RAJMA MASALA / RED KIDNEY BEANS CURRY

Rajma is a popular North Indian vegetarian side dish consisting of rajma (red kidney beans),in a thick gravy with many of the spices, onion and tomato and is served with chapathi or rice. Actually it is a Punjabi Cuisine. See the recipe below.

RAJMA MASALA

INGREDIENTS


Rajma / Red kidney beans - 1 cup
Onion - 1 (big)
Tomato - 2 (medium)
Garlic - 6 pod
Ginger - 1 piece
Cardamom - 2
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala - 1 teaspoon
Cumin seeds - 1 pinch
Salt - to taste
Cooking oil - 1 teaspoon
Kasoori methi / dried fenugreek leaves - 1/2 teaspoon
Fresh cream - 3 teaspoon
Butter - 1 teaspoon (optional)


METHOD


   Soak Rajma in water for 9 hours. Cook it with cardamom and water till rajma get soft. Drain excess water and keep aside. Keep the drained water too. Put a pan on flame and pour some oil when it get hot. Splutter cumin seeds and add finely chopped onion to it. Saute well. Add finely chopped ginger and garlic to it and saute well. Add chilly powder, garam masala, Turmeric powder and salt. After 1 minute, add finely chopped tomato pieces and saute. Grind 1 laddle full cooked rajma and kasoori methi to make a fine paste. Add cooked rajma and the drained water to the tomato mix and combine well. Add kasoori methi paste to the curry when it get boiled. Cook for 5 minutes more. Finally add fresh cream and butter and mix well. Turn off the flame. Healthy Rajma Curry is ready. Serve it with Chapathi.

How is it?

Please Share Your Comments and Suggestions Here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

METHI PARATHA / ULUVAYILA CHAPATHI / FENUGREEK LEAVES CHAPATHI

Today I am adding a healthy North Indian cuisine for you. Fenugreek leaves are nutritious as well as it help to control blood sugar level. Of course it is a healthy recipe and try this for breakfast or for dinner.

METHI PARATHA

INGREDIENTS


Wheat flour - 2 cup
Fenugreek leaves / uluvayila / methi (chopped) - 1 cup
Green chilli - 2
Garlic - 2 pod (pasted)
Garam masala - 1/4 teaspoon
Salt - to taste
Oil - for rubbing over paratha

METHOD

Combine wheat flour, salt, chopped fenugreek leaves, chopped green chilli, garlic paste and garam masala. Add some water and knead it to make a dough. Keep it aside for 30 minutes. Make small balls from the dough. Sprinkle wheat flour over each ball and roll it to make round shape like chapathi or roti. If you try to make paratha, fold each round shaped roti into triangle shape and press again well. (Then we get 3 layered paratha)

   Put a chapathi tawa on the flame. When it get hot, put paratha over it and cook. When bubbles appear on paratha, flip it to the other side and cook. Smear ghee or oil over paratha if necessary. Now the healthy methi paratha is ready. Enjoy it with curd or curry

TRY THIS EASY RECIPE. 

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SEE YOU AGAIN

BINDU JAYESH
bindurohinipillai@gmail.com
   

BUTTER CHICKEN / MURGH MAKHANI

   Butter Chicken is an Indian side dish of chicken in a mildly spiced curry sauce. It is known as murgh makhani in Hindi. It is served in India and abroad. Butter Chicken has its roots in Punjabi Cuisine. Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger- garlic paste, lemon, pepper, coriander, cumin, turmeric and chilly. As it is a Punjabi cuisine, Kasuri methi  (dried fenugreek leaves) is a main ingredient for butter chicken. Cream may be used in the sauce or as a garnish. Cashew paste is used as a thickener.

   Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.

BUTTER CHICKEN



See the Recipe

INGREDIENTS


Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste


PREPARATION


   Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...


HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.

BINDU JAYESH
bindurohinipillai@gmail.com

BHINDI SABJI / VENDAKKA ULARTHIYATHU / OKRA DRY CURRY

Bhindi Sabji is a North Indian side dish which is very easy to prepare. Okra is known as Bhindi in Hindi. One of my cousins  gave me this recipe. I tried and tasted it. Really it is very simple and tasty too. Its an awesome side dish for chapati.It is a pure vegetarian dish that okra (lady's finger)sauteed with onions and tomatoes.

