Showing posts with label Palak. Show all posts
Showing posts with label Palak. Show all posts

August 23, 2016

Spinach green peas plantain cutlet recipe

Spinach green peas and plantain cutlet recipe - A healthy and delicious Indian vegetarian snack made with spinach, raw banana and green peas. This  is one of the simplest cutlets which I have prepared several times. This cutlet is usually prepared by using potatoes along with spinach, but keeping health in mind, I have avoided potatoes as it is high in carbohydrates and calories. To make it more healthy these cutlets have been shallow fried using minimal oil.

Raw banana based cutlet is a healthy, tasty and guilt free snack. It can be served as an appetizer or evening snack with a chutney of your choice. It goes really well with mint coriander chutney and even tomato ketchup. If you are looking for some easy shallow fried snacks then do check out kothimbir vadi, hara bhara kabab and aloo moong dal nuggets.

Spinach Green Peas Plantain Cutlet Recipe

cutlet in a serving plate
Spinach green peas and plantain cutlet is a healthy and delicious snack which an be prepared very easily. This can be served as starter or teatime snack.

 Prep time : 
 Cook time : 
 Total time : 
 Recipe type : Appetizer - Starter
 Cuisine : Indian
 Yield : Serves 2
 Author :Vidya Chandrahas

Ingredients 
  • 3 raw bananas / plantain / balekayi
  • 1½ cups chopped spinach / palak
  • 3/4 cup chopped coriander leaves, chopped
  • 3/4 cup green peas / matar 
  • 3 tsp oats (optional)
  • 3 green chillies, chopped
  • 2 tsp lemon juice
  • 1 tsp garam masala
  • Salt to taste
  • Oil as required

Method
  1. Wash and chop the spinach finely. Keep it aside.
  2. Wash and slit the raw bananas from one side. Boil them in sufficient water till they become soft. Allow them to cool. Peel the skin and grate in a large pan. Keep it aside.
  3. Put the green peas in a mixer jar and blend it to make a slightly coarse paste.
  4. Add the chopped spinach, coarse green peas and other above mentioned ingredients. 
  5. Mix till all the ingredients combine well.Take a small  portion of the above prepared mixture and make a round ball and then flatten it to make a cutlet.
  6. Repeat the same procedure with all other mixture.
  7. Shallow fry the cutlet until golden brown from both sides.
  8. Serve spinach peas and plantain cutlet hot with choice of your chutney.
Note
  1. You can also use boiled potatoes instead of  raw bananas to make cutlet
  2. In case you use bananas as an alternative to potatoes, do not use ripened bananas.
  3. Use of oats is totally optional.
  4. If the mixture doesn't give a good binding, add a tbsp of besan / gram flour to it.
  5. I have used only green chillies, however you can use a tsp of red chilli powder to make it more spicy.
  6. Amchur powder can be used as an alternative to lemon juice.
  7. The mixture for cutlet can be prepared and stored in refrigerator well in advance, So that cutlets can be prepared as and when you need.

Spinach green peas raw banana cutlet - step by step pictures

1.  Wash and chop the spinach finely. Put the green peas in a mixer jar and blend it to a coarse paste.
2.  Wash and slit the raw bananas from one side. Boil in sufficient water till they become soft. Peel the boiled raw bananas and grate them in a large pan.
3.  Add the spinach, green peas paste, coriander leaves, oats, green chillies, lemon juice, garam masala and salt. Mix well till all the ingredients combine well.
4.  Heat a non-stick pan and apply some oil on it. Place medium sized cutlet on the pan and shallow fry until golden brown from both sides. Pour more oil if required.
5.  Serve the cutlet hot with choice of your chutney. It goes well with mint and coriander leaves chutney.

March 2, 2016

Hara bhara kabab recipe - How to make hara bhara kabab

hara bhara kabab in a serving plate
Hara bhara kabab recipe with step by step pictures - Hara bhara kabab is one of the most popular North Indian snacks. I am always fascinated in making kababs and tikkis. It is made by using spinach, raw banana and gram flour or besan. This kabab is mildly spiced and shallow fried. This is usually served with mint yogurt chutney, tamarind chutney, dates chutney, tomato ketchup or tomato sauce. 

