SPINACH CHAT

20 leaves of baby spinach, washed and dried

1/4 cup corn flour

2 tablespoons gram flour

1 tablespoon rice flour

1/4 teaspoon salt

water as required

In a bowl, place all the above ingredients ( except spinach ) and prepare semi thick batter, set aside. Heat the oil in kadai, once heated dip each spinach leaf in the prepared batter and place in kadai.Fry on medium heat until deep golden hue, turning occasionally. Remove with slotted spoon and place on a kitchen paper to drain off excess oil.

For garnishing

green chutney

tamarind chutney

sev

salted bundi ( optional)

onion finely chopped

cilantro finely chopped

chat masala

masala yogurt

For masala yogurt

1/2 cup fresh yogurt

1/4 teaspoon chili powder

pinch of salt

pinch of freshly ground cumin

Whisk all together set aside

Assemble spinach chat

On a serving plate or bowl, arrange spinach bhajya. Top with green chutney, tamarind chutney, onions sev,mundi. Princkel chat masala and drizzle masala dahi. Serve with lemon wedges.

INSTANT WADA

Guest in the Jikoni.So Manjubhabhi loves the Jikoni as much as I do and we thought we’d share a shortcut to making Vada for those that cannot grind the rice and dal.
Heres how:

1 cup gits dhokra mix

1/4 teaspoom turmeric powder

1 tablespoon yogurt

1 tablespoon wheat flour

1/2 teaspoon garlic paste

1/4 teaspoon ginger paste

1 teaspoon chili paste

handful chopped cilantro

oil for deep frying

In a bowl, combine all the above ingredients. Add little water at a time and prepare soft dough. Divide into 10 to 12 balls and flatten into discs on a damp paper towel or cheese cloth. Once the discs are flattened, place each discs in kadai and deep fry on high heat on both the sides until golden brown. Remove from the oil using the slotted spoon and place on a plate lined with paper towel. Give these instant wada a try and make sure you have a cup of hot masala chai with delicious wada.

ICE HALWA

This week has been about derani/jethani (sisters in law) bonding and reviving memories.  Manjubhabhi my Jethani is in Charleston and is a keen cook so we thought we’d do a guest cook along and make ice halwa her style.  Its been all about having fun, khai pi ne maja….
Watch the videos and see how one of my oldest mentors and buddy makes the halwa…

1/2 cup white flour

1/2 cup ghee melted

1/2 cup water

1 1/2 cup sugar

In a heavy bottomed pan, mix flour,ghee , sugar and water.  Stir well until well combined. Turn the heat on and cook on high heat until it starts to boil stirring continuously. Turn the heat on medium  and keep  stirring for about 20 minutes .It will get thicker and will start living the sides of the pot and forms like a soft dough.  Pour the mixture on the parchment paper  and spread little with spatula .cover with another piece of parchment paper. Start rolling immediately .Once almost rolled out remove the top paper and   sprinkle  crushed cardamom and almond slivers. cover with parchment paper and roll again.  Remove the top paper , cut in to squares  Let it dry for about 8 to 10 hours and flip them upside down for about 8 hours or completely dried. Put the parchment paper between each slice and store in an air tight container. Enjoy  Bombay halwa