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 batter.to 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
Salt
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.

Palak With Pepper Preparation Method

Ingredients For Palak With Pepper:

Spinach (Palak) - one bunch
Toor dal  - 1/2 cup
Turmeric powder - a pinch
Black gram dal - 1 tsp
Cumin  - 1 tsp
Dry red chilies - 2
Pepper powder - 1 tsp
Coconut ( grated )  - 3 tsp
Salt - as needed

Method Of Palak With Pepper:

1. Wash and cut spinach.
2. Cook spinach in a pressure pan with turmeric, salt, dal and spinach.
3. Switch off the stove after 3 whistles.
4. Heat a pan.
5. Add coconut, fry till red and remove from the pan.
6. Add black gram dal, chili dry roast and set aside.
7. Grind coconut, black gram dal, chili, cumin to a paste with water.
8. Add ground paste, pepper powder, to spinach and boil till the contents thicken.
9.Remove the pan from the stove and serve hot with rice.

Spinach Lamb Preparation Method

Ingredients For Spinach Lamb:

2  Onions chopped
2  Cloves garlic; crushed
2 tsp Finely grated fresh ginger
1 tsp Green curry paste
1 tsp Ground coriander
1 tsp Ground turmeric
1 tsp Ground nutmeg
500 gram Lean lamb; trimmed & cut into
2  Cm cubes
1 cup Water
500 gram Frozen spinach; thawed
2 tsp Ground almonds
1¼ cup Natural yoghurt

Method Of Spinach Lamb:

1. Melt ghee or butter in a large saucepan over a medium heat.
2. Add onions, garlic and ginger and cook, stirring, for 3 mins
3. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 mins.
4. Add lamb and cook, stirring, for 5 mins or until lamb is brown. 
5. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 mins.
6.Add spinach and almonds and cook for 10 mins longer or until lamb is tender.
7. Remove pan from heat, stir in yoghurt and serve immediately.

Boneless Chicken Spinach Soup Preparation Method

Ingredients For Boneless Chicken Spinach Soup:

3 ounce skinless, boneless Chicken breast
125 gm Fresh spinach leaves
2 cups Chicken stock
1/2 inch sliced Ginger
1/2 tbsp Chinese rice wine
1/2 tbsp Soy sauce
1/2 tsp Sesame oil
1/4 tsp Sugar
Salt to taste
Pepper to taste

Method Of Boneless Chicken Spinach Soup:

1.Wash the chicken breast, pat dry, and cut into thin strips.
2.In a bowl, add the chicken pieces, rice wine, half of the sugar and 2-3 drops sesame oil, toss well .
3.Marinate the chicken for 20-25 minutes.
4.Wash the spinach leaves and cut off the stems.
5.Blanch the leaves in a large pot of boiling water for couple of minutes until the leaves turn to bright green.
6.Plunge the blanched leaves briefly in cold water and drain thoroughly.
7.In a saucepan, bring the chicken stock to a boil and mix half of the soy sauce and remaining sugar.
8.Add the chicken strips and again bring to a boil.
9.Cook the mixture until the chicken turns white and is cooked well.
10.Add the ginger and spinach leaves and bring back to a boil.
11.Add the remaining soy sauce, stir well and serve.

Chicken Spinach Beancurd Soup Preparation Method

Ingredients For Chicken Spinach Beancurd Soup:

2 oz Fresh spinach
1/2 square Beancurd
1/2 tbsp Chicken dripping
3/4 cup Chicken stock
Salt to taste
1 tsp Sesame oil

Method Of Chicken Spinach Beancurd Soup:

1.Wash and tear out the central vein of the spinach..
2.Slice the beancurd into thin oblongs.
3.Heat the chicken dripping in a pan and fry the spinach for couple of minutes.
4.Add the stock and salt, bring to a boil.
5.Add the beancurd and simmer for a minute to heat through.
6.Sprinkle the sesame oil and serve the soup.

Creamy Curried Spinach Dinner Video & Preparation Method

Creamy Curried Spinach Dinner Video

Ingredients For Creamy Curried Spinach:

Vegetable oil - 60ml
Cumin seeds - 1 tsp
Chilli flakes - 1 tsp
Garlic, chopped - 6 cloves
Ginger, peeled and chopped - 4 cm
Baby spinach leaves - 750g
Garam masala - 1/2 tsp
Single cream - 120ml
Firm paneer, cut into 2cm cubes - 200g

Method Of Creamy Curried Spinach:

1.Heat the vegetable oil in a large pan  over a medium heat and add the cumin seeds
and chili flakes then saute them around in the oil for about 30 seconds.
2.Reduce the heat to low and  add the garlic and ginger, and saute for a few seconds.
3.Add the spinach into the pan, sprinkle in the garam masala, and stir to combine.
4.Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have
cooked down and become really soft.
5.Remove from heat and allow it to cool.
6.Add the leaves, along with any juices from the pan, into a food processor and
blend until smooth
7. Return the pureed spinach to the pan, reheat, then pour in the cream.
8. Just before serving, add the cubed paneer and warm through.

