Spinach Paddu

Spinach Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe. 

A perfect bite-sized burst of flavor with goodness of Spinach that's both healthy and delicious.

Palak or spinach is a green leafy vegetable that is loaded with iron and vitamins and proteins. Perfect for adults and kids alike.  

Lets see how to make Spinach Paddu

Course Breakfast/Snack 

Spinach Paddu 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Spinach puree

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  

Wash and chop the palak leaves. Next steam in water for 5-10 mins. Drain the water and grind the palak in mixer. Next add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Spinach / Palak Paddu hot with chutney or sauce or enjoy just like that.

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Do check other recipes that you can make from Palak/Spinach

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Methi Vada

Methi Vada is yet another delicious and nutritious fritter variety made from Methi leaves blended in spices. Easy to prepare. A lentil base with few greens making it healthy and tasty. 

Methi or Fenugreek leaves is rich in minerals and vitamins. You can check other recipes that you can make from Methi/ Fenugreek leaves.

Methi Vada

Let us learn how to make Methi Vada

Ingredients

 

• 1 cup Channa Dal
• Hing-pinch
• 5-7 Green Chillies 
• Salt to taste
• Turmeric-pinch
• 1/2 cup coconut
• Coriander leaves
• Ginger shreds few
• 1/2 cup Onions finely chopped
• 1 cup Methi leaves finely chopped
  
• Oil for deep frying
• Jeera-1tsp
• Crushed Peanuts-few

Method:

Soak Channa Dal for half an hour.  

Next grind soaked channa dal with jeera, salt, green chillies,

 hing very coarsely with very little water. 

Next add grated coconut, crushed peanuts, chopped coriander leaves,

chopped methi leaves, onions  and salt to the mixture and mix well. 

Make small balls and flatten it. Set it on a plate. 

In a kadai, heat oil, slowly slide in the vadas deep fry till golden brown on both sides. 
Drain on absorbent paper. 

Serve flavourful and crispy Methi Vada  hot with chutney or sauce 

or enjoy just like that with hot cup of tea or coffee. 

So, go ahead and give these flavorful delights a try – and remember, the only thing better than the first bite of Methi Vada is the second!!

Note: Adjust the spices and seasonings as per your taste and preferences.

Happiness is Homemade!

While you are here, do check out other interesting snack recipes you can try making under 'Snacks N Fritters' in Menu Planner.

Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch

Methi Puri

Methi Puri

Methi poori is a popular Indian deep-fried bread that is made using a combination of wheat flour, spices and fresh fenugreek leaves (methi). It is a crispy and flavorful and is perfect for breakfast or lunch.

Leafy vegetables are packed with essential vitamins and minerals, iron, and fiber which is important for maintaining good health.

Ingredients:

• 2 cups wheat flour

• 1 cup fresh fenugreek leaves 

  (methi), washed & finely chopped
  

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• Salt to taste

• Water, as required

• Oil for deep frying

Method:

1. In a large mixing bowl, combine wheat flour, fenugreek leaves, red chili powder, turmeric powder, cumin powder, and salt.

2. Mix well and add water gradually to make a firm dough. Knead the dough well for a few minutes until it becomes smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

4. Heat oil in a deep frying pan on medium flame.

5. Divide the dough into small balls and roll them out into circles of about 3-4 inches diameter.

6. Once the oil is hot, carefully drop the rolled out pooris one at a time and fry until they puff up and turn golden brown on both sides.

7. Remove the fried methi puris from the oil using a slotted spoon and drain the excess oil on a paper towel.

8. Serve Methi pooris hot with chutney or sabzi of your choice.

Thanks for stopping by... Do check out other interesting recipes on the blog'

The homemaker has the ultimate career. All other careers exist for one purpose only-and that is to support the ultimate career' C S Lewis

Pudina Corn Rice

Pudina Corn Rice is an easy sweet corn and mint flavored rice. Mint leaves with coconut, spices and corn makes it a tasty one pot meal. 

