INTRO

1. Grind all ingredients for the red sauce and keep aside.
2. In a heated saucepan, add peanut butter and 1 tbs oil
3. Add the mushrooms, baby corn, and green beans (season with salt and pepper)
4. Let it cook for a while until tender
Meanwhile
1. Saute onions with olive oil until golden brown
2. Add the pureed tomato and let it cook for a while around 4 mins on med heat heat
3. Add the red sauce and stir well on medium-low heat making sure the nutty ingredients with dairy do not get burned
4. Let the sauce cook for around15 mins, add some water to make a medium-thick consistency
5. Add the cooked mushroom, beans, and baby corn to the sauce and let it cook for another 15 mins.
6. Add chilli powder if you like it spicy along with 2 tbs of tomato concentrate/paste
7. For garnish add fresh coriander and onion slices
7. Serve this Mushroom in red sauce with roti, brown rice, millet rice or couscous
This recipe is healthy because there is no processed synthetic oil or fat and yet so delicious to the palate. Excellent for a weekend treat.

1. Lightly toast the bread slices
2. Layer paneer as the base layer
3. Add chilies, onion, tomato, salt, and pepper
4. Add a bit of panner
5. Add red, green cabbage, salt, and pepper
6. Add chilies, onion, tomato, salt, and pepper
7. Final layer, layer the rest of the paneer
8. Optional: you can add chili flakes or chat masala powder between the layers.
9. Bake in a pre-heated oven (med heat) for around 15-20 mins.
10. This crunchy healthy Veggie Paneer Toastie can be served as a late breakfast on a weekend or a snack any day.

Tip: For crunchy and fresh cabbage strips, soak the cabbage leaves in cold or ice water in advance for an hour or overnight.

1. Chop all fruits and veggies
2. Blend to make a smoothie

This smoothie is full of healthy fruit, veggie, and herbs for a mid-day quench or a morning ritual for two.