LASOONI ALOO PALAK

 LASOONI ALOO PALAK

The great-for-health spinach is called Palak in Hindi. It is probably one the most popular ingredients in North Indian cooking. Of course, spinach is widely used in South India too. 

It is well-known that spinach, like many other greens, is really good for health. This article in Good Food lists various health benefits provided by spinach. I make it a point to use spinach in our meals from time to time.

Elsewhere in this blog, you will find recipes for dishes made with spinach/palak, such as:-

• Spinach & Green Peas Rice
• Methi Palak Paneer Subzi 
• Dal Palak
• Palak Paneer 

Today's recipe is for Lasooni Aloo Palak. As the name suggests this delicious side dish is made with Spinach and Potato ( Palak and Aloo) and has the flavour of Garlic (Lasoon in Hindi) . I have adapted this from the YouTube video in Marathi by Madhura's Recipes. 

You will particularly love this if, like us, you enjoy the flavour of garlic! I tried this out recently and it tasted great! 

INGREDIENTS:-

• Spinach (Palak), 1 big bunch
• Green Chillies, 2
• Oil, 2 tbsp 
• Cumin Seeds, 1/2 tsp
• Onions, medium-sized, 2, 
• Garlic, 10 cloves
• Garam Masala, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1/4 tsp
• Besan, 1 tsp
• Kasuri Methi, crushed, 1 tsp
• Boiled Potato, large-sized, 1
• Butter, 1 tsp 

For the Seasoning:- 

• Cumin Seeds, 1/2 tsp
• Garlic, sliced, 2 tsp
• Dried Red Chilli, broken into halves, 1
• Oil, 1 tsp

METHOD:-

Remove the spinach leaves from their stalks, wash thoroughly in several changes of water

Roughly chop the spinach and the tender stems 

Peel the boiled potato, cube this and rub in a little salt 

Peel and finely chop the onions

Peel 10 cloves of garlic and make a paste 

In a thick-bottomed kadhai, boil the spinach in one cup of water for 3-4 minutes

Then immediately transfer the spinach to a bowl of ice cold water. This helps in retaining the colour of the spinach

After 2-3 minutes, remove the spinach from the cold water and transfer to a mixer  jar 

Add green chillies and grind to make a puree. Keep aside

In the same kadhai, heat oil and on medium heat add the cumin seeds, when they sizzle add the finely chopped onion and saute till they become translucent

To this add the garlic paste and saute for 2 minutes

Next add the turmeric powder, chilli powder, coriander powder and garam masala powder. Mix well and saute for 2 minutes

Move this to one side of the kadhai

Add besan to the kadhai and roast this for a couple of minutes then mix well with the onions

The besan helps thicken the gravy 

Now add the palak puree along with the water in which the spinach was boiled 

Add salt to taste, crushed kasuri methi and mix well

Next add the boiled potato cubes and butter and cook for 3-4 minutes

Heat oil in a seasoning pan and on medium heat add the cumin seeds

When they sizzle, add the sliced garlic and saute till it turns golden

Add the broken red chilli and saute

Pour this seasoning onto the Lasooni Aloo Palak

Transfer to a serving bowl

Serve hot with rotis and chapatis

KEERAI KUZHAMBU

 KEERAI KUZHAMBU 

Today's recipe has health-filled Spinach as the main ingredient. It is from Tamilnadu and is called "Keerai Kuzhambu" with Keerai meaning Spinach in Tamil. As you know, this leafy green veggie is called Palak in Hindi and Palak Soppu in Kannada.

It has been well- established that Spinach has many health benefits so I often make dishes using spinach. In my childhood days, we remember reading Popeye comics with the main character eating vast amounts of spinach!

Elsewhere in this blog, you will find different kinds of dishes made with spinach/palak, such as:-

• Palak Tambuli 
• Aloo Palak
• Dal Palak
• Tilwale Palak Aloo

I have adapted this recipe from  "Keerai Kuzhambu" from Subbu's Kitchen.

We tried this out the other day and felt it was very yummy. It goes well with hot steamed rice as well as with chapatis 

Ingredients:-

• Spinach (Keerai/Palak) 1 bunch
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small lemon
• Split Pigeon Peas ( Toor Dal), 3/4 cup
• Asafoetida, (Hing), 1/4 tsp
• Salt, to taste

To Be Roasted and Ground To A Paste: -

• Byadgi Red Chillies, 5
• Bengal Gram ( Chana Dal), 1 tbsp
• Coriander Seeds, 1 tbsp
• Fresh Coconut Gratings, 3 tbsp -  not to be roasted 
• Oil, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Coconut Oil, 1 tsp 

Method:- 

Wash the Toor Dal and pressure cook it along with adequate water and 1/4 tsp of turmeric for 3-4 whistles 

Once the cooker cools, remove the cooked dal, mash it and keep aside

Soak the tamarind in lukewarm water for 15-20 minutes, then extract the juice and keep aside

Remove the spinach leaves from their stems, wash thoroughly and chop them

Keep the chopped spinach in a vessel, add half cup of water  and 1/4 tsp of turmeric powder

Cook till the spinach gets done. Keep aside

Heat another pan, and on medium heat add Byadgi red chillies, chana dal, coriander seeds, and roast till the dal changes colour

Let it cool and transfer to a mixer jar

Add the fresh coconut gratings and grind to a smooth paste adding the required amount of water. Keep aside

In a vessel, boil the tamarind extract, along with asafoetida and salt till the raw smell of the tamarind goes

To this add the cooked spinach and mix well, bring to a boil. Next, add the mashed toor dal  and mix well

Now add the ground paste, mix well and bring to a boil. Lower the flame and let it simmer for a couple of minutes and switch off the gas

Heat the coconut oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter, switch off the gas and add the seasoning to the Keerai Kuzhambu 

Transfer to a serving bowl and serve the Keerai Kuzhambu as an accompaniment for hot steamed rice.

