Spinach (Palak) Paatra

 

          Paatra, a popular Gujarati Snack is also known as Aloo Vadi in Maharashtra and Pathrode in Mangalore. The method of making it, is almost the same. Traditionally, Paatra is prepared using Colocasia leaves that is liberally smeared with a spiced gram flour paste, rolled, steamed, sliced and then shallow fried. 

          However, in this recipe, I substituted it with few spinach leaves. For a healthier option, you can have them steamed. No matter what, it just tastes yummy. You can enjoy this healthy snack as an appetizer / snack with some chutney / tomato sauce or as a tea-time snack too. So check out the step by step pictorial recipe to prepare my version of this recipe.

• 10 fresh spinach leaves, preferably large in size, washed & pat dried
• 1 cup gram flour 
• 2 tbsp. semolina
• salt to taste
• 1/2 tsp. turmeric powder
• 1`tsp. red chili powder
• 1 tbsp. fresh grated coconut 
• 1/2 tsp. tamarind paste
• 1 tsp. sesame seeds
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. coriander-cumin powder
• 2-3 tbsp. mint leaves, chopped
• 1 tbsp. oil
• water as needed

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. chili flakes
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh grated coconut

          Make a semi-thick paste with the gram flour and all the other ingredients (except the spinach leaves).

          Take a spinach leaf and smear some paste over it. Take another leaf and place it on the first one. Smear some of the paste on it too, in the same manner. 

          Similarly smear the paste on more leaves depending on the size of the leaves. If the leaves are large then 2 leaves are enough. If not, work with 4-5 leaves. 

 

         Fold them securely. Make similar rolls and steam them for for 20 minutes. When cool, cut them into 1/2 inch slices.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add cumin seeds, sesame seeds, asafoetida and the curry leaves.

          Sauté for a few seconds and add the sliced Paatra. Give it a toss and stir fry on a low flame till they are crisp and light golden in colour on both sides. 

          Garnish with coriander leaves and fresh grated coconut. Serve as an appetizer with chutney / tomato sauce or as a tea time snack.

                   Make a semi-thick paste with the gram flour and all the other ingredients 

                   (except the spinach leaves). 

                                 Take a spinach leaf and smear some paste over it. 

                                  Take another & place it on top of the first one. 

                                  Smear some of the paste on it in the same manner. 

                                 Fold them securely.

                                  Make similar rolls and steam them for for 20 minutes.

                                  When cool, cut them into 1/2 inch slices.

                     Heat oil & temper with mustard seeds. Then add cumin seeds, sesame seeds,                                     asafoetida and the curry leaves. Sauté for a few seconds.

                   Add the sliced Paatra and give it a toss. Stir fry till they are crisp and light

                   golden in colour on both sides. 

                                  Garnish with coriander leaves and fresh grated coconut. 

                       Serve as an appetizer with chutney / tomato sauce or as a tea time snack.

French Onion Soup

 

          This very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some bread sticks / croutons. It can also be had in a pureed form, garnished with grated cheese. 

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 2 tbsp. butter
• 1 tbsp. olive oil
• 2 bay leaves
• salt and pepper to taste
• 1 sprig rosemary / thyme
• 4 cups chicken stock / vegetable stock
• 2 tbsp. oats, dry roasted
• 2 tbsp. cheese, grated
• Few bread sticks / croutons

          Heat butter and olive oil in a pan and sauté the bay leaves for a few seconds. Then add the garlic and sauté till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. Add the stock, rosemary / thyme, oats, salt and pepper to taste and pressure cook for 3-4 whistles.

          Just before serving, sprinkle cheese over it and grill it till it turns slightly brown on the surface. Serve with some bread sticks or croutons.

Snake Gourd Poriyal

         If you are in the lookout for a simple veggie stir fry dish, then you need to try out this South Indian style Snake Gourd Poriyal, which is very popular in Tamil Nadu. It is included in the menu platter / meal in any South Indian restaurant. Both healthy and nutritious, this is a very quick recipe with fresh grated coconut and chopped coriander leaves added to the end product. 

        This Poriyal is traditionally served as a side dish with curd-rice, sambar-rice or rasam-rice. However, you may also relish it with chapattis or any Indian flat bread.  So check out the step by step pictorial recipe to prepare this regional delicacy.

    

• 2-3 cups snake gourd
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 2 green chilies
• 1 tsp. split urad dal
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 cup fresh grated coconut
• 3 tbsp. coriander leaves, chopped 

           Trim both the ends of the snake gourd and scrape off the white part with a knife. Discard the seeds and slice it thinly. Steam for 8-10 minutes or till they are tender and keep aside. 

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, cumin seeds, curry leaves, dry red chilies and green chilies. Sauté for a few seconds.

          Add the steamed snake gourd slices and salt. Mix well and stir fry on a low flame for 4-5 minutes.

           When done, switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with rice or chapattis. 

                     Trim both ends of the snake gourd & scrape off the white part with a knife.

                     Discard the seeds and slice it thinly. 

                                  Steam for 8-10 minutes or till they are tender.

 

                                   Heat oil in a pan and temper with mustard seeds. 

                     After it stops spluttering, add urad dal, cumin seeds, curry leaves, dry red

                     chilies and green chilies. Sauté for a few seconds.

                         Add the steamed snake gourd slices & salt. Stir fry for 4-5 minutes.

                                 When done, add the coconut & coriander leaves. 

                                 Serve as a side dish with rice or chapattis. 

Moringa Leaves Thepla (Drumstick Leaves Flat Bread)

 

          Check out this healthy and nutritious Thepla (Flat bread) recipe made of Moringa / Drumstick leaves. This is my version of the traditional Gujarati style Methi Nu Thepla. It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. You can also relish it for breakfast or as a snack with some pickle, yoghurt and some green chilies if preferred. So do give it a try by following the step by step pictorial recipe to prepare this sumptuous regional recipe.

  

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup wheat flour (atta)
• 1/4 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup Moringa / Drumstick leaves, chopped
• 1 tbsp. fresh grated coconut (opt)
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some flour and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                     Knead together all the mentioned ingredients (except oil for frying) into a

                     tight dough with required quantity of water. Keep aside for 30 minutes.

                         Knead again for 1-2 minutes & divide the dough into equal portions. 

                   Roll out each portion into a thin chapatti by dusting some flour and stack 

                   them one over the other.

                   

                    Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle 

                    of some oil over it and around the edges.

                                 Serve hot with pickle or plain yoghurt.

   

Palong Shaag Bata (Spinach Chutney - Bong style)

 

         This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this amazing rustic fare. 

          Palong Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. However, you may always try it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités al fusion style. 

           

• 2-3 bunches of spinach leaves and tender stems, washed & drained
• 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 tbsp. chopped garlic
• 2-3 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder

          Heat oil in a kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.

          Now add the chopped spinach, salt and turmeric powder. Sauté till it is dry. Keep aside to cool. 

          Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice. 

                           Heat oil and temper with nigella seeds. Sauté for a few seconds.

                                 Add the garlic and green chilies. Stir fry till light brown.

                                Now add the chopped spinach, salt and turmeric powder. 

                          Sauté till it is dry & keep aside to cool. Grind into a smooth paste 

                          without adding any water. 

                         Drizzle some raw mustard oil over it & serve with hot steamed rice.