PALAKURA PAPPU / SPINACH WITH DAL ( Andhra Style )

In Andhra cuisine dal is prepared almost everyday. So they have many variations to it. Different veggies or greens are added each day.. This is a recipe with spinach which is very healthy and nutritious.

Ingredients:
Toor dal or Chana dal ...... 1 cup
Palak (spinach) ............... 1 cup
Onion ................... 1 small (sliced)
Green chillies ...... 1-2
Tamarind juice .... 2-3 tbsps.
Jaggery ........... a small piece (optional)
Turmeric powder ...... 1/4 tsp.
Salt ...... to taste.

For tempering:
Garlic ............ 6-7 cloves (crushed)
Curry leaves .... 1 sprig
Garilc .... 2 pieces (crushed)
Dry red chillies ... 2 broken
Asafoetida ...... a pinch
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Oil ... 2 tbsps

Method:
1. Soak dal for 3-4 hours. Wash and chop the spinach leaves coarsely.
2. In a pressure cooker take the soaked dal, spinach , onion and green chillies. Add a little salt and turmeric powder. Add sufficient water and pressure cook it for 2-3 whistles until done.
3. Open it after the pressure is released and mash it with the spoon. Check the salt and mix the tamarind juice.
4. Heat oil in a small pan and add the tempering ingredients. When they crackle add the crushed garlic and when it turns light brown mix the tempering to the boiled spinach dal.

Serve with plain rice with little ghee on top.

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Menthi Kura Pappu / Methi Dal

Mamidikaya Pappu / Raw Mango Dal

Gongura Pappu / Sorrel Leaves Dal

CHICKEN GOLD COINS

This is a delicious snack made with bread slices coated with chicken mince and sesame seeds. 


Ingredients:
Chicken mince --- 250 gms
Onions ----------- 1 small, very finely chopped
Ginger Garlic Paste - 2 tbsp
Soya Sauce ---------- 1 tbsp
Green chillies ... 1-2 (finely chopped)
Eggs ---------------- 2
Cornflour slurry ----------- 2 tbsp
White pepper powder------ 1 tsp
Ajinomoto ----------------- 1/4 tsp
Salt to taste
White sesame seeds ------- about 3 tbsp in a flat bowl
Bread slices without edges --------------- 8-10
Oil for frying

Method:
1. Mince chicken well again to get a fine texture.
2. Add to the mince, the chopped onions, green chillies, ginger garlic paste, corn flour paste, white pepper powder, ajinomoto, salt, soya sauce and 1 egg. Mix well. Keep aside

3. Break the 2nd egg in a bowl, whisk and keep aside.

4. Cut 1 and 1/2 inch diameter discs from the bread slices.

5. Brush the bread discs with a little egg, apply a thick layer of the chicken mince mixture, taking care to cover the edge of bread well. Sprinkle sesame seeds over it and press lightly. (Alternately, to get a thick layer of sesame seeds, place the coin mince-side first over the sesame-filled bowl.) Shake off excess seeds.

Refrigerate for 15 minutes.
6. Heat oil in a shallow pan, place the coins mince-side first and fry at low flame for about 3-4 minutes. Then turn and fry the bread side until golden brown.

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Spring Onion Rings

Veg Spring Rolls

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BEEHA JI TIKKI (Lotus Root Tikkis)

Bea or lotus root is a much preferred vegetable in Sindhi Cuisine. We have many variations of curries and snacks with this. Here is the recipe of tikkis / cutlets made with lotus root.

Ingredients
Lotus root ..... 1 root/1 cup
Potatoes........ 2 medium sized
Bread crumbs ... 2 tbsps.
Ajwain/carom .... 1/4 tsp.
Anardana ........... 1 tbsp. (crushed) or 1 tsp. amchoor powder
Garam masala .... 1/2 tsp.
Red chilli powder ... 1/4 tsp
Green chillies ..... 1-2 (chopped finely)
Coriander leaves ... handful (chopped finely)
Salt ................... to taste
Oil ............. to fry

Method:


1. Boil the potatoes and mash them.










2. Scrape the lotus root and cut into 1 inch pieces. Boil them adding a little salt and let them cool. Crush them in the mortar and pestle.








3. Add the ingredients (except oil) Mix well.

Make tikkis of any desired shape. Deep fry the tikkis to golden brown colour and serve hot.

