Manathakkali Keerai Poricha Kootu

Leaves of the Black Nightshade plant, its a great source of vitamins and is very effective in curing stomach and mouth ulcers. Poricha Kootu is already a favorite in the family and this is the only leafy veggie my FIL prefers a lot. We had been shopping yesterday, and the moment we saw these we pounced on it.

Carrot and Spinach Soup

Carrots and Spinach are very healthy and nutritious dish. Its a very simple and non fussy dish as well.

Spinach Fettuccine with Alfredo Sauce

I never thought I will try home made pastas. But all of a sudden I was feeling why not!! Googled recipes for pastas, made some tweaks and got this yummy spinach fettuccine with alfredo sauce.

Ravioli With a Twist

Ravioli is a filled pasta, similar to indian gujiyas or chinese wontons, but the preparation is diffferent. Usually the stuffing is meat and italian herbs. I tried ravioli with spinach filling and indian spices and topped it with arrabiatta.

Potato & Spinach Quiche

This is another microwavable recipe. I searched recipes for microwable quiche and eggless quiche and incorporated stuff from a few recipes to suit us. Tried it the first time and because we dont eat egg and I dont have an oven. It was giving me jitters, But a the end it turned out well.

Ingredients
For the crust
Bread Crumbs - 2 tbsp
Marie Bisuits - 2
Whole Wheat Pastry Flour - 1/4 cup
All Purpose Flour - 1/4 cup
Salt to taste
Oil - 1 tsp
For the quiche
Boiled Potato - 1
Onion - 1
Garlic - 2 cloves
Blanched Spinach - a handful
Cheese - 2 slices
Milk - 1/2 glass
Rice Flour - 1 tbsp
Pepper Powder - 1 tbsp
Salt to taste

Method
Heat oil, saute finely chopped onions till golden brown. Add chopped garlic cloves, mashed potato and blanched spinach, salt and mix well. You can add any vegetables of your choice as well.
Boil milk, add cheese, pepper powder and rice flour and stir continuously till the sauce is thick. Mix all the vegetables with it and set aside.
Mix all the ingredients for the crust with some water till it resembles a coarse meal.
Spray a microwavable bowl with a cooking spray.
Roll it out into a flat circle and pat it onto the the bowl and microwave the crust till it becomes hard.
Add this filling to the pastry shell and microwave for 5 minutes. If its liquidy, microwave for another 5 minutes till its set jelly like and serve hot.

Im sending this recipe to Yummy food in tummy's Life is Green event and Priya's Dish It Out with Potatoes and Leafy Greens
 
Bon Appetit!!
Rudra

Keerai Sambar

With Palak we can try a few things. Its flexible and adds a lot of taste. So today my hubby was the chef and we prepared Keerai Sambar. Just like other sambars with the addition of Palak.

Ingredients
Palak - 1 cup
Toor Dal - a handful
Tamarind - lemon sized
Sambar Powder - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Salt to taste
Oil for cooking

Method
Pressure cook toor dal with some turmeric powder till mushy. Keep it aside.
Heat oil in a pan, add mustard seeds and once it splutters add urad dal, and tamarind extract.
Add sambar powder and salt and allow to boil till the raw smell is gone.
Add blanched spinach and dal and allow to boil for 5 minutes and switch off heat.
Serve hot with rice and papad or any fried vegetable.

Bon Appetit!!
Rudra

Keerai Masiyal

During my bachelorette days i used to prepare spinach and mushrooms every monday. I used to go shopping on sunday :) Long time since I prepared this masiyal (mash). This is a typical TamBram cuisine with less ingredients. Traditionally its prepared using amaranth leaves. But the one Im having today is a bit deviated. Im using spinach, onions and garlic.

Ingredients
Spinach - a bunch
Onion - 1/2 (optional)
Garlic - couple of cloves (optional)
Dhaniya Powder - 1 tsp (optional)
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Gram Dal - 1 tsp
Red Chili - 2
Asafoetida - a pinch
Salt to taste
Oil for cooking

Method
Heat oil in a pan, add mustard seeds and once it splutters, add urad dal, gram dal, red chili, asafoetida, chopped onions and garlic and saute.
Once the onions are golden brown add dhaniya powder and finely chopped spinach. Deglaze the pan with some water.
Close with a lid and allow to cook for 5-10  minutes. Check there's water enough for cooking.
Once the spinach has cooked and reduced, use a mortar and grind it coarsely. You can also use a mixer/blender.
Serve with rice.

Bon Appetit!!
Rudra

Hara Bhara Kebab

We prepared Hara Bhara Kebab and Corn Seekh Kebab today. The recipes were inspired from Tarla Dalal's site and customized to fit the ingredients and our taste.

Ingredients
Boiled/mashed Potato - 1
Spinach - a handful
Boiled/mashed Green Peas - a handful
Chilli Powder - 1 tbsp
Ginger-Garlic Paste - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Rice Flour/Corn Flour for binding
Oi for deep frying

Method
Heat oil in a pan, add ginger-garlic paste and saute for a few seconds.
Blanch spinach leaves in salt water. Finely chop spinach.
Mix the mashed potatoes, peas, spinach, chilli powder, garam masala, sauteed ginger garlic paste, rice flour and salt.
Divide the dough into small balls and shape into flat tikkis.
You can either deep fry the tikkis or shallow fry on a tawa.

Im sending this to Serve it - Fried by Krithi's Kitchen and Denny's Oh Taste and See


Bon Appetit!!
Rudra