7 Delicious Rajasic Recipes to Try at Home

• Grate your potatoes in a cheese grater. Place in a sieve over a bowl and let the water drain for 15 minutes. Pour off excess liquid.
• Mix in the chopped shallots, eggs, flour, salt and pepper.
• Heat 1/4 inch of oil over medium high heat in a large frying pan. Fry scoops of potato mix that make pancakes about 3-4 inches in diameter. Fry for 3-4 minutes, then flip. When the edges are crispy and the whole latke is golden on both sides, they are ready to eat!
• Serve with applesauce or sour cream or cottage cheese mixed with sour cream. Garnish with chopped chives.

• Sauté Onions and Carrots: Melt butter in a pot, add onions and carrots, and cook until onions soften, sprinkling a teaspoon of salt during cooking.
• Add Ingredients: Add stock, water, ginger, and orange zest strips to the pot, simmering until carrots are tender.
• Remove Orange Zest: Ensure to remove the orange zest strips to avoid a bitter taste in the soup.
• Purée the Soup: Use a blender to purée the soup, ensuring a smooth texture.
• Seasoning: Taste and adjust the seasoning as necessary.

• Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onions, seasoning them with sea salt, and cook until they soften, which should take about 5 minutes.
• Next, incorporate the chopped leeks, garlic, and fresh thyme into the pot, continuing to cook the mixture for an additional 5 minutes.
• Proceed to add the roasted red peppers, tomato puree, broth, and red pepper flakes to the pot. Season the mixture again with salt, stirring well to ensure all ingredients are combined. Allow this mixture to simmer, letting it cook for at least 15 minutes.
• After simmering, transfer the mixture to a high-powered blender, puréeing it until it achieves a smooth consistency. Return the puréed soup back to the pot, keeping it warm on low heat until it’s ready to be served.
• Serve the soup with a generous spoonful of fresh pesto.

• Prepare Quinoa: Cook 1 cup of rinsed quinoa in 2 cups of water, bringing it to a boil and then simmering for about 15 minutes. Spread out to cool after draining excess water.
• Roast Jalapeño: Lightly oil a jalapeño and broil until it attains a slight brown color, taking about 6 minutes.
• Prepare Dressing: In a blender, combine the roasted jalapeño, ½ cup cilantro, ¼ cup mint, Greek yogurt, and lime juice, blending until a smooth consistency is achieved.
• Mix Salad: In a large bowl, combine cooled quinoa, toasted sliced almonds, drained chickpeas, diced cucumber, and sliced green onions. Add the remaining cilantro and mint.
• Combine with Dressing: Mix the salad with the prepared dressing, ensuring all ingredients are well combined and coated evenly.

Preparing the Cauliflower Steaks:

• In a small bowl, combine the seasoning ingredients.
• Position the cauliflower on a bench, stalk side up. Carefully cut three steaks from the cauliflower, each approximately 1 cm thick, ensuring a section of the stalk keeps the steaks together. Reserve the leftover florets for another use.
• Brush both sides of the steaks with 1 ½ tablespoons of olive oil and evenly apply the seasoning.

Making the Tahini Dressing:

• Whisk together all of the tahini dressing ingredients in a small bowl or jar.

Cooking Process:

• Toasting Almonds: Once the barbecue is preheated, add the almonds to the pan. Toast them for 4 minutes over direct medium heat, stirring occasionally. Remove the almonds once they are toasted.
• Cooking Cauliflower Steaks: Place the cauliflower steaks on griddle or in a pan, cooking them over medium heat for 10 minutes. Flip the steaks using a metal spatula and cook for another 10 minutes.
• If the steaks are not tender yet, brush them with the remaining olive oil, flip, and cook for an additional 4 minutes. Repeat the brushing and flipping, cooking for a final 4 minutes or until the steaks are tender.

1. Add 1 cup of milk to a sauce pan and bring it to boil for 3 to 4 mins

2. Now add all the spices and stir well

3. Boil again till the milk becomes foamy

4. Turn of the heat, strain the spiced milk to a bowl

5. Cool down the milk and add honey for taste, mix well

Preheat your oven to 350°F.

In a skillet, cook spinach with a few tablespoons of water on high heat until it wilts and the water evaporates. Remove the spinach, setting it aside, and ensure the skillet is dry.

Crack the eggs into a large bowl, beating them vigorously to incorporate air, making the frittata fluffier.

Chop the necessary spices, then gently combine them, along with the spinach and other ingredients, into the beaten egg mixture.

Heat a well-greased cast iron skillet, ensuring it’s hot enough for a water drop to sizzle upon contact.

Pour the prepared egg mixture into the hot skillet and immediately place it in the preheated oven.

Bake for around twenty minutes or until the egg begins to brown.