recipeName: corn fenugreek and moringa lagaan
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
steps: 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.
NER: yoghurt milk green chilli onion vegetable oil garlic peppadew semolina chickpea flour cake flour baking powder maize meal salt moringa tomatoes baby marrow sesame seeds