corn fenugreek and moringa lagaan

Serves: 2

Ingredients:
¼ cup low-fat yoghurt
2 tablespoons low-fat milk
1 whole green chilli
½ small onion, diced
2 tablespoons vegetable oil
1 clove garlic, minced
¼ cup peppadew
1 tablespoon semolina
2 tablespoons chickpea flour
1 tablespoon cake flour
1 teaspoon baking powder
2 tablespoons maize meal
1 teaspoon salt
100ml fresh moringa
¼ cup sun-dried tomatoes
1 small baby marrow
1 teaspoon sesame seeds

Method:
preheat oven at 180°c. line baking tray with sheet paper, set aside.
in a medium bowl mix yoghurt, milk, green chillies, onion, vegetable oil, garlic, peppadew.
in a separate bowl sift all dry ingredients and add to the yoghurt mixture.  gently fold in moringa ,sun-dried tomatoes and baby marrow into the mixture
gently pour the mixture into the lined baking tray. top with sesame seeds and bake at 180°c for 30 minutes or until skewer test comes out clean.