Palak Pakoda

The nutrient packed spinach in a crunchy and a tastier form - who would say no? Ideal for tea time and a great starter in party menu!

Ingredients:

Palak leaves - 1 cup, finely chopped
Gram flour - 3/4 cup
Corn flour - 1 spoon
Onion - 1/2 cup, finely chopped
Green chillies - 2 nos., finely chopped
Ajwain - 1/4 spoon
Red chilli powder - 1 spoon
Garam masala - 1/4 spoon
Asafetida - apinch
Cooking soda - a pinch
Salt - to taste
Oil - for frying

Method:

1. Wash palak thoroughly and drain.
2. Mix all ingredients except oil with the palak using water to form a smooth thick batter.
3. Heat oil in a kadai. When the oil is ready, take spoonful of batter and pour it in the oil. Fry on low-medium flame in small batches till crisp.
4. Drain excess oil in kitchen tissue and serve hot with tomato sauce.

Mushrooms on Toast

The creamy texture of mushrooms tossed in olive oil is surely a show-stealer! Very quick to make and your kids are going to love you for this.

Ingredients:

Button Mushrooms - 200 gms
Fresh Cream - 100 gms
Onion - 1/2 cup, finely chopped
Garlic - 5-6 cloves, finely chopped
Chilli flakes - 1 spoon
Dried basil, thyme - for garnishing
Olive oil - 1 tablespoon

Method:

1. Rub mushrooms with wet kitchen napkin and clean. Slice it into thin pieces and keep aside
2. Take a pan, pour some olive oil. When the oil is hot, add finely chopped onion and garlic and fry for a few mins.
3. Once the onion-garlic turns light pink, add fresh cream. Now add salt, chilli flakes and stir for a couple of mins.
4. Add mushrooms and saute for few more mins - 2 to 3 mins max., and remove.
5. Garnish with some dried basil and thyme and serve hot with garlic bread or any bread toast.

Sabudhana Kichdi

Ideal for a morning breakfast - easy to make and can be a filling meal on a fast day

Ingredients:

Sabudhana - 1 cup
Moong dal - 1/2 cup
Roasted peanuts - a handful
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Urad dal - 1/2 spoon
Green chillies - 6-8nos.
Curry leaves - a few
Coriander leaves, finely chopped - a few
Grated coconut - a handful (optional)
Asafetida - 1/4 spoon
Salt - to taste
Cooking oil - 2 tablespoon

Method:

1. Soak sabudhana and moong dal in soar curd plus water for 4-6 hours. Drain excess water and keep aside
2. In a kadai, pour oil. Once it gets hot, add mustard seeds and when they crackle, add chana dal, urad dal, asafetida, curry leaves and peanuts and wait for them to turn light golden brown.
3. Now add the soaked sabudhana-moong dal mixture and salt to taste and keep it on low flame for 10-12 mins. No need to add/sprinkle water.
4. Make sure that it doesn't stick to the bottom of the kadhai. If need be, add little more oil.
5. When the sabudhana turns pale and transparent, the khichdi is ready. Squeeze some lime juice, garnish it with coriander leaves and grated coconut and serve hot.

Tips:

1. For instant khichdi, saok the sabudhana and moong dal in hot water for 30 mins.
2. You can also add vegetables of your choice to the khichdi.