Palak Aloo Chicken

This recipe is my own invention. Palak or spinach, i love this green vegetable only and only if it is not made in combination with potato. Yes......I do not like to eat aloo-palak at all but love to eat palak-paneer, palak-parantha or saag-chicken. So one day just thought to combine aloo-palak with chicken and must say....its a delightful combination.

So here is my invented recipe...Chicken n Spinach with julienne cut Potatoes OR Aloo-Palak-Chicken.

Ingredients:

• One big bunch of spinach (fresh green ones)
• 1 big sized Potato, sliced thinly
• 1 lbs Chicken, skinned and cubed
• 1 medium sized Tomato (crushed)
• 4-5 Green chillies
• 1 medium size Onion (chopped fine)
• 1 clove Garlic (chopped fine)
• 4 tsp Milk
• 1-2 sticks Cinnamon
• 2-3 Whole cardamoms
• 4-5 Whole cloves
• 1 tsp Whole cumin seeds
• 2 Bay leaves
• 1 tsp Coriander-Cumin powder
• 1/4 tsp Red Chili powder
• Salt (according to taste)
• 2 tbsp Cooking Oil
• 1 tbsp Ghee/Butter

Method:

1. Wash the spinach, cut them into big pieces. Heat 1/4 tsp oil in a wide skillet. First add green chillies to hot oil, and then add spinach. Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste.
2. Heat oil in Kadai/Frying Pan. Fry the thinly sliced potatoes. Keep aside.
3. Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds. As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown.
4. Add red chili powder and Coriander-Cumin powder with 2 tsp water. Saute for 1-2 minutes.
5. Add chopped tomatoes. Sprinkle with 1 tbs water. Saute for 4-5 minutes.
6. Add the chicken pieces. Mix well. All the chicken pieces should be completely covered by the masala. Cook uncovered for 4-5 minutes with continous stirring and adding 1 tsp milk at a time.
7. Simmer until the chicken is tender (about 7-8 minutes).
8. Add spinach paste and fried potatoes to the pan.
9. Cook until spinach starts sticking to the pan (about 15 minutes).
10. Remove from heat, add Ghee/butter and cover until ready to serve with rice.

Palak Chicken / Saag wala chicken

Ingredients

• Fresh spinach leaves (palak) finely chopped2 large bunches

• Chicken cut into 12 pieces800 grams

• Oil 2 tablespoons

• Cumin seeds 2 teaspoons

• Ginger chopped 1 inch piece

• Split Bengal gram (chana dal) soaked 2 tablespoons

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Onions cubed 2 medium

• Bottle gourd (lauki/doodhi) cut into small cubes 1 small

• Green chillies finely chopped 5-6

• Fresh fenugreek leaves (methi) finely chopped 1 small bunch

• Tomatoes roughly chopped 2 medium

• Red chilli powder 1/2 teaspoon

• Garam masala powder 1/2 teaspoon

Method

Step 1

Heat oil in a deep non stick pan.

Step 2

Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes.

Step 3

Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft.

Step 4

Meanwhile add salt, red chilli power and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done.

Pulicha Keerai Kadayal (Sorrel Leaves) TN Style

 First of all, I would like you to know few health benefits of Sorrel leaves. They are available in 2 varieties as green and red. Gongura, ambadi, pulicha keerai are few of the names of sorrel in India.
They are kind of sour in taste. They are mildly astringent and have acidic taste when eaten raw.
Few of the health benefits include treating fever, sore throat, deficiency of vitamin C, jaundice, relieving from ring worm, itching skin and lessening the body heat.

I have already Andhra Gongura Pappu.. This is Tamil Nadu style of the same recipe with Sorrel leaves.

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Ingredients :

Sorrel Leaves-- 1 bunch
Green chillies -- 3 nos.
Garlic pods -- 3 to 4 pods ( depends on the size )
Cumin seeds -- 1/4 tsp
Salt --to taste

For seasoning :

Oil -- as needed
Vadagam -- 1 tbsp
   or
Mustard seeds -- 1/2 tsp
Dry red chillies -- 2 nos

Method :

Clean the sorrel leaves and cook it along with garlic pods, cumin seeds and green chiilies adding sufficient water . (do not too much water and do not add salt as the quantity will be reduced once the spinach gets wilted ) .. ) Cook the spinach for 5 to 10 minutes and finely smash it using hand blender .. Now add the salt and combine well.  U may serve this as such without any seasoning..
For those who likes the spinach to be seasoned , add a tsp of oil and fry the vadagam for a minute in medium low flame / pop the mustard seeds, add the dry red chillies ,fry it  and add to the cooked spinach and mix well. Pulicha Keerai Kadayal is ready to serve ...I served it with Taro Fry and Plain rice
 

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Spinach Fry / Keerai Fry

Keerai poriyal is a side dish from Tamil Nadu , a dry fry item made with any leafy vegetable, often served with rice and kuzhambu. This recipe is made with spinach. (Spinach Fry / Keerai Fry )

Ingredients
1 bunch	Spinach leaves(palak)
1 no	Onion (diced)
2 clove	Garlic (crushed)
3 tbsp	Green gram
1 no	Dry red chilli
¼ tsp	Mustard
¼ tsp	Cumin seeds
¼ tsp	Split black gram
4 nos	Curry leaves
2 pinch	Asafoetida powder
2 pinch	Turmeric powder
3 tbsp	Fresh grated coconut
3 tsp	Oil
¼ tsp	Salt (or to taste)

Instructions

Spinach Fry / Keerai Fry

Wash and finely chop spinach leaves and keep them aside. Wash and soak green gram(moong dal) for 30 minutes. Cook it in 1/2 cup water until slightly soft, do not over cook, it should be just soft enough to be visible in the fry. Heat oil in a pan, splutter mustard, cumin seeds, split black gram, dry red chilli and curry leaves. Sprinkle the asafoetida and add chopped onions and garlic. Saute for a while and then add the spinach leaves with turmeric and salt.  Fry until the spinach turns tender. Now add the cooked green gram and grated coconut. Mix well to combine and serve.

Spinach Yoghurt Salad/ Palak Curd Salad

Spinach Yoghurt Salad/ Palak Curd Salad

Serves 4 to 6

• 3tablespoons olive oil
• 1tablespoon freshly grated ginger
• 4pieces garlic, pressed
• 2teaspoons cumin
• 1Medium onion, diced
• 3cups very finely chopped fresh spinach
• 1teaspoon freshly ground black pepper
• 1teaspoon salt
• 3/4cups low fat Greek yogurt

Spinach Yoghurt Salad/ Palak Curd Salad with Greengram Patties

1. Heat the oil on medium heat for about 1 minute and add the ginger and the garlic and saute lightly for a minute until begining to turn fragrant and pale golden.
2. In a small skillet add the cumin and heat for about 1 minute until fragrant. Place in a mortar and pestle and coarsely bruise the cumin.
3. Add in the spinach and cook for 3 minutes until the spinach wilts
4. Mix in the black pepper and the salt and mix well
5. Beat the yogurt and add to the spinach, cook on low heat until the yogurt is warmed through, but do not bring to a boil.
6. Turn off the heat and let the spinach rest for 15 minutes before serving.

Spinach & Capsicum Rice

Spinach & Capsicum Rice

This is a combination of Indian spices with Chinese sauces. This is really a amazing combination...i use to make this type of fried rices often with any available vegetables..this time i have more capsicum and a bunch of spinach in my fridge, so tried with it. Very quick recipe... helped me a lot to pack my hubby's lunch box during his 6 am-3 pm shift. So quick n i can also stuff as many vegetables as possible. I tried with mixed vegs like carrot,beans,peas,cabbage,mushroom,capsicum or with any 2 available ingredients. U too Try this n enjoy !!!

Nutritional Benefits of Capsicum: Capsicum/Bell peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants.bell peppers also provide fiber that can help lower high cholesterol levels.Bell peppers appear to have a protective effect against cataracts, possibly due to their vitamin C and beta-carotene content.
Nutritional Benefits of Spinach: One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. he vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.The high amount of vitamin A in spinach also promotes healthy skin. 

Ingredients

1/4 of each of 4 color capsicum(red,green,yellow,orange)
1 bunch spinach(or 3-4 cups)
1 onion
3-4 cups cooked rice
1/4 tsp mustard seed
1/4 tsp urad dal
1 tsp channa dal
1/4 tsp cumin seed
salt to taste
2 tsp sambhar powder(chilly powder)
1-2 tbsp oil

Method

1. In a skillet, heat oil
add mustard, urad dal and channa dal and cumin seeds with 2 secs interval
2. add in chopped onions, stir well
3. add chopped spinach with little salt
4. add chopped capsicum and mix well
5. add salt for capsicum,sambhar powder and cover with lid and cook till water leaves for around 5 mins
6. add in cooked rice, check for spice and serve hot.

