Kale-Ragi Pakoda

Category: Snacks
Preparation Time: 10 mins  
Cooking Time: 4-5 mins per batch
Servings: For 2-4 persons

Kale-Ragi Pakoda

 Ingredients:

• Ragi flour - 1 cup
• Rice flour - 3 tbsp (Optional)
• Kale greens, chopped - 2 cups (tightly packed)
• Onion, chopped - 1 no
• Ginger, grated - 1 tbsp
• Chilly powder - 1 tsp / to taste
• Cumin powder - 1/2 tsp
• Peanuts, halved- 2 tbsp
• Salt - to taste
• Water - as required
• Oil- for deep frying

Method:

1. Mix Ragi flour, Rice flour, Chilly powder, Cumin powder, peanuts and salt in a bowl; Add the chopped greens, onion and ginger, mix well
2. By gradually adding water, mix it to form a tight dough; we can add 1-2 tsp of hot oil to the dough and mix well
   
3. Heat oil in a wok (enough for deep frying) and once it becomes hot, add the dough little by little in batches and deep fry them in medium flame
   
4. It may take around 3-5 mins per batch and once the sizzling sound subsides, take it out and drain the excess oil
   
5. Serve hot with tea!
   
   
   

Sprouted Channa Kuzhambu

Category:  Lunch
Preparation Time: 10 mins + Time for sprouting
Cooking Time: 30 mins
Servings: 3-4 persons

Sprouted Channa Kuzhambu with Rice!

 Ingredients:

• Sprouted Kala Channa (Black Kondakadalai) - 2 1/4 cups

  

  Sprouted Channa

• Sesame Oil - 1 tbsp
• Small Onions, halved - 5-6 os
• Garlic, chopped - 3 cloves
• Tomato, chopped - 1 no
• Curry leaves - few
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1 tsp
• Salt - to taste
• Water - as required
• Coriander leaves - 2-3 stalks

To Saute and Grind:

• Oil - 1 tsp
• Small Onions - 12-15 nos or Big Onion, chopped - 1 no 
• Tomato, chopped - 1 no
• Garlic - 4 cloves
• Turmeric powder - 1/2 tsp
• Kuzhambu Masala Powder (Home made) - 1 tbsp
• Coconut, grated - 1/3 cup

Method:

1. Making Sprouts: Wash and soak around 1 cup of dry channa overnight; then drain water and wrap it in a clean cotton cloth and place in a closed vessel / hot box for 12-16 hrs. Check for the sprouting after 12 hrs and if not done keep it for some more time till it get sprouted. 
2. Take 2 1/4 cup sprouted channa and pressure cook it with salt and enough water for 2 whistles
   
3. Prepare the masala, by sauting the above ingredients in 1 tsp of oil (add one by one in the same order as above) and allow to cool
   
4. Grind the sauted mixture to a smooth but bit coarse masala paste
   
5. Heat Sesame oil in a pan, once it gets hot add the mustard seeds, Urad dhal, Curry leaves and fry till dhal turns golden brown
6. Add the small onions and garlic and saute well
   
7. Add the chopped tomato pieces and saute till it gets cooked and turns mushy
   
8. Add the cooked channa and mix well
   
9. Then add the ground masala paste, enough water (Water used for cooking channa can be used) mix well and check for salt
   
10. Allow to cook in medium flame for 8-10 mins till the oil gets separated and the channa gets blended with the masala
    
11. Switch off, garnish with coriander leaves
    
12. Serve hot with rice or even for dosa/Idly/Chapathi
    
13. Since my Home made masala powder is spicy, I haven't added more, if needed you can add chilly powder

Spinach-Paneer Sandwich

Category: Sandwich    
Preparation Time: 5 mins       
Cooking Time: 15 mins      
Servings: yields 6 sandwiches

Spinach-Paneer Sandwich

Ingredients:

• Bread slices - 12 nos
• Butter - 1-2 tbsp

For Stuffing:

• Paneer, cubed - 3/4 cup
• Spinach, chopped - 3/4 cup (Here I used Frozen spinach)
• Onion, finely chopped - 1 no (Small sized)
• Oil - 1 tsp
• Ginger Garlic paste- 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Chilly powder - 1/2 tsp (Adjust as per spice level)
• Salt - to taste

Method:

1. Wash and chop spinach and cut paneer into bite sized pieces
   
   
   
   
2. Heat oil in a pan, add Onions and saute well till it becomes translucent
   
3. Add the ginger-garlic paste and saute till the raw smell goes off
4. Add in the chopped spinach along with required salt and the dry masala powders (Turmeric, Coriander, Chilly and Garam Masala)
   
5. Saute for 3-5 mins until the spinach gets cooked
6. Add in the paneer cubes; mix well and switch off
   
7. Spread butter on one side of the bread slices
8. Place the prepared stuffing in one bread slice with the butter side facing down and keep another slice over it with butter side facing up
   
9. Toast it in sandwich maker / grill / stovetop pan till the bread slices get toasted well
   
   
10. Cut in half and serve hot!