This document provides recipes for several dishes: 1. Buckwheat dosa - A batter is made from buckwheat, urad dal, green chilies, and spices. Small dosas are cooked on a griddle until golden brown. 2. Chickpea patties - A mixture of chickpeas, onions, parsley, and spices is shaped into patties and baked until golden. 3. Bean sprout, tomato, and baby spinach salad - A dressing of toasted cumin, oil, and lemon is made. Sprouts, tomatoes, corn, and red onion are tossed with the dressing and served over spinach. 4. Mixed vegetables soup - Onions, carrots

1. INGREDIENTS :
•1/4 cup and 2 and 1/2 teaspoon buckwheat (kuttu)
•asafoetida as required
•1/4 coriander leaves
•1/4 teaspoon mustard seeds
•salt As required
•1 and 1/2 tablespoon refined oil
•1/4 green chilli
•1/4 tablespoon urad dal
•water As required
BUCK WHEAT DOSA
METHOD :
•Firstly, wash and finely chop green chillies in a bowl. Next, take a blending jar and add urad dal
along with buckwheat in it, grind well to get a fine powder.
•On the other hand, heat 2 teaspoons of oil in a frying pan and add mustard seeds to it. When
the seeds start to crackle, add asafoetida in it and saute over medium flame.
•Saute for a few seconds and add the chopped green chillies and required amount of water to it.
Mix well and pour the mixture into the flour powder. Mix well to get a smooth batter.
•Grease a non-stick pan with few drops of oil and spread a small amount of the batter from the
centre. Cook from both the sides until it turns golden brown.Your Buckwheat Dosa is ready and
serve hot with your favourite chutney!

2. • METHOD ;
• Add the chickpeas, onion, parsley,
spices, carrot and chia seeds to a
food processor.Process until the
mixture is combined.
• Add the scoops of the mixture to a
large plate that is covered with
cling wrap.
• Firmly shape the scooped chickpea
mixture into patties and place the
patties into the fridge to chill for 20
minutes.
• Add the rice flour to another large
plate and coat both sides of the
patties in the flour.
• In a frying pan, heat the olive oil
over the medium flame,Cook for
about 3 minutes and when golden
brown, carefully turn and cook the
other side
• ready to serve
CHICK PEA PATTICE

3. •Dressing
•1/2 teaspoon cumin seeds
•5 tablespoons olive oil
•2 tablespoons lemon juice
•1 small clove garlic, crushed
•salt & pepper to taste
•Salad
•8 cups baby spinach
•8 ounces mixed bean sprouts
•1 cup cherry tomatoes, halved
•1 cup baby corn pieces
•2 tablespoons red onion, thinly
sliced
•1 handful Italian parsley, chopped
1.Dressing
2.In a small frying pan, toast the cumin on high heat for a minute or two,
shaking the pan to move the seeds around. Place in your mortar, and crush
with a pestle until coarsely ground. Place in a small bowl. Add the oil, lemon
juice, garlic and salt and pepper. Whisk to blend. Set aside.
1.Salad
2.Wash the spinach and dry in your salad spinner. Place into a large bowl and
set aside in the fridge.
3.Put the sprouts, tomatoes, corn and red onion into a medium bowl. Add the
parsley and half of the dressing.
4.When ready to serve Top with the sprout mixture and serve immediately.
BEAN SPROUT , TOMATO & BABY SPINACH SALAD

4. Ingredients of Chana Chaat
•20 gm chickpeas
•1/2 tomato, chopped
•Salt to taste
•1 onion, chopped
•2 Tbsp red chilli powder
•1 green chilli
•1 tsp chaat masala
•2 garlic cloves, fried
•1 lime for lemon juice
•2 tsp tamarind extract
•1 spring onion, chopped
METHOD :
 Boil the chick pea after soaking over night and then
the next morning , Take a large bowl, add chickpeas,
 Finely chop some tomatoes, onions, and addit in a
bowl.
 Add some green chillies. Add salt for taste, red chilli
powder and chaat masala.
 Add garlic cloves,, lemon juice, and tamarind extract.
 Mix the mixture well and serve.

5. HOME MADE ALMOND
BUTTER
• INGREDIENTS :
• 1 cup toasted almonds
• 2 teaspoons olive oil
• METHOD :
• - Place the almonds in a food processor. Process on high until
ground almonds begin to form a ball. Drizzle olive oil over
almonds and continue to process, stopping occasionally to scrape
sides of the bowl with a spatula as needed. Store in an airtight
container.

6. BOILED EGG

7. • METHOD ;
• Heat olive oil in a soup pot.
• Add onion, carrots, and celery and cook for 5
minutes.
• Add all the veggies to the pan
• Add enough water to cover vegetables, as
well as a generous pinch of salt.
• Bring soup to a boil, then cover and reduce
heat. Simmer soup for about 20 minutes or
until vegetables are tender.
• Season to taste with salt and pepper and
serve.
MIXED VEGETABLES SOUP

8. 5 METHODS FOR COOKING EGGS