Tag: spinach

Spinach Delights !

Misty morning fog , delightfully low temperature & hot cups of tea or coffee reminds me of my favourite season Winters. The best part of winters is that laziness is justified . As winters have arrived its time for some awesome food and gossip sessions with friends . I still remember during my childhood we use to have varieties of dishes made by my mum and we use to desperately wait for meal times so that we could relish those mouth watering dishes. Winters are meant for foodies like me and trust me few non-

foodies too show their interest to grab some crunch to their palette.Variety of veggies and fruits also brings in the the opportunity for us to cook umpteen number of dishes and impress our loved ones. The appetite increases with great food and variety in food . winter is the season of bell peppers , carrots , cauliflowers , radish , spinach and many more nutrient full vegetables. Variety in fruits is also not less and true happiness lies in blending these natures delights in mouth watering recipes and bring in joyful of bowl to the dining table and watch everyone silently eating with smiles on their faces. Its truly a bliss for someone to loves cooking and tries to happy their family and friends with
awesome relishes. Happy and satisfied faces on dining table makes them feel on cloud 9.Variety in vegetables and fruits bring in variety for your meals. Its simpler to try different stuffs when ingredients are easily available and cheaper in rate. Among those few blissful vegetables and fruits my pick would be Spinach . Immensely rich in vitamins , minerals , Iron . Great in texture, colour , and taste. A large variety of dishes can be prepared which are very basic and simple to cook yet so delicious and nutritious. It can be blended with rice , flours, curries, fries, yoghurt, salads & soups. It is a highly recommended natural food resource by the physicians and very helpful for anaemic patients. Best thing about spinach is you can just purée it and prepare numerable dishes out of that purée . Few relishes are not only healthy but very appetising.

Today I am sharing a whole lot of such relishes with you guys that you have may be eaten several times but didn’t try . The recipes are very simple and less elaborate which you would easily be able to follow and make . So grab your apron and rush to your kitchen with this bundle of delight named Spinach .

Palak Pakora :

Ingredients : 2 cups finely chopped Spinach , 1 cup gram flour (besan), 1 teaspoon carom seeds, 1 teaspoon Asafoetida, 1 teaspoon red chilly powder, 2 large green chilly chopped, 1 teaspoon turmeric powder, 1/2 tablespoon coriander chopped, water as required for batter, Oil for deep frying.

Servings : 4 (One overfilled platter of delight )

Method : Mix all the ingredients with water to get thick flowing consistency. Leave it for 30
minutes.With the help of a large spoon drop small drops into the heated oil of the drying pan and fry till golden brown . Do not fry in high flame else it will remain uncooked in the centre. Fry in medium or slow flame. Once golden brown Pakoras are ready serve them hot with your favourite dip and hot coffee or tea.

Palak Puri :

Ingredients : 2 cups of whole wheat flour , 1/2 a bundle of spinach roughly cut de-rooted and washed,1 teaspoon oil for moistening of the dough , 1 teaspoon red chilly powder, 1 teaspoon Asafoetida, 1 teaspoon carom seeds, salt to taste, 1 teaspoon of green chilly paste. Water if required for dough, Oil for deep frying.

Servings : 2 to 3

Method : Firstly take a pan and boil water into it. Put the washed spinach leaves into the boiling water and boil till the stem of the leaves are tender. Immediately put the boiled spinach in icy cold water so that overheating does not soil the colour of spinach. Once the spinach cools down blend it in form of thick puree. Now Mix all the ingredients into a fine and soft dough . Try using less water to make a dough as puree itself has a lot of moisture to bind the flour and spices.Keep the dough for 30 minutes and then make small rounds of it with the help of rolling pin . deep fry it till it pops out of the oil and once ready serve hot with any curry or chutney.

Palak Paneer :

Ingredients : 2 cups of palak puree (prepare it as per the recipe given above for the puree), 200 g of paneer cubes (cottage cheese), 1 cup tomato puree, 1 tablespoon garlic paste, 1 teaspoon cloves, 1 teaspoon black pepper corns, 1 cinnamon stick , 1 teaspoon garam masala powder, 1 teaspoon red chilly powder, Salt to taste, 1 tablespoon ghee.

Servings : 4

Method : Take a deep pan and add ghee , cloves, black pepper corns, cinnamon stick and fry it till it stops spluttering. Now add Garlic paste and stir it for a minute. Stir in Tomato purée cook it for another 4 to 5 minutes until it separates oil . Now add dry spices red chilly powder, salt and garam masala powder in it and sauté it for a minute . Add Spinach purée and cook it for 2 minutes until a boil and immediately add paneer cubes and close the flame . Just gently mix the paneer cubes in it and cover the lid of the pan . Keep it this way for another 5 minutes (without flame ). Serve Hot with any assorted breads or Jeera rice .