Stir Fried Spinach Video & Preparation Method

Stir Fried Spinach Video

Ingredients For Stir Fried Spinach:

Spinach  - 500 gm
Minced garlic  - 1 Tbsp
Water  - 2 Tbsp
Sea salt  - 1 tsp
Oil  - 2 Tbsp

Method Of Stir Fried Spinach:

1.Dissolve  garlic, and salt  in a water
2.Heat oil in a  pan till very hot
3.Add spinach in the pan and stir fry in high heat for about 30 seconds.
4.Add in water mixture and stir fry until spinach gets cooked
5.Remove from stove and serve

Artichoke Spinach Dip Preparation Method

Ingredients For Artichoke Spinach Dip :

Artichoke hearts, drained - 1 (14 ounce) can
Romano cheese, grated - 1/3 cup
Parmesan cheese,  grated  - 1/4 cup
Garlic, minced - 1/2 teaspoon
Frozen spinach  - 1 (10 ounce) package
chopped, thawed and drained
Heavy cream - 1/3 cup
sour cream - 1/2 cup
shredded mozzarella cheese - 1 cup

Method Of Artichoke Spinach Dip :

1.Preheat oven to 350 degrees F.
2.Grease in a baking dish.
3.Place artichoke hearts, Romano cheese, Parmesan cheese and garlic in a blender.
4.Pulse till chopped, but not ground and set aside.
5.Mix spinach, heavy cream, sour cream and mozzarella cheese in a bowl.
6.Stir in artichoke mixture.
7.Spoon into prepared baking dish.
8.Bake in the preheated oven till cheese is melted and bubbly.

Delicious Spinach Roll Preparation Method

Ingredients For Delicious Spinach Roll:

For the dough:
1 1/2 cups All purpose flour
1 1/2 tbsp Extra virgin olive oil
Pinch of salt
Lukewarm water as required
For the filling:
1 lb Fresh spinach
3 oz chopped Asiago cheese
1 1/2 tbsp Extra virgin olive oil
1 Onion
1 clove Garlic
Salt to taste
Pinch of nutmeg

Method Of Delicious Spinach Roll:

1.Combine the flour, oil, water and salt in a mixing bowl.
2.Knead the dough until gets smooth, cover with kitchen towel and let stand for half an hour.
3.Heat the oil in a non-stick pan, add the onions and sauté until becomes translucent.
4.Boil the spinach in salty water for a couple of minutes, strain and squeeze out the excess liquid.
5.Chop the spinach and add to the onions, stir well.
6.Add the nutmeg and salt, combine well the ingredients.
7.Over a kitchen towel, roll the dough until thin and make a rectangular shape.
8.In bowl, put the spinach and add the cheese. Spread the filling evenly on the dough.
10.Fold in the shorter sides and roll the dough and brush the roll with olive oil.
11.Heat the oven to 375 degree F and bake for 25-30 minutes.
12.Cut the roll into slices and serve warm.

Peanuts In Spinach And Dhal Curry Preparation Method

Ingredients For Peanuts In Spinach And Dhal Curry:

Raw peanuts - 2 cups
Spinach (palak) - 2 bunches
Green gram dhal- 1/2 cup
Green chillies - 4 (slit)
Tomatoes - 3 (chopped)
Onions - 3 (chopped)
Groundnut oil - 3 tbsp
Salt to taste
Grind together:
Garlic - 6 flakes
Ginger- 1 small piece
Grind to powder:
Cloves - 5
Cardamoms - 3
Cinnamon - 1/2 inch piece

Method Of Peanuts In Spinach And Dhal Curry:

1. Wash peanuts and soak for 1/4 hour. Add enough water to cover and cook.
2. wash spinach and green gram dhal. Chop spinach finely.
3. Mix together Moong dhal (green gram), 1 cup of water, little chopped onions, green chillies, palak (spinach), 1/2 quantity of ginger garlic paste. Pressure cook for a duration of 3 whistles.
4. Heat oil and fry chopped onions for 5 minutes or until colour then add the remaining ginger garlic paste and fry further till golden brown
5. Stir in the chopped tomatoes and fry untill the oil separates from the mixture.
6. Add the cooked spinach, green gram dhal mixture, peanuts and salt. Stir slowly and alIow to simmer for 5 minutes.
7. Remove from fire and add the garam masala powder and serve hot.

Note:
Serve with any accompaniment of your choice.

Spicy Spinach Preparation Method

Ingredients For Spicy Spinach:

Spinach                                   1 large bunch
Chick peas                             1/4 cup
Yogurt                                      1/2 cup
Gram flour (besan)               3 tsp
Salt                                           to taste
Red chilli powder                  1/2 tsp or to taste
Turmeric powder                   1/4 tsp
Garam masala powder       1/2 tsp
Oil                                             1 tsp
Mustard  seeds                     1/2 tsp
Cumin seeds                        1/2 tsp
Dry red chillies                       2
Curry leaves                          a few
Coriander leaves                  1 tsp 
   (finely chopped)

Method Of Spicy Spinach:

Soak the chick peas in hot water for around 2 hours. 
Wash, drain and chop the spinach.
Pressure cook the spinach and chick peas till soft.
Mix the gram flour, salt, turmeric powder, red chilli powder, garam masala powder and yogurt into a fine paste along with some water if required.
Roughly mash the spinach chick peas mixture.
Heat oil in a pan, add the mustard and allow it to splutter.
Add the cumin seeds , the  red chillies, and the curry leaves.
Pour in the spinach mixture and boil for a few mins.
Slowly add the yogurt mixture stirring to avoid lumps.
Cook till the raw smell goes.
Sprinkle the coriander leaves.
Can be served hot with any Indian bread or with rice and ghee.
(a little lemon juice could be added if preferred.)

Spinach Surprise Preparation Method

Ingredients For Spinach Surprise.

150 gms Wheat flour
150 gms Bengal gram flour
Spinach(washed n choped)
1 tbsp Green chilli paste
1 tbsp turmeric powder
2 tbsp sugar
1 small bowl yoghurt
1 tbsp red chilli powder
2 tbsp oil
Salt(as per taste)

Method Of Spinach Surprise:

Mix all the ingredients and make a soft dough.
To gives it a tangy taste u can add few drops of lemon juice.
Roll pieces in to cylindrical shapes out of dough.
Steam the rools for 40 minutes.Cut then into slices.
Serve hot with chutney.
It tastes best with raw mango chutney.

Spinach And Basil Roti Preparation Method

Ingredients For Spinach And Basil Roti:

Spinach - a handful
Oat flour - 1/4 cup
Millet flour  - 1/4 cup
Brown rice flour - 1/2 cup
White rice flour -  1/4 cup
Tapioca flour -  1/4 cup
Xantham gum - 1 tsp
Salt - as required
Ghee - as needed
Oil - as needed

Method Of Spinach And Basil Roti:

1. Wash spinach and cook in water in a vessel.
2. Squeeze the water out and cut spinach finely.
3. Mix all the flours, with xantham gum and salt in a bowl.
4. Add spinach, oil , water and knead to a dough.
5. Cover the dough with a wrap and keep it in the fridge for half an hour.
6. Remove the dough from the fridge and divide into small balls.
7. Roll the balls into rotis.
8. Heat a flat frying pan.
9. Smear it with oil.
10. Add a roti, cover the pan and cook for a minute.
11. Flip it over cook and set aside.
12. Repeat the process.

Spinach Gravy Preparation Method

Ingredients For Spinach Gravy

Spinach - 2 cups
Toor dal - 1/4 cup
Onions ( small )  - 100 gm
Turmeric powder - a pinch
Tamarind extract - 1/4 tsp
Clove - 4
Cinnamon - a small piece
Coriander seeds -1 tsp
Garlic -  1 tsp
Onion ( big ) - 1
Red chili - 5
Tomato - 2
Oil - as needed
Salt as needed

Method Of Spinach Gravy

1. Cut onion. tomato into pieces.
2. Heat oil in a frying pan.
3. Add cloves, cinnamon, coriander seeds, garlic, onion and fry.
4. When the onion is soft, add tomatoes, red chillies and fry.
5. Remove the contents from the stove and grind to a paste.
6. Pressurecook toor dal with water and turmeric till it is cooked.
7. Remove the dal from the cooker and mash well.
8. Wash and cut spinach.
9. Cook spinach with a little water in a vessel.
10. When the spinach is cooked, add toor dal, salt, paste, tamarind, mix well and cook for 5 minutes.
11.Remove the vessel from the stove.
12. Heat oil in a pan.
13. Add small onions, fry and add to the spinach.
14. Serve hot with rice.

Eggplant Spinach Curry Preparation Method

Ingredients For Eggplant Spinach Curry:

Eggplant, cut into 1 1/2 centimeter cubes, with skin  - 1 large
Salt - to taste
Mustard seeds  - 2 tblsp
Canola oil  - 2 tblsp
Onion, diced  - 1 large
Garlic cloves, minced  - 6
Fesh ginger, minced  - 2 tblsp
Ground cumin - 1 tsp
Freshly ground coriander - 1/2 tsp
Freshly ground cardamom - 1/2 tsp
Garam masala - 1/2 tsp
Cayenne  - 1/4 tsp
Ground cloves  - 1/4 tsp
Diced tomatoes  - 2 cups
Frozen spinach, thawed and drained  - 300 g
Plain yogurt  - 3/4 cup
Cilantro, chopped  - 3/4 cup

Method For Eggplant Spinach Curry:

1.Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat.
2.Pat dry and remove excess salt with paper towels or clean dishcloth.
3.Heat oil in a pan and crackle mustard seeds . Remove from heat and reserve in a small bowl.
4.Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy.
5.Remove from heat and preserve.
6.Heat  oil in large pot over medium heat.
7.Add onion and fry till it turns golden.
8.Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
9.After 1 minute, add spinach and tomatoes.
10.Raise heat to high and boil for 2 minutes, stirring often.
11.Reduce  heat and simmer with lid on for 20 minutes to allow flavors to blend.
12.Stir in reserved mustard seeds and eggplant.
13.Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat and serve

Palak Pakoda Preparation Method

Serves: 10 to 12 Pakodas (For 2 persons)
Time: 20 minutes

Ingredients For Palak Pakoda:

