Mushroom-Sorghum Wrap
Ingredients: ½ mushrooms,2 onions, ¼ tsp salt, ¼ tsp haldi, ½ tsp chilli powder, ½ tsp Goda masala, ½ tsp coriander powder,½ tsp cumin powder, 1 tbsp ginger-garlic paste, 2 tbsp oil.
Directions: Wash the mushrooms whole and dry completely. After drying, separate the stalks and chop the mushrooms into small pieces. Heat oil. Add the finely chopped onions and sauté till brown. Then add the ginger-garlic paste and cook for a minute till done. Mix the powdered spices in a separate bowl and add to the pan along with the mushrooms and onions and cover to cook for 10 minutes.
Sorghum or jowar wrap
Ingredients: 1 cup jowar atta, 1 tbsp yoghurt, 1 pinch of salt, 1 pinch of baking powder, 2 tbsp oil, water
Directions: Sieve the jowar atta and add salt and baking powder evenly. Then add dahi and water in small amounts till a batter of falling consistency is ready. In a small nonstick tawa, put ½ tsp oil and pour the batter. Cover and cook for about 5 minutes on each side on a medium flame.
Place some of the mushroom masalas on top of the jowar pancake and wrap.
Significance: Mushrooms provide protein and fibre. They are also a vegetarian source of vitamin D and vitamin B12. They are low in calories and therefore an ideal snack. In India, we have a great selection of whole grains such as jowar, bajra, nachni, buckwheat and barley, yet these are under-utilised. These ancient grains have more protein per gram as compared to rice and wheat. It is best to introduce them into our diet slowly (i.e once a week) so that the gut gets used to more fibre. It is the fibre in sorghum that helps reduce bad cholesterol (LDL). Jowar can be made into rotis, wraps and even pulao. This wrap combines the goodness of both these nutritious ingredients.
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Dr Manisha Talim