Pudina is a herb commonly used in Indian cooking. It is used in a variety of dishes such as chutneys, raitas, and salads. It has a refreshing taste and aroma along with many health benefits.

Pudina Corn Rice

Ingredients:

1. 1 cup rice
2. 1/2 cup corn steamed
3. 1 cup mint leaves/pudina
4. few green chillies, chopped
5. 1/2 cup coconut shredded
6. 1 tbsp. chopped coriander leaves
7. 1/2 tsp. mustard seeds
8. 1 tsp. cumin seeds
9. 1/2 tsp chana dal
10. 1/2tsp urad dal
11. Few Cashews nuts
12. 1 tbsp. lemon juice 
13. Salt to taste
14. 2-3 tbsp. oil

Method: 

Cook rice and spread it on a plate to cool. 

Meanwhile, blend mint leaves, coconut, chillies in without adding water.  

Heat oil in a pan, add mustard seeds, jeera, chana dal, urad dal, 

cashews once done, add mint mix and fry for 10 minutes. 

Next add corn, salt and mix well. 

Add rice, lemon juice and mix well. 

Serve Pudina Corn Rice hot with raita and papad.

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Also check other recipes for easy one pot meals under "Rice" Menu Planner.

"Be brave. Take risks. Nothing can substitute experience."Paulo Coelho 

Dill Leaves Dosa

Dill Leaves Dosa or Sabsige Soppina Dosa (Shepu/ शेपू dosa)  is an easy, quick and instant dosa variety. Made from Dill leaves (sabsige/shepu) is healthy, nutritious herb that we use for flavor and taste.

Ingredients

• 

  Dill Leaves Dosa

  Chiroti rava 1.5  cup
• Rice flour - 1 tbsp
• Maida - 1 tbsp
• Curds-3 tbsp
• Dil leaves, finally chopped - 1 cup
  
• Coriander leaves-few
• green chillies, finely chopped - 5-6
• coconut, grated - 2 table spoon
• jeera - 1 tsp
• salt - as per taste
• Coconut-3 tsp(opt)
• Water

Method-

In a bowl, add rava, rice flour, maida and curds, next add chopped dil leaves, coriander leaves, green chillies ,jeera,salt and grated coconut, add water and mix well to form dosa batter. Keep it aside for 1/2 hr. Make dosa.

Serve crispy and healthy Dill Leaves Dosa or Sabsige Dosa hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner

"We cannot solve our problems with the same thinking we used when we created them."Albert Einstein 

Palak Poha Cutlet

Palak Poha Cutlet is easy snack for kids or elders, smart way of including greens in your  diet.  You can make from leftover Poha or use fresh soaked ones.

Prep time:  15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 8 tikkis

Author: Smita

Ingredients:

• 2-Potatoes boiled and mashed

  

  Palak Poha Cutlet

  
  
• Salt as per taste
• 1 tsp pepper pwd
• 1 cup Poha (leftover) 
• 1 cup washed and blanched palak 
• 1-2 finely chopped greenchilies
• 1/4 tsp garam masala
• 1/2 tsp Red chili powder
• 1/2 tsp dhania jeera pwd
• Lemon juice
• Oil for shallow-frying.
• Bread Crumbs for coating.

Method: Chop the palak leaves and add the masala pwd and salt and mix it well add mashed potatoes, soaked poha, pepper pwd,green chilies, lemon juice and mix well. Take small portion of mix, flatten it, pat it well. Roll it on the bread crumbs. In a kadai, add oil and place the cutlet shallow fry till golden brown on low heat. Flip on the other side slowly. 

Once done serve Palak Poha Cutlet hot with ketchup or chutney.




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Please don't forget to check other yummy recipes under "Snacks" in Menu Planner.

'In three words I can sum up everything I've learned about life ; it goes on' Robert Frost

Methi Aloo Rice / Menthya Soppu Aloo Bhath

Methi Aloo Rice / Menthya Soppu Aloo Bhath is an easy and perfect one pot meal. Stir fried Methi leaves or Fenugreek leaves with potatoes blended with bhath powder in rice tastes delicious. Enjoy this healthy greens with raita or papad. Fenugreek leaves are flavorful and loaded with vitamins and nutrients.

