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So in the WFH world, we don’t have the luxury of walking into the cafeteria, ordering the dish of the day and waking away, potentially continuing a meeting. We go downstairs at lunchtime and find something to eat. Today is special though, special lunch for the special man in ma life! except I walk in after a hectic morning at work, and 30 mins at hand. I open the fridge tray and see a quarter of a cauliflower head, some bell peppers, and some very ripe avocados and half a tub of Greek yogurt that screams ‘please use me soon’ on the date . And half a pack of hard shell tacos in the pantry. Bam! This is it. TIPS This is a vegetarian recipe and for the tacos, you could use #glutenfree or traditional corn. The order in which you add veggies and salt is important for them to not become ‘limp’ and stay #crispy. This dish pairs well with cooling Avocado dressing. I use Greek yogurt for higher protein and creamy texture and add a little bit traditional yogurt, for the more flavorful mix. I recommend a ceramic pan because it uses less oil due to its lustrous glossy surface, you can get veggies to stay crispy without a load of oil. See picture. The key is to use high quality dried fenugreek which has a powerful flavor and fragrance and high quality spices. For a kid-friendly recipe, turn down the heat 😊 #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #easycooking #highprotein #vegetarian #vegetarianrecipes #glutenfree option #cauliflower Ingredients 1/4 cauliflower 1 each red, yellow capsicums (bell peppers) 1 red onion 2 Tbsp crushed habanero (or to taste) 1 jalapeño 1/4 cup crushed tomatoes 2 Tbsp crushed garlic, chili flakes 3 Tbsp dried fenugreek “Kasuri Methi”. High heat oil like safflower Powdered/crushed Spices: Cumin, coriander, Mexican Basil, 1 Tbsp each Cilantro, mint sprigs Salt to taste Avocado sauce 1 cup Greek yogurt 1/2 regular yogurt 1 ripe avocado, mashed dried parsley salt, crushed black pepper 1/2 lime to taste 1/2 jalapeño crushed 1 Tsp sugar or substitute (optional) Recipe Filling Slice veggies into thin slices ~1” Pre-heat oven to 350F or skip if using airfryer In a heavy-bottomed pan, medium heat oil and sauté habanero, chili flakes, jalapeño, garlic. Add the cauliflower and saute Add the crushed tomatoes and sauté Add the bell peppers, all the spices, sauté. Including fenugreek. Last, add the onions and sauté. Top with cilantro, mint, salt Check cauliflower is cooked, with a fork. Keep pan on warm flame. Set the taco shells in the airfryer or oven to warm up. Avocado dressing Whip both yogurts together and mix in mashed avocado Whip till the texture is thick and creamy. Add salt, black pepper, fresh lime juice, crushed jalapeno. You might have add sugar depending on the kind of yogurt you use, check taste. Top with dried parsley. Assembly Spoon the veggie filling into the warm tacos and drizzle the avocado dressing or serve as a side, with a side of Pico salsa (optional). Enjoy tacos without the guilt!!

Rainy saturdays call for Bombay street food and today‘s pick is Masala Pav! The younger sibling of Pav Bhaji, this is a classic Bombay street food. It is made with simple red onions, red fresh tomatoes, green capsicum, garlic and cilantro. It is a veggie filling inside the bun bread, looks like a slider. Growing up my mum made this a lot and she always said “A lot of people can make yummy food by adding loads of butter or loads of spice. The key is to make flavorful food *without* doing that”. Tips: 2. use firm, ripe, red tomatoes. Use a slicer to evenly chop veggies. Fresh is best. Use Indian “pav” bread for the dish. For a vegan alternative, vegan burger bun would work nicely! 2. This is a spicy dish that pairs really well with “chaas” which is really a word for a super thin yogurt smoothie (as thin as fruit juice). The more traditional version would be “buttermilk” but I’ll stick to the modern version here. This can be garnished with cumin powder and cilantro (optional). Skip this for vegan option. 3. I use Pav Bhaji masala from a packet, look for authentic brands at your local Indian store. Anything that’s imported from West India will be more authentic since that‘s where Bombay is. 4. ** TCGR: turmeric, red chilli powder, coriander powder, garam masala. This dish is light on turmeric (1Tsp), and others to taste. #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #easycooking #highprotein #vegetarian #vegetarianrecipes #bombaystreetfood #vegan option Ingredients 2 red onions 2 green bell peppers (capsicum) Garlic pods 5 tomatoes 1 green chili 1 cup cilantro Powdered spices: TRCG** 1 stick salted butter (or vegan option) Salt to taste 2 Tbsp cooking oil (high heat) 1/4 cup Pav Bhaji Masala Recipe Take a heavy bottom pan, melt 1/2 stick of butter, add oil, medium heat. Finely chop each of the veggies Sauté diced garlic and green chillies Add a pinch of red chili powder Saute onions, pinch of salt Add the chopped tomatoes, sauté Add the chopped capsicum Add salt and the powdered spices Add Pav Bhaji Masala, mix evenly. Leave this filling on warm heat. Add 3/4 of the cilantro, mix well Toast the Pav with butter, on a pan. Spoon the filling inside the Pav (Optional) side of Yogurt drink Garnish with Cilantro. Serve warm!

