Spinach Cutlet

Ingredients:

1/2 bunch Spinach leaves

2 tsp Bengal gram flour / Besan / Kadle hudi

1/4 cup Corn flour

1/2 tsp Mango powder

1/2 tsp cumin seed powder

1/2 tsp Coriander seed powder

1/4 tsp Garam Masala

1.5 tsp Chilly powder

Pinch of Asafotida powder

1/4 cup Bread crumbs

Salt to taste

Oil

Recipe:

Chop spinach leaves into small pieces as shown in the picture below.

Put chopped spinach leaves, bengal gram flour, corn flour, salt, chilly powder, mango powder, asafotida powder, coriander seed powder, cumin seed powder, garam masala and mix them well. Sprinkle little amount of water and mix them well.

Take little amount of batter and pat it to medium thick round shapes as shown in the picture below.

Roll this patted cutlet in bread crumb mixture and keep it aside.

Keep oil in a thick bottomed vessel and heat it. Put this rolled cutlet in oil and deep fry until it turns golden in color. Serve hot along with chutney or tomato ketchup. This recipe is from http://savioota.blogspot.com. Thanks Priya for this recipe.

Stuffed Karela Fry

Ingredients:

4 small Bitter Guard / Hagalakayi

1 small Onion

2-3 tsp grated Coconut

4-5 strands of Coriander leaves

1 tsp Mango powder / Amchoor powder

1 tsp Bengal gram flour/ Besan

1 tsp Sugar / Jaggary

1 tsp Chilly powder

Pinch of Turmeric powder

1/2 tsp Ginger Garlic paste.

Pinch of Asafotida powder

Salt to taste

1/4 tsp Mustard seeds

6-7 tsp Oil

Recipe:

Put grated coconut in a mixer and grind it for about 1 min and keep it aside.

Peel the bitter guard little bit and make a slit as shown in the picture below. Remove the inner part of the bitter guard.

Remove the seeds from the inner part of bitter guard and chop it into small pieces as shown in the picture below.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, 3-4 tsp oil in a pan. Once it starts spluttering, add asafotida powder, chopped onion. Add little amount of salt and fry them in medium flame for about 4-5 mins until onion turns golden in color. Add pinch of turmeric powder, 1 tsp bengal gram flour and fry them for about 1 min in medium flame. Add ginger garlic paste and fry them fro about 2 mins in medium flame. Add red chilly powder, inside part of bitter guard and fry them for about 2-3 mins in medium flame. Add grated coconut and fry them for about 1-2 mins. Add mango powder, sugar, salt and chopped coriander leaves and fry them for about 2-3 mins in medium flame. Keep this masala aside for about 10-15 mins.

Take little amount of prepared masala and stuff the bitter guard with masala and tie them as shown in the picture below.

Take a non stick pan/tava and put 3-4 tsp oil and heat it little bit. Place the bitter guard as shown on the picture below.

Cover it with a lid and cook them in low flame for about 3-4 mins. Sprinkle little amount of sugar and salt and shallow fry the bitter guards in low flame by covering a lid and turning the bitter guards around to be cooked evenly.

Serve hot along with Rice. It goes well with rice and ghee. This recipe is from http://www.vahrehvah.com. Thanks Sanjay for this recipe.

Hagalakayi Sandige

Ingredients:

3 medium sized Bitter gourd / Hagalakayi

1/4 tsp Turmeric powder

1 tsp Chilly powder

Pinch of Asafotida powder

1 tsp Mango powder / Amchoor powder

Salt to taste

1-2 tsp Oil

Recipe:

Chop bitter guard into thin round pieces and remove the seeds as shown in the picture below. Put it in a vessel containing salted water for about 1 hr. Wash the bitter gourd 2-3 times and place it over the clean cotton cloth or kitchen towel to remove the water content.

Add turmeric powder, chilly powder, salt, mango powder, asafotida powder in a vessel and mix them well. Add this chopped bitter guard and mix well.

Preheat the oven to 250-300 degree F. Place an aluminium foil over the oven tray and spread 1-2 tsp oil over the foil. Place masala coated bitter guard pieces on aluminum foil as shown in the picture below. Place this tray inside the oven. Cook both the sides of bitter guard for about 25-30 mins until it becomes crisp.(Instead Sun light can be used for making this sandige.) Store this in an airtight container. It can be served by either microwaving it or frying it in oil. Serve along with Rice & Rasam or with other curries.

Soppu Hesaru Kalu Palya

Ingredients:
1/4 bunch of Fenugreek leaves / Menthe soppu
1/4 bunch of Spinach leaves / Palak soppu
1/2 cup Greengram seeds / Hesaru Kaalu
3-4 tsp Grated Coconut
1-2 Green Chillies
1/2 medium sized Onion
1-2 Garlic flakes
Pinch of Turmeric Powder
1/4 tsp Chilly powder
Pinch of Tamarind powder
Smal grape sized Jaggary(optional)
Salt to taste
1/4 tsp Cumin Seeds
1/2 tsp Mustard Seeds
2-3 Curry Leaves
2-3 tsp Oil

Recipe:
Soak green grams in water for about 7-8 hrs. Wash this soaked green grams 2-3 times and drain the water. Tie this green grams in cotton cloth for about 6-7 hrs.

Cook this sprouted green grams in a pressure cooker by adding little amount of water and salt.(1 whistle) Drain the excess water content if exists.
Chop onion into medium sized thin pieces as shown in the picture below. Cut green chillies into medium pieces. Chop fenugreek leaves and spinach leaves into small pieces as shown in the picture below.

Add mustard seeds, cumin seeds, mashed garlic flakes and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chilly, chopped onion, turmeric powder and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped fenugreek leaves and spinach leaves, salt and fry them for about 4-5 mins in medium flame.

Add tamarind powder, chilly powder, jaggary and fry them for about 1-2 mins. Add cooked green grams, grated coconut and mix well. Keep the palya in low flame for about 1-2 mins. Mix well before serving. It goes well with Rice/Chapathis.

Rava Paddu

Ingredients:

2 cups Semolina / Bombay Rava / Sajjige

1/4 cup Curd / Yogurt

Salt to taste

1 large Onion

3-4 Green Chillies

5-6 Curry leaves

7-8 Coriander leaves

Oil /Ghee / Butter

Recipe:

Chop onion, coriander leaves, curry leaves and green chillies into very small pieces as shown in the picture below.

Put semolina, curd, salt in a vessel. Mix well by adding sufficient amount of water. Keep it aside for about 15-20 mins.(The consistency of the batter should be like that of thick milkshake.)(If it absorbs water, add sufficient amount of water to make it like thick milkshake.) Add chopped ingredients to the vessel containing batter and mix well.

Heat the Tava(Tava with depressions). Add little bit of butter/ghee on each depression. Pour the batter into each depression as shown in the picture below. Cook it for about 2-3 mins by covering a lid in medium flame. Add little bit butter/ghee on each paddu. Cook other side of the paddu as well in medium flame by covering a lid.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 3-4 plates of Rava Paddus.