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.