   Okra pods are nutritious and rich in fiber. Okra is known to have a positive effect on blood sugar control. The okra pods usually used while they are green,tender and at immature stage. Okra pods are among the very low calorie vegetables. They provide just 30 calories per 100 g besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber.

   Okra compose healthy amounts of Vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. Okra is one of the vegetables with highest levels of these anti-oxidants. Using of Okra prevents lungs diseases and oral cancer.

BHINDI SABJI

Here is the recipe of Bhindi Sabji:

INGREDIENTS

Okra - 300 g
Cooking Oil - 1 table spoon
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1 pinch
Onion - 2 (small) (chopped)
Tomato - 2 (chopped)
Chilly powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Dried mango powder - 1/4 teaspoon
Coriander leaves  -2 table spoon (chopped)
Salt - to taste


METHOD OF PREPARATION

   Cut okra into 3 inch pieces. Heat oil in a heavy - bottomed pan. Add cumin seeds to the oil. When it splutter, add turmeric powder and asafoetida powder and saute. Add chopped onion to it and saute well. When onion get translucent, add okra pieces and chopped tomatoes. Saute for a while. Add chilli powder, coriander powder, coriander leaves and dried mango powder and stir well. Add salt and mix well. No need to add water. Cover the pan with a lid and cook in low flame for 5 minutes. Stir occasionally. Open the lid after 5 minutes. Bhindi Sabji is now get ready to serve. Serve with Chapati or Roti.

Like this easy recipe? Please Share Your Comments and Suggestions Here.

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

PALAK PANEER

Palak Paneer is a vegetarian Indian dish consisting of spinach, tomato gravy and paneer in a thick paste made from pureed spinach and seasoned with garlic, garam masala, ginger and other spices. Palak Paneer is one type of saag which can also be made with spinach leaves. Palak Paneer may be somewhat more watery than saag paneer.

   Palak and Paneer are good for our health. Palak has a lot of health benefits. It help to prevent heart diseases, cholesterol, high blood pressure etc. Try this healthy recipe today itself.

PALAK PANEER

INGREDIENTS

Palak - 2 cup
Paneer - 200gram
Onion - 1 (big)
Tomato - 1 (big)
Ginger - 1 piece
Garlic - 4 cloves
Green chillies - 2
Turmeric Powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Cloves -2
Cinnamon stick -1
Salt - to taste
Cooking Oil - 1 table spoon
Coriander leaves (chopped) - 2 table spoon


PREPARATION


   Blanch palak leaves in boiled water for 5 minutes. Put it in a blender and make a fine paste and keep aside. Grind ginger and garlic together and make a paste. Chop onion and slit green chillies. Chop tomatoes. Put a heavy bottomed pan on the stove and pour oil when get hot. Put cloves and cinnamon sticks to it. Add ginger - garlic paste to it and saute. Add chopped onion and green chillies to it and saute well. When the onion get translucent, add chopped tomatoes. When tomatoes get mashy, add turmeric powder, chilli powder, coriander powder and garam masala. Stir well. Add salt and some water to it and mix well. Add Paneer pieces to the boiling gravy. Finally add palak paste to the curry and allow it to boil. Turn the flame on sim and cook for 5 minutes. The Palak Paneer Curry is ready. Garnish with chopped coriander leaves. Serve with chapati or paratha.

Do you like this recipe? Please share your comments and suggestions here. Thanks for visiting my space.

BINDU JAYESH
bindurohinipillai@gmail.com

BAINGAN BHARTHA / MASHED EGGPLANT TOMATO CURRY

Baingan Bhartha is a part of the national cuisine of both India and Pakistan. It is primarily a vegetarian dish that comprises minced vegetables (bhurtha) made from eggplant ( brinjal) (baingan)  which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh coriander leaves,  chilly, tomato and onion.Traditionally, the dish is often served with roti or chapati and is also served with rice or jeera rice etc.

