Adige Mane

PALAK CHAT I've eaten PALAK CHAT in restaurants. First when i ordered this dish, I thought palak will chopped or ground and the dish might've been prepared. When the dish came on the table I was shocked seeing that each leaf used full and as it is.... The look of the dish seems complex but while preparing its very easy......... Ingredients: Palak pakora: Palak - 20 to 25 leaves (all medium sized), Besan (Gram flour, kadale hittu) - 1 1/2 cups, Rice flour - 1/2 cup, Corn flour - 3 spoons, Ajwain (carom seeds) - 1/2 spoon, Red chilli powder - 1 spoon, Oil - for deep frying, Salt - as per taste. Palak topping: Potato - 3 big, Pudina chatni/green chatni - 1 cup, Sweet chatni/Imli chatni - 1 cup, Sev - 250 gms, Salt - as per taste. Preparation Method: Wash and clean the palak leaves properly. Mix the besan, rice flour, corn flour, ajwain, red chilli powder, salt and little water to make a smooth and thin batter. Dip each palak leaf in the batter and d

Ambode Ambode is a very traditional dish prepared during festivals and many happy occasions. It is mainly based on flavours of chana dal and very simple spices. It can be prepared using different combination of spices. Onions and Garlic can also be used but no problem if you miss out on adding them when you're preparing it on any festival. Ingredients: Chana dal (ಕಡಲೆ ಬೇಳೆ) – 250 gms, Green chillies – 5 to 6, Ginger – 1 inch chopped, Cinnamon – ½ inch piece, Grated coconut – ¼ cup, Curry leaves – 10 to 12 finely chopped, Finely chopped coriander leaves – handful, Asafoetida – ¼ spoon, Oil for deep frying, Salt – as per taste. Ambode Preparation Method: Soak the chana dal with cinnamon for 2 to 3 hours.   Grind the soaked chana dal with cinnamon, green chillies, ginger into not so fine paste.   Add all other ingredients to chana dal paste and mix well.   Heat oil for deep frying.   Take little mixture in hand and pat lightly and drop slowly in hot