2 cup roughly chopped spinach leaves
1/4 cup onion, julienne
6 to 7 tbsp Besan (chickpea flour)
1 tbsp Rice flour
1/2 tsp ginger garlic paste
5 to 7 curry leaves, finely chopped
1 tsp Sesame seeds (optional)
1 tsp Kasoori Methi
1/2 tbsp Red chili powder or to taste
1/4 tsp Turmeric powder
Pinch of baking soda
Salt to taste
2 to 3 tbsp of water
Oil for deep frying

Method For Palak Pakoda:

1) In a mixing bowl add spinach, onion and salt. Mix well and leave for 10 to 15 minutes. This will make onion little mushy and slightly watery.
2) Then Sprinkle besan and rice flour over it. Heat 1 tsp oil till it reaches to its smoking point and pour it over the flour. Wait for 2 minutes and toss gently.
3) Now add other ingredients (ginger garlic paste, kasoori methi, sesame seeds, red chili powder, turmeric powder, baking soda, and little more salt if needed). Mix nicely and add very little water. Make a very thick mixture (dough like consistency).
4) Heat oil for deep frying and put it over medium flame. Drop little pakodas with the help of spoon or just by hand. Deep fry until golden brown and crispy. Place on the paper towel to remove excess oil. Serve hot with Tomato ketchup, green chutney or dry garlic chutney.

Spinach Pakoras Video

Spinach Pakoras Video

Spinach Pakoras Video

Moong Dal Spinach Sundal Preparation Method

Ingredients For Moong Dal Spinach Sundal

Spinach - 2 bunches
Onion - 1
Moong dal - 2 cups
Red chilli - 2
Urud dal -  1 tsp
Cumin - 1 tsp
Mustard - 1 tsp
Curry leaves - a few
Oil - as needed
Coconut ( grated ) - 2 tsp
Salt - as needed

Method For Moong Dal Spinach Sundal

1. Wash and cut spinach finely.
2. Cut onion finely.
3. Cook moong dal and set aside.
4. Heat oil in a frying pan.
5. Add mustard, cumin, urad dal, curry leaves and red chilli.
6. When mustard splutters, add onion and saute till it turns brown.
7. Add spinach, salt, water and cook.
8. When spinach is cooked, add moong dal, coconut, stir and remove the pan from the stove.

Spinach Paratha Video & Preparation Method

Spinach Paratha Video

SPINACH PARATHA: SPINACH IS VERY GOOD FOR GOOD HEALTH.I USE SPINACH IN  VARIOUS FORMS LIKE SPINACH DAL CURRY,SPINACH TOMATO CURRY,SPINACH SOUP,SPINACH ROLLS,SPINACH PAROTHA,SPINACCH CHUTNEY. SPINACH PARATHA IS ALSO TASTY AND HEALTHY. THE RECIPE IS AS FOLLOWS:

INGREDIENTS FOR SPINACH PARATHA:

SPINACH LEAVES-1 BUNCH
WHEAT FLOUR-2 CUPS
SALT-A PINCH
CUMIN POWDER-1TSP
CHILLI POWDER-2TSP
TURMERIC POWDER-2 PINCHES
OIL-2 TBSP
GHEE-4 TSP

METHOD FOR SPINACH PARATHA:

1.FRY SPINACH LEAVES IN LITTLE OIL AND WHEN COOL , GRIND IT TO A SMOOTH PASTE .
2.NOW A TAKE A BOWL AND ADD WHEAT FLOUR,SALT,SPINACH PASTE,CHILLI POWDER,TURMERIC POWDER,OIL AND LITTLE WATER TO FORM A DOUGH.
3.KEEP THIS DOUGH UNDISTURBED FOR 1 HOUR.
4. NOW KNEAD THE DOUGH WITH HANDS AND TAKE A SMALL PORTION OF IT AND MAKE LIKE A BALL.
5.WITH THE HELP  OF ROLLING PIN,ROLL IT LIKE A FLAT CHAPATHI.
6.NOW TAKE A NON STICK FLAT PAN TO HEAT PAROTHA.
7.ADD 1 TSP GHEE AT THE EDGES OF PAROTHA AND TURN TO  OTHER SIDE.
8.KEEP TURNING BOTH SIDES UNTILL COLOUR OF PAROTHA CHANGES.
9.SERVE HOT WITH FRESH VEGETABLES SALAD.

Chopped Spinach Salad Preparation Method

Ingredients For Chopped Spinach Salad:

Diced red onion  - 1/4 cup
White sugar  - 2/3 cup
Ground black pepper  - 1 tsp
Celery salt  - 1/2 tsp
Mustard powder  - 1 tblsp
Vegetable oil  - 1 cup
White wine vinegar  - 1/3 cup
Eggs  - 4
Fresh spinach - chopped, washed and dried  - 10 ounces
1 head iceberg lettuce - rinsed, dried, and chopped
Crushed croutons  - 1 1/2 cups
Red onion, sliced in rings  - 1

Method For Chopped Spinach Salad:

1.Cover  eggs  with water in a saucepan and bring  it  to a boil.
2.Remove from heat, and let eggs stand in hot water covered  for 10 to 12 minutes.
3.Remove from hot water, cool, peel and chop.
4.Mix  the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar and whisk over high heat until all ingredients are well mixed and onions are translucent.
5.Remove from heat and refrigerate until cool.
6.In a large bowl, combine the eggs, spinach, iceberg, croutons and onion rings. Toss together to mix well
7.Pour dressing over salad and toss to coat evenly.

Spinach Salad Video & Preparation Method

Spinach Salad Video

Ingredients For Spinach Salad:

Organic Spinach ( de-stemmed) - 1 large bunch
Boiled free range eggs (chopped) - 2
Organic Bermuda onion (sliced) - 1
Spice Of Life Meatless Jerky (natural flavor) - 8 ounces
Extra virgin olive oil - 1 tblsp
Organic red wine vinegar - ¾ cup
Just Like Sugar - ¾ cup
Organic bacon flavoring     - 1/3 cup
Worcestershire sauce  - 1 tsp
Organic mustard - 1 tsp

Method For Spinach Salad:

1.Marinate the chopped Jerky with  the  bacon flavoring for 30 minutes.
2.Heat olive oil and fry the jerky till it becomes crisp.
3.Drain and preserve  the fried  liquid. Set both aside.
4.Mix  the red wine vinegar and Just Like Sugar and  bring to boil.
5.Allow it to simmer under low flame and  add sauté liquid.
6.Mix in onion, Jerky, Worcestershire sauce and organic mustard.
7.Bring to boil for 5 minutes. Reduce heat add Spinach, simmer for 5 minutes.
8.Remove from heat. Add chopped eggs toss gently. Transfer to serving plates and serve.

Baked Spinach Parmesan Dip Preparation Method

Ingredients For Baked Spinach Parmesan Dip:

Frozen chopped spinach, thawed - 10 ounce
Mayonnaise - 1 cup
cream cheese, room temperature - 1 (3 ounce) package
onion, minced - 1/2 cup
Garlic, minced - 1 clove
Parmesan cheese,  grated - 1 cup
Pepper - 1/8 tspn
Paprika - 1/2 tspn

Method For Baked Spinach Parmesan Dip:

1.Preheat oven to 350 degrees F.
2.Squeeze spinach to remove liquid.
3.combine spinach, mayonnaise, cream cheese,onion, garlic, parmesan, and pepper in a bowl.
4.Beat ingredients till well blended in a hand mixture.
5.Spoon the mixture into baking dish, coated with vegetable spray.
6.Sprinkle evenly with paprika.
7.Bake at 350 degrees F till hot in center and lightly browned on top.

Garlicky Spinach Dip Preparation Method

Ingredients For Garlicky Spinach Dip:

mayonnaise - 1 cup
sour cream - 1 cup
Parmesan cheese,grated - 1/2 cup
Garlic - 2 cloves, minced
Fresh lemon juice - 2 tspns
Frozen chopped spinach - - 1 (10-oz.) package 
thawed and well drained

Method For Garlicky Spinach Dip:

Stir together first 5 ingredients in a bowl until blended.
Stir in spinach.
Cover and chill until serving.

Lemony Spinach Artichoke Dip Preparation Method

Ingredients For Lemony Spinach Artichoke Dip:

Artichoke hearts, drained and chopped - 1 (14-oz.) can
sour cream - 1  (8-oz.) container
mayonnaise - 1 cup
Finely chopped onion - 3 tspns
Fresh lemon juice - 2 tspns
Dry vegetable soup mix - 1  envelope
Freshly ground pepper - 1/4  tspn
Frozen chopped spinach, thawed - 1 (10-oz.) package

Method For Lemony Spinach Artichoke Dip:

Stir together first 7 ingredients in a large bowl.
Drain thawed spinach well, pressing between paper towels.
stir into artichoke mixture.
Cover and chill till serving.

Herbal Spinach Chickpeas Preparation Method

Ingredients For Herbal Spinach Chickpeas:

1½ pounds Baby spinach
15-ounce Chickpeas-rinsed
1  Onion-thinly sliced
1/3 cup Reduced-sodium chicken broth
4  cloves Garlic-minced
1  tsp Dried thyme
1  tsp Dried oregano
1  tsp Ground cumin
1  tsp Kosher salt
1/3 tsp Hot paprika
1/3 cup Raisins
2  tsp Extra-virgin olive oil

Method For Herbal Spinach Chickpeas:

1.Wash and cook the spinach in a Dutch oven over medium heat for 8 minutes.
2.Drain and cool slightly, then coarsely chop the spinach.
3.Heat 1 tsp oil in a pan, fry the onion, garlic until tender.
4.Add the chickpeas, thyme, oregano, cumin, salt, paprika and mix well.
5.Mash some of the chickpeas,stir and cook for 3 minutes.
6.Add the raisins and broth, scraping up any browned bits.
7.Add the chopped spinach and stir well.
8.When done, drizzle with few drops of oil.

