Wednesday, May 30, 2007

Spinach Pakoda

















Friends,

It seems like summer has not quite yet there in Chicago area, at least till last week end.

Weekend was quite gloomy and my husband, as usual, nagged for some evening "theeni" to go with tea.

That's when I thought of this Spinach pakoda and masala tea. We had good time with tea, pakoda and sun tv.

Here is the recipe.

Ingredients:

1 Cup Besan flour 1/2 Pack Spinach
2 Medium size Onions
1/2tsp Baking powder (or)Baking soda
Food color (if needed)
Salt
Oil for frying

Method:
  • Cut the spinach & onion in small pieces.
  • Fry both spinach & onion till they are half done (for 4-5 mts).





















  • Now add the baking powder to the besan flour & add the fried spinach & onion.
  • Mix all the ingredients into a thick batter(paste).





















  • Then,heat the oil in a thick kadai & when the oil is in medium heat put the batter into the oil using the teaspoon or by hand.
  • Fry till golden brown.
  • Spinach pokada is ready serve hot with tea or coffee.

Thursday, May 03, 2007

Egg Kuruma



















4 Boiled Egg
2 Boiled Potato ( cut into 4 pieces)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onion
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste

2 tbsps Yogurt
Oil
Salt for taste
Corinder leaves for garnising

Method:

1. Pre-heat the oil in a kadai & spultter the fennel seeds.Add the chopped onion & the green chilli & fry till slight golden brown.

2. Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.

3. Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder & coriander powder & cook for another 5-6mts.



















4. Add 3/4 cup of water & cook the gravy for 7-8mts.

5. Now add the boiled egg & boiled potato & cook for 2mts.

6. Now,add the coconut paste & yogurt paste keep the flame in low.

7. Egg kuruma is ready garnish with coriander leaves.

8. Serve hot with Chappati,Naan,Rice & puri.

 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma