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Sunday, 19 November 2017

Evergreen Spinach Malpua



           Malpuas are delicious sweet Pancakes, very popular in West Bengal and other Northern regions. There are many versions to this recipe where the ingredients differ from one region to the other. But how about these Malpuas in a different avatar? 

          In this recipe, I added some sauteed spinach puree to make these exotic Spinach Malpuas. They are then dipped in sugar syrup and served, garnished with chopped nuts and few dried rose petals. So check for a step by step method with pictures to prepare it.











  • 1/2 cup sooji (semolina)
  • 1/2 cup atta (whole wheat flour)
  • 1/2 cup spinach puree
  • 1 tbsp. ghee
  • 1/4 tsp. cardamom powder
  • 1 tbsp. sugar for the malpua batter
  • 1/2 tsp. fennel seeds
  • ghee for shallow frying
  • 1 cup sugar for the syrup
  • 1 cup water 
  • 2-3 cardamoms
  • pinch of saffron
  • 1 tbsp. chopped nuts (almonds & pistachios)
  • few dried rose petals









          Batter -   Heat 1 tbsp. ghee in a pan and saute the spinach puree till dry. Keep aside to cool down. In a bowl, mix together sooji, atta, 1 tbsp. sugar,  !/4 tsp. cardamom powder, fennel seeds, the sauteed spinach and required quantity of water. Prepare a batter and leave aside for 25-30 minutes.

          Sugar Syrup - In a pan heat together 1 cup sugar, 1 cup water, saffron and whole cardamoms. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

          To prepared malpuas, adjust water and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.

          Pour a small ladleful of the batter and cook on both sides till light golden in colour. Soak in the sugar syrup for few seconds till it is well coated. Make similar malpuas with the remaining batter.

          To serve - Arrange the malpuas on a serving plate and drizzle the sugar syrup.  Garnish with the chopped nuts and rose petals. Enjoy this yummy exotic dessert hot or cold.




















Saturday, 18 November 2017

Pavakka (Bitter Gourd) Thoran - Kerala Style


          
          This is a traditional Kerala style Bitter Gourd Curry cooked with lots of fresh coconut and in coconut oil for an authentic touch and flavour. Thoran can be prepared with many other veggies too. It is sometimes served as one of the item in a Sadya meal. It is cooked dry and this yummy and healthy side dish can be relished with either rice or chapattis. So check for a step by step guide with pictures to prepare it.










  • 2 medium size bitter gourd, sliced
  • 2 tbsp. coconut oil
  • 1 tsp. mustard seed
  • 1-2 dry red chilies
  • 1-2 sprig curry leaves
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 cup fresh grated coconut





         Add 1 tsp. salt to the bitter gourd and keep aside for 10-15 minutes. Then rinse well and squeeze out all the water. Keep aside.

          Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, add the bitter gourd, onion, garlic, salt and turmeric powder.

          Fry on a medium flame till almost done. Add the coconut and continue to fry till the coconut turns brown in colour. Switch off the flame and serve as a side dish with rice or chapattis.




                      Add 1 tsp. salt to the bitter gourd and keep aside for 10-15 minutes. Then 
                       rinse well and squeeze out all the water. Keep aside.



                    Heat oil in a pan & temper with mustard seeds, red chilies & curry leaves. 



                   After it stops spluttering, add bitter gourd, onion, garlic, salt & turmeric powder.



                   Fry on a medium flame till almost done. Add the coconut and continue to fry 
                   till the coconut turns brown in colour. 



                          Switch off the flame and serve as a side dish with rice or chapattis.












Thursday, 16 November 2017

Spinach Egg Sushi


          All Egg lovers, treat yourself to some easy-to-make exotic omelette sushi made with some spinach puree. Add any stuffing of your choice and enjoy these delightful small bites as breakfast or snacks. Choice is yours. Healthy and nutritious, they are a wholesome treat. So check for a step by step guide with pictures to prepare it.








  • 2 eggs
  • 1-2 tbsp. spinach puree
  • 1-2 potatoes, boiled & mashed
  • 1 tsp. oil
  • salt to taste
  • pinch of pepper powder
  • 1/4 tsp. chaat masala 
  • oil to grease the pan
  • handful of thinly sliced veggies (carrots, spring onion, red & yellow bell pepper, lettuce)
  • few cloves
  • 1 tsp. toasted sesame seeds 






          Whisk the eggs, spinach puree with a pinch of salt and pepper powder. Keep aside. Heat 1 tsp. oil and saute the potatoes, salt and pepper to taste till dry. keep aside to cool.

          Brush a nonstick pan and pour the egg-spinach mix to make an omelette. When done, transfer to a serving plate and allow it to cool down a little.

          Now spread a thin layer of the potato. Then arrange all the sliced veggies lengthwise. Gently roll it over tightly and fasten with some cloves.

          Alternately you can wrap around a cling film and refrigerate for a couple of minutes. Then slice them in 1" pieces and garnish with sesame seeds. Serve them as snacks along with sauce.





                  Handful of thinly sliced veggies (carrots, spring onion, red & yellow bell 
                  pepper, lettuce).



                     Brush a nonstick pan and pour the egg-spinach mix to make an omelette. 
                     When done, transfer to a serving plate and allow it to cool down a little.



                               Now spread a thin layer of the potato. 



                               Arrange all the sliced veggies lengthwise. 



                    Gently roll it over tightly and fasten with some cloves. Refrigerate for a 
                    couple of minutes. Then slice them in 1" pieces. 




                         Garnish with sesame seeds. Serve them as snacks along with sauce.












Spinach Bread Pudding


          
          Ever had spinach as a dessert? Just combine it with brown bread, sugar and milk and you get this slightly unusual healthy dessert which is steamed to perfection. So go ahead and give it a try and enjoy just as it is or as an after-meal dessert. Check for an easy step by step method with pictures to prepare it.








  • 4 slices of brown bread, shred into small pieces
  • 1 - 1&1/2 cups warm milk
  • 1 cup spinach puree
  • 1 tbsp. ghee
  • 3-4 tbsps. sugar or to taste
  • 1/2 tsp. cardamom powder
  • 1 tsp. kewra / rose water
  • 2-3 tbsp. sliced almonds and pistachios
  • few extra almonds & pista to garnish








          Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water and milk. Keep aside to soak for 15-20 minutes.

          Heat ghee in a pan and saute the spinach puree along with the remaining cardamom powder till all the moisture is evaporated. Set aside to cool and then mix with the bread. Add the sliced nuts too and stir well.

          Pour this bread mix into a greased steel container. Close with an aluminium foil and poke few holes on the surface.

          Steam for 25-30 minutes on a medium flame in a pressure cooker, minus the vent. Set aside to cool and refrigerate for an hour.

          While serving, invert it on a serving plate and garnish with almonds and pistachios. Enjoy just as it is or as an after-meal dessert.






                   Heat the ghee in a pan and saute the spinach puree along with the remaining                                     cardamom powder till all the moisture is evaporated. 





                               Set aside to cool.




                    Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water
                    and milk. Keep aside to soak for 15-20 minutes.



                               Add the spinach paste add the sliced nuts. Mix well.




                               Pour this spinach-bread mix into a greased steel container. 



                    Close with an aluminium foil and poke few holes on the surface. Steam for
                    25-30 minutes on a medium flame in a pressure cooker, minus the vent.
                    Set aside to cool and refrigerate for an hour.




                    While serving, invert it on a serving plate and garnish with almonds and 
                     pistachios. Enjoy just as it is or as an after-meal dessert.











Wednesday, 15 November 2017

Designer Spinach Swirl Idli



          Idlis are a great  and a  healthy breakfast option. These traditional South Indian breakfast is anytime welcome with some coconut chutney and sambar for a wholesome meal. They are also a great lunch box meal too. 

          So how about turning them into something interesting and appealing in a designer form? It is really fun creating them. So go ahead and make these swirl idlis by adding some spinach puree for a real visual treat. Check below for a step by step method with pictures to prepare it.











  • 2 cups idli batter (makes 8 idlis and 1 idli cake)
  • 1-2 tbsp. spinach puree
  • oil to grease the moulds









          In one cup add the spinach puree and mix well. Grease the idli moulds. Pour some white idli batter first, followed by the green batter and so on alternately pouring the batter.

          Steam for 15 minutes. De mould them when it slightly cools down and serve with chutney or / and sambar.








































Tuesday, 14 November 2017

Pavakka Theeyal (Bitter Gourd Curry - Kerala Style)



          All Bitter Gourd lovers, if you have not tried this recipe, then it's time you do it. This is a super delicious curry / gravy that is best relished with plain steamed rice. This yummy kerala delicacy is a simple side dish made with roasted coconut and other basic dry spices. It is both spicy and tangy to tickle your taste buds. So check for a simple step by step guide with pictures to prepare it.








  • 1 cup bitter gourd, thinly sliced
  • 1/2 cup fresh grated coconut
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. tamarind paste
  • 2 tbsp. coconut oil
  • 1 tsp. mustard seeds
  • 2 whole dry red chilies
  • 1/4 tsps. asafoetida
  • 1 sprig curry leaves









          Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside. 

          Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chili powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.

          Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.

          Add the coconut paste. Stir fry on a medium flame till the oil separates. Add the tamarind paste mixed with 1 cup water and salt to taste.

          Cover and simmer till it turns slightly thick. Switch off the flame and transfer to a serving dish. Heat remaining oil and temper with mustard seeds and red chilies.

          After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds and pour this tempering over the end product. Serve with plain steamed rice.




                               Dry roast the coconut till golden brown in colour. 



                    Switch off the flame and add the red chili powder, coriander powder and 
                    turmeric powder. Saute for a few seconds and set aside to cool. Then add
                    some water and grind into a smooth paste.




                      Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. 




                            Now add the garlic and onion and continue to fry till it is cooked.



                     Add the coconut paste. Stir fry on a medium flame till the oil separates. 



                               Add the tamarind paste mixed with 1 cup water and salt.




                     Cover and simmer till it turns slightly thick. Switch off the flame & transfer
                     to a serving dish. 




                    Heat remaining oil and temper with mustard seeds and red chilies. After 
                    it stops spluttering, switch off the flame and add the curry leaves and
                    asafoetida. Saute for a few seconds.



                      Pour this tempering over the end product. Serve with plain steamed rice.













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