Bring back pasta night! Indulge without undoing the workout. This recipe has colored vegetable pasta spirals, made-from-scratch high protein and gluten-free (or not) Alfredo sauce, dinner ready in 30 mins! I’ve used #traderjoes colored vegetable pasta radiatorr spirals, it has 32gms of protein in tnr whole pack pack. About half the pack is perfect for this recipe. You could also use classic penne. For the sauce, I’ve used amaranth flour, mung flour and a dash of white flour (you can skip if you‘re strictly gluten-free or have allergies). I’ve added tomato paste to the Alfredo sauce as a very last step, but if you’re looking for a pure Alfredo version, skip step #11 below. The sauce can be made in the IP (saute mode) or classic stovetop. For a #vegan version, substitute butter with Olive oil and Parmesan with vegan cheese. This is a completely vegetarian recipe, meaning the parmesan has no animal rennet, only microbia ones. TJ is a blessing! The veggies are sprayed with Olive oil, Italian seasoning and air fried! I hope you try this one, do let me know at #theflavorstation, if you have any questions! No harm in making this a date night! 😊 #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #instantpot #airfryer #easycooking #highprotein #vegetarian #vegetarianrecipes Ingredients Sauce 1/2 cup butter (or EVOO) 1/4 cup parmesan cheese (or vegan cashew based option) 2-3 cloves garlic 1/4 cup flour (half mung, half Amaranth) 1 TBSP APF (optional, skip if GF) 2 cups milk 2 TBSP dried parsley 1 Tbsp Italian seasoning salt to taste fresh ground black pepper 1 TBSP Herb de Provence (optional) 1.5 Tbsp tomato paste (optional) Veggies Bell peppers (chunks, pref. Red) broccoli florets chopped spinach Pasta 1/2 lb of Penne/spirals Fresh basil for garnish Recipe Boil water, pinch of salt, for the pasta. Let the pasta start cooking, per instructions on the packet. This might differ based on the type of pasta you choose. Keep all ingredients handy before starting the next step. In the IP(sauté mode) OR on the stovetop, warm the butter or EVOO Add garlic and let it simmer Add the flours *very slowly*, spoonful at a time, to let it get absorbed in the garlic-butter base without forming lumps. This is a key step. Slowly add a quarter of the milk, simmer Now slowly add the Parmesan in spoonfuls, mixing after each spoon Make sure this is sauce-like texture and not a think lumpy paste Add the rest of the milk, slowly, keep simmering. Add salt, fresh ground black pepper, parsley and the Italian seasonings. (Optional step) For the tomato cream sauce version, add tomato paste while this is still simmering. Add the cooked pasta to this sauce. Garnish with fresh basil and serve warm with a side of air-fried veggies. Sides Spray EVOO to the chopped mix veggies. Coat with Italian seasoning and sea salt. Mix well. Air fryer 375F, 8 mins Pairs well with Butternut Squash soup (posted last month). And red wine (Zinfindel is what I recommend) Alfredo sauce version(no tomato paste):

