Buckwheat and Sprouts Khichadi

Ingredients

½ cup yellow Moong dal
¾ cup buckwheat
3/4 cup mixed sprouts
1 tsp oil
2 whole peppercorns
1 to 2 cloves
½ tsp cumin seeds
½ tsp asafetida
1/4tsp turmeric pwd
Salt

Method

Clean and wash the moong dal and buckwheat together. Drain and Keep aside.

Heat the oil in a pressure cooker and add the peppercorns, cloves and cumin seeds. When they crackle add the asafetida,mooong dal and buckwheat and sauté for 2 to 3 minutes. Add the turmeric pwd, salt and approx. 4 cups of water and pressure cook for 2 ot 3 whistles.  Serve hot

Hariyali Tofu Rotis

¾ cup whole wheat flour
½ cup grated tofu
¼ cup finely chopped spinach
¼ cup finely chopped methi
1 tsp oil
2 tbsp Yoghurt
2 tsp ginger garlic chille paste
Salt

Method

Combine all the ingredients in a bowl and’knead into a soft dough with water. Divide the dough into small portions and roll them out with a little flour.

Cook on a Tava with a little oil til little brown spots appear on both sides . Serve hot.

Broccoli and Almond Soup

½ cup broccoli stalks
1 cup broccoli florets
1/4 cup chopped onions
1 tsp finely chopped celery
1 tsp finely chopped garlic
½ tsp cornflour dissolved in 1 cup milk
Salt and freshly ground pepper to taste
3 tbsp silvered almonds toasted

Method

Combine the broccoli stalks with 2 and half cups of water in a pan and cook fro 5 minutes. Add the florets,onions, celery and garlic mix well, and simmer. Remove and cool. Blend in a mixie till smooth, transfer to a pan and bring to boil. Add the cornflour and milk mixture, salt , pepper, almonds, mix well, and simmer till thick. Serve hot.

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