Badanekai Bendi

Ingredients:
10 small Green Brinjal (bandanekai)
3/4 cup fresh/frozen shredded Coconut
3/4tsp Methi seed (Fenugreek)
1tspUrad dal
2 Red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves
Method:

• Wash and remove the cut brinjal's as shown below.

• Add around 1/2 cup of water and cookuntil almost tender. Then add salt to it
• In a small pan heat 1tsp oil, fry methi in medium heat for 3-4min. Then fry urad dal and red chillies until it gives out nice aroma
• Grind shredded coconuts, tamarind, fried methi seeds, fried urad dal and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
• Add the paste to the cooked brinjol. Add water if required. Let it boil properly.
• Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves
• Add seasoning to the curry

Mango Chutney

Ingredients:
1/4 cup Peeled and thin sliced Raw Mango
1/2 cup frozen/fresh grated Coconut
2 green Chillies
Salt to taste



2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 small red Chilly
3 Curry leaves

Method:

• Grind coconut, salt, mango and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.
• Serve it with dosa or idli

Spinach Rice Cake

Ingredients:
2 cup Sona masoori rice
2 Red chillies
1tsp Coriander seeds
1tsp Cumin seeds
1/4 cup Poha (Avalakki)
1/2tsp Turmeric
grape size Tamarind
1 and 1/2 cup Spinach, chopped
Salt to taste
Cooking oil

Method:

• Wash and soak rice in water for around 3 -4 hrs
• Grind rice, chillies, cumin seeds, coriander seeds, tamarind, turmeric, salt into a smooth paste. Batter should be neither thick nor thin (as shown below); add around 1/2 cup of water while grinding. To the batter add chopped spinach

• Grease a vessel with 1tsp oil and pour the batter. Steam it for around 20-30mins in medium heat
• Cut into cubes and serve it hot
  

Malabar Spinach (Basale) Sambar

Ingredients:
1 medium bunch Malabar Spinach (Basale)
1/2 cup fresh/frozen/dried/canned Green Peas
1/2 cup chopped Onion
3/4 cup fresh/frozen shredded Coconut
1tsp Coriander seed
1/2tsp Cumin seed
2 Red Chillies
grape size Tamarind
grape size Jaggery
pinch of Asafoetida powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves

Method:

• Wash and clean basale. Separate the leaves and stem. Cut leaves into medium size pieces and stem into 1 inch long. Cook leaves, stem, jaggery and peas (only if peas are fresh/frozen)
  
  
  
  
• If peas are dried then soak it in hot water for around 4hrs and cook it in the pressure cooker until tender. Once the basale is almost cooked add cooked peas
  
• Heat a pan with 1tsp oil in medium flame. To it add cumin seeds, coriander seeds and red chillies. Fry until it gives out a nice aroma
• To the pan add onions and fry for it for 5mins
• Grind shredded coconuts, tamarind, fried onions, fried seeds and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
  
• To the cooked spinach peas add salt and puree. Add water if required. Let it boil properly.
• Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
• Add seasoning to the curry

Stuffed Brinjal Fry (Ennegayi)

Ingredients:
15 small Indian Brinjal
1tbsp chopped Cilantro
3tsp cooking Oil
1tsp Mustard seeds
2tbsp Cumin powder
2tbsp Coriander powder
1tbsp Red Chilly powder
1/2tbsp Amchur Powder (Dry Mango powder)
1/2tsp Asafoetida powder
Salt to taste
1/2 cup chopped Onion (optional)

Method:

• For stuffing: Mix salt, cumin powder, chilly powder, coriander powder, amchur powder, and asafoetida powder
  
• Wash brinjal and split into 4 keeping the stem
• Stuff the powder in the brinjal(as shown below)

• Heat oil in a large fry pan; add mustard. Once mustard starts to splutter, put all stuffed brinjal and fry for 10mins.
• Add around 1/4 cup of water and cover it with a plate. Once all water is evaporated and brinjal is cooked; open the lid. Mix it carefully.
  
