JAIN - GRAVY

 

https://www.facebook.com/100002193634266/videos/3583929121690174/

GASI - COCONUT GRAVY

 https://www.facebook.com/100001447255493/videos/2549467405111476/

WHITE KARELA

https://www.smithakalluraya.com/bitter-gourd-karela-curry-hagalakayi-gojju-menaskai-recipe/

https://udupi-recipes.com/2018/03/black-eyed-peas-curry-alasande-gasi.html

Anglo Indian Jalfrezi

 https://www.facebook.com/634103556/videos/10158136818418557/

BREAKFAST : GASI - OPOS PATHL BHAJI (with PURI or PAV)

 https://www.facebook.com/100000201432953/videos/pcb.675992423056669/3936437893039553/

DINNER PLANS

 

DAY 1

DAY 2

DAY 3

  DAY 4

 DAY 5

SAVAOURY CAKES : DHOKLA

 https://youtu.be/YMcDUXXyo44

PODI

https://youtu.be/gsmRoOZnfPE

Idli podi

Paruppu podi -

Poondu podi -

Thenga molaga podi -

Ellu podi -

Karuveppilai podi -

Rainbow Thali - OPOS SINDHI

 A typical Sindhi meal would be phulka (flatbread) & rice served with a dry curry, papad and a gravy..

Breakfast:

1.Seyal Bread (Bread)

In a 2L cooker, layer as below :

Layer 1: 3tbsp oil

Layer 2: 1/2C each chopped (onion, tomato)

Layer 4: 1tsp ginger-garlic paste, 1/2tsp each (salt, chilli powder, coriander powder, garam masala), 1/4tsp turmeric powder

Cook on high for 4 whistles. Let pressure settle. Mix in 3C chopped bread/ flatbreads.

2.Patata:

Cook potatoes with spiced edibles

Bhee Patata (Potato- lotus stem curry)

In a PC, layer as below :

Layer 1: 2tbsp oil

Layer 2: 1/2C chopped tomato

Layer 3: 1C lotus stem discs cut thin

Layer 4: 1C chopped Potato

Layer 5: 1tsp GG paste, 1/2tsp each (coriander, cumin, garam masala powders, salt)

Cook on high for 5 whistles. Let settle. Mix all.

Varyoon Patata (Potato- lentil dumpling curry)

In a PC, layer as below :

Layer 1: 3tbsp oil

Layer 2: 1/2C chopped tomato

Layer 3: 2C potato cut small

Layer 4: 1/2C dal wadis (sun dried spiced lentil paste) dipped in water & drained.

Layer 5: 1/2tsp each (coriander, chilli salt), 1/4tsp turmeric powder

Layer 6: 2tbsp caramelised onions.

Cook on high for 4 whistles. Let settle. Mix in 1C water. Mash coarsely

3. Bhugi Bhaji (Stir fried onion curry)

Cook vegetables with onions

Layer 1: 3tbsp oil

Layer 2: 1/2C chopped onions, 1tsp chopped ginger

Layer 3: 1C potatoes chopped small

Layer 4: 1/2C fresh green peas

Layer 5: 1C eggplant chopped large

Layer 6: 1/2tsp each (garam masala, chilli powder, dhania powder, salt), 1/8tsp asafoetida

Cook on high for 3 whistles. Mix all. Garnish with fried onions.

4. Bhaji

Cook spiced vegetables

Turi Bhaji (Ridge gourd curry)

In a PC, layer as below :

Layer 1: 3tbsp oil

Layer 2: 1/4C chopped tomato

Layer 3: 2C ridge gourd chopped big

Layer 4: 1 chopped green chilli, 1/2tsp each (coriander, chilli powder,salt)

Layer 5: 2tbsp caramelised onions.

Cook on high for 2 whistles. Release pressure. Mix all.

5. Bhartho

Cook & mash spiced vegetables

Vaagar jo bharto (Eggplant mash)

In a PC, layer as below :

Layer 1: 3tbsp oil

Layer 2: 2C chopped eggplant

Layer 3: 1/2tsp each (chilli powder, salt)

Layer 5: 1tbsp caramelised (onions, tomato).

Cook on high for 4 whistles. Release pressure. Mix all.

