Sweet Potato Soup

SWEET POTATO SOUP

Ingredients:

  • 500 gm sweet potato
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • ½ tsp organic turmeric powder
  • Pink Himalayan salt and pepper – as per taste
  • 3-4 cups water
  • 3 sprigs fresh thyme (herbs are optional and as per availability)
  • 2 tsp A2 cow ghee
  • ½ cup coconut milk (optional)

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Lemongrass Tea Infusion

lemongrass infusion

Ingredients :

  • 2-3 stalks of fresh lemon grass or dried lemon grass
  • 2 to 3 Cloves
  • 3 to 4 Green Cardamom (Elaichi)
  • 1/4 tsp Black Peppercorns
  • 1/4 tsp Fennel Seeds (Saunf)
  • 1 inch Ceylon Cinnamon (Dalchini)
  • Few strands of saffron and Oolong tea /green tea/black tea
  • 1/2 tsp fresh grated turmeric grated and fresh ginger grated optional as per seasonal availability
  • 1 star anise (Chinese star anise)

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Broccoli Sweet Potato Tikki

Broccoli sweet potato tikki

Ingredients:

  • Sweet potato – 1
  • Broccoli – 1 cup (cut into florets)
  • Grated homemade paneer – 3 tbsp
  • Sattu powder – 2 tbsp
  • Turmeric – 1/4 tsp
  • Roasted cumin powder – 1/2 tsp
  • Crushed black pepper – 3/4 tsp
  • Salt – As needed
  • Cold pressed coconut oil – as needed

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Sprouts Thepla

Ingredients:

  • Sprouted and steamed moong – 1 cup
  • 1/2 cup A2 cow milk yogurt or 1 tbsp lemon juice
  • Cilantro (roughly chopped) – 1 cup
  • Green chili (optional) – 2
  • Ginger – 1 inch
  • Garlic – 3-5 cloves
  • Sesame seeds – 1 tbsp
  • Jaggery – 1 tbsp
  • Coriander – cumin powder – 1 tsp
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Whole wheat / Khapli atta – 2 cups
  • Coconut oil or ghee – 2 tbsp
  • Water as needed
  • Pink Himalayan salt to taste
  • Cold pressed peanut oil / coconut oil/ pure ghee for shallow fry

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Phool Makhana Paratha (Navratri special)

Phool Makhana Paratha

Ingredients:

  • Amaranth/Jowar/Sattu flour as per choice – 1 cup
  • Phool Makhana/Foxnuts – 1 heaped cup
  • Turmeric powder – a generous pinch
  • Black pepper powder – 1 tsp
  • Roasted jeera powder – 1/4 tsp
  • Coriander/methi/spinach (chopped leaves) – as per availability – 2 tbsp chopped finely
  • Rock Salt – to taste
  • Ghee – 1/2 tsp
  • Cold pressed coconut oil – to toast parathas

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