Cauliflower, shalgum aur carrot pickle and Amla pickle

Gajjar, shalgum aur Gobi ke achar, Amla achar. Winter mein achar fresh bananeka maza hi kuch aur hai!!

Gajjar, shalgum aur Gobi ke instant achar

Wash and peel gajjar and shalgum cut into thin pieces

Cut Gobi florets.

Red chili powder 1 tsp
Haldi 1 tsp
Nimbu juice 2 tsp
Panch phodan 1/2 tsp
Salt as required
Red chili two broken into halves
Oil two tablespoon

Method of preparation

In a heated kadai pour oil, add panch phodan, add one or two red chili broken into halves. Once spices turn mild golden brown add chopped vegetables,mix well, add turmeric,red chili and salt. Mix well cook it for a few minutes off stove add lemon juice and mix well. It's ready to serve.

Amla achar

Ingredients

Amla 10 cut into thin pieces, discard seeds.
Til oil 2 tablespoon
Mustard 1/2 tsp
Methi seeds 1 tsp
Haldi 1/2 tsp
Red chili powder 1 or 2 tsp
Salt to taste

Method of preparation

In a heated kadai pour oil add mustard and methi seeds. Let mustard splutter. Add chopped Amla, turmeric,salt and mix well. Allow Amla to turn into golden brown. Now add red chili powder, mix well. Off stove. Adjust salt and Serve it.

Spegatti with desi tomato and paneer

I made spegatti with desi fresh tomatoes and cottage cheese(paneer)

Ingredients

Spegatti half of a packet

Cheese 100 grams

Paneer 250 grams

Cream 2 tea spoon

Tomato 5

Mushroom 6 to 7

Beans 3 

Long bean a few

Cabbage a few leaves

Carrot 2

Onion 1

Garlic a few pods

Step 1

In a large pan boil water add spegatti to cook.

 Wash vegetables

 Chop all vegetables into thin slices.

 By this time spegatti is cooked in boiling water.

 Saute vegetables beginning with onion, garlic and add rest of them in olive oil, add oregano, thyme,parsley, celery and mix well. Allow the vegetables to cook.

 Drain excess water from spegatti. Keep aside.

 Make fine puree out of cooked tomatoes.

 Spread cooked vegetables in a plate.keep aside.

 Use the same pan for reducing the puree add celery leaves for flavour.

 Grate cheese and paneer

 Once puree is ready add cooked spegatti, mixed vegetables,paneer, cheese and mix well.

 Add a dash of cream

Finally adjust salt add two packets of pizza seasoning and red chili flakes. Mix well serve hot. It's healthy and delicious and kids will love it for lunch or as evening after school snack.

Amla(Nellikkai) pickle

Today made Amla pickle. The recipe is very simple.

All you need is few fresh Amla, oil, red chilli powder, turmeric, jeera powder, dhaniya powder, hing, salt, mustard and methi.

Method of preparation

Wash and boil amla,by adding turmeric(1/2 tsp) and salt use just enough water to immerse Amla for about 15 minutes in low flame. Once cooked, remove seeds from Amla.  In a pan pour oil about 3 tablespoon add mustard seed(1/2 tsp), methi(1/4 tsp) and let mustard splutter. Add amla with the rest of water in which its cooked, mix well, add red chilli powder about 2 teaspoon, jeera and dhaniya powder 1/2 tsp each,  hing a pinch, adjust salt if needed. Preserve in clean, sun dried bottles. Make small quantity at a time as we are not using any preservatives.

Pullikutti uperi with arbi leaves, Moriga leaves mollaguttal, steamed Nendran banana

Pullikutti uperi with arbi leaves, a traditional Palakkad side dish.

Recipe for Pullikutti Uperi

Ingredients

Raw banana - 2
bindi - 10
brinjal - 5 (trim and cut all three vegtable into evenly 2 inch long slices)
Arbi/chembu leaves - wash and cut into two parts in the middle. Roll the leaves and either you can tie thread or toothpick.
salt as required
hing powder - 1/4 tsp
Coconut oil _ 2 tbsp

Tamarind - a gooseberry size (Soak in hot water and pressure cook and extract thick pulp) or you can soak tamarind in hot water for 10 minutes and extract the pulp.

Green chilly - 1(make a small hole)
ginger a small piece
curry leaves a few

Dry roast ( You can keep the rest of this powder)
Raw rice/boiled rice - 2 table spoon
red chilly - 2
methi seeds - a few
Sesame seeds 1/2 tsp
hing/kayam - a small piece

In a dry pan fry all the ingredients in slow fire into crispy golden colour and powder coarsely.

