Low Protein Flour Cabbage Manchurian

Low Protein Flour Cabbage Manchurian

Ingredients Quantity
Low Protein Flour 250 g
Water 250 ml
Cabbage 500 g
Carrot 50 g
Capsicum 100 g
Onion 100 g
Tomato 250 g
Green chili 2-3
Curry leaves 6-8
Coriander 1 g
Red chili powder 2-3 tsp
Turmeric powder 1-2 tsp
Mustard ½ tsp
Cooking oil 2-3 tsp
Salt to taste
Oil for deep frying

 

Nutritional Information
Nutrients One Manchurian

30 (g)

Energy (kcal) 30
Carbohydrates (g) 6.04
Protein (g) 0.61
Fat (g) 0.35
Dietary Fiber (g) 1.03

 

Method:

  • In a large bowl add finely chopped cabbage, grated carrot and Low Protein Flour
  • Add water and mix it well
  • Heat oil. Make small manchurian balls from this mixture and deep fry the balls on a medium flame
  • Drain the deep fried manchurian balls on a kitchen towel

For the gravy

  • Heat 3 tsps of oil in a pan
  • Add finely chopped tomato, sauté well till cooked
  • Grind the tomato to make a tomato puree
  • In a separate pan heat 2-3 tbsp of oil and add mustard
  • Once the mustard splutters add finely chopped green chili, curry leaves, onion and capsicum
  • Fry it for 1 minute on a high flame
  • Add chili powder, turmeric, salt and mix well
  • Add a little water and leave it on the flame till cooked
  • Now add tomato puree and mix everything well
  • Add the deep fried manchurian balls
  • Garnish it with finely chopped coriander and serve
Low Protein Flour Cutlet

Low Protein Flour Cutlet

Ingredients Quantity
Low Protein Flour 120 g
Potato 100 g
Beans 100 g
Carrot 100 g
Onion 150 g
Corn 100 g
Cumin/jeera ½ tsp
Red chili powder 2-3 tsp
Turmeric ½ tsp
Salt to taste
Ghee to shallow fry

 

Nutritional Information
Nutrients One Cutlet

 10 (g)

Energy (kcal) 32
Carbohydrates (g) 6.9
Protein (g) 0.7
Fat (g) 0.2
Dietary Fiber (g) 1.3

 

Method:

  • Boil and mash the potatoes, and keep aside
  • Boil the vegetables: beans, capsicum, carrot, onion and corn
  • Once cooked, roughly mash the vegetables
  • Add the mashed potatoes and the Low Protein Flour
  • Add salt, jeera, turmeric, red chili powder and mix well
  • Make the patties and shallow fry in the oil or ghee

 

 

Low Protein Flour Kofta Curry

Low Protein Flour Kofta Curry

Ingredients Quantity
Low Protein Flour 100 g
Potato 100 g
Carrot 100 g
Capsicum 70 g
Onion 200 g
Tomato 200 g
Green chili 2-3
Ginger paste ½ tsp
Garlic paste ½ tsp
Cooking oil 2-3 tbsp
Salt to taste
Oil for deep frying

 

Nutritional Information
Nutrients One Kofta

30 (g)

Energy (kcal) 28
Carbohydrates (g) 5.00
Protein (g) 0.51
Fat (g) 0.68
Dietary Fiber (g) 0.88

 

Method:

Kofta (balls)

  • Boil the potatoes and keep it aside
  • Boil the Capsicum and Carrot
  • Smash the vegetables once they get cooked
  • Add salt, jeera, turmeric, red chili powder
  • Mix it well and make it to small marbles
  • Take the smashed potatoes, fill it with the vegetable marbles
  • Roll it on the low protein flour and deep fry

Curry

  • In a pan add 2-3 tbsp of oil and add jeera
  • Then add onion, tomato, Green chili, Ginger and Garlic
  • Saute the above vegetables for about 4-5 minutes
  • Add chili powder, garam masala and salt to taste
  • Add little amount of water and keep it for boiling
  • Mix it well and leave it for 2-8 minutes so that all the vegetable gets cooked well
  • Grind the mixture to make fine paste
  • In a pan add kofta balls and curry heat it for few minutes
  • Kofta curry is ready to be served

 

Low Protein Flour Soup

Low Protein Flour Soup

Ingredients Quantity
Low Protein Flour 10 g
Beans 20 g
Capsicum 100 g
Carrot 50 g
Water 500 ml
Salt to taste

 

Nutritional Information
Nutrients One Serve

50 (ml)

Energy (kcal) 22
Carbohydrates (g) 4.45
Protein (g) 0.74
Fat (g) 0.12
Dietary Fiber (g) 1.66

 

Method:

  • Add chopped vegetables to the pressure cooker
  • Then add enough water to steam all the vegetables
  • After two whistles, turn off the cooker
  • Once the pressure has released completely take out the cooked vegetables
  • Separate the vegetable broth with a strainer
  • In a blender add Low Protein Flour and vegetable broth
  • Blend well to avoid lumps
  • Add salt to taste, then put it back to simmer for about 5-10 minutes
  • Serve hot
Low Protein Flour Ice-cream

Low Protein Flour Ice-cream

Ingredients Quantity
Low Protein Flour 75 g
Tender coconut water 500 ml
Powdered sugar 50 g
Honey 2 tsp

 

Nutritional Information
Nutrients One Serve
50 (ml)
Energy (kcal) 46
Carbohydrates (g) 11.11
Protein (g) 0.36
Fat (g) 0.01
Dietary Fiber (g) 0.34

 

Method:

  • In a vessel take the tender coconut water and bring to a boil
  • Add Low Protein Flour and stir to incorporate
  • Once it’s mixed well transfer this mixture to a blender
  • Add powdered sugar and blend it to avoid any lumps
  • Add 1 tsp of honey and pour the mixture into ice cream cups
  • Freeze