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Place the mint leaves and lime juice in the blender. Add some of the bananas and blend to crush the mint leaves well. Add rest of the ingredients and blend well. Add water as needed. Pour into glasses and serve immediately.

Blend the first four ingredients without any water to form yogurt consistency. Transfer into a cereal bowl. Top with spoonful of frozen berries, nuts and seeds.

Blend the green chilli with fruit juice in a blender until smooth. Add the papaya and blend further. Add lemon juice (optional) and blend again. Pour into glasses and serve.

Drain the tofu and crumble it. Sauté garlic, onions and diced pepper in a sauté pan on medium heat, for about 2 minutes. Add mushroom. Stir in the crumbled tofu first, and then add turmeric, salt, pepper. Garnish with parsley.

Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, salt, pepper and mix well.

In a large skillet cook over medium heat. Take a heaped tablespoon of batter and flatten it. Make three or four more potato pancakes this way and add to skillet without crowding the pan. Cook until golden brown on both sides, turning once, for about 8 minutes in total.

Repeat with the remaining potato mixture. Place cooked potato pancakes on a baking tray, then transfer to an oven and keep warm in oven until all the pancakes are cooked. Serve with ketchup or whole plant-based sour cream.

Wash the millets and soak them for 6-8 hours. Rinse with fresh water and cook in 1.5-2 times the quantity of water.

Dry roast the mustard seeds and curry leaves in a wok.

Once the millet has cooled down, mix it with the carrots, beetroot and coconut, salt, chilli powder and lemon juice. Season with the dry roasted mustard and curry leaves. Lastly, mix the peanuts to retain the crunch. Serve with chutney on the side.