| Soya
- Palak Puri recipe (Serves
4) |
1
cup wheat flour
¼ cup soya powder made by grinding nutrinuggets
1 tbsp semolina (suji)
1 cup spinach (chopped)
½ tsp salt
| 1. |
Put the palak leaves with ¼ cup water to boil. Boil for
2 minutes. Cool. |
| 2. |
Blend
in a mixer to a puree. |
| 3. |
Mix
all ingredients with the palak puree and make a dough, without
adding water. Keep covered for 10 -15 minutes. |
| 4.
|
Heat
oil in a kadhai. Make small puries and fry in oil. Serve with
tomato ketchup. |
| Tip
- Boil beet-root or pumpkin and blend to a puree. Use
in place of palak to get lovely red or yellow puries. |
|
| Moong
Sprout Parantha recipe - (Serves
4) |
Stuffing
1
cup saboot moong dal or readymade fresh moong sprouts
1 small onion (finely chopped)
1" piece ginger (finely chopped)
2 flakes garlic (finely chopped)
a pinch of hing
oil
salt of taste
Dough
1 cup wheat flour
1 tbsp soya powder - made by grinding nutrinuggets
| 1. |
Soak
saboot moong overnight in 2 cups water a warm place. Cover
it with a net. |
| 2. |
Next
day, by the evening, the sprouts will be ready. (You can
omit these steps if using fresh moong sprouts available
in the market) |
| 3. |
Pressure
cook moong sprouts with just ½ cup water till one
whistle. |
| 4. |
If
there is excess water, dry it by cooking on a low flame.
Remove from fire and cool. |
| 5. |
Heat
2 tsp oil. Add hing and the chopped onion, ginger &
garlic. When the onions turn transparent, add the boiled
moong sprouts and salt. Mix it well and mash moong well. |
| 6. |
Make
the chappati dough with wheat flour, soya powder and water. |
| 7. |
Make
stuffed paranthas with the above moong filling and fry
on the tawa with ghee or oil. |
| Tip
- You may microwave the sprouts instead of using
the pressure cooker. Put them in a plastic bag along
with a little water and microwave for 2 minutes.
|
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