Brinjal - Palak Dry Palya

Brinjal - Palak dry Palya is a side dish. Dry curries are always adds to the main dishes. I have tried here Brinjal - Palak Palya /Dry curry. It is yummy and easy to prepare.

I have used palak leaves, brinjal, coconut, coriander seeds and green chilly. Little lemon juice/extract is added. I have prepared using coconut oil and coconut oil is one of the healthy oil that we are sure about.
Let us see some benefits of brinjal/egg plant in our diet.
Brinjal helps the bones to be strong and prevent osteoporosis. It reduces anemia and improves heart health. It also protect heart health. It helps to manage diabetes by controlling blood sugar level. Brinjals are rich source of vitamin C, vitamin K, vitamin B6. magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. They do not contain cholesterol or saturated fat.
Remember : Do not fry brinjal and it not that good for our body. Some may cause allergic to some. 
Let us see the recipe :

Things Needed : 

To cook :
Brinjal : 4 to 5 (Small and round ones).
Palak leaves : 1 Bundle ( small one )
To add :
Coconut : 1/2 Cup/ 2 to 3 tablespoons
Coriander seeds : 1 Teaspoon
Red chilly : 1
Green chilly : 2
Lemon juice : 1 Tablespoon
Salt : As required
Cut coriander leaves : 2 Tablespoons
To Season :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Coconut oil : 1 Tablespoon

Method :

1. Wash and cut brinjals and put it in a big bowl of water for at least 10 minutes.
2. Wash and cut palak leaves into thin and keep it aside.

3. Wash and cut coriander leaves and keep it aside.
4.Grate coconut and dry grind it with green chilly and coriander seeds. Remove it from the jar.

5. Keep a pan on the fire and heat. Add oil and mustard seeds.
6. Let mustard seeds splutter. Add jeera and ingh. Add curry leaves. Add cut brinjals.
7. Mix it nicely and add cut palak leaves. Fry slowly for a minute.

8.Add 1/2 glass of water. Add turmeric powder and mix it well.
9. Let brinjal turn soft. Add salt and mix it well. Let all the moisture disappear.
10. Add ground coconut - coriander seeds mixture and mix it slowly.

11. Cook on low flame for 2 minutes. Mix it in between. Put off the fire and add lemon extract.
12. Mix it nicely and shift it to a serving bowl. Add cut coriander leaves and serve with main dish.

Note : 

Use of tender brinjal is a must. Adding tamarind pulp (1 tablespoon) instead of lemon extract is optional. Use of jaggery is optional. ( I did not use). Use of coconut oil is optional. ( Any cooking oil will do). Adding more chilly is optional. Adding onions or garlic is optional.
Time : 15 Minutes
Serves : 2 to 3 .

Patrode Dough Pooris

Eating Pooris is fun at any time. Morning /evening or dinner the soft , fluffy , puffed pooris are ,u favourite of mine too. Kids love to have these Pooris.( Fried lovers ☺☺☺).

Different varieties of Pooris are prepared these days. Innovation and the thirst of learning, cooking has turned the whole world into fun affair and interesting.

Though I am also a fan of cooking, I do stick to olden and traditional way of cooking most of the time. I am not in favour of any market bought sauce, jam or cream. They might be healthy ( I am not sure). I feel though cooking has come a long way, one needs to keep in mind  is " Health". It is more important than any thing.
Ok. Here  I have used the patrode dough and prepared this " Patrode dough Pooris".
There was little dough remaining after preparing Patrode.(Everyone's favourite in our home). Pooris also loved by my sons and hubby. So the next morning I had the idea of using this remaining dough kept in the fridge and tried these " Wonderful Pooris ".
 Poories are one of the good breakfast that you can have in the morning. It helps you to full for a long time. The whole day activity makes the digestion easy and good. Your body needs oiling and it helps to provide the need. ( At least once in a while it is ok to have the oily food and it is my opinion too ).
Let us see the recipe Now :                                                                                 

Things Needed: 

Wheat flour: 2 Cups.
Patrode spice : 2  to 3 Table spoons.
Salt : to taste.

Oil:  2 Cups (For frying).

                                           

Method:

1. Mix wheat flour, patrode spice and little salt together and prepare poori dough using little water if needed.
2. Now divide the dough into small ball size and roll out pooris.

3. Keep a frying pan on the fire and put oil and heat. Fry pooris on both sides.

4. Fry these pooris on medium and high flame.Put it on a kitchen tissue so that extra oil is observed.

5. Serve the pooris with a cup of curd.
                                                   

Note: 

 Use water only if it quired. Prepare pooris as soon as you prepare poori dough. Or it may take lot of oil. Do not use stale Patrode dough. No need to add any oil or ghee while preparing the dough.

Serves: 3 
Time : 15 minutes.
Serves : 3 to 4.

           Preparing Patrode Hittu Spices. 

Coconut : 1 Cup
Coriander seeds : I full fist ; (3 to 4 Tablespoons)
Tamarind : 2 Gooseberry sized
Jaggery : 3 to 4 Tablespoons.(Powdered)
Jeera /Cumin seeds : 1 Teaspoon
Salt : As required
Turmeric Powder : A pinch.
Raw rice : 2 cups
Method :
Soak rice for 2 to 3 hours. Soak tamarind for 5 minutes and grind it with all the above ingredients. (Use clean tamarind to grind. Or you can soak tamarind and squeeze out the pulp and then use the pulp). Add rice and grind it nicely. Add salt and give a churn  and remove the dough from mixi jar.

Note :

Use only required dough to prepare poori. The rest can be used for preparing choice of your favourite dishes like, adding any edible leaves and preparing rotti, adding onions and preparing dosa, adding cut capsicum (capsicum dosa), adding carrots and carrot dosa or rotti etc.