• Add chopped onions (optional Step)
  
• Let it fry in medim-low heat for 10mins. Remove from heat and add cilantro
• Serve it with chapathi or rice

HuraLi Chutney /Horsegram Chutney

Ingredients:
1tbsp Horsegram
1/2 cup frozen/fresh grated Coconut
2 red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 Garlic clove
3 Curry leaves

Method:

• Heat a pan with 1tsp oil, add horse gram and fry in medium heat until it gives out nice aroma (around 7-8mins)
• In the same pan fry red chillies (around 2-3mins)
  
• Grind coconut, salt, tamarind, roasted horse gram and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil, add mustard and garlic. Once mustard starts to splutter add curry leaves. Add the seasoning to chutney.
• Serve it with dosa or idli

Thondekai Fry

Ingredients:
1lbs Thondekai / Tindora
3tsp red Chilly powder/Rasam powder
1tsp Turmeric powder
1tsp Amchur(dry mango) powder
Salt to taste

2-3tsp Canola oil (or any cooking oil)
1/2tsp Mustard seeds
1/2tsp Urad Daal
3 to 4 Curry leaves

Method:

• Wash and remove top & bottom of the thondekai. Cut thondekai lengthwise into half, then each half into 2-3 lenghtwise pieces
• In a bowl mix thondekai with salt, amchur, chilly and turmeric powder. Set it aside for 15-30mins
• Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and thondekai mixture. Stir it. Let it fry in medium heat for around 10mins. Then add 1/2cup of water and cover the lid. Cook until all water evaporates
  
• Once water evaporates; open the lid and fry for about 15mins in low-medium heat
• Serve it with rice or chapathi
  

Masala Dosa

Ingredients:
3cup Sona masoori rice
1/2cup Urad Dal
1tsp Fenugreek seeds
1/4cup Poha/Avalakki
Salt to taste

Ghee/Butter
Red Chutney

2 medium size cooked Potatoes, chopped into small pieces
3/4 cup Onion, chopped
1/4 cup fresh/frozenn Green Peas
2 Green chillies, chopped
2tbsp grated Ginger
2tsp Canola oil (or any cooking oil)
1tsp Mustard seed
1/4tsp Urad dal
3 to 4 Curry leaves
2tbsp Cilantro, Chopped
1/2tsp Turmeric
Salt to taste

Method:
1. Batter :

• Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 1cup). Batter shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs.

2. Bhaji :

• Heat a pan with oil, mustard, urad dal. When mustard starts to splatter add curry leaves, onion, ginger, green peas, green chillies and fry for around 5-6mins.
  
• Then add potatoes and mix. Fry for a min or two. Then add cilantro and remove from the heat

3. Masala Dosa :

• Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Then add a spoon full of red chutney, spread it over the dosa as shown below. Then and bhaji as shown below. Fold the dosa from either side
  

• Serve it hot with chutney or sambar. Enjoy!
  

Paper Dosa

Ingredients:
3cup Sona masoori rice
3/4cup Urad Dal
1tsp Fenugreek seeds
1/4cup Poha/Avalakki
2tbsp Besan Powder
1/2cup Rice Flour
Salt to taste

Method:

• Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 3/4 cup)
• Mix rice and besan powder with 1/4cup water. Then mix it with the batter. It shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs
• Mix the batter thoroughly. Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Turn the dosa and cook it for about a min
• Serve it hot with chutney or sambar

Apple Banana Milk Shake

Ingredients:
1cup chopped Banana (around one and half banana)
1 1/2 cup chopped Apple (around one apple)
3 tbsp Sugar (optional)
1 1/2 cup cold Milk or 4 scoops of Vanilla Ice cream

Method:

• Grind chopped bananas and apples with sugar (optional) and milk or ice cream until smooth
  
• Serve it cold. Enjoy!!
  

Garlic Chutney

Ingredients:
4 cloves Garlic
1/2 cup frozen/fresh grated Coconut
1/2 tsp Ghee/Butter
2 red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
3 Curry leaves

Method:

• Heat a small pan with ghee/butter, add garlic and red chillies. Fry in medium heat until it gives out nice aroma/light brown ie about 4mins
• Grind all the fried items with coconut, tamarind and salt. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil, add mustard. Once mustard starts to splutter add curry leaves. Add it to chutney
• Serve it with dosa or idli
  

