Showing posts with label Go Green. Show all posts
Showing posts with label Go Green. Show all posts

Adraki Aloo Palak

By    2:16 PM // No comments
Today I am posting one of my favourite dish, Aloo Palak.  This is yet another traditional Punjabi delicacy filled with flavors and packed with nutrition. There are different ways to prepare it. I usually follow the same recipe of Palak Paneer, where I substitute paneer cubes with boiled potato cubes. But when I came across the recipe of aloo palak here, I liked that extra unique adraki flavor given to the dish. With generous amounts of ginger infusing its flavor into this dish, it was a perfect accompaniment to rotis especially at the time when the weather was chilly outside.


Recipe adapted from "Annapurna" by Mangala Barve 


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Palak Paneer

By    10:43 PM // 2 comments
Palak paneer is a popular North Indian vegetarian dish that consists of paneer [cottage cheese] cooked in spinach puree and mildly flavored with Indian spices. I am sure, those who love Indian foods and have visited North Indian restaurants or Dhabas [the road side Punjabi dhabas are known to specialize in its preparation] have probably not missed their chance to taste it. 

 This dish is rich in protein, calcium and iron. The super color contrasts of green spinach with white paneer makes it look tempting. Traditionally, this dish is served as an accompaniment to rotis, naan, pulao or plain steamed rice and the combination tastes delicious.



Ingredients

2 bunches palak 
200 gms paneer [Frozen ones, soften them by soaking it in warm water]
2-3 green chili 
1 large Onion , finely chopped
1 large tomato , finely chopped
1/2 inch cinnamon stick 
2 tsp grated ginger garlic
1/4 tsp kasuri methi 
1/2 tsp cumin powder
1/2 tsp coriander powder 
A  pinch of turmeric
1 tsp garam masala 
2 tbsp cream
1-2 tsp lemon juice 
Salt as per taste
1 tsp sugar 
1 ½ -2 tbsp oil 

Method:

Bring the frozen paneer cubes to room temperature. Wash, rinse spinach in running water. Remove the thick portion of the stem. [You can follow any method to clean it but make sure to clean it well from all dirt]. Roughly chop the leaves. 

Blanch it in hot water with sugar. Now drain and put the leaves in a bowl containing ice cold water [ adding sugar and ice cold water helps to retain the green color]. Collect the drained water* in separate bowl, add paneer cubes and keep it covered. This will soften the cubes. 

 Blend the blanched palak with finely chopped green chilies to a smooth puree.  Heat oil in a deep pan. Add dalchini, stir it for few seconds. Add finely chopped onion, grated ginger garlic and saute it till the raw smell goes and onion turns golden brown. Add coriander powder, cumin powder and pinch of turmeric and saute it again on low flame for few seconds taking care not to burn it. Add finely chopped tomatoes, salt and cook till they become soft. Crush the kasuri methi between your palms and add it to the  pan. Once soft, add the spinach puree, little amount of drained water * [to adjust the consistency of gravy], cream and allow it to cook on low flame. 

 Squeeze the paneer cubes, add it to the pan and gently mix it. You can crumble few pieces of paneer before adding it to gravy. Simmer it for a minute. Sprinkle some garam masala, squeeze some fresh lemon juice and mix it. Switch off the flame and transfer it to serving bowl. Serve hot with rotis or rice.



In the above pic you see toasted bread slices.  I place the gravy between two slices of bread, making it easy for my kids [especially my younger one who insists on eating by himself] to have it,  and less cleaning work for me after they finish :D

 Note: You can shallow fry paneer cubes on a flat griddle before adding it to the gravy. You can subsitute paneer with potato cubes or tofu.

 Happy cooking!
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Methi Muthiyas in Tomato gravy

By    10:19 PM // No comments

Recipe credit: Asha Philar aunty

 Ingredients

 Ginger grated 1 tsp
Curry leaves 4 -5 
Asafoetida 1/4 tsp
Tomatoes finely chopped 2 cups
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Coriander Cumin powder 1 tbsp
Salt to taste
Sugar 2 tsp [optional]
Coriander finely chopped 2 tbsp
Mustard seeds 1 tsp
Oil 1 tsp


Method:

 Prepare baked methi muthiyas as menitoned in the recipe here. Keep these baked muthiyas aside.

 In a non-stick kadhai, take a tsp of oil and when it is hot, adjust the flame to medium and add mustard seeds. Roast for 10 - 15 seconds. Add grated ginger, curry leaves and asafoetida. Stir gently for about 10 seconds. Sprinkle little water if it starts burning.

 Now add the chopped tomatoes, turmeric powder, coriander cumin powder and salt. Mix well, reduce the flame and simmer in a covered vessel for 10-12 minutes. Now drop the baked methi muthiyas in the kadhai and add 1 cup of water. Mix gently and bring to boil. Simmer for 3-4 minutes and then add the chopped coriander leaves, mix again and heat it for a minute. Switch off the flame and serve the curry hot with rice.

 Happy Cooking !
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Palak Anardana Rice

By    12:21 PM // No comments
I have been missing in action from here for some days now and that is because I was busy with my elder one's school activities and project assignments. Me being interested in arts and crafts, I thoroughly enjoy working and helping him to do his activities. Today's recipe is inspired by one of  his assignment and that's "GO GREEN".  

 Yes, we are going green with PALAK RICE. I have tweaked the original recipe [from my cookbook] by adding peanuts as well as pomegranate seeds. 

Ingredients

 Basmati rice 1 ¾ cup
Palak/ Spinach 2 big bunch, cleaned and washed
Onion 2 finely chopped
Ginger garlic paste 1 tsp
Green chilly 2 finely chopped
Tomatoes 2
Pomegranate seeds 1/2  - 3/4 cup
Bay leaf 1
Cloves - 3
Cinnamon 1" piece
Cardamom 2
Cumin seeds - 1 tsp
Roasted peanuts 3 tbsp
Turmeric powder a pinch
Coriander leaves finely chopped
Sugar to be added while blanching the palak.
Salt as per the taste
Oil 2 tbsp

Method:

 Cook the basmati rice as per packet instructions. Drain and keep it aside. Allow it to cool.

 Chop cleaned palak/ spinach. Add little sugar [this step is to retain the color of the leafy vegetable] and blanch the chopped palak. Allow it to cool. Once cooled, blend the blanched palak in a mixer with one chopped onion, tomato and one green chilly to a smooth puree. Keep it aside.

 In a pan, heat the oil. Add the cumin seeds, as they splutter, add bay leaf, cloves, cardamom and cinnamon. Stir it. Add chopped onion, ginger garlic paste and sauté' it till the onions become soft. After this add chopped tomato, finely chopped green chilli [optional], turmeric powder and palak puree. [You can also add garam masala powder, I have omitted this ingredient here]. Fry it until the raw smell disappears and the paste becomes little thick. Add half the quantity of chopped coriander leaves, roasted peanuts, half the quantity of pomegranate seeds. Add salt, give a nice stir and switch off the flame.

 Add cooked rice and mix well till each grain gets coated with the paste.
Garnish with finely chopped coriander leaves, rest of the pomegranate seeds and serve it with plain curd or raita.

Happy cooking!
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