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Today after a long time, when my friends  where talking about recipes and how the common connection between the  ladies called COOKING  and aspiration to learn new region cooking bought us to a conversation of me and PV became close friends with the blog and how we both have become dormant on writing.

This motivation and the ask to look at our blog by our common friend Anagha reminded me to start penning down the recipe's which i do on regular basis . I do see ladies who do much innovative cooking . but m cooking is more of the mangalore style and homely keeps me doing over and over again . So today i thought i will start writing about simple Palak Thambli .

Palak /Spinachis an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are commonly eaten as a vegetable, either fresh, frozen, canned, chipped, or dehydrated.

so here goes the recipe which is simple and can be done in minutes.


15 - 20Spinach /palak leaves1tspCumin Seeds…
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Tomato Rasam

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Black pepper - 5 tblsp
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Hing - 1/2 tsp


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1 - cup Urad dal
2-1/2 cup idli rava.


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Home made Dosa batter

Hi ,
Lately I have been busy with 2 kids not enough time to continue my interest in writing the blog .
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Penning down my interest my love of cooking back on my blog ..
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3- cup (idli rice/sona massori rice)
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1 Tspn methi/menthe seeds
1 /2 cup poha/avalakki

Soak the above ingredients overnight or6 hrs in hot water (if you forgot to soak overnight)
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