• Whip the yogurt using a whip or a spoon to smoothen it. Add rose water or vanilla extract if using it. Mix it.  
• Layer a jar or a cup with some whipped yogurt.  Drizzle some maple syrup on top of it.
• Top it with a tablespoon of Raspberry compote or just some raspberries.

  For a quick raspberry compote recipe, see the notes section. 
• Add a spoonful of granola.  Top it with whisked yogurt, compote or raspberries, granola.  Add sliced or chopped almonds.  Sprinkle sunflower and chia seeds. Finish it with edible flowers (optional).

Rice and Beans:

• Soak black beans and Pinto beans (or kidney beans) separately, overnight or for 6-8 hours by adding 3 cups of water in each.  You may also use readymade canned beans, in which case soaking or boiling is not required. 
• Once the beans have been soaked, drain the water and wash the beans with fresh water.   Add half a teaspoon of salt, 3 cups of water and boil the beans.  You can do so using InstantPot, a non-electric pressure cooker, or on in a saucepan on the stovetop. The beans should be completely cooked and soft but not too mushy.

  It takes about 12 minutes in Instant Pot, venting mode, NPR. It takes about 6-7 whisles in a non-electric pressure cooker. And it takes about 30 minutes on a stove-top.
• Wash and cook the rice by adding ½ teaspoon of salt and water

  Use 1 and ¼ cup of water for brown rice or 1 cup of water for white rice.

Sauteed Onion & Bell Peppers:

• Slice ½ medium-sized onion and 2 green bell peppers vertically.
• Heat a teaspoon of oil, add sliced onions, saute for a couple of minutes.  Add ¼ teaspoon of salt and a pinch of ground black pepper.  Add sliced green bell pepper, ½ teaspoon of taco seasoning (optional).  Saute it for a couple more minutes.  Turn off the heat. Keep the sauteed onion and green pepper on side.

Sofritas:

• Take out tofu from water, gently squeeze and drain water.  Crumble the tofu using hands. 
• Heat a teaspoon of oil, add diced onions, and saute for a minute.  Add 1 diced tomato , 2 tablespoons of salsa, ½ a teaspoon of salt, mix.  Saute for a minute. Optionally, add some hot sauce or red chili powder/paprika to make it spicy.
• Add crumbled tofu, mix, add ½ a cup of water and let it cook on medium heat for about 15 minutes. The water will mostly be evaporated.  Turn off the heat.  

Soft Tortillas

• Heat a saucepan or skillet (preferably non-stick). Add half a cup of water, ½ teaspoon of salt. Once the water comes to a boil, add 1 cup of corn flour. I use the masa variety of cornflour.  Mix it continuously for a minute.  Turn off the heat. Remove the it on a plate.
• Once you are able to handle the mixture, knead it into a soft, pliable dough. Knead it for a couple of minutes to make it smooth. Add additional water if needed.   Cover and keep it aside for 15 minutes.   
• Once it is ready, roll into tortillas, roll. Heat a skillet.  Add the rolled tortilla on it.  Let it cook for 10-15 seconds on one side and then flip it with a spatula.  Press gently and most likely the tortilla will puff up nicely.  Turn it again on the other side to cook it as well.   

  Line a container with a dish towel.  Put the cooked tortilla on it and fold the dishtowel covering the tortilla. Doing so will keep the tortillas warm and soft.  Repeat.

Chop the Veggies:

• Chop the lettuce, tomatoes, avocado.

Assembling the Chipote-style Mexican Burrito Bowl

• Serve the beans, rice, sofritas, in a bowl or on a plate.  Add the chopped veggies. Serve the soft tortillas, hard taco shells, tortilla chips, shredded cheese, sour cream on the side.

  Enjoy!

• Take the warm water, add sugar and yeast to it. Mix. Cover and let it sit for 10 minutes. The yeast mixture will rise and become frothy.
  
• Add salt to the bread flour, mix.  Pour the yeast mixture over the flour and mix it well.  Knead the dough either using a stand mixer or hands for 10 minutes.  After the kneading is done, the dough will become tacky, though won't be much sticky.
  
• Brush a bowl with oil, place dough in it and turn it around such that the dough is covered with a thin layer of oil.  Cover the bowl and put it aside for an hour for proving.
  
• Once the dough is proved, dust the work surface with flour and put the dough on it. Knead it once and form a ball.  Divide it into 8 equal pieces.  
  
• Make a smooth ball from each of these 8 pieces and put it on a tray lined with parchment paper.  You can make a smooth ball either using the surface or hands.  Pull the sides and tuck to the bottom of the ball.  Cover it. Leave it for 10 minutes.
  
• After 10 minutes, flatten each of the balls gently, put it back on the tray and using a cake decorating nozzle or any sharp object (as shown in the picture), drill a hole in the middle.   If you don't have a nozzle, you can also dip your index finger and thumb in flour and make a hole right in the center of the dough disc.
  
