Preparation Time: 20 mins

Cooking Time: 8 mins

Makes 4 wraps

Exciting iron-rich serving coming up! A perfect low-calorie main course dish, the Green
Tomato Salsa and Veggie Wrap is packed with crunchy veggies for not just good health but
an enjoyable texture and taste too. Iron-rich soya flour and parsley used in the dough pack
more iron into this sumptuous wrap.

Ingredients
For The Dough

1/2 cup whole wheat flour (gehun ka atta)

2 tbsp soya flour

2 tbsp chopped parsley

salt to taste

To Be Blended Into Green Tomato Salsa

1 cup chopped green tomatoes

2 garlic (lehsun) cloves

1/2 tsp cumin seeds (jeera)

1 tsp chopped green chillies

1 tbsp finely chopped coriander (dhania)

1/4 cup chopped spring onions (whites and greens)

salt to taste

For The Veggie Stuffing

2 tsp olive oil

1/4 cup sliced onions

1 tsp finely chopped garlic (lehsun)

1/2 cup sliced capsicum (red , green and yellow)

1 cup blanched broccoli florets

1/4 cup blanched and diagonally cut baby corn

1 tsp dry red chilli flakes (paprika)

1 tsp dried oregano

salt to taste

Other Ingredients

whole wheat flour (gehun ka atta) for rolling

For the dough

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough
water.
2. Cover with a lid and keep aside for 10 minutes
For the veggie stuffing
1. Heat the olive oil in a broad non-stick pan, add the onions and garlic and saut on a
medium flame for 1 minute.
2. Add the capsicum and saut on a medium flame for another 1 more minute
3. Add the broccoli and baby corn and saut on a medium flame for 1 minute.
4. Add the chilli flakes, oregano and salt and saut on a medium flame for 30 seconds.
5. Divide the stuffing into 4 equal portions and keep aside.
How to proceed
1. Divide the green tomato salsa into 4 equal portions. Keep aside.
2. Divide the dough into 4 equal portions and roll out each portion of the dough into a
175 mm. (7?) diameter circle using a little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each roti till brown spots appear on both the
sides.
4. Place a roti on a clean, dry surface, spread a portion of the green tomato salsa and
spread a portion of the veggie stuffing evenly over it and roll it tightly.

5. Repeat step 4 to make 3 more wraps

reparation Time: 20 mins

Cooking Time: 5 mins

Makes 4 rolls
Ive given a nice mediterranean feel to the humble potato, by lining it with olive cream cheese
sauce. The spiced mayonnaise boosts the taste of this wrap, which becomes all the more exotic by
the addition of veggies like baby corn and lettuce!
Ingredients
For The Potato Wedge Mixture

1 tbsp butter

2 cups peeled and parboiled potato wedges

1/2 cup capsicum strips

1/2 cup blanched baby corn strips

1 tsp dry red chilli flakes (paprika)

1/2 tsp dried oregano

salt to taste
For The Olive Cream Cheese Sauce

1/2 cup grated paneer

1 tbsp fresh cream

2 tbsp cheese spread

6 to 8 black olives , deseeded and chopped

1 tbsp chopped celery

salt to taste
To Be Mixed Together Into A Spiced Mayonnaise

1/2 cup mayonnaise

2 tsp tomato ketchup

4 tbsp finely chopped onions

2 tsp finely chopped green chillies

1/2 tsp mustard (rai / sarson) powder

3 tbsp milk

salt to taste
Other Ingredients

1 cup grated carrot

salt to taste

4 spinach rotis

2 cups roughly torn lettuce

For the potato wedge mixture

1.

Heat the butter in a broad non-stick pan, add the potatoes and saut on a medium flame
for 2 minutes or till the sides turn golden brown in colour from all sides.

2.

Add the capsicum and saut on a medium flame for another minute.

3.

Add baby corn, chilli flakes, oregano and salt and saut for another minute. Keep aside.
For the olive cream cheese sauce

1.

Combine the paneer, fresh cream and cheese spread in a bowl and mix well till it is
smooth and creamy.

2.

Add all the remaining ingredients, mix well and refrigerate for at least an hour.
How to proceed

1.

Combine the carrots and salt in a bowl, mix well and keep aside.

2.

Place a roti on a clean dry surface and arrange cup of lettuce in a row in the centre on
the roti.

3.

Spread th of the olive cream cheese sauce over the lettuce.

4.

Arrange th of the potato wedge mixture and th of the carrots over it.

5.

Finally spread th of the spiced mayonnaise over it and roll it up tightly.

6.

Repeat with the remaining ingredients to make 3 more rolls.

7.

Wrap a tissue paper around each roll and serve immediately.

Dal
Ingredients:
Half cup split urad dal
Quarter cup chana dal
2 tsp ginger, crushed
2 tsp garlic, crushed
Half tbsp butter
1 tbsp ghee
1 onion, finely chopped
1 tomato, finely chopped
2-3 green chillies, split
1 tsp chopped coriander leaves
Quarter tsp turmeric powder
Half tsp chilli powder
Half tsp cumin seed powder
Salt to taste

Method:
Soak lentils in water for an hour. Drain. Heat a little water in a heavy-bottomed pan. Add lentils,
half a teaspoon of ginger, one teaspoon of garlic, salt, turmeric and butter. Cover and cook on a
low flame till lentils are soft and done. Heat ghee in a frying pan. Add cumin seeds and let it
splutter. Add onions and fry till they turn brown. Add remaining ginger, garlic and fry for 1-2
minutes. Stir in green chillies, tomato, chilli powder and chopped coriander. Cook for 3-4
minutes. Pour over lentils. Season.
Aloo gobi
Ingredients:
3 medium-sized potatoes, peeled and cut into cubes
1 small cauliflower (florets)
2 onions, thinly sliced and separated
5-7 garlic cloves, minced
3 tomatoes, finely chopped
3-4 green chillies, slit
1 tsp grated ginger
1 tsp cumin seeds
A pinch of asafoetida
2 tsp dried fenugreek leaves
Half tsp turmeric powder
2 tsp sabji masala powder
1 tsp coriander powder
1 tsp red chilli powder
1.5 tsp garam masala powder
1 tsp deggi mirch
Salt to taste
A handful of chopped coriander leaves
Oil for cooking

1 tbsp of clarified butter

Method:
Heat oil in a pan. Add potatoes and fry till they turn golden; drain on a paper towel and keep
aside. In the same oil, fry cauliflower florets till they turn golden, drain and keep aside. Remove
excess oil from pan and leave just enough oil for cooking vegetables. Add asafoetida, cumin seeds
and dry fenugreek leaves. Turn off the gas stove for a minute. Then, ignite the gas again, and
keeping the heat low, add minced ginger, garlic and saut for a minute. Add onions and saut for
about 4-5 minutes until they change colour. To this, add tomatoes, all spices, salt, slit green
chillies and saut till oil comes out from edges, on medium to high heat, stirring continuously.
When tomatoes are done, add fried potatoes and cauliflower florets. Mix well and cook for about
5-6 minutes. Remove from heat. Add chopped coriander and clarified butter.

http://www.thehealthsite.com/fitness/6-healthy-salad-dressing-recipes-for-weightloss/
https://in.lifestyle.yahoo.com/ll-never-no-salads-try-190600949.html