Palak ka Raita :

Ingredients : 1 cup finely thinly chopped spinach leaves, 1 cup curd, 1 teaspoon salt, 1 teaspoon roasted cumin crushed into powder, I teaspoon roasted sesame seeds, I teaspoon red chilly powder, I teaspoon Cumin seeds, 1 whole dry red chilly, 1/2 tablespoon oil.

Servings : 2 to 3

Method : Take a pan and heat oil in it. Add cumin seeds and whole dry red red chilly. stir till it stops spluttering, Then add spinach , red chilly powder and salt to it. Sauté for a minute and switch of the flame. Add this tadka to the bowl of curd and add roasted cumin powder and roasted sesame seeds into it. Mix it well and serve as a side dish with any. meal.

December 20, 2014
A tryst with Sicilia’s soul -PASTA!!

Did you know that over 600 pasta shapes are produced around the world?

Or that 2.75 million tons of pasta is made in Italy every year?

Or that to cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools (one billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – enough to circle the earth’s equator nearly nine times).

Fascinated?

Pasta is a simple dish and it is available in such diverse varieties merely because it is a versatile food item.

“Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday”

-Marcus Samuelsson

So why not cook some?

Here are 5 Speedy Pasta dishes for the home-cook:

Numero Uno –

Pasta Carbonara

Time: 30 minutes

Serves: 4

Ingredients: 1 packet spaghetti, 100 g bacon (cut in strips), 3 eggs, 1 egg yolk, 100 g Pecorino Romano or Parmesan (grated), 1 Tbsp olive oil, black pepper (coarsely crushed), Salt

Directions: In a big pan, heat the oil and fry the bacon till crisp. Set the fried bacon aside. In a mixing bowl, beat the whole eggs and the yolk. Stir in the grated cheese. Set aside the mixture. Boil the spaghetti in salty water. Drain the pasta. Reserve the cooking water. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat. Add salt and the pasta water. Remove from the heat. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan (optional).

Numero Dos-

Pasta with Mushroom Sauce

Time: 25 minutes

Serves: 2

Ingredients: 50 gm shitake mushroom, 100 gm fresh mushroom (sliced), 1 tbsp chopped onion, 1 clove garlic, 1 tbsp fresh thyme or fresh parsley (chopped), 30 ml white wine, 100 gm whole wheat pasta-penne or linguine, salt, pepper

Directions: Put the pasta in boiling salted water. While the pasta is boiling, you should prepare the sauce. In a saucepan, sauté onion and garlic in olive oil. Add mushroom and wine into it. Once the wine has evaporated, add some of the water in which shitake mushroom was soaked. Add salt, herbs and cook for 5-6 minutes. Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve hot.

Numero Tres-

Pasta Con Pomodoro E Basilico

Time: 30 minutes

Serves: 4

Ingredients: 1 packet Penne, Parmesan cheese, 1 kg large red ripe tomatoes, 40 ml extra virgin olive oil, 3 cloves garlic (peeled and minced), A handful of fresh basil, a pinch of red chilly flakes, salt

Directions: Cut the tomatoes in half crosswise and remove most of the seeds. Then quarter the tomatoes. Heat the oil in a large skillet, and add garlic and chilly flakes. As soon as the garlic gives off its aroma, add the tomatoes. Cook over high heat until the tomato begins to thicken. Use a wooden spoon to stir and help break the tomato pulp. Add the basil and some salt. When the sauce is cooked, remove it from the heat and run it through a food processor for a minute. Cook the pasta in abundant boiling water and drain. Place in a serving bowl with the sauce. Drizzle a little olive oil over the pasta and mix well with the sauce. Serve with grated Parmesan cheese.

Numero Cuatro-

Spinach and Ricotta Ravioli

Time: 40 minutes

Serves: 2

Ingredients:

For the Dough – 2 1/2 cup flour, 2 eggs, 1 tsp olive oil, salt
For the Filling – 1 cup spinach (blanched), 1 cup ricotta cheese, 3 tbsp parmesan cheese.

Directions: Grind all the ingredients for the filling and keep aside. To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil. Add some water and knead it to make the dough. With a rolling pin, roll out the dough into thin sheets. Take the spinach mixture and make small portions of it. Place this mixture on the dough sheet, cover and press the sheet around the filling. Cut it in desired shapes and boil them till done. Serve hot.

