PALAK PANEER

2 BUNCH PALAK (SPINAH)
SALT
1 ONION
2 PODS GARLIC
1 INCH PIECE GINGER
CHAT MASALA
GARAM MASALA (OPTIONAL)
OIL I TABLE SPPON

BOIL THE SPINACH IN LITTLE WATER WITH SALT. COOL IT. BLEND IT IN MIXIE (PUREE)
HEAT OIL ADD FINELY CHOPPED ONIONS GINGER & GARLIC. SAUTE IT TILL GOLDEN COLOR. ADD THE PALAK PUREE AND BOIL ADD A PINCH OF CHAT MASALA.
PANEER FRYING OPTIONAL. ADD THE PANEER CUBES . SWITH OFF THE STOVE AND SPRINKLE GARAM MASALA ON TOP AND COVER IT.
HAVE IT WITH HOT CHAPATHIS.

BINDI FRY

BINDI (LADIES FINGER/OKRA) 500 GMS
INGREDIENTS : SALT 1 TSP
: CHILLI POWDER 1 TSP
: CORIANDER POWDER : 2 TSP
: CUMIN POWDER : 2 TSP
: PEPPER POWDER : 1 TSP
: AMCHOOR (DRY MANGO POWDER) 1TSP
: TURMERIC : 1/2 TSP
METHOD:
1.Wash bindi in running water. wipe with a clean dry cloth. cut off the tips and slit the bindies lengthwise.
2. Mix all the ingredients (masalas). Take each bindi and fill the masala.
3. Heat 2 Tablespoon cooking oil in a frying pan. Add 1 tsp brown mustard seeds. when it crackles drop the stuffed bindi in kadai slowly. stir it after 5 mts i.e. when the bottom portion turns brown. should be fried in low heat till it turns brown. remove from stove. Can be had with rotis.

First Post

Hi. This blog contains simple veg recipes from panky's kitchen. I plan to add one recipe a week. Enjoy cooking.