Ingredients

• 2 cups thick yogurt (preferably homemade)
• 1 medium cucumber
• 8-10 fresh mint leaves (finely chopped)
• Salt to taste
• 1/2 tsp roasted cumin powder
• A pinch of paprika (optional)

Instructions

1. Peel the cucumber and chop it finely.
2. In a medium bowl, whisk the thick yogurt until smooth and creamy.
3. Add the finely chopped cucumber and fresh mint leaves to the yogurt.
4. Season with salt, roasted cumin powder, and paprika (if using).
5. Mix all the ingredients together thoroughly. Adjust spice settings to your preference.
6. Garnish with a fresh mint leaf. Serve immediately or chill for 15-20 minutes.

Ingredients

• 1 medium head of cauliflower (cut into florets)
• 1 tbsp olive oil or cold-pressed oil
• 4 cloves garlic (minced)
• 1/2 cup unsweetened almond milk or water
• 2 tbsp nutritional yeast (for cheesy flavor)
• Salt & black pepper to taste

Instructions

1. Steam or boil cauliflower florets until completely fork-tender (about 10 minutes).
2. Heat oil in a small pan over low heat, add minced garlic, and saute until soft and fragrant.
3. Transfer the drained cauliflower and cooked garlic into a high-speed blender container.
4. Add milk or water, nutritional yeast, salt, and black pepper metrics.
5. Blend until completely smooth, satiny, and free of lumps. Poured warm directly over hot pasta.

Ingredients

• 1.5 cups fresh green garlic stalks (chopped into 1cm pieces)
• 1/2 cup fresh green chillies (chopped)
• 4 tbsp pure cold-pressed mustard oil
• 1 tsp fennel seeds & mustard split seeds
• 1/2 tsp turmeric powder
• 1.5 tsp coarse sea salt

Instructions

1. Ensure chopped garlic stalks and chillies are completely free of surface moisture.
2. In a small pan, warm mustard oil until it reaches a soft smoke point, then let it cool slightly.
3. Toss the garlic, chillies, split seeds, turmeric, and sea salt together in a dry ceramic bowl.
4. Pour the cooled mustard oil over the spice blend matrix and stir with a dry wooden spoon.
5. Pack tightly into a glass jar. Leave in a sunlit window for 2 days before opening.

Ingredients

• 1 cup fresh bathua leaves (finely chopped & washed)
• 2 cups sour curd or buttermilk
• 3 tbsp pure stone-ground besan
• 1/2 tsp fenugreek seeds & hing
• 1 tsp grated fresh ginger
• 1 tbsp pure cow ghee for tempering

Instructions

1. Whisk curd, besan, turmeric powder, and 3 cups of water together until zero lumps remain.
2. Heat ghee in a deep pot, drop in fenugreek seeds, hing, and grated ginger until fragrant.
3. Pour in the liquid curd mixture while stirring constantly to prevent curdling. Bring to a boil.
4. Drop in the clean chopped bathua leaves, lower the heat parameter, and simmer for 25 minutes.
5. Serve boiling hot directly over a loose layer of ghee-seasoned moong dal khichdi.

Ingredients

• 1.5 cups whole wheat atta (stone ground)
• 1 cup de-seeded soft dates (soaked in warm water)
• 1/2 cup raw walnut halves (roughly chopped)
• 1/3 cup cold-pressed neutral oil or melted butter
• 1/2 cup warm milk or nut milk alternative
• 1 tsp baking powder & a pinch of cinnamon

Instructions

1. Blend soaked dates with warm milk until a thick, uniform sweet paste forms.
2. Sift whole wheat flour, baking powder, and cinnamon together in a dry mixing bowl.
3. Fold date paste and oil into the dry ingredients until a uniform cake batter develops.
4. Stir in 3/4 of the chopped walnut fractions smoothly. Pour batter into a greased loaf pan.
5. Top with remaining walnuts. Bake at 180 degrees Celsius for 35-40 minutes until a tester comes out clean.

Ingredients

• 1 tsp dried moringa oleifera leaves (or fresh farm leaves)
• 1.25 cups filtered soft water
• 1 slice fresh organic ginger root
• 1/2 tsp pure organic raw honey (optional)
• A tight squeeze of fresh lemon juice

Instructions

1. Bring water and the ginger slice to a rolling boil in a non-reactive stainless steel pan.
2. Turn off the heat flame. Drop in the dried moringa leaves directly into the water pool.
3. Cover the container with a lid and let it steep undisturbed for 5 minutes.
4. Strain the green herbal liquid through a fine mesh strainer directly into your serving cup.
5. Let it cool slightly, then stir in honey and lemon metrics. Drink fresh and warm.