Back in the US of A and settling in quickly & quite nicely, I must add. This time around has been a lot easier on me, though it is a new part of the country for us. The only thing I still need to work on is the turn signals while driving - I keep switching the wipers on instead! :) Enjoying the large, open spaces and the modest traffic here, especially after the ever-increasing congestion of Bangalore. But Bangalore is Bangalore - missing it and all that it represents for me :(
Here's a palak bhajiya recipe from my drafts, a quick tea time snack.
A handful big spinach leaves, cleaned & wiped dry
Oil for deep frying
For the batter:
1/2 cup besan/chickpea flour
1 tsp rice flour
1 tsp red chili powder/cayenne pepper
1 tsp ground cumin
1 tsp grated ginger
1 tsp warm oil
a pinch each of heeng/asafoetida and turmeric (optional both)
salt to taste
water for mixing
In a deep pot, heat oil for deep frying (about 350 degrees)
Mix the batter ingredients together to form a slightly thick, lump-free batter. The batter would be thicker than pancake batter.
Dip each spinach leaf one by one in this batter and deep fry in hot oil until crispy brown.
The chickpea and rice flours can be substituted with corn flour and all purpose flour with the addition of 1 tsp baking soda.