   In Pakistan and Bangladesh baingan bhartha is a popular cuisine, when in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa and West Bengal. Smoked Baingan (brinjal) cooked with tomatoes and onion to make this awesome recipe. Baingan Bhartha is one of the most delicious item of Eggplant (Brinjal) which I ever had tasted.

BAINGAN BHARTHA

See the recipe below:

INGREDIENTS

Brinjal (Eggplant) - 1 (Big)
Onion - 1 (medium) (chopped)
Garlic - 6 cloves (chopped)
Green chilly - 2 (chopped)
Tomato - 2 (chopped)
Red chilly powder - 1/4 teaspoon
Cooking oil - as needed
Salt - to taste
Coriander leaves - 2 table spoon (chopped)

METHOD

 
   Wash brinjal in water and pat dry. Apply some oil over it and keep it over the flame for some time. Roast it in an open flame. Cook all the sides by rotating brinjal over the flame. Roast the eggplant till it get cooked completely. The baingan will get tender when it get cooked. We can check the brinjal with a knife. If brinjal get cooked, the knife should slid easily in brinjal without any resistance.  Remove the roasted brinjal from the stove and put it in a bowl of water. Allow it to cool.

   When the brinjal get cooled, peel off the skin of the smoked eggplant. Chop the brinjal and keep it aside.

   Heat oil in a pan and add chopped onion to it. Stir and saute well. After 2 minutes, add chopped garlic cloves and saute well. When the onion get translucent, add chopped green chilly and saute for two more minutes. Don't brown onion. Add finely chopped tomatoes and mix well. Saute tomatoes very well for some time. When the oil starts to separate, add red chilly powder and stir well. Then add cooked and finely chopped baingan (eggplant) to this mix and stir well. Add salt and stir again. Saute for 5 minutes more. Delicious Baingan Bhartha is ready. Garnish it with coriander leaves. Serve with chapati or rice and raitha.

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Do you like this recipe? Try this awesome recipe. Please Share your suggestions and comments here. Or write to me. Thank you all for your support...

BINDU JAYESH
bindurohinipillai@gmail.com

CHICKEN ROGAN JOSH

   Chicken Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi- course meal. Chicken rogan josh is an aromatic chicken dish of Persian origin, which is one of the signature of Kashmiri cuisine. Chicken Rogan Josh means a deep red colored  and spicy chicken cooked in intense heat. Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

   Chicken Rogan Josh consists of pieces of chicken cooked with gravy based on browned onions, yogurts and aromatic spices. Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chillies that have been de-seeded to reduce their heat. The recipe,s spice is one of aroma rather than heat and the traditional dish is mild enough to be appreciated by Western palats that many not have been conditioned to tolerate the heat of chillies. It is really excellent and very delicious too.

CHICKEN ROGAN JOSH

   I got this recipe from a cookery show and I tried and tasted this recipe. My family members and guests like this dish very much. It is very easy to cook. See the recipe below. In this recipe I am adding some red capsicum too. Try this Chicken Rogan Josh and enjoy the spicy chicken taste.


INGREDIENTS


Chicken - 1 kg
Red capsicum -  1 (Cubed)
Cardamom - 4-5
Yogurt - 1 cup
Cumin seeds - 1 teaspoon
Green chillies - 3- 4
Onion - 2 ( cut lengthwise)
De-seeded Kashmiri Chilly Powder - 2 teaspoon ( if it is not de-seeded, then add 11/2 teaspoon chilly powder only)
Garam masala - 1 teaspoon
Salt - to taste
Coriander leaves - 1/2 cup (chopped)
Cooking oil - 1 teaspoon
Butter - 1/2 teaspoon


PREPARATION


   Grind 4-5 cardamom, red capsicum and yogurt to make a fine paste. Heat oil in a pan and add cumin seeds. When it splutter, add green chillies and onion and saute well. Add chicken pieces when it get sauteed. Stir well and saute for some time. Close the pan with a lid and cook for 5 minutes. Add red chilly powder, garam masala powder and mix well. Add salt to it. Saute for 5 minutes. Then cover it with the lid. After 5 min add the grinded paste and mix well. Cover the pan for 5 more minutes. Then open the lid and add chopped coriander leaves and stir well. Close the lid and cook for some time. Open the lid when chicken cooked and add little butter over it and stir well. Chicken Rogan Josh is ready. Enjoy....

