Tag Archives: Spinach

Summer Squash Spinach curry.

Ingredients:

2 medium sized Straightneck Yellow Squash

1 Tomato – Chopped (I left them slightly big – 8 pieces per side)

1 cup of chopped spinach (I used half a packet of frozen chopped spinach)

A pinch of Cumin Seeds

½ tsp of ginger

½ tsp of garlic

½ tsp of red chili powder

¼ tsp of cumin powder

¼ tsp of coriander powder

2 tsp of curry powder

1 tbs of lemon juice

Salt to taste

Oil to fry

1 cup of water

Method:

Slice the squash in circular pieces (You can cut them however you like)

Add oil and cumin seeds and let the cumin seeds sputter

Add the squash and ginger/garlic paste

Let it cook for a couple of minutes

Add tomatoes and mix well

Add spinach along with the rest of the spices

Add salt

Add 1 cup of water

Cover and heat on medium/low heat till squash is done

Add lemon juice and cook till desired consistency of curry – (I left it a very slightly wet)

Serve hot with Roti

 

Tagged , , , , , , , , , , , , , , , , ,

Yum Salad

The easiest and best salad in the world (well if you like a zero calorie dressing, i.e Vinegar!!!)

Ingredients:

3 lettuce leaves – chopped
Handful baby spinach leaves – chopped
Half a cucumber – chopped
3 radishes – finely chopped
1 carrot – diced
Half a tomato – diced
1-½ tbs or 1 tbs of white vinegar
Black pepper – sprinkled
Salt (as per taste)

Optional:
Handful chopped cilantro
¼ of an onion – diced
½ green pepper – diced
½ can of navy beans (wash well)

Method:
• Mix all the above ingredients and mix well (use your hands if you can as you’d like to get the tomato juice out a bit).
• You can add diced onions if you like but my husband doesn’t so I leave it out.
• You can also add chopped cilantro, diced green peppers (1/2 a green pepper) and navy beans.

If you don’t like vinegar use 1 tbs of Olive Oil and 1 tbs lemon juice.

Enjoy 🙂

(Note: I buy a radish bunch and remove the radish from the leaves and store it in a ziplock bag without washing it. The leaves tend to rot quickly so make sure you store the radish without the leaves).

Tagged , , , , ,

Spicy Omelet Paratha

So I wasn’t in the mood to cook today but I was as usual very hungry. Hence this was a yummy lunch with very little effort.

Ingredients:
1 frozen paratha (I used a frozen stuffed peas paratha you can even use a plain paratha or make your own. Remember I was in a hurry to eat :-p)
2 eggs – beaten
1/2 an onion – diced
1/2 handful spinach – (optional) – chopped
1/2 a handful lettuce mix
1/2 a handful shredded mozzarella
1 or 1/2 green chili (as per taste) – diced
Salt, Pepper and Cayenne pepper (as per taste)
1 tbs oil

Method:
In a frying pan add 1 tbs of oil and the frozen paratha.
In a separate bowl add the eggs, green chili, chopped onion, salt, pepper, cayenne pepper and whisk well.
Cook the paratha half way on both sides.
On one side pour the whisked egg on the paratha and lower the flame to medium/low heat so the paratha doesn’t burn.
Let the edges of the egg cook well enough where it can be lifted without a problem.
The top of the paratha will be a bit runny.
Quickly flip the paratha (some of the egg will be left behind on the pan while flipping but that’s completely okay as it will set with the runny side once flipped).
Cook for a minute and re-flip.
Now add your mozzarella cheese, spinach and lettuce.
Fold and cook for a minute.
If you can; flip it one last time (do not attempt this if it’s hard for you to do).
Serve with spicy chutney.

Eat a hearty lunch with ease 🙂

P.S if anyone needs more pictures let me know I will remake it and add it on.

20131019-164241.jpg

Tagged , , , , ,

Spinach & Beef Egg Rolls – Saag Keema Egg Rolls

Those of you who know me, I love, love, love spinach! I pretty much add it to anything and everything I cook (yes even in my rice).

So, Thursday morning I was switching channels on my TV (which I never do early in the morning) and suddenly I heard of a Spinach festival in town. I was excited to just go check it out but voila their website mentioned there would be a Recipe Contest…

How could I resist – I had two days to decide whether or not I was going to participate as this would be my first competition and if so what was I going to make!??

The day off the competition as I was getting ready to prep the food… I injured my toe badly… I was afraid I wouldn’t be able to do it… but the Spinach was calling, lol.

So I iced up my toe for an hour and got ready to cook! with 3 hours to the competition.

In a couple of hours I was done with the cooking but sadly completely forgot to take the final picture of the rolls. The festival folks however did take a picture and I will post it once I have it.

The good news though… I won!!! I came in first in the Appetizer Category. So exciting. I loved it. Hope to participate again next year 🙂

20130909-143756.jpg

So here is the recipe:

20130914-224131.jpg

Ingredients:
1 pound Lean Beef – I used 95% lean beef
1- 10 oz packet of Frozen Spinach
1 Red Onion – diced
2 Small Tomatoes – diced
2 Small Green Chilies – chopped
1 tsp of Chopped Cilantro leaves
1 tsp Ginger Paste
1 tsp Garlic Paste
Whole Garam Masala:
• 1 Small Cinnamon stick
• 2 Cloves
• 4 Whole Black Peppercorns
• 2 Bay Leaves
¼ tsp Cumin Seeds
¼ tsp Red Chili powder
¼ tsp Turmeric powder
¼ tsp Coriander powder
¼ tsp Cumin powder
¼ tsp Black Pepper Powder
A pinch of Garam Masala
Salt to taste
2 tbs of Shan Spice Mix for Keema Curry
2 tbs of Oil
1 Packet of Egg Roll wraps – I used the All natural Nasoya Egg Roll Wraps
(Note: if you have leftover keema you can use it to eat with Rice or Roti (Bread) or just make more rolls – you will need 2 packets in this case)
Oil for frying

Method:
In a heavy wok add the Oil, Cumin Seeds, Whole Garam Masala and let it sputter.
Add the onions and the cook till golden brown.
Add tomatoes & Green Chilies.
Add the Ginger and Garlic Paste.
Cook till the raw smell of the Ginger and Garlic paste disappears.
Add the minced meat.
Cook for a few minutes.
Add the remaining spices and salt except for the Shan spice mix.

20130909-143602.jpg

Add the Cilantro leaves.
Add ½ a cup of Water.
Cook well for at least 15 minutes.
In the meantime defrost the spinach in the microwave for 3 minutes.
Add the warm spinach to the minced meat.
Mix well.
Add the Shan spice mix.
Cook for another 30 minutes or till all the water has dried up.
Turn the heat up to medium- high and swiftly cook the meat while mixing. continuously so it doesn’t burn.
Your dish is ready.

20130909-143607.jpg

Now let it cool down a bit.
Place 2tsp of the mixture at the edge of the egg wrap and roll it as per desired shape.
(Note: Avoid picking up any of the large pieces of the Garam masala (Cinnamon stick, Black Peppercorn, Cloves & Bay Leaves) while placing the meat and spinach mixture on the wrap.)
Use a a mixture of all-purpose flour and water to seal the wrap.

20130909-143615.jpg

Fry till golden brown.

20130909-143620.jpg

Serve with Mint or Tamarind Chutney.

Happy Snacking 🙂

Link to their website: http://www.lenexa.com/parks/festivals_spinach.html

Tagged , , , ,

Saag Paneer – Spinach with Cottage Cheese

20130714-081140.jpg

Ingredients:
1 chopped Onion
2-3 chopped Tomatoes
1 pack of Frozen Spinach
1 pack of Paneer (I use Nanak brand) cut into cubes (you can use the fried paneer as well).
3 chopped Green Chilies
¼ tsp of Cumin Seeds
½ tsp of Ginger and Garlic Paste
½ tsp of Red Chili Powder
¼ tsp of Cumin Powder
¼ tsp of Coriander Powder
¼ tsp of Turmeric Powder

¼ tsp of Garam Masala
Salt to Taste
1- 2 tbs of Cream (Optional)
2 tbs of Oil

20130714-081146.jpg

Method:
Defrost the frozen Spinach in the microwave.
In a pan add the oil and Cumin seeds. Let the seeds sputter.
Add the chopped Onions and coo till translucent.
Add the chopped Tomatoes and cook till soft.
Add the Green Chilies.
Add the Ginger and Garlic paste and cook till raw smell disappears.
Add the Spinach and mix well.
Cook for a couple of minutes and transfer the spinach mix to a food processor and puree. (This step is optional)
Place the puree mixture back in the pan and cook for a few minutes.
Add the remaining spices and cook for a few minutes.
Add the Paneer pieces and cook for a few minutes.
Add the salt to taste and mix well be careful not to break the pieces.
Cook for 20 to 25 minutes, till the mixture is well absorbed of the spices and salt.
Add the cream.
Serve Hot.

Do not cover the spinach while cooking, as it will change the color of the spinach from bright green to a darker green.

Happy Eating 🙂

Tagged , , , , ,

Spinach and Dal Fry – Spinach and Lentil Fry

20130623-145021.jpg

Ingredients:
1 cup chopped Spinach
1/2 a cup of Moong Dal/Daal – Split Moong Beans
2 Chopped Green Chillies
1/2 an Onion
2 Tomatoes or 1-1/2tbs Tomato Paste
1 tsp Ginger and Garlic Paste
1/2 tsp Cumin Seeds
1/4 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Mango Powder
1-2 tbs of Oil
Salt as per taste

20130623-145821.jpg

Method:
Wash and soak the daal for 15 minutes in water.
Heat Oil in a pan.
Add the Cumin seeds and let it sputter.
Add the Onions and a little bit of salt and let it cook till slightly browned
Add the Tomatoes or the Tomato Paste.
Let it cook for a few mins till the tomatoes get soft.
Add the Ginger and Garlic paste, let it cook till the raw smell disappears
Drain the water and add the Daal to the Tomato mixture.
Fry with the tomato mixture for a couple of minutes.
Add the remaining spices and salt except the Mango Powder.
Add 1 cup water and let the daal boil for a few minutes.
Add the spinach to the daal.
Mix well and let it cook for 30 minutes on medium heat.

Add more water if necessary.

Once the daal is bigger in size and is cooked your dish is ready.

Add the Mango powder and mix well, let it simmer on low heat for another minute.

Dry up the water as per desired consistency.

Eat the Spinach daal fry with Roti.

Happy healthy eating 🙂

Tagged , , ,
%d bloggers like this: