Chickpea Spinach Cheese Tikkis

Chickpea Spinach Cheese Tikkis - Tanushree Aich

Ingredients
2 cups spinach/palak
1 cup boiled chickpeas
¾ cup peas/matar, boiled
3-4 stems coriander leaves
1 cup bread crumbs
1 tsp chaat masala powder
1 tsp amchur powder/dry mango powder
1tsp roasted cumin powder
1inch ginger
2-3 green chillies
Mozzarella cheese cut into cubes
Riceflour+ Fine sooji for dusting
1 or 2 tbsp oil for frying the kababs

Method
Blanch the spinach in salted water. drain and keep them aside
In a grinder take the chopped spinach, add the peas , chickpeas, green chilies, coriander leaves & ginger. Grind to a semi coarse paste
Add all the dry spice powder, bread crumbs, salt mix the kebab mixture uniformly.
Shape the mixture into round patties and placing a cheese cube in the centre.
Shallow or pan fry the kebabs till golden brown.
Ive used riceflour for dusting & fine sooji for a crisp coating which is optional
serve hara bhara kebab hot with chutney or sauce.

Pls note: These kebabs can also be baked as well as grilled. you can bake kababs at 180 degrees C which is moderate oven temperature. brush some oil on the kebabs. just place the kebabs on a tray or wired rack and bake for 20-25 mins or till the kebabs get browned from the top. you can change the sides after 10-15 minutes of baking

Palak Bhurjee

Palak Bhurjee - Tanushree Aich

Recipe:

In a wok add oil, Temper cumin Seeds
Add Finely Chopped Onions, brown lightly
Add tomato-ginger-green Chilly Paste
Saute till the masala Leaves oil
Add Chilly, Turmeric & Coriander PWDR
Saute well till Gravy Sweats oil
Add cashew Paste, Salt & little Cream
Now add Blanched & Coarsely Ground Spinach
Stir & add Crumbled Paneer
Cook Covered for a min or Two till Everything Gets Incorporated well

Palak Raita

Palak Raita - Shobha Kamath

http://shobhavkamath.blogspot.in/2015/02/palak-raita.html

Muddu Palya

Muddu Palya - Sandhya Puranik

Method:

pressure cook chopped palak and toor dal till done ..mash lightly and keep aside.Heat oil in a pan..add mustard seeds,zeera ,urad dal ,chana dal, hing and curry leaves and fry... then add two broken redc hillies and let it fry... add haldi powder ...now add the cooked dal and greens and stir ... at this stage add tamarind pulp/extract(soak around a lemon size tamarind in warm water and extract) salt and simmer the flame and cook for 5-6 minutes .... goes well with rice or chapatties.
traditionally a paste of wheat flour mixed with water is added to give thickness..here i have avoided that..can also be made with bhajji or vali leaves.add tamarind pulp a bit more than we use usually and also add chana dal liberally in the seasoning..it gives a nice crunch in between. sometimes 2 tbsp of coconut is ground with zeera and green chillies coraely and added to the dal

Scrambled Eggs With Palak

Scrambled Eggs With Palak - Reshma Chander
Recipe:
Take a non stick pan added 1 tbsp of coconut oil
Chop 4 mushrooms, half capscicum 1 big onion and add this to the pan.
Blanch the palak leaves add this to the pan and sauté it for a couple of minutes till all the veggies were soft or half cooked .
Add salt , haldi/ turmeric powder about 1/2tsp of it. mix everything well , add about 3/4 to 1 tsp garam masala pwd and add the 2 separated egg whites . 
let it cook for a min and stirred it to distribute the egg white evenly n get that much needed yellow colour..
Add lots of fresh coriander leaves mixed it . Scrambled eggs diet wala ready.

Palakwali Dal

Palakwali Dal - Chandrika Kini

Recipe:

cook 3/4 cup of moong dal with 2 cup of water along with salt & 1tsp of haldi powder. heat 1tbsp of oil & add a pinch of hing & 1 tsp of jeera. also add 2chopped onions & 2 chopped green chillies. saute till onions are soft. add 1' chopped ginger & 6 to 8 chopped garlic cloves & saute for a minute. add cooked dal to this mix & bring to a boil. finally add a bunch of chopped spinach leaves around 20 leaves. cook for a while. finally add 1tsp lemon juice .simmer for a while. serve hot.