Baked Egg And Rice Preparation Method

BAKED EGG AND RICE

Rice tossed with mushrooms and spinach and then topped with eggs and parmesan cheese and baked
Preparation Time :20-30 minutes
Cooking Time :10-15 minutes
Servings :4

Ingredients For Baked Egg And Rice :

Eggs     4
Cooked rice     2 cups
Butter     2 tablespoons
Olive oil     1 tablespoon
Garlic, chopped     4-5 cloves
Onion , chopped     1 medium
Button mushrooms, sliced     8-10
Spinach, roughly chopped     1 bunch
Salt     to taste
Black pepper powder     to taste
Fresh cream     1/2 cup
Parmesan cheese, grated     1/4 cup

Method For Baked Egg And Rice

Preheat oven to 180°C. Heat a pan, add butter and oil. When butter melts add garlic and onion and sauté for two minutes. Add mushrooms and let them sweat. Add spinach, salt and pepper powder and stir. Add rice and mix well. Add cream and mix and transfer the mixture into a baking dish. Sprinkle half the parmesan cheese. Break the eggs one by one over the rice and let them settle at little distance from each other. Sprinkle the remaining cheese. Put the dish in the microwave at 60% and cook for five minutes or till the eggs set. Serve hot.

Recipe Tip

Chef’s tip: for vegetarians instead of eggs add soaked soya granules to the rice.

Tur Dhal with Spinach Preparation Method

Ingredients For Tur Dhal With Spinach  :

One cup Tur dhal
Spinach (Palak) - 100 grams cut finely
Mustard- 20 grains
Urad (white) dhal- 10 grains
Green chilly-One
Oil- One tea spoon
Turmeric-tip of the spoon
Salt

Method For Tur Dhal With Method :

Mix washed tur dhal and spinach and cook in a pressure vessel with turmeric.
Heat oil, put urad dhal, mustard and green chilly.
Add cooked Tur dhal & spinach and salt.
Stir and let it boil for one minute.
If it is too thick, add water and boil

Combination: Plain white Basmati rice

Spinach Dal Video & Prepartion Method

Spinach Dal Video

Ingredients For Spinach Dal:

Spinach - 1 cup
Red Gram - 2 cups
Green Chillies - 4 nos
Garlic pods - 2 pods
Chopped tomato - 1 no
Mustard seeds - 1 tsp
Salt - 1 tsp
Oil

Method For Spinach Dal:

1. Pressure cook Red gram, spinach, green chillies and tomato till the dal is cooked.
2.Heat oil in the pan
3. Add mustard seeds and allow them to splutter.
4. Add the cooked ingredients and stir well
5. Add salt with water.

Cheesy Spinach Pasta Preparation Method

Ingredients:

8 oz. Pasta
1   Bunch spinach-rinsed,drained
1/4  cup Olive oil
4    cloves Garlic-minced
1/4  tsp Crushed dried hot red chilies
1/4  cup grated Parmesan cheese

Method:

1.Wash, clean, chop the spinach and set aside.
2.Cook the pasta for 6 minutes, add the spinach, stir well and cook for 5 minutes and drain the water.
3.Heat oil in a pan, add the garlic and chilies, fry for 2 minutes.
4.Add the pasta and spinach, parmesan cheese and stir well.

Cheesy Chicken Spinach Manicotti Preparation Method

Ingredients:

10 uncooked dried Manicotti shells
2  cup low fat Cottage cheese
1½ cup cooked Chicken strips
1/4 cup grated Parmesan cheese
1 (8-ounce) package frozen cut spinach-thawed,well-drained
1 Egg
1½ cup Mozzarella Cheese, shredded
1½ cup fat free Pasta sauce

Method:

1.Cook the  manicotti shells according to package directions.
2.Mix the cottage cheese,chicken strips,Parmesan cheese  and spinach in a bowl.
3.Fill each manicotti shell with 1/3 cup chicken mixture.
4.Spray 13x9-inch baking pan with non-stick cooking spray.
5.Place the manicotti shells in baking pan.
6.Pour the sauce over filled pasta shells.
7.Sprinkle the remaining cheese on top.
8.Cover and bake for 10 minutes until heated well, remove the cover and bake for last 5 minutes.

Grilled Shrimp Spinach Salad Video

Grilled Shrimp Spinach Salad Video

Grilled Shrimp Spinach Salad Video

Cheesy Mostaccioli Spinach Bake Preparation Method

Ingredients:

1 (10 ounce) package Frozen chopped spinach-thawed, well drained
1 (8 ounce) package Mostaccioli pasta
1  jar Spaghetti sauce
1/3 cup Grated Parmesan cheese
1½ cup Shredded mozzarella cheese

Method:

1.In a bowl, cook the mostaccioli in boiling salted water until all are firm to bite, drain the water.
2.Add the spaghetti sauce, Parmesan cheese, cook and drain pasta  according to package direction.
3.Take 1¼ cups of the shredded mozzarella cheese and spinach in separate bowls.
4.Layer half of the pasta mixture, half the spinach and half the shredded mozzarella cheese in a baking dish.
5.Repeat the process and Cover with aluminum foil.
6.Bake in preheated oven at 350 degrees for 30 minutes.
7.Sprinkle the remaining shredded mozzarella cheese on top and again bake for 8-9 minutes until cheese melts.

Spinach Casserole with cheese Video & Preparation Method

Spinach Casserole with cheese Video

Ingredients:

1/2 cup raw Brown rice
1/2 lb washed Spinach
1 beaten Egg
1/4 cup shredded Cheddar cheese
1 tbsp chopped Fresh parsley
1 tbsp fine dry Bread crumbs
1/2 tbsp melted Butter
Salt to taste
Pepper to taste

Method:

1.In a vessel,cook the brown rice with 1-2 cups of water until done.
2.Combine the cooked rice and shredded cheddar cheese.
3.In a bowl combine the egg, parsley, salt and pepper.
4.Stir the two mixtures together and add the raw spinach.
5.Pour into a buttered casserole.
6.Stir together the bread crumbs and melted butter.
7.Sprinkle over the top of spinach casserole.
8.Bake the spinach casserole at 350 degree F for 25-30 minutes.

Cheesy Spinach Crostini Preparation Method

Ingredients:

1 French bread loaf
½ cup Frozen chopped spinach-thawed, drained
1/3  cup Crumbled feta cheese
4 tsp Mayonnaise
4 tsp Sour cream
4 tsp Pepper 
2 diced Tomatoes
1 diced Onion
1 clove Minced garlic

Method:

1.Slice the bread loaf into 1/2-inch slices.
2.In a bowl, mix well all the ingredients except bread.
3.Spread the ingredient on 1 side of each bread slice.
4.Place on a baking sheet, bake at 350° for 8-9 minutes until golden brown.

Spinach Zagora Preparation Method

Ingredients:

1 lb Spinach, washed, cooked and drained
2 T Butter
1 clove Garlic, minced
¾ c Sour Cream
½ c coarsely chopped Walnuts
3 T Parmesan Cheese
2 t Onion, chopped
Salt/Pepper

Directions:

Combine all ingredients, well mixed, into a buttered baking dish.
Bake 30 minutes in a 325°F oven, and serve immediately.

ENJOY!

Spinach Souffle Preparation Method

Ingredients

To serve 6  - 8 persons

Boiled spinach  :    3 cups
Cheese ( grated )    :    ½ cup
Milk    :    1 cup
Bread crumbs    :    ½ cup
Nutmeg ( grated )    :    1 tsp
Onion ( cut finely )    :    ½ cup
Butter    :    2 tbsp
Egg    :    4
Salt    :    1 dessert spoon
Pepper powder    :    ½  tsp  
Pao sauce    :    1 tbsp

Method

Melt butter in a frying pan.
Add onion and fry till it is golden.
Mix boiled spinach, salt, pepper powder and nutmeg.
Beat egg and add to the mix along with milk.
Add cheese, bread crumbs and pao sauce.
Transfer the pasalai mix to a butter smeared souffle vessel.
Place the vessel in a pan with boiling water and cook for 30 minutes, till it is set.

Chicken Spinach Salad

Chicken Spinach Salad

Chicken Spinach Salad

Curried Spinach Soup Preparation Method

Ingredients:

Potato - 1,big, peeled and cubed
olive oil - 5 tspns
chopped green onions - 1/2 cup
spinach - 10 cups, rinsed, stemmed, and dried
All purpose flour - 1/3 cup
curry powder - 2 tspns
chicken broth - 4 cups
Lemon juice - 1 tspn
Carton nonfat sour cream - 8 ounce

Method:

Place the potato in a saucepan with enough water to cover.
Bring to a boil, and cook till tender.
Drain, and set aside.
Heat 2 tablespoons of olive oil in a large saucepan or soup pot.
Add the green onions, and cook until tender.
Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp.
Transfer the mixture to a food processor or blender and puree till smooth.
Heat the remaining olive oil in the same pan.
whisk in the flour and curry powder.
Gradually whisk in broth so that no lumps form.
Return the spinach mixture to the pan, stirring to blend, along with the lemon juice.
Bring to a boil over medium heat, stirring constantly till thick.
Place sour cream in a medium bowl.
Ladle about 1 cup of the hot soup into the sour cream.
Mix until well blended.
Stir this back into the pot of soup.
Heat through, but do not allow to boil.

Herb Spinach Cake Preparation Method

Ingredients

Vegetable cooking spray
Chopped onion  - 3  cups
Garlic cloves, minced  - 6
Dried rosemary, crushed  - 2  teaspoon
Ground nutmeg  - 1/2  teaspoon
Frozen chopped spinach, thawed, drained, and squeezed dry  - 4  (10-ounce) packages
Mashed cooked peeled baking potatoes  - 5  cups
Dry breadcrumbs, divided  -  1 1/2   cup
Grated Parmesan cheese  - 1/2  cup
Salt  - 1  teaspoon
Pepper  - 1/2  teaspoon
Egg whites  - 4
Olive oil, divided
Red Pepper Sauce (optional)

Method

1.Grease a pan with a little cooking spray, and heat  over medium-high heat until hot.
2. Add onion and garlic and saute till they become tender
3. Add rosemary, nutmeg, and spinach and cook for   a few minutes before  removing from heat
4.Allow it to cool slightly and add mashed potatoes,  half of the breadcrumbs, cheese, salt, pepper, and egg whites.
5. Stir  well  and  divide it  into 24 equal portions,each of 3 1/2 inch cake form
6. Dredge cakes in remaining breadcrumbs.
7.Coat skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot.
8.Add 4 cakes, and cook 6 minutes or until lightly browned, turning cakes carefully after 3 minutes.

