Pure, organic and have more fruit per glass.

Our organic juice is just what Nature ordered. It is pure, natural and free of pesticides & chemicals. We make this happen in a careful and organized manner. First, we choose the area with the most suitable climate for the particular fruit. Then, farmers who share similar values and have a certified organic farm. Nature, farmer’s adherence to well laid out organic guidelines – together make the fruit pure, succulent and organic. No artificial ripening or hastening of the processes, best practices of storage and processing reaffirm 24 Mantra’s commitment to all qualities organic.
Enjoy Organic Orange Juice, Organic Mixed Fruit Juice, Organic Apple Juice and Organic Mango.

Pure and 100% free of chemicals and any adulteration

Our spices are earth’s chosen companions. Yes our farmers use the earth to endow the spices with natural goodness. This approach gives our range of spices unrivalled and rich aromatic properties. Minimal processing and the adherence to purity standards means that the spices you buy from will certainly add the right, pure spice to your food and life!

Rich in antioxidants and aromatic oils. Grown to preserve natural aromas and flavors. That’s the mantra within our spices. Savor them.

• Turmeric Powder • Chilly Powder • Coriander Seed • Coriander Powder • Cumin Powder • Red Stick Chilly • Fenugreek Powder • Black Pepper Powder • Black Pepper • Cinnamon • Cinnamon Powder • Dry Ginger Powder • Cumin • Ajwain • Fennel • Fenugreek • Tamarind Premium • Mustard Small • Mustard Big • White Sesame • Cloves • Cardamom

Kroger’s store list

Kroger’s store list

Pure, organic and have more fruit per glass.

Our organic juice is just what Nature ordered. It is pure, natural and free of pesticides & chemicals. We make this happen in a careful and organized manner. First, we choose the area with the most suitable climate for the particular fruit. Then, farmers who share similar values and have a certified organic farm. Nature, farmer’s adherence to well laid out organic guidelines – together make the fruit pure, succulent and organic. No artificial ripening or hastening of the processes, best practices of storage and processing reaffirm 24 Mantra’s commitment to all qualities organic.
Enjoy Organic Orange Juice, Organic Mixed Fruit Juice, Organic Apple Juice and Organic Mango.

In Indian Stores

The purity and honesty of a 24 Mantra Organic is fast growing. We are now available in several Indian stores on both the East and West coast. You will bring home India’s largest and favourite organic food brand when you choose to buy from a wide selection of food items.

Kroger’s store list

In Krogers

India’s largest organic food brand, now available at your nearest Kroger store. Making it that much easier to buy, eat and live a pesticide-free, organic life.

In Krogers

India’s largest organic food brand, now available at your nearest Kroger store. Making it that much easier to buy, eat and live a pesticide-free, organic life. Read more.

In Indian Stores

The purity and honesty of a 24 Mantra Organic is fast growing. We are now available in several Indian stores on both the East and West coast. You will bring home India’s largest and favourite organic food brand when you choose to buy from a wide selection of food items. Read more.

75 Delightful Recipes for Maa’s to serve a surprise to their family

Your Recipe Mantras
are just a few clicks away!

From simple scrumptious Indian recipes to delightful easy to cook savoury dishes to classic Italian dishes to the fluffiest most splendid cakes and let’s not forget the mouthwatering desserts.

All these recipes are specially created by some of India’s finest culinary extraordinaire for loving doting mothers like you.

So hurry up what are you waiting for!
Download the Recipe Mantras book today and serve your family more than just a meal.

Back to 24mantra.com

Back to Organic Mantras >> Our Bloggers >> All Recipes

INGREDIENTS

• 1 + 1/2 cup organic whole wheat flour
• 1.5 tsp baking powder
• 1 tsp cinnamon powder
• 1/4 tsp grated nutmeg
• 1/2 tsp ginger powder
• 1/2 cup grated coconut
• 3 ripe bananas
• 1/3 cup vegetable oil
• 3/4 cup organic sugar
• 2 eggs
• 1 banana sliced, for topping

PROCEDURE

• Pre-heat the oven to 190C
• Combine wheat flour, baking powder, cinnamon, nutmeg, ginger powder and coconut
• In a separate bowl combine oil and sugar. Add ripe bananas and eggs. Mix well.
• Combine dry and wet ingredients. Do not over mix.
• Transfer to a prepared loaf tin. Top with banana slices and sprinkle with some organic sugar.
• Bake at 190C for 40-45 minutes.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients

• 1 cup mixed fruit juice , I used 24 mantra Organics
• 1 cup strawberry syrup ,recipe given below assorted fresh fruit used strawberry, mango, green grapes, moscato grapes,
• sprigs of fresh mint
• 2 tsp chia seeds
• 4 lemon crescent
• 1 tbsp lemon juice
• 2 tbsp granulated sugar

For the strawberry syrup

• 12-15 pieces of strawberry ,chopped (remove the green)
• 1/4 cup water , start with a little less water.
• 2 tbsp sugar
• 1 tbsp lemon juice

Procedure

To make the strawberry puree

• Start by chopping the strawberry. Now simply put all the ingredients in a blender and blend till smooth. It should be thick. Set aside.

For the popsicles

• Add a little lemon juice to the mixed fruit juice. Taste and add sugar if desired. I haven’t for the mixed fruit juice.
• Chop the fruits, remember to take the skin off the mango. you can also use kiwi, chunks of watermelon or any fruit you desire.
• Now lay the fruit pieces in the popsicle mould. Add the lemon crescent, mint leaf sprig and sprinkle a little chia too. Now slowly pour the mixed fruit juice till about half filled.
• Next, top it gently by spooning some strawberry syrup on the mixed fruit juice. Since the strawberry syrup is thicker than the juice, it wil automatically swirl a bit. Now, use a small tooth pick or skewer and very gently swirl it around, trying to create a marble effect. (this part is totally optional, but it does look pretty!).
• I topped it with more chia and mint leaf next. Gently tap the moulds to make sure the liquids have reached every corner of the mould. Put in the freezer for 30 mins.
• After 30 mins, remove from freezer, carefully insert popsicle sticks (easily available in all mom and pop stores or even craft stores) or the stick the mould set comes with. I like the wooden sticks more. Put it back in the freezer till completely set. My freezer does this in 2 hours but you can let it rest overnight to be sure.

De-moulding the popsicles

• Taking the popsicles out might be a little hard if you just want to pull it out. Instead do this simple trick. Run it under hot water for 30 sec and gently pull it out. Tada!! Done.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients

• 2 cups flour
• 3 eggs separated
• 1 tbsp sugar
• 2 cups Milk
• 1 tbsp Apple cider vinegar
• 6 tbsp Butter melted
• 1 tbsp Cocoa Powder
• 2 tsp baking powder
• 1 tbsp vanilla essence

For the mocha sauce

• 2 tbsp Cocoa Powder
• 1/4 cup sugar
• 1 cup dark chocolate chips
• 2 tbsp espresso
• 1 cup Milk

For the churro rub

• 4 tbsp melted butter
• 1 tbsp Cinnamon Powder
• 1/2 cup sugar

For garnish

• 4 whole fresh strawberry sliced
• 6 mini marshmallows
• chocolate shavings

For the waffles

• In a mixing bowl, whisk together the milk, apple cider vinegar, egg yolks, 6 tablespoons melted unsalted butter, vanilla and 1 tbsp sugar.
• Add the flour, cocoa powder, baking powder and salt and stir until just combined. It’s OK if the batter is a little lumpy.
• Whip the egg whites stiff in a clean and dry mixing bowl till stiff. TIP: Turn the bowl upside down, if it doesn’t fall off, the egg whites are whipped right.
• Gently fold in the whites into the batter. Allow the batter to sit 5-10 minutes.
• Now heat the waffle iron, brush some oil / butter on it and pour 1 cup of batter in to the pan. Close the lid carefully and let it cook it for 3-4 mins per side. or as per your waffle makers instructions.

For the churro rub

• Brush the waffles liberally with melted butter. Now rub the cinnamon+sugar mixture well all over the waffles, drizzle with mocha sauce, garnish and enjoy!!

For the mocha sauce

• Mix everything in a sauce pan. Bring to a boil and mix well. Let it simmer for 10 mins till thick. You can add a pinch of seasalt or nutmeg too.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients:

• 1 ½ cups basmati rice
• 5 to 6 baby potatoes, peeled and cut into halves
• ½ cup peas
• ½ cup ring gourd, sliced
• 10 to12 cashews, cut into halves
• 3 tbsp oil or ghee
• ¾ tsp mustard seeds
• ¾ tsp cumin seeds
• ¾ tsp yellow asafetida powder
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 2 tbsp goda masala powder
• 3 cups water
• 5 to 6 kokum leaves (if dry, soak in water)
• 1 tbsp jaggery
• 2 tsp salt

Procedure

• Wash and soak the rice in water.
• Peel and cut the potatoes, shell the peas and slice the ring gourd. Cut the cashews into halves if using.
• In a pressure cooker, heat the oil or ghee. Once its hot drop in the mustard seeds and after the mustard pops, lower the flame and add the cumin seeds, followed by the spice powders- asafetida and turmeric.
• Add the cashews if using and the vegetables and cook for 3 to 4 minutes. Put in the red chili powder and goda masala powder, water, kokum leaves, jaggery and salt.
• Cover and cook until the first whistle. Turn off the heat.
• After the pressure drops, take off the lid and allow the steam to escape for 2 o 3 minutes. This helps the rice grains to firm up.
• Fluff with a fork lightly and serve hot with your favourite raita or curd.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients

• Rolled oats – 2-1/2 cups
• Organic whole wheat flour – 1-1/2 cups
• salt – 1 tsp
• Baking powder – 1 tsp
• Brown sugar – 1/3 cup
• Organic Almonds – 3/4 cup
• Organic Raisins – 1/2 cup
• Fresh coconut, grated – 1/2 cup
• Organic Flax seeds – 2 tbsp
• Coconut oil – 1/3 cup
• Organic peanut butter – 1/4 cup
• Apple cider vinegar – 1 tbsp
• Organic wild honey – 1/2 cup (use agave or maple syrup for vegan option)
• Vanilla extract – 2 tsp

Procedure

• Preheat oven to 350 F / 180 C. Line one 8 x 8 inch baking pan with parchment paper. Set aside.
• Grind flax seeds using mixie jar to a coarse powder.
• Mix flax seed powder in 4 tbsp water in a bowl and rest for 5 mins to form into flax gel.
• In a large mixing bowl, mix together Rolled oats, whole wheat flour, salt, baking powder and brown sugar.
• Add in chopped almonds, raisins, coconut and mix everything together.
• In another mixing bowl, add coconut oil, peanut butter, flax eggs, apple cider vinegar, wild honey, vanilla extract and mix using a balloon whisk till well combined and smooth.
• Alternately you can also add all the above mentioned liquid ingredients into a blender and pulse few times for even mixing and to simplify the work.
  Pour the liquid ingredients mixture over the dry ingredient mixture and combine using a spatula until all the ingredients are moistened. I find mixing with my fingers works better than using a spatula.
• Dump the entire dough into the prepared pan and spread it evenly. First push down with your knuckles and then using the flat bottom of a small bowl, press the dough firmly all around the pan making sure the top surface is smooth and even.
• The dough should be very firmly pressed down for the bars to stay put without breaking apart when you cut them.
• Bake the dough for 30 mins. Rotate the pan half way through after 15 mins to ensure even baking.
• These are done when the edges begins to brown lightly and the top is golden in color.
• Switch off the oven and let the pan stay put inside for another 10-15 mins.
• Remove the pan from oven. You will find the top surface soft to the touch. Not to worry, just let it cool down completely to room temperature. It starts to become firm as it begins to cool.
• Gently lift the parchment from the pan and using a sharp knife either cut them into squares or rectangles.
• Serve these oatmeal breakfast bars with a glass of milk and fruits or pack for snack.

