1. Pindi Chole 

Ingredients
•    1 cup Kabuli chana (white chick peas)
•    1 tbsp. chana dal (split Bengal gram)
•    1 tbsp. oil
•    2 black cardamom (badi elaichi)
•    2 cardamom (elaichi)
•    25 mm. (1”) stick cinnamon (dalchini)
•    1/2 tsp. dried fenugreek leaves (kasuri methi)
•    1 cup chopped onions
•    1/2 tsp. finely chopped green chillies
•    1/2 tsp. ginger-green chilli paste
•    1/2 tsp. finely chopped garlic (lehsun)
•    1 1/2 tsp. pomegranate powder
•    1 cup chopped tomatoes
•    1 tsp. coriander-cumin seeds (dhania-jeera) powder
•    1/2 tsp. chilli powder
•    1/2 tsp. garam masala
•    1 1/4 tsp. chole masala
•    Salt to taste

Method 
1.    Wash and soak the kabuli chana and chana dal overnight. Next day, drain and wash again. Keep aside.
2.    Heat oil in a pressure cooker; add black cardamom, green cardamom and cinnamon and sauté on a medium flame for a few seconds or till the flavour releases.
3.    Add the dried fenugreek leaves, onions, green chillies, ginger-green chilli paste, garlic and pomegranate powder, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn light brown in colour.
4.    Add the tomatoes, coriander-cumin seeds powder, chilli powder, kitchen king masala, garam masala, chana masala and salt, mix well and cook on a slow flame for 5 to 6 minutes or till the oil separates from the gravy, while stirring continuously.
5.    Add the kabuli chana, chana dal and 2 cups of hot water, mix well and pressure cook on a high flame for 3 whistles.
6.    Lower the flame and pressure cook for another 3 whistles.
7.    Allow the steam to escape before opening the lid. Serve hot garnished with fresh chopped coriander.

2. Pumpkin Kootu

Ingredients
To Be Ground into a Smooth Paste
•    3/4 cup freshly grated coconut
•    2 whole dry Kashmiri red chillies , broken into pieces
•    1 green chilli , broken into pieces
•    1 tsp. cumin seeds (jeera)
•    1/4 cup water
Other Ingredients
•    1 tbsp. cooking oil
•    1 tsp. mustard seeds ( rai / sarson)
•    1 tsp. urad dal (split black lentils)
•    4 to 5 curry leaves (kadi patta)
•    2 1/2 cups chopped red pumpkin (bhopla / kaddu)
•    1/4 cup yellow moong dal (split yellow gram)
•    1/4 tsp. turmeric powder (haldi)
•    salt to taste

Method 
1.    Heat oil in a pressure cooker and add mustard seeds and urad dal.
2.    When the seeds crackle, add curry leaves, pumpkin, moong dal and turmeric powder, mix well and sauté on a medium flame for 2 minutes.
3.    Add the prepared paste, 1¼ cups of hot water and salt, mix well and pressure cook on high flame for 2 whistles.
4.    Allow the steam to escape before opening the lid. Serve hot.

3. Vegetable broth

Ingredients
•    1 medium sized onion , peeled
•    1 large potato , peeled
•    1 medium sized carrot , peeled
•    1/4 bottle gourd (doodhi / lauki) , peeled
•    2 stalks celery (ajmoda) , chopped (optional)
•    1 tsp. butter
•    4 black peppercorns (kalimirch)
•    1/4 tsp. dill (shepu / suva bhaji) leaves , chopped
•    salt to taste

For The Garnish
•    2 tbsp. chopped coriander leaves (dhania)
•    3 tbsp. grated paneer (cottage cheese)

Method 
1.    Wash and thinly slice all the vegetables.
2.    Add butter to pressure cooker and lightly stir all the vegetables for 5 minutes
3.    Add peppercorns and salt with the 3 cups of hot water in a pressure cooker.
4.    Pressure cook on medium flame for 10 minutes.
5.    Serve hot garnished with the coriander and grated paneer.

4. Mixed vegetable sabji

Ingredients
To Be Ground into a Smooth Paste 
•    1 medium sized onion , peeled
•    1 tbsp. poppy seeds (khus-khus)
•    1 tbsp. thick rice flakes (thick poha) , soaked
•    8 to 10 black peppercorns (kalimirch)
•    2 sticks cinnamon (dalchini)
•    2 cloves (laung / lavang)
•    3 whole dry Kashmiri red chillies , broken into pieces
•    1 tbsp. coriander (dhania) seeds
•    1 tsp. cumin seeds (jeera)
•    5 clove garlic (lehsun) , peeled
•    ½ inch ginger (adrak)
•    2 tbsp. of water

Other Ingredients
•    1 1/2 tbsp. oil
•    3/4 cup finely chopped tomatoes
•    1/4 cup chopped French beans
•    1/4 cup peeled and chopped carrots
•    1/4 cup peeled and chopped potatoes
•    1/4 cup cauliflower florets
•    1/4 cup fresh green peas
•    1/4 cup sweet corn kernels
•    1/4 cup paneer cubes
•    1 tsp. sugar
•    salt to taste

Method 
1.    Heat oil in a pressure cooker; add the prepared paste and sauté on slow flame for 5 to 7 minutes.
2.    Add tomatoes and sauté on a medium flame for another 3 to 4 minutes.
3.    Add all the vegetables, paneer, sugar, salt and 1 cup of hot water, mix gently and pressure cook on a high flame for 2 whistles.
4.    Allow the steam to escape before opening the lid.
5.    Serve hot with phulkas.

