World Vegetarian Congress Cookery Exhibition

Author(s): Lilaben Shah
Publisher: Lilaben Shah

Page 7

Nutrient Analysis : Moisture
Proteins
Fats
Carbohydrates
Ash
Calcium
Phosphorus
Dhana Ata (Paddy Flour)
(Contents: Rice, Bran & Husk)
Iron
Fibre
Phutic Acid
Calories
Average daily intake 215 gram.
در
در
1. DHANA ATA RECIPES Greenpeas and Paneer Puri
100 grms.
50
100
150 "" green peas,
cup milk,
Dhana Atta,
Bal Atta,
wheat flour,
2
2 table-spoon curd,
Salt, green chillis, corriander leaves,
Ghee for frying.
9.0 Gram. 9.0 Gram. 2.8 Gram. 66.3 Gram. 6.0 Gram
0.1 Gram.
0.3 Gram.
5.0 Gram.
7.0 Gram. 0.1 Gram. 325/100 Gram.
Mix all the flours, salt and 2 table-spoon ghee. Bind the flour with water to a smooth dough. Shell the peas and grind coarsely. Heat the milk. When it starts boiling throw in the curd, stir. The milk will curdle. Stain in a muslin cloth and drain of all the water. The paneer is ready. In a table-spoon of ghee fry the green peas and put in salt corriander leaves and crushed chillis. Take off the fire and mix in powder Paneer. Divide the dough in small balls. Roll the ball, put some green peas. Mixture in the centre and fill. Again roll this like puri. Make all the puries in the same way and fry in hot ghee.
-PRERANA