Hara Bhara Kabab

Hara Bhara Kabab - Shyamala Shenoy

Recipe :
Boil 2 potatoes n 1/2 cup green peas.. Blanch 1 bunch of palak , chop it. Chop 1 cup of methi leaves..gently crush the boiled peas .Grate the potatoes.. Mix all veggies.. Add chopped green chillies , ginger n chatmasala salt.. Mix well.. Now roast 2 tbspoon besan till the raw smell goes off . Add this to kabab mixture ..Make small balls . flatten it , shallow fry both sides till golden brown on a low med flame.

Chana Palak

Chana Palak - Nandini Kini

http://kiniskitchen.blogspot.in/2014/06/chana-palak.html

Rajma Palak

Rajma Palak - Nandini Kini

Recipe Link

http://kiniskitchen.blogspot.in/2014/04/rajma-palak.html

Massoppu

Massoppu - Shamala Bhat

Ingredients:
Set 1:
Mixed greens: Around 250gms (I have used a mix of dill, amaranth, fenugreek, Indian spinach, huli soppu*) and green bajji and palak
Toor dal/Split pigeon peas: 1/3rd cup
Onion: 2 medium sized
Tomato: 2 medium sized
Garlic: 4 pods
Green chilies: 6-8 nos, more or less
Brinjal: 1 no, optional
Turmeric: a big pinch

Seasoning:
Salt: According to taste

For spice paste:
Coconut scraped: 1-1.5tbsp, fresh or frozen
Chilli powder: 1 tsp, optional
Tamarind: a big grape sized
Cumin seeds: 1 tsp

For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Garlic: 3 pods, minced
Curry leaves: 6-8 nos

* I do not know what is it called in other regional languages or in English

Method:

Wash the greens thoroughly in water. Chop them & keep aside.
Chop the onions, tomato & brinjal(if using) into 1 inch cubes.
Wash the dal in running water.
Mix all the ingredients mentioned in set 1 along with 2 cups of water.
Pressure cook it for 2-3 whistles. Reduce the heat after 3 whistles & cook for another 3-5 minutes.Turn off the heat.
Let the pressure cooker cool.
Warm the cumin seeds/jeera for a minute.
Blend together the ingredients mentioned for spice paste. Make a smooth paste & scoop out the paste to a clean bowl.
When the pressure is released from the cooker, remove the greens mixture & mash it well using a masher/hand blender or using a mixer.
Heat a big pot. Add oil to the pot, followed by the ingredients mentioned for the tempering. When garlic gives out the aroma, add the spice paste to it & cook it for a minute.
Throw in the mashed dal-greens mixture, followed by salt. Boil it on a medium heat for about 10minutes.
Serve it hot with rice, papad or ragi mudde/finger millet balls.

Palak Chicken n Chutney Stuffed Pomfret Fry

Palak Chicken n Chutney Stuffed Pomfret Fry - Vidya Baindur

Chutney Pomfret

Recipe...Grind chutney with lots of dhania leaves , green chilli, grated lots of garlic, 1tbsp.grated fresh coconut..7 to 8 black pepper2 kokums..n salt.do not add water while grinding.then apply salt haldi n little chilli powder to slitted pomfret.stuff this chutney on it..scroll it in rawa n rice powder mixture.n shall of ritual from both sides.

Palak Chicken

Recipe...
Boil some water..Add palak leaves of 1 bunch and 2 green chillies.keep on gas for 1 minute.then put it in a strainer.remove water.after cooling grind it without water.then take 2 to 3 tbsp of oil in cooker.add2 lavang..small piece of dalchini..4..5 black pepper..2 green elaichi..1 tej patta..then add 2 onions chopped finely.fry for some time.add 1tbsp garlic paste n 1/2 tbsp ginger paste.fry add 1 tomato chopped .fry till all get well mixed.add 1tbsp dhania powder.haldi and red chilli powder..then fry for 2 minutes.add chicken pieces in it.fry for 3 to 4 minutes.then add water ..salt..n pressure cook till 2 whistles..then finally add ground palak n give only 1 boil to retain palak green colour.palak chicken is ready to serve.

