Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts

Monday, February 25, 2013


Tried and tasted by Nivedita
Hi All,
How are you? I am finding time or making it a point to take out some time for my blogging. Though I tried many new recipes previous months, I was lazy to click the photos. I made a mistake. I know I can again cook and click. But the joy, the happiness what we feel with the first time never comes afterwards.

Coming to today's recipe, Palak Paneer. My all time favorite(!!!!). But never like my version. Made many times my way but did not wanted to share that simple recipe. Then the other day I was searching my friend's blogs and websites for the recipe. There appeared Rak's 
 The color of the dish was so tempting and I decided to try it the same time as I knew there is Palak in the fridge. So I went to the MORE supermarket to get the ready Paneer. 

NADINI brand was available. I was not sure about it as I never tasted it before but there was no option for me. I got it. NANDINI paneer is really good. It was soft and fresh. Try it once if you get in nearby stores.

The only thing I changed was I used only one spinach and reduced the masala according to it..
My clicks are not so good, I am not that great photographer and I really do not have patience to arrange the things and click. Sorry girls...
I have tried to write in my words as I have altered it.


Spinach or Palak - 1 big bunch or 2 small.
Onion - 1 medium
Tomato - 1 medium
Greeen Chillis - 3 to 4 (according to the strongness)
Paneer cubes - 1 cup
Oil - 1tbsp
Butter - 1 tbsp
Salt to taste
Dry coriander powder - 1 tsp
Kasoori methi - 1 tsp
Haldi -(is in her post, I avoided as I was scared of loosing that lovely green color)
Milk - 1/4 cup

For dry masala(this has become my favorite now, I have used it in Aloo methi, Dry chicken roast, and even in Pulao)

Cinnamon - 1/2" piece
Cardamom - 1 
Clove -1 
Pepper - 1 tsp
Jeera - 1 tsp


Clean the stem of palak. Wash and clean it properly. Chop it.
Chop the onion and tomatoes in to small cubes.

Take a pan and add 1/2 tsp of butter. Roast the dry masalas and make into powder. Keep it aside(closed)
In the same pan, fry the palak just to remove the water from it. Keep it aside and allow it to cool.
Add the green chillis and make into fine paste.
Fry or roast the cubes with little butter on a low flame. (She has not done, but I like it roasted)
In a kadai,
heat the oil and 1 tbsp of butter. 
Add the onion and fry till soft and brown. Add the coriander powder and mix well. 
Add tomatoes and salt. Cook till very soft. Add the kasuri methi.
Now add the ground palak paste. Mix well. Cook for few minutes till the oil separates. 
Add the roasted paneer cubes and cook for a minute.
Add the powdered masala and milk. Cook it for few more minutes.
PALAK PANEER is  ready to eat with anything you like. 
I made normal chapatis but I had it like that only :-)
Thanks Rak's for this wonderful recipe.

Keep Smiling,


Sunday, June 5, 2011

Spinach and Garlic Pickled Rice.

Tried and tasted by Nivedita
Hi All,
Those were the years  when I was scared to try anything new in rice dishes. Every time I was a failure when ever I tried some pulao, biryani, or something like that.
But now....... I am very happy that I am confident and can cook more than 30 types of  rice varieties. Thanks to many bloggers. I am again happy to enter the blog world..
Last week, when I saw Palak Tulsi Chawal - पालक तुलसी चावल (Spinach and Basil Rice) in 's blog, I wanted to make this. 
Two days back, when I saw palak in the fridge, thought of making her rice. But as usual I was out of the ingredients and this time it was tulsi ;-), I wanted to pluck some leaves from the temple, but the ajjiri at home did not allow me to do saying that one should not pluck the tulsi leaves in the night. I did not wanted to hurt her feelings,
So thought of cooking plain spinach rice which is very common in my kitchen. This time I thought of adding more garlic.
Here is my version of Spinach rice in which I gave a last minute TWIST by adding GARLIC PICKLE to get that extra Garlic flavor. 
The rice was just superb and was over within no time (And I came to know later that Rajul kept a bowl of rice in the fridge to eat the next day:-))

