Cabbage Methi Pakoras | Cabbage fenugreek fritters - Vegan

 Winters and fresh vegetables are always a treat to eyes and taste buds . Last few days have been pretty cold in my city and we also experienced mild showers owing to a cyclonic depression.  Cold weather coupled with rains definitely calls for some crispy bites and is it not a pleasure to indulge into some fried snacks keeping the guilt aside for a day?

I had some fresh cabbage and methi /fenugreek leaves in my fridge and this time I prepared pakoras or Fritters using them . This was the first time, I combined the two veggies and made pakoras . Generally I make either only cabbage pakoras or methi pakoras, but this mix veg pakoras were just out of the world and it just flew out of the pan soon after I made them. You can add some chopped capsicum also to this .

By now you all must be aware about our weekly themes in Foodie Monday Bloghop and this time we are celebrating Winter vegetables as suggested by Sasmita for the 274th week.  The next soup on my mind is Beetroot Carrot Soup which Sas has on her blog "First timer cook" .

Preparation Time- 15 mins

Frying time - 20 mins

Serves- 3 to 4

Complexity- medium

Video recipe of Pakoras on my channel 

Ingredients 

1 cup finely chopped cabbage 
1/2 cup finely chopped methi /fenugreek leaves
2 to 3 green chillies finely chopped 
2 cups besan/gram flour 
1/2 cup rice flour 
2 tsp red chilli powder
1 tsp ajwain /carom seeds 
Finely chopped corriander 
Salt as needed 
Asafoetida as needed  
Oil for frying 

Method 

• In a wide mixing bowl, take the cabbage , methi Leaves , corriander, salt , red chilli powder , ajwain,chillies ,asafoetida and mix it well with your fingers . Let it sit for 5 to 10 mins for the veggies and spices release their flavor. 
• Add the gram flour and rice flour and mix it with the vegetable mixture.  Rub it well with your fingers such that you get a crumbly texture.  The salt and spices would have released water which will be enough to mix the dough for pakora . Incase you find it dry , sprinkle water little by little and make a tight but moist dough. 
• Heat oil and drop little bits of the dough into hot oil and fry them on medium flame until the hissing sound of the oil stops and the pakoras feel crispy and golden brown .
• Repeat this step until the dough is over . Always fry in small batches so that the pakoras are evenly fried and turn crisp .

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Some more deep fried nibbles  on my blog which will interest you 

• Medhu Vada 
• Kothimbir wadi 
• Sabudana Vada 
• Kunukku (Dal Pakoras)
• Maddur Vade (Karnataka special)

Keerai Masiyal | Blanched & Mashed greens - Vegan , Satvik & GF

 Keerai Masiyal is a typical Tamil Brahmin recipe and is almost loved by everyone .  In Tamil Keerai is used to refer to Green leafy vegetable and Masiyal means mashed, in short Keerai Masiyal means Mashed Greens.

Winter is the time when  we get fresh greens of all sorts and we all like to use them as much as possible in our cooking. Keerai Masiyal is a common recipe and will feature regularly in many homes .

I have used spinach/palak in my recipe while this can be made with "Mullai keerai"  "Arai keerai" as well..these greens are available in plenty in Southern India.  

Just as Khichdi, Achar  papad & dahi  is a sought after combination and a soulful meal for North Indians, Tamilians swear by Vethakuzhambu , Sutta Appalam & Keerai Masiyal . The essence and emotional feel will be lost if I go into the depth of translation, but for the benefit of my readers , it is a combination of roasted papads , a tamarind based gravy and blanched mashed greens.   Do try this combination and I promise you will fall in love with this delicacy .

Keerai Masiyal is power packed with all nutrients and doesn't involve too much oil or cooking . The best part of the recipe which infuses and adds a whole lot of aroma and flavor to this dish is the tempering made out of coconut oil . So pls do not skip on this coconut oil tempering if you want to experience the original taste of how it is savored and relished in a typical TamBrahm home.  

This is a perfect home style simple meal which we crave for and relish when we are back home after vacationing and eating lot of outside food .Helps in detox of the gut . In winters this rustic meal is frequently prepared as it is easy to digest and also keeps the immune system boosted up. 

Traditionally the blanched greens used to be mashed using a hand masher which used to be a special tool in every household to mash the greens or even cooked dhall.  It would take a while to mash the greens manually as the process was relatively laborious and time consuming.  In modern times , we can use the pulse mode in our blenders or food processors and achieve the same texture in no time .