Vegetable Tofu Curry

Ingredients:
20 cubes of Firm Tofu
10-15 Green Beans, cut into 1 inch lengthwise
1 medium size Carrot, cut into 1 inch lengthwise
1/4 cup Green Peas
1/2 medium size Cauliflower, cut into florets
2 medium size Tomatoes, chopped
1 medium size Capsicum / Bell pepper, chopped
1 medium size Onion, chopped
4tbsp Cilantro
Salt to taste
1tsp Cumin powder
1tsp Coriander powder
1tsp Garlic ginger paste
1tsp Red Chilly powder
4tsp Canola oil (or any cooking oil)

Method:

• Cook tofu cubes in a pan with 1tsp of oil for about 20mins in medium heat, turn it occasionally. When tofu is done (when it is a golden brown, as shown below) place it aside
  

• Heat a large pan with remaining oil, add garlic ginger paste. Fry for around 2 to 3 mins. Then add onions and fry until translucent. To it add tomatoes, cumin powder, coriander powder and fry for 2mins
• To it add all other vegetables (beans, carrot, capsicum, cauliflower, green peas) and fry for 10-12mins. Then add salt, chilly powder and 1/4 cup of water and cook for couple of mins
• When the water is almost evaporated add tofu and cilantro and mix
• Serve it hot with rice or chapathi

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Tofu -

• High in Protein
  
• Good source of iron, copper, manganese and omega-3 fatty acids

Carrot -

• Excellent source of antioxidant compounds
• High in vitamin A
• Very good source of vitamin C, vitamin K, dietary fiber and potassium

Green Beans -

• Excellent source of vitamin C, vitamin K and manganese.
  
• Very good source vitamin A, dietary fiber, potassium, folate, and iron.
  
• Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

Cauliflower -

• Contains allicin, folate and excellent source of fiber

Bell Pepper -

• Excellent source of vitamin C and vitamin A
• Contains protein and fiber

Green Peas -

• Very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein
• Good source of folic acid and a good source of vitamin B6

Upma / Uppittu

Ingredients:
1 cup Sajjige / Sooji /Rava
3 green Beans
1 small Onion, chopped
1 small Carrot, chopped
3tbsp green Peas
1 inch Ginger, grated
2 green Chillies, Chopped
2tbsp Peanuts
Salt to taste

3tsp Canola oil (or any cooking oil)
1tsp Ghee (optional)
1/2tsp Mustard seed
1/4tsp Urad dal
4 to 5 Curry leaves

Method:

• Heat a big pan, add sooji and fry it in medium heat for around 5-8 mins; until it gives out nice aroma. Then pour it to a dry plate
  

• In the same pan add ghee(optional), oil, mustard and urad dal. when mustard starts to splatter, add curry leaves. Then add onion, green chillies, ginger and peanuts, fry for around 5mins in medium heat. To it add beans, carrot and green peas fry for around 5mins. Mean while, in a vessel boil around 2 1/4 glass of water
  

• To the fried vegetable add sooji and mix properly; then add boiling water and salt. Mix and cover the lid. Let it cook properly (around 5min) . Once water evaporates; remove the lid and mix thoroughly and serve it hot

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Carrot -

• Excellent source of antioxidant compounds
• High in vitamin A
• Very good source of vitamin C, vitamin K, dietary fiber and potassium

Green Beans -

• Excellent source of vitamin C, vitamin K and manganese.
  
• Very good source vitamin A, dietary fiber, potassium, folate, and iron.
  
• Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

Green Peas -

• Very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein
• Good source of folic acid and a good source of vitamin B6

Raw Jackfruit Curry

Ingredients:
1 10 oz can of raw jackfruit / small fresh raw jackfruit, cut int one inch piece
1/2 cup Chickpea
1/2 cup frozen/fresh grated Coconut
3 red Chillies
1/2tsp Turmeric
big grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
2 cloves of Garlic
1tsp Mustard seeds
3 Curry leaves
pinch of Asafoetida powder

Method:

• If chickpea is dried, then soak for around 4 to 5hrs in water and cook it until tender
  
• Cook the jackfruit until almost tender. Mix cooked chickpea , salt and turmeric
• Heat a small with 1/4tsp oil, add red chillies and fry it in medium heat for 5mins
• Grind coconut, red chillies, tamarind into a smooth paste with sufficient water {If coconut is frozen; use hot water} and add it to the cooked vegetables, (if required add water) then bring it to a proper boil for around 20mins in medium heat
• Heat a pan with oil; add mustard, garlic & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
• Add seasoning to the curry and serve it hot