6. Sai Bhaji (Spinach curry)

Cook & mash spiced spinach

In a PC, layer as below :

Layer 1: 3 tbsp ghee

Layer 2: 1/2C each chopped (onion, deseeded tomato)

Layer 3: 2C chopped spinach

Layer 4. 1/4C soaked & drained channa dal

Layer 5: 1C Potato chopped small, 1C eggplant chopepd big

Layer 6: 1tsp GG paste, 2 chopped green chillies, 1/2tsp each (coriander, cumin, powders, salt)

Layer 6: 2C chopped spinach

Cook on high for 3 whistles. Release pressure. Mix all. Mash coarsely.

7.Seyal

Cook edibles with onion & tomato:

Bhe Seyal (Lotus stem)

In a PC, layer as below :

Layer 1: 3tbsp oil,

layer 2: 1/2C each chopped (Onion, tomato)

Layer 2: 2C Lotus stem cut into thin rounds.

Layer 3: 1/2tsp each (salt, coriander powder, garam masala), 1/4tsp turmeric powder

Cook on high for 3 whistles. Release pressure. Mix all with 1C water.

Gobhi Seyal (Cauliflower)

Seyal 2

In a PC, layer as below :

Layer 1: 3tbsp oil, 1tbsp water

Layer 2: 2C cauliflower florets

Layer 3: In a small container, add 1/4C each caramelised (onion, tomato)

1/2tsp each (salt, chilli powder, coriander powder, garam masala), 1/4tsp turmeric powder

Cook on high for 2 whistles. Release pressure. Mix all with 1/2C water.

Seyal Murgh (Chicken)

In a 2L cooker, layer as below :

Layer 1: 3tbsp oil

Layer 2: 250g chopped chicken mixed with 1/2tsp salt

Layer 3: In a small inner vessel, add 1/4C each caramelised (onion, tomato) , 1tsp ginger-garlic paste, 1/2tsp each (salt, chilli powder, coriander powder, garam masala), 1/4tsp turmeric powder

Cook on high for 5 whistles. Release pressure. Mix in 1/4C water.

Seyal Machi (Fish)

In a 2L cooker, layer as below :

Layer 1: 2tbsp oil

Layer 2: 250g chopped fish, 2 chopped green chillies

Layer 3: 1/4C each caramelised (onion, tomato)

Layer 4: 1tsp ginger-garlic paste, 1/2tsp each (salt, chilli powder, coriander powder, garam masala), 1/4tsp turmeric powder.

Cook on high for 2 whistles. Release pressure. Mix in 1/4C water.

Seyal Teevan (Mutton)

In a 2L cooker, layer as below :

Layer 1: 3tbsp oil

Layer 2: 250g mutton chopped small, 2 chopped green chillies

Layer 3: 1/4C each caramelised (onion, tomato)

Layer 4: In a small inner vessel, add 1/4C each caramelised (onion, tomato) , 1tsp ginger-garlic paste, 1/2tsp each (salt, chilli powder, coriander powder, garam masala), 1/4tsp turmeric powder

Cook on high for ten minutes. Let pressure settle. Mix in 1/2C water.

8. Dal

Spiced lentil stews

Thoomawari Dal( Lentil stew)

Cook garlic with spiced lentils into a stew

In a PC, layer as below :

Layer 1: 3tbsp oil

Layer 2: 1/2C each ( chopped onion, tomato)

Layer 3: 1tsp GG paste, 2 chopped green chillies, 1/2tsp each ( coriander, cumin, garam masala powders, salt)

Layer 4: 1/2C Soaked & drained masoor dal

Cook on high for 4whistles. Mash coarsely. Mix in 1C water.

Dal Pakwan

Cook spiced lentils into a stew

In a 2L cooker, layer as below:

Layer 1: 3tbsp oil, 1/4C water

Layer 2: 1C Channa dal (soaked overnight & drained)

Layer 3: 1/2tsp each (salt, chilli powder, cumin powder, garam masala, mango powder), 1/4tsp each (asafoetida, turmeric powders).

Cook on high for 5 whistles. Mix in 1tbsp OPOS tamarind paste.

Serve with pakwan (Maida Poori)

Sindhi Channa masala

Cook whole legumes into a stew

In a 2L PC, layer as below

Layer 1: 3tbsp ghee, 2 tbsp water

Layer 2: 1C chopped tomatoes

Layer 3: 2C (overnight soaked & drained) whole chickpeas

Layer 4: 1/4C caramelised onion, 1tbsp GG paste

Layer 5: 1/2tsp each (Salt, garam masala, pepper powder, chilli powder, cumin powder), 1tsp each (mango powder, dhania powder,), 1/4tsp asafoetida,

Cook on high for 6 whistles. Let settle. Mash coarsely.

