FREE YOGA

CHALLENGE

WINTER
RECIPE BOOKLET
 FREE YOGA
CHALLENGE

ABOUT HABUILD

Habuild stands for habit building. It is a

vehicle for people to build healthy habits. Habits
are built through consistency of practice. One
habit that Habuild focuses on is practicing yoga
every single day. Therefore, making yoga a daily
habit, with members of all ages across 33 nations.
Optimal utilization of modern technology which
makes our yoga sessions accessible from
anywhere has aided many who were looking for
an on-the-go option with an easy routine to
follow.

PLEASE VISIT US AT WWW.HABUILD.IN FOR MORE DETAILS

 FREE YOGA
CHALLENGE

TABLE OF CONTENTS

DRUMSTICK SOUP

MOOLI-DAL KI SABZI

CREAMY SWEET POTATO SOUP WITH VEGGIES

NO-FRY PALAK PAKORA

PEAPODS & BROCCOLI STEM SOUP

WHITE PUMPKIN SOUP

BAJRE KI KHICHDI

TIL SHENGDANA CHIKKI

GAJAR KA HALWA

PEANUT SESAME JAGGERY LADOO

CHUKKU KAPPI

HOW TO REGISTER
 FREE YOGA
CHALLENGE

DRUMSTICK SOUP

Drumstick: 3 sticks (about 150
gms)- cut in 1 inch pieces.
Tomatoes: 2 (number)
Garlic: 3 cloves
Curry leaves: 2 sprigs
Turmeric: ¼ tsp
Rock salt: to taste
Whole black pepper: ½ tsp
Coriander leaves: for garnish
Water: 2 cups


Cover and simmer all the ingredients in a cup of water (except
salt) for about 10 minutes.

Once the drumsticks and tomatoes are well cooked, separate the
drumsticks to a container and transfer the rest of the contents
to a blender.

Mash the cooked drumsticks with hands. Add water to the pulp
and mash to separate the pulp from the sticks and fiber.

Blend the drumstick pulp with the contents in the blender and
strain it.

Simmer the soup and add salt to it. Garnish with coriander leaves
and serve.
 FREE YOGA
CHALLENGE

MOOLI-DAL KI SABJI

Yellow moong dal: 2 tbsp Mustard seeds: ¼ tsp
(soaked-2 hours) Red chilli: 1 no
Radish: ½ cup (chopped into Urad dal: ½ tsp
cubes)
Potatoes: ¼ cup (chopped into
cubes)
Green peas: ¼ cup
Radish greens: 1.5 cups
Turmeric: ¼ tsp
Fresh coconut: 1⁄3 cup (grated)
Cumin seeds: ½ tsp
Peppercorns: ½ tsp
Rock salt: to taste


Cook the soaked dal in ½ cup water until cooked soft.

Add green peas, radish cubes, potato cubes and turmeric

powder & cook covered. Add a little water, stir it to ensure even
cooking.

Make a smooth paste of grated coconut, cumin seeds and pep-

percorns.

Once the vegetables are cooked well, add chopped radish greens
and stir. Cover and cook for 3-4 mins. Add coconut paste and salt
and mix well.

Make a tempering by dry roasting cut red chillies, mustard seeds

and urad dal until the dal turns light brown in colour.
 FREE YOGA
CHALLENGE

CREAMY SWEET POTATO

SOUP WITH VEGGIES


Sweet potato: 1 small

Onion: 1 medium sized
Garlic: a few cloves
Italian spices of choice
(oregano, thyme, rosemary etc)
Leftover vegetables from the
fridge like carrot, cauliflower,
beans, spinach, etc.
Salt to taste
Pepper powder to taste


Steam the sweet potato and the other vegetables.

Cook the chopped onion and garlic without oil separately.

Once cool, puree the sweet potato, onion and garlic together.

Pour it back into the pan, add water and combine till you get the
consistency of a medium thick creamy soup.

Gently warm it and add your italian spice mix, salt and pepper
and serve.
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CHALLENGE

NO-FRY PALAK
PAKORA


Spinach: 1 bunch(clean and cut)
Besan: 1 cup
Onion: 1 (finely cut)
Ginger: a small piece
Garlic: 2-3 cloves
Cold pressed mustard oil: 1 tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Kasuri methi/dried fenugreek
leaves: 5-6


Mix the spinach leaves with cut onions, ginger and garlic paste.

Add all the masalas like red chilli powder, coriander powder,
kasuri methi, rock salt, besan powder and mix well.

Make round balls out of the spinach masala mix.

