Hara Bhara Kabab

 Hara Bhara Kabab is a healthy and nutritious vegetarian snack made with blanched spinach leaves, boiled green peas and boiled potatoes mixed with gram flour, grated paneer, herbs and spices shaped into flattened round patties and shallow fried in oil on flat tawa until crisp and golden colour on both sides.

The following ingredients are needed to prepare Hara Bhara Kebab.
Ingredients:
Blanched spinach.-1cup
Boiled green peas.-1/2 cup
Green chilly.         -2
Boiled potatoes.    -2
Paneer grated.       -2 cup
Ginger garlic paste. -1 tbsp
Besan/gram flour. -2 tbsp
Chat masala.         -1 tsp
Garam masala.      -1/4 tsp
Salt.                      - to taste
Cashews halved.  -few
Oil. -1tbsp for greasing the tawa.

Instructions:
1). Rinse spinach leaves (palak) in water and drain water from it. Immerse the drained spinach leaves in boiled water for 2 minutes to blanch the leaves. Put the blanched spinach leaves in cold water to retain its green colour. Then place the blanched spinach leaves in a colander to drain water completely from it. Squeeze and finely chop the blanched spinach leaves and keep aside.

2). Boil green peas in enough water till soft and drain water from it and keep aside. 

3). Finely chop green chillies and keep aside..

4). Grate paneer with a grater and keep aside.

5). Boil potatoes with skin in enough water. Peel and mash the boiled potatoes with a potato masher and keep aside. 

6). In a pan roast gram flour (besan) and stir on low flame until it changes its colour. Keep aside the roasted gram flour.

Method:
1). In a mixer grinder add finely chopped blanched spinach leaves, boiled green peas, finely chopped green chillies and blend to a smooth paste without adding water.

2). In a mixing bowl add the ground spinach green peas green chilly paste mixture, grated paneer, boiled and mashed potatoes, ginger garlic paste, roasted gram flour, chat masala, garam masala and required salt. Mix well and bring together the kabab mixture.

3). Apply little oil on your palm and take a medium size portion of the kabab mixture and shape it into flattened round medium size patties. Place a halved cashew in the center of each kabab patti and gently press it to stick in the kabab.

4). Heat a flat nonstick tawa on medium flame and spread 1 tbsp of oil all over the hot tawa using an oil brush. Place the kabab on hot tawa and fry them on medium flame.

5). When one side of the kabab is golden brown gently turn over each kabab using a flat spatula to fry the other side until golden brown. Fry the kababs on tawa in batches. Remove the crispy kabab from tawa and transfer to a tissue paper.

Hara Bhara Kabab is ready to serve with green chutney or tomato ketchup.

Raw Red Apple Pickle

Red apple pickle is a quick to make spicy and tangy instant pickle made with raw red apples. Red apple pickle goes well with curd rice, dosa, idli or appam..The following ingredients are needed to prepare Raw Red Apple Pickle.

Ingredients:

 Red Apple. -1 or 2

Kashmiri chilly powder.-1tsp

Turmeric powder.-1/4 tsp

Asafoetida. -1/2 tsp

Apple cider vinegar. -1tsp

Salt. -to taste

Oil. -1tsp

Method:
1). Wash fresh and firm red apples in water. Pat dry the washed red apples with a clean cloth and chop them into small pieces along with its outer red skin.

2). In a mixing bowl add the chopped red apple pieces. Add a pinch of salt and mix with the red apple pieces and keep aside for 2-3 minutes to rest.

3). Add kashmiri red chilly powder, turmeric powder and asafoetida into the mixing bowl and mix with the chopped red apple pieces.

4). Add apple cider vinegar into the mixing bowl and mix well using a spoon until everything is combined

5). Add 1tsp oil over the red apple pickle and mix well. Transfer the instant raw red apple pickle to a serving bowl and keep aside for 2 hours.

A delicious Raw Red Apple Pickle is ready to serve. with curd rice, dosa, idli or appam. 

Jackfruit Seeds Potato Drumstick Masala Curry

Jackfruit seeds potato drumstick curry is a very tasty coconut masala curry and goes well with rice. The following ingredients are needed to prepare Jackfruit seeds Potato Drumstick Masala Curry.
Ingredients:
Jackfruit seeds.-20
Potato               -2 medium
Drumstick.       -1

Salt.                  -to taste  

Water.                -as needed

For grinding Coconut Masala Paste:
Grated coconut.     -1/2 coconut
Red chilly powder.-1 tsp
Turmeric powder.  -1/2 tsp

For Tempering:
Urad dal.       -1 tsp
Mustard sees.-1 tsp
Methi seeds.  -8 seeds only
Shallots.        -10 finely chopped
Coconut oil.  -1 tbsp

Instructions:
1). Peel the outer white skin of jackfruit seeds using a knife. Soak the peeled jackfruit seeds in water over night. Scrap the outer brown skin of the soaked jackfruit seeds using a knife and wash well. Chop the cleaned jackfruit seeds into two halves length wise.

2). Peel and chop potatoes into small pieces. Pressure cook the chopped jackfruit seeds along with chopped potatoes adding 1 & 1/2 cup of water for 3-4 whistles. Keep aside the cooked jackfruit seeds potato mixture along with cooked water.

3). In a mixer grinder add grated coconut, red chilly powder, turmeric powder and grind to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:
1). Chop drumstick into 1&1/2 inch lengthy pieces. In a cooking pan cook the chopped drumstick piece adding 1 cup of water until soft.

2). Add cooked jackfruit seeds potato mixture into the cooking pan and mix with the cooked drumstick piece. Add required salt and mix well. Boil on low flame for 2 minutes

3). Add ground coconut masala paste into the cooking pan. Add cooked water and mix the ground masala paste with cooked drumstick and cooked jackfruit seeds potato mixture. Cook for 3-4 minutes on low flame. Stir well in between and switch off the flame.

4). Heat 1tbsp coconut oil in a small pan for tempering. Add urad dal and saute in oil. Splutter mustard seeds and a few methi seeds. Add finely chopped shallots and saute in oil until soft and translucent. Add curry leaves and fry in oil. Switch off the flame

5). Pour the tempering into the jackfruit seeds potato drumstick masala curry in the cooking pan and mix well.

Jackfruit Seeds Potato Drumstick Masala Curry is ready to serve with rice. 

Palak Dosa / Konkani style Spinach Dosa

Palak Dosa is a Konkani style spicy spinach dosa made with tender palak leaves adding raw rice, grated coconut, dry red chillies and turmeric powder. Palak dosa can be served for breakfast or dinner without any side dish.Palak Dosa recipe is with step by step photos.

The following ingredients are needed to prepare Palak Dosa.
Ingredients:
Tender Palak Leaves -2 cups chopped
Raw Rice.                 -2 cup
Grated coconut.        -1 cup
Dry Red chillies.       -6
Turmeric powder.      -1/4 tsp
Tamarind.                  -a small piece
Salt.                           - to taste
Coconut oil.- for roasting palak dosa.

Method:
1). Soak raw rice in water for 3 hours. Drain and add the soaked raw rice in a mixer grinder and grind it along with grated coconut, dry red chillies and turmeric powder to a smooth and little thick batter adding little water. Transfer the ground dosa batter to a vessel.

2). Soak a small piece of tamarind in 1/4 cup of water in a small bowl for 5 minutes. Squeeze the soaked tamarind in water. Add the sqeezed tamarind water into the ground dosa batter and mix well.

3). Wash and finely chop palak leaves and add it into the ground dosa batter in the vessel.

4). Mix the finely chopped palak leaves into the ground dosa batter. Add required salt and mix well..

5)..Mix everything using a ladle.Fermentation is not needed. Dosa batter is ready for making  palak dosa.

6). Heat a cast iron dosa tawa on medium flame and apply little coconut oil on hot dosa tawa.Take a ladle of batter and pour it on hot tawa and spread it using the back of the ladle and make a round palak dosa.

7). Cover the palak dosa with a lid and cook on low flame for 2-3 minutes.

 

8). Open the lid and apply little coconut oil all over the palak dosa using an oil brush.

 

9)..Flip the palak dosa using a flat spatula to cook the other side for 2-3 minutes on low flame until little crisp.

 

10). Once the palak dosa is roasted well on both sides remove it from tawa using a flat spatula and transfer to a serving plate. Repeat the process and make crispy palak dosa with the remaining ground palak dosa batter.

 

You can keep the remaining ground palak dosa batter in the refrigerator for next day use. The ground palak dosa batter will stay good in the refrigerator for a few more days.Crispy  Palak Dosa is ready to serve hot without any side dish for breakfast or dinner. 

 

Try the recipe and enjoy the konkani style palak dosa.

Jackfruit Kinnathappam / Ponsa Godu Sandan

Jackfruit kinnathappam is known as Ponsa godu sandan in konkani. It is a sweet steamed rice cake made with deseeded ripe jackfruit bulbs, raw rice, grated coconut, jaggery and cardamom powder. Ponsa godu Sandan /jackfruit kinnathappam can be served as a sweet evening snack.

The following ingredients are needed to prepare Ponsa Godu Sandan / Jackfruit Kinnathappam.
Ingredients:
Ripe Jackfruit bulbs.-10 deseeded
Raw rice                 -1 and1/4 cup
Grated coconut.      -1 cup
Grated jaggery.       -1/4 cup
Cardamom powder.-1/4 tsp
Water.                      -very little
Salt.                         -a pinch
Ghee.-for greasing the cake pan

Method:
1). Wash and soak raw rice in water for 3 hours. Drain and grind the soaked raw rice in a mixer grinder along with grated coconut, grated jaggery, deseeded ripe jackfruit bulbs and a pinch of salt to a little thick and little coarse idli batter like consistency adding very little water.

2), Transfer the coarsely ground jackfruit batter mixture to a bowl. Add cardamom powder into the ground jackfruit batter mixture and mix well.

3). Grease a cake pan with little ghee. Pour the ground jackfruit batter mixture in the greased cake pan.

4). Boil enough water in a steamer and place the cake pan with ground jackfruit batter mixture on the steamer plate. Cover the steamer with lid and steam cook the jackfruit batter mixture for 15 minutes on medium low flame.

5). Once done open the steamer and remove the steamed jackfruit kinnathappam / ponsa godu sandan from the steamer and keep it aside to cool. When cooled cut the steamed jackfruit kinnathappam / ponsa godu sandan in desired pieces.

Jackfruit Kinnathappam / Ponsa Godu Sandan is ready to serve as a sweet snack.