Page 53 - LuxuryWellness 3 Edition

52 January 2020 53

INGREDIENTS QUANTITY

Bathua 300 gm
Spinach 300 gm

Amaranth 300gm
Onion 100gm
Oatmeal 50 gm
Millets 50 gm

Roasted gram flour 50 gm
Coriander leaves 8-10 leaves
Mint 8-10 leaves
Turmeric 2 gm

Cream 20 gm
Salt 02 gm
Pepper 02 gm
Garam masala 01 pinch

White pepper powder 01 pinch
Cardamom powder 01 pinch
Corn flour 03 tsp
Cress 02 gm

METHOD

• Blanch spinach, bathua and amaranth separately in boiling water and give it a shock chill.

• Drain and remove the excess water and finely chop it.
• Blend oatmeal, gram flour and millets in a food processor.
• Add all the dry spices and seasoning to the roasted gram flour.

• Mix one half of the spinach and bathua with one of the roasted gram flour.
AMARANTH BATHUA DUET • Mix the other half of the spinach and red amaranth with the remaining half of the roasted gram

flour.

TURMERIC FOAM • Make round patties from the above mixtures.
• Cook the patties on a nonstick pan until golden brown.
• Pressure blend cream, turmeric and some water to make foam that can be used for garnishing.

• To plate keep the patties on top of each other, garnish with cress and top it up with foam.

Chef Anurudh Khanna- Multi Property Executive Chef
The Westin Gurgaon, New Delhi & The Westin Sohna Resort and Spa.