Palak (Spinach) Pakoda
It been more than a
month since I prepared this but due to all sort of logistic issues in moving
out of hyderabad I got little busy and couldnt post the recipe even though I
had clicked the photos. So today I am going to post all 5 recipes that were
pending. New ones will come as and when I try them :)
Ingredients
1 Bunch of Palak
1/2 Cup Bason
1/2 Spoon Red Chilli
Powder
1/4 Spoon Turmeric
Powder
A Pinch of Jeera Powder
1/2 Spoon Corriander
Powder
Salt to taste
Oil
Method
- Wash Palak leaves and keep aside.
- Mix bason, red chilli powder, turmeric powder, jeera
powder, corriander powder and salt to taste with water to form a paste
- Heat oil in a pan
- When its slightly warm, add a spoon of oil into the bason
paste.
- When oil is hot, dip the two palak leaves at a time in
the bason paste and add it into the pan and fry the pakoda on the golden
colour
- Repeat for remaining leaves
Notes
I used smalled leaves of palak and the pakodas turned out amazing. Especially
the palak was crisp and tasty because of its freshness and tenderness.
Also I dipped two palak leaves at a time so that the pakoda has its taste and
still not too much of spinach which wont get crisp.
Egg Roll
I never imagined that egg roll can mean so much to bengalis :) Recently when I went to Puja Pandals, I saw most people at roll stand than in pandals :) Earlier ajoy use to ask me for egg roll and I use to thing he would love parathas more than egg roll. Probably you can say I didnt understand the roll importance :) But after attending puja this year, the first thing I had made my mind to surprise some day with rolls. So today for breakfast when I had almost nothing left at home I prepared this and he indeed was pleasantly surprised :)
Ingredients
3 Spoon Heaps of Maida
1 Spoon Heaps of Wheat Flour
3 Eggs
1 Onion
2 Green Chillies
Hot and sweet Tomato Ketchup
Salt to taste
Oil
Method
- Mix maida and wheat flour with salt to taste and little oil and knead the dough. Keep aside for atleast half an hour
- In a small pan, add little oil around half spoon or little less and heat it.
- Add sliced onions and green chillies to it and cook them till onions lose their rawness and look light brown. Keep aside
- Make 3 balls out of the dough and roll them thin one by one.
- Heat tawa and transfer the rolled roti on to the tawa. Put little oil from sides
- When one side is almost done flip the roti and let the other side cook for a while.
- Break the egg directly onto the cooking roti and spread it all over the roti and let it cook for a minute or so.
- Flip it, add oil from sides and cook from the egged side till egg is cooked completely.
- On a plate keep a kitchen towel such that it covers the 2/3rd of the plate.
- Transfer the cooked egg roti on to this plate. Egg side on top.
- Spread the 1/3rd mixture of cooked onion and chilli in the middle as one line. Add single ketchup line to taste.
- Now roll the egg roti into the egg roll with the kitchen towel and close the napkin from the bottom.
- Repeat same process for remaining two rolls.
Notes
I didnt use complete wheat flour for roti as otherwise you tend to get wheat flour taste in the roll which I dont like in the roll. I didnt use complete maida because otherwise after cooking the rotis tend to get too hard. Hence this combination.
While rolling the roti, the best way to get perfect roll is to first put one side over the other such that mixture is covered and is tightly filled in from one side. and then roll it into the roll from same side.
