This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.
If you are interested in joining Blog Hop Wednesday here is how it works:
"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."
This month my blog hop partner is Priya Srinivasan of enveetukitchen .She has a nice variety of recipes and looking through them it was hard to decide which to make. I finally chose the Hara Bhara Balls (Spinach vegetable balls)
Crispy ,crunchy spinach balls with a spicy delectable taste.
240 grams boiled potato
2 oz boiled peas coarsely ground.
120 grams baby spinach
1/4 teaspoon Cumin powder
1/4 teaspoon Coriander Powder
2 slices bread made into bread crumbs
1 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1/2 teaspoon chilli paste
Oil for frying
1. Blanch the spinach in boiling water for three minutes, remove from the water and drain.Squeeze all the extra water out.Place the spinach into a blender jug and chop finely and transfer it to a large bowl.
2. Mash the boiled potato and add it to the spinach.
3. Add the coarsely ground peas, salt , chilli, garlic, ginger, cumin , coriander and lemon juice and bread crumbs.
4. Mix the ingredients together to combine all the ingredients.
5. Pinch walnut sized balls of the mixture and roll them into round balls.
6. Chill the prepared balls in the fridge for 30 minutes.
7. Heat oil in a pan when it is hot reduce heat to medium and deep fry the balls in small batches until golden brown.
8. Drain on kitchen paper .
Serve with chutney.
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