Green Leafy Vegetables
This is the time for SAAGSWAG. With a winter offering a bounty of green vegetables. Take a look at the dishes featuring leafy vegetables from across India.
Introduction
The cold weather brings along reasons to indulge not just a hot chocolate, but also green leafy vegetables. At this time of the year, vegetable markets are full of green vegetables. In India, these vegetables are prepared in different ways to add a touch of green to the food plate. Whether you make a creamy curry with palak or mustard greens or add chopped methi to your ghee laden parathas or theplas. These winter greens will help you tide over the cold weather in a myriad of ways. There are so many reasons to look forward to winters and one of them is the abundance of green vegetables! Methi, palak, Sarson ka saag and bathua, channa flood the vegetable market and help you make your meal plates more green. Out of these, one can’t deny that bathua is lesser-known and often ignored in spite of it being super nutritious.
Tips
- Always cook the greens especially leafy veggies in lohe ki kadai (Iron Container) since it imparts added Iron nutrients to the dish.
- Leafy Greens And Tomatoes
Dark leafy greens such as spinach, kale , collards, drumstick leaves, fenugreek, amaranthus, Sarson ka saag contains iron. However its tough to absorb this iron without the assistance of vitamin C to help with that, simply mix fresh or sauteed leafy greens with tomatoes, a splash or lemon juice or even pieces of strawberries to elevate the taste as well as the health benefits of the meal.
Pair green leafy vegetables with tomatoes to aid better iron absorption - Cooking leafy vegetables for too long decreases their nutritional value.
- Sometimes additional mustard oil is poured over the Kashmiri haak to enhance both flavor and taste.
- Clean the green leafy vegetable thoroughly in 4-5 buckets of water. Wash each leaf well in running water. Kashmiri Haak is traditionally cooked with stems intact.
- Meetha (sweet) soda / baking soda (sodium bicarbonate) is used to preserve the bright vibrant green of the Kashmiri haak leaves.
- Check the leaves for pests.
- Tips to blanch Spinach without losing its color :
- Blanching is an easy way to quickly cook green vegetables in order to preserve their flavors and nutrients. If you don’t blanch your spinach, the color can get dull.
- To begin with, wash the spinach leaves properly to remove the dirt. Once done, roughly chop them and add water to a wide pan or kadhai. Let the water boil.
- Before you blanch your spinach, rinse off the leaves in cool water from your sink for 10-20 seconds.
- Boil a large pot of water at high heat. Fill up a large pot halfway with water, and place it on your stovetop. Then, use a high heat setting to bring the water to a boil. it helps season the spinach and helps it retain nutrients.
- Fill up a large bowl with ice cubes and cold water. As your water comes to a boil, locate a glass or plastic bowl and fill it with ice cubes. Then, cover the ice cubes with cold water from your sink. Set your bowl next to your stovetop so you can easily transfer your spinach once it boils
CAUTION
Contraindicated food in Rainy season (4 months)
Shaka Vrata शाक व्रत : In Shravana Bhado month. Spinach and all green leafy vegetables. As they are vata producing food and infested with worms in this season. They cause flatulence.
Sarson Ka Saag
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| Mustard Greens |
Ingredients
- 750 grams Sarson Ka Saag
- 250 grams Palak saag
- 250 grams Bathua saag
- 100 grams Desi Ghee
- 500 grams Makke Ka atta
- 2 cups water
- 25 grams ginger
- 6 clove of Garlic
- 4 Green chilies
- 2 Onions
- Radish (optional)
- Turnip (optional)
- Salt as per taste
- Big red chilies
- Hing
- 1/2 tsf coriander (dhania) powder
- 1/2 tsf red chilli powder
- 1/2 tsf garam masala powder
- Mustard or Rai
- White Butter For garnishing
Instructions
- Cook all greens first
- Add all three greens (saag) and pressure cook with salt and water.
- Cook for hour in low flame
- Keep the saag water aside and mesh the green until you get a course texture. Add makka ka atta in the saag mixture and stir.
- Add the saag mix and the saag water back to the pressure cooker, followed by green chilies, ginger, and cook over slow flame until the mix becomes thick
- Tadka : Kadhai 2 Tbsp Desi ghee,/ or sarson oil, onion finely chopped, do it golden brown,2 big red chili, garlic, green chilli and ginger finely chopped, add 1 chopped tomato, salt to cook tomatoes. 1 tsp dhania powder, hot water,
- Cook in low flame for 5 min.
- Chowk : 2tsp ghee, asofoetida, 2 big red chilli, 2 split green chilli, 2-4 ginger long cut (julian)
- For tadka, sauté chopped onions, ginger, garlic hing, jeera, rai, red chilli powder, garam masala powder dhania powder in ghee on a pan, until the mixture turns light brown.
- Mix the boiled saag with tadka and cook for another 3-4 minutes.
- Pour ghee over the saag and serve with makka ki roti.
- Add salt, turmeric, coriander powder, red Chilli powder
- Add blended Sarson ka saag
- Fry it
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| White Butter |
Tips
- Blend Sorson ka saag , do not grind it.
- Always add hot water to match the consistency.
- make by blending with hands do not use mixie.
- It can be stored for one week.
- Garnish it with white butter.
- Eat it with Makke ki Roti
- And a piece of Jaggery.
Sarson Saag Bhujia
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Ingredients
1/2 Kg Sarson saag washed and chopped
Chopped Tomatoes 5
Green chilies
Garlic 10 peeled
Season oil
Methods
Heat oil in pan
Add sliced garlic
Green chilies
Tomatoes
Cook for half an hour
Add Sarson ka saag
Add salt Dhandia, turmeric red chilli powder.
Palak Paneer
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Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water. Blanched and pureed spinach is cooked with select spices and the paneer is tossed in at the end. This is one of the most popular paneer recipes in India is really nutritious plus quick and simple to prepare.
When we blanch, then add sprinkle of salt to avoid discolouration of the spinach. Cool the palak in ice cold water to retain its colour.
Ingredients
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| Spinach / Palak |
- Spinach 1 kg
- Paneer (cottage cheese) 200 grams
- Green chilies 2-3
- Garlic chopped 8-10 cloves
- Oil 3 tablespoons
- Cumin seeds 1/2 teaspoon
- Salt to taste
- Lemon juice 1 tablespoon (no tomatoes as it will change its color)
- Fresh cream 4 tablespoons
Palak Paneer is a quintessential North Indian vegetarian dish made with cottage cheese and fresh spinach. Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water. Blanched and pureed spinach is cooked with select spices and the paneer is tossed in at the end. This is one of the most popular paneer recipes in India is really nutritious plus quick and simple to prepare. A sprinkling of dried fenugreek or kasuri methi and fresh cream at the end is a must to give that restaurant style vibe to it.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Method
Step 1
Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes.
