Step-by-Step Instructions

1. 1.Unpack and Store Dry Goods

   Unpack groceries including various pulses (toor dal, chana dal, chickpeas) and rice. Transfer them into airtight containers and dispensers for organized storage.

2. 2.Store Eggs

   Transfer eggs from the cardboard carton into a decorative wooden egg holder and clear plastic containers for refrigerator storage.

3. 3.Soak Ingredients for Dosa Batter

   Soak black chana, urad dal, foxtail millet, poha, and fenugreek seeds overnight in separate bowls for the dosa batter.

4. 4.Boil Black Chana

   Place the soaked black chana into a pressure cooker, add water, and set it to boil. This will take the longest to cook, allowing you to proceed with other prep tasks.

5. 5.Boil Potatoes

   Wash potatoes thoroughly and place them in a pressure cooker with water to boil until tender. These will be used for vegetable tikkis.

6. 6.Roast Tomatoes for Pasta Sauce

   Score the tops of tomatoes and place them on a mesh roaster over a gas flame. Roast until the skins are charred and softened, giving them a smoky flavor. Set aside to cool.

7. 7.Chop Garlic

   Peel a head of garlic and finely chop the cloves using a mini chopper. Transfer the chopped garlic to a small jar and mix with a little cooking oil or olive oil to preserve freshness.

8. 8.Chop Green Chilies

   Remove the stems from green chilies and finely chop them using a mini chopper. Transfer to a small jar and mix with a little cooking oil or olive oil for preservation.

9. 9.Chop Fresh Coconut

   Cut fresh coconut into small pieces and finely chop it using a food processor. Store the chopped coconut in an airtight container. Refrigerate if using within 3-4 days, otherwise freeze.

10. 10.Chop Onions and Carrots

    Peel and chop onions and carrots using a food processor. Store them separately on a partitioned tray or in containers.

11. 11.Prepare Boiled Green Peas

    Add boiled green peas to the partitioned tray with chopped vegetables.

12. 12.Peel and Mash Potatoes

    Once the boiled potatoes have cooled, peel them and mash them in a bowl.

13. 13.Puree Roasted Tomatoes

    Peel the skin off the roasted tomatoes and blend them into a slightly coarse puree using a blender.

14. 14.Cook Pasta Sauce

    Heat olive oil in a pan. Add chopped garlic and sauté until fragrant. Add chopped onions and cook until translucent. Pour in the roasted tomato puree, ketchup, salt, pasta & pizza seasoning, red chili flakes, and black pepper powder. Mix well and bring to a boil. Cover and simmer on low heat for about 10 minutes.

15. 15.Prepare Vegetable Tikki Mixture

    Heat oil in a separate pan. Add chopped garlic and sauté. Add chopped onions and cook until translucent. Add chopped carrots and boiled green peas, cooking for a couple of minutes until slightly softened. Add turmeric powder, garam masala, amchur powder, red chili powder, cumin powder, and salt. Mix well. Add the mashed potatoes and mix everything together. Stir in soaked poha and chopped coriander. Add red chili flakes and mix again. Let the mixture cool down.

16. 16.Dry Roast Sesame Seeds

    Heat a flat pan (tava) and dry roast sesame seeds until lightly golden and fragrant. Set aside for hummus.

17. 17.Make Atta Halwa

    In a pan, heat 3/4 cup ghee. Add 1 cup whole wheat flour and roast on low to medium heat until it turns a beautiful golden brown and releases a nutty aroma. In a separate small pan, heat 3/4 cup sugar with 3 cups water until it boils and the sugar dissolves. Once the flour is roasted and bubbling, carefully add the hot sugar syrup slowly while continuously stirring. Continue stirring until the mixture thickens into a smooth, rich halwa, and ghee starts to separate from the edges. Repeat stirring and resting a few times until perfectly cooked.

18. 18.Refrigerate Tikki Mixture

    Transfer the cooled vegetable tikki mixture to a bowl and refrigerate for 15-20 minutes. This makes it easier to shape the tikkis.

19. 19.Strain Black Chana and Save Water

    Once the black chana is cooked, strain it, separating the chana from the cooking water. Save the cooking water in a separate container.

20. 20.Make Black Chana Hummus

    In a blender, combine 2 tablespoons roasted sesame seeds, 1 cup boiled black chana, 5-6 garlic cloves, juice of half a lemon, salt to taste, 2-3 tablespoons olive oil, and 1 ice cube. Blend everything together, gradually adding the reserved chickpea water until a smooth, creamy consistency is achieved. Transfer to an airtight container.

21. 21.Make Homemade Oat Milk

    In a blender, combine 1 cup rolled oats and 4 cups water. Add a little vanilla extract and honey for sweetness. Blend for about 30 seconds (do not soak oats or over-blend to avoid sliminess). Strain the oat milk through a muslin cloth or cheesecloth into a bottle. Store in the refrigerator for up to a week.

22. 22.Prepare Dosa Batter for Fermentation

    Transfer the ground millet dosa batter to a large bowl. Add a little salt and mix it really well using your hand (ensuring hands are thoroughly washed). Cover the bowl and place it in a warm place (like an oven with the light on) to ferment overnight.

23. 23.Store Prepped Ingredients

    Transfer the cooled boiled black chana, reserved chickpea cooking water, cooled pasta sauce, and cooled atta halwa into separate airtight containers and store them in the refrigerator.

24. 24.Shape and Freeze Vegetable Tikkis

    Take the refrigerated tikki mixture and shape it into patties. Place them in an airtight container with parchment paper between layers to prevent sticking. Freeze for future use.

25. 25.Cook Millet Dosa

    Once the dosa batter has fermented overnight, stir it gently. Heat a tawa, pour a ladleful of batter, and spread it in a circular motion. Drizzle oil or ghee around the edges and cook until golden brown and crispy. Serve hot with tomato onion chutney.

26. 26.Cook Black Chana Pulao

    In a pressure cooker, heat oil. Add chopped onions and sauté. Add ginger-garlic paste and slit green chilies, cooking until fragrant. Stir in turmeric powder, garam masala, and salt. Add the boiled black chana and soaked basmati rice. Mix well, add water, and pressure cook until done.

27. 27.Prepare Black Chana Chaat

    In a bowl, combine boiled black chana, chopped onions, chopped tomatoes, chopped green chilies, salt, black pepper, chaat masala, and lemon juice. Garnish with pomegranate seeds and mix well. Serve as a quick, healthy breakfast or snack.

28. 28.Make Quick Pasta

    Heat the homemade pasta sauce in a pan. Add boiled pasta and mix well. Sprinkle with pasta & pizza seasoning and toss to combine. Serve hot.

29. 29.Air Fry Vegetable Tikkis

    Take frozen vegetable tikkis from the freezer and place them in an air fryer. Cook until golden brown and crispy. Serve as a snack or use in sandwiches/burgers.

30. 30.Make a Grilled Tikki Sandwich

    Spread green chutney on one slice of bread and chili garlic mayo on another. Place an air-fried vegetable tikki on the mayo slice, top with onion and tomato slices. Cover with the green chutney slice. Grill the sandwich until golden brown and crispy. Cut and serve.