Palak Poori / Palak Puri / Spinach Poori

We have already seen a recipe for Poori bhaji, there is slight difference in this recipe. Adding spinach will make it more healthier. Ususally poori is prepared with the combination of wheat flour and multi purpose flour. But I have used multi grain flour here and that's why you can see the color difference.. You can use wheat flour alone. I had to blanch palak before using.

Methi Thepla

Methi Thepla is a typical Gujarati dish served for the breakfast. These are chapatis/paratha made with the fenugreek leaves. Along with the wheat flour they usually use Gram flour even though it's not compulsory, Gram flour is one thing you can say is always a must in Gujarati dishes. There are many ways of preparing thepla. Even though raw fenugreek is mixed with the flour, I usually fry the fenugreek prepare a sabzi out of it so that all the bitterness of fenugreek is reduced and then mix it with the flour. I have already posted the recipe for Palak thepla, this recipe is similar to it. You can also view some of other methi recipes

Methi Dal Recipe

Methi Paratha

Methi Pulao

Aloo Methi Paratha

Misal Pav Recipe

Misal Pav is most famous Maharashtrian dish - a street food. 'Misal' means mixture in Marathi and pav is the bun / bread roll which is served along with the mixture. Misal is a spicy curry which is generally prepared using sprouts and served with Farsan (a snack made from besan) / sev topping along with finely chopped onion, coriander and a lemon slice. Misal Pav is usually served as a breakfast dish but is all-time available in most of the Maharashtrian hotels and can be served as lunch time menu, evening snack. There are various kinds of Misal pav available  which are usually named based on the locality they are served  (for ex: Nashik Misal, Kolhapuri Misal, Puneri Misal etc..) and the taste slightly varies based on the spices used in the particular region. You can say 'Kolhapuri Misal' to be one of the spiciest. 

    In Bangalore it's very difficult to find the Farsan that we usually get in Maharashtra, so I usually get the Farsan from my native and sometimes my dad sends it via parcel. Just today morning I got a parcel of Farsan mixture, bun pav, sev and he had reminded me yesterday to soak the Matki which I could use it for preparing Misal today ; That's so kind of him. I am really blessed to have such caring parents! 

I prepare this recipe in very simple way. It's easy and quick. Let's go through the procedure.

Raw Mango Rice

Mango Rice! I never had it before. It's only after coming to Bangalore I came to know about Mango rice from one of my neighbor who is from near by place. Whenever we meet we usually discuss about food. I like to collect information about many traditional recipes from her, so I keep asking her about the recipes and she explains me very well. In some ways I like the south Karnataka food, they use coconut & tamarind in almost recipes. The "Gojju" is very common here, mix it with rice and serve it. I have learned to prepare capsicum gojju, puliyogare, coconut rice, mango rice all from her. For Puliyogare I have already shared the recipe in the initial days. When it's mango season lets go through the mango rice recipe procedure first.

Dill Leaves Pulav

Dill Leaves called as Shepu in Marathi and Sabbasige soppu in Kannada is a simple with a decent fragrance leafy vegetable available through out the year. The most common form of using this vegetable in Indian cuisine is a quick stir fry served along with Roti/Chapati. The stir fry sabzi can be prepared with any of the dals like moong dal / toor dal by soaking it for required time. I usually make Pulav on the weekends as a Brunch since we wake up very late :) This will be a mix of almost all the vegetables that I find in my kitchen! Methi Pulav is the regular one for which I have already shared the details. I do not find much difference in the procedures for preparing any vegetable Pulav. It can be almost same, but you should be sure of the quantity of spices or the salt to be added :) Here is the procedure that I follow to prepared Dill leaves Pulav.