Numero Sinco-

Four Cheese Pasta

Time: 40 min

Serves: 2

Ingredients: 1 cup macaroni (pasta), 15 gm parmesan cheese, 20 gm cheddar cheese,15 gm brie cheese, 20 gm swiss emmental cheese, 12 cherry tomatoes, 1/2 cup milk, 1 sprig rosemary, 1 sprig thyme, 1 spring onion, 2 cloves garlic, 10 gm chopped onions, 10 gm chopped leeks, 10 gm chopped celery, 1 bay leaf, 60 gm butter, 30 gm flour, 1 pinch white pepper, 1/2 tsp nutmeg grated, pinch of chilli flakes

Directions: Boil the macaroni in salted water. Strain and put in a bowl with olive oil. Melt the butter with flour in a saucepan along with olive oil. Boil milk with rosemary, thyme, bay leaf and spring onions. Strain the milk in with the flour and butter, whisking slowly. Season with salt and pepper. Grate parmesan, add cheddar, some chunks of brie and emmental. Put in the sauce and mix it in. In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt. Saute well and deglaze with a touch of white wine. Mix the macaroni with the sauce. Serve hot.

November 21, 2014
Popeye’s Secret to Strength

Spinach is a flowering plant which comes from the family of Amaranthaceace. Mostly found in central and southwest Asia, it’s a plant which can survive throughout the year. The leaves come in various shapes and sizes with leaves of a bigger size found in the base and small leaves found in the higher stems. There are basically three types of spinach which we use. Savoy is a dark green, curly leaf, found in bunches in our local markets. A hybrid variety of savoy is the semi-savoy. The leaves of this variety are curled as well and are grown for both fresh as well as processed industries. Other varieties include the flat and smooth spinach which has broader leaves than savoy. It is grown sold as processed and canned foods, cold soups, baby foods etc.

Spinach finds its origin in Persia and the neighboring counties. In India it was introduced by Arab traders who had travelled here for other spices. The spinach was a popular vegetable among the Arabs and so they introduced them in all the regions they travelled. By the 12^th century, this vegetable had reached Spain which then found its way to France and England by the 14^th century. The reason why people became so found of this vegetable is that it grew during the time of spring when vegetables were scarce and Lenten dietary was discouraged. Spinach became an important ingredient in the dishes served to the royals and during wars soldiers were given wine and spinach juice when they suffered from hemorrhage.

The fresh green spinach leaves is storehouse of vital minerals and vitamins. Vitamin C which is very essential for proper body functioning is largely found in the leaves that are dark green and vibrant. Vitamin K1 , which is also found in the leaves helps in maintenance of bone health. When we consume spinach, the friendly bacteria found in our intestines convert vitamin K1 present in the leaves to vitamin K2 which then produces osteoclasts which is a non collagen protein found in the bone. These acts like anchors and holds on to the calcium molecules in the bones making it stronger. Sunlight is mainly used by leaves during photosynthesis to form the green material or chlorophyll which is something which we studied in school. However what happens further is that this forms the major portion of the molecules called glycoclycerolipids which are rich in health supportive nutrients. According to certain studies, Spinach like other green vegetables like broccoli and cabbage has anti-cancer qualities. They also help to protect and maintain the digestive track, arrest inflammation and strongly prevent the occurrence of prostate cancer. The spinach leaves also contain an abundant supply of some very unique qualities of anti cancer carotenoids called epoxyxanthophylls. It has very powerful anti-oxidant protective qualities and is highly concentrated in beta carotin, luteinzeaxanthen and flavonoids, the main phytonutrient which helps in promoting health. The spinach therefore undoubtedly tops the list of the most nutrient rich healthiest vegetable in the world and having said that it is therefore important to make this an important part of your diet. According to nutritionist, it will be beneficial if we consume spinach 1-2 times per week.

We would all be familiar with the popular cartoon Popeye the sailor man. The story line of the cartoon was very simple where we have a sailor who works in the docks and is mostly mocked and disturbed by a fellow sailor Brutus who is jealous of him and always finds ways to hurt him or degrade him so that olive chooses Brutus over Popeye as he looks more strong and healthy. The plot is set in such a way that Popeye falls in the trap set by Brutus and by the time pope tries to get out, he kidnaps Olive. Popeye tries his best to rescue himself and Olive but when his out of power and becomes sick and weak fighting the traps laid down for him. When no other way seems useful he takes out a can containing fresh spinach leaves and starts munching and eats them whole. Popeye always carries a can with him and its contents are shown as some kind of power boosters. As the spinach enters his body he is all power up and his energy reaches the highest possible level and now with all the power back again he fights Brutus and safes his dear ones. The use of spinach in this cartoon made it famous throughout the world such that it became an important ingredient in the kitchen of every household. Children who earlier did not like spinach started eating them thinking they would became as strong as Popeye and fight their enemies.