Ingredients: (for 4 people)
Rice - 2 cups(normal, or basmati, but make sure the rice should come out dry not soft)
Oil - 1 tbsp
Cumin Seeds - 1 tsp
Onion - 1 small, chopped into slices
Spinach - 1 small bunch, cleaned, washed and chopped finely
Garlic - 10- 12 cloves
Tomato - 1 big, chopped finely
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Fresh cream - 1 tbsp(optional)
Salt to taste(little less, as there will be salt in the pickle also)
Sugar - 1 tsp
Water to cook the rice(warm water will be fine, I keep a mug of water in a micro wave to get quick warm water)
Garlic pickle(Readymade, I used MTR brand) - 2 tbsp

Wash the rice and soak it for 10 minutes. Drain and keep it to dry.
Heat oil in a cooker.
Add cumin seeds.
Add onion and fry till the color changes.
Add the garlic and fry for a minute.
Add the palak and tomato. Fry till the tomato becomes soft.
Add all the dry masala powders and PICKLE.
Mix well and add the rice. Fry for 2 to 3 minutes, till the masala get mixed with the rice.
Add the fresh cream and fry again for few seconds.
Add the water just to cover the rice. 
Cover the cooker and give one whistle. 
Allow to cool.
Serve hot with some more garlic pickle.... Or
The best food to take  for a lunch. When I was working I used to make the masala fry ready in the night only and used to keep in the fridge. So in the morning it was just to add water and give one whistle. And my lunch box would have been ready to take :-)

Keep Smiling,

Sunday, January 30, 2011

Egg and Spinach Curry

Tried and tasted by Nivedita
Hi All,
As all of you know I am an eggatirian! I keep on trying new recipes with egg. This one is one of those trials which was mainly for my younger daughter who does not eat spinach at all. 
I will come directly to the recipe, (Its last day of the month for many events, but could not post most of the recipes as I got stuck with some other works)

Eggs - 4 boiled
For gravy:
Spinach - 1 bunch
Onion - 1 big, peeled and cubed
Tomato - 1 big, cleaned and chopped
Green Chilly - 1
Ginger - 1" piece, cleaned and chopped
Cinnamon - 1/4" piece
Cardamom - 1 small
Oil - 1 tbsp
Salt to taste
Red chilly powder - 1 tsp
  • Clean the spinach, wash and cut. Add all the ingredients except oil, salt and red chilly powder.
  • Boil together for 5 minutes.
  • Once cool, grind it into a fine paste.
  • Cut the boiled and peeled eggs into desired sizes or shape
  • Heat oil in a kadai.
  • Add the spinach puree. Cook it for a minute. Add salt and chilly powder. Mix well. 
  • Add a glass of water. Cook for a minute. Adjust the seasoning.
  • Add the eggs. Cover and cook for few minutes.
  • Egg and spinach curry is ready to serve with rice, chapati, dosa or bread.

Sending this to 
Akila's  event 

Keep Smiling,

Thursday, August 19, 2010

Spinach : Green and white for rolls

Tried and tasted by Nivedita
Hi All,
Spinach is one green veg. which is not a favorite option to choose. It has more nutritional value but because of its taste, most of the people and especially kids don't like to have it.
Thats the reason I will be finding the ways to use the spinach in my regular menu, and I get the ways too.
Where there is a will, there is a way!!
Here are two options to use spinach in the menu. And these are best for chapati rolls for kids. My daughters enjoyed these rolls.
Here are the recipes :
The first one is
Green Garlic and Tomato Spinach:

Spinach - 1 big bunch, cleaned, washed and finely chopped
Onion - 1 small, chopped
Garlic - 8 to 10 flakes, crushed(medium what you get in India, but if you are using big flakes, use 4 to 6)
Tomato - 1 big, cleaned and chopped
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - a pinch
Oil - 1 tsp
Lime juice - 1 tsp
Heat oil in a kadai. Add chopped onion and garlic. Fry till the color changes. Add tomato, salt, turmeric powder and red chilly powder. Fry for two minutes. Now add chopped spinach and mix it well. Keep on stirring. Add 1 tbsp of water. Cover and cook on slow heat for few minutes. Open, add lime juice. Mix well. Remove from the heat. Its ready to serve. You can roll into chapati or can have it as a side dish with rice.

The second one is,

Creamy Green dip:
I took this recipe from LG book given to me while buying my microwave oven. I have changed the ingredients as  per my taste. And  instead of using as a dip, I used it for chapati rolls.
Ingredients :
Spinach - 1 small bunch, cleaned, washed and finely chopped
Coriander or Parsley - 1/2 cup, cleaned, washed and finely chopped
(I used coriander)
Water - 1/4 cup
Green chilly - 1 finely chopped
Onion - 1 small, finely cubed
Garlic - 1 tbsp chopped
All purpose flour - 1 tbsp
Butter - 1 tsp
Milk - 1/2 cup
Sour Cream - 1 cup
One day old hung curd - 1cup(for healthier version and it is easily available at home)
(I used normal(not hung) curds, I just kept it in a muslin cloth for half an hour as there was not enough time to make hung curd)
Salt to taste
White pepper powder to taste

In a microwave safe bowl and chopped spinach, onion and garlic in 1/4 cup of water and microwave for 3-4 minutes at 100% power.
Drain out  the excess water if any. Keep it aside and allow to cool.
In a blender or with hands, mix curds(or cream), salt, pepper, red chilli and keep it aside.
In another microwave safe bowl microwave butter at 100% power for 30 secs. Add flour and microwave for 2 mins. Stir in between.
Add milk slowly stirring it till thick at 100% power for 2 to 3 min to make a thick sauce. 
I did this on gas stove.
When cool combine everything and store it in a refrigerator for some time before serving.
This can be done totally outside, on the gas stove too.
Actually this can be used as a dip with chips, French fries or French bread.
But my chapati rolls were hit and rolled into my kids stomach in no time.

Here are the rolls :

Sending these rolls to 

Keep Smiling,

Thursday, June 24, 2010

Tri Colored Chapatis and Tomato Chutney!

Tried and tasted by Nivedita 
Hi All,
Colorful food!!! We all get attracted towards colorful food. Here is the recipe for colorful chapati! My mom and me prepared it together. She loves to try new food and always supports me with my cooking ideas. 
She prepares it for kids parties or some get together functions. 
I will directly go to the recipe as the procedure is long. But I have taken the step by step photos. It will be easy for me to write the recipe and easy for you to follow it to make.
Step 1 :
Ingredients required :
Wheat flour - 1 bowl each for 3 vegetables.
Spinach - 2 big bunch
(I used only one, as I had only one with me)
Carrot - 2 big
Beet root - 1 big
Salt to taste for each dough
Oil for each dough
Be careful about using chilly as it is mainly served for kids. 
Green chilly - 1 for spinach
Red chilly powder - 1 tsp for beet root
Orange color chilly - 1 (optional if you have) 
or skip it.
Oil to fry chapatis.
Step 2:
1. Wash, clean, chop and boil the spinach for few minutes. Remove and put in the cold water for a minute. Strain and puree it with the hands. Do not use blender as it will be watery and needs more flour.
2. Wash, clean and boil the carrot and beetroot separately. (I cooked in the cooker for 2 whistles.)
Mash the carrot and puree it again with the hands. 
3. Grate the beetroot with small grater and keep it aside.

Step 3 :
Take 3 plates or big bowls.
1. Take one cup of wheat flour. Add pureed spinach, crushed green chilly, salt and oil. Knead it into dough.
2. Take another cup of wheat flour in one more plate. Add mashed carrot, crushed orange chilly(if using), salt and oil. Knead it into dough.
3 . Take 3rd cup of wheat flour in third plate. Add Grated beetroot, Red chilly powder, salt and oil. Knead it into dough.
Be careful about adding water  when making the dough. 
Keep aside for 10 to 15 minutes.

Step 4 :
Make long rolls with each dough. Like this :
Step 5 :
Follow the photo to keep the rolls on each other :

Step 6 :
Slowly cut the roll into equal pieces :
Step 7 :
Gently press the pieces.

Step 8 :
Roll each piece into chapatis.

Step 9 :
Fry each chapati with little oil.  And chapatis are ready to eat.

Now for the Tomato chutney :
Raw or green tomato - 3 medium, cleaned, chopped
Green chilly - 2 or less if for kids
Cumin seeds - 1/2 tsp
Oil - 1 tsp
Curry leaves -few
Garlic - 6 cloves
Jaggery - 1 tbsp or more depending on the sourness of tomato

Fry all the ingredients together for 5 minutes and keep it to cool.

Fresh coconut - 2 tbsp
Salt to taste
Fresh coriander - 1 tbsp
Add the fried ingredients with fresh coconut, salt, fresh coriander and put it into blender to make into fine paste. 
Tomato chutney is ready.

Sending this to Srivalli's monthly event "Kid's Delight,". And this month's theme is 

I am sending this to 
Providing the link back to Cilantro's page as per the rule.

Keep Smiling,

Tuesday, September 1, 2009

Veg. Juice Pulao

Tried and tasted by Nivedita
Hi All,
My last minute entry to Chaitra's event! The reason is, as I stay little far from the city, it is difficult to get all the vegetables when I need. We depend on weekly markets, which are small and will have very little options to buy varieties. Even though I wanted to make this rice before only, I did not get spinach all these days. But today when I went to market I saw fresh Spinach and thought of making the rice and send this entry to Chaitra's event.
As I told before, I am trying new rice preparations, this is one of them. One month before, I watched this recipe in the TV, but could not write down. So depending on my memory, I tried the pulao, it came out good. But for sure, it is very healthy for kids, as they do not eat palak and beetroot directly.
Here is the recipe,
Long grain rice - 2 cups
Beet root - 1 small
Palak(Spinach) - 1 bunch small
Carrot - 1 big
Onion - 1 small, chopped into long pieces
Cauliflower - cut in to 12 to 15 pieces
Paneer - 8 to 10 cubes(optional, but tastes good)
Soya nuggets - 8 to 10(Soaked in the water for sometime)
Tomato -1 medium
Tej patta - 1
Cinnamon stick - 1/2 inch
Clove - 3
Cardamom - 1
Oil - 1 tbsp
Butter - 1 tbsp(optional)
Salt to taste
Chilly powder - 2 tbsp
Soak the rice in water for 2 minutes. Drain the water and keep aside.
Clean and wash palak leaves. Boil for few minutes. Peel the beet root, carrot. Cut into pieces. Boil and keep it to cool.
Prepare palak, carrot and beetroot juice separately.(you can mix all together and make the paste at a time also.)
Wash, cut the tomato and prepare the paste.
Squeeze the water from nuggets.
Heat oil and butter in a cooker. When hot, add all dry masalas(crush it once or they will pop out). Add onion. saute for a minute. Add soya nuggets, paneer. Saute for 2 minutes, keep on stirring.
Now goes palak,carrot and beetroot juice and tomato paste. Let it boil for 3 minutes. Now add rice, salt, chilly powder and cauliflower. Mix properly. Add hot water till the rice is covered. Give 2 whistles. Wait till the cooker is cool.
The pulao is ready to serve.

Sending this recipe to

Keep smiling,

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