Recipes

Ingredients 500 gms – Dahi 2 pcs – Onions, chopped 4 pcs – Green chillies, chopped 1/2 tsp – Salt 75 gms – Cheese 1 tsp – Organic Tattva’s Fennel 2 tbsp – Organic Tattva’s Coriander seeds 2 tbsp – Organic Tattva’s Black Pepper Powder 1 tbsp – Ginger, chopped 1 ½ tbsp – Red Chilli Flakes 1/2 cup – Organic Tattva’s Besan, roasted 100 gms – Paneer 2 tbsp – Organic Tattva’s Corn Flour Oil for frying Recipes Lay a muslin cloth over a bowl and pour the dahi into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture Grind the saunf into a fine powder Grate the cheese. Dry roast coriander seeds & black pepper and grind them into a powder Mix grated cheese, a little coriander powder, along with the saunf powder, green chillies, onions, ginger and salt Take the hung dahi in a bowl, add red chilli flakes and the rest of the mixture prepared in the step above Bind with besan, paneer and corn flour Put in the filling and shape into kebabs Deep fry in oil and serve hot Your delicious Dahi Saunf Tikki is ready to be served alongside fresh green chutney

Ingredients 1 cup Organic Tattva Wheat dalia 1 medium sized onion, finely chopped 1 inch ginger, finely chopped 1 or 2 green chilies 1 medium sized tomato ½ cup chopped carrots ½ cup chopped potatoes ½ cup fresh green peas 4 cups water 1 teaspoon Organic Tattva cumin 1 tablespoon oil or ghee Natural Tattva Salt to taste Recipes Heat oil or ghee in a pressure cooker on low flame. Add the chopped onion and saute till they become translucent. Add 1 inch finely chopped ginger, 1 to 2 green chillies, and cumin. Add the chopped tomato and saute for 1 minute. Now add ½ cup chopped potatoes, ½ cup chopped carrots and ½ cup of green peas. Saute on low to medium-low flame for approximately 2 minutes. Rinse the dalia and add to the veggies. Cook on a low flame for 3 to 4 minutes. Add water and salt as required. Stir and pressure cook on medium flame for 10-12 whistles or until the dalia is cooked well. Ensure you get a porridge like consistency. Garnish vegetable daliya with coriander leaves and serve hot or warm.

Ingredients 1 cup Organic Tattva Urad Dal ¼ cup Organic Tattva Chana Dal 2 tsp Organic Tattva Rice Flour 2 Green Chillies 3 tbsp Dry Chopped Coconut A few curry leaves 1 tbsp coriander leaves (chopped) 1 inch ginger (finely chopped)) pinch of hing Natural tattva salt to taste oil to fry Recipes Dash and soak the urad dal in about 3 cups of water for about 2-3 hours. Drain the water, grind the urad dal and chana dal until you get a smooth paste. The consistency of the batter should be thick. It is important to have the right consistency or otherwise, the vada will break when you fry it. Add the coriander, green chillies, ginger and chopped dry coconut to the batter and mix well. Add 2-3 tsp of rice flour. Add a pinch of hing. Heat the oil in a frying pan on medium flame. Take a small portion of the batter and make a ball. Make hole in the center and slide it into the hot oil. Ensure the vada floats on top of oil. Cook on medium flame until both sides of the vada turn golden brown in colour. Serve hot with chutney of your choice or sambar.