For Dal: 1 cup split Bengal gram (chana dal), soaked l Salt to taste l ¼ tsp turmeric l ½ tsp red chilli l ¼ tsp garam masala powder l ¾ tsp dried mango powder l1 tbsp Nutralite l1 tsp cumin seeds l 4-5 green chillies, slit l 8-10 curry leaves l 2 tbsp chopped fresh coriander leaves
1 cup refined flour (maida)
2 tbsp whole wheat flour (atta)
1 tbsp semolina (suji)
¼ tsp cumin seeds
10-12 black peppercorns, crushed
2 tbsp melted Nutralite
Salt to taste
Oil for deep-frying
Drain Bengal gram and pressure cook along with salt and turmeric, half the chilli powder, half garam masala powder, dried mango powder and three-and-a-half cups water till pressure is released thrice (three whistles). Open the lid when the pressure is completely reduced.
Heat one tbsp Nutralite in a non-stick pan. Add cumin seeds. When they begin to change colour, add chillies, curry leaves, remaining garam masala and chilli powder. Stir and pour over the cooked gram, mix well and take the pan off the heat. Keep it covered.
To make the pakwan, sift together the refined and wheat flours into a large bowl. Add semolina, cumin seeds, crushed peppercorns, Nutralite and salt. Add four tbsp water and knead into a medium-soft dough.
Divide the dough into eight portions and roll each portion out into a disc of four-inch diameter. Prick lightly with a fork.
Heat sufficient oil in a kadai. Slide the pakwan, one by one, and deep-fry on medium heat till crisp. Drain on absorbent paper and cool.
Garnish the dal with the coriander leaves and serve with the pakwan.
2 cups + one tbsp (375 gm) khoya/mawa
8 tbsp sugar free Natura diet sugar
1 tsp liquid glucose
A pinch of green cardamom powder
Cook khoya and Natura together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.
Add liquid glucose and continue to cook, stirring continuously, for 20 minutes, or till the mixture thickens and begins to leave the sides of the kadai.
Add cardamom powder and mix well. Remove from heat, and set aside to cool at room temperature.
Divide mixture into 16 equal portions and shape into modak.
Alternatively, shape the mixture in a modak mould and serve.
For stuffing: Grated coconut 1 cup, beetroot puree, Natura sugar, Elaichi
For covering: ¼- 1 cup water, 1 cup rice flour, a pinch of salt, jaggery
Boil ½ cup water by adding a pinch of salt.
Add powdered rice in that water, and make a dough out of it.
Heat a pan. Add grated coconut, beetroot, Natura sugar (3 tsp), elaichi powder and mix well.
Once mixed well, add jaggery to this mixture and let it melt properly and cool.
Now, stuff this mixture into small dough balls and mould them into a modak’s shape.
The beetroot modak is now ready to eat.
l 1 cup parboiled rice (soaked) l ¼ cup split skinless black gram (urad dal) (soaked) l ¼ cup split skinless green gram (moong dal) (soaked) l ¼ cup split Bengal gram (chana dal) (soaked) l ¼ cup split pigeon peas (tuvar dal), also soaked l Salt to taste l ¼ tsp turmeric powder l ¼ tsp asafoetida l 1 tbsp Natural l 2 dried red chillies, seeded and chopped l 7-8 curry leaves (chopped) l 2 green chillies (chopped) l ½ inch ginger, (chopped)
Soak rice and grams overnight or for at least eight hours.
Drain and grind together rice and grams with a little water.
Add salt, turmeric and asafoetida, grind to smooth consistency. Transfer into a bowl.
Heat one tbsp Nutralite in a small non-stick pan.
Add mustard seeds and when they splutter, add red chillies and curry leaves. Sauté for a few seconds.
Add this tempering to the batter and mix well.
Add green chillies and ginger. Mix well.
Heat a non-stick tawa and grease lightly.
Spread a ladle
of batter to a medium-sized round adai and cook till the underside is golden. Drizzle a little melted Nutralite
over it, turn it over and cook till both sides are evenly golden and crisp.
— Recipes courtesy Chef Sanjeev Kapoor, (Source: Nutralite / Zydus Wellness)
Grean Paes Modak
½ cup green peas (blanched and crushed)
1 cup whole wheat flour (atta) l 2 tbsp Nutralite
1 tsp cumin seeds
¼ tsp asafoetida
2 tsp ginger-green chilli paste
Salt to taste
A pinch of garam masala powder
Oil for greasing and deep-frying
Heat Nutralite in a non-stick pan. Add cumin seeds and once they start to change colour, add asafoetida and sauté for 30 seconds.
Add ginger-green chilli paste and sauté for a few seconds.
Add green peas and mix well.
Add salt, garam masala powder and mix well. Cook on low heat till the mixture is dry. Transfer on a plate and cool.
Place wheat flour in a bowl. Add salt and sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10 to 15 minutes.
Divide the dough into 12 equal portions and shape into balls. Grease the palms of your hands with some oil and spread each ball to form a three-inch wide bowl. Press the edges of the bowls to reduce thickness.
Place a portion of the stuffing in the centre; pleat edges of the dough, and gather them together to form a bundle. Pinch to seal the edges at the top.
Heat sufficient oil in a kadai. Deep-fry the prepared modaks on medium heat till golden brown and crisp. Drain on absorbent paper.
Mixed vegetable and Beet Cutlet
Chef Sanjeev Kapoor
5 medium potatoes (boiled, peeled and mashed)
5 French beans (blanched and chopped)
1 small green capsicum (finely chopped)
1 medium carrot (grated)
2 tbsp green peas (boiled and mashed)
1 small beetroot (grated)
Salt to taste
2 tsp ginger-green chilli paste
¼ cup cornflour
¼ cup chopped fresh coriander leaves
2 tbsp lemon juice
2 tsp chaat masala
Nutralite for shallow-frying
½ cup breadcrumbs
Put potatoes in a bowl. Add French beans, capsicum, carrot and peas. Mix lightly. Add beetroot, salt, ginger-green chilli paste, cornflour, coriander leaves, lemon juice and chaat masala and mix well.
Divide mixture into eight equal portions and shape them into balls. Flatten balls slightly.
Heat some Nutralite on a non-stick tawa.
Coat cutlets in breadcrumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden brown. Drain on absorbent paper.
Serve hot with tomato ketchup or mint chutney.