SIMPLE TO COOK… TASTY TO EAT…
All chefs who present in our homes, their daily challenge is how to cook simply
which fascinating the eyes and also tasty & healthy to eat.
Here we are helping you to make your challenge easier. Below are some
dishes which are mouth watering with dietary allowances….
1: HOW TO COOK GRILLED PAPAD SAMOSA-
Serving size: 2 Pieces, Cooking time: 10 minute, Calorie: approx.255 kcal , Protein:
15gm, Fat: 10
INGREDIENTS: Papad – 1
Rajmah – 30gm
Paneer – 20 gm
Oil – 1 tsp
PROCEDURE: Steam rajmah with ½ tsp salt. Mash the steamed rajmah and mix it
with grated paneer. Heat ½ tsp of oil in a pan and sauté the mixture, add
seasonings and allow to cool. Cut papad into half (semicircle), put the mixture in
the centre and roll in the shape of samosa, stick the ends with help of water.
Grease the surface with white butter and grill in a pre heated oven at 175 degree
C for 15 min. or if oven is not available then you can use pan also. Serve hot with
2: BREAD KATORI CHAAT-
Serving size: 6 pieces, Preparation time: 15min, Calorie: approx. 150 kcal, Protein:
25gm, Fat: 4gm
For chaat filling-
half cup- Boiled Potatoes
¼ cup- onions (chopped), corn (boiled), tomatoes (chopped) and cucumber (chopped)
1 tsp- coriander
½ tsp- chaat masala
½ tsp- chilli powder
½ pc- Lemon( juice)
Mint and coriander chutney
Sweet tarmind and date chutney
½ cup- curd
¼ cup- sev
PROCEDURE: Cut out the crust of bread & flattened with a rolling pin. Pack the
bread into a muffin tray or in a appe pan by pressing down the sides, brush with
oil & bake till crisp. Now prepare the chaat filling, take all the ingredients in a
bowl & mix well, adjust the seasoning if required. For assembly, take a piece of
the bread katori, add the filling & top with green chutney & sweet chutney,
followed by whisk curd and garnish with sev.
3: VEGETABLE POTLI-
Serving size: 2pieces, Cooking time: 10min, Calorie: approx..270 kcal, Protein:
10gm, Fat: 6gm
Refined wheat flour(maida)- 20gm
Cabbage: 20gm (other vegetable you can take)
Oil: 1 tsp
PROCEDURE: Mix bran & amp; refined wheat flour, add salt and form a stiff dough.
Steam green gram sprouts & mix it with grated carrot and cabbage, add salt & pepper. Divide the dough into small balls and roll them into thin rounds (approx., 8cm diameter). Put the sprouts and vegetable mixture in the centre of these rounds and fold it in the shape of potli. Seal it with the help of water and put them on a greased idli mould. Steam for 15min. Serve hot.
By- Steffy Brizawar