ROASTED GOBI & BADAM SOUP

For 4 cups - Ingredients:

● 10ml Vegetable oil

● 5 to 6 Garlic cloves, chopped

● 45g Onions, chopped

● 20g Leeks, chopped

● 10g Celery

● 200g Cauliflower

● 1/4^th cup Milk

● 50g Almonds

● 100ml Vegetable stock (can use a little or more as required)

● 20g Parmesan cheese, grated

● Salt to taste

● Crushed black pepper to taste

Method:

● Pre-heat the oven at 160 degrees Celsius.

● On a parchment lined baking tray, add garlic, onions, leeks, celery, cauliflower, and almonds. Add some oil mix well & bake for about 15 to 18 minutes till charred

● Cool the mix down, blend into a smooth paste.

● Add the soup with the milk to a pot & heat on medium flame.

● Add stock if required to adjust consistency.

● Add cheese, salt and pepper to taste and adjust the seasoning.

● Serve warm.

Nutrient Analysis:

ALMOND AND SPROUT TIKKI CHAAT

Preparation Time: 30 minutes

Serves: 4

Ingredients Quantity

For Tikki:

● Almond Flour ¼ cup (25 grams)

● Paneer(crumbled) ½ cup (60 grams)

● Mix Sprouts ½ cup (135 grams)

● Carrot (finely grated) ¼ cup (15 grams)

● Onion (finely grated) 2 tbsp (18 grams)

● Capsicum (finely grated) 2 tbsp (15 grams)

● Green Chilli (finely grated) 1 tbsp (3 grams)

● Ginger (finely grated) 1 tsp (3 grams)

● Mint leaves 2 tbsp (10 grams)

● Lemon Juice 2 tsp (4.2 grams)

● Cumin powder ½ tsp (1 gram)

● Black pepper powder ¼ tsp (0.8 gram)

● Peri peri masala ½ tsp (0.7 gram)

● Garam masala ½ tsp (0.9 gram)

● Salt 2 tsp (6 grams)

● Ghee (for greasing the pan) 1 tbsp (15 grams)

For the Chaat Preparation:

● Low-fat plain yogurt (whisked) 1 cup (250 grams)

● Green Chutney 2 tbsp (20 grams)

● Tamarind chutney 2 tbsp (20 grams)

● Chaat Masala 1 teaspoon (0.5 gram)

● Chilli Powder 1/4 tsp (0.5 grams)

● Pomegranate Seeds 1/4 cup (30 grams)

● Roasted Almonds (for garnishing) 2 tbsp (6 grams)

● Coriander Leaves 2 tablespoons (4 grams)

● Sugar 1 tsp(4 grams)

● Salt ½ tsp(3 grams)

Method:

● Put the sprouts in a grinding jar along with ginger, green chilli, and mint leaves

● Coarsely grind it without water

● Put the sprouts mixture in a bowl, add onion, capsicum, and carrot

● Add all the dry spices along with salt and lemon juice

● Mix it well and make medium-sized tikki

● Grease a pan with ghee and put the tikki on it once the pan is heated

● Cook it on a low flame till it turns golden from both sides, keep flipping as required

● Tikkis are ready for chaat preparation

● Whisk the curd with sugar and salt, and pour it into a serving plate

● Place 2 tikkis at the centre of the plate

● Garnish with tamarind, green chutney, pomegranate, chilli powder, roasted cumin powder, roasted almond, and coriander leaves

● It is now ready to serve

Nutrient Analysis: