RECIPES

Pey (Giloy, Panchamrit, Pitthar, Bilvela)

Soak 20 gm of raw herbs in 1 Liter of water overnight. Sieve and drink in the morning.
May use the remaining for kadha preparation later.

Pey (Medha, Kaya kalp, Gokhru, Arjun Dalchini, Sarv Kalp, Immunogrit, Swashari, etc)
Soak 20 gm ingredients in 1200 ml water overnight. Boil the water till 1000 ml (1 L) is left,
Sieve and drink.
May use the remaining for kadha preparation later.

Water (Ajwain, Dhaniya, Sauf, Methi)

Soak 20 gm raw in 1 Liter of water overnight. Grind and Sieve in the morning. Drink.

Water (Jau, Wheat, Sathi Rice)

Soak 100 gm raw grain in 1 Liter of water overnight. No need to grind. Sieve and drink.
May use the remaining for daliya after drying.

Kwath/ Kadha
Boil 10 gm of raw herbs in 300 ml of water. When 100 ml (1/3rd) is left, sieve and drink.

Vrikk Dosh Har Kwath and Gokhru Kwath

In 600 ml of water boil 20 gm of ingredients till 100 ml is left. Sieve and drink.

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KWATH/ KADHA

*RM = Ready made

Q Kwath (For General Liver Detox)

Water 300 ml

Sarv Kalp Q (RM) 5 gm

Kaya Kalp Q (RM) 5 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink

Q 1 Kwath (Anti Arthritis)

Water 300 ml

Nirgundi 2 gm

Haar Sringar 2 gm

Methi dana 2 gm

Kali mirch 2 gm

Ginger 2 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink

Q 2 Kwath (For Heart Health & B.P.)

Water 300 ml

Tulsi leaves 2 gm

Arjun Chaal 2 gm

Mulaithi 2 gm

Kateli 2 gm

Kutki root 2 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink.
Q 3 Kwath (For Indigestion & Obesity)

Water 300 ml

Triphala (Amla Hardh+ Behdha) (RM) 5 gm

Ajwain 3 gm

Kal medh 3 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink

Q 4 Kwath (For Colitis))

Water 300 ml

Bel 4 gm

Kutaj 3 gm

Moti Saunf 3 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink.

Anti-Hernia Kwath

Water 300 ml

Aam ke patte 5 - 10 leaves

Amrood ke patte 5 - 10 leaves

Anar ke patte 10 leaves

Triphala churna 5 gm

Sarv kalp/ Machoi 5 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink.

Anti- Cold Kwath

Water 500 ml

Ginger 5 gm

Dalchini 5 gm

Mulaithi 5 gm

Cloves (Laung) 2 pc

Black pepper 4 pc

Choti Elaichi (Green Elaichi) 2 pc

Moti Elaichi 2 pc

Tulsi Leaves 5 pc

Tej patta (Bay leaves) 1 pc

Grind all the ingredients and boil in 500 ml water. When 200 ml is left, sieve and serve it for
2 servings. Remaining herbs can be used again by soaking them again in 1 glass of water for
5-6 hrs. Boil, sieve and drink.

Anti-Fever Kwath

Anti cold kadha - plus-

Jwar Nashak kadha (RM) - OR-

Neem Leaves 5 pc

Kutki pd 3 gm

Chiraita 3 gm

Lemon juice with peel 2 pc

Grind and boil these ingredients with Anti cold kadha ingredients. Serve hot

GKC Kwath
Water 300 ml

Giloy 4 gm

Chiraita 3 gm

Kalmedh 3 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink.
Anti Diabetes Kwath
Water 300 ml

Giloy pd/ stem 2.5 gm

Chiraita pd. 2.5 gm

Kutki pd. 2.5 gm

Kalmedh pd. 2.5 gm

Boil the ingredients in 300 ml water till one third of the water is left (100 ml). Drink.

NOTE: Rest of the kwath (Premix) is available at Mega Stores.

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PEY

Panchamrit Pey

Water 1 L

Ajwain 4 gm

Methi 6 to 8 gm

Jeera 4 gm

Saunf 4 gm

Whole Dhaniya 4 gm

Wash and soak all the ingredients except Methi dana in 1 L water overnight. Soak Methi
dana separately as it may get sticky when used for the second time. Sieve and drink.
Remaining herbs can be used after soaking them again in 1 L water for 5-6 hrs. This time
grind them with water except methi dana, sieve and drink.

