Preparation time: 30 minutes  *Cooking time: 30minutes  *Makes 16 small pieces.

• 200 grams whole wheat flour
• 10 grams fresh yeast
• ¾ teaspoon salt
• ¾ teaspoon sugar
• 1 teaspoon oil

• 400 grams tomatoes
• 2 small onions, chopped
• 3 to 4 cloves crushed garlic
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ½ teaspoon oregano or a pinch ajwain
• 1 teaspoon oil
• Salt to taste

• 2 capsicums, cut into rings
• 4 onions, cut into rings
• 2 tomatoes, cut into slices
• 50 grams grated paneer,
• 75 grams mozzarella cheese

1. Sieve the flour with the salt and sugar. Add the oil and mix well.
2. Make a well in the center and crumble the yeast in the center.
3. Sprinkle ½ teacup of warm water over the yeast. Wait for a few minutes.
4. Mix the yeast in the flour and add enough water to make a dough.
5. Cover the dough with a wet cloth to "prove". Leave for 30 minutes or until it is double in size.
6. Knead the dough for 1 minute.
7. Divide the dough into 16 parts.
8. Roll out each part to 75 to 100mm. Diameter rounds.
9. Prick lightly with a fork.
10. Brush a baking tray lightly with oil and arrange the rounds on the tray. Keep aside for 15 minutes.
11. Bake in hot oven at 200deg C for 15 minutes.

1. Chop the tomatoes and drain.
2. Heat the oil, add the onions and garlic and fry for 3 minutes.
3. Add the tomatoes, chilli powder, sugar and salt and boil for 10 minutes.
4. Blend the mixture in a liquidizer.
5. Add the oregano.

1. When you want to serve, spread some sauce on top of each pizza.
2. Arrange the capsicum and onion rings and tomato slices on top.
3. Sprinkle the paneer on top. If you like, use a mixture of paneer and cream.
4. Bake in a hot oven at 200 deg C for 5 to 10 minutes.

Chapatti	4 nos
Paneer (cottage cheese) finely chopped	125g (1 bowl)
Cabbage finely chopped	100g (1 bowl)
Capsicum (finely chopped)	50g (1/2 bowl)
Onions finely chopped	1 big (1 cup)
Tomatoes finely chopped	1 big (1 cup)
Green chillies finely chopped	1-2
Sprouts boiled	50g (1/2 bowl)
Coriander leaves finely chopped	25g(1/4 bowl)
Ginger garlic paste	1 tbsp
Red chilli powder	½ tsp
Garam masala	½ tsp
Oil	30 ml(¼ cup)
Cow's ghee	20 ml(4 tsp)
Tomato ketchup	As per taste

1. Heat oil in a kadai. Sauté the onions till golden brown. Add the vegetables, ginger garlic paste, salt red chilli powder, garam masala, and green chillies. Cook the vegetables till half done. Add the paneer and sprouts. (do not add extra water).

1. Spread out one chapatti. , apply tomato ketchup on one side.
2. In the center of the chapatti place the stuffing.
3. top it with onions, tomatoes and coriander leaves. Sprinkle some chaat masala.
4. Roll the chapatti tightly.
5. Heat ghee in a frying pan. Put the roll on it and shallow fry till the roll becomes crisp.
6. Cut the roll and serve with tomato ketchup.

Pav bhaji is an all time favourite snack for children. A small change in the all time favourite snack can make the meal interesting.

Brown bread	8 pieces
Sprouted moong boiled and mashed	300g (2 cups)
Potatoes boiled and mashed	1 no (1 cup)
Boiled vegetables (carrots, cauliflower, peas)	150g (1 cup)
Onions finely chopped	75 g(3/4 cup)
Tomatoes finely chopped	150 g (1 cup)
Red chilli powder	½ tsp
Pav bhaji masala	1 tbsp
Pure cow's ghee	1 tsp
Coriander finely chopped	1 tbsp.

1. Heat oil in kadai, Add ghee and sauté the onions.
2. Add tomatoes, red chilli powder, pav bhaji masala and salt and cook for approx. 1 minute.
3. Add potatoes, boiled vegetables, moong srouts and cook for 2 min's.
4. If the bhaji appears thick add water. ( could add the water for boiling sprouts)
5. Roast brown bread on ghee and seve with the prepared bhaji.
6. Serve chopped onions and lemon as accompaniments.

INGREDIENTS:

Red lentils- split (masur dal) - 1 ½ cups

Fresh mint leaves - 1 medium bunch

Onions- 2 medium sized

Garlic- 3-4 cloves

Oil- 2 tbsps

Tomato puree- 2 tbsps

Dried wheat breadcrumbs- 1/3 cup

Wheat flour - 2 tbsps

Salt - to taste

Pepper powder- to taste

METHOD OF PREPARATION:

1. Pick, wash dal and soak in three cups of water for thirty minutes. Drain and leave aside.
2. Clean, wash and finely chop the mint leaves. Peel, wash and chop onions and garlic.
3. Heat 1 ½ tbsp oil in a pan, add garlic, stir for a moment and add onions. Saute' for three- four minutes till onions turn soft.
4. Add dal and cook for another 3-4 minutes.
5. Add about 2 ½ cups of water and boil dal till soft and all liquid is absorbed.
6. Mash dal, cool and mix with tomato puree, mint, dried breadcrumbs, salt and pepper powder
7. Divide it into small equal portions.
8. Form them into roundels/ tikki shapes and coat with wheat flour.
9. Grease a baking tray with ½ tbsp oil. Pre-heat the oven at 200 degrees for 15 minutes.
10. Bake the patties for 15 minutes at 175 degrees. Serve hot with mint-coriander chutney.