Palak Pakoda

Ingredients (Translation)

1 medium sized bunch of spinach
1 cup bengalgram flour
1/4 cup rice flour
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
Oil to fry

Clean and chop the spinach finely. Add all other ingredients except oil. Sprinkle little water if required. Heat oil and deep fry the palak balls till light brown.

Serve hot with sauce.
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Aloo Paratha- Oil free/Ghee free

Ramya of Mane Adige blog shared this recipe of oil/butter/ghee free parathas some time back and it turned out to be superb.

Here is the link to the recipe

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Paneer Makhanwala

Ingredients (Translation)

1 cup paneer cut into cubes
1 tomato
Salt to taste
2 tbsp fresh cream
3 tbsp butter
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp garam masala
2 tsp kasuri methi
Fresh coriander leaves to garnish

Grind the tomato into a paste along with cumin seeds. Heat butter, add the paste, red chilli powder and garam masala powder and cook for 2 minutes. Add the paneer pieces, crushed kasuri methi leaves, salt and cream and cook for 2 more minutes. Add a little water if the gravy is too thick.

Finally add more butter (optional) to the gravy and garnish with fresh coriander leaves.

Serve with hot rotis or puris or pulav.
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Instant Tamarind flavoured Beaten rice (Puli Aval)

Ingredients (Translation)

2 cups beaten rice
2 tsp oil
1 tsp Puliyogare paste or powder

Wash the beaten rice and let it stay covered for 10 minutes without any extra water. It will become soft.

Heat oil, add mustard seeds and when it splutters, add the beaten rice and puliyogare powder and mix well for a minute.

This instant breakfast can even be carried in lunchboxes and while travelling. No advance preparations are required for this if you have the puliyogare paste. So, this goes to the Travel Food Festival hosted by this blog.

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