Submitted by alvin on Fri, 2016-09-02 18:28 Mixed Vegetable and Beet CutletGanesh Chaturthi, one of the most important Hindu festivals, is a time for introspection and prayers and bonding with the family. It's also a time for eating -- and masterchef Sanjeev Kapoor tells you how.Start with an adai, move on to a mixed vegetable and beet cutlet and round it off with a dal pakwan. Adai Ingredients1 cup parboiled rice, soaked ¼ cup split skinless urad dal, soaked¼ cup split skinless moong dal, soaked¼ cup split chana dal, soaked¼ cup split tuvar dal, soakedSalt to taste¼ teaspoon turmeric powder¼ teaspoon hing1 tablespoon Nutralite for drizzling Â½ teaspoon mustard seeds2 dried red chillies, seeded and chopped7-8 curry leaves, chopped2 green chillies, choppedÂ½ inch ginger, choppedMethod1. Soak the rice and grams overnight or for at least eight hours. Drain and grind together the rice and grams with a little water. Add the salt, turmeric powder and grind till smooth consistency is obtained. Transfer into a bowl.2. Heat one tablespoon Nutralite in a small non-stick pan. Add mustard seeds and when they splutter, add red chillies and curry leaves. Saut for a few seconds. 3. Add this tempering to the batter and mix well. Add the green chillies and ginger. Mix well.4. Heat a non-stick tawa and grease it lightly. Spread a ladle of batter to a medium sized round adai and cook till the underside is golden.5. Drizzle a little melted Nutralite over it, turn it over and cook till both sides are evenly golden and crisp.6. Serve hot. -x-x-x-x-Mixed vegetable and beet cutletIngredients5 medium potatoes, boiled, peeled and mashed5 French beans, blanched and chopped1 small green capsicum, finely chopped1 medium carrot, grated2 tablespoons green peas, boiled and mashed1 small beetroot, gratedSalt to taste2 teaspoons ginger-green chilli pasteÂ¼ cup cornflour¼ cup chopped fresh coriander leaves 2 tablespoons lemon juice2 teaspoons chaat masalaNutralite for shallow-fryingÂ½ cup breadcrumbsMethod 1.Put the potatoes in a bowl. Add the French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger-green chilli paste, cornflour, coriander leaves, lemon juice and chaat masala and mix well.2.Divide the mixture into eight equal portions and shape them into balls. Flatten the balls slightly.3.Heat some Nutralite on a non-stick tawa. 4.Coat the 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.5.Serve hot with tomato ketchup or mint chutney.-x-x-x-x-Dal pakwanIngredientsDal1 cup split chana dal, soaked Salt to taste¼ teaspoon turmeric powder½ teaspoon red chilli powder¼ teaspoon garam masala powder¾ teaspoon dried mango powder1 tablespoon Nutralite1 teaspoon cumin seeds4-5 green chillies, slit8-10 curry leaves2 tablespoons chopped fresh coriander leaves Pakwan1 cup maida2 tablespoons atta 1 tablespoon suji ¼ teaspoon cumin seeds 10-12 black peppercorns, crushed 2 tablespoons melted Nutralite Salt to tasteOil for deep-fryingMethod1. Drain the chana dal and pressure cook along with salt and turmeric powder, half the chilli powder, half the garam masala powder, dried mango powder and three and a half cups of water till the pressure is released thrice (three whistles). Open the lid when the pressure is completely reduced.2. Heat one tablespoon Nutralite in a small non-stick pan. Add the cumin seeds. When they begin to change colour, add the chillies, curry leaves, remaining garam masala powder and the remaining chilli powder. Stir and pour over the cooked gram, mix well and take the pan off the heat. Keep it covered.3. To make the pakwan, sift together the maida and atta in a large bowl. Add the suji, cumin seeds, crushed peppercorns, Nutralite and salt. Add four tablespoons water and knead into a medium-soft dough.4. Divide the dough into eight portions and roll each portion out into a disc of four-inch diameter. Prick lightly with a fork.5. Heat sufficient oil in a kadai. Slide the pakwans, one by one, and deep-fry on medium heat till crisp. Drain on absorbent paper and cool.6. Garnish the dal with the coriander leaves and serve with the pakwan.