Feed Your Soul by Ruchika

We all know the benefits of Beetroot. Beets are delicious and versatile, fitting well into a healthy and balanced diet. Not to mention, they are low in calories and a great source of nutrients, including fiber, folate and vitamin C. Here I have tried something different and gave the regular idlis a twist with beetroot! The following recipe is for around 15 button idlis - Ingredients: 1 small cup rawa (semolina) 2 tbsp boiled and grated beetroot 3/4 cup yogurt Salt to taste 1/2 tsp black pepper 1 tsp Eno Powder For tempering: 1 tbsp oil 1/2 tsp Mustard seeds 2 tbsp broken cashews 1 tbsp chopped curry leaves Method: 1. Soak the rawa in yogurt. Add salt, pepper, grated beetroot and mix well. 2. Add very little water, only if necessary. 3. After mixing it well, keep it aside for 5 minutes 4. While the mixture rests, get the Idli steamer ready and grease the Idli plates with oil. 5. To prepare the tempering, heat up oil in a pan and add mustard seeds to it. ...

Poha, also known as flattened rice, is a quick, healthy and wholesome breakfast meal from the Western parts of India. It is mostly commonly served with some extra sev, bhujia or spicy peanuts as toppings. Ingredients: 1.5 cup poha 1 tsp sugar 3/4 tsp salt 1 tbsp oil 2 tbsp peanuts 1/2 cup frozen peas 1 tsp mustard few curry leaves 1 onion, finely chopped 2 chili, finely chopped 1/4 tsp turmeric 2 tbsp coriander, finely chopped 2 tsp lemon juice Method: 1. Take poha in a colander and wash under running water. Once washed, give it a quick toss and let it sit in the colander to drain out the excess water. 2. In a pan,  heat 2 tbsp oil and roast 2 tbsp peanuts on low flame. Roast until the peanuts turn crunchy. Once done, take them out with a slotted spoon and keep aside. 3. In the same oil, splutter 1 tsp mustard, and few curry leaves. 4. Now add 1 onion, 2 chili and saute onions till they turn slightly pink. 5. Now add peas and sauté for 5-7 minutes til...

A tomato based Mexican gravy with healthy ingredients such as quinoa and vegetables. Ingredients: 1 teaspoon olive oil 1 medium onion, chopped 1 celery stalks, chopped 1 cup carrots, chopped 2 cloves garlic, pressed or minced 1/2 cup bell peppers , seeded and chopped( any color or mix of all as per your choice) 2 cups water 1 large tomato, chopped 1 cup cooked black or red beans 1 teaspoon ground cumin 2 teaspoons fine sea salt 1/2 cup frozen peas 1/2 cup frozen corn kernels 1 cup quinoa (dry/uncooked) ¼ cup chopped fresh cilantro ⅛ teaspoon cayenne pepper or red chili powder 1 tsp sauce (I added schezwan sauce) Freshly ground black pepper Coriander leaves for garnish Some lemon wedges Method: 1. Soak the beans overnight and boil them in the morning with salt in water till cooked. You can use the canned beans too. 2. In a pan, warm the oil over medium heat. Add the onion, garlic, celery, carrots, tomato and peas. Sauté until the vegetables are tender...

Yes, you read that correctly! Presenting the traditional samosa in a unique shape! Samosas need no introduction. This famous street food, traditionally stuffed with spicy potato masala and deep fried, is a snack enjoyed all over India by people of all ages. Ingredients: For the aloo masala: 1 big boiled potato 1/4 tsp cumin 1 tsp ginger (crushed) 1 shallot (chopped) 1/2 tsp coriander powder 1 green chili 1 tsp chili powder 1/4 tsp garam masala 1 tsp salt Handful of chopped coriander leaves 2 tsp ghee (oil) For the samosa sheet: 1/2 cup Wheat flour 1 tsp ghee 1/8 tsp carom seeds (ajwain) Salt to taste Method: 1. Heat ghee/oil in a pan and add cumin seeds, crushed ginger and green chili. Sauté well. 2. Now add shallots into the mix and sauté. 3. Next up, add coriander powder, chili powder, garam masala and salt. 4. Once everything is mixed nicely, add mashed potato and coriander leaves and mix evenly. 5. For the samosa sheet, take wheat flour, salt...

Quick and easy-to-make hummus! Ingredients: 2 cups cooked chickpeas (reserve the liquid) 1/2 cup tahini (sesame paste) 1/4 cup extra virgin olive oil, plus oil for drizzling 4-5 cloves garlic, peeled, or to taste Salt and freshly ground black pepper to taste 1 tablespoon ground cumin 1 tsp paprika or to taste, Chili flakes, for garnish Juice of 1 lemon, plus more if needed Chopped fresh parsley leaves for garnish Method: 1. Put boiled chickpeas, tahini, garlic, olive oil, salt, pepper, cumin, paprika and lemon juice in a food processor and blend well. 2. Add the chickpea liquid or water, as required, for a smooth paste. 3. You can taste and adjust the seasoning accordingly as per your liking. You can also add more lemon juice, if needed. 4. The hummus is now ready to be served! Transfer the hummus into a bowl, drizzle some olive oil on it and sprinkle some cumin or paprika along with the parsley. Enjoy!

Ingredients: 2 cups cooked chickpeas (reserve the liquid) 1/2 cup tahini (sesame paste) 1/4 cup extra virgin olive oil, plus oil for drizzling 4-5 cloves garlic, peeled, or to taste 1/2 beetroot (boiled or roasted) Salt and freshly ground black pepper to taste 1 tablespoon ground cumin 1 tsp paprika or to taste, plus a sprinkling for garnish Juice of 1 lemon, plus more if needed Chopped fresh parsley leaves for garnish Method: 1. Put boiled chickpeas, tahini, garlic, olive oil, salt, pepper, cumin, paprika and lemon juice in a food processor and blend well. 2. Now grate the beetroot and add to the food processor so that everything nicely blends together. 3. Add the chickpea liquid or water, as required, for a smooth paste. 4. You can taste and adjust the seasoning accordingly as per your liking. You can also add more lemon juice, if needed. 5. The hummus is now ready to be served! Transfer the hummus into a bowl, drizzle some olive oil on it and sprinkle som...