Monthly Archives: February 2014

Palak (Spinach) Pakoda

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Tempting Palak Paokdas to go with your evening tea!

Try it out 🙂

Palak Pakoda

Palak Pakoda
Image Credit: Mujahid Khaleel

Ingredients

  • Palak/ Spinach – 2 cups
  • Gram flour / Besan – 1 cup
  • Onion thinly sliced  –  1 small
  • Rice flour  – 2 tbsp
  • Cumin seeds/ jeera – 1/2 tsp
  • Green chillies – 3-4
  • Coriander leaves – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Salt as required

Method

  • Wash the spinach thoroughly and finely chop it. Thinly slice the onion
  • Heat oil in a Kadai for deep fry
  •  Mix the gram flour, rice flour, cumin seeds, green chillies, turmeric powder and salt in a bowl
  • Add hot oil to this mixture. ( the hot oil and rice flour helps in making crispy pakodas)
  • Add the spinach, onion and coriander leaves ( finely chopped) to the bowl and mix
  • The spinach will leave some water so add water if required
  • Make sure the batter is not watery. It should be of dropping consistency
  • If the batter becomes a little water add a little gram flour. Make the pakodas immediately after mixing the batter
  • Prepare  the pakodas by dropping the mixture little by little into the Kadai and deep fry till golden brown.
  • Serve these crispy pakodas with tomato ketchup or pudina chutney.
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Spicy Mutton Sukha/Mutton Dry

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Mutton Sukha or Mutton Dry is a dish that you can’t get enough of! Delectable, and spicy, Mum would make Mutton Sukha quite often. The various flavors are a treat you can’t resist!

Mutton Sukha

Mutton Sukha
Image Credit: Mujahid Khaleel

Ingredients

  • Mutton – 300 gms
  • Tomato –  1 large
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 3/4 tsp
  • Coriander powder – 3/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper corns – 10-12
  • Turmeric powder – 1/4 tsp
  • Curry leaves – 12-15
  • Oil – 4-5 tbsp or as required
  • Salt – as required

Method

  • Wash the mutton thoroughly and cut into small pieces
  • Grind all the ingredients from tomato to pepper corns including salt  using very little water  into smooth paste
  • Heat little oil in a pressure cooker and add the mutton pieces and fry for sometime. ( mutton leaves some amount of water, fry until this water is dried up)
  • Add the ground masala to the mutton  and fry till the oil separates
  • Add a little water and pressure cook till the mutton is soft and tender. You can prepare in an open vessel too instead of the cooker
  • Heat a little oil in the Kadai. Add the curry leaves then the cooked  mutton and roast it.  Roast it well and make it completely dry. Make sure not to burn
  • Serve it with Dal and Rice or Roti

Note :
Adding curry leaves gives a different flavour to the mutton.
There is green chili, red chili and pepper added to this  dish . The spicier the better.