Malabar Spinach Fritter

Malabar Spinach Fritter

My friend aptly commented, “I wish I had a snack-gifting aunt!” Oh, it is really bless to have an aunt who is an amazing cook and loves to cook for you!

My aunt sent me some Malabar spinach fritters and it made my evening! She made it herself from scratch, with loads of love and the leaves were freshly collected from her own garden. What could be a better gift for a happy fat vegan?!

Here is how we make it.

We clean the leaves thoroughly and then shred them.

We add salt, a little turmeric powder, a little poppy seeds and shredded onion and green chilli to chickpea flour ("besan" we call it) and mix everything very well.

Now we add water little by little and make a thick paste. We now add the leaves to this paste and mix very well. Thickness of this mixture would be so, that it is possible to make small, flat and round shapes out of it which we deep fry.

We traditionally use mustard oil but you can use sunflower oil, too.

Curry-flavoured Hummus

Curry-flavoured Hummus

Mangold: German Influence in My Kitchen!

Nowadays I am trying things I never tried in India. Not only I am trying my hand on German recipes but also I am picking up new vegetables at the supermarket and trying to cook them independently without looking into a cookbook.
This week I cooked brussel sprouts and swiss chard. I did not even know about these vegetables as I was in India. Another new entry to my kichen is the button mushroom. Yes, of course I tasted them before, many times actually, but I never cooked them at home. I enjoyed my learning experiences, especially the one with Mangold.

Paat Shaak

If Mom accompanies me, even a day-out turns into a quite nice food experience. Mom is the person who pampered my taste buds the most and actually spoiled them. Now it is not so easy to satisfy them. On the other hand, it contributed a lot to build my food culture.

This time Mom packed chholar dal (chick pea dal), paat shaak (jute leaves), kankrol bhaja (fried yet-to-find-the-english) and rice for lunch, and luchi & alubhaja for snacks.


I am sure you know ‘Jute’ but did you know that you could make curry of tender jute leaves? Jute is ‘Paat’ in Bengali and tender jute leaves that is edible is called ‘paat shak’.


---- Paat Shaak: the green one in the caserole

Ingredients:

Mustard oil
Kalaunji (kalo jire),
Green chille (chopped)
Ginger paste
Paat shaak i.e. tender jute leaves(shredded)
Turmeric powder
Salt
A little water

How to do it:
Heat mustard oil in a kadai till the color looks lighter and the smell goes.
Add a pinch of Kalauji (kalo jire), and chopped green chille
Add a little ginger paste
Add shak (shredded). Stir a little.
Add turmeric powder
Stir a little so that it get mixed well with the shak
Add salt
Stir.
Let it cook. Do not add water now. Let it get fried a little. And stir so as to fry it uniformly.
Add a little water.
Cover with a lid. Let it cook.
Turn off the oven when the leaved are softened i.e. completely cooked and the water it dried. It is a dry preparation Gravy should not be there.

And chholar dal and kankrol bhaja?
And luchi and alu bhaja?

I will tell you later. Bye bye!