Method of preparation

In a heated kadai pour one teaspoon oil add evenly cut bindi, brinjal cook for about 5 minutes. Now add raw banana, turmeric powder mix well allow it to cook in high flame, keep tossing it now and then. You can sprinkle a little water. Add arbi/chembu leaves and allow the vegetables to cook well by placing a lid on top. But make sure you check the vegetables now and then. Once all the vegetables are cooked well add tamarind pulp allow the pulp to blend well with the cooked vegetables. Add salt, ginger and green chilli. Once all vegetables are 95 % cooked add roasted  rice powder and mix well with the vegetables.This adds great taste to the puli kutti uperi. Off the stove.

In a small pan pour coconut oil add mustard, urad dhal, methi seeds, let it splutter, add curry leaves and pour it on top of prepared Pullikutti uperi. Close the lid after 15 minutes you can serve it.

(I have removed the toothpick before serving. If you are using thread please remove it before serving)

 Note : You can preserve the left over rice powder and use it when you make puli kutti uperi next time!

Drumsticks leaves mollaguttal(Moriya leaves with moong dhal and coconut)

Ingredients

Moong dhal a small cup - wash and cook it in kalchatti(stone vessel)

Drumsticks leaves - a bunch( remove the leaves, wash and cook by adding 2 cups  water and turmeric powder)

Grated coconut 1/2 cup, one dry red chilli, little mustard seeds. A little roasted raw rice. Grind all ingredients together in a mixer by adding a little water.

Method of preparation

Add cooked drumsticks leaves, cooked moong dhal and mix well. Now add coconut paste, salt let it boil. If needed you can add hot water to make it pouring consistency. Adjust salt. Off stove.

In a small pan pour coconut oil, add mustard and urad dhal.let mustard splutter,add one red chilli broken into two piece. Pour tadka on top of prepared Moriga leaves mollaguttal. Serve it with piping hot rice and Pullikutti uperi. Enjoy you cold winter lunch with nutritious moriga leaves mollaguttal and aromatic Pullikutti uperi prepared in kalchatti(stone vessel) Heavenly!!

 Steamed Nendran banana

Ingredients

Ripe Nendran Pazham/banana - 3 (cut into halves)

Elachi - a few (use the outerskin, seeds I have crushed and added to morning tea)

Method of preparation

In a pressure pan add sufficient water and keep steamer. Place Nendran banana, add elachi skin, close the lid. Steam it for about 15 minutes. Serve it along with morning breakfast.

Mixed boiled vegetables

Detoxification after Diwali celebration.

Mixed boiled vegetables

Ingredients

Beetroot 1
Carrot 2
Tomato 2
Long beans a few
Ginger a tiny piece
Green chilli 1
Rock salt a little
Crushed black pepper a little

Method of preparation

Wash peel and chop vegetables into thin long pieces, slit chilli, chop ginger, long bean and tomato into thin slices. Add all vegetables into pressure pan, add 5 cups water, rock salt, ginger and chilli pieces. Close the lid and pressure cook for two whistles. Off the stove, remove boiled steaming hot vegetables into a serving bowl garnish with crushed pepper and enjoy it.

Idli rava kozhakattai with urad, tuvar dal and coconut

Rice dumpling(kozhakattai) with urad dhal,tuvar dhal and coconut.

Ingredients

Idli rava 2 cup
Urad and tuvar dhal a handful each (soaked for an hour and ground into coarse paste with green chilli and ginger, curry leaves )1/2 cup
Salt as per taste

For tadka

Gingly oil(til) 1 tablespoon
urad dhal broken 1 tsp
Red chilli 1 broken into half
Curry leaves a few

Method of preparation

In a heated pan dry roast idli rawa, once it release aroma add urad tuvar paste, add salt and mix well, add hot water about 3 cups. Mix well in medium flame let it cook for about 5 minutes. Off the stove spread the kozhakattai dough into a plate, let it become warm. Make small balls out of it. You can make it perfect round or oval. In an idly vessel add 3 to 4 cups of water keep the idly grid carefully place kozhakattai and close it. Steam for about 15 minutes in medium flame.

Heat a large pan pour gingly(til) oil, mustard and urad dhal. Let mustard crackle, now add one broken chilli. Reduce flame of stove add few curry leaves, grated coconut and mix well. To this add steamed rice dumpling(kozhakattai)  mix gently till tadka get well coated in all rice dumpling(kozhakattai) serve hot with sambhar and chutney.

