Month: April 2017

BEETROOT JUICE HALWA

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It was a long time,since i had this on my mind,brought into action only yesterday.Unlike

carrots beetroot is not loved by many.I have posted a recipe of beetroot halwa before

Beetroot halwa.(the link to it),but it was grated beetroot halwa.This time it is made with

only the juice.Whew!the time taken was more than the grated one,but worth the try.Kids

who have an aversion to this healthy and nutrient vegetable,will surely love it.

Let’s get into the recipe now.

INGREDIENTS

4-5 medium sized beetroots

3/4 -1 cup sugar

1/4 tsp grated nutmeg

1/4 tsp.salt.

3/4 -1 cup ghee

3-4 tblsp.of cornflour

1/2 tsp.cardamon powder

few nuts (pistachios,cashewnuts,melon seeds)

METHOD

Extract 3 cups of juice from the beetroots  using a blender or juice extractor.

Heat a thick bottomed vessel or a non stick pan.Add the beetroot juice with half of the

ghee and cook for 10-15 minutes (the raw smell has to be out)

Mix the cornflour without lumps in a little water,and add to the beetroot mixture .Keep

mixing ,and you will see the mixture thicken..Do not allow the bottom to get burnt ,so

keep stirring.Next add the sugar and the spices.After you see the sugar blended well,add

the ghee gradually untill the mixture leaves the sides of the pan .Add the nuts and

transfer to a greased tray..Apply a tsp of ghee on top.Cut into shapes you like.

 

 

 

OLD FASHIONED RICE FLOUR CAKE

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This recipe comes from an old recipe book which i found lately.Can’t make out which

year but it should be more than 50 years.The recipe was with only milk,but i thought

coconut milk will taste better with rice flour,and it did.To get a richer taste cashewnuts

may be added,which i did not add,but still tasted good.So,let me share this recipe with

you now.

INGREDIENTS

16 oz.flour(white flour/maida)

8 oz rice flour

8 oz.butter

8 oz.sugar

4 eggs

2 tsp.baking powder

1 tsp.vanilla

a pinch of salt

1.5 cups coconut milk.

1/2 cup cashewnuts

METHOD

Separate egg whites and yolks. Beat the butter and sugar till light and fluffy.Beat egg

whites with a pinch of salt till stiff and set aside.

Add egg yolks and beat well.Fold in the flours with the rest of the ingredients.

Fold in egg whites finally ,and bake in a greased tin for 2 hours or until done.(180

degrees)

 

WOODAPPLE CHILL(DIMBUL KIRI)

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As the summer is taking full control ,in Tamil nadu ,i think it’s best to keep hydrated with

cool and healthy drinks,avoiding fizz or aerated ones.Today i’m going to share with you

woodapple nectar or dimbul kiri called in Srilanka,In Srilanka this fruit is widely

available and also consumed raw like a  spicy sambol,and the ripe ones are either eaten

in the shell with sugar or made into a drink.This fruit with a hard wooden shell has loads

of health benefits.It is good for diabetic patients,nursing mothers,fights bacterial and

viral infections ,a  good blood purifier,good for respiratory problems as it eases out the

phlegm in the system.So now i’m getting into the benefits of coconut milk..why?As it is

part of the drink.

Coconut milk rich in fibre,and highly nutritious with  minerals like iron,calcium

,magnesium,..and Vitamin group of C,E,B1,B3,B5,B6.Unlike cow’s milk,it is lactose

free.Consuption of coconut milk (medium chain saturated fatty acid) may protect the

body from infections,and viruses.

So let me close the healthy part and get into the recipe.Simple recipes got big write up….

INGREDIENTS

2 ripe woodapple pulp

1 cup coconut milk

sugar to taste.

a pinch of salt.

METHOD

Blend the pulp,coconut milk and the rest of the ingredients.Chill in the refridgerator and

serve.Those who like it thin may add more coconut milk or water.

