Palkachi patal bhaji (Spinach gravy)

A lovely recipe...

Ingredients
1 bunch spinach (palak)
2 cloves of garlic
1 green chilli
1 tomato
1tbsp green peas
1 tsp garam masala
1tbsp jagger (gur)
salt to taste
1 tsp oil
1tsp mustard seeds
1tsp turmeric
a pinch of asafoetida
1tbsp chickpea flour (besan)

Method
1. Clean spinach under running water and then chop roughly.
2. Chop tomatoes and mix with the chopped spinach also add the green peas.
3. Pressure cook all three together for few minutes. (1 whistle)
4. Once the pressure is out remove and mix the besan into it.
5. In a pan heat oil and put mustard seeds. Once they crackle add chopped green chillies, chopped garlic.
6. Once the garlic turns a bit brown add turmeric and asafoetida.
7. Add the spinach mixture, garam masala, jaggery and salt.
8. Add a cup of water and boil. Then simmer for 5 minutes more.
9. Serve hot with Poli or Bhakri.




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Methi Pachadi

A very very simple and fast raita... delicious and healthy too.... Ingredients

1/2 bunch fenugreek leaves chopped (Methi leaves)
1 onion finely chopped
Salt to taste
2 tbsp yogurt


Method
1. Mix all the ingredients and serve...


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Kothimbir Vadi

For SWC-Maharashtra event

Ingredients
2 cups packed coriander leaves chopped finely,
1 cup chickpea flour (besan)
1 tbsp rice flour
4 green chillies finely chopped
1tsp ginger garlic paste
1tsp sesame seeds
1tsp poppy seeds
2tsp lemon juice (optional)
1tsp turmeric
Pinch of asafoetida
1tsp garam masala
1/4 tsp baking soda
1tsp sugar
salt to taste
oil for frying

Method
1. Mix all ingredients together in a bowl, except for the oil.
2. Add enough water to make a thick batter and stir well to remove all lumps. (consistency should be thicker than pakoda batter and thinner than chappati atta)
3. Grease a flat vessel. Pour the batter into the vessel.
4. Steam for about 15-20 minutes or till firm and cooked. Check by inserting a skewer into the vadi. It is cooked if the skewer comes out clean.
5. Let cook, unmold and cut into pieces.
6. HEat oil in a kadhai and fry the pieces till crispy and golden. Drain on a kitchen towel or tissue paper.
7. Serve hot garnished with coriander and any chutney or ketchup.

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