Showing newest posts with label Spinach. Show older posts
Showing newest posts with label Spinach. Show older posts

11.4.11

Palak Pulao / Spinach Pilaf - Plating Up!





Pasalai Keerai Saadham:

Ingredients:

Spinach 1 bunch - cleaned
Garlic 5 cloves
Ginger 2"
Onion 1 small
Tomato 1 small
Green chilies 5-7
Salt

For Pilaf:

Rice 1 cup
Green chilies 3
Onion 1 small sliced
Ginger-garlic paste 1/2 spoon
Mint leaves 1 fistful
Tomato 1 chopped
Cloves 5
Cinnamon 1 stick
Cardamom 1 pod crushed
Bay leaf 1
Star anise 1
Cumin seeds 1 teaspoon
Ghee/oil 1/4 cup.

Method:

In a wide pan, heat few spoons of ghee. Add chilies, ginger, garlic, onions and tomatoes. Fry for about 2 minutes. Then add greens, cover and cook till the leaves wilt. Add 1 cup of water and wet-grind the same. Set this puree aside.

In a wide crock pot, heat ghee. Add the whole spices, followed by chilies, onion, ginger-garlic paste, mint leaves and tomato. Fry for about a minute. Then add rice, wait till the oil coats to all the sides.

Add the spinach puree. If necessary add water. Cover and cook for 10-15 minutes, or until the rice turn tender and fluffy.

Serve warm as a main dish.

23.3.11

Palak Kadhi / Pasalai Keerai Mor Kuzhambu - As Healthy As It Looks!





Spinach in Yogurts Based Curry:

Other Names:Palak Mor Curry. Pasalai Keerai Mor Kuzhambu. Palak Kadhi. Spinach Mor Kuzhambu.

Ingredients:

Baby Spinach 1 large bowl full
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and greens. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

10.3.11

Gosht Palak / Fried Goat's Meat in Rich Creamy Spinach Based Sauce




Saag Gosht:

Other Names: Gosht Saagwala. Mutton Varuval - Pasalai Keerai Masiyal. Fried Goat's Meat in Rich Creamy Spinach based Curry. Mutton with Spinach Sauce. Lamb in Spinach Sauce.

Ingredients:

For Mutton

Goat's meat - 1/4 kilo
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Garam masala 1/4 spoon
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons.

For Saag

Fresh spinach - cleaned 1 large bowl full
Green chilies 6-8
Onion 1 small
Ginger 2 inches chopped
Garlic 2 cloves chopped
Tomato 1 small
Salt
Oil few spoons
Fresh cream to garnish.

Method:

Cook the meat in a pressure cooker till tender, remove the pieces and set aside.

Stir-fry the cooked mutton with all the above mentioned ingredients and set aside.

Heat oil in a vessel, add all the above mentioned ingredients(for Saag) except cream and fried mutton. Once the leaves wilt, puree them.

Now mix the both fried mutton with greens puree, top them with fresh cream.

Serve to go with pulkah rotis or rice.

17.2.11

Alu Saag / Potatoes in Rich Creamy Spinach Gravy - Instant Love With Green Food!






Aloo Paalak:(Restaurant Style)

Urulaikizhangu varuval - Pasalai Keerai Masiyal (North Indian Style), Alu Palak.

Ingredients:

For Alu

Potatoes 1 cup(boiled, peeled, cubed)
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Garam masala 1/4 spoon
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons.

For Saag

Fresh spinach - cleaned 1 large bowl full
Green chilies 6-8
Onion 1 small
Ginger 2 inches chopped
Garlic 2 cloves chopped
Tomato 1 small
Salt
Oil few spoons
Fresh cream to garnish.

Method:

Stir-fry potatoes with all the above mentioned ingredients(Alu) and set aside.

Heat oil in a vessel, add all the above mentioned ingredients(Saag) except cream. Once the leaves wilt, puree them.

Now mix the both fried potatoes with greens puree, top them with fresh cream.

Serve to go with pulkah rotis or rice.

13.8.10

Palak Cutlet / Spinach Cutlet / Pala Keerai Cutlet





Spinach Cutlet:

Spinach 1 cup
Potatoes cooked
Ginger-garlic paste 1 teaspoon
Onion 1 chopped
Chilies 2 minced
Cilantro
Bread crumbs
Olive oil.

Method

Cook spinach briefly. Mash the potatoes, mix all the ingredients together and shape them in desired way.

Pan fry the cutlets in hot oil.

28.4.10

Spinach Masala Rice - Complete Planned Meal






Palak Masale Bhath:

Pasalai Keerai + Podi Saadham.

Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Spinach leaves 2 bowl full
Salt
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Chana + Urid dal 2 spoons
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.


Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in the greens...add salt + turmeric. Fry them till they are tender.

Now add powderd spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy spinach with rice. Let the rice get well coated with oil and spices.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.Now run this sesonning over the rice. Mix them once again thoroughly.

Serve warm as a main dish for lunch/dinner. Enjoy!

6.4.10

Rich & Creamy Potato-Garbanzos-Spinach Curry





Potato-Garbanzos-Spinach Curry:

Alu-Chana-Palak Ka Curry. Alu-Palak Malai Curry.

Going on Veg Fast Nothing much to rant today...another healthy saathvic food. Am on veg-fast for the past couple of months. Trust me, many of my friends are happy to eat herbs and greens these days. Some of my classes are exclusively based on lentils and concoctions. Guess, its season to shed the winter pounds!!! Anyway...spice-ing up my regular menu is not new. I am working hard to keep the food G-r-e-e-n, F-r-e-s-h and E-d-i-b-l-e! Hmmm...yeah, bit hard to practice but its okay. How do you put it? Never fully satisfied, but always full!!!

Ingredients:

Golden potatoes 2 small - cubed, boiled
Spinach 1 bunch - blanched
Garbanzos, well soaked and cooked 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin powder 1 spoon
Coconut paste 1/4 cup
Cashew nuts paste 4 teaspoons
Fresh cream 2 spoons
Cilantro seeds 1/4 spoon
Cumin seeds 1/4 spoon
Onion grated 1 cup
Ginger-garlic paste 1 spoon
Tomatoes crushed 1 cup
Oil few spoons.

Method:

In a wide wok, heat oil. Add the whole spices, followed by onions, ginger and garlic. Fry real good, maybe until raw odour leaves the pan.

Now add tomatoes too, followed by salt, turmeric and chili powder. Add potatoes, spinach and garbanzos. Cover and cook over moderate heat.

Once oil shows up on the sides, start adding coconut, cashew paste plus fresh cream, reduce the heat and cook briefly.

Serve to go with your rotis, chappathis and rice.

1.4.10

Muttai Podimass - Scrambled Eggs with Spinach & Onions



Mutta Podimass:

Ingredients:

Eggs 4
Onion 1 large sliced
Spinach 1 fistful
Salt
Turmeric
Pepper
Green chili 1 slitted
Mustard 1/4 spoon
Cumin 1/2 spoon
Oil few spoons.

Method:

Throw in the spices in hot oil. Wait till it pops.

Add eggs, spinach and onions...stir-fry real good.

Serve warm.

9.3.10

Al Naturale - Greens & Citrus Salad








Baby Spinach - Citrus Salad:

I rarely zero down myself in raw-food. Its like a cycle, I need my threshold level saying, ' whooo, had enough and come on...its time to consume something raw, fresh, counter made, bright colored stuff.

Well, I go nuts for spicy food, I am practically addicted to fried foods and quickly get carried away with delicacies all the time. Oh, what can this poor soul do, if there are thousands of food blogs out there, with all tantalizing recipes! Its so unfair, going weak each time, I browse a little.

Green is a very bad color to me. I can't live without meat/fish. Its one of the toughest thing for me to accept vegetarian meals. Finally, made my mind to go green for few days or at least pretending to do so.

I just threw in, all the greens and vegetables that are usually tossed into a salad, but took a back step on the dressing part. Completely avoided the dressing today. Its tasted good, guess I could have raw-food once in a while.

16.9.09

Murg Paalak Curry



During Summer vacation...I got a strange phone call for my Cooking Class enrollment. Though I have 5 different programs to choose from, She asked me for that particular dish 'Paalak Chicken Curry'. Later when the couple came to my class...I happened to discover, they tried this dish in a restaurant and ever since, they had special cravings for it. They were more than excited to find out my class. Though it was first time, for me to fix this dish, it turned up really good and Katherine and Nan, really appreciated my effort.

Paalak Chicken Curry:

Spinach Chicken Curry. Paala Keerai-Kozhi Curry.

Ingredients:

Spinach 2 bunches - blanch the leaves
Chicken thigh (bone less) chop
Salt
Turmeric 1 pinch
Chili powder 1/4 spoon
Green chilies 3 crushed
Onion 1 medium - grated
Tomato 1 large pureed
Ginger-Garlic paste 1 spoon
Garam masala powder 1/4 spoon
Heavy cream 1 tablespoon(optional)
Butter few cubes.

