Sneha's Recipe: Low Fat

This makes a filling and quick breakfast. These are healthy and made with a drop of oil. See Notes before making these to make them perfect and practically oil free.

Makes 20 Crispies
Ingredients

For the Crispies
1 Cup Packed Fresh Bread Crumbs
1 Cup Boiled Fresh Green Peas
2 Tablespoons Finely Chopped Capsicum
2 Tablespoon Finely Chopped Onion
1 Green Chilly - finely chopped
½ Cup Fine Semolina1/3 Cup Yogurt - whisked
½ Teaspoon Red Chilly Flakes
½ Teaspoon Chaat masala
1 Teaspoon Heaped Salt or as per taste
½ Teaspoon Grated Ginger
200 Ml Water or as required to make a thick consistency
¼ Teaspoon Heaped Baking Soda
2 Tablespoons Finely Chopped Coriander Leaves

Other Ingredients
Oil as required for frying
1 Teaspoon Sesame seeds
1 Teaspoon Mustard seeds
Method

In a large bowl add the fine semolina, whisked yogurt and half of the water quantity. Mix this well and keep it aside for the semolina to swell.

In the meatime let's gather our remaining ingredients

In a small grinding jar add boiled fresh green peas and pulse it two or three time to make a coarse paste, add this to the semolina.

Now add all the remaining ingredients like fresh bread crumbs finely chopped capsicum, onion, green chilly, chaat masala, salt,ginger, chilly flakes, coriander leaves mix well. Add the remaining water and make thick batter. Cover it and let it set for 5 mins. After 5 mins, check the consistency of the batter, if necessary add water ( I did not add more than 200 Ml water) .

Now place a non stick pan ( I used an uttappam pan to make these it was perfect to make these) add few drops of oil and heat it. Add sesame seeds and mustard seeds a little of each. This is added each time to make a fresh batch of crispies.

Add Baking Soda to the semolina mix and whisk it very well.

On low flame add a tablespoon of batter and cook until golden on one side then

flip and cook on the other side until golden crisp. Take out after golden and crisp on outside.

I made few in a non stick pan too.

Your breakfast crispies are ready to serve.

Enjoy these with a sauce or chutney of your choice. These taste good, without any accompaniments too.

My Notes

I used green, red & yellow capsicums, can use only green.

If you use more than 1/4 teaspoon of oil for each crispies then they will become soft. For them to be crisp from outside reduce the oil. Use a good non stick pan to make these practically oil free. For the next batch used just a drop of oil to make these.

Labels : Fine Semolina, Rawa, Green Peas, Yogurt, Breakfast, Healthy, Crispies, Instant Mixes, Low Fat

This Footlong sandwich, makes a perfect sumptuous and filling meal. So quick and easy to make the filling. Prepare the filling in advance and refrigerate it. Use whenever required.

Since this is a low fat sandwich used cottage cheese, if you want you can always substitute this with cheese, add mayo or whatever spread you wish.

Since it's our posting day for Improv Cooking Challenge, Hosted by Nichole Little. Sending it to this event, theme for month is "Ketchup & Mustard".

Makes 2 - 3 Foot long Sandwiches
Ingredients
2 Chicken Breast - cut into thin julienne
1 Teaspoon Finely Chopped Garlic
2 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 Cup Boiled Corn
2 Tablespoons Tomato - de seeded and sliced
1 Medium Capsicum - sliced
1 Teaspoon Mixed Herbs
2 Tablespoons Ketchup
1/2 Teaspoon Mustard Paste
1/2 Teaspoon Red Chilly Flakes
200 Grams Cottage Cheese - cut into thick strips

Salad Leaves or Iceberg Lettuce

Method

Heat oil in a pan / kadai, add the garlic, saute for a minute, add onion saute till light pink. Now add the chicken and saute till it changes color from pink to white. Add the corn and rest of the spices, salt to taste, saute on high flame till all moisture evaporates, then add the tomato, capsicum, cottage cheese and saute for a minute only.

Take off flame and spread it on to a plate to cool.