Tag Archives: spinach

PALAK PATAL BHAJI (SPINACH CURRY)

This is what you’ll need

Spinach: 2 bunches

Ginger: 1/2tsp (grated)

Garlic: 3 cloves

Peanuts: 3tbsp

Chana dal (bengal gram): 3tbsp

Besan (gramflour): 2tbsp

Mustard seeds: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Hing (asafoetida): 1/2tsp

Garam masala: 1tsp

Tamarind paste: 1tsp

Jaggery: 2tsp

Oil: 2tsp

Salt to taste.

Let’s get cooking

1. Wash and roughly chop the spinach leaves.

2. Chop the garlic finely. Soak the peanuts and chana dal for around half an hour

3. Heat the oil and season with mustard seeds, ginger, garlic, turmeric powder and hing.

4. When the garlic changes colour, add the peanuts, chana dal, spinach leaves along with a little water. Cover and cook for 7-8 minutes.

5. Add the chilli powder, garam masala, jaggery, tamarind paste and the besan, mixing well. Let the mixture boil for 3-4 minutes. Add salt.

6. Serve hot with rice or phulkas.

Approximate preparation and cooking time: 20 minutes

Serves: 3-4

SPINACH AND MUSHROOM CANNELLONI

This is what you’ll need

Cannelloni pasta tubes: 10

For the filling

Mushrooms: 8-10

Spinach puree: 6tbsp

Corn: 3tbsp

Tomato: 1

Garlic cloves: 4

Cheese: 2tbsp

Oil

Salt and pepper to taste

For the white sauce

Flour: 1 1/2tbsp

Milk: 1 1/2 cup

Butter: 1 1/2tbsp

Cheese: 3-4tbsp

Salt and pepper to taste

Let’s get cooking

1. Finely chop the mushrooms, garlic and tomato.

2. Melt the butter in a pan and saute the mushrooms and garlic until soft.

3. Add the tomato and cook until soft.

4. Add the spinach puree, cheese and corn. Mix well and bring to a boil.

5. Add the salt, pepper as per taste and fill spoon fulls of the mixture into the cannelloni tubes.

6. Prepare the white sauce. Melt the butter and add the flour.

7. Mix well, on a low flame. Add the milk gradually, stirring continuously and making sure no lumps are formed.

8. Add the cheese, salt and pepper. Bring to a boil.

9. Pour the cheese sauce on the cannelloni and bake in a pre heated oven at 180 deg C for 25-30 minutes. Serve hot.

Approximate preparation and cooking time: 1 hour

Serves: 4

SPAGHETTI IN TRI COLOURED SAUCE

Choose your favourite sauce and devour on this tri coloured spaghetti. With everyone at home having varied tastes I came up with this recipe. Not that I pamper their taste buds to this extent always, but had a little more time to spare today than usual.

This is what you’ll need

Spaghetti: 200gms

For the spinach sauce:

Spinach: 30gms

Onion: 1 small (finely chopped)

Garlic: 2 cloves

Cream: 4tbsp

Green chilli: 1

Butter: 1tbsp

Cheese: 1tbsp

Salt and pepper to taste

For the tomato sauce

Tomatoes: 3 (chopped)

Onion: 1 small (chopped)

Garlic cloves: 2

Chilli flakes: 1tsp

Coriander leaves: 2tsp (finely chopped)

Butter: 1tbsp

Salt to taste

For the white sauce

Mushrooms: 8

Cream: 1/2 cup

Cheese: 2tbsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Cook the spaghetti, drain under cold water, divide into three portions and keep aside.

2. To prepare the spinach sauce blanch the spinach and then make a puree.

3. Melt some butter in a pan, add the chopped onion, green chillies and garlic. Saute for 2 minutes.

4. Add the spinach puree, along with the cream and spaghetti. Mix well.

5. Add salt and pepper as required. Dilute with milk, if too thick. Bring to a boil and keep aside.

6. For the tomatoe sauce, chop the onion, tomatoes, garlic and coriander leaves finely.

7. Melt the butter. Add the onions and garlic and fry for a few minutes.

8. Add the tomatoes and chilli flakes and cook until the tomatoes are soft and pulpy.

9. Add the spaghetti, salt and coriander leaves and heat well. Keep aside.

10. For the white sauce, slice the mushrooms and saute in butter until soft.

11. Add the cream, spaghetti, cheese, salt and pepper. Bring to a boil and keep aside.

12. Arrange a little of each of the spaghetti in the different sauces in a plate and serve hot.

Approximate preparation and cooking time: 45 minutes

Serves: 4

LASOONI PALAK CHAWAAL

This is what you’ll need

Rice: 1cup

Palak (spinach): 60gms

Garlic: 10 cloves

Green chillies: 2

Onions: 1 (big)

Tomatoes: 2

Cumin seeds: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Cook the rice along with a little salt and keep aside.