(Kids Lunch Recipe - Herb Spinach Cake Preparation Method)

Rasberries Spinach Grapefruit Salad Preparation Method

Ingredients:

3 cups Baby spinach leaves
1/2 cup sliced Mushrooms
1/4 cup Fresh raspberries
1 pink Grapefruit-peeled, pith removed, segmented,  sliced
1 thinly sliced Red onion
1 tbsp chopped Walnut

Method:

1.Rinse, drain and dry the baby spinach leaves.
2.Arrange the spinach on salad plates and arrange the grapefruit pieces on top, followed by onion slivers and mushroom .
3.Scatter the raspberries and walnut pieces on top.
4.Drizzle with fat free citrus vinaigrette and serve.

Spinach Curry Video & Preparation Method

Spinach Curry Video

Ingredients:

2 cup Spinach, finely chopped
1 tbsp Oil
1/2 tsp cumin seeds
1/8 tsp Asafoetida powder
1/4 tsp Turmeric Powder
1 tsp Red Chili powder
2 tbsp roasted Peanuts Powder
2 tbsp Peanuts
1 tbsp Chana Dal
1 tsp grated Dry coconut
2 tsp Tamarind pulp
1 tsp Jaggery
2 tsp Ghee
3 to 4 curry leaves
1 tbsp Cashew nuts
2 to 3 Garlic cloves, peeled and slightly crushed
Salt to taste
Cilantro and fresh grated coconut for Garnishing

Method:

1) Soak Chana Dal and peanuts into warm water for 4 hours and Drain.
2) Heat 1 tbsp Oil in medium pan. add cumin seeds, Asafoetida, Turmeric Powder and red chili powder. saute for 5 seconds, add soaked chana dal and peanuts and saute for a minute. Now add spinach and 1/2 tsp salt. Stir for 2 to 3 minutes or until spinach cooked nicely.
3) Add 1 to 1 1/2 cup water and bring it to boil. Add tamarind, jaggery and garam masala. Also add peanuts powder. Add salt if needed. Boil over medium heat for 2 minutes. Transfer it to serving bowl.
4) heat a small saucepan, add ghee and allow to heat. add curry leaves and garlic cloves. Let the garlic become golden in color. Add cashew nuts and wait until little brown in color. lastly add dry coconut, stir for 5 seconds. Pour this hot seasoning over Palak Amti.
Serve hot with Rice and Bhakari (Millet Roti)

Bengali Aloo Dum Preparation method

Ingredients:

1.Potato (small & round) - 1/2 kg.
2.Oil - for frying
3.Salt - to taste
4.Onion Paste - 125 Gms.
5.Ginger Paste - 30 Gms.
6.Curd - 50 Gms.
7.Red Chili Powder - 1 1/2 tsp.
8.Clove - 6 Nos.
9.Cinnamon - 2 sticks
10.Cardamom - 5 Nos.
11.Cumin Seed - 1 tsp.
12.Turmeric Powder - 1 1/2 tsp.
13.Garam Masala Powder - 1/2 tsp
14.Sugar - 1/2 tsp.
15.Lemon Juice - 1 lemon
16.Green Chili - 5 Nos.
17.Fresh Coriander Leaves - 25 Gms

Method:

Peel the small and round potatoes and keep in salty water for 1/2 hour.
Fry in oil till golden brown and firm.
Keep aside.
Take oil in a handi and crackle the cloves, cinnamon and cardamom.
Add the onion paste.
Stir for about 5-6 minutes till oil comes to the sides.
Add the ginger paste and stir for another 2 minutes.
Add red chili powder and turmeric powder.
Bhunno (simmer).
Broil cumin seeds in a dry pan and grind them to a powder.
Add sugar and broiled cumin powder and stir for 2 minutes.
Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering.
Cook till potatoes are tender by covering the top of the handi.
Do not let the steam escape. Add garam masala powder and close the lid.
Take off the fire. Serve hot garnished with slit green chilies and chopped coriander leaves.

(Bengali Aloo Dum is a popular side dish taken usually with puris,chapattis or parathas.)

Bengali Lopsi Preparation Method

Ingredients

Samba Godhumai rava - 1 cup
Badam - 2
Sugar - 3/4 cup
Raisins - 15
Cardamom powder - a pinch
Ghee - as needed

Method

1. Soak raisins, badam in water.
2. Heat ghee in a pan.
3. Add samba rava, fry, add water, cover the pan with a lid and cook.
4.When the rava is cooked, and ghee comes out, switch off the stove.
5.Remove skin of badam and cut into slices.
6.Add badam, raisins, cardamom powder to the lopsi, mix well and serve.

Methi Paratha Video

Methi Paratha Video

Methi Paratha Video

Methi Paratha is healthy North Indian breakfast dish.