Pitthar Pey

Water 1 L

Jeera 4 gm

Moti Saunf 4 gm

Whole Dhaniya 4 gm

Mulaithi 4 gm

Rose petals 4 gm

Wash and soak all the ingredients in 1 L water overnight. Sieve and drink. Remaining herbs
can be used after soaking them again in 1 L water for 5-6 hrs. This time grind them with
water, sieve and drink.

Totla pey

Water 1 L

Totla Mix 20 gm

Soak the ingredients in 1 L water overnight, sieve and drink in the morning.

Bilvela Pey

Water 1 L
Bel fresh/ Churn (RM) 50/ 20 gm

Badi Elaichi 2 pc

Soak the ingredients in 1 L water overnight, sieve and drink in the morning.

Remaining bel can be used to make bael kwath.

Arjun Dalchini Pey

Water 1 L

Lemon grass 5 gm

Dalchini 5 gm

Arjun chaal (RM) 5 gm

Tulsi Leaves 5 gm

Soak the ingredients in 1200 ml water overnight, boil till 1 L water is left, sieve and drink.

Remaining ingredients can be used to make Arjun dalchinni kwath.

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SOUPS

Soups (Lauki, Tomato, Pumpkin, Palak, Cabbage, Cauliflower, Raw papaya,

Peas, Carrot, Beetroot, Turnip, Broccoli, Moong dal, Corn , Mix, etc)
Boil 500 gm of any vegetable/s with 1 Liter of water in a covered pan (Try
not to use a pressure cooker) for 35-45 mins. Add Ginger -10-20 gm, Dalchini-
2 gm, Elaichi green -2 pc, Clove-1 pc, Whole black pepper-4 pc. Most of the
water will evaporate till vegetables are done. Add 1/2 L of normal water to
vegetables, grind and sieve them. Cook the soup again for 5-7 mins, add Salt
(Black salt + Sendha salt) 3 gm; Roasted Jeera pd-1 gm. Garnish with grated
Carrot or Cabbage or Cucumber (Optional).

*Cooking time and quantity of water may vary as per season, region, method
of cooking and personal choice.

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JUICES

NOTE: Quantity of fruits/ vegetables may vary depending on the

season, region and availability of the ingredients.

Cocktail Juice (CKJ)

Lauki with peel 100 gm

Carrot 100 gm

Cucumber with peel 100 gm

Beetroot 70 gm

Tomato 60 gm

Palak 30 gm

Dhaniya green 20 gm
 Pudina (Mint) 10 gm

Ginger 10 gm

Tulsi Leaves 15

Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

ABCTG Juice

Amla 50 gm

Beetroot 100 gm

Carrot 250 gm

Turmeric (Fresh haldi) 10-15 gm

Ginger 5-10 gm

Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

BCTG Juice

Beetroot 150 gm

Carrot 250 gm

Turmeric (Fresh Haldi) 10 -15 gm

 Ginger 5-10 gm

Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

KKSTG Juice (Anti Diabetes Juice)

Karela (1 pc) 120 gm

Kheera (Cucumber) (1 pc) 150 gm

Sada Bahar leaves 5 - 10 gm

Tomato (1 pc) 70 gm

Giloy fresh 20 gm

Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

KKTT

Karela (1 pc) 120 gm

Kheera (Cucumber) (1 pc) 150 gm

Tomato (1 pc) 70 gm

Tulsi Leaves 5 pc
Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

Anti Cancer Juice (ACJ)

Water 150 ml

Aloe Vera 20 ml

Wheat Grass 30 gm

Giloy (bark) 20 gm

Neem Leaves 5 leaves

Tulsi leaves 10 leaves

Fresh Haldi ras 7-8 gm/ 5 ml ras

Godhan Ark 10 ml

Anar 20 gm

Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

ABCTTTG Juice

Amla 50 gm

Beetroot 100 gm
 Carrot 100 gm

Turmeric 10 gm

Tomato 70 gm

Turnip 100 gm

Ginger 10 gm

Wash the ingredients thoroughly in running water. If the skin of the fruit/ vegetable is
healthy, do not peel.

With the help of a juicer, take out the juice. Stir and serve immediately.

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RAS

GTTH (Ginger, Turmeric, Tulsi, Honey) Ras

Warm Water 50 ml

Ginger ras 5 ml

Turmeric ras 5 ml

Tulsi leaves ras 5 ml

Honey (Optional) 10 ml

Mix all the ras in slightly warm water, add honey and drink.
Punarnava, Bhumi Amla, Makoi Ras

Water 50 ml

Punarnava leaves 30 gm

Bhumi Amla leaves 20 gm

Makoi 10 gm

Blend all the ingredients with water, sieve and drink.

Neem Pipal leaves Ras

Water 50 ml

Neem leaves 25 gm

Pipal Leaves 50 gm

Blend all the ingredients with water, squeeze with cloth or filter and drink.

Sesame Durva Ras

Water 50 ml

Sesame leaves 7-10 leaves gm

Durva grass 10 gm

Blend all the ingredients with water, sieve and drink.

Amrood leaves kwath (for gargles)

Water 300 ml

Guava/Amrood patta 4 to 5 /15 Leaves/ gm

Methi dana 1 tsp.

Haldi powder/ fresh 1 Pinch

Garlic 4 cloves

Boil all the ingredients in water till 100 ml water is left. Sieve, let it cool and use it for
gargles.

Sanjeevani Doodhi Ras

Water 50 ml

Sanjeevni leaves 30/ 20 Gm / leaves

Doodhi Grass 20 gm

Blend all the ingredients with water, sieve and drink.

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 PASTE

Anti Cancer Paste (ACP)

Carrot 50 to 60 gm
Beetroot 50 to 60 gm
Broccoli/ Cauliflower 50 to 60 gm
Tomato 50 to 60 gm
Garlic -Optional 4 pc
Papaya/ Nashpati/ Anar/ Melon/ Strawberry (any two) 100 gm
Curd 1 tsp.
Flax Seeds 3 tsp.
Apricots 8 pc

Wash and boil vegetables (carrot, beetroot, broccoli, tomato) in the same amount of water.
When slightly cold, grind them with any of the 2 fruits (Papaya/ Anar/ Melon / Pear
(nashpati)/ Strawberry). Add 1 tsp. of curd, 3 tsp of flax seeds, Garlic 4 cloves, 8 soaked
Apricots (Skin, Pulp & Almond inside the seed). Make a paste and serve.

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CHURAN

Anti Gastric Churna

Methi dana powder 50 gm

Sauf-Big 40 gm

Ajwain 30 gm

Hing 10 gm

Black salt 10 gm

Meetha Soda (Baking soda) 10 gm

Grind all the ingredients together. Sieve if required. Consume 1 tsp with water.
Anti Diarrhea Churan

Khus khus seeds 100 gm

Green Elaichi 20 gm

Dhaga mishri (NOT for Diabetic) 20 gm

Roast Khus khus seeds and choti elaichi with peel together on tawa. Then grind them with
mishri (if not diabetic, otherwise do not add mishri). Not to be taken with water. Just take
5-7 gm of churn after every 5-10 mins for 2-3 times a day.

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ATTA (FLOUR)

Gluten containing Grains

Wheat

Maida

Suji

Wheat Daliya

Jau (Barley)

Rye

Vermicelli (Seeviyan)

Gluten- free grains and millets:

Kuttu Atta (Buckwheat flour)

Jowar Atta (Sorghum flour)

Singhara Atta (Water chestnut flour)

Bajra Atta (Pearl Millet flour)

Kodon Atta (Kodu flour)

Kangni/ kakum Atta (Foxtail flour)

Kutki/ Shavan/ Sama Atta (Little millet flour)

Ragi Atta (Finger millet flour)

Sanwa Atta (Barnyard flour)/ Samvat ke chawal

Rajgiri Atta (Amaranth flour)

Chenna Atta (Proso flour)

Makki Atta (Corn/ Maize flour)

Brown top flour

Jai Atta (Oats flour)

Quinoa (pronounced keen-wah)

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Anti Diabetes Atta

1 Ragi (Finger millet) 100 gm

2 Oats 100 gm

3 Corn (Maize ) 50 gm

4 Jau (Barley) 100 gm

5 Kulthi (Horse gram) 50 gm

6 Matar/ peas 50 gm
 7 Bajra 50 gm

8 Jowar (Sorghum) 50 gm

9 Gowar (Cluster bean) 50 gm

10 Moong Sahut (Green gram) 50 gm

11 Moth 50 gm

12 Black chana 50 gm

13 Lobia 50 gm

14 Soyabean 50 gm

15 Masoor sabut 50 gm

16 Urad Sabut (Lentil) 50 gm

17 Rajma (Kidney Bean) 50 gm

18 Kuttu 50 gm

19 Singhara 50 gm

20 Methi dana 25 gm

Total 1125 gm
Multi Grain Atta

1 Jau 100 gm

2 Jowar 100 gm

3 Bajra 100 gm

4 Singhara 100 gm

5 Oats 100 gm

6 Soyabean 100 gm

7 Amaranth (Chaulai) 100 gm

8 Channa 100 gm

9 Corn/ Makka 100 gm

Total 900 gm

Renal Atta

1 Singhara 100 gm

2 Ragi 100 gm

3 Oats 100 gm

4 Corn 100 gm
 5 Jau 100 gm

6 Kuttu 100 gm

8 Bajra 50 gm

9 Jowar 50 gm

Total 700 gm

CHUTNEYS

Pineapple Chutney

Pineapple 200 gm

Apple 50 gm

Ghee 2.5 ml

Rye 1 gm

Hing 0.25 gm

Ginger (Finely chopped) 1 gm

Green chilli (finely chopped) 1 cm

Green Dhaniya leaves 5 gm

Haldi powder Pinch

Salt to taste

Water 150 ml

Take out the peel of pineapple and apple. Wash and cut them in small pieces. Take a
karahi/pan add ghee, rye, hing, ginger, green chilli, haldi powder one by one. Then add
chopped pineapple and apple. Mix well, add salt and water. Cover the karahi and let them
cook till water is absorbed completely on medium flame. Let it cool down and then blend
the above in the mixer. Chutney is ready to be served.

Mix Fruit Chutney

Apple 50 gm

Pear 50 gm

Pineapple 50 gm

Fresh Dhaniya leaves 10 gm

Ghee 2.5 ml

Rye 1 gm

Hing 0.25 gm

Ginger (Finely chopped) 1 gm

Green Chilli (finely chopped) 1 cm

Green Dhaniya leaves 5 gm

Haldi powder Pinch

 Salt to taste

Water 100 ml

Take out the peel of pineapple and apple. No need to peel the pear. Wash and cut them in
small pieces. Take a karahi/pan add ghee, rye, hing, ginger, green chilli, haldi powder one
by one. Then add chopped pineapple, pear and apple. Mix well, add salt and water. Cover
the karahi and let them cook till water is absorbed completely on medium flame. Let it cool
down and then blend the above in the mixer. Chutney is ready to be served.

Beetroot and Pineapple Chutney

Beetroot, peeled and chopped 200 gm

Pineapple, chopped 50 gm
Ghee 0.5gm
Ginger, finely chopped 3gm
Hing 0.5gm
Jeera whole 0.5gm
Salt to taste
Green Chilli, finely chopped 1 gm
Haldi powder 1 pinch
Water 20 ml

Wash, peel & chop Beetroot. Peel and chop the pineapple. Heat a pan, add ghee, hing, jeera,
ginger, green chilli, salt. Add chopped beetroot and pineapple, cook it with water till water
is absorbed. Blend in mixy when cool. Garnish the chunity with Dhaniya leaves.

Dhaniya Pudina Palak chutney

Green Dhaniya 200 gm

Palak leaves 50 gm
Pudina leaves 20 to 30 gm
Ginger, chopped 3 to 5 gm
Salt to taste

Wash and grind all the ingredients in the mixer. Serve and enjoy.

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 LADOO

Til Ajwain Ladoo

White til 100 gm

Ajwain 20 gm

Jaggery (Gur) 50 gm

Green Elaichi powder 15 gm

Roast White til and Ajwain in a pan; Mix mashed/ grated gur and Elaichi powder. Cook for a
minute. Make ladoos while the mixture is hot and enjoy.

Til Ajwain Powder (For diabetics)

White til 100 gm

Ajwain 20 gm

Green Elaichi powder 15 gm

Roast White til, Ajwain and Elaichi powder in a pan. Mix and serve.

Dates Ladoo

Dates (without seeds) 100 gm

White Til 20 gm

Peanut 20 gm
 Choti Elaichi (green) 10 gm

Desiccated coconut 10 gm

Roast white til, peanuts, elachi dana and powder them in a grinder. Now slightly blend/
crush the dates, mix all the ingredients and make ladoo of 10-10 gms. Roll ladoo over
coconut powder and serve.

MILK PREPARATIONS

Anti Insomnia Milk

Milk 400 ml

Dates 3 pc

Munnaka 5 pc

Anjeer (Fig) 2 pc

Boil the dry fruits with milk on medium flame, when half of the milk is left (200 ml), serve
hot along with the dry fruits.