Check out the video of this recipe:

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Check out some more Cutlet Recipes:

Sweet Potato Cutlets / Navratri Special Farali Cutlets

Maggi Noodles Veg Cutlets

Walnut Cutlets

Crispy Corn Cutlets Stuffed with Paneer and dry fruits

CARROT PARATHAS

I have tried out parathas stuffed with grated carrots instead of radish for a change. No one at home is actually fond of this vegetable. So I try to add grated carrots to various dishes like soups, koftas..etc.

Ingredients:
Carrots ..... 1 (grated)
Wheat flour.. as needed
Ajwain........... 1/4 tsp
Green chillies ... 1 chipped finely
Coriander leaves ... handful
Turmeric powder ... 1/8 tsp.
Red chilli powder .. 1/4 tsp.
Cumin powder... 1/2 tsp
Salt ..... to taste
Oil or Ghee

Method:

 Knead dough for 4-5 parathas adding a little oil or ghee, ajwain and salt.











Grate the carrot and add a little salt and set aside for 5-10 minutes. Squeeze out the water from the carrot completely. ( you can even use this water for kneading the dough)

Mix the chillies, turmeric, cumin powder and coriander leaves.









Roll out a roti and spoon a little filling in it.

Seal the edges and make a bundle.

Roll it out again carefully.

 Roast on a griddle applying a little ghee or oil.

Serve hot with curd and pickle.

CHICKEN IN BLACK BEAN SAUCE

Chicken in black bean sauce is a very popular and our family favourite dish in the Chinese cuisine. I end up making it at home as well. Use boneless chicken pieces or shredded chicken for this recipe.

Ingredients:
Chicken ........... 200 gms. (boneless)
Garlic .............. 2 tsp.
Ginger ............ 1 inch piece ( julienned)
Red capsicum .... half (sliced)
Green capsicum ... half (sliced)
Spring onion ....... 2 bulbs with leaves ( chopped)
Ajinomoto ........ a pinch
Black bean sauce .. 1 tbsp
Soy sauce.............. 1 tbsp
Corn flour ........... 1 tsp
Black pepper ........ 1/4 tsp
Vinegar ............... 1 tbsp.
Oil........................ 2 tbsp.
Salt ............... to taste

Method:

1. Clean and slice the chicken fillet into thin strips.
2. Marinate the pieces with one tsp. garlic and soy sauce.

3. Heat oil in a wok and add the remaining garlic. Saute and add the marinated chicken. Stir-fry for a few minutes and simmer it to cook.(about 7-8 minutes).

4. Now put the capsicums, onion and ginger. Add the black bean sauce, ajinomoto and a little salt. Saute for 2-3 minutes.

5. Mix the corn flour in half a cup of water and add to the chicken. To finish it sprinkle the black pepper and simmer for half a minute.
(If you want to keep the consistency dry then add only quarter cup water)
Serve with plain rice/fried rice/noodles.

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Chicken Manchurian in Garlic Sauce

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STIR-FRIED BEAN SPROUTS

Bean sprouts are most common in East-Asian Cuisine. I have stir-fried them lightly with some veggies and used some basic sauces and honey for flavouring them. This is a very healthy snack specially when you are dieting.

Ingredients:
Bean sprouts ..... 500 gms
Carrot ................. 1 (cut into thin strips)
Capsicum .............. 1 (cut into thin strips)
Spring onion ......... 2 sprigs
Ginger/garlic paste.. 1 tbsp.
Oil ............................... 1 tbsp.
Soya sauce ................. 1 tbsp.
Chilli sauce ................. 1 tsp.
Honey .......................... 1 tsp.
Salt to taste

Method:
In a wok, heat the oil and saute the ginger/garlic paste.
Stir fry the carrot and capsicum for a minute and add the spring onion.
Stir in the sauces, honey and salt.
Now add the sprouts and stir fry for two or three minutes.
Prepare this just before eating because the sprouts should be crunchy.
This is a very healthy snack.

Bean sprouts are a rich source of Omega-3 and Omega-6 fatty acids and Vitamin C. Sprouts also provide higher amounts of most minerals.

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Healthy Pancake with Avocado and Sprouts

Moong Sprout Salad

Bean Sprout Cutlets