INGREDIENTS

• 1 cup rajma boiled
• 1 tablespoon grated coconut
• Salt to taste
• 1 red chilli
• 2 tsp chana dal
• 2 tsp urad dal
• 2 Tsp oil
• 1 tsp mustard seeds
• 1 pinch hing
• Curry leaves
• 1 green chilli

METHOD

• Heat a pan over. Add oil, mustard seeds, red chilli, chana dal, urad dal in the pan and fry the ingredients till they turn golden brown.
• Add hing and curry leaves to the mixture.
• Add the mixture in boiled and strained rajma. Then, add slit green chilli and salt and grated coconut.
• Mix all the ingredients well.
• Transfer the in a serving bowl and garnish with grated coconut.

INGREDIENTS

• 2 cups boiled rajma water
• 3 chopped tomato
• salt to taste
• 1 pinch hing
• 1/2 tso cumin seeds
• 1/2 tsp oil
• 1/2 tsp mustard seeds
• 1 tsp pepper
• 1/2 piece ginger
• curry leaves
• chopped coriander leaves
• 1/4 cup Tamarind water

METHOD

• Grind tomatoes, rasam powder, ginger, rajma water and tamarind juice into a paste and then strain all the juices.
• Take a pan and add little oil add jeera, mustard seeds little garlic, curry leaves then add the mix tomato juice.
• Add water as required. Chopped Coriander leaves And keep boiling till it’s ready.

METHOD

• Boil rice.
• Take oil in pan and add urad dal, mustard seeds, curry leaves, dry red chilli.
• Add rice and mix well. Then add grated coconut.
• Mix well and switch off the stove.

INGREDIENTS

• 100 gms red beans
• 50gms Grated cheese
• salt to taste
• 1/2 tsp chilli flakes
• 1/2 tsp chilli powder (optional)
• 1/2 tsp mixed herbs
• 1/4tsp pepper
• 1/2tsp garlic powder or 1tsp grated garlic
• 1tbsp parsley.
• 6 ready samosa Patty

METHOD

• Soak the red beans for 8 hours or overnight.
• Pressure cook it till done and drain all the water after that.
• Mash the beans and add all the ingredients in and mix well.
• Divide the mixture in 18 portions and shape each into oval shape.
• Cut each samosa Patty into three squares.
• Take one square piece and place the oval mixture diagonally on it.
• Roll the Patty over the oval mixture and seal with little water.
• Place them on the baking tray and apply oil on it.
• Bake at 180c for 20 minutes till it turns golden brown.
• Serve with dip or ketchup.

INGREDIENTS

• Red Rajma
• Onions
• Tomato
• Garlic
• Kasuri Mathi
• Turmeric
• Salt to Taste

METHOD

• Soaked the Rajma in water the previous night
• Add four cups of water per cup of Rajma. Pressure cooker on a high flame and cook for another 30 minutes.
• Add a spoon of turmeric and salt as per taste.
• Cook the cut vegetables until onions are brownish, tomatoes are softened and mix it well.
• Add tomatoes later, after onions and garlic are cooked.
• Add half of the Rajma to the mixture, and crush lightly to create a thick silken Base.
• Add the rest of the Rajma and cook until blended well.
• Lastly, add Kasuri methi to it.

FOR BURRITO WRAP

INGREDIENTS

• 2 Flour tortillas
• 50 gms Paneer
• 20 gms Green pepper
• 20 gms Red pepper
• 15 gms Yellow pepper
• 15 gms Bakri Chaap kidney beans
• 40 gms Organic Lolo Rosso Lettuce
• 5 gms Mexican seasoning
• 6 gms Jalapeno chillies
• 15 gms Tomato salsa
• 25 gms Cooked Rice
• 20 gms Honey mustard sauce
• 20 gms Thousand island dressing
• 10 gms Butter
• 10 gms onions
• 5 gms Green Chillies
• 8 gms Coriander
• 3 gms Salt
• 2 gms Crushed Black Pepper
• 1/2 tbsp Lemon juice
• 80 gms Tomato ketchup

FOR ALTERNATIVE SEASONING

INGREDIENTS

• Mayonnaise & tomato
• Ketchup
• Jeera powder
• Oregano
• Chilli flakes

FOR SALSA

INGREDIENTS

• Fresh chopped tomatoes
• Fresh chop onions
• Fresh chop green chillies
• Fresh chop coriander
• Tomato ketchup
• Salt
• Crush black pepper
• Lemon juice

