PALAK PATHRADE !!!!!!!

      I adopted this recipe from one of my fav blog GEETHS DAWATH which s created & managed by my dear fried SAIGEETHA S. PAI who is an awesome baker too.  We usually prepare pathrode using colocasia leaves but this is slightly different method yet very tasty & quick & easy too. Dont forget to add more hing as we use bengal gram flour in this. Btw, i use pathanjali hing powder now a days & became fan of it. Btw, my friend staemed these pathrodes & deep fried them too. I didnt fried them ^& we ate steamed ones.

 Ingredients to marinate:

Spinach-1 bunch
Bengal gram flour-1/2 cup
Chilly powder-1 tsp
Asafoetida-1/4 tsp
Rice flour-2
tbsp
Salt-to taste

Method:

1. Wash,clean and chop the  spinach leaves.
2. Drain the water completely and add all the above ingredients under marinade.
3. Bind the mixture until it forms a lump like mixture and shape it into oblong shape.(Check the pic).

1. Steam it for 10- 12 minutes and then remove it out.

HAPPY COOKING :))))))))

BADAMI EGGS !!!!!!!!

          Actually this is badami chicken recipe from NDTV FOOD.COM But i used eggs instead of chicken here & it tasted great ! It goes well with roti/rice/idly/dosa etc. A must try recipe.

INGREDIENTS

For the roasted spice mix:

1 tsp peppercorns

2-3 black cardamom

1 cinnamon stick

1 green cardamom

1 tsp cloves

1/2 grated nutmeg

For the gravy base:

1 Tbsp ghee

1 finely chopped onion

6 garlic cloves, finely chopped

1 finely chopped ginger

1 tsp coriander powder, heaped

1/2 tsp turmeric

1 tsp jeera powder

Sea salt (Substitute - normal salt)

Water

1 1/2 cup yogurt

1 cup almond paste

1 cup saffron infused milk

6 whole apricots

Rock salt

8 pieces chicken or 8 eggs boiled

For the tempering (tadka):

1 Tbsp ghee

6 green cardamoms

3 dried kashmiri chillies

For the garnish:

1 Tsp ghee

Mint leaves

3-4 whole red chillies

      OR

1 tblsp chopped coriander leaves

METHOD

For dry roasting the spices:

Heat a pan, add peppercorns, black cardamom, cassia, green cardamom, cloves, nutmeg and roast them. Use a mortar and pestle to ground the spices.

For the gravy base:

Heat a pan, add ghee and sweat out the onions till they are a creamy yellow-white. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.

Add coriander powder, turmeric, jeera powder, sea salt (to taste) and toast the spices on high flame. Add water to deglaze the pan and cook out the masala.

Add the yogurt to this mix slowly while stirring. Then mix in the almond paste. It can be prepared at home by blanching almonds, peeling them and grinding with water.

Add the saffron infused milk and stir till gravy thickens. Then add the apricots and a pinch of rock salt. Keep stirring.

Make incisions on the chicken with a knife and add to the gravy to poach. Add the cooled down tempering to the gravy. Let this simmer on low flame for 30-40 minutes till the chicken is coming off the bone. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Put the chicken pieces in a bowl and strain the gravy on top using a colander. Garnish and serve hot.

For the tempering:

Heat the ghee in a pan for the tadka and add green cardamom and kashmiri chilli. Let it cool and ad to the gravy

For the garnish:

Put the ghee in a pan and heat it. Add chillies and mint leaves and cook till it's crispy. OR garnish it with chopped coriander leaves.

HAPPY COOKING :))))))

Note : I found dis recipe sweet n sour , so added 2tsp everest chicken masala n it tasted great