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RED LENTIL DAHL – PHASE 2

INGREDIENTS 200 grams dried red lentils – rinsed and drained1 onion – finely chopped2 cloves garlic – crushed1 tablespoon mild curry powderFresh ginger – grated – to taste5 tablespoons cream3 1/2 cups chicken stock70 grams baby spinach1/2 cup fresh coriander DIRECTIONS In a nonstick pan, cook onion for 8-10 minutes or until tender.Add a little water, if needed.Add garlic and curry powder and cook for 2 minutes or until fragrant.Add lentils, ginger, cream and stock.Bring to the boil.Reduce heat to low. Simmer, partially covered, for 30 minutes or until lentils have softened.Cook, uncovered, stirring occasionally, for 20 to 30 minutes or until...

PANEER BHURJI – PHASE 2

INGREDIENTS 100 grams paneer – crushed1 onion – diced1 tomato – dicedTurmeric – to tasteRed chilli powder – to tasteGaram masala – to tasteGround cumin – to tasteSalt and pepper – to taste DIRECTIONS Crumble the paneer and keep aside.In a nonstick pan cook onions in a little water, until translucent.Add tomato and salt and pepper to taste.Cook for 2-3 minutes.Add all spices and cook for 1 minute.Add crushed paneer.Mix until combined. Serves 1 By Inderjot Ahuja

CHICKPEA AND SPINACH CURRY – PHASE 2

INGREDIENTS 80 grams canned chickpeas – drained1 onion into paste1 tomato into pasteGrated ginger5-6 leaves of spinach choppedSaltTurmericRed chilli powderGaram masala powderChana masala powderCoriander powderCumin powder1 tablespoon fresh creamCoriander leaves DIRECTIONS In a non stick pan, add tomato onion paste, garlic powder, ginger and chopped spinach.Sauté for few minutes.Add salt, turmeric, red chilli, garam masala, chana masala, coriander powder and cumin powder.Add chickpeas and cover with lid for few minutes.Add 1 tablespoon of fresh cream to make it thick and creamy.Garnish with coriander leaves. Serves 1 By Ankita Jain

CHOPPED SALAD WITH SMASHED CHICKPEAS – PHASE 2

INGREDIENTS 80 grams canned chickpeas – drainedJuice of one lemon1/4-1/2 teaspoon ground cumin1/4 teaspoon garlic salt1 Lebanese cucumber finely diced1 large stick of celery finely dicedHandful of finely chopped fresh herbs (either parsley, coriander, mint or basil)Salt and pepper to taste DIRECTIONS Add chickpeas, lemon juice, cumin and garlic salt to a large glass bowl.Microwave for 30 seconds.Once warmed, mash with a fork.Add cucumber, celery and herbs and mix well.Add more lemon juice if required.Add salt and pepper to taste.Enjoy! Serves 1 By Mary Ishkan

PANEER CURRY – PHASE 2

INGREDIENTS 100 grams paneer/cottage cheese1 full onion chopped5-6 tomatoes chopped2 cloves of garlicGaram masala to tasteSalt to taste1 tablespoon creamCoriander DIRECTIONS Make a paste onion, tomatoes and garlic in a grinder.In a non stick pan add the paste and turn on the heat.Add garam masala, salt and cream and let it cook.Add paneer and let cook for 7-10 minutes.Sprinkle coriander in the dish to serve it. Serves 1

PANEER MANCHURIAN – PHASE 2

INGREDIENTS 50 grams paneer20 grams chickpea flour2 clove garlic1 green chilli4 to 5 curry leaves1 onion – diced1 tablespoon soy sauce (gluten free)1 tablespoon tomato sauce (gluten free)Red chilli powderCoriander powderSalt to tasteStevia to taste (optional) DIRECTIONS Cut paneer into small cubes.Mix chickpea flour, salt, red chilli powder and coriander powder with dash of water in a bowl make a thick batter.Add paneer cubes in prepared batter mix and let them marinate for 10 minutes.Heat nonstick pan add marinated paneer cubes over medium flame until they turn golden brown and put aside.Heat pan add garlic, curry leaves, onion and green chillies.Sauté till...

CHICKPEA PANCAKE – PHASE 2

INGREDIENTS 40 grams chickpea flourChopped onionsSaltRed chilli powder DIRECTIONS Mix all ingredients and form a runny paste.Dry fry (with no oil) on non stick pan till there is no raw texture left.Serve with dip. Dip:1 tablespoon of fresh cream mixed with 1/4 tablespoon of mustard and salt. Serves 1  By Ankita Jain

SOYA GRANULE KEEMA – PHASE 2

INGREDIENTS 50 grams soya granules1 onion – chopped1/8 teaspoon turmeric1/2 bunch coriander – chopped1/2 bunch mint – chopped1/2 tablespoon ginger1/2 tablespoon garlic1 green chilli – chopped1/2 tablespoon red chilli powder1/2 teaspoon cumin1/2 teaspoon coriander powder1/2 teaspoon garam masala2 tomatoes – choppedSalt to taste DIRECTIONS Soak soya granules in hot water until they puff up.Drain and set aside.In a nonstick pan cook onions until they are tender.Add turmeric, chopped coriander and chopped mint.Cook until wilted.Add remaining ingredients and cook for 3-5 minutes.Add soya granules and cook for 5 minutes on a low heat. Serves 2 By Ashu

RED ONION BHAJIS WITH MINT RAITA– PHASE 2

INGREDIENTS 120 grams chickpea flour1/2 teaspoon baking powder1 teaspoon chilli flakes2 teaspoons curry powder1 teaspoon ground coriander1 teaspoon turmeric2 cloves garlic – crushed2 teaspoons gingerSalt and pepper to taste1 red onion – finely chopped MINT RAITA1 tablespoon Greek yogurtchopped mint to tasteGarlic to taste DIRECTIONS To make raita mix all ingredients together and set aside.To make the Bhajis, sift the chickpea flour and baking powder into a large bowl.Add the spices, garlic and ginger and season with salt and pepper.Add 150 ml cold water to make a thick batter, then add the onion and stir until it is well coated.Heat a nonstick pan...

COTTAGE CHEESE STUFFED TOMATOES– PHASE 2

INGREDIENTS 100 grams cottage cheese2 tomatoesOnionParsleySalt and pepper DIRECTIONS Preheat oven to 180 degrees Celsius.Cut tomatoes in half.Scoop out the flesh.Add the flesh of the tomato to the cottage cheese.Add onion, parsley, salt and pepper and mix to combine.Scoop the mixture into the tomatoes.Bake for 45 minutes. Serves 1 By Leanne Tammjarv