Palak Chakli

Palak Chakli - Namitha Tickare

What do we need:- 

For the Chakali flour mix:- 

4 cups Rice, washed and dried in shade 1 cup Phutane (roasted split chickpeas) ½ cup Udad dal (split black gram) ½ cup Chana dal (Bengal gram) ¼ cup Cumin seeds (jeera) Other ingredients:- 7-8 Green chillies 1 bunch of spinach (Paalak), blanced Salt to taste 3 tsp Sesame seeds (white til) ½ tsp Asafoetida (hing) 3 tsp Carom seeds (ajwain/ova) Oil for deep frying 

How do we do it:- 

For the Chakali flour:- 

1 Lightly roast the washed and dried rice, udad dal, chana dal, and cumin seeds. Keep aside to cool. 2 Add the Phutane dal and grind it from a flour mill.

For the Paalak Puree :- 

1 Blanch the cleaned and washed Paalak in boiling water for 2 minutes. Remove and hold under running cold water to stop the cooking process so that u retain the green colour. 2 Lightly fry the green chillies in 1tsp of oil. Grind the Paalak and green chillies together to make a puree. 

How do we proceed:- 

1 Take the chakali flour in a bowl. 

Add the salt to taste, Sesame seeds, Asafoetida, Carom seeds and 1 tbsp of hot oil and mix well. 2 Add the Paalak puree as required and knead medium soft dough. Add the kneaded dough in a chakali press and press down the dough while your hand moving round to make chakali roundels on a paper. 3 Make 3-4 chakali roundels at a time. 4 Heat oil for deep frying in a kadhai. When the oil is warm enough add the chakali for deep frying in the batches of 3-4 chakali’s at a time and fry it on low flame for 2 minutes on each side or till done. 5 Drain and remove from the kadhai and keep on absorbent paper to soak excess oil. 6 Repeat steps 3 and 4 for more chakali’s. 7 After they are cooled, store them in air tight containers.

Spinach Soup

Spinach Soup - Shobana Rao

Ingredients: 

Spinach, (Palak). chopped, 2 cups Onion, chopped, 1 Milk, 2 cups Salt, to taste Pepper, to taste

Method: 

Wash the spinach in several changes of water and chop them. Chop the onion. In a pan, cook the spinach and onion together in 1/2 cup of water till done Add the milk and transfer the contents to a mixer Blend it well and strain though a sieve to keep out sediments Add salt and pepper as per taste Serve hot

Boiled Eggs in aloo palak gravy

Boiled Eggs in aloo palak gravy - Suman Bhat

Recipe:

I cook 1 diced onion 2medium tomato in lil boiling water once almost done add one bunch washed palak just cook for 5 mins max and then let to cool off flame. grind in mixer make puree.take oil in pan when hot splutter jeera then add 2 3 tbsp of ginger garlic,green chilli paste sauté till aromas come add one diced potato and roast on medium flame when brown add masala powders haldi chilli dhaniya lil garam masala mix well add the puree last add boiled eggs cut into half and simmer for max 10.mins with lids closed and serve hot with ur fav combo.

Palak chaat

Palak chaat - Roopa Nitin

Recipe:
Sweet chutney
Boil few dates & tamarind in water add jeera, salt and grind to paste
Make a batter of
1cup besan
1/2 cup rice flour
2 tbsp corn flour
Chilli pd, ginger garlic paste & salt
Roll palak leaf dip and deep fry till crisp
Arrange on a plate
Pour some curds, sweet chutney garnish with chilli pd,chaat masala, sev & coriander leaves

ALOO DUMPLINGS IN PALAK GRAVY

ALOO DUMPLINGS IN PALAK GRAVY - Priya r 
Shenoy


Recipe:Mash boiled potatoes, mix in ginger + garlic + green chillies + salt paste, add 1 tsp corn flour n make small balls n shallