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2026-06-28 General Content Business Content
1 cup of chickpeas soaked overnight 1 tomato chopped
Chickpeas
Ingredients
1 cup of chickpeas soaked overnight 1 tomato chopped
I onion chopped
I capsicum chopped
1 green chili chopped ½ cucumber chopped 2 tbs tamarind juice ½ tbs red chili powder ¼ tbs black pepper powder ¼ tbs turmeric powder
Salt
Coriander leaves
Method
Steam the chickpeas for 15 minutes. Transfer to a bowl and add all other ingredients and mix well.
Split Bengal gram with veggies
Ingredients
½ cup of split Bengal gram soaked overnight 1 tomato chopped 1 onion chopped
1 capsicum chopped 1 green chili chopped ½ tbs red chili powder ¼ tbs black pepper powder ¼ tbs turmeric powder ½ lemon juice
Salt
1 cup water
Coriander leaves
Method
Transfer the split Bengal gram with all the powdered spices and salt to a bowl. Add 1 cup water. Steam this for 15 minutes. After cooling add the vegetables and lemon juice.
Spinach sauté
Ingredients
2 cups of spinach chopped without stem ½ cup cabbage chopped ½ carrot chopped 1 spring onion 1 green chili chopped
Lemon juice
Salt
Method
Add chili and spring onion to the pan and heat it. Sprinkle some water so they do not stick to the pan. Then add cabbage and carrot. Cover the pan for 1 minute. Then add spinach and salt. Cover the pan for 1 minute. Then add lemon juice.
Kidney Bean cutlet
Ingredients
1 cup kidney beans soaked overnight ½ cup spinach finely chopped 1 onion chopped 2-3 garlic cloves 1 cm ginger
Coriander leaves
1 green chili
Pinch of black pepper
Salt
Method
Grind the kidney beans, coriander, green chili, ginger , garlic, salt and pepper. Transfer to a bowl and add onion and spinach. Make cutlets of desired shape. Then steam the cutlets for 15 minutes.
Ragda Patties
Ingredients
2-3 potatoes steamed and peeled 1 cup of dried white peas soaked overnight ¼ cup of tamarind and dates chutney 1 green chili chopped ½ cup of green chutney
Coriander leaves
Pinch of black pepper powder
Lemon juice
Salt
Method
Ragda
Place the peas in pressure cooker. Add 3 cups water. Cook for 15 minutes. Transfer the peas. Add lemon juice and salt.
Patties
Mash the potatoes. Add green chili, salt and black pepper. Make equal sized round shapes. Steam them for 10 minutes. Place these patties in the ragda with green chutney and tamarind and dates chutney.
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