AsiaSpa

118 asiaSpa India March-April 2016

W

THE BEST OF WELLNESS

1181181181181111118118118118118118118118118118118118111118118111811811811811811811811811811811181181111811888888 asasiasasiaasasiaasasiaaasasasiasiaaasasiasiasiasasiasiaSaSpaSpaSpaSpaSpaSpaSpaSpaSpaSaSpaSaSaSaSpaSpaSpaSpaSpaSpaSpaaaSpaSpaSpaSaaaSpaSaSaSpaSpaSpaSSSSSSpSpSpSpSppaa Ia a aa Ia a a Ia Iaa a aa a Ia Iaaaaa Iaaaa a aa aaaaa a IaIIIIIIIIInnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnndddddddddddddddddidddiddddididddddddididdidddddddddddddddddididdddddddddddddddddddddddddddddddddddddddiddddddddddididdididddddddddddddddddiiiiiiiiiiiaa aaaMaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaMaMaaaaa aMaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMaaaaararcaaaaaarcaarcaaarcaraarcaaraarcaaaaaaaaaaaaaaaaaaaaaaaaraaarcaaaaaaaaaaaararcaaaaaaaaaaaaaraaaaaarcaaaaaaaaaaaaaaaaaaaaaaaarcaaaaaaarcaarrcrrrcrcrrcrcrcrcrcrcrrcrcrcrcrcrcrcrrrrcrcrcrrcrcrrrrrrrrrrccccccccccccccccccccccccccccccch-Ahhhhhhhhhhhhhhhhhhhhhh-Ahh-Ahhh-Ah-Ahh-Ah-Ah-AhhAhhhhhhhhhhh-Ah-Ahh-Ah-h-AhhhhhAh-Ah-Ah-hhh-Ahhhh-hhhhh-h-hhhhhhhhh-h-hh-hhhhh-Ah-Ah-AhhhAhhhhh-Ah-Ah-h-h-h-hhh-h-Ahhhh-Ahh-h-h-h-hh-Ah-Ahhh-Ah-h-Ahhh-Ahh-h-h-h-h--A--A-A-A-A-A-A-A-A-A-A-A-A-AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAprprprppppprppppprprpprpppprppppppprppppriprppppppppprppppppppppppppppppppppppppppppppppppppppprprpppppppppppprppppppppppppppppppppppppprpppppppppppppppppppppppppppprippppppppppppppppppppppppppppppppppppppppppppppprrirrrrrrrrrrrririrriririririrrrirrrrirrrrrrrrrririrrrrirrrrrrrriririrrrririrrrrrrrrrririrrirririrrrrrirrriririrriiiiiiiiiiiiiiiiiiiiiiilll 2llll2l2ll2llll l2lll l 2lll 2llll l 2ll2ll2l 2ll l 2l 2l 2lll 2l 2l 2ll2llll 2l2l 2l2 22222222222222222222222222222222222222222222222222222222016000000001600101010101601601601601016016016016016001000000000000001600010101601601601601601601601601600000160000000160101016016016016016010160000000160160160160160160010160016016016001600001016016001600001600016016010016010000160001601601600160000160010100161111116116161611111611616116111161111611616161161116116116111616116166666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666666

WW

THE BEST OF WELLNESS

SANJEEV KAPOOR
Thalipeeth

INGREDIENTS

• 1 cup hung yogurt


• 2 tbsp cheese spread


• sumac powder for sprinkling

FOR THALIPEETH

• 1/2 cup whole wheat


• 1/2 cup sorghum


• 1/2 cup pearl millets


• 1/2 cup brown Bengal gram


• 1/2 cup split black gram


• 1/2 cup split Bengal gram


• 1 chopped onion


• 1–2 chopped green chillies


• 1 tbsp chopped
  coriander leaves


• salt to taste


• oil as required

FOR KHARDA

• 1½ tbsp oil


• 1 tsp cumin seeds


• 10–12 garlic cloves


• 5–6 large green chillies


• 5–6 small green chillies


• sea salt to taste

METHOD
THALIPEETH

• Dry roast all the pulses in a
  non-stick pan till fragrant. Cool
  and grind into a powder


• Transfer into a bowl, add
  the onion, chillies, coriander
  leaves, water and salt. Mix well
  and knead into a dough
  
  
  • Place a muslin cloth on a
    worktop. Divide the dough into
    equal portions and place on
    the cloth one by one
  
  
  • Using a little water, pat each
    into medium-thick three-inch
    round thalipeeth
  
  
  • Place the thalipeeth on the
    tawa and cook, basting with
    oil, on medium heat till golden
  
  
  
  

KHARDA

• Heat oil and add cumin
  seeds, garlic cloves, green
  chillies and sea salt. Cover
  and cook till the chillies are
  softened. Remove from heat
  and set aside


• Put the sautéed chillies and
  garlic in a mortar and pound
  into a coarse chutney

SERVING

• Whisk the yogurt and add the
  cheese spread. Put the mixture
  in a piping bag  tted with a
  star nozzle


• Place the thalipeeth on a
  plate and top them with the
  yogurt-cheese spread
  mixture. Sprinkle a little
  sumac powder on top


• Transfer the thalipeeth onto
  a serving plate, place little
  portions of kharda on top of
  each piece and serve

Thalipeeth’s been a favourite

since I moved to Mumbai.

A typical Maharashtrian

bread, this one’s

a favoured breakfast

at home

hali