Waff' a wonder!

Oats and Peanut Butter Waffle

Ingredients
(20 cookies)

• Oats 500 gm
• Peanut butter 100 gm
• Baking powder 20 gm
• Honey 80 gm
• Milk 500 ml
• 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

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.

— Recipes courtesy: Dhaval Ajmera,
executive chef, at a five star hotel.