Showing posts with label Palak. Show all posts
Showing posts with label Palak. Show all posts

Tuesday, February 11, 2020

Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.


2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.


4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).


8. Add grated carrot and stir slowly.


9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).


10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.


12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.


Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.


Friday, November 22, 2019

Easy and Quick Dal

Easy and Quick Dal is one of the easiest way of cooking dal. It is filled with leaves, dal, spices and tomatoes.

I have put every thing together and cooked in pressure cooker.
This recipe has been told by Geetha Bangalore Upendra and It is packed with vitamins, minerals and proteins.
Then smashed everything together and added seasoning with mustard seeds and ingh/asafoetida.
Let us see this recipe now :

Things Needed :

Toor dal : 1/2 Cup
Tomatoes : 2
Palak /Spinach leaves : 1 Bundle (small).
Ginger : An inch
Coriander Seeds : 1/4 Teaspoon
Green chilly : 2
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Coconut Oil : 1 Tbs
Ingh /Asafoetida : A little
Curry leaves : 5 to 6 Leaves


Method :

1. Wash and cut palak or your choice of leaves or mixed leaves.
2. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut tomatoes and keep it aside.
4. Wash toor dal and put it in a pressure cooker. Add cut palak, grated ginger, cut tomatoes.
5. Add coriander seeds and  slit green chilly.
6. Add required water and pressure cook for 5 to 6 minutes. Put off the fire and let it cool.
7. Take out the cooked mixture and  churn once in a mixi jar.
8. Keep a pan on the fire and add coconut oil. Add mustard seeds.
9. Add little ingh. Let mustard seeds splutter. Add curry leaves.
10 . Add churned dal - leaves mixture and cook. Add required salt and mix it well.
11. Yummy dal is ready to serve.


12. Shift it to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Use of any cooking oil is optional. Let cooked dal - leaves mixture cool completely. Just give a churn to get the full benefits.
Time : 20 Minutes.
Serves : 2 to 3 .




Thursday, July 4, 2019

Mooli and Mixed leaves Curry

Mooli / Radish and mixed leaves Curry is a side dish and is full of nutritious and cooked with fresh spices.


I have used palak / spinach, goli soppu /purslane leaves and mooli/ radish.
The leaves are from our home. We have put some plants in the pot. And we get fresh, organic leaves.

Let us see the benefits of Goli Soppu/Purslane leaves.
The scientific name of Goli Soppu/Purslane leaf is Portulaca oleracea. The other names are pursley, pig weed or verdolaga.
Goli Soppu leaves are very low in calories and fats. They are rich source of dietary fiber, vitamins and minerals. Fresh leaves are rich in Omega -3 fatty acids and is good for heart health. The leaves are rich source of Vitamin A, It is rich in antioxidant and vitamin for vision. It is good for skin health and heart health. It is rich in vitamin C and some B complex vitamins. They contain minerals like iron, magnesium, calcium, potassium and manganese.

Goili Soppu / Purslane Leaves.

Bimbli /Averrhoa bilimbi (commonly known a sbilimbi, cucumber tree / sorrel tree) is a fruit bearing tree of Averrhoa fimily
Let us see the recipe now :
No Onion or No Garlic is used in this recipe.

Things Needed :

To Cook :
Toor Dal : 1/2 Cup
Goli Soppu /Purslane leaves : 1 Bowl
Palak /Spinach leaves : 1 Bowl.
Mooli /Radish : 2 Medium sized
Slit Green chilly :2

TO Grind :
Coconut : 1 Cup
Coriander Seeds : 1 Table spoon
Jeera/cumin seeds : 1/2 Teaspoon
Dried Bimbli : 5 to 6 Pieces
Chilly powder : 3/4 Teaspoon

To Add :
Salt : As required
Coriander leaves : 2 Tablespoons

Seasoning with : 

Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little

Method :

1. Wash leaves and radish and cut into small pieces. Wash green chilly. Wash coriander leaves and curry leaves. cut them into small.


2. Wash and put toor dal to a pressure cooker.
3. Add cut leaves, radish, a slit green chilly and little turmeric. Add required water and cook for 5 minutes.

4. Grate coconut and grind it with coriander seeds, bimbli, jeera/cumin seeds and red chilly powder
5. Add required water to grind.   

6. Keep a pan and add cooked vegetables and dal. Add required salt. Let it cook for 2 minutes.

7.Add ground spice - coconut mixture and mix it well. Add 3 to 4 methi seeds to it. mix it well and boil.


8. Let it boil for 2 to 3 minutes. Stir in between so that it does not get burnt.


9. Shift the curry to a serving bowl and add seasoning done in coconut oil with mustard seeds, curry leaves and ingh. Add cut coriander leaves.


Note :

Do not over cook the leaves and radish.  2 to 3 whistles will do if you are using pressure cooker.
You can also cook the leaves separately.  Adding raw coriander seeds and jeera adds to easy digest and adds aroma to the curry. Adding more dal is optional.
Time : 30 Minutes
Serves : 3 to 4 people.

Monday, February 4, 2019

Avarekai - Palak Curry

Avarekai /Field Bean /Hyacinth Bean is a seasonal bean and is always a good habit to make use of seasonal vegetables and fruits. Here once again I have used Avarekai and prepared some yummy curry./Sambar/Thick curry.


