Gongura Sorakaya Plusukura (sorrel leaves and bottle gourd curry)

Now here is my last recipe for this week BM which is under the theme of cooking with greens . And mu last recipe is a gravy. Generally in Andhra Pradesh we make dal with greens like Palak dal, Amaranth leaves dal and Gongura leaves dal. Also gravies like totakura pulusu or mixed greens pulusu or Akukura vepudu (greens stir fry). Almost 3 days in a week we make some dish with green leafy vegetables. This recipe sorakaya- gongura pulusu kura is an old recipe ,but I can not say it is a traditional recipe.

The combination of this both vegetables goes very well together. When you get bored with normal dal or stir fries this will be a good choice. Instead of gongura you can use palak or amaranth leaves with a few tomatoes but this combination do not give the taste like gongura . But when you are making with gongura no need of adding tomato, because sourness of gogngura leaves is more then enough to make this curry delicious. This curry is a good combination with rice and goes well with roties too. So lets check the recipe.

INGREDIENTS:--

Gongura leaves ---- 2 cups

Sorakaya ---- ½ inch cubes 1 and half cup

Onoin --- 1 big finely chopped

Green chillies --- 3 cut in to 2 pieces

Oil ---- 1 tab sp

Mustard seeds --- ½ tea sp

Chana dal --- 1 tea sp

Dry red chillies --- 3 broken

Cumin seeds --- ½ tea sp

Curry leaves --- 10

Garlic cloves --- 4 crushed

Red chilli powder --- 1 tea sp

Turmeric powder --- ¼ tea sp

Salt ----- 1 tea sp or accor ding to your taste

METHOD:---

1. In a thick bottom pan take gongura leaves ¼ of chopped onion, ½ tea sp red chilli powder, turmeric powder, ½ tea sp salt, green chilli pieces and cook till gongura leaves become soft and  mashy.


2. Mash cooked gongura leaves with a potato masher or dal masher (papugutti) or you can grind this in a blender in to a smooth paste and set a side.
3. 
   
   
4. Hear oil in an other pan add mustard seeds let them popup then add chana dal, dry red chillies, cumin seeds, crushed garlic, curry leaves fry for a while.

Now add chopped onion and fry till onion turns soft then add bottle gourd pices, remaining salt, red chilli powder, mix well cover and cook in a very low heat till the bottle gourd pieces become soft.

Now add gongura paste to bottle gourd pieces mix well and cook for 5 more minutes.

This curry should looks like this not too watery .

Serve hot with rice or roti.

This is my  third recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page

Parsley And Onion Paratha

As I mention in my last post I have to post a Indian bread recipe with greens because i have chosen the theme cooking with greens. I have easily choose my first recipe rice with greens and for the second recipe Indian bread with greens. What to do because I have already posted Palak paratha. methi paratha, and some other parathas with greens. Last Sunday when I went for my weekly vegetable shopping. I saw some fresh parsley I picked a bundle to make pesto.
                                     When I am cutting parsley to make pesto hummm wow that flavor wonderful. Suddenly I got this idea of making paratha with chopped parsley. But first I thought of making Akki roti  with Parsley but some how I changed that to wheat flour paratha for  today. These parsley Parathas are so flavor full and little spicy with finely chopped green chillies. If you don't like them spicy the just remove chillies from the list. If like you can add chopped garlic but I think garlic flavor will dominate the parsley flavor. Adding other ingredients like green chillies  and onion is your choice but parsley is the main ingredient in this recipe. So let's check the recipe.
INGREDIENTS:--
Parsley --- 1/2 cup finely choped
Onion -- 1 small finely choped
Green chillies ---  2 finely choped
Wheat flour  ---- 1 and half cup
Salt   ------  1/2 tea sp
Oil for frying parathas.

METHOD:---
1. Take all above ingredients in to mixing bowl exept oil.
2. Add 1 cup water and knead a stiff dough. Make sure this bough should be little stiff then normal paratha dough, because when you knead the dough with choped onion and parsley ooze their juices so that after 5 minutes this dough become soft.
So take care when you add water, add little by little and knead a stiff dough and set a side for 5 minutes.
3. Make six portions out of this dough and shape them in to round balls.
4. Dust this wheat dough balls with little dry wheat flour and press them in to circles
5. Heat a tawa apply little oil place the parsley paratha on the tawa fry both sides,sprinkle a tea spoon of oil both sides and fry till golden.
Remove the parsley and onion Paratha from tawa and serve hot with any curry, curd and pickle.
I served them with ridge gourd curry.
This is my  second recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page

Spinach And Soyachunks Pulao

Spinach and Soya chunks pulao This is my first recipe for this weeks BM under the theme of Cooking with greens. In this theme i have to post one rice recipe, one gravy and one Indian bread recipe so in this list first I am going to post a recipe rice with greens.
                                                    I like this combination spinach and soyachunks with tomato and gramasala flavor. Generaly people don't like to mix tomato with spinach, I don't have any problem with this combination. If you don't want to mix these two vegetables then you can use lemon juice in the place of tomato. But you have to add lemon juice in the end that means just before you are going to switch off the heat. Other then spinach you can use Gongura(sorrel leaves), Totakura (amaranth leaves),chukkakura. So lets check the recipe..
INGREDIENTS:---
Palakura (Palak, Spinach)---  2 cups finely choped
Tomato  ---   2 finely choped
Onion   --- 1 medium choped
Green chillies  ----   3 cut in to small pieces or according to your taste
Soya chunks  --- 10
Ginger garlic paste  --- 1 tea sp
Red chilli powder   --- 1/2 tea sp
Oil   ---- 1 tab sp
Cloves   --- 4
Cinamon --- 1 inch piece broken in to small pieces
Cumin seeds  -- 1/2 tea sp
Turmeric powder  --- 1/4 tea sp
Salt   ----   1/2 tea sp
Rice   --- 1 cup
METHOD:---
1. Wash and add 2 cups of water to rice and cook till done. Spread the cooked rice in plate to cool.
2. Boil 2 cups water in a pan add a pinch of salt and soya chunks to the boiing water and cook for 10 minutes.
3. After 10 minutes take out the soya chunks from boiling water in to a kitchen strainer and strain all the water and let them cool so that you can hold and sqeeze the extra water. sqeeze the extra water from soya chunks and set a side.
4. Now heat oil in a pan add cloves, cinamon, cumin seeds let them popup then add chopped onion and green chilli pieces.
5. Fry onion and green chili pieces till soft then add ginger garlic paste, red chilli powder, turmeric powder, chopped tomato give a good stir.
6. Add soya chunks to this onion and tomato mixture mix well then add chopped spinach mix well to combine every thing sprinkle 1 tab sp water cover and cook in a low heat, stir in between.
This will take 5 to 7 minutes by the time all the water should be evaporated and curry should become like a thick paste.
7. Now add salt and mix well and switch off the heat.
8. Add rice to this spinach and soya chunks curry and mix well to  combine every thing.
Serve this spinach and soyachunks pulao with curd and salad.
This is my first recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page

Instent pala kova -- Doodh Peda - Milk Fudge

Two days back when I was talking to my sister That time she is making Pala kova for a party. She told me that she can make them in 5 to 7 minutes in a microwave. I thought she was talking about the original recipe how we make pala kova by boiling the milk for long time. Normally I make pala kova(peda) by evaporating the milk in a low heat for long time.  And I know that some recipes what we cook for long time on a stove top. They will take very short time in microwave. But some reasons I don't like to use microwave oven in my cooking. It is good but some how I don't like microwave cooking, That is my opinion.
                                                       Any way coming to the recipe, This is very easy to make. I use the recipe what my sister has given to me. But I cooked it on stove top, That take few more minutes extra time. If you have condensed milk and milk powder in hand we can make delicious Pala kova (Doodh Peda) in just 10 minutes. Only time taking job in this recipe is chopping the nuts. No need of adding sugar in this because we are using condensed milk which is sweetened. If you want your peda more sweet then you can add how much sugar you want that is your choice. I used cardamom to give flavor to this you can add any other flavoring agents like saffron. I made this pedas for Rakhi  they are really just melting in mouth. A big Thanks to my sister. Thank you Radha for this delicious recipe, we really enjoyed them. I am again going to make them for friendship day.. Ok let's check the recipe.........

