Road Trip to Medak

On a rainy Sunday morning , me and my husband decided to go for a drive , we wanted to go to a place which is not very far off and something we can just cover in a day .While deciding which place to go we came across Medak Church and thought of exploring it .The best part of  the drive to Medak church  is the scenic ride to country side with good weather and music its quite an experience. 

The Drive :- We started from Kondapur and headed towards Miyapur 'X' Roads. At the junction we took the right turn to hit the Medak Road. Its a straight drive to Medak from there.The Medak Road is not your typical four lane highway. It starts off as a usual 2-lane road and is a scenic ride through the country side. 

on our drive we came across few monkeys and took few stopovers  and pics :)

and finally we reached the Medak Church it was quite peaceful ,The short inside visit of the church was breathtaking the Church is indeed very beautiful. The paintings on the walls are simply one of the best piece of art I have seen. We so wanted to take photos but weren't allowed .The outer structure of the church is a monumental piece of architecture. The Church definitely happens to be biggest I have seen till now. From wikipedia article "With its massive dimensions, 100 ft width and 200 ft. length, the church can accommodate as many as 5000 people at a time".it was a quite a refreshing trip.

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Palak Dry Recipe | South Indian Palak Recipe | Spinach Dry Recipe

I Love Palak and always in search of new recipes , last week I was at my neighbors house and we were just talking , she told me she has made Palak sabzi and I was quite curious as how is it , she being a south Indian make sabzis little different and its always tasty .when I tasted it I was like wow!! :) How you made this ...and following is the recipe, In this recipe Palak flavor is amazing with garlic and curry leaves.

Ingredients:-

• 500 gms of Palak , washed and coarsely chopped
• 1 tbsp Oil for cooking
• Salt as per taste
• 1 tsp of turmeric powder
• 1 tsp of red chili powder
• 4 ..5 cloves of garlic chopped
• 1 tsp of Bengal Gram /Chana 
• 1 tsp of cumin seeds
• 1 tsp of mustard seeds
• 9..10 curry leaves
• 3/4th cup of boiled Milk

Cooking Instructions:-

1. Pour oil in a wok /Kadhai/Pan
2. Add cumin  seeds , mustard seeds, garlic, curry leaves  and Chana Dal and let it simmer for 1 min
3. Now add washed and coarsely chopped Spinach to this , mi it well .
4. Add turmeric powder, salt , red chili powder and 1/4th cup of water and let it cook .
5. Keep on stirring in between 
6. Once the Spinach is cooked add 3/4th cup of milk to it , mi well and let the milk dry.
7. Spinach sabzi is ready 
8. Serve it hot with Chapattis or rice.

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Vegetable Cutlet Recipe | Easy Veg Cutlet | Cutlet with Left over Rice

I was just browsing through facebook where I saw a post "Quick & easy cutlets made with left over Rice ." at Chef at Large community and decided to give it a try , I did little modification to the recipe and Vegetable Cutlet was ready :) yum yum!!

Ingredients

1. 2 medium sized aloo/potatoes chopped
2. 2 carrots/gajar chopped
3. 1 cup peas/matar
4. 1 onion finely chopped
5. 2 teaspoon ginger-garlic-green chilli paste
6. 1 tsp garam masala powder
7. ¼ tsp red chilli powder/lal mirch powder
8. 2 bread slices
9. ½ cup semolina/sooji
10. salt as required
11. oil for frying
12. 1 tsp chat masala
13. Salt as per requirement
14. 1 tsp Coriander powder
15. 1/4 cup finely chopped cilantro
16. 1 cup left over Rice

Instructions

1.    Take the chopped potatoes, carrots and peas and boil it for 2, 3 whistle till veggies are cooked.

2.    Drain them now mash them with a spoon or spatula. Make a coarse mixture of the veggies.

3.    Take 2 slices of bread ( you can use either white or brown bread ). Soak them lightly in water. Now press them tightly and remove all the water. Add this to the mashed vegetables, left over rice ,Add the chopped onion, ginger-garlic-green chilli paste, salt, garam masala , coriander leaves powder, red chilli powder , chat masala and salt. Mix everything well.

4.    Make medium sized balls of the mixture and flatten each of them with the palm of your hands.

5.    I shaped the veg cutlets and rolled them in roasted semolina.  Shallow fry the cutlets in oil till crispy and golden brown on both sides.

6.    Serve vegetable cutlets them hot plain with  coriander chutney, sauce.

Linking to Blog event 

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