Spinach Raita/Palak Raita

Tags

easy raita recipes, Healthy Spinach, Indian Spinach recipes, raita recipes, Spinach raita, Spinach Yogurt dip

Spinach Raita is something very tasty and easy to prepare. Spinach health benefits need not be given to explain the importance, as we all know about it. I have always heard that weekends are usually special at everyone’s place, but at my home I make very simple. It is usually Veggie Quinoa either on Saturday or Sunday. My hubby would want just yogurt for this as an accompaniment. I thought why not make it healthy with spinach and here is spinach raita 🙂

Ingredients:

Spinach : 1 cup packed

Yogurt/Curd : 4 tablespoons

Salt : 1/4 teaspoon

Cumin Powder : 1/4 teaspoon

Red Chili Powder : 1/4 teaspoon

Water : 2 tablespoons

Method:

• Clean spinach. In a pan, add the washed spinach and water of around 2 tablespoons and heat in high for 5 mins.
• Spinach would leave out water , let it cool.
• Once cool, take out spinach and chop to small pieces.
• Drain the water and set aside(do not throw away).
• Now in a mixing bowl, add yogurt, salt, cumin powder, red chili powder and the spinach cooked water.
• With a whisk, beat well to a fine paste.
• Next add the chopped spinach and again mix with the whisk.

Spinach raita is ready 🙂

Goes great with any pulao, biriyani. Few recipes given below

Veggie Quinoa

Mushroom Biriyani

Capsicum Masala Rice

Celery Rice

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Spinach Pakoras (Baked)

Tags

baked pakora, baked spinach pakora, easy spinach baked pakoras, healthy pakoras, Healthy Spinach, Indian spinach snack recipe, Pakoda, Pakora, Spinach Pakoda, Spinach Pakoras

Temperature dipping down, makes me feel like having pakora’s/ pakodas 🙂 Have a huge pack of spinach , so thought of preparing pakora and did not want to have the deep fried one’s. Ever since Vidya posted her Onion Pakora, I wanted to try the same way. So all credit goes to my dear friend 🙂 Completely a guilt free snack for tea time which tastes awesome 😀

Ingredients:

Baby Spinach : 1 1/2 to 2 cups packed

Chickpea Flour/Besan/Garbanzo flour : 1/2 cup

Rice Flour : 1/4 cup

Asafoetida/Hing: a generous pinch

Ginger : a small piece finely chopped

Ajwain/Carom Seeds : 1/2 teaspoon

Red Chili Powder : 1/4 teaspoon

Pepper Powder : 1/2 teaspoon

Water : as required

Salt : 1/4 teaspoon

oil : 1/4 teaspoon

Baking Powder : 3/4 teaspoon

Method:

• Mix Besan, rice flour, red chili powder, pepper powder, salt, ajwain, hing together.
• Chop baby spinach, ginger and mix with flour.
• Spinach would have some water content, so it is better to mix with flour before water.
• Add water slowly and make batter. Make sure the batter is thick and not running and be careful while adding water.
• Add baking powder at the end and mix. Rest for 5 mins.
• Meantime preheat oven to 400 F
• Grease baking sheet or use parchment paper and grease it.
• Take batter and form round patties, need not be shaped, place them on the baking sheet.
• Bake for 15 mins, then flip sides and baked for another 20 mins.
• If you want it very crispier bake for extra 10 mins.
• Make sure spinach is more than flour, as it shrinks while cooking/baking.
• Serve with hot chai 🙂

 

Aloo Saag/ Potato Spinach Curry

Tags

Aloo curry, Aloo Saag, aloo sabzi, easy Indian Curry, Healthy Spinach, Healthy Spinach Curry, Potato, Potato curry, Potato Spinach curry, Saag Curry, spinach leaves

Aloo Saag a very simple and delicious dish. I just love this combination. We usually skip potato in the grocery list, but this time I had got few of them. This curry is such a comfort dish that I can have it with rice as well as roti 😛 Instead of adding the chopped spinach leaves, I add the puree of spinach which gives it more taste. Hope you like it friends 🙂

Ingredients:

Potato : 2 medium(skin peeled and chopped to large pieces)

Spinach : 1 1/2 cups roughly chopped

Onion : 1/2 of one large

Green Chili : 2

Turmeric Powder : 1/4 teaspoon

Garam Masala : 1 teaspoon

Salt : 1 teaspoon

Ginger Garlic paste : 1 teaspoon

Oil: 1 teaspoon

Cumin Seeds : 1/2 teaspoon

Mustard Seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Asafoetida : 1/4 teaspoon

Method:

• Boil water in a pan, add potatoes and par boil in high for 5 mins. After 5 mins, drain water and keep it aside.
• Make spinach puree with little water in a blender.
• Heat oil in a pan, add mustard seeds, urad dal, cumin seeds, asafoetida. When they crackle, add onions, green chili, ginger garlic paste, turmeric powder.
• Let it turn translucent.
• Next add the par boiled potatoes and mix well. When it is 75% done in cooking potato, add the spinach puree, salt, garam masala and mix well.
• Let it boil with the spinach puree. It would get thicker. When the spinach is mixed well with potato , stop and serve with roti or rice 🙂

 

Spinach Rice

Tags

Basmathi rice varieties, Healthy Spinach, Indian rice variety, Spinach Rice, variety rice

I was getting bored with the usual way of preparing spinach with dal. Recently met my aunt , she had prepared this spinach rice. It tasted different and nice, So now its my version of spinach rice given below. Its quite simple, fast and easy to prepare,as well healthy 🙂

Ingredients

Spinach : generous bunch(finely chopped)

uncooked Basmathi rice: 2 cups

pepper : 2 table spoons

cumin seeds : 1 table spoon

onion: 1/4 of the large one chopped

peanuts: handful

ginger : small piece

garlic : 2 pods sliced( not chopped)

oil : 2 table spoons

Salt to taste

Method:

Wash and cook the basmathi rice with 1:2 of rice and water ration respectively. Once cooked, use fork and separate the rice. Do not mash.

Heat oil in a bigger pan.  Add cumin seeds, let it splutter. Now add onion, let it heat to become transparent. add the peanuts, garlic, ginger, pepper. Let it get heated for 2 mins, now add the chopped spinach. I used baby spinach. Let the spinach cook for 5 to 6 mins, it leaves out water, go on cooking. Add little bit of salt now and let the spinach get cooked well. Now add the rice and mix well. stir well and let the rice cook for few mins with the spinach, add a pinch of salt, as the rice should absorb some salt. Mix well.

Now our spinach rice is ready to be served 🙂