INGREDIENTS:--

Condensed milk   --- 1 tin that is 400gms
Milk powder  ---- 1 and half cup
Butter   -----   100 gms
Cardamom powder  --- 1 te asp
Nuts  --- 1 tab sp choped you can use any nuts like almonds, pistachios or cashewnuts or you can top with a half cherry too.
Lets check how to make this:----
1. Melt butter in a heavy bottom pan.
2. Add condensed milk and milk powder to the melted butter, cook in a low heat, stir continuously.
3. With in 7 minutes it starts become like a thick paste keep on string add cardamom powder mix well.
4. After 3 minutes you can see the milk powder and condensed milk mixture will become like a soft ball.
5. Now switch off the heat, add chopped nut if you are using mix well.
6. Let it cool till you can handle  to make small balls out of this peda mixture.
7. Now grease your fingers with little ghee and make small balls out of the peda mixture.
You can give them a shape in chocolate making try or with a cookie cutter and decorate them with any nuts of your choice.
Giving a shape and using nut s in this is totally your choice and your creativity.
Preparing and cooking time is 20 minutes and this mesurment will yield 24 pieces.

Dondakaya Masala Annam - Ivy Gourd Masala Rice

 Dondakaya is my favorite vegetable . But most of the people say that from this vegetable you don't get any health benefits. My MIL used to says that okra is good for your brain but nothing is there in dondakaya. I am totally confused with this, but My mother use this vegetable alot in her cooking. I checked nutrition values in this vegetable and I find very interesting things about this wonderful vegetable. This is rich in beta-carotene and it's juice controls blood sugar specially when you make juice with  it's leaves, that is very good for your skin. In ayurveda this juice is used in many medicines to treat fever, Asthma, Bronchitis. We cannot drink all these juices but we can use this vegetable in our cooking as much as possible right?.
                                                       Coming to the recipe, I thought i have enough ivy gourd in the fridge to make a curry for both of us. When i check only 10 to 12 gourds are there  and i don't have any other vegetable in the fridge. That time i don't have enough time to make any other dish. Then i decided to make tendli bhaath but wanted to make it with a little different flavor so i gave the flavor of sesame seeds to this rice. So let's check the recipe.....
INGREDIENTS:---
Rice ---- 1 cups
Ivy gourd (dondakayalu)  ---- 10 no.
Onion -- 1 medium
Green chillies  --- 3
Oil  ----  1 tab sp
Mustard seeds  --- 1/4 tea sp
Chana dal  ---- 1 tea sp
Urad dal --- 1 tea sp
Cumin seeds  --- 1/2 tea sp
Curry leaves --- 10 leaves
Salt  ---- 1 tea sp
Turmeric powder  -- 1/4 tea sp
FOR MASALA:--
Dry red chillies --- 10(you can reduce this amount according to your taste)
Dry coconut  --- 2 tab sp grated
Sesame seeds --- 1/2 tab sp
METHOD:---
1. Wash and add 2 cups of water to rice and cook till done spread in a plate to cool. This will take 20 minutes.
2. In the mean while dry roast dry red chillis and sesame seeds and grind with grated dry coconut in to a coarse powder and set a side, This will take 7 minutes.
3. Cut onion in to small pieces, cut green chillies in to small pieces, cut ivy gourd in to 1/2 inch pieces.
4. Heat oil in a pan add mustard seeds let them popup then add channa dal, urad dal, cumin seeds, curry leaves and fry for a while.
5. Add onion and green chilli pieces and fry for 2 minutes then add ivy gourd pieces, sprinkle a pinch of salt, 1/4 tea sp turmeric powder give a good stir cover and cook in a low heat for 10 minutes, stir in between.
6. After 10 minutes remove the lid add cooked rice, remaining salt, ground masala, mix well to combine every thing and switch off the heat, cover and let it sit for 5 minutes then serve.
Serve this rice with curd and cucumber and onion slices. Boild egg is a best combination with this rice.
This is my second recipe with the theme of 30 minutes meal for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page
And this goes to Valli's 30 minute meal mela at cooking4allseasons

