Palak Cheela with Tomato Chutney

Palak Cheela with Tomato Chutney

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: North Indian

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

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

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.