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.

SINDHI PALAK CURRY - SINDHI STYLE PALAK CURRY RECIPE

Ingredients :

• Palak - 1 big bundle
• Bengal gram dahl - 1 / 2 cup [ soaked and boiled ]
• Onions - 2 [ finely chopped ]
• Red big tomatoes - 2 [ cut into small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Amchur powder - 1 /2 sp
• Garam masala powder - 1 sp
• Oil - 2 tabl. sps.
• Fresh cream - little
• Cumin seeds - 1 / 2 sp
• Sugar - 1 / 2 sp

Method :

Wash and cut palak into big pieces. Add water, sugar [ retains green colour .] and cook for few seconds and drain the exess water, and grind in mixture and make a paste.  Pressure cook dhal and keep aside. Now take one big kadai add oil, heat it season with cumin seeds, when it pops add onion and  fry till it change in colour.  Then add tomatoes,salt,turmeric, red chilli, garam masala, and  amchur. Fry till raw smell goes.Then add cooked dhal along with  palak paste. Mix well, if necessary add little water to that. Alow to boil together in low flame for 5 minutes. When the subji gets ready remove from the gas. Garnish with fresh cream. Serve hot with squeezed lime if necessary.

PANEER MAKHANWALA RECIPE

Ingredients :

• Paneer - 1oo gms
• Butter - 3 tbl. sps.
• Oil - 2 tbl. sps

Grind together :

• Onions - 2
• Ginger - 1 / 2 inch piece
• Garlic - 3 to 4 flakes
• Red chillies - 2
• Red tomatoes - 4
• Coriander leaves - little
• Grated coconut - 1 sp
• Poppy seeds - 1 1 / 2 sp
• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1
• Red chilli powder - 1 tsp
• Dhania powder - 1 1 / 2 sp 
• Salt - as required
• Cashewnuts - 4 to 5

Method :

Take paneer, cut into cubes. Grind masala without adding water. Take kadai, heat oil and butter together, add the ground masala and fry well till oil separates from it. Add paneer cubes and 1 / 2 sp of butter, with little water. Reduce the flame, cover and keep for 5 minutes. Stir carefully inbetween. Remove from the gas and garnish with fresh coriander leaves. Serve with onion, cut lime along with nan, paratha.

Ladies finger sindhi masala curry

Ingredients :

• Ladies finger - 1 / 4 k. g.
• Finely chopped onions - 2 
• Salt - as required
• Oil - for frying
• Red chilli powder - 1 tsp
• Dhania powder - 1 / 2 sp
• amchur powder - 1 tsp
• [ dry mango powder ] 
• Garam masala powder - 1 / 2 sp
• Fresh thick curds - 2 tbl. sps.

Method :

Wash and cut ladies finger into 2 1 / 2 inch pieces. Slit lengthwise into four half way through so that vegetable remains whole. Then mix salt, and other dry powders with onions,curds and make into paste. Stuff  little of this mixture in slit ladies finger pieces. Then heat oil in kadai and fry stuffed ladies finger pieces  in that in reduced flame with a lid closed. Mix gently inbetween and cook till ladies finger becomes soft. It goes well with roti, rice.

Mamidikaya pappu [ dhal with green mango ]

Ingredients :

• Thuar dhal - 3 / 4 cup [ pressure cooked ]
• Sour green mango - 1 small [ scrape outer skin and diced ]
• Green chillies - 4 to 6 [ finely chopped ]
• Big onion - 1 [ finely chopped ]
• Tamarind paste - 1 / 4 tsp
• Salt - as required
• Red  chilli powder - 1 / 2 tsp.

Forseasoning :

• Coconut oil - 2 tsps.
• Mustard seeds - 1 / 2 sp
• Urad dhal - 1 / 2 sp

For garnishing :

• Curry leaves - little
• Coriander leaves - little

Method :

First cut onions finely and green chillies into small pieces. Scrape outer skin of mango and dice in to small pieces, pressure cook dahl with turmeric in just enough water. Then keep kadai on the gas,cook onion, green chillies, mango pieces,  tamarind paste in water till manga become soft. Then add cooked dahl, salt, chilli powder and mix well. Cook in low flame till dahl becomes thick. Then heat coconut oil in a small pan, add seasonings and pour over dhal. Garnish with curry leaves, and coriander leaves.Serve with roti, paratha and hot steamed rice.

Note :
Omit tamarind paste if mangoes are very sour.

STUFFED CAPSICUM RECIPE (STUFFED BELL PEPPER)

 Ingredients :

• Capsicums - 4 [ medium sized ]
• Green chillies - 2 [ finely chopped ]
• Onions - 2 [ finely chopped ]
• Paneer - 50 gms [ grated ]
• Cashewnuts - 6 to 7 [ broken ]
• Raisins - 6 to 7
• Cumin seeds - 1 tsp
• Potatoes - 4 to 5 [ boiled and mashed ]
• Dry mango powder  [ amchur ] - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 tsp
• Oil - 3 tblsps
• Fresh coriander leaves - little
• Tomato - 1

Method :

Wash capsicums, slice off thinly from the top and remove the seeds to make it hollow. Similarly  slice off thinly from the bottom so that the capsicums stand steady in kadai.  Then take one kadai , heat oil  season with cumin seeds, cashewnuts, raisins, chopped onions, green chilli, and fry till onions become  transparent. Add mashed potatoes, grated paneer and mix well.  Then add salt, turmeric, red chilli powder, amchur, garam masala powder and coriander leaves. Mix all together well and keep aside.  Divide this mixture in to 4 portions and stuff in to the prepared capsicum shells. Keep the same kadai on the gas heat 2 sps of oil and place the capsicums on the kadai. Fry in lower flame till it become brown in colour. Remove from the gas and keep on the serving plate. Cut the tomato into 4 pieces, remove the seeds from tomato and  fry in the  oil till it become soft,  and keep along  with  stuffed  capsicums. It goes well with roti, and parathas. Garnish with fresh coriander leaves.

Cashewnut Kuzhambu Recipe

Ingredients:

• Cashewnuts :- 200 gms [ broken to pieces ]
• Coconut milk - 3 cups
• Salt - as per taste
• Coconut oil - 2 tsp
• Cummin seeds - 1 / 2 tsp
• Onion - 2 [ finely chopped ]
• Green chillies - 2 to 3 [ slited ]
• Curry leaves - 2 sprigs

Method :

First boil and cook cashewnut pieces in the 2nd and 3rd extracted coconut milk.  When slightly cooled grind half the quantity of cashewnuts in a mixer. Then heat coconut oil in a frying pan, and add cummin seeds. When it crackle, add onion pieces, slit green chillies,  curry leaves and fry  till onion becomes soft. Add both the cooked and grind  cashewnut gravy.  Simmer and boil for a few minutes.  Then last add 1 st extracted coconut milt and boil for 5 minute, and remove from the gas. Garnish with fresh curry leaves.  It goes well with roti, idli,  dosas, and  aapam.