• Salt
• 1/2 Onion
• 2 Tomatoes
• 1 Green Chili
• 2 Methi Khakhra
• 2 Tbsp Coriander

Method:

1. Chop Tomatoes, Onion, Green Chili and Coriander finely,
2. mix all the ingredients with Salt,
3. Spread the mixture all over khakhra,
4. Masala Khakhra is ready to serve,
5. Enjoy the healthiest snack Masala Khakhra.

• Salt
• 1 Onion
• 5 Tomatoes
• 1 Tbsp Ginger
• 6 Clove Garlic
• 3 Green Chilies
• 2 Bowl Chick Peas
• 1 Tsp Cumin Seeds
• 1 Tbsp Lime Juice
• 1 Tsp Coriander Powder
• 1/4 Tsp Turmeric Powder
• 1-1/2 Tsp Red Chili Powder
• 1 Tbsp Garam Masala Powder
• 2 Tbsp Everest Chana Masala Powder
• 1 Tsp Aamchur Powder (Sour mango powder)
• 2 Tbsp Vegetable Oil/Extra Verging Olive Oil

Method:

1. Soak Chick Peas overnight or if you are making it for dinner, Soak it from Morning,
2. Boil Chick Peas with little 1/2 Tbsp salt when you want to cook it, and let it cool,
3. Chop 2 Tomatoes in small cubes,
4. Make Puree of 3 Tomatoes,
5. Chop Onion in thin stripes or finely,
6. Make paste of Ginger and Garlic,
7. Chop thin stripes of Green Chili,
8. Chop Coriander finely,
9. Now heat oil in a skillet,
10. Once heated add Cumin Seeds, once they splutter add Ginger Garlic Paste, mix and let it cook for 5 Seconds,
11. Now add Onion with pinch of salt, let it cook for 5 Seconds,
12. Add Coriander Powder, Red Chili Powder, Turmeric Powder, Garam Masala, Chana Masalaand Salt to taste, Mix well and let it cook for 10 Seconds,
13. Now add Tomato Puree and 1/2 of Chopped Tomatoes, Mix and let it cook till oil separates,
14. Drain and add Chick Peas, Green Chilies, Aamchur Powder and Lime Juice, mix well and let it cook,
15. Now add Coriander and mix,
16. Chole Chana is ready to eat,
17. Serve Hot Chole Chana with Roti.

• Butter
• 1 Bnion
• Dry Basil
• 1 Broccoli
• Dry Oregano
• Black Olives
• Thyme leaves
• Cheddar Cheese
• Wheat Pizza Base
• Few Letus leaves
• 1 Bowl Corn Kernals
• 1-1/2 Green Bell Pepper
• Few Yellow Baby Tomatoes
• Keya Dry Pizza Seasoning
• Fun Food Pizza seasoning (Sauce/Paste)

Method:

1. Chopr Onion, Bell Pepper in tiny cubes,
2. Chop half Brocoli Florets in to thin strips that looks like a tree,
3. Chop few Letus Leaves, few Thyme Leaves and Broccoli finely,
4. Chop round shaped Yellow Baby Tomatoes,

Make Pizza Paste:

1. Grind 1-1/4 Bowl of Corn kernals and mix with Fun Food Pizza Sauce,
2. Now add 1 Tbsp Basil, Oregano, Keya Pizza seasoning, finely chopped Letus, Thyme and Broccoli with little salt, mix well and keep aside in a bowl,

Make base of all the Pizza base crispy:

1. If you have oven, you don’t need to worry, but if you dont have Oven, apply little butter on the base of pizza and cook the base on a non stick pan to make the base crispy, repeat same procedure for all the pizza base,

When you want to eat pizza:

1. Spread the Pizza Paste on the softer side of Pizza base, sprinkle Onion and Bell pepper, Decorate with Letus Leaves, Thyme Leaves, Chopped Baby Tomatoes, Broccoli florets, Olives and grate cheese over all these, sprinkle little Keya Pizza seasoning and put it in microwave for 1 Minuit or till cheese melts,
2. Pizza is ready to eat, remove from Microwave, make four or six pieces with Pizza cutter, sprinke oregano and Keya Pizza seasoning over it and serve the Yummiest pizza.