Looks like an omelette at first, and like a savory pancake when it’s down. Identity crisis does not change the amazing way it tastes! This is a high protein, vegan dish. It is made of a batter that is half yellow mung lentils and half mixed legumes flour. A dash of chickpea flour optional for the underlying sweetness. This is a high protein twist to the more traditional “chilla” pancake Sides: If you like to go full vegan, substitute the side of yogurt you see in the pic, with soy yogurt. Topped with spicy crushed garlic peanuts or not. I make the batter by blending 2 things: 1 cup mixed legume flour (typically this is green mung, millet, black horse gram, 4 kinds of legumes etc.) added to soaked *yellow mung daal (lentils)*. The kind of yellow lentils here are important since substituting will not work easily with this recipe. Vitamix is best but other sharp blade jars such as Preeti Mixer will work just as well. The resulting batter could use chopped onions, tomatoes, ginger, green chillies and cilantro! Spinach optional. Legume flour can be a bit strong flavpeer, so a dash of sugar and a Tbsp of chickpea flour hides it well 😊. Do tag #theflavorstation and let me know if you have any questions! #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #vitamix #easycooking #highprotein #vegetarian #vegetarianrecipes Ingredients 1 cup yellow mung lentils 1 cup mixed legume flour 2 Tbsp chickpea flour 2 Tbsp ginger 1 to 2 diced green chillies 1 med onion 1 tomato 1 Tsp each: sugar, salt 1 Tsp turmeric, paprika (powdered) cilantro sprigs Sides Yogurt or vegan version crushed garlic peanuts (optional) Recipe Soak yellow mung lentils for an hour Blend with 1 cup mixed legume flour Top with 1 Tbsp chickpea flour Add chopped veggies, mix well Add herbs, ginger, chillies Add powdered spices, salt & sugar Heat a greased non-stick pan/griddle Pour with a ladle, the thinner version is crispier and easier to cook. Cook on each side until brown Serve hot with yogurt and toppings

This Diwali I decided for revive the Kalakand tradition. With the pandemic on and no other Diwali celebrations in the works, we needed to ‘feel‘ like Diwali, even just in the house - lights and goodies, hence the revival. This is an easy kalakand recipe; for the traditional one you’d make the Chena/paneer/cottage cheese from scratch. The easy recipe turned out so good, that folks asked me if I had it professionally ordered. Paneer, condensed milk (or milkmaid), are the main ingredients in the classic/white flavor, I added saffron and rose water for a flavor twist. Protip: Take a heavy-bottomed pan which doesn’t burn. Pre-soak the paneer in warm water to soften. Happy Diwali! #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #easycooking #highprotein #vegetarian #vegetarianrecipes #dessert Ingredients 1 paneer slab (~450g) 1 tin sweet condensed milk (~475g) 2 Tbsp Milk powder 2 Tsp saffron 4 spoonfuls of warm milk 1 Tbsp cardamom powder 1 Tsp Ghee/butter for greasing 1 Tbsp pure rose water (optional) crushed nuts (almonds, pistachios) for garnish Recipe Hand-crumble the paneer, avoid lumps. Add saffron to warm milk, keep aside Warm the pan and pour the tin contents Add the rose water, mix. Add the milk powder and paneer, mix well, low-med heat Let it simmer and thicken, stir well Add half the saffron milk, mix well till it takes the color. Grease a plate with ghee/alternatives Pour the thickened mix onto the plate Spread evenly with a spatula Sprinkle the cardamom, let it cool. Top with the saffron milk, let it set. Garnish with nuts, cut into squares Serve warm or cold!

Is there a silver lining to recently discovered food allergies? I guess so. My experiments led me to make gluten free rotis from Rajagro (Amaranth) flour. This turned out super yummy, and easy to make. Pairs well with the samo (sawa millet) gluten free meal that I posted, earlier this year. This is also high ROI, meaning you only need to make a few rotis, since they’re higher in fat. Binding: I used a cooked potato but you’re welcome to use other binding options. I boiled potato using PIP in the sawa millet cooking. Rolling: I tried both, a vinyl cutting board as well as a sheet of plastic on a wooden cutting/rolling board. The latter worked better. without these the dough stick to the surface and doesn’t roll well. 2020 has brought new perspectives, this love for GF roti is just one of them! #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #instantpot #airfryer #easycooking #highprotein #vegetarian #vegetarianrecipes #glutenfree Ingredients 2 cups amaranth flour 3 Tbsp of the same flour for dusting 1 medium potato peeled, boiled 2 crushed green chillies 1 Tbsp ghee (or vegan option) 2 Tbsp Cooking oil Salt to taste option A: vinyl cutting board Option B: plastic on traditional cutting board Recipe In a wide bowl, mix together all ingredients except the oil Knead the dough. Add the oil to smoothen Make dough balls Roll out using the dusting flour On a heated pan, cook on each side Serve warm, top with ghee (optional)