This is one of our favorite snacks.I have used raw bananas instead of potatoes for one solid reason. I had half a dozen of bananas lying idle in the fridge and wanting to make proper use of it. The hara bhara kabab was delicious and  it was hard to guess the ingredients. This kabab can be made with boiled potatoes but it also comes out well with boiled bananas too.

You will not find the difference in taste.You can substitute three boiled potatoes in the place of boiled raw bananas. You can use a tbsp of lemon juice instead of amchur powder. For your convenience, the hara bhara kabab mixture can be prepared well in advance and stored in the fridge to make kababs as and when required.

Hara Bhara Kabab 

Prep time : 
Cook time : 
Total time : 
Recipe type : Snack-Appetizer
Cuisine : North Indian
Yield :Serves 2
Author : Vidya Chandrahas


Ingredients 
  • 3 raw bananas, boiled (or 3 boiled potatoes)
  • 1/2 cup gram flour / besan
  • 1 ½ tsp chilli powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp cumin seeds powder / jeera powder
  • 1/2 tsp garam masala
  • 3/4 tsp amchur powder
  • 1/4 cup chopped coriander leaves
  • 3 green chillies, chopped
  • 1 ½  cup chopped spinach, finely chopped
  • 2 tsp grated ginger
  • 1 heaped tsp salt or as required

Method
  1. Clean and remove the  stems of spinach. Wash the spinach and chop finely.
  2. Wash and slit the skin of raw bananas  till half from one side. Boil them until soft in sufficient water.
  3. Cool and peel the skin. Grate in a plate and set aside.
  4. Put the gram flour in a bowl.
  5. Add the chilli powder, turmeric powder, cumin powder, garam masala, amchur power and salt.
  6. Mix well till all the ingredients combine well.
  7. Add the chopped coriander leaves and green chillies.
  8. Add the chopped spinach and grated ginger. Add the boiled grated banana.
  9. Mix it to a thick and smooth mixture. Use some water if required. The consistency of the mixture should be very thick and smooth.
  10. Heat a pan and apply some oil on it. Make medium sized balls from the kabab mixture. Flatten it with your hand and place it on pan.
  11. Pour some oil from the edges. Cook on medium flame till the base of kababs become firm and crispy. You can also shallow fry them with more oil.
  12. Flip the kababs and spread some more oil from the edges.
  13. Cook till they become crispy and golden brown from both sides.
  14. When both sides become golden brown, flip frequently and cook from both sides for  another 2 minutes.
  15. Serve the hara bhara kabab hot with choice of your dipping sauce.
                                   
Hara bhara kabab - step by step pictures

1.  Chop the spinach finely and set aside. Wash and slit the skin of raw bananas  till half from one side. Boil them in sufficient water till soft. Cool the boiled bananas and then peel and grate in a plate.
grate boiled banana and chop spinach

2.  Put the gram flour in a large bowl.
besan for making hara bhara kabab 

3.  Add the chilli powder, turmeric powder, cumin powder, garam masala, amchur power and salt.
masala added to besan to make  kabab

4.   Mix well till all the ingredients combine well.
mixing the besan and masala for kabab
5.  Add the chopped coriander leaves and green chillies.
fresh coriander, chilli added to make kabab

6.   Add the chopped spinach and grated ginger.
adding spinach and grated ginger

7.   Add the boiled grated banana.
adding boiled banana to make kabab

8.  Mix well to make a thick kabab mixture. Use some water if the mixture is too dry.
mixing ingredients to make kabab mixture

9.  Heat a nonstick pan and apply some oil on it. Take one medium sized kabab mixture balls and slightly flatten it on your palm. Place it on hot pan. Pour some oil from the edges.
 put flattened mixture on hot pan 

10.  Flip the kababs and spread some more oil from the edges. Cook till they become crispy and golden brown from both sides.
 shallow frying the hara bhara kabab

11. When both sides become golden brown, flip frequently and cook for  another 2- 3 minutes.
shallow fry the  hara bhara kabab 

12.  Hara bhara kabab is ready to serve.

January 22, 2016

Orange spinach mint almond flax seeds smoothie

Orange spinach mint almond flax seeds smoothie in a serving glass
Orange, spinach, mint, almond, flax seeds smoothie recipe - A very nutritious smoothie prepared with healthy ingredients like spinach, mint leaves, orange, almonds and flax seeds. It is an exotic and nutritious drink which can be consumed instead of coffee and tea in the morning and evening. It is very easy and quick to prepare. You can make it fresh as and when required.

This smoothie has a low-glycemic index and one can drink it without any guilt. Spinach is a rich source of calcium, Vitamin A, C, iron and fiber. The consumption of spinach in any form helps in maintaining the body health. Oranges contain ample amount of Vitamin C. 

It is also a good source of calcium and potassium besides being a taste booster. Spinach in combination with orange makes a delicious smoothie. Almonds and flax seeds adds creamy texture to the smoothie along with all its nutrient benefits. Check out green smoothie recipe which I had posted few days back. Try out these wonderful smoothie and enjoy your day.

Orange Spinach Mint Almond Flax Seeds Smoothie     
  
Prep time : 5 mins
Cook time : 0 mins    
Total time : 5 mins
Recipe type : Beverage
Cuisine :  Indian          
Yield : Serves  2
Author : Vidya Chandrahas

Ingredients 
  • 1 orange / santra
  • 10 spinach / palak
  • 10 almonds / badam
  • 1 tbsp flax seeds / jawas / agase, roasted
  • 10 black pepper / kali miri
  • 1/4 tsp rock salt / saindhav namak
  • Fistful of mint leaves / pudina
  • 1½ cup water
  • 1/2 lemon

Method
  1. Rinse the spinach and mint leaves thoroughly. Pat to dry and set aside.
  2. Peel the orange and remove the seeds. Put spinach, mint, black pepper, roasted flax seeds, almond and 1½ cup of water in a mixer jar. 
  3. Blend it to a smooth puree. Squeeze lime in it. Add rock salt and mix well with a spoon. 
  4. Pour the smoothie in glasses and serve. 

Orange spinach mint almond flax seeds smoothie - step by step pictures

1.  Rinse the spinach and mint leaves thoroughly. Pat to dry and set aside. Peel the orange and remove the seeds.
ingredients to make smoothie

2.  Put spinach, mint, black pepper, roasted flax seeds, almond and 1½ cup of water in a mixer jar. Blend it to a smooth puree. Squeeze lime in it. Add rock salt and mix well with a spoon.
put all ingredients and blend

3.  Pour  the orange spinach mint almond flax seeds smoothie  in   glasses and serve
Orange spinach mint almond flax seeds smoothie is ready to serve
.
Also check

Green smoothie 


December 1, 2015

Green smoothie recipe - Apple spinach mint smoothie - Palak smoothie

Green smoothie in a serving glass
Green smoothie recipe  - This apple spinach smoothie is alternative to breakfast and perfect evening refresher for those who are looking forward to include low calorie food in their diet to loose weight and balance the sugar level in blood. This is a nutritious drink  with all goodness of healthy leafy vegetable spinach, and apple. It is prepared with only five ingredients. This smoothie is very light on stomach, satiated and gives you an energy boost. A perfect green drink which is low in calories and fat which can be prepared effortlessly. The apple, spinach and  lime juice complement each other. Mint and curry leaves adds fresh flavor. This smoothie has a wonderful taste which makes you drink more and more.  If you are looking for a healthy drink then try this green smoothie and enjoy.

Green Smoothie - Apple Spinach Mint Smoothie

Prep time :  
Cook time :  
Total time :
Recipe type : Drink-Beverage
Cuisine :Indian
Yield: Serves 2

Ingredients 
  • 1 apple
  • 15 spinach leaves / palak
  • 10 mint leaves / pudina
  • 10 curry leaves
  • 1/4 lemon
  • 1/2 cup water

Method
  1. Wash the spinach, curry leaves and mint leaves separately and drain them. 
  2. Wash and cut the apple into large pieces. 
  3. Put all the leaves and chopped apple along with 1/2 cup of water in a mixer jar. 
  4. Blend it to a smooth paste to make green smoothie. 
  5. Add more water if you like thin consistency. Transfer the smoothie to a bowl. 
  6. Squeeze the lime and mix well. 
  7. Pour the apple spinach mint smoothie in serving glasses and serve.