Note:

1. This pizza can taste best without cheese also, so if you are diet conscious, dont use cheese, Try it and let me know,
2. I use Fun Food Pizza Sauce because at my place everyone loves the taste, you can chose your favorite Pizza sauce available in market,
3. Also You can chose your favorite dry Pizza seasoning that’s available in market,
4. You can chose your favorite Cheese instead of Cheddar,

• Salt
• 2 Clove
• 1/2 Onion
• 1 Tbsp Oil
• 2 Tomatoes
• 3 Green Chili
• 7 Garlic Cloves
• 1 Tbsp Lime Juice
• 1/2 Inch Cinnamon
• 1/2 Bowl Coriander
• 1/2 Tsp Cumin Seeds
• 1 Green Bell Pepper
• 1 Bowl Coorn kernals
• 1 Tsp Red chili powder
• 1 Tbsp Coriander powder
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Asafetida Powder
• 1 Bowl Cauliflower Floret
• 1-1/2 Tbsp Everest Sabzi Masala

Method:

1. Wash and Chop Capsicum in big pieces,
2. Chop Onion in thin strips,
3. Grind tomatoes and half bowl of Corn Kernals together and keep the paste in a bowl,
4. Chop garlic and Green chili in to thin strips and keep together in a bowl,
5. Mix Cauliflower florets, chopped Capsicum and 1/2 bowl of Corn kernals in water and keep aside,
6. Wash & Chop coriander keep aside in a bowl,
7. Take Oil in a skilet and let it heat,
8. Once heated add Cumin seeds, once they start spluttering add Clove and Cinnamon let it cook for 15 seconds,
9. Now add garlic and green chili, let it cook for 5 seconds and Asafetida, mix well,
10. Add chopped Onion, let it cook for 30 seconds,
11. Now add Turmeric Powder, Red Chili Powder, Coriander Powder, Salt, and Everest Sabzi Masala, Mix well and let it cook for 15 seconds,
12. Now add all the vegetables and the Tomato paste, mix well and cover the skillet with a dish filled with water over it,
13. let it cook for 10 min and remove the water filled dish, Check if cauliflower has become soft,
14. If its still half cooked, mix the vegetable a little and let it cook for some more time till the cauliflower is cooked well,
15. Once its cooked add Lime juice and coriander and mix the vegetable,
16. Achari Sabzi is ready to eat, serve hot Achari Sabzi with Roti or Paratha.

• Pasta shells which ever you prefer. (I use penne hence the name)
• pasta-200gm-OR quantity as per the sauce or as u like ur pasta bit dry or saucy.

For Sauce:

• Tomatoes- 2 tins
• Whole black pepper-5-6
• Olive Oil-4tsp
• Dry Mixed herb-3-tsp
• Fresh basil-10-12 leaves of medium size
• Dry red chilli flakes-1tsp.
• Red pepper-1
• Courgettes-1
• Big Aubergine-Half of it
• Mushrooms-10-15
• Big onion-1-chopped(half moon shaped)
• green chilli-3-4
• garlic-8-10 cloves
• Sugar-2tsp
• Salt to taste
• cheddar cheese.

Method:

1. Heat oil in a pan then add black pepper
2. once it crackles add garlic-green chilli paste cook for a minute then add onion.
3. let it cook until they become transperant.
4. now add chopped vegetables-mushroom,aubergine,courgette,pepper.Add the dry mixed herbs.Close the lid.
5. Let it cook until the vegetables leave water.
6. now add tomatoes(puree the tin content).
7. Add Salt & Sugar.Add the fresh basil leaves.red chilli flakes.
8. Close the lid & let it cook Until the water evaporates.

For Pasta:

1. Boil Pasta -add little oil & salt to the water so it doesnt stick to the pan.start boiling pasta after u have added tomatoes to cook in the sauce so the sauce and boiled pasta will be ready at the same time.
2. Once the pasta is boiled mixed the sauce with pasta grate cheese over it and bake it in the oven until the cheese melts..dont let it go red.bake it on 160°c for 10 minutes or until its cooked.
3. serve with garlic bread.

Recipe By Avni Patel.