 

PASALAI KEERAI KOOTU

 

PASALAI KEERAI KOOTU

Today's recipe - Pasalai Keerai Kootu from Tamilnadu -is made with spinach and moong dal. It gets its name from the fact that Spinach is called Pasalai Keerai in Tamil. As you know, spinach is called Palak in Hindi and Palak Soppu in Kannada.

As a kid you may remember stories of Popeye eating vast amounts of Spinach! It has been well- established that Spinach has many health benefits so I often make dishes using spinach. 

Elsewhere in this blog you will find dishes as diverse as :-

• Palak Corn Subzi, 
• Palak Parantha,
• Palak Paneer

Many people have ascribed their good health levels to having generous portions of greens in their meals. 

Pasalai Keerai Kootu is a delicious accompaniment for both hot steamed rice and for rotis/chapatis. I hope you will try this out and I am sure you will love it as much as we did. 

Ingredients:-

• Pasalai Keerai (Spinach), a big bunch which yields 3 cups 
• Pasi Paruppu (Split Green Gram /Moong Dal), 1/2 cup
• Turmeric Powder, 1/2 tsp
• Salt, to taste

Grind To A Paste :- 

• Fresh Coconut Gratings, 1/3 cup
• Byadgi Red Chillies, 3
• Cumin Seeds, 1 tsp
• Peppercorns, 1/2 tsp

For the Seasoning:- 

• Mustard Seeds, 1/2  tsp
• Black Gram Dal ( Urad Dal), 1 tsp
• Dry Red Chillies, broken into halves, 2 
• Coconut Oil, 1 tsp

Method:- 

Remove the spinach leaves from their stems, wash them in several changes of water then drain away the water

Roughly chop the spinach leaves and keep aside

Wash and soak the moong dal for 15-20 minutes

In a pressure cooker, cook the moong dal along with a little turmeric powder with 1 and 1/2 cups of water for 2 whistles or till the dal gets done. Take care that it does not get overcooked.

Once the cooker cools, remove the cooked dal, mash it and keep aside 

In a small mixer jar, grind together the coconut gratings, Byadgi Red chillies, cumin seeds and peppercorns to a smooth paste adding just the required amount of water. Keep aside

Take the chopped spinach leaves in a vessel and add 1 cup of water, a little salt and turmeric powder, and cook till the spinach leaves get fully cooked. Remember that spinach gets cooked in very little time.

To this add the cooked and mashed moong dal, salt to taste and the freshly ground coconut paste

and mix well

Add a little water to get a gravy like consistency and bring to a boil

Lower the flame and let it simmer for a couple of minutes

Heat 1 tsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour the seasoning on to the Pasalai Keerai Kootu

Switch off the gas and transfer the Kootu to a serving bowl

Serve hot with steamed rice or chapatis

__________________________________

 

PALAK PANEER

 PALAK PANEER

One of the most popular ingredients in Indian vegetarian cooking has to be paneer or cottage cheese. So many different types of dishes are prepared in various parts of India using paneer. These days paneer has become even more popular as it is commonly available in shops as compared to some decades ago when it was generally made at home- quite laboriously, I may add. 

Elsewhere in this blog, you will find recipes for dishes made with Paneer, such as:- 

• Paneer Khurchan
• Paneer Methi Bhurjee
• Paneer Payesh

Spinach or palak as it is called in Hindi has many health benefits, as we all know.

Today's recipe combines both these ingredients and is called Palak Paneer. It goes great with rice and rotis. I have made different versions of this popular dish in the past. Today, I have adapted this from Palak Paneer in Sanjeev Kapoor Khazana. 

I am sure you will enjoy this as much as we do.

Ingredients:-

• Palak (Spinach),  2  bunches of medium size
• Paneer, (Cottage Cheese), 250- 300 gms
• Large -sized Onion, 1
• Green Chilli, 1 or 2
• Jeera (Cumin Seeds), 1 tsp
• Garlic, chopped, 1 tbsp
• Garam Masala Powder, 1/4 tsp
• Kasuri Methi (Dry Fenugreek Leaves), Powder, a large pinch
• Salt, to taste
• Oil, 2 tbsp

Method:-

Cut the paneer into 1 " cubes

Peel and chop the garlic cloves

Chop the onion and green chilli

Remove the palak leaves from their stems and wash them thoroughly 

Blanch the palak leaves by first immersing them in sufficient boiling water and after 1 minute transferring them to a bowl of ice cold water

Drain the palak leaves and place in a mixer jar

Add chopped green chilli and 1/2 cup of water and grind to a fine paste. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add the cumin seeds

When they sizzle, add the chopped onion  and sauté till it becomes translucent

Next add the chopped garlic, mix well and cook for 1 minute

To this add the freshly prepared palak-chilli ground paste, mix well and cook for 2 minutes

Add salt to taste, and garam masala powder

Gently mix in the paneer cubes and cook for 1 minute

Now add the finely crushed kasuri methi  and cook for another minute

Switch off the gas and transfer to serving bowl

Serve the Palak Paneer with rotis or jeera rice or fried rice

KEERAI MOLAGOOTAL (SPINACH LENTIL CURRY)

 KEERAI MOLAGOOTAL  (SPINACH LENTIL CURRY) 

Ever since we were kids, we were told that spinach is good for health. I remember from my childhood, the cartoon character Pop Eye used to love spinach. This article from WebMD explains why spinach is considered to be good for health. 

Spinach is called Palak in Hindi and Pasili Keerai in Tamil. Keerai refers to different types of greens.