Paneer,bread and besan balls

Paneer,bread and besan balls for kids evening snack. Healthy and nutritious.

Ingredients
Paneer 200grams
Besan 2 table spoon
Bread 3 slices
Garam masala 1 tsp
Jeera and dhaniya powder 1/2 tsp each
Red chilli powder 1/2 tsp
Salt for taste
Raisins for filling inside the paneer balls.
Oil for deep frying

Method of preparation

In a bowl add crushed paneer,bread,besan and rest of all the dry masalas. Add a little water knead soft dough. Divide into about 20 equal parts, take one part flatten in your hand fill two raisins and roll out into small paneer balls. Heat oil in kadai, keep medium flame,fry till golden brown and serve with green chutney or ketchup.

Pakoda with mixed dals

Pakoda with mixed dals.

A tasty and quick snacks for children.

Ingredients

Channa dal 1/2 cup
Moong dal 1 table spoon
Tuvar dal 2 table spoon
Whole urad dal 2 table spoon
Green chilli 3
Ginger a small piece
Onion one
Garlic a few pods
Saunf 1/2 tsp
Curry leaves a few chopped
Coriander leaves a few choppef
Ajwain leaves a few chopped
Red amarnath leaves a few chopped
Salt for taste
Oil for frying

Method of preparation

Protein rich evening snack for kids. I have added channa dal, tuvar dal,a little moong dal and whole urad dal. Soak all together for about 2 hours. Grind after draining water by adding green chilli, ginger, saunf and salt. I have added little water while grinding as the dals should cook well for kids easy digestion.

Once batter is ready add salt,chopped curry,coriander leaves,garlic, onion, ajwain and red amarnath leaves. I have made a smooth batter and tried frying into different interesting shapes by scoping with a small ladle. Fry till golden brown and spread on a kitchen paper napkin. Made a little coriander chutney to go with the pakodas. Kids loved it.

Variation

I bhave added 1 cup of avarakkai (hyacinth beans seeds) to this recipe and made the fritters in appe pan) it was crispy outside and soft inside.

Tuvar dhal with drumsticks and drumsticks leaves

Tuvar dhal with drumsticks and drumsticks leaves

Ingredients
Tuvar dhal 1 cup
Channa dhal 2 tbsp
Turmeric 1/4 tsp

*Wash and pressure cook both dhals by adding turmeric in three cups water. Keep aside.

Drumsticks a few cut into 2 inch pieces
Beans a few cut into one inch
Carrot one cut into two inch lonh
Tomato one cut into four
Green chilli one slit half
Ginger a small piece grated or chopped

* Cook all the vegetables by adding little water and a little salt. Cook till all are soft and tender. Keep aside.

For the tadka

Ghee 1 tbsp
Jeera 1/2 tsp
Mustard 1/4 tsp
Red chili broken into half
* Pour ghee in a small kadai heat and add jeera, mustard and allow it to crackle. Add red chili and once its roasted add chopped drumsticks leaves and saute for few minutes. Off stove.

Now add cooked vegetables into prepared dhal and mix well adjust salt and pour tadka and mix well. Serve with rice or phulka.

Beetroot leaf subji and stem salad

Wash and chop both leaf and stem. In a heated kadai add little oil, jeera and mustard. Once they crackle add leaves, turmeric powder and salt. Saute for about 5 to 7 minutes in medium flame. Finally add a little grated coconut and one chilli. Mix well and it taste similar to red amaranths. The stem I have added a little oil and jeera. Once jeera splutter add chopped stem little salt and cook till it becomes tender. I have finally added a little lemon juice and served as salad.

Kundru pulav (ivy gourd)

Kundru pulav(Kundru bhath) getting ready in pan for lunch. It requires a very few ingredients and only a few vegetables like potato, tomato, onion, green chili and star of the show kundru(ivy gourd) and little Jeera, coriander, red chilli, garam masala, cinnamon stick, saunf, salt and turmeric powder. It hardly takes 30 minutes to make this delicious lunch or dinner dish. Kundru pulav or kundru bhath is one of the best loved rice preparation. It's best made in thick bottomed pan.

