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Snacks
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Finger Millet Pancake
Cooking time: 20 minutes
Makes: 5 pieces |
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Ingredients |
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Finger millet Flour |
1 cup |
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Whole-wheat flour |
½ cup |
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Salt to taste |
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Water |
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Nutritional Value
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Energy |
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120 Kcal |
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Protein |
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2.7 g |
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Fat |
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0.4 g |
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Fiber |
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1 g |
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| Method |
| Take Finger millet flour and whole wheat flour in a vessel. Use water as required. |
| Knead into a soft dough by adding water as required. Use your palm to do the above or with a rolling pin. |
| Take a ping pong sized ball sized dough. Pat it into a flat pancake like on a thin sheet. |
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Place a warm griddle, apply water with hand on the upper side and slide the flat pancake on the griddle. |
| Invert it and roast it on the other side. When it is cooked remove from heat. |
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| Variation |
| Chop a few twigs of green leafy vegetables like spinach/fenugreek/kale/cabbage/carrot or radish leaves. |
| Mix salt, pepper and other spices to it. |
| Mix the above ingredients to the flour mixture while kneading to add fiber, vitamin and mineral content of the dish. |
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Munchy Treat
Cooking time time:
15 minutes
Makew: 3 servings
Shelf life: Best fresh
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| 1 cup Bran flakes |
1/2 cup toasted oat bran¼ cup roasted Bengal Gram (chickpeas)
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1 onion finely chopped
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1 tomato finely chopped
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1 small cucumber finely chopped
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1 tbsp. coriander leaves finely chopped
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1 small each of green and red pepper very finely chopped (optional)
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1/2 tsp. lemon juice
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3 large Cabbage leaves (separated and chilled)
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| Salt to taste |
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Nutritional Value
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Energy |
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116 Kcal |
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Protein |
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5.8 g |
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Fat |
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1.6 g |
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Fiber |
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3.6 g |
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| Method |
| Put all chopped vegetables, and peppers into a large bowl. |
| Add half coriander leaves, salt, lemon juice. |
| Toss well to blend the ingredients. |
| Just before serving, add bran flakes, oat bran and roasted gram. |
| Mix well, transfer into individual cabbage leaves. |
| Garnish with the remaining coriander leaves and serve |
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Steamed Soya Delight
Cooking time
30 minutes
Preparation Time 15 minutes
Serves6
Serving Size1 Piece
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Ingredients |
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Soyabean flour |
1 cup |
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Black gram flour |
1/4 cup |
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Fenugreek seeds |
1/2 cup |
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Low fat yoghurt |
to make consistency |
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Baking Soda |
a pinch |
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Salt to taste |
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Nutritional Value
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Energy |
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60 Kcal |
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Protein |
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12.4 g |
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Fat |
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4.8 g |
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Fiber |
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0.9 g |
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| Method |
| Mix the flours with the low fat yoghurt to the consistency of a batter. |
| Dry roast the fenugreek seeds. Add to the batter with a pinch of baking soda. |
| Immediately pour the batter in the steam mold greased with oil. |
| Steam for 10-15 minutes. Remove from fire when done. |
| Serve hot with a healthy dip from your choice or with lentils. |
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Steamed Chickpea & Leafy Savor
Cooking time
20 minutes
Preparation Time 3 hours
Serves6
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Ingredients |
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Chickpeas |
1 cup |
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Chopped fenugreek leaves |
1/2 cup |
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Chopped spinach leaves |
1/2 cup |
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Asafoetida (Heeng) |
1/4 tsp |
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Low fat yoghurt |
2 tbsp |
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Fruit salt |
2 tsp |
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Salt to taste |
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Water to adjust consistency |
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Nutritional Value
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Energy |
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118 Kcal |
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Protein |
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8.2 g |
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Fat |
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2.3 g |
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Iron (mg) |
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2.3 mg |
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| Method |
| Soak chickpeas for 2 hours. |
| Heat pressure cooker with enough water in it. |
| Grind the chickpeas and make it to a paste. |
| Mix all the ingredients to the paste and water to make a thick batter. |
| Serve hot with a healthy dip from your choice or with lentils. |
| Mix in fruit salt and spread batter in a flat pan greased with oil. |
| Steam for about 10-12 minutes. |
| Let cool. Cut into pieces and serve with your favorite healthy dip. |
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