Tag Archives: spinach

SPINACH CAULIFLOWER CUTLETS

It is always an ordeal to get my kids to have their daily quota of vegetables. I need to come up with different ways to get them to eat them. Today came up with this idea of spinach and cauliflower cutlets.

spinach-cauliflower

This is what you’ll need

Spinach: 1 cup (finely chopped)

Cauliflower: 1 cup (finely shredded)

Potato: 1 (boiled)

Ginger: 1tsp (grated)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Chaat Masala: 1tsp

Cornflour: 2tbsp

Bread crumbs: 1/2 cup

Salt to taste

Oil: To shallow fry

Let’s get cooking

1. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt.

2. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture. Keep the remaining bread crumbs aside, to be used for coating the cutlets.

3. Mix well and shape into cutlets. Coat with breadcrumbs.

4. Shallow fry until evenly brown.

5. Serve hot with ketchup or green chutney.

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Approximate preparation and cooking time: 40 minutes

Serves: 4

SPINACH AND MUSHROOM CUTLETS

Spinach mushroom cutlets

I have previously made mushroom cutlets and they had turned out quite nice. This time decided to add in some spinach and try it out.

Spinach mushroom cutlets3

This is what you’ll need

Mushrooms: 2 cups

Spinach: 2 cups

Onions: 1

Potatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 3

Garam masala: 1tsp

Amchur: 1tsp

Chilli flakes: 1tsp

Coriander leaves: 2tbsp

Breadcrumbs: 1/2 cup

Oil: 2tsp

Salt to taste

Oil for shallow frying

Let’s get cooking

1. Boil, peel and mash the potatoes.

2. Finely chop the onions, mushrooms, spinach, green chillies and coriander leaves.

3. Heat some oil in a pan, add the onions and saute until transparent.

4. Add the ginger garlic paste along with the green chillies and fry for a minute.

5. Add the chilli flakes, mushrooms and spinach. Cook until the mixture is cooked and completely dry.

7. Add the salt, garam masala powder, amchur and chopped coriander leaves. Mix well. Fry again for a while until dry.

8. When the mixture cools down a little, add the mashed the potatoes along with half of the bread crumbs and mix well.

9. Shape into flat rounds and keep aside.

10.Coat the cutlets in the remaining bread crumbs and shallow fry in hot oil.

11. Serve with a chutney of your choice.

spinach mushroom cutlets1

Approximate preparation and cooking time: 45 mins

Serves: 4

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Spinach mushroom cutlets

PALAK KHICHDI (SPINACH WITH RICE AND MOONG DAL)

Another one of those days when you are lazy and to make it worse haven’t decided what to cook!! I had a bunch of fresh spinach in the fridge and the first thought that came to my mind was Palak Khichdi, a perfect one pot healthy and nutritious meal, packed with fibre, proteins, vitamins and minerals. The recipe is adapted from Rajshri Food video on your tube, by Chef Ruchi.

This is what you’ll need

Rice: 1 cup

Moong dal: 1/2 cup

Turmeric: 1/4tsp

Salt to taste

Palak: 1 and a half cups (ground to a paste with a little water)

Onion: 1 (finely chopped)

Tomatoes: 2 (finely chopped)

Ginger: 1tsp (finely chopped)

Garlic: 1 tsp (finely chopped)

Green chillies: 5 (finely chopped)

Garam masala: 1/2tsp

Ghee: 1tbsp

For the seasoning

Cumin seeds: 1tsp

Cloves: 3

Cinnamon: 1/2″ piece

Hing: 1/2tsp

Red chillies: 4

Coriander leaves: 1tsp (finely chopped)

Curry leaves: Few

The rest of the chopped ginger garlic: 1tsp

Ghee: 1tbsp

Let’s get cooking

1. Wash and rinse the rice and dal.

2. In a pressure cooker, add the rice, dal, turmeric powder, salt and 3 cups of water.  Cover the prssuure cooker and cook for 2 whistles. Switch off the cooker, open the lid and keep aside.

3. In another pan heat 1 tbsp of ghee and add half tsp each of the finely chopped ginger and garlic. Fry for 30 seconds.

4. Add the onions and green chillies and fry until the onions are transparent.

5. Add in the tomatoes and cook until the tomatoes are pulpy.

6. Add the palak puree along with the garam masala, salt and on a low flame cook until the palak is cooked. (Around 5 to 6 minutes)

7. To the palak mixture add the khichdi (rice and dal mixture) and mix well.

8. Add a glass of water if the consistency of the khichdi is too thick. Bring the mixture to a boil and let it boil for 3 to 4 minutes.

9. In the mean time prepare the seasoning.

10. Heat the ghee is a small pan. Add the cumin seeds, cinnamon, cloves, hing, red chillies, ginger, garlic, curry leaves and coriander leaves. Fry for 30 seconds.

11. Pour on the khichdi, mix well and serve hot.

Approximate preparation and cooking time: 40 minutes

Serves: 4

Dietician’s Note

Spinach is an excellent source of vitamins and minerals, especially Vitamin K and magnesium and iron. It is rich in fibre and low in calories. A good choice for people with anaemia and those on weight reducing diets.

This dish is a cereal pulse combination, making it rich in proteins.

Minimal amount of oil can be used if you want to avoid using ghee.

Moong dal is a good source of fibre, making this a good choice for people with constipation.

 

HARA BHARA KEBAB

What started off as a simple Sunday meal of Chicken curry and rice (on my sons request) ended up becoming an elaborate and fancy Sunday feast. Made butter chicken, Amritsari Naan and Hara Bhara Kebabs. Though usually the kebabs are shallow fried, I was in a hurry so ended up deep frying them, hence the brown appearance.

This is what you’ll need

Potato: 1 (big)

Palak (spinach): 1 cup

Green peas: 3/4 cup

Green chillies: 3

Ginger: 1/2″ piece

Besan (chickpea flour): 3tbsp

Garam masala: 1tsp

Chaat masala: 1tsp

Bread crumbs: To coat

Salt: To taste

Oil: For frying

Let’s get cooking

1. Cook the potato and peas. Peel the potato and mash along with the peas in a bowl.

2. Cook the palak (spinach) in a separate pan using very little water.

3. Once it cools down, grind it to a paste along with the ginger and green chillies.

4. Add this paste to the potato and peas mixture.

5. Add the rest of the ingredients except the oil and bread crumbs.

6. Shape into balls, flatten between palms, coat with bread crumbs and deep fry in hot oil. Alternately shallow fry on a tawa. Drain on a kitchen towel.

7. Serve hot with ketchup or a sweet/ spicy chutney of your choice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

BREAD KOFTA IN PALAK GRAVY (BREAD ROLLS IN SPINACH GRAVY)

When I was newly married which was long before the days of google, my aunt gifted me with a recipe book Vegetarian Gravies, by Mallika Badrinath. My hubbie being the foodie that he is and my enthusiasm to try out something new daily this book seemed to become my bible, until of course Google intervened!! Thanks to which sadly all my recipe books were stacked away neatly almost forgotten about. Yesterday I fumbled upon this old favourite book and decided to try out a recipe from it, and as always it never failed me!!!

This is what you’ll need

For the koftas

Bread: 8 slices

Onion: 3tbsp (finely chopped)

Palak (spinach): 2tbsp (finely chopped)

Coriander leaves: 1tbsp (finely chopped)

Green chillies: 2 (finely chopped) (adjust according to how spicy you like it)

Chilli powder: 3/4tsp

Amchur: 1/2tsp

Garam masala: 1tsp

Salt to taste

Oil for frying

For the palak gravy

Palak (spinach): 3 bunches

Onions: 2 big (sliced)

Onion: 1 small (finely chopped)

Tomatoes: 3 (sliced)

Garlic: 8-10 cloves (sliced)

Green chillies: 4

Chilli powder: 1 1/2tsp

Coriander powder: 2tsp

Garam masala: 1tsp

Sugar: 1tsp

Yoghurt: 1/4 cup (whisked)

Cumin seeds: 1tsp

Salt to taste

Grated cheese: 1tbsp (for garnish)

Cream: 2tsp (for garnish, optional)

Oil: 3tsp

Ghee: 1tsp

Let’s get cooking

For the koftas

1. In a bowl put all the ingredients listed under koftas.

2. Soak the bread slices and squeeze out dry. Add them to the bowl with the rest of the ingredients and knead well. Shape the dough into rounds. Deep fry in hot oil and keep aside.

