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Soaking time:  2 hours 

Makes 12 tikkis 

Ingredients

• 1/2 cup Masoor Dal (Split Red Lentil)
• 1/4 cup grated low-fat Paneer
• 1/4 cup finely chopped Onions
• 2 TBSP Finely chopped Coriander (Dhania)
• 1/2 TSP Lemon juice
• 1 TSP Green Chilli paste
• 2 whole Wheat Bread Slices, Crumbled
• Salt to taste
• 1 3/4 TSP Oil for greasing and cooking

To Be Mixed Into A Curd Dip

• 1/2 cup Fresh thick low-fat Curds (Dahi)
• 1/4 cup finely chopped Cucumber
• 2 TBSP finely chopped Mint Leaves (Pudina)
• 1/2 TSP Cumin seeds (Jeera) powder
• Salt to Taste

Method 

1. Soak the Masoor Dal in enough Water in a deep bowl for 2 hours and drain well.
2. Combine the Masoor Dal, Salt and 1 cup of water in a broad non-stick pan and mix well.
3. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the dal is tender while stirring occasionally.
4. Allow the dal to cool slightly and blend in a mixer to a coarse paste.
5. Combine all the ingredients, including the Masoor Dal mixture, in a deep bowl and mix well.
6. Divide the mixture into 12 equal portions and shape each portion into a 50mm flat round Tikki.
7. Heat a non-stick Tava (Griddle) and grease it using ¼ TSP of oil.
8. Cook each Tikki on a slow flame, using 1/2 TSP of oil till they turn crisp and golden brown in colour from both sides.
9. Serve immediately topped with Curd dip.
   
   

Source: Tarla Dalal

URL: https://www.tarladalal.com/Masoor-Tikki-with-Curd-Dip-39893r

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Serves 4

Ingredients
4 whole Wheat chapati

For The Hummus

• 1/2 cup Soaked and Boiled KabuliChana (White Chick Peas)
• 2 TBSP low-fat Curds (Dahi)
• 2 TSP Olive Oil
• 1/2 TBSP Lemon Juice
• 1 TSP finely chopped Garlic (Lehsun)
• Salt to taste

For The Salad

• 1/2 cup deseeded and sliced Tomatoes
• 1/2 cup sliced and blanched Carrots
• 1/2 cup sliced spring Onions (Whites and Greens)
• 1/2 cup bean Sprouts
• 1 cup shredded Iceberg Lettuce
• 2 TBSP finely chopped Coriander (Dhania)
• 2 TBSP finely chopped mint leaves (Pudina)
• 1/2 TSP roasted Cumin Seeds (Jeera) powder
• 1/2 TBSP Lemon Juice
• 1 TSP Olive Oil
• Salt to taste

Method For the Hummus

1. Combine all the ingredients and blend in a mixer till smooth using a little water.
2. Divide it into 4 equal portions and keep aside.

Method For the Salad

1. Combine all the ingredients in a bowl and toss well.
2. Divide the salad into 4 equal portions and keep aside.

How to proceed

1. Place a chapati on a clean dry surface and spread a portion of the hummus evenly over it.
2. Place a portion of the salad in the centre of the chapati and roll it up tightly.
3. Repeat steps 1 and 2 to make 3 more wraps.
4. Serve immediately
   
   

Source:Tarla Dalal

URL: https://www.tarladalal.com/whole-wheat-salad-hummus-wrap-5523r

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Ingredients (for 10 Dosa) for Dosa Batter

• 1 Cup Samai / Little Millet / Parboil rice
• 1 Cup Idli Rawa / Rawa / Sooji
• 1/4 cup Urad Dal
• 1 Cup Red Pumpkin
• 2 TSP Oil / Sesame Oil
• 1 TSP Jeera / Cumin Seeds
• Pinch of Hing
• 1 TBSP onion
• 4 cloves Garlic
• 1 TSP Salt or to taste
• 4 whole Red Chillies
• 1 TBSP flax Seed Powder

 For Coconut Vegetable Stew

• 1 cup thick Coconut Milk
• 1.25 Cups all mix veggies (French Beans, Peas, Carrots & Potatoes)
• 2 TSP Coconut Oil / Oil
• 4 pieces each of Cloves and whole Black Pepper
• 1 green Cardamom
• 1 small piece Cinnamon
• 1/4 TSP each of Green Cardamom and Cinnamon Powder
• 1 TBSP Onion
• 1 TSP Ginger
• 2 non-spicy Green Chillies
• 8-10 curry Leaves
• Salt to taste
• 1 tsp lemon juice

Procedure

1. Mix little millet, Rawa and urad dal, wash and soak it for 3-4 hours.
2. Take a grinder to make a smooth paste with minimum water. Once dosa consistency batter appears to keep it aside
3. Grind red pumpkin and tempered onion masala with 6 tbsp of water to make a smooth paste.
4. Mix both the paste and flax seed powder together. Add salt as per the taste
   
   

Tempering for Pumpkin

1. Heat 2 tsp oil in a saucepan. Add whole garam masala, cinnamon and cardamom powder to the oil. Add onion, garlic and salt
2. Pour over the pumpkin pieces. 
   
   

Preparing Coconut Veg Stew

1. Heat oil adds cumin seeds, Hing / asafoetida, onion, ginger, green chillies, curry leaves and mix the vegetables.
2. Add coconut milk, water and salt to the pan
3. Cover to cook for 15 minutes
4. Uncover and add lemon juice to the pan
5. Serve hot
   
   

Besides being an Executive Director at her company, Ritu is a passionate cook. She took her passion to the virtual world by creating a Youtube channel named ‘The Happy Flavors’. The USP for her cookery videos is that the videos are very short and precise.

Ritu a graduate of the Food Craft Institute of Jaipur and has been crafting delicious recipes for her family for years. Her wish is to pass on this beautiful skill to the world.

“Cooking can be hard, and I take great care to simplify every recipe and explain every step in great detail, so you can leave your audience licking their fingers. Think different, cook differently!”

Video: https://www.youtube.com/watch?v=WRC82zia9WY

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