Elsewhere in this blog, you will find recipes for dishes made with spinach, such as:-

• Palak Paranthas
• Makai Palak
• Dal Palak
• Aloo Palak

Today's recipe is for a side dish called, " Keerai Molagootal" which is popularly made in Palghat( now called Palakkad) Brahmin homes. Molagootal is made using different types of greens. Today's is made with spinach. Since spinach is called Palak in Hindi this dish is really Palak from Palakkad!! I have adapted this from "Keerai Molagootal" in the popular website Subbu's Kitchen.

Using coconut oil for the seasoning gives it a special touch! 

I made this for the first time a few days ago and we loved it! 

Ingredients:-

• Spinach/Palak/Pasili Keerai, 250 gms 
• Toor Dal, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste 
• Oil, 1 tsp 

To Be Ground To A Paste: 

• Urad Dal, 2 tbsp
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1 tsp

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 2 tsp
• Red Chilli, 1
• Coconut Oil, 1 tsp 

Method:-

Remove the spinach leaves from their stems, wash thoroughly in several changes of water

Chop the spinach leaves and keep aside

Wash the toor dal and pressure cook in adequate water for 2-3 whistles

Once it cools, remove the cooked dal and mash it well. Keep aside

Heat 1 tsp of oil in a pan and on medium heat add 2 tbsp of urad dal and Byadgi red chillies and roast them till the dal changes colour

Remove these roasted ingredients to a small mixer jar

Add the coconut gratings and cumin seeds

Grind to a fine paste adding the required amount of water. Keep aside

In a vessel cook the chopped spinach adding 1/4 tsp of turmeric powder and 1/2 cup of water till the spinach gets done. Mash the cooked spinach with the back of the ladle

Add salt to taste and mix well

To this, add the cooked and mashed dal and the freshly ground paste and mix well 

Bring this to a boil, then let it simmer for a couple of minutes and switch off the gas

In a small pan, heat 1 tsp of coconut oil, and on medium heat add the mustard seeds and when they splutter add the urad dal and red chilli

Saute till the dal changes colour

Pour this seasoning onto the Keerai Molagootal

Transfer to serving bowl and serve with rice or chapatis. 

PALAK TAMBULI

 PALAK TAMBULI

Palak is what spinach is popularly called in many parts of India. As you know, it has numerous health benefits and is therefore commonly used in all our cuisines, both in North and South India, especially amongst the vegetarians. 

Elsewhere in this blog, you will find recipes using palak such as:-

• Palak Paneer
• Palak Babycorn Subzi
• Palak Shorba

Today's recipe is for a side dish called Palak Tambuli and is from Karnataka. Tambuli is a curd based raita kind of accompaniment to rice dishes and is served with the main meal. It is considered to be especially good for the hot summer months as it has a cooling effect thanks to the curds. 

I have adapted this Palak Tambuli from the well-known Kannada cookery channel Swayam Paaka. 

We had this for lunch the other day and it was truly delicious. Highly recommended. 

Ingredients:-

• Palak ( Spinach) Leaves, 1 bunch
• Fresh Coconut Gratings, 1/2 cup 
• Fresh Curds, 1/2 cup
• Water, 1/2 cup
• Salt, to taste

For the Masala:

• Peppercorns, 15
• Jeera (Cumin), 1/2 tsp
• Green Chilli 1
• Ghee, 1 tsp 

For Seasoning:-

• Mustard Seeds, 1/4 tsp
• Jeera ( Cumin), 1/2 tsp
• Ghee, 1 tsp

Method:- 

Pluck the Palak leaves from the stems, wash them thoroughly and dab them dry. Roughly chop and keep aside.

Whisk the curds and slit the green chilli

Heat 1 tsp of ghee/oil in a pan and on medium heat add the pepper corns and saute

Next add the cumin seeds (jeera),when they sizzle add the green chilli and sauté for a few seconds

To this add the chopped palak and sauté till the leaves wilt 

Cover and cook the palak for 5-6 minutes on low heat till the leaves are well cooked stirring from time to time 

Now add the fresh coconut gratings, mix well and turn off the gas. Allow it to cool.

Transfer to a small mixer jar and grind to a fine paste adding 1/2 cup of water

Next add this ground paste to the whisked curds along with salt, and mix well

Add more water if required to get the desired Tambuli consistency

Heat 2 tsp of ghee/ oil in a tadka pan, and on medium heat add the mustard seeds 

When they splutter add the cumin seeds and when they sizzle switch off the gas 

Pour the seasoning to the  Palak Tambuli and mix well

Serve the Palak Tambuli with hot steamed rice or as an accompaniment to the main meal 

ALOO PALAK

ALOO PALAK

Aloo ( Potatoes in Hindi) is perhaps most commonly used in vegetarian cooking in India. It pairs well with many other vegetables such as cauliflower, green peas, fenugreek leaves etc. Palak ( Spinach in Hindi) is again widely used and has many health benefits.

Elsewhere in this blog, you will find recipes for:-

• Dal Palak
• Palak Paneer
• Masala Baby Potatoes
• Aloo Posto

Potatoes and spinach make a good pair and today's recipe is for an easy to make yet tasty side dish which goes well both with rice and with rotis. Sometimes the simple dishes are the most tasty ones!!

If you have boiled potatoes readily available, you can save some time, otherwise the potatoes will have to be cooked.

Ingredients:-

• Aloo ( Potatoes), medium-sized, 3-4
• Palak (Spinach), finely chopped, 4 cups
• Jeera ( Cumin Seeds) 1 tsp
• Hing (Asafoetida) 1/4 tsp
• Garlic Cloves, finely chopped, 3-4 
• Ginger, finely chopped, 1/2 " piece
• Green Chilli, finely chopped, 1 
• Dry Red Chilli, broken into halves, 1
• Dhania (Coriander ) Powder, 2 tsp
• Haldi ( Turmeric)  Powder, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:- 

Wash and boil the potatoes

Once they cool, peel the potatoes and cube them. Keep aside.
Remove the spinach leaves from the stems, wash thoroughly and chop them. Keep aside.
In a thick-bottomed kadhai, heat oil and on medium heat add the cumin seeds
When they sizzle add the asafoetida and sauté for a few seconds
To this add the finely chopped garlic, ginger, green chili and broken red chili and sauté for a minute
Now add the boiled and cubed potatoes, add salt to taste and mix well
Cook for about 5 minutes stirring from time to time till the potatoes get slightly browned
Next add the turmeric powder, coriander powder and the chopped spinach and mix well
Cook for about 3 minutes stirring from time to time till the spinach gets cooked and is well blended with the potatoes
Transfer the Aloo Palak to serving bowl and serve hot

GARLICKY SPROUTED MOONG SPINACH SOUP

GARLICKY SPROUTED MOONG SPINACH SOUP

When we were growing up in Inda, there used to a mistaken feeling that soups were only for patients. Times have changed and we know that soups are invigorating and can be had on a stand alone basis and with a meal, irrespective of whether you are healthy or unwell.

Sprouted Moong ( Sprouted Green Gram/Moong Bean) is considered to be extremely good for health.

Elsewhere in this blog, you will find recipes for:-

Sprouted Moong Sabzi

Moong Sprouts Korma

Kirlayil Mooga Ghashi

Today's recipe is for a soup made with health-filled ingredients: Sprouted Moong and Spinach (Palak in Hindi) . I have adapted this from Garlicky Moong Sprouts Soup with Spinach by Tarlaji Dalal , one of my favorite cookery experts.

We found this soup to be quite filling and delicious!

 Ingredients:-

• Sprouted Moong (Sprouted Green Gram or Moong Bean), 2 cups
• Garlic, roughly chopped, 1 tbsp
• Spinach, shredded, 1 cup
• Water, 3 cups + 1 cup 
• Salt, to taste

Method:-

The first step is to sprout the beans. You do this by soaking moong beans overnight or for 7-8 hours. Drain the water the next day and keep the beans in a wet muslin cloth for it to germinate. Make sure this cloth remains wet as the beans germinate. On the third day, you will find that the beans have sprouted.

By way of information, usually 1 cup of moong beans should give you about 3 cups of sprouted moong. Of course, these days you do get sprouted moong in packets in supermarkets. 

Wash and shred the spinach and keep aside.

In a vessel, mix together the sprouted moong and the roughly chopped garlic along with 3 cups of water. Pressure cook this for 3 whistles. Once the pressure cooker cools, remove the cooked sprouted moong-garlic mixture and blend to a coarse mixture using a hand blender.

Transfer this to a thick-bottomed pan. Add the shredded spinach, salt to taste and 1 cup of water and bring to a boil. Lower the flame and cook for about 5 minutes stirring from time to time. 

The healthy Garlicky Sprouted Moong Spinach Soup is ready to be served hot. 

SPROUTED MOONG & PALAK DHOKLA

SPROUTED MOONG & PALAK DHOKLA


Dhokla, as you know, is a popular snack or farsan as they call it in Gujarat. Having lived in that state for some time, I developed a taste for Gujarati food. Elsewhere this blog, you will find recipes for Rava Dhokla, Khaman Dhokla, and Bhindi Sambhariya.

Today's recipe for dhokla makes use of two healthy ingredients: sprouted moong and spinach. The addition of spinach gives it a distinctive colour. It is best served with green coriander chutney. I have adapted this recipe from Sprouts Dhokla from the legendary Tarlaji Dalal.

Ingredients:-

• Sprouted Moong (Sprouted Green Gram), 1 cup
• Spinach ( Palak), roughly chopped, 1/2 cup
• Green Chillies, roughly chopped, 3
• Besan ( Bengal Gram Flour)  2 tbsp
• Salt, to taste
• Eno Fruit Salt, 1 tsp
• Oil, for greasing the thali 

For Tempering :-

• Oil, 1 tbsp
• Sesame Seeds, (Til), 1 tsp
• Asafoetida Powder (Hing), 1/4 tsp
• Curry Leaves (Kari Patta), 6-8
• Green Chillies, slit, 2

Preparation :

Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

                                                          Sprouted Moong 

Method: 

Grease a thali and keep it ready to make the dhokla
In a mixer jar, grind together the sprouted moong, chopped spinach and roughly chopped green chillies, using very little water, to a smooth paste.

Transfer the ground paste to a bowl and add salt, and besan along with 1/4 cup of water.
Mix well to ensure that there are no lumps and that the batter is of pouring consistency but not too dilute.

On the batter add 1 tsp of Eno Fruit Salt and 2 tsp of water and mix gently when bubbles begin to form
Next, pour the batter into the thali which you have greased and spread the batter evenly
Add water to the steamer and keep it ready for steaming on a low flame
Keep the thali in a steamer and steam it for about for 10-12 minutes or till the dhoklas are cooked

To make the tempering:
Heat oil in a tadka pan and on medium flame add the sesame seeds. When they sizzle add the  asafoetida, curry leaves and slit green chillies. Saute for a few seconds

Lastly, pour this tempering over the dhokla and spread it evenly
Allow the dhokla to cool slightly and cut it into equal diamond shaped pieces

Serve immediately with green chutney

PALAKOORA PAPPU (SPINACH DAL)

PALAKOORA PAPPU (SPINACH DAL)


From time to time, I like to try out dishes from different parts of India. Today's dish is "Palakoora Pappu" or spinach dal cooked in the Andhra style. It derives it's name from the main ingredients of spinach and dal. We had this with rotis and it tasted great!

