HARA BHARA KABAB

HARA BHARA KABAB
              

                 

INGREDIENTS:

1 bunch spinach leaves- blanched and pureed

4-5 boiled potatoes

1 cup boiled peas

1bunch coriander leaves 

ginger garlic paste

cornflour (add it accordingly)

grated cheese (optional),

salt and green chillies 

red chilli powder

amchur powder

cummin powder

coriander powder

garam masala

oil

Method:

1. Wash Palak/spinach leaves, blanch it in water for few mins. Immediately put the blanched palak in cold water to retain its green color. Squeeze out water from Palak and then puree it.

2. In the mixie, puree boiled peas and coriander leaves with green chillies. Dont add any water.

3.Mash the potatoes well, grate the cheese and add salt.

4.Add the pureed mixture of 1 and 2 to the potatoes.

5. In a kadai, heat oil and add all the masalas according to ur taste. Then add this mixture to the mashed veggie. Add few spoons of cornflour to bind everything. 

6.  Make the kababs in any shape . U can deep fry it or shallow fry it on tava.

                      

7. Serve it with mint chutney or Beetroot dip and salad.

PINEAPPLE PACHADI --- PALAKKAD CUISINE

PINEAPPLE PACHADI 

                        


INGREDIENTS:
1 Pineapple cut into small pieces
Half cup grated coconut
2tsp mustard 
2-3 green chillies
1-2 red chillies [optional]
salt, oil, jaggery,turmeric [as per taste]
1 tsp udat dal 
curry leaves for garnishing


Method:
1. Boil the pineapples by adding little turmeric till soft.
2. Add jaggery to it once the pineapple softens.
3.Grind Coconut, 1/2 tsp mustard and green chillies in to a paste.
4. Add the ground mixture to the cooked pineapple and mix it well.To this add little salt as per ur taste and cook it for few minutes.
5. Temper mustard,udat dal, green chilies/red chillies and curry leaves in oil  and finally add it to the cooked pineapple pachadi .

                        




Note: If the pineapple is too sour, add more jaggery to balance the dish.

SPRING ONION N MASUR DAL

                            SPRING ONION N MASUR DAL 
                                                                

                                                            


            INGREDIENTS:
       
      2 cups Masur Dal soaked in water for 2hrs     
     medium sized onions
     1bunch spring onions
      green chillies
      ginger garlic paste
      salt ,lemon,turmeric & oil


    Method:

• Heat oil in pan and fry onions, ginger-garlic paste, green chillies,turmeric and add masur dal.

• Cover and cook it for few minutes till it becomes soft.

• Add salt and spring onion leaves to the cooked dal. Mix the spring onions very fast and cook it for few minutes.

• Once cooking is done, remove it from the heat otherwise the dark color of the spring onion leaves will become pale and it 'll lose its crunchiness.

• Squeeze lemon before serving. This dal is usually made little thick as an accompaniment to chapathis/phulkas.

  Masur dal is orange in color but becomes yellow 

  once cooked. 

                       

        Masalas can be added according to

                      one's    taste.

      
     

A FREE SPIRIT: Karari Bhindi –Crispy Okras

A FREE SPIRIT: Karari Bhindi –Crispy Okras: Karari Bhindi –Crispy Okras karari bhindi Ingredients ½ kg bhindi 3-4 tbsp besan 1-2 tsp Red chilli pow...

Karari Bhindi –Crispy Okras

Karari Bhindi –Crispy Okras

karari bhindi 

                            

Ingredients

½ kg bhindi

3-4 tbsp besan

1-2 tsp Red chilli powder

1-2 tsp turmeric powder

½ tsp coriander powder

½ tsp cumin powder

Lemon juice from 1-2 lemons

Oil and salt to taste

Chat masala to sprinkle over the karari  bhindi.

Method:

1.  Wash bhindi and dry it completely.

2.  Cut the bhindis into 4 pieces length wise .

3.  Arrange it in a plate.

Bhindis dressed in masalas, ready to be fried 

          

4.  Now, add all the masalas , lemon juice and salt except besan.

5.  Mix it well and marinate it for 15mins.

6.  Now add besan and mix well. Heat oil in frying pan and start frying bhindis in high flame.

fry the bhindis on high flame 

                           

7.  These Bhindis must be Kariri ie crispy, don’t make it soggy.

8.  Take out from the pan, sprinkle chat masala generously.

sprinkle chat masala generously 

                 

Either serve it with rice/rotis or eat it like that only J

Note: This must be eaten asap to enjoy itz crispiness !!!

