Skip to main content
By
Post a Comment

SPINACH/PALAK CHITRANNA/ SPINACH/PALAK RICE

By



Preparation time: 25 min, Cooking time: 45 min, Serves: 2-3



INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
SPINACH/PALAK LEAVES
½ BUNCH
2
CHOPPED GREEN CHILLI’S
5-6
3
CHOPPED CURRY LEAVES
FEW
4
LEMON JUICE
1-2 TSP
5
CHNNA DAL/ BENGALGRAM
1 TSP
6
URAD DAL/BLACK GRAM
1 TSP
7
MUSTARD SEEDS
1TSP
8
FRESH OR FROZEN PEAS
½ CUP
9
POTATO
1-2
10
RICE
1 CUP
11
OIL
2-3 TBSP
12
SALT
TO TASTE









     







  METHOD:

1.       Wash the rice two to three times with enough water. Add about 2 1/2 cups of water and Cook till soft.( I  used Sona masoori rice)
Cooked Rice
2.       Make ½ cup palak/Spinach puree out of chopped palak/spinach leaves and keep it aside. mean while wash and peel the potatoes and cut into 1/2- 1 inch cubes. And cook till soft and keep it aside.
3.       In a wide pan heat the oil, once the oil is enough hot, add mustard seeds to crackle, then add chana dal, urad dal, sliced green chilli’s, curry leaves, and fry for 30 seconds , sauté it till  changes to light golden color.
4.       Then add peas fry for 30 second and chopped palak/spinach add spinach puree and sauté it nicely.
5.       Add boiled Potaoes, and combined well. When all the vegetables blend well add salt and mix it.
6.       Add boiled rice, mix nicely. Finally add lemon juice and mix well.

7.       Serve hot Palak/Spinach chitranna/Palak/ Spinach rice with raita.




Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

BALEKAYI BAJJI/ RAW BANANA FLITTERS

By
  Preparation time:25 min Cooking time:45 min Serves:6-8   INGREDIENTS: SI NO CONTENTS QUANTITY 1 CHICKPEA FLOUR/BESAN 2 CUP 2 RICE FLOUR 2-3TBSP 3 BAKING SODA 1/4 TSP 4 CAROM SEEDS/AJWAIN 1 TSP 5 CHILLI POWDER 2 TSP 6 OIL FOR FRYING 7 GHEE/ CLARIFIED BUTTER ½ TSP 8 RAW BANANA 2 MEDIUM 9 SALT TO TASTE METHOD: In a mixing bowl add flour, chilli powder, carom seeds, baking soda, salt and 1 tsp of ghee, mix well. Adding little water at a time make soft lump free batter. Make sure, the batter should not be too thick or thin.  Wash and peel the raw banana and cut them into thin slices, drop all the sliced bananas into thin butter milk. (Mix one tsp of yogurt into 1 glass of water) Heat enough oil for deep frying.Take banana slices and dip it into a b...
Post a Comment
Read more

BENDEKAYI HASI GOJJU/ OKRA/ LADIES FINGER CURRY

By
 Preparation time: 20 min,  Cooking time:25 min,  Serves: 3-4  INGREDIENTS: S I NO CONTENTS QUANTITY 1 OKRA/LADIES FINGER 250 GRAMS 2 BLACK SESAME SEEDS 1 TSP 3 CUMIN SEEDS 1 TSP 4 FENUGREEK SEEDS 1/2 TSP 5 GREEN CHILLIES 8-10 6 CURRY LEAVES FEW 7 CORIANDER LEAVES FEW 8 TAMARIND PULP 1 TSP 9 GRATED COCONUT 2-3 TBSP 10 MUSTARD SEEDS 1 TSP 11 CHANNA DAL 1 TSP 12 URAD DAL 1 TSP 13 TAMARIND PULP 1 TSP 14 MASHED JAGGERY 1-2 TSP 15 SALT TO TASTE METHOD: Clean and cut the Okra/ladies finger into half inch thick round slices. Fry chopped Bendekayi/Okra with 2 tbsp of oil in a pan, till tender ad crisp. Transfer fried okras into bow...
Post a Comment
Read more

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

By
Preparation time: 20 min,  Cooking time: 20 min, Yield: Serves: 4-5 SI NO CONTENTS QUANTITY 1 GREEN TOMATOES 4-5 2 GRATED COCONUT 1/2 CUP 3 CHANA DAL 1 TSP 4 URAD DAL 1 TSP 5 MUSTARD SEEDS 1 TSP 6 DRY RED CHILLIES 8-10 7 ASAFOETIDA/ HING 1/8 TSP 8 CURRY LEAVES FEW 9 MASHED JAGGERY 1/4 CUP 10 OIL 2-3 TSP 11 CILANTRO FEW 12 SALT TO TASTE METHOD: Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown. Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside. Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water ,...
Post a Comment
Read more