5. Chickpea salad with mint dressing

Ingredients
•    2 cups kabuli chana (white chick peas)- soaked overnight
•    3/4 cup tomato cubes
•    1 cup cucumber cubes
•    3/4 cup chopped spring onion greens and whites
•    salt to taste

For The Mint Dressing
•    1/2 cup chopped mint leaves (pudina)
•    1/2 cup chopped coriander (dhania)
•    1/2 tsp. sugar
•    2 tbsp. low-fat curds
•    Salt and freshly ground black pepper to taste

Method:
1.    Drain and wash the soaked kabuli chana. Add water and salt and pressure cook it for 3 to 4 whistles till they are soft. Cool completely
2.    Combine the kabuli chana with all the remaining ingredients for the salad
3.    Add the dressing and mix well

6. Barley and moong dal khichidi

Ingredients
•    1/2 cup barley (jau) , soaked for 30 minutes and drained
•    1 cup yellow moong dal (split yellow gram)
•    2 tsp. olive oil
•    1/2 tbsp. cumin seeds (jeera)
•    1/4 tsp. asafoetida (hing)
•    1/4 tsp. turmeric powder (haldi)
•    1 tsp. finely chopped green chillies
•    salt to taste

For Serving
•    low-fat curds (dacha) 

Method 
1.    Heat olive oil in a pressure cooker and add the cumin seeds.
2.    When the seeds crackle, add asafoetida and turmeric powder and sauté on a medium flame for 10 seconds.
3.    Add green chillies and sauté on a medium flame for a few more seconds.
4.    Add barley, yellow moong dal, salt and 4 cups of water mix well and pressure cook for 2 whistles.
5.    Allow the steam to escape before opening the lid.
6.    Serve immediately with low-fat curds.

7. Black bean dal

Ingredients
•    1 cup black beans, soaked overnight and drained
•    1 tbsp. oil
•    1 tsp. cumin seeds (jeera)
•    1 tsp. finely chopped garlic (lehsun)
•    1 tsp. finely chopped ginger (adrak)
•    1/2 tsp. finely chopped green chillies
•    1/2 cup finely chopped onions
•    1 cup chopped tomatoes
•    salt to taste
•    1 tsp. chilli powder
•    1/4 tsp. turmeric powder (haldi)
•    2 tsp. coriander-cumin seeds (dhania-jeera) powder
•    1/4 cup finely chopped coriander (dhania)
•    1 tbsp. fresh cream

For The Garnish
•    A sprig of coriander leaves

Method 
1.    Combine the black beans, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
2.    Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
3.    Heat oil in a deep non-stick kadhai and add cumin seeds.
4.    When the seeds crackle, add garlic, ginger and green chillies and sauté on a medium flame for 30 seconds.
5.    Add onions and sauté on a medium flame for 1 minute.
6.    Add the tomatoes, salt, chilli powder, turmeric powder, coriander-cumin seeds powder and 1 tbsp. of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7.    Add the cooked dal (including the water), mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
8.    Add the coriander and fresh cream, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9.    Serve hot garnished with a sprig of coriander leaves.

8. Broken wheat and vegetables

Ingredients
•    3/4 cup broken wheat (dalia)
•    1 tbsp. oil
•    1/4 tsp. mustard seeds ( rai / sarson)
•    1 tbsp. ginger-garlic (adrak-lehsun) paste
•    1/3 cup finely chopped onions
•    1 tsp. finely chopped green chillies
•    1 1/4 cups chopped mixed vegetables(cauliflower , potatoes , French beans , carrot , green peas)
•    1/2 tsp. turmeric powder (haldi)
•    1 tsp. chilli powder
•    salt to taste
For The Garnish
•    2 tbsp. finely chopped coriander leaves (dhania)

Method 
1.    Clean and wash the broken wheat thoroughly in enough water. Drain and keep aside.
2.    Heat oil in a pressure cooker and add the mustard seeds.
3.    When the seeds crackle, add the ginger-garlic paste, onions, green chillies mixed vegetables, broken wheat, turmeric powder, chilli powder, salt and 2½ cups of hot water, mix well and pressure cook on a high flame for 2 whistles.
4.    Allow the steam to escape before opening the lid. Serve hot garnished with coriander.