Serve with vanilla ice cream for the extra richness.Even chocolate ice cream can be

served with,but i like it with vanilla ice cream,

Without ice cream itself it tastes excellent,so its your choice .

woodapple-700x525

TANGY ROSEMARY CHICKEN

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The  fragrant herb is a good combination with chicken and lamb.It is a good

antioxidant,memory booster,and also improves in digestion.It is also rich in iron,calcium

and Vitamin B6

Pregnant women and those who take statins,blood pressure medications,and diuretics 

like lasix should not take these more ,as it may cause miscarriages and side effects.

So let’s get into the recipe now

INGREDIENTS

500 gm boneless chicken preferably

1-2 tblsp.flour

Lemon sized tamarind

Few rosemary leaves

3-4 green chillies chopped 

1 tblsp chillie paste

Ginger-garlic chopped fine 

1/2 tsp pepper

Salt to taste

1 tblsp sugar or jaggery

Oil for frying

METHOD

Toss the washed chicken in flour and fry till golden brown and set aside.

Put tamarind in a pan with a cup of water and boil till the tamarind is soft and pulpyPut off the 

flame,add chilli paste,jaggery,salt,pepper powder and cook till it is thick like sauce.

Add a tblsp of oil(from the fried oil) to a wok and heat it.Add garlic,ginger,rosemary,green 

chillies and sauté for a few 2-3 minutes.Add the fried chicken and the thickened sauce 

andblend well.Remove from fire.Pieces of fried omelette may be added while serving.

CASHEW ‘N’ PEAS (SIDE DISH)

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This is served with biriyanis and pulaos.Some make it with pieces of chicken liver ,or

goat liver.I’m going to share with you the basic recipe.The option of adding liver is yours.

So now let’s get into the recipe.

INGREDIENTS

1/2 cup cashewnuts

1/4 cup fresh green peas

1-2 green chillies

1 tblsp.white khus khus(poppy seeds)

3-4 cashewnuts

1/4 cup thick coconut milk

1 tblsp.curd (optional)

1/4-1/2 tsp.pepper powder

salt to taste.

1/4 cup liver boiled (cut into small pieces)

1 tsp.butter (optional)

a pinch of grated nutmeg

METHOD.

Cook the cashew and peas in 1/2 cup water.Grind the bold listed.

Once the peas is cooked add butter if using ,or add the rest of the ingredients except the

curd,and cook for few minutes till it is well blended and thick.Remove from fire.Add

curd and serve.(Please do not add color)

Note: It is best if you could use the grinding stone to grind the khus khus mixture

 

PEPPER CHICKEN BIRIYANI

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This biriyani’s main spice is black pepper,not colorful,mild on spice,no tomatoes,and

those who love the taste of pepper will love it.Not only black pepper ,white pepper is also

used  in making biriyani (will post recipe soon).Let’s get into the recipe now.

INGREDIENTS

500 gm chicken

500 gm rice(basmati or seeraga samba)

2-3 onions sliced

3-4 green chillies slit

10 cloves of garlic

2 inch piece ginger

2 green chillies

juice of 1 lemon

1/2 cup coconut milk

few sprigs lemon grass

a handful of mint leaves

1 tbsp.biriyani masala powder/garam masala powder

Equal quantity of pepper,cummin seeds,fennel seeds powdered .(Use 2 tblsp of the

powder).

salt to taste.

1/2 tsp chilli powder (optional)

1 tsp cardamon powder

1/2 tsp sugar

Ghee 1/2 cup

whole spices (cardamons,cloves,cinnamon,sea moss,a small piece mace,fennel seeds)

few fried cashewnuts for garnishing.

METHOD

First fry the onion till brown and set aside.Grind the bold listed to a paste.

