This recipe is dry fruit burfi, with cashews, walnuts, figs and more!

Prep time: 10 min

Cook time: 50 min

Total time: 60 min

Yield: 30 pieces (1 sq. inch)

Ingredients:

Grated khoa (traditional Indian dairy product, made by heating milk in an iron pan until it is reduced to a lump) or thick condensed milk without sugar : 100g

Cane sugar 1/4 cup
Cardamom powder : 1/4 tsp
Nutmeg powder : 1/4 tsp
Saffron : 1 pinch
Powdered cashew nuts : 1/4 cup
Almonds (chopped) : 7
Chopped walnuts : 2 tbsp
Dried figs (chopped) : 2
Pistachios : 2 tbsp
Oil : 1/2 tsp

Directions:

• Bring the milk to a boil in a heavy-bottomed pan, stirring continuously on a low flame until the milk reduces to half (approx. 30 to 35 minutes).

• Add the grated khoa, powdered cashew nuts, powdered jaggery, spices, chopped nuts (except pistachios) and chopped figs and continue cooking on a very low flame until the milk further thickens and the mixture leaves the sides of the pan.

• Lightly grease the back of a steel plate with oil. Pour this mixture on the greased, inverted steel plate. Flatten with a greased bowl to half-inch thickness.

• Sprinkle the top with chopped pistachios and lightly pat the surface again. Keep in the refrigerator to cool and firm up. Only after it is thoroughly cooled, cut it into squares.

Ingredients:

Ash gourd (white pumpkin), peeled, grated: 300-400 g
Ghee: 1 cup
Cashews: 10
Sugar: 1 cup
Green Cardamom powder: 1 tsp

Method

• Squeeze the grated ash gourd pulp by hand to remove excess liquid or, alternatively, allow the pulp to sit in a sieve/colander for some time until the juice runs out.

• Heat the ghee and sauté the cashews in it until golden brown. Remove the cashews with a slotted spoon and keep aside until needed.

• To the same ghee, add the grated ash gourd and sauté for 3-4 minutes. Add the sugar and cardamom powder.

• Cook, stirring continuously, until the halwa begins to leave the sides of the pan and becomes a homogenous mass. Add the fried cashews and mix well.

• Cool and serve.

Here’s a lip-smacking Pumpkin Chana Masala recipe, that’s rich in Vitamin A, C and Beta-Carotene.

Ingredients

• Red pumpkin (peeled and cut into 3/4 inch cubes) - 500g

• Coconut or sesame oil – ½ cup

• Curry leaves - 15

• Roasted and powdered fenugreek seeds (methi, venthayam) - 1 tsp

• Cumin seeds (jeera) - 2 tsp

• Ginger (peeled and chopped fine) - 1 tbsp

• Turmeric powder - ½ tsp

• White chickpeas (kabuli chana) - 100g

• Jaggery powder - 1 ½ tsp

• Dried green mango powder (amchur) - 2 tbsp

• Dry fenugreek leaves (kasuri methi) - 1 tsp

• Salt - 1 tsp

• Garam masala - 1 tsp

• Fresh chopped coriander leaves for garnishing

Preparation

• Soak the chickpeas overnight or for a minimum of 4 hours. Pressure-cook in saltwater until well done. Drain and keep aside.

• Dry-roast the fenugreek leaves in a warm pan for a minute. Rub them fine in your palms and sprinkle them over the cooked and drained chickpeas.

• Heat the oil in a pan and add the cumin seeds; wait a few seconds and add the fenugreek powder, ginger, turmeric, and curry leaves. Stir for a minute, then add the pumpkin and sauté on a high flame for a minute.

• Reduce heat to a medium flame, add half a cup of water, and cover the pan with a lid. Let it cook for 6-8 minutes or until pumpkin cubes are just tender. The cooking time will vary depending on the tenderness of the pumpkin. Do not overcook.

• Mix salt, mango powder, and jaggery powder. Sprinkle this mix and the garam masala over the cooked pumpkin, stir gently, and continue cooking on a low flame for 2-3 minutes.

• Add the chickpeas, mix everything, and garnish with freshly chopped coriander.

Nutritional value

• Pumpkin is rich in carotenoids and Vitamin A, which aid vision.

• The carotenoids also help neutralize free radicals and slow down skin aging.

• High in the antioxidant beta-carotene, pumpkin may even reduce the risk of cancer.

• Pumpkins are also a good source of Vitamin C, which boosts the immune system.

This bright and refreshing beverage provides a healthy boost for the whole body. Simple to make, and perfect for a sunny day.

Ingredients:

• Dried hibiscus flowers (ensure the flowers are edible and not treated with chemicals or pesticides): 1 cup

• Cinnamon stick: 1" stick

• Ginger, fresh, washed, cut into roundels without removing skin: ½" piece

• Honey/ palm jaggery to taste

Method

• Bring 4 cups of water to a boil. Add the hibiscus flowers, cinnamon stick and ginger pieces. Boil for 5 minutes.

• Remove the pot from heat and cover it. Allow it to sit for 15-20 minutes. (Keeping the flowers in water for longer may result in a bitter taste. For more flavour, you can add more dried flowers into the water instead.)

• Strain the liquid, squeezing the cinnamon sticks and ginger pieces to ensure maximum flavour is released.

• Add honey or palm jaggery to taste. Serve either hot or cold. Allow the water to cool completely before storing in the refrigerator.

Tips:

• Alternately, 2 tsp of cinnamon powder can be used instead of the cinnamon stick. If so, use a cloth to strain the liquid.

• This tea is often served cold by refrigerating after step 4, garnished with a few mint leaves or a slice of lemon.

Ingredients

For the soup:

1 tablespoon cold-pressed coconut oil (or olive oil)

1½ tablespoons fresh ginger, peeled and finely chopped or grated

1 cup foxtail millet or quinoa, rinsed well

1 teaspoon turmeric powder

1 teaspoon salt, or to taste

3 cups vegetable stock (see optional homemade stock recipe below)

1 medium head of broccoli (or 2 cups peeled and diced bottle gourd (lauki/sorakkai) as an alternative

2 cups coconut milk

Freshly ground black pepper, to taste

Juice of ½ lime or lemon (adjust to taste)

½ cup fresh cilantro, chopped (or parsley)

1 stalk celery, finely chopped (optional)

For the aromatic chili oil garnish:

2 tablespoons cold-pressed sesame oil (gingelly oil) or olive oil

1–1½ teaspoons Kashmiri chili powder (adjust to taste)

OR

¾–1 teaspoon red chili powder (adjust to taste)

5–8 fresh curry leaves (optional)

Instructions

1. Prepare the broccoli by cutting it into small florets. Peel the woody skin from the stalk and slice the stalk thinly. If using bottle gourd instead, peel and dice it into small cubes.

2. Heat the coconut oil or olive oil in a large pot over medium heat. Add the chopped ginger and celery (if using) and sauté for 2–3 minutes, until fragrant.

3. Add the rinsed foxtail millet (or quinoa, if using), turmeric, and salt. Stir to coat the millet (or quinoa) in the spices and oil.

4. Pour in the vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 15 minutes, or until the quinoa is tender and swollen.

5. Add the broccoli florets and coconut milk to the pot. Stir gently, cover, and simmer for another 4–5 minutes, until the broccoli is bright green and just tender. The soup will be thick; add more stock or water if you prefer a thinner consistency.

6. Season with freshly ground black pepper and more salt, if needed. Remove from heat, stir in lime or lemon juice to taste, and add the fresh chopped herbs.

7. For the chili oil, gently heat the cold-pressed sesame oil or olive oil in a small pan over low heat. Add the curry leaves (if using) and let them sizzle until crisp, for about 15 seconds. Remove the pan from the heat; let it cool for about 30 seconds. Then stir in the Kashmiri chili powder or red chili powder. Swirl gently and let the oil infuse for a minute. (You may strain the oil for a clear drizzle, or use as is for a rustic touch.)

8. To serve, ladle the soup into bowls and drizzle each with a spoonful of the aromatic chili oil just before serving.

Optional Homemade Vegetable Stock

Yields 4 cups

Ingredients

1 medium carrot, chopped

1 small potato, chopped (optional)

1 small piece of fresh ginger (about 1 inch), sliced

1 small tomato, chopped (optional)

1 stalk of celery, chopped

A handful of coriander (cilantro) or parsley stems

3–5 black peppercorns

1 small bay leaf

1 small piece of pumpkin or bottle gourd/lauki, chopped (optional)

4 cups of water

Salt to taste (optional)

Instructions

Place all stock ingredients in a pot with 4 cups of water. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 45 minutes. Strain into a bowl. Use immediately, or cool and store it in the fridge.

The ubiquitous ladoo made with Ragi (Finger Millet), which is much healthier and tastier too! Here’s how you make it.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Ingredients

• Ragi (Finger Millet) flour : 1 cup

• Ghee : ½ cup

• Palm Sugar : ½ cup

• Grated Fresh Coconut : ¼ cup

• Black Sesame : 2 tbsp

• Groundnuts : 2 tbsp

• Almonds : 8-10

• Cardamom powder : ¼ tsp

Method

• In a shallow pan and low heat, dry roast black sesame, groundnuts and grated fresh coconut separately. Keep them aside to cool.

• Remove the skin from the groundnuts.

• Add a tsp of ghee to the pan and toast the almonds for a minute or two and keep them aside.

• Add the Ragi flour to the pan along with 2-3 tbsp of ghee and roast for 15-20 minutes. Add more ghee if needed.

• Add the roasted almonds, groundnuts, coconut and black sesame. Keep stirring.

• Add the palm sugar and cardamom powder. Stir for another 2 minutes.

• Take off the heat and let it cool.

• Apply ghee onto your palm; take 3-4 tbsp of the mixture and roll into a ladoo. Add more ghee if needed to make a firm, round ladoo.

INGREDIENTS

• 1  & 1/4 cups soft, pitted dates

• 3 tablespoons pumpkin seeds

• 1/4 cup chopped walnuts

• 1 & 1/2 tablespoons almond butter (or another nut or seed butter of choice)

• 1/4 cup (organic) cocoa powder 1 pinch salt

• 1/4 teaspoon vanilla extract (optional)
  
  

For optional garnishing

• Extra cocoa powder, finely chopped nuts, or coconut powder

INSTRUCTIONS:

• To a mixer, add pitted dates, cocoa powder, pumpkin seeds, walnuts, almond butter (or other nut/seed butter), salt, and vanilla (optional).

• Blend the mixture well until it starts to stick together. If it is too dry or crumbly, add more nut butter or pitted dates, and again blend well.

• Scoop out about 1 1/2 tablespoons of the mixture and gently roll it with your hands into a ball. Keep aside. Repeat this step to form more balls.

• Serve the balls as they are or roll them in cocoa powder and/or chopped nuts of your choice and/or coconut powder.

Roasted vegetables are really versatile. Easy to make, they can serve as a side dish by themselves or as a great lunchtime wrap with pita bread/chapati or even just as a salad. Let’s take a look at three roasted vegetables recipe options.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Yield: Serves 4

Ingredients:

Zucchini 1

Yellow summer squash (or if not available, another zucchini (preferably yellow) : 1

Big carrots : 2

Broccoli head : 1/2

Cabbage : 1/4

Red capsicum : 1

Yellow capsicum : 1

Green capsicum : 1

Coriander powder : 2 pinches

Fresh chopped ginger : 2 tsp

Dried Italian herbs : 1 tsp

Olive oil : 1/2 cup

Salt : 1/2 tsp

Black pepper powder : 1/4 tsp

Directions:

• Wash the vegetables. Peel the carrots. Take the zucchini, yellow squash, and carrots, first cut off both ends, then cut them on the bias (diagonally) into thumb-thick pieces. Keep each vegetable in a separate bowl.

• Deseed the capsicums. Cut them lengthwise into 2-cm-wide strips. Keep in a separate bowl.

• Cut the cabbage into 3 cm x 3 cm squares. Keep in a separate bowl.

• Cut broccoli into florets. Keep in a separate bowl.

• Blanche the cabbage in steam or boiling water. When cooked but still firm, take the cabbage out and cool it immediately in cold water to stop it from cooking; drain. Keep in separate bowl. Do the same for the broccoli.

• Mix the seasoning (salt, black pepper powder, coriander powder, fresh chopped ginger) and olive oil in a small bowl.

• Mix the carrot pieces with seasoning/oil mixture in a bowl. Do the same separately with all the other vegetables. Let them marinate for a few minutes.

• Option 1 – Sauté each vegetable separately in a flat iron pan until light brown on both sides. Keep aside.

• Option 2 – Grill the vegetables on a hot grill until light brown on both sides.

• Option 3 – Roast the vegetables in the oven: Preheat the oven at 250° C. Put each vegetable on a separate baking tray. Cook the zucchini, yellow squash, and capsicum for about 7–8 minutes; the carrots for 10–15 min. Check and when cooked but still firm, take them out; let cool a little bit. (The cabbage and broccoli are not cooked in the oven.)

• Mix all the vegetables, add the Italian herbs and rectify the seasoning, salt and pepper to taste.

• Arrange the vegetables on a plate and serve.