Palak with Corn

Spinach always reminds me of Popeye the sailor.. 🙂 As a kid I always used to think that if I eat spinach I will also get muscles like him 😀 but alas, I always remained lean me.. 🙂

Usually Palak Paneer is what we make, we had this Palak Corn at a restaurant here in Bangalore and loved it.. so tried it at home and it is definitely a hit at my place.. The sweet flavor of corns adds wonders to the already tasty Palak.. 🙂

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people

INGREDIENTS:

  • 3 cups Spinach roughly chopped and washed properly
  • 1 cup Frozen or boiled corn
  • 1 medium sized onion finely chopped
  • 1 tea spoon Garlic paste
  • Salt to taste
  • 5-6 leaves Fenugreek Leaves (Methi)
  • 5-6 leaves chenopodium album (Bathua)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1 Green Chilly
  • 2 tea spoon Oil/Ghee
  • 1 table spoon Gram Flour (Besan)

PREPARATION:

Boil the palak, methi and bathua. (One whistle should be enough). Allow the pressure to die and to cool it down a bit.

Drain excessive water and grind the boiled leaves to form a thick paste. Keep aside.

Heat the oil in a pan and add cumin seeds. Allow them to crackle.

Now add the chopped onions, green chilly and garlic paste to it and fry them till onions turn golden brown.

Now add the Salt and mix. Then add Palak paste and bring to boil.

Mix the besan in about 1/2 cup of water. Make sure there are no lumps. Add it to the Palak and stir continuously.

The palak will thicken a bit, keep stirring and bring to boil. Add around 1/2 cup of water and corn. Mix properly.

Cover and cook for another 5 minutes or till you get a desired consistency.

SERVING:

  • Top it with some Desi Ghee.
  • Try it with hot chapatis or paranthas or Makai ke Roti.

Tasty Cooking..!!

Sending this recipe to:

Hubby’s Delight Contest

 

Dish Name starts with P

 

Cook and Bake with Spinach

Baingan ka Bharta

Baingan/ Brinjal/ Egg plant, if you kill it completely and ruthlessly baingan bharta is the result.. Trust me, you first have to roast the baingan on direct flame.. the peel it slowly… then chop it and mash it.. then cook it.. finally eat it.. So that is the death cycle of the brinjal..:)

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people

INGREDIENTS:

  • 1 big Brinjal/Egg plant
  • 3 medium sized Onions finely chopped or grated
  • 3 medium sized Tomatoes gravy
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • A pinch of Asfoedatia (Hing)
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee

PREPARATION:

Apply some oil on the brinjal. Place it on the gas to roast. Keep turning it to cook properly from all the sides. It should take about 10 – 15 min to roast perfectly from all sides and be little cooked in the center too. The oil is applied so that the skin comes out easily.

Set aside the roasted brinjal, to cool down so that it becomes easy to handle.

Peel the brinjal and chop the stem off. Now chop it into really small pieces, use a fork or masher to mash it properly.

Heat the oil in a pan and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped/grated onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the garam masala. Add the mashed brinjal to the masala, and mix it properly.

Fry the brinjal for about 15 mins, by stirring at regular intervals to ensure it does not get burned. When you get a nice brown color, the bharta is done.

SERVING:

  • Garnish with finely chopped fresh coriander leaves.
  • Try it with hot chapatis or paranthas.

Tasty Cooking..!!

Sending this recipe to:

Favorite Recipes Event: Vegetarian Recipes.  

Bon Vivant #9 – Simply Sides

 

Hubby’s Delight Contest

Cabbage with some Potatoes

After putting a lot of thought on what to eat… we both settled on Cabbage… I had a very small cabbage so added some diced potatoes to it also… Love these side dishes, it hardly took 20 mins to cook and is so delicious…:)
Cabbage

Preparation Time:- 10 mins |  Cooking Time:– 20 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 1 small sized Cabbage (Patta Gobhi) chopped finely (around 250 gms)
  • 1 medium potato chopped as small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Dry mango powder (Amchoor Powder)
  • 1 tea spoon Garam Masala
  • a pinch of Asafoetida (Hing)

PREPARATION:

Heat the mustard oil  in a pan and add Asafoetida & cumin seeds. Allow them to crackle.

Add salt, turmeric powder, chilly powder and then add the chopped potatoes and cabbage, mix properly. If not able to mix, don’t worry, as cabbage will reduce in quantity after getting cooked.

Simmer the stove and add 1/2 cup of water, and put on the lid of the pan.

Allow the cabbage to cook for around 5 mins in steam and then mix it properly. Cover the lid again.

After around 10 mins of cooking sprinkle the garam masala & dry mango powder and mix properly.

Allow to cook till the remaining water dries out and mix occasionally. It will take around 20 mins to get cooked. Check if the potatoes are boiled, and if some water is remaining dry it out.

SERVING:
  • Garnish using finely chopped coriander leaves.
  • Cabbage goes well with hot chapatis and curd.
  • Cabbage acts as a side for almost all the gravy dishes.

Stuff it up.. Egg Plant

Last entire week I was not able to cook as was not at home.. So when we got home this weekend my husband says.. Sheelu cook something nice.. So we went out to buy some veggies, but since it was already late so all I got was the baby brinjals (egg plant).. So decided to stuff em up for a change..:)

Stuffed Egg Plants

Preparation Time:- 20 mins |  Cooking Time:– 20 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 6 small baby Egg Plants/Brinjal (Baingan) washed properly
  • 3 medium Onion finely chopped
  • 1 table spoon ginger garlic paste
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 2 tea spoon Coriander Powder (Dhania powder)
  • 1 tea spoon Cumin powder (Jeera powder)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Sour mango powder (Amchoor Powder)
  • 1 tea spoon Chaat masala
  • 1/2 tea spoon Black Salt (Kala Namak)
  • 1 table spoon Tamarind pulp (Imli ka ras)
  • 2 tea spoon Fennel Seeds (Saunf)
  • 1/2 tea spoon Carom seeds (Ajwain)
  • 1 table spoon Refined Oil
  • 1/4 cup fresh Coriander leaves finely chopped (For Garnish)
  • 1 medium Potato chopped as cubes (optional)

PREPARATION:

Roast the Fennel Seeds and Carom seeds till they turn brownish. Keep it aside.

Heat the mustard oil  in a pan and add the chopped onions. Fry them till they turn translucent. Simmer the gas and now add ginger garlic paste and all the masalas, salt, turmeric powder, red chilli powder, Coriander Powder, Cumin powder, garam masala, chaat masala, Sour mango powder, Tamarind pulp, and roasted fennel and carom seeds.

Mix the masalas properly and switch the stove off. The filling is now ready.

Take the washed egg plants and slit them keeping them joined at the stem. Apply the cuts to make four halves (The egg plant should remain joined at the stem).

Now take some filling and using your hands start stuffing the same in the slits made. Press the stuffing nicely so that it does not come out.

Repeat for all the egg plants.

Ready to get cooked

Ready to get cooked

Now heat the refined oil in a non stick pan, and gently place the stuffed egg plants in it. Do not stack the egg plants because they get difficult to cook. If you want some nice flavored potatoes then add the chopped potatoes also to the pan.

Sprinkle the black salt on the egg plants. Now sprinkle very few drops of water to generate steam and put a tight lid on the pan.

Allow the egg plants to cook for around 5 mins and then using tongs rotate all the egg plants slowly, to cook from other side. After around 10 mins of cooking add the filling, if any remaining.

Cook with the lid closed for another 10 mins, till the brinjals and potatoes become soft.

Garnish with fresh finely chopped coriander leaves.
SERVING:
  • This goes well with hot chapatis/paranthas and curd.

Ready to eat..

Tasty Cooking..!!

Sending this recipe to I’m well Stuffed Event..!

Also sending it to Virtual Birthday Party Event..!!

Quick Dal Fry

Arhar dal is the staple dish for any baniya family… We can have it almost everyday for lunch or dinner as well… My husband’s favorite dal, of course being a baniya..:) We can have it with rice by simply boiling it… but I like it with a nice tadka of onions and tomato… Do try this dal with a good tadka, just something different from regular..

Dal Fry

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 1 cup Arhar dal
  • 3 cups Water
  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • 1 pinch Asafoetida (Hing)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/2 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1/2 tea spoon garam masala
  • 1 table spoon ghee
  • 1/4 cup Coriander leaves (Dhaniya Patta) finely chopped

PREPARATION:

Wash the dal properly and add it in a pressure cooker. Add the water, salt and turmeric powder to it.

Close the lid and wait for two whistles. Open the pressure cooker once the pressure dies. The dal is boiled properly, mix it well.

For the tadka, heat the ghee in a frying pan, and add the asafoetida & cumin seeds. Allow them to crackle.

Now add the onions and fry them till brownish in color. Now add the garam masala and red chilli powder and mix well.

Add the tomatoes and soften them, If required add some water few drops to mash the tomatoes properly. Fry them until the oil separates out.

Now add this tadka to the boiled dal and mix well, bring the dal to boil.

Garnish with the finely chopped coriander leaves.

SERVING:
  • Try this dal with Rice or chapatis/paranthas.
  • Try to add a bit ghee before serving, it will change the taste of the dal.
  • You can top it with red chilli powder fried ghee as well.
  • If you like spicy food then you can top it with the fried dried red chillis.

Tasty Cooking..!!