PALAK PURI

Palak are very healthy and its natural source of iron. Palak puri are prepared with spinach puree along with some aromatic spices. These can be eaten as it is or with your fav curry. Here I prepared Tomato in coconut gravy which equally taste delicious with these cuties. With come up with the curry recipe soon :)

INGREDIENTS

1 1/2 Cup Wheat flour

1 tbsp Rava

1 tsp Ajwain

2 tsp Coriander jeera powder

1 tsp Garam masala (optional)

2 tsp Ghee or Oil

Salt to taste

Water as needed

Oil for deep fry.

INGREDIENTS FOR PALAK PUREE

250 grams Palak leaves (washed and cleaned)

1 tbsp Grated Ginger

2 Green chillies

METHOD

Blend the ingredients given above for palak puree adding just 2 tsp of water if needed. Now take wheat flour and rava in a mixing bowl. Add all the ingredients one by one along with palak puree. Add water and make it into a semi soft dough. Apply little oil on top and let it sit for 10 min. Divide the dough into small balls. Meanwhile heat oil in a kadai. With the help of rolling pin, gently roll to make 3-4 inch puri. Deep fry the puris on both the sides. Serve hot with ur fav dip :)

Enjoy!!

PALAK FRITTERS

If you want to enjoy the rainy pleasant evening, then do try this crispy and spicy palak fritters. It tastes great when accompanied with hot tea. Specially kids adore this fritters as these are in leaf shaped pakodas. The palak are well mixed with our normal besan batter with Indian spices and then deep fry ed until crisp.

INGREDIENTS.

10 Baby whole Palak leaves.

1 Cup Besan

1 tbsp Rice flour.

1 tsp Ginger garlic paste

1 tsp Red chilly pd

11/2 tsp Cumin pd

Pinch of Ajwain

Pinch of Cooking Soda

Pinch of hing

Salt to taste

Oil for deep fry.

Water as needed for Thick consistency batter.

Chaat masala for sprinkling.

METHOD

Wash palak leaves very carefully and drain them and place it on tissue paper.

In an bowl, mix all the ingredients and make it into a thick consistency batter except oil and chaat masala. Make sure the batter should stick on the leaves.

Heat oil in a pan. Now dip palak leaf into the batter. Coat evenly and gently drop into the hot oil. Fry them on both the sides till crisp and golden brown. Drain them on paper towel to remove excess oil.

Sprinkle with Chaat masala on top and serve hot.

Enjoy!!

PALAK PARATHA

I love paratha's soo much and specially when it comes with greens. I normally grind palak and make chappati or puries. This is the somthing new I learnt from Raks kitchen which tastes fabulous. The main advantage of making parathas is that it goes well with simple curd or pickles. No need to think of side dish ;) Thank u soo much raks for sharing such attractive and delicious paratha.
 For recipe please click here

Enjoy!!

PALAK STEM AND CAULIFLOWER UPPKARI

Palak has the high nutritional value and extremely rich in antioxidants. Along with the leaves, its stem can also be utilized for making a sidedish adding along with fav veggies. This is a simple dish which is very healthy and at the same time quick and tasty.

INGREDIENTS

1 Cup Cauliflower florets.

1 Cup Palak stem.

1 tsp Mustard seeds.

2 tsp Chilli pd.

1 tsp Coriander pd

1/2  tsp Turmeric pd.

1 tsp Oil.

Salt to taste.

METHOD

Heat oil in a kadai. Add mustard seeds and allow to splutter. Add chilli pd, coriander pd, turmeric pd and add the veggies. Add salt, little water, close with lid and allow them to cook. Serve hot with a bowl of steamed rice.

ENJOY!!

CREAMY PALAK SOUP

Soups are my favourites. Before I used to make soups with readymade Knor packets mix. But its always good to have fresh homemade soup right? This recipe "Palak soup", I started preparing after my daughter born. As palak is very good source of iron rich and healthy, I started giving her right from her 7 th month . ButI was giving her under simple process of just grinding boiled palak with salt and then strained. Later as Smera grown up I started making slight variation that increase its taste and here it goes my Microwavable recipe which can be prepared quicky-

INGREDIENTS

1 Bunch Palak.

1/2 Cup Milk.

2 tbs Chopped Shallots.

1 tbs Chopped Garlic.

5 Sliced Button Mushrooms.

1 tbs Butter.

Salt and Pepper to taste.

Water to sprinkle.

1 tbs Fresh Cream (optional)

METHOD

Wash the spinach leaves and discard the thick stem. In a microwable bowl add half of butter and micro for 20 sec. Add palak leaves and sprinkle some water and cook for 5 min high.

Cool the mixture and puree in the blender along with milk. Keep aside.

In another micro bowl, add the remaining butter and cook for 20 seconds on high. Add chopped onions,garlic and sliced mushroom and micro for around 3 to 4 min or till the onions are trasparent.

Now add the spinach puree, salt and pepper and bring to boil for about 5 min high covered.

Add fresh cream just before serving.

I submit this to "MICROWAVE EASY COOKING" MEC: Soups / Stews HOSTED BY SRIVALLI

Enjoy!!

PALAK ALU PARATHA

Paratha's are very popular in Northern part of India and having been popular because of their crispy and soft texture. When you make chapathi into layers or stuff them with nutriteous filling, they are called Paratha. The stuffing can be of any vegetable mainly potatoes, cauliflower , radish etc or even paneer. I have heard of Kheema paratha but never tried or had before. Only one thing to remember is the filling should be minced or grated. Only then it easy to roll and its evently distributed on all sides. This recipe I thaught of making a bit more healthier adding palak gravy instead of adding water to the dough. Here it goes

INGREDIENTS.

FOR MAKING DOUGH.

2 cup Wheat flour.

1/2 tsp Salt.

1/2 tsp Ghee

1/2 tsp Ginger- Garlic paste.

Palak gravy as per needed.

FOR THE FILLING.

2 cups Bolied Potatoes.

1 cup Coriander leaves.

1 tsp Mustard seeds.

1 tsp Urad dal.

2 Green chillies finely chopped.

1 tbsp Oil.

Chopped Curry leaves.

Salt to taste.

Extra Oil also for applying on top of parathas at the final stage of cooking.

METHOD.

PALAK GRAVY.

Wash palak leaves under running water 2 to 3 times. Drain and grind it into a fine thick paste.

DOUGH.

In a bowl sieve wheat flour. Add ghee , salt and grinded palak paste as required to make a soft dough. Keep aside coverd with wet tissue to keep the dough moist.

FILLING.

Heat oil in a pan. Season with mustard seeds, urad dal , green chillies,and curry leaves. Fry for few min. Later add the boiled potatoes , salt and stir fry. At the time of taking down from stove add chopped corinder leaves. Divide the filling into small balls.

MAKING PARATHAS.

Divide the dough into small balls. Roll out the dough into small puries and insert filling over the puries. Make a tight swiss roll. Press together and reroll of full size.

TO SAUTE PARATHAS.

Preheat a frying pan on a medium heat. Add 1 tsp oil and place the paratha. When its slight brown apply little more oil and continue flipping the paratha frequently. Cook until both the sides are slight brown.

Serve hot with plain curd or raita or pickle.


I submit to ROTI MELA HOSTED BY SRIVALLI.

PALAK - CORIANDER SUKKE

In konkani 'SUKKE' means dry sidedish cooked with grated coconut and indian spice. This recipe is slightly different from dal palak. Palak cooked with fried garlic and moong dal is unique. It is also the good source of iron rich and healthy. I crave this atleast once a week and is a comforting dish.

Ingredients.

1 cup Chopped palak.

1/2 cup Chopped coriander leaves.

1/2 cup Moong dal.

1/2 tsp Mustard seeds.

1/2 tsp chilli powder.

1/2 tsp Urad dal.

1/4 tsp turmeric powder.

2 pods Garlic(optional).

1 tbsp Grated coconut.

1 tsp oil.

Salt to taste.

Method.

Heat oil in a pan, add mustard seeds and urad dal. Fry till the urad dal colour turns slight brown

Add garlic and moong dal with enough water. Cook over a low heat till dal is cooked.

Then add palak and coriander leaves with salt and cover for few minutes.

Lastly when all the greens are semi cooked add grated coconut, turmeric powder and chilli powder. Stir over medium heat till greens starts drying up a bit.