Ingredients
½ Cup Sago
¼ Water
½ litre Full Cream Milk
Fruits-Grapes/Pomegranate etc.
Dry Fruits
½ Cup Sugar Powder
1 Tbsp Cardamom Powder
Method
1. Soak Sago for an hour
2. Boil ½ litre Milk till it thickens
3. Boil 2 Cup Water & Soaked Sago on Medium Flame
4. Mix boiled sago into thickened milk.
5. Mix ½ Cup Sugar Powder.
6. Mix chopped dry Fruits & fresh fruits
7. Mix 1 tbsp Cardamom Powder
8. Garnish with dry fruits
Ingredients
4 ripe Bananas
1 cup Chopped Jaggery
1 cup wheat flour
2 tablespoons ghee
2 spoons semolina
Dry-fruits
Method
1. Chop 4 bananas and smash it or grind in mixer.
2. Take 1 cup chopped jaggery, dissolve jaggery by mixing 1 cup of water .
3. Take a cup of wheat flour, roast in 2 tablespoons of ghee until reddish on medium flame.
4. Take 2 spoons semolina, roast it and mix in wheat flour, roast it again
5. Mix finely chopped bananas into wheat flour
6. Mix Jaggery water to make batter
7. Roast dry fruits in hot ghee and add in batter
8. Pour 1tbsp ghee in a pan, and add the batter, mix till it thickens
9. Transfer in a plate and let it set.
10. garnish with dry fruits and cut into pieces.
Ingredient:
500gms grated coconut
250gms Jaggery
Almond,pistachios,walnut, cashew grind it coarsely
Saffron
200gms Ghee
Method:
1. Take ghee and add grated coconut then stir it continuously till little golden
2. Add jaggery
3. Add all coarsely ground dry nuts
4. Add saffron
5. Saute till batter becomes dry
6. Transfer in a plate and keep till set.
7. Cut into desired shapes.
Ingredients
2 medium size Beetroot
2/3 cup Sugar
1/2 cup Plain curd
1/4 cup Refined oil
1/2cup Beetroot Puree
1cup Flour
1 1/2tbsp Cocoa powder
1tsp Baking powder
1/2tsp Baking soda
1/4cup Milk
1tsp Vinegar
Sugar syrup
1 cup Whipped cream
1/4cup Almond powder
(White chocolate 1/4 cup+2tsp cream )
Method
1. Cut and boil beetroot.
2. blend to smoothen it
3, In a small bowl, add 2/3cup sugar to 1/2cup curd.
4. Add 1/4cup oil and mix it well
5. Add beetroot puree. Mix it well
6. Add 1cup flour, almond powder, cocoa powder, baking soda. mix it well
7. Add milk, vinegar. mix it well
8.Transfer in a greased pan and bake in a preheated oven at 180°c for 35-45 minutes
9. Cut the cake in three layers
10. Apply cream on first layer, cover with second layer and apply cream on second layer.
11. Mash the third layer of cake and apply the crumbs on the side of the cake.
12. Decorate the top layer with sprinklers
13. Refrigerate the cake for an hour.
Ingredients
150 gms Premix powder
80ml Water
2tbsp Oil
2tsp Sugar powder
Mixed fruits essence
2 Bananas
1 Apple
1 Pomegranate
2 Almond pieces
1 cup Whipping cream
Method
1. Add water in premix powder. Put oil & mixed fruit essence in it & mix it thoroughly
2. Put this batter on pan for baking up to 30-35 minutes.
3. By using toothpick, check whether cake is baked or not.
4. Takeout the baked cake and allow it to cool.
5. Cut the cake into 2-3 slices.
6. Take one bowl whipping cream in circular pot and beat it by using a beater machine.
7. Take one slice on a turning table & sprinkle some water on it.
8. Now cover the cake slice with whipping cream & add fruit pieces on it.
9. Now put another cake slices on it & repeat step 8
ADVANTAGE:-This cake has fruit pieces of Apple, Banana, Pomegranate and almonds which increases iron in the body & help to keep body healthy.
Ingredients:
¼ teaspoon turmeric powder,
½ teaspoon kashmiri red chilli powder,
½ teaspoon coriander powder
½ teaspoon garam masala powder
1tsp ajwain (carom seeds)
¼ teaspoon cumin seeds
1cup whole wheat flour
Oil & salt.
