Hara Bhara Kabab

Ingredients:

1/2 bunch Spinach leaves / Palak Soppu

1 large Potato

1-2 Green Chillies

Small piece of Ginger

1/2 cup soaked Green Peas / Frozen Green Peas / Batani

2-3 strands of Coriander leaves

3-4 tsp Corn flour

1/2  tsp Chat Masala

1/2 tsp Garam Masala

Pinch of Coriander seeds powder

Pinch of Cumin seeds powder

Pinch of Pepper powder

Pinch of Amchur powder / Mango powder

Salt to taste

8-10 Cashew nuts

Oil

Recipe:

Clean spinach leaves, wash them and keep them aside.

Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them into the vessel containing cold water. Repeat this procedure for all the spinach leaves. 

Squeeze the spinach leaves properly and keep them aside as shown in the picture below.

Cook soaked/frozen green peas in a pressure cooker by adding little amount water and salt.(2-3 whistles) Once the pressure goes off, drain the extra water content and keep it aside.

Cook potato in a pressure cooker by adding sufficient amount of water(3-4 whistles). Once the pressure goes off, peel the potato and mash it properly as shown in the picture below.

Chop squeezed spinach leaves, green chillies, ginger into small pieces as shown in the picture below.

Put 1 tsp oil in a pan. Add chopped green chillies, ginger and fry them for about 1 min. Add chopped spinach leaves, green peas and fry them for about 1-2 mins.

Put this fried mixture, coriander leaves in a mixer and grind them into smooth paste as shown in the picture below.(Don't add water while grinding)

Put this ground mixture to a vessel containing mashed potatoes. Add corn flour, salt, garam masala, cumin seed powder, coriander seed powder, chat masala, pepper powder, mango powder and mix them well.

Put 1 tsp oil on a plastic sheet and spread it over the sheet. Make lemon sized ball from the mixture and pat it on a plastic sheet as shown in the picture below. Place half piece of cashew nut on the kabab as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put patted kabab in oil and deep fry until it turns golden in color. Serve hot along with tomato ketchup or green chutney.

Lemon Rice / Chitranna

Ingredients:
2 cups cooked White Rice
3-4 tsp Lemon Juice
1/2 tsp Turmeric powder
1-2 tsp Sugar
1 medium sized Onion
3-4 Green Chillies
Salt to taste
3/4 tsp Mustard seeds
1 tsp Black gram seeds
1/2 tsp Bengal gram seeds
1-2 tsp Peanuts / Ground nuts
3-4 Curry leaves
4-5 strands of Coriander leaves
3-4 tsp Oil

Recipe:
Chop onion into medium sized thin pieces as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves into small pieces.

Put lemon juice, turmeric powder, salt, sugar in a bowl and mix well. Put this mixture to cooked rice, mix well and keep it aside. (Adjust salt, lemon juice, sugar according to your taste)

Add mustard seeds, black gram seeds, bengal gram seeds, peanuts and oil in a thick bottomed vessel/pan. Once it starts spluttering, add chopped green chillies, curry leaves, chopped onion. Fry them for few minutes until onion turns golden in color.

Add cooked rice and mix well.

Add chopped coriander leaves, mix well and keep the chitranna in low flame for about 3-4 mins. Serve hot.

Strawberry Milkshake

Ingredients:

3-4 Strawberries

1- 1.5 cups cold Milk

1 - 1.5 cups Sugar

Recipe:

Cut strawberries into medium sized pieces as shown in the picture below.

Add chopped strawberries, sugar, cold milk in a mixer/blender and grind them for about 1 min. Pour the ground mixture to a juice glass and serve.

Papaya Sambar

Ingredients:
1 medium sized Tender Raw Papaya
Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Grape sized Tamarind
Salt to taste
1.25 - 1.5 cups grated Coconut
4 - 5 Red Chillies
1/2 tsp Fenugreek seeds
5 - 6  Curry leaves
1 tsp Mustard seeds
4 - 5 flakes of Garlic
2 - 3 tsp Oil

Recipe:

Cut tender papaya into two pieces, peel and wash them properly. Cut them into medium sized pieces as shown in the picture below.

Put chopped papaya, chilly powder, jaggary, salt, turmeric powder, sufficient amount of water in a vessel and cook them properly.

Put red chillies, fenugreek seeds, 1 tsp oil in a pan and fry until it starts giving nice aroma for about 3-4 mins in medium flame.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked tender papaya , bring it to boil and stir well. (Add water, salt if required.)
Remove outer cover of garlic flakes and mash them. Put mashed garlic and 2 tsp oil in a pan. Fry them for few minutes until they turn golden in color. Add mustard seeds, once they start spluttering, add curry leaves and add it to Sambar. Mix well before serving.  It goes well with Rice/Chapathis.

Papaya Palya

Ingredients:
1 medium sized Tender Raw Papaya
3 - 4 tsp finely grated Coconut
Pinch of Turmeric powder
1/2 tsp Chilly powder
Grape sized of Jaggary
Salt to taste
5 - 6 Curry leaves
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Oil

Recipe:

Cut the tender papaya into 2 pieces, peel and wash them properly. Remove the seeds of tender papaya and chop it into medium sized thin pieces as shown in the picture below.

Put chopped tender papaya in a thick bottomed vessel. Add turmeric powder, chilly powder, salt, jaggary, sufficient amount of water and cook them well by covering a lid. Once the water content is almost dried, add grated coconut and mix well. Keep the palya in low flame for about 2-3 minutes.

Put black gram seeds, mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathis.