle it over the cabbage jowar muthias and at last decorate it with coriander and serve hot with mint chutney .

                                                           Watermelon Cooler Juice

 

 

Ingredients:

• 2 cups watermelon chunks (remove seeds)
• 1 tablespoon honey according to taste
• 7 to 8  almonds
• Crushed ice

Procedures:

• In a blender add watermelon, honey, crushed ice  and almond .
• Blend until smooth. Pour into a glass and serve it .

                                                      Pasta with Bell Pepper

Ingredients:

• 3 cups corn
• 200 gm green bell peppers
• 200 gm red bell peppers
• 200 gm yellow bell peppers
• 200 gm onions
• 100 gm cherry tomatoes
• 1 pinch of black pepper
• 200 gm of broccoli
• 200 gm of wheat pasta
• 5 to 6 cloves of garlic
• 5 to 6 curry leaves (roasted)

Preparation:

• Cut green and red bell peppers and onion into bite size pieces.
• Now steam all the items .
• Take  wheat pasta into boiling water at medium heat and cook  till it gets tender.
• After 10 minutes ,drain the wheat pasta in a separate bowl.
• Now take a bowl and add peppers ,broccoli, cherry tomatoes ,onions, pasta and crushed garlic.
• Sprinkle curry leaves on the top .
• Serve hot and enjoy it.

 

                                              Raw Cashew Apple Salad

 

Ingredients :

• 1 apple
• 5 to 6 raisins(soaked for 5 to 10 min)
• 10 to 12 cashew (soaked for 2 to 3 hours)

 

Procedure :

• First of all take soaked cashews and prepare it’s smooth paste .
•  Take apple wash and peel  it off.
• Now chop it properly and place it in a plate add cashew paste on the top .
• Mix it well and sprinkle raisins on the top and serve immediately .

                         

 

                                                         Radish Mint Salad

Ingredients:

• 7 radishes (trimmed and chopped)
• 8 mint leaves (fresh, finely chopped)
• 2 tsp orange juice
• raw honey according to taste
• 7 to 8 twigs of coriander leaves

Procedures:

• Take chopped radishes in a bowl.
• Add orange juice as well as honey to the taste .
• Now sprinkle mint and coriander leaves on the top .
• Salad is ready to enjoy.

 

                                                       Chana Dal Salad

 

Ingredients:

•           2 cups of very finely chopped cabbage

•           2 medium sized and finely chopped tomatoes

•           1 cup chopped cucumber

•           1 shredded carrot

•           10 minced mint leaves

•           1/4 cup yellow chana dal

•           1 tablespoon lemon juice

•           1 tablespoon ginger juice

•           1/2 tsp  black pepper powder

  Procedure :

• Soak the chana dal for at least 2 hours in lukewarm water.
• When ready, the dal should be soft all around.
• Now drain the water from chana dal.
• Mix the chana dal with all the chopped vegetables.
• Steam this mixture for 5 to 7 minutes .
• Now place it in a plate and add black pepper,lemon and ginger juice  .
• Now decorate it with mint leaves on the top .

                                                             Raw Stuffed Tomatoes

Ingredients:

• 2 cups chopped cauliflower
• 5 to 6 slices of red onion, chopped
•  5 to 6 clove fresh garlic, finely minced
• 5 springs of fresh coriander, finely chopped
• 3 to 4 large tomatoes

Procedure :

• First of all steam cauliflower in a steamer for 3 to 5 minutes.
• Then in a blender take cauliflower and garlic and blend for one to two seconds only  .
• Now take it in a bowl and add  finely chopped onion and coriander and stir well .
• To prepare the tomatoes, gently cut around the top of the tomato and then removed the seeds and juice with a small spoon, later on you can add into the bowl. Lastly, fill the tomatoes with the stuffing and serve.

