Greens (Celosia argentia) is one of the underutilized, which are seasonal and are not cultivated. These greens being a good source of iron (28.26mg/l00g of fresh leaves) was dehydrated and incorporated into traditional recipes for value addition. Three ready to eat (RTE) products namely Chakli, Laddu,Savoury biscuits were selected for value addition with anne greens powder(level of incorporation-2.4-3.4%) and other underutilized foods namely maize(Zea mays), cowpea(Vigna catjang). Marketability and income generation for women from Self Help groups were the major criteria for selecting these RTE products. Awareness and training programmes were conducted for the transfer of technology of dehydration of green and and product preparation for the benefit of the women from the Stree Shakti Group. Three hundred women have been trained from Doddballapur and Anekal Taluk (Bangalore rural district). Feedback of the programme revealed that hundred percent of the participants expressed their willingness to prepare them at home. Sixty per cent expressed that these products could be marketed. Ten percent of the participants have taken up these products for self-enterprise. These trainings would go a long way in improving economic and nutrition security of rural women folk.