Preparation Time:20 mins Cooking Time:8 mins Makes 4 wrapsExciting iron-rich serving coming up! A perfect low-calorie main course dish, the Green Tomato Salsa and Veggie Wrap is packed with crunchy veggies for not just good health but an enjoyable texture and taste too. Iron-rich soya flour and parsley used in the dough pack more iron into this sumptuous wrap. IngredientsFor The Dough 1/2 cup whole wheat flour (gehun ka atta) 2 tbsp soya flour 2 tbsp chopped parsley salt to tasteTo Be Blended Into Green Tomato Salsa 1 cup chopped green tomatoes 2 garlic (lehsun) cloves 1/2 tsp cumin seeds (jeera) 1 tsp chopped green chillies 1 tbsp finely chopped coriander (dhania) 1/4 cup chopped spring onions (whites and greens) salt to tasteFor The Veggie Stuffing 2 tsp olive oil 1/4 cup sliced onions 1 tsp finely chopped garlic (lehsun) 1/2 cup sliced capsicum (red , green and yellow) 1 cup blanched broccoli florets 1/4 cup blanched and diagonally cut baby corn 1 tsp dry red chilli flakes (paprika) 1 tsp dried oregano salt to tasteOther Ingredients whole wheat flour (gehun ka atta) for rollingFor the dough1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.2. Cover with a lid and keep aside for 10 minutesFor the veggie stuffing1. Heat the olive oil in a broad non-stick pan, add the onions and garlic and saut on a medium flame for 1 minute.2. Add the capsicum and saut on a medium flame for another 1 more minute3. Add the broccoli and baby corn and saut on a medium flame for 1 minute.4. Add the chilli flakes, oregano and salt and saut on a medium flame for 30 seconds.5. Divide the stuffing into 4 equal portions and keep aside.How to proceed1. Divide the green tomato salsa into 4 equal portions. Keep aside.2. Divide the dough into 4 equal portions and roll out each portion of the dough into a 175 mm. (7?) diameter circle using a little whole wheat flour for rolling.3. Heat a non-stick tava (griddle) and cook each roti till brown spots appear on both the sides.4. Place a roti on a clean, dry surface, spread a portion of the green tomato salsa and spread a portion of the veggie stuffing evenly over it and roll it tightly.5. Repeat step 4 to make 3 more wraps reparation Time:20 mins Cooking Time:5 mins Makes 4 rollsIve given a nice mediterranean feel to the humble potato, by lining it with olive cream cheese sauce. The spiced mayonnaise boosts the taste of this wrap, which becomes all the more exotic by the addition of veggies like baby corn and lettuce!IngredientsFor The Potato Wedge Mixture 1 tbsp butter 2 cups peeled and parboiled potato wedges 1/2 cup capsicum strips 1/2 cup blanched baby corn strips 1 tsp dry red chilli flakes (paprika) 1/2 tsp dried oregano salt to tasteFor The Olive Cream Cheese Sauce 1/2 cup grated paneer 1 tbsp fresh cream 2 tbsp cheese spread 6 to 8 black olives , deseeded and chopped 1 tbsp chopped celery salt to tasteTo Be Mixed Together Into A Spiced Mayonnaise 1/2 cup mayonnaise 2 tsp tomato ketchup 4 tbsp finely chopped onions 2 tsp finely chopped green chillies 1/2 tsp mustard (rai / sarson) powder 3 tbsp milk salt to tasteOther Ingredients 1 cup grated carrot salt to taste 4 spinach rotis 2 cups roughly torn lettuceFor the potato wedge mixture1. Heat the butter in a broad non-stick pan, add the potatoes and saut on a medium flame for 2 minutes or till the sides turn golden brown in colour from all sides.2. Add the capsicum and saut on a medium flame for another minute.3. Add baby corn, chilli flakes, oregano and salt and saut for another minute. Keep aside.For the olive cream cheese sauce1. Combine the paneer, fresh cream and cheese spread in a bowl and mix well till it is smooth and creamy.2. Add all the remaining ingredients, mix well and refrigerate for at least an hour.How to proceed1. Combine the carrots and salt in a bowl, mix well and keep aside.2. Place a roti on a clean dry surface and arrange cup of lettuce in a row in the centre on the roti.3. Spread th of the olive cream cheese sauce over the lettuce.4. Arrange th of the potato wedge mixture and th of the carrots over it.5. Finally spread th of the spiced mayonnaise over it and roll it up tightly.6. Repeat with the remaining ingredients to make 3 more rolls.7. Wrap a tissue paper around each roll and serve immediately.

DalIngredients:Half cup split urad dalQuarter cup chana dal2 tsp ginger, crushed2 tsp garlic, crushedHalf tbsp butter1 tbsp ghee1 onion, finely chopped1 tomato, finely chopped2-3 green chillies, split1 tsp chopped coriander leavesQuarter tsp turmeric powderHalf tsp chilli powderHalf tsp cumin seed powderSalt to tasteMethod:Soak lentils in water for an hour. Drain. Heat a little water in a heavy-bottomed pan. Add lentils, half a teaspoon of ginger, one teaspoon of garlic, salt, turmeric and butter. Cover and cook on a low flame till lentils are soft and done. Heat ghee in a frying pan. Add cumin seeds and let it splutter. Add onions and fry till they turn brown. Add remaining ginger, garlic and fry for 1-2 minutes. Stir in green chillies, tomato, chilli powder and chopped coriander. Cook for 3-4 minutes. Pour over lentils. Season.Aloo gobiIngredients:3 medium-sized potatoes, peeled and cut into cubes1 small cauliflower (florets)2 onions, thinly sliced and separated5-7 garlic cloves, minced3 tomatoes, finely chopped3-4 green chillies, slit1 tsp grated ginger1 tsp cumin seedsA pinch of asafoetida2 tsp dried fenugreek leavesHalf tsp turmeric powder2 tsp sabji masala powder1 tsp coriander powder1 tsp red chilli powder1.5 tsp garam masala powder1 tsp deggi mirchSalt to tasteA handful of chopped coriander leavesOil for cooking1 tbsp of clarified butterMethod:Heat oil in a pan. Add potatoes and fry till they turn golden; drain on a paper towel and keep aside. In the same oil, fry cauliflower florets till they turn golden, drain and keep aside. Remove excess oil from pan and leave just enough oil for cooking vegetables. Add asafoetida, cumin seeds and dry fenugreek leaves. Turn off the gas stove for a minute. Then, ignite the gas again, and keeping the heat low, add minced ginger, garlic and saut for a minute. Add onions and saut for about 4-5 minutes until they change colour. To this, add tomatoes, all spices, salt, slit green chillies and saut till oil comes out from edges, on medium to high heat, stirring continuously. When tomatoes are done, add fried potatoes and cauliflower florets. Mix well and cook for about 5-6 minutes. Remove from heat. Add chopped coriander and clarified butter.http://www.thehealthsite.com/fitness/6-healthy-salad-dressing-recipes-for-weight-loss/https://in.lifestyle.yahoo.com/ll-never-no-salads-try-190600949.html