Monday, December 17, 2007

PALAK 2 in 1

Hey, here's an easy healthy recipe that you can dish out in minutes. Don't fret if you have that big bag of spinach in the fridge. I have to come up with umpteen number of creations to finish that huge bag. Today I am sharing a recipe which can be used to make two dishes, hence the 2 in 1, each of which has a personality of it's own.


Palak/Spinach - 3 cups, chopped roughly
Onion - 1 medium or 1/2 big, chopped
Tomato - 1 small chopped
Ginger-Garlic Paste - 1 Tbs
Tomato paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilly Powder - 2 tsp or according to level of spice preferred
Coriander Powder/Dhania Powder - 2 tsp
Garam Masala Powder - 1 tsp
Whole Cinnamon/ Chakke - 2 one inch pieces
Whole Clove/ Lavang - 2
Whole Cardamom/ Elachi - 1
Red Chilly flakes - 1/2 tsp (optional)
Jeera - 2 tsp
Oil - 2 Tbs
Salt to taste

- Heat Oil in a kadai. When hot, put in the whole garam masalas (cinnamon, cardamom and cloves). When they turn aromatic, put in the jeera and wait for it to splutter.
- Now, sprinkle the red chilly flakes and fry for a few seconds.
- Add onions and fry till it turns transparent and then mix in the ginger-garlic paste. Fry for 2 mins and add the chopped tomatoes. Fry till the tomato is cooked and turns mushy. Mix in the tomato paste.
- Add all the dry masala powders, except garam masala powder.
- Add salt and fry for a few more minutes.
- Now, add the chopped spinach and fry till the palak cooks and blends with the masala. Will take about 7-10 minutes.
- Finally sprinkle garam masala powder and check for salt.

This curry can be served with parathas, chappathis or puris.

You can also use this curry to make PALAK BHATH with left over rice. Just take Rice in a kadai, add the necessary amount of the curry and mix till heated thoroughly. Serve with Papad or chips.

Sunday, December 16, 2007

Cooking from other blogs.......Gobi Manchurian, Oats Upma, Stuffed Brinjal Curry, Set-Dosa

Last Night I wanted to make something hot and spicy. I was browsing through all the websites of my fellow bloggers and saw this awesome picture of Gobi manchurian on Seema's "Recipe junction". I must say the Gobi Manchurian tasted soooooooooo good, it was a hit! Thanks Seema for the wonderful recipe. It indeed tastes restaurant style.

You can find the recipe here

Now for some pictures:

The Ingredients:

Gobi Manchurian with pulao: I know the combination is weird but thought it was a nice picture to share.

Enjoy and do try this recipe out.


Here's another healthy recipe from Indira's "Mahanandi"- Oats Upma. It is delicious and you will look at oats in a whole new way. People who don't enjoy oats also might happen to like it. You will find the recipe here


Here's another delicious recipe from Prema Sundar's "Prema's Cookbook". You will find the recipe here

The brinjals cut and stuffed with the paste:

Chapathis and curry:


Yup.....seems like I am on a 'cooking from other blogs' spree. Well, here's another comfort food recipe from Seema's "Recipe Junction".

The photos speak for itself. I need not say anything BUT.....follow Seema's recipe right and you will not be disappointed. You will find the recipe here

The batter perfectly fermented. You can see the holes....

The dosa cooking on the griddle

Set-Dosa with Beetroot sagu (I will be posting this recipe soon)