Lazy Saturday afternoon, some warm food is much needed. Bonus if it’s immunity boosting, flavorful, low calorie, easy to make, and a superfood for the body. Enter parwal paired with potato. I used fresh parwal since frozen ones have not worked so well, to make this entree crispy. The traditional way is stovetop but I used the air fryer to get this done in 10 mins cool time + 10 mins prep. I’d say this is one of the highest ROI dishes I’ve made in the air fryer. The spices and spices used here very traditional Indian; you could also use more fusion seasonings to give it a twist. I hope you like it as much as we did. Surprisingly, the kiddo ate it like French fries, okay, I may have influenced that a bit, by calling it “Green fries”. The Air fryer is the kitchen hero! #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #healthyfood #instantpot #airfryer #easycooking #fusionfood #vegetarian #vegetarianrecipes Ingredients Parwal vegetable 1/2 lbs white potatoes 3-4 Ground Spice mix (Tumeric, chili powder, cumin-coriander, garam masala) mustard seeds, cumin seeds Oil (peanut or canola) salt to taste optinal: cilantro for garnish Recipe wash the vegetables thoroughly and peel potatoes Slice both lengthwise, the shape of French fries Prepare the spice coating in a mixing bowl: Oil, seeds, ground spice mix, salt. Add the sliced veggies to the spice bowl, mix well until coated Air fryer 390F, 12 mins, flip midway. Enjoy with a side of Roti/grain of choice.

Crispy Fall evening calls for soups, apples and squshes. Why not have all three? Butternut squash is one of my favs, I like it in all forms. This is the first time I tried it with apples, turned out amazing. I used organic cut butternut squash and crisp Gala apples. This is a simple one-pot soup, made in the Instant Pot. For herbs and spices, I’ve used Italian seasoning(from Costco), thyme, coriander and cumin. All staple pantry ingredients. I hope you enjoy this, do tag #theflavorstation if you have any questions or end up trying it. Happy Fall ya’ll. #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #instantpot #easycooking #vegetarian #vegetarianrecipes #vegan #fallrecipes Ingredients Butternut squash, cut, 2Lbs 2 crisp apples, peeled 1/2 yellow onion 1/4 cup olive oil (EVOO) Italian seasoning (oregano, rosemary, basil) to taste 1 Tbsp thyme 1 Tbsp coriander seeds 1 Tbsp cumin (ground) 1 tsp nutmeg 1 Tbsp garlic (ground) 3 cups water or broth sea salt to taste Optional for garnish fresh black pepper dried parsley diced apples 1 Tbsp cream (or coconut milk for vegan) PIP Pilaf Optional 1 cup grain (split equally between brown lentils, rice, cracked wheat, quinoa) 1 Tsp cinammon Recipe Coarsely chop the onion, apples Start the IP in sauté mode, with the oil Sauté onions with garlic, herbs, spices Add the squash, Sauté some more Add salt, top with more thyme (optional) Add 3 cups of water (or broth) If doing PIP pilaf, add a container with the mixed grain. Add salt, cinnamon. Set IP to manual 12 mins high, NPR. Use an immersion blender to blend. Garnish with dried parsley, black pepper. Enjoy warm! Add pilaf as desired.

