Roasted mushrooms and mixed vegetables salad

Ingredients: For salad
> 1 packet (200 gms) mushrooms

> 6 to 8 baby corn

> Half a head of broccoli

> 1 zucchini, 6 inches long

> Half a head of red cabbage

For dressing
> 1 tbsp flax seeds

> 1 garlic clove

> 1 tsp fresh lime juice or more to taste

> Salt to taste

> Freshly ground black pepper to taste

Method: Salad
> Clean the mushrooms and cut them into halves.> Put a papad roaster or non-stick tava or griddle on low heat. Carefully arrange the mushrooms on this in a single layer. (do it in batches if necessary.)

> Turn them occasionally, till they are cooked. They will release water, so be careful if using the papad roaster. Remove from heat and set aside.

> Wash the baby corn and cut them into thin slices.

> Bring a pan of water to a boil over high heat. Add the baby corn and boil for 2 minutes.

> Remove from heat, cover and leave the baby corn in the hot water.

> Wash the broccoli and cut it into 1-inch florets. Add the florets to the pan containing the baby corn.

> Wash the zucchini, and cut it lengthwise into quarters. Do not peel it. Dice the quarters into 1-inch pieces.

> Put the zucchini into the same pan of hot water (but about 5 minutes after the pan was removed from the heat).

> Drain the vegetables after another 5 minutes. The broccoli and the zucchini should still be crunchy. Leave them in a colander to drain thoroughly.

> Wash and cut the red cabbage into 1-inch bits. Set aside.

> Roast the flax seeds on a tava or griddle over low heat, till they are fragrant. Remove and set aside to cool.

> Crush the garlic clove with the back of a spoon and separate the strands slightly.

> Place it in a small bowl with the lime juice, salt and pepper. Mix well and set aside for 15 minutes.

> To assemble the salad

> Put the mushrooms and drained vegetables in a salad bowl and toss gently.

> Sprinkle the roasted flax seeds on top.

> Add the red cabbage and lastly pour the salad dressing on top.

> Mix well but gently and serve immediately.

Corn daliya laddoos

> Organic corn daliya 200 grams

> Jaggery 1 cup

> Green cardamoms 20 to 25

> Extra virgin coconut oil

> Soak the corn daliya overnight.

> In the morning, wash the daliya and steam for 20 to 25 minutes.

> Grate the jaggery. De-seed the cardamoms and crush the seeds lightly.

> Melt the jaggery, add the rest of the ingredients.

> Cook till the mixture thickens then quickly make into laddoos and keep aside to cool.

> Enjoy this healthy version of the traditional boondi laddoos.

Okra pulao

> 1 cup whole okras

> 1 cup chopped red, green and yellow peppers

> 2 cups cooked brown rice

> 1 tbsp cumin seeds

> 1 tbsp fennel seeds

> 1 tsp red chilli powder

> Salt taste

> 1 tbsp olive oil

> Remove the head and ends of the okras.

> Cook the okra in the oil first, then add the different peppers and salt to taste. Add 1 tsp red chilli powder, 1 tbspwhole cumin and 1 tbsp fennel seeds). 

> When the vegetables are cooked, add two cups of cooked brown rice and toss everything together.

> Cover the pot for two minutes on low heat and then serve hot.