Spinach Pakoda(palak bhaji)

Ingredients

6 tbsp besan flour

2 tbsp rice flour

salt to taste

1 tbsp red chilli powder

1tsp Aijwan

pinch of soda or Eno fruit salt

20 Spinach Leaves(I use baby spinach)

Oil to fry

Method

Mix all the above ingredients except spinach. Add water and mix well until there are no lumps. The consistency should be medium thick so the batter can coat to the spinach leaves. Heat oil in deep pan. Take spinach leaf  and dip in the battter until the leaf should be well coated with batter. Put it in hot oil. Fry for 2-3 minutes until it turns to golden red colour. Remove from the oil and put it on napkin so oil is absorbed. Serve with any chutney. Its very crispy and crunchy.

Shrikhand(Instant)

Ingredients

1 sourcream box

1/2 cup Sugar

Orange food colour(optional)

Nutmeg powder

Dry fruits

2-3 saffron threads(optional)

3-4 Cardmom powder

Method

Mix sour cream with sugar. It really depends how much sweet you want. Add orange colour 3-4 drops. Mix well. Add cardmom powder and chopped dry fruits. Garnish with dry fruits again. Keep in fridge for 1-2 hrs. Shrikand goes well with puri and chapati. Also served as dessert. Voila!!!

Shenga Holige

For Tulasi Maduve (marriage) I prepared Shenga holige. First time I tried this receipe. It came out really good. We celebrated Tulasi marriage very grandly.

Ragi Dosa

Ragi (fingermillet) is very high in protien and healthy. This time I prepared dosa with ragi flour.

Ingredients

1 cup urad dal

3 cup ragi flour

1tsp methi seeds(fenugreek seeds)

Oil

salt to taste

Method

Soak urad dal and methi seeds for 2 -3 hrs. Same time mix ragi flour with water. Grind urad dal to smooth paste. Add ground paste to ragi batter. Mix well. Add salt and allow it ferment for overnight or 4-6 hours. Heat tava.  Take a laddle full of batter and spread like paper dosa. Put oil on top and on side. Cook well. Serve with any chutney. I prepared coconut chutney with ragi dosa. It tasted excellent. My both daugthers liked it very much and of course hubby too.

Palade(Buttermilk Kade)

Ingredients 
1 tbsp channa dal(kadlebele) soak in water for 1 hour
1 cup yogurt
2 -3 inch ginger
2 cloves garlic(optional)
2 pieces of coconut(optional)
1 green chilli
pinch of hing
1tsp turmeric powder
1tsp cumin seeds
8-10 coriander seeds
1tsp oil to fry cucumber
20 pieces of thinly sliced cucmber
salt to taste
1 tsp sugar
Coriander for garnishing
Vaggarane

 Method

 Grind channa dal,ginger,chilli,garlic,coconut,cumin seeds,coriander seeds and yogurt for 2 minutes. Take 1 tsp oil in kadai and add thinly slice cucumber. Fry for 5 mins. Add grounded mixture. Add water whatever the consistency you want. Add turmeric powder and hing. Boil for 15 minutes on low flame. Add sugar and salt. Boil for 2-3 minutes. Give vaggarane and close the lid.  Garnis with coriander. In vaggarane skip curd chili. Enjoy with rice and rotis.

Kumbalkayi raita(Pumpkin raita)

Ingredients

1 small Pumpkin

1 cup yogurt or curd

1 tsp sugar

1tsp salt

1 curd chilli(Menthi mensinkayi)

Coriander for garnishing

Vaggarane

Method

Remove the thick skin of the pumpkin. Dice into cubes and microwave in little water for 10 minutes or pressure cook for 3 whistles. Pumpkin should be very soft. Mash the pumpkin. Mix with yougut or curd, salt and sugar. Mix well. Give tadka. Enjoy with rotis,chapati and any rice.

Moolangi Raita(Radish raita)

Ingredients

Grated Radish(Diakon) 1 cup

Yogurt or curd 1cup

Vaggarane

Coriander for garnishing(Optional)

Salt to taste

1tsp Sugar

Method

Mix grated radish with yogurt. Give tadka or vaggarane to raita. Add salt and sugar . Mix well. Granish with chopped cilantro. Enjoy with rotis. parathas, and any rice.