Chickpea, yogurt and tomato chutney - Humus

Instant Humus

Ingredients
Tomato Paste			1 tbsp
Chick pea (canned)			1/2 cup
Greek Yogurt			1/4 cup
Chili powder			1/4 tea spoon
Salt			To taste
Turmeric			1/4 tsp
olive oil			1 tbsp
Cilantro			Garnish
Method

Combine oil, chili powder and turmeric.
Fry on medium flame till oil separates.
Cool the fried mixture.
Blend the Chickpea, Greek yogurt and fried tomato mixture.
Add salt to taste.
Drizzle olive oil.
Garnish with cilantro.

Coconut Rice with Black eyed peas

Coconut Rice with Black eyed peas

Ingredients
Rice			1/3 cup
Black Eyes peas (canned or soaked)			1/3 cup
Coconut Oil (Divided)			1 tsp
Coconut Milk			1 tbsp
Salt			To taste
Coconut Milk			1 tbsp
Split Urad Dal			1/2 tsp
Cashew nuts			4-5 pieces
Curry leaves			2-3 nos
Grated coconut (fresh or frozen)			1 tbsp
Method

Wash and rinse rice until water runs clear.
Add a cup of water.
Add Black eyed peas.
Add Coconut milk.
Add half teaspoon of coconut oil.
Add salt to taste.
Cook till rice is cooked through.

Optional Flavor topping:
Heat 1/2 tsp of Coconut oil and fry urad dal till golden.
Add Cashew and Curry leaves.
Add grated coconut.
Mix well with cooked rice and beans.

Soy Yogurt Recipe

Soy Yogurt
Fortified Soy Milk			1 cup
Culture			2 tbsp
Boil one cup of Soy milk till it is about to boil over. Cool till it is warm. Add culture and mix well. Set it overnight to ferment.

Buckwheat Dosa

Buckwheat Dosa
Buckwheat			1 cup
Whole Urad Dal			1 tbsp
Rice - short grain raw rice			1/4 cup
salt			To Taste
Soak Buckwheat, Rice and Urad dal in water for about 4 hours. Grind the soaked Buckwheat , dal and rice to a paste. You could use a blender. Ferment for 8 hours in a warm place. Add salt and mix well.

Make crepes or pancakes on a griddle.