Chickpeas and Vegetable Salad Recipe

Ingredients:

• 1cup Habit Chickpeas.
• Mixed lettuce leaves as required.
• 1-2 red radish.
• 1 small cucumber.
• 1 small beetroot, boiled, peeled and thinly sliced into roundels
• Few Habit Sliced Jalapeno.
• Few Habit Olives, Sliced.
• 1 small cucumber.

Dressing:

• ½ cup whisked yogurt
• 2 tbsps Habit Olive Oil.
• 1 tsp Habit Lemon Juice.
• Crushed black peppercorns to taste.
• Salt to taste.
• ½ tsp paprika powder.
• ¼ tsp fresh parsley.

Method:

1. To make the dressing, take whisked yogurt in a bowl. Add olive oil, lemon juice, crushed black peppercorns, salt, smoked paprika and whisk till well combined.
2. Slice the cucumber, red radish, quarter the cherry tomatoes.
3. Arrange the mixed lettuce leaves on a serving plate. Sprinkle the boiled chickpeas and drizzle some of the dressing.
4. Arrange red radish roundels and cucumber roundels. Randomly arrange beetroot slices, fresh jalapenos roundels, and olives. Place red cherry tomato halves, drizzle the dressing, and garnish fresh parsley.
5. Serve immediately.

Paneer Mutter Butter Masala Recipe

Ingredients:

• 400 grams cottage cheese (paneer), cut into 1 inch cubes.
• ¼ cup Habit Green Peas.
• 4 tablespoons butter.
• 4-5 Habit Whole Tomatoes, chopped.
• 3 teaspoons oil.
• 2 bay leaves.
• >1½ inch cinnamon.
• 3-4 cloves.
• 2-3 dried red chillies.
• 1 medium onion, sliced.
• 1 tablespoon ginger-garlic paste.
• 1 tablespoon coriander seeds, roasted and coarsely crushed.
• 1 teaspoon red chilli powder.
• Salt to taste.
• ½ teaspoon garam masala powder.
• ½ teaspoon roasted dried fenugreek powder + for sprinkling.
• 2 tablespoons fresh cream + for drizzling.

Method:

1. 1. Heat 2 tablespoons butter and 1½ teaspoons oil in a non-stick pan. Add bay leaves, cinnamon, broken dried red chillies, and sauté for 30 seconds.
2. Add ginger-garlic paste and sauté for 30 seconds. Add onion and sauté for 1 minute. Add crushed coriander seeds, chopped tomatoes, and sauté for 30 seconds.
3. Add chili powder and sauté cover and cook till the oil separates. Remove from heat and cool.
4. Discard the whole spices from the tomato mixture and grind along with ¼ cup water into a smooth paste.
5. Heat remaining butter and oil in a deep non-stick pan. Add the ground tomato mixture and ¼ cup water, mix and cook for 1 minute.
6. Add the green peas, cottage cheese cubes. Add salt and garam masala powder, mix and cook till the mixture boils and slightly thickens.
7. Switch off heat, ½ teaspoon crushed dried fenugreek leaves and cream, butter and mix lightly.
8. Put paneer butter masala in a serving bowl. Sprinkle some dried fenugreek powder, drizzle some cream and serve hot.

Pasta Arriabiata Recipe

Ingredients:

• 2 cups boiled Habit Fusilli.
• 1 tablespoon Habit Olive Oil.
• 2 tablespoons chopped garlic.
• 1 medium onion, finely chopped.
• 1½ cups Habit Tomato Puree.
• Salt to taste.
• Crushed black peppercorns to taste.
• 1 teaspoon red chili flakes.
• 1 tbsp Habit Tomato Ketchup.
• 3-4 fresh basil leaves.
• 1 tbsp Habit olives.
• 10 grams parmesan cheese.
• Fresh basil sprig for garnishing.
• Garlic bread slices for serving.

Method:

1. Boil water in a deep pan, add pasta, and cook till they become al dante.
2. Heat olive oil in a non-stick pan. Add garlic and onion and sauté till the onion turns translucent.
3. Add tomato puree, mix and cook for 2-3 minutes. Add salt, mix and cook for 4-5 minutes. Add water if required.
4. Add crushed peppercorns and chili flakes, mix and cook for 3-4 minutes. Add tomato ketchup and adjust salt, mix and cook for 1-2 minutes.
5. Add pasta and mix well. Add torn basil leaves and mix well. Put black olive slices and mix well.
6. Put prepared pasta in a serving bowl, and garnish with basil sprig.
7. Serve hot with garlic bread slices.