Notes:
If you do not have or use coconut oil, then use melted better. Otherwise do not replace with any other vegetable oil which will totally ruin the taste and flavor.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients:

• 100 gm (1/2 cup) dark chocolate
• 250 ml (1 cup) water
• 200 gm (1 ½ cups) plain flour
• 50 gm (1/4 cup) good quality cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda or soda bicarbonate
• 40 gm (5 tbsp) fine sugar
• 1 can condensed milk
• 150 ml (3/4 th cup) vegetable oil
• 1 tbsp vanilla extract

Procedure

• Begin by greasing and lining the base of an 8” or 9” square pan with greaseproof paper/baking parchment/butter paper. Alternatively use two 8” round cake tins or one deep 9” or 10” round pan.
• In a sauce pan, put in the water and the chocolate together and heat until the chocolate melts. Allow to cool.
• In a mixing bowl, assemble 200 gm (1 1/2 cups) plain flour, 50 gm (1/4 cup) cocoa powder, 30 gm (4 tbsp) sugar, 2 tsp baking powder and 1 tsp baking soda, mix with a spoon and sieve once to make the mixture uniform.
• Preheat the oven at about 150 c/300F.
• Add in the condensed milk, oil, vanilla and melted chocolate to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
• Pour the batter into the prepared cake tins and bake for 50 to 55 minutes or until a skewer or toothpick comes out clean.
• After the cake is done, allow the cake to rest in the tin for 3 to 4 minutes and then invert the cake on to a cooling rack.

For the Chocolate Fudge Icing

Ingredients

• 50 gm (1/4 cup) chocolate, chopped
• 2 tbsp water
• 100 gm (1/2 cup butter) at room temperature
• 2 cups icing or confectioner’s sugar
• a few drops of vanilla extract
• almond, cashew, pistachio sliver (for garnishing)

Procedure:

• In a saucepan, put in the chopped chocolate with the water and allow it to melt. Keep stirring all the while. Once the chocolate has melted, allow it to cool down.
• In a bowl (or in the bowl of a stand mixer if you use one), put in the butter, sugar and the melted chocolate, alongwith the vanilla and mix until smooth.
• If the icing is too stiff add a few drops of milk and if the icing is thin, then add a few spoons of sugar.

To assemble:

• After the cake is cool, spread the icing all over the cake.
• Sprinkle slivered almonds, pistachios and chocolate gratings on top of the cake.

Back to Organic Mantras >> Our Bloggers >> All Recipes

INGREDIENTS

• 1/2 cup butter (113 grams/ 8 tbsp)
• 1/3 cup organic sugar
• 1 large egg yolk
• 1 + 1/4 cups all purpose flour

PROCEDURE

• To make the base of the tart, pre-heat the oven to 190C
• In a bowl, cream butter and organic sugar.
• Beat in the egg-yolk
• Mix in flour and beat until the dough begins to come together.
• Knead the dough and divide into two equal halves. Wrap them with plastic wrap individually and chill in the fridge for 15 minutes or until the dough is firm.
• Roll out the dough and line the tart tins with the rolled out dough. Chill in the freezer for another 15 minutes

Back to Organic Mantras >> Our Bloggers >> All Recipes

INGREDIENTS

• 1 + 1/2 cups organic whole wheat flour
• 3/4 cups cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 3/4 cup vegetable oil
• 1 + 1/4 cups lightly packed brown sugar
• 2 eggs/ 1 cup yoghurt
• 1 tsp cinnamon powder
• 1/4 tsp ginger powder
• zest of one orange
• 1 tsp organic chili powder
• 3/4 cup milk
• 3 large pears, peeled

PROCEDURE

• Pre-heat the oven to 180C. Brush a loaf tin with melted butter. Dust the with cocoa, tap out extra.
• Whisk together cocoa, flour, orange zest, cinnamon powder, ginger powder, chili powder, baking soda and baking powder.
• In a large bowl, beat oil and sugar until the mixture is pale.
• Add eggs, one at a time and mix well after each addition. If you’re not using eggs, beat in 1 cup of yoghurt.
• Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Beat until smooth
• Pour the batter into the pan. Place peeled whole pears in the batter.
• Bake at 180C for 30-40 minutes or until a toothpick inserted in the centre comes out clean

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients:

For Dough:

• 280 gm or 2 cups wholewheat flour
• 1 tsp of salt
• 1 tsp of sugar
• 1 tsp dried herbs
• 2 tsp of baking powder
• ¼ tsp baking soda
• ¼ cup extra virgin olive oil
• ¾ cup water

For Pizza Topping:

• Tomato Sauce
• Bell peppers
• Olives
• Mozzarella Cheese
• Oil
• dried oregano
• dried basil

Procedure

• In a bowl add the flour, salt, sugar, dried herbs, baking powder and baking soda. Mix well with a fork.

Make a well in the center of the dry ingredients and add the oil and water.

• Knead the dough properly and let it rest for 20-30 minutes.
• Divide the dough into four equal parts. Take one portion of the dough and roll it into an 8” circle using a little flour, beneath the surface and on top of the dough circle to prevent the dough from sticking.
• Prick the surface of the dough with a fork to prevent the dough from puffing up while cooking.
• Keep a heavy bottomed pan on low heat and allow it to become hot
  Carefully lift the rolled dough and place it on the hot pan.
• Cover the pan and cook for a few minutes, about 2 to 3 minutes.
• With a spatula, lift the pizza base up and check if there are light brown spots. If you see the spots, flip the pizza over and cook the side the same way.
• Flip the pizza base again and spread some tomato sauce. Sprinkle some bell peppers, olives and mozzarella cheese.
• Spoon a few drops of oil over the sides, cover the pizza and cook until the cheese melts.
• And that’s it! Your Pizza is ready to be served.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients

• 1/4 cup masoor malka
• 1/4 cup chana dal
• 1/4 cup white beans/kidney beans
• 2 Tbsp Extra Virgin Olive Oil
• 1 medium onion chopped
• 1 cup cooked pasta
• 2 medium carrots small dice
• 2 stalks celery chopped
• 1 medium zucchini diced
• 2 tsp Italian seasoning mixed herbs
• 1 tsp black pepper
• 1 tsp Red chilli flakes
• 300 g Tomatoes
• 50 g baby tomatoes optional
• 2 cups vegetable broth
• 1 tbsp rice vinegar/white wine vinegar
• 4-5 tbsp grated parmesan cheese