Step 2
Refresh in chilled ice water. Squeeze out excess water. Grind into a fine paste along with green chilies.
Step 3
Cut the paneer into one inch by one inch by half inch pieces. Heat oil in a pan.
Step 4
Add cumin seeds. onion, garlic, ginger, When they begin to change colour, add garlic and sauté for half a minute.
Step 5
Add the spinach puree and stir. Check seasoning.
Step 6
Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice.
Step 7
Finally add fresh cream. Serve hot.
Soya Methi
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| Fenugreek Leaves/ Methi / Soya / or dil |
Dill or Soya leaves are an aromatic herb with delicate, feathery green leaves. They are good source of calcium, manganese and iron. Fenugreek or Methi leaves are highly beneficial for treating poor liver functions and dyspepsia. They also helpful in treating gastric problems and other intestinal issues.
Lucknow style.
Caution : As methi is hot in potency acidity patients should eat in moderation.
Ingredients
- Heat oil in a nonstick pan or kadai. Once the oil is hot add smashed garlic and cook till it becomes light brown
- Add red dry chilies and cook for 2 minutes
- Now add finely diced potatoes with peel and mix them. Season it with salt according to salt. Cover and cook till the potatoes become soft or tender
- Add all dry ingredients like turmeric and red chilli powder. Mix all and cook till oil get separated from them
- At this stage wash and add the finely chopped, fenugreek leaves, green coriander and dill leaves. Mix and cook it for 5 minutes, by doing greens will start leaving it moisture
- Cover the pan or kadai and cook it for 5 to 10 minutes or till the water from the greens is complete observed or oil start getting separated for it. Ensure the flame of the gas is on medium
- Finely add the slit green chill and mix it and cook it for another 2 minutes
- The dish is ready to be served with any Indian bread
Bathua Saag
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| Chenopodium album |
Chenopodium album-Bathua is extensively cultivated and consumed in Northern India as a food crop and it is called as Chenopodium album in English.. Bathua, also known as pigweed, is a very nutritious winter vegetable that has multiple health benefits. You see, bathua is a powerhouse of vitamins A, C and B along with being rich in essential minerals and antioxidants. It is a good source of amino acids, iron, potassium, phosphorus and calcium, making it very healthy to consume. Pair bathua ka saag with makka ki roti, along with white butter and relish the rich flavours with your loved ones. Prepared same as palak. Bathua with its pungent and sharp flavor cuts through the sweetness of the spinach and garlic added while preparing the dish. it is cooked with lot of desi ghee, tops off with dolops of while butter and jaggery and a lot of fried garlic.
You can add this vegetable to your diet in various forms ranging from saag and sabzi to paratha, raita and roti!
Ingredients
- 1 Kg blanched Bathua saag
- 6 green chillies
- 2 teaspoon garlic paste
- 2 teaspoon cumin seeds
- 2 tablespoon mustars oil
- Sait as per taste
- garam masala
- 6 cloves garlic
Instructions
Repairs cell
Bathua is rich in amino acids. Given that a large proportion of our cells are made up of amino acids, it can play a major role in the functioning, repair and formation of the cells.
Relieves constipation
Rich in water content, bathua is also a good source of fiber.
Benefits
May help with weight loss
100 gram of Bathua contains only 43 calories. Hence, it’s perfect for those trying to watch their weight while also eating healthy.
Purifies blood
You probably already know that you need a good diet for good skin. In fact, one of the prime reasons behind acne and frequent breakouts is the impurity of blood. Now, consuming Bathua regularly can purify your blood, giving you flawless skin.
Promotes healthy hair
Since Bathua is rich in protein, minerals, and other vitamins, it helps strengthen your hair from the roots. This results in a reduction in hair fall, making your tresses soft, shiny and healthy.
Promotes eye health
Most of us have jobs that require us to stare at our screen for the majority of the day. Over time, this lifestyle can have an impact on our eyes. The zinc and iron content of Bathua can ensure that your vision stays strong.
Good for dental health
Bad breath bringing you down? It is not only annoying but can get embarrassing as well. If you want to get rid of bad breath, bathua can be your one-stop solution. In fact, it can help you deal with multiple dental problems like bleeding of gums, sensitive teeth and so on.
Hare Chane Ki Bhaji
Jabalpur style
Chickpea leaves curry
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Ingredients
- Hare Channa Bhaji
- Green chilli
- Ginger
- Garlic
- Salt
- Asofoetida
- Tomatoes
- Til
- Oil
- Boiled Rice water (Maad) माड़
Instructions
- Finely chop the green vegetable with iron knife or hasiya.
- Wash the vegetable drain it in sieve.
- Steam it. Or pressure cook till 1 whistle.to retain its color
- Grind bhaji along with garlic, ginger, green chilies, 2 tomatoes, 2 cup water, along with bhaji in grinder or Sil Batta
- .Add (माड़ ) boiled rice water to bhaji
- Continuously keep on stirring
- For Tadka
- Heat oil, red chili, rai, black jeera, white til, green chilli, chopped. garlic, asofoetida
- Cook the further vegetable without lid
- Add salt
- Do not overcook the vegetable
- Some (माड़ ) boiled rice water can be added.
- Can be eaten with rice, Missi roti or chapati,
Semi solid chana Bhaji can be prepared with adding boiled rice water. And can be eaten with rice.
Chaulai Saag
Amaranthus viridis, Red Cockscomb, or green chaulai.
Amaranth leaves are available in abundance, come winter, While it is generally a simple preparation
The humble Chaulai leaves are rich in several vitamins, minerals, and a great source of protein, without adding too much fat to the body. It is an excellent source of fiber, carbohydrates, proteins, Vitamin A, B6, C, E, and even minerals like iron, magnesium, phosphorus, copper, calcium, potassium, selenium, and manganese. Chaulai is also found to be a great source of amino acids and fatty acids.
Imbued with these incredible range of nutrients, chaulai exhibits antibacterial, anti-inflammatory, antioxidant, astringent, digestive, carminative, hypolipidemic, and diaphoretic properties. It confers exceptional health benefits and are widely used for the treatment and management of heart ailments, digestive disorders, bone and joint problems, diabetes, cholesterol, obesity, skin and hair issues etc.