                                                              Black Eyed Peas salad

  Ingredients:

• 250 gm black-eyed peas (lobhia)
• 1 medium sized boiled potato, peeled and chopped into small cubes
• 100 gm chopped green bell pepper
• 2 medium sized finely chopped tomatoes
• 1 green chili ,chopped (hari mirch)
• 1 teaspoon thinly sliced fresh ginger(adrak)
• 2 tablespoon finely chopped mint(pudina)
• 2 tablespoon finely chopped coriander(hara dhania)
• 1 tablespoon lemon juice
• 1 tablespoon ginger juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon roasted ground cumin seed

 

Procedure :

• Soak black eyed peas for 6 to 8 hrs in filter water .
• Now after draining water from it ,steam black eyed peas, potato, green bell pepper etc. for at least 4 to 5 min.
• After steam take out them in a bowl, add chopped tomatoes, green chillies, tomatoes,sliced ginger,chopped mint,coriander etc.
• Now add lemon,ginger juice,and at last sprinkle black pepper and cumin seeds .
• Salad is ready to serve .

                                            Sunny Carrot Juice

 

Ingredients:

• 2 carrots
• 2 tsp of crushed garlic
• 5 to 6 twigs of coriander
• 2 tsp of beetroot
• 2 tsp of lemon juice

Procedure:

• Take carrots peel them off and put them in a food processor.
• Now take crushed garlic and coriander and add in the food processor.
• Then add beetroot along with lemon juice .
• Now the juice is ready to serve .

                                                         Banapple Pudding

Ingredients:

• 2 apples
• 4 bananas
• Cinnamon powder to taste
• 2 tsp of lemon

Procedure:

• Peel the bananas and mash them in a plate with a fork.
• Cut the apples in small bits and add in bananas.
• Sprinkle with some cinnamon powder to taste.

 

Guava Smoothie

Ingredients:

• 1 guava
• ½  banana
• 1 cup coconut milk

Procedure:

• Blend all ingredients  in your blender until smooth.
• Pour in a glass and serve it.

                                                     Raw Radish Salad

Ingredients:

• 5 to 6 round red radishes

Procedure :

• Take red radishes and cut them into half.
• Relish red radishes  .

                                            Steamed Broccoli with Cashew Cream

 

Ingredients :

• 250 gm of broccoli
• 5 to 6 garlic cloves
• Cashew cream
• 1 twig of spring onion

Procedure:

• Take broccoli and cut them into pieces .
• Now steam it for at least 4 to 5 minutes .
• After this , take out broccoli in a platter .
• Now take garlic and crush it and mix it in the steamed broccoli .
• At last pour cashew cream over it ,and sprinkle finely chopped spring onion .
• Now it’s ready to serve .

 

                                                             Fruits’  Mountain

Ingredients:

• 250 gm pineapple
• 250 gm of strawberries
• Mint leaves 2 -3
• powdered jaggery (gur made from sugarcane)

Procedure:

• Take pineapple and peel off it and cut it into pieces .
• Now take strawberries  and cut them  into pieces.
• Take a plate and place strawberries in center ,now place pineapple pieces over them.
• At last sprinkle jaggery and place mint leaves and enjoy it .

 

                                           Raw Veggie Stuffed Tomatoes

Ingredients:

• 2 medium whole tomatoes,
• ½ cup fresh spinach, chopped
• 1/4 cup red pepper, chopped
• 1/2 cup carrot, chopped
• 1 red onion, finely chopped
• 2 tsp lemon juice
• 2 to 3 pinch of black pepper (optional)
• 4 to 5 twigs of coriander
• 2 to 3 clove of garlic, minced and crushed

Preparation:

• To prepare  tomatoes, gently cut around the top of the tomato and then removed the seeds and juice with a small spoon.
• Now take all vegetables and steam them for 4 to 5 minutes.
• Place all steamed vegetables in a bowl and add lemon juice, black pepper and coriander.
• Al last fill the tomatoes with this mixture and enjoy .

                                                            Cashew Carrot Coins

 

 Ingredients :

• 2 big sized carrot
• 4 tsp cashew paste
• 1 medium sized tomato
• 5 to 6 cloves garlic

Preparation:

• Take big sized carrots and peel it off and slice them into coins.
• Now take cashew paste and add it in a blender.
• Add tomato, garlic into the blender .
• Take this  light red colored paste and place over the carrot coin.
• Top up with the other carrot coin.
• Carrot coins are ready to enjoy.

