.....From My Palate

Palak

Chatpati Palak Chaat

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Life is really unpredictable for obvious reasons now. In February I planted bulbs in my backyard on a sunny day without jacket and today, in May I am wearing a woolen robe with socks on my feet and still feeling cold. Gosh! Is there anyone who can tell me where we are heading to…?? All my woolens are washed, nicely folded and packed for almost 5 months of hibernation but instead of feeling happy, I am feeling stupid and cold! Golden rays of sun are welcoming us outside but cold wind pushing us inside saying “Spring is for me and I wanted to play alone”!!

Anyhow, Food is the only option that’s comforting and cheering our soul while dealing with this confusion. Chaat, a mix of crunchy, sour, sweet, savory taste all at once, tickle our palate, mind and soul. Chaat a synonym for happy, blissful and satisfied in one word. But only requirement is it should tastes good, getting a good plate of aloo tikki or pani puri is as rare as getting a partner made for each other. ;-0 I really crave for good chaat in US and its really difficult and looks like impossible so far. A good plate of chaat should be hot and crunchy with a good balance of cold sweet dahi, sour tamarind chutney, spicy green chutney and perfect seasoning.

Pani puri, aloo tikki, papdi chaat, dahi puri, dahi bhalle, bhel puri are all popular and in demand. The only chaat that tastes delicious but still lives an unappreciated life is Indian Popeye’s favorite Palak Chaat. The crisp Spinach fritters with yogurt, chutneys and garnished with pomegranate and sev. What a delight?

Well, I am not sure if its as healthy as it sounds because of spinach but I can vouch for its deliciousness. It is a good appetizer and can give a zesty start to any party.

 

 

Palak Chaat
Recipe Type: Chaat
Cuisine: Indian
Author: Bhawana
Ingredients
  • 10 Spinach leaves, washed and dried
  • 1/2 cup Besan (Bengal gram flour)
  • 1/4 tsp. Ajwain (Carom Seeds)
  • Red Chilli Powder as needed
  • Salt to taste
  • Water to make the batter
  • Oil- for deep frying
  • Green chutney
  • Tamarind chutney
  • Yogurt
  • Roasted Jeera Powder
  • Chaat masala
  • Red Chilli Powder
  • Salt
  • Pomegranate Seeds
Instructions
  1. Add besan, ajwain, red chilli powder, salt and make a thick and smooth batter with the help of water.
  2. Heat oil in a pan.
  3. Coat spinach leaf with the batter and fry in batches until golden and crisp from both sides.
  4. Repeat the step for all the remaining spinach leaves and put them on a kitchen towel to remove excess oil.
  5. Just before serving, place spinach fritter on a serving plate. Drizzle beaten yogurt, tamarind and green chutney.
  6. Season it with salt, chilli powder, jeera powder and chaat masala.
  7. Garnish with pomegranate seeds and nylon sev.

Home-Style Palak Paneer and an Award!!

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PALAK PANEER

This palak paneer recipe is a typical home style recipe with basic ingredients and very important lal mirch ka tadka (red chilli tempering) before serving. Red chilli should be coarsely grinded for more taste. (My mother still believes in grinding all the masalas at home) They gives more taste and color.
Ingredients-
1 bunch chopped spinach (palak)
1 cup paneer cubes
2 tbsp oil + 2 tsp ghee
1/2 tsp turmeric powder
2 tsp sweet corn flour (makai ka aata)
3/4 cup yogart (or cream, if you wish)
Salt to taste
2 Green Chillies- finely chopped
1 tsp chopped Ginger
1 small onion – finely chopped
2 small tomatoes – finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder (or to taste)
1/2 tsp garam masala

Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry paneer till golden. Remove and drain on paper towels. Keep aside. Cook spinach with little water until all soft and grind it in a grinder. ( Basically in old times spinach was roughly mashed with spatula instead of grinding in a grinder) Heat oil in a pan, add onions, green chillies and ginger. Fry onions till soft and light brown. Add tomatoes and fry until soft and pulpy. Add all masalas (turmeric pd, corriander pd, cumin pd, garam masala and salt) Fry for 30 seconds and add grinded spinach in it. Mix it well and give it a boil. Mix maize flour and yogart and add it in a spinach. Mix it well and cook till you can see oil on the surface. Now add fried paneer cubes cook another 2 minutes and palak paneer is ready to eat. Do not forget to temper palak paneer with desi ghee and red chillies before serving.
(It was really difficult to type this post while helping my son reading new words, green, frog, peas, pear….gosh sorry for the mistakes.)

Now comes the important news……..horray got an award !!!!!

Thank U Bergamot and Jyoti , for considering my blog “Kreativ” and sharing this award with me. Thank U very much. Its always nice to get an award, like presents on your birthday.
Every award comes with its own rules. So lets check out terms and conditions of this award.

Terms & Conditions : 1. You must thank the person who has given you the award. 2. Copy the logo and place it on your blog. 3. Link to the person who has nominated you for the award. 4. Name 7 things about yourself that people might find interesting. 5. Nominate 7 other Kreativ Blogger. 6. Post links to the 7 blogs you nominate. 7. Leave a comment on which of the blogs to let them know they have been nominated.

Rotating Thank You Graphic Thank U Bergamot and Jyoti for passing this award to my blog. Thank You very much.

1. I wish if I can have a list of things that people might find interesting in me but there is definitely many things that i find interesting in others. Ooops count as 1.

2. I’m not stingy in appreciating what I like, can be beauty, recipe, art, craft, idea…anything. And I really like this quality in others too. Right this is 2.

3. I like cooking, and most of the time it is not a chore to me.

4. I like inviting people for lunch and dinners but what is more interesting is they think I’m Crazy,and ask me from where I get the time to cook with one Kid. Welcome to blog sphere and discover yourself its not just me.

5. I have a thing for empty glass bottles. It’s weird but I always wash and keep them and forget about them when in need.

6. I’m not blindly religious but always wanted to follow all the customs and traditions away from home in US.

7. After 5 years of my marriage either I don’t cook at all or if I cook, I still cook for my husband with same love and concern for his likeness. Do I need to prove…..blushing….

Now comes the nominations. There are many blogs I like and appreciate for their creative works. But I’m sure they already got this award long before.

Purva’s Daawat
Simply Delicious
Daily Meals
Red Chillies
Archy’s Recipes
Mom’s Recipes
Enjoy Indian Food

Congratulations, and getting award second or third time still not bad you guys deserve more…

P.S- Thank You very much Sangi for the awards, next post is all about your tag, awards and a recipe dedicated for you.

Palak Ke Parathey

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This paratha is not only delicious but very nutritious also It tastes great with yogurt and Aam Ka Achaar (mango pickle).

Palak Ke Parathey
Author: Bhawana
Ingredients
  • 2 cups Wheat Flour
  • 1 bunch Spinach (washed & dried), finely chopped
  • 1/2 tsp Salt
  • 1 tsp Ajwain
  • 1/2 tsp Chili Pd
  • Oil
  • Water
Instructions
  1. Mix flour, spinach, salt, ajwain, chili Pd & required water to make smooth dough. (Use oil at end to make it softer)
  2. Make small balls and roll them like parathas.
  3. Put the paratha on the tawa (griddle) and fry like regular paratha.
  4. Serve hot with Dahi & Aachar.