Missi Roti

It is originated from Rajasthan. It is mixture of chick pea flour or basen  and wheat flour.

• Whole wheat flour or Atta - 2 cup
• Chickpea flour or Basen - 2 cup
• Onion - 1 (finely chopped)
• Green chilly - 2-3 (finely chopped)
• Cumin seed - 1 tsp
• Oil - 2 tsp
• Caraway seeds or Ajwain - 1 tsp
• Salt - to taste
• Warm water - 1/2 -1 cup
• Clarified butter or Ghee or Oil - to apply on the roti

1. In a big vessel add basen, atta, onion, green chilly, cumin seed, oil, ajwain and salt.
2. Rub all the above with your hand to make as a bread crumbs.
3. Now add the warm water and make a soft dough. Keep this dough for 30 min. by covering it with a wet cloth.
4. Now again knead it and make small balls.
5. Make it as a chapati but slightly thick.
6. Now keep it on the griddle in medium high and cook it both side by applying ghee.

Note:

1. Warm water will help to stay together while rolling, it won't break in the corners.
2. You can made it without oil also.

Low fats: Tomato Soup

Take a piece of bread and roast it and serve the soup by keeping the bread on the top of the soup

• Tomatoes – 350grm(chopped)
• Carrot – 55grm(chopped)
• Onion – 30grm(chopped)
• Corn flour – 30grm
• Milk – 300ml
• Water – 750 ml
• Pepper powder – to taste
• Salt – to taste

1. Cook all the vegetables in water with pepper powder and salt till tender.
2. Now drain the water and make pure of it.
3. Now in another pan mix milk and corn flour to make white sauce.
4. Cool the sauce and then add the puree gradually.
5. Now reheat the soup and serve hot. If you want more seasoning you can add.

Low fats: Veg. soup

• Veg stock or water – 750 ml
• Celery – 60gms
• Onion – 60gms
• Tomatoes – 120gms
• Turnip – 60gms
• Corn flour – 30gms
• Milk – 300ml
• Pepper powder – to taste
• Salt – to taste

1. Chop all the vegetables.
2. Cook in the veg stock till tender or in water.
3. When it cooked well strain the stock and make a pure.
4. Now in another pan mix milk and corn flour to make white sauce.
5. Add this white sauce to pure with pepper powder and salt.
6. Reheat this again and serve. If you want you can add some boiled vegetables at this time for more taste.

Low fats: Grilled Fish

• Fish – ¼ kg


• Ginger – 1 piece (Paste)


• Lemon – 1 medium size


• Salt – to taste


• Red chilies – to taste


• Food colour – orange(Optional)


• Ajwain or Omum – ¼ tsp

1. Wash the fish pieces nicely.


2. Make a masala with ginger paste, lemon juice, salt, chilly powder, color and Ajwain. Rub over each fish and leave it to marinate for 1 to 2 hours.


3. Grill the fish or bake them in oven at 375 degree faranite or can be cooked in non stick pan with lid.


4. Serve hot, garnished with lemon slice. Onion rings, coriander leaves or ketchup or mint chutney or as desired.

Low Cal Chaat

• Puffed Rice or pori or murmure – 3 cups


• Onion – 1 (finely chopped)


• Tomato – 1 (finely chopped)


• Cucumber – ½ (peeled and finely chopped)


• Pomegranate seeds – ¼ cup


• Coriander leaves – 1 tbsp(finely chopped)


• Tamarind chutney – 1 tbsp


• Green chutney – 1 tsp


• Cumin seed – ½ tsp (crushed)


• Cornflakes – ¼ cup (crushed)


• Salt - to taste

1. Put all ingredients in a large deep bowl.


2. Toss with hand till well blended.


3. Put in individual serving bowls or a large dish.


4. Serve immediately, and do not allow getting soggy.

kozhukattai

It is a south Indian snacks. It is an healthy recipe. It is cooked in steam and any one can eat with out any restriction.In this the filling can be changed according to your wish like you can add caswnuts, boiled chana dal, sesame ...

• Rice flour – 1 cup


• Water – around 1 ½ cups


• Salt – ½ tsp


• Fresh coconut – 1 cup(grated)


• Jaggery – ½ cup or more


• Cardamom Powder – 1 tsp

1. First we have to make the outer layer for that boil the water by adding salt in that.


2. Take the flour in a vessel and add the water little by little, stir it with some wooden stick. Make tick dough but it should be soft with no lumps.


3. Now for filling. Grate the jaggery and in that add the cardamom powder, coconut and a pinch of salt. Mix well. Now the filling is ready.
   


4. Now take lemon size dough and flatten it with the help of your thumb and forefinger.


5. Flatten it from the corner also and now take a spoon full of filling and keep in the center of that and close it and make as around shape or as u wish.


6. Arrange this in a greased idilli plate or normal plate also you can use.


7. Now steem it in the cooker for 8 to 10 minutes.


8. Serve it luke warm or cold.
   

Lemon Pickle

It is an instant pickle, which can be stored for many days. This pickle has no oil and no preservatives.

• Lemon -8 nos (Cut into 8 pieces)


• Garlic - 8pods (cut into small pieces)


• Green chilly - 2no(slitted from the center)


• Chilly powder - 2tbsp
  


• Water - 1/4 - 1/2 cup


• Asafoetida - 1/2tsp


• Salt - to taste

1. Switch on the stove and keep a non-stick kadai or wok  over it. Now add lemon, salt and  asafoetida.


2. When it starts boil add garlic and green chilly.
   


3. Now add water as much you want and add chilly powder.


4. After adding chilly powder just mix it nicely and switch off the stove.


5. Let it cool to the room temperature, then put this in a clean and dried glass bottle.
   


6. Keep this fro 2 days like that form third you can start eating with rice, chapati...