Poha

Serving makes 6 (2/3rd cup servings)
Points per serving: 4
 

Ingredients

Poha or Pounded Rice- 2 cups
Onion- ½ cup chopped thinly sliced
Potato- 1 cup chopped in small cubes
Frozen peas- ½ cup
Turmeric-1/4th tsp
Vegetable Oil- 4 tsp
Mustard seeds- ½ tsp
Cumin seeds- ½ tsp
Coriander Powder- 1 tsp
6-8 curry leaves
Chilli powder- ½ tsp (optional)
Green Chilli or hot peppers- 2 chopped into pieces
Water- 1/3 cup
Lemon Juice- 1 tbsp
Fresh Coriander leaves- 2 tbsp
Salt to taste

Method:

Clean Poha and wash in a strainer with small holes with cold tap water. Drain nicely and set aside.

Heat oil in a non stick frying pan over medium heat, add mustard and cumin seeds. Once they crackle( be careful) add curry leaves and onions and fry till light brown. Add peas and potatoes, turmeric, coriander powder, chilli powder, green chillies and salt to taste. Add water and bring to a boil. Reduce the heat and cover and cook till the vegetables are done, about 8 minutes.

Add the poha and mix well. Heat nicely and cook fro about 2 minutes. Add lemon juice and stir well. Garnish with fresh coriander leaves and serve hot.

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Ingredients

Cream of wheat: 1 cup
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Curry Leaves 6-7
Urad daal 1 tsp
Onion 1 thinly sliced
Peas ½ cup frozen
Carrot ½ cup chopped
Chilli Powder ½ tsp
1 tsp Salt or as per taste
Hot water 3 ½ cups

Method:

Dry roast the cream of wheat in a heavy pan over medium heat, stirring until the cream of wheat turns light brown. Transfer in a plate and set aside.

Heat water in a deep pan on high heat and bring it to a boil.

Heat the oil in a heavy pan over medium high heat. Add the mustard seeds and cumin seeds, once they start popping add the curry leaves, urad daal, and onions. Fry till onions turn light brown.

Add the roasted cream of wheat, salt to taste. Mix nicely. Once the water is come to boiling consistency, slowly add to the cream of wheat mixture. Keep stirring, breaking up lumps until the cream of wheat is mixed well in water. Cover the lid and reduce the heat and simmer until most of the water is absorbed.

Let it stand until ready serve. Stir before serving.
 

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Vegetarian Omelet:

Ingredients

Tomato juice- 1 cup thick
Salt and pepper to taste
Gram flour (besan)-1 cup
Chilli powder-1/2 tsp
Green Chillies (minced)-3
Turmeric powder-1/4 tsp
Small Onion (minced)-1
Sugar-2 tsp
Chopped coriander-1 tbsp
Oil 1 tbsp
Grated cheese-1/2 cup (optional)

Method:

Make a batter by mixing all the ingredients (except the cheese and oil), you may add little water if the batter is too thick.
Heat a non-stick pan. Pour in the oil and when hot, pour a ladleful of batter. Spread the batter into a round.
Pour 1-2 tsp of oil all around the edge of the omelet and allow to cook till golden in color. Turn it over and cook the other side as well. Sprinkle some cheese, fold the omelet and serve immediately.

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Vermicelli Upma

Ingredients

Vermicelli- 250 gms
Mustard seeds- 1/4 tsp
Urad dal- 1 tsp
Ginger- 1 inch piece minced
Green chillies chopped- 5
Oil - 4 tbsp
Salt- To taste

Method

Fry vermicelli to a golden colour in 2 tbsp Oil.
 Heat the rest 2tblsp oil in a separate pan and put in mustard seeds and dal (washed and drained). Add salt and 21/2 cups of water, bring to boil, reduce heat and add vermicelli and stir well.
Cover it for some time and cook in low heat.

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Cutlets

Serving: 12 (2 each)

Points per serving: 2

Ingredients:

Potatoes           4 medium, Boiled

Peas                 ½ cup

Carrots             ½  cup cubed in 1/4^th inch

String Beans     ½ cup cubed in 1/4^th inch

Coriander Powder 1 tbsp

Cumin seed powder 1 tsp

Chilli Powder  ½ tsp

Garam Masala 1 tsp

Salt to taste

Chopped coriander leaves 2 tbsp

Bread crumbs   1/4^th cup

Vegetable oil for frying

Method:

Steam peas and vegetables until tender and cool.

Peel and mash the potatoes add the steamed vegetables, salt, coriander powder, cumin powder, chilli powder, garam masala and chopped coriander leaves. Mix to combine.

Shape the mixture into 2 inches oval patties. Roll in the bread crumbs.

Heat a heavy non stick pan. Add 1 tablespoon of oil and coat the pan. Place 7-8 cutlets in a single layer. Pan fry on medium heat for 8-10 minutes. Add 1 tablespoon of oil and tilt the pan for even coating. Turn cutlets over and fry the other side till golden brown. Repeat till all cutlets are done.

Serve immediately or reheat in oven before serving. These cutlets can be served with ketchup or coriander chutney.

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Spinach corn Pancakes

Makes 6 servings
Only 1 point per serving as per recipe builder. I usually count 2 pancakes as 3 points.(Being conservative!)
Ingredients

1/4 cup wheat flour
1/4 cup white rice flour
1/2 cup frozen corn kernels
1/2 cup chopped frozen spinach
1 and a half cups of water
2 tsp curry powder
2 tsp low-fat plain yogurt
salt to taste

Method:

Mix all of them and keep aside for 5 minutes. Add more water if needed in order to spread as a pancake. Cook on the nonstick pan and eat with chutneys or even ketchup.

Thanks to nidhi for this receipe

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