METHOD

• Start with chopping paneer, green, red and yellow pepper into small pieces.
• Also, chop onions, coriander and green chillies and keep it aside.
• Heat flour tortillas on griddle hot plate.
• Put them flat on table.
• Spread some dressing.
• Place lettuce
• Now put some cooked shredded paneer on it
• Place julienne peppers and rice
• Sprinkle Mexican seasoning on it
• Add jalapeno peppers
• Roll the tortillas
• Apply little butter and heat on hot plate
• Serve with freshly prepared salsa

INGREDIENTS

• 1 A cup of Lal bhat
• 2 tbsp chili sauce
• 1 cup sweet corn
• 1/2 tsp Turmeric powder
• 3-4 pods of garlic
• 1 tsp cumin seeds
• 2 tsp oil
• 1 tsp black peppercorns
• Juice from one Lemon
• Salt to taste

METHOD

• Wash the Red Rice and soak in two cups of water. Double quantity of the rice.
• Heat the oil in a non-stick wok; add cumin seeds, crushed black peppercorns and garlic.
• Sauté this on low flame till fragrant.
• Add the corn kernels, and chilli sauce and mix well for another two minutes.
• Now add the washed rice along with the water, salt and lemon juice.
• Cover and cook till rice is cooked and all water is absorbed. Press the grain of rice with a finger. If it’s sticky and soft your rice is done.
• Remove it in a serving dish and garnish with chilli flakes.
• Serve hot with curd or curry, papad and pickle.

FOR THE RAJMA-RED
RICE BASE

INGREDIENTS

• 1 Tomato, chopped
• 2 clove Garlic, chopped
• 2-3 green chillies, chopped
• 1 tbsp honey
• Salt to taste
• 2 tbsp chopped coriander leaves
• 1 cup cooked Bakri Chhap Rajma
• 2 cup cooked Bakri Chhap Lal Bhat

FOR MANGO MELON SALSA

INGREDIENTS

• 1/2 cup Mango, diced fine
• 1 cup Melon, diced fine
• 1-2 tbsp Bakri Chaap Wild Himalyan honey
• Zest and juice of I lime
• Chilli powder to taste
• Salt to taste

FOR PICKLED ONION TOFU
TOPPING

INGREDIENTS

• 1/2 cup Mango, diced fine
• 1 cup Melon, diced fine
• 1-2 tbsp Bakri Chaap Wild Himalyan honey
• Zest and juice of I lime
• Chilli powder to taste
• Salt to taste

METHOD

• To make the rajma-red rice base, combine the tomato, garlic, green chilies, honey salt and coriander leaves in a blender and puree.
• Transfer to a mixing bowl. Add the cooked Bakri Chhap rajma and red rice and mix well. Keep Aside.
• For Mango Melon Salsa combine the Mango, Melon, Bakri Chhap honey, lime zest and juice, chili powder and salt and mix well. Keep aside.
• For the Tofu topping place the onion in a bowl and add the salt. Leave till juices are released. When done, squeeze out juices and place onion in another bowl.
• Discard the juices.
• Add the chili, lime juice and mix well. Add the crumbled Bakri Chhap Tofu, and mix well. Keep Aside.
• To assemble, take two large bowls. Divide the Rajma red rice base between the two.
• Arrange the salsa on one third of the bowl and the pickled onion tofu topping on the other.
• Serve immediately at room temperature or cold.

INGREDIENTS

• 1 tsp Ghee
• 1 tbsp FAB Multi Millet Flour
• 1 cup sweet corn
• ¼ tsp Cinnamon powder
• 1 cup Hot Milk
• 2 tbsp Sugar
• 1 tbsp Cocoa powder
• 1/4 cup Water

METHOD

• In a pot, heat the ghee and add the FAB multi millet flour. Roast on low to medium heat, stirring constantly, until the flour is cooked, and the ghee starts to separate from the flour and form a shiny glaze on the surface and around the sides (about 5-7 minutes).
• Add the hot milk and bring to a boil, whisking with a whisk or fork. As soon as it reaches a boil, bring to a low simmer (or else it will get too thick).
• Add the sugar, cinnamon powder and cocoa powder and whisk to incorporated well and make sure no lumps form.
• Once well incorporated, thin out the drink with 1/4 cup of water, and simmer for another 2 minutes. Strain to remove small lumps of FAB Flour before serving if necessary. Serve hot.