2. Wash the palak, blanch and grind to a puree.

3. Chop the onions, garlic, green chillies and tomatoes finely.

4. Heat oil in a pan. Season with the cumin seeds.

5. Add the chopped onion and fry until transparent.

6. Add the chopped garlic and green chillies and continue to fry for another couple of minutes.

7. Add the turmeric powder, tomatoes and garam masala. Cook tuntil the tomatoes are pulpy.

8. Mix in the palak puree and fry well until dry.

9. Add the rice and salt and mix well. Cook for another minute or two until well mixed.

10. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 40 minutes.

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

The health benefits of garlic are also varied.It is a good source of vitamins and minerals.

Garlic promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.

 

PALAK PAKODA CHAAT (SPINACH DUMPLINGS IN SWEET AND SOUR CHUTNEY)

 

This is what you’ll need

Palak (spinach) : 1 bunch

Besan (gram flour): 4tbsp

Rice flour: 2tbsp

Green chillies: 2

Ginger: 1/2″piece (grated)

Amchur (dry mango powder) : 1/2tsp

Ajwain (carom seeds): 1/2tsp

Salt to taste

Water as required

Yoghurt: 3/4cup

Sweet chutney: 2-3tbsp

Coriander chutney: 2-3tbsp

Onions: 1

Sev: 4 tbsp

Coriander leaves: To garnish

Let’s get cooking

1. Chop the palak and green chillies finely.

2. Make a paste with the besan, rice flour, salt,  amchur, ajwain, green chillies and ginger.

3. Add the chopped palak to this and deep fry. Drain on a kitchen towel and keep aside.

4. Whisk the yoghurt. Add salt.

5. Arrange the palak pakodas in a bowl and pour the yoghurt onto the pakodas.

6. Add the sweet and spicy coriander chutney according to taste.

7. Sprinkle chaat masala,  chopped onions a dash of lime and sev.

8. Serve garnished with coriander leaves.

Approximate preparation and cooking time: 45 minutes

* Recipes for the sweet and spicy coriander chutney available in the pickles, chutnies and sauces category

PALAK SHORBA (SPINACH SOUP)

This is what you’ll need

Spinach:  1 bunch

Onion: 1 (finely chopped)

Garlic: 3 cloves (finely chopped)

Ginger: 1″ piece (grated)

Black cardamom: 1

Cloves: 2

Cinnamon: 1″ piece

Flour: 1tbsp

Peppercorns: 5

Bay leaf: 2

Pepper powder: 1/2tsp

Cumin powder: 1/2tsp

Cream: To garnish

Salt to taste

Let’s get cooking

1. Cook the spinach leaves in hot water for two to three minutes.

2. Drain and puree the cooked spinach in a mixer.

3. Heat the oil in a pan.

4. Add black cardamoms, cloves, cinnamon, flour and sauté for a couple of minutes.

5. Add the ginger, garlic, onion and sauté further for a few more minutes.

6. Add black peppercorns, bay leaves, salt, pepper powder, cumin powder along with three  cups of water.

7. Mix well and bring the mixture to a boil. Lower the flame cover and cook for another 5-7 minutes.

8. Strain this mixture and collect the stock.

9. Add the spinach puree to the stock and let it cook for another 5 minutes.

10. Serve piping hot garnished with a dollop of cream and with garlic bread.

Approximate preparation and cooking time: 25 minutes

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

 

PALAK UPKARI (SPINACH STIR FRY)

This is what you’ll need

Spinach: 1 bunch

Onions: 2

Coconut: 3tbsp

Mustard seeds: 1tsp

Udad Dal: 1/2tsp

Red or Green Chillies: 2

Curry leaves: Few

Salt to taste

Let’s get cooking

1. Wash and roughly chop the spinach.

2. Chop the onions.

3. Heat oil in a pan and season with mustard seeds, udad dal, red chillies and curry leaves.

4. Add the onions and sauté for until transparent.

5. Add the spinach and stir fry for 2 to 3 minutes. (don’t add water)

6. Mix in the coconut, salt and serve hot with rice and dal.

Approximate preparation and cooking time: 20 minutes

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

SPINACH AND CAULIFLOWER QUICHE

This is what you’ll need

Spinach: 150gms

Cauliflower: 4 florets

Onions: 2

Flour: 1tbsp

Milk: 1 cup

Cheese: 5tbsp

Pepper powder: 1/2 tsp

Chilli flakes: 1/2tsp

Butter: 2tbsp

Wheat flour: 6-7tbsp

Water to knead the dough.