Elsewhere in this blog, you will find other recipes from Andhra Pradesh such as Pesarattu, Allam Pachadi,  and Mamidikaya Pappu.

Today's recipe has been adapted from Dal Palak/Spinach Dal or Palakoora Pappu by Chef Sanjay Thumma of Vah Chef.

Make sure that the cooked Toor Dal is well mashed for this dish. The recipe called for the addition of fenugreek (methi) leaves if desired but I didn't use this. If you are using fenugreek leaves, the ratio should be 70 of spinach to 30 of fenugreek leaves.

Ingredients: 

• Palak ( Spinach) 2 bunches, 
• Cooked Toor Dal, boiled and mashed, 1 cup
• Onion, chopped, 1
• Large-sized Tomatoes, chopped, 2
• Green Chillies, slit, 2
• Butter, 1 tbsp
• Salt, to taste
• Oil, 1 tbsp

For the Seasoning: 

• Mustard Seeds, 1/4 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Garlic Cloves, chopped, 5
• Whole Red Chillies, broken in to halves, 2
• Asafoetida, (Hing) a pinch (optional) 
• Turmeric Powder, a pinch
• Curry Leaves, a sprig

Method: 

Remove the palak leaves (spinach) from their stems and wash them in several changes of water
Transfer to a collander and allow the water to drain.
Roughly chop the spinach and keep aside.
Heat 1 tbsp of oil in a pan and when it gets hot, on medium heat add the mustard seeds and when they splutter add the jeera (cumin seeds) and when they sizzle add the chopped garlic, whole red chillies broken into halves, and a little salt
Saute till it gives off a good aroma and changes colour
Add asafoetida, turmeric and curry leaves and saute for a few seconds
Next add the chopped onion and green chillies and butter and saute till the onion becomes translucent. (Do not let the onion get browned)
Add the chopped tomatoes before the butter melts fully

Now cover and cook tomatoes for a few minutes till they become soft

Add spinach and cook uncovered on medium heat for 2 minutes

To this, add the cooked and mashed toor dal and enough water to get the desired consistency
Check for salt and add if required
Bring to a boil then allow it to simmer for a couple of minutes
The pakoora pappu is likely to thicken when it cools
You may have to add a little water to adjust the consistency
Serve hot with rotis or rice 

TILWALE PALAK ALOO

TILWALE  PALAK ALOO

We are fond of baby potatoes and use them quite frequently. Elsewhere in this blog, you will find recipes that use baby potatoes, such as Semolina Roast Potato,  Urulai Idicha Masala, and Minty Baby Potatoes.

I was very keen on trying out this dish called Tilwale Palak Aloo , which I have adapted from this video in Master Chef Sanjeev Kapoor's Khana Khazana. The sprinkling of the roasted Sesame Seeds (Til in Hindi) to the dish of baby potatoes and spinach gives it a very distinctive taste.

I chose to boil the baby potatoes and peel the skin though the original recipe calls for them to be cooked with their skins. Also instead of quartering the potatoes, I used full baby potatoes.

We loved this dish and would suggest you try it out too!

Ingredients:

• Til (Sesame Seeds), 1 tbsp
• Palak (Spinach), roughly chopped, 2 cups
• Baby Potatoes, 16
• Cumin Seeds, 1 tsp
• Asafoetida, 1/4 tsp
• Green Chillies, slit, 4
• Turmeric Powder, 1/2 tsp
• Coriander Powder, 2 tsp
• Cumin Powder, 1 tsp
• Yogurt, 2 tbsp
• Salt, to taste
• Oil, 2 tbsp 

Method:

Dry roast the sesame seeds till they change colour and keep aside. 

Wash and cook the baby potatoes in adequate water in a pressure cooker for 2 whistles.
Once the cooker cools, remove the baby potatoes, let them cool, peel them and keep aside.
Wash the spinach in several changes of water and roughly chop them. Keep aside.

Heat oil in a kadhai and when it is hot, add the cumin seeds. When they begin to change colour add asafoetida, saute for a few seconds then add the slit green chillies, boiled and peeled baby potatoes and salt.

Mix well and cook on medium flame for 2 minutes

To this add the roughly chopped spinach, followed by turmeric powder, coriander powder, cumin powder, and yogurt
Toss and cook on medium flame for a couple of minutes till the spinach gets done
Take off the heat

Finally, sprinkle the roasted sesame seeds, mix and serve hot

DAL PALAK

DAL PALAK

Often, the simplest recipes become the best ones. When you have eaten out for several days in a row and look for homely food, there is nothing as satisfying as the simple Dal Palak made with Moong Dal  (Split Green Gram) and Palak ( Spinach.)

As is commonly known, Spinach has numerous health benefits. 

In this recipe we use split green gram dal ( which is called Dhuli Moong Dal in Hindi). Please see picture below.

Today's recipe is adapted from Dal Palak from MasterChef Sanjeev Kapoor.

We had this with hot rotis and it was most enjoyable. We particularly liked the flavour of the sauteed garlic in this dal.

Ingredients:

•  Moong Dal (Split Green Gram ) 3/4 cup
• Palak ( Spinach), a small bunch or around 20-25 leaves
• Turmeric Powder, 1/2 tsp
• Cumin Seeds,  1 tsp
• Hing (Asafoetida), 1/8 tsp
• Onions, medium sized, 2
• Green Chillies,  2
• Ginger, 1" piece
• Garlic, 6-8 cloves
• Lemon juice, 1 tsp
• Oil/Ghee, 1 and 1/ 2 tbsp
• Salt, as per taste

Method:

Wash the moong dal and pressure cook with 2 cups of water adding salt and turmeric powder for 2 whistles or till the dal is fully cooked. When the cooker cools, remove the cooked dal and keep aside
Wash the spinach leaves in several changes of water and later shred them and keep aside.
Peel and finely chop the onions.
Peel and chop the garlic cloves
Wash and chop the green chillies and ginger.

Heat oil/ghee in a thick bottomed kadhai. When it gets hot, on medium heat add the asafoetida and cumin seeds.
When cumin seeds sizzle and start to change colour, add the chopped onions and green chillies.
Saute till the onions become soft and translucent.
Add the chopped ginger and garlic. Saute till the garlic gives off a good aroma.
Now add the cooked moong dal, mix well and bring to a boil
Check for salt and add if required
Next, add the shredded spinach and the lemon juice
Reduce the flame and let it simmer for 2-3 minutes till the spinach is cooked
Transfer to a serving bowl and serve hot with rotis.

THE FLAVOURS OF INDIA: PART II

THE FLAVOURS OF INDIA: PART II

On January 26, I had posted Part I of The Flavours of India series where I hope to cover one dish from as many as possible of the States and Union Territories that make up my country, India.

In The Flavours of India Part I, I had presented Nuchina Unde from Karnataka, Aloo & Pudhina Parantha from Punjab, Khandvi from Gujarat, and Mishti Doi from West Bengal.

In this the second part, I cover the States of Tamilnadu, Rajasthan, Goa, and Haryana:
As before, I have provided links to the recipes for each of the dishes presented.

5. Tamilnadu : Adai is made for breakfast. It's a kind of dosa made with raw rice, urad dal, channa dal, and toor dal. Today's is served with coriander and fried gram chutney.

6. Rajasthan: Dahi Papad ki Subzi: an accompaniment for the meal made using papad, yogurt and gram flour.

7. Goa: Kokum Sol Kadhi: a versatile drink with a distinctively pink colour (which comes from the kokum extract) which is served before a meal as an appetizer, during a meal to be eaten with rice, and after a meal as a digestive.

8. Haryana: Palakwali Missi Roti:  This form of roti or Indian flat bread made with atta and besan gets its distinctive flavour from the spinach and spices used to make it.

PALAK CORN SUBZI

PALAK CORN SUBZI

Amongst vegetarians in India, palak ( spinach) is popular in most households particularly since it is rich in iron and has many health benefits.. Elsewhere in this blog, you will find recipes for Palak Paneer and Aloo Dumplings in Palak Puree.

Today's dish is a good combination of palak and sweet corn. This easy to make yet delicious side dish is adapted from the recipe for Palak Corn Subzi by the legendary Tarlaji Dalal.

It has an interesting list of ingredients in that we use the spinach both as puree and in chopped form. I used the conventional cooking oil instead of ghee, which you can use if you wish to. Apart from the taste, I think the dish was also quite colourful and attractive to the eye.

Ingredients:

• Palak (Spinach) Puree, 3/4 cup
• Palak (Spinach), chopped, 1/2 cup
• Sweet Corn Kernels, boiled, 1 cup
• Oil, 1/2 tbsp.
• Jeera (Cumin Seeds), 1/2 tsp
• Garlic, finely chopped, 2 tsp
• Green Chillies, finely chopped, 2 tsp
• Ginger, grated, 1 tsp
• Salt, to taste
• Fresh Cream, 2 tbsp
• Garam Masala, a pinch
• Chilli Powder, 1/2 tsp

Method:

Wash and clean two bunches of palak and blanch them
Chop enough palak to get 1/2 cup of chopped palak leaves. Keep aside
Make a puree out of the remaining spinach leaves to get 3/4 cup of spinach puree. Keep aside
Boil the sweet corn cob in a pressure cooker after adding the required amount of water and a little salt for 1 or 2 whistles  Once it cools remove the corn kernels and keep aside.
In a thick-bottomed kadhai heat oil and when it gets hot, add the cumin seeds

When the cumin seeds sizzle, add the finely chopped garlic, finely chopped green chillies, and grated ginger

Saute on medium flame for 1 minute

Add the palak puree, chopped palak, boiled corn kernels, and salt along with 1/4 cup of water and mix well.

Next add the fresh cream, garam masala and chilli powder

Mix well again and cook on medium flame for 2-3 minutes

If it is a bit pungent you can add a pinch of sugar

Serve hot with rotis, parathas, or bajra rotis.

SPINACH & GREEN PEAS RICE

SPINACH & GREEN PEAS RICE

Whenever you have some excess cooked rice available at home, you can put it to best use by making some of these rice varieties which you will find elsewhere in this blog such as Mint Pulao, Lime Rice, and Raw Mango Rice.

Today's dish is adapted from Spinach & Green Peas Rice by one of my favourite cookery experts, the late Ms. Tarlaji Dalal. It is a fairly simple dish yet it turned out to be very tasty. I loved the flavour of the coriander- based masala which complements the taste of the spinach and green peas.

Ingredients:

• Spinach, (Palak), shredded, 2 cups
• Green Peas, boiled , 1/2 cup * Used frozen green peas
• Cooked Rice, 3 cups
• Ghee or Oil, 1 tbsp
• Large Sized Onion, 1
• Green Chillies, finely chopped, 2
• Salt, to taste

 For Making The Paste:

• Coriander Leaves, (Dhania) finely chopped, 1 cup
• Coconut Gratings, 1 and 1/2 tsp
• Green Chillies, roughly chopped, 4
• Lime, 1/2 
• Sugar, 1/2 tsp
• Salt, to taste

Method:

Wash the spinach in several changes of water and shred them. Keep aside
Thinly slice the onion and keep aside
In a mixer, grind together the finely chopped coriander leaves, coconut gratings, green chillies, lime, sugar and salt to a smooth paste using very little water. Keep aside.
Heat the ghee or oil in a broad non-stick pan, when it is hot add the onion and saute on medium flame for 1 minute

Add the finely chopped green chillies and the shredded spinach and saute on medium flame for 2 minutes

Next add the ground paste, then the boiled or frozen green peas and salt
Mix well and cook on medium flame for a couple of minutes
Lastly add the cooked rice, mix well so that the rice is evenly coated with the masala

Cook on medium flame for 2 minutes stirring occasionally

Serve hot with fresh curds or raita of your choice

** The addition of lime juice and sugar while grinding the coriander leaves to a paste helps it to retain its colour
* If you are using freshly made rice, make sure it is adequately cooled before use and that it is well spread out before use so that the grains do not stick to each other. 