                                                        Raw Breakfast Cereal

 

Ingredients:

• 1 apple peeled and chopped
• 1 tablespoon raisins
• 1 tablespoon pumpkin seeds (or sunflower seeds)
• 1 tablespoon almonds chopped
• 1 sprinkle cinnamon
• 1 tsp honey according to the taste
• ½ cup cashew milk

Procedure:

• First of all put  apple in a bowl.
• Now simply add all the ingredients including cashew milk.
• Raw cereal breakfast is ready .

 

                                                                      Cabbage Wrap

Ingredients

 

• 100 gm chopped raw cashews(soaked)
• 2 tsp lemon juice
• 2 tsp chopped ginger
• 1 tsp chopped green chili,
• 200 gm cabbage, steamed
• 100 gm capsicum ,finely chopped
• 6 to 10 large leaves of spinach ,chopped
• 1 carrot, finely chopped
• 100 gm coriander leaves
• 5 to 6 twigs of  basil leaves
• 5 to 6 mint leaves
• 50 gm soya granules

 

Procedure :

• In a high-speed blender, mix lemon juice, soya granules, ginger, green chilies, cashew etc.
• Now take cabbage and spinach leaves separately ,steam them for at least  three minutes.
• Take cabbage leaf and add blended paste on the top including chopped carrot, steamed spinach, capsicum etc .
• Add a few leaves of coriander, basil and mint etc.
• Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward.
• Place the roll seam side down on a serving dish and serve hot.

                                                                       Pesto Pasta

Ingredients:

• 200 gm pasta
• 25 gm basil leaves
• 30 gm cashew (soaked)
• 2 to 3 green chillies
• 2 to 3 cloves garlic
• 3 to 5 black pepper

 

Procedure:

• Take basil leaves, cashews, garlic, green chillies etc and blend them well.
• Add water to make creamy consistency .
• Now take the paste in a big bowl.
• Pour the  paste over the pasta and serve hot.

                                                            

                                                    Cucumber Peanut Salad

Ingredients:

• 2 cucumbers
• 1 spring onion
• 1 onion
• 5 to 6 twig of coriander
• Roasted peanuts
• Lemon according to taste

 

Preparation:

• Take cucumber and peel if off and cut into pieces.
• Now take spring onion, onion  and coriander and cut them into pieces.
• Take a glass bowl and place all the ingredients .
• At last add peanuts in the center of salad
• Sprinkle lemon on the top ,according to the taste and enjoy it .

                                                    Pasta with White Grams’ Sauce

Ingredients:

• 200 gm white grams
• 20 gm  coriander
• 3 tsp lemon juice
• 500 gm pasta
• 5 to 6 cloves garlic
• 4 to 5 chillies

 

Preparation:

• First of all soak white grams for the whole night .
• Now steam white grams ,pasta , separately according to their cooking  time in a steamer .
• When white grams are soft ,add it in a blender along with garlic, chilies make a smooth paste by adding required water .
• Now take this smooth paste in a bowl.
• When pasta is soft ,take out from the steamer  and add it in the bowl .
• Now mix everything well ,sprinkle lemon juice and add coriander over it.

                                                                    Egg Plant Dip  

Ingredients:

•  1 large eggplant
• 20 gm white til (soaked)
• 3 garlic cloves, minced
• 2 tsp fresh lemon juice
• 1 pinch ground cumin
• 1 tablespoon chopped fresh coriander

Preparation :

• Prick the eggplant with a fork in several places and place on the gas stove for 5 to 6 minutes to roast.
• Then cool slightly, and peel off and discard the skin.
• Using a fork, mash the eggplant to a paste.
• Now take til(soaked)in a blender, add garlic, the 2 tsp lemon juice and the cumin and mix well.
• Now take eggplant paste in the blender .
• You can add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and serve it with steamed vegetables, salads etc .

                                              Methi Chutney (Fenugreek Chutney)

Ingredients:

• 2 tablespoons fenugreek seeds (methi)
• 4 dry mango slice
• 1/4 cup raisins (kishmish)
• 4 dates sliced (khajoor)
• 1/8 teaspoon asafetida (hing)
• 1/4 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder (lal mirch)
• 1 tablespoon coriander coarsely ground (dhania)
• 1 tablespoon fennel seeds coarsely ground (saunf)
• 1-1/2 tablespoon mango powder (amchoor)
• Approx. 1 cup water

Preparation:

• Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
• In a pressure cooker add 1 cup of water and all the ingredients ,cook over medium heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
• Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
• Mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.

