Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all. So here is the recipe:
- Cheese spread 4-6 tablespoons
- Spinach puree 2 tablespoons
- Gram flour (besan) 1 cup
- Refined flour (maida) 1 tablespoon
- Salt to taste
- Ginger-garlic-green chilli paste ½ teaspoon
- Turmeric powder ½ teaspoon
- Red chilli powder ½ teaspoon
- Buttermilk 3 cups
- Oil 1 tablespoon + for greasing
- Mustard seeds ½ teaspoon
- Curry leaves 7-8
- Asafoetida ¼ teaspoon
- Grease the back side of two large steel plates.
- Put gram flour, refined flour, salt, ginger-garlic-green chilli paste, turmeric powder and chilli powder in a bowl. Add buttermilk, gradually, and keep whisking to make a smooth batter.
- Heat a non-stick pan. Add the batter and cook, stirring continuously, for 4-5 minutes.
- Add spinach puree, mix well and cook till the mixture begins to leave the sides of the pan.
- Spread the cooked mixture on greased steel plates. Level it out with a palette knife and set aside to cool.
- Spread 2-3 tablespoons of cheese spread on each, cut into thick strips and roll them tightly into khandvis.
- Arrange the khandvis on a serving platter.
- Heat oil in a non-stick pan. Add mustard seeds and when the seeds splutter, add curry leaves and asafoetida, mix and pour the tempering over the khandvis.
- Serve immediately.