For MILLET BASE

INGREDIENTS

• ¼ cup Ghee
• ¾ cup Bakri Chhap FAB multi millet porridge
• 2 cups Hot Water
• ¼ cup Sugar or to taste

TO ASSEMBLE

INGREDIENTS

• 2 cups Seasonal Fresh Fruit (like mango, kiwi, strawberry), diced small
• 6 tbsp Bakri Chhap Mono Floral Jamun Honey
• 6 tbsp Bakri Chhap Popped Amaranth (chawlai) grain

METHOD

• To make the FAB Porridge heat the ghee in a pan. Add the FAB porridge and stir fry till darkened to a light golden colour.
• Add the hot water and bring to a boil. Reduce to a low simmer and cook covered till all the water is absorbed (about 10 minutes).
• Check to make sure the grain is cooked fully and soft when pressed between fingers. Add the sugar and mix well. Cook until the sugar is fully dissolved and incorporated. Turn off the heat and keep aside.
• To Assemble take 4 parfait or whiskey glasses, small attractive bowls glass jars. Place 2 tbsp of the halwa at the base of each.
• Spoon in a layer of fresh cut fruit, drizzle with honey. Then add another layer halwa. Top with another layer of fresh fruit, and honey. Keep aside or chill until required.
• Top with the popped amaranth just before serving.

INGREDIENTS

• F.A.B Multi-Millet Flour- 150gm
• Fennel Seeds Powder- 20gm
• Baking Powder- 10gm
• Jaggery- 60gm
• Milk- 200ml

METHOD

• Take all the ingredients and mix them well to make a smooth batter.
• Add little water if required.
• Heat the pan for 1-2 min and grease it with ghee/oil or butter.
• Now, pour some batter on the hot pan and flip the pancake when you think its done.
• Repeat the same process till the batter gets finished.

INGREDIENTS

• ½ cup FAB millets
• ½ tsp. mustard seeds.
• 6-8 curry leaves.
• Juice of 1-2 lemons
• ½ tsp. turmeric
• ½ tsp. lemon zest
• Salt to taste

METHOD

• Heat a pan and add oil 1 tablespoon.
• Add mustard seeds and curry leaves. Stir well.
• Add turmeric and Bakrichaap millet to it and stir well.
• Squeeze half a lemon. Salt as per taste.
• Stir all ingredients well. You can add red chilli flakes also.
• It is ready to serve.

For UTTAPAM

INGREDIENTS

• F.A.B Flour- 1 cup
• Salt- As per taste
• Cumin Seeds- 1 Tsp.
• ENO- 1 Sachet
• Curd- 2 Tsp.
• Ghee- To Sprinkle Water

FOR APPE

INGREDIENTS

• F.A.B Flour- 2 Cups
• Suji- Half Cup
• Curd- 1Cup
• Half Cup Mixed Vegetable Water as per Consistency

METHOD

• Take 1 cup FAB Atta, mix cumin seeds, salt and curd.
• Mix them well. Add little water.
• Now pour the batter. Sprinkle mixed veggies. Close the lid. Pour teaspoon ghee.
• Toss the Uttapam and ready to flip it.
• It’s ready to serve.

INGREDIENTS

• FAB flour- 1 Bowl
• Whole wheat flour- 1 Bowl
• Baking powder- little than half teaspoon
• Jaggery powder/ brown sugar- 1 Bowl
• Butter/ olive oil- 1 Bowl

METHOD

• First prepare dough for cookies.
• Take 1 bowl of FAB flour. Mix it with 1 bowl of whole wheat flour.
• Then add baking powder and Jaggery powder into it. Mix it well. Add 1 bowl of butter/olive oil.
• Mix them all well and prepare dough. Rest it for half an hour in the fridge.
• Dough is ready to prepare cookies. Take small amount of dough. Roll it and give a shape of cookies.
• Place them on the plate and put them in the oven for about 20 minutes at 180 degree.
• After 20 minutes take them out and cool them for a while. It is ready to eat now.

INGREDIENTS

• 1 cup of normal flour
• 1 cup of FAB flour
• Salt as per taste
• - ½ tsp Baking powder
• Curd- 2 spoons
• Water as per need
• Oil- 1 tsp.
• Chopped onion
• Chilli flakes/powder
• Butter/ olive oil
• Crushed garlic
• Red and green pepper
• Homemade cottage cheese
• Tomato sauce
• Pizza mozzarella cheese

METHOD

• Take 1 cup of normal flour and FAB flour. Add half teaspoon of salt and little amount of baking soda.
• Then add 2 spoons of curd. Mix them well. Add a little amount of water as per needed. Put 1 tsp of oil.
• Mix them all and the dough is ready. Keep it aside for a while.
• Meanwhile prepare a topping- chopped onion, chopped red and green pepper, homemade cottage cheese.
• For sauce- garlic crushed it finely and mix tomato sauce. Meanwhile switch on the microwave at 200 degree.
• Grease the base with butter/olive oil. Hand press the dough. Spread sauce over the base. Spread pizza mozzarella cheese spread, topping and some Italian seeds. Add basils. Top up with homemade cottage cheese. Very little salt and chilli powder/flakes. Put it in the oven.
• Take out the pizza after 30 minutes. It is ready to serve now.

