Spinach & Lentil Soup

Spinach & Lentil Soup

By Chef Shantanu Gupte

From Health Mange More

Prep: 30 minutes

Cook: 35 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

A wholesome soup, very filling and very energizing

Ingredients

Spinach, chopped ¼ medium bunch
Split Bengal gram (chana dal), soaked for 30 minutes 1½ cups
Salt to taste
Turmeric powder ½ tsp
Refined oil 1 tsp
Ginger, finely chopped 1 tsp
Green chilli, finely chopped 1
Medium onion, finely sliced 1
Medium tomato, finely chopped 1
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat 4 cups of water in a deep non-stick pan, add split Bengal gram, salt and ¼ tsp turmeric powder and cook for 15-20 minutes or till done.
Heat oil in another deep non-stick pan, add ginger and green chilli and saute lightly.
Add onion and saute till translucent. Add tomato and spinach and cook till spinach is cooked.
Add salt and remaining turmeric powder and mix well. Add boiled split grams along with the water in which they were boiled. Mix well and cook till well blended.
Transfer into a serving bowl, garnish with coriander leaves and serve piping hot.

Aloo Parval

Aloo Parval

By Chef Shantanu Gupte

By Health Mange More

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

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: Soup

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: Soup

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: Soup

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: Soup

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.