SPINACH MALFATTI

Baking Temperature : 200°C (400°F).

Preparation Time : 25 mins.
Baking Time : 15 mins.
For the spinach dumplings
3 cups finely chopped spinach (palak) leaves
3/4 cup crumbled paneer (cottage cheese)
2 pinches nutmeg (jaiphal) powder
1/2 teaspoon chopped green chilli
2 tablespoons plain flour (maida)
2 pinches baking powder
salt to taste
For the tomato sauce
1 1/2 cups tomato pulp
1 tablespoon garlic, chopped
2 spring onions, chopped
1 tablespoon chilli flakes (paprika)
1 teaspoon chilli powder
2 tablespoons tomato purée
4 tablespoons milk
2 tablespoons olive oil or oil
salt to taste
For the topping
1/4 cup grated cheese or paneer
For the spinach dumplings

1. Steam the spinach leaves for 5 minutes and squeeze out the water. Keep it
aisde for use in the tomato sauce.

2. Mix all the ingredients and shape into small balls.

3. Steam for 5 minutes. Keep aside.

For the tomato sauce
1. Heat the olive oil, add the garlic and spring onions and sauté for 1 minute.
2. Add the tomato pulp and cook till the sauce thickens.
3. Add the chilli flakes, chilli powder, tomato purée, salt and ½ cup of water and
bring to a boil (use the drained spinach liquid instead of water).

4. Add the cream. Mix well and keep aside.

How to proceed

1. Place the dumplings in a baking dish.

2. Pour the tomato sauce on top and sprinkle the grated cheese on top.

3. Bake in a pre-heated oven at 200º C (400º F) for 15 minutes.

4. Serve hot.
SPICY SPROUTS SANDWICH

Ingredients
8 slices whole wheat bread
½ cup sliced onions
4 teaspoons low fat butter to cook
For the sprouts
1 cup mixed sprouts, boiled
½ cup potatoes, boiled and mashed
½ cup finely chopped onions
 2 teaspoons ginger-garlic paste
1 green chilli, finely chopped
2 teaspoons pav bhaji masala
2 teaspoons coriander-cumin seed (dhania-jeera)
powder
¼ teaspoon turmeric powder (haldi)
½ teaspoon black salt (sanchal)
1½ cups finely chopped tomatoes
2 teaspoons oil
salt to taste
For the sprouts

1. Heat the oil in a non-stick pan, add the onions and sauté till the onions turn
translucent.

2. Add the ginger-garlic paste, green chilli and sauté for another 1 minute.

3. Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder,
black salt, tomatoes and salt and cook for 5 minutes.

4. Add the sprouts and potatoes and mix well. Keep aside.
How to proceed

1. Divide the sprouts mixture into 4 equal portions.

2. Place one portion on one slice of bread. Top with an onion slice and sandwich
using another slice of bread.

3. Repeat with the remaining ingredients to make 3 more sandwiches.

4. Pre-heat the griller and grill the sandwiches, using a little low fat butter to
cook.

5. Serve hot.
Tips
Pav bhaji masala is a spice blend that is easily available at provision stores.

 
DAL MOGHLAI

Ingredients
¾ cup toovar (arhar) dal
¼ cup chana dal (split Bengal gram)
1 cup chopped tomatoes
2 cups bottle gourd (doodhi / lauki), peeled and cut into
big pieces
¼ teaspoon turmeric powder (haldi)
1 teaspoon cumin seeds (jeera)
½ teaspoon chopped garlic
1 teaspoon chopped green chillies
1 teaspoon grated ginger
¾ cup sliced onions
2 teaspoons oil
Salt to taste
For the garnish
2 tablespoons chopped coriander
Method

1. Clean, wash and soak the dals for about 30 minutes. Drain.

2. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water
and pressure cook till the dals are tender.

3. Heat the oil in a large non-stick pan and add the cumin seeds.

4. When the seeds crackle, add the garlic, green chillies, ginger and onions and
sauté till the onions turn golden brown in colour. Sprinkle about 1 tablespoon
of water over it to prevent the onions from burning.

5. Add the cooked dal mixture and 1 cup of water and bring to boil.

6. Serve hot garnished with coriander.

 

KOFTA BIRYANI

Baking Tempearature : 200°C (400°F).

Preparation Time : 30 mins.
Baking Time : 20 to 25 mins.

For the bread koftas

4 bread slices
2 tablespoons finely chopped onions
2 green chillies, finely chopped
1 tablespoon fresh curds (dahi)
A pinch soda bi-carb
1 teaspoon ginger-garlic paste
Salt to taste
For the rice
1 cup long grained rice
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 cardamoms (elaichi)
2 cloves (laung/lavang)
Salt to taste
For the gravy
2 cloves (laung/lavang)
1 stick cinnamon (dalchini)
½ cup sliced onions
2 teaspoons ginger-garlic paste
 1 teaspoon chilli powder
2 teaspoons coriander-cumin seed (dhania-jeera)
powder
¼ teaspoon turmeric powder (haldi)
4 tomatoes, sliced
½ cup fresh curds (dahi)
¼ cup boiled green peas
3 tablespoons oil
Salt to taste
Other ingredients
Oil for deep-frying
For the garnish
4 tablespoon fresh curds (dahi)
2 tablespoons chopped coriander
2 tablespoons chopped mint (phudina) leaves
For the bread koftas

1. Combine all the ingredients except the oil with a little of water if required.
Mash well.

2. Divide the mixture in 15 to 20 portions. Shape into even-sized rounds.

3. Deep-fry in hot oil till they are golden brown in colour.

4. Drain on absorbent paper. Keep aside.

For the rice

1. Cook the rice in 2 cups of hot water with the bayleaf, cinnamon, cardamoms,
cloves and salt. Ensure that each grain of rice is separate. Keep aside.
For the gravy

1. Heat the oil in a pan and add the cloves and cinnamon.

2. Add the onions and sauté till they turn translucent.

3. Add the ginger-garlic paste, chilli powder, coriander-cumin seed powder and
turmeric powder (haldi) sauté for 1 minute.

4. Add the tomatoes and salt and cook till the oil separates.

5. Add the curds and mix well, simmer for another 5 minutes.

6. Add the green peas and mix well. Keep aside.

How to proceed

1. Whisk the curds, coriander and mint with 4 tablespoon of water. Keep aside.

2. Arrange the gravy at the bottom of a baking dish.

3. Top with the bread koftas and cover with the cooked rice.

4. Top with the curds mixture.

5. Cover with a lid and bake in a pre-heated oven at 200°C (400°F) for 15 to 20
minutes.

6. Serve hot.
Tips
You could use a heavy bottom pan and cook on the gas on a very low flame if you do
not want to use the oven.