Tempeh Burger

1. Tempeh slices
2. Marinate with coriander powder, sambar powder, chilli powder , salt, soy sauce, apple cider vinegar and water. Mix all in bowl and then pour over tempeh slices
3. onion , salt and sugar pan fry till golden
4.tomato, avocado(optional), lettuce slices, cheese slices


5. After marination pan fry with oil the tempeh till brown on both sides. add some pepper powder on top.



6. Toast bread. spread mustard sauce on one side. Place tempeh, top over with sauteed onions, tomato, cheese and then lettuce

Beetroot Burger

1. Grate 2 beet roots (remove water) and roast or pan fry for 5-6 minutes and keep it aside
2.Add olive oil 2 spoons to pan and add 2 minced onions. Add salt, pepper, chilli powder, garam masala. Add minced 2-3 garlic cloves. Fry till onions are golden and sticky. Add 2 spoons apple vinegar and clean the stick thing.
3. Add beets to pan and add raw oats powdered (in mixer) and microwaved pumpkin and sunflower seeds.
4. Add salt and pepper after tasting. Also add 1 egg and mix  everything well and keep in fridge for 3-4 hours.

Use cream cheese while grilling either the patty or buns.
Make balls and grill the patties. Grill burger buns. Serve with mustard/chilli sauce.

Note: use flax seed powder to make patties stick together

Cabbage Palya

1. cut cabbage into slices

2. Heat oil in a heavy-based pan over medium flame. Add mustard seeds and cumin seeds. When mustard seeds start to splutter, add urad dal and chana dal and sauté until dals turn light golden brown. Add dry red chilli, chopped green chilli, curry leaves and asafoetida, sauté for 10-20 seconds.

3.Add finely chopped cabbage and salt, stir constantly for 1-2 minutes.Cover it with a lid and cook over low flame until cabbage turns tender. There is no need to add water. 4-5 minutes

turn off and add grated fresh coconut and coriander if needed.

Beetroot palya

1.Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.
    (optional vangi baath powder instead of dals??)
2.Add curry leaves and green chillies,onions stir for a few seconds.
3.Add beetroot, turmeric and salt. Fry for 3-4 minutes.
4.Add a little water to help it to cook. Simmer until beet pieces are tender.
5.Add coconut and lemon juice.
6.2 tbsp. coconut cream (adjust to taste).
7.Turn heat up and cook until only a 'clingy' gravy remains.
8.Adjust seasoning.

Ullikai (green beans) carrot sambhar/saaru

Into Pressure cooker:
toor dal 1/2 cup
carrot diced
onion diced
green beans diced
tomato diced
2 cups water + 1 spoon oil


Pan:
oil , mustard seeds, ing , curry leaves,jeera
bowl:
tamarind(1  spoon) juice 1 cup + sambhar powder 1-2 spoons, turmeric powder 1 spoon, jaggery, pepper corn crushed 1 spoon

bowl into pan wait till boil

cooker 3-4 whistles , smash toor dal

add pan broth into cooker with some more water and boil

One Pot Spicy Chicken Riggies

Ingredients

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, smashed and chopped
• 1.5 lbs chicken breast, cut into small chunks
• 2 large roasted red peppers, sliced into thin strips
• 6 hot cherry peppers, chopped and deseeded
• 1 28 oz can crushed tomatoes
• 1 cup cooking sherry or white wine
• 1 cup water
• 1 lb Rigatoni
• 1 cup pecorino romano or parmesan cheese
• ½ stick butter
• ¼ cup heavy cream
• 2 teaspoons fresh basil
• ½ teaspoon sea salt
• Crushed red pepper flakes, optional

Directions

1. In a large pot, heat the olive oil over medium heat and add in the garlic and chicken. Sauté the chicken until it is just browned on the outside but not cooked through.
2. Stir in the roasted red peppers and hot cherry peppers, and sauté for a minute. Add in the crushed tomatoes and sherry or wine. Add in the water and pasta and bring to a low boil. (If there isn't enough liquid, add a bit more water.) Continue to cook, stirring often, until the pasta has cooked to al dente, about 15-20 minutes.
3. Reduce to low heat and add in the butter, basil, and salt. When the butter completely melts into the pasta, add in the cream and cheese. Let simmer for about 10 minutes, stirring occasionally. Top with additional cheese, basil, and red pepper flakes if you really like a lot of heat!
4. Serve warm

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce

Ingredients

• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts, cut into 1 inch cubes
• 4 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons capers
• ⅓ cup pitted kalamata olives
• 8 oz frozen spinach, thawed, squeezed, and dried well
• 1 lb dry pasta
• ½ cup dry white wine
• 2 - 2½ cups chicken stock
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• Salt and pepper, to taste
• ½ cup heavy cream
• 8 oz feta cheese
• 6 cherry tomatoes, halved
• ½ teaspoon lemon zest, optional
• Basil, shredded to garnish, optional

Directions

1. Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
2. Mix in the dry pasta. Add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste. Bring to a low boil and cook until pasta is al dente, about 15-20 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
3. Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired consistency. Top with lemon zest and shredded basil, and serve.