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D I E T A R Y D I V E R S I T Y T H R O U G H I N T E G R A T E D A G R I C U L T U R E A COOKBOOK FOR SUSTAINABLE NUTRITION IIHS, KENGERI CAMPUS JANUARY 2024 C O N T E N T S Preface 5 R E C I P E L I S T * 1 Brahmi Juice 11 2 Vegetable Ragi (Finger millet) Soup 13 3 Saame (Little millet) Tikki 15 4 Steamed Ragi (Finger millet) Sprout Salad 17 5 Akki Rotti 19 6 Boodu Kumbalakai (Ash Gourd) Majjige. [...] • Add cumin seeds and saute for 5 seconds, then add the curry Pollinated by leaves and asafoetida and turn off the heat. [...] 2 tbsp vegetable oil I N S T R U C T I O N S Source of key ingredients • Wash and chop the green chilies and spinach* (palak). [...] Hydroponics palak: 40 litres • Now add all the ingredients and the sauteed spinach to the Nutritional value yogurt and mix well. [...] (per 100 g of Carrot) Energy 41 Kcal Protein 0.9 g Carbohydrates 9.6 g Fat 0.2 g Dietary fibre 2.8 g Vitamin A, Biotin, Other Potassium, micronutrients Vitamin K1, Vitamin B6 29 T E A M M E M B E R S I I H S S C H O O L O F E N V I R O N M E N T A N D S U S T A I N A B I L I T Y Sheetal Patil Swarnika Sharma Simi John I I H S O P E R A T I O N S Mukti Srivastava Rahul Sharma Dwaipayan Banerjee Sup.