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Use the wheat flour, water and 1tsp oil to knead to a dough.

2. Spread the dough onto a quiche dish and prick  the base with a fork at intervals.

3. Bake in a preheated oven at 180 deg C for 5-7 minutes.

4. Prepare the filling, by melting the butter in a pan.

5. Add the chopped onions, spinach and cauliflower and saute until soft.

6. Add the flour and fry for a minute.

7. Add the milk, carefully checking that no lumps are formed.

8. Add the chilli flakes, pepper powder and salt.

9. Spread on the cooked base. Sprinkle grated cheese on top and bake again for 10-15 minutes in the oven at 180 deg C.

10. Remove from oven cool. Cut into pieces and serve.

Approximate preparation and cooking time:

PALAK MASOOR DAL (LENTILS WITH SPINACH)

This is what you’ll need

Masoor dal (red lentils): 1 cup

Palak (spinach): 1 bunch

Onion: 1

Tomatoes: 2

Green chilli: 1

Ginger garlic paste: 1tsp

Chole Masala: 1tsp

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Amchur: 1/2tsp

Oil

Salt to taste

Let’s get cooking

1. Wash and cook the dal until soft.

2. Chop the onion, tomatoes, green chilli and palak.

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

4. Add the ginger garlic paste and fry for a few minutes.

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

6. Add the palak and a little water. Cook until palak is done.

7. Mix in the dal, along with the salt and bring to a boil.

8. Serve hot with rice or rotis.

Approximate preparation and cooking time: 40 minutes.

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

Red Lentils (Masoor dal) are a healthy food option for those who are suffering from diabetes, insulin resistance and hypoglycaemia because the soluble fibres that are present in lentils tend to stabilize the blood sugar level and also provides the body with a steady source of energy. Their high fibre content prevents blood sugar levels from rising rapidly after a meal.

Lentils also help lower level of bad cholesterol in an individial again because of their high fibre content.

Research has shown that insoluble fibre helps to increase stool bulk and prevent constipation. Again making this recipe good for people with constipation.

A good option for weight loss too. Insoluble fibre is indigestible and passes through the body virtually intact, it provides few calories. Fibre rich foods are more filling, so people tend to eat less.

Excellent source of protein.

 

 

SPINACH MUSHROOM RICE

This is what you’ll need

Rice: 2 cups

Spinach: 250gms

Mushrooms: 300gms

Onions: 2

Tomato: 1

Ginger: 1″ piece

Garlic: 3 cloves

Chilli powder: 1tsp

Turmeric powder: ½tsp

Coriander cumin powder: 1tsp

Coriander leaves: Few

Dahi: 2tbsp

Pepper powder: 1 tsp

Cheese: 50gms

Milk: 1 glass

Green chilli:1

Salt to taste

Oil

Lets get cooking

1. Slice the onions, tomato, mushrooms and keep aside. Chop the spinach.

2. Grate the ginger, cheese and chop the garlic and coriander leaves finely.

3. Clean and wash the rice. Cook and keep aside.

4. Heat oil in a pan. Add half of the sliced onions and fry until brown.

5. Add the grated ginger, chilli powder, turmeric powder and the coriander cumin powder. Fry well.

6. Add the dahi, tomatoes and coriander leaves and cook until the tomatoes are pulpy.

7. Add salt and mix half of the cooked rice with this mixture. Keep aside.

8. Heat some more oil in the same pan. Add the remaining onions, green chillies and garlic.

9. Fry until transparent. Add the spinach, salt and milk. Let it boil.

10. Add the pepper powder and the cheese. Cook until almost dry.

11. Mix in the rest of the rice.

12. To assemble the rice, put a spinach layer at the bottom, followed by a layer of mushroom rice. Continue alternating the layers until the rice is over.

13. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 45 minutes

 

Related Posts Plugin for WordPress, Blogger...