SPINACH MUSHROOM CUTLET

SPINACH MUSHROOM CUTLETS: INGREDIENTS: 1.Chopped spinach (blanched)– 1 cup pure

e, 2.Chopped mushrooms(blanched) – 1 cup, 3.Besan – 2 tsp, 4.Chopped garlic – 5, 5.Green chili chopped – 2, 6.Boiled green peas, - ¼ cup mashed, 7.Corn flour – 1 tsp, 8.Bread crumbs – ½ cup, 9.Dry sonf powder – ¼ tsp, 10.Salt as per taste, 11.Oil for deep frying METHOD 1.Heat 2tsp of oil in a kadai, then add saunf powder to it now add the garlic and saute it, 2.Now add besan to it and fry it it leaves it rawness, 3.Add the boiled and mashed peas, pureed spinach and finely chopped mushrooms and fry till everything gets together, 4.Add chopped green chilies and mix well, fry everything till the ingredients blend together and thickens, 5.Take this mix in a bowl and add the corn flour to it and mix well and let it cool, 6.Now make heart shape tikkis of the mix and coat these tikkis in the bread crumb powder till it is coated compleltely from all sides, 7.Now deep fry this cutlets in moderately heated oil or u can shallow fry them too, Serve them hot with tomato sauce or curd raita

AKUKURALA SIRALAM

AKUKURALA SIRALAM INGREDIENTS: 1.Thotakura – finely chopped – 1cup, 2.Palakura – finely chopped – 1 cup, 3.Chukakura – finely chopped – ½ cup, 4.Sirraku- finely chopped – 1 cup, 5.Menti akku – ¼ cup – finely chopped, 6.Channa dal – 2 cups soaked for 2 hrs, 7.Urad dal – 1 cup soaked for 2 hrs, 8.Green chillies – finely chopped – 4, 9.Dry red chillies – 2, 10.Curry leaves – 2 stems, 11.Mustard seeds – ¼ tsp, 12.Asfoetida – pinch, 13.Oil for frying, 14.Sodabicarbonate – a pinch, 15.Salt as per taste, 16.Coriander finely chopped – ¼ cup, 17.Onion – 2 – finely chopped, METHOD: 1.Grind the urad and channa dal coarsely to form a batter, 2.Add all the chopped leaves accept coriander, curry leaves, red chillies, asfoetida and mustard seeds, 3.Mix the batter properly and pour the batter in the idli vessel to and steam the idlies, 4.When the idlies are done, cool them and cut them into small pieces, 5.Heat 2tsp of oil in a kadai and add mustard seeds when heated let it crackle and then add asfoetida, curryleaves, red chillies and let it fry for 1 min, 6.Now add the cut idlies into the tempering and fry for 5 mins, Serve hot garnished with chopped coriander, u can try this as breakfast too or for ur kids tiffin box.

PAUSTIK MIXED LEAFY PAKORAS: INGREDIENTS: 1.Spinach – washed and finely chopped – 2 cups, 2. Amaranth leaves(Thotakura) – washed and finely chopped – 1 cup, 3.Bachali akku – washed and finely chopped – 1 cup 4.Pudina – washed and finely chopped – ½ cup, 5.Coriander leaves – washed and finely chopped - 1 cup, 6.Water amaranth(ponaganti akku) – washed and finely chopped – ½ cup, 7.Curryleaves – ¼ cup – finely chopped, 8. Besan – 3 cups, 9.Green chilies – slitted long – 5, 10.Onions – sliced long – 3, 11.Ajwain(vamu)- ¼ tsp, 12.Salt – as per taste, 13.Water for mixing the batter, 14.Oil – for frying, 15.Menthi akku – ¼ cup – chopped, METHOD: 1.Mix all the ingredients with water accept oil to form a dropping consistency, 2.Heat oil in a kadai sufficient for deep frying the pakoras, 3.Add a spoon of heated oil to the pakora batter and mix it thoroughly, 4.Drop the pakoras into the moderately heated oil and fry them golden brown, Very apt for this rainy season serve them hot with a cup of masala tea