Category Archives: Spinach / Palak

Recipe – Spinach Juice / Green Juice

spinach juice

Prep Time: 10 Minutes

Cook Time: 0

Serves: 4

Ingredients

  • Fresh Spinach leaves: 2 cups, washed and chopped
  • Green Apple: 1, trimmed and chopped
  • Lemon juice: 1 teaspoon
  • Water: 4 cups
  • Ice cubes: 5-6

Method

  • Blend all the ingredients other than water and ice cubes, in a blender or juicer until smooth. Add water and blend again. Add little water at a time.
  • Strain the mixture.
  • Pour the juice over some ice cubes in a glass.
  • Serve immediately.

 

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Recipe – Spinach Spaghetti / Spaghetti in green sauce / Green Sauce Noodles

img_20170612_094019.jpgCooking Time: 25 minutes

Serves: 4

Ingredients

  • Spaghetti / Noodles: 2 cups
  • Water: As required
  • Spinach: washed and chopped, 2 cups
  • Mint leaves: washed and chopped, 1 tablespoon
  • Coriander leaves: washed and chopped, 1 tablespoon
  • Basil leaves: washed and chopped, 1 tablespoon
  • Butter: 2 tablespoons
  • Garlic: 6-7 cloves, finely chopped or crushed or paste
  • Onion: 1 medium, chopped
  • Fresh Milk cream: 2 tablespoons
  • Salt: 1 teaspoon or to taste
  • Parmesan Cheese: 2 tablespoons
  • Black Pepper Powder: 1 Teaspoon
  • Dried Oregano powder: ½ teaspoon

Method

  • Boil 7-8 cups of water. Add Spaghetti in boiled water and cook for 6-7 minutes or until 90% done. Drain excess water and keep aside.
  • Blend spinach, mint leaves, coriander leaves and basil leaves to a smooth paste. If required used little water.
  • Heat butter in a pan.
  • Saute garlic and onion for 2 minutes.
  • Add the blended green paste and salt. Mix well and cover it. Cook for 3 minutes or until the raw smell from spinach goes off.
  • Add cooked Spaghetti, parmesan cheese, fresh milk cream, black pepper powder and dried oregano. Mix well. Cook for 4-5 minutes without covering the pan. Stir occasionally.
  • Turn off heat and serve hot.
  • Checkout the below slideshow for the recipe pictures.

 

Recipe – Kale Juice / Ginger Kale Juice /Green Juice

kale

Prep Time: 10 Minutes

Cook Time: 0

Serves: 4

Ingredients

  • Kale leaves: 4, washed and chopped
  • Spinach leaves: 1 cup, washed and chopped
  • Cucumber: ½ of medium sized, washed, peeled and chopped
  • Green Apple: 1, trimmed and chopped
  • Ginger: ½ inch, chopped
  • Lemon juice: of ½ lemon
  • Water: 4 cups
  • Jalapeno: 1/4 of a medium size or as per your spice level
  • Ice cubes: 5-6

Method

  • Blend all the ingredients other than water and ice cubes, in a blender or juicer until smooth. Add water and blend again. Add little water at a time.
  • Strain the mixture.
  • Pour the juice over some ice cubes in a glass.
  • Serve immediately.

 

Recipe – Palak ki roti / Palak parantha / Spinach Tortilla

Avocado Paratha
Paratha

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6 Roti

Ingredients:

  • Wheat Flour (aata): 1 cup
  • Spinach: chopped, 2 cups
  • Ginger: ½ teaspoon
  • Green chili: 1, small
  • Salt: ½ Teaspoon
  • Carom Seeds: ¼ teaspoon
  • Oil: 1 Teaspoon and as required to roast
  • Water: As required

Method

  • Boil water in a pan. Turn off the heat. Add the chopped palak(spinach). Leave it for 5 minutes.
  • Drain the water. Blend the palak with ginger and green chili to a smooth puree.
  • Using flour, spinach puree, carom seeds and salt, knead a soft dough. If required use water. Add oil and knead again. Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled circle.
  • Flip it after 30 seconds.
  • Spread little oil / ghee. Flip and spread little oil/ghee.
  • Roast both sides until evenly cooked with golden brown spots (not black).
  • Serve hot or Keep them in a casserole.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).

