URBAN WRAPSODY

Don't waste last night's roti. Use these yum fillings and make a wrap instead

(Inputs from Chef Nilesh Dangwal and Chef Ajit Yadav of Weli Deli, at Taj Wellington Mews) —COORDINATED BY SONAL VED

CABBAGE AND BEAN ROLL
INGREDIENTS
100 gm cabbage (julienne), ½ tin baked beans, 4 garlic (chopped), 10 gm parsley (chopped), 5 gm pepper, salt to taste, tbs olive oil
METHOD
Heat olive oil in pan and sauté the garlic. Add cabbage and toss on a high flame for a few seconds. Add baked beans and season with salt, pepper and parsley. Roll in the chapatti and serve.

ROASTED PEPPER WITH HERBS
INGREDIENTS
1 capsicum (julienne), 1 red bell pepper (julienne), 1 yellow bell pepper (julienne), 5 gm rosemary, 10 gm fresh thyme, 10 gm parsley, salt and pepper to taste
METHOD
Mix the bell peppers with olive oil, salt and pepper. Place it in an oven for 10-15 minutes. Remove and sprinkle the herbs on the bell peppers. Wrap in a chapatti and serve.

SAUTED CORN & SPINACH WITH CHEDDAR CHEESE
INGREDIENTS
100 gm American corn (boiled), ½ bunch spinach leaves (chopped), salt to taste, 100 gm cheddar cheese, 5 gm pepper powder
METHOD
Heat oil in a pan and sauté garlic. Add spinach and cook till it becomes soft. Mix corn and toss the mixture well. Season it with salt and pepper. Add cheese to the corn and spinach mix and let it melt. Roll in a chapatti and serve.

SCRAMBLED CHEESE ROLL
INGREDIENTS
100 gm paneer, 20 gm cheddar cheese, 1 onion and tomato ( both chopped), 10 gm coriander leaves, 5 gm turmeric powder, 10 gm red chilli powder, 10 gm garam masala powder, salt to taste, 1 tbsp olive oil
METHOD
Heat olive oil in non-stick pan. Add onions. Mix in tomatoes when onions turn golden brown. Add turmeric, red chilli powder, cheese and paneer. Season with salt and garam masala. Mix well. Garnish with coriander and wrap it in your chapatti. Serve.

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Ways2Health Overweight children at higher risk of asthma

Watermelon recipes

21 Jun 2009, 0800 hrs IST

The taste of watermelon helps you freshen up. Get these quick recipes to cool you off this Spiced Watermelon Honey summer... WATERMELON CAKE Ingredients 1 (2-layer package) white cake mix 1 small package mixed fruit gelatin powder 1-1/3 cups seedless watermelon cut from the centre 1-inch blocks 3 egg whites 1 tbsp vegetable oil 1 cup miniature chocolate chips, optional Frosting 1/4 cup watermelon juice 1/2 cup butter, at room temperature l 2 cups powdered sugar l 2 (3-ounce) packages cream cheese, at room temperature l 2 to 3 drops red food colouring, optional l 1/8 cup miniature chocolate chips, optional Method 1. Preheat oven to 350 F. Grease and flour a 9 x 13-inch cake pan. 2. In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside. 3. In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using. 4. Pour into prepared pan and bake about 35 minutes until toothpick inserted into the centre comes out clean. Cool to room temperature before frosting. 5. For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food colouring. Frost cooled cake. 6. Place chocolate chips sporadically around the cake to simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving. SPICED WATERMELON HONEY Ingredients 3 pieces of whole dried gingerroot 1/2 teaspoon whole cloves 2 whole cinnamon sticks 3 pounds watermelon rind 1 cup water 6 cups granulated white sugar 3 lemon slices 1/4 teaspoon salt Method 1. Place ginger, cloves, and cinnamon sticks in a double layer of cheesecloth. Tie ends into a spice bag. Set aside. 2. Peel the dark green skin. Coarsely chop watermelon and place in the bowl of a food processor fitted with the metal blade. Process until the watermelon reaches the consistency of coarse applesauce. 3. Place processed watermelon and water in a large saucepan. Bring to a boil, reduce heat to low, and simmer about 30 minutes, until watermelon is soft. 4. Add spice bag, sugar, lemon, and salt to the watermelon. Simmer and cook for an hour, . 5. Pour into hot sterilized jars.

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Ways2Health 50 Ways to keep your brain in shape

Dr Rajeev Warrier prescribes easy-to-do ayurvedic recipes for complete well-being

Diet, according to Ayurveda, defines the nature of a person, his response to circumstances, mindset and moods. Ayurveda classifies food materials into several groups such as like grains, grams (dhaanya varga), types of milk and milk products (ksheera varga), vegetables and fruits (saaka varga), types of meat (maamsa varga) etc.
    The solid diet consumed should take up half the capacity of the stomach, the liquids should take a quarter and the fourth quarter should be left free to aid digestion. The order of the intake of food is important too — sweet and heavy food first, sour and salty tastes next and the meal should end with astringent and bitter food substances. This aids digestion and absorption.
BROCCOLI AND
MOONG BEAN BAKE
Ingredients: 1/2 cup moong dal, 1 cup broccoli florets (chopped), 4 cups water, 1 tbsp lime juice, 1/2 tsp ginger (minced), 1 tbsp fresh cilantro (chopped), 2 tbsps ghee, salt and black pepper to taste
Method: Wash moong dal and add water to it. Cook it in a pressure cooker until tender. Mix it with broccoli, lime juice, ginger, salt and black pepper. Grease a shallow baking dish with ghee. Scoop the mixture into the dish and drizzle more ghee on top. Bake at 350-375 degrees for 10 minutes. Garnish with cilantro.
SAUTÉED ASPARAGUS
Ingredients: 2 cups asparagus stems (diced), 2 tbs water, 1 tsp lemon juice, 1 tsp cumin seed, ¼ tsp turmeric, ¼ sweet paprika, ½ cup almonds (sliced), 2 tbs ghee Method: Heat ghee until it looks clear. Add cumin seed and stir briefly and add turmeric and paprika. Now add the asparagus stems and sauté for 2-3 minutes more. Now cover the pan and stir occasionally. Add water to prevent sticking. Add in the almonds and cook for two more minutes. Serve hot.
MIXED VEGETABLE SAUTÉ
Ingredients: 1 small white radish (peeled), 1 medium zucchini, 1 medium carrot (peeled), 1 fennel bulb, 6-8 almonds (soaked and slivered), 2 tbs ghee, 1-2 tbs water, salt and pepper to taste
Method: Wash and slice all the vegetables finely. Heat ghee in a large flat pan. Sauté the almonds and add all the vegetables. Stir for a couple of minutes and cover the pan. Cook the vegetables on medium flame until tender. Season with salt and pepper and serve hot.
SWEET AND SOUR
CARROTS
Ingredients: 1 cup carrot (sliced), 1 tbsp raisins, rock salt and black pepper to taste, 1/2 tsp minced ginger root, 1 tsp fresh parsley, 1/2 tsp fresh lemon juice, 1/8 tsp fresh lemon peel, 1/8 tsp crushed cardamom, 1 tbsp ghee
Method: Steam the carrot for 5-6 minutes until tender. Heat ghee in a pan and sauté the raisins. Now add carrots, ginger cardamom, salt and pepper. Stir for three to four minutes. Drizzle lemon juice, the peel and parsley. Serve hot.
(Dr Rajeev Warrier is xyz of Arogya Ayurvedic Spa & Clinic)
    —COORDINATED BY SONAL VED

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