Ragi Dosa

I have chosen 30 Minute meal as my first week theme for Blogging Marathon 19th edition. 30 minute meal is a theme in which we have to make a full meal with in 30 minutes. There are many recipes that we can cook in 30 minutes. If we have all ingredients in hand, cooking a dish with in 30 minutes is not a difficult job. But that depends on the recipe if the recipe calls for soaking or pre heating only that recipe takes extra time. This cooking time depends on the quantity too. If you have an idea what to cook for your meal then 30 minutes is more then enough to make a dish. All most every vegetable takes 15 to 20 minutes time to cook, rest of the time you can use for chopping and grinding the masalas. This is my experience and my view, what about you?.
                                             Last week i am really busy with varalakshmi puja and some personal work so that i did not grind any idli or dosa batter. Every day I thought of soaking rice and dal for idli, dosa batter, by the end of the day will be tired and leave that idea for that day. I made instant break fast recipes like this ragi dosa for this whole week. These instant dosa recipes are very help full when we are busy. It takes just 5 minutes to make the batter and with in 10 minutes you can serve delicious and healthy dosa with chutney. No need of soaking, grinding just mix all ingredients and your batter is ready to make dosas. For this dosas i made an instant chutney which is my favorite. My Grand mother (nanamma, fathers mother) used to make this instant chutney when she is with lack of time. Hope you all enjoy these two easy to make recipes, here they are....
INGREDIENTS:----    
Ragi flour ---  1 cup
Rice flour --- 3/4 cup
Wheat flour --- 1/4 cup
Onion --- 1 big finely choped
Green chillies  --- 3 finely choped
Curry leaves  --- 12 leaves finely choped
Cumin seeds  --- 1 tea sp
Salt ---  1/2 tea sp or according to your taste
Sour curd(yogurt) --- 2 tab sp
Water  --- 1 cup
Oil  ---  1/4 cup for frying dosas
Let's check how to make Ragi dosa:---
1. Take wheat flour, rice flour, ragi flour, sour curd,choped green chillis, choped onion, choped curry leaves, cumin seeds, salt  and add 1 cup water and mix well to make a batter. If you feel the batter is thick you can add more water to make the batter in to a perfect consistence.
2. This batter should be like pan cake batter(dosa batter). You can use any finely choped leaf vegetables like spinach, cabbage or grated carrot to this batter.
3. Check the seasoning(salt) and adjust.
4. Heat a dosa pan spray little oil and wipe with a kitchen towel.

5. Now pour a laddle full rage flour batter on the hot dosa pan and spread in to a circle.
6. Sprinkle 1 tea sp oil on the edges cook for few minutes and flip the dosa other side and cook for few more minutes.
Remove the ragi dosa from the pan and serve with coconut chutney  or any other chutney you like.

FOR CHUTNEY:---
Any pickle -- 1 tab sp (can use mango pickle (avakaya , magaya) but I used red chilli pickle(pandumirapakaya pachadi) gongura pickle don't taste good for this chutney).
Curd (yogurt) ---- 3 tab sp
Onion --- 1 medium finely choped
Oil --- 1 tea sp
Mustard seeds --- 1/4 tea sp
Cumin seeds -- 1/4 tea sp
Urad dal --- 1/2 tea sp
Curry leaves -- 7 leaves
1. Take pickle, yogurt, chopped onion in a bowl mix well.
2. Heat oil in a small pan add mustard seeds, urad dal, cuminseeds, curry leaves let them fry for a while and add to pickle mixture, mix well.
Serve with idli, dosa and pongali.
This is my first recipe with the theme of 30 minutes meal for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page
And this goes to Valli's 30 minute meal mela at cooking4allseasons

Stuffed Mushroom Bajji/bonda

Long back I have seen this recipe in a TV Show. In that show they stuffed Mushroom with potato curry. I tried that many times but some how i think that filling heavy. So i tried with mixed vegetable curry from that i keep on changing the filling for this bajjis. Once i tried with crumbled paneer and spinach, that taste really great. For todays post i really wanted to make that spinach and paneer stuffing, I did not get spinach so I changed it to capsicum and corn. This combination also taste great. This is one of my favorite snack because they are juicy and flavorfull in side and besan and mushroom gives a nuty flavor to the outer layer. If you make with potato filling that will not give a juicy texture in side and you do not get any crunchy texture in the filling.
                                       Take care when you dip stuffed mushrooms in the chickpea flour mixture. Make sure that batter should coated all over the stuffed mushroom . Otherwise the fill may come out and spoil the oil. When you add salt to the chick pea batter keep in mind that we ass salt in the filling also.Ok lets check the recipe....
INGREDIENTS:--
Mushrooms  --- 10
Besan (chick pea flour) --- 1 cup
Carom seeds (ajwain, vamu) --- 1 tea sp
Salt  ---- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Water  ----  1/4 cup to 1/2 cup
FOR FILLING:----
Oil ---- 1 tab sp
Capsicum  ---- 1/2 cup chopped
Corn kernels  --- 1/4 cup
Onion ----- 1 small finely choped
Green chutney (what we use for chat)  --- 1 tab sp
Cumin seeds  --- 1/2 tea sp
Ginger garlic paste  --- 1/4 tea sp
Salt  to taste
Oil for deep frying
1. Rinse mushrooms in running water and wipe with a kitchen towel, remove the stem  and set a side.
2. Heat  one tab sp oil in a pan add cumin seeds let them fry for a while then add choped onion and fry for 2 minutes.
3. Now add choped capsicum, ginger garlic paste mix well and cooke for 2 minutes then add cornkernels, green chutney, salt to taste mix well and cook for 2 more minutes.
Remove from heat and set a side.
4. Now mix a batter with chick pea flour, red chilli powder, carom seeds, salt and water.
This batter should be little thick the regular bajji bater hummm should be like a cake batter consistency.
5. Heat oil  in a deep frying pan.

6. Fill the vegetable mixture in mushroom.

7. Keep a tea sp full vegetable mixture in the mushrom hole and pres lightly with a spoon. So that the filling go in side the mushroom properly.
8. Now dip this stuffed mushroom  in the chick pea batter. Make sure that the batter should cover all over the stuffed mushroom.
9. Slowly drop this stuffed mushroom in to the hot oil and fry till they turn in to golden color.
Serve hot with Green chutney and tomato ketchup
This is my second recipe with the theme of Stuffed dishes for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page

Vegetable stuffed Idli

Idli s are my all time favorite breakfast but i not with coconut chutney. I like to have them with any spicy chutney or with kurma (potato kurma). I do not know how i like that combination idli with Alo kurma and even i like to have dosas with kurma instead of any chutney. From there this stuffed idli recipe was born. In the filling I have used ginger garlic paste and garam masala so that we can get the kurma flavor.

For to days recipe I used carrot, green beans and cauliflour. You can make stuffing with only cauliflower or can make a combination of potato, green beans and carrot, or mushroom and capsicum. These are the combinations what i tried before If you have any Idea let me know will try that.

For idli batter I used the idli batter which I grind with 4 cups idli rice and 1 cup urad dal that is regular idli batter. Or you can soak 1 cup urad dal for 6 hours and grind in to smooth paste then add 2 cups of  idli rava(soaked for 1 hour and squeeze the water and add to urad dal batter and mix well. Set in warm place for 8 hour to ferment the idli batter to make the soft idlis.

Actually I don't want any side dish for this Stuffed idlis but my husband like to have this with coconut chutney so that is your choice. 

INGREDIENTS:---

Idli batter  ---  3 cups that is 500ml (check idli batter recipe here.)