For the palak gravy

1. Roughly chop the palak, fry for a minute in oil and then adding very little water let it cook. Remove and keep aside.

2. In the same pan heat 2tsp oil and add the sliced onions, garlic, green chillies and tomatoes. Fry for 3 to 4 minutes until they soften.

3. Remove from the flame and let it cool. Grind this along with the cooked palak to a smooth paste and keep aside.

4. Heat 1tsp of oil in the pan and season with cumin seeds.

5. Add the finely chopped onions and fry until they are translucent.

6. Add the sugar, chilli powder, coriander powder, whisked yoghurt and fry well for a couple of minutes.

7. Pour in the palak paste and bring the mixture to a boil. Heat the ghee in a small pan, fry the garam masala and add to the palak mixture.

8. Add the koftas and boil once again.

9. Garnish with the grated cheese and cream.

10. Serve hot with rotis/ phulkas.

Approximate preparation and cooking time: 1 hour

Serves: 4-6

* The koftas are not very crisp so make sure you serve the curry as soon as it is made.

 

 

 

PALAK BIRYANI (SPINACH BIRYANI)

On my recent trip to India, my sister in law asked me if I had the recipe for Spinach Biryani on my blog. Apparently she had tried it at some restaurant and it was delicious. I have never eaten it at a restaurant before, so thought I will try making it at home. Thanks to her another new recipe added to my collection!

This is what you’ll need

Basmati rice: 1 cup

Palak (spinach): 1 1/2 cup

Coriander leaves: 1/2 cup

Green chillies: 2

Ginger garlic paste: 1tsp

Onions: 2

Tomatoes: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Cloves: 2

Cinnamon: 1/2″ piece

Cardamom: 3

Cashew nuts: 1tbsp (fried, for garnishing)

Oil: 3tsp

Salt to taste

Let’s get cooking

1. Soak the rice for half an hour. Drain and keep aside.

2. Roughly chop the palak and coriander leaves. Grind them to a smooth paste, along with the green chillies.

3. Slice the onions and keep aside half of it to fry and use for garnish later.

4. Chop the tomatoes finely.

5. Heat the oil in a pan. Add the cloves, cinnamon and cardamom.

6. Add half the onions and saute until light brown.

7. Add the ginger garlic paste and fry again for another minute.

8. Add the dry powders, along with the tomatoes and cook until the tomatoes are soft and pulpy.

9. Pour in the ground spinach paste and fry well until almost dry.

10. Add the rice along with salt and 1  3/4 cup of water. Cover and bring to a boil.

11. Lower the flame and cook until the rice is done.

12. Garnish with fried onions and cashew nuts. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 50 minutes

Serves: 4

BAINGAN AUR PALAK KI DAAL (AUBERGINE AND SPINACH DAAL)

In spite of cooking such a variety, it is difficult to get my children to eat their quota of vegetables, especially my younger one. Was digging through the fridge to check what veggies I had so that I could try out something different. Stumbled upon an aubergine and some spinach. Wondered how a daal with these vegetables would taste? Nutritious without doubt, so enjoy! 😀

This is what you’ll need

Tur dal: 3/4cup

Masoor dal: 1/4cup

Bharta wala baingan (Purple aubergine): 1 (chopped)

Spinach: 2 cups (chopped)

Onions: 1 (big, chopped)

Tomatoes: 2 (chopped)

Ginger: 1/2″ piece (grated)

Garlic: 4 cloves (sliced)

Green chillies: 3 (slit)

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Red chillies: 2

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Pressure cook the daals together with a little salt and keep aside.

