• 2 cups of cauliflower florets (phoolgobhi)
• 1 cup green peas (hari matar)
• ½ cup carrots, diced (about ½-inchpieces)
• 1 medium zucchini, cut into bite-size pieces (withskin)
• 1 cup paneer, cut into small cubes
• 6 medium tomatoes
• ½ inch ginger
• 1 green chili
• 2 tbsp oil
• ½ tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• ¼ tsp turmeric (haldi)
• ¼ tsp red chili powder
• 1 tbsp coriander powder (dhania)
• 1 tsp salt (adjust to taste)
• 1 tsp sugar
• 1 tbsp cornstarch
• ½ tsp garam masala
• 2 tbsp cilantro, finely chopped (haradhania)

Preparation

• Mix the cornstarch with ¼ cup water and set aside.
• Blend 5 sliced tomatoes with ginger and green chili to make a smooth puree.(Tip: Remove chili seeds for a milder taste.)
• Slice 1 tomato lengthwise into 8 to10 pieces and set aside.

Method

• Heat oil in a pan. To check if it’s ready, add one cumin seed, if it cracks right away, the oil is hot.
• Add cumin seeds and asafetida. As the seeds crackle, add the tomato puree.
• Add coriander powder, turmeric, red chili powder, salt, and sugar. Mix well.
• Cover and cook for about 5 minutes, until the gravy thickens slightly.
• Add all the vegetables and ¼ cup water. Cover and cook on medium heat for about 10 minutes. Stir occasionally.

  (Vegetables should be tender, not mushy.)
• Add paneer and gently mix.
• Stir in the cornstarch mixture and cook for 2 more minutes to thicken the gravy.

  (Add a little hot water if the gravy becomes too thick.)
• Turn off the heat. Add tomato slices, garam masala, and cilantro.
• Cover the pan for a few minutes before serving to let the flavors blend.

The ingredients are just a guideline and can be adjusted to your taste.

• ½ cup split yellow moong dal
• 6 spinach leaves
• 1/2 cup cucumber cut into bite sizes
• 1/2 cup tomato cut into bite sizes
• ¼ cup red bell pepper cut into bite size pieces
• 2 tbsp grated carrots
• 1 sliced radish in round
• ¼ cup feta cheese
• 1 tbsp tablespoon pumpkin seeds
• 1 tbsp sunflower seeds

For Dressing

• 3 tablespoons of olive oil
• 2 teaspoons of ginger juice
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• ½ teaspoon yellow mustard seeds powder
• 2 teaspoons of sugar

Method

• Wash the moong dal thoroughly and soak for about 30–40 minutes.
• Drain the water well. Cook dal in one cup of water, after dal comes to boil lower the heat to low medium for about 6-8 minutes. Dal should be soft and tender but not mushy.

Serving

For the Dal

• ½ cup red dal masoor dal
• ½ cup moong dal washed
• 2 tbsp oil
• ½ tsp cumin seeds
• 1 cup chopped tomatoes
• ¼ tsp turmeric
• ⅛ tsp asafetida hing
• ¼ tsp black pepper
• 1 tsp salt or to taste
• 3 cups of water
• 1 cup of additional water for adjusting consistency

For the Stir-Fried Vegetable Topping

• 1 tbsp oil
• ½ tsp cumin seeds
• ¼ cup zucchini finely chopped
• ¼ cup yellow or red bell pepper finely chopped
• ¼ cup of shredded carrots
• 1 tbsp ginger thinly sliced
• 2 dried red chilies

For Garnishing

• 2 tsp lemon juice
• ½ tsp garam masala
• 2 tbsp finely chopped cilantro

• Wash the moong dal and red dal until the water runs clear. Soak for 30 minutes. Drain and wash again.
• Heat oil in a pot. Add cumin seeds and let them sizzle.
• Add chopped tomatoes and cook until soft and mushy.
• Stir in turmeric, asafetida, black pepper, and salt.
• Add the soaked dals and 3 cups of water. Cover and cook on low to medium heat for 15 to 20 minutes, until the dal is soft and mushy.
• Blend the dal using a hand blender until smooth and soup-like in consistency.
• Add 1 cup of water to adjust the consistency and bring it to a gentle boil.
• In a separate pan, heat 2 tablespoons oil. Add cumin seeds.
• Add ginger and dried red chilies. Sauté until fragrant.
• Add zucchini and bell peppers. Stir-fry briefly until just tender, keeping a slight crunch.
• Pour the stir-fried vegetables over the dal soup. Add lemon juice, garnish with cilantro, and sprinkle garam masala.
• Serve warm.