PALAK SHORBA

PALAK SHORBA

Now that the winter days are upon us, we feel particularly in need of something warm and nutritious in the evenings. A shorba meets this need admirably. This is a thick soup whose origins come from the Middle East as "Shurbah" is the Arabic word for soup. Elsewhere in this blog, you will find recipes for Matar ka Shorba (Peas Shorba), and Red Pumpkin Soup.

Today's recipe is adapted from Palak Shorba by one of my favourite cookery experts, Tarlaji Dalal. I used oil instead of the recommended ghee. The quantity is perfect for a family of four. I loved the minty taste of the shorba which was supplemented by the garlic seasoning and the final garnish of ginger juliennes.

Ingredients:

• Palak (Spinach), chopped, 4  cups
• Pudhina (Mint Leaves), 2 tbsp
• Green Chillies, 2-3
• Milk, 1 cup
• Salt, to taste
• Lemon Juice, 1 tsp
• Kalimirch (Black Pepper), freshly ground, 1 tsp
• Oil, 1 tbsp
• Garlic, 1 tbsp
• Ginger Juliennes, for garnish, 1 tbsp

Method:

Wash the palak and mint leaves thoroughly in several changes of water

Chop the palak and keep aside
Lightly crush the garlic and keep aside
In a pan, boil 2 cups of water. Add the chopped palak and cook it for 3-4 minutes. Drain the water and keep the cooked palak aside to cool
In a blender, grind together the palak, mint leaves, and green chillies, to a smooth puree.
Transfer the puree to a pan, add 1 cup of milk, and 1 and 1/2 cups of water and bring to boil
Now add salt, as required, black pepper powder, and lemon juice.
Mix well and let it simmer for 1-2 minutes
In a small pan, heat oil and when it is hot add the crushed garlic
Saute till the garlic gives off a good aroma and turns golden
Add the garlic seasoning to the palak shorba
Mix well and let it simmer for 2-3 minutes
Finally, garnish with ginger juliennes
Serve hot

PALAK MUSHROOM

PALAK MUSHROOM

One of the veggies we love is spinach, called Palak in Hindi. They are extremely good for health. Elsewhere in this blog you will find recipes for other palak dishes such as Palak Paneer, and Dal Palak Lasooni . Likewise I often make dishes with mushrooms, such as Kadai Mushoom, and Mushroom Chettinad.

I was delighted therefore to see this dish which is made with both spinach and mushrooms in Spice Up The Curry from where I have adapted the recipe for Palak Mushroom.

I hope you will enjoy it as much as we did.

Ingredients:

• Button Mushrooms, 200 grms
• Cumin Seeds, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Red Chilli Powder, 1/2 tsp
• Garam Masala, 1/2 tsp
• Kasoori Methi, 1 tsp, lightly crushed
• Cashewnut Paste (made from 8-10 cashewnuts)
• Salt, to taste
• Oil, 1 tbsp

For Spinach Puree:

• Spinach, 2 cups,
• Onion,  roughly chopped, 1/2 cup,
• Ginger, chopped, 1/2 " piece
• Garlic, chopped, 2 cloves
• Green Chilli, chopped, 1
• Tomato, roughly chopped, 1 small 
• Oil, 1 tbsp

Method:

Clean the mushrooms thoroughly and slice them

Wash and roughly chop the spinach
Soak the cashewnuts in 2 tbsp of warm water for 10 minutes then grind them into a smooth paste. Keep aside.
In a kadhai, heat 1 tbsp of  oil. When it gets hot, add the onion, ginger, garlic and green chilli and saute on medium heat till the onion becomes translucent.

Add the tomato and cook it till it becomes soft
Next add the chopped spinach and cook till the leaves get wilted
Allow this mixture to cool, transfer to a mixer and grind it to a smooth puree. Keep aside.
In the same kadhai, heat the remaining 1 tbsp oil on medium heat, and once it gets hot add the cumin seeds. When they sizzle, add the sliced mushrooms, and salt and cook for 2-3 minutes

Add the red chilli powder, and coriander powder, and cook till the mushrooms are tender

Then stir in the prepared spinach puree.
Add water if needed to make a gravy consistency. Let it come to a boil.

Now, add the prepared cashewnut paste, and mix well.

Finally add garam masala and kasoori methi and mix well.
Let it simmer for a couple of minutes.

Serve the Palak Mushroom as a side dish with roti and nan, or with jeera rice.

PANEER METHI CHAMAN

PANEER METHI CHAMAN

As at home we are fond of Paneer (Indian Cottage Cheese) elsewhere in this blog, you will find recipes for various dishes made out of Paneer such as Paneer Jhalfrezi, Paneer Chettinad, and Paneer Makhmali.

Recently, I tried out one more paneer dish which came out very well. This was Paneer Methi Chaman, adapted from the recipe by Master Chef Tarlaji Dalal. In this dish which is from Punjab, we make liberal use of greens like palak ( spinach), and methi ( Fenugreek leaves).

I chose not to deep fry the paneer cubes. Instead I lightly tawa fried them giving them a hint of golden brown. Likewise, I  did not add fresh cream (2 tbsp) as recommended in the original recipe.

