Friday, 5 August 2011

Spinach Paneer Kofta's - Spinach and Paneer make a great combination in making Kofta’s.

Ingredients For Kofta’s:

  • 1 cup crumbled paneer
  • 2 cups chopped spinach
  • 2 large boiled mashed potatoes
  • 1 teaspoon cumin powder
  • Salt to taste
  • Vegetable/Sunflower oil for deep frying

Method Of Kofta’s

Heat about 2 cups of oil in a wok.
The amount of oil you use for frying the kofta’s depends on the size of the wok.
So use your judgment in this regard.
You need to be able to deep fry the kofta’s in the oil.
Mix the above ingredients for the kofta’s.
Make round lemon sized balls.
Once the oil is hot, slowly put a few kofta’s at a time for frying.
Fry them on high flame and take them out when they turn brown in color.
Frying on low flame will make it consume a lot more oil.
Drain in a paper napkin.

For Gravy:

  • 1 chopped onions
  • 1 teaspoon chopped garlic
  • 1 cup chopped tomatoes
  • 1 tablespoon almonds
  • 1 teaspoon turmeric powder
  • 1 teaspoon dry mango powder
  • ½ teaspoon chili powder
  • ½ teaspoon pepper powder
  • 2 cloves
  • A pinch cinnamon
  • 1 tsp cardamom powder
  • 1 tablespoon sugar
  • ½ cup yogurt
  • 1 cup chopped coriander
  • 2 tablespoons vegetable/sunflower oil

Method Of Gravy:

Heat oil in a frying pan/wok.
Sauté the onions, garlic and ginger until light brown.
Add Tomatoes and sauté until the tomatoes are cooked and reduces in size.
Add all the other ingredients except the yogurt and chopped coriander and sauté for about a minute.
Grind the sautéed mixture until it becomes a fine puree.
Put it back in the wok, add the yogurt and salt to taste.
Let it simmer covered for about 5 minutes
The gravy is now ready.
Add the kofta’s and the coriander just before serving.
Stir gently to make sure the kofta’s don’t break.
Enjoy the kofta’s with hot phulka’s.

Serves: 4 persons

Cooking time: about 40 minutes

Preparation Time: 1 hour

Spinach Dip

Ingredients For Spinach Dip:

300 gms frozen chopped spinach
2 cups mayonnaise
1/2 cup parsley sprigs
1/2 small onion
1 clove garlic (or more)
1 tbsp lemon juice
1 loaf wheat bread

Method Of Spinach Dip:

Thaw spinach and squeeze out liquid .
Mix ingredients in food processor or blender until smooth and refrigerate for four hours.
Scoop out a bowl out of the center of the bread and put the chilled dip in it

Spinach Herbed Rice Preparation Method

Ingredients For Spinach Herbed Rice:

Rice - 3 cups
Onions - 2 (Chopped)
Vegetable stock cube - 1 large (Crumbled)
Garlic - 2 flakes
Spinach - 1 bunch (Chop fine)
Nutmeg powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Spring onion- little (Chop fine)
Fresh parsley or
coriander leaves - little (Chop fine)
Salt to taste
Oil - 3 tbsp

Method Of Spinach Herbed Rice:

1. Wash the rice and soak in water for 20 minutes.
2. Heat oil in a medium frying pan, add onions and garlic, stir over medium heat for about 2 minutes (or microwave on high for about 3 minutes) or until onions is soft.
3. Add soaked rice, stir until rice is coated with oil, Stir in stock cubes and add 5 cups of water, turmeric powder and nutmeg powder.
4. Bring to boil, stir in spinach leaves and parsley leaves and spring onions.
5. Transfer mixture to large over proof dish (4 cups capacity), cover, bake in moderate oven for about 25 minutes (or microwave on high for about 20 minutes or until liquid is absorbed and rice is tender.
6. Stir rice before serving and serve hot with salad.
Hint :
1. Parsely leaves (substitute coriander leaves)

Mung Patties Preparation Method

Ingredients For Mung Patties:

Mung beans - 1 cup
Onion - 1
spinach - a small bunch
Red chilli powder - 1/2 tsp
Salt - as needed
Oil - as needed 

Method Of Mung Patties:

1. Soak mung beans in water for 2 hours.
2. Cut onion, spinach finely.
3. Heat oil in a frying pan.
4. Add onion, spinach, chilli powder, salt, fry and set aside.
5. Grind mung to a thick batter.
6. Mix spinach with form a dough.
7. Heat a flat frying pan.
8. Take small portions of the dough, flatten into patties and fry on both sides.  

Spinach Idly Preparation Method

Ingredients For Spinach Idly :

1 cup curd 
250 gm semolina 
1 bunch spinach 
½ tsp sodium bicarbonate 
1 tsp ginger green chili paste 
A pinch of salt 
2 tsp refined oil.

Method Of Spinach Idly :

Beat the curd and soak semolina in it for 40-45 minutes.
Wash the spinach leaves thoroughly, discarding the stems.
Drain well and chop.
Add soda and salt to the semolina curd mixture, mix well.
Now add spinach and ginger- green chilli paste to it.
Add oil.
Grease idli moulds and pour in the batter.
Steam for 10 minutes.


Mung Bean & Spinach Patties Preparation Method

Ingredients For Mung Bean & Spinach Patties:

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 ½ tablespoon ginger, minced
1 green chili, minced
1 tablespoon ground coriander
1 ¼ cups dried mung beans, washed, soaked and drained
1 cup water
¼ teaspoon ground turmeric
Salt to taste
1 cup chopped fresh spinach
6 Phyllo pastry sheets
2 tablespoons melted butter
1 egg, whisked for glaze

Method Of Mung Bean & Spinach Patties:

Heat the oil in a large non stick sauce pan over medium heat and add the cumin seeds, ginger, green chili and coriander. Stir for about 30 seconds. Mix in the mung beans, turmeric, and salt, and stir about 2 minutes.
Add the water, lower the heat to medium low , cover the pan and cook until all the water has been absorbed and the mung bean is soft, about 10 to 15 minutes Add the spinach and stir until wilted, about 1 minute. Cool the mixture.
Preheat oven to 350 º F

Brush each phyllo sheets with melted butter and stack one on top of the other. With sharp knife, cut lengthwise into 4 equal strips, each about 3 inches wide. Stack again and cover with a damp clean kitchen towel. Cut each strip into 6 squares.

Spinach Raita Video & Preparation Method

Spinach Raita Video

Ingredients For Spinach Raita:

Spinach - 1 bunch
Yougurt - 1 cup
Ginger - 1/2 an inch
Green chilies - 2
Oil - 2 tsp
Mustard - 3/4 tsp
Garlic - 2 flakes (optional)
Chili powder - 1/2

Method Of Spinach Raita:

1. Wash and cut spinach.
2. Grate the ginger and chop green chilies.
3. Boil spinach with the ginger, green chilles and salt.
4. After the spinach gets cool, add the yougurt.
5. Heat oil in a pan, add mustard to pod, add crushed garlic
   and fry till the garlic turns light brown in color.
6. Add it to the yougurt mixture.

Note: You can also microwave the spinach instead of boiling.