1. Write 3 recipe of a tiffin snack which is
tasty as well as healthy.
Answers
Answer:
recipe:
Explanation:
1- Akki roti: This recipe makes 4 Akki Roti.
In a mixing bowl add 1 grated carrot, 1 chopped onion, a handful of chopped coriander leaves, 1 chopped green chili, and 1” grated ginger.
Next add in ½ tsp of cumin seeds (jeera) and salt to taste.
Mix everything well.
Next add in 1 cup of rice flour (chawal ka atta).
Mix it well with all the ingredients.
Add in 1 tbsp of oil.
Gradually add water.
Make a soft and smooth dough.
Divide it into 4 portions. (I have prepared half of this recipe and therefore I prepared 2 akki roti).
Grease a parchment paper and place one portion of the dough on it.
Spread it till you get the desired thickness. And make a few holes in it as shown in the picture. Use wet fingers to spread the dough.
Meanwhile heat a tawa/skillet or pan and grease it with little oil. Keep the flame on medium.
Pick the parchment paper and reverse it on the tawa. (You can use cloth, banana leaf instead of parchment paper).
Remove the paper.
Let it cook. Once it is cooked from 1 side flip it.
Cover and cook it.
Cook till brown patches appear on both the sides.
Remove from the flame.
Serve hot. Bon appetite.
2- Besan Chila: In a mixing bowl add 1 cup gram flour; add the vegetable i.e. ¼ cup chopped coriander, 1 chopped onion and 1 chopped tomato.
Add spices i.e. ½ tsp red chili powder, ½tsp. dry pomegranate powder, ¼ tsp. turmeric powder, salt according to taste and 1/8 tsp fruit salt (Eno).
Mix all the ingredients.
Now add water and make a batter of thick but pourable consistency.
Heat a pan and grease it with few drops of oil.
Set the gas flame to medium, take one ladle full batter and spread it on the pan in round shape.
Put some oil on the edge and center of besan cheela and cover it with lid.
After 2 minutes, flip besan cheela
Drizzle few drops of oil on besan cheela sides. Cook till the other side too turns golden brown.
Serve hot or at room temperature. Bon appetit!
3- Oats Dhokla: This recipe serves 2 persons.
Transfer ½ cup roasted oats to a grinding jar.
Make powder.
In a mixing bowl add the oats powder, 2 tbsp semolina (sooji), ½ tsp ginger paste, ½ tsp chili paste, salt to taste, 1 tsp sugar.
Next add ½ cup of water.
Mix everything well.
Let it rest for 15-20 minutes. Meanwhile grease a 6 inch square pan and prepare the steamer.
After 15-20 minutes give the batter a mix. Add ½ tsp eno. Followed by ½ tsp of water on it. Mix well.
Transfer the mixture to the greased pan.
Let it steam on medium flame for 8-10 minutes or till the inserted knife comes out clean. Once it is ready, take it out and let it cool down.
To prepare the tempering heat 1 tsp of oil and add ½ tsp of mustard seeds (raie). Let the seeds crackle. Also add a handful of curry leaves. (I have not added the curry leaves in the tempering as I was presenting the dhokla differently).
Pour hot tempering on the oats dhokla.
Cut into pieces of desired size. Bon appétit!