Caution : Chaulai's Side Effects
Chaulai is extremely beneficial in prescribed amount and when cooked but an excess of it can be very detrimental for health. Since it has the ability to lower insulin, people suffering from hypoglycemia are advised to regulate the intake carefully with doctor’s advice. Excessive amount of Chaulai is also prohibited as presence of phylates and dietary fiber present in the leaves may interfere with the bioavailability of calcium, iron, and magnesium. Since Chaulai leaves have a high vitamin-K content, patients taking anti-coagulants such as "warfarin" are encouraged to avoid Chaulai leaves in their food since it interferes with drug metabolism. Additionally, since its safety profile in pregnancy and during lactation is not well established, pregnant and breastfeeding women are advised to avoid taking it without recommendation from the doctor.
Laal Saag With Kaala Chana / लाल माठाची पालेभाजी in Marathi
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| Amaranth /Chaulai |
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Chana dal Laal Saag
While it is generally a simple preparation, Biharis have found the best way to make it more interesting, "Laal Saag (Amaranth leaves and kala chana is a Bihari staple. The red leaves are rich in vitamin, and aid in digestion as they are fibrous and high on iron", Adding dil leaves and spinach to the leaves can enhance the flavors. It is eaten with chapati or along with a steaming pile of white rice and yellow dal.
Bihari style
Ingredients
- Bengal Gram soaked and boiled ¾ cup
- Lalmaat roughly chopped 1 medium
- Ghee 2 tablespoon
- Dried red chilies 2
- Cumin seeds 1 teaspoon
- Asafoetida a pinch
- Fenugreek seeds (methi dana) ¼ teaspoon
- Ginger finely chopped 1 tablespoon
- Garlic finely chopped 1 tablespoon
- Onions finely chopped 2 medium
- Tomato finely chopped 1 medium
- Red chilli powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Turmeric powder ¼ teaspoon
- Dried mango powder 1 teaspoon
- Green chilies finely chopped 2-3
- Salt to taste
- Fresh coriander sprigs for garnishing
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ayurvedic Health benefits
(Relieves cough, Shwasa (relieves breathing difficulties), Balya (improves muscle strength), Kantya (relieves sore throat), Deepana (enhances stomach fire), Pachana (helps in digestion), Rochana (stimulates appetite), Anulomana (improves breathing), Vamana (prevents nausea and vomiting), Sangrahini (treats diarrhea), Kustha (treats skin disorders), Varnya (improves complexion), Rasayani (rejuvenates the whole body), Vayasthapana (prevents ageing), Jvara (useful in fever), Amahara (treats indigestion), Dahahara (relieves burning sensation), Trutahara (relieves excessive thirst), Krimihara (relieves intestinal worms), Kanthya (improves voice) and Pushtida (good for nutrition).
Mooli ki Bhujia / Raddish Saag
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Ingredients
- Raddish along with green leaves.
- Garlic, ginger, Desi tomato (sour) , green chilies,
Instructions
- Remove the leaves from the stem. Nicely wash them.
- Rinse in hot water.
- Chop the Raddish in small cubes or grate them.
- Finely chop garlic and green chilli. ginger and and tomato
- Pour mustard oil in pan.
- Add rai jeera, methi dana. asofoetida
- Garlic tomato
- Salt
- Green chilli, ginger
- Turmeric, red chilli powder, dhania powder
- Chopped Raddish 2-3 minutes
- Pour little water, cover it with lid.
- After Mooli is cooked
- Add green leaves.
- Do not close the lid
- Can pour little water, cook for 5-7 minutes
- Dish is ready
- Serve with rice and dal
Sajana Saga Kharada
Drumstick Leaves / Moringa / Sahjan / Shevgyachya Panachi Bhaji (शेवग्याच्या पानांची भाजी ) in Marathi
Odia Recipe
The 'Sajana' tree is also known differently in most part of India, such as Moringa, Sahjan, Muniga or simply as the Drumstick tree. Its botanical name is Moringa oleifera. While the uses of its stick like fruits (called drumstick) as a vegetable is wide spread, what remains mostly unknown is that the green leaves of the tree may also serves as an ingredient for a delicious and healthy dish. It is said that it contains antimicrobial and antibacterial properties. This typical recipe is found in the Odia homes.
In the state's cuisine, moringa is considered a versatile tree because Oidia people like to have its fruits, flowers as well as leaves, Yellow split gram (moong) dal is added to Sajana saag kharada alone with a mustard oil, for a better mouth feel of the humble dish. The quintessential panch phoran, a typical tadka used in Bengali and Odia cuisine, along with garlic and urad dal badi, adds to its distinctiveness.
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| Drumstick Leaves |
Ingredients
- Leaves of Sajana (Moringa/ Sahjan/ Muniga leaves)
- Yellow split gram (Mung Dal/ Muga Dali)
- Onion (Pyaj/ Piaja)
- Garlic (Lehsun/ Rasuna)
- Mustard seeds (Sarson/ Sorisha)
- Red chili (Sukhi lal mirch/ Sukhila Lanka)
- Cononut (Nariyal/ Nadia)
- Refined oil or Mustard oil (Refine Tel/ Saron ka Tel/ Sorisha Tela)
- Salt to taste (Namak/ Luna)
First of all carefully pluck the Sajana leaves out of the bunch of twigs. Wash them clean. Then slice the onion. Scrub or grate the coconut. Also slightly crush the garlic cloves. To start the cooking, place a pan on the stove. First of all let us boil the Sajana leaves and Mung Dal in water for a while. Add salt to taste. Then stir in between as you boil this till the water component gets almost evaporated. Now we would prepare the “tadka” or the seasoning by using another pan. For this, fist of all take a little oil. Let it heat up. Then add the mustard seeds, dry chilli, the crushed garlic cloves, and the slices of onion. Sauté it all till the onion turns golden brown. Then transfer the seasoning to the Sajana leaves and mung dal which we boiled together some time back. Also add the scrubbed or grated coconut to it and then cook it for a while, and stir it in between till all the water content vanishes. Now your Sajana Saga Kharada is ready to be served.
Kulfa Ka Saag /Luni / Lunia / Purslane / Nonia Saag / Ghol Bhaji
Looks like methi. Good for diabetes.Think about the nourishment it brings. It is anti-inflammatory and is rich is omg3s, alpha-Tocopherol, Ascorbic acid, beta-carotene and Glutathione. Much much healthier than the more common leafy green spinach.
- Since Purslane is a little tart and smooth once cooked, it makes a great substitute of tomatoes. So go ahead and make a pasta sauce with Purslane or use it over a pizza. Or just cook it in a potato curry like you make alu tamatar or alu/potato baingan.
Dry Peas and Purslane
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| Kulfa saag with green peas |
Here I heated mustard oil, added some hing and cumin seeds, loads of chopped garlic, ginger, onion, green chili some whole dry chillies, everyday curry powder and then loads of chopped kulfa greens. Some salt, turmeric, coriander, some quick stir frying and then added boiled peas and simmer for sometime till you get a curry like this. Kulfa imparts a tangy yet earthy taste to dried peas curry.
You can make chana dal with kulfa the same way, just pressure cook the chana dal and then proceed the same way as the above recipe.
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Lentil Cheela With Pursalene
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| Lentil Cheela with Pursalene |
Patted into a hot greased cast iron griddle and cooked both sides till crisp and golden, this cheela is delicious as it is . Or serve it with a raw mango slaw or any slaw, chutney or salad you wish.
Purslane Kadhi / Kulfa wali Kadhi
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| Pursalene Kadhi |
To make the Kulfa wali kadhi you just follow the regular UP style kadhi recipe and add the chopped kulfa greens instead of the fried Pakodi (dumplings). You can add the kulfa greens along with the pakodis too.
Adjust the spices and chili etc according to your taste and season and have this delicious meal with your omg3 supplement of the day.
Adjust the spices and chili etc according to your taste and season and have this delicious meal with your omg3 supplement of the day.
Aloo Baingan / egg Plant / Kulfa Sabji
This subzi of alu baingan and kulfa saag is made with halved baby potatoes and egg plants. Loads of chopped purslane and some water or thin buttermilk make this subzi light and flavourful.
Cook this one in a pressure cooker.
Heat very little mustard oil, add few grains of fenugreek and chopped ginger garlic and red chillies and let them all crackle a bit. Then dump some halves baby potatoes (preferably with skin), quartered baby eggplants and loads of chopped purslane (all three vegetables equal by weight). Add salt to taste and turmeric powder, some thinned buttermilk and cover the lid of the pressure cooker.
Cook till the whistle blows. Open the cooker when the pressure subsides. Mash the subzi a bit and serve hot with some dal and roti.
Kaddu Kulfa ki Sabji
Deep yellow or orange flesh pumpkin and purslane make a nice earthy subzi with mild sweet and sour notes.
Temper a little mustard oil with few fenugreek seeds and asafoetida, add minced ginger, garlic and chillies and then add cubed pumpkin. Toss and add salt and turmeric powder, followed by loads of purslane, mix and cover to cook till done. No water is required but you can add if you want a little watery Subzi.
Temper a little mustard oil with few fenugreek seeds and asafoetida, add minced ginger, garlic and chillies and then add cubed pumpkin. Toss and add salt and turmeric powder, followed by loads of purslane, mix and cover to cook till done. No water is required but you can add if you want a little watery Subzi.
Hara Bhara Kabab
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| Vegetarian Kabab |
- Palak / Spinach
- 4 cups Green Peas
- 4 Potatoes boiled, Peeled and grated
- 2 Tbsp Fresh Green Coriander Leaves
- 2 '' Inch Ginger
- 3 Green chilies
- Cumin powder 1/2 tsf
- Salt
- 2 Tbsp Cornflour
- Cheese / Paneer Optional
- Cashew / Resin Optional
- Almond for Garnishing optional
Instructions
- Take bowl
- Add Potatoes boiled, Peeled and grated
- Add boiled Palak, after draining the water completely
- And Peas Shelled, Boiled & Crushed
- Green Coriander Leaves Chopped
- Ginger paste
- Green chili chopped / meshed
- Cumin powder
- Salt to taste
- Kneed the batter with hand
- Add Cornflour so that the batter does not spread
- Prepare its Tikkis and dip it in cornflour
- Pour oil on pan and deep fry it
- Fry it with the sieve Jhara.
- Eat it with Imli Chatni.
- Oil on pan should be very hot while frying kababs.
- In cold oil kabab spreads and is broken.
- If you want more green kababs, put less potatoes and green ingredients more.
Methi Muthiya
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| Methi Muthiya |
Methi Muthiya Recipe -
Ingredients -
2 Cups Methi Bhaji (approx. 50 grams) (Washed and finely chopped)
2 tsps Green Chilly Paste
1 1/2 tsps Ginger Paste
1 1/2 tsps Garlic Paste
1 1/2 tsps Salt (or as per taste)
2 tsps Sesame Seeds (Til)
1/2 tsp Asafoetida (Hing)
1/2 tsp Turmeric Powder (Haldi Powder)
1 1/2 tblsps Sugar
2 tblsps Curd (Dahi)
2 tblsps Oil
1 cup Wheat Flour
1/2 cup Coarsely ground Wheat Flour (If not available can use normal wheat flour instead of this)
2 cup Chickpea Flour (Besan)
1 tsp Oil
Oil for deep frying
Serve Hot or add them in Sabzi to enjoy
Adu Vadi
While it is more popular in Malvani, Maharashtrian and Gujrati cuisine. People across India also have it, with different names. Pathrode, Arvi ke patte ki badi, llandhirai, vedivel, patra. "Made with Colocasia leaves that are smeared with seasoned gram flour paste, which are rolled tightly, tied with string and steamed. Once steamed, cut into slices and shallow fry.
It is a delicious dish of Colocasia or taro root.
Ingredients
- 10 tbsp Besan / Chick pea flour
- 2 tbsp Rice flour
- 1 tsp Red chili powder
- 1/4 tsp Turmeric powder
- Salt to taste
- 5~6 tbsp Tamarind Jaggery Pulp
- Water
- 2 Bunches of Adu / Colocasia leaves
- Oil for frying
- 1 tbsp While sesame seeds
- 1/2 tsp Oil
Instructions
- Take besan in a bowl.
- Add rice flour, red chili powder, turmeric powder, and salt.
- Mix dry ingredients well.
- Take tamarind and jaggery in the same proportion.
- Soak in water or boil together.
- When it cools down, mash and take tamarind jaggery pulp.
- Add tamarind jaggary pulp. Mix well.
- Add a little water at a time and make a little thick paste.
- The consistency of the batter should neither too thick nor too thin. It should be easily spread.
- Beat the batter really good until it becomes light. The batter is already.
