Ingredients :
Whole wheat flour: 25 gm,
Paneer: 20 gm,
Beans: 20 gm,
Carrot: 20gm,
Capsicum: 20 gm,
Oil: 1 tsp.

preparation :
Finely chop capsicum, beans, carrot and grate paneer.
Sauté these vegetables in 1 tsp oil.
Add salt, pepper, coriander powder and let cool.
Prepare a thin roti.
Put the sautéed vegetable on this chapati and roll, hold it with the help of toothpicks.
Grill on a pre-heated oven for 10 min (at 1500C).
Wrap in a tissue paper and serve.

Ingredients :
Brown bread: 25 gm (1 pc)
Capsicum: 20 gm,
Capsicum: 20 gm,
Beans: 20 gm,
Carrot: 20 gm, Lemon: ½
Coriander leaves: 1 sprig
Oil: 1 tsp

preparation :
Finely chop carrot, beans, capsicum and shell peas.
Crack mustard seeds & curry leaves in 1 tsp of refined oil,
add the vegetables and sauté.
Grind fresh brown bread in grinder and mix it with the sauté veggies,
cook for a while and squeeze fresh lemon juice over it.

Ingredients :
Tofu: 80 gm,
Capsicum: 20 gm,
Tomato: 20 gm,
Toned Curd: 50 gm,
Turmeric: ¼ tsp,
Black cardamom powder: ¼ tsp

preparation :
Mix curd with salt, black pepper, turmeric powder, black cardamom powder and coriander powder and keep aside.
Cut tofu, capsicum and tomato in cubes/ different shapes and mix them with the curd mixture and allow to marinate for ½ hour.
Put these marinated cubes into greased skewer (oven sticks) and grill in a preheated oven (at 1750C) for 15 min

Ingredients :
Bran : 20 gm,
Refined wheat flour (Maida): 20 gm,
Sprouts: 20 gm,
Carrot: 20 gm,
Cabbage: 20 gm,
Oil: 1 tsp.

preparation :
Mix bran & refined wheat flour, add salt and form a stiff dough.
Steam green grams sprout & mix it with grated carrot and cabbage add salt & pepper.
Divide the dough into small balls and roll them into thin rounds (approx. 8 cm diameter).
Put the sprouts & vegetable mixture in the centre of these rounds and fold it in the shape of potli.
Seal it with help of water and steam for 15 min. Serve hot.