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This Beetroot Raita is rich in protein, fiber, and probiotics, bursting with flavor and perfect as a side with parathas, rice, or curries.

Ingredients:

• 150 g / 1 large steamed beetroot (peeled and grated)
• 200 g high-protein yogurt
• 1 tsp oil (coconut or mustard)
• ½ tsp mustard seeds 
• ½ tsp cumin seeds
• ¼ tsp hing (asafoetida)
• 6–8 curry leaves
• 1 tbsp chaat masala 
• 1 tbsp crushed peanuts 
• 1 tsp sesame seeds 

Spice Mix:

• 1 tbsp cumin seeds (divided) 
• 1 tbsp fennel seeds
• 9 green cardamom
• 6 cloves
• 1-inch cinnamon stick or ½ tsp cinnamon powder 
• 2 dry red chilies

Curry:

• 900 g baby potatoes (about 30)
• 4 tbsp + 2 tsp mustard oil (divided)
• 1.5-inch ginger, roughly chopped 
• 1 green chili
• 10 raw unsalted cashews (optional)
• 1 tsp cumin seeds
• ½ tsp hing (asafoetida) 
• 1 bay leaf
• 1.5 tsp Kashmiri red chili powder (divided)
• ¼ tsp black pepper powder
• 1 cup yogurt (240 g) 
• 250 g paneer
• 250 g tomatoes 
• Salt, to taste
• ½ tsp turmeric powder

Kofta Balls:

• 250 g paneer (half for gravy, half grated for koftas)
• ½ cup finely chopped white cabbage
• 1 bottle gourd (dudhi), peeled and grated
• 1 cup gram flour
• 2 tbsp garam masala
• ½ tbsp green chili paste 
• ½ tbsp ginger paste 
• Olive oil (for tempering) 
• Salt, to taste
• Chili powder
• Bread crumbs (or farina/potato starch for gluten-free)
   

Kofta Curry:

• 250 g paneer (half reserved for gravy) 
• 4 large red wine tomatoes
• ½ cup finely chopped white cabbage 
• Black pepper powder
• ½ tbsp gr

Fritters:

• 500 g grated halloumi
• 2 carrots
• 1 courgette
• 2 tbsp dill herbs
• 2 tbsp coriander
• 2 tbsp mint
• 2 tbsp olive oil (for frying)
• Sea salt or fasting-friendly salt, freshly ground black pepper, and red chili flakes
   

For Binding (Choose One):

• Farina flour or potato starch: 2–3 tbsp (for Ekadashi-friendly)
• Flaxseed or chia seed gel: 1 tbsp ground seeds + 3 tbsp water, thickened
• Buckwheat flour
• Non-fasting option: 2–4 tbsp breadcrumbs or suji
   

Dressing:

• 1 red chili, finely sliced on the diagonal
• 2 cm fresh ging

Nut & Gulkand Mix – Ingredients

• 4 tbsp Badam (Almonds)
• 3 tbsp Pista (Pistachios)
• 3 tbsp Cashew Nuts
• 2 tbsp Magaz (Melon Seeds)
• 2 tbsp Khus Khus (Poppy Seeds)
• 2 tbsp Rose Petals
• 1 tbsp Saunf (Fennel Seeds)
• 1 tbsp Sabut Kaali Mirch (Black Peppercorns)
• 7–8 Hari Elaichi (Cardamom)
• 2 tbsp Gulkand
• ¼ tsp Jaiphal Powder (Nutmeg)

Kaju Katli Modak with Kesar – Ingredients

• 100 g cashew powder
• 15 g confectioner’s sugar (adjust to taste) 
• A few strands of saffron (soaked in warm milk) 
• A pinch of cardamom powder
   

Choco Anjeer Modak – Ingredients

• 100 g cashew powder (or protein powder)
• 20 g dried figs (anjeer), finely chopped or blended 
• 5 g cocoa powder 
• A splash of milk (only if needed for binding)
   

Coconut Modak – Ingredients

• 30 g milk powder 
• 30 g desiccated coconut
• 20 g confectioner’s sugar
   

Pistachio Milk Modak – Ingredients

• 30 g m

Bao Buns (6–8 pcs)

• 300 g bread flour (or low-gluten bao flour) 
• 3 g baking powder
• 4 g instant yeast
• 20 g sugar
• 180 ml almond milk (or preferred milk)
   

Filling

• 200 g firm tofu, cubed
• 1 tbsp cornstarch 
• 2 tbsp sesame oil
• ¼ cup Schezwan sauce (Jain version) 
• 1 tbsp soy sauce 
• 1 tsp rice vinegar
• 1 tsp sesame oil 

Pickled Slaw

• ½ cup carrots, julienned
• ½ cup cabbage, julienned
• ½ cup red cabbage, julienned
• Green chilies, slit
• Lemon juice, salt, pepper, sugar, rice vinegar & sesame oil (to mix)
• 2 tsp vegan mayo (optional)

Ingredients

• 1 cup pineapple, diced (optional: grilled)
• ½ cup mango, diced
• ½ cup bell peppers, diced 
• ½ cup avocado, diced 
• ¼ cup jalapeño, finely chopped
• ¼ cup cilantro, chopped (optional)
• 1 tbsp cumin powder 
• 1 tbsp Kashmiri chili powder (optional, for heat)

Salad Base

• 1 medium green raw papaya, peeled & shredded
• 1 whole raw mango, peeled & shredded 
• 100 g green beans, blanched & cut 
• 6–8 yellow wine cherry tomatoes, halved 
• 6–8 red wine cherry tomatoes, halved 
• 1 cup roasted peanuts, coarsely crushed 

Dressing

• 1 cup palm sugar (or brown sugar), grated
• ½ cup lime juice 
• 1 tbsp salt 
• 1 bunch fresh basil, finely chopped 
• 3–4 bird’s eye red chilies, sliced 
• 2 tbsp vegan fish sauce (optional) 

Ingredients

• 950 g Fage high-protein Greek yogurt
• 80 g powdered sugar (or dried figs, honey, or preferred sweetener)
• 30 g chia seeds
• 1 tbsp cardamom powder 
• Saffron strands infused in warm milk

Base Crust:

• 2 cups (300 g) ginger nuts 
• 8 tbsp (100 g) melted unsalted butter 

Cheesecake Filling:

• 300 ml heavy cream or heavy whipping cream 
• 560 g Philadelphia Original soft cream cheese (room temperature)
• 70 g granulated sugar 
• 2 tbsp (15 g) confectioners’ sugar 
• 40 g sour cream (room temperature)
• 2 tbsp fresh lemon juice or lemon extract
• 2 tbsp pure vanilla extract
• 1 tbsp lemon zest
   

Ingredients

• 90 g dates 
• 120 g almond powder
• Milk chocolate (for garnishing)