tag:blogger.com,1999:blog-86106442630625347022024-03-13T08:24:55.387-07:00Indian Food Recipes TipsPoovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-8610644263062534702.post-15262337984833680202011-08-05T04:23:00.001-07:002011-08-05T04:23:34.621-07:00Spinach Paneer Kofta's - Spinach and Paneer make a great combination in making Kofta’s.<h3><u>Ingredients For Kofta’s:</u></h3> <ul> <li>1 cup crumbled paneer </li> <li>2 cups chopped spinach </li> <li>2 large boiled mashed potatoes </li> <li>1 teaspoon cumin powder </li> <li>Salt to taste </li> <li>Vegetable/Sunflower oil for deep frying </li> </ul> <h3><u>Method Of Kofta’s</u></h3> <p>Heat about 2 cups of oil in a wok. <br /> The amount of oil you use for frying the kofta’s depends on the size of the wok. <br />So use your judgment in this regard. <br /> You need to be able to deep fry the kofta’s in the oil. <br />Mix the above ingredients for the kofta’s. <br />Make round lemon sized balls. <br />Once the oil is hot, slowly put a few kofta’s at a time for frying. <br />Fry them on high flame and take them out when they turn brown in color. <br />Frying on low flame will make it consume a lot more oil. <br />Drain in a paper napkin.</p> <h3><u>For Gravy:</u></h3> <ul> <li>1 chopped onions </li> <li>1 teaspoon chopped garlic </li> <li>1 cup chopped tomatoes </li> <li>1 tablespoon almonds </li> <li>1 teaspoon turmeric powder </li> <li>1 teaspoon dry mango powder </li> <li>½ teaspoon chili powder </li> <li>½ teaspoon pepper powder </li> <li>2 cloves </li> <li>A pinch cinnamon </li> <li>1 tsp cardamom powder </li> <li>1 tablespoon sugar </li> <li>½ cup yogurt </li> <li>1 cup chopped coriander </li> <li>2 tablespoons vegetable/sunflower oil </li> </ul> <h3><u>Method Of Gravy:</u></h3> <p>Heat oil in a frying pan/wok. <br />Sauté the onions, garlic and ginger until light brown. <br /> Add Tomatoes and sauté until the tomatoes are cooked and reduces in size. <br />Add all the other ingredients except the yogurt and chopped coriander and sauté for about a minute. <br />Grind the sautéed mixture until it becomes a fine puree. <br />Put it back in the wok, add the yogurt and salt to taste. <br />Let it simmer covered for about 5 minutes <br />The gravy is now ready. <br />Add the kofta’s and the coriander just before serving. <br />Stir gently to make sure the kofta’s don’t break. <br />Enjoy the kofta’s with hot phulka’s.</p> <p><strong><u>Serves:</u></strong> 4 persons </p> <p><strong><u>Cooking time</u></strong>: about 40 minutes </p> <p><strong><u>Preparation Time:</u></strong> 1 hour</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-68333231726091651652011-08-05T04:12:00.001-07:002011-08-05T04:12:32.170-07:00Spinach Dip<h3><u>Ingredients For Spinach Dip:</u></h3> <p>300 gms frozen chopped spinach <br />2 cups mayonnaise <br />1/2 cup parsley sprigs <br />1/2 small onion <br />1 clove garlic (or more) <br />1 tbsp lemon juice <br />1 loaf wheat bread</p> <h3><u>Method Of Spinach Dip:</u></h3> <p>Thaw spinach and squeeze out liquid . <br />Mix ingredients in food processor or blender until smooth and refrigerate for four hours. <br />Scoop out a bowl out of the center of the bread and put the chilled dip in it </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-86895228015344850322011-08-05T04:09:00.001-07:002011-08-05T04:09:37.217-07:00Spinach Herbed Rice Preparation Method<h3><u>Ingredients For Spinach Herbed Rice:</u></h3> <p>Rice - 3 cups <br />Onions - 2 (Chopped) <br />Vegetable stock cube - 1 large (Crumbled) <br />Garlic - 2 flakes <br />Spinach - 1 bunch (Chop fine) <br />Nutmeg powder - 1/2 tsp <br />Turmeric powder - 1/2 tsp <br />Spring onion- little (Chop fine) <br />Fresh parsley or <br />coriander leaves - little (Chop fine) <br />Salt to taste <br />Oil - 3 tbsp</p> <h3><u>Method Of Spinach Herbed Rice:</u></h3> <p>1. Wash the rice and soak in water for 20 minutes. <br />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. <br />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. <br />4. Bring to boil, stir in spinach leaves and parsley leaves and spring onions. <br />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. <br />6. Stir rice before serving and serve hot with salad. <br /><strong><u>Hint :</u></strong> <br />1. Parsely leaves (substitute coriander leaves)</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-92185720804713037382011-08-05T04:06:00.001-07:002011-08-05T04:06:23.834-07:00Mung Patties Preparation Method<h3><u>Ingredients For Mung Patties:</u></h3> <p>Mung beans - 1 cup <br />Onion - 1 <br />spinach - a small bunch <br />Red chilli powder - 1/2 tsp <br />Salt - as needed <br />Oil - as needed  </p> <h3><u>Method Of Mung Patties:</u></h3> <p>1. Soak mung beans in water for 2 hours. <br />2. Cut onion, spinach finely. <br />3. Heat oil in a frying pan. <br />4. Add onion, spinach, chilli powder, salt, fry and set aside. <br />5. Grind mung to a thick batter. <br />6. Mix spinach with batter.to form a dough. <br />7. Heat a flat frying pan. <br />8. Take small portions of the dough, flatten into patties and fry on both sides.   </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-9854703413345854592011-08-05T03:57:00.001-07:002011-08-05T04:03:56.132-07:00Spinach Idly Preparation Method<h3><u>Ingredients For Spinach Idly :</u></h3> <p>1 cup curd <br>250 gm semolina <br>1 bunch spinach <br>½ tsp sodium bicarbonate <br>1 tsp ginger green chili paste <br>A pinch of salt <br>2 tsp refined oil.<br> <h3><u>Method Of Spinach Idly :</u></h3> <p>Beat the curd and soak semolina in it for 40-45 minutes. <br>Wash the spinach leaves thoroughly, discarding the stems. <br>Drain well and chop. <br>Add soda and salt to the semolina curd mixture, mix well. <br>Now add spinach and ginger- green chilli paste to it. <br>Add oil. <br>Grease idli moulds and pour in the batter. <br>Steam for 10 minutes.<pre></pre> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-3399316650594340842011-08-05T03:48:00.001-07:002011-08-05T03:59:59.018-07:00Mung Bean & Spinach Patties Preparation Method<h3><u>Ingredients For Mung Bean & Spinach Patties:</u></h3> <p>2 tablespoons vegetable oil <br />1 teaspoon cumin seeds <br />1 ½ tablespoon ginger, minced <br />1 green chili, minced <br />1 tablespoon ground coriander <br />1 ¼ cups dried mung beans, washed, soaked and drained <br />1 cup water <br />¼ teaspoon ground turmeric <br />Salt to taste <br />1 cup chopped fresh spinach <br />6 Phyllo pastry sheets <br />2 tablespoons melted butter <br />1 egg, whisked for glaze</p> <h3><u>Method Of Mung Bean & Spinach Patties:</u></h3> <p>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. <br />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. <br />Preheat oven to 350 º F</p> <p>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.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-78241899960551137382011-08-05T03:46:00.001-07:002011-08-05T03:46:21.635-07:00Spinach Raita Video & Preparation Method<div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:a5429796-ed4f-4107-a30f-a438465c7acb" style="padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px"><div id="74363f65-438d-46fc-88dd-b364cdd75e3d" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=mefPWLNF7IU" target="_new"><img src="http://lh6.ggpht.com/-ukNEyfoP9q8/TjvJ_Fx-ckI/AAAAAAAAADQ/VmdaRtwQbFs/video2f15f8256ed0%25255B3%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('74363f65-438d-46fc-88dd-b364cdd75e3d'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/mefPWLNF7IU&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/mefPWLNF7IU&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div><div style="clear:both;font-size:.8em;">Spinach Raita Video</div></div> <h3><u>Ingredients For Spinach Raita:</u></h3> <p>Spinach - 1 bunch <br />Yougurt - 1 cup <br />Ginger - 1/2 an inch <br />Green chilies - 2 <br />Salt <br />Oil - 2 tsp <br />Mustard - 3/4 tsp <br />Garlic - 2 flakes (optional) <br />Chili powder - 1/2 </p> <h3><u>Method Of Spinach Raita:</u></h3> <p>1. Wash and cut spinach. <br />2. Grate the ginger and chop green chilies. <br />3. Boil spinach with the ginger, green chilles and salt. <br />4. After the spinach gets cool, add the yougurt. <br />5. Heat oil in a pan, add mustard to pod, add crushed garlic <br />   and fry till the garlic turns light brown in color. <br />6. Add it to the yougurt mixture. </p> <p><strong><u>Note:</u></strong> You can also microwave the spinach instead of boiling.