Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts

Monday, October 5, 2009

Cracked wheat pongal

Cracked wheat upma was prominent dish in our menu... after some point we got bored....I tried many recipes like pulao in cracked wheat , cracked wheat lemon flavour and what not!!!! Finally I made this cracked wheat pongal..voila... it was so tasty.. this is an inspired dish from my fellow blogger site esp Sailu's...


Ingredients:

1 cup cracked wheat
1/2 cup moong dal
1/2 cup spinach
1 tsp pepper
1 tsp cumin
1" ginger
cashewnuts
1 tbsp ghee and oil
curry leaves


Preparation:
Heat ghee and oil in a cooker. Add pepper, cumin & grated ginger and fry for few minutes.. the kitchen will filled with pongal aroma!!!!..Add cashew nuts, saute till golden brown. Add moong dal, cracked wheat and spinach with 4 cups of water. Add salt. Cover and cook for two whistles. Remove from heat. Let it cool. Open the cooker, serve hot with coconut chutney!!!

Wednesday, September 23, 2009

Spinach Ginger Patties

I was browsing for some new recipes for spinach, found this one from Supriya's blog Ode 2 Food. It was an interesting combo of spinach and ginger...gave it a try..tasted wonderful with burger buns... If u r watching calories..u can have patties alone, either way its tasty..She has served it with Tomato relish which i didnt prepare.. Check her space for the original recipe....

Supriya, Ur recipe is Tried, Tasted Certified: Excellent..

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Ingredients
1 bag baby spinach, finely chopped
2 large potatoes (or 3-4 medium/small potatoes)1 large onion, finely chopped
2″ piece ginger, minced or grated
5 white bread slices, crust removed, torn to small pieces
2 tbsp cilantro, finely chopped
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tbsp fresh lemon juice
1 tsp salt
3-5 canola oil for shallow frying


Preparation:

Boil the potatoes until tender, peel and mash them in a large mixing bowl. Stir in the onions, ginger, coriander powder, red chilli powder, cumin powder, turmeric powder, lemon juice, cilantro and salt. Combine everything together well. Now add in the bread and chopped spinach and mash everything together with your hands. It might seem like too much spinach, but the minute it hits the warm potatoes it will wilt down to quarter its volume. Cover this mixture and let it rest for 20 minutes in the refrigerator while it tightens up.Heat a non-stick pan over medium heat and add about 4-5 tbsp of oil just enough to cover the base of the pan. Form 3-4 inch patties gently place in the heated oil. Shallow fry on both sides till brown (around 4 minutes per side).
The only change i did to the recipe was, instead of shallow fry I baked them for 20 mts at 400F. Turn once to get it evenly cooked.

Serve it with Fresh salad!!!

Wednesday, September 9, 2009

Spinach Pasta and Black pepper shrimp

Hope u guys had a wonderful long w/e.. Mine was busy celebrating my SIL's birthday and then cooking...My heart felt thanks for all the participants in FIC event...

Spinach pasta was originally prepared by Indira of Mahanandi. Basically it is basil and spinach combo with pasta.. I didn't have basil so i omitted it.. It tasted different.. I have to try it with basil...Lets see the ingredients..

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Ingredients:
1 cup of basil and 1 small bunch of spinach ( I didn't use basil)
Medium red onion and tomato - one each, cut into big pieces ( I used white onion)
6 to 8 green chillies and
4 garlic cloves - sliced into big chunks
Half cup of cashews
Salt and peanut/olive oil to your liking (I used corn oil)
Pasta of your choice (I used linguine)

Checkout the original version from Indira's site....

Preparation:

saute all the ingredients in a pan except pasta. Saute till the spinach wilts and the raw smell of the ingredients vanishes..Remove from heat..allow to cool. Use blender to make them into smooth paste. Don't add water, the mixture has to be thick. Heat a teaspoon of oil and pour in the pureed mixture. Stir in half to one cup of water. Have a taste, add salt if needed and simmer for about 15 to 20 minutes, until the sauce reaches the desired thickness. Meanwhile cook the pasta on boiling water until al dente. Strain and add the pasta to the sauce.. Pasta is ready..


Black pepper Shrimp

Shrimp/prawn is my all time fav.. I tried Black pepper shrimp in a Chinese restaurant.. It tasted so good.. I tried to imitate it with Indian ingredients.. It was 90% close to the original version.. I think there should be a secret ingredient which gives a punch to the recipe...

Ingredients:

1 cup uncooked shrimp
1 tsp pepper powder
1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp curry powder
1 tsp lemon juice
1 tsp soy sauce
salt to taste

Seasoning:
8 big garlic cloves finely chopped
8 redchilli ground to flakes

Preparation:
Marinate the shrimp with specified ingredients for 3-4 hrs. Heat oil in a pan, add chopped garlic and red chili flakes. Fry for few minutes. Add the marinated shrimp. saute for 5 -7 mts. Shrimp cooks very fast. Don't cook shrimp more than 10 mts (if ur using jumbo shrimp cook accordingly). Once the water is absorbed, the shrimp becomes dry.. Remove from heat.. Serve hot with Sambar or rasam rice...

Wednesday, August 19, 2009

Black chickpeas and spinach curry

My hubby bought two big packets of spinach from Sam's club... Even if i use it everyday for cooking, it will take two weeks to finish it... Men have no clue when it comes to grocery shopping :(... I will always go with him.. if not this is what happens.. No point in cribbing now.. I have to use them asap.. This is my trial recipe, came out very well.. Once in a while we have to try something new..like strange combos..u will be surprised with the result...

chick pean and spinach curry


Ingredients:

1 cup black chick peas
2 cups spinach
1 onion
2 tomatoes
1 tsp red chili powder
1 tsp ginger garlic paste
1 tsp Chole masala (store bought)
1 tsp cumin powder
1/4 tsp turmeric powder
salt to taste
oil

Preparation:

Soak Kala channa over nite. Cook in rice cooker for 1 whistle. Remove, strain the water and reserve. Heat oil in a pan, do the usual seasoning. Add chopped onion, fry till translucent. Add g & g paste. Saute till raw smell vanishes. Add chopped tomatoes and spinach. Cook till tomatoes becomes mushy, by that time spinach would be cooked. Add all the masala powder and 2 cups of Kala channa cooked water. Let it boil. Adjust salt. Once the gravy become thick, add cooked channa. Cover and cook for 5 mts. Garnish with coriander.. Serve hot with chappathi..

This is on its way to Side dish for Chappathi event, hosted by Viki of Viki's Kitchen.

Monday, June 29, 2009

Potato Masala and Keerai kozhumbu/ Spinach dal curry

Potato masala and keerai kozhumbu from my MIL's kitchen... Its such a simple recipe but tastes out of the world. As i already mentioned, I luv spinach and my hubby doesn't object it... it has permanent place in week day menu. This is another way of cooking spinach curry. Potato masala looks colorful, am sure would be a kids pleaser.


Potato Masala:


Ingredients:


2 potatoes

1/2 onion chopped

1 tbsp g& g paste

1 tbsp fennel seeds powder

1 tsp red chilli powder

1/4 tsp turmeric powder

salt to taste

2 tbsp oil


Preparation:


Cut the potatoes into 4 pieces and cook them till they are almost soft(3/4 done). Peel the skin and cur into small pieces. Marinate it with salt, turmeric and rec chilli powder for 30 mts. Heat oil in a pan, do the seasoning with mustard seeds and fennel seeds powder. Add onion an Fry till translucent. Add g&g paste. saute for 5 mts. Finally add the marinated potatoes and fry till golden brown Add oil if necessary. Potatoes will be crispy if u add more oil. Remove from heat.. Ready to serve....



Keerai kozhumbu/ Spinach curry


Ingredients:


1 bunch spinach

1/2 cup toor dal

1/2 onion

3 tomatoes

1 tbsp sambar powder

3 tbsp shredded coconut

salt to taste



Preparation:


Cook toor dal separately and mash it.. Grind coconut to a fine paste. Add sliced onions, tomatoes and salt to mashed dal and cook for 10 mts/ or till the onions and tomatoes are cooked. Add sambar powder, chopped spinach and ground coconut to the dhal gravy and cook till the spinach wilts and the masala should be cooked by 10 mts. Remove from heat. Do the seasoning separately and add to spinach dal mixture. Spinach gravy is ready!!!!


Wednesday, June 17, 2009

Keerai Kozhumbu/ Spinach curry

Spinach is widely used in my cooking coz its available all time of year and easily available in grocery stores. In India, we get different variety of greens all through the year. My favourite is Arai Keerai (not sure of english name). Keerai Kozhumbu is usually made with Siru keerai, Mola keerai, Pasala keerai ( none other than spinach). Greens are always nutritious in any form..so i make sure to cook them at least once a week.


Preparation:

Cook 3 cups of finely chopped spinach in ½ cup of milk with ½ tsp cumin seeds and a green chilli. Mash the spinach finely using mathu/ blend it in mixie. Soak a small lime-sized tamarind for 1 hour and then extract its juice. In a sp of ghee fry 3 red chillies, 1tsp coriander seeds, 1tsp Bengal gram,4tsp shredded coconut , 1 small piece of asafoetida, 1tsp black gram and ½t tsp peppercorns to a golden brown color and then powder them finely. Heat oil in a pan. When the oil becomes hot add 1tsp mustard seeds. When they splutter add ¼ cup of chopped onions and fry for a few seconds. Then add ½ cup of chopped tomatoes and 1tsp turmeric powder. Cook well until the tomatoes are well mashed. Add the tamarind extract and the powder with enough salt. Let the kuzhambu simmer for some minutes. Then add the mashed spinach and allow it to simmer for only a few minutes.

Serve hot with Rice and potato fry...

Wednesday, April 15, 2009

Carrot spinach brown rice pulao

Brown rice has become my recent favourite!!! Brown rice is also known as whole grain rice is abundant source of fibre, vitamins and minerals.


The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients.

Women Who Eat Whole Grains Weigh Less

A study published in the American Journal of Clinical Nutrition underscores the importance of choosing whole grains such as brown rice rather than refined grain, i.e., white rice, to maintain a healthy body weight. In this Harvard Medical School / Brigham and Women's Hospital study, which collected data on over 74,000 female nurses aged 38-63 years over a 12 year period, weight gain was inversely associated with the intake of high-fiber, whole-grain foods but positively related to the intake of refined-grain foods. Not only did women who consumed more whole grains consistently weigh less than those who ate less of these fiber-rich foods, but those consuming the most dietary fiber from whole grains were 49% less likely to gain weight compared to those eating foods made from refined grains.




Ingredients:

1 carrot grated
1 bunch of spinach
1 onion
2 cups Brown rice
1 tbsp pepper powder
1 tbsp Badshah Biriyani Pulao Masala
salt to taste
2 tbsp oil


Preparation:

Heat oil in a pan, add onions and fry till translucent. Add spinach and grated carrot and saute for few minutes. Add pepper and pulao masala. Pepper is only source of spiciness in this recipes, adjust according to ur taste. I choose pepper coz, it act as a fat burner. One more tip..If ur trying to loose weight add fresh pepper to ur dishes, which helps weight loss by burning fat!!!. Once the raw smell evaporates, remove from heat and transfer to rice cooker.

Adding right amount of water is the tricky part. Check ur rice package, they would have suggested the water ratio. I buy Mahatma brand Brown rice and the water ratio is 1:2.5 (as suggested in the cover). I use electric rice cooker. Transfer the carrot mixture and rice, in this case add 5 cups of water. Push the button, once the rice is done...If ur using rice cooker leave it for one whistle and switch off the heat. Open after the pressure is released.

serve hot with pickle and yogurt.
I am sending this to CFK-Rice hosted byTrupti of Recipe center, brainchild of Sharmi of Neivedyam..

Tuesday, January 27, 2009

Saag Chicken or Chicken Palak (chicken in spinach sauce)

Chicken and Spinach is very good combo. Chicken has high protein and spinach is very good source of fiber.. which makes the combo a "hearty meal". I learnt this recipe from Sanjeev Kapoor's Khana Kazana. He is great chef, I love his TV shows. I found amazing pickle from Sanjeev kapoor's Kana kazana... wow... See if u can find this brand of pickle in Indian grocers. U don't wanna miss the wonderful taste of the pickle...
Coming back to chicken palak, its easy to make recipe and tastes so good. This is usually available in restaurants as Saag chicken and i have never come across this recipe in any of my friends house. I make chicken palak whenever i am bored doing the same chicken gravy every week....Just for a change!!!






Ingredients:

chicken 2lbs
spinach 1 bunch
Tomatoes – 2 medium
chopped Onion – 1 medium
Lemon juice – 1 tsp
Ginger garlic paste – 1 tsp
Green chillies – 4 cut in to 2 pieces
Salt to taste
Chilli powder – 1 tsp
Turmeric powder- -1/2 tsp
Coriander powder – 1 tsp
Garam masala – 1tsp
oil -2tbsp
Whole garam masala:-Cinnamon – 1 inch piece Cardamom – 3 Clove – 4
Cumin – 1/2 tsp
Coriander leaves for garnish



Preparation:


Boil water and add cleaned spinach. Let it cook for 10 mts. Remove the spinach leaves and grind it to smooth paste.

