Palak Cheela with Tomato Chutney

Palak Cheela with Tomato Chutney

By Chef Vicky Ratnani

From Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: North Indian

Key Ingredients:

These healthy cheelas taste great with the chunky tomato chutney

Ingredients

Spinach (palak) puree 2 tbsps
Gram flour (besan) 2 cups
Green chillies 2
Olive oil 1 tsp + for cooking
Tofu, cut into 1 inch cubes 200 gms
Fresh dill leaves (suva) a few
Salt to taste
Mixed sprouts for topping and garnishing
Fresh fenugreek leaves (methi) a few
Micro greens for garnishing
Tomato chutney
Medium tomatoes, chopped 2 to 3
Brown sugar 1 tbsp
Lemon juice 1½ tbsps
Salt to taste
Cinnamon 1 inch
Dried pomegranate seeds (anardana) 2 tsps
Medium onion, chopped 1
Red chilli powder 1 tsp
Fresh coriander leaves a few

Methods

Chop green chillies and put into a bowl. Add gram flour, 1 tsp olive oil and sufficient water. Use a hand blender to blend into a smooth mixture.
Add tofu cubes, spinach puree, dill leaves and salt and blend to make a chunky batter of pouring consistency.
To make the chutney, heat brown sugar in a non-stick pan. Add juice of 1 lemon, tomatoes, salt and cinnamon and mix well.
Heat some olive oil in another non-stick pan.
Add pomegranate seeds, onion and chilli powder to the chutney, mix well and cook till the tomatoes soften.
Pour a ladle full of the batter in the second pan, spread into a cheela and place some sprouts on top. Cook till evenly done from both the sides. Make more pancakes in a similar way topped with fenugreek leaves.
Add coriander leaves and juice of remaining lemon to the chutney and switch off heat.
Cut out smaller discs from the cheela with a cookie cutter and place them on a serving plate. Top with the tomato chutney, garnish with micro greens and sprouts and serve hot.

Shalgam Masala

Shalgam Masala

By Chef Shantanu Gupte

By Health Mange More

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: North Indian

Key Ingredients:

Turnips (shalgam)

The North Indians love turnips and cook it in different ways

Ingredients

Medium turnips (shalgam), peeled and sliced 2
Sunflower oil 1½ tsps
Garlic, minced ½ tbsp
Ginger, cut into thin strips ¼ tbsp
Green chilli, chopped 1
Medium onion, sliced 1
Turmeric powder ½ tsp
Roasted cumin powder ½ tsp
Coriander powder ½ tsp
Salt to taste
Medium tomato, chopped 1
Jaggery, grated 1 tbsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat oil in a non-stick pan, add garlic and ginger and saute for 1 minute. Add green chilli and onion and saute till onion turns translucent.
Add turmeric powder, cumin powder, coriander powder and salt and mix well and saute for 2 minutes.
Add tomato and turnips and mix well. Add ½ cup water and mix well. Add jaggery and mix well.
Cover and cook till turnips are done.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Lavang Latika

Lavang Latika

By Chef Amrita Raichand

By Mummy Ka Magic

Prep: 40 minutes

Cook: 30 minutes

Method: Moderate

Course: Snack

Type: North Indian

Key Ingredients:

Refined flour
Ghee
Cloves
Sugar
Khoya
Dry fruits

A crisp sweet, typically North Indian – you cannot stop at eating one only

Ingredients

For cover
Refined flour (maida) 1 cup
Ghee 3 tbsps + for deep-frying
Cloves 12
For syrup
Sugar 1 cup
Milk 2 tsps
For stuffing
Khoya/mawa, crumbled 3 tbsps
Dry fruits (cashewnuts, almonds), chopped 2 tbsps
Powdered sugar 1 tbsp
Green cardamom powder ¼ tsp
Saffron a few strands

Methods

To make cover, take the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and let it rest for a while.
To make syrup, cook the sugar with ½ cup water in a non-stick pan, stirring till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Further cook the syrup till it reaches one string consistency. Remove from heat and keep warm.
To make stuffing, Take khoya, dry fruits, powdered sugar, green cardamom powder and saffron in another bowl and mix well. Divide into 12 equal portions.
Divide the dough into 12 equal portions. Roll out each portion into a 5-inch diameter puri.
Place one portion of the stuffing in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
Heat sufficient ghee in a kadai and deep-fry till golden brown. Drain on absorbent paper.
Soak the lavang latikas in the warm sugar syrup for 3-4 minutes. Drain, arrange on a serving platter and serve warm.