Harissa Vegetable Multigrain Rolls
Prep time: 20 minutes
Cooking time: 20 minutes
Calorie count: 600 calories (per serving)
3 tbsp Harissa chilli paste
2 tsp tamarind juice
1 ½ tbsp coriander powder
¾ cup zucchini, sliced
1 cup yellow peppers, sliced
1 cup red peppers, sliced
3 tbsp olive oil
To prepare the tortillas:
Water, as needed
2 tbsp oil
1 ½ cup multigrain flour
- Knead the multigrain flour, salt and oil to a soft dough using water as required. Roll out the tortillas and set aside.
- Heat olive oil in a pan on medium-high heat and saute the yellow and red peppers and zucchini. Add salt, cumin powder, coriander powder, and tamarind juice and mix well. Set aside.
- Apply the harissa paste on the tortillas, divide the sauteed vegetables between them, and roll into cigars.
- Heat a grill pan and cook the tortilla rolls for three minutes, turning sides as needed.
- Serve hot.
Tip: Serve the rolls with mint pesto and more harissa chilli paste.
Raw Mango and Broken Wheat Khichdi
Prep time: 30 minutes+soaking time
Cooking time: 30 minutes
Calorie count: 370 calories (per serving)
50 g raw mangoes, chopped small
30 g onions, chopped small
30 g tomatoes, chopped small
10 g chillies, finely chopped
5 g turmeric
2 g asafoetida
5 g cumin seeds
40 g desi ghee
30 g green moong dal
100 g broken wheat (daliya)
- Soak the broken wheat and dal in clean water for 40 minutes.
- Heat the desi ghee in a pressure cooker.
- Add cumin seeds, asafoetida, turmeric, and green chillies, and fry for 30 seconds.
- Add the onions and tomatoes and cook for a minute.
- Next, add the soaked broken wheat and dal, close the lid and cook for two whistles. Turn off the flame, cool and allow the pressure to release, and remove the khichdi to a bowl.
- Heat a frying pan and cook the raw mango for two minutes on a low flame. Add the khichdi and cook, stirring for five minutes. Add salt to taste. Serve hot.
Tip: Serve this khichdi with spiced yoghurt.
Prep time: 290 calories (per serving)
10 pistachios, peeled and sliced
6 almonds, peeled and sliced
2 g cardamom powder
15 g raisins
75 g icing sugar
5 g saffron
200 g hung curd
- Soak the saffron strands in two tablespoons of lukewarm water for two minutes.
- Place the hung yoghurt in a mixing bowl.
- Add the saffron water, icing sugar, and cardamom powder, and beat for five minutes.
- Add the almonds, pistachios, and raisins.
- Chill before serving.
Tip: Garnish the chilled shrikhand with pistachio shavings and mint leaves.