Chick pea guacamole wrap

Serves: 2
Cook time: 20 minutes

Ingredients & Recipe:

1) Yoghurt spread - Add 2 spoons of water,1/2 tsp of salt and 1/2 tsp of sugar to 1/4 cup of yoghurt. Mix well to create a nice, creamy yoghurt mix. Heat 1 tsp of oil, add mustard seeds and curry leaves and let it splutter. Add the same to the yoghurt mix.
2) Spiced Chick peas - Microware 1/2 cup of canned chick beans, in 1/2 cup water, for 6 minutes. In a pan, add 1 tsp oil, 1tsp salt, chick peas, 1 tsp red chilli powder and a 1 tsp garam masala/chole masala.
3) Guacamole - Dice 1 ripe avocado, 1/4 onion and 1 tomato. Add 1 tsp olive oil, 1 tsp salt, 1 tsp squeezed lime and mix well.
3) Lightly heat tortillas. Spread the yoghurt mix on each tortilla, then add the guacamole, the spiced chick peas, grated cheese and wrap up the tortilla.
4) Your yummy, chick pea guacamole wrap is ready to be savored!!

Bread dosa

Serves: 2
Cook time: 20 minutes

Ingredients & Recipe:

1) Soak 5 slices of bread in water for 2-3 minutes.
2) Add 1/4 cup of semolina(rawa) to 1/4 cup buttermilk + 1 tbsp yoghurt and blend the mixture together. Next, add the bread slices & crush in the mix.
3) In a blender, blend this mix with some salt to taste.
4) In a pan, let 1 tsp mustard seeds crackle. Then, saute 2 tsp black urid dal, 1 tsp chopped ginger, 1 tsp chopped green chillies, 1 tsp chopped curry leaves and 1/2 medium onion. Once light brown, turn off the heat & let it cool.
5) Now, add the sauteed ingredients from step 4 into the mix from step 3 and mix well.
6) Heat a pan/tawa and put a spoonful of the mix from step 5 on the pan like a dosa/pancake.
7) Cook on both sides until brown. You may add oil on the sides as the dosa cooks.
8) Serve with ketchup or green chutney. Be sure to enjoy it hot!

Dill/Shepu sabzee

Serves: 2
Cook time: 20 minutes

Ingredients & Recipe:

1) Pressure cook 1/2 cup toor dal.
2) Boil 1 bunch of dill until soft.
3) In a saucepan, let 1tsp mustard seeds splatter. Add 2 crushed garlic cloves, 1/2 tsp hing.
4) Saute 1/2 onion and then add 1 dry, whole red chilli.
5) Next, add 1/2 tsp turmeric, 1 tsp salt, 1 tsp red chilli powder (if you like it hot), 1 tbsp green vatap and 1 tbsp brown vatap. Mix all these ingredients well.
6) Next add the cooked dill and dal to the saucepan. Add 1/2 cup water. You can also use leftover water after draining the boiled dill.
7) Add 1 tsp amsul.
8) Cook for around 5 minutes. If you like it dry, let the water evaporate completely else cook until you have a "gravy-like" consistency.
9) Serve with white rice (if you end up with a gravy) else with chapati/roti if you have a dry sabzee.