Chapter 1 - Mango Delights

Ingredients

1 cup Greek yoghurt	4 to 5 ice cubes
Avocado chunks from 1/2 of an avocado	1 cup mango chunks
Jaggery powder to taste	Pinch of black salt
½ teaspoon minced ginger	1 teaspoon lemon juice
2-3 basil leaves

Method:

Ingredients

1 cup raw mango, cut into cubes	6 curry leaves
1/3 cup carrots	A big pinch of hing
1/3 cup green beans	1 teaspoon turmeric powder
1/3 cup cauliflower	1/2 teaspoon coriander powder
1/3 cup potato	1/2 teaspoon fennel/saunf powder
1/3 cup besan	1/3 teaspoon white pepper powder
1 tablespoon olive oil	1 teaspoon minced ginger
1/2 teaspoon mustard seeds	11 dried red chilli
1/2 teaspoon cumin seeds	1 litre of water
1 slit green chilli	1 tablespoon of coriander leaves

Method:

Start by dicing all the vegetables into 2 cm cubes.
Heat the olive oil. Once it’s hot, add the mustard seeds, cumin seeds, green chillies, curry leaves, hing and ginger. Fry for 1 minute on low flame. Add the besan and cook for 2 minutes. Add all the veggies and mix well.
Add turmeric, coriander, fennel and white pepper powder.
Add water. Cook for 30 minutes until the vegetables soften.
Garnish with fresh coriander.
Serve with steamed rice, rotis or enjoy it as a broth.