Some Unconventional Food Items

Ingredients:

50 gm Bavta flour, (Eleusine Coracana), 37 gm-powdered sugar,
50 gm-ghee to fry, 10 gm-ghee for dough.

Method:

(1) Heat ghee a little and make dough of Bavta flour with it.
(2) Make muthiya (rolls) from the dough
(3) Crush them, add sugar and make round laddus
(4) Fry them in ghee.

Nutrients:

These laddus give, 900-Calories, 73 gm-Carbohydrate,
4 gm-protein, 176 mg-calcium and 520 I.U.-Vitamin A.

Note:

Bavto is a very good source of Calcium. Growing children should be given it in different items. It can be mixed with different flours.

Ingredients:

100 gm-coarse maize flour, 15 gm-green chilies, 10 gm-oil, 20 gm-tuver (chick peas) (Boiled) 5 gm-cumin seeds, 250 ml-water for boiling & cooking flour, pickle masala for taste.

Method:

(1) Boil 250 ml water in a vessel, add crushed chilies, boiled tuver
     & crushed cumin seeds.
(2) Add salt and gradually add maize flour stir with round spoon.
(3) Cover & cook for 10 minutes approximately. Remove from gas
     when cooked.
(4) Take out in bowl, add oil and raw pickle masala on it before serving.

Nutrients:

This flour give 382-calories, 70 gm-Carbohydrate, 13 gm-Protein, 69 gm-calcium and 265 IU-Vitamin-A.

Ingredients:

100gm-Kodari, 100 gm-green peas, 100 gm-carrots, Half stick Cinnamon, 2 Cloves, Salt, Cumin seeds, 1 teaspoon ghee, pinch of garam masala powder

Method:

(1) Soak kodari in lukewarm water for half an hour.
(2) Put ghee, Cloves, cumin seeds & Cinnamon. Add peas and
     carrot pieces. Add little water to cook.
(3) Add salt, Masala, and kodari. Add little water to cook.
(4) Remove from gas when cooked.

Nutrients:

Kodari Pulav gives 585 Calories, 16 gm-protein, 93 gm, Carbohydrate, 27 mg-calcium. It can be used instead of rice.

Ingredients:

50 gm kang flour, 50 gm ghee- 40 gm jaggery, 5 gm roasted sesame seeds, Cardamom powder (if desired)

Method:

(1) Heat ghee and roast kang flour in it.
(2) Remove from heat and add roasted sesame seeds and jaggery.
(3) Mix well, grease dish and set in it.

Nutrients:

Kang SuKhdi gives 815 calories, 75 gm-carbohydrates, 30 gm-protein, 138 mg-Calcium & 6 mg-Iron. It has Vitamin A and Niacin in good amount.

Ingredients:

Soybean 75 gm- Wheat, 25gm.

Method:

(1) Soak soybeans for ten hours.
(2) Wash it properly and sundry for two to three days.
(3) Roast it. Mix with wheat and grind in flourmill.

Nutrients:

This flour consists-409-calories, 33 gm-carbohydrates, 35 gm-protein, 192 mg-calcium, 606 mg-Phosphorus, 9 gm-Iron and 326 I.U.- Vitamin A.

Note:

Soybean has trypsin inhibiters, which hindrances digestion of protein. Therefore soybean should be used after soaking and roasting to remove these poisonous substances.

Ingredients:

Soybean 75 gm- Wheat, 25gm.

Method:

(1) Clean all the cereals and soak over night.
(2) Next day wash and dry in sunlight.
(3) Grind and mix well

Nutrients:

This flour gives 375 calories, 71 gm, Carbohydrate, 10 gm Protein, 47 I.U Vitamins-A, 144 mg Calcium, 3 mg Niacin, 5 mg Iron.

Note:

Following items can be made from this flour; Sakkarpara, Farsipuri, Chakari, Ladva, BhaKhri, Sukhdi, Shiro and Handvo.

Ingredients:

70 gm-Bajri Flour, 30 gm-Wheat flour, 200 gm-Dodi leaves, 20 gm-curd, 10 gm-jaggery 10 gm-chilies- ginger crushed, 10 gm-oil for dough, turmeric, salt, 35 gm oil for frying.

Method:

(1) Clean dodi & wash nicely.
(2) Mix both flours, sieve them, and add all the ingredients
(3) Add curd to make dough
(4) Make balls, roll them and shallow fry.

Nutrients:

This item gives 480-Calories, 57 gm protein, 156 mg calcium and 9 mg Iron.

Note:

Dodi can be used in making vegetable, Pancakes, Handvo, chutney, Soup, Kadhi etc.

Ingredients:

50 gm-wheat flour, 50 gm-Bajri (pearl millet) Flour, 15 gm-curd, 15 gm-poi leaves, 15 gm-saragvo leaves, 10 gm-curry leaves, salt, green chilles, pinch of sugar, oil for frying (approx 100 gm). All the 100 gm of oil is not used in frying Vadas absorb little oil.

Method:

(1) Sieve both flours together.
(2) Mix finely chopped poi, saragvo and curry leaves.
(3) Add masalas and curd and prepare dough.
(4) Heat oil and fry vada by making balls & flattening with hands.

Nutrients:

This vadas will give 876-calories, 26 gm-Protein, 145 gm carbohydrate, 20 gm fat, 8 mg Niacin, 393 mg-calcium, 20 mg-Iron and 4724 IU-Vitamin-A.

Note:

Poi and Saragvo leaves are not used widely. Curry leaves are normally used in vaghar (Sauté) or in chutney. If we use these leaves, we get more nutrients.