Spinanch Gravy

Spinach - 3 cups packed ( I used Palak Keera)

Onion - 1 chopped finely

Tomato - 2 chopped finely

Cumin Seeds / Jeerakam - 1 tsp

Chilli powder - 1 tsp

Coriander powder / malli podi - 1 tblspn

Turmeric powder / Manjal podi - 1 tsp

Garam Masala powder - 1 tsp

Salt to taste

Curd - 2 tblspn well beaten

Oil - 1 tblspn

Butter - 1 tblspn

Method:

Take spinach along with water in a sauce pan and cook it for 5 mins. Let it cool down. Take it in a blender and make into a fine puree.

Heat oil in a kadai. Add cumin and let it crackle.

Add onions and cook till golden brown.

Add in all the spice powder and mix well. Add in tomatoes and mix well.

Cover the pan and let it cook for 5 mins till the tomatoes turn mushy.

Now add in the spinach puree and mix well. Season with salt.

Let the gravy simmer for 10-15 mins.

Switch off the stove and add in curd and mix well.

 

Serve with a blob of butter along with roti.

Palak Poori

Ingrediants:

Wheat Flour / Atta - 300 gms

Palak / Spinach - 3 cup packed

Salt to taste

Oil- 2 tblspn

Water - 1/4 cup to cook spinach

Method:

Take water in a sauce pan and bring it to boil. Add spinach and cook it for 5 mins untill it is completely wilted. Allow it to cool down and take it in a blender and make into a fine puree.

Now take flour in a bowl. Add salt and oil to it and mix well.

Add in the ground spinach slowly and mix well..Knead it well so that it forms a stiff dough. Apply few drops of oil over it so it wont dry up. Cover with a bowl and let it rest for 15 mins.

Divide the dough into equal portions and roll it into poori.

Heat oil for deep frying and fry this till it turns golden brown.

Drain and serve with poori masala.

Oats Keerai Pongal

Ingredients

• Oats - 1 cup, dry roast for 4 mts
• Yellow Moong dal - 1/2 cup, dry roast for 5 mts and cook till soft
• Spinach - 1 cup, finely chopped (optional)
• Cashew nuts - 4-5, break into pieces
• Ginger - 1 tsp, grated
• Green chilies - 2, slit
• Salt to taste
• Water - 1 1/2 cups
• For Tempering:
• Cumin seeds - 1/2 tsp. lightly crushed
• Black peppercorns - 1 tsp, lightly crushed
• Asafoetida - 1/4 tsp
• Curry leaves - 1 sprig
• Ghee - 3 tsps (or oil)

Method

1. Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
2. Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add spinach and saute for 3-4 minutes.
3. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
4. Add the cooked dal and mix. Place lid and cook for another 3 minutes.
5. Turn off flame and remove onto a serving bowl. Garnish with toasted cashew nuts.

Spinanch pakoda (Keerai pakoda)

Ingredients:

1 Cup Besan flour 1/2 Pack Spinach 2 Medium size Onions
1/2tsp Baking powder (or)Baking soda
Food color (if needed)
Salt
Oil for frying

Method:

Cut the spinach & onion in small pieces.
Fry both spinach & onion till they are half done (for 4-5 mts).
Now add the baking powder to the besan flour & add the fried spinach & onion.
Mix all the ingredients into a thick batter(paste)
Then,heat the oil in a thick kadai  when the oil is in medium heat put the batter into the oil using the teaspoon or by hand.
Fry till golden brown.
Spinach pokada is ready serve hot with tea or coffee.