9. Sindhi Kadhi

Cook spiced vegetables in a sour liquid

Layer 1: 3tbsp oil, 1tsp ginger

Layer 2: 1C chopped tomato, 2 chopped green chillies

Layer 3: 1/2C each chopped (flat beans, potato, drumstick, cauliflower)

Layer 4: 1tsp each salt, 1/4tsp each (fenugreek powder, asafoetida, turmeric powder)

Layer 5: In an inner vessel, mix 3tbsp roasted gram flour, 1tbsp tamarind paste, 1C water without lumps.

Cook on high for 3 whistles. Release pressure. Mix in 1C water.

Main Dishes:

10. Rice (Bhugha chawaran) (Spiced rice)

Cook rice with caramelised onions

Soak 1C basmathi rice for 1 hour. Drain. Mix in 1/8 tsp turmeric pwdr, 1/4 tsp each (chili powder, Garam masala), 1/2 tsp salt.

In a PC, layer as below :

Layer 1: 3 tsp ghee, 1C water

Layer 2: Half the soaked rice,

Layer 3: 1/4C caramelised onion

Layer 4: 2 nos each (bay leaves, cardamom, cloves),

Layer 5: Remaining rice

Cook on high for 2whistles. Let pressure settle. Fluff up & serve.

11. Sindhi Mutton Biriyani:

Cook rice with spiced mutton

Mix 500g mutton, 1C fried onion, 1/4C yogurt, 1/4C caramelised tomatoes, 1tbsp GG paste, 1/2tbsp each (chilli powder, salt), 2 slit green chillies.

In a 2L PC, layer as below

Layer 1: 3tbsp ghee, 1/2C water

Layer 2: 1/2C chopped tomatoes

Layer 3: Half the spiced mutton

Layer 4: 1C washed & soaked basmathi

Layer 5: 1C chopped potatoes

Layer 6: 1/2C chopped dried apricots (soaked ,drained & chopped)

Layer 7: 2 slit green chillies

Layer 8: Remaining mutton

Layer 9: 1/4C chopped mint

Cook on high for 6 whistles. Let settle. Fluff up. Garnish with fried onions.

12. Blended Dip:

Sai chutney (Green Chutney)

Blend herbs with spices into a green dip

Blend 1/2C each chopped (mint, cilantro, raw mango, onion), a green chili, 1tsp chopped ginger, 1/2tsp salt, 2tsp oil. Blend to a paste. Mix in 1/2tsp lemon juice.

13. Yogurt Dip

Cook spiced vegetables & mix in yogurt

Mattho (Bottlegourd Raita)

Layer 1: 3tbsp water

Layer 2: 1C chopped bottle gourd

Layer 3: 1/2tsp salt

Cook on high for 3 whistles. Release pressure. Mash. Mix in 1C yogurt, 1 chopped green chilli.

14. Drink: Thadal (Almond Drink)

Blend nuts & spices with sweetened milk

Soak 4 almonds, 2tbsp melon seeds, 1/2tsp (fennel, black pepper) in water for an hour. Drain. Blend to a paste with 2tbsp sugar, 1/4C milk. Mix in 2tbsp rose petals, 6 saffron strands, 1C milk. Serve cold

15. Dessert:

Seviyan ji khirni (Vermicelli kheer)

In a 2L cooker, add 1/2C vermicelli, 6 strands saffron, 1tbsp ghee, 1/4C each sliced (almonds , pistachio), 4 crushed cardamoms. Add enough water to cover vermicelli. Close, fix weight & cook on high for 2 whistles/ 6 minutes.Release pressure. Mix in 2C powdered sugar, 2C boiled milk

Bohri:

Sweeten Roasted & crumbled flatbreads.

Chop/ crumble flatbreads to have 1 cup. Mix & knead in 1/4C each (powdered sugar, ghee)

Tahiri

In a 2L cooker, add 1C soaked & drained rice, 2tbsp ghee, 2 crushed cardamoms, 1/2tsp salt, 1C water. Cook on high for 2 whistles. Let pressure settle. Mix in 1C grated jaggery. Keep closed for 10 minutes & serve.

