Carrot and Paneer Toast

Serves 3 Slices

• 3 brown bread slices
• 3/4 cup grated carrot
• 50 gms grated low fat paneer
• 1 tbsp finely chopped tomato
• 1/4 tsp chopped green chillies
• 1 tsp chopped coriander (dhania)
• 1 tsp low fat butter
• salt to taste

1. Toast the bread slices in a toaster.
2. Combine the carrot, paneer, tomato, green chilli, coriander, butter and salt in a bowl, mix well.
3. Divide into three equal portions.
4. Place one portion of the mixture on each toast.
5. Heat in an oven for a few minutes till they turn light brown in colour and crisp.
6. Serve hot.

Burger

Makes 6 Burgers
For the tikkis

• 1/3 cup cooked broken wheat (dalia)
• 2 tbsp finely chopped carrots
• 2 tbsp finely chopped french beans
• 2 tbsp boiled sweet corn kernels (makai ke dane)
• 2 medium sized potatoes, boiled and mashed
• 1 slice of whole wheat bread
• 1/2 tsp finely chopped green chillies
• 1/4 tsp freshly ground black pepper (kalimirch) powder
• 1 tbsp chopped coriander (dhania)
• 1 tsp oil for cooking
• salt to taste

Other ingredients

• 6 brown bread buns
• 2 tbsp tomato ketchup
• 12 lettuce leaves
• 2 medium sized onions, sliced
• 2 green cucumbers, sliced
• 2 tomatoes, sliced
• salt to taste
• 6 cheese slices

For the tikkis

1. Combine all the ingredients together in a bowl and mix well.
2. Divide the mixture into 6 equal portions and shape each portion into an even sized round and flatten the rounds to make tikkis.
3. Heat a non-stick pan and cook each tikki using ½ tsp oil until both sides are golden brown in colour. Keep aside.

How to serve

1. Cut each burger bun horizontally into two and toast them lightly in an oven or on a tava (griddle).
2. On the lower half of each bun spread 1 tsp of the tomato ketchup and place 2 lettuce leaves over it.
3. Place a few onion slices, cucumber slices, tomato slices and sprinkle a little salt over it.
4. Finally place 1 slice of cheese and 1 tikki cover with the remaining half of the bun and press it lightly.
5. Repeat with the remaining ingredients to make 5 more burgers.

Nacho Chips with Cheesy Carrot Dip

Serves 4

For the nacho chips

• 1/2 cup maize flour (makai ka atta)
• 1/2 cup ragi (nachni / red millet) flour
• 1/4 cup whole wheat flour (gehun ka atta)
• 1 tsp carom seeds (ajwain)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp chilli powder
• 2 tsp oil

For the carrot and cheese dip

• 1/4 cup grated carrot
• 2 tbsp grated processed cheese
• 1/2 cup hung curds (chakka dahi)
• 2 tbsp fresh cream
• 1 tbsp finely chopped capsicum
• 1/4 tsp chopped green chillies
• 1 tbsp chopped coriander (dhania)
• salt to taste

For the nacho chips

1. Mix all the ingredients in a bowl and knead into soft dough using a little water.
2. Divide the dough into 5 equal portions and roll out each portion into thin chapattis using a little flour. Lightly prick each chapati with a fork.
3. Cut into nacho shapes with the help of a sharp knife.
4. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside.

For the carrot and cheese dip

1. Whisk together the curds and cream in a bowl.
2. Add all the other ingredients and mix well.
3. Pour into a serving bowl and refrigerate. Serve chilled with the nachos.

Mini Mixed Vegetable Turnovers

Makes 8 Turnovers

• 1 cup readymade dosa batter
• 1/2 cup grated mixed vegetables (carrots, cabbage, cauliflower, onions etc.)
• 1 1/2 tbsp powdered roasted peanuts
• 2 tbsp chopped coriander (dhania)
• 1 tsp sugar
• 1 tsp chilli powder
• salt to taste
• 2 tsp sesame seeds (til) for the topping4
• 2 tsp oil for cooking
• 8 tsp tomato ketchup for serving

1. Combine together the dosa batter, vegetables, peanuts, coriander, sugar, chilli powder, salt and 2 tbsp water in a bowl and mix well. Keep aside.
2. Heat a non-stick pan and grease it lightly with oil.
3. Sprinkle ½ tsp of sesame seeds on it.
4. When they crackle, pour a ladleful of the batter and spread it evenly to make a circle of 75 mm (3") diameter.
5. Cook using ½ tsp of oil, till both sides are golden brown in colour.
6. Repeat with the remaining batter to make 7 more turnovers.
7. Serve hot with tomato ketchup.

Merry Macaroni

Serves 4

• 2 tsp butter
• 1/4 cup finely chopped onions
• 2 tbsp chopped carrots, blanched
• 2 tbsp boiled fresh green peas
• 2 tbsp chopped capsicum
• 1/2 cup tomato puree
• 1/4 tsp chilli powder
• 1/2 tsp sugar
• 2 cups boiled macaroni
• salt to taste

1. Heat the butter in a non-stick pan, add the onions and sauté for 1 minute.
2. Add the carrots, green peas and capsicum and sauté for 2 minutes.
3. Add the tomato purée, chilli powder, sugar and 1 tbsp of water. Mix well and simmer for another 3 to 4 minutes.
4. Add the macaroni and salt, mix gently and cook for few seconds.
5. Serve hot.

Green Pea and Corn Bhel

Serves 4

• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 cup chopped onions
• 1 cup boiled green peas
• 1 cup boiled sweet corn kernels (makai ke dane)
• 1/4 cup chopped and boiled potatoes
• 2 tbsp chopped tomatoes
• salt to taste
• 1/4 cup Khajur Imli ki Chutney
• 1/2 tsp chaat masala
• 1 tbsp finely chopped coriander (dhania)
• 2 tbsp sev and 2 tbsp pomogranate seeds (anardana) for the garnish

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the crackle, add the onions and sauté for 2 minutes.
3. Add the green peas, corn and potatoes and mix well. Remove from the flame and keep aside to cool.
4. When cool, add the tomatoes, salt, khatti-meethi chutney, chaat masala and coriander and mix well.
5. Serve immediately garnished with sev and pomegranate seeds.

Date and Almond Balls

Makes 16 Balls

• 1 1/2 cups chopped black seedless dates (khajur)
• 2 tsp ghee
• 1/4 cup finely chopped almonds (badam)
• 1/4 tsp cardamom (elaichi) powder
• dessicated coconut for rolling

1. Heat the ghee in a broad non-stick pan, add the dates and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
2. Add the almonds, cardamom powder and mix well.
3. Divide the mixture into 16 equal portions and shape each portion into round balls.
4. Roll them in dessicated coconut till they are evenly coated from all the sides.

How to pack
Cool completely and pack in a tiffin box.