Procedure

• Mix all the lentils, wash and soak them for 2-3 hours.
• Pressure cooke them with 2 cups of water for 1-2 whistles. or cook them covered on slow heat for 40-50 minutes till they are tender.
• Make an incision in tomatoes, boil, peel and blend them to a smooth puree. ( Tomato puree* link in recipe Note)
• Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the onions, carrots, celery, zucchini, and saute for 4 minutes.
• Add the cooked beans, tomato puree and sliced baby tomatoes if you are using them.
• Add vegetable broth, mixed herbs, black pepper, salt and stir it well.
• Allow the soup to simmer for 20 minutes on low medium heat. Keep it stirring in between.
• Check the seasoning and consistency of the soup. If you like it thicker take out small portion and blend it. Return the blended soup back to the pan and mix well.
• Serve it hot with a generous sprinkle of parmesan cheese and a crostini if you like.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients:

• Organic Sona Masuri Brown Rice – 1 cup
• Organic Chana dal – 1/2 cup
• Organic Toor Dal – 1/4 cup
• Organic Urad dal – 1/4 cup
• Organic Yellow Moong dal – 1/4 cup
• Organic Whole dry chilies – 5
• Organic Cumin seeds – 1/2 tsp
• Organic Fennel seeds – 1/4 tsp
• Garlic – 2 small cloves
• Salt – to taste

To mix in the adai batter:

• Onion, finely chopped – 1
• Ginger, grated – 1 tsp
• Asafoetida – 2 fat pinch
• Drumstick leaves – 1/2 cup

Other:

• Organic Groundnut Oil – to cook

Procedure

To make Brown Rice Adai Batter:

• Wash brown rice and the lentils (dals) together and soak in enough water for 6 to 7 hours. I soak both rice and dals together.
• Add the soaked ingredients either to a mixie jar or wet grinder.
• Add fennel seeds, cumin seeds, garlic pods, whole dry red chilies and grind everything together to a coarse batter using required amount of water.
• The batter should be thick like idli batter. Transfer the batter to a vessel. Add salt and mix well.
• You can either make adais immediately or give it a resting time of minimum 2 hours before you cook.

To make Brown Rice Adai:

• Add finely chopped onions, grated ginger, asafetida, drumstick leaves (you can also add coriander or curry leaves) to the batter and mix well.
• Heat a tawa, add a ladle full of adai batter and spread it all around into a circle. Drizzle few drops of oil all around.
• Wait for the bottom side to cook to a golden brown. This should take 1-2 min over medium-low flame.
• Once done, gently flip the adai and let the other side cook as well.
• Remove on to a plate and continue with the rest of the batter.
• Serve this brown rice adai hot with aviyal, butter, jagerry and chutneys.

INGREDIENTS

• 300 gms chickpea flour or besan, use organic.
• 120 ml water
• 30 ml yogurt or curd
• 1 small onion chopped very very fine
• 2 small green chilies deseeded, chopped fine
• 1/4 inch Ginger chopped fine
• 1/4 cup coriander leaf washed clean,picked and chopped fine. Use less if you like.
• 1 tsp Turmeric Powder
• 1/2 tsp red chili powder less if desired
• 1 tsp aamchoor or dry mango powder , alternately use 1/2 tsp chaat powder
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• salt as per taste

Procedure

• Start by keeping the vegetables chopped. In a mixing bowl, mix together the chickpea flour, water, and yogurt till no lumps remain. Add the remaining ingredients and mix well.
• The batter should be the consistency of a dosa batter, not too thick. Easily pourable.
• Now heat a non stick tawa on medium heat. Pour two ladles of the batter on the tawa and quickly spread it in circular motions starting from the centre out, just like a dosa. Pour a little (1 tsp) on the chilla and let it cook well. Carefully loosen the edges and slowly turn it over. Let it cook that side on 2-3 mins till done.

Serving options:

• Serve as is hot off the tawa with some pickles and curd. Or serve it stuffed with your favorite stuffing like a burrito. I served it with some cauliflower rice (recipe up soon), fresh figs and pomegranate arils for a burst of sweetness and contrast.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients:

• Organic Yellow Moong Dal – 1/2 cup
• Peas, cooked – 1/4 cup
• Green chilies – 2
• Ginger – 1 inch piece
• Fresh coconut, chopped – 1 tbsp
• Organic Cumin seeds – 1 tsp
• Organic red chili powder – 1 to 2 tsp
• Organic Turmeric powder – 1/2 tsp
• Organic Mustard oil – 2 tbsp
• Ghee – 3 tsp
• Salt – to taste
• Coriander leaves – for garnish

Procedure

• Heat a pan and dry roast yellow moong dal till it becomes golden in color and the aroma arises.
• Bring 2 cups water in a sauce pan to a boil. Add roasted moong dal and cook over low flame till it gets completely cooked. It should take 7-10 mins.
  Meanwhile heat a pan with mustard oil. Add cumin seeds and let it sizzles.
• Add chopped green chilies, grated ginger, red chili powder, turmeric powder and mix well.
• Immediately add cooked dal, peas, salt, mix well and cook over low flame for 3 to 5 mins.
• Heat a tempering pan with ghee, add finely chopped fresh coconut pieces and roast till they become light brown in color.
• Transfer this ghee roasted coconut pieces to the simmering dal, mix well and switch off stove.
• Close the pan with a lid and let it rest for 2 more mins for the aroma to get infused with the dal.
• Garnish this bhaja muger dal with coriander leaves and serve with hot rice.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Ingredients:

• Organic Assam Black Tea leaves – 3 to 4 tsp
• Water – 4 cups
• Organic Sugar – 1/4 cup to 1/2 cup
• Strawberries – 200 gms
• Lemon, small – 2
• Mint stalks – for garnish

Procedure

• In a saucepan, bring 2 cups of water to a boil. Add black tea leaves and let it come to a rolling boil.
• Switch off fire and close the sauce pan with a lid for the tea to steep for at least 30 minutes.
• Meanwhile, wash and hull the strawberries.
• Place the hulled strawberries along with the remaining 2 cups water in a blender and blend till smooth to a juice.
• Pass it through a fine sieve to filter out the tiny seeds. Keep aside.
• Though this step is optional, it is better to filter out the seeds as it may be unpleasant while drinking the tea.
• After 30 minutes, filter the steeping tea directly into a pitcher. To this brewed tea, add the strawberry juice.
• Stir in sugar. You can also add honey or any sweetener of your choice. I had my portion without any sweetener.
• Squeeze in the juice of 2 lemons and stir to combine. Place the pitcher in the refrigerator to chill till serving.
• Serve this Iced Strawberry Tea in tall glasses with more ice cubes, garnished with mint stalks.

Meet Rekha Kakkar, the author of “My tasty curry” who is a Delhi based food photographer, food consultant and creative consultant. She believes that food is something that not only nourishes us, but it is also a medium that forms instant connect in the form of shared culture, taste or even memories and becomes a melting pot for many good things in life. Quick, healthy and tasty dishes that anyone can cook, using simple and fresh ingredients. Climb aboard on this splendid organic journey with 24 Mantra Organic and Rekha Kakkar.

A photo posted by Rekha Kakkar (@rekhakakkar) on Jan 19, 2017 at 5:54am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Jan 16, 2017 at 5:15am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Jan 6, 2017 at 4:44am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Dec 30, 2016 at 2:37am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Dec 23, 2016 at 8:47pm PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Dec 16, 2016 at 5:03am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Dec 8, 2016 at 4:57am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Nov 24, 2016 at 4:20am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Nov 17, 2016 at 4:15am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Nov 10, 2016 at 4:26am PST

A photo posted by Rekha Kakkar (@rekhakakkar) on Nov 3, 2016 at 6:26am PDT

A photo posted by Rekha Kakkar (@rekhakakkar) on Oct 27, 2016 at 5:31am PDT

A photo posted by Rekha Kakkar (@rekhakakkar) on Oct 21, 2016 at 8:07pm PDT

A photo posted by Rekha Kakkar (@rekhakakkar) on Oct 13, 2016 at 7:00am PDT

A photo posted by Rekha Kakkar (@rekhakakkar) on Oct 6, 2016 at 6:04am PDT

Meet Swayampurna Mishra, author of “Lapetit Chef“, recipe developer who loves to create fun fast and fabulous dishes for the modern working man and woman. Swayampurna feels that we should get nutrition, love and happiness through food. She cooks from her memory and she cooks food that is exciting and food that moves her. From desserts to appetizers to the photography, the writing and everything else in her blog will make your mouth water. Watch out for her take on what leading an organic life is all about.

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Jan 21, 2017 at 10:33pm PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Jan 9, 2017 at 9:25pm PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Dec 30, 2016 at 5:44am PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Dec 26, 2016 at 9:51pm PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Dec 13, 2016 at 5:22am PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Dec 6, 2016 at 8:08am PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Nov 29, 2016 at 8:07am PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Nov 21, 2016 at 7:44pm PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Nov 11, 2016 at 6:06am PST

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Nov 4, 2016 at 4:45am PDT

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Oct 28, 2016 at 1:29am PDT

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Oct 21, 2016 at 12:21am PDT

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Oct 13, 2016 at 9:14pm PDT

A photo posted by Swayampurna Mishra Singh (@lapetitchef) on Oct 6, 2016 at 10:39pm PDT

Meet Radhika Subramanian, Food blogger and author of “tickling palates”. She started cooking when she was 11 years old and has never looked back. Her photography, step by step guide and the simplicity with which all the recipes are presented is brilliant. Radhika Subramanian is a specialist when it comes to vegetarian and vegan recipes. Join us in this new organic cooking adventure with 24 Mantra Organic and Radika Subramanian.

A photo posted by Radhika Subramanian (@ticklingpalates) on Jan 24, 2017 at 1:04am PST

 

A photo posted by Radhika Subramanian (@ticklingpalates) on Jan 20, 2017 at 2:47am PST

A photo posted by Radhika Subramanian (@ticklingpalates) on Jan 2, 2017 at 7:49pm PST

 

A photo posted by Radhika Subramanian (@ticklingpalates) on Dec 26, 2016 at 4:52am PST

A photo posted by Radhika Subramanian (@ticklingpalates) on Dec 5, 2016 at 12:50am PST

 

A photo posted by Radhika Subramanian (@ticklingpalates) on Nov 23, 2016 at 5:04am PST

A photo posted by Radhika Subramanian (@ticklingpalates) on Nov 17, 2016 at 3:51am PST

 

A photo posted by Radhika Subramanian (@ticklingpalates) on Nov 8, 2016 at 5:02am PST

A photo posted by Radhika Subramanian (@ticklingpalates) on Nov 2, 2016 at 2:09am PDT

 

A photo posted by Radhika Subramanian (@ticklingpalates) on Oct 27, 2016 at 5:19am PDT

A photo posted by Radhika Subramanian (@ticklingpalates) on Oct 18, 2016 at 4:25am PDT

 

A photo posted by Radhika Subramanian (@ticklingpalates) on Oct 11, 2016 at 3:44am PDT

A photo posted by Radhika Subramanian (@ticklingpalates) on Oct 4, 2016 at 8:41am PDT

Meet Shivesh Bhatia, author of “Bake With Shivesh” is an inspiration to all young food bloggers across India. With mouthwatering recipes to the most beautifully crafted cakes and desserts, he is one pastry chef whose dishes you wouldn’t want to miss. Shivesh started blogging since December 2014 and has established himself as one of the youngest Indian Food Bloggers within the food blogging community. Apart from this he also organises baking workshops and teaches you how to create simple yet beautiful recipes. Stay tuned to this space for all things sweet, baked and organic with 24 Mantra Organic and Shivesh Bhatia.

A photo posted by Shivesh (@shivesh17) on Jan 19, 2017 at 7:06am PST

A photo posted by Shivesh (@shivesh17) on Jan 14, 2017 at 2:33am PST

A photo posted by Shivesh (@shivesh17) on Jan 11, 2017 at 2:50am PST

A photo posted by Shivesh (@shivesh17) on Dec 20, 2016 at 2:32am PST

A photo posted by Shivesh (@shivesh17) on Nov 27, 2016 at 2:16am PST

A photo posted by Shivesh (@shivesh17) on Nov 19, 2016 at 2:27am PST

A photo posted by Shivesh (@shivesh17) on Nov 12, 2016 at 2:35am PST

A photo posted by Shivesh (@shivesh17) on Nov 5, 2016 at 3:40am PDT

A photo posted by Shivesh (@shivesh17) on Oct 19, 2016 at 4:12am PDT

A photo posted by Shivesh (@shivesh17) on Oct 5, 2016 at 4:09am PDT

Back to Organic Mantras >> All Recipes >> Our Bloggers >> Anusruthi

Meet Anushruti RK, recipe developer, food writer and photographer based in Mumbai, specializing in pure vegetarian and sattvik recipes. Divinetaste is a catalogue of her quest for simple and exotic pleasures in food that lead to tremendous overall wellbeing with simple healthful recipes. Food and aspects relating to it, have always fascinated her, so join 24 Mantra Organic and Anushruti RK as we take you through the world of organic living.

A photo posted by Anushruti (@anushruti) on Jan 10, 2017 at 12:27am PST

 

A photo posted by Anushruti (@anushruti) on Jan 5, 2017 at 2:36am PST

A photo posted by Anushruti (@anushruti) on Dec 28, 2016 at 8:32am PST

 

A photo posted by Anushruti (@anushruti) on Dec 17, 2016 at 5:02am PST

A photo posted by Anushruti (@anushruti) on Dec 2, 2016 at 4:44am PST

 

A photo posted by Anushruti (@anushruti) on Nov 28, 2016 at 4:39am PST

A photo posted by Anushruti (@anushruti) on Nov 22, 2016 at 10:42am PST

 

A photo posted by Anushruti (@anushruti) on Nov 12, 2016 at 3:03am PST

A photo posted by Anushruti (@anushruti) on Nov 2, 2016 at 8:31am PDT

 

A photo posted by Anushruti (@anushruti) on Oct 24, 2016 at 11:17pm PDT

A photo posted by Anushruti (@anushruti) on Oct 24, 2016 at 1:03am PDT

 

A photo posted by Anushruti (@anushruti) on Oct 12, 2016 at 3:58am PDT

Back to Organic Mantras >> Our Bloggers >> All Recipes

PROCEDURE

• Pre-heat the oven to 180C.
• In a bowl, combine peanut butter, milk and icing sugar. Beat well.
• On a rolled out sheet of puff pastry, evenly spread the peanut butter mixture.
• Roll the puff pastry into a cylinder. Using a knife, cut into slices of equal sizes.
• Place the slices in a skillet. Top with sesame seeds.
• Bake at 180C for 30-40 minutes.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

• Wash and cloth dry the large chiliis.
• Slit them from one side and scrape out the seeds and discard them.
• For making potato masala take boiled potatoes and mash them nicely.
• In a mixing bowl combine these mashed potatoes with red chilli powder, salt, coriander powder, garam masala powder, carrom seeds, finely chopped ginger and chaat masala. Mix everything well and stuff the green chillies nicely with this aloo masala.
• Keep the stuffed chillies aside.
• To make mirchi vada batter, make a thick paste with Besan and season it with pinch of turmeric powder, 1 tsp red chilli powder and salt to the taste.
• In a deep kadai or wok heat up the 24 Mantra organic Peanut oil and allow it heat up on medium heat.
• When oil is heated enough dip the stuffed chilis in batter and deep fry them till golden brown in batches of 2-3.
• Serve these piping hot Rajasthani Mirchi vada with green chutney, Imli ki chutney and hot cup of ginger tea

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

• In a large bowl combine all the dry ingredients, the flour and the spices. Mix with a fork, make a well in the centre and add yogurt and the grated vegetables. If your cucumber is bitter, make sure that you remove the bitterness by rubbing a slice over the cut cucumber until all the bitter juices ooze out.
• Mix well and make a dough. Add a few spoons of water if required to make a soft dough.
• Keep a griddle or a pan on the heat.
• Grease a medium sized (enough to fit over a chakla) baking parchment or butterpaper with oil. Grease your hands with some oil.
• Take a portion of the dough and pat it over the paper, to get a circular 6” to 8” disc. Make 3 to 4 holes with your fore finger near the centre of the disc. This will make sure that the oil seeps into the corners of the dough making a crisp thalipeeth.
• Place the paper over the hot pan and carefully peel off the paper.
• Spread a few drops of oil around the edges of the thalipeeth. After the base is cooked and dark brown spots appear, flip it over and cook on the other side as well.
• Grease the paper again and repeat the above procedure until you finish up the dough.

Meet Swayampurna Mishra, author of “Lapetit Chef“, recipe developer who loves to create fun fast and fabulous dishes for the modern working man and woman. Swayampurna feels that we should get nutrition, love and happiness through food. She cooks from her memory and she cooks food that is exciting and food that moves her. From desserts to appetizers to the photography, the writing and everything else in her blog will make your mouth water. Watch out for her take on what leading an organic life is all about.

Organic Mantras Recipes

Meet Rekha Kakkar, the author of “My tasty curry” who is a Delhi based food photographer, food consultant and creative consultant. She believes that food is something that not only nourishes us, but it is also a medium that forms instant connect in the form of shared culture, taste or even memories and becomes a melting pot for many good things in life. Quick, healthy and tasty dishes that anyone can cook, using simple and fresh ingredients. Climb aboard on this splendid organic journey with 24 Mantra Organic and Rekha Kakkar.

Organic Mantras Recipes

Meet Shivesh Bhatia, author of “Bake With Shivesh” is an inspiration to all young food bloggers across India. With mouthwatering recipes to the most beautifully crafted cakes and desserts, he is one pastry chef whose dishes you wouldn’t want to miss. Shivesh started blogging since December 2014 and has established himself as one of the youngest Indian Food Bloggers within the food blogging community. Apart from this he also organises baking workshops and teaches you how to create simple yet beautiful recipes. Stay tuned to this space for all things sweet, baked and organic with 24 Mantra Organic and Shivesh Bhatia.

Organic Mantras Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

• Wash and soak black urad dal ( black gram) overnight.
• Cook the soaked dal in 5 cups of water with salt and red chili powder till beans are tender and creamy in pressure cooker it approximately 25 minutes.
• After the dal is cooked, let the pressure cooker sit for a while so as to release the pressure on it’s own.

Take out about 1/2 cup of dal and blend it in a blender jar, keep it aside.
If cooking in slow cooker it takes about 7-8 hrs to cook dal makhani in slow cooker.