Marinade the chicken with the ground paste,curd,lime juice,salt,pepper powder

mix,half the fried onions,and set aside for minimum 1/2 an hour.If you can marinade

more also it will be fine.Wash rice and soak in water for 20-30 minutes

Heat ghee in the same pan you fried onions,add whole spices,slit green chillies,ground

paste,fried onions,lemon grass,and saute till you get a nice aroma.Next add the

marinaded chicken ,and the rest of the ingredients and cook in its juices covered for 10

minutes.Next add the rice (do not discard the water in which rice was soaked),and

cook for 5 minutes.Add the coconut milk,and the water (1 inch above the rice

level).Check the salt taste.Add mint leaves ,Cover and cook on a very slow fire for 20

minutes.Its easy if you transfer to a rice cooker.If using the dum method (slow

cooking)Cover with a banana leaf,and then the lid,with a heavy object kept on the lid

(not allowing steam ). Garnish with fried cashewnuts .Serve with raita ,or any other

dishes you prefer.

 

SEMOLINA CAKE (PANTHOL)

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This is an age old traditional recipe from  the South of Tamil Nadu.They bake these  in

old age firewood ovens those days.Well ,i have cherished memories when i was a kid

and had the opportunity to see it baking in the firewood  ovens.The process of baking

,the aroma and the produce was more than awesome.In fact,when i made, i did not get

that exotic taste,which i still remember.Anyway ,let me share this traditional  recipe with

you.This can be stored for some time ,and no doubt it tastes good.

INGREDIENTS

300 gms semolina

5 eggs

300 gm powdered sugar

150-175 gm ghee

1 tsp.cardamon essence or 1 tsp cardamon powder

1 tsp.baking powder

a pinch of salt

1/4 tsp.powdered nutmeg.

1/2 cup cashewnut ground coarse and a few to add on the top (not in the recipe ,i wanted

to add to the taste)

METHOD

Melt the ghee lightly,add  to the semolina (with the baking powder) and set aside.Beat the

eggs well and add to the semolina mix,and set aside for 5-6 hours.

Sugar should be added only after the semolina is well soaked.

Now add the sugar ,and the rest of the ingredients.Mix well and pour into a greased and

lined baking tray.Bake in a slow oven for 120-130 degrees.

 

 

 

 

 

CHOW CHOW CHUTNEY

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Chow chow a pear shaped vegetable/fruit ,belonging to the gourd category along with

melons cucumbers and squash is rich in vitamin C and is a good coolant for summer.You

could cook with dal ,make avial,or make pies like apple,or pear pie.Iv posted  a chow

chow recipe along with other chutneys before and here’s the link to it. HEALTHY

VEGETABLE CHUTNEYS

Today i want to share another version of chow chow chutney.

INGREDIENTS

1 big chow chow (150-200 gm)

2 tblsp.ulundu (urad dal)

few curry leaves

2 tblsp.coriander

2 tsp black cummin seeds or the normal cummin seeds

tamarind (half the size of a lemon)

5-6 pips of garlic

10-12 dry chillies (reduce if you like)

salt to taste.

juice of 1 lime

1/2 -1 tsp sugar/jaggery/honey

1-2 tblsp.gingelly oil.

METHOD

Peel the chow chow and cut into tiny cubes.Heat the oil ,and add the cut chow

chow,curryleaves,garlic to it and fry till you see the vegetable turning light brown at the

edges Transfer to a plate.In the same pan,roast the rest of  the ingredients till you see the

urad dal turning brown.Remove from heat,and powder this first.Add the fried chow

chow to the powder and grind again to a coarse or fine paste.Add lime juice , sugar and

salt to taste.

Can be served with iddli,dosai,vada,bajji,or used like a dip for fries.

4 TYPES OF SAMBHAR

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There is no home in South India ,without

sambhar for breakfast with iddli,dosai,vada

and rice too.

Some sambhar is made with a mixture of

vegetables.

Some occasional sambhar are made with the

traditional 7-9 vegetables.

Some are made with only sambhar

onions (small red onions),or any single

vegetables like only drumstick,only ladies

finger and even greens,capsicum,and you  go

on  with your choice of vegetable.

So here i’m going to give you 4 recipes for quick

and different  types of sambhar.

