Spinach Chenna Pakoda

Before start preparing pakoda ingredients, 

Soak a cup of Kabuli chenna for about 8 hours

Drain water thoroughly

Then

1.    Coarsely grind the chenna with 

2 greenchillies

1 tsp of red chilly powder

1/2 spoon of aniseeds

1/2 tsp of Gingergarlic paste

salt

(without adding water)

2. Add the grounded paste with finely chopped 

1 cup of onion and 1 cup of Spinach

Mix well together

3. Add 1/4 to 1/2 cup of Besan flour 

Mix well

4.  Deep Fry as Pakodas in hot oil till golden brown

Serve hot

Spinach Egg Bhurji

First We prepare Spinach Egg Bhurji, with that we Make 

1. Palak egg rice

2. Palak egg masal Roast

even with Bread , chapathi roll....

Preparation:

Heat some oil in a kadaai, season mustard and cumin seeds.

Add finely chopped 1 big onion, 2 green chillies

saute well.

Add 1/2 spoon of  gingergarlic paste, saute for a while

Add 1 cup of finely chopped Spinach leaves

Saute for a minute.

Then add 1 finely chopped tomato, 

1/2 tsp garam masala powder

1/4 tsp turmeric powder

1 spoon chilly powder 

salt

Saute all till mashed consistency

Now add,

4 broken eggs and salt

Scramble well.

For Rice:

Just add cooked rice and some salt

Mix well and Pack for lunch...

its yummy 

And easy to make.....

Can roll with Roast and Serves in Breakfast or dinner...

Can roll with Chapathi....

its our dish, our wish ......

Palak Haradhaniya Paneer

First Boil a bunch of cleaned Palak leaves and some coriander leaves for 2 mts in water.

Immediately strain from water, to retain colour

let it cool and grind it

Then heat some oil in a kaddai, season cumin seeds and add 1 well chopped onion

and 2 green chillies

saute well till golden brown

Then addin 1/2 chopped tomatoes and saute with little salt

till it gets messy

Now add some turmeric powder and 1 tbsp of Homemade masala powder

which is the combination of 

cumin,pepper,dhaniya,garammasaalas and chilly

saute for a while and add 1/4 cup of curd, 

mix for 2 mts

Then add in green puree, salt

saute for a while and add required water

When it comes to boiling stage, add a cube of butter and some Homemade kasoori methi

and 150 gms of cubed paneers

leave in simmer for 5 mts and 

Serve hot with Naan , Roti, phulka, Pulao,etc......

Palak Pulao

First Prepare rice and keep aside :

For 1 cup of  Basmathi rice, add 1 3/4 cup of water, soak 10 mts and 

cook with 1 tsp of salt and 2 tsp of oil

Leave 1 whistle in high flame, switch off and let it cool.

Then

Heat a laddle of oil + ghee in a kadaai, season

2 cinnamon, cloves, cardomom and add

1 sliced onion with 4 Green chilly 

Fry well till golden brown.

Then

Addin 1/2 spoon of Gingergarlic paste, saute 

Add in 1 bunch of   chopped Palak leaves, saute with little salt for 2 mts.

Add the rice and mix evenly.

Serve hot with Paneer gravy, Raita......

Kasoori Methi

How to make Kasoori methi.....

Dry the leaves under shade for 3 to 4 days till it gets crisp.

crush the dried leaves using hand and store in an air tight container.

Just sprinkle at the end of all masala curries which gives good aroma and the taste of hotel curries.

Aloo methi Curry

Preparation Method

cook chopped 2 onions, 2 tomatoes and cashews in cooker , 

grind to paste without water and keep aside.

Peel , chop and Boil 2 Potatoes and keep aside

Heat a kadaai,

Season some cumin seeds with oil

add 1 chopped onion, saute well

add 1 cup of chopped methileaves, saute well

and add turmericpowder,

1/2 tbsp of masala-powder (click here for recipe)

mix well

Addin pureed oniontomato paste, saute well

Add cooked Potato with its water and even add oniontomato cooked water.

Add salt and allow it to boil 5 mts 

Finally add a cube of butter and Switch off Flame.

Serve hot with Roti,phulka,pulao......

Methi toor dal

Preparation

Cook 1/2 cup toor dal and keep aside.

Heat a pan, add some oil, season mustard seeds ,curryleaves and cumin seeds.

Addin chopped onion , 3 greenchillies and 3 flakes of minced garlic

Saute well, 

Then Add 1 cup of chopped methileaves, tumeric powder, few sambarpowder, 

mix well together

addin dal, salt and cook in medium flame for 5 mts.

Serve hot with ghee rice, chapathi.....