Mini Meal Recipe

Combine 2 cups whole wheat flour and 0.5 tsp salt in a bowl. Add 1 tbs oil. Gradually add ~3 tbs water and knead into a soft pliable dough (add more water by teaspoon if needed). Rest covered 15 minutes.

Divide dough into 6 equal balls. Dust with flour and roll each into a 6–7 inch thin round.

Heat a flat griddle (tawa) over medium-high. Place rolled chapati; when small bubbles form (about 30–40 seconds) flip. Cook second side 20–30 seconds, press with a cloth or spatula until puffed and golden spots appear. Brush lightly with ghee or oil. Keep wrapped in a cloth to stay soft.

Make coconut-cashew paste: in a blender combine 0.5 cup grated coconut, 2 tbs cashews, 1 green chili, and 1 tsp water; grind to a smooth paste and set aside.

Heat 2 tbs oil in a pan over medium heat. Add 0.5 tsp mustard seeds; when they crackle add curry leaves and 1 cup chopped onion. Sauté until translucent (4–5 minutes).

Add 1 tsp ginger-garlic paste and sauté 30 seconds until aromatic. Add 1 cup chopped tomato and cook until mushy (3–4 minutes).

Add diced mixed vegetables (2 cups), 0.5 tsp turmeric, 0.5 tsp kashmiri chili, 1 tsp coriander powder and salt 1 tsp. Stir to coat spices and cook 2 minutes.

Add 0.75 cup water, cover and simmer on medium-low until vegetables are tender (8–10 minutes).

Stir in the coconut-cashew paste and 0.5 tsp garam masala. If too thick, add up to 2–3 tbs water. Simmer 2–3 minutes until slightly thick and well combined. Adjust salt and spice to taste.

If using potatoes or cauliflower, par-cook (steam or microwave) until almost tender. If using paneer or soya, lightly pan-fry to color and set aside.

Heat 1 tbs oil in a skillet over medium-high. Add 0.5 cup sliced onion and 1 slit green chili; sauté until edges brown (2–3 minutes).

Add 2 cups prepared vegetable pieces and 0.25 cup chopped tomato. Sprinkle 0.25 tsp turmeric, 0.25 tsp red chili, 0.5 tsp coriander powder and 0.75 tsp salt. Stir-fry on high heat so vegetables get slightly crisp and coated with spices (4–6 minutes).

Finish with 0.25 tsp amchur or a squeeze of lemon to brighten flavors. Adjust salt and remove from heat.

Rinse 1 cup rice under cold water until water runs clear. Drain.

In a pot bring 2 cups water and 0.25 tsp salt to a boil. Add rinsed rice, stir once, reduce heat to low, cover and simmer 12–14 minutes until water is absorbed and rice is tender.

Turn off heat and let stand covered 5 minutes, then fluff with a fork.

In a small bowl combine 0.5 cup sliced cucumber, 0.5 cup diced tomato, 0.25 cup sliced red onion, 1 tsp lemon juice, 0.25 tsp salt and 0.125 tsp black pepper. Toss gently and chill briefly.

Serve 2 tsp of prepared mango or lime pickle on the plate alongside the salad.

Cook 1 papad by your preferred method: roast directly on flame turning until evenly blistered, or microwave 30–40 seconds, or shallow-fry in 1 tsp oil until crisp. Drain on paper towel and serve immediately.

Whisk 0.5 cup plain yogurt with 0.125 tsp salt until smooth. Chill briefly and serve on the side as a cooling accompaniment.

Heat 1 tsp oil in a small saucepan over medium heat. Add 0.25 tsp mustard seeds and 0.25 tsp cumin seeds; when they splutter add crushed garlic (optional) and sauté 20 seconds.

Add 2 tbs tamarind water, 2 tbs blended tomato, 0.5 tsp rasam powder, 0.125 tsp turmeric, 0.25 tsp salt and 0.5 cup water. Bring to a gentle simmer for 3–4 minutes.

Taste and adjust seasoning. Turn off heat and stir in 1 tbs chopped coriander leaves. Strain into a small shot glass or small serving cup and serve warm.