Pad Thai without the gluten. Because..why not?This is a dual role entrée. It can also be Crispy coriander tofu stir fry, depending on the order of putting the cabbage in and skipping the tamarind sauce. This is a quick #glutenfree dinner recipe born out of the need to creatively consume the vegetable tray in the fridge. For this dish, I’ve used most ingredients from #traderjoes. I use medium firm tofu (not super firm, to be on the softer side, also easier to crumble if you like the scrambled egg texture). I roasted the peanuts in the airfryer but you could use stovetop too. Pad Thai version (A) If you’re making Pad Thai you could use a tamarind-based soy sauce. This sauce is easy to make: brown sugar, soy sauce and 2 Tbsp of tamarind paste. You’ll also add the shredded cabbage early so it softens like noodles. Crispy Coriander Tofu version (B) About the same ingredients, except you’ll skip the tangy sauce and use coriander and some spices, instead. *You’ll also add the cabbage last*, so it will remain crispy. Both version are delicious, I hope you try this to get some variety in. #theflavorstation #vegan #glutenfree #crispy #creative#aromatic#plantbasedrecipes#fusionfood#healthyfood#instantpot#airfryer#easycooking#highprotein#vegetarian#vegetarianrecipes Ingredients (Common for both versions) 1 pack Shredded cabbage 1 orange capsicum 4 cloves diced garlic 1 pack soft tofu (med firm) cubed high heat oil 1 cup Cilantro 1/2 cup basil For Pad Thai roasted peanuts lime bean sprouts seasoning: tamarind soy sauce (See above) + sriracha Crispy Coriander Tofu 2 Tbsp coriander seeds 2 Tbsp sesame seeds cumin powder seasoning: ginger powder, salt, basil, garlic powder, crushed red pepper Recipe Crispy Coriander Tofu Coat the tofu with seasoning, set aside. Heat oil in a large pan, sauté garlic, Sauté the seasoned tofu, basil. Add the coriander sesame seeds, cumin powder to the tofu. Sauté cilantro and capsicum on high heat and then shredded cabbage. Lightly sauté for 1 min to let it remain crisp. Pad Thai Coat the tofu with seasoning, set aside. Heat oil in a large pan, sauté garlic, Sauté the seasoned tofu, basil. Roast peanuts in AF at 380F, for 10 mins. set aside. Add bean sprouts, shredded cabbage, then capsicum and sauté the whole ring in the tangy sauce. As soon as noodles soften, serve with with a bed of cilantro, roasted peanuts, squeeze a lot of lime!

Butter naan just happened at the household, very impromptu. We were running out of our fav brand of rotis and didn’t want to substitute with anything else. Enter home made Naan! Much easier to make than traditional rotis, melt in your mouth. This is a stovetop recipe, feel free to use your fancy tandoor oven if you have one. Tip: This one uses half white flour, half wheat. Because the ‘Indulgence slider‘ is a personal thing :-) I hope you like this instant naan recipe! #theflavorstation#cripsy#creative#aromatic#plantbasedrecipes#fusionfood#healthyfood #easycooking#vegetarian#vegetarianrecipes Ingredients For wet portion 1/2 cup yogurt 1 cup whole milk 2 Tbsp Oil 2 Tbsp sugar For dry portion 1 cup wheat flour 1.5 cups white flour (all purpose/“maida”) 1/2 Tsp baking soda 1 Tsp baking powder 1 Tsp Salt Garnish (optional) Diced or powdered garlic 1/2 brick Butter/Ghee/vegan butter sesame seeds cilantro Dried parsley Recipe Stovetop Naan: ~30mins total Mix all wet portion ingredients, set side. Luke warm milk is best. Sieve all the dry ingredients in a mixing bowl, set aside. Slowly and gradually, add wet mix to dry knead the dough for 3-4 minutes. Use a few drops of oil in your palms, to make sure the kneaded dough moves swiftly. It is expected to be sticky. Cover, leave in a warm spot for 15 mins. Make golf ball sized balls and flatten on a rolling board with a rolling pin. Garnish with sesame and cilantro on top and flatten it again, oval shape is best. This is the raw, uncooked Naan. Heat a cast iron pan. Spread drops of water with a basting brush on the backside of the naan. Just enough for the naan to stick to the pan. Lay the wet side on the hot pan. Watch the naan rise and then flip the pan( not the naan) to expose the naan to the flame directly. Naan should remain stuck. A good sign is when bubbles appear. Generous heat to the other side with gas stove flames. For topping, mix softened butter/ghee with garlic, sesame, dried parsley and salt. This is garlic herbed butter. Top warm naan with plain or herbed butter, gobble down! Can use vegan butter too.