APPLE MALPUAS

INGREDIENTS: 

2-3 apples

• Juice of  ½ lemon

• Oil for frying

• 4 tbsp icing sugar

• 1 tbsp cinnamon powder

   vanilla ice cream to serve

For the batter:

• 1 cup  plain flour-maida

• 1cup  rice flour

• 8 tbsp rava

• Half cup Milk or u can add Cream 

For the syrup:

• 1-2 cups sugar

• little water

• 1-2 cinnamon sticks

• 1 slice of lemon

METHOD: 

First make the batter by mixing all the batter 

ingredients together and adding a little water to achieve a

 thick, coating consistency. Allow it  to rest for 2 hours in a

warm place.

Peel, core and slice the apples very thinly. Set aside in a

bowl of cold water with the juice of ½ lemon squeezed

into it.

 (If the apples are ripe, then its difficult to cut into

slice. You can cut into small pieces..shapes dont matter.)

For the syrup, dissolve the sugar in the water over heat,

add the cinnamon and lemon and boil until the syrup

reduces to a sticky consistency. Remove the slice of

lemon.

When the batter has rested, heat the oil. Dip the apple

 slices into the batter in batches, dropping  them

immediately into the hot oil. 

Let them brown on each sides for few minutes.

Remove them from the oil and dip into the hot (but not

 boiling) syrup for 30 seconds. 

Arrange the apple slices on a serving dish and sprinkle 

over the icing sugar and cinnamon powder mixed 

together.

Serve with  vanilla ice cream!!

[u can subsitute apple with pineapple and instead of the

above batter, jalebi batter too can be used]

NOTE:

1.   U have to be quick in making this dish ..esp after

frying the apples , they need to get the syrupy coat

on them for few seconds and then immediately dust

it with Cinnamon sugar mixture.

2.   Grind 1-2 Cinnamon sticks and 1 cup sugar in the

mixie for ready use.

3.   These Malpuas have to be consumed immediately

within few minutes. Its exactly like having hot

bajjiyas. Once itz cooled, they become very soggy. 

VEGGIE TACOS

Veggie Tacos:

Ingredients

One packet of readymade tacos: it has 6 tacos

For the stuffing:

1 cup red small kidney beans (kashmiri rajma)

2 tbsp tomato ketchup, 2tsp red chilli powder

2tbsp ghee

2tbsp butter

Salt

Procedure:

1. Soak the beans overnight

2. Cook it in pressure cooker till soft.

3. Heat ghee in kadai, fry the onion till       transparent and red chilli powder.

4. Add the beans,tomato ketchup, butter and salt.

5. Cook for a little while and mash it slightly.

(add the spice and ketchup acc to ur taste..i prefer spicy tangy tacos)

To serve:

1.Fill in each taco shell with cooked rajma.

2.Top it with cut tomatoes, cut onions,grated  cheese, shredded cabbage and salad leaves.(all these ingredients add it acc to ur taste)

3. Spread ur filled tacos on the baking tray . Bake it at 130 degree C for 3-5 mins… (plzz see it does not get burnt…adjust the heat accordingly)

4. When the cheese starts to melt, ur tacos are ready.

U can also add salsa to this stuffing.

(This is only one way, u can stuff it with any other 

WHO AM I ???

         WHO AM I ???
            I HAVE NO CLUES ABOUT MYSELF
         I SEARCH FROM WITHIN & 
            LOOK FOR ANSWERS  INSIDE
         I CLOSE MY EYES
            I SWIM DEEP AND DEEP INSIDE
         I DON'T WANT TO BE TIED 
            BY THE BOUNDARIES OF LIFE
         I AM A SPIRIT-- A FREE SPIRIT
            I LOVE EVERY MOMENT OF THIS BLISS
         I LIVE IN THIS MORTAL WORLD 
           THERE IS A NEED & A PURPOSE
        I 'M HERE TO FULFILL THAT
           I NEED TO GROW AND 
        GO BEYOND THE EXPANSE  OF THOUGHTS
               I NEED TO SUSTAIN HERE TOO
         I LEAD DUAL LIVES-- OF INSIDE & OUTSIDE
               I FIND BLISS EVERYWHERE!!!! 
         THERE IS RESTLESSNESS BUT ALSO SUBTLETY 
               PULLS ME DEEPER AND DEEPER 
          I AM CHANGING AND BECOMING