PALAK PAKODAS - SPINACH PAKODAS RECIPE

 Ingredients :

• Palak leaves - 10 to 15 [ finely chopped ]
• Coriander leaves  - 1 / 2 cup [ finely chopped ]
• Green chillies - 4 to 5 [ finely cut ]
• Ginger - 1 / 2 inch piece [ finely cut ]
• Onions - 2 [ finely chopped ]
• Salt - as required
• Bengal gram flour - 1 / 2 cup
• Pottu kadalai mavu [ chutney dhal ] - 1 cup
• Rice flour - 1 / 4 cup
• Ghee or butter - 1 tsp
• Oil - to deep fry

Method :

Take one big deep bowl. Mix all ingredients together without adding water, since  onion leaves water.   Heat oil in kadai.  Mean time make medium sized balls  from the batter, when oil becomes hot fry till it becomes crisp and golden in colour. serve with tomato ketchup.

DUM ALOO RECIPE

Ingredients :

• Small potatoes - 1 / 2 k. g.
• Dhania [ coriander seeds ]- 1 tabl. sp
• Mustard seeds - 1 / 4 tsp
• Green chilli - 2 to 3
• Garlic flakes - 3
• Ginger - 1 / 2 inch piece
• Onion - 2
• Red tomatoes - 2
• Peanuts - 1 hand ful [ raw ]
• Dry red chilli - 4
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Cumin seeds - 1 / 2 tsp
• Oil - 3 tabl. sps.
• Sugar - 1 / 2 tsp
• Ghee - 1 tabl. sps.
• Fresh cream - 2 tsp
• Fresh chopped coriander leaves - little

Grind to paste :

Fry these ingredients in little  oil and grind to a paste. [  Dhania, mustard seeds,green chilli, ginger garlic, onion, red chilli, tomatoes and peanuts. ]

Method :

Scrape outer skin from potatoes. Prick with fork, boil and keep aside. Keep a kadai over fire. Add ghee and oil together, fry the ground masala in medium flame till it becomes dry and nice aroma comes.Pour little water.  Add salt, turmeric,and  sugar. Mix well and add boiled small potatoes.Allow to boil for 2 mints. When the masala fully quoted on potatoes add little cream and remove from the fire. Garnish with chopped coriander leaves. It goes well with pulkas, parathas.

Capsicum paruppu usili

Ingredients :

• Green capsicum - 1 / 4 k. g. [ finely cut ]
• Turmeric powder - 1 / 2 sp
• Salt - as required
• Curry leaves - little

For usili :

• Thuvar dhal - 1 cup
• Green chilli - 2
• Dry red chilli - 2A
• Asafoetida - 1 / 4 sp
• Turmeric - 1 / 4 sp
• Salt - little

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Coconut oil -  3 tabl. sps.

Method :

Soak the dal in hot water [ enough to cover the dal ] for 1 / 2 an hour, and graind coarsely along with other ingredients for the usili. Keep kadai on the gas, pour coconut oil, heat it and add the seasoning, when the dal change in to light brown in colour add  the ground usili. Fry in low flame for 5 to 10 minuts, till the dal become soft and seperate. Keep the usili aside, and heat oil in same kadai and add finely cut capsicum, with  pinch of salt and turmeric powder. Stir for a minute till the capsicum is crispy. Take care that it is crunchy and not over cooked. Add the soft usili, and stir gently for 2 mints in medium heat. Add more salt if required. Garnish with curry leaves and mix well. Serve as a side dish with rice.

Easy method :

To do the same recipe in short time, steam ground paste in greased idli plate for 10 minutes, cool it down and crumble it. Fry it along with cooked vegetables.