Oil  -- 1 tab sp

Cumin seeds  -- 1/2 tea sp

Onion  -- 1 medium chopped

Carrot   --- 1 big chopped

Green beans  --  1/2 cup finely chopped

Cauliflower  --- 1/2 cup chopped

Ginger garlic paste --- 1 tea sp

Turmeric powder  -- 1/4 tea sp

Red chilli powder  --- 1/2 tea sp

Garam masala powder  --- 1/4 tea sp

Salt  --- 1/4 tea sp

Coriander --- 1 tab sp choped

METHOD:---

1. Heat oil in a pan add cumin seeds let them popup then add chopped onion and fry for 2 minutes.

2. Add ginger garlic paste give a good stir then add chopped green beans, chopped carrot, salt, turmeric powder mix well cover and cook in a very low heat for 4 minutes.

3. After 4 minutes remove the lid and add chopped cauliflower mix well again cover cook till vegetables are cooked ( I did not add any water if you feel can sprinkle a tab sp water).

4. Remove the lid add red chilli powder, garam masala, chopped coriander mix well and switch off the heat and set a side. 

This curry should be a dry curry because we are going to stuff this curry in Idlis so do not add much water.

Vegetables are half cooked also don't worry because we are going to steam it with idli batter again.

 5. Boil 1 cup water in idli cooker.
6. Grease idli moulds with little oil or ghee.

 7. Pour 1tab sp batter in each idli mould.
8. Place a tea sp full vegetable curry in the center of the idli batter.

 9. Pour 1 table sp idli batter over the vegetable curry to cover it.

                                                                          

10. Place the idli moulds in idli cooker.

11. Cover and cook in high heat for 2 minutes then reduce the heat and cook for 6 minutes

12. After 6 minutes switch off the heat, remove the idli moulds from idli cooker.
13. Let them sit for 2 minutes then take out the vegetable stuffed idlis from moulds.
Serve hot with coconut chutney and coriander chutney.
This is my first recipe with the theme of Stuffed dishes for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page

Steamed Potli Samosa

This recipe i have inspired by Sanjeev Kapoor Potli samosa (deep fried). Samosa is one of the favorite snack which we love to have any time not only tea time. Normally samosa is a deep fried snack and made by maida(allpurpose flour). I have seen in some food websites they made this deep fried snack in a baking version. But i wanted to try this snack in much more healthy way. So tried I them steamed my first attempt is with maida. I mixed the dough maida and prepared just like how we make for deep fried samosa. I use the filling also same like as deep fried samosa filling with potato curry. I must say this attempt is a failure because the puri which i made was thick like normal samosa. And stuffing is potato curry is so soft without any crunches. When we deep fry samosa the out side crust will be crunchy so if the fill is soft also the out side crunchy crust will give a tempting taste to samosa. Now when we steam them the out side crust will not be crisp it will be soft. And when we make the crust thick like normal samosa that the  in side of the samosa dough did not cooked properly . I find that raw taste in that samosas.

This time I changed the flour to wheat flour to make the crust and made a very thin puri. For filling I used mixed vegetables like carrot and beans along with potato so that you can find the filling crunchy.So do not over cook the vegetables for this steamed samosa. Serve this delicious and healthy potli samosa with chili garlic sause. Because the filling is less spicy so you have to serve a dip which is spicy. They did not  taste like deep fried samosa but the filling will give you a  feel like that you ate samosa. I want to make them more healthy way so i used wheat flour. You can use All purpose flour(maida) also but make the crust as thin as possible. So lets check how I made them....

INGREDIENTS:---

Atta (wheat flour)  --- 1 cup

Salt  to taste

Water  --- 1/4 cup

Onion --- 1 big finely chopped

Carrot  --- 1 finely chopped

Green beans  -- finely chopped 1/2 cup

Potato  --- 1 medium finely hopped

Green chillies  --- 2 finely chopped

Ginger  --- 1/2 inch piece finely chopped

Garlic cloves  --- 5 finely chopped

Oil  -- 1 tab sp

Cumin seeds  --- 1 tea sp

Salt  --- 1/4 tea sp

Garam masala  --- 1/2 tea sp

Chat masala  -- 1/4 tea sp

Dry mango powder   -- 1/4 tea sp

METHOD:--

For filling:--

1. Heat oil in a pan add cuminseeds let them popup then add chopped onion, green chillies, ginger, garlic fry till onion turn into trasperent.

