Aaloo Palak

There are certain vegetables, I am not really very fond of but, still they find a regular place in my menu. Thats because they are very essential for a healthy vegetarian diet. One such veggie is 'Spinach'. I feel as if it leaves a bitter after taste in my mouth and this is why I always combine it with one of my favourite things. I also add a little sugar which is obviously optional. It results in things like these. This time I am combining it with potato, which is an all favourite with me and with many people I know. So, this combo works great. Have a look!

Aaloo Palak:

Ingredients:

5-6 baby potatoes, boiled peeled and chopped into chunks.
2 cup baby spinach washed and chopped finely.
1 tbsp oil.
1 tsp cumin seeds.
Few strands on ginger.
1 green chilli, seeded and chopped.
¼ cup chopped onion.
¼ tsp turmeric powder.
½ tsp red chilli powder.
1 heaped tsp coriander powder.
½ tsp garam masala
1 tsp lemon juice.
½ tsp sugar or crushed jaggery(optional).
Chopped coriander leaves to garnish.

Process:

1. Heat a pan and add oil. When heated add the cumin seeds, chili and ginger.

2. After a few seconds add the chopped onions and sauté for a minute till the onions are translucent.

3. Add the chopped potatoes and stir. Add all the spices and salt except garam masala. Cook for 5 minutes.

4. Now add the chopped spinach and give it a good stir. Cover the pan for 3-4 minutes and keep the gas on medium.

5. Now, add garam masala, lemon juice and sugar/jaggery if using. Give it a good stir and cook for a minute. Turn off the gas and cover the pan for 5 minutes.

6. Transfer the subji in a serving bowl, garnish with coriander leaves and serve hot with roti/ chappati.

Sending this off to Sara's Event Only Green. This event is the brain child of Pari.

Enjoy!

Panchmel Dal

This lentil preparation doesnot need any introduction. It is prepared in almost every Indian kitchen. A blend of five types of lentils, it is a powerhouse of protien. I don't like to churn it to much and hence it is more fibrous. Here is my preparation.

Panchmel Dal:

Ingredients:
2 tbsp moong dal with husk.
1 tbsp moong dal washed.
1 tbsp toor dal.
1 tbsp chana dal.
1 tsp urid dal.
1 small onion finely chopped.
1 large tomato finely chopped.
2 green chillies slit.
1 tbsp oil.
1 tsp cumin seeds.
A pinch of asafoetida.
Salt to taste, about ½ tsp.
½ tsp sugar.
½ tsp garam masala.
¼ tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp coriander powder.
2 bay leaves.
2 cloves.
1 cardamom.
2 tbsp lemon juice.
Fresh coriander leaves chopped.

Process:

Wash, soak and rinse all the dals and soak them in clear water for half an hour.
Add salt and turmeric powder and pressure cook the soaked dal till 4-5 whistles on medium high.
Heat a pan and add oil. When heated add bay leaves, asafoetida, green chillies, clove, crushed cardamom and cumin seeds and sauté for 30 secs. Add the chopped onions and sauté for a minute. Add chopped tomatoes and cook for 2-3 minutes. Add all the spices except garam masala. Cook for another 2-3 minutes. Now add the cooked dal and stir well. Heat and add garam masala and lemon juice. Give a good stir and cover and heat for 3-4 minutes. Take it off gas and garnish with chopped coriander leaves. Serve hot with rice or phulkas.

Sending this off to MLLA 25 hosted by Siri's Corner. This event is a brain child of Susan of 'The Well Seasoned Cook'.

Punjabi Kadhi

The other day I was browsing Chef Sanjeev Kapoor's site and I chanced upon his recipe for Punjabi Kadhi. It had been in my to do list for a long time and finally I decided to make it. Both me and my hubby are not very much kadhi fan but this one was different. The addition of pakodas made it so delectable. We enjoyed having it for our dinner.
I followed the recipe given here with very slight changes/addition. This recipe called for fresh fenugreek leaves which I didn't have, so I used kasoori methi instead. Also, I added mustard seeds for my tadka in the kadhi.
Sending this off to MLLA#23 hosted by Susan.

Tomato Subji/Chutney.

This isn't exactly a subji but more of a chutney. At home we are used to calling it tomato subji. Its very simple and can be prepared in a jiffy. I like the flavour of kalonji (black onion seeds) in it. I usually make it when I prepare a dry subji to serve with phulka/roti for lunch.  Here is the recipe:

Rajma Curry with Plain Rice

Award time again!! I am so happy!! :-).. Many thanks to Devi for sharing these awards with me.

I would like to share it with Rachana, Sushma, simply.food, Deepa, Siddhi, Sara, Asha & Renuka.

Coming back to the recipe I am sharing today from my drafts,"Rajma Curry with Rice". I make this often. 'Rajma and Rice' is a very healthy combination. Rajma is a very good source of cholestrol lowering fiber and when served with rice it provides a wholesome meal which is virtually fat free and high in protien. They are also a good source of folate, pottasium, iron, manganese, copper and iron.

Dal Makhani

Dal Makhani:

This recipe will serve 4 people.

Ingredients:

150 gm of whole urid beans.
¼ cup of red kidney beans (rajma)
2 tomatoes.
1 onion.
2 chopped green chilies.
1 tsp of grated ginger.
2 tbsp butter.
1 tsp garam masala
1 tsp red chilli powder
1 tbsp coriander powder
½ tsp turmeric powder
Salt to taste.
Chopped coriander for garnishing.