Method:

In a wide wok, melt butter. Add chicken, salt, turmeric and chili powder.

Followed by chilies, ginger-garlic paste and onion. Fry real good, maybe until raw odour leaves the pan. Add tomato puree too. Cover and cook over medium heat.

Now in a seperate pan, mealt butter add spinach and apinch of salt tot it. Cover and cook for quick 2 minutes. Once the leaves wilt...puree them.

Now stir-in spinach puree to the chicken and continue cooking. Once the meat is done, add fresh cream and garam masala powder and remove from heat.

Serve to go with your naan bread or tandoored roti. Enjoy.

24.3.09

Hong Kong Table - Dim Sums


Hong Kong Table - Test Drive - Dim Sums!!!

My friends chit-chatting!!:)

Platter - Dim Sums.

Cream buns with lotus seeds filling!

Pork BBQ Sums(no idea about the taste)

Lotus leaf wrapped Sticky rice(Leaf is not eaten tho' hee hee)
This was bit stinky to me!:(

Shrimp Dumplings, everyone's favourite!

I fried these Sesame balls.

Daphne & Suzete seriously cooking!
Dim Sums:

I am an active member of Cook! Eat! Share! - the International Club at Oxford, University of Mississippi. It is an unique club, we talk about culture, history, business and life style. Pretty much like the name, we also Cook, Eat and Share!

It is an easy way to learn one's culture, through food! Every 3 months, we feature a table, that reflects the culture and cuisine of the country! We the members, meet up every week and decide about the theme. A member from that particular country will let us know about their lifestyle, how to procure the ingredients, cooking style, eating habits and culture associated with it!! Almost every week, he/she will be bringing in some food, to share...which goes into criticism and approval mode! Finally we will decide the menu for a table and test drive the recipes picked!

Well, on the big day, when we host 'The International Table', it will also have an interesting presentation!! It is a big challenge to cook for 40 - 50 people!! We follow the same restaurant rules. Cook from scratch. All the members will divide our labour, in the kitchen plus at the table services. The member of that particular country(that we are featuring) will be the boss in the kitchen, we will go by his/her rule. The real challenge comes from the table settings, services, cooking to perfection, maintaining the warmness of food through out the episode....etc.

We are featuring Hong Kong table this month, so finally thought to blog about the club!! My friend, Daphne Ingene is native to Hong Kong. She is doing her PH.D in counselling! While talking about the Hong Kong culture, certainly a talk about 'Dim Sums' didn't escape from our conversation. 'Dim Sums' literally means 'Little Hearts' in Cantonese language. It will served along with Oolong tea or Jasmine tea.

History:It seems at first, at various tea shops, they only served tea in the beginning, were folks gathered for a drink and little chit chat. Later they started serving light snacks along with tea. Over time, now dim sums is always associated with tea and became a breakfast menu. There are several Dim Sums Restaurants in Hong Kong today, were families come in for a Saturday breakfast...talk talk and talk.

Criticism:When we test drived our recipes, I did notice, dim sums tasted better...only when we drank tea along with it. Fried Sesame balls are dessert's, but I prefered them as starters, crunchy and chewy to start the food. There was one unique and very interesting recipe...although we all agreed on, not to try it(forever)!! Yeah it is chicken feet dim sums, liked by the natives! Daphne said...they are delicacies the ligaments tastes better(if someone need adventure, keep this info' in mind)!! The lotus wrap sticky rice with chicken and mushroom was too good!! Choy Sum - a Chinese flowering cabbage(Bok Choy in U.S, Australia and France), was pretty much like spinach to me. Choy sum means inner stalks and tips in Cantonese(so don't hesitate to pick them up, next time you see in Korean/Chinese market). I didn't try Pork BBBQ sums, as I have never eaten pork in my life(no beef or pork, by choice). But everyone said it was damn good!! Crytal shrimp dumplings and chive dumplings were awesome(I started to cook them for myself at home). The dessert 'Cream bun' was unique, much like 'Indian Pooran Modhak', were the filling varied...sweetened lotus seeds.

Culture:Imagine we are dinning in Hong Kong...try to order more than 5-7 dim sums varieties and share with friends, yeah that's the culture there. And each table has its own Tea pot, if the pot is empty...you don't have to yell at the waiter...just keep the lid open, the waiter will be soon there. When the waiter comes to service...you may not necessarily say 'Thank you' as you'll be busy engaged in talking...but try to tap twice on the table(use fore and middle finger, to tap twice). It implies that you're thank full, real multi tasking, right!