Ingredients
Basmathi rice 2 cup (wash and keep aside for half an hour)
Ivy gourd(Kundru) 10 slit into thin slice
Potato two peel and slit into thin slices
Onion one thinly sliced
Tomato one
Green chilies two cut into halves
Ginger a small piece cut into thin slices.
Ghee two teaspoon
Jeera powder 1 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Salt as required
Cinnamon stick one small piece
Saunf a little

Method of preparation

In a thick bottomed pan pour oil or ghee add cinnamon stick, saunf, onion, ginger and sauté, add potato cook for a few minutes now add ivy gourd and allow it to get roasted. When potato and kundru turn mild golden brown add turmeric, Jeera, coriander and red chilli powder. Mix well add basmathi rice and evenly coat vegetables and dry masala. Let it absorb all masalas. Add tomato and water 3 1/2 cups. Add salt and mix gently. Close lid and cook in medium flame. Let it cook till rice becomes long and bend. Finally add ghee and mix well. Serve hot with raitha or mirchi ka salan. This rice preparation is best suited for lunch box and when you have guests at home.

Jeera pepper rasam and arbi dry roast

Jeera pepper rasam and arbi(chembu) curry for lunch. Rasam is an integral part of South Indian cuisine. There are many varieties of rasam. Today I have made rasam with black pepper and jeera.

Ingredients

Ripe tomato two
Jeera and pepper one teaspoon each
Tuvar dhal two tablespoon
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Rasam powder 1 tsp
Tamarind a small lemon sized
Salt as required
Chopped coriander leaves a little
Hing powder apinch


Method of preparation


 *Boil two ripe tomatoes by adding a pinch of turmeric. Once well cooked remove skin and smash tomato  with hand or blender.

   * In another tiny vessel cook a small quantity tamarind with just enough water. Once boiled cool tamarind and extract its pulp.                

   *In a dry pan add a teaspoon Jeera, pepper, few curry leaves, and two tablespoon tuvar dhal one after the other and in medium flame roast it till you get roasted aroma. Grind it to a coarse powder.    

 In a large bowl pour tomato puree, tamarind pulp and three cups water allow it to boil, add Jeera pepper powder a half teaspoon red chilli powder, a little hing and salt. Bring to boil. In a small pan pour a little ghee add mustard, and one dry chilli. Once mustard crackle pour tadka on top of the boiling rasam. Garnish with freshly chopped dhaniya patta(coriander leaves.


Arbi dry roast.

Ingredients

Arbi(chembu) 250 grams
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Hing a pinch
Besan 1tablespoon
Salt as required
Oil two teaspoon
Mustard 1/2 tsp
Methi 1/4 tsp
Red chilli half broken
Curry leaves a few

Method of preparation


In pressure cooker cook 250 grams arbi by adding water. Once cooked remove skin and cut into halves. Add 1/4 tsp turmeric, red chilli, hing, salt and mix well. In a heated pan pour oil add mustard and methi a little each. Let it crackle add a few curry patta. Now add arbi and rest of the dry masalas. In slow fire allow arbi to get roasted. Add one tablespoon  besan. Mix gently and further let it roast for five minutes.          Serve with rice.

Red rice kanji, kappa vachathu, beetroot, red amaranthus thoran, purple brinjal sambhar and lime salted (pickle)

Today I made a kerala country style lunch. Which consists of red rice and broken green moong dhal kanji.

Red rice kanji with broken moong dhal

Ingredients

Red rice two handful
Green broken moong dhal a handful
Rock salt a little
Water 6 cups

Method of preparation

Add two handful of rice and broken green moong dhal wash and pressure cook by adding 6 cups of water and a little rock salt. Red rice take more time to cook so keep the flame low for about 15 minutes in cooker for 2 to 3 whistle. Adjust salt. It has to be served warm along with other side dishes.

Kappa Vachathu

Ingredients

Kappa half a kilo
Turmeric powder a pinch
Salt a little
Green chilies two
Small onion (shallots) 6
Garlic two pods
Grated coconut two table spoon

Method of preparation

To make kappa vachathu all you need is half a kilo good fresh kappa(tapioca) wash peel and chop into very tiny pieces, add sufficient water and pressure cook for about 15 minutes by adding a little turmeric and salt. Discard water once kappa is cooked well. Chop shallots(4)garlic(2 pods) and green chillies(2) into very small pieces and saute using a teaspoon full of coconut oil. Add 1/2 tsp Jeera in hot oil once it splutter add shallots, green chilies and garlic,curry leaves. Cook in medium flame till garlic release its aroma. Add this tadka to the prepared kappa and mix well. Grate fresh coconut two table spoon and add it to kappa. Gently toss all together and serve as a side dish with red rice kanji.

Red Amaranthus thoran

Ingredients

Fresh home grown amaranthus one bunch
Green chilies two
Salt as required
Turmeric powder a pinch
Coconut oil one tsp
Mustard seed half a tsp
Grated coconut one tablespoon

Method of preparation

Wash, chop red amaranthus into very small pieces. In a heated kadai add coconut oil, mustard seeds and allow it to splutter. Add chopped red amaranthus, turmeric powder and sauté for about 5 to 10 minutes. Once red amaranthus is cooked and tender add salt. ( The reason for adding salt towards the end is when you add red amaranthus it looks as though the kadai is full. But once cooked the leaves will be only half or quarter. It's wise to add salt after leaves reduce and well cooked.) Now add grated coconut and green chilies coarse powder. Mix well and serve as a side dish with kanji, rice or even phulka.

Beetroot thoran

Ingredients

Beetroot 4
Grated coconut a tablespoon
Green chilies one
Salt as required
Turmeric powder 1/2 tsp
Coconut oil one tsp
Mustard seed 1/2 tsp
Red dry chilli one broken into two pieces.
Curry leaves a few

Method of preparation

Wash pressure cook beetroot and peel off the skin. Chop into small pieces. In a heated kadai add coconut oil, mustard seeds, red dry chilli and allow mustard to splutter. Add chopped beetroot , turmeric and salt. Mix well. Add curry leaves and coconut chilli powder and mix well. Serve as a side dish.

Purple brinjal sambhar

Ingredients

Fresh home grown purple brinjal (vazhuthalangai) 6
Turmeric a pinch
Salt as required
Tuvar dhal a small cup cooked in pressure cooker and smashed.
Tamarind extract from lemon sized tamarind. 1/2 cup

For dry roast

Grated coconut a small cup
Red dry chilli 3
Methi seeds a few
Dhaniya seeds a tablespoon
Curry leaves a few

For tadka

Ghee a tsp
Mustard seeds 1/2 tsp
Red dry chilli one broken into half
Coriander leaves a few

Method of preparation

In a thick bottomed pan or stone vessel add water, brinjal pieces, turmeric and salt. Cook till brinjal is soft. Add tamarind extract and boil for 5 more minutes. 

In a dry pan roast coconut, red chillies, methi, dhaniya and curry leaves till golden brown. Grind it in a mixer by adding very less water. Add coconut paste to cooked brinjal, mix well add just a little water. Add cooked tuvar dhal, and adjust salt. Bring it to boil. Off stove. In a small heated pan add ghee, mustard seeds and red chilli. Once mustard splutter add chopped coriander leaves and pour on top of prepared brinjal sambhar. Seven along with kanji, rice, idly or dosa.

Lime pickle

Wash and chop few ripe lemons into small pieces, add rock salt and chopped green chilies. Keep it for a few days, toss now and then till lemon is soft and ready to consume. Serve as a side dish for kanji or curd rice.

Paneer penne pasta with tomato gravy

This is Indian version of whole wheat pasta. I have added a few cubes of Paneer.

Ingredients

Penne pasta 250 grams
Ripe tomatoes 2
Garlic a few pods
Onion one small
Long bean a few.
French beans a few
Basil a pinch
Oregano a pinch
Red chilli powder a little
Salt as per taste
Cheese slices two
Paneer 100 grams
Pepper corns few  crushed

Method of preparation

Boil water in a large pan and cook penne pasta till soft, drain excess water.

In a small pot cook tomato till its outer skin comes out, remove skin and make a puree out of it.

Chop long bean, french beans, onion, garlic.

In a heated pan add chopped garlic and onion, let it cook and turn into golden brown, add beans and long bean. Saute till it cooks into tender and crunchy.

 Add tomato puree.

 Allow it to cook further for 5 minutes. 

Now add oregano, Basil, red chilli powder, salt and pepper and mix well. 

Reduce heat and add cooked penne pasta. Add sliced paneer and finally cheese slices.

 Mix gently adjust salt and serve hot.

Turai and green moong dhal in tomato gravy.

      

Turai is a very delicate and soft vegetable with a rough outer skin. You have to scrap the peel. The recipe is bit tedious and takes time.