The first one doesn’t require any sambhar

podi,simple and very tasty.

I’m giving the recipe for sambhar with tuvar

dal.

Those who love other lentils could use instead

of tuvar dal.

Normally split green gram,tuvar dal,masoor dal

is used .I love to use tuvar or green gram for

sambhar.

1.Tuvar dal sambhar without sambhar podi.

Ingredients

10-15 small onions

any vegetable you like (drumstick/ladies finger/or a handful of greens)

2-3 green chillies

2 tomatoes chopped

4-5 garlic cloves

few curry leaves

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

1 tsp.turmeric powder

1 tsp.chilli powder

1.5 tsp coriander powder

1/2 tsp.pepper powder

1/2 tsp.cummin seed powder

1 cup tuvar dal

2-3 tblsp.ghee/oil

lime sized tamarind soaked in water

salt to taste

a small piece of jaggery

METHOD

First cook the dal with a tsp of ghee ,mash it

well and set aside .

Heat ghee ,and first add curry leaves,

asafoetida,mustard,dry chillies ,fenugreek and

saute for a minute.

Next add the onions,garlic,green chillies

turmeric and salt,the vegetable,and tomatoes.

Saute for 5 minutes.Next add the chilli powder,

coriander powder,pepper powder,cummin

seed powder and cook for another two

minutes.

Add half cup of water,cover and cook till

vegetables are fully cooked.Next add the

tamarind water,and cook for a further 5

minutes.Add the mashed dal to the mixture.

Pour water for the required amount(some like

it thick,some like it thin).of sambhar.

Add jaggery.Bring to a boil,and garnish with

coriander leaves.Remove from fire.

(Do not allow to boil for a log time after you add the dal.One boil is best.)

2. Capsicum Quick Sambhar.(One Pot Sambhar)

Ingredients( same as no 1.)

Method:

This has to be cooked in a pressure cooker.

Capsicum tastes excellent in these type of quick

sambhar.Here the dal is not pre-cooked.

Soak dal for minimum 10 minutes.Heat the oil

in the pressure cooker,and add the

ingredients in the same order as the above

one.After adding the tomatoes and the

capsicum,add the soaked and washed dal,and

saute for 5 minutes.Next add 2 cups of

water.

Close the lid and cook for 3 -4 whistles.Allow

the steam to release on its own.Open

the lid mash the dal,(don’t mind even if the

vegetables get slightly mashed .It will surely

add to  the taste.Garnish with coriander leaves.

3.SAMBHAR WITH SAMBHAR PODI

First i will get into the sambhar podi recipe

Ingredients

7-10 dry red chillies

1 tblsp  whole coriander

1/2 tsp.fenugreek  seeds

1/2 tsp.peppercorns

1 tsp.cummin seeds

3-4 tblsp dessicated coconut/dry copra/fresh coconut

1.5 tblsp.ulundu/tuvar dal

few curry leaves

a tsp of tamarind.

2 tsp ghee

Method

Fry all these ingredients till you see the urad

dal (ulundu) turning brown.Grind to a fine

powder and use(This measurement is for one

serving.)

You could use the same powder for bise bele bhath or sambhar sadam SAMBHAR

RICE(sambhar sadham)

Now for the sambhar recipe using this powder.For this sambhar i think a mix of many

vegetables including brinjal,drumstick,raw

plantain,raw mango will be very fine.

INGREDIENTS

2 tblsp.sambhar podi

few small onions

mix of vegetables you like

2 tomatoes chopped

4-5 cloves chopped garlic

1 cup cooked dal

For tempering

curry leaves

1/2 tsp.mustard

1/2 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

oil/ghee

METHOD

Add 2 tblsp.oil,next add the asafoetida curry

leaves,mustard,fenugreek,dry chillies,garlic

,and onions and saute for 5 minutes.Add

turmeric and the vegetables and cook covered

for 10 minutes.Next add 1/2 cp of water and

cook till the vegetables are done.Add the

powdered ingredients and dal and cook for

further 5-10 minutes on a medium flame.Add

a tblsp.of jaggery,and remove from fire.

4. QUICK SAMBHAR 

This is also a very quick and tasty sambhar.My

suggestions for this sambhar will be

radish,only small onions,or any type of

greens(just a handful).

Cook the dal with 2 tomatoes ,turmeric

powder,salt in a pressure cooker and set aside.

Grind 1/4 cup coconut,small piece of

tamarind,1/4 tsp.fenugreek,15 dry

chillies,1/2 tsp pepper,and 1 tsp cummin

seeds to a coarse powder.Add to the dal,and

temper with the ingredients listed for

tempering above (3 type sambar).Cook for 5-10

on a low flame.

If you are able to get vadagam you could use that instead of using the ingredients for tempering.Vadagam is a dry mixture of onions and all the ingredients used for tempering.

Try each sambhar and do let me know your comments.

 

 

 

 

 

 

 

 

 

 

BESAN AND CASHEW LADOO

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The besan ladoo is a traditional sweet of Northern India.This time i thought to give it a

change in my way ,by mixing in cashewnut powder,and the taste was too good.The blend

of cashewnut powder,and besan powder was awesome.The roasting of the besan flour in

ghee is too important,it should not get burnt or have the raw taste and smell.So first you

could slightly roast the besan flour without the ghee for few minutes,remove from fire

and then mix the ghee,and then again roast till you get a nice smell.(do not touch the

flour when it is hot as it will burn your fingers).

INGREDIENTS

2 cups gramflour (besan flour)

1 cup fine powdered sugar or boora sugar (these are sold in indian supermarkets)

1/2 cup pure ghee

1/2 cup powdered cashewnut

few broken cashews

1/2 tsp.cardamon powder

a pinch of salt

METHOD

Dry roast the besan flour for a few minutes .Remove from fire,and mix in the ghee.Keep

on fire again and roast on medium flame till it is nice and golden,and you get a good

aroma(not burnt aroma).Transfer to another tray and allow to cool slightly.Add the

powdered sugar  and the rest of the ingredients and make ladoos.This can be stored for

more than a week.If you are using boora you can store for a month .(provided it lasts to

store…..)A very tasty and healthy sweet.!

BAKED BUTTER PRAWNS IN FIERY GARLIC SAUCE

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This recipe has a few ingredients only,but the tangy hot taste makes it more than simple.

These prawns can be served as starters,made wraps with egg chappathi,or with any

wrap.Good to serve with rice too.A toss with spaghetti or egg noodles will be fine

too..To add to the aroma i used a banana leaf for baking.Okay ….i think i’l get into the

recipe now.

INGREDIENTS

500 gm prawns

50 gm butter

3-4 tblsp oil

15 cloves of garlic chopped fine

2-4 tblsp chilli flakes (you can reduce if you like)

juice of 2 limes

salt to taste

1/2 tsp.kashmiri chilli powder

few curry leaves

METHOD

Heat butter and oil in a pan and add the finely chopped garlic saute for a minute.Add the

chilli flakes,chilli powder,and saute for a minute more.Remove from fire .Add lime juice

and salt .Pour this on the cleaned prawns and mix well.Transfer on to a banana leaf or

any tray and bake for 20-30 minutes. If there is gravy after baking thicken it and pour

again on the baked prawns and serve.

If you like an eggy flavor,or a scrambled look add egg to the gravy ,scramble and transfer

back with the prawns.

SEMOLINA JAGGERY CAKE

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This is a cake made without flour,and has a

rich taste ,like Love cake (SriLankan).

As cashewnut powder is used in the making it

has an unique taste.

So i’m getting to the recipe rightaway.

INGREDIENTS

250 gm butter

250 gm jaggery (grated)

250 gm cashewnuts.(powder half ,and keep the

other half chopped)

3/4 cup dessicated coconut

125 gm sugar

1.5 tsp.baking powder

2 tsp.vanilla

1/4 tsp.rose essence or rose water 1 tsp.

