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Spinach Dhokala

Chutney Paratha

Coriander Upma Coins

Paneer Green Peas Pulav

http://www.kitchenkatta.com/2016/09/paneer-green-peas-pulav-lunch-box.html

Mini Rava Uttapa

Khaman Idli

Multigrain Idli

Lal Bhaoplyache Gharge

Sprouts Dhokala

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Karale (कारळे) /Khurasni(खुरसणी) Chutney

Well this is not the Karela vegetable..these are seeds typically called as karale कारळे in Marathi. Here in Bangalore I bought these seeds during Lalbagh flower show in one of the local stall. You may find it in some of kirana stores here..but I would suggest carry a picture of it to show and identify perfectly. Ok so how does this chutney tastes..I would say somewhat similar to Flax seeds chutney that I had posted. However the structure is more coarse than Flax seeds chutney . Ingredients: Quite simple ones though 1. 1/2 cup karale कारळे 2. 1/2 cup sesame seeds 3. 1 tbsp cumin seeds 4. 1-1/2 tbsp coriander seeds 5. 5-6 cloves of Garlic 6. 4-5 tbsp red chilli powder 7. Salt to taste Preparation: 1. Dry roast karale and sesame seeds separately 2. Dry roast cumin seeds and coriander seeds separately 3. Let the all ingredients, cool to room temperature, add red chilli powder, salt and garlic and then grind to fine powder using a mixer grinder Serve with ch

Poi ( mayalu, malabar spinach, basalle) leaves pakoda (no fry)

Poi or मायाळू (malabar spinach, basalle) leaves pakoda are yummy addition to pakoda platters or evening tea time snack. I have prepared them without deep frying and they turn equally crispy and yummy. Ingredients : 1. 8-10 poi leaves 2. 3/4th cup besan 3. 1/2 tbsp turmeric powder 4. 1 tbsp red chili powder 5. 1/2 tsp jeera 6. 1/2 tbsp coriander powder 7. Salt to taste 8. 2- 3 tbsp oil Preperation : 1. Wash the poi leaves and pat dry them on kitchen towel and remove the water 2. In a deep bowl, add besan, turmeric powder, red chili powder, coriander powder, jeera, salt and mix well. Using water mix it to batter consistency 3..Heat a flat tava or pan and drizzle it with little oil 4. Now take one leaf at a time and dip in batter, with a spoon or hands make sure it is coated well on both sides 5. Place it on hot tava and roast till crisp on both sides. Drizzle little oil for both sides 6. Repeat for all leaves, you can also cook multiple at same times on in one batch on the tava Enj

Pumpkin flower pakoda

Pumpkin flowers are bright yellow-orange is color. Male flowers appear much before female flowers with fruit. These flowers have sweet taste and smell like pumpkin. They are rich in vitamin B6 and A. You can add them to salads, or if you really have many, it can be made into stir fry. I am getting 1-2 daily and collected them to make these yummy pakoda. Ingredients : 1. 5-6 pumpkin flowers 2. 1/2 cup besan 3. 1/2 tbsp jeera 4. 1 tbsp red chili powder 5. 1/2 tbsp turmeric powder 6. 1/2 tbsp coriander powder 7. salt to taste 8. oil for deep frying 9. water as needed to make batter Preperation : 1. Clean the pumpkin flowers by removing the stem and center part of it which will be hard. Be very gentle with handling 2. In a bowl, mix besan, salt, red chili powder, turmeric powder, coriander powder, jeera and mix well 3. Add little water at a time and make batter of slightly runny consistency like pakoda batter 4. Heat oil in a deep pan 5. Dip each pumpkin flower in batter and cove

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