'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever. 
We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne.


Preparation time: 20 - 25 minutes
Difficulty level: Medium 
Serves: 5

Ingredients: 

  • Spinach / Palak leaves - 1 bunch
  • Pepper corns - 10 to 12 (adjust according to spiciness needed)
  • Cumin seeds - 1 tsp
  • Grated coconut - 1 cup
  • Amchut powder - 3/4 tsp
  • Salt - to taste
  • Lime squeeze - for taste (see tips)
  • Oil - fr seasoning
  • Crushed garlic - 1 1/2 tsp
  • Water 

Method:

  • Wash the spinach leaves in water and chop them roughly. 
  • Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast them till they start crackling. 
  • Then, add cumin seeds followed by chopped spinach leaves. 
  • Cook it till spinach leaves change color and turn off the flame. Don't add any water for cooking at this stage. 
  • Grind the cooked mixture along with grated coconut and archur powder into fine paste. Add water as required. 
  • Transfer the spinach paste to a pan. Add water as needed to adjust the consistency. I prefer it to be a bit watery like Rasam. Also add salt and lime juice as per taste. 
  • Boil this curry nicely for 5 minutes. 
  • Heat 1 1/2 tsp of oil in a small wok or pan. Add crushed garlic and sauté till it turns into lite brown color. Add this seasoning to the prepared curry.
  • Enjoy this delicious Katne (curry) along with rice!

Tips:

  • If not using lime juice, use more amchur powder and adjust the taste.
  • Having this curry during post partum time is good for health. Only change needed is to replace lime juice with amchur powder completely. 


As everyone is restricted from going outside due to COVID - 19, its a bit hard to manage the kids at home all day. And, more household work like cooking, cleaning vessels, cleaning and the like. I am trying to involve kids in doing the household chores a bit. Here is a recipe which can be done involving the kids. Potato Podi or shallow fried potato slices are always on demand in our home. 


Preparation time: 20 -25 minutes
Difficulty level: Medium
Serves: 4

Ingredients:
  • Potato (big ones) - 2
  • Sooji rava (Course Semolina) - 3 tbsp
  • Salt - to taste
  • Red chilli powder - 3/4 tsp or to taste
  • Oil - for cooking

Method:
  • Peel off the skin of potatoes and cut them into thin slices.
  • Mix together sooji rava, salt and red chilli powder in a small bowl. 
  • Coat the potato slices with the rava mixture by dipping them in the mixture.
  • Cook them on the hot tawa by drizzling a few drops of oil. Flip them a few times to ensure even cooking.

How to cook in the oven:
  • Pre-heat the oven to 175C.
  • Line the baking tray with baking sheet and arrange the semolina coated potato slices side by side. 
  • Drizzle 4 - 5 drops of oil on each potato slice.
  • Cook them in the pre-heated oven for 15 minutes or till done. 
  • Take out the tray after 5 minutes and serve the hot Potato Podi as snacks or as a side dish with lunch or dinner.


NewerStories OlderStories Home