SPINACH AND POTATO PAKODA

Enjoy these crunchy and extremely delicious pakoda,from my jikoni to yours.

1 cup spinach chopped

1 medium size potato grated ( keep in the water)

1 medium size onion thinly sliced

4 green chilies finely chopped

1/2 teaspoon fresh ginger paste

1 teaspoon salt

1 teaspoon lemon juice

1 teaspoon black pepper coarsly ground

1 teaspoon criender seeds coarsly ground

3/4 cup gram flour

3 tablespoons rice flour

water as needed

oil for deep frying

In a bowl,combine all the above ingredients and mix well. Heat the oil in kadai,once heated take a small portion of the pakoda mixture and press with your palms. Gently drop into the hot oil, fry on medium heat. With the slotted spoon turn the pakoda to ensure they are golden brown all over. Remove them from the oil and onto a plate lined with kitchen paper. Serve these piping hot pakoda with chutney of your choice.

Note: Fry the pakodas on medium heat, low heat makes pakoda to soak up oil. And high heat they wont cook well from inside.

PITA POCKETS

2 cups white flour

1/2 cup wheat flour

1 teaspoon active dry yeast

1/4 teaspoon sugar

1 teaspoon salt

1 tablespoon olive oil

In a bowl add 1 cup lukewarm water,add yeast and sugar mix well. Cover and set aside for 5 minutes. In a large bowl place flour,salt oil mix and stir in the yeast mixture and knead until soft and pliable. Grease the bowl place the dough and cover. Set in a warm place for 1 hour . Punch the dough knead for couple minutes. Divide the dough into 8 equel pieces and shape into balls. Cover with tea towel allow to rest for 10 minutes. Roll each piece into a roti about quarter inch thick. Heat the skillet place the roti/ pita and cook until bubbles start to form. Flip over and cook for about 1 minute, flip again it will start to puff up .Remove and set aside while you work on the rest.

CORN SOUP

1/2 cup sweet corn boiled ( blend into pure)

1/4 cups carrots cubes

1/4 cup french beans finely chopped

2 tablespoons bell peppers cubes

1/4 cup spring onions chopped

1 teaspoon butter

1 tablespoon corn starch + 3 tablespoons water ( slurry)

2 1/4 cup vegetable broth

1/2 teaspoon garlic finely chopped

1/2 teaspoon ginger finely chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

Heat the ghee in pan,add ginger and garlic and soute to 20 seconds. Add white part from spring onions and mix well. Add all the vegetables, salt and the broth. stit and let come to a boil. Add the slurry and mix well. let simmet for 5 minuts,add the spring onions and black pepper mix and serve hot.

SAFARI BHAKHRI

1 cup wheat flour

1/4 cup fresh malai (cream)

1 tablespoon oil

1 teaspoon salt

1 teaspoon kasuri methi

3 to 4 tablespoons water

Ghee for rosting bhakhri

In a bowl,combine all the above ingredients and mix well. Add just little water and form a dough.Allow to rest for about 10 minutes. Divide the dough into 5 equel portions. Roll out each portion of the dough and cut the rough edges with the help of sharp mold / bowl. Cook on low heat for 3 to 4 minutes with just a dash of ghee on both sides.