Tuesday, August 1, 2017

Spring Onion Tomato Chutney

Serves: 4

1. Spring Onion - 1 bunch
2. Tomato - 2 large
3. Onion - 1 medium
4. Garlic cloves - 6-8
5. Green chillies - 1-2
6. Curry leaves - 1 sprig
7. Oil - 2 teaspoon
8. Mustard seeds - 1 teaspoon
9. Salt to taste

1. Wash and chop spring onions into fine pieces.

2. Heat a teaspoon of oil in a pan and saute chopped spring onion, chopped onion and garlic. Saute until onions turn translucent.

3. Add chopped tomatoes and green chillies and saute until tomatoes turn mushy.

4. Allow the mixture to cool down and blend everything together along with salt into a fine paste.

5. Heat a teaspoon of oil in a pan and splutter mustard seeds and add curry leaves. Transfer the seasoning into chutney and chutney is ready to serve.

Linking this recipe to "Shhh Cooking Secretly Challenge", an event started by Priya. For the month of July, I am paired up with Shailaja Reddy who gave me Spring Onion and Tomato as my secret ingredients and here is my delicious chutney with these two ingredients.
Shailaja blogs at http://sahasravantalu.blogspot.in/

Friday, June 30, 2017

Spinach Pakoda | Palak Pakoda

Serves:  2

1. Spinach/Palak (cleaned and tightly packed) - 1 cup
2. Onion - 1 medium
3. Chickpea flour/besan - 1/2 cup
4. Rice flour - 1 tablespoon
5. Ginger grated - 1 teaspoon
6. Red chilli powder - 1 teaspoon
7. Carom seeds/Ajwain - 1/4 teaspoon
8. Curry leaves - few
9. Oil for deep frying
10. Salt to taste

1. Thinly slice the onion and cut spinach into fine pieces. Put them in a large mixing bowl and add rest of the ingredients except oil and mix well.

2. Sprinkle little water and mix together to form a thick paste.

3. Heat oil for deep frying in a heavy bottom vessel.

4. Drop a spoonful of pakoda mix in hot oil and fry on medium flame until golden color.

Serve with a cup of hot tea.
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