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Saturday, April 10, 2010

Spinach(Palak) Poori

1 bunch baby Spinach leaves / Ele Palak soppu
2 cups Wheat flour
2 Green Chillies
Salt to taste

Clean the spinach leaves, wash them and keep them aside.

Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them in a vessel containing cold water. Repeat this procedure for all the spinach leaves.

Squeeze the spinach leaves as shown in the picture below.

Put squeezed spinach leaves, green chillies in a mixer and grind them into smooth paste by adding sufficient amount of water as shown in the picture below.

Mix wheat flour, ground spinach leaves, salt and knead the dough by adding sufficient amount of warm water. Cover the dough and keep it aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottomed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.

Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 spinach pooris.

Onion Tomato Palya

2 large Tomatoes
1 large Onion
1-2 Green Chillies
2 tsp Jaggary
1/4 tsp Garam Masala
Pinch of Turmeric powder
1/4 - 1/2 tsp Chilly Powder
Salt to taste
2 tsp grated Coconut
3-4 strands of Coriander leaves
4-5 Curry leaves
1 tsp Mustard seeds
2 tsp Oil
Chop onion, tomato into thin sized medium pieces as shown in the picture below. Chop the coriander leaves into small pieces. Cut the green chillies into two halves.

Put mustard seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, chopped onion, turmeric powder and fry them for few minutes in medium flame until onion turns golden in color.

Add chopped tomatoes, garam masala, chilly powder, salt, jaggary, little amount of water and cook them well by covering a lid. Add grated coconut, chopped coriander leaves and mix them well. Keep the palya in low flame for about 2-3 minutes. It goes well with Chapathis.