STEP BY STEP METHOD

1. Put red capsicum, cardamom and yogurt in a blender to make a fine paste.

2. Chop onion and green chillies. 

3. Heat oil in a pan, Add cumin seeds to it and splutter

4. Add chopped onion and green chillies to it and saute well. 

5.When it get sauteed, add chicken pieces to it

6. Saute well and cover it with a lid. Open the lid and saute again

7. Add capsicum yogurt mix and stir well. Then add Kashmiri chilly powder, garam masala and salt. Mix well. Cover with the lid and allow it to cook.

8. Open the lid after some time.

9. Add coriander leaves and cover the curry until get cooked.  

10. Remove the lid and put some butter to the curry and stir well.

11. Chicken Rogan Josh is ready to serve. Enjoy the taste..

Like this recipe?

Please Share Your Comments and Suggestions here.

Thank You for Visiting My Blog

BINDU JAYESH

bindurohinipillai@gmail.com

MOONG CHAAT / GREEN GRAM POMEGRANATE SALAD

    Green gram is one of the best vegetarian super foods with amazing health benefits. It is also known as Moong Dal in India

    Moong Dal is a good source of iron. It protects us from skin cancer. It is loaded with vitamins and protein. Green gram helps us to lose weight. And helps to control blood pressure also.

   Sprouted green gram is very rich in protein and vitamin C. But the vitamin C will be destroyed when it get heated.

   Pomegranate is also a very good source of iron. It increases the immunity power and control the blood pressure. It also helps to increase the hemoglobin level and is a good remedy for stomach problems and asthma. It is rich in vitamin C and Vitamin K. Pomegranate is the best remedy for bone related problems also.

   Moong Chaat  is really a North Indian recipe. But, I made little changes in this recipe and my family members like this very much. It is a salad which contains sprouted moong dal and pomegranate and is very healthier snack for elders as well as children.

MOONG CHAAT

INGREDIENTS

Sprouted Moong Dal ( green gram) - 2 cup

Pomegranate seeds  - 1 cup

Onion - 1 (chopped)

Green Chilly - 1 (chopped)

Tomato  - 2 (cubed)

Chaat Masala - 1/2 spoon

Aam choori ( Dried mango powder) - 1/4 teaspoon

Lemon juice - 1/4 teaspoon (optional)

METHOD 

   Mix sprouted green gram, onion, pomegranate, green chilly and tomato and refrigerate for half an hour. Mix lemon juice, chaat masala, dried mango powder and salt. Mix the lemon juicemix with the Moong Chaat at the time of serving. ( Steam green gram for 5 minutes if necessary.) Protein rich and tasty Moong chaat is ready. Serve immediately to avoid protein loss.

Taste this wonderful recipe...

Please share your comments and suggestions here.

Thank you for visiting my humble space.

BINDU JAYESH

bindurohinipillai@gmail.com

GREEN PEAS PURI / MUTTER PURI

Good Morning Friends

   Once again I am presenting a special puri for today's break fast. Green Peas Puri is a green colored puri which has a lot of health benefits. Children should like this puri because it is very attractive in color than usual puris. Green peas puri is a tasty deep fried bread which is prepared with wheat powder, green peas, green chillies and coriander leaves.

GREEN PEAS PURI

See the Recipe below:

INGREDIENTS

Green Peas - 1 1/2 cup
Wheat Flour - 2 cup
Coriander Leaves - 1/2 cup
Green Chilly - 2-3
Salt - to taste
Cooking Oil - for frying
Semolina / Rawa - 2 tablespoon


PREPARATION


   Soak green peas in water in a vessel for 3 - 4 hours. Chop coriander leaves and green chillies. Grind green peas, coriander leaves and green chillies in a mixie and make a smooth paste.Combine this green peas paste with wheat flour, Rawa and salt. Mix all these well and knead to make a smooth dough. Add enough water while kneading. Keep this dough for half an hour. Cover it with a cotton clothes

   After 30 minutes knead the dough once again and make small balls with the dough. Press and roll the balls in round shape. Heat oil in a pan and put rolled puri into it and fry both sides crispy.(Adding rawa in puri will help it to stay crispy much more time. Slightly press the middle of the puri with a katori make it puffed.)  Take puri from oil and put it in a sieve. Make all puris one by one like this. Green colored tasty puri is ready. Enjoy it with potato masala or bhaji.