⅓ cup chopped capsicum cubes / carrot / cabbage / beans
⅓ cup finely chopped onions
1 tsp ginger-garlic paste
½ cup chopped tomatoes
¼ cup chopped coriander leaves
¼ cup grated or crumbled paneer
Steaming Veggies
1. Rinse and chop all veggies.
2. Take them in a pan or bowl that fits inside a 3 litre pressure cooker. You can also add your choice of veggies.
3. Add 1.5 cups water in the cooker. Place the pan in the cooker.
4. Pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes.
5. The veggies have to cooked well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside.
Kneading Dough
1. In a mixing bowl or pan or a large tray, take atta (whole wheat flour), oil & salt.
2. Add 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.
3. Begin to knead. Add water as required and knead to a smooth soft dough.
4. Cover the dough and keep aside for it to rest for 30 minutes.
Preparing Marinated Onions
1. In a small bowl, take thinly sliced onions
2. Add chaat masala, kashmiri red chili powder or a pinch of red chili powder lemon juice.
3. Mix it well.
4. Cover and keep aside or you can refrigerate too.
Making Veg Stuffing
1. Heat 2 tablespoons oil in a pan or kadai.
2. Add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds.
3. Let them splutter.
4. Add ⅓ cup finely chopped onions and saute till the onions turn translucent.
5. Add 1 teaspoon ginger-garlic paste.
6. Stir and sauté till the raw aroma of both ginger and garlic goes away.
7. Add ½ cup chopped tomatoes.
8. Mix well and sauté the tomatoes on a low to medium flame for 3 minutes or till they soften.
9. Add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
10. Mix very well. If using regular red chili powder, then add ¼ teaspoon of it.
11. Add ⅓ cup chopped capsicum cubes & sauté for two or three minutes.
12. Add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too.
13. Add salt as per taste.
14. Mix it well.
15. On a low to medium flame sauté for 4 to 5 minutes. Do make sure that the veg stuffing is dry.
16. Add ¼ cup chopped coriander leaves. Mix very well.
17. Add ¼ cup grated or crumbled paneer. Paneer is optional and you can skip it.
18. Check the taste and add more salt or chili powder if required.
19. Mix it well and keep the veg stuffing aside.
Making Rotis For Veg Kathi Roll
1. After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
2. Dust the dough ball with some flour.
3. Gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
4. Place the roti on a hot tawa.
5. Cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads.
6. Flip roti. Spread some oil all over.
7. Flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters on the roti.
8. Flip once or twice more for even roasting.
9. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
Making Kathi Roll
1, Take a single roti.
2. Place the mix veggie stuffing in the centre. If you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.
3. Sprinkle some chaat masala powder on top.
4. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top.
5. Now roll both the sides of the roti
You can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box.
Serve veg kathi roll just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side.
Notes
You can add less or more spice powders.
You can add your choice of veggies. Also greens like palak or methi leaves can be added in the stuffing.
Ingredients :-
1 cup Rice (after cooking it becomes 2 cup)
¼ cup green peas
¼ cup sprouted moong
¼ cup peanut
1small potato cut into small slices
1 cup chopped tomato
1 cup chopped fenugreek(methi)leaves
1 cup chopped spinach (palak ) leaves
2tsp oil
2 tsp lemon juice
1 bayleaf (tejpatta)
2 cloves
1 inch cinnamon
2 cardamoms
2 tsp finely chopped green chillies
1 cup onion finely chopped
2 tsp ginger-garlic paste
1tbsp coriander-cumin seeds powder
½ tsp turmeric powder
2 tsp chili powder
Salt as per taste
Method
1, Wash rice thoroughly under water, soaked rice for 30 min
2. Add 2 cup of water in a deep pan, add salt, 1tsp of oil, and 1 cup rice and cook till the rice cooked
3. Heat oil in a deep non-stick pan and add the bay leaf, cloves, cinnamon, cardamom and fry it for second
4. Add the green chilies, onion sauté till its brown in color.
5. Add ginger- garlic paste and tomato and let it cook completely.
6. Add in green peas, peanut, sprouted moog, potato in a pan and cover the pan for 15 to 20 min or fry it till cook the vegetables
7. Add the coriander powder, cumin seeds powder, turmeric powder, and chili powder for few seconds.
8 Add the fenugreek and spinach leaves cook for another 2 minutes
9. Add cooked rice , salt and 2tsp lemon juice mix it and cook on slow flame for another 3 to 4 minutes
10. Serve the healthy tomato methi pulao rice hot.
