Thai Green Rice

Prep Time : 11-15 minutes ; Cook time : 0-5 minutes ; Serve : 4 ; Level Of Cooking : Easy

Ingredients for Thai Green Rice Recipe

o Basmati rice cooked 3 cups
o Fresh coriander leaves medium bunch
o Fresh basil leaves 12-16
o Kaffir lime leaves 2-3,Lemon grass stalk 1
o Garlic cloves 5-6,Shallots 8-10
o Galangal inch
o Lemon juice of 1 lemon
o Olive oil 2 tablespoons,Salt to taste
o Crushed black peppercorns to taste

Method
Step 1
Roughly chop coriander leaves and place in a grinder jar. Add basil leaves and torn kaffir lime leaves.
Step 2
Roughly chop lemongrass stalk and add along with garlic and shallots.
Step 3
Roughly chop galangal and add along with lemon juice and grind into a smooth paste. Add 1
tablespoon olive oil and grind again.
Step 4
Add salt and crushed peppercorns and mix well.
Step 5
Heat remaining olive oil in a non-stick wok. Add ground paste and saut for 1-2 minutes.
Step 6
Add rice, mix and toss well. Let it get heated through.
Step 7
Garnish with basil sprig and serve hot with lemon wedges
Flax Seeds aur Palak ke Paranthe
Prep Time : 11-15 minutes, Cook time : 6-10 minutes, Serve : 4

Ingredients
o Flax seeds 1/4 cup
o Spinach shredded 1 small bunch
o Whole wheat flour (atta) 1 cups + for dusting
o Coriander seeds 1/2 cup
o Fennel seeds (saunf) 2 teaspoons
o Cumin seeds 1/4 cup
o Dried red chillies 2-3
o Black peppercorns 10-12
o Cloves 2-4
o Green chillies finely chopped 1-2
o Onion finely chopped 1 small
o Carom seeds (ajwain) 1 teaspoon
o Garam masala powder 1 tablespoon
o Red chilli powder 1/2 tablespoon
o Black salt (kala namak) 1/2 tablespoon
o Dried mango powder 1 teaspoon
o Turmeric powder 1/4 teaspoon
o Salt to taste
o Yogurt 1/2 cup
o Oil 1 tbsp + for drizzling and basting

Method
Step 1
Dry-roast flax seeds, coriander seeds, fennel seeds, cumin seeds, dried red chillies, black peppercorns
and cloves in a non-stick pan till fragrant.
Step 2
Coarsely grind the roasted spices.
Step 3
Take flour on the worktop. Add spinach, green chillies, onion, carom seeds, garam masala powder,
chilli powder, black salt, dried mango powder, turmeric powder, salt and ground spices. Make a
cavity in the center, add yogurt and knead into a dough. Sprinkle some water and knead. Add 1 tbsp
oil and knead into a soft dough. Transfer into a bowl.
Step 4
Heat a non-stick tawa.
Step 5
Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into
a thin disc. Drizzle some oil on top of each disc, dust some flour and fold from all 4 sides to make a
square.
Step 6
Dust some flour on top of each square portion and roll out to make a thin square parantha.
Step 7
Roast each parantha on hot tawa till golden from both sides, basting with some oil.
Step 8
Serve hot.

Nutrition Info
Calories : 1548
Carbohydrates : 204.4
Protein : 56.4
Fat : 56.2
Other : Iron- 40.6mg
Jain Veg Frankie
Prep Time : 26-30 minutes, Cook time : 26-30 minutes, Serve : 4

Ingredients for Jain Veg Frankie Recipe

o Refined flour (maida) cup
o Whole wheat flour (atta) cup
o Yogurt cup
o Salt to taste
o Oil to knead the dough + 1 tablespoon
o Green chillies chopped 2-3
o Green capsicum chopped cup
o Yellow capsicum chopped cup
o Red capsicum chopped cup
o Babycorns chopped 5-6
o Purple cabbage chopped cup
o Cabbage chopped cup
o Raw banana boiled and chopped 1 medium
o Dried oregano 1 teaspoon
o Red chilli flakes 1 teaspoon
o Soy sauce 1 teaspoon
o Tomato ketchup 1 tablespoon
o Paneer (cottage cheese) chopped cup
o Frankie masala 1 teaspoon
o Lettuce leaves shredded 4-5

Method
Step 1
Put refined flour, whole wheat flour, yogurt and salt in a bowl and knead into a soft dough with water
as required. Add a little oil and knead again. Let it rest for ten to fifteen minutes.
Step 2
Heat one tablespoon oil in a non-stick pan, add green chillies and saut for half a minute. Add green
capsicum, yellow capsicum, red capsicum and saut for a minute.
Step 3
Add baby corns, mix again and cook for a minute. Add purple cabbage and cabbage and mix again.
Step 4
Add raw banana, salt, oregano, chilli flakes, soy sauce and tomato ketchup and mix well. Add the
cottage cheese and mix again. Add the Frankie masala, mix well and set aside to cool.
Step 5
Divide the dough into equal portions and roll them into balls. Roll each ball into thin four to five inch
diameter tortillas.
Step 6
Heat a non-stick tawa, and cook each tortilla,turning sides, for about thirty seconds on each side.
Step 7
Put each tortilla on direct flame and let it puff. Set aside on a plate.
Step 8
Keep each tortilla on worktop, sprinkle some Frankie masala on it, put some shredded lettuce over it,
spread the vegetable mixture on it and roll the tortilla to make frankies.
Step 9
Heat the tawa again, put one teaspoon oil and place a Frankie on it. Cook, turning sides, till golden all
around. Similarly cook the remaining frankies.
Step 10
Place them on a serving plate and serve hot.
Methi Thepla
Prep Time : 21-25 minutes, Cook time : 11-15 minutes, Serve : 4

Ingredients for Methi Thepla Recipe

o Fresh fenugreek leaves (methi) chopped 1 cup
o Whole wheat flour (atta) 1 cups + for dusting. Salt to taste
o Ginger-green chilli paste 1 tablespoon, Carom seeds (ajwain) 1 teaspoon
o Turmeric powder teaspoon, Red chilli powder 1 teaspoon
o Yogurt 1 cup, Oil 1 tablespoon & Ghee for basting

Method
Step 1
Put fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and
chilli powder and mix well.
Step 2
Add flour and yogurt and mix well.Add little water and knead into a stiff dough. Add 1 tablespoon oil
and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.
Step 3
Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.
Step 4
Heat a non-stick tawa and roast the theplas, turning sides and basting with ghee, till golden from both
sides.
Step 5
Serve hot.

Nutrition Info
Calories : 1087 , Carbohydrates : 168.7
Protein : 37.3, Fat : 29.4
Other : Niacin- 10.4mg