PALAK KI PURIS

U need
Palak(spinach): 1/2 bunch
Wheat flour: 2 cups
Ajwain : 1/2 tsp
Anardhana powder : 1/2 tsp
Minced green chilies : 2 tsp
Curd enough to make the dough
Salt to taste
Oil to make the puris.

Method:
1.Clean wash and dice fine the palak ( spinach).Heat 1 tsp oil.When hot add the ajwain and saute.Add the diced spinach and saute for 2 to 3 mins.Cool.
2.In a mixing bowl put the atta,spinach,anardhana powder,minced green chilies,salt and 1 tablesp oil.Mix well.Add curd little by little and make a slightly stiff dough.Knead well.Cover and set aside for 15 to 20 mins.
3. Heat oil in a kadai.Once again knead the dough well and make small rolls.Roll out into small circles and deep fry the puris in hot oil.
4.Serve hot with potato curry or fresh curd.

Note: Try making this recipe on a rainy day and enjoy eating watching the rains outside.
happy cooking!!!!!!!Happy eating!!!!!!!!!!!

PALAK MOOLI CURRY

U need:
Palak(spinach): 1 bunch
Mooli(radish) : 2(red or white)
Onion: 1 medium diced fine
Garlic: 1 pod minced
Jeera : 1 tsp
Red chilli powder :1 tsp
Turmeric powder: 1/2 tsp
Curry powder : 1 tsp
sugar : 1/2 tsp
salt to taste
Lime juice : 2 tsp
Oil : 1 tablesp
ghee: 1 tsp
Red chili:2

Method.
1.Clean,wash and cut the spinach fine.Clean,wash peel the skin of the radish and dice fine.
2. Heat oil in a kadai.When hot add 2 dry red chilli,jeera and saute well.Ad the minced garlic.Now add diced onions and stir well.Add chilli powder and curry powder and fry further,add the diced radish and turmeric powder.Stir well.Add  salt and 1/2 cup water to cook the mooli.Cover and cook for 7 to 8 mins.
3.Remove the lid and add the cut spinach stirring continuously.Add the sugar and cover with a lid once again.After 5 mins remove the lid.Stir well and cook till all the water evaporates.
4.Add the lime juice.Serve hot with rotis or rice as side dish.

Note; The combination of spinach and mooli makes this dish rich in iron content.You can also add some fresh corn if you like.
Happy cooking!Happy eating!!!!

PALAK KE BHAJIYAS

You need:

Fresh Palak leaves: 14

Besan : 1 cup

Cornflour:2 tablesp

Riceflour: 2 tablesp

Chili powder:1 tsp

jeera powder1 tsp

pinch hing

salt to taste

chat masala to sprinkle

sunflower oil to deep fry

chili paste:1 tsp

Method:

1.Clean the palak leaves well and pat dry with a wet towel.Set aside in a plate

2. In a bowl add together all the dry ingredients except chat masala and mix well.Add the greenchilli paste enough water to make a semi thick batter.The consistency should coat the palak leaves.

3.Heat oil in a kadai.When hot dip each palak leaves well into besan batter and gently slide into hot oil.Cook on both sides till the bhajiya is golden brown..Drain the bhajiyas onto a kitchen napkin to remove excess oil.

4.Sprinkle chat masala over the palak bhajiys and serve hot with mint chutney and sauce.

Note; the versatile palak in a new avatar.Palak bhajiyas and hot masala chai a very ernriching combination.

Happy cooking!!!!!!!Happy eating!!!!!!!!!!!!!

.

ALU METHI PALAK

You need :
Palak( Spinach): 1 bunch
Methi leaves: 1 small bunch
Potatoes: 2 medium sized
Green chilliginger paste: 3 tsp
Onion : 1 medium
Kitchen King masala:2 tsp
Salt and sugar to taste
Butter or oil: 1 tablesp
Fresh cream: 1/4 cup
Tomatoes:1 medium size

Method:
1. Clean and wash both palak and methi leaves.Blanch both the greens in hot water for 5 mins.Cool and grind to a paste.
2.Clean and boil potatoes.Cool,peel the skin and cut into 4 pieces.Chop onions to fine pieces.
3.Heat butter or oil in a kadai.When medium hot add the greenchilliginger paste.Saute .Add the onions and the tomatoes and continue to cook well till the onions turn translucent and the tomatoes are mashed well.Add the kitchenking masala salt and sugar( 1/2 tsp). Continue stirring.Ad the boiled potato pieces and 1/2 cup water.Simmer for 3 mins.
4.Now mix in the palak-methi paste,stir well and simmer for another 5 to 6 mins.
5.Add the cream,stir gently and switch off the gas.
6.Transfer to a serving bowl and add 1 tsp butter.Serve hot with rotis and naans

Note: Palak or spinach and methi leaves also ccalled fenugreek leaves packs in avery good amount of iron.Make this dish once a week and enjoy eating,Instead of potatoes you can add corn to the dish.It is then called Corn Palak Paneer.
Happy cooking!!!!!!!!!!!Happy eating!!!!!!!!!!!!

CAPSICUM MANGO FRIED RICE

U need:
Capsicum:1 big
Cooked rice : 1 cup
Ripe mango slices: 1/2 cup
Spring Onions:1/2 bunch
Light soya sauce: 2 tsp
Salt and pepper to taste
Hot and sweet tomato sauce; 1/2 tsp
Oil: 1 tablesp
ginger julienne: 1 tsp

Method:
1. Cut capsicums into thin slices.Clean and cut spring onions into stripes.

2. Heat oil in a kadai.When hot add the spring onions and toss well.Now  mix in the capsicum pieces and stir well for 5 mins.Add the cooked rice and toss well.

3.Mix in the mango slices,soya sauce,salt and pepper and ginger julienne. Give quick stirring and add the tomato sauce.Sir well and remove the kadai from the gas.

4.Pack this mixed rice into your lunch box.

Note: A very delicious quick recipe using cooked rice,Very simple to make.Any leftover rice  can be used to make this dish. You can use colored capsicums to make the dish look colourful.
Happy Cooking!!!!!!!!!!!Happy Eating

Tip: When using ready to use appam mix,follow instructions while  mixing the powder with water .To get softer appam add 1 ladle of cooked rice into the mix and grind in the  mixie to a smooth paste and keep aside for 4 to 5 hrs before using.