Avalakki Uppukari

Ingredients:
2cups Avalakki / Poha
1 medium Green Chilly
1/4cup Onion, chopped
1/2cup grated Coconut
Pinch of Turmeric powder
Salt to taste

1tsp Cooking oil
1tsp Mustard seeds
1tsp Urad dal
1 Red Chilly
4-5 Curry leaves

Method:

• Heat a pan with oil, add mustard, urad dal and red chilly. Once mustard starts to splutter add curry leaves
• Mix seasoning, onion, coconut, chopped green chilly, turmeric and salt in a big bowl. To it add avalakki and mix throughly with your hand
• Serve it immediately
  

Lima Beans Thove

Ingredients:
1 Cup frozen baby Lima Beans
1tbsp Cilantro
1 1/2 tbsp freshly squeezed Lemon/Lime juice
2 Green Chillies
Salt to taste

2tsp Cooking oil
2 cloves of Garlic
1/2 tsp Mustard seeds
1 red Chilly
2 - 3 Curry leaves
pinch of Asafoetida powder

Method:

• Pressure cook lima beans with around 2 cups of water and split green chillies (After 3whistles, for around 10/15mins in medium flame)
• To the cooked Lima beans add lemon juice, salt, cilantro and bring it to a proper boil
• Heat a pan with oil, garlic, then add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
  
• Add seasoning to thove. Serve it hot with rice

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Lima Beans -

• High in fiber amd protein
  
• Good source of iron

Note:- Lima beans can be replaced with black eyed peas or green peas. If the peas are not fresh or frozen, then soak it in the water for 4-5hrs and then pressure cook it.

Punarpuli Saaru

Ingredients:
10 Punarpuli skin (dry/fresh) (Kokum/Mangosteen)

2 to 3 grape size Jaggery
2 green Chilly
1/2 tsp Cumin seeds
1 tbsp Cilantro
Salt to taste

1/4 cup Onion, chopped (optional)

2tsp Cooking oil
2 cloves of Garlic
1/2 tsp Mustard seeds
1 red Chilly
2 - 3 Curry leaves

Method:

• Wash dried punarpuli. In a vessel take punarpuli with around 4 to 5 cups of water, jaggery, green chilly. Boil for around 20mins
• Add salt, cilantro and boil for 5mins. If saaru is too sour add more water and bit jaggery. Boil for couple of mins
  
• Heat a pan with oil garlic, mustard and red chilly, when mustard starts to splutter add cumin seeds and then after a min add curry leaves. To it add chopped onions and fry in medium heat for 10mins
• Add seasoning to saaru and serve it hot

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Punarpuli -

• Good source of folate, vitamin C and E
  

Huli menasina Kodilu

Ingredients:
1 medium size Southekayi (dosa kai) or 15Thondekai(tindora)
1/2 cup frozen/fresh grated Coconut
3 red Chillies
6 Coriander seeds(optional)
1/2tsp Turmeric
big grape size Tamarind
small grape size Jaggery
Salt to taste

2tsp Canola oil (or any cooking oil)
2 cloves of Garlic
1tsp Mustard seeds
1 small red Chilly
3 Curry leaves

Method:

• Wash southekayi and remove the seeds and cut it into 1 inch sized cubes (as shown below). Cover the it in water, add turmeric and cook until almost tender. Then add jaggery and salt
  

• Grind coconut, chillies, coriander seeds, tamarind into a smooth paste with sufficient water {If coconut is frozen; use hot water} and add it to the cooked vegetables, (if required add water) then bring it to a proper boil for around 20mins in medium heat
  
• Heat a pan with oil; add mustard, garlic & red chilly. Once mustard starts to splutter add curry leaves
• Add seasoning to kodilu and serve it hot
  

Vada

Ingredients:
1cup White Lentil / Urad Dal
4tsp Rice flour
2tsp shredded Ginger
2 chopped Green Chillies
10 chopped Curry leaves
Salt to taste
Cooking oil

Method:

• Wash and soak dal in water for around 3 -4 hrs
• Grind dal with around 2 to 3 tbsp of water into a smooth paste. To it add ginger, salt, rice flour, curry leaves, green chillies and mix thoroughly
  