• Cut parchment paper into 8 pieces – one for each bagel.  Lightly brush some oil on each of these pieces.

  Heat about 3 quarts of water in a wide-bottomed vessel.  Add 1 tablespoon sugar, 1 ½ tablespoon baking soda.  Bring it to a boil. 

  Once the water has boiled, turn the heat down to bring the water to simmer.  Add each of the bagels one by one in the water.  Boil it on each side for 1 minute and then turn it around gently with a slotted spoon.  Once boiled on the other side, gently remove the bagels on the oiled parchment paper piece. 

  Place these bagels on an oven-safe baking sheet/baking tray. Brush the bagels with some milk. 
  
• You can leave the bagels plain or add the toppings that you like.  Some of the popular toppings include sesame seeds, dehydrated onions, shredded cheese, pickled green chilies etc.
  
• Pre-heat oven to 425 degrees Fahrenheit.  Place the tray of bagels in the oven for 20 minutes.  Once the bagels are out of the oven, gently brush them with butter.  This step is optional.

  Enjoy warm bagels right out of the oven!
  

• Wash, dry, and cut green chilies.

  Wash and dry green chilies. Once it is completely dry, slit these lengthwise, without breaking these into pieces.   If the chillies are long, you can also cut them into half.  Remove seeds (optional) if you want it less spicy.  I did remove the seeds.  You may also cut the stem. I did not cut it purely for aesthetics 🙂 The chillies look cute with the stem on.  Though while consuming, please remove the stem.
• Add salt, turmeric. Keep it aside.

  Put the above chilies in a bowl.  Add salt and turmeric. Cover and keep it aside for an hour.  
• Mix all ingredients, pour hot oil.

  In another bowl, add cracked mustard seeds (rai na kuria), asafetida, the above green chillies.  Cut the lemon into 8 pieces and add it to this mix. Heat oil, pour it over the ingredients of this bowl.  Cover the bowl and keep it aside for about 15 minutes.  
• Transfer it into a jar.

  Once pickle is cold, transfer it into a glass jar.  The pickle is ready to use.  You can keep this pickle nice and fresh for up to a month in the refrigerator.

Rajma Masala

• Soak Rajma overnight (or at least for 4 hours) in about 4 cups of water. Drain the water and wash it well.
• Add about 3-4 cups of water, salt, and ¼ teaspoon of turmeric powder and pressure cook it for 3 whistles.

  If using Instant Pot: Add the above ingredients, close the lid, put the valve on sealing position, and pressure cook on high for 5 minutes. Let the pressure release naturally.
• Once it cools down, separate the Rajma and water.  Don't discard the water yet, as it can be used in making the gravy.

  Take about 1 cup of boiled rajma, some water and make a paste out of it in a blender/food-processor or just mash it well. Keep it aside. This will be used to thicken the gravy.
• Heat a saucepan. Add the whole spices like bay leaf, cinnamon, cloves. Dry roast it for a minute and remove it on a plate.

  Pro Tip: Dry roasting the whole spices enhances it's flavors quite a bit.

  If using Instant Pot: Follow the same steps listed below – but instead of a saucepan on stove top, add a clean Instant Pot insert, put the Instant pot on saute' mode for 18-20 minutes, and follow the same steps listed here.
• Heat oil in the same saucepan.  Add the whole spices (bay leaf, cinnamon, cloves), chopped garlic, ginger, onion at the interval of 30 seconds each.
• Saute it well. Add chopped tomatoes (or tomato paste diluted in half a cup of water).  Add salt, ¼ teaspoon turmeric powder, garam masala powder. Saute it further. Add a few teaspoons of water if needed, so that the spices don't get burnt.

  Please note: the Rajma already has salt added when boiled. So at this stage, add salt only for the gravy portion.
• Once the gravy is well cooked, add the Rajma, the Rajma paste that we made, and some or all of the saved water (from cooking rajma) depending upon how how liquidy or dry you want the gravy.  Add kasuri methi.  Bring it to a boil and then simmer it for 15 minutes.  The Rajma masala is done. 

For making Chawal/Rice:

• Soak rice for half an hour. This is an optional step, but it does help cook the rice quickly. Once soaked, wash it well couple of times and drain out all the water.
• Cook rice either on regular stove top, in pressure cooker or in Instant Pot. Wash rice, add water and salt. 

  Pro-tip: Whichever way you cook the rice, optionally add a few drops of oil and lemon juice. This step is optional. Oil helps keep the rice grains separate and lemon juice helps keep the rice bright white in color – if using white rice. The cooking time will vary if using brown rice.

  On Stove Top:

  Boil 3 cups of water. Add a pinch of salt. Bring it to a boil. Add rice and let it cook until the rice is cooked. There will be excess water so once the rice is cooked, take it off the heat and rain out all the water.

  In Instant Pot:

  Add rice, 1 cup of water, and salt into the IP insert. Close the lid, put the valve in sealing position, and pressure cook on high for 4 minutes. Let the pressure release naturally.

  In Pressure cooker:

  Add rice, 1 cup of water, and salt in a stove top pressure cooker. Pressure cook it for 3 whistles. Let the cooker cool down naturally.

• Soak lentils.

  Soak black lentils for 2 hours (or more).  This recipe can be made without soaking as well, but soaking really helps with digestion and helps it to cook fast.
• Boil the lentils until el dente.

  Once soaked, wash the lentils well a couple of times with fresh wateer, and finally drain out the water.

  Bring 2-3 cups of water to a boil.  Add ¼ teaspoon of salt and a couple of drops of oil. As mentioned in the ingredients section, add very little salt. Once the water boiling, add the washed lentils and cook it until it's soft, el dente but not mushy.  Mine took only 7-8 minutes. Keep checking in between as you really don't want mushy lentils for this salad.   Once it's done, drain out all the water.  
• Finely chop mint leaves.

  Very finely chop the mint leaves.
• Zest the lemon.

  Using a lemon zester or grater, zest or grate only the top layer of the lemon and not the white pith that lies beneath it as that pith tastes bitter.
• Char lemon/orange slices.

  Heat a griddle/pan. Slice the lemon or orange/tangerine. Put it on griddle and/pan let it caramelize until it gets a bit charred (black marks). Turn it on the other side. This process will take only 3-4 minutes. Is ok to leave the peels of lemon or orange on – these taste flavorful.
• Assemble the salad.

  Put boiled lentils on a plate, add finely chopped mint leaves, lemon zest, 2 teaspoons of olive oil or other oil. Mix well. Add the charred lemon/orange slices on top of it. Enjoy!

• Prepare the yeast mixture.

  Warm ¾ cup of Milk.  Make sure it's warm, not hot.  Add 1 tablespoon of sugar and quickly dissolve it.  Add 2 teaspoons of yeast.  Keep it aside for 10 minutes.  The yeast should bloom and this mixture will rise in 10 minutes.
• Mix flour, salt, dry milk powder, yeast mixture.

  Take 2 cups of flour in a bowl. Add salt, dry milk powder.  Mix well.  Make a well and add the above yeast mixture once it's ready.   
• Form a dough, add butter, knead the dough for 15 minutes.

  Form it into a dough either using a stand mixer or by hand.    Once the dough comes together, add 4 teaspoons of butter that is at room temperature. Knead the dough for another 15 minutes.

  The dough will initially be very sticky and wet.It is best to use a stand mixer if you have one.  If not continue using hands.  But make sure do not add extra flour or else the Pav will not be soft.

  Please see the note, in case. your dough is not sticky/wet/soft.
• Rest/Prove the dough for 45 minutes.

  Once the dough has been kneaded for 15 minutes, form a ball, place it into a bowl, brush some oil on the dough as well as on the side-walls of the bowl. Cover it well, making sure it doesn't dry up.  Keep it aside for at least 45 minutes to rest.  This process is called proofing/proving the dough.
• Form 16 dough balls.

  After the dough has rested for 45 minutes or more, dust a surface with some flour, put the dough on it, punch and knead it for a minute.   After that, cut it into 16 equal pieces using a scraper or a knife.  Make these into smooth round balls using palm of hands.  
• Place dough balls in a baking tray, cover and leave it for resting/proving again for 45 minutes.

  Brush the insides of a square or a rectangle baking tray (with raised sides) with few drops of oil.  In case you don't have a baking tray, you can also use any oven-safe container.  Line the round dough balls in the tray next to each other.  Don't squish it, but don't leave space in-between either.  That will help the dough to rise vertically instead of sideways.    Cover the tray with a damp cloth and let the dough balls rest for 45 minutes.
• Pre-heat the oven to 395 degrees Fahrenheit (about 200 degrees celcius).  
• Bake the Pav.

  Once the dough balls have rested for 45 minutes, brush little milk on top of these.  This will help with browning the tops when baking.  Once the oven is heated, place the baking tray with the dough balls in the oven.  Bake it for 15 minutes, brush some more milk on the top of the bread, bake for another 5 minutes.  The bread tops should become brownish, but not too brown or else it will start drying up.   To reach that level you may have to reduce or increase the baking time by a few minutes, depending upon the oven.  In general, 20 minutes baking time should do the job.
• Remove from oven, brush some butter on top, Enjoy!

  Once done, take it out of the oven.  Brush it with some butter.  This will give a nice glow on the bread.  After a few minutes, run a knife on the sides of the tray to remove the bread from the tray.  Soft out of the oven pav is ready for devouring.  

• Seive flour and then measure 3 cups. Take a big bowl, add flour.  Add yeast, salt and mix it with a spatula.
• Heat water in a microwave or on gas.  Don't heat it more than 130 degrees Farenheit.

  Use a thermometer to check the water temperature, if you have one.  It took me about 1 minute 30 seconds in the microwave to heat water up to 120 degrees.  
• Add water to the above flour and mix well with a spatula or a big spoon.  The dough would be gooey.  But that is ok as you don't need to touch it with hand and spatula will do the job.  Mix well for a couple of minutes until the dough comes together, and form it into a ball. 

  Cover it with a plastic wrap, and top it with a kitchen towel.  Leave it on the kitchen counter for proofing for at least 3 hours. I kept it for 3 hours, you can keep it more if you like. Since we have used little yeast, the dough will not rise much.  That is ok.
• When the dough is proofed, ie. rested for 3 hours, transfer to a well-floured surface and fold it for about 10-12 times.  Form it into a ball.
• For baking, you can use either a dutch oven or any oven-safe utensil with a lid.  I did not have a dutch oven so I used a oven-safe utensil. 

  Line the utensil with parchment paper if you have.  Dust some flour on top of it, place the dough on top.  Dust some more flour on top of the dough (purely for aesthetics 🙂 ).  You can make marks with a knife if you like – this step is called scoring.  

  Per thekitchn.com, scoring is the technical term for slashing bread dough before baking with a sharp knife or lame. Slashing creates weak spots in the bread's crust, allowing for expansion instead of burst seams.
• Pre-heat oven at 450 degrees Fahrenheit. If using the dutch oven, you can place the empty dutch oven in the oven to pre-heat as well.  If using a regular container, you can skip that step. Place a different oven-safe container filled with water at the lower part of the oven (the original recipe did not have this step. It's optional. I feel this step gives the bread a nice crust). Once the oven is heated, place the bread vessel with the lid on, in the oven.  Let it bake covered for 30 minutes.
• After 30 minutes, remove the lid and continue baking.  At this point, I removed the container filled with water.  Be very careful when doing so.  You can also leave it till the end. 
• Bake for another 30-45 minutes.

  The original recipe called for about 15 minutes of uncovered baking.  I kept it for about 30-45 minutes as I felt my bread wasn't cooked from inside within 15 minutes.  You will have to check to see if your bread is done. If not, keep it longer. 
• Once done, take it out from the oven.  Once cooled down, slice the bread.  Enjoy!

• Using a blender, puree the blueberries.  Use the blueberry juice while blending.
• Pour it in a big bowl. Fold in the sour cream and heavy cream. 
• Add sugar, lemon juice, chopped mint leaves  Mix well.  Refrigerate.
• Serve chilled.  Garnish with few drops of heavy cream, mint leaves.

  Enjoy!

• Thoroughly wash and clean mushrooms. (see note for details)
• Finely chop garlic, ginger, onion.
• Chop 2-3 mushrooms in small pieces. Chop 4 almonds. Keep it on the side. Both these will be used for garnishing.
• Coarsely chop the rest of the mushrooms.
• Heat 2 teaspoons of olive oil.  Add fresh herbs like sage, oregano or whatever you have on hand.  Add the finely chopped almonds (the ones kept for garnishing).  Saute.  Remove some herbs and all of the finely chopped almonds, keep it on the side.  In the same oil, saute the 2-3 finely chopped mushrooms for a couple of minutes.  Remove from pan, keep it on the side. All these things will be kept aside for garnishing.
• Bring the vessel back on the stovetop and add an additional 2 teaspoons of olive oil in the same vessel.  Add chopped ginger, garlic.  Saute for 2-3 minutes on medium heat.  Add finely chopped onion, saute for 3-5 minutes.
  Add coarsely chopped mushrooms.  Saute for 2-3 minutes.
• Heat 1 cup of water.  Add the vegetarian stock bullion in it and dissolve.  Add this stock to the soup pot on the stove.  If using liquid stock, skip this part and add the liquid stock to the soup.
• Add another 2 cups of water and 1-2 cups of milk.  I used almond milk. You can use any vegan or dairy milk.  This gives a nice creaminess to the soup without adding any heavy cream. You can cover the soup while it's being cooked if you like. 
• Now bring the soup to a boil.  Turn off the heat.  Let it cool down a bit.  Blend the soup in a blender.  Add about 8 almonds and give it another whiz.  I like the almonds to be coarsely crushed, hence prefer adding it to the blender jar towards the end. It gives a good texture to the soup.
• Serve the soup in a bowl, garnish it with finely chopped almonds and mushrooms that we had kept aside for garnishing.  Add herbs, drizzle some olive oil.  Enjoy it with nice crusty bread and a salad.  The soup tastes best when it's piping hot.