Chana pulao

Ingredients

Kabuli chana-1 cup
White onion-1 big
Basmati rice-1 cup
Shah jeera-1 tsp
Cloves-5
Cardamom-4
Bay leaves-4
Cinnamon-1/2 inch
Chicken masala-1-2 tsp
Green chillies-3
Ginger garlic paste-1 tbsp
Oil-3 tbsp
Salt-to taste

Method:

1. Soak chickpeas overnight and next day cook for 30 min on "pressure high" setting in instant pot.
2. Soak basmati rice for 30 min and cook. Let it cool completely.
3. Heat oil in a pan and add shah jeera, cloves, cardamom, cinnamon, bay leaves. Cook for few sec.
4. Add ginget garlic paste and saute for 30 sec.
5. Add green chillies and thinly sliced onions and cook till translucent. Add salt and chicken masala. Mix well.
6. Add rice, cook well. Adjust for salt and other masalas. Garnish with corriander. Serve with boondi raita.

High protein dosa

Ingredients

To soak:

Brown rice: 1 cup
Toor dal: 1/4 cup
Chana dal: 1/2 cup
Green moong dal: 1/2 cup
Urad dal: 2 tbsp
Peanuts: 1/4 cup

To grind:
Ginger-1/2 inch piece
Green chillies: 2

Method:

1. Soak all dals listed above in enough water overnight.
2. Wash dals properly and grind with enough water, ginger and green chillies.
3. Add salt to a portion of the batter that you are going to use. Enjoy delicious and crispy dosas.

Carrot milk

Ingredients:

Carrots: 4-6 (small ones)
Milk: 4.5 cups
Cashew: 6
Almonds: 6
Sugar: 3/8 cup (adjust accordingly)
Cardomom powder: 1/2 tsp
Almond powder: 2-3 tbsp

Method:

1. Cut carrots into small pieces. Pressure cook along with cashews and almonds in 1 cup of water for 5-6 whistles.
2. Once cooled, blend ingredients to a smooth paste with enough water.
3. In a heavy bottomed pan, heat milk on a low flame until it thickens a bit and add the puree along with sugar and almond powder.
4. Once it comes to a boil and desired consistency, add cardomom powder.
5. Let it cool and then refrigerate for atleast 4 hr. Serve chilled.