Spinach Rice

Wednesday, July 13, 2011

Preparation time: 20 minutes

Serves: 4 people

You will need:
  1. Spinach:1 bunch - roughly chopped
  2. Onion: 1 no. - diced
  3. Green chillies: 2-3 nos.
  4. Garlic pods: 1 nos.
  5. Cumin seeds:  1/2 tsp
  6. Cloves:  3-4 nos.
  7. Cardomon: 3-4 nos.
  8. Black Pepper seeds: 3-4 nos.
  9. Cinnamon: 1/2 inch stick
  10. Bay leaves: 1 no.
  11. Cashews: 3-4 nos. 
  12. Dhaniya-Jeera powder: 1/2 tsp
  13. Cooking Oil: 1 tsp
  14. Salt - according to taste
  15. Rice: 1 1/2 cups: washed

Spinach Rice

To cook:
  • Heat water in a pan and add the chopped spinach. Once done, keep it aside and let it cool
  • In a blender, puree the cooked spinach, green chillies and garlic.
  • Heat oil in a pressure cooker and add the cumin seeds and the rest of the spices. 
  • Once you get an aroma of the spices, add the diced onions and saute until golden brown.
  • Now add the pureed spinach mixture and stir for about 2 minutes.
  • Add the washed rice and the dhaniya jeera powder and mix well. 
  • Add about 3 cups of water and salt. Close the lid and let it cook until you get a couple of whistles. 
  • Serve hot with raita!

Zucchini Stir Fry

Sunday, July 10, 2011

Preparation time: 15 minutes

Serves: 3-4 people

You will need:

  1. Zucchini: 3 nos - chopped
  2. Mustard seeds: 1/2 tsp
  3. Cumin seeds: 1/2 tsp
  4. Curry powder: 1 tsp
  5. Turmeric powder: 1/2 tsp
  6. Salt: according to taste

Zucchini Stir Fry
To cook:

  1. Heat oil in a skillet and add the mustard and cumin seeds.
  2. Once the seeds start to splutter, add the turmeric powder and diced zucchini. 
  3. Keep stirring until the zucchini turns soft, then add salt and curry powder. 
  4. Mix well and serve it hot with chapatis or rice!

Avial - Vegetable and Coconut Curry

Preparation time: 20 minutes

Serves: 4 people

You will need:
  1. Ivy Gourd / Tondekayi: 150 gms - diced into 1/2 inch pieces
  2. Carrots: 2 nos - diced into 1/2 inch pieces
  3. Green chillies: 3-4 nos.
  4. French Beans: 50 gms - diced into 1/2 inch pieces
  5. Coconut (wet) - 1/2 cup
  6. Cumin seeds: 1 tsp
  7. Mustard seeds: 1/2 tsp
  8. Yogurt: 2 cups
  9. Cooking oil: 1 tsp
  10. Salt: according to taste
Avial
To cook:
  • Boil the vegetables along with two green chillies and set it aside. 
  • In a blender, add the coconut, cumin seeds and the remaining green chillies. Add 1 cup of yogurt and blend well.
  • In a pan, add the blended mixture to the boiled vegetables and bring to boil. Add salt according to taste. Add the remaining yogurt and mix well. 
  • Temper it with oil and mustard seeds.
  • Serve it with hot rice! 

Spinach Curry - Palak Gojju

Preparation time: 15 minutes

Serves: 4 people

You will need:

Spinach:1 bunch - roughly chopped
Onion: 1 no.
Coconut (dry): 1/2 cup
Mustard seeds:  1/2 tsp
Tamarind pulp:  1 tsp
Green chillies: 2-3 nos.
Cooking Oil: 1 tsp
Hing/Asafoetida: 1 pinch
Salt - according to taste

Spinach curry

To cook: 
  • Boil water in a pan and add the chopped spinach. Once cooked, drain the water and keep the cooked spinach aside.
  • In a blender, add the cooked spinach along with the onion, mustard seeds, green chillies, coconut and tamarind pulp.
  • Blend this into a smooth paste, add a little water if the paste becomes too thick.
  • Once the paste is done, transfer this to a bowl and add salt and mix well. 
  • Temper it with oil, mustard seeds and hing. 
  • Goes well with chapatis or rice.  

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