Crunchy Healthy Salad

Ingredients
1 cucumber finely chopped
1 tomato finely chopped
1 onion finely chopped
1 carrot finely grated
1 small boiled potato finely chopped (optional)
1 slice raw mango finely chopped
1 tbsp. coriander leaves finely chopped
1 green chilli finely chopped
1/2 cup puffed wheat
1/4 cup puffed makhanas
1 tbsp. white vinegar
1/2 tsp. sugar powdered
1/4 lemon juice extracted
1/2 tsp. cumin seeds powdered
Salt to taste

Method
1. Break makhanas to pieces, keep aside.
2. Mix all ingredients, except makhanas and wheat.
3. Chill till required.
4. Toss in makhana pieces and puffed wheat.
5. Serve immediately to keep the crunch intact.

Zucchini Stir Fry

Ingredients
3 zucchini, peeled sliced diagonally
1 green chilli finely chopped
1 flake garlic finely crushed
1/2" piece ginger grated
1 tbsp coriander leaves finely chopped
1 stalk curry leaves
2-3 pinches asafetida powder
2 pinches turmeric powder
1/2 tsp. wheat flour
1/4 tsp. each cumin & mustard seeds
Salt to taste

Method
1. Heat a nonstick or heavy pan.
2. Add seeds, allow to splutter.
3. Add curry leaves, ginger, garlic, chillies, stir.
4. Add asafetida, turmeric, zucchini.
5. Stir fry till zucchini is well mixed.
6. Sprinkle a tsp. of water, cover and simmer till cooked.
7. Sprinkle very little water in between if required.
8. Add salt , wheat flour, stir, and cook further one minute, uncovered.
9. Transfer to serving dish, garnish with chopped coriander.
10. Serve hot with steamed rice, roti, or as desired.

Mix Veggie Methi Paratha

Ingredients
2-3 cups wheat flour
1 carrot
1 onion
3" chunk bottle gourd
3 french beans
1 tbsp. peas
1 thin slice cabbage
1 cup fenugreek (methi) greens, cleaned
3-4 green chillies
1/4 tsp. turmeric powder
1/2 tsp. sesame seeds
3-4 pinches asafetida powder
2 pinches soda bicarb or baking powder
1 tbsp. sour curds
Salt to taste
Very little oil to drizzle (optional)

Method
1. Chop fenugreek leaves finely, keep aside.
2. Put carrot, onion, gourd, cabbage, peas, chillies, beans in a vegetable chopper.
3. Chop to very fine pieces, add to chopped leaves.
4. Add all other ingredients, except oil and flour.
5. Add two cups flour, mix, and add more if required.
6. Knead to a not-too-soft dough, till all ingredients are well mixed.
7. Divide into 12-15 portions, depending on size of parathas required.
8. Make round balls of each portion.
9. Heat griddle, while rolling one parathas, using dry flour for dusting.
10. Roast on one side first, flip and brown other side.
11. Use a kitchen brush to add minimal oil to parathas on both sides.
12. Roast to golden, take off fire.
13. Repeat for remaining paratha dough.
14. Serve hot with mint or green chutney.