Palak ka kapa

Last week I happened to be in Corbett . There I had a chance to sample a kumaoni dish called Palak ka kapa. I was blown away by the simple flavors of the dish. It is kind of soupy and can be paired with any bread. We had it with stuffed kulcha.
I was so impressed with the dish that I had to recreate it. Since I didn't get a chance to speak with the chef, I searched on  Google. There are various versions there. So I picked up a few hints and created my own version, which I would say was very close to what I had eaten at Corbett.
At home we enjoyed it with paratha and the leftover with sourdough bread.
I don't claim it to be authentic. In fact would love inputs from kumaoni cuisine experts. This is purely my version.
I have used rice flour to thicken it, you can use wheat flour or besan also. But I feel besan would give it a more kadhi kind of taste. It's best to make it in an iron pan or kadhai.
Please do try it. I promise you won't be disappointed.

Ingredients
Palak (spinach)     250 gms
Onion                      1 medium finely sliced
Rice flour                1 tbsp
Whole red chili      2
Mustard oil             2 tbsp
Asaefotida               a pinch
Cumin seeds           1/2 tsp
Fenugreek seeds    a pinch
Red chili pd             1/4 tsp
Salt                            to taste
Water                        2 cups
Lemon juice             2 tsp

Method

• Wash palak. Chop it very fine.
• Heat oil in a sauce pan.
• Add Asaefotida, Cumin seeds, fenugreek seeds, whole red chill.
• Once seeds crackle add onions.
• Saute onions till light golden.
• Add rice flour and saute till it turns slightly brown. 
• Now add red chili pd and stir.
• Quickly tip in palak. Saute for a couple of minutes minute.
• Add salt and one cup water.
• Cook till palak is done. Donot over cook else palak will lose its color. 
• Now take some of it and whizz it in the food processor. 
• Tip it back in the sauce pan, add remaining one cup water. 
• Boil it till you get a slightly thick but soupy consistency. 
• Switch of the flame. 
• Add lemon  juice. Taste and adjust seasoning. 
• Serve hot. 
• Lemon juice is completely optional but that's how I like it.

Ragi brownies

Ragi brownies had been on my to do list for a very long time but somehow could not get around making them. 

When team Plattershare share asked me to review Kalya brand of cocoa powder, I knew instantly that I have to try Ragi brownies. 

I didn't tell my son and husband that they are Ragi brownies. They assumed these to be regular brownies. They were amazed by the texture and  simply fell in love with them. That's when I disclosed the secret ingredient. 

The distinct taste of Kalya Cocoa Powder cannot be missed. 

Ingredients

Ragi flour.                     135 gms

Cocoa Pd                       50 gms

Baking powder              1/2 tsp

Coffee powder              1/2 tsp

Brown Sugar.                3/4 cup

Butter melted                60 gms

Milk +yogurt                1 cup 

Egg.                              1

Vanilla extract              1tsp

Walnuts chopped         1/3 cup

Method

• Preheat the oven to 180 degrees celsius.
• Grease  a six inch square pan. Line it with parchment paper hanging on both sides. 
• This will help you pull out the Brownie easily. 
• Dust the remaining two sides with cocoa pd. 
• Mix the walnuts with a tsp of cocoa powder and keep it aside. 
• Sift Ragi flour, cocoa powder, baking powder and coffee powder. 
• In a bowl mix with a balloon whisk sugar butter, milk yogurt mixture, egg and vanilla extract. 
• Now add dry ingredients in small batches and mix with balloon whisk. 
• Pour into the prepared pan. 
• Sprinkle walnuts. 
• Tap the pan. 
• Bake it for 25- 30 minutes. 
• Check with a toothpick. 
• Remove it on a wire rack. 
• Let it cool for a few hours. 
• Now gently lift the parchment paper and remove the brownies. 
• Cut into desired sizes. 
• Stays fresh at room temperature for two days.