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-5869349693571509292011-08-05T03:32:00.001-07:002011-08-05T03:32:09.223-07:00Palak With Pepper Preparation Method<h3><u>Ingredients For Palak With Pepper:</u></h3> <p>Spinach (Palak) - one bunch <br />Toor dal  - 1/2 cup <br />Turmeric powder - a pinch <br />Black gram dal - 1 tsp <br />Cumin  - 1 tsp <br />Dry red chilies - 2 <br />Pepper powder - 1 tsp <br />Coconut ( grated )  - 3 tsp <br />Salt - as needed</p> <h3><u>Method Of Palak With Pepper:</u></h3> <p>1. Wash and cut spinach. <br />2. Cook spinach in a pressure pan with turmeric, salt, dal and spinach. <br />3. Switch off the stove after 3 whistles. <br />4. Heat a pan. <br />5. Add coconut, fry till red and remove from the pan. <br />6. Add black gram dal, chili dry roast and set aside. <br />7. Grind coconut, black gram dal, chili, cumin to a paste with water. <br />8. Add ground paste, pepper powder, to spinach and boil till the contents thicken. <br />9.Remove the pan from the stove and serve hot with rice.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-51110055441598524102011-08-05T03:27:00.001-07:002011-08-05T03:27:25.394-07:00Spinach Lamb Preparation Method<h3><u>Ingredients For Spinach Lamb:</u></h3> <p>2  Onions chopped <br />2  Cloves garlic; crushed <br />2 tsp Finely grated fresh ginger <br />1 tsp Green curry paste <br />1 tsp Ground coriander <br />1 tsp Ground turmeric <br />1 tsp Ground nutmeg <br />500 gram Lean lamb; trimmed & cut into <br />2  Cm cubes <br />1 cup Water <br />500 gram Frozen spinach; thawed <br />2 tsp Ground almonds <br />1¼ cup Natural yoghurt </p> <h3><u>Method Of Spinach Lamb:</u></h3> <p>1. Melt ghee or butter in a large saucepan over a medium heat. <br />2. Add onions, garlic and ginger and cook, stirring, for 3 mins <br />3. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 mins. <br />4. Add lamb and cook, stirring, for 5 mins or until lamb is brown.  <br />5. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 mins. <br />6.Add spinach and almonds and cook for 10 mins longer or until lamb is tender. <br />7. Remove pan from heat, stir in yoghurt and serve immediately.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-68418994358398094422011-08-05T03:23:00.001-07:002011-08-05T03:23:06.263-07:00Boneless Chicken Spinach Soup Preparation Method<h3><u>Ingredients For Boneless Chicken Spinach Soup:</u></h3> <p>3 ounce skinless, boneless Chicken breast <br />125 gm Fresh spinach leaves <br />2 cups Chicken stock <br />1/2 inch sliced Ginger <br />1/2 tbsp Chinese rice wine <br />1/2 tbsp Soy sauce <br />1/2 tsp Sesame oil <br />1/4 tsp Sugar <br />Salt to taste <br />Pepper to taste</p> <h3><u>Method Of Boneless Chicken Spinach Soup:</u></h3> <p>1.Wash the chicken breast, pat dry, and cut into thin strips. <br />2.In a bowl, add the chicken pieces, rice wine, half of the sugar and 2-3 drops sesame oil, toss well . <br />3.Marinate the chicken for 20-25 minutes. <br />4.Wash the spinach leaves and cut off the stems. <br />5.Blanch the leaves in a large pot of boiling water for couple of minutes until the leaves turn to bright green. <br />6.Plunge the blanched leaves briefly in cold water and drain thoroughly. <br />7.In a saucepan, bring the chicken stock to a boil and mix half of the soy sauce and remaining sugar. <br />8.Add the chicken strips and again bring to a boil. <br />9.Cook the mixture until the chicken turns white and is cooked well. <br />10.Add the ginger and spinach leaves and bring back to a boil. <br />11.Add the remaining soy sauce, stir well and serve. </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-90084506654296291132011-08-05T00:52:00.001-07:002011-08-05T00:52:36.213-07:00Chicken