Vegetable &
Oats Muffins
How to cook
Step 1
Mix flour, oats, baking powder, baking soda together. Add salt, pepper, dry basil and dry
oregano. Also add chopped vegetables in the flour mixture and mix to coat.
Step 2
Beat curd till smooth. Boil the scooped potatoes till partially cooked.
Step 3
Add oil and whisk lightly to mix.
Step 4
Add flour and vegetable mix. Fold to mix well. Add milk to adjust the consistency.
Step 5
Pour the batter in silicon muffin cups. Top with sliced olives.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange in fry basket and close it
properly. Keep the fryer at 160° C for 20-25 minutes. Serve hot with tomato sauce.
Healthy Fryer
Cooking Time: 25-30 minutes
Temperature: 140° C
Preparation Time
20 minutes
Ingredients
¾ cup whole wheat flour.
¾ cup oats.
1 ½ tsp salt.
1 tsp dry oregano.
½ tsp dry basil.
1 tsp baking powder.
¼ tsp baking soda.
½ cup curd.
¾-1 cup milk.
¼ cup oil.
1¼ cup chopped mixed vegetables
of your choice.
Few olives sliced for garnishing.
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Gur Para
Healthy Fryer
Cooking Time: 30-35 minutes
Temperature: 140° C and 180° C
Preparation Time
20 minutes
Ingredients
For covering:
For 1kg maida - 250g desi ghee.
1 cup maida (100g).
2½ tbsp melted desi ghee/dalda (25g).
Water (5-6 tbsp) enough to make a stiff
dough.
For Chashni:
Jaggery (grated) - 75g.
½ tsp saunf.
¼ tsp green cardamom powder.
1½ tbsp water.4-5 glazed cherries sliced
into 2 pieces.
How to cook
Step 1 - For paras
Sieve maida and add melted ghee. Rub to mix. Add enough water just to collect the
flour together to make a dough. Do not knead the dough.
Step 2
Roll the dough to ½” thick chapatti and cut into cubes.
Step 3
Pre-heat Healthy Fryer for 5 min. Arrange in fry basket and close it properly. Keep
the fryer at 140° C for 20 min and then 180° C for 10-15 min. Toss the para well in
between to cook uniformly. Cool them to room temperature.
Step 4
Take grated jaggery and water in a pan. Melt it. Add saunf and cardamom powder.
When the jaggery gets completely melted add the prepared paras in it and continue
stirring till jaggery starts coating the paras. Transfer in a cold plate and keep on stirring
till the chashni dries. Keep it aside to cool. Serve cold with tea or coffee.
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