2. Heat the oil in a pan and season with the mustard seeds, cumin seeds and red chillies.

3. Add the ginger, garlic and once the garlic browns add the onions and green chillies.

4. Saute until the onions are translucent.

5. Add the spinach and once it cooks (around 2-3 minutes) add the aubergine.

6. After the aubergine is soft, add the tomatoes and cook until pulpy.

7. Add the turmeric powder and garam masala and fry for a minute.

8. Pour in the cooked dal and mix well until nice and smooth.

9. Check salt and bring to a boil. Don’t add too much water. The consistency should be slightly thick.

10. Serve hot with plain rice or chappatis.

Approximate preparation and cooking time: 35 minutes

Serves: 4

GOBHI PALAK KOFTA CURRY (CAULIFLOWER SPINACH KOFTA CURRY)

This is what you’ll need

For the Koftas

Cauliflower: 1 (small)

Spinach: 1 cup (chopped)

Bread: 1 slice

Besan (gramflour): 3tbsp

Chilli powder: 1tsp

Garam masala: 1tsp

Chaat masala: 1tsp

Coriander leaves: 2tsp

Salt to taste

Oil to fry

For the Gravy

Onions: 2

Tomatoes: 2

Ginger: 1/2″ piece

Garlic: 5 cloves

Green chillies: 2

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1 1/2tsp

Amchur: 1/2tsp

Cashew nut powder: 2tbsp

Cumin seeds: 1tsp

Garam masala: 1tsp

Coriander leaves: To garnish

Salt to taste

Oil

Let’s get cooking

1. Coarsely grind the cauliflower in the mixer and mix with the ingredients for the kofta. If the mixture doesn’t bind easily, add some more besan. Do not add water. Make small balls and deep fry.

2. Drain on a kitchen towel and keep aside.

3. For the gravy, grind the onions and tomatoes separately to a paste.

4. Grind the ginger, garlic and green chillies.

5. Heat oil in a pan and season with cumin seeds.

6. Add the onion paste and saute until brown.

7. Add the green chilli ginger garlic paste. Fry for a couple of minutes.

8. Mix in the chilli powder, turmeric powder, coriander powder and amchur. Fry for a minute.

9. Add the tomato paste and cook until pulpy.

10. Add the cashew powder, garam masala, salt  and bring the mixture to a boil.

11. Lastly add the coriander leaves and remove from flame.

12. Add the koftas just before serving. Avoid mixing too much as this might break the koftas.

13. Serve hot with naan, rotis or rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

CHICKPEAS AND SPINACH CUTLETS

Falafels, traditionally a Middle Eastern delicacy and liked by all at home. I thought why not try making them with an Indian flavour. To improve the nutritive value added spinach too.

This is what you’ll need

Chickpeas: 2 cups (cooked) (I used 1 tin)

Spinach: 1 cup (chopped)

Onion: 1 cup (chopped)

Bread crumbs: 1 1/2 cup

Green chillies: 4

Ginger: 1/2″ piece

Garam masala: 1/2tsp

Chaat masala: 1tsp

Coriander leaves: 2tsp

Salt to taste

Oil to shallow fry.

Let’s get cooking

1. Coarsely grind the chickpeas, green chillies and ginger, using very little water.

2. Take out this paste into a bowl.

3. Add the chopped onions, spinach, 1 cup bread crumbs, garam masala, chaat masala, coriander leaves and salt.

4. Make small balls, flatten into rounds, coat with the remaining bread crumbs and shallow fry. Drain onto a kitchen towel.

5. Serve hot with ketchup or a chutney of your choice

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

PALAK PANEER (COTTAGE CHEESE IN SPINACH GRAVY)

One of the most difficult tasks for me is to decide what to cook each morning. My son made that easier today when he asked me to make one his favourite dishes, Palak Paneer. Easy to prepare and nutritious too! This one is for you Nishant! 😀

This is what you’ll need

Palak (spinach): 300gms

Paneer: 200gms

Onion: 1

Ginger: 1/2″ piece

Green chillies: 4

Tomatoes: 2

Cream: 2tbsp

Garam masala: 1tsp

Oil: 2tsp

Salt to taste.

Let’s get cooking

1. Wash the palak leaves. Cook them in just enough water and grind to a puree.

2. Finely chop the onions, tomatoes and green chillies. Grate the ginger.

3. Cut the paneer into 1/2 inch cubes and fry in a pan without using oil, until brown. (This step is optional. You can cut the paneer and use it directly without frying)

4. Heat the oil in a pan and saute the onions until brown.

5. Add the green chillies and grated ginger and fry for a couple of minutes.

6. Mix in the chopped tomatoes and cook until soft and pulpy.

7. Add the palak puree, paneer pieces, salt and garam masala. Mix well. Bring the mixture to a boil.

8. Add the cream. Add a little water, if too thick. Serve hot with parathas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

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