2. Add choped potato, salt mix well cover and cook in a low heat for 5 minutes by the time potato will be half cooked.

3. Then add chopped cattot, beans cover and cook till vegetables are cooked.

4. Open the lid and add garam masala, chat masala, dry mango powder mix well and remove from heat and set a side.

5. Now take atta in a mixing bowl add salt sprinkle water and knead a little stiff then chapathi dough.

6. Knead well and make small balls out of this dough

7 . take small portions how we do for puris.

8. Press this dough ball in to very thin circle.

9. Press this puri as thin as possible like how i made check the above picture you can see my finger shadow trough the puri.

10. Now apply little water on the edeges of the thin puri.

11. Keep a table spoon full curry in the center of the puri.

12. Bring up the edges and lightly press to stick and give a bundle shape (potli)

13. Press well to make sure that stuffing should not come out.

14. Heat 1 cup water in a pan.

15. Place a idli plate in that pan and grease with a drop of oil.

16. Place the potlis in the greased idli plate.

17. cover and cook for 7 minutes

After 7 minutes when you remove the lid they looks like this with a shining like in the above picture.
Serve this healthy steamed potlis with chilli garlic sauce.
This is my third recipe with the theme of deep fried snack made healthy by baking or steaming for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page

Baked Mixed Vegetable Pakodi

One more snack that we all want to munch is Pakodi . Pakodis are all time favorite  tea time snack for Indians. The ingredients what we use for pakodi is healthy, but the way we cook them is not a healthy way, That is deep fried. I wanted to change this unhealthy way of cooking in to healthy way  our favorite snack. First I made them in a paniyarm pan that also took 1/4 cup oil to cook. I am not happy with this exprement, because when we deep fry also they suck the same amount of oil which i used in paniyaram pan.

Then I tried them baked first I made onion pakodi, they came out realy good and taste delicious. After some time again tried with cabbage they came out well after that i stop deep frying pakodi. Now lets check how i made baked mixed vegetable pakodi ....  

INGREDIENTS:-

Chick pea flour (besan, senagapindi, kadalai mavu) --  1 cup

Rice flour  --- 1 tab sp

Red chilli powder  --- 1/2 tea sp

Salt --- 1/2 tea sp

Baking powder  --- 14 tea sp

Carom seeds  -- 1/2 tea sp

Ginger and green chilli paste  --- 1 tea sp

Carrot  --- 1/2 cup finely chopped

Beans  --- 1/2 cup finely chopped

Potato -- 1/4 cup finely chopped

Capsicum  --- 1/2 cup finely chopped

Onion --- 1 big cut in to very thin slices

Olive oil --- few drops for toping (optional)

1. Chop all vegetables in to fine pieces I used carrot, capsicum, potato, green beans you can add finely chopped cabbage and leafy veges like amaranth leaves, spinach and cauliflower also.

2, Cut onion in to thin slices and take all the vegetables in to big mixing bowl.

3. Add chick pea flour, rice flour, red chilli powder, salt, baking powder, carom seeds, ginger and green chilli paste, mix well to combine evry thing well so that the flour mixture should coat on every piece.

4. Sprinkle little water and make a batter like showen in the above picture. Sprinkle very little water because we are going to bake them. If you add more water it will take more time to bake.

Heat oven in 200 degree C. for 10 minutes.

5. Greas a baking try with little oil.

6. Take small portions from flour and vegetable mixture and place them on the greased baking try.

7. Place this pakodi try in pre- heated oven and bake for 10 minutes.

8. After ten minutes remove the try from oven drop 1 drop of olive oil on each pakodi and again place the pakodi try in the oven and bake for 7 more minutes.

9. After seven minutes remove the try from oven by the time your healthy baked pakodi s are ready to serve.

Serve the healthy pakodi s with a cup of chai or coffee. For me they taste even delicious then deep fried, can not stop eating.....
This is my second recipe with the theme of deep fried snack made healthy by baking or steaming for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page