2 tsp.mixed spice powder

250 gm roasted semolina(rawa/sooji)

3/4 cup thick coconut milk

4 eggs.

1/4 tsp.powdered nutmeg

a pinch of salt

METHOD

Add melted butter ,or soft room temperature butter to the rawa .

Mix well and add cashewnut powder,

dessicated coconut and grated jaggery.

Mix well and set aside.

Separate the egg yolks and the whites in

different bowls.

Beat egg yolks with the sugar,rest of the spices

and the baking powder.

Add to the the semolina mixture.

Beat egg whites stiff,and fold in with rest of the

ingredients.

Pour into a lined and greased  tray.

It’s better if you line the bottom first with

newspaper and use the butter paper.(to

prevent the bottom from getting burnt).

Bake at 160 degrees for 40-45 minutes.

 

IDDLI PODI (3 TYPES)

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Delight of South Indian people.When iddli is served with sambhar,and varieties of

chutney ,most people always want this on their plates.It is served with sesame

oil/gingelly oil/olive oil made into a paste and served.Some have the art of making a well

in the centre of the powder ,and pouring oil in the centre  dipping the iddli pieces

and enjoying.There are health benefits too in these powders.Even iddli pieces with these

podi are sold now in the markets,but i think it’s a joy when you know the art of making

it at home.I will be giving you 3 types of podi.So let’s get into the recipes

BENGAL GRAM PODI

INGREDIENTS

1 cup red dry chillies (stalks removed)

1 cup bengal gram dal

1-2 tblsp.rock salt

1/4 tsp.asafoetida

white till seeds 2-3 tblsp (optional)

METHOD

Dry roast the chillies and the gram dal separately.Slightly roast the rock salt,and the till

seeds separately.Powder the chillies first,when it is done coarse,add the roasted dal,and

powder as per your requirement(some like it coarse,some like it fine)Powder the salt and

add .Check for taste and add salt.Add the till seeds.Allow to cool ,and store and use.This

can be stored for more than a month.

CURRY LEAVES PODI/KARIVEPILAI PODI

1 cup curry leaves

1/4 cup ulundu (urad dal)

1/4 cup green gram

1/4 cup tuvar dal

1/4 cup bengal gram dal ( kadala parippu)

1 cup dry red chillies

1/8 cup whole coriander

1 tsp.peppercorns

2 tsp.cummin seeds

8-9 pips garlic (peel on)

1/2 tsp.asafoetida.

rock salt powdered and added to taste after powdering

METHOD

Dry roast the red chillies separately.Set aside .Now dry roast the rest of the ingredients

,except salt.till you see the ulundu turning brown (not burnt).Powder and store in clean

dry jars.This too has shelf life of more than a month.

Kollu podi (for fat loss)

1 cup dry chillies

1/4 cup kollu or horsegram

1/4 cup urad dal/ulundu

1/4 moong dal or green gram

1 tsp.fenugreek seeds

few curry leaves

Garlic 8-10 pips.

1 tsp peppercorns.

rock salt powder.

1/4 tsp.asafoetida

1-2 pieces kokum/goraka fried slightly in oil (optional)

Method 

Same as the previous one.

(photo shows tiny dosai with podi)

FullSizeRender (2)

 

 

 

 

EASY MANGO KULFI

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Kulfi is like icecream ,but more creamier and denser.It is more of of a southern Asian

dessert,and it is more easier than ice cream,no whipping required,and the taste is

awesome.Summer times glory ,and when you know to make it at home ,its wonderful.

This recipe could be made in minutes.So ,let’s get into the recipe now.