How is this recipe? Try this today itself. Enjoy a healthy and tasty break fast.

Please Share your Comments and Suggestions Here.

Thank You Friends for watching my space.

BINDU JAYESH

bindurohinipillai@gmail.com

ALOO METHI / POTATO FENUGREEK LEAVES STIR FRY

Have a great day!

   Today I am sharing a simple and easy recipe for you. Really it is a North Indian Recipe accompanied with Roti or Paratha. But this is a good combination with ghee rice or curd rice or jeera rice etc or with South Indian Meals. Since it is a North Indian recipe, the name is Aloo Methi, that aloo is potato and methi is fenugreek leaves.

  ALOO METHI 

See the recipe....

INGREDIENTS


Potato (Aloo) - 4
Fenugreek Leaves ( Methi) - 1 1/2 cup
Cumin Seeds - 1/4 teaspoon
Garlic - 3 cloves ( chopped)
Green Chilly - 2 (chopped)
Turmeric Powder - 1/4 teaspoon
Chat masala - 1/4 teaspoon
Salt - to taste
Cooking Oil - 1 teaspoon

PREPARATION

   Wash and peel potatoes and cube it. Chop methi leaves and keep aside. Pour some cooking oil in a heavy bottomed hot pan. Add cumin seeds to the oil. Then add chopped garlic cloves to it and stir well. When it get semifried ( aroma comes) add cubed potatoes and chopped green chillies to the pan. Add turmeric powder and fry for 2 - 3 minutes. Add a little water to it for cooking potatoes. ( Don't add plenty of water) Cover it with a lid and cook it for few minutes in low flame. Open the lid when the potato get cooked. Add salt and chat masala and stir well. Fry for 2 minutes. Finally add chopped methi leaves to it and stir. Fry them until the methi leaves wilt off and turn the flame off.

Now Aloo Methi is ready to serve. Enjoy with Roti, Paratha or Rice...

FRIENDS,

PLEASE SHARE YOUR SUGGESTIONS AND COMMENTS HERE 

THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com

PALAK GREENY KEBAB (MALAYALAM & ENGLISH)

ആവശ്യമായ സാധനങ്ങള്‍
പാലക്ചീര - ഒരു കെട്ട്
മല്ലിയില - ഒരു കെട്ട്
ഗ്രീന്‍പീസ് (കുതിര്‍ത്തു ചതച്ചത്) 1/2 കപ്പ്
ബീന്‍സ് (അരിഞ്ഞത്) - 1/2 കപ്പ്
ഇഞ്ചി - പച്ചമുളക് (അരച്ചത്)  - 1 1/2 ടീസ്പൂണ്‍
കാപ്സികം (ചെറുതായി അരിഞ്ഞത്) - 1/2 കപ്പ്
ജീരകപ്പൊടി - 1 ടീസ്പൂണ്‍
കോണ്‍ഫ്ളോര്‍- 3 ടേബിള്‍സ്പൂണ്‍
ഉരുളക്കിഴങ്ങ് (പുഴുങ്ങിപ്പൊടിച്ചത്) - 2 (വലുത്)
ഉപ്പ്  - പാകത്തിന്
പാചകഎണ്ണ- ആവശ്യത്തിന്

