Carrots sprouts sandwich

Nutritive value per serving: Energy: 150 KCal Proteins: 12 g Carbohydrates: 26 g Fats: 2 g Preparation time: 10 Serves: 1

Ingredients:
2 Slice of bread
1 Tea spoon carrot butter
1 Table spoon crumbled paneer
A dash of finely chopped green chilli
¼ tea cups sprouted beans
Salt to taste

Procedure:

• Apply carrot butter to one side of the bread slice.
  
• Mix the crumbled paneer with green chilli and salt.
  
• Apply this on the buttered side.
  
• Spread the sprouts on top.
  
• Serve.

Mini pizzas

Nutritive value per serving: Energy: 75 KCal Proteins: 3.5 g Carbohydrates: 14 g Fats: 0.8 g Preparation time: 20 minutes Cooking time: 30 minutes No. of pizzas: 16

Ingredients:

For the dough:
200 g whole wheat flour
10 g fresh yeast
1 teaspoon salt
½ teaspoon sugar
1 teaspoon oil

For the sauce:
400 g tomatoes
2 small onions, chopped
3 to 4 cloves crushed garlic
½ teaspoon chilli powder
1 teaspoon sugar
½ teaspoon ajwain or oregano
1 teaspoon oil
Salt to taste

For the topping:
2 capsicums, cut into rings
4 onions, cut into rings
2 tomatoes, cut into slices
50 g grated panee
70 g cheese

Procedure:

For the dough:

• Sieve the flour with the salt and sugar. Add the oil and mix well.
  
• Make a well in the centre and crumble the yeast in the centre.
  
• Sprinkle ½ teacup of warm water over the yeast. Wait for a few minutes.
  
• Mix the yeast in the dough and add enough water to make dough.
  
• Cover the dough with a wet cloth and leave it for 30 minutes.
  
• Knead the dough again for a minute and divide it into 16 parts.
  
• Roll out each part into a round shape and prick it with a fork slightly.
  
• Bake in hot oven at 200 degrees C for 15 minutes.
  

For the sauce:

• Chop the tomatoes.
  
• Heat the oil, add the onions and garlic for 3 minutes.
  
• Add the tomatoes, chilli powder, sugar and salt, boil for 10 minutes.
  
• Blend the mixture in the liquidiser.
  
• Add the oregano.
  

How to proceed:

• Spread the sauce on the top of each pizza base.
  
• Arrange the onion, capsicum rings and tomato slices on it.
  
• Sprinkle the paneer and cheese on top.
  
• Serve hot.

Suji idli

Nutritive value per serving: Energy: 8 KCal Proteins: 0.5 g Carbohydrates: 2 g Fats: 0 g Preparation time: 10 minutes Cooking time: 25 minutes Makes 50 small idlis

Ingredients:
1 tea cup suji
1 teacup fresh curds
1 teacup finely chopped cabbage
1 chopped onion
2 table spoon chopped coriander
A few curry leaves
2-3 finely chopped green chillies
Salt to taste

Procedure:

• Roast the suji on the tawa without any oil until it becomes yellow or very light pink in colour.
  
• Mix the curds and the rest of the ingredients to make the batter.
  
• Steam it in a small idli mould for 10 minutes.
  
• Serve hot