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Serves 6.
For the dumplings
200 grams cottage cheese (paneer)
6 tablespoons finely chopped cabbage
1 potato, boiled and mashed
2 tablespoons plain flour
1 tablespoon chopped coriander
1/2 teaspoon chopped green chillies
salt to taste
For the green herb sauce
1 recipe low calorie white sauce
3/4 teacup chopped spinach leaves
a pinch soda-bi-carb
For the garnish
2 tablespoons finely chopped tomato
1 tablespoon finely chopped parsley
Method
1. For the dumplings, mix all the ingredients very well and shape into 12 small balls.
3. For the green herb sauce, chop the spinach leaves finely.
4. Add 3 to 4 teaspoons of water and the soda bi-carb and cook on a slow flame until soft.
6. To proceed, arrange the dumplings in a serving plate, spread the sauce evenly and top with
tomato pieces and parsely. Serve hot.
Tips
Goodness Guide :
Did you know that lack of Vitamin B Complex dims vision and causes the eyes to water?
This unusual recipe is rich in Vitamin B Complex and protein.
It also keeps the skin around your eyes supple.
Serves 8.
Ingredients
2 tablespoons whole moong
2 tablespoons gram (chana)
1 tablespoon whole masoor
175 grams whole cauliflower
6 to 7 small whole onions
2 onion, sliced
2 large chopped tomatoes
3 teaspoons oil
salt to taste
To be ground into a paste
8 cloves garlic
8 red chillies
2 teaspoons coriander seeds
2 teaspoons cumin seeds
25 mm. piece ginger
For the decoration
1 sliced tomato
1 tablespoon chopped coriander
Method
1. Soak the moong, gram and masoor in water for at least 6 hours. Drain and allow to sprout for 12
hours.
3. Cut the cauliflower into big pieces and boil with the whole onions. Do not throw out the balance
water.
4. Heat the oil and fry the sliced onions for 3 minutes.
5. Add the paste and fry again for 3 to 4 minutes. Add tomatoes and fry again for 2 minutes.
7. Add the cauliflower and whole onion with the cooked water and salt. Cook for at least 10 minutes.
If you like, add 3 to 4 teaspoons of tamarind water.
12.9 2.5
3.8
g g
g
BANANA METHI THEPLA WITH GUAVA VEGETABLE
Theplas are traditional breads of Gujarat and can be eaten hot or cold. They are a favourite among Indians
travelling abroad. Faced with bland, spiceless food, they take refuge in theplas.
Makes 8 pieces.
2. Mash the bananas and add to the flours. Add the remaining ingredients, mix well and add enough
water to make a soft dough.
3. Divide the dough into 8 portions and roll out each portion into a 150 mm. diameter round.
4. Cook one round at a time on a hot tawa (griddle) with the help of a little oil. When brown patches
appear on both sides, the thepla is ready.
5. For the vegetable, heat the oil, add the mustard seeds and fry until they begin to crackle.
6. Add the asafoetida and turmeric powder. Add the gauva and capsicum and cook for 1 minute.
7. Add the remaining ingredients and 2 to 3 tablespoons of water and cook for a while.
20 4.8
2.8
g g
g
VEGETABLE FLORENTINE
A favourite Italian casserole that's rendered healthier by white sauce thickened with cauliflower.
Serves 8.
1. For the spinach, chop the spinach very finely, steam. Blend in a liquidiser.
2. Heat the butter and fry the onion, flour and green chilli for 1/2 minute.
3. Add the spinach, milk, salt, and pepper. Cook for 1 minute.
4. For the vegetables, mix all the vegetables, white sauce, cheese, salt and pepper very well.
5. To proceed, spread the spinach mixture on a greased baking dish and cover with the vegetable
mixture.
6. Sprinkle the cooking cheese and bake in a hot oven at 230 degree C (450 degree F) for about 20
minutes. Serve hot.
Tips
Goodness Guide :
Rich in carbohydrates, Vitamins A, C, K and folic acid.
Apricots are Probably the world's widest travelled fruit. They origionally hail from China but are grown in
Kashmir as well.Apricots were also the first fruit to land on the moon.
Serves 8.
Ingredients
250 grams dried apricots
4 tablespoons sugar
1 banana, sliced
1 apple, unpeeled and chopped
1 orange, segmented
1 sweet lime, segmented
juice of 1 lemon
Method
1. Wash the apricots and add 2 teacups of water. Leave for at least 4 hours.
3. Add the banana, apple, orange, sweet lime and lemon juice.
4. If you like, stone the apricot, take out the almonds and add to the stew. Chill. Serve cold.
Tips
Goodness Guide :
Apricots contain a wealth of Vitamin A which is good for the eyes.
They're an excellent alternative to refined sugar.
A lighter version of the conventional carrot halwa. It contains a lot less fat.
Serves 6.
Ingredients
4 teacups grated carrots
8 tablespoons sugar
5 tablespoons skim milk powder
2 teaspoons almonds, sliced
a pinch cardamom powder
2 tablespoons ghee
Method
2. Heat the ghee and add the steamed carrots. Fry for 2 minutes.
3. Add the sugar and cook for 2 to 3 minutes. Then add the skim milk powder and cook for a few
minutes, stirring continually.
4. Add the almonds and sprinkle the cardamom powder on top. Serve hot.
Tips
Goodness Guide :
Good for your eyes owing to its carotene content which is a precursor of Vitamin A.
This delicacy hails from the coastal province of Kerala. Coconuts find extentive use in their cooking. The
womenfolk attribute their long, lustrous hair to the essential oils present in coconut.
Serves 8.
1. For the rice, boil the rice. Each grain of the cooked rice should be separate.
2. Heat the ghee and fry the shah-jeera for a little while.
3. Add the spinach, carrots, chillies, rice and salt. Cook for 1 minute.
4. For the coconut curry, grate the coconut, add 1 1/2 teacups of water and blend in a liquidiser.
Strain.
7. Add the coconut milk, sugar, and salt. Cook for at least 8 to 10 minutes.
8. To proceed, take a large piece of aluminum foil and spread alternate layers of rice and curry in it.,
so that there are three layers of rice with two layers of curry inbetween.
9. Make a packet of the foil and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
Serve hot.
Tips
Goodness Guide :
A profusion of carbohydrates and Vitamin A makes it good for the scalp.
Nutritive values Per Serving : :
Protein Cho Fat
4.3 33.5 1.1
g g g
Makes 8 pieces.
1. For the dough, sieve the flour with the icing sugar.
4. Roll out the balls into two rounds of about 3 mm. thickness using a little flour.
5. Place on an ungreased tin and prick with a fork. Pinch the edges at intervals.
6. Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes. Cool.
7. To proceed, mix the jam and lemon juice and heat gently over a slow flame.
9. Arrange the fruits decoratively on each galette base and brush them with the remaining jam
mixture.
MY FAIR LADY
Serves 2.
Ingredients
1/2 teacup black grape juice
1 1/2 teacups low fat yoghurt
3 to 4 teaspoons sugar
crushed ice to serve
Method
1. Blend all the ingredients in a blender, adding some water if the mixture is too thick. Strain.