പാകം ചെയ്യുന്ന വിധം
   പാലക് ചീരയും മല്ലിയിലയും കഴുകിവൃത്തിയാക്കിയ ശേഷം തിളയ്ക്കുന്ന വെള്ളത്തില്‍ രണ്ടുമിനിട്ട് മുക്കിവച്ച ശേഷം എടുത്തുമാറ്റുക. തണുക്കുമ്പോള്‍ വെള്ളം പിഴിഞ്ഞുകളഞ്ഞ ശേഷം ചെറുതായി അരിയുക. ഒരു ഫ്രൈപാനില്‍ അല്പം എണ്ണ ഒഴിച്ച് ചൂ ടാകുമ്പോള്‍ യഥാക്രമം കാപ്സിക്കം, ബീന്‍സ്, ഗ്രീന്‍പീസ് എന്നിവ ചേര്‍ത്തു വഴറ്റുക. രണ്ടുമൂന്നു മിനിട്ട് വേവിച്ച ശേഷം അടുപ്പില്‍നിന്നു മാറ്റിവയ്ക്കുക. ഒരു പാത്രത്തില്‍ പുഴുങ്ങിപ്പൊടിച്ച ഉരുളക്കിഴങ്ങ്, പാലക് ചീര, മല്ലിയില, ജീരകപ്പൊടി, ഇഞ്ചി - പച്ചമുളക് പേസ്റ്റ്, വഴറ്റിയ പച്ചക്കറികള്‍, കോണ്‍ഫ്ളോര്‍, ഉപ്പ് ഇവ ചേര്‍ത്ത് നന്നായി കുഴയ്ക്കുക. അതിനുശേഷം ചെറിയ ഉരുളകളാക്കി ഇഷ്ടമുള്ള ആകൃതിയിലാക്കി ചൂടാക്കിയ എണ്ണയില്‍ ഇട്ട് ഇരുവശവും മൊരിച്ചെടുക്കുക. മീതേ മല്ലിയില തൂവുക. കബാബ് റെഡി. ചൂടോടെ സോസ് കൂട്ടിക്കഴിക്കാം.

INGREDIENTS 

PALAK  or SPINACH  - 25 Leaves (blanched )

Coriander Leaves - 1 cup (blanched )

Green Peas - 1/2 cup (half crushed )

Beans - 1/2 cup (finely chopped )
Ginger - Green Chilly Paste - 1 1/2 teaspoon
Capsicum (finely chopped) - 1/2 cup
Cumin Seed Powder - 1 teaspoon
Corn Flour -3 tablespoon
Potato - 2 Boiled and mashed)
Cooking Oil - for shallow frying
Salt - to taste
METHOD OF PREPARATION 
Squeeze all the water from blanched PALAK and Coriander leaves and chop it. In a hot pan pour some oil and put chopped Capsicum, Beans and crushed Green Peas respectively and saute it. Stir well and turn off the stove after 3 minutes, Keep it aside and allow it to cool. Take the mashed Potato in a vessel and add Spinach, Coriander Leaves, Corn flour, Garlic - Green Chilly paste, sauted vegetables, cumin seed powder and salt and mix it well. Then take a small quantity from it and make small balls and make it in a shape as desired. Shallow fry both the sides of the Kebab. Palak Greeny Kebab is ready and serve hot with tomato ketchup. ENJOY.....

WELCOME TO MAGIC RECIPES.....

മാജിക്‌ റെസിപീസിന്റെ പാചകശാലയിലേക്ക്‌ സുസ്വാഗതം.

 ഭക്ഷണം തന്നെ ഔഷധം. തികച്ചും ആരോഗ്യപൂർണ്ണവും രുചികരവുമായ ആഹാരം ശീലമാക്കുന്നതിനായി ഞങ്ങളുടെ അടുക്കളയിൽ പരീക്ഷിച്ച് സ്വാദിഷ്ടമെന്നു തോന്നിയ വിഭവങ്ങളുടെ രുചിക്കൂട്ടുകൾ പാചകപരീക്ഷണങ്ങളിൽ താത്പര്യമുള്ളവർക്കായി അവതരിപ്പിക്കുന്നു. നാടൻ കറിക്കൂട്ടുകൾ മുതൽ ചൈനീസ് വിഭവങ്ങൾ ഉൾപ്പെടെ പാചകകലയുടെ ഒരു കലവറ ഏവർക്കും മുന്നിൽ തുറന്നിടട്ടെ. ഇഷ്ടപ്പെടുന്നവർ ഷെയർ ചെയ്യാനും പ്രോത്സാഹിപ്പിക്കാനും മറക്കില്ലല്ലോ. ഏവർക്കും ഹൃദയംഗമമായ   നന്ദി