Method: Clean and wash Samo rice and soak in water for 5 minutes; remove the water and leave the rice in the strainer. Wash and finely chop the green chillies and remove the stem. Peel the potatoes, wash and cut into small pieces. Heat ghee in a pan, add cumin seeds; when seeds crackle adds peanuts and fry on medium heat till they are dark red in colour and a nice aroma emerges. Add chopped green chillies and fry for few seconds. Add potatoes and fry for another minute. Add Samo rice and mix well; fry the rice for a couple of minutes. Add salt and water; let the rice cook until rice and potatoes are tender (this takes about 20 minutes). When rice is done add lemon juice.
Method: Roast the sweet potatoes in the oven after rubbing some olive oil on the skin and poking holes in them. Cool after roasting. Cut the sweet potatoes in chunks, mix with cucumber and pomegranate and garnish with the remaking spices and herbs. Add lemon juice to taste. Feel free to add chunks of apples and bananas to make this a healthy complete meal during the fast
Method: Soak sago for 30 min, drain. Heat water in a deep pan, add palm sugar and let it come to aboil. Add sago and cook for another 5 minutes. Now add coconut milk and cook till sago is cooked (soft) yet holds its shape. Pour the mix into a deep tray and cool. Allow it to set and chill.
Method: Make a smooth dough using Kuttu ka atta, salt, sugar, yeast and olive Oil. Let it ferment for at least 4 hrs. Knock back the dough and let it rest for another half an hour. For pizza sauce, chop peeled tomatoes. Add oil in a pan, add tomatoes, chopped basil, green chilies, black pepper and cook for 15 minutes. Add salt to taste. Roll out the dough, spread pizza sauce on it, put diced cottage cheese and bake in oven at 250 Celsius for 5-7 minutes. Take it out and sprinkle chopped basil and oregano.
Method: Mix all the ingredients together in a bowl with enough water to a dough consistency. Divide the dough into equal portions and roll it onto a board. Heat a pan and add the rolled dough with some ghee and cook it on both the sides for about two minutes. Make it crispy and serve hot with curd.
Method: In mixing bowl beat ghee, elaichi powder and powder sugar till fluffy. Add coconut powder and mix it well. Add rajgira atta and knead it again with all the other ingredients. Preheat microwave on convection mode at 180 degrees. Make small balls from the dough and place on baking tray with little space between each. Place the baking tray in preheated microwave on convection mode at 180 degrees for 9 minutes. Once baked, let it cool.