• Tortila chips-1 big packet…or more depending on your apetite.
• Jalapenos peppers-1-2-chopped(round shape) to lay on the chips
• cheddar cheese

For Salsa:

• tomatoes-6-7-chopped very small( as i like my salsa chunky–some people grind everything together as they like it in puree form)
• onion-1-(chopped very small)
• green chilli-1-(chopped very small)
• spring onion-3-(chopped very small)
• tobasco sauce-5-7 drops
• ground black pepper -3tsp
• jalapenos- 1-finely chopped
• cilantro-2tbsp-finely chopped
• salt to taste.

For Guacomole:

• 2-3 fresh green chillies, to taste
• 1 limes
• 4 avocados
• a large bunch of fresh coriander
• sea salt and freshly ground black pepper
• 2 tsp of extra virgin olive oil

Method:

For Salsa:

1. Mix all the above ingredients to make salsa.

For guacamole:

1. Remove and discard the seeds from the chillies, squeeze the juice from the limes, peel the avocados, remove the stone and chop them and roughly chop the fresh coriander.
2. Mash or blend the oil,chillies, lime juice, avocado and coriander until creamy but a bit chunky. Season with sea salt and freshly ground black pepper.
3. Preheat the oven to 200°C, 400°F, gas 6.
4. Lay the tortila chips on a baking tray – don’t overlap them too much – grate cheese on the chips-Sprinkle few finely chopped tomatoes,onions & Green onion & jalapenos on the top.and bake for 5 minutes until golden brown.
5. serve the crispy tortillas with the guacamole & Salsa.

Recipe By Avni Patel.

• Onion-1 chopped(half moon shaped)
• Muster seeds-1tsp
• Fenugreek Seeds-1tsp
• Oil-1tbsp
• Curry leaves-8-10
• Green chilli-1 (if the sambhar masala is too spicy more if not spicy.)
• Carrot-1-chopped cubes
• Drumstick-1- chopped size of an index finger
• Aubergine big-1/4 of it.
• Potato-1-chopped cubes
• Tuver dal-3 handful
• Sambhar masala-1tsp(if very spicy)
• Tomatoes-1
• heinz tomato ketchup-1tbsp
• coriander-2tbsp

Method:

1. First cook dal in pressure cooker.(3 whistles)
2. Boil the vegetables-aubergine,carrot,drumstick,potatoes in a pan.
3. Then heat oil in a pan-add fenugrrek & mustard seeds. once they crackle add Green chilli,onion & curry leaves.
4. let it cook until trasperant. now add boiled vegetables,salt,tomato puree,heinz tomato ketchup & sambhar masala. cook until the oil separates(5 min on medium flame).
5. Blend the boiled dal and add it to the mixture..Bring to boil.garnish with coriander. Serve with dosa, uttapam idli…whatever tickles your tastebuds.

Recipe By Avni Patel.

• Basmati rice 1 1/2 cups
• Cumin seeds 2 teaspoons
• Ghee 1 1/2 tablespoons
• Bay leaf 1
• Black cardamom 1 (optional)
• Cinnamon 2 two inch stick
• Salt to taste

Method:

1. Wash rice thoroughly and soak in water for half an hour. Drain.
2. Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.
3. When cumin seeds crackle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy.
4. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid.
5. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed.
6. Fork the rice out onto a serving dish. This will separate each grain.
7. Serve hot with any curry.

Recipe By Avni Patel.

• Split bean (moong dal) 1 cup
• Ghee 4 tablespoons
• Onion , finely chopped 1 medium
• Garlic, finely chopped 3 cloves
• Turmeric powder 3/4 teaspoon
• Salt to taste
• Dry mango powder (amchur) 1 teaspoon
• Cumin seeds 1 teaspoon
• Red chilli powder 1/2 teaspoon OR green chilli-1 finely chopped

Method:

1. Heat half of the ghee in a pan. Add half of the chopped onion and garlic and sauté till golden.
2. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes.
3. Add mango powder and simmer for another fifteen minutes.
4. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink.
5. Add red chilli powder or green chilli and sauté for two minutes.
6. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

Recipe By Avni Patel.

• Boondi 100 grams
• Yogurt 1 cup
• Salt to taste
• Roasted cumin powder 1/2 teaspoon
• Fresh coriander leaves, chopped 2 tablespoons
• Red chilli powder 1/2 teaspoon

Method:

1. Whisk yogurt till smooth.
2. Add salt, half the roasted cumin seed powder and half the chopped coriander leaves.Add boondi and mix well.
3. Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and serve chilled.

Recipe By Avni Patel.