• 1/2 cup of quinoa
• 1/4 cup elbow pasta (or any small pasta of your choice)
• 2 cups of mixed vegetables (I’m using frozen mixed veggies — carrots, corn, green

  peas, green beans, and lima beans)

• 1 cup chopped tomato
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1/4 tsp turmeric (haldi)
• 1 tsp grated ginger
• 6 cloves (laung)
• 6 black peppercorns
• 3 cups of water
• 1 tsp fresh lemon juice
• 1 tsp of salt

• Wash the quinoa in a fine strainer under running water. Set aside.
• Heat oil in a saucepan over medium-high heat. When moderately hot, add cumin seeds and asafetida.
• Once the cumin seeds crackle, add the mixed vegetables. Stir for a minute.
• Add quinoa, pasta, tomatoes, ginger, cloves, black peppercorns, and water.
• Add salt to taste.
• Bring the mixture to a boil, then reduce the heat to low-medium.
• Cover and cook for 25–30 minutes, or until the quinoa, pasta, and vegetables are tender.
• Finish the soup
• Add lemon juice. Taste and adjust salt and pepper as needed.

• Always rinse quinoa well to remove bitterness.
• Keep the soup consistency adjustable-add more water if you prefer a thinner soup.
• Lemon juice should be added at the end to keep the flavors fresh.
• This soup thickens slightly as it rests, so adjust water while reheating.
• Works great as a light meal, detox-friendly option, or comfort food during cold days.

Aloo Paratha

Ingredients

2 Uncooked Rotis (available at Indian stores)

For filling

• ½ cup boiled and mashed potatoes
• ¼ teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely grated ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil to cook the paratha

Gobhi (cauliflower) Paratha

Ingredients

• 2 Uncooked Rotis (available at Indian stores)
• ½ cup grated cauliflower (Gobhi)
• 2 tablespoons of boiled mashed potatoes (to help hold the filling)
• ½ teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely chopped ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil

• Prepare the filling:
• Mix all the ingredients together. Taste and adjust the salt. If filling seems too dry add 1spoon of water.
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Place them on a plate.
• Assemble the paratha:
• On one roti (cooked side up), spread the potato filling evenly. The filling should not be too thick. Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet to medium-high. Transfer the prepared paratha to the skillet. Cook on both sides using about 1 teaspoon oil per side.

  Press gently with a spatula and cook until golden brown and crispy. These come out looking just like traditional aloo parathas — crispy, hot, and delicious.

  They taste best when served hot!

Gobhi (cauliflower) Paratha

• Prepare the filling:
• Grate the cauliflower finely. Add the mashed potatoes and mix well, this helps bind the loose cauliflower.
• Mix in all remaining ingredients. Taste and adjust the salt.
• If filling seems too dry add 1 spoon of water
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Remove and set aside.
• Assemble the paratha:
• Place one roti on a plate with the cooked side facing up.

  Spread the cauliflower-potato filling evenly in a thin layer.

  Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet on medium high. Gently place the stuffed paratha on the skillet.
• Cook both sides using about 1 teaspoon oil per side.
• Press lightly with a spatula and cook until both sides are golden brown and crisp.
• These semi-homemade Gobhi Parathas turn out wonderfully — flavorful, easy to handle, and so much simpler to prepare than the traditional method. Serve hot for the best taste!

• Keep the filling layer thin to prevent tearing.
• Prick the paratha lightly while cooking to avoid puffing and separation.
• Always cook on medium to medium-high heat for even browning.
• These parathas stay crisp and reheat well on a skillet.