Heat oil and add whole garam masala and cumin, followed by onion and green chillies. Fry till the onion changes to light brown color. Add ginger garlic paste, once the raw smell vanishes add chopped tomatoes. Cover and cook till the tomatoes are mushy. Add all the masala powder and fry for few minutes. Add Chicken pieces and 2 cups of water. Cover and cook for 10 mts. Chicken takes about 10 - 15 mts to cook. Once the chicken pieces are tender, add ground spinach paste. Let it cook for five minutes. Squeeze lemon juice to the chicken gravy and remove from heat. Mix thoroughly and leave it for 1o mts... Garnish with coriander leaves.

Serve it with roti or naan..

Friday, November 14, 2008

Lentil & Spinach Soup

Soup is a starter dish, it is served before meal. The consistency may be thick or thin, I prefer thin soup!!!. When I was in UK, thick soup is served as lunch with garlic bread in TGFS( Fast food shop). My colleague used to buy this everyday for lunch. She use to say, this is a good way to avoid junk food and to maintain ur weight!!!.


In south Indian restaurant, most famous soup is vegetable soup with basmati rice stew. I love that, it is very light starter for meal. Here I have given Lentil and spinach soup recipe which is thick and has healthy benefits!!!
(Image Courtesy )

Ingredients:



1/2 bunch spinach chopped

2 medium onions sliced

1 large tomato chopped

1/2 cup toor dhal

3 flakes garlic crushed

1/2 cup milk

2 tsp chilli powder

1/4 tsp lime juice

1 tbsp oil

salt to taste


Preparation:


In a pressure cooker, saute the onions, garlic and tomatoes in oil. Add spinach, toor dhal and 4 cups of water. Close the cooker, bring to full pressure on high heat. Reduce the heat. Cook on low heat for further 10 mts. Turn off the heat and allow to release pressure. when cool blend in the mixer or u can blend in a spatula so that u can feel dhal and spinach .


Heat milk and to the soup. Add the chilli powder and salt and bring to boil. Serve hot with dash of lime juice and pepper!!!!



More Spinach recipes:

Wednesday, November 5, 2008

Spinach (pasala keerai) Kootu

I love greens!!! This is another spinach recipe with moong dhal. This has no spices and very soothing curry. It goes well with chappathi and naan. Moong dhal is also known as siru parruppu (chennai) Paasi paruppu ( coimbatore).




Ingredients:

1 bunch spinach leaves
2 cups moong dhal
6 green chillies
1/2 cup grated coconut
3 tsp cumin seeds
1/4 tsp turmeric powder
2 tbsp ghee
1 tsp mustard seeds
2 cups of water
salt to taste





Preparation:

In a pressure cooker, add spinach, moong dhal and salt. Add water and cook for 2 whistles. Allow cooker to cool down.

Grind shredded coconut, green chillies and 2 tsp cumin seeds to paste.


Heat ghee in a pan( ghee gives unique flavour to this curry) , add mustard seeds. If you dont like ghee, u can use oil. Let it splutter, add cumin seeds. Add the cooked spinach and moong dhal mixture. Let it boil for 10 mts. Add the ground paste to the mixture. Cover and cook for 10 mts on medium heat. Stir occasionally!!!. After 10 mts sprinkle coriander leaves and remove from heat. Serve hot!!!!

Note: U can increase or decrease or increase greenchillies according to ur taste!!

Monday, October 20, 2008

Spinach Dal curry

Greens are very good for health. In India we use to get different varieties of greens and they had a unique taste. In US all i find is spinach and methi leaves. I love the taste of spinach and it is a rich source of iron. I use spinach for all the green recipes and comes out very well. Especially, this recipe is my hubby's favourite!!!. This curry goes almost with everything.

spinach dhal curry with rice & chow-chow poriyal


Ingredients:

1 Bunch spinach
1/2 cup Toor Dhal
5 Green chillies
1tsp Cumin seeds
1 large tomato chopped
1 small onion chopped
3 Garlic pods
1/2 tsp turmeric powder
1 tsp mustard seeds
2 redchillies
Asofetida
2 tbsp Sambar powder
Salt to taste


Preparation:


cleaning spinach is must coz it has dust & sand particles. Easiest way to clean them is, Fill half of the sink with water and put the spinach leaves in the sink. Leave it for few minutes. All the dust and sand will accumulate at the bottom. U can take and chop the spinach.


In a cooker, add spinach, toor dhal, cumin seeds, greenchillies, garlic, tomato and turmeric powder. Add 2 cups of water. Close the lid and leave it for 3 whistle. Leave it to cool.


In a nonstick pan, pour oil wait until hot. Add mustard seeds and let it splutter. Add rechillies asofetida and onions. Fry them for few minutes and add the cooked spinach and dhal mixture. Add sambar powder, close and cook for 10 mts. Once the raw smelll is gone, garnish with coriander leaves and remove from heat!!!!






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