HEALTHY ALTERNATIVES FOR A SWEET FESTIVE SEASON

Green vegetable pancakes

Ingredients

100g wheat flour; 50g besan; 150g methi and palak leaves; 20g Tomato; 1 green chilli; 2 onions; 4 cloves garlic

Method

Mix all the ingredients and make them into small pancakes. Fry until cooked.

Garnish with grilled tomato, mushrooms and fresh herbs.

BARLEY & VEGETABLE SOUP

50g Barley; 2 Spring Onions; ½ litre Vegetable stock; Salt and pepper to taste; 50g Chopped vegetables

Soak the barley for more than four hours.

Cook the barley and make it into a paste

Add stock and spring onion. Add salt and pepper and boil again.

Add chopped vegetables and serve hot.

Sattu laddu

200 Barley powder; 200g Kala channa powder; 150g organic Jaggery; 1stp elachi powder; 60ml Sunflower oil; 1 tbs Sesame seeds, roasted

Heat the pan and add barley powder. Roast until brown. When it is done, add channa powder and organic jaggery to the barley mixture along with elaichi powder and oil for binding

Make the mixture into round shapes, deep fry and when done, coat them with sesame seeds.

Chapati Chutney

2 Green peppers; 1 onion (chopped); 2tsp Ginger; 50g tamarind, juiced; Salt, to taste; Green chilli

Steam pepper, onion, ginger, tamarind juice. Then add the other ingredients to it.

Grind them together into a fine paste.

Apple cake

2 cups whole wheat flour; ½ tsp cinnamon powder; ½ tsp Jaggery; 1 cup Chopped apple; ¼ cup nuts, chopped:

Mix all the above ingredients and bake at 175°c for 45 minutes. Before serving, sprinkle with icing sugar.