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With winter setting in the Northern hemisphere, Preethi suggested we share Winter delicacies for our monthly Shhh Secret cooking challenge foodie group and stay tuned to have a virtual treat of lipsmacking winter special recipes from my co bloggers . Preethi has  recently shared her family favorite delicious Gongura  Koora (sorrel leaves curry) which is a must try if you relish the slight tanginess present in the Gongura.  This month my partner was Anu Kollon who blogs at "Entethattukada" and I must say her blog has some unique traditional kerala recipes.  She gave me spinach and green chillies as secret ingredients for the theme.  With the secret ingredients that I shared with her , Anu has dished out a lipsmacking radish chutney using radish and mustard ; the secret ingredients that I gave her .

Preparation Time - 15 mins
Cooking Time - 10 mins
Serves 2 to 3 
Complexity - simple

Ingredients 
3 medium bunches of spinach/palak
2 green chillies 
1/4 tsp jeera 
2 tablespoon fresh grated coconut 
2 tsp coconut oil
1 tsp mustard seeds
1/2 tsp udad dhall 
1/2 tsp chana dhall 
1 dry red chilli 
Salt as needed 

Method 

• Chop the roots of the spinach and remove all the weeds , rotten leaves and stems . Wash them under running water multiple times to remove all the mud . You can also soak them in salt and turmeric water for a while to clean .
• If the stems are very tender and soft use it along with the leaves for blanching else discard the hard stems because they will be very chewy.

• Roughly chop the leaves , add sufficient water , pinch of salt , green chillies, jeera and blanch the spinach until it is soft and the raw smell is lost . Cool it completely. 
• Strain the water and add these blanched leaves to a mixie /blender alongwith the grated coconut and pulse it till it appears coarse . Donot grind it to a fine paste.  The strained water can be used in any other cooking instead of discarding. 
• Prepare a tempering of mustard,  channa dhall , udad dhall in coconut oil and lastly fry the red chilli and pour it over the mashed spinach. Delicious keerai Masiyal is ready .

Some more healthy recipes using Spinach which you may want to try 

• Palak Paratha 
• Dal Palak
• Palak Paneer (No Onion Garlic) 
• Palak Paneer 
• Aloo Palak (oil free)

Baby Potato Roast- Vegan & GF

There will hardly be anyone who doesn't like potatoes.  Potatoes have something in them that attracts everyone right from children to adults. 

  A simple home style delicious baby potatoes stir fry sauteed on slow flame with basic spices . The baby potatoes are pressure cooked first and then further sauteed with basic spices until they turn crisp.

Today's recipe is a common feature in my kitchen and as always these every day recipes never made it to the blog, so I decided to share this today .  If you are a beginner in cooking or a bachelor who wants to have home food , this is a very simple and hassle free recipe . You just need red chilli powder, turmeric , salt and oil . No fancy spices or masalas are used. 

This baby potato roast is a perfect accompaniment with dal fry , gujarati kadhi ,simple tomato rasam or the ever green curd rice.  This afternoon we relished this with kadhi and roasted papads .

Preparation time - 30 mins

Cooking Time - 15 mins

Complexity - simple

Serves - 3 to 4

Ingredients 

500gms baby potatoes 
2 tsp red chilli powder 
1/2 tsp turmeric powder 
1 tbsp oil
Salt as needed
Pinch of asafoetida (skip for GF)
1/2 tsp mustard seeds

Method 

• Wash and clean the baby potatoes under running water till all the mud is washed off .
• In a pressure cooker , take sufficient water such that all the potatoes are immersed well and pressure cook on high flame for 2 whistles.  Let the pressure release normally.
• Drain the water from the potatoes and run it under cold water . This will stop the potatoes from getting cooked further due to the heat. We need well cooked but firm potatoes not mushy ones .
• Slowly peel the skin and cut them into half and keep aside . You can use them as whole potatoes, but when cut into half the marinade will get absorbed nicely into the potatoes. 

• In a wide mixing bowl , add the chilli powder , turmeric,salt and asafoetida and make a thick paste by adding water.  To this add the cut baby potatoes and coat it well with the masala paste.  Use your hands to coat the masala . Using and fork or spoon can break the potatoes.  Do it very gently.  Keep these coated potatoes in the fridge for 10 to 15 mins .
• Heat oil in a kadai or non stick pan and temper the mustard seeds , add the marinated potatoes and toss them gently and cook on low flame till they turn crispy . Keep tossing occasionally to prevent burning of potatoes.  
• Serve hot with rice and dhall or whatever is your preference. 

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