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Ingredient
Top 5 dishes made from spinach, washed and finely chopped
1 . Spinach and Curry Kafta
Spinach and Curry Kafta
Ingredient
40 g
chickpeas, powder
1/2
onion, chopped
1 tablespoon
coriander seeds
1 tablespoon
pomegranates, grains
1 teaspoons
ground coriander
1 teaspoon
ground cumin
1 teaspoon
curry powder, or garam masala
3 tablespoons
oil
1 teaspoon
dried coriander
1 teaspoon
curry powder
1/2 teaspoon
turmeric
1/2 teaspoon
ground cayenne
1 teaspoon
green chili, or more according to taste
Cooking instructions
* Step 1
For the koftas: Place the spinach in a pan, and pour 2 cups of water over it. Cook until the spinach becomes tender. Drain well and reserve the cooking water, we will use it later on for the sauce.
* Step 2
In a large bowl, mix all the kofta ingredients until you form a dough. Then divide the dough into small balls.
* Step 3
Fry the kofta balls in very hot oil until tender, yet still green in color.
* Step 4
For the sauce:
* Step 5
Heat the oil in a large saucepan and then stir in the onions, green chilis and ginger until they become tender. Add in the tomatoes, turmeric, cayenne, coriander, cumin and salt. Simmer over low heat.
* Step 6
When the sauce starts to thicken, add in the fried kofta balls and keep simmering for few minutes over low heat. Remove from heat.
* Step 7
Serve hot with rice.
Note: if there is a photo you can click to enlarge it
2 . Palak Dhebhra / Spinach Flatbread
Palak Dhebhra / Spinach Flatbread
#cookingwithgreenveggies
Ingredient
1 tbsp
pickle masala
1/4 tsp
asafoetida hing
1/4 tsp
turmeric powder haldi
1/2 tbsp
ginger garlic paste
1 tbsp
sugar
2 tbsp
oil
1 tbsp
sesame seeds
2 tbsp
chickpea flour besan
2 cup
wheat flour
1 tbsp
yogurt curd
14 tsp
oil for roasting the dhebra
As needed
extra wheat flour for rolling dhebra
Cooking instructions
* Step 1
In a broad flat vessel take the washed and finely chopped palak/spinach. Add pickle masala, asafoetida (hing), turmeric powder (haldi), ginger garlic paste, sugar, oil, sesame seeds.
* Step 2
Mix well with hands. (This step is important. While mixing the mixture with hands, the water is released from the spinach. It makes it soft. After all the water is released, add flour. Flour should only be added till it is absorbed by water. This way the propoortion of spinach will be more and the dhebra would look green and softer).
* Step 3
Add the chickpea flour (besan). Add wheat flour and salt. Mix well. The water is absorbed by flour.
* Step 4
If you feel the mixture dry then add little curd to it. Mix well and knead into a semi tight dough. Apply oil to smoothen dough. Smoothen the dough and cover and keep aside for 5 minutes.
* Step 5
Make 14 -15 balls from the dough. Flatten and dust the ball with flour. Roll it into a 10 cm circle with 2 mm thickness.
* Step 6
Heat the flat pan. Put the rolled dhebra on it. The bubbles will start appearing. The heat should be medium. Flip the dhebra. Increase the heat to high. Apply and spread oil on the dhebra. Flip it on another side.
* Step 7
Press and roast the dhebra and cook till golden spots appear on both the sides. The dhebra is cooked. Similarly, make and cook the other dhebra. Serve the dhebra hot.
* Step 8
Palak dhebra can be served with any vegetable with curry, potato sukhi bhaji, raita, plain curd, mango choondo or pickle or chutney, soup. It is enjoyed also with a cup of tea for morning breakfast. You can also pack dhebra with choondo or pickle while travelling.
Note: if there is a photo you can click to enlarge it
3 . Beans and spinach rice
Beans and spinach rice
#wintervegetables
Bean and Spinach Rice is a very healthy and delicious rice made with spinach and kidney beans and flavored with Baharat powder to give it a Lebanese flavor. It is rich in protein, folic acid and iron . It is gluten-free and vegan!! Perfect for winters when you get fresh spinach.
Ingredient
1 1/2 cups
basmati rice or long grained rice
1 tbsp
oil
2 tsp
garlic chopped or grated
1 tsp
paprika powder
1/4 cup
parsley washed and chopped
Cooking instructions
* Step 1
In a big pan, heat oil and add chopped garlic and green chilli. Saute for a minute. Add chopped onion and saute till translucent. Add the washed and chopped spinach and cook till spinach shrinks and is cooked.
* Step 2
Add cooked kidney beans (rajma), baharat powder, roasted cumin powder and paprika powder. Mix well and saute till spices are fragrant.
* Step 3
Add the cooked rice and salt and mix well. Add the chopped parsley. Keep aside some for garnishing and mix well. The bean and spinach rice is ready to serve.
* Step 4
Grease a bowl and put the prepared rice in it. Press it and then unmould in the serving plate. Sprinkle chopped parsley on top and serve.
Note: if there is a photo you can click to enlarge it
4 . Corn and Spinach Panki
Corn and Spinach Panki
Corn and spinach panki is a traditional pancake made in Gujarati cuisine. Here the batter is placed between the greased corn or banana leaves and roasted on a pan till golden spots appear on the leaves and the panki inside peels off easily. Enjoy it hot in monsoon when you get fresh corn
Ingredient
2 cup
corn kernel fresh
1 or as per taste
green chilli
3 tbsp
semolina sooji
3 tbsp
chick pea flour besan
3 tbsp
rice flour
2 tsp
oil
1 tsp
black pepper powder
To taste
salt as per taste
as needed
water if required to make batter
as needed
oil for greasing the leaves
Cooking instructions
* Step 1
In a mixer grinder add the fresh corn kernels and green chilli. Grind it to a smooth paste. Transfer the paste to the mixing bowl. Add semolina, gram flour, rice flour and chopped spinach. Add oil, black pepper powder, and salt and mix well.
* Step 2
Mix well. The water released from corn paste and spinach would help to make the batter. However, if you required add a tbsp or more of water and adjust the consistency of the batter.
* Step 3
Heat a non stick pan. Grease corn leaves with oil. Take one leaf and place batter around 1-2 tbsp on the greased side of the leaf. (Place batter as per the size of the leaf. Spread a thin layer of batter.). Cover with the other greased side leaf the batter from top.
* Step 4
Make it similarly with other leaves.
* Step 5
Cook on medium heat till the leaves become brown from both the sides. Try to lift the top leaf, if it leaves the batter, then the panki is cooked and ready to serve. Serve it hot along with leaf covered on it.
* Step 6
If you do not have leaf then just spread the batter on the pan like pancake as shown and apply oil and cook from both the sides till golden and serve.
Note: if there is a photo you can click to enlarge it
5 . Spinach and Orange juice
Spinach and Orange juice
#resolutions post 4
Ingredient
1/2 bunch
spinach washed and finely chopped
6
Oranges
1 tsp
sendha namak
Cooking instructions
* Step 1
Put spinach in the juicer and take out the juice
* Step 2
Similarly take out the juice of oranges.
* Step 3
Add sendha namak and relish
Note: if there is a photo you can click to enlarge it
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