Cheesy Spinach Pasta

Since long I had this craving for pasta.. so when peeked into my fridge if I had something to make this white sauce pasta.. Found a bunch of spinach some mozzarella cheese and hence came this recipe.. 

Cheesy Spinach Pasta

Preparation Time:- 5 mins | Cooking Time:- 15 mins | Serves:- 2 people

INGREDIENTS:

  • 2 cups Pasta
  • 2 table spoon cornflour
  • 1 table spoon Butter
  • 4-5 cloves Garlic grated (Optional)
  • 2 cups Milk
  • Salt to taste
  • 3 table spoon grated Cheese
  • 1 tea spoon Dried Basil
  • 1 tea spoon Oregano
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 1 tea spoon Italian seasoning
  • 1 cup washed and finely chopped spinach (palak)
  • 1 tea spoon Olive oil

PREPARATION:

Boil the pasta as per the instructions provided on the packet (Generally boil along with some salt and oil) . Drain and keep aside.

Take butter in a pan and add the grated garlic and saute for a minute.

Once its done add the cornflour saute for a second let it not turn brown.

Add milk and stir it continuously to avoid lumps.

Once the mixture starts thickening add oregano, basil, salt, pepper powder and seasoning.

Add the grated cheese and and bring to boil. The sauce will become a bit thick.

Add the chopped spinach and pasta to the sauce. Cook for another 2 minutes.

SERVING:

  • Serve hot with some grated cheese.

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Tasty Cooking..!!

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Palak Paneer

I have always made Palak Paneer using my Mom’s style (similar to Corn Palak by replacing Corn with Paneer)… Then I had this version of Palak Paneer at two places, basically at two of ours friends homes.. Nisha our neighbor first then Pallavi .. We simply loved it.. So next when I was to make Palak Paneer I asked my husband which version do you want to have.. and he was like try out the other one.. 🙂 So here I am with this really delightful Palak Paneer recipe..

Palak Paneer

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

INGREDIENTS:

  • 3 cups Spinach roughly chopped and washed properly
  • 1 cup Paneer chopped in cubes (Cottage Cheese)
  • 1 medium sized onion finely chopped/grated
  • 1 medium sized tomato grated
  • 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 inch Cinnamon stick (Dal Chini)
  • 1 Bay Leaf (Tej patta)
  • 1 Large Cardamom (Badi Elaichi)
  • 2 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala

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, bay leaf, cinnamon stick, cardamom. Allow them to crackle.

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

Now add the masalas, coriander powder, garam masala, chilly powder, salt, turmeric powder and mix.

Now add the tomatoes and cook till the oil separated.

Then add Palak paste and bring to boil. You can add around half cup water.

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

Now add the paneer pieces and simmer for 5 mins.

SERVING:

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

Served

Tasty Cooking..!!

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Palak Parantha

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Blended Bread.

Have not been feeling quite well for quite a few days, so was having only khichdi, dalia, bread.. I was so damn bored of eating all this.. Today feeling much better, so when peeked into my refrigerator found only palak there.. decided to make palak parantha two in one.. goodness of the vegetable and roti (whole wheat flour)

 Palak Parantha

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 1 cup whole Wheat Flour (Gehun ka aata)
  • 3/4 cup Spinach Leaves chopped (Spinach)
  • Salt to taste
  • 1/2 tea spoon garam masala powder
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Ajwain seeds
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.

Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.

Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.

Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for dinner with curd.

served

Tasty Cooking..!!

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Aaloo Palak

Spinach doing the rounds.. it is highly inevitable that aloo palak is not prepared.. I somehow love this dish.. It is healthy to eat and really hassle free to prepare..

Aloo Palak

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

INGREDIENTS:

  • 500 gms Spinach(Palak) finely chopped
  • 2-3 medium sized Potatoes (Aaloo) boiled and chopped in small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)
  • 1 pinch of Asafoetida (Hing)

PREPARATION:

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

Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped palak & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and cover the lid. Allow it to cook for about 10 minutes. Stir in middle to make sure that it does not get burnt.

Now remove the lid and stir. The vegetables will get soft due to the initial steam cooking. Now we need to fry them.

Sprinkle the garam masala and dry mango powder. Mix well.

You can cook for another 10-15 mins, stirring every now and then.  Allow a bit of it to get burnt, it tastes really well.. Trust me.. 🙂

SERVING:

  • Aaloo Palak goes well with hot chapatis/paranthas and curd.

Served

Tasty Cooking..!!

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..!!

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