- Wash and dry the adu or Arvi leaves.
- Take a leaf and cut its stalk as close to leaf as possible.
- Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.
- Take the biggest as the base leaf.
- Take the batter and spread it evenly all over the leaf.
- Spread the batter with hands. You can use a spoon too.
- Take a smaller leaf and put it above the first leaf.
- Spread the batter again over it.
- You can use as many leaves as you want.
- Fold the base part of the leaves first and spread the batter on it again.
- Fold the sides and spread the batter again.
- Start making the roll. Spread batter over each fold.
- Do not make a too tight roll.
- Heat up 1” water in the cooker. You can use an idly cooker too.
- Take a pot and add 1/2” water in it. Place the pot in the cooker.
- Grease a dish really good with oil and place it on the pot.
- Put the rolls with a sealed side facing down on the dish.
- Remove the whistle of the cooker. Do not remove the ring.
- Close the lid and steam on medium heat for 15 minutes.
- Let it cool down and cut into about 1/2” wide pieces.
- The thinner is the vadi, the crispier it will be.
- Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.
- Take alu vadi out of oil, drain excess oil, and transfer them into a plate.
- Take sesame seeds in a tadka pan and add oil in it.
- Fry it nicely and add on fried alu vadi.
- Alu vadi is already.
- You can make a roll and keep them in a zip lock bag. You can store these bags in the freezer for about 2-3 months.
- You also can store the bag in the freeze for about a week.
- Take it out 1 hour before making, bring it to room temperature, fry it, and eat.
Sambar / Kothimbir Vadi
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Nagpur's famous, Maharashtrian Delicacy
Ingredients
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| Green Coriander |
Ingredients
- Green Coriander
- Olive oil
- 2 cup Besan, 1 cup Maida or vice versa.
- Khas Khas
- Til
- green chilli, ginger, garlic
Instructions
- Take a vessel put 2 cups of besan and 1 cup of maida
- Salt to taste1/2 tsf red chilli powder, 1/4th tsf haldi, 1/2 tsf Ajwain.(powder)
- 2 Tbsp hot oil, for maun (to make it crispy).
- Mix everything well with spoon first and then crumble with hand until the dough is moist enough.
- Take the mixture in hand and see if it holds shape or not and than add a little hot oil.
- In addition, add water in batches and kneed to form medium hard dough.
- It should be semi hard.
- Greece the dough with oil. Cover and rest the dough for 10 minutes.
- Stuffing
- Seperate leaves and wash.
- Drain its water.
- Chop the dried coriander leaves finely and keep them aside.
- Now heat up a pan on medium flame
- Oil 1 tbsp.
- Cumin seeds 1/3 tsf, add meshed ginger, garlic and green chilli.
- 1 tbsp khas khas (post dana)
- 2 tbsp white Til
- Add desiccated coconut
- dry masala 1 tsf coriander powder, red chilli powder, 1/2 taf garam masala, 1/2 taf jeera powder, 1/4 tsf haldi, and amchur. Or lemon juice.
- 1/2 tsf sugar.
- 3 tbsp roasted ground nut, some course ground nut also
- Salt
- Add chopped coriander
- cook in low medium flame (for two minutes only)
- Divide the batter in equal parts
- Prepare puree
- Fill the stuffing's
- With water seal its edges
- vadi should not open
- Or roll like spring roll
- The dough should be hard.
- And vadi should be properly sealed.
- Fry it in olive oil
- Heat in medium flame
- Vadi should be fried in low medium flame
- Fry till golden brown.
- Crisp from both sides
- Remove it from flame
- Can be eaten with instant kadhi
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- Take curd add salt and sugar
- Prepare tadka
- Asofoetida
- Green chilli, garlic , kadi patta,
- Red chilli , coriander powder rai, jeera
- Add tadka to instant curd.
Crispy Palak Bhaji /Pakoda
Ingredients
1 bunch of washed and dried Spinach leaves
For the batter:-
- 2 cups Gram flour
- ¾ cup Water
- 1 tbsp. Cumin seeds
- Ajwain or carrom seeds
- 1 tsp. Red Chilli powder
- 1 tsp. Turmeric powder
- Salt, as required
- 1 tbsp chaat masala
Instructions
- Mix all the batter ingredients together with a ballon whisk.
- Add water and make a batter that is moderately thick.
- Then add 1 tbsp. Hot oil to it.
- Heat oil in a wok, dip the spinach leaves in the batter and fry them in it until crisp.
Methi Puri
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Ingredients
- whole Wheat flour 2 cups
- Besan gram flour 1 cup
- Methi leaves 1 cup
- Ajwain seeds 1/2 taf
- red chili powder 1/2 tsf (optional)
- Salt to taste
- Mustard oil for deep frying
- Wash and chop the methi leaves and set it aside. Take a mixing bowl and add besan, wheat flour, chopped methi leaves, salt, red chilli powder, Ajwain, jeera powder and mix well.
- Add water little by little and knead it to a nice and smooth dough. Add a teaspoon of oil and knead it again and set it aside for 10 minutes. After 10 minutes, make small lemon sized balls out of the dough
- Take each ball and dust it with flour and then using a rolling pin, roll each ball of dough to a small and little thicker circle.
- Heat oil in a heavy bottomed pan for frying the pooris. When the oil is hot, gently drop the rolled pooris one by one and fry them till they are crispy and slightly golden brown.
- Yummy and crispy Methi Poori is ready to serve! Serve with Aloo Masala or Channa masala and enjoy your breakfast.
Uttaranchal Saag
Originating in Uttaranchal, the saag is similar to the Kashmiri Haaq. "A nutrient dense rich dish, it comprises two types of leafy vegetables - 'poi' and 'kashmiri haaq' also known as Malabar spinach and collard greens respectively. The flavours of the dish are enhanced by the seasonal amaranth leaves anf jakhiya (wild mustard seeds)'. This rich and creamy dish is best enjoyed with warm rice or makki ki roti or naan during winter.
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| Stinging nettle |
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Bicchu Booti (Kandali Ka Saag), It is a wild bushy grass that is high on nutritional value but also itches badly, if its stingy and thorny leaves touch any exposed body part. So many children went through a painful and funny experience in their childhood when they fell straight on top of this bush from a height of about 15 foot while playing in village. Garhwali's always cook their greens especially leafy veggies in lohe ki kadhai since it imparts added Iron nutrients to the dish.
