1.5 cups warm water
3 tbsp sugar
3 tbsp oil
1 pkt instant yeast
4 cups flour (faryali flour Gluten-free)
2 tsp salt
A handful of sundried tomatoes
A handful of olives
Nutritional yeast flakes

Method :

Take the warm water and add yeast to it. Let it sit for a few mins till it’s frothy. Then add sugar, oil, salt, and flour. Knead the dough well.

Once risen roll out lightly with your hands, and sprinkle the sundried tomatoes, olives

And nutritional yeast flakes. Roll like a Swiss roll and then flatten it again for the second rise.

After about 30 mins bake in the oven at 180 degrees for about 40 mins till it is fully baked. ( Tip if you knock it, it will create a hollow sound.  This will tell you that it is fully baked inside.)

1 tablespoon jeera seeds
About 8 curry leaves
1 green chilly seeded and chopped
3 tablespoons ghee or oil
2 carrots grated
2 tomatoes finely chopped
2 small potatoes cubed and boiled
½ cup raw peanuts
3 cups of (Tapioca) sago, soaked in cold water for an hour
2 tbsp lemon juice
Salt to taste
1 tbsp sugar

Method:

Take 3 tbsp ghee in a nonstick pan and saute the raw peanuts until golden brown.

Then add carrots, tomatoes, and potatoes and cook for 2 minutes

Then add cumin seeds, curry leaves, and green chili. Cook for another 2 mins.

Add salt, sugar, and lemon juice. Switch the stove odd.

Then add the soaked sago, after draining all the water out. Give it all a nice mix. ( Tip: soak the sago for 3-4 hours in cold water, enough water just to cover it.)

Garnish with coriander and serve with yogurt (Optional)

200gr red lentils
120 ml water
½ tsp salt
2 tbsp oil
1 heaped tsp baking powder
2 tbsp psylium husk (30ml)
2 tbsp chia seeds
1 tbsp sesame seeds 

Method:

Soak lentils in water overnight (or for 4 hours)

Drain and add to blender plus 120 ml water. Blend well.

Add all other ingredients and mix thoroughly.

Leave to stand for 30mins.

Form into a long loaf and place onto baking paper.

Sprinkle seeds of choice on top.

Bake at 200 C for 50 mins.

Leave to cool completely before slicing

3 Bunches of curly kale
1 cup soaked cashew nuts
1 cup red bell pepper
4 tablespoons olive oil
Lemon juice
1 tablespoon fresh thyme
1/2cup water

Seasoning:

2 teaspoon salt
2 teaspoon hing
1 teaspoon cayenne pepper

Method:

Wash the kale thoroughly.

Cut out the veins.

Marinate in the sauce.

Place in oven at high temperature and then switch off the oven and let it crisp dry in the oven.

Dal soaking time: 5 hours

Preparation time : 10 mins

Cooking time: 1 hour

Yield: Enough for 4 -6 persons

Ingredients:

1 cup (250 ml) green split peas

1 teaspoon (5ml) minced fresh ginger

1 small hot green chili, seeded and minced

6 cups (1.5ltrs) water

1 teaspoon (5ml) turmeric

2 teaspoons (10ml) ground coriander

1 small bunch of spinach, washed thoroughly and roughly chopped

1 & ½ teaspoons (7ml) salt

1 cup (250 ml) coconut milk

2 tablespoons (40 ml) ghee or oil

1 & 1/4^th teaspoons (1ml) yellow asafoetida powder

1 teaspoon (5ml) fresh lemon or lemon juice

Method :

• Wash and drain the split peas. Soak in cold water for 5 hours.
• Boil the ginger, chili, water, turmeric, coriander, and split peas in a heavy 3 liter/quart saucepan over moderate heat. Simmer for about 50 minutes or until dal is soft. Stir occasionally.
• Add the chopped spinach to the dal. When the spinach is soft and the dal is smooth, add the salt and coconut milk and return the soup to a simmer.
• Prepare the final zesty seasoning as follows: Heat the ghee or oil in a small pan. Saute the asafoetida momentarily. Add the spices to the soup, mix well, and allow the spices to blend for a few minutes. Add fresh lemon or lime juice. Serve hot.

1 heaped chickpea flour
1/2 cup cake flour
1/2 cup buttermilk
Add water until a firm sticky dough is formed
Add 1 teaspoon each of salt, chilly powder, coriander powder and cumin powder
500ml of oil for frying

Peel the calabash and thinly slice it.
Dip the calash in the batter and deep fry

Pre-prepared
5 cups of rice Basmati rice with salt and Carmen pods
Potatoes wedges fried with salt, herbs and black pepper to taste

Process
Heat a saucepan with some oil to cover the surface

Add 1 tsp of each mustard seeds, cloves, cumin seeds.  Let it fry a little in the heated oil

Add 5 chopped tomatoes with a teaspoon each of the following spices curry powder, turmeric powder, fresh chillies (to taste) and ginger

After the tomatoes cooks ad frozen vegetables

Optional ( add Soya chicken Julian with cashew nuts sautéd separately) add it after vegetables are slightly cooked.

Once vegetables are cooked to slightly soft, add mint and fresh coriander chopped.
Add rice, fried potatoes, sautéed vegetables etc and mix together.

Add a tin of coconut cream and allow to steam at a low heat until all moisture is absorbed.

Spice Cake 🎂
3 cups of cake flour
2 tspns of bc
2 tspns bp
2 tspns ground cardamon
2 tspns of cinnamon powder
1/2 tspn nutmeg
1/2 tspn clove powder
2 cups castor sugar

Mix dry ingredients until everything is one colour.

2 1/2 cups of buttermilk
110 g of melted butter
1 tsp vanilla essence
2 tblspns of oil

Add liquids and mix and bake for 180 degrees Celsius for about 30 minutes.

This is a super delicious, healthy and easy dessert to make … no cooking no fuss

Ingredients
1 tin of coconut cream
1 tin of granadilla pulp
3 heaped tablespoons of chia  seeds

Method
Whip it up all together and let it refrigerate overnight.
If you serving it for breakfast, layer the top with muesli and fresh fruit.
If you serving it for such or dinner, slice soft juicy fruit and decorate the top with a sprinkle of nuts of your choice.

Enjoy…

Ingredients
I cup pink dhal
2 medium tomatoes
1 tsp salt
Pinch of turmeric
2 stems of curry leaf 🍃
1/2 tsp red ginger and chilly
1 tblspn oil
1 tsp mustard seeds
1/4 tspn asafoetida

Method
Pre boil the dhal

Warm the mustard seeds
Add oil
Fry the asafoetida
Add tomatoes, salt, turmeric ginger m chilies and curry leaves
Cook until it forms thick sauce
Add the boiled dhal and allow to simmer. Add as much water depending on the consistency you prefer
Add 1/2 tspn of garam masala at the end just before serving.

Garnish with green coriander leaves.