In Karnataka most of the houses do use this Avarekai almost everyday during this Avarekai Season. So One more recipe of Avarekai is here. The Avaekai pods are very fresh and the curry which I made curry which turned Yummy. Avarekai - Palak  side dish and goes well with almost all the main dishes.
I have used fresh Avarekai, Palak, fresh coconut, fresh spices.

Things Needed :

Avarekai / Field Beans : 1 Big Cup
Palak Leaves / Spinach : Big Bundle
Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
Home made spice powder : 1 Tablespoon
Tamarind : Small marble size.
Coconut : 1 Cup
Salt : As Required
Turmeric powder : A little
Seasoning with Mustard seeds, coconut oil, ingh and curry leaves.

Method :

1. Remove the pods and wash it and keep it aside.


2. Clean and wash Palak Leaves and cut into small.
3. Pressure cook, 1/4 teaspoon of methi seeds,  Avarekai and Palak Leaves for 6 to 8 minutes.


4. Grate coconut and grind it with tamarind and home prepared spice powder.


5. Keep a pan on the fire and put cooked avaekai , palak mixture.
6. Add Salt, turmeric powder and little water. Let it boil for 2 minutes.

7. Add Ground coconut masala and mix it well. Boil for another 2 to 3 minutes.


8. Now shift Avarekai - Palak Curry to a serving dish.


9. Add mustard seeds, ingh and curry leaves seasoning to the curry and serve.


10. We had Avarekai - Palak Leaves Curry for lunch as one of the side dish.

Note :

You can use rasam powder instead of home made powder. Adding onion or garlic is optional. I have not added either onions or garlic. Use of any cooking oil is optional. Use of some vegetables adds to the energy and health. No need to add any dal to the curry.
Time : 30 Minutes. 
Serves : 3 to 4 

Home Made Spice Powder : For 1 time . 

Methi Seeds : 1/2 Teaspoon
Coriander Seeds : 1 Tablespoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cinnamon : Very small piece
Red chilly /byadagi chilli :  5 to 6
Curry leaves : 5 to 6
Ingh/Asafoetida : A pinch
Dry roast one by one and dry grind it once it is cooled.



Tuesday, December 4, 2018

Quick Palak Dry Curry

Palak/Spinach leaves are loaded with healthy benefits. Here I have tried quick and simple Palak /Spinach dry curry which goes well with almost all the main dish.


I have used Palak leaves, onions, green chilly, little ginger and coconut.
Let us see some benefits of eating Palak /Spinach Leaves in our diet.
Palak /spinach leaves are rich source of minerals and vitamins. Palak/Spinach can be eaten as raw in salads and be cooked in varieties of curries. We Indians normally cook Spinach and eat.
Spinach / palak is good for regulating our blood pressure. It helps to build strong muscles. Palk helps in taking care of skin and eyesight. Spinach is filled with potassium, magnesium, iron, zinc and calcium. It contain vitamins like folate, vitamin A, vitamin B6, vitamin C, vitamin K. Spinach is loaded with beta carotene and good for eyesight. It helps to boost eye healthy and prevents vitamin A deficiencies. It has anti inflammatory properties. Palak leaves do contain different types of antioxidants and provide neurological benefits to people. Folate content in Spinach helps to reduce the risk of Alzheimer disease. Potassium in Spinach helps to take care of brain health. Palak leaves contain high amount of potassium and low amount of sodium. So palak leaves are good for people who suffer from high blood pressure. It also helps to reduce the hypertension and relaxes blood vessels.
Let us see the recipe Now :

Things Needed :

Palak Leaves : 1 Big Bundle
Onions : 2 Medium sized
Green chilly : 2
Ginger : Grated ginger 1 teaspoon.
Pepper Pods : 3 to 4
Coconut : 2 Tablespoons
Salt : As required
Turmeric Powder : A little
For Seasoning :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut palak leaves into small and keep it aside. Wash and slit green chilly and cut curry leaves.

2. Remove the outer layer of onions and cut in to small and keep it aside. Crush pepper pods.
Wash and remove the outer layer of ginger, wash it again. Grate it and keep it aside.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and let mustard seeds splutter.
4. Add jeera/cumin seeds and fry. Add slit green chilly and curry leaves.
5. Add cut onions, grated ginger and crushed pepper pods. Mix all the ingredients nicely and stir slowly.


6. Fry this mixture for 2 to 3 minutes. Add cut Palak / Spinach leaves and stir slowly.


7. Add a little turmeric powder, required salt and mix it slowly. Now cover the pan and cook the mixture till it turns soft. ( On low flame ).

8. See that it turned soft and well cooked. Let all the moisture disappear from dry Palya.

9. Add fresh grated coconut and mix it well. Shift the ready Palak Dry Curry/Palya to a serving dish.

10. Serve with the main dish you have prepared.

Note :

Do not add any water while cooking this curry. Onion and leaves do contain moisture and helps to cook the leaves soft. Adding any other masala /spice is optional. Adding coconut is optional. Adding more chilly is optional.
Time : 15 Minutes.
Serves : 2 to 3 .

Quick Sweet Guli Appa

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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