Makai aur Palak ki Subzi

Makai aur Palak ki Subzi

By Chef Shantanu Gupte

From Health Mange More

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Corn and spinach is a great combination as this subzi will prove

Ingredients

Corn kernels, boiled 3 tbsps
Spinach puree 2 cups
Sunflower oil 1 tbsp
Cumin seeds 1 tsp
Ginger, finely chopped 1 tsp
Garlic, minced 2 tsps
Red chilli powder to taste
Salt to taste
Black pepper powder 1 tsp
Thin strips of ginger to garnish
Thin slices of tomato to garnish
Green chilli to garnish

Methods

Heat oil in a non-stick pan, add cumin seeds, ginger and garlic and saute till lightly browned and fragrant.
Add red chilli powder, mix and saute for 1 minute.
Add spinach puree, corn kernels and 2 tbsps water, mix and cook on medium heat for 2 minutes.
Add salt and black pepper powder and mix well.
Transfer into a serving dish, garnish with ginger strips, tomato slices and green chilli and serve immediately.

Aloo Parval

Aloo Parval

By Chef Shantanu Gupte

By Health Mange More

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Pointed gourd (parval)
Potatoes

An excellent dish for your daily meal

Ingredients

Pointed gourd (parval), diced 1 cup
Medium potatoes, diced 2
Oil 1 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat oil in a non-stick pan, add turmeric powder, red chilli powder, cumin powder and garam masala powder, mix well and saute on low heat for 1-2 minutes.
Add pointed gourd and potatoes and mix well. Add salt and mix well. Add ½ cup water, mix, cover and cook on medium heat, stirring occasionally, till the vegetables are done.
Transfer into a serving bowl, garnish with coriander leaves and serve hot

Beans and Dal Usli

Beans and Dal Usli

By Chef Shantanu Gupte

By Health Mange More

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

French beans
Split Bengal grams (chana dal)

This South Indian speciality is so easy to make yet so very tasty

Ingredients

French beans, finely chopped 7 to 8
Split Bengal gram (chana dal), soaked for 30 minutes 1 cup
Sunflower oil 1 tbsp
Mustard seeds 1 tsp
Dried red chillies 2
Curry leaves 8 to 10
Fennel seeds (saunf) 1 tsp
Salt to taste
Asafoetida ½ tsp

Methods

Heat oil in a non-stick pan, add mustard seeds, red chilies, curry leaves and fennel seeds and saute till the seeds splutter.
Add beans and split Bengal gram and mix well.
Add salt and asafoetida and mix well. Cover and cook till both beans and split Bengal grams are fully done.
Transfer into a serving bowl and serve hot.

Besan Badam Burfi

Besan Badam Burfi

By Chef Shantanu Gupte

By Health Mange More

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Gram flour
Sugar substitute

Besan burfi made healthy without the use of ghee

Ingredients

Gram flour (besan) ½ Kg
Sugar substitute to taste
Almonds handful

Methods

Roast gram flour in a non-stick pan on medium heat till fragrant.
Add sugar substitute and 4 cups water and mix well. Cook, on medium heat, stirring continuously, till the mixture thickens and begins to leave the sides of the pan.
Transfer the mixture onto a tray and spread evenly.
Grate almonds on top and set aside to cool down.
When it sets well, cut into small pieces and serve.

Cabbage Papaya Tikki

Cabbage Papaya Tikki

By Chef Shantanu Gupte

By Health Mange More

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Cabbage
Raw papaya
Boiled and mashed rice

If the tikkis are delicious and also nutritious at the same time, what more can you want

Ingredients

Cabbage, finely chopped 1 cup
Raw papaya, grated ½ cup
Rice, boiled and mashed 1 cup
Ginger, finely chopped 1 tsp
Curry leaves, chopped 2 to 3
Salt to taste
Red chilli powder ½ tsp
Mace (javitri) powder ½ tsp
Oil 1 tbsp

Methods

Take cabbage, raw papaya, rice, ginger, curry leaves, salt, red chilli powder and mace powder in a bowl and mash everything together.
Divide the mixture into equal portions and shape into tikkis.
Heat oil on a non-stick tawa, place the tikkis on it and cook, turning sides, till they are equally golden and crisp on both sides.
Arrange on serving platter and serve hot with papaya chutney.

Chana Palak ki Sabzi

Chana Palak ki Sabzi

By Chef Shantanu Gupte

By Health Mange More

Prep: 9 hours

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Chickpeas
Spinach

A tasty and healthy dish that will satiate anybody’s palate

Ingredients

Chickpeas, soaked overnight and pressure cooked 1 cup
Spinach, finely chopped 2 cups
Sunflower oil 1 tbsp
Cinnamon 1 inch
Cloves 2 to 3
Bay leaf 1
Ginger-garlic paste 1 tsp
Medium tomatoes, finely chopped 2
Cumin seeds ½ tsp
Salt to taste
Garam masala powder ½ tsp
Dried mango powder (amchur) ½ tsp
Red chilli powder ½ tsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat oil in a non-stick pan, add cinnamon, cloves and bay leaf and saute till fragrant.
Add ginger-garlic paste, tomatoes and cumin seeds and saute till the tomatoes soften.
Add chickpeas, salt, garam masala powder, dried mango powder and red chilli powder, mix well and saute for 2-3 minutes.
Add 1 cup water, mix and cook for 5 minutes.
Add spinach, mix and cook till spinach is cooked.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.