Categories 
MASALA VADA/AMBODE/FALAFEL
1 cup organic Chana dal (Bengal Gram Dal)1/2 cup Dill leaves , chopped1/4 cup Coriander (Dhania) Leaves , chopped1/2 cup moringa leaves1 inch Ginger , finely chopped3 tablespoons organic white Rice flourHimalayan pink Salt , as required1/2 teaspoon Turmeric powder (Haldi)1 tspn pinch gluten free (hing)1/2 cup freshly grated coconutOrganic Cold pressed ground nut oil, for deep frying METHOD Soak organic Chana Dal in water for about 4 hoursWash the dal thoroughly and grind soaked dal without water into a coarse paste.In a bowl, add grounded dal, turmeric powder, salt, hing, dill leaves, Moringa leaves and coriander leaves. Combine them together. Add rice flour & combine them well. Season it with salt....
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SUPRESSED MILLET CHIKKI
1 cup Organic Amaranth Seeds1 tspn Garden Cress Seeds, Halim, Alvi1 cup Organic Dessicated Coconut1 1/2 cup organic jaggery2 tbspn cow ghee1 tspn cardamom (optional) METHOD Hear the cast iron pan until it’s fully hot. Pour 1/4th cup amaranth seeds first & keep stirring it. It will start popping into white puffs. Remove it as soon as you see it’s done....
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YELLOW LEMON RICE
1 cup organic Kollam rice2 green capsicum (you can use mixed color too)2 to 3 green chillies1 tspn mustard seeds1 tspn urad dal1 tspn Chana dal2 tspn turmeric powder3 4 curry leaves 1/2 bunch Coriander leaves1 table spoon cold pressed coconut nut oil 1 medium lemon 1/2 cup freshly grated coconut Pink salt to taste. Cashews to roast in ghee METHOD Separately cook white rice (not too soft not too hard) In a pan heat up cold pressed coconut oil. Add mustard seeds. Once it splutters, add peanuts. Wait until peanuts gets roasted....
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RAINBOW VEGGIES CUTLET
150gm sweet potato cut & diced 100 Gm grated betroot50gm grated pumpkin1 tbspn roasted amaranth flour1 tspn organic chilli powder1/2 tspn coriander powder 1 tspn Garam masala 1 tspn Peanut chutney powderHimalayan pink salt to taste2 local farm eggs1 tspn pepperRed poha crumbs Local Butter for roasting METHOD Steam the sweet potato cubes, Betroot And pumpkin in a steamer. Once steamed, mash the sweet potato in a large bow.Add amaranth flours, and spices. Mix them all together into a cutlet mix. In a separate bowl make egg mix with eggs & pepper. Grease the cast iron pan with cow ghee....
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