November 30, 2015

Palak pakoda recipe - Spinach pakora

Palak pakoda in a serving bowl
Palak pakoda recipe - Palak pakoda is a deep fried snack prepared with a mixture of spinach, gram flour, chilli powder, ajwain powder, garam masala and lemon juice. Shallow fried version can also be prepared and the same is most suitable for pakoda kadhi. When it is to be served as a snack, it is deep fried till crisp and golden in colour. Preparation of mixture with proper consistency is essential. Mixture with proper consistency absorb less oil.

The spinach itself has enough water content and hence you have to be careful while adding water. Another important point is that you have to fry the pakodas on a low flame, so that the pakoda is cooked well and is crisp from outside. If you fry these pakodas on high flame, the outer layer cooks fast and the inner layer remains raw. It is an easy to prepare snack and goes great with tomato ketchup and any other dipping sauce.

Palak pakoda -spinach pakora

Prep time : 10 mins    
Cook time : 20 mins    
Total time : 30 mins
Recipe type :  Snack-Appetizer  
Cuisine : North Indian  
Serves : 2
Author : Vidya Chandrahas

Ingredients 
  • 1/2 bunch spinach / palak
  • 1/2 cup gram flour / besan
  • 1 tsp chilli powder
  • 1/2 tsp carom seeds powder / ajwain
  • 1/2 tsp garam masala
  • 1/2 tsp salt or as required
  • 1 tsp lemon juice

Method
  1. Wash, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
  2. Add the chilli powder, ajwain powder, garam masala and salt. Add 1 tsp lemon juice and mix well to make a thick mixture. Do not add water.
  3. Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.  
  4. Serve palak pakoda hot with tomato ketchup or any other dipping sauce.

Palak pakoda - step by step pictures

1.  Rinse, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
add spinach and besan in a bowl

2.  Add the chilli powder, ajwain powder, garam masala and salt.
add all masala and salt

3.  Add 1 tsp lemon juice and mix well to make a thick mixture.  Do not add water.
add lemon juice and make a mixture

4.  Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.
deep fry until crisp

5.  Serve palak pakoda hot with tomato ketchup or any other dipping sauce.
Palak pakoda ready to serve

Also check

Moong dal aloo nuggets

Kothimbir vadi

Baby corn pakoda

Ripe banana pakoda

July 14, 2015

Palak chole bhature recipe

spinach chole in a serving plate
Palak chole and bhature recipe - Today I am posting a very delicious home style palak chole and bhature recipe. There is a small interesting twist in this recipe with addition of spinach instead of potato as I do it in normal chole masala. The result is delectable breakfast dish which is liked by everyone in my house. This is an absolutely healthy dish that you can try and treat your family and friends. Usually, I prepare Punjabi chole with kabuli chana or white chickpea and potato. But I tasted palak chole in one of our favourite restaurants and their palak chole was simply divine. Since then I tried it a few times and now I am sharing the recipe with you all. It has combined flavour of chickpea and spinach. The gravy is deliciously smooth and it really goes well with bhature. I am also presenting the traditional way of making bhature and it is so simple that you will like the preparation and the taste.

Palak Chole Bhature 

Prep time : 30 mins
Cook time : 1 hr
Total time : 1 hr 30 mins
Recipe type : Main Course
Cuisine : Punjabi
Yield : serves  4
Author : Vidya Chandrahas

Ingredients 

For the palak chole
  • 1 bunch spinach / palak
  • 1 cup white chickpea / kabuli chana
  • 2 tbsp oil
  • A generous pinch of cumin seeds / jeera
  • 5 - 6 garlic flakes, peeled, crushed
  • 1/6" ginger, peeled, crushed
  • 2 large sized onions, chopped
  • 2 tomatoes, chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp chole masala (everest)
  • 1/2 tsp garam masala
  • 1/4 cup chopped cilantro
  • Salt as required

For the bhature

  • 2 cups maida / all purpose flour
  • 6 tbsp semolina / rava
  • 1/2 tsp sugar
  • 1/4 tsp baking soda
  • 1 tbsp oil
  • 3 tbsp thick yogurt / curd
  • Salt as required
  • Oil for deep frying


Method
  1. Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 
  2. Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
  3. Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 
  4. Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
  5. Heat oil in a pan, add the jeera and allow it to crackle. 
  6. Add the garlic, ginger and saute until aromatic. 
  7. Add the onion and saute until translucent. 
  8. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
  9. Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
  10. Add the above prepared kabuli chana along with water. 
  11. Add the garam masala and salt. Mix them thoroughly. Bring it to boil and further simmer till you get the desired consistency. 
  12. Garnish with chopped coriander leaves and serve hot with bhature or poori.

Making the bhature
  1. Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 
  2. After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. 
  3. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 
  4. Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
  5. Deep fry in oil till golden brown from both sides.
  6. Makes 16 bhature.
  7. Serve the bhature hot with  palak chole.

Palak chole and bhature - step by step pictures


1.  Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 

2.  Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
spinach puree

3.  Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 

4.  Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
cooked kabuli chana

5.  Heat oil in a pan, add the jeera and allow it to crackle. Add the garlic, ginger and saute until aromatic. 

6.  Add the onion and saute until translucent. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
tempering onion tomato

7.  Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
add masala and puree

8.  Add the above prepared kabuli chana along with water. Add the garam masala and salt. Mix them thoroughly. 

9.  Bring it to boil and further simmer till you get the desired consistency. 

10.  Garnish with chopped coriander leaves and serve hot with bhature or poori.
add kabuli chana

Bhature - step by step pictures


1.  Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 

2.  After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 

3.  Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
rolled bhature

4.  Deep fry in oil till golden brown from both sides.
deep frying the bhature

5.  Makes 16 bhature.


6.  Serve the bhature hot with  palak chole.

palak chole bhature in a serving plate


Also check other delicious recipes in this space


May 16, 2015

Coconut based spinach curry - Palak dali ambat

palak dal ambat in a pan
Palak dali ambat recipe - Spinach dal curry  is one of the varieties of coconut based gravies that is usually prepared in South Indian homes. Curry is called as ambat in Konkani language. This is a very easy to cook curry and it is usually served with hot rice. In konkan region, coconut is used to prepare gravies (ambat) and palya. Rice and curry is my comfort food which I like to have it for both lunch and dinner. So, besides spinach dal curry, I often prepare methi dal ambat,  basale soppina palya, dal curry with white masala, tomato saaru, drumstick dal curry etc. 

Coconut based spinach curry - Palak dali ambat 

Prep time : 15 mins
Cook time : 30 mins
Total time : 45  mins
Recipe type : Gravy - Curry
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 1/2 cup toor dal
  • 1/2 bunch spinach / palak
  • Salt as required

Grind to paste
  • 3/4 cup grated fresh coconut
  • 1/4 tsp fenugreek seeds / methi, fried
  • 1 tsp coriander seeds, fried
  • 4 dry red chillies, fried
  • 1/4 tsp mustard seeds, spluttered
  • 2 large garlic cloves
  • 1/4 tsp turmeric powder
  • 1  cup water

For the tempering
  • 2 tsp oil
  • 1/4 tsp cumin seeds / jeera
  • A generous pinch of asafoetida / hing

Method

1.  Fry the coriander seeds, cumin seeds, mustard seeds and fenugreek seeds separately in little oil on low heat and set aside. Fry the dry red chillies in little oil and set aside. Combine together the coconut, fried ingredients, garlic cloves, turmeric powder and put them in a mixer jar.
grind to paste ingredients

2.  Grind it using a cup of water to make a smooth paste and set aside.
ground masala paste

3.  Clean the spinach and remove the stems. Wash the spinach thoroughly and chop. Wash the toor dal and combine with chopped spinach. Add 1 and 1/2 cups of water to it. Pressure cook till 3 - 4 whistle.
cooked dal and spinach

4.  When the pressure releases, transfer  the dal and spinach mixture to a broad pan.
cooked dal and spinach in a pan

5.  Add the ground masala. Add salt. Add little water if required.
masala paste added

6.  Bring the curry to boil and simmer for 2 - 3 minutes. Heat oil in a small pan, add cumin seeds and asafoetida, saute till aromatic. Pour this tempering over the boiling curry. 
tempering poured on curry

7.  Mix with a spoon. Serve hot with rice.
palak dal ambat ready to serve


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