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.