Ingredients:

• Paneer, 1 cup, cut into 1 " cubes
• Spinach, (Palak), chopped, 4 cups
• Fenugreek Leaves, (Methi), chopped, 2 cups
• Dried Fenugreek Leaves ( Kasuri Methi), 1 tsp
• Oil, 2 tbsp
• Cumin Seeds (Jeera) 1 tsp
• Onions, chopped, 1/4 cup
• Asafoetida, (Hing), 1/4 tsp
• Turmeric Powder, (Haldi),a pinch
• Chilli Powder, 1/4 tsp
• Coriander Powder, 1/4 tsp
• Ginger-Green Chilli Paste, 1 tsp
• Salt, to taste
• Garam Masala, 1/4 tsp

Method:

Wash the spinach and fenugreek leaves thoroughly and chop them.

Add the chopped spinach and fenugreek leaves to boiling water and blanch them for 2-3 minutes. Immediately run them under a stream of cold water to help retain their green colour

Drain the water and puree the chopped spinach and fenugreek leaves in a mixer. Keep aside.

Add oil to a pan and shallow fry the paneer cubes till they get a tinge of golden brown. Flip them and lightly fry the other side too. Keep aside

Roast the dry fenugreek leaves in a pan till crisp. Keep aside

Heat oil in the kadhai and add the cumin seeds. When they sizzle, add the chopped onion and saute till they turn golden brown

Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste

Next add the prepared puree of spinach and fenugreek leaves

Add the roasted kasuri methi and fry for a few minutes

Add salt to taste, and mix well

Now add the shallow fried paneer cubes, and garam masala powder
Mix well and cook for 2-3 minutes

Serve hot

SAAG CHOLE

SAAG CHOLE

I like to make dishes out of chickpeas as they go well with rotis. In this blog, you will find recipes for Kadhai Chole, and Pindi Chole.

I was delighted to come across this dish made of chickpeas, cooked with spices, spinach and fenugreek leaves. This is from the Thermalchu blog, from where I have adapted this recipe for Saag Chole .

It is a very nutritious dish with the inclusion of greens cooked with chickpeas. We enjoyed having this with rotis.

Ingredients:

• Kabuli Chana (Chickpeas), 1 cup
• Palak, (Spinach), 1 cup
• Fenugreek Leaves ( Methi leaves), 1 cup
• Onion, 1
• Tomato, 1
• Green Chillies, 3
• Ginger Garlic Paste, 1/4 tsp
• Turmeric Powder, 1/4 tsp
• Amchur Powder ( Dry Mango Powder), 1/4 tsp
• Coriander-Cumin Powder, 1 and 1/2 tsp
• Chilli Powder, 1 tsp, or to taste
• Garam Masala Powder, 1/2 tsp
• Salt, to taste
• Oil, 2 tsp
• Fresh Coriander Leaves, chopped, 1 tbsp, for garnish

Method:

Wash and soak the chickpeas for 8-10 hours or overnight. 

Wash the palak leaves and chop them

Wash and chop the methi leaves

Chop the onion, tomato, and green chillies

Cook the soaked chickpeas in a pressure cooker for 4-5 whistles or till done, and keep aside

In a small pan, dry roast the coriander and cumin seeds, powder it once it cools and keep aside

In a thick-bottomed kadhai, heat oil and when it gets hot add the chopped green chillies and onion and saute till the onion turns golden brown

Add ginger garlic paste and saute till the raw smell goes

Next, add turmeric powder, roasted coriander-cumin powder, chilli powder, amchur powder and garam masala powder. Stir to prevent the spices from getting burnt

Add the chopped tomato, salt, and cook till the tomato becomes soft

Now add the cooked chickpeas, chopped palak and methi leaves and a little stock of the cooked chickpeas. Mix well.

Cook till the palak and methi leaves get done and are well-blended with the chickpeas 

Garnish with chopped coriander leaves, and serve hot with rotis.

ALOO DUMPLINGS IN PALAK PUREE

ALOO DUMPLINGS IN PALAK PUREE

This side dish is made with potato (aloo in Hindi) dumplings and a spinach (palak in Hindi) puree.
As you may be aware, potatoes and health-filled spinach make a good combination.

The recipe for this dish was shared by my friend, Vidya Nayak Shenoy. I liked the fact that the potato dumplings are shallow fried and immersed in the palak puree.

This dish goes well with rotis.

Ingredients:

• Palak (Spinach), 2 bunches
• Potatoes, medium-sized, boiled, 3 
• Ginger Garlic Paste, 1 tbsp
• Green Chillies, crushed, 3
• Salt, to taste
• Corn Flour, 1 tbsp
• Oil, 1 tbsp
• Jeera, (Cumin), 1 tsp
• Onion, chopped, 1
• Tomato, chopped, 1
• Red Chill Powder, 1/2 tsp
• Turmeric Powder, a large pinch
• Garam Masala Powder, 1/4 tsp
• Sugar, a pinch

Method:

Wash the palak thoroughly then boil it for 2-3 minutes
Immediately refresh it in cold water and make a smooth puree of the palak in a mixer. Keep aside.
Mash the boiled potatoes
In a bowl, mix the mashed boiled potatoes with the ginger garlic paste, crushed green chillies and salt.
Add the corn flour to aid binding and make small balls out of the potato mixture
On a tawa, flatten the potato balls and lightly shallow fry them by drizzling a little oil. Keep aside
In a kadhai, heat oil and on medium flame add jeera, When it sizzles, add the chopped onion and saute
Next add the chopped tomato and fry till it becomes soft
Add red chilli powder, turmeric powder, garam masala powder, salt and a pinch of sugar
Pour in the palak puree and bring it to a boil
Add the shallow fried potato dumplings to the gravy and let it simmer for a few minutes
Serve hot