Wontons stuffed with vegetables and steamed makes for an excellent and tasty low calorie snack.
Cuisine: Chinese
Time Required: 40 Minutes
Ingredients:
1 Cup finely choppped Cabbage
1/2 Cup finely chopped Capsicum
1/2 Cup finely chopped Carrot
1 tsp Ginger Juliens
2 – 3 Spring Onion Bulbs, chopped
3 Garlic Cloves, chopped
1tbsp Cream Cheese
1/2 tsp Crushed Pepper
1tsp Mixed Herbs
Few Spring Onion Scallions, chopped
Few Coriander Roots
2tsp Oil
Few sheets of Wonton
2tbsp Maida / Flour mixed in water to form a paste
Salt to taste
Rice cakes with sweetened yoghurt. Great to have during summer and when recovering from tummy upset.
Time Required: 5 Minutes + Idli preparation time
Ingredients:
2 Rice Idlis
1 Cup Curds / Yoghurt
1tbsp Sugar
½ tsp Oil
A pinch of Mustard Seeds
Few Curry Leaves
½ tsp Kadalebele / Bengal Gram and Urad Dal / Split Black Gram
Chopped Coriander Leaves Pomegranate for garnishing
Salt to taste
Spicy lentil mixture filled in Rice flaps and steamed. This dish is very popular in south India and in Karnataka this dish is prepared on Bheemana Amavasya festival. A sweet variety is also prepared.
A tasty snack using left over Idli / steamed rice cakes.
Time Required: 5 Minutes
Ingredients: 4 Idli / Steamed Rice Cakes
12 Curry leaves
4 Green Chilies, Slit
1tbsp Oil
1tsp Mustard Seeds
2tbsp Kadalebele Uddinbele Chutney pudi / powder
Salt to taste
Method:
Chop Idlis into cubes. Heat Oil, add Mustard seeds and when they splutter add Curry leaves, Green chilies. Add the Idli cubes, Salt and Chutney Powder and mix well. After a minute remove to a serving dish and serve with Tomato Ketchup and Pudina / Indian Mint Chutney.
Nendrabale is a type of plaintain widely grown in Kerala, South India. The ripe fruit is steamed and served as one of the item during breakfast or can be eaten as a dessert after lunch or dinner.