FOR KHEER

INGREDIENTS

• Ghee – 1 Tablespoon
• FAB Millet Mix- Half Cup
• Water- 2 cups
• Milk- 4 cups
• Jaggery- 2 tablespoon

FOR FRUIT TOPPING

INGREDIENTS

• Ghee- 1 Tablespoon
• Jaggery- 1 Tablespoon
• Grapes- ¼ cup
• Apple- ¼ cup
• Kiwi- ¼ cup
• Orange- ¼ cup
• Banana- ¼ cup
• Monofloral Lychee honey- 1 tbsp

FOR THE GARNISH

INGREDIENTS

• Walnut- 8 fresh
• Chia Seed- 1 tablespoon (soaked)

METHOD

• Kheer- Pour ghee on a hot pan and add FAB Millet mix. Mix it well. Add two cups of water into it. Water hydrates the millet. Then add 4 cups of milk. Keep cooking over low flame. Keep stirring and cook it for 30 minutes. It’s ready now and keep for chilling.
• Fruit topping with Mono-floral lychee honey- Pour 1 tablespoon ghee on a pan and add 1 tablespoon of Jaggery. Mix it well. Then add grapes, apple, kiwi, orange, and banana and lychee honey into it. Mix them all well.
• Assembling FAB Kheer with topping- Pour the chill FAB Kheer in a bowl. Add fruit topping on it then add walnuts with Monofloral lychee honey. The FAB Kheer is ready to serve.

FOR DRESSING

INGREDIENTS

• 1/2 cup Coriander, chopped
• 4 tbsp green chillies
• 5-6 cloves Garlic, chopped
• Zest and Juice of 2 limes
• 1/3 cup Bakri Chhap Mono Floral Jamun Honey
• Salt to taste

FOR SALAD

INGREDIENTS

• ¼ cup Bakri Chhap Bhatt, cooked
• ¼ cup Bakri Chhap Rajma, cooked
• ¼ cup Bakri Chhap Gehat, cooked
• 1 cup Bakri Chhap Jhangora or FAB mix, cooked
• 1 cup Carrot, grated
• 1 cup Spring Onion, sliced
• 1 cup Cucumber, diced
• 1 cup Green Mango, diced
• 1 cup Mint leaves chopped
• 1 cup Pomegranate kernels
• 1 cup Apple, diced

FOR THE GARNISH

INGREDIENTS

• 2cups Bakri Chhap Popped Amaranth

METHOD

• To make dressing combine coriander, chillies, garlic, zest and juice of limes, Bakri Chhap Jamun honey and salt in a blender and blend to a coarse paste.
• To make salad combine the Bakri Chhap Bhatt, Rajma, Gehat, and Jhangora/FAB Porridge mix. Add the dressing and mix well. Leave to soak for 15 minutes.
• Add the carrot, spring onion, cucumber, green mango, mint leaves, pomegranate and apple. Toss well and chill until required.
• When ready to serve transfer to a serving bowl, garnish with popped amaranth and serve immediately.

For GAHAT KI DAL

INGREDIENTS

• Gahat 250 Gms
• Mustard oil 50 ml
• Ginger 50 Gms
• Garlic 50 Gms
• Green chilli 2 Nos.
• Coriander few springs
• Red chilli 1 No.
• Jamboo few leaves
• Salt to taste
• Cumin powder 1 tbs
• Coriander powder 1 tbs
• Turmeric 1/2 tbs

FOR SILBATTEY KI CHUTNEY

INGREDIENTS

• Coriander
• Green chills
• Mint
• Spring onion
• Cumin roasted
• Salt
• Grind all together in Silbattey

METHOD

• Soak Gahat ki Daal overnight.
• Take oil, Add Jamboo then add one red chilli.
• Add Garlic sauté until brown add chopped onion, Ginger and sauté all together.
• Then Add all dry spices sauté.
• Then Add soaked Gahat, Mix all together add Water and check seasoning.
• Cook for at least 30 minutes in Kadai.
• If pressure cook then give atleat 4 whistle.
• Add Chopped green chillies and Coriander.
• Serve with fulka or Steamed Rice