Spinach & Capsicum Rice

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

While a stir fry and sambhar would have been just as good I wanted to try something different. I was talking to my mom and she suggested a kootu - a typical dal/lentil based dish with a masala made with coconut, cumin and green chilies.

Though a kootu can be typically made with any of the lentils/dal I talked about. I wanted to try using channa dal/kadalai paruppu to make this kootu. Chard is one of those green that you really can't go wrong and the combination turned out to be irresistible.

Health Fact:
Chana Dal or Bengal Gram dal has a very low glycemic index and it is good for those suffering from diabetes or anybody who likes to keep their blood sugar low.

Ingredients Preparation Time:10 minutes
Cooking Time:25 minutes
Ingredients

1. 1 1/2 cups of kadalai paruppu (bengal gram/channa dal)
2. 3 cups of packed Swiss Chard leaves (substitute with any green of choice)
3. 3 tbsp of chopped shallots or onions
4. seasonings - mustard seeds, cumin seeds a few, curry leaves, asfoetida a pinch
5. salt to taste
6. 2 tsp of oil or ghee
7. a handful of chopped coriander leaves
8. 1/4 tsp of roasted and powdered methi seeds
Masala Paste
9. 3 tbsp of grated fresh or frozen coconut
10. 1/2 tsp of cumin seeds
11. 6-8 green chilies
Blend the above to a fairly smooth paste, add a 1/2 tbsp of water.

Method

1. Cook the bengal gram with 2 1/2 cups of water till it is just cooked, the lentils should maintain their shape. If using a pressure cooker cook on high for 1 whistle.
2. In a kadai or wide mouthed pan heat oil and when hot add the seasonings, first the asfoetida, cumin seeds and then the mustard seeds, when it starts to pop add the curry leaves followed by the onions and saute till the onions are translucent.
3. Now add the greens and saute for 2-3 minutes.
4. Add the cooked dal along with any water and let it come to a boil.
5. Lower the heat and add the blended masala paste and if required half a cup of water (if it is too thick) and salt. Let it cook for 3-4 minutes after it starts bubbling. Sprinkle the methi seeds powder and turn off the heat and let sit for 10 minutes.
Serve with rice or chapathis. Taste great with both.

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

Palak Kadhi

Palak Kadhi

Palak Kadhi or Spinach Kadhi is basically curd, besan and spinach preparation which goes very well with rice or roti. Everyone make simple kadhi in their home but how about adding spinach in you kadhi give nice twist and flavor to everyday kadhi!! It is packed with lots of iron and vitamins because of spinach. Those kids or adults, who don’t like spinach, give them this palak kadhi and rice. I am sure they will lie this and they will get enough nutrition. So let’s see how to make it.

Enjoy, everyone!

Prep time

15 mins

Cook time

20 mins

• Spinach – about 40 large leaves
• Green chilies – 4-5, chopped roughly
• Sour yogurt – 1 cup
• Besan (Bengal gram flour) – 2 tablespoons
• Turmeric powder – ⅛ teaspoon
• Salt – to taste
• Water – 2 cups
• Oil – 1 ½ tablespoon
• Mustard seeds – 1 teaspoon
• Cumin seeds - 1 teaspoon
• Dried red chilies – 3-4, broken
• Onion – 1 small, chopped finely
• Ginger paste – 1 teaspoon



Palak Kadhi

• Spinach leaves – 2, chopped in strips for garnishing

Instructions

1. Take half of spinach leaves and green chilies in blender with little water and grind it into smooth paste.
2. Take yogurt, besan, turmeric powder, salt, water and pureed spinach in a bowl. Whisk well and make lump free batter.
3. Heat the oil in a pan on medium heat. Once hot add mustard seeds, cumin seeds and dried red chilies. Let them sizzle. Then add chopped onions and ginger paste. Mix well.
4. Cook them till onions get soft and cooked. We don’t want to brown them. Then add yogurt mixture and stir continuously. Let it come to a boil then cook for 4-5 minutes or till kadhi gets thicken.
5. Meanwhile chop remaining spinach leaves and add them to kadhi. Mix well and cook for another two minutes.
6. Turn off the stove. And serve hot.

