PRAWN ‘N’ SPINACH FALAFEL


Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

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OKRA ‘N’ EGG


This is an easy vegetable to prepare,and tastier too.Combining egg in place of coconut ,is

more tastier and healthy too.

I love to mix egg with cabbage,broad beans,beans,kang kung leaves …..This is one delight

i’m sharing with you now.

INGREDIENTS

250 gm ladies finger ( slit and cut )

2-3 green chillies

1 onion chopped

1/2 tsp.cummin seed powder

2-3 pips garlic

1 small tomato

1 tsp.chilli flakes

salt to taste

1 tblsp.coconut oil

2-3 eggs

1/4 tsp turmeric.

METHOD

Heat oil in a pan,and add onions green chillies with salt and saute till onions are

translucent.

Add the sliced okra,ground mixture,and turmeric and cook on a very low flame till the

vegetable is cooked .Add chillie flakes and mix .

Shove the vegetable to one side of the pan,and add the eggs on the other side and

scramble .Whilst the egg is in semi liquid state mix the vegetable with the egg.

Remove from fire.Serve with rice and rotis.

 

PANEER ‘N’ EGG GINGER MASALA


This dish is good to be served with pulaos ,fried rice,and rotis.No garlic is used in this dish.

Onion and ginger are ground together and sautéed till brown,and then the spices are added to

it.The same mixture can be used to make meat and seafood dishes.Even potatoes can be

made this way….Let’s move onto the protein packed recipe now….

INGREDIENTS

200 gm paneer

2-3 onions quartered

1 capsicum or 2-3 green chillies

5-6 boiled eggs

10 dried red chillies

3-4 tblsp. pieces of ginger

Thick tamarind water or 1/2 cup,or kokum water

1/4 tsp.pepper powder

Salt to taste.

1 tblsp rice flour ( you can use cashew paste or almond paste if you don’t like rice flour)

1 piece cinnamon

1 tsp Kashmiri chilli powder

1 tsp.cummin powder.

2 tblsp vinegar

2-3 tblsp ghee or oil

1 tsp sugar

METHOD

First grind the chillies ,and the onions and ginger to a paste.

Heat oil and add the ground paste with salt,sugar and sauté till brown.

Add paneer and the rest of the ingredients one by one and cook till thick

Tip:If you like to add tomatoes you could add purée of 2 tomatoes

You could first roast the onions brown and then grind too,without directly grinding

Fried paneer can be added to this curry

1-2 tsp oyster sauce/fish sauce.

SQUID MASALA


This masala can be served with any type of rice and rotis.The masala is prepared and ground

first,and then the squid is added.This is a spicy dish with a sway,towards chettinadu cuisine.

Let’s get into the recipe right away!

INGREDIENTS

500 gm squid(cleaned )

For the masala

2-3 big onions cut into quarters

5-6 pips garlic (with peel on)

7-10 red chillies

1+1/2 tblsp coriander seeds

2 tsp.cummin seeds

1/2 tsp fenugreek seeds

1 tsp.peppercorns

1 tsp.saunf

1/4 cup coconut

1 tblsp.white poppy seeds(khus khus)

1 inch piece cinnamon

2 cardamons

3 cloves

1 mace

2 tomatoes cut

Curry leaves

2-3 tblsp gingelly oil

1/4 cup tamarind water

1 tsp.sugar or jaggery

METHOD

Heat half of the oil.First add the onions and sauté till brown.Next add the rest of the

ingredients,except for the bold listed and roast till you see the fenugreek or the methi in it

turns golden brown and not burnt ( otherwise it will be bitter).Saute the tomatoes slightly in

the same pan and add to mixture and grind to a paste.

Heat the remaining oil ,add curry leaves and the masala and cook till it is thick.(If it turns

watery you could add a tblsp.of rice flour).Once it starts to thicken ,add tamarind water and

the cleaned squid and cook till thick and squid is done.Add sugar or jaggery and remove from

fire.

Garnish with curry leaves.

EGG PITTU/PORIYAL


This is scrambled egg with coconut ,a good side dish for rice ,and rotis.Good for savoury

pancakes too.

To the recipe right away!

INGREDIENTS

5-6 eggs beaten

1/2 tsp turmeric

3-4 green chillies chopped fine

2 pips garlic chopped fine

Pepper and salt to taste

1/2 -3/4 cup coconut.

1 tblsp.butter

Few curry leaves

METHOD

Heat butter,add garlic ,green chillies and the beaten egg with turmeric and salt andscramble.

Don’t add coconut when the egg is watery.Allow it to scramble and then add coconut .Add

pepper and remove from fire.

POTATO WITH GREENS


This dish can be prepared with ponnanganni keerai or amaranthus (mola keerai).Ponnanganni

Keerai is mostly used in India,Srilanka and Asian countries.Mukunuwenna mallum(poriyal)

is a favourite in Srilankan cuisine.I’m a fan of this mallum and thought to combine with

Potato .It is a very healthy green,and also used in the preparation of hair oil.This dish can be a 

side dish for rice and curry .Well,for the recipe now.

INGREDIENTS 

3-4 boiled potatoes 

1 cup greens

2-3 green chillies chopped

2 pips of garlic crushed with peel on

1 onion chopped

2 tsp red chilli flakes

1 tsp maldive fish (optional)

1/4 tsp pepper powder 

1/4 tsp turmeric

1/2 cup coconut

1 tblsp.lime juice

1-2 tblsp coconut oil /gingelly oil

Salt to taste

For tempering

1/2 tsp.mustard seeds

2 dry red chillies

1/2 tsp cummin seeds

METHOD

Heat oil,and add the ingredients for tempering,with garlic and onions and sauté for a minute .

Next add the green chillies,spices and potato and cook for another minute .Once it is well 

blended with the onions,add the greens with the scraped coconut and sauté well till you get the 

aroma of the greens.Remove from fire and add lime juice .Serve with rice and curry.

Variation: Potato can be replaced with jak fruit seeds

                   

SPICY TOMATO JAM


This is an excellent side dish for biriyanis and pulaos.I learnt this from one of my friends,so 

thought to share with you all.So let’s get into the recipe which is easy and simple to make.

INGREDIENTS 

4-5 big tomatoes blanched and skin removed

2 tsp ghee

Jaggery or sugar 2 tblsp.

1/2 tsp chilli powder

Few cashewnuts 

Few raisins

1/4 tsp.elaichi powder

a pinch of nutmeg powder (optional)

Salt to taste.

METHOD

Puree the tomatoes and add all the other ingredients to it and cook till thick.Serve with 

biriyanis/pulaos.

Do try and send me your comments and suggestions!