Breakfast

Ingredient:
• 1 cup Sabudana
• 2 tbsp oil
• 1 tbsp cumin seeds
• ¾ cup boiled and peeled potato cubes
• Salt to taste
• 2 tbsp chopped coriander
• 2 tbsp chopped green chillies
• 5 to 6 curry leaves
• 2 tbsp lemon juice
• 2 tbsp sugar
Procedure:
• Combine the sabudana and 3/4th cup of water in a deep bowl, mix well and keep aside to soak for 2 hours. Keep aside.
• Heat the oil in a deep non-stick pan and the cumin seeds
• When the seeds crackle, add the potatoes, sabudana, salt, coriander, green chillies, curry leaves, lemon juice and dugar, mix well and cook on medium flame for 2 minutes
• Serve Hot.

Ingredient:
• 2 ½ tbsp cocoa powder
• 2 cups chilled full-fat milk
• ¼ cup sugar
• 2tbsp grated chocolate

Procedure:
• Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy.
• Pour equal quantities of the milkshake into 4 glasses.
• Serve immediately garnished with chocolate.

Ingredient:
• 8 bread slices
• ½ cup chopped cumber
• ½ cup chopped onions
• ½ cup chopped tomato
• ¾ cup crumbled paneer
• 2 tbsp chopped coriander
• 2 tbsp chopped green chillies
• Salt to taste
• Butter for spreading and brushing

Procedure:
• Combine cumber, onion, tomato, paneer, coriander, chillies and salt in a deep bowl and mix well.
• Spread 2 bread slices and place a portion of prepared filling on each bread slice.
• Butter 2 more bread slices and place them on the filling with the buttered side facing downwards.
• Brush some more butter on top and grill in a greased griller for 5 to 7 minutes or till the sandwich are brown and crisp.
• Serve immediately.

Preparation time: 5 minuntes

Make 2 glasses

Ingredient:
• ½ cup frozen blueberries
• ¼ cup orange segments
• ½ cup hung curd
• 2 tbsp coconut milk
• 1 tbsp honey

Procedure:
• Combine all the ingredients in a mixer blend till smooth and frothy.
• With the help if chocolate syrup make waves on glasses.
• Pour equal quantities of the smoothie into 2 individual glass and serve chilled.

Preparation time: 5 minuntes

Cooking Time: 15 minutes

Makes 4 servings

Ingredient:
• 1 ½ cups besan • 1 ½ tbsp semolina • 4 tsp sugar • 1 tsp ginger-green chilli paste • 1 tsp lemon juice • Salt to taste • 1 tsp fruit salt • 3 tsp oil • 1 tsp mustard seeds • 1 tsp sesame seeds • A pinch of asafoetida • 2 to 3 curry leaves • 1 tsp chopped green chillies • 2 tbsp finely chopped coriander ( for garnishing)

Procedure:
• Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter
• Just before steaming, add the fruit salt and mix lightly.
• Pour the mixture immediately to a greased diameter thali and spread evenly by rotating the thali clockwise.
• Steam in a steamer for 10-12 minutes or till the dhoklas are cooked. Keep aside.
• Heat the oil in a smooth non-stick pan and the mustard seeds.
• When then seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
• Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
• Pour the tempering over the prepared Dhoklas and spread it evenly.
• Cut into pieces, garnish with coriander and serve immediately.

Preparation time: 10 minutes

Cooking time: 14 minutes

Makes 3 servings

Ingredient:
• 6 eggs • ¼ cup oil • 1 cup sliced onions • 1 cup sliced potatoes • Salt and freshly ground black pepper to taste

Procedure:
• Crack and break the eggs in a deep bowl and mix well using a whisk. Keep aside.
• Heat the oil in a broad non-stick pan; add the onions and sauté on medium flame for 5 minutes. Drain on an absorbent paper and keep aside
• In a same oil and the potatoes and sprinkle little salt evenly over it, and sauté on a medium flame for 5 minutes. Drain on an absorbent paper.
• Add fried onion, fried potatoes, salt and pepper in the egg mixture and mix gently.
• In the same remaining oil in the pan add the egg- potato mixture, spread it gently and cook on medium flame for 2 minutes. Turnover and cook again on a medium flame for 2 minutes.
• Cut into wedges and serve immediately.