• When dal is cooking you can prepare the tempering for dal makhani.
• Take a thick bottom pan, heat the butter or ghee, add chopped ginger and fresh tomato puree. (If you are adding garlic you can add sliced garlic first before adding ginger and tomato puree)
• Saute till tomatoes are well mashed and butter separates, add boiled black gram dal and mix well.
• At this stage also add, blended dal and 3/4 cup full cream milk and let the dal simmer for 10 minutes.
• Serve it topped with 1 tbsp of fresh butter with Paratha or Nan.

RECIPE NOTES

• Now conventionally when you are cooking Dal makhani you do not bother about the amount of cream or butter that goes into it, but since I am trying to eat healthy I tried this substitution instead of adding cream I used ¾ cups of milk and that worked quite well.
• I used Organic Ingredients from 24 Organic Mantra , Whole BlackGram dal, Spices etc

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

Make the sauce:

• Wash the tomatoes, scoop out the eyes and quarter them. Peel and chop the carrots. Place the tomatoes and carrots in a pressure cooker and cover them with water. Pressure cook until the first whistle and then turn off the heat.
• Allow to cool and blend to a fine puree.
• In a pan, heat the oil and once the oil is warm enough, add the bay leaf and the ground tomato puree.
• Put in the cayenne or red chili powder, freshly ground black pepper, and sugar. Season with salt and boil for 5 minutes or until the sauce is nice and thick.

Make the kofta balls:

• Grate the veggies in a bowl. In another bowl, put in the gramflour, salt and all the spices and mix well. Put in the grated veggies and mix until the flour and veggies are well combined. Add more flour if required. Do not over mix or over knead the dough as over kneading makes the dough sticky and difficult to handle.
• Make small balls or koftas and bake them (at 180 C for about 20 minutes), fry them in an appa chetty or aebleskiver pan or deep fry the koftas in hot oil.
• Mix in the koftas into the tomato sauce. Serve over spaghetti, pasta, quinoa or millets.
• If you use watery vegetables, the amount of gramflour used solely depends on the water content of the vegetables used.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

• Measure and mix the water and ACV together. Place in the fridge till needed. Start by combining the dry ingredients, flour, cornstarch, salt and sugar well. Next add the chilled cubes of butter to the flour mix and toss them well. Using either a pastry cutter or just your fingers, cut the flour with the butter till its mixed and butter is of pea size.
• Now, add the water + ACV mixture (half of it ) to the mixture. Bring it all together. The dough shouldn’t be too dry. If it, just add a teaspoon at atime till the dough comes together
• Now give the dough good 4-5 kneads, thats it. Shape it into a disc, wrap in cling film and put it in the fridge for 2 hours before use. When ready, remove to the counter for 5 mins. Dust the area liberally with flour and cut the dough in half. Cover and put the other half in fridge.
• Roll out the dough with gentle with strong strokes till its about 1/4 inch thick , flouring as necessary. Now, gently life it up and drape it over your arms and gently cover it over the pie dish. Carefully press the dough into the edges of the pie dish. Cover and Chill. Roll out the other disc in similar fashion till 1/4 inch thick. Cut out shapes using a cookie cutter for the top. Chill till the pie is filled.
• Fill it up as desired. Gently lay the stars on top of the pie and cut off the hanging over dough with a knife. Chill again for 30 mins (this helps prevent shrinking during baking) and bake as per directions. Done!!

For the filling

• Start by microwaving the strawberry jam for 30 secs till slightly liquid. Slice the strawberries thin and tear the basil into tiny bits.
• Spread the strawberry jam all over the crust, top it with sliced strawberries, the lemon juice and basil leaves. Add some almond flakes if desired, optional.
• Now layer the star pieces of the dough over the filling. Brush some plain milk all over the crust. Sprinkle some granulated sugar all over the crust. Bake in a pre heated oven at 180 C or 350F for 40-45 mins or till the crust is golden. If it starts browning before time, cover the pie with a foil but continue to bake or the dough will remain uncooked at the bottom.
• Remove the pie and let it cool for 30 mins. Serve hot.

RECIPE NOTES

• Don’t add too much jam to this as the crust will get soggy.
• Frozen pie dough can be stored in the freezer for two months. Just let it thaw for 30 mins on the counter before proceeding with rolling it out.

What Is Wheatgrass?

Wheatgrass is the young grass of the wheat plant, Triticum aestivum. It grows in temperate regions throughout Europe and the United States and can live indoors or outdoors. Many people grow their own wheatgrass by putting wheat seeds in water and then harvesting the leaves.

Wheatgrass is a natural source of vitamins and minerals (a few of which are antioxidants) including: Vitamins A, E, C, K, B6, Calcium, Selenium, Magnesium & Iron

Various benefits of Wheatgrass –

Wheatgrass Juice is one of the best sources of living chlorophyll available today. Wheatgrass juice contains up to 70% chlorophyll, which is an important blood builder. The chlorophyll molecules closely resemble that of the hemin molecule, the pigment which combines with protein to form hemoglobin. Chlorophyll can be extracted from many plants, but wheatgrass is superior because it has been found to have over 100 elements needed by man. If grown in organic soil, it absorbs 92 of the known 115 minerals from the soil.

The bland soothing effect of chlorophyll (wheatgrass) ointments are very beneficial to the treatment of various skin diseases involving the outer and underlying layers of the skin, including: itching and burning of the rectum; ivy poisoning; weeping and dry eczema and even in conditions caused by insect bites or infection.

Liquid chlorophyll washes drug deposits, neutralizes toxins, helps purify the liver and improves blood sugar problems.

A small amount of wheatgrass juice in the human diet helps prevent tooth decay and will help eliminate toothache.

Overall Wheatgrass helps oxygenate the body, boost metabolism, rebuilds blood cells, restores fertility, rebuilds damaged tissues, improves digestion, boosts the immune system and a lot more.

How can you include wheatgrass into your diet?

Fresh Wheatgrass juice – Fresh wheatgrass juice can be made at home or it can be got at juice bars. You can buy fresh wheatgrass in a food store and use a wheatgrass juicer to masticate it into juice.