Methi Aloo Rice / Menthya Soppu Aloo Bhath

Ingredients

• 1 cup rice
•  1/2 cup of potatoes (sliced)
• 1 cup of methi leaves (cleaned/chopped)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• 2 tbsp. Bhath Powder
• Dry grated coconut-1 tbsp

Method:  

Cook rice and Spread it on a plate. Heat oil add mustard seeds, after it splutters, add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown. 

Add the thinly sliced potatoes and stir fry well , next add Methi Leaves and fry well. 

Next add the bhath powder, salt and mix well. Add rice, and mix well. 

Garnish with coconut. Serve hot with raita or papad or enjoy just like that.

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Don't forget to check other interesting recipes for One Pot Meals under "Rice " in Menu Planner.


Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

Menthya Soppina Akki Roti

Menthya Soppina Akki Roti is nutritious, wholesome blend of Methi (Fenugreek Leaves)  with rice flour making it a healthy breakfast delight. Enjoy this hot flavoured Roti with chutney and butter.

Ingredients 

Akki Hittu (Rice Flour)       2 cups 

Methi Leaves          1 bunch finely chopped

Coriander  leaves          handful chopped

Green chillies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Method 

 Mix rice flour with chopped and  washed methi leaves, add salt, chilies, cumin seeds. Add water and mix well add little curds. Cover and leave for some time.(Dough should be of medium softness not too hard or too soft.) Leave for some time. 





Take a tava, smear 1tsp of oil around, take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti, cover, check if done. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.

Enjoy hot with butter and chutney /pickle of your choice.

    Menthya Soppina Akki Roti

Check out !  This recipe was published in the newspaper. Link below

https://epaper.newindianexpress.com/2668915/The-New-Indian-Express-Bengaluru/12-MAY-2020#page/16

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Please don't forget to check other interesting Rotti varieties also try the simple recipes under breakfast category.






'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Methi Akki Rotti

Methi Coriander Akki Rotti is nutritious, wholesome blend of fresh green Methi (Fenugreek Leaves) and coriander leaves in rice flour. It makes  a healthy breakfast recipe. Enjoy this hot flavoured Rotti with chutney. 

             Methi Coriander Akki Rotti 

Ingredients 

• Akki Hittu (Rice Flour)       2 cups 
• Fresh Methi Leaves          1 bunch finely chopped
• Coriander  leaves          handful chopped
• Green chillies            4-5 finely chopped 
• (in case you need it spicy)
• Cumin seeds             1 tsp
• oil                             2Tbsp
• Salt                          to taste
• Water                       as req
• Curds                       2 tsp

Method 

 Mix rice flour with chopped and washed methi leaves, add salt, chilies, cumin seeds. Add  water and mix well add little curds and mix. Cover and leave for some time. (Dough should be of medium softness not too hard or too soft.) After 1 hour, take a tava, smear 1tsp of oil around, take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti, cover. Check if done. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time. Enjoy hot with butter and chutney /pickle of your choice.

Thanks for stopping by..

Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Methi Millet Dosa

 Methi Millet Dosa  is another dosa variety that can be made with wholesome Foxtail Millet (navane) flour -  easy, quick dosa variety. This version includes addition of fenugreek leaves (methi) to make it more healthy, nutritious! This recipe is with Lentils based chutney.

 Methi Millet Dosa 

Millet Dosa will be slightly thicker, but porous and soft with the awesome taste and goodness of the millets giving you loads of health benefits.

Ingredients

• Chiroti rava 1 cup
• Millet flour - 1 cup
• Curds-3 tbsp
• Methi leaves, finally chopped - 1 cup
• Coriander leaves-few
• green chillies, finely chopped - 5-6
• coconut, grated - 2 table spoon
• jeera - 1 tsp
• salt - as per taste
• Coconut-3 tsp(opt)
• Water

Method - In a bowl, add rava, millet flour, and curds, next add chopped methi leaves, coriander leaves, green chilies ,jeera, salt and grated coconut, add water and mix well to form dosa batter. Keep it aside for 1-2 hrs. Make dosa. Serve  Methi Millet Dosa hot with chutney of your choice.

