Spinach Fritters

spinach fritters ( Palak Pakora )

 

 https://www.facebook.com/Chef.Aqeel

 

Ramadan coming soon

Ingredients

12 to 15 medium to large fresh spinach leaves /palak ke patte

oil for frying the fritters

for the batter:

2 cups gram flour/besan

½ tsp red chili powder/lal mirch powder

¾ tsp carom seeds/ajwain

2 tsp white sesame seeds/ safed til

¼ tsp turmeric powder/haldi powder

½ tsp garam masala powder

a generous pinch of asafoetida powder/hing

2 pinches of baking soda

1 cup water or as required

salt as required

 

Instructions

mix all the ingredients for the batter to a thick smooth consistency. rinse, drain and pat dry the spinach leaves. heat oil till medium hot in a pan or kadai. dip each spinach leaf into the batter and coat it evenly. place the batter coated leaf gently in the hot oil. depending upon the size of your pan or kadai, you can add more spinach leaves for frying. fry the spinach fritters till golden and crisp. prepare the remaining fritters or pakoras in the same way. drain spinach fritters on paper towels to remove excess oil. serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. you can also sprinkle some chaat masala on top of the spinach fritters.

EASY CALZONES by Naz

‎Easy Calzones

 

2 sheets of pie crust prepared or make your own

5 tomatoes sliced thin.

a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)

Cream cheese,

Parmesan,

Mozzarella,

Romano (or a blended package of fine shredded cheese)

salt and pepper to taste.

 

Blend the herbs and cheeses together

How to Make It

Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste. add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal. Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.

Creamy Chicken and Corn Soup by Najeebah

Chicken & Corn Ѕơυρ:

- 250 G Chicken Fillet, Cubed 

- 410 G Sweetcorn 

- 3 Cups Milk 

- 2 Cups Water 

- 2 Tablespoons Cornflour (Maizena) 

- 2 Onions, Finely Chopped 

- 10 Ml White Pepper 

- 5 Ml Salt 

- 1 Celery Stick, Chopped 

- 200 G Fresh Cream 

- 10 Ml Butter

* Braise Chicken with Onion Over Moderate Heat For 5 Mins. Add Sweetcorn, Milk, Water And Spices. 

Combine Cornflour with A Little Water To Make A Thin Paste. Pour Into Soup And Stir Until It Has Thickened. Add Chopped Celery And Bring To Ά̲̣ Fast Boil For 5 Mins. Remove From Heat And Stir In Fresh Cream.

 

Grilled Lamb Boti - By Umme Abdullah

 GRILLED LAMB BOTI

UMME ABDULLAH

Ingredients

1 kg Lamb boti

 1 tsp Black Pepper -

1 tblsp aminas Steak & Chop Spice -

1 tblsp BBQ Spice -

½ tsp Tumeric powder -

1 tsp Ginger/Garlic -

2 tblsps Lemon Juice -

1 tsp Aromat-

1tbsp tomato paste

 

Method

Mix all ingredients together and marinate. Cook with ½ cup water till well done. In a griddle pan arrange lots of onion rings n let it cook with little oil, once its colour changes,  lay cooked boti on top n let it sizzle. Serve with chips n salad.