Spinach Beancurd Soup Preparation Method<h3><u>Ingredients For Chicken Spinach Beancurd Soup:</u></h3> <p>2 oz Fresh spinach <br />1/2 square Beancurd <br />1/2 tbsp Chicken dripping <br />3/4 cup Chicken stock <br />Salt to taste <br />1 tsp Sesame oil <br /><strong></strong></p> <h3><u>Method Of Chicken Spinach Beancurd Soup:</u></h3> <p>1.Wash and tear out the central vein of the spinach.. <br />2.Slice the beancurd into thin oblongs. <br />3.Heat the chicken dripping in a pan and fry the spinach for couple of minutes. <br />4.Add the stock and salt, bring to a boil. <br />5.Add the beancurd and simmer for a minute to heat through. <br />6.Sprinkle the sesame oil and serve the soup.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-42966480639417957272011-08-05T00:49:00.001-07:002011-08-05T00:49:10.059-07:00Creamy Curried Spinach Dinner Video & Preparation Method<div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:9ac1c0a4-3b35-4698-b866-57f4335e2178" style="padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px"><div id="22d14ce2-c40f-4266-ad6f-76fa4b3b3eef" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=wADVeCcX1EY" target="_new"><img src="http://lh3.ggpht.com/-SXnMvm3HWkA/TjugdNY70DI/AAAAAAAAADM/lsyFdiLdHeE/videodcd3be2cd85b%25255B2%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('22d14ce2-c40f-4266-ad6f-76fa4b3b3eef'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/wADVeCcX1EY&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/wADVeCcX1EY&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div><div style="clear:both;font-size:.8em;">Creamy Curried Spinach Dinner Video</div></div> <h3><u>Ingredients For Creamy Curried Spinach:</u></h3> <p>Vegetable oil - 60ml <br />Cumin seeds - 1 tsp <br />Chilli flakes - 1 tsp <br />Garlic, chopped - 6 cloves <br />Ginger, peeled and chopped - 4 cm <br />Baby spinach leaves - 750g <br />Garam masala - 1/2 tsp <br />Single cream - 120ml <br />Firm paneer, cut into 2cm cubes - 200g </p> <h3><u>Method Of Creamy Curried Spinach:</u></h3> <p>1.Heat the vegetable oil in a large pan  over a medium heat and add the cumin seeds <br />and chili flakes then saute them around in the oil for about 30 seconds. <br />2.Reduce the heat to low and  add the garlic and ginger, and saute for a few seconds. <br />3.Add the spinach into the pan, sprinkle in the garam masala, and stir to combine. <br />4.Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have <br />cooked down and become really soft. <br />5.Remove from heat and allow it to cool. <br />6.Add the leaves, along with any juices from the pan, into a food processor and <br />blend until smooth <br />7. Return the pureed spinach to the pan, reheat, then pour in the cream. <br />8. Just before serving, add the cubed paneer and warm through. </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-37867461636472289592011-08-05T00:36:00.001-07:002011-08-05T00:36:23.148-07:00Stir Fried Spinach Video & Preparation Method<div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:bdefad8b-b5f1-438c-aaad-34a7e7caa436" style="padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px"><div id="a6657e23-d3b3-4975-9783-5de7526e3dd4" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=9EVm22ZDDxU" target="_new"><img src="http://lh4.ggpht.com/-BPNd0Cm4_7o/Tjudc8b1VOI/AAAAAAAAAC8/RLcIPK_HcyM/video55e73c115e33%25255B3%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('a6657e23-d3b3-4975-9783-5de7526e3dd4'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/9EVm22ZDDxU&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/9EVm22ZDDxU&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div><div style="clear:both;font-size:.8em;">Stir Fried Spinach Video</div></div> <h3><u>Ingredients For Stir Fried Spinach:</u></h3> <p>Spinach  - 500 gm <br />Minced garlic  - 1 Tbsp <br />Water  - 2 Tbsp <br />Sea salt  - 1 tsp <br />Oil  - 2 Tbsp </p> <h3><u>Method Of Stir Fried Spinach:</u></h3> <p>1.Dissolve  garlic, and salt  in a water <br />2.Heat oil in a  pan till very hot <br />3.Add spinach in the pan and