Ingredients
- Bicchu booti leaves
- Urtica Dioica
- Salt
- Green chilli
- Garam masala
- Turmeric
- Ginger
- Garlic
- Rice flour or gram flour
- Amchoor addresses.
Method
Firstly wash the leaves of scorpion grass, Urtica Dioica and keep them for boiling in the vessel.After boiling, remove the addresses and mix it in a mixer and keep the boiled water aside, which will come later.
Now you have to make a paste of spices which contain some ginger, garlic, chilies and amchoor.
Now heat the oil in the pan, add spices of paste, chilies, garam masala, turmeric flavors according to taste.
Now add the paste in it and put it in the pan and according to the salt taste, after 2-3 minutes after cooking, it remains boiled. Mix water and rice powder or gram flour (paste of flour) and after 5 minutes serve hot
Chavlichi Palebhaji
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| Chavilichi palebhaji (green vegetable) |
This is very nutritious leafy vegetable packed with lots of vitamins and minerals. It is available in plenty during this season and it hardly takes 10 minute..
Cowpeas better known as Chavali in Maharashtra. is usually had as a spicy gravy all year round. However, the tender, cowpea leaves are available in the markets only in winter. The humble dish has a basic preparation with tadka of onion, red chilli powder and garlic for Chavilichi palebhaji (green vegetable) , only the leaves are used, which has a very distinct flavor and pairs with rotis, parathas, bajra roti or dal rice.
Use iron kadhai for cooking. Cook the vegetable in high flame initially so that it does not release water. Add salt at last.Water will release after adding salt. dry it in flame. add . Do not use non-stick kadhai.Add grated coconut and close the flame of gas. Eat it with jawar roti or bhakari.
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| Hirava Math |
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| Cowpeas/ Black Eyed beans |
- 1/2 kg green vegetable
- Meshed garlic
- 5=6 green chilli
- 2 onions
- salt
- oil
- cumin seeds
- Remove the leaves from the stem
- Chop garlic and green Chillies and onions
- Heat the oil
- add cumin seeds
- then add garlic followed by green chilli
- onion
- salt
- Green vegetable
- After the vegetable is cooked
- Eat it with jowar roti or bajra roti.
Shepu Chi Bhaji / Dil Sabji with toor dal.
Shepu Bhaji if you are looking for a nutritious, vegetarian recipe that's great for your kids and you.
About Dil Leaves
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| Green Dil Leaves |
Dill is rich in vitamins and minerals and provides us several health benefits like improving digestion, immunity, and bone health, to name a few. So even if it might take up some time to clean the dill leaves, I would say take the plunge and make this Shepu bhaji. It tastes amazing with Bhakri and dahi (curd). I like my shepu bhaji, just like I used to like how my mom made it when I was a kid. But cleaning a bunch of shepu / dill is quite a pain. Once the dill leaves are cut the rest of the shepu bhaji recipe is a breeze.
- 1 bunch dill leaves cleaned and chopped fine
- Half cup toor dal split pigeon pea lentils/arhar dal
- 5-6 cloves of garlic
- 1/4 th tsp rai mustard seeds
- 1/4 th tsp hing asafoetida
- 1/4 th tsp haldi turmeric powder
- 1 dry red chili
- Approx. 1/4th tsp red chili powder
- Salt to taste
- Approx. 1 tbsp oil
Instructions
- Cook toor dal in cooker till it becomes a bit soft (one whistle on slow flame).
- Set aside 1-2 cloves of garlic and cut the remaining in thick slices.
- Heat a kadai and add half tbsp oil.
- Add mustard seeds when oil heats up, and when the seeds start crackling add hing and haldi.
- Add garlic slices and stir till the garlic turns lightest shade of golden brown, just enough till it gives out a cooked fragrance.
- Add chopped dill leaves and salt.
- Stir the dill once, and then cover the kadai and cook for about 7-8 minutes. (Sprinkle a little water if the dill starts to stick to kadai.)
- Add cooked dal and red chili powder, and mix well. (I add a little bit water)
- Cook for a couple of minutes and then turn off heat.
- Heat a small tadka pan (kadai), add half tbsp oil, pinch of rai, hing, haldi, and 1-2 cloves of garlic.
- Add a pinch of red chili powder and dry red chili. (You can add more red chili powder if you're making the sabzi for grownups or for kids who can eat spicy food.)
- Pour the tadka on top of the cooked sabzi. (Cooking leafy vegetables for too long decreases their nutritional value. To take out the uncooked taste of shepu/dill and to enhance its flavor I add tadka after it's cooked.)
- Serve hot with roti or jowar bhakri.
Pulicha Keerai Kada
In Tamil
A dish from Tamil Nadu also known as Pulicha Keerai Masiyal, is prepared like a mash. It can be made using different types of leafy green but Pulicha leaves, a type of sorrel native to the region, is the main ingredient. "During winter this sorrel is widely available and consumed in different forms by every house hold. The dish includes different types of leaves, each having a different taste, cooking style and health benefits.
Gongura popularly called Pitwaa in Hindi, Pulicha Keerai in Tamil and Kenaf or Roselle in English has amazing health benefits. It is a very popular plant in India grown for it's green leaves. It is a popular green vegetable in Chakma community and it is known as "Aamelli".
Ambaadi chi bhaji
Sour vegetable
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In Marathi, it is called Ambaadi (अंबाडी). And is specially prepared to a stew and served to goddess Mahalakshmi / Gauri during the annual festival of Mahalakshmi which falls on three days in between the ten days Ganesh Chaturthi festival in Maharashtra.
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| Sorrel / Ambaadi Leaves |
Ingredients
- 4 bundles of washed ambadi bhaji.
- 1 cup jawari
- Green chilies
- 10-12 garlic
- Cumin seeds
- Saunf/Fennel seeds
- Take kadhai
- Put ambadi bhaji in it and add water till the bhaji is dipped.
- Cover with lid and allow it to boil for 4-5 minutes
- If Gongora leaves are too tender skip this step. so that its sourness will decrease.
- Meantime roast 1 cup of jowar (sorgum) on medium flame till it turns light brown.
- Transfer it in a flat plate and allow it to cool.
- Roast green chilli as per taste.
- Gongura leaves get boiled properly. Remove the excess water, to make it less sour.
- Transfer it in strainer and drain all water in it to remove excess sourness.
- Its water is kept separately. This water after adding salt can be used for cleaning brass, or cupper utensils.
- In mixer put garlic, cumin seed and saunf and roasted jowar, grind it for course mixture.
- Corse sorgum mixture is ready.