How do you beat the heat with 16 minutes of effort and without a 1000 calories? Enter Rose Falooda. This is a dessert that has cooling sweet basil seeds (a.k.a Tukmaria) and with rose syrup (either made from scratch with rose petals, water and sugar or some instant /store version of that). I had rose syrup pre-made, staple pantry ingredient since rose milk is also a quick remedy for heartburn, good to keep handy if you’re a spicy food lover. A popular Bombay version (of course!) of Rose Falooda uses vermicelli noodles, topped with soaked sweet basil seeds, then rose milk shake topped with a scoop of vanilla ice-cream. Toppings vary from crushed pistachios, rose petals, and some red fruit tutti-fruti(candies fruit pieces). I didn’t have the latter so I used bite-sized fruit Jam cubes. Worked great! The kiddos were excited to try something that Mum and Dad grew up, indulging in! 16 min effort, 2 mins to soak tukmaria + vermicelli, 5-7 min light boil of milk, 5 mins of assembly. The cooling time for milk can be upto 30 mins, can skip if you use pasteurized store milk. If you do that, you can cook the noodles with a quick boil of water. I used part whole milk, part 1%, because I like the taste that way. You’re welcome to use your fav kind of milk. For best results, use dairy/cow’s milk. I hope you try it and tag #theflavorstation #crispy#creative#aromatic#plantbasedrecipes#fusionfood#easycooking#highprotein #vegetarian#vegetarianrecipes#dessert#bombay#persian#eggfree Ingredients 1 cup milk (whole or 1%) 2 Tbsp sweet basil seeds 1/4 cup arrowroot/cornstarch vermicelli 1/4 cup rose syrup 1 scoop vanilla ice-cream (eggfree) optional: crushed nuts, rose petals red tutti-frutti/jelly/jam Recipe Soak the sweet basil seeds, set aside soak the vermicelli, set aside Lightly boil the milk, add noodles Noodles cook in 3 mins Add half the Rose syrup in the milk, use a frother until all pink. If using cold milk, bend with rose syrup in Vitamix and boil noodles separately in the IP / gas stove Cool milk down, can use ice to expedite Take a large sundae glass Layer the seeds, spoonful rose syrup, pour the rose milk with noodles. Top with vanilla ice-cream Optional: garnish with crushed pistachios, rose petals, and jam/candied fruit bites.

It’s an uneventful Saturday evening during covid, slightly chilly. I could use some warm, comfort food today. The vegetable tray has cut butternut squash and that’s plenty to perk me up! This particular recipe uses the northern Gujarati style of cooking. It has a spicy kick with a sweet undertone from the squash as well as the added jaggery (optional). You can swap other orange squash like pumpkin, just add 5 minutes to the IP cool time, if you do. As with other posts the TCRG is turmeric coriander red chili garam masala mix. It is typically served with “khichri” which is basically rice and lentil pilaf, garnished with “koro sambhar”. Koro sambhar is a dry, spicy side made of split mustard seeds with red chili powder. It’s like ketchup, you typically have it sitting in the pantry/fridge, either store bought or grandma-made. Mine is made by my grandma. I’ll share the recipe soon. Meanwhile below is a PIP recipe for the stew and the khichri. Don’t we love one-pot meals?! I hope you try this and tag #theflavorstation #crispy#creative#aromatic#plantbasedrecipes #healthyfood#instantpot#airfryer#easycooking #vegetarian #vegetarianrecipes #vegan #veganrecipes Ingredients Stew 16oz cut butternut squash 1 cup Frozen/fresh fenugreek leaves High heat oil Seeds: Mustard, Cumin, Fenugreek 2 Tbsp Diced Garlic 2 Aniseeds 1/2 cup Jaggery 1 Tbsp each in TCRG* dry spice mix Salt Cilantro (optional) Khichri 1 cup yellow lentils (Toor Daal) 1 cup rice Pinch of Turmeric Salt Ghee/butter (optional) Recipe Rinse, soak the rice, lentils. Set aside. Start the IP in sauté mode. Add oil Let all three kinds of seeds crackle. Sauté the garlic. Add the fenugreek leaves, sauté Add the squash, sauté some more. Add 3 cups of water, jaggery, aniseed. PIP put the rice lentil mix for khichri. Top lentil mix with salt, turmeric. Manual mode, high,10 min NPR. Serve warm with a side of roti cilantro and ghee toppings optional!