Drink fresh juiced wheat grass alongside other fruits and vegetables, such as berries, bananas, spinach and apples. Use pleasant-tasting items high in antioxidants to mask the flavor of wheat grass and encourage removal of toxins. The wheat grass detox diet calls for a 1-ounce “shot” of wheat grass before each meal.

Here are some other recipes to make wheatgrass juices –

Fruit smoothie: For this, you can blend ½ a banana, 1 cup frozen berries or mangoes, 1 cup water and around 2 fluid ounces of wheatgrass juice together. Add water according to the thickness you desire. Drink this smoothie fresh and cold.

Easy juice using a blender: Take ½ cup of freshly cut wheatgrass (bought or homegrown). Add 2-3 cups of water and blend at high speed in a fruit or vegetable blender for at least one minute. The pulp will float to the top. Strain this juice and add some fresh lemon juice. Lemon gives a fresh, tangy flavor to the juice. Drink this economical and no-fuss juice immediately to enjoy the best benefits.

Rising Sun: You can make this juice using 2 ounces of organic wheatgrass juice and 6 ounces lemonade.

Solarizer: Blend 1 ounce organic wheatgrass juice and 6 ounces of carrot juice. Drink this immediately.

Savory juice (green juice): This variant includes 2 oz fresh wheatgrass, 3 stalks of celery, 2 medium-sized cucumbers, fresh parsley (1/2 cup) and a few fresh spinach leaves (about 5 will do). Cut all the vegetables into small bits. Place in juicer, add required amount of water and blend well.

Fruit Cocktail (Sweet Grass Special): This recipe requires 1 large orange, 2 red apples, and pinch of ground cinnamon powder, 1 oz fresh wheatgrass and 1 tsp organic honey. Once the fruits are blended well, combine the other ingredients in a pitcher. Sprinkle some cinnamon powder on top and enjoy this refreshing cocktail.

References

• http://www.webmd.com/food-recipes/wheatgrass#1
• http://thechalkboardmag.com/50-reasons-to-drink-wheatgrass-everyday
• https://draxe.com/discover-amazing-wheat-grass/
• http://www.thesuperfoods.net/wheatgrass/how-to-include-wheatgrass-in-your-diet
• http://www.livestrong.com/article/390212-how-to-do-the-wheatgrass-detox-diet/
• http://www.thesuperfoods.net/wheatgrass/how-to-make-wheatgrass-juice

Write to us at – liveorganic@24mantra.com

Back to Organic Mantras >> Our Bloggers >> All Recipes

PROCEDURE

• Butter an 8″ square pan and pre-heat your oven to 180C.
• In a saucepan set over low heat, melt butter and chocolate. Let it cool.
• Combine sugar and eggs. Add the cooled chocolate mixture.
• Add in the flour, cocoa powder and baking powder. Fold in the walnuts
  Transfer the batter to the baking dish. Top with peanut butter and using a skewer, make swirls.
• Bake at 180C for 30 minutes.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

• Wash and soak the black chickpeas in plenty of water overnight or for 7 to 8 hours. Drain the water and place the soaked chickpeas in the pressure cooker with 3 cups water. Pressure cook the chickpeas until the first whistle, lower the heat and then cook for 20 minutes. Turn off the heat and allow to cool.
• After the chickpeas cool down, strain the cooked chickpeas and reserve the cooking water. Add plain water into the reserved water to make it 3 cups.
• Wash and soak the basmati rice in water for 30 minutes to an hour.
• In a blender put in the tomatoes, coriander, mint leaves, ginger and chili if using and blend to a smooth puree.
• In a heavy bottomed pan, with a tight fitting lid, heat the oil until warm. Put in the cinnamon stick and the cloves, stir fry for a few seconds until the spices start to sizzle, add the asafetida powder and then put in the ground puree.
• Add in the rest of the spices, the coriander seed powder, cumin seed powder, red chili powder, turmeric powder and mix well.
• After the oil begins to separate from the ground masala, add the drained rice and the drained cooked chickpeas.
• Pour in the reserved chickpea water, add the salt and garam masala powder, give it a good stir and bring to a boil.
• Turn down the heat, cover with a tight lid and cook until done.
• Serve hot or warm with raita.
• Serves 4 to 6

Back to Organic Mantras >> Our Bloggers >> All Recipes

Procedure

• Wash the urad dal and soak it for 30-25 minutes.
• Pressure cook the dal with salt, asafetida, turmeric powder and 1 cup of water for 2 whistles.
• If you don’t want to use pressure cooker you may have to cook the dal in 1.5 cups of water for little longer, till dal is cooked al dante.
• By the time steam/pressure is released naturally you can prepare Tadka/tempering.
• For making tempering heat ghee/oil in the big pan, add cumin seeds. Once cumin starts to splutter add green chili, ginger.
• Cook for few seconds and add finely chopped onion. Cook for 2-3 minutes on medium heat till onion start to turn light pink.
• Then add chopped tomatoes and cook till tomatoes are pulpy. Now add red chili powder, coriander powder, garam masala powder and cook everything together for 2-3 minutes on medium heat.
• Now add cooked dal to the pan, if some water is left, cook the dal for few more minutes in the uncovered pan to allow the water to dry up.
• Top it with green coriander leaves and squeeze lime over it.
• Serve the sookhi dal with Chapati Paratha or any flat bread.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

INGREDIENTS

• 3/4 cup organic whole wheat flour
• 1/2 cups old fashioned oats
• 3 tbsp organic sugar
• 1/3 cup cold butter, cubed
• 1 tbsp cold water
• 1 orange and grapefruit, sliced
• brown sugar, to sprinkle.

PROCEDURE

• Pre-heat the oven to 180C.
• In a food processor, combine flour, oats, sugar and cold butter. Pulse until the mixture resembles a course meal.
• Add water and mix until the dough begins to come together.
• Transfer the dough onto a plastic wrap and refrigerate for 30 minutes.
• Roll out the chilled dough on a lightly floured surface.
• Transfer the dough to a skillet. Place orange and grapefruit slices and fold over the edges over the fruit.
• Sprinkle with brown sugar
• Bake at 180C for 20 minutes or until the crust is golden-brown.

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes

Back to Organic Mantras >> Our Bloggers >> All Recipes