Additional Info

- Make sure your yogurt is sour. - You have to stir continuously otherwise yogurt will get separated.

Creamy Spinach Pasta Sauce

Or to give it it's full title: Creamy spinach garlic lemon nutmeg sauce...yeah, there's a lot going on there but it works and is so easy - just chuck it all into a blender till smooth :). It's creaminess from coconut milk but again, don't worry, with everything else going on you don't taste anything "coconutty" but it does make for a super creamy pasta sauce :) Also, I didn't show it in the photo here but I added some fried mushrooms to mine which went really well with it.

• 200ml coconut milk, full fat or reduced. Can also use soy cream.
• zest of 2 lemons
• 1 Tbsp lemon juice
• 1/4 tsp fine sea salt
• 2 large cloves garlic, chopped
• 120g spinach, chopped up so it'll fit in the blender!
• 2 Tbsp nutritional yeast
• freshly grated nutmeg
• freshly ground black pepper
• 150g - 200g pasta of your choice. I choose Penne
♥
• optional - 250g sliced mushrooms, fried
• optional - 1 large red onion, sliced and fried

For the sauce simply place everything in a blender and puree until super smooth. That's it! Cook pasta according to package instructions but remove with a couple minutes left. Drain and place back into pot. Pour the sauce over, it will look like too much but don't worry, it cooks down. Cook over medium heat until hot and thickened up. Taste and adjust seasoning with salt/pepper/nutmeg as you like.

EDIT - If adding mushrooms and onions, simply fry the sliced mushrooms and red onion together with some vegan butter and a pinch of salt and pepper until soft and golden brown, about 10 minutes. Stir in with everything else.

Apologies for the messy platting, but this is it using soy cream and with added mushrooms and red onion, which although hard to see, there was plenty in there!

Sindhi Kadhi

Sindhi Kadhi with Potato bajji/Fritters

Sindhi Kadhi

Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. .Traditionally it is served with rice and also can be served as a soup. But I use it as a side dish for bhajis. . 

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura pappu is a dal (lentil) stew made with sour greens gongura (a leafy vegetable with a nice sour and tangy taste). The gongura green are cherished in Andhra cuisine more than any of its other green leafy vegetables and is used to prepare delectable pappu, pachadi and other dishes.

Palakura pappu Andhra style Recipe

Palakura pappu Andhra style Recipe

Palakura is a green leafy vegetable which gives good health and strength to the human beings. Palakura pappu is a traditional Andhra dish which is very tasty. Palakura pappu Andhra style is easy to prepare. The preparation is given below. If you find this Palakura pappu Andhra style recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Palakura pappu Andhra style recipe, so that any one can make this Palakura pappu Andhra style very easily without any experience on making this recipe.

Palak moong dal

Palak moong dal

Palak moong dal recipe is very healthy and homey. Even though this requires very minimal ingredients, it tastes very delicious and flavorful. It is very easy and quick to make.

I do make many dal recipes which include greens like methi dal, beet greens dal, dill leaves dal. This is one good way to include green leafy vegetables in your diet. This kind of dal is perfect for those kids who do not like to eat greens as a side dish. Please adjust the chili if making for kids.

It tastes best when it served with plain rice. But sometimes I like to have it as a soup as such.

Preparation Time: 15min

Cooking Time: 15min 
 Serves: 2  

Shelf life:1day
Serving Suggestion: serve with rice. Or it can be served with any Indian flat bread like roti, paratha, naan.

Aloo palak ki sabji

Aloo palak ki sabji

Aloo palak ki sabji is a nutritious popular north Indian side dish. It is cooked with Aloo (potatoes) and palak (spinach) and seasoned with spices. All most everyone loves potatoes. Potatoes contains vitamins, minerals and fiber, but they are known for carbohydrate content, they are good for you as long as you prepare them in a healthy manner. Aloo palak is a great combination
and together they make a healthy delicious dish. It could be served as a side
dish with any main dish and roti, puri or parathas.

Preparation Time: 10min

Cooking Time: 12 min

Serves: 4

Shelf life:1day

Serving Suggestion : With Rice,Dosai,Chapathi..