• Put couple of drops of oil in a thick plastic sheet and spread it. Take one tbsp of dough and place it over the plastic sheet and press slightly with hands(it is better to apply oil to the hand to avoid it from sticking). Then make a small hole at the center as shown below --
  

• Heat around 2cups of cooking oil in pan. When oil is hot; slowly transfer vada from plastic to oil. Fry both sides in medium to high heat until it is cooked and crispy
  
• Serve hot with chutney or sambar or make Dahi Vada as shown below
  

Dahi Vada -

Ingredients:
6 Vadas
2 cup Yogurt
4tbsp shredded Carrot
1tbsp shredded Ginger
5 chopped Curry leaves
2tsp Black pepper powder
Salt to taste

Method:

• In a bowl mix yogurt, carrots, ginger, black pepper, curry leaves and salt. In it soak vadas for around 1 hour
• Enjoy!

Mint / Cilantro Chutney

Ingredients:
1/2 cup Cilantro or Mint leaves
1/2 cup frozen/fresh grated Coconut
2 green Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 small red Chilly
3 Curry leaves

Method:

• Grind coconut, salt, tamarind, mint or cilnatro leaves and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.
• Serve it with dosa or idli

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Mint -

• Excellent source of manganese, vitamin C and vitamin A
• Good source of dietary fiber, folate, iron, magnesium, and calcium, vitamin B2

Cilantro -

• Good source of dietary fiber, vitamin A, vitamin C, iron, zinc and magnesium
• Rich in phytonutrients and flavonoids
• Contains vitamin E, vitamin K and vitamin B6
  

Spinach Dosa

Ingredients:
2 cup Sona masoori rice
2 Red chillies
1tsp Coriander seeds
1tsp Cumin seeds
1/2tsp Turmeric
3/4 cup Spinach, chopped
Salt to taste
Cooking oil

Method:

• Wash and soak rice in water for around 3 -4 hrs
• Grind rice, chillies, cumin seeds, coriander seeds, turmeric, salt into a smooth paste. Batter should be neither thick nor thin (as shown below); add around 1 cup of water while grinding. To the batter add chopped spinach
  

• Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil on top of dosa. Turn the dosa and cook it for about a min

• Serve it hot with chutney

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Spinach -

• Excellent source of iron, vitamin C and vitamin A
• Good source of folate, magnesium and vitamin E

Nimbe Saaru

Ingredients:
4tbsp freshly squeezed Lemon/Lime(Nimbe) juice
1tsp Turmeric powder
1tsp Cumin seeds
3/4tsp Black pepper seeds
grape sized Jaggary
Salt to taste

1tsp Ghee/Butter
1/4tsp Mustard seeds
3 to 4 Curry leaves
pinch of Asafoetida powder

Method:

• Heat a small pan, add cumin seeds and black pepper. Roast in medium flame until it gives a nice aroma (around 5mins). Grind it into a smooth powder
  
• In a vessel take finely grounded powder, lemon juice, turmeric, jaggary, salt and around 2 and 1/2 cup of water. Boil it for couple of minutes
  
• Heat a pan with ghee/butter; add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder
• Add seasoning to saaru. Serve it hot

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Lemon/Lime -

• Very good source of vitamin C
  

Mysore Rasam

Ingredients:
3/4 cup Toor dal, cooked
3 Tomatoes, chopped
2tbsp Cilantro, chopped
1tsp Cumin seed
1/2tsp Coriander seed
1/2tsp Chana dal
1/4tsp Black pepper
1 red Chilly
grape sized Tamarind
grape sized Jaggary
Salt to taste

1tsp Ghee/Butter
1/4tsp Mustard seeds
3 to 4 Curry leaves
pinch of Asafoetida powder

Method:

• Heat a small pan with 1/2tsp oil, add cumin, coriander, chana daal, black pepper and red chilly. Roast in medium flame until it gives out a nice aroma (around 5mins). Grind it to a smooth powder
• Cook tomatoes with jaggery. Once it s cooked add finely grounded powder, salt and dal. Boil it properly for around 5mins. Then add chopped cilantro
  
• Heat a pan with ghee/butter, add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder
• Add seasoning to rasam and serve it hot with rice and papadam

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Tomatoes -

• Excellent source of vitamin C, vitamin A, and vitamin K
• Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
• Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein