Tuesday 25 July 2023
Savoury French Toast with Spinach… Corn and Cheese…
Monday 22 February 2021
Cheesy Veggie Bombs
Friday 1 September 2017
Pişi / Hamur Kizartmas
Tuesday 11 July 2017
Lasuni Palak Pav...
Monday 19 June 2017
Braised Cottage Cheese / Tofu, Spinach and Dried Mushrooms.....
Wednesday 12 April 2017
Hariyali Jhinga Kabab...
Sunday 26 June 2016
Palak Paneer Stuffed Paratha
This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
Ingredients
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas
Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear. Apply ghee and fry the paratha... Serve it hot..
Sunday 17 April 2016
Palak Ka Kapa
1 Bunch Palak (Spinach) chopped
2 tbsp Rice flour
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
2 Whole Dry Red chillies broken into pieces
1/2 tsp Cumin seeds
Pinch of Asafoetida
Salt to taste
2 tbsp Mustard oil
Take oil in a wok and heat it on high flame till smoking hot. Lower the flame. Add cumin seeds and whole red chillies. As the cumin seeds crackles, add the rice flour and asafoetida. Sauté it until the color of rice flour becomes light brown in colour. Add the spinach, salt, chilli powder and turmeric powder. Mix the spinach well. Add 1 cup of water and cook approximately for 10 minutes on high flame or until done, stirring and mashing it occasionally with a ladle. Switch of the flame. Cover and let it stand for 10 minutes. Serve with hot steamed rice.
Friday 19 February 2016
Palak Paneer Idli ( Punjabi Dakshini Delight ) served with Garlic Tomato Chutney
Red Mullets cooked in Garlicky Orange Saffron Sauce served with Butter Spinach Rice.....
Red Mullets cooked in Garlicky Orange Saffron Sauce served with Butter Spinach Rice.....
Butter Spinach Rice
Ingredients
4 cups of cooked Rice
1 cup Spinach chopped
1 tsp Garlic chopped
Salt to taste
2 tbsp Butter
Method
Take a pan, add the butter. Let it melt on low flame. Add garlic, saute it for a minute. Add the spinach. Sauté and cook for 2 minutes. Add the rice and salt. Stir fry it for 2 minutes. Keep it aside.
Red Mullet cooked in Garlicky Orange Saffron Sauce
For Marinating the Fish and Frying the Fish
Ingredients
2 medium big size Red Mullet cut into halves
Salt to taste
1 tbsp Lime juice
1 tbsp Butter
1 tbsp Oil
Red Mullets cooked in Garlicky Orange Saffron Sauce
Ingredients
Fried Red Mullets
Juice of 2 Oranges
1 tbsp Garlic minced
1 Onion minced
1 tsp Orange Peel chopped
2 Pinches of Saffron
Salt to taste
1/4 tbsp of Sugar
1 tsp Pickled Red Chill sliced or Chilli flakes
1 tbsp Butter
Method
Use the same pan in which the fish was fried. Add the butter and melt it on low flame. Add the garlic and sauté it for few seconds. Add the onion and sauté it for 1 minute. Add the orange juice, let it simmer, add the orange peel chopped, saffron, sugar, pickled red chilli slices or chilli flakes and salt. Let it simmer and cook for 2 minutes. Add the fish and let the fish cook in the sauce for 2 minutes on each side.
To Assemble
Take a plate, arrange the rice. Add the fish in the centre of the plate. Pour in the remaining sauce on the fish and serve it hot.
Monday 8 February 2016
Dahi Palak Vada
Thursday 4 February 2016
Crispy Palak Chaat / Spinach Chaat
Tuesday 26 January 2016
Spinach, Carrot and Cheese Roulade
Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded
Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.
For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out
4 Garlic cloves Minced
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter
Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.
To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.
Wednesday 28 October 2015
Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.