Ingredients:
100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour
Method:
Make four rotis from the whole wheat atta . Grate the paneer and add all the ingredients to it beside oil. Sauté it in oil and place it on the roti and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before.
Wednesday, November 10, 2010
PATATO PIZZA
Ingredients:
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
SPINACH TIKKI WITH VEGETABLES
Ingredients:
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
HEALTHY PANCAKES
Ingredients:
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
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