Corn Spinach Pakoda

Ingredients:

1 kernel corn
100 g palak(Spinach)
1 tbsp ginger chili paste
2 tbsp roasted peanut, coarsely grind
3 tbsp curd
1 tbsp sugar
1 tsp red chili powder
2 tbsp corn flour
2 tbsp rice flour
2 tbsp gram flour(Besan)
oil for frying
salt to taste

Method:

1. Heat oil in Kadai for deep frying.
2. In mixing jar add corn coarsely grind.
3. In big bowl add all ingredients and mix well if need add water.
4. Drop table spoonful's of this mixture into hot oil
5. In kadai deep fry Pakoda till it is lite pinkish.
6. keep aside for cool & slightly press down the Pakoda.
7. Now Again deep fry Pakoda till it is golden brown.
8. Serve hot with chutney.

Spacial Chutney for Pakoda:

1. In Mixing Jar add , 1 onion , garlic 5 to 6 pod, coriander 1/2 cup,1 tsp tamarind (imli) pulp ,salt, 2 to 3 green chili, water, bland  until smooth pest.
2. serve with Pakoda.

Brinjal Chutney

Andhra cuisine is known for its spicy taste and Brinjal chutney (vankaya pachadi) is one of the best and easy recipes. It is usually accompanied with rice or phulka. Learn how to make spicy vankaya pachadi with brinjal at home.

Ingredients:

• 250 gms brinjals
• 2 tomatoes(optional, you can even prepare without tomatoes too)
• 2 green chillies
• 2 tsp spoons chana dal (gram Bengal)
• 2 tsp udad dal 
• 1/2 tsp mustard seed 
• 1 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 3 4- red dry chilil
• pinch hing
• 1/2 tsp grated ginger
• 1/4 turmeric powder
• few curry leaves
• 1 tsp tamarind
• 4 to 5 garlic flakes (optional)
• 1 tea spoon salt (as per taste)
• 2 table spoons of oil
• water as per need

For Tempering:

• 1 tbsp Oil 
• 1 tbsp Rai
• pinch hing
• few curry leaves

Method:

1. Heat 1 tsp oil in pan add cubes cut brinjal cover lid and cook till become soft.
2. Now Take another pan heat oil,  add chana dal, udad dal, rai , cumin , fenugreek when seeds are crackle then add red chili, green chili , roast very well.
3. Now add ginger, curry leaves, turmeric powder, tamarind  garlic roast well.
4. Let it cool down Roasted ingredients.
5. Take mixing jar, add roasted ingredients add little water make smooth paste.
6. Now add cooked  Brinjal  blend well, make smooth paste.
7. Heat 1 tbsp oil in a small non-stick pan and add the mustard seeds.
8. When the seeds crackle, add the curry leaves and saute on a medium flame for a few seconds.
9. Pour the tempering over the brinjal chutney mixture and mix well.
10. Serve with rice.