The reason why the cartoonist used spinach in his cartoon was based on a popular belief in those days that spinach had a high quantity of iron and so the cartoonist wanted to show that iron makes the body strong due to which he used spinach in his cartoon. However later it was found that this notion was a mistake done by German scientist Emil von Wolff who due to some miscalculations gave a value for iron which was ten times more than the original content value. This faulty measurement was finally found out and corrected in 1930. However the bottomline fact that spinach made you stronger was always correct.

Today we see that the popularity of spinach has grown so much more than it was before and also find so many ways in which spinach is being used both in salads as well as mouth watering dishes.

June 5, 2014
Plan your Summer Cooking

Summer is here and so is the sickening heat. So, you need to start planning your summer cooking. I promise this will prove to be a boon later. You need a smart menu to get your way through. Jot down family meals which are simple, less time consuming, healthy and definitely not fussy.

Remember to drink loads of water throughout the day. This will help you get rehydrated and keep headaches at bay. The fitter you are the better. Since in summer it is quite hot most of the time, when you are shopping, shop at one go so you won’t have to keep going back. Always make a list before shopping. Be guided by your head, not your stomach. Learn to keep a well-stocked store cupboard and replace things as you use them. Store food in fridge and freezer – this way, you can make several meals in case of an emergency.

My Summer Collection –

Cheesy Scrambled Egg Croissants (Quick and simple yet incredibly mouth – watering)

[Good source of Calcium; Suitable for vegetarians; Not suitable for freezing]

Time: 7 minutes

Serves: 4

Ingredients: 8 large eggs, 100g grated cheddar, a splash of milk, chives, 4 large croissants, salt, pepper

Method: in a bowl whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in a small bunch snipped chives, then split open 4 croissants and put the scrambled eggs inside.

Spicy Crab Courgette Flowers (Courgette flowers are generally in season in summer. This is a must-have dish)

[Gluten free; Not suitable for freezing]

Time: 20 minutes

Serves: 5 (makes 10 flowers)

Ingredients: 100g fresh white crab meat, 1 red chilli (finely chopped), 1 tsp white wine vinegar, 1 tsp freshly chopped flat-leaf parsley, 10 baby courgettes with flowers, 1 tbsp olive oil

Method: Mix together the crabmeat, chilli, white wine vinegar, parsley and some seasoning. Carefully fill the courgette flowers with this mixture. Twist the top of each flower to make sure that no filling comes out when cooking. Don’t overfill them. Once you have stuffed all the flowers, heat the oil in a frying pan over medium heat and add the courgettes. Cook on all sides for about 6-7 minutes. Serve immediately.

Bang Bang Chicken with Sichuan Salad (A hit among friends and family)

[Good source of Folate; Not suitable for freezing]

Time: 1 hour 5 minutes

Serves: 4

Ingredients:

For the salad – 1 tsp Sichuan peppercorns, 1 large cucumber (peeled, deseeded and cut into matchsticks), 1 bunch spring onion (shredded), 1 tbsp sesame oil, juice ½ lime, handful chopped coriander

For the chicken – 1 kg pack chicken drumsticks or thighs, 1 tbsp olive oil, 1 tsp Chinese five-spice

For the sauce – 140 kg chunky peanut butter, 100ml low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp granulated sugar, 2 red chillies (deseeded and finely chopped)

Method: Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set Aside. Put the chicken in a bowl and rub in the oil and five- spice, leaving to marinate for an hour or use straight away. Cook on the barbeque, turning regularly, for about 35 to 40 minutes until the juices run clear. Whisk together all the ingredients for the sauce until smooth, adding water if needed. Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter.

Spinach with Raisins and Pine Nuts (easy to make and very healthy. You can use other nuts as well.)

[Suitable for vegetarians; Low fat; Gluten free; Not suitable for freezing]

Time: 15 minutes

Serves: 6

Ingredients: 2 tbsp olive oil, 2 rounded tbsp pine nuts, 2 rounded tbsp raisins, 500g baby spinach leaves, 2 tsp balsamic vinegar

Method: heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Tomato Tart (A Mediterranean-inspired elegant summer tomato tart. Dig in!)

[Suitable for vegetarians; not suitable for freezing]

Time: 1 hour 20 minutes

Serves: 4

Ingredients: 3 whole garlic bulbs, 2 tbsp olive oil, 375g block all-butter puff pastry, 1 ½ tbsp honey Dijon mustard, 325g cherry tomatoes (halved), 1 egg (beaten), 150g pack soft goat’s cheese, handful basil leaves

Method: Heat oven to 180C . Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool (this can be done the day before). Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into 14cm- diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1 cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork and then chill. Increase oven to 200C. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin inside down, and season well. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25 – 30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014