1. Sattvik Recipes

First Edition: 2021 Ebook ISBN: 979-8-88572-827-0

Ingredients: ( measurement for 2 medium sized plates) Chickpea (chana dal splited)

Yoghurt (sour) ½ cup Ginger ( ground)

½ cup

Approx. 3 tsp Red Chillies (dry)

Mustard seeds

Lemon juice

Sesame seeds (regular)

Grated coconut ¼ cup Coriander leaves ¼ cup

Soak dal for 4-5 hours. Drain and grind to coarse texture with little water and yoghurt to a dropping consistency. Add ground ginger. Add ¼ cup oil to the batter, mix it and allow it to ferment overnight. Add one teaspoon of Eno just before making the dhoklas. Oil the dhoklas, steam a plate. Pour batter to fill half the plate. Steam for 10-15mins, check if cooked. Remove. For tampering, add the rest of the oil. Heat the oil, then add mustard seeds, red chillies, sesame seeds and asafetida. Afterwards, add sugar and lemon juice and spread it over the dhokla plate. Garnish with grated coconut and coriander leaves. Serve with green coriander chutney. You can eat it as a snack or include it as a part of your main course.

• The dhokla steamer is just two pans filled one on top of the other with a cover which works like a double boiler, with the steam coming to the top. You can also use a saucepan which is filled with water or a big bowl, over which you can place a plate, and cover the top with a lid.

Made out of coriander/cilantro/ kothmir leaves. The chutney/sauce is mainly used for all the Indian savoury snacks. Once tasted, never to be forgotten!

Coriander leaves

1/4th cup

½ piece Red Chilli powder

Turmeric powder A pinch Cumin seeds 1/4th tsp Lemon juice

Approx. 2 tsp

Cut and wash coriander leaves and ginger. Put in a blender and blend with a little water to chutney texture. Put the rest of the ingredients and blend it to chutney texture. If you want to make it spicy, add dry red chillies which have been boiled.

A complete meal in itself! After a long tiring day, a bowl of khichdi will really rejuvenate you, though it can be eaten at any time of the day!

Split bean (moong dal) -green or yellow

Uncooked rice

1/4th cup

Cumin seeds

Fenugreek leaves (kasuri methi) fresh/dry 1/4th cup chopped Black peppercorns

Dry red chillies

Wash dal and rice and soak for ½ hour. Now add double the water of the dal and rice content, add salt and turmeric powder and cook it in an open saucepan. After it is cooked halfway, do the tampering , add ghee, add all the other ingredients to the khichdi saucepan and let it cook further. Water should get absorbed and consistency should be pulpy and smooth. Serve piping hot with a little amount of ghee/ clarified butter on the top. Garnish with coriander/ cilantro leaves. You can eat it with mango pickle or buttermilk or plain yoghurt. You can also add vegetables like brinjal, potatoes or pigeon peas (tuver)

A sweet and sour speciality all the way from Gujarat! Can be eaten in any season with any meal of the day! Just enjoy.

Yoghurt (sour) 2 cups Ground flour (besan) ½ cup Jaggery / sugar ¼ cup Salt 1 tbsp approx. Ginger 2 tbsp Ghee/clarified butter 3 tbsp Mustard seeds 3 tsp Cumin seeds 1 tsp Curry leaves Few Dried red chillies 4-5 pieces

Fenugreek seeds 1 tsp Asafoetida ½ tsp Cilantro 2 tbsp garnish

Mix together yoghurt and gram flour with 4 cups of water and mix it to a smooth paste without lumps. Put on heat, stirring continuously. Add sugar/ jagerry , salt, ginger paste. After it comes to a boil, heat the ghee in a different container and add mustard, cumin seeds, fenugreek seeds, dry chillies, cloves, curry leaves and asafetida and then add to the boiling mixture. Garnish with coriander leaves. ( You can add lemon juice, if the khadi isn't sour enough)

• You can also make khadi with okra (previously cooked with oil and salt)

Fresh cut methi leaves 1 cup Wheat flour ½ cup Millet (Bajra) flour ½ cup Besan flour ¼ cup Sooji ¼ cup Curd ¼ cup Sesame seeds 3 tbs Salt As per taste Turmeric 2 tsp Red chilli powder 2 tsp Oil ¼ cup Sugar 2 tsp /optional

Mix all the flour properly. Also add sooji, curd, methi, salt, turmeric, red chilli powder, oil, sugar and sesame seeds. Mix properly and knead the flour. If needed, add little water and knead the flour. Make into a soft dough and roll it on a rolling pan. Now cook it on a pan until it gets bubbly and then turn it over, put little oil and cook nicely by turning it over both sides. You can eat it with white butter or spicy pickle. You can eat this at any time of the day.