- In a cooker pot transfer ambaadi and sorgum mixture.
- Add 1-2 cup water. Cook it in pressured cooker.
- Allow to pressure cook till 4 whistle, slow the flame cook this vegetable for 15 minutes.
- Neat step
- Salt , turmeric, oil, cut green chilies,, rai and jeera.
- Sorgram mixture get properly cooked.
- Add hot water and blend it
- Add little hot water. keep the consistency liquid.
- Mix well.
- Add turmeric, salt
- Tadka is not given to this traditional reciepi
- Allow it to boil for 5-6 minutes, just to mix salt and turmeric.
- For Tadka add rai, jeera, close the gas add green chilli
- Tempering is ready.
- Pour it on cooked vegetable.
Kashmiri Haaq
Kashmiri haak is a typically Kashmiri Pandit dish of greens (saag in Hindi) cooked with mustard oil, asafoetida (hing), and dried red chilies. But this daily dish is universally popular across the state and is cooked in almost all Kashmiri homes.
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| Haak / Collard Greens Saag |
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| Monji Haak / Kohlrabi Greens |
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| Mujj Haak / Raddish Greens |
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| Beet Greens |
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| Green Kale Leaves |
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| Outer Green Cabbage Leaves |
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| Baby Spinach |
Kashmiri style haak is a traditional dish made with a variety of greens like haak, monji haak (kohlrabi greens), mujj haak (radish greens), and vopal haak (dandelion greens). Other greens that can be used include collard greens, kale, beet greens, spinach, and cabbage (the outer, darker leaves).
Indeed, Kashmiri haak is such an important element of Kashmiri cuisine that it has its own vocabulary. Varieties of Kashmiri haak are distinguished by season (spring, autumn) and the area of their origin and cultivation (Noor Bagh, Dal, Khanyar).
This seasonal vegetable is available only at certain times of the year. In such cases, other greens are often substituted for haak.
This seasonal vegetable is available only at certain times of the year. In such cases, other greens are often substituted for haak.
The best Kashmiri haak is simple and light, healthy and nutritious, tasty and flavorful.
This dish of soupy braised greens is considered a poor man’s food because it uses leaves from vegetables that would otherwise be discarded. Nevertheless, delicious Kashmiri haak is an integral part of the menu for all major events and festivals in Kashmir.
This dish of soupy braised greens is considered a poor man’s food because it uses leaves from vegetables that would otherwise be discarded. Nevertheless, delicious Kashmiri haak is an integral part of the menu for all major events and festivals in Kashmir.
How to eat Kashmiri Haak:
Kashmiri haak ka saag is traditionally eaten with boiled rice. The soupy greens are ladled into the middle of a well in the centre of a plateful of rice. Sometimes additional mustard oil is poured over the haak to enhance both flavor and taste.
Variations of Kashmiri Haak:
Kashmiri haak is a versatile dish and variations include sliced onion, green onion (scallion), ginger, garlic, tomato, clove, yellow mustard seeds, and garam masala. But a simple recipe, with basic seasonings and only a few ingredients, to highlight the taste of delicious and gorgeous haak. In fact, there is a school of through who even prefer Kashmiri Haak recipes without any asafoetida.
Tips on how to make Kashmiri Haak:
Check the leaves for pests, trim the end of the stems only if they are too long or tough, and wash each leaf well in running water. Kashmiri Haak is traditionally cooked with stems intact.
The leaves are always cooked whole, and not chopped. Only very large or thick stalks, the tough central stalk, and the coarse lower stems may be trimmed or removed (we don’t suggest this), but traditionally the stalks are left on the leaves.
The leaves of Kashmiri haak are braised in lots of water. Make sure to use enough water to braise the haak, to prevent the leaves from drying out. It is very important to ensure that the haak stays submerged underwater during the initial cooking process, so use a wooden spatula or large spoon to continuously push the haak down. This should be done until it has cooked through and remains underwater on its own.
Kashmiri haak recipe has no onion and no garlic. It calls for only a handful of ingredients and is very easy and quick to make.
Mustard oil, which is used extensively in Kashmiri cuisine, imparts an extra flavor to the dish.
Kashmiri haak recipe has no onion and no garlic. It calls for only a handful of ingredients and is very easy and quick to make.
Mustard oil, which is used extensively in Kashmiri cuisine, imparts an extra flavor to the dish.
Asafoetida, another typical ingredient in Kashmiri Pandit cuisine, imparts not only a characteristic taste but also adds a delicious aroma to this simple dish of wilted greens. Asafoetida is not commonly used in Kashmiri Muslim cooking and is treated as optional in Kashmiri haak recipe.
Meetha (sweet) soda / baking soda (sodium bicarbonate) is used to preserve the bright vibrant green of the haak leaves.
Meetha (sweet) soda / baking soda (sodium bicarbonate) is used to preserve the bright vibrant green of the haak leaves.
Some Kashmiri haak recipes use fresh green chilies, but we use dried red chilies, preferably Kashmiri red chilies, which are not as hot as they look but which add sufficient heat to the greens to enhance their flavor.
Serve delicious Kashmiri haak immediately with plain boiled / steamed rice along with some of the haak-rus (haak broth). You can also have it with plain roti.
Serve delicious Kashmiri haak immediately with plain boiled / steamed rice along with some of the haak-rus (haak broth). You can also have it with plain roti.
Siru Keerai Kootu
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Siru keerai, is another spinach substitute popular in Tamil Nadu. The leaves are smaller and pointier than Arai keerai and consuming it has cooling properties.
It goes well combined with dal or as a poriyal.
It goes well combined with dal or as a poriyal.
Essentially a strew, kootu can be made with an assortment of vegetables and lentils. Siru keerai kootu, made in various parts of South India, especially Tamil Nadu and Kerala. It is made using a variant of green amaranth leaves and tuvar or moong dal. "These small green leaves have many medicinal properties that can help treat stomach and mouth ulcers and skin problems. The dish is best relished with the locally available jeera, samba rice, sambar or rasam, papad and fried vegetables.
Keerai/Greens the whole day for all three meals ,they are my favorites. Keerai is a easy and simple to cook food. They are highly nutritious and delicious to taste. Keerai kootu can be prepared with any greens of our choice. All kootu verities are basically prepared with dal and coconut which makes them more nutritious to consume. I have made this keerai kootu with Sirukeerai today and goes well with sambar, rasam and steamed rice. Lets move on to this healthy recipe.
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| Tropical Amaranth |
Ingredients
- Siru keerai 1 kg
- Moong Dal 50 Gram
- Turmeric powder 1/2 Tsp
- Salt 1/2 Tsp
- Cumin 1/2 Tsp
- Green chili 4 No
Spring Onion / Scallions stir Fry
Spring Onions, also known as green onions or scallions are often used for garnishing.
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Ingredients
- Spring onion- 1 bunch
- Onion- 1 small
- Green chilly - 1 or 2
- For Grinding
- Coconut (grated) - 1/2 cup
Green Chutney
Ingredients
- Green Coriander 1 bunch
- Fresh Mint 1 bunch
- Green chilies
- 4-5 Garlic
- 1 '' Inch Ginger
- 2 Tbsp Roasted Channa dal
- Salt
- 1/2 lemon
- Jeera powder
- 1 Tsf Sugar
Instructions
- Pluck the leaves of Mint
- Pluck the leaves of Coriander
- Transfer the leaves into blender jar
- Add Roasted Channa dal (Daalia or Chutney dal)
- Add sliced ginger
- Garlic cloves
- Break 2-3 green chilies and add into blender jar.
- Add salt to taste
- Add sugar
- Squeeze the juice of Lemon
- Apart from adding flavor, lemon juice helps in retaining the green color of the chutney.
- Add 1/4th cup of chilled water
- Blend to a fine paste
- Pour the chutney into a serving bowl
Green Garlic Amla and Green Chilli Chutney
Ingredients
- Green garlic
- Amla
- Green chilies
- Rai , jeera
- turmeric. salt
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| Green Garlic |
Instructions
- Steam Amla, and cut into pieces.
- Chop green garlic and green chilies
- Heat oil in pan
- Add rai , jeera , green chilies, green garlic fry them
- Add steamed amla.
- Salt
- Fry them crisp
- Your dish is ready
- Store the chutney in air tight container for a week.
Kale
Sauteed Kale with Garlic and Olive Oil
It can be consumed as a side dish.
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| Green Kale |
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| Purple Kale |
Kale or borecole (boerenkool) is a green leafy vegetable of the plant species Brassica oleracea with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables. In India it is known as "Karam Saag" . Tamil name of kale is parattai keerai.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red chile flakes
- 2 bunches kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- Kosher salt
- Freshly ground black pepper
Method
- In a large pan, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for 2 minutes, until the garlic just begins to brown.
- Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and steam for 5 minutes.
- Remove the lid, season with salt and pepper to taste, and continue cooking for 3 minutes, or until the moisture has mostly evaporated. Serve immediately.
Benifit
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Palak Murg / Chicken Saag
The simple home made dish that is popular in Punjab, parts of Northern India and Pakistan as well, is now available across the country. It uses winter staple- Spinach (palak) - in two different ways. The leaves are pureed to create a thick gravy,, while chopped leaves are added for a wholesome texture. " The Palak gravy id flavorful, spicy and perfect for the cold days. It doesn't require too much water as it is cooked in the juices released by chicken and palak. Try this dish in Amritsar with naan, rotis or jeera rice.
Hinkejvu
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| Hinkevju |
Nagaland Side Dish
Hinkevju is a simple dish prepared with colocasia, cabbage leaves, mustard leaves, and French beans. All the ingredients are boiled in water with a pinch of salt in it. People of Nagaland eat the Hinkevju daily. Recipe Ingredients: Colocasia root/arbi/sepankazhangu, raw (peeled and sliced) - 2 cups Water - 3 cups Cabbage leaves (shredded into bite-sized pieces) - 5 cups Mustard leaves (shredded into bite-sized pieces) - 5 cups Green beans (sliced) - ½ cup Salt - to taste Recipe Instructions:
1. Wash and peel the colocasia roots. Slice into about 1 cm-sized chunk. Wash the cabbage leaves and the mustard greens and dry them gently with a cloth. Slice the green beans into 2 cm lengths.
2. Place the water in a pan/saucepan and let it boil on high flame. Add colocasia slices and let it boil on high flame again. Lower the flame, cover, and cook the colocasia for about 10 minutes, till it turns soft. You can keep the lid of the pan half-open so that the water would not boil over the edge. To make the vegetable soft, lift one piece out and try to smash it with a spoon. If it gets mashed, it is soft enough.
3. Now, add the shredded cabbage and greens, stir them and cook for about 5 minutes. Add salt. Continue to cook for 5 to 8 minutes, stir and mash the colocasia at the sides of the pan with a spoon. Hold the pan steady with one hand while doing this, so that it does not fall.
4. When the liquid in the pan turns into milky color and becomes thick, turn off the gas and transfer the Hinkejvu to a serving dish. In Nagaland, Hinkejvu is an accompaniment to one or more of their spicy meat curries, chili sauces, and rice.
Healthy Protein Palak Soup / Spinach Soup
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A simple spinach soup, apt for cold chilly nights. Palak or spinach, as we know, is full of protein.
Spinach soup is a soup prepared using spinach as a primary ingredient. A common dish around the world, the soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as "cream of spinach" soup.
Ingredients
2 large bunches of spinach leaves
Instructions
- 6 Tsps butter
- 2 Tbsps finely chopped garlic
- 6-8 black peppercorns
- 1 medium onion, chopped
- 4 Tsps whole wheat flour (Gehun ka atta)
- Salt to taste
- ½ cup milk
- Crushed black peppercorns to taste
- Breadsticks to serve
Instructions
1. Heat 4 Tsps butter in a non-stick deep pan. Add garlic, black peppercorns and onion and sauté till translucent.
2. Add whole wheat flour and mix well. Cook for 1 minute.
3. Add 2½ cups water, mix and let the mixture come to a boil. Add the spinach leaves, mix and cook for 1-2 minutes. Add 1½ cups water and salt and mix well. Cook till it comes to a boil. Switch the heat off and blend till smooth using an electric hand beater.
4. Switch the heat on and cook till the soup comes to a boil.
5. Add remaining butter and milk and mix well. Add crushed black peppercorns, mix and cook till the soup comes to a boil.
6. Transfer the soup into individual serving bowls. Garnish with crushed black peppercorns and serve hot with bread sticks.
Benifit
Good for bones, eyes, immune system, rich in iron, Palak soup is highly beneficial for health and very simple to make.
https://madhufooddelicacies.blogspot.com/2022/12/green-leafy-vegetables.html
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Excellent article with lots of useful information.
ReplyDeleteKrishna Kant
Thanks
ReplyDelete