‘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.