OATMEAL PANCAKE

Ingredients
1/4 cup flour
1 cup oats
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon powder
pinch salt
1 cup buttermilk
2 tbsp butter


Method
Take a bowl, add  butter and buttermilk. Mix it with a whisk .
Combine all dry ingredients in another bowl.
Add wet ingredients to dry and mix it thoroughly. The batter should`nt be thick.
Keep it aside for 45 mins.
Heat a nonstick pan , put butter in it and pour a tablespoon of batter in it. Cover with lid for 1-2 mins. keep the lid aside and you will see tiny holes on the upper side of pancake. Flip it and cover it again with lid.
After 2 mins uncover the pan and on low flame cook pancake.
Delicious pancake is ready .
Serve it with honey or chocolate syrup.
P.S. You can add 1 egg too, adding this will make pancake softer.

EGG VINDALOO

Ingredients      
6 eggs
5 dry chilli
4-5 cloves garlic
1 small piece of ginger chopped
1 tsp cumin
2 tbsp vinegar
1 onion finely chopped
salt
1 tsp olive oil       
1 tsp garam masala
pinch sugar
1 tsp cinnamon powder

Method
Boil eggs and keep aside .
In a blender blend red chilli, ginger, garlic, cumin, 1 tbsp vinegar and salt.
Heat a frying pan. Pour olive oil, add onions and above ground paste . Saute it 5 mins .
Add cinnamon powder, sugar, vinegar and garam masala,
Add boiled eggs and cook for 5-10 mins on low flame.

GRILLED BALSAMIC VEGETABLES

Ingredients
3 zucchini
1 onion
red bell pepper
green bell pepper
10 button mushroom
Balsamic Marinade
1/3 cup balsamic vinegar
3 cloves garlic grated
2 tsp honey
salt
pepper
1/2 cup olive oil

Method
Combine all ingredients for marinade.
Cut zucchini into thick slices. Cut onions into thick rounds. Cut bell pepper into big chunks.
Pour marinade onto vegetables and let stand for 2 hours.
Heat grill on medium heat, place vegetables, close lid and grill, basting with marinade for 12 mins.

Spicy Veg Burgers

Ingredients
Burger bun
2-3 lettuce leaf
1 tomato sliced
1 cucumber
1 boiled potato
4 cauliflower florets boiled
1 carrot boiled
1 cup boiled kidney beans
1/2 cup capsicum finely chopped
1 green chilli chopped
1/4 cup oats powdered
salt
pepper
3 tbsp. flour

Dressing
1 tbs ketchup
1 tsp chilli sauce
1/2 tsp mustard sauce
1 tbsp. sour cream

Method
Take a food processor , put potato, flower, carrot, beans and pulse it for 2-3 mins. till they form a smooth paste.
Take these in a bowl, add capsicum, green chilli, oats, salt n pepper. Mix well and make cutlets , keep aside.
Make a batter of flour and water .(The batter shouldn't be thick ) Dip the cutlet in this batter . Then roll in breadcrumbs and fry the cutlet with little oil. It will turn golden brown .
Cut your burger bun in half . Put the sour cream and dressing on it, place lettuce leaf , tomato slices, cucumber, and your veg cutlet. Place a lettuce leaf and the dressing on top of cutlet. Place the other half bun and burger is ready to go into your tummy.

TERIYAKI CHICKEN BITES

Ingredients
1/4 cup soya sauce
2 tbsp honey
1 tbsp rice vinegar
1-2 tsp ginger garlic paste
1 tsp hot pepper sauce
1/2 kg chicken chopped into bite size pieces
1 capsicum

Method
Take chicken in a bowl. Add soya sauce, honey, rice vinegar, ginger garlic paste, hot pepper sauce. Marinate chicken and keep it for 1 hour.
Soak wooden skewers in water. Put chicken pieces on it, with layers of capsicum. Bake in the oven at 350F for 12-15 mins.

CAPSICUPS

Ingredients
3-4 small capsicums
2 green chilli
1 big onion finely chopped
2 boiled potatoes
2 tbsp lemon juice
1/4 kg paneer grated
1/2 tsp chilli powder
1 tsp chaat masala
1 tsp turmeric
salt

Method
Take the capsicums and slice the head off it. Apply salt inside it.
Place them in a plate in a microwave and cook for 10 mins or until capsicums are half done..
Take a pan , put oil, add onion , green chilli, saute till soft.
Add mashed potatoes, paneer, lemon juice, chilli powder, chaat masala, turmeric and salt.
Mix all and cook for 10 mins.
Fill the above mixture in capsicums and keep these in a frying pan with little oil . Cover with lid and let it cook on low flame for 10-15 mins.

Rainbow Veggie Salad
1 tbsp olive oil
1 tbsp vinegar or cider vinegar
1/2 tsp honey
salt as per taste
pepper as taste
1 cup sliced red cabbage
1/2 cup grated carrot
1/2 cup thinly sliced cucumber
1/2 cup boiled broccoli florets
2 tbsp roasted sunflower seeds
In a bowl stir oil, vinegar, honey, salt n pepper.
Add cabbage, carrot, broccoli, cucumber and sunflower seeds . Let it stand for 20 mins.


Chickpea Salad with Lemon Yogurt Dressing
1/4 cup yogurt
2 tbsp lemon juice
salt
pepper
1 cup boiled chickpeas
1 tomato finely chopped
3 tbsp red onion finely chopped
3 tbs mint finely chopped
1 tbs parsley
In a bowl stir yogurt, lemon juice, salt n pepper.
Stir in chickpeas , tomatoes, onion, mint n parsley. Enjoy the Salad.