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✍🏻𝐑𝐄𝐂𝐈𝐏𝐄:
𝐃𝐚𝐲 𝟏: First of all, soak 1 bowl of Chickpeas overnight, after that put them in clean water and put them in a cooker, add Salt as per taste, add finely chopped Onions, Green chilies, Garlic, Ginger, Tomatoes and cook for 10 to 12 minutes with 2 whistles. Also, for a Raita, beat the curd well, then add Sugar, Salt, Water, Black Pepper, Green Coriander, Pomegranate and mix it and keep it in the fridge. Then take a boil and add Water, Turmeric, Coriander Powder, Kashmiri Red Chilies, Crushed Red Chilies,Dried Mango Powder, Asafoetida, Cumin Powder, Chickpeas Masala and mix, keep it done
For Tikki: Take some Boiled Potatoes, add Dry Mango Powder, Salt, Red Chili Powder, Cumin Powder, Green Coriander, Green Chili and mix it, then round the Potatoes with your hands and fry them in a pan on slow flame. Then put the spices prepared in boiled Chickpeas and blow it for 1 whistle, then garnish with Coriander on top of the Chickpeas. Salad, chickpeas, Raita, Tikki and Sorghum Chapati, the plate is ready for serving.
𝐃𝐚𝐲 𝟐: First of all soak 1 bowl of Mix Dal overnight, after that wash them with clean Water and then grind them in a mixer by adding Tomatoes, Green Chilies, Ginger and Garlic, then add cumin and this paste to the pan and mix. Then put Turmeric, Crushed Red Chilies, Kashmiri Red Chilies, Salt, Green Coriander, Mixed lentils, Water, Raw Mango, Asafoetida and put it on slow gas for 2 to 3 whistles.
For Mix Veg : In a cooker, add Green Chilies, Tomato, Ginger, Salt and Mix Vegetables, Turmeric, Coriander Powder, Crushed Red Chilies, Kashmiri Red Chilies, Salt, Cumin Powder and mix it for 1 to 2 whistles.
For Salad: Mix Tomato, Onion, Cucumber, Green Chili, Coriander, Lemon Juice, Chat Masala and keep it in a bowl. And then Garnish with both dal and Mixed Vegetables, Garnish with Green Coriander and place on a plate.
𝐃𝐚𝐲 𝟑 :1 Bunch Wash Spinach well and cut it, then add Tomato Garlic, Ginger, Green Chili, Salt, Coriander Powder, Turmeric, Red Chili Powder, Mash Spinach, add Cumin Powder and keep it for cooking lentils, after cooking, cool down. Keep it aside and keep the Paneer cut on the side.
Then take a bowl of gram flour, onion, green chili, curry leaves, green coriander, cumin, salt, Turmeric, Red Chili Powder, Crushed Red Chili, add Water and mix it, add some Lemon Juice on top and put it in a pan, put small pieces and push it. And then beat a bowl of curd and put Black Salt, Cumin Powder, Salt, Crushed Red Chilies and keep it.
Then turn the Tikkis and turn the Spinach Green, add Lemon Juice, Coriander and Ice Cubes, mix well, add Paneer pieces and mix, add Garam Masala, Cumin Powder, Dried Fenugreek Leaves, and cook for 5 Minutes. Then dip the tikkis in curd and garnish with coriander and put them on a plate.
𝐃𝐚𝐲 𝟒 : First keep a bowl of Rice and lentils soaked, then cook in a cooker, add Cumin, Garlic, Ginger, Green Chili, Tomato, Water, then add Salt, Turmeric, Red Chili, Kashmiri Red Chili, Coriander Powder, Pulse, add Water and apply 2 whistles of lentils. Put Water, Salt and Rice in a frying pan and let it boil. Then cut some boiled Potatoes into round shape and keep them in a pan and roast them. Then add a bowl of Red Chilies, Crushed Red Chilies, Salt, Turmeric, Coriander Powder, Dry Mango Powder, Cumin Powder, Water and mix and put this mixture on the Potatoes, then garnish with Coriander and prepare the plate by adding Coriander and Lemon Juice to the lentils.

7 quick & easy veg thali, Oil Free Sabji Kese Banaye, oil free recipe, oil free kerala recipes, oil-free vegetable recipes, oil free paneer recipe, zero oil puri recipe, oil free nasta recipe in hindi, boiled food recipes, How to make gluten-free sabji, Healthy nashta recipe, bina tel ke aloo ki recipe, oil free recipe in hindi, zero oil snacks recipes, , bina oil ki sabji, bina masale ki sabji, bina tel masale ka paneer ki sabji, healthy sabji, low calories recipe, indian veg recipe,Sookhi Aloo ki Sabji, Instant Sabji, , aloo matar ki sabji kese banae, Dhaba Style Mix Veg, Tasty Matar aloo makhana Recipe, | Masala Kitchen | Recipes By Poonam Devnani.

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