Ingredients

Turai - 4 large
Onion one
Tomato four
Ginger a small piece
Chilli two
Coriander and jeera a tsp each
Red chilli two
Coriander leaves a little( chopped)
Green moong dhal cooked(soaked overnight) half a cup
Turmeric a pinch
Red chilli powder a little for colour
Salt as required

Method of preparation

*Wash and peel turai cut into small pieces.

*Chop onion, ginger, green chilies.

*Slit tomatoes and boil in a cup of water. Once done peel off the skin. Keep the water.

* Dry roast dhaniya, jeera and red chili and add a little Ghee and add chopped onion, ginger and green chilli. Once onion becomes translucent add cooked tomato to it and smash it. Off the stove. Once it reach room temperature grind to a coarse paste.

*soak and cook 1/2 cup green moong dhal till soft. Keep aside. I prefer to soak green moong dhal the previous night. So it cooks fast.

In a heated pressure pan pour ghee or oil add onion tomato paste, let it cook for a while now add chopped turai. Mix gently. Add turmeric, salt and little red chill powder. Cook for two whistles. Off the stove and add cooked green gram dhal. Mix well adjust salt and garnish with chopped coriander. Enjoy the healthy and tasty turai gravy with phulkas.

Mango Shrikhand

Mango Shrikhand

I have made it with thick curd, fresh cream, badam, pistachio, elachi and organic brown colour sugar. The process is very simple. Cut three sweet alphonso mango, add sugar, elachi and blend it to puree. In a mixing bowl, add fresh cream, curd, mango puree, badam milk powder, crushed almonds and blend it using a hand blender. Set it in freezer for delicious home made mango Shrikhand.  

Ingredients   
                                                                   

Ripe alphonso mango (3)                   

Thick curd (one litre)                             fresh cream 250 ml,
Badam milk powder 250 grams.            organic brown sugar (1 cup)            badam a handful, pistachio a few,   

elachi (5)

Method of preparation 

*wash, cut and peel mango, make a puree out of it by adding sugar and crushed elachi.

* soak badam in hit water for 1/2 an hour, remove skin and Grind badam  to a coarse powder. 

*crush elachi and pistachio. 

In a large mixing bowl add mango puree, badam milk powder, crushed almonds and pistachio, curd, cream and blend it using a hand blender till smooth and creamy. Pour in setting moulds or use ice cream container. Set it in refrigerator for four to five hours for creamy delicious Shrikhand. Enjoy mango Shrikhand with hot poori.

Mixed vegetable curry with coconut milk

All you need is few vegetables and a little effort to make this delicious curry.

Mixed vegetable curry with coconut milk 

Ingredients

Beetroot one
Carrot two
Onion one
Cauliflower a little
Tomato one
Beans a few
Green chili two
Ginger a small piece
Coriander leaves a few
Garam masala a pinch
Jeera powder a pinch
Turmeric powder a pinch
Red chilli powder 1/2 tsp
Coconut milk 1cup
Saunf dry roasted

Method of preparation

* wash peel and chop beans, carrot, beetroot and Cauliflower.  Steam in the cooker by adding a little water and turmeric powder.

* Grind ginger, green chilies, tomato and onion to a coarse paste.

*wash and chop coriander leaves.

In a heated kadai pour ghee/peanut oil add Jeera powder and coarsely ground onion tomato paste. Cook it in high flame for about five minutes and then lower the flame. Allow it to release ghee. Add red chilli powder, garam masala and steamed vegetables. Mix well. Add coconut milk and adjust salt. Finally garnish with chopped coriander leaves and roasted saunf(you can also use dill leaves if it's freshly available )  Serve with phulka or poori. 

Garma garam chai aur pakodi

First summer shower and pakodi made with garden fresh onion shoots, ajwain, red amaranthus, curry leaves.

Ingredients

Besan - 1 cup
Rice powder one tsp
Ginger grated -  a small piece
Green chilies two
Kalonji (black jeera) a pinch
Salt as per taste
Red chilly powder - 1 tsp
Chat masala 1 tsp
Onion one
Potato one
Basale keerai one stem
Onion shoots a few
Curry leaves a few
Ajwain leaves a few
Oil for frying - prefer peanut oil

Method of preparation

In a large bowl add Besan, rice powder, chat masala, salt, red chilly powder, grated ginger, chopped green chilies, chopped greens and vegetables. Mix well adding a little water.  Heat oil in a kadai when medium hot use a spoon or hand to drop pakodi and fry till golden brown. Remove it in a kitchen towel and serve hot with ketchup or dhaniya chutney and pipping hot coffee or tea.