 

Recipe – Spinach Macaroni / Macaroni in green sauce

Aviary Photo_131493777034533254Cooking Time: 25 minutes

Serves: 4

Ingredients

  • Macaroni: 2 cups
  • Spinach: washed and chopped, 2 cups
  • Mint leaves: washed and chopped, 1 tablespoon
  • Coriander leaves: washed and chopped, 1 tablespoon
  • Basil leaves: washed and chopped, 1 tablespoon
  • Butter / Oil: 2 tablespoons
  • Garlic: 6-7 cloves, finely chopped or crushed or paste
  • Onion: 1 medium, chopped
  • Fresh Milk cream: 2 tablespoons
  • Water: As required
  • Salt: 1 teaspoon or to taste
  • Parmesan Cheese: 2 tablespoons
  • Black Pepper Powder: 1 Teaspoon
  • Dried Oregano powder: ½ teaspoon

Method

  • Boil 7-8 cups of water. Add macaroni in boiled water and cook for 6-7 minutes or until 90% done. Drain excess water and keep aside.
  • Blend spinach, mint leaves, coriander leaves and basil leaves to a smooth paste. If required used little water.
  • Heat butter in a pan.
  • Saute onion and garlic for 2 minutes.
  • Add the blended green paste and salt. Mix well and cover it. Cook for 3 minutes or until the raw smell from spinach goes off.
  • Add cooked macaroni, parmesan cheese, fresh milk cream, black pepper powder and dried oregano. Mix well. Cook for 4-5 minutes without covering the pan. Stir occasionally.
  • Turn off heat and serve hot.

Recipe – Spinach Taco with Green Gram Sprouts filling / Greenland Taco

Aviary Photo_131507701140493556

Ingredients:

For the Taco:

  • Wheat Flour (aata): 1 cup
  • Spinach puree: 1 cup
  • Salt: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon
  • Cumin seeds: 1/4 Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required
  • Oil to Roast

For the filling:

  • Green Grams: 2 cups
  • Water: As required
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Cabbage: finely chopped, 1/2 cup
  • Salt: 2 Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheese: 2 tablespoons

Others:

  • Tomato sauce or Red Pesto: 6 tablespoons

Method

For the spinach Taco Base / Tortilla:

  • Using flour, spinach puree, red chili powder, cumin seeds and salt, knead a very soft dough. If required use water. Add oil and knead again. Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled circle.
  • Flip it after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel and let them cool completely in room temperature.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).

For the Taco Shells:

  • There are many ways to make taco shells from the tortillas:
    • Heat oil in pan. Put 1 tortilla in the oil and cook it for 20-30 seconds in medium flame. Flip it and using a tong fold this tortilla to half. Hold the folded tortilla using tong and fry the other side until golden brown and crispy. Triangular taco shell is ready.
    • Or, Preheat the Oven to 350-degree F or 180-degree C. Brush both sides of all 6 tortillas with butter or oil. Then place each tortilla over two bars of the oven rack flowing downside. Bake for 10 minutes.
    • You may place the tortillas on the back of muffin tray, between 4 muffin molds and brush it with oil. Bake for 15 minutes in 350 F.

For the sprouts:

  • Take 2 cups of green grams. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the Filling:

  • Boil the Sprouts in pressure cooker only for 1 whistle or boil in a pan till 80% cooked. It should not be over-cooked.
  • Add chopped onions, tomato, boiled potato, cabbage, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves, cheese. Mix well.

For assembling:

  • Add 1 tablespoon of tomato sauce or red pesto on the taco shell.
  • Fill 1 ½ tablespoon of the sprouts filling on each Taco shell.
  • Serve.

Cook’s Note:

  • You may buy the ready taco shells and just prepare the filling at home.

Recipe – Dal Palak / Spinach and Lentils

Aviary Photo_131503271440870478

Prep Time: 10 mins

Cooking Time: 15 mins

Serves: 4

Ingredients:

  • Split Green gram (Moong Dal): ½ cup
  • Split Red gram (Tuvar dal / Arhar dal): ¼ Cup
  • Split Bengal gram (Chana dal): ¼ cup
  • Spinach (palak): 2 cups, chopped
  • Salt: 1 teaspoon or to taste
  • Oil or Ghee: 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: finely chopped, 1 teaspoon
  • Green Chili: finely chopped, 1 teaspoon
  • Bay Leaf (Tej patta): 1
  • Clove (laung spice): 1
  • Turmeric powder: 1 teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Garam masala: ½ Teaspoon
  • Asafoetida (Hing): 1 pinch
  • Curry Leaves: 4-5
  • Red Dried Chili: 1
  • Coriander leaves: finely chopped, 1 tablespoon
  • Lemon juice: ½ Tablespoon
  • Water: 2 cup or as required

Method:

  • Combine the lentils (dals) and wash them 2-3 times. Soak it in water for 10-15 minutes.
  • Heat oil or ghee in pressure cooker or pan. Add cumin seeds and when they change color add dried red chili, curry leaves, bay leaf, clove and asafetida. Stir for 30 seconds.
  • Add ginger and green chili. Sauté for 1 minute.
  • Add spinach and cook for 3-4 minutes.
  • Add drained lentils (dal), salt, red chili powder, garam masala and turmeric powder and cook for 2-3 minutes.
  • Add water and let it boil.
  • Cover the lid and cook for 3 whistle in medium heat or cook in pan until dal is completely cooked.
  • Turn off the heat.
  • While serving add coriander leaves and lemon juice.