HEALTHY CHICKEN-VEGGIE TRIANGLES & HEALTHY COTTAGE CHEESE -VEGGIE TRIANGLES
Nutrition with Vibha
June 14, 2024
super easy
Healthy Chicken- Veggie Triangles
Ingredients
Ingredients A
- 1 cup Red Rice
- ½ cup Urad dal
- ¼ cup Fine rava
- ½ cup Green moong
- 1 tsp Methi seeds
- 1-2 Green chill
- 1 inch piece Ginger
- Salt-to-taste
- Oil for drizzling
Ingredients B (For filling)
- 4 tbsp Boiled shredded chicken or chopped salami
- 4 tbsp Spring onion, chopped
- 4 tbsp Cabbage, chopped finely
- 2 tbsp Carrot, grated
- 3 tbsp Capsicum, chopped finely
- 1 tsp Sesame seeds
- 1 tbsp Schezwan sauce
- 2 tbsp Grated ginger
- Grated cheese
- Oil
- Salt-to-taste
Instructions
Method A
- Soak the dals and rice along with the methi seeds for 4-5 hours
- Grind the soaked dals +rice + methi seeds along with ginger and green chili to a smooth paste adding some water to get a batter consistency, keep for 3-4 hours
- Just before making the crepes add salt to taste and the fine rava, mix well and maintain batter consistency
Method B (For filling)
- Heat oil in a non-stick pan, add the chopped spring onions, and sesame seeds and saute for 2 minutes, add the grated ginger and all the other vegetables.
- Stir fry for3-4 minutes, add the shredded chicken, mix and add the schezwan sauce, taste and adjust the seasonings, add salt if needed, put off the flame and mix in the grated cheese
- Keep the filling aside till used
To Assemble the triangles
- Heat a non-stick tava or flat pan, spoon out a ladle full of batter onto the tava and spread it to a circle of about 5-6 inches, drizzle some oil on the sides
- Make a cut from the centre to edge and place some filling adjacent to it in the shape of a triangle, ¼, turn over the flap of the crepe to form a triangle, alternately, spread some filling on one half of the crepe and cover with the other half to form a crescent or half-moon shape.
- Press down gently and cook till slightly crisp
- Use up the rest of the batter and filling to make the remaining crepe triangles
- Serve hot with sauce/chutney of your choice.
Notes
- A modern non-vegetarian snack recipe made of Chicken, various bowls of cereal, and vegetables having all the nutrients in place to meet the requirements and making it a healthy and easy-to-go snack.
| Energy | 293 Kcal |
| Carbohydrate | 47 g |
| Protein | 9 g |
| Fat | 5 g |
| Calcium | 62 mg |
| Iron | 0.7 mg |
| Total Fibre | 4 g |
Healthy Cottage Cheese- Veggie Triangles
Ingredients
INGREDIENTS-A
- 1 cup Red rice
- ½ cup Urad Dal
- ¼ cup Fine rava
- ½ cup Green moong
- 1 tsp Methi seeds
- 1-2 Green chill
- 1 inch piece Ginger
- Salt- to taste
- Oil for drizzling
INGREDIENTS-B (Filling)
- 4 tbsp Crumbled cottage cheese
- 4 Spring onion, chopped
- 4 Cabbage, chopped finely
- 2 tbsp Carrot, grated
- 3 tbsp Capsicum, chopped finely
- 1 tsp Sesame seeds
- 1 tbsp Schezwan sauce
- 1 tsp Grated ginger
- 2 tbsp Grated cheese
- 1 tbsp Oil
- Salt- to taste
Instructions
METHOD A
- Soak the dals and rice along with the methi seeds for 4-5 hours
- Grind the soaked dals +rice + methi seeds along with ginger and green chili to a smooth paste adding some water to get a batter consistency, keep for 3-4 hours
- Just before making the crepes add salt to taste and the fine rava, mix well and maintain batter consistency
METHOD B (Filling)
- Heat oil in a non-stick pan, add the chopped spring onions, sesame seeds and saute for 2 minutes, add the grated ginger and all the other vegetables.
- Stir fry for3-4 minutes, add the crumbled cottage cheese, mix and add the schezwan sauce, taste and adjust the seasonings, add salt if needed, put off the flame and mix in the grated cheese
- Keep the filling aside till used
TO ASSEMBLE THE TRIANGLES
- Heat a non-stick tava or flat pan, spoon out a ladle full of batter onto the tava and spread it to a circle of about 5-6 inches, drizzle some oil on the sides
- Make a cut from the centre to edge and place some filling adjacent to it in the shape of a triangle, ¼, turn over the flap of the crepe to form a triangle, alternately, spread some filling on one half of the crepe and cover with the other half to form a crescent or half-moon shape.
- Press down gently and cook till slightly crisp
- Use up the rest of the batter and filling to make remaining crepe triangles
- Serve hot with sauce/chutney of your choice.
Notes
Highlights:
- A modern non vegetarian snack recipe made of Paneer, various cereals, and vegetables having all the nutrients in place to meet the requirements and making it a healthy and easy to go snack.
| Energy | 293 Kcal |
| Carbohydrate | 47 g |
| Protein | 9 g |
| Fat | 5 g |
| Calcium | 62 mg |
| Iron | 0.7 mg |
| Total Fibre | 4 g |
Hot Tomato Garlic Chutney
Ingredients
- 1½ cup Chopped tomatoes
- ¼ cup Garlic flakes + 1 tbsp chopped
- 4-5 Kashmiri red chilies
- 2-3 tsp Chili powder
- 2 tsp Soys auce
- Tamarind-lime size ball, or to taste
- ½ tbsp Chana dal “Dalia
- 2 tsp Sesame seeds
- ½ tbsp Crushed roasted peanuts
- ½ tsp Rocksalt
- 2 tbsp Oil
- Salt– to taste (if needed)
Instructions
- Soak the Kashmiri chilies in water for 10 minutes
- Grind the chana dal “Dalia” (roasted chana dal) to a powder, add to this the chopped tomatoes, ¼ cup of garlic flakes, soaked Kashmiri chilies, tamarind, chili powder and grind well
- Heat oil in a deep pan, add the chopped garlic, sesame seeds and saute for a minute, add the tomato- spice ground paste and stir the mixture well, saute for 3-4 minutes till you get an aroma
- To the above mixture add soya sauce, rock salt and crushed roasted peanuts, mix well
- Taste and adjust seasoning
- Transfer to a glass container, serve with savories
- Chutney can be stored for a couple of days at room temperature and in the refrigerator for 10-12 days
- Chutney can be stored longer by increasing the amount of oil used for tempering
Notes
Highlights:
- A typical Indian dip which is low in calorie and can be accompanied in any kind of breakfast or snack recipes.
| Energy | 56 Kcal |
| Carbohydrate | 2 g |
| Protein | 0 g |
| Fat | 5 g |
| Calcium | 9.2 mg |
| Iron | 0.2 mg |
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