Mama's World

Spinach(Palak) Chicken

Chicken 500 gms

Palak 3 bunches

Methi leaves (fenugreek) 3 bunches

Oil 2 table spoons

Green chillies 2-3 slit

Onion 2

Ginger garlic paste 2 tsp

Red chillie powder 2 tsp

Saffron powder ½ tsp

Salt 2 tsp or as per taste

Method:

Wash and cut the palak and methi leaves & keep aside

Wash the chicken pieces well and keep aside.

Heat the oil in a kadai or dish, add the finely chopped onions, saffron and fry till light brown, add the ginger garlic paste, slit green chillies, red chillie powder, salt and meat and fry it well, now add the washed methi leaves and fry it well then add the palak leaves and add a little water to cook on medium heat. After 15minutes check If the chicken is cooked you remove from the stove. Check the consistency if you want it dry keep stir frying till it is dried.

Curry Puffs

Curry Puffs:

Minced meat 250 gms

Onion 1

Red chillie powder 2 tsp

Ginger garlic paste 2 tsp

Saffron ½ tsp

Kasuri methi 1 table spoon

fresh methi leaves ½ cup

Salt 2 tsp or as per taste

Oil 1 table spoon + oil for deep frying

Maida or wheat flour 500 gms

Method: ( for the filling)

Wash the minced meat and keep aside. Take a dish, heat the oil (one table spoon), add the finely chopped onions and fry till light brown,add the saffron, chili powder and ginger&garlic paste and fry it well.Add the minced meat,salt& fresh methi leaves or Kasuri methi.Add two cups of water and allow it to cook on medium flame for about 15-20 mins.
When the mince is cooked add a tsp of lemon juice and fry it well till it is totally dry.Remove and keep aside.

Make a dough with the flour,salt and water.
Make small balls of the dough and roll the dough into the desired shape(round or square) and fill in two tsp of cooked mince and close it on all sides so that the mince doesn't fall out while frying.
Take a kadai with oil for deep frying,when the oil is hot, place in the stuffed dough(puffs) and fry them till it turns brown.Remove and serve hot.

Dahi Kadi

Dahi Kadi :

Besan atta 100 gms + 100 gms

Curd 250 gms

Jeera powder 2 tsp + 1 tsp

Red chillie powder 2 tsp + 1 ts

Ginger garlic paste 1 tsp + 1 tsp

Saffron ½ tsp

Salt 2 tsp or as per taste

Oil 2 table spoon + oil for deep frying

Curry leaves 8-10 leaves

Rye/Mustard seeds ½ tsp

Cumin (jeera)seeds ½ tsp

Whole red chilli 2

Method:

Take a dish add one part of the besan atta, chilli, jeera,saffron powders, add ginger garlic paste, salt curd and mix it well. Add 2 cups of water and make into dal like consistency. Place it on the stove and allow it to boil for about 10 minutes on medium flame. Remove it from the stove and take a small pan for seasoning.

Heat the oil in the pan, add the mustard and cumin seeds, whole red chilli, curry leaves and when light brown pour it into the dahi mixture.

Take the next part of besan atta in a bowl, add chillie powder, ginger garlic paste, jeera powder and salt and make it into dough like consistency. Take a kadai with oil for deep frying, take small portions, flatten it on the palm and deep fry the bhajjis till brown . Keep frying till all the dough is finished.

Put these bhajjis into the seasoned dahi kadi and mix it with a spoon till all the bhajjis are covered with the dahi kadi mixture.

You can serve it with roti or hot rice.

Donda Kaya Pachidi: (Ivy gourd/Tindora)

Donda kaya 250 gms

Red whole chilli 4-5

Garlic pods 4-5

Jeera 2 tsp

Tamrind 1 small ball

Method:

In a kadai , heat one tsp oil and add jeera, chillie, garlic pods, and the chopped dhonda kai and tamrind, fry it well on medium flame till light brown. Remove from fire and allow it cool. Place all the ingredients in a mixie and add a little salt and grind it to paste, if needed a just a little water to grind it.

Remove it in a bowl and season it. ( For seasoning, take a table spoon of oil, heat it and add a little mustard & jeera seeds, one whole red chillie, curry leaves and one garlic pod.)

It can be served with dosa or hot rice & dal.

The same method can be used to make beerakaya(Ridge Gourd) pachidi.

Fine Sev or Bhujia:

Besan atta 250 gms

Red chillie powder 2 tsp

Ajwain powder 2 tsp

Salt 2 tsp or as per taste

Oil for deep frying

Method:

Take a container and mix all the ingredients with warm water and make it into a soft dough (paste-like)

Take a muruku mould and place the fine hole disc in it. Put the dough little by little and press it into the hot oil in the kadai. Thin long string like will flow out of the muruku mold. Take a ladel with holes in it and fry the sev turning it both sides. Remove it and place on a tissue in order to absorb the extra oil.

When the it is cool, it can be stored in an air tight container and eaten as a snack or time pass.

Paalak bhaji: (Spinach) / Potato bhajji

Paalak 10 – 12 stalks or

Potatoes 2 big (thin slices)

Besan atta 6 table spoons

Red chillie powder 1 tsp

Jeera powder ½ tsp

Ginger garlic paste ½ tsp

Salt 1 tsp or as per taste

Eating soda ¼ tsp

Oil for frying

Method:

Wash the paalak leaves and cut up the long stocks, keep just a very small stalk. Drain out the water and keep aside. If you are preparing potato bhajjis, peel and slice the potatoes . In a bowl mix the besan atta with all the ingredients add water and make it into a nice batter. Take a kadai or wok pour the oil for deep frying, when hot , dip each leaf or potato slice in the batter and slowly put into the kadai and fry both sides, till golden brown . Remove it and place on a tissue for the oil to be absorbed. Serve hot.

Onion Pakoda

Onions 2 large

Oil for frying

Besan atta 6 table spoons

Red chillie powder 1 tsp

Jeera powder ½ tsp

Ginger garlic paste ½ tsp

Salt 1 tsp or as per taste

Eating soda ¼ tsp

Method:

Chop the onions (length-wise) . Take a bowl , add onions, besan atta and all the ingredients with a little water and till a paste like consistency. Take a kadai/wok and heat the oil for deep frying. When the oil is hot take little onions at a time and deep fry it till golden brown.

After frying place it on a tissue to absorb extra oil. Serve it plain or with tomato sauce.