16. Pickle:

Whole Lemon Pickle: Take four lemons. Cut each into quarters

so that they still remain joined at the tip. Take 1/4C

each (chili powder, salt), 1tsp each (turmeric powder, asafoetida).Stuff this mixture into the lemons. Pack lemons

in a clean jar. Add half a handful of chopped ginger and four

green chilies cut into thin strips. Cover the jar with a clean

cloth and keep in sun for two days.

Rai Paani Ji Achaar

Mix 2C chopped onions, 1/2C mustard powder, 1tbsp each (salt, chilli powder), 1/2tsp turmeric powder, 1C water. Serve after 2 days. Sunning optional.

Sindhi Garam Masala:

Heat a pan. Add 2 mace, 1" bit cinnamon, 2 cardamoms, 1tsp cumin, 1tsp kalonji, 2 bay leaves. Stir and toast on gentle heat till fragrant. Blend to a powder with 1/8tsp nutmeg powder.

APPE / PANIYARAM / APPAM : Lobia

 Non-Fried Black Eyed Peas Bhajia ( Pakora )

1 cup of black eyed peas/lobia/ chawalie/chora

1 small onion finely chopped

3 sticks of green onion finely chopped

1/4 cup of finely chopped spinach

1 green chilli

1 small piece of ginger peeled

3 cloves of garlic peeled

1 tbsp of besan/Chickpeas flour

1 tbsp of lemon juice

1 tbsp of hot oil

2 tbsp of finely chopped coriander

Salt as per taste

Method:

1. Wash and soak black eyed beans in 2 cups of water overnight

2. Next day remove peas in strainer and wash them under running tap water

3. Add the soaked peas to the jar of blender with green chilli, ginger, garlic, chopped spinach, chopped coriander and little bit of water and blend them to smooth batter

4. Remove batter in a bowl and add 1 tbsp of hot oil, salt, besan, chopped onion, chopped green onion and lemon and mix properly

5. Beat it with spoon for 4 to 5 minutes or till frothy and keep aside for 20 minutes. ( you can blend the butter in morning and keep it in fridge and make it later also also )

6. Heat appam pan on medium heat and spray each section with oil

7. Pour spoonful of batter in each section and cook for 2 to 3 mins. Depending on the thickness of the pan, it could take more or less time.

8. Gently flip the Bhajia using butter knife or small spoon to cook the top side.

9. Add few more drops of oil on top of each Bhajia

10. The one’s in the center definitely cook much faster, so they will have to flipped first.

11. Cover and cook again on medium heat until they are golden brown and crisp.

12. Remove the one in middle first and then others

13. Serve hot hot Bhajia with green Chutney or Mint Chutney and masala chai for snacks or breakfast OR https://piquantplate.com/lobia-dal-appe/ OR https://breadanddreams.in/karamani-kuzhi-paniyaram/ OR https://bhavnasfoodjourney.com/2020/06/12/dahi-lobia-pakoda/?fbclid=IwAR0_mHqfEvzToKGZBvs0L4qR6UmNdLUPN8BBbjyPvElgDxf1aG_OhVdnvDE

Ingredients:

1 cup lobia
1/2 cup split moong dal
1/2 cup urad dal
1 tsp methi (fenugreek) seeds
1/2 cup fresh or frozen methi chopped
1 tbsp coriander seeds crushed
Pinch of asafoetida
Salt to taste

2 healthy and delicious Pumpkin recipes | Pumpkin+chickpea curry and pum...

AIR-FRY

 Rice flour 2 spoons

Besan flour 2 spoons
Arrowroot powder or corn flour 2 spoons
Red chilli powder
Salt
Turmeric powder
Garam masala
All mix together without water
Add the cut bitter gaurd and mix throughly
Air fry it 20min /180f
Flip it every 5 min
Dont crumble and pack in the air fryer

MILLETS

 

KEBABS

 I make sweet potato kebabs. Grate sweet potato, add crushed peanuts, dhaniya, green chilli, chaat masala, amchoor/ neembu, salt. Taste shd be chut pat- seeet from sweet potato, salt, thoda khatta, thoda tikha. I add Peanuts in large amounts.

