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For The Winter Palate

August 2019 Diet Food Health and Wellness Other Category

For The Winter Palate

Indian winters vary in strength widely across different parts of the country. But for a country obsessed with sweets, delicacies made with winter vegetables and spices are a must-savour.

Palak Paratha

You’ll need:
250g spinach leaves
2 cups whole wheat flour
1 tsp carom seeds (ajwain)
1 tsp fennel seeds (saunf)
1 tsp salt
1 green chilli, finely chopped
3 tbsp cooking oil

For The Winter Palate 1
PALAK PARATHA
Palak Paratha served in  a plate
Mouth Watering Palak Parathas

Palak Paratha: How to prepare

  • Boil a cup of water and over cleaned and washed spinach leaves. Blanch for 5 minutes.
  • Drain off the water and puree the spinach leaves; let the puree cool for a couple of minutes.
  • In a large mixing bowl, add flour, carom seeds, fennel seeds, and salt, and mix well.
  • To this mix, add 1 tbsp oil, and the spinach puree, along with the chopped chili.
  • Knead the mixture to make a smooth dough.
  • Divide the dough into 8 equal-sized balls, and dust with a little flour.
  • Brush the dough into a small disc and add a few drops of oil.
  • Fold into a semicircle, and brush with more oil.
  • Fold this into a semicircle and press the edges together.
  • Brush with a little flour and flatten with a rolling pin.
  • Heat a Tawa, and place the paratha on it, cooking on one side till little bubbles start forming.
  • Flip it over, and brush 1 tsp oil on one side, flipping after 15 seconds or so.
  • Cook till it is golden brown and crispy.

Bhindi Pakoda

You’ll need:
10 ladies fingers (bhindi)
2 green chili, finely diced
1 inch ginger, julienned
Curry leaves, a few, chopped
1⁄2 tsp turmeric powder
1⁄2 tsp Kashmiri red chilli powder
A pinch of asafoetida powder (hing)
3⁄4 cup gram flour (besan)
1⁄4 cup rice flour
1⁄2 tsp salt
• Oil for deep frying

For The Winter Palate 2
BHINDI PAKODA

Bhindi Pakoda: How to prepare

  • Wash, and wipe clean the ladies’ fingers, ensuring there is no moisture on it. Chop finely.
  • To this, add the green chili, ginger, curry leaves, turmeric powder, chili powder, and hing.
  • Add besan, rice flour, and salt.
  • Mix well, without adding water.
  • Squeeze the ladies’ fingers while mixing, in order to ensure that the dough stays moist.
  • Heat oil in a frying pan and add small ball-sized pieces of the dough to it.
  • Fry on medium flame, until the pakoras are golden-brown and crispy.
  • mixing spoons.
  • Use a little vegetable oil to coat your palms; take a small portion of the warm mix and mold into medium-sized balls. Do this until the mix is finished.
  • The laddoo is best served at room temperature.
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