Posta Makhana Kheer / Khus Khus Makhana Kheer

Milk 400-500 ml

Past dana /Khus khus seeds 50 gm

 Makhana 20 gm

Madhuram/Dhaga Mishri (optional) 20 gm

Roast the khus seeds in a pan. Boil the khus seeds in milk, coarsely crush half of the khus
seeds in mixy with makhanas. Mix all the ingredients in milk and boil again for 5-7 mins on
low flame. Add madhuram in the end. Serves= 4 people

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ALOE VERA SABZI (ATM)

Aloe Vera (with peel) 100 gm

Aloe Vera (without peel) 60 gm

Fresh Haldi- grated/finely chopped 6 to 8 gm

Methi Sprouts 12 to 15 gm

Ghee 5 gm

Zeera 0.5 gm

Ajwain 0.5 gm

Hing 0.5 gm

Salt 0.5 gm

Take Aloe Vera leaf, take out the sides and one of the outer layer of leaf. With a knife cut
the Aloe Vera gel vertically and horizontally to form small cubes. Collect all the aloe vera gel
cubes in a bowl. Wash it under running water and put it in a strainer. Heat a pan and add
ghee, whole zeera , Ajwain, Hing, Grated fresh Haldi one by one. Add Aloe vera cubes &
cook for some time, when it is dry add Methi sprouts and salt. Subzi is ready.

Cereals

Daliya (Wheat/ Jau)

Jau / Wheat 100 gm

Water (For soaking)-1.5 times 150 ml

Water (For cooking)- 5 times 500 ml

Salt 0.5 gm

Haldi (optional) 0.5 gm

Wash and soak daliya in water for 45-60 mins. It will soak most of the water. Boil daliya in
500 ml of water in a covered vessel, add salt and haldi. Cook for 15 mins on medium flame
and check for softness of the daliya. Leave some water as daliya will soak water while
getting cool. Ready to serve. For vegetable daliya, add seasonal vegetables

Moong Dal Khichdi

Moong Chilka dal 75 gm

Unpolished Rice 25 gm

Ghee 2 ml

Haldi Powder 0.25 gm

Salt 0.25 gm
 Water (For cooking) 500 ml

Water (For soaking) 200 ml

Wash and soak dal and rice in water for 45-60 mins. Boil khichri in 500 ml of water in a
covered vessel; add ghee, salt and haldi. Cook for 15-20 mins on medium flame and check
for softness. Cook till dal and rice are mixed and cooked. Now it’s ready to be served. For
vegetable khichri, add seasonal vegetables of your choice, 1 gm of hing.

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VEGETABLES

Stuffed Karela

Karela 7 to 10 No.

Washed Moong Dal 50 gm

Channa Dal 75 gm

Soyabean 50 gm

Peanut 50 gm

White til 10 gm

Makki/ Raji/ Jowar flour 100 gm

Mustard Oil 80 ml

Hing 5 gm

Whole Jeera 3 gm
 Moti saunf 3 gm

Green Elaichi 2 pc

Loung 2 pc

Black pepper 4 pc

Ginger 10 gm

Green Chilli 4 pc

Lemon 4 pc

Salt 5 gm

Haldi 3 gm

Jeera Powder 3 gm

Desiccated Coconut 30 gm

Slightly shred the skin of the karela, Wash and boil in a pan adding salt, and haldi powder.
Slit the boiled karela and take out the seeds. Dry them under a fan or with the help of
cotton cloth.

FOR STUFFING: Wash and soak moong dal for 1.5 hrs. In another pan soak 2-4 almonds, 2-3
anjeer, 4 mannaka or 20 gm gur(jagerry), 2 walnut in 150 ml water. Dry roast Channa dal,
soyabean, til, peanuts. Take out soyabean and peanut peels after roasting. Grind them,
around 300 gm filling will be there. Heat the karahi, pour 70-80 ml Mustard Oil, add Hing,
whole jeera, moti saunf, green elaichi, loung, black pepper. Roast for 2-3 mins then add atta
to it and roast. Add Chana dal mix powder to the karahi for roasting. Add ginger, green
chilli paste, lemon juice, salt, jeera powder and haldi to kadhai. Throw extra water from
moong dal, wash it in running water and add to karahi. Add sweetwater (anjeer,
mannakka) also after 5 mins. Karela stuffing is ready. Rinse the karela with coconut
powder and fill the stuffing into the karela, coat them with desiccated coconut. Cut into 2-4
pieces and serve hot.