INGREDIENTS

2 cups fresh milk

1 tblsp  milk powder

100 gm khova/mawa/thickened milk

1/4 cup sugar (if  you need more you could add)

1 mango pureed (1 slice cubed and set aside aside)

few pistachios,cashewnuts

1/4 tsp.cardamon powder

a pinch of salt

METHOD

Crumble the khova/mawa.Add to the milk with the milk powder and heat  for few

minutes(5-10 minutes).Add sugar and heat for  few more seconds.Remove from fire.Add

the nuts and pureed mango and cut mango ,and the cardamon powder.Mix well and

pour into kulfi moulds or any moulds you like.Freeze for minimum 4-5 hours.

 

 

BAKED PEANUT CHICKEN

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This recipe has more sway to the Thai marinades.I baked it on a banana leaf ,which is

Asian so, this is to be categorised as a fusion recipe.I did not bake till crisp,as i wanted it

to be like that.It had the taste of chicken palandy (srilankan dish).You could make it

crispier if  you like.Now for the recipe..

INGREDIENTS

4-5 chicken breasts

1 inch piece ginger

7-8 cloves peeled garlic

10-15 red chillies /2 tblsp.chilli paste

1 tblsp.vinegar

juice of 1 lime

2-3 lime leaves

1 inch piece turmeric root /1/2 tsp.turmeric

sea salt.

1 tsp.peppercorns

1 tblsp honey

3 tblsp.peanuts. (coarsely ground)

2 tsp.tabasco sauce/oyster sauce

1 tsp.tomato sauce.

1 egg

slices of onion

banana leaf (optional)

Butter or oil .

METHOD

Grind the bold listed,mix with other ingredients,oil, except onion and marinade the

chicken for minimum 30 minutes.Place the banana leaf on a tray .Arrange the onions on

the leaf and place the chicken on the onions.Bake in a hot oven 200-220 degrees for 30-40

minutes.Remove the chicken ,and transfer to another serving tray.Thicken the leftover

gravy at the bottom with onions and pour over the chicken and serve.

Note:When you arrange the onions sprinkle a little salt,a little oil,and a sprinkle of garam  masala on the onions ,before you lay the chicken .

The same recipe could be grilled or shallow fried.

 

 

PANEER KOFTA IN SPINACH

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This recipe is a healthy dish,and eyecatching dish ,which can be served with rotis or

pulaos.Summer calls for inclusion of fruits and veggies,and this one undoubtedly is the

best dish to serve for lunch or dinner.(vegan lovers)

So,now let’s get into the recipe.

INGREDIENTS

For the kofta

1 packet paneer(200gm)

2-3 potatoes boiled and mashed lightly

2-3 green chillies finely chopped

1 tsp.pepper powder

1/2 tsp cummin seed powder

1/4 cup cashew ground coarse(optional)

1 tsp.ginger paste.

1 tblsp.flour

salt to taste

oil to fry

METHOD

Grate the paneer and mix the rest of the ingredients ,and bind well.Make koftas and deep

fry in oil till golden brown and set aside.

 

For the spinach or palak gravy.

INGREDIENTS

100-150 gm palak or spinach leaves

2 green chillies

2 dry chillies

1-2 onions chopped fine

7-8 cloves peeled garlic

1/2 tsp.grated nutmeg

1 tsp.garam masala powder

1 tsp cummin seed powder

1 piece cinammon

1 tsp.honey

1 small tomato (for the color)

1/2 red/yellow capsicum (julienned)

1/2 tsp.red chilli powder /flakes.

juice of 1 lime.

salt to taste

2 tbsp.oil/butter

METHOD

There are two methods you could prepare the spinach puree.

1.Blanch the spinach in boiling water for 5 mins,then immedietely plunge into cold water

and drain , blend into puree and use.

2.Saute the leaves directly in oil with garlic,green chillies,cummin seeds ,blend well and use

If you have opted for the no.1. method grind the garlic,green chillies,and cummin seed

with the palak,and set aside.

Heat 2 tblsp.oil ,add the onions with the cinnamon ,and dry chillies and saute till brown.

Next add the rest of the ingredients with the puree and cook on a low flame ,till partially

thick.Add the fried balls and simmer for 2-3 minutes.You could add fresh cream if you

like while serving