stir fry in high heat for about 30 seconds. <br />4.Add in water mixture and stir fry until spinach gets cooked <br />5.Remove from stove and serve</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-68752993943066893202011-08-04T23:56:00.001-07:002011-08-04T23:56:27.425-07:00Artichoke Spinach Dip Preparation Method<h3><u>Ingredients For Artichoke Spinach Dip :</u></h3> <p>Artichoke hearts, drained - 1 (14 ounce) can <br />Romano cheese, grated - 1/3 cup <br />Parmesan cheese,  grated  - 1/4 cup <br />Garlic, minced - 1/2 teaspoon <br />Frozen spinach  - 1 (10 ounce) package <br />chopped, thawed and drained <br />Heavy cream - 1/3 cup <br />sour cream - 1/2 cup <br />shredded mozzarella cheese - 1 cup</p> <h3><u>Method Of Artichoke Spinach Dip :</u></h3> <p>1.Preheat oven to 350 degrees F. <br />2.Grease in a baking dish. <br />3.Place artichoke hearts, Romano cheese, Parmesan cheese and garlic in a blender. <br />4.Pulse till chopped, but not ground and set aside. <br />5.Mix spinach, heavy cream, sour cream and mozzarella cheese in a bowl. <br />6.Stir in artichoke mixture. <br />7.Spoon into prepared baking dish. <br />8.Bake in the preheated oven till cheese is melted and bubbly.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-72743025555172570312011-08-04T22:04:00.001-07:002011-08-04T22:04:11.302-07:00Delicious Spinach Roll Preparation Method<h3><u>Ingredients For Delicious Spinach Roll:</u></h3> <p><strong><u>For the dough: <br /></u></strong>1 1/2 cups All purpose flour <br />1 1/2 tbsp Extra virgin olive oil <br />Pinch of salt <br />Lukewarm water as required <br /><u><strong>For the filling:</strong> <br /></u>1 lb Fresh spinach <br />3 oz chopped Asiago cheese <br />1 1/2 tbsp Extra virgin olive oil <br />1 Onion <br />1 clove Garlic <br />Salt to taste <br />Pinch of nutmeg</p> <h3><u>Method Of Delicious Spinach Roll:</u></h3> <p>1.Combine the flour, oil, water and salt in a mixing bowl. <br />2.Knead the dough until gets smooth, cover with kitchen towel and let stand for half an hour. <br />3.Heat the oil in a non-stick pan, add the onions and sauté until becomes translucent. <br />4.Boil the spinach in salty water for a couple of minutes, strain and squeeze out the excess liquid. <br />5.Chop the spinach and add to the onions, stir well. <br />6.Add the nutmeg and salt, combine well the ingredients. <br />7.Over a kitchen towel, roll the dough until thin and make a rectangular shape. <br />8.In bowl, put the spinach and add the cheese. Spread the filling evenly on the dough. <br />10.Fold in the shorter sides and roll the dough and brush the roll with olive oil. <br />11.Heat the oven to 375 degree F and bake for 25-30 minutes. <br />12.Cut the roll into slices and serve warm.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-54373392988640229102011-08-04T11:49:00.001-07:002011-08-04T11:49:43.804-07:00Peanuts In Spinach And Dhal Curry Preparation Method<p></p> <p></p> <h3><u>Ingredients For Peanuts In Spinach And Dhal Curry:</u></h3> <p>Raw peanuts - 2 cups <br />Spinach (palak) - 2 bunches <br />Green gram dhal- 1/2 cup <br />Green chillies - 4 (slit) <br />Tomatoes - 3 (chopped) <br />Onions - 3 (chopped) <br />Groundnut oil - 3 tbsp <br />Salt to taste <br />Grind together: <br />Garlic - 6 flakes <br />Ginger- 1 small piece <br />Grind to powder: <br />Cloves - 5 <br />Cardamoms - 3 <br />Cinnamon - 1/2 inch piece</p> <h3><u>Method Of Peanuts In Spinach And Dhal Curry:</u></h3> <p>1. Wash peanuts and soak for 1/4 hour. Add enough water to cover and cook. <br />2. wash spinach and green gram dhal. Chop spinach finely. <br />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. <br />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 <br />5. Stir in the chopped tomatoes and fry untill the oil separates from the mixture. <br />6. Add the cooked spinach, green gram dhal mixture, peanuts and salt. Stir slowly and alIow to simmer for 5 minutes. <br />7. Remove from fire and add the garam masala powder and serve hot. <br /><strong><u></u></strong></p> <p><strong><u>Note: <br /></u></strong>Serve with any accompaniment of your choice.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-70899956801946214072011-08-04T11:41:00.001-07:002011-08-04T11:41:55.797-07:00Spicy Spinach Preparation Method<h3><u>Ingredients For Spicy Spinach:</u></h3> <p>Spinach                                   1 large bunch <br />Chick peas                             1/4 cup <br />Yogurt                                      1/2 cup <br />Gram flour (besan)               3 tsp <br />Salt                                           to taste <br />Red chilli powder                  1/2 tsp or to taste <br />Turmeric powder                   1/4 tsp <br />Garam masala powder       1/2 tsp <br />Oil                                             1 tsp <br />Mustard  seeds                     1/2 tsp <br />Cumin seeds                        1/2 tsp <br />Dry red chillies                       2 <br />Curry leaves                          a few <br />Coriander leaves                  1 tsp  <br />   (finely chopped)</p> <h3><u>Method Of Spicy Spinach:</u></h3> <p>Soak the chick peas in hot water for around 2 hours.  <br />Wash, drain and chop the spinach. <br />Pressure cook the spinach and chick peas till soft. <br />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. <br />Roughly mash the spinach chick peas mixture. <br />Heat oil in a pan, add the mustard and allow it to splutter. <br />Add the cumin seeds , the  red chillies, and the curry leaves. <br />Pour in the spinach mixture and boil for a few mins. <br />Slowly add the yogurt mixture stirring to avoid lumps. <br />Cook till the raw smell goes. <br />Sprinkle the coriander leaves. <br />Can be served hot with any Indian bread or with rice and ghee. <br />(a little lemon juice could be added if preferred.)</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-47029613424501431282011-08-04T11:37:00.001-07:002011-08-05T00:26:13.102-07:00Spinach Surprise Preparation Method<h3><u>Ingredients For Spinach Surprise.</u></h3> <p>150 gms Wheat flour <br />150 gms Bengal gram flour <br />Spinach(washed n choped) <br />1 tbsp Green chilli paste <br />1 tbsp turmeric powder <br />2 tbsp sugar <br />1 small bowl yoghurt <br />1 tbsp red chilli powder <br />2 tbsp oil <br />Salt(as per taste)</p> <h3><u>Method Of Spinach Surprise:</u></h3> <p>Mix all the ingredients and make a soft dough. <br />To gives it a tangy taste u can add few drops of lemon juice. <br />Roll pieces in to cylindrical shapes out of dough. <br />Steam the rools for 40 minutes.Cut then into slices. <br />Serve hot with chutney. <br />It tastes best with raw mango chutney. </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-81147659296119557762011-08-04T11:32:00.001-07:002011-08-05T00:25:13.840-07:00Spinach And Basil Roti Preparation Method<h3><u>Ingredients For Spinach And Basil Roti:</u></h3> <p>Spinach - a handful <br />Oat flour - 1/4 cup <br />Millet flour  - 1/4 cup <br />Brown rice flour - 1/2 cup <br />White rice flour -  1/4 cup <br />Tapioca flour -  1/4 cup <br />Xantham gum - 1 tsp <br />Salt - as required <br />Ghee - as needed <br />Oil - as needed</p> <h3><u>Method Of Spinach And Basil Roti:</u></h3> <p>1. Wash spinach and cook in water in a vessel. <br />2. Squeeze the water out and cut spinach finely. <br />3. Mix all the flours, with xantham gum and salt in a bowl. <br />4. Add spinach, oil , water and knead to a dough. <br />5. Cover the dough with a wrap and keep it in the fridge for half an hour. <br />6. Remove the dough from the fridge and divide into small balls. <br />7. Roll the balls into rotis. <br />8. Heat a flat frying pan. <br />9. Smear it with oil. <br />10. Add a roti, cover the pan and cook for a minute. <br />11. Flip it over cook and set aside. <br />12. Repeat the process. </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-24987980442986327302011-08-04T11:23:00.000-07:002011-08-04T11:24:00.298-07:00Spinach Gravy Preparation Method<h3><u>Ingredients For Spinach Gravy</u> </h3> <p>Spinach - 2 cups <br />Toor dal - 1/4 cup <br />Onions ( small )  - 100 gm <br />Turmeric powder - a pinch <br />Tamarind extract - 1/4 tsp <br />Clove - 4 <br />Cinnamon - a small piece <br />Coriander seeds -1 tsp <br />Garlic -  1 tsp <br />Onion ( big ) - 1 <br />Red chili - 5 <br />Tomato - 2 <br />Oil - as needed <br />Salt as needed <br /></p> <h3><u>Method Of Spinach Gravy</u> </h3> <p>1. Cut onion. tomato into pieces. <br />2. Heat oil in a frying pan. <br />3. Add cloves, cinnamon, coriander seeds, garlic, onion and fry. <br />4. When the onion is soft, add tomatoes, red chillies and fry. <br />5. Remove the contents from the stove and grind to a paste. <br />6. Pressurecook toor dal with water and turmeric till it is cooked. <br />7. Remove the dal from the cooker and mash well. <br />8. Wash and cut spinach. <br />9. Cook spinach with a little water in a vessel. <br />10. When the spinach is cooked, add toor dal, salt, paste, tamarind, mix well and cook for 5 minutes. <br />11.Remove the vessel from the stove. <br />12. Heat oil in a pan. <br />13. Add small onions, fry and add to the spinach. <br />14. Serve hot with rice.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-19853233807857257022011-08-02T00:10:00.001-07:002011-08-02T00:10:15.519-07:00Eggplant Spinach Curry Preparation Method<h3><u>Ingredients For Eggplant Spinach Curry:</u></h3> <p>Eggplant, cut into 1 1/2 centimeter cubes, with skin  - 1 large <br />Salt - to taste <br />Mustard seeds  - 2 tblsp <br />Canola oil  - 2 tblsp <br />Onion, diced  - 1 large <br />Garlic cloves, minced  - 6 <br />Fesh ginger, minced  - 2 tblsp <br />Ground cumin - 1 tsp <br />Freshly ground coriander - 1/2 tsp <br />Freshly ground cardamom - 1/2 tsp <br />Garam masala - 1/2 tsp <br />Cayenne  - 1/4 tsp <br />Ground cloves  - 1/4 tsp <br />Diced tomatoes  - 2 cups <br />Frozen spinach, thawed and drained  - 300 g <br />Plain yogurt  - 3/4 cup <br />Cilantro, chopped  - 3/4 cup </p> <h3><u>Method For Eggplant Spinach Curry:</u></h3> <p>1.Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. <br />2.Pat dry and remove excess salt with paper towels or clean dishcloth. <br />3.Heat oil in a pan and crackle mustard seeds . Remove from heat and reserve in a small bowl. <br />4.Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. <br />5.Remove from heat and preserve. <br />6.Heat  oil in large pot over medium heat. <br />7.Add onion and fry till it turns golden. <br />8.Stir in garlic, ginger, and all other spices, being careful to avoid scorching. <br />9.After 1 minute, add spinach and tomatoes. <br />10.Raise heat to high and boil for 2 minutes, stirring often. <br />11.Reduce  heat and simmer with lid on for 20 minutes to allow flavors to blend. <br />12.Stir in reserved mustard seeds and eggplant. <br />13.Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat and serve</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-28509657014875341352011-08-01T23:07:00.001-07:002011-08-01T23:09:53.059-07:00Palak Pakoda Preparation Method<p>Serves: 10 to 12 Pakodas (For 2 persons) <br />Time: 20 minutes <br /> <br /><a href="http://chakali.blogspot.com/2010/04/palak-pakoda-spinach-pakoda.html"><img height="180" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKJckpjnKa2AE3eogrmgWjqfy6Z04_IhwQbPI0wGMUsgFSUmzT1dUrUA5R61-tinAZrE0jt5VgBZtEyp8ohmV4ljg8HcQy7Cl2YHOeknWVZVwm1RX7BN0R5AnNi4l7TF4saffuRNw82M/s400/Palak+Pakoda+Spinach.JPG" width="240" border="0" /></a></p> <h3><u>Ingredients For Palak Pakoda:</u></h3> <p>2 cup roughly chopped spinach leaves <br />1/4 cup onion, julienne <br />6 to 7 tbsp Besan (chickpea flour) <br />1 tbsp Rice flour <br />1/2 tsp ginger garlic paste <br />5 to 7 curry leaves, finely chopped <br />1 tsp Sesame seeds (optional) <br />1 tsp Kasoori Methi <br />1/2 tbsp Red chili powder or to taste <br />1/4 tsp Turmeric powder <br />Pinch of baking soda <br />Salt to taste <br />2 to 3 tbsp of water <br />Oil for deep frying <br /></p> <h3><u>Method For Palak Pakoda:</u></h3> <p>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. <br />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. <br />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). <br />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. </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-54209198105438847062011-08-01T22:19:00.001-07:002011-08-01T22:19:55.537-07:00Spinach Pakoras Video<div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:599b4514-c9b5-4bc5-bbd0-572c71ea8188" style="padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px"><div id="663ed37f-4f8e-46d1-93e3-a26614ecd122" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=-kFAxF9mFH0" target="_new"><img src="http://lh6.ggpht.com/-DVffPhqmkgM/TjeI-ojEj6I/AAAAAAAAABs/uOs9f2Io7ww/videoba23ca437a4a%25255B3%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('663ed37f-4f8e-46d1-93e3-a26614ecd122'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/-kFAxF9mFH0&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/-kFAxF9mFH0&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div><div style="clear:both;font-size:.8em;">Spinach Pakoras Video</div></div> <h3>Spinach Pakoras Video</h3> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-78639320184613025852011-08-01T22:00:00.001-07:002011-08-01T22:00:29.221-07:00Moong Dal Spinach Sundal Preparation Method<h3><u>Ingredients For Moong Dal Spinach Sundal</u> <br /></h3> <p>Spinach - 2 bunches <br />Onion - 1 <br />Moong dal - 2 cups <br />Red chilli - 2 <br />Urud dal -  1 tsp <br />Cumin - 1 tsp <br />Mustard - 1 tsp <br />Curry leaves - a few <br />Oil - as needed <br />Coconut ( grated ) - 2 tsp <br />Salt - as needed <br /></p> <h3><u>Method For Moong Dal Spinach Sundal</u></h3> <p>1. Wash and cut spinach finely. <br />2. Cut onion finely. <br />3. Cook moong dal and set aside. <br />4. Heat oil in a frying pan. <br />5. Add mustard, cumin, urad dal, curry leaves and red chilli. <br />6. When mustard splutters, add onion and saute till it turns brown. <br />7. Add spinach, salt, water and cook. <br />8. When spinach is cooked, add moong dal, coconut, stir and remove the pan from the stove.</p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.comtag:blogger.com,1999:blog-8610644263062534702.post-10361218303887144872011-08-01T11:39:00.001-07:002011-08-01T11:39:42.301-07:00Spinach Paratha Video & Preparation Method<div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:ad058ad5-8118-4b6b-9371-5c9321a2c402" style="padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px"><div id="961580b1-039a-46b2-a66d-7761705197ae" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=cbRQqAJvtIU" target="_new"><img src="http://lh5.ggpht.com/-KQa-pSYujb8/Tjby68qDVWI/AAAAAAAAABo/dPGtsx9kK4s/videob463ded52d72%25255B3%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('961580b1-039a-46b2-a66d-7761705197ae'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/cbRQqAJvtIU&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/cbRQqAJvtIU&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div><div style="clear:both;font-size:.8em;">Spinach Paratha Video</div></div> <p><u><strong>SPINACH PARATHA:</strong></u> 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: </p> <h3><u>INGREDIENTS FOR SPINACH PARATHA: </u></h3> <p>SPINACH LEAVES-1 BUNCH <br />WHEAT FLOUR-2 CUPS <br />SALT-A PINCH <br />CUMIN POWDER-1TSP <br />CHILLI POWDER-2TSP <br />TURMERIC POWDER-2 PINCHES <br />OIL-2 TBSP <br />GHEE-4 TSP</p> <h3><u>METHOD FOR SPINACH PARATHA:</u></h3> <p>1.FRY SPINACH LEAVES IN LITTLE OIL AND WHEN COOL , GRIND IT TO A SMOOTH PASTE . <br />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. <br />3.KEEP THIS DOUGH UNDISTURBED FOR 1 HOUR. <br />4. NOW KNEAD THE DOUGH WITH HANDS AND TAKE A SMALL PORTION OF IT AND MAKE LIKE A BALL. <br />5.WITH THE HELP  OF ROLLING PIN,ROLL IT LIKE A FLAT CHAPATHI. <br />6.NOW TAKE A NON STICK FLAT PAN TO HEAT PAROTHA. <br />7.ADD 1 TSP GHEE AT THE EDGES OF PAROTHA AND TURN TO  OTHER SIDE. <br />8.KEEP TURNING BOTH SIDES UNTILL COLOUR OF PAROTHA CHANGES. <br />9.SERVE HOT WITH FRESH VEGETABLES SALAD. </p> Poovarasi Parthipanhttp://www.blogger.com/profile/14337614291500596352noreply@blogger.com