Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....

ALL YOU NEED:

Spinach	1 cup
Besan/Kadalai Maavu	1 1/2 tblsp
Garam Masala	1/2 tsp
Fennel Seeds	1/2 tsp
Green Chilly	1 1/2
Potato	1 No.
Peas	1/2 cup
Ginger	1/2 inch
Sugar	Pinch
Salt	To Taste
Oil	To Spray

METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

Keerai Kootu

    "Keerai", as we all know, its the most healthy veggie. Only because of this reason, this will be my mandatory dish which will be there in my lunch menu atleast once in a week minimum. Since it will be there in all week of my lunch menu, i don't feel like preparing the same recipe so will be keep on excavating a new dish either by asking mom or by googling. So this is my one version which i got from my mom. Do check it and let me know ur feedback as well.

ALL YOU NEED:

Spinach	1 bunch
Chopped Onion	1 No.
Moong Dhall	1/2 cup
Turmeric Powder	Pinch
Coconut	3 pieces
Cumin Seeds	1/2 spoon
Red Chilly	2 Nos.
Mustard	1/2 spoon
Urad Dhall	1 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
    Pressure Moong Dhall by adding pinch of turmeric powder for 5 whistles. Let it sit for a while. Now, heat a spoon of oil, add mustard, add a red chilly, add chopped onion. Saute it by adding pinch of salt. Now add on cleaned and chopped spinach. Saute it for 1 min. Now grind coconut and cumin by adding water and pour it to the pan, mix well and allow it to get cooked by adding pinch of turmeric powder. Once done, pour the cooked moongdhall, do fine sauting until it all get mixed up. Adjust with salt. Now in a separate small pan, heat oil, add mustard, now add urad dhall, red chilly and cumin seeds. Now pour it into the spinach mixture and mix well. Put off the flame. Serve hot !

♬ Sangeetha♡Nambi ♬

Quinoa Spinach Chapathi

    Few days back i bought a frozen "Quinoa Spinach Tikki" which was tempting me to buy that. As soon as i back from shopping, i was so eager to taste. But i didnt liked the taste personally. I was totally fed up. Still, i don't feel like wasting it. Suddenly i got an idea to add in all dough/ batter. From then on, am adding it while making poori, chapathi, dosa etc. etc. :) now thought of sharing it to you all.

ALL YOU NEED:

Wheat Flour	2 cups
Quinoa Spinach Tikkis	3 Nos.
Water	To Knead
Salt	To Taste
Oil	2 spoons

METHOD:
    Knead wheat flour with all the ingredients under "All You Need" except oil. Make it as soft chapathi dough. Add a spoon of oil, at the end of the kneading and allow it to sit for 30 minutes. After 30 mins, make it as small round shaped balls and roll it using rolling pin and heat a tawa, add a spoon of oil, place the rolled chapathi dough and toss it on both sides. Serve hot with raitha or any curry.

♬ Sangeetha♡Nambi ♬