Oats and Peanut Butter Waffle
Ingredients
(20 cookies)
Oats 500 gm
Peanut butter 100 gm
Baking powder 20 gm
Honey 80 gm
Milk 500ml
Eggs 5 whole
Fruits, finely diced.
Method
Sieve millet flour along with jaggery powder (as per prescribed quantities) in a mixing bowl.
Add finely ground almonds to the mixture.
Now, add dollops of cream butter and mix the above mixture. Sprinkle vanilla essence and gently mix to make a dough.
If required, sprinkle very little cold water just to get the consistency right.
Roll out the dough on a lightly floured surface to 3 mm thick sheet; use a round cutter to cut.
Arrange the cut cookies on a greased baking tray and bake it for 30 minutes or until light golden brown colour at 1800 C.
Once baked, cool and garnish with sliced almonds. Serve.

Brown Rice Vegetable rolls
Brown Rice Vegetable rolls





Brown Rice Vegetable rolls
Ingredients
Brown Rice 200 gm
Water 250 ml
Salt to taste
Tomatoes 100 gm (chopped)
Cottage cheese 20 gm
Broccoli 20 gm
Zucchini 10 gm
Bell pepper 10 gm
Onion 10 gm (chopped)
Baby corn 10 gm (chopped)
Basil leaves 1 gm (chopped)
Chilli flakes 1 gm (chopped)
Garlic clove 2 gm (chopped)
Olive oil 10 ml
Method
In a pan, heat the olive oil and add chopped garlic, onion, basil and chopped tomatoes.
Let it simmer. Now, add finely chopped vegetables.
Season the mixture and let it cool.
Grind the brown rice into a fine powder. Add salt and water with little sugar. Let it ferment overnight.
This mixture can be used to make thin pancakes on a nonstick pan.
Reserve them and spread it, with the above made vegetable mixture. Roll them together and seal the ends. Now, bake them in an oven or sauté them over a nonstick pan with a little drizzle of olive oil to make the outer cover crispy.
Serve with your choice of green leaf salad.