Grease the parchment paper with cold pressed mustard oil.

Place the spinach balls and bake it at 175 degree celsius for 20 mins.

After 20 mins, turn over the balls and bake for another 5 minutes.
 FREE YOGA
CHALLENGE

PEAPODS & BROCCOLI

STEM SOUP


Peapods: 2 cups (washed)
Water: 2.5 cups
Broccoli stem: 1 cup (cut)
Garlic: 2 cloves
Peas: ½ cup
Cauliflower florets: ½ cup
(optional)
Rock salt to taste
Pepper to taste


Add peapods, 2.5 cups of water to a big pot and simmer for
about 15 mins.

Cut the stem of broccoli and steam it with peas, garlic, and
cauliflower florets (if using them).

Strain the boiled peapods and reserve the stock.

Blend the steamed vegetables and broccoli stem/ stalk with

the stock.

Pass the puree through a soup strainer.

Season with salt and pepper and serve hot.

 FREE YOGA
CHALLENGE

WHITE PUMPKIN
SOUP


White pumpkin (gourd): 1
Cumin seeds: 1 tsp
Curry leaves: 5-6
Coriander leaves: 1 tsp
Rock salt: as per taste
Coconut (fresh): as per taste
Water: as required


Steam the gourd and upon cooling, blend it.

Mix the gourd pulp and water (saved from steaming) to the
thickness desired.

Add the cumin seeds, curry leaves, and salt. Boil it.

Garnish with freshly chopped coriander leaves and coconut.

 FREE YOGA
CHALLENGE

BAJRE KI KHICHDI


Bajra (whole): 1/3 cup
(soaked for 4 hours)
Yellow moong dal: ¼ cup
Ginger: 1 tbsp (grated)
Green chilli: 1 no(chopped)
Turmeric: ½ tsp
Rock salt: to taste
Cumin seeds: ½ tsp


Heat a pan, add cumin seeds and dry roast. Then, add the soaked
bajra and saute.

Add water, three times the measure of bajra.

Add chopped green chillies, grated ginger, and turmeric and

simmer until the bajra is half cooked.

Add soaked moong dal and stir well.

Cover and cook until the dal is mushy and the bajra is cooked well.

Stir frequently. Add water if required.

 FREE YOGA
CHALLENGE

TIL SHENGDANA
CHIKKI


Sesame seeds (white): 1 cup
(dry roasted)
Peanuts (shengdana): ½ cup
(roasted ; coarsely crushed)
Jaggery: 150 gms
Cardamom powder: ½ tsp
Water: 1 tbsp
Cold-pressed oil: for greasing
the plate (can use butter
paper instead)


In a pan, take a tablespoon of water, add the jaggery. Heat on
medium heat and allow the jaggery to dissolve.

Allow the jaggery syrup to come to a boil and add in the

crushed peanuts, roasted sesame seeds and cardamom powder.

Mix them thoroughly and take off the flame.

Pour the above prepared mixture into the greased plate and
spread well.
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CHALLENGE

GAJAR KA HALWA


Carrot: 1 kg (grated)
Milk: 1 ltr
Cardamom pods: 8
Date paste
Cashew nut paste: 1-2 tsp
(optional)
Raisins: as per taste
Roasted sliced almonds
(for garnishing)


Grate the carrots, place in a stainless steel heavy bottom pan/wok.

Pour the milk into the carrots, add cardamom pods and cook
until all liquid portions are absorbed by the ingredients.

Add date paste. Add cashew nut paste (optional). Stir occasionally.

Add raisins, top with roasted sliced almonds and serve.

 FREE YOGA
CHALLENGE

PEANUT SESAME
JAGGERY LADOO


Peanuts: 1 cup (roasted)
Sesame seeds: 1/ 2 cup (roasted)
Jaggery: 1/ 2 cup (as per taste)


Grind the sesame seeds and peanuts separately.

Melt jaggery in a pan with 2 tsp of water and cook for 5 mins
to thicken.

Add the peanut and sesame powder to the jaggery.

Leave it to cool down slightly for 5 mins.

While the mix is still warm, make small balls.

Roll and cover the balls with some more roasted sesame seeds.
 FREE YOGA
CHALLENGE

CHUKKU KAPPI


Water: 2 glasses
Dry ginger powder: 1 tsp
Coriander seed powder: 1/2 tsp
Cumin seed powder: 1/2 tsp
Pepper powder: 1/2 tsp
Date paste: 4 tbsp


Boil water in a saucepan with all the spices along with date
paste.

You may choose to strain or drink as it is.

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CHALLENGE

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