Boiled Lauki – gravy

Lauki 120 gm

Ghee 2.5 ml

Whole zeera 0.5 gm

Hing 0.5 gm

Jeera pd 0.25 gm

Salt 0.25 gm

Peel, wash and cut lauki in small pieces. Heat karahi, add ghee, whole zeera, hing and lauki.
Cover and cook for 5 mins. Add 20-30 ml water and salt. When cooked add zeera pd, green
dhaniya and serve.

Banana Kofta-Gravy

For Kofta

Raw Banana (Boiled & grated) 2/ 130-140 pc/ gm

Haldi powder Pinch

Salt 0.5 gm

Green chilli chopped 0.25 gm

Kasuri Methi 0.25 gm

Ginger chopped 0.5 gm

Dhaniya Powder 0.25 gm

Jeera Powder 0.25 gm

Meetha Soda pinch

For Gravy

Beans 20 gm

Carrot 20 gm

Cauliflower 20 gm

Cabbage 20 gm

Tomato 20 gm

Ginger 1 gm

Haldi powder pinch

Almond and Kaju paste 2+2 pc

For Tadka

Ghee 1 tsp
 Moti Saunf 0.5 gm

Ginger chopped 0.5 gm

Green chilli chopped 0.25 gm

Tomato (paste) 20 gm

Haldi powder 0.25 gm

Dhaniya Powder 0.25 gm

Salt 0.5 gm

Water 10 to 20 ml

Kasuri Methi 0.5 gm

Green Dhaniya 2 gm

Boil the raw banana and take out the peel. Grate the boiled banana, add salt, haldi powder,
finely chopped green chilli, kasuri methi, chopped ginger, dhaniya powder, jeera powder
and in the end add meetha soda. Now make small balls and steam them.

Boil beans, carrot, cauliflower, cabbage, ginger, romato, haldi in water. Blend them in mixy
to form a gravy paste. Soak almonds and cashew in water for 2 hrs, make paste by grinding
them.

Heat a karahi, add ghee, moti saunf, chopper ginger, chopped green chilli, haldi powder,
tomato paste, blended boiled vegetable paste, dhaniya powder, salt, one by one and some
water. When it starts boiling, add almond and cashew paste, kasuri methi and dhaniya
powder in the last. Before serving add koftas in the gravy. Garnish with Fresh green
dhaniya.

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 SMOOTHIES

Five steps to making a smoothie…

1. Liquid (milk - Dairy or non-dairy, juice, water, yogurt, coconut water, cucumber, water
melon, etc)

2. Soft fruits + veggies

3. Leafy greens

4. Sweetener: Banana, Mango, dates, etc

5. Flavor: Herbs, Ginger, Cinnamon, Cacao, etc

6. Dry ingredients (seeds, nuts, protein source)

7. Ice + other frozen ingredients

NOTE: Consume smoothies as meal replacements, not before or after your regular
meals.

Spinach Smoothie

1 Cup Coconut water

1 medium Ripe banana

2 cup Spinach

1 cup each Frozen mango and pineapple

In a blender, add ingredients in the order they are listed. Purée the ingredients until
smooth.

Fruity Nuts

1 cup Almond milk

1 pc Banana, sliced and frozen

1 cup Frozen mango chunks

1 cup Frozen pineapple chunks

In a blender, pulse banana, mango, and pineapple with almond milk until smooth but still
thick, stopping and stirring occasionally. Add more liquid if needed. Pour into 2 bowls.

Thick Red Smoothie

2 Cup Water Melon

1 Cup Pomegranate (Anar)

1/3 Cup Beetroot

1 Tbsp Mint Leaves

1 Tbsp Chia seeds

In a blender, add ingredients in the order they are listed. Purée ingredients until smooth.

Banana Date Smoothie

1 Cup Coconut Milk

2 pc Banana

5 pc Dates (without seed)

2 pc Ice cubes (optional)

½ Tsp Cinnamon Powder

In a blender, add ingredients in the order they are listed. Purée ingredients until smooth.

Green Bliss Smoothie

1 Cup Coconut Water

1 Cup Spinach

½ Cup Apple
½ Cup Mango

1 Tbsp Lemon Juice

In a blender, add ingredients in the order they are listed. Purée ingredients until smooth.

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Eat Healthy, Stay Happy!