Don't forget to check the other dosa varieties under "Dosa" Menu Planner





#Happiness is home-made.

Gongura Chutney

Gongura chutney is an interesting accompaniment for rasam rice or Indian breads, healthy and tangy. A must try out!  It is called Red sorrel in English or Ambadi in Marathi. It is sour to taste and loaded with Vitamin C! 


Ingredients

•    Gongura/ Red Sorrel Leaves  – 2 cup (washed,cleaned)
•    Red chillies – 4-5
•    Fenugreek /Menthya powder -1/2 tsp
•    Turmeric Powder –a pinch
•     oil -3-4 tbsp
•    Salt as required

   For the seasoning

   Oil - 1 tbsp
   Mustard seeds– 1 tsp
   Hing– a pinch

Method - In a kadai, dry roast menthya/fenugreek and grind it to powder. Heat oil add chilies,turmeric,hing, gongura leaves and fry well. Let it cool. Grind it into fine paste,add salt while grinding. 

Next prepare seasoning-heat oil in a kadai,add mustard seeds, once done, add the paste and fry till 10 minutes. Add menthya powder and mix.

Enjoy with Akki rotti, chapati or rice.

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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

Palak Stir Fry

Palak Stir Fry is a healthy combination of green palak /spinach leaves with lentils ( tur dal cooked) with mild spices. Easy to make. Enjoy hot with chapati or rasam rice. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Palak Stir Fry

Ingredients

• 1 bunch Palak/ spinach
•  (cleaned and chopped finely)
• 1- 2 dry red chillies
• 3-4 tbsp grated coconut
• 1-2 tbsp Cooked Dal
• salt according to taste
• 1/2 tsp lemon juice
• Coriander leaves-few

Seasoning

• 1/2 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp jeera
• Few curry leaves
• Pinch-Hing
• Pinch-Turmeric Pwd

Method: In a pan, heat oil and add the chopped spinach and fry well. Take is aside. Next heat the oil in a broad pan. Prepare Seasoning  add mustard seeds, add urad dal, chana dal,Turmeric,hing curry leaves. Add red chillies, saute well. Once done add the chopped Spinach and sauté well. Add salt and mix. Finally garnish it with grated coconut and coriander leaves. Serve hot with rasam rice or chapati. Simple and tasty Palak Stir Fry.

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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"

Life is what happens while you are busy making other plans.
John Lennon 

Palak Poori / Spinach Poori

Palak Poori is an easy recipe to include healthy greens in your diet. Palak or spinach is a green leafy vegetable that is loaded with iron and vitamins and proteins. Perfect for adults and kids alike. Serve hot with ketchup, chatni or sabzi of your choice. Ideal lunch box recipe! Spinach is an important immunity booster vegetable.

Palak Poori / Spinach Poori 

Ingredients:

• 1 cup Palak [Boiled]
• 1/4 cup chickpea flour[Besan]
• 1 cup Wheat flour
• 1 teaspoon ajwain
• 1 tablespoon garam masala
• 1/2 teaspoon dry mango powder
• salt to taste
•  oil
• Water

Method: Clean the palak well. Chop only the leaves finely. Next in a pan add water and a bit of salt. Add the washed palak leaves and let it boil for 10-15 mins. Once done, let it cool, discard the water and blend it in the mixer. In a bowl,add wheat flour, besan, masala powder, salt and the blanched palak leaves and mix well to make a soft dough. Add water if req. Make puris and deep fry them in hot oil. The puris will be in green color! Serve hot with sabzi of your choice.

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Do check interesting sabzi's under "Veggie Delight" Menu Planner.

"You have to learn the rules of the game. And then you have to play better than anyone else."Albert Einstein