Nutritious. Delicious. Effortless

Ingredients

• 1 cup boiled chickpeas (chana)
• 1 tsp olive oil
• Salt to taste
• Spices: cumin powder, red chili powder, black pepper, garam masala

Recipe

Soak sprouts overnight, steam lightly, then mix with veggies, coriander, lemon juice, and spices. Serve fresh.

Ingredients

• 1 cup mixed sprouts (moong, chickpeas, etc.)
• 1 tomato, chopped
• 1 cucumber, chopped
• 1/4 onion, finely chopped
• Fresh coriander and lemon juice
• Fresh coriander and lemon juice
• Salt, black pepper, and chaat masala

Recipe

Pan-fry chickpeas in a bit of oil until golden (10–12 mins). Toss with spices, salt, pepper, and a touch of oil.

Ingredients

• 1 cup makhana (fox nuts)
• 1 tsp ghee or olive oil
• 1/2 tsp cumin seeds
• Salt, black pepper, and a pinch of turmeric

Recipe

Heat ghee/oil, add cumin seeds, and roast makhana on low heat for 10 mins. Season with salt, pepper, and turmeric. Serve.

Ingredients

• 2 tbsp chia seeds
• 1 cup milk (or almond milk)
• 1 tsp honey or jaggery
• Fresh fruits for topping (berries, mangoes, etc.)

Recipe

Mix chia seeds, milk, and sweetener. Refrigerate for 4-6 hours or overnight. Top with fresh fruits before serving.

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1/2 cup whole wheat flour
• 1 tbsp sesame seeds
• 1 tbsp cumin seeds
• Salt to taste
• 2 tbsp olive oil or ghee
• Water (as needed)

Recipe

Mix ragi flour, wheat flour, seeds, and salt. Add oil/ghee and water to form dough. Roll, cut into crackers, and bake at 180°C for 15-20 mins until golden. Cool before serving

Ingredients

• 2 medium-sized sweet potatoes
• 1 tbsp chaat masala
• 1 tbsp tamarind chutney
• 1 tbsp fresh coriander leaves, chopped
• Salt to taste
• Lemon juice

Recipe

Boil, peel, and cut sweet potatoes into cubes. Toss with chaat masala, tamarind chutney, salt, and lemon juice. Garnish with coriander and serve.