EGG BHURJI ROLLS

EGG BHURJI ROLLS

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INGREDIENTS AMOUNT ENERGY (K PROTEIN (GRAMS) CARBOHYDRATES (GRAMS) FAT (GRAMS)
EGG 2 piece 142 14 9.6
WHEAT FLOUR 50g 160.8 5.2 32.6 0.8
ONION 10g 5.6 0.18 1.1 0.01
PANEER 30g 77.1 5.7 3.7 4.5
MAYONNAISE 40g 300 neg 33.3
VEG. OIL 10g 90 0 10
775.5kcal 25.08g 37.4g 58.2g

METHOD OF PREPERATION

  • Prepare dough of wheat flour.
  • Peel off and chop onions.
  • In a pan add vegetable oil and chopped onions.
  • Cook until golden brown and add spices accordingly.
  • Add egg white and yolk to pan.
  • Stir continuously.
  • Grate paneer and add to pan.
  • Turn off the flame and add mayonnaise to it and stir.
  • Roll out chapattis out of dough and bake.
  • Fill egg mixture in chapati and roll.

Spread half of grated paneer to top and serve.

 

CINNAMON APPLE PIE

 

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METHOD OF PREPARATION

  • Set the oven at 175 degree C
  • Melt sugar in a pan with help of little water.
  • To a bowl add refined wheat flour, sugar syrup and prepare a tight dough and keep aside.
  • Peel off apple and pomegranate.
  • Dice or chop apple and mix with pomegranate.
  • Roll out dough.
  • Take a serving bowl, put rolled out dough on bowl and stick to the inner surface of bowl.
  • Now pour diced apple, pomegranate and honey onto layer of dough.
  • Now cover the bowl and ingredients with another rolled out layer of dough.
  • Place bowl in oven for 20-25 minutes, serve hot after cooked.

INGREDIENTS

AMOUNT ENERGY (Kcal) PROTEIN (GRAMS) CARBOHYDRATES (GRAMS) FAT (GRAMS)
APPLE 60g 37.1 0.1 7.8 0.3
POMEGRANATE 60g 32.7 0.7 6.9 0.06
REFINED WHEAT FLOUR 80g 280 8.4 60 0.8
HONEY 40g 126.6 33.3
SUGAR 15g 60 15
536.4kcal 9.2g 123g

1.1g

 

OATS COOKIES

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METHOD OF PREPERATION

  • Set the oven at 175 degree C.
  • Sieve the flour and baking powder together.
  • Cream the butter and sugar very well till light and fluffy in a bowl with the help of a wooden spoon.
  • Beat in the egg. Add oats, gently add flour and milk to make a smooth dough.
  • Roll out the dough on a floured board and give the shape of cookie.
  • Place the cookies on a lightly greased and floured baking sheet and bake for about 10-15 minutes till golden brown in colour.
  • Serve or store.
INGREDIENTS AMOUNT

ENERGY (Kcal)

PROTEIN (GRAMS)

CARBOHYDRATE (GRAMS) FAT (GRAMS)
REFINED WHEAT FLOUR /MAIDA 30g 105 3.15 22.5 0.3
BUTTER 15g 112.5 0 12.5
CASTOR SUGAR 15g 60 0 15
EGG 10g 13.3 1.3 0.9
OATS 20g 75 2.7 12.5 neg
MILK 1 t 3.6 0.16 0.24 0.2
BAKING POWDER 1/6 t
369.4kcal

7.3g

50.2g 13.9g

SEMOLINA BANANA CHIPS

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SEMOLINA BANANA CHIPS

INGREDIENTS AMOUNT ENERGY (KCAL) PROTEIN (GRAMS) CARBOHYDRATES (GRAMS) FAT (GRAMS)
SEMOLINA 60g 199 6.8 40.9 0.5
BANANA 40g 41.9 0.4 9.5 0.09
HONEY 10g 31.6 5.5
WALNUTS 10g 67.5 1.5 6.2
ALMONDS 10g 61 1.7 5.5
401kcal 10.4g 55.9g 12.2g

METHOD OF PREPERATION

  • Dry roast semolina in a pan until golden brown.
  • Mash banana in bowl finely without lumps.
  • Chop walnuts and almonds.
  • Add dry roasted semolina, chopped nuts and honey in mashed banana.
  • Mix well the mixture till stable dough form.
  • Roll out dough and cut into square shapes.
  • Put these cut shapes into a tray.
  • Bake for 20-25 minutes.
  • Serve or store.

PINEAPPLE CHEESE SANDWICHES

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PINEAPPLE CHEESE SANDWICHES

INGREDIENTS AMOUNT ENERGY (Kcal) PROTEIN (GRAMS) CARBOHYDRATES (GRAMS) FAT (GRAMS)
CREAM 10g 30 5
PINEAPPLE 20g 9.2 0.12 2 0.04
BREAD 2 slice 76 2.7 15
LETTUCE 5g 1.08 0.07 0.15 0.01
CHEESE 15g 52.2 3.6 0.9 3.7
168kcal 6.5g 18g 8.7g

METHOD OF PREPERATION

  • blend the cream, grate the cheese. Mix creamed butter with grated cheese.
  • Chop pineapple finely.
  • Add the pineapple to the cheese mixture and add the seasoning.
  • Apply this mixture on a slice, cover with second slice. Press them together and cut into sandwiches.
  • Serve garnished with thin long strands of lettuce and grated cheese.

SCRAMBLED EGG

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SCRAMBLED EGG

INGREDIENTS AMOUNT ENERGY (Kcal) PROTEIN (GRAMS) FAT (GRAMS)
EGG 53g 71 7 4.8
MILK 15ml 10.9 0.48 0.6
BUTTER 10g 75 0 8.3
CORIANDER LEAVES 5g 1.5 0.17 0.03
158.4kcal 7.6g 13.7g

METHOD OF PREPERATION

  • Lightly beat the egg and milk in a bowl.
  • Add salt and pepper and mix.
  • Heat butter in a pan over moderate heat and pour the egg mixture into the pan.
  • As the mixture begins to set, stir the cooked portion slightly with a spatula so that the thin uncooked part flows to the bottom. Avoid constant stirring.
  • Cook for about 3-5 minutes until eggs are slighty set.
  • Serve hot garnished with coriander leaves.

ALMOND BISCUITS

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ALMOND BISCUITS

INGREDIENTS AMOUNT ENERGY (Kcal) PROTEIN (GRAMS) CARBOHYDRATE (GRAMS) FAT (GRAMS)
REFINED WHEAT FLOUR /MAIDA 30g 105 3.15 22.5 0.3
BUTTER 15g 112.5 0 12.5
CASTOR SUGAR 15g 60 0 15
EGG 10g 13.3 1.3 0.9
ALMOND 10g 61.1 1.7 5.5
MILK 1 t 3.6 0.16 0.24 0.2
ALMOND ESSENCE 1/8 t
BAKING POWDER 1/6 t
355.5kcal 6.3g 37.7g 19.4g

METHOD OF PREPERATION

  • Set the oven at 175 degree C.
  • Sieve the flour and baking powder together.
  • Cream the butter and sugar very well till light and fluffy in a bowl with the help of a wooden spoon.
  • Beat in the egg. Gently add flour, essence and milk to make a smooth dough.
  • Roll out the dough on a floured board and cut into different shapes.
  • Sprinkle chopped almonds on biscuits.
  • Place the biscuits on a lightly greased and floured baking sheet and bake for about 10-15 minutes till golden brown in colour.
  • Serve or store.

Urad Dal Vada

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Urad Dal vada

INGREDIENTS AMOUNT ENERGY (Kcal) PROTEIN (GRAMS) CARBOHYDRATE (GRAMS) FAT (GRAMS)
BLACK GRAM WHOLE 60g 194 14 30.6 1
ONION 20g 11 0.3 2.3 0.02
COCONUT FRESH 50g 204 2 20.8
GINGER 5g 11.5 0.1 0.4 0.04
VEG. OIL (FRYING) 15ml 135 0 15
555.5kcal 16.4g 33.3g 36.8g

METHOD OF PREPERATION

  • Soak dal for 12 hours.
  • Grind dal in mixer to a smooth fluffy paste with minimum water.
  • Beat the batter well with a wooden spoon.
  • Add salt and mix.
  • Chop the onion, ginger and green chilli and grate the coconut. Add these to batter. Divide into 4 portions.
  • Flatten out each round and press the centre with thumb to make a hole.
  • Deep fry on moderate heat till golden brown.
  • Serve with chutney or sauces.

OREO SHAKE

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OREO SHAKE :

INGREDIENTS AMOUNT ENERGY (Kcal) PROTEIN (GRAMS) CARBOHYDRATE (GRAMS) FAT (GRAMS)
OREO BISCUITS 25g 118.4 2.1 16.3 5.4
COW MILK 250ml 182.6 8.1 12.3 11.2
ALMONDS 5g 30.5 0.8 2.7
CASHEW NUTS 5g 29 0.9 2.2
OATMEAL 15g 56.2 2.1 9.3
416.7 kcal 14g 37.9g 21.5g

METHOD OF PREPARATION

  • Grind oreo biscuits, almonds and cashew nuts in grinder.
  • Add oatmeal and milk to it.
  • Grind all the ingredients for 5-10 minutes.
  • Serve in glass and pour crushed oreo on it.