Vegetarian Food Blogs

For the chickpeas;, Black chickpeas- 1 cup( soak overnight), Salt-1/2tsp, Water- 3cups, To

For the Hummus, Cooked chickpeas tin- 2( netwt 400gms), Garlic- 4cloves, Green chillies-1-2(optional),

Palak- 1 bunch( discard thick stems and chop leaves), Green lentil(green masoor dal)- 3/4cup,

Green lentil- 1 cup, Water- 5 cups, Crushed cumin seeds- 2tsp, Eggplant- 1 large size, Lemon

All purpose flour-1 cup, Wheat flour- 1 3/4 cup, Green garlic leaves- 2 cups(chopped), Onion-

Green peas(minced)- 300gm, Potatoes (diced)- 5-6(small), Green chillies(chopped)- 2( more as

For the Koshari:, Brown lentils(whole masoor dal)- 1 cup, Basmati rice- 1 cup (washed and soaked

2 ounces of cooked pasta, 2 cloves of fresh garlic, minced, 1/4 sweet pimento, cut in slices,

For Pakwans, All purpose flour- 1 1/2cup, Whole wheat flour- 1/2cup, Red chilly powder- 1/4

Fenugreek cheese balls/ Methi kofta: 1litre whole milk, 2teaspoons vineger, handful of fenugreek

1 1/2 cup of whole grain, wild blend rice, 2 1/4 cup of filtered water, 1/4 medium yellow onion,

1 large name root ; cut in 1” cubes and Boiled, 1/2 small Spanish onion sliced, 1 tsp sofrito c

3 large russet potatoes, cut up with or without skins., 1 red bell pepper, sliced, 1/4 cup

250g ewedu leaf, pinch of salt, Half teaspoonful of potash, seasoning cube, prepared fresh

Vegetable: Ora leaves, cocoyam ( 9 corms ) or corn flour if you can't get cocoyam where you