                                                           Beetroot Chutney

Ingredients:

• 2 beetroots
• 5 to 6 cloves of garlic
• 5 to 6 curry leaves
• 1 tsp chana dal
• 1 tsp urad dal
• 2 to 3 green chilies
• 1 tsp cumin seeds

Preparation:

• Peel the skin of the beetroot and chop this into small cubes.
• In a pan, add cumin seeds, green chilli, garlic, curry leaves, chana dal and urad dal etc.
• Saute this in a low flame till the dals turn golden brown.
• Keep this aside.
• Now add the chopped beetroot and saute this in a medium flame without getting burnt.
• Cook for 10 mins.
• Allow it to cool. Grind this along with the dal mixture into a fine paste.
• In a pan add mustard seeds.
• When it splutters, add the ground beetroot chutney.
• Cook it at low flame for a minute.
• Transfer it to a serving bowl.
• Enjoy with rice,roti etc .

                                                   Mango Pineapple Salad

Ingredients :

• 1 small pineapple
• 2  ripe mangos
• 3 to 4 leaves spinach

 Procedure:

• Cut pineapple into bite-size pieces. Cut mangos lengthwise .
• Add fruits in a bowl and toss well .
• Sprinkle spinach leaves on the top .

 

                                                                     Fig Shake

Ingredients :

• 5 to 6 figs
• 100 ml coconut milk
• A pinch of cinnamon
• 1 banana

Procedure:

• First of all take 5 to 6 figs and soak them in water for 1 hour.
• Now take them in a blender and add banana and coconut milk also.
• Blend till you get a smooth shake .
• Add cinnamon and it’s ready to serve .

Orange Juice

Ingredients:

• 4 medium oranges
• 5 to 6 leaves  of mint
• 1 pinch of cinnamon

Procedure:

• Take oranges and peel them and juice them in a processor.
• Add mint leaves also while juicing .
• Now pour it in a glass and add cinnamon powder.
• Juice is ready to drink .

                                                           Peach Juice

Ingredients:

• 6 peaches
• 150  ml  water
• 1 tablespoon  lime juice
• Honey to taste

Procedure:

• Take peaches and peel it off .
• Now add peaches in a blender and blend it well.
•  Add water ,honey to taste also.
• Pour the juice in a glass and serve it.

 

                                Pineapple Pear  Papaya Salad

Ingredients :

• ¼ pineapple (peeled and chopped )
• 1 pear (peeled and chopped )
• ¼ papaya (peeled and chopped )
• Lemon juice to taste
• Mint to taste

Procedure :

• Take pineapple, pear, papaya in a bowl .
• Add lemon and mint to taste .
• The salad is ready  to eat .

 

                                                           Banana Grapes Salad

Ingredients:

• 2 whole banana
• 250 gm grapes
• 5 to 6 pieces soaked almonds
• 5 to cashews
• Lemon to taste
• cinnamon powder  to taste

Procedure:

• Take whole banana cut them into bite size .
• Now take a bowl and add banana ,grapes,almonds,cashews and lemon to taste .
• Sprinkle cinnamon powder on the top and serve .

 

                                                            Carrot Garlic Chutney

 Ingredients:

• 1 cup thickly grated carrot
• 2 tbsp chopped garlic (lehsun)
• 2 tsp green chilli paste
• 1/4 tsp lemon juice
• 1 tsp mustard seeds(roasted)

Procedure :

• Combine all the ingredients and blend in a mixer to a fine paste.
• Sprinkle mustard seeds on the top an d serve .

 

Pumpkin Smoothie 

Ingredients:

• ½ cup pumpkin puree
• ½ very ripe medium-sized banana
• 1 cup crushed ice
• ground cinnamon to taste

Preparation:

• Place all ingredients in a blender and puree until smooth, making         sure the ice is completely crushed.
• Top with ground  cinnamon and serve.