COOKING BLOGS

 https://rinkusrasoi.blogspot.com/

PANCAKES : No Urad Dal - Methi Coconut Dosa

 Good morning today’s breakfast is Healthy Methi Coconut Dosa ( no urud dal ) with peanut coconut mixed chutney. Recipie of this dosa : Soak 2 cups of Raw rice & 2 spoons of Methi seeds for 4 hrs. Grind methi seeds to fine paste transfer to a big bowl now grind rice to fine paste mix with methi paste . Now grind 1/2 cup of coconut with 1/4 cup of jaggery transfer this paste to the batter bowl add required salt . Let it ferment for 10 hrs. You will get a very soft healthy dosa. A change from usual dosa with urud dal. Happy cooking.

PANCAKES : Millet Adai

 Good morning Today’s breakfast is Millet Adai with Butter, Jaggery & Milagaipodi nip. Recipie: 1 cup of any type Millet with 1/4 of raw rice 1/4 of chenna dal,1/4of moong dal,1

/4 of Thoor dal. Soak all together for 3 to 4 hours. Grind coarsely or nicely of your choice while grinding add required red chillies , hand full of curry leaves & hing powder. No fermentation is required .Healthy breakfast.Happy cooking

INCOMPLETE

 #mealreplacersalads on FB
#saladrevolution
#7daysaladchallenge
#thesaladrevolution
#Rainbowthali
#opostemplatethali

OPOS: Dhokla

 rainbow Thali template: Gujarati Dhokla (Steamed batter cakes)

Base: Dals & grains

Flavouring: Ginger. garlic, chillies, tadka

Additives: Spices, vegetables, herbs,

**************

Monday: Khaman Dhokla (Gram flour based dhokla)

Tuesday: Khatta dhokla (Dal- rice Flour based Dhokla)

Wednesday: Idli Dhokla (Dal- rice batter based dhokla)

Thursday: Rava Dhokla (Grain grits based dhokla)

Friday: Vegetable Dhokla.

Saturday: Palak Dhokla.

Sunday: Oats Rava dhokla (Mixed grains dhokla)

*************

Monday: Khaman Dhokla (Gram flour based dhokla)

Mix 1C Besan, 2tbsp Rava, 1tsp each (Sugar, Ginger-Garlic paste, Lemon juice, Green chilli paste), 1/2tsp Salt, 2tsp oil, 3/4C water. Let it rest for 10Mins. Mix in 1tsp Fruit salt and tTsp water till batter gets frothy.

*********

Tuesday: Dal- rice Flour based Dhokla

Mix 1.5C Dhokla flour, 1/2C Sour curd, 1/2C Water, 1Tsp each(GInger-Garlic paste, Green chilli paste, Crushed black pepper,Salt), 2Tsp oil. Let it ferment for 5-6 hrs. Mix in 1Tsp Fruit salt and 2Tsp water till batter gets forthy.

Can use any grain/ lentil flour or any combination of them.

*********

Wednesday: Dal- rice batter based dhokla

Take 2C of readymade idli batter. Mix in 1tsp each (Ginger-Garlic paste, Green chilli paste, Crushed black pepper, Salt), 2tsp oil. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

Can use any grain/ lentil batter or any combination of them.

********

Thursday: Grain grits based dhokla (Rava Dhokla)

Mix 1C Rava, 1/4C sour curd, 1C water, 1tsp each (Ginger-Garlic paste, Green chilli paste), 2tsp oil, 1tsp salt. Let it rest for 10 mins. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

**********

Friday: Vegetable Dhokla.

Mix 1C Rava, 1/4C each (Grated Carrots, Green peas), 1/2C Sour curd, 1/2C water, 1tsp each(Ginger-Garlic paste, Green chilli paste), 2tsp oil, 1tsp salt. Let it rest for 10 mins. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

******

Saturday: Palak Dhokla.

1C Besan 1/4C Rava, 1C chopped spinach, 1tsp each (Salt, Sugar, Green chilli paste, Ginger-Garlic paste), 1/4Tsp nimbuka Phil (Citrus Acid) dissolved in 1Tbsp water, 2Tsp Oil. Let it rest for 10Mins. Mix in 1tsp Fruit salt and 2Tsp water till batter gets frothy.

***********

Sunday: Mixed grains dhokla (Oats Rava dhokla).

Mix 1/2C quick cooking oats, 1/2C Rava, 1/2C Curd, 1/2C water, 1tsp each (Ginger-Garlic paste, Green chilli paste), 1/2tsp salt, 2tsp oil. Let rest for 10 Mins. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

********

Cooking Dhoklas: For all the above, cook as below:

In 2L/ 3L/ 4.5L pot, add 1C water. Place a greased inner wide bowl with batter.

Cook on high for 3 whistles. Let pressure settle. Unmould & slice into squares. Add tadka, garnish.

Tadka: Mustard, Sesame seeds, Curry leaves.

Garnish: Cliantro , Grated coconut

**********

Dhokla styles:

a. Mini Dhoklas

Pour batter in mini idli moulds and cook on high for 3 whistles.

b. Idli Dhoklas:

Pour batter in shallow idli moulds/ thatte idli moulds and cook on high for 3 whistles.

c. Rasila Dhokla:

Mix 1Tbsp sugar,1/2C hot water. Pour over cooked dhoklas.

d. Sandwich Dhokla:

Pour alternating layers of dhokla batter in mould & steam together.

e. Idada Dhokla (flat, Non- fermented, non-leavened dhokla)

Use any batter above and cook it as above without fermentation.

*******

Tips:

1. Make sure batter is of dosa batter consistency.

2. If batter is too thick, add water. If too thin add flour.

3. The batter should resemble a foam for fluffy dhoklas.

4. The South Indian idli/ rava idli are dhokla variants.

OPOS: Zunka Bhakar

 #LowCarb Rainbow Thali Template: Marathi Zunka (Spiced Gramflour crumble)

Base: Gramflour, vegetables

Additives: Tadka, spring onion, cilantro, lemon juice.

Monday: Classic Zunka

Tuesday: Methi/ Palak Zunka

Wednesday: Capsicum Zunka

Thursday: Tomato Zunka

Friday: Sprouts Zunka

Saturday: Mushroom Zunka

Sunday: Cauliflower / Broccoli Zunka

Serve with Millet flatbread.

Monday: Classic Zunka

Mix 1/2C roasted chickpea flour with 1/4tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp oil

L2: 1C chopped onion/ 2C chopped spring onion

L3: 1/2C spiced gram flour

Cook on high for 3 whistles/ 4 mins. Release pressure. Mix all with 1tsp bottled tadka.

Tuesday: Methi/ Palak Zunka

Mix 1/2C roasted chickpea flour with 1/4tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp oil

L2: 1C chopped onion

L3: 2C fenugreek/ Mustard greens/ Spinach/ Kale

L5: 1/2C spiced gram flour

Cook on high for 3 whistles/ 4 mins. Release pressure. Mix all with 1tsp bottled tadka. REVIEW : tried Methi Zunka today. The dish is delicious. My observations - we could go for an additional 1C of greens after the onion layer and before the spiced besan. This way the spiced besan don't reach the bottom..and also the methi shrunk too.

Wednesday: Capsicum / cabbage ZunkaMix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below: L1: 2tbsp oil, 1tbsp water

L2: 250g (2C) chopped capsicum/ cabbage

L3: Spiced gram flour

Cook on high for 1 whistle/ 3 mins. Release pressure. Mix all with 1tsp bottled tadka.

Thursday: Tomato zunka

Mix 1C roasted chickpea flour with 1/2tsp each (salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp oil

L2: 1C each chopped (onion, tomato)

L3: In a small vessel, add spiced gram flour mixed with 1tbsp water.

Cook on high for 6 mins. Release pressure. Mix all with 1tsp bottled tadka, 1/4C chopped spring onion.

Friday: Sprouts Zunka

Mix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 1/4C water

L2: 2C mixed sprouts

L3: Spiced gram flour

Cook on high for 2 whistles/ 4 mins. Let pressure settle. Mix all with 1tsp bottled tadka.

Saturday: Mushroom Zunka

Mix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar, garam masala), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 1tbsp ghee

L2: 2 chopped green chillies, 1 chopped garlic clove, 1tsp grated ginger

L2: 2C chopped mushrooms

L3: Spiced gramflour

L4: 1C chopped mushroom

Cook on high for 4 whistles/ 5 mins. Release pressure. Mix all with 1tsp bottled tadka.

Sunday: Cauliflower / Broccoli Zunka

Mix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp water

L2: 250g cauliflower / broccoli

L3: In a small vessel, place spiced gram flour mixed with 1tbsp water

Cook on high for 1 whistles/ 3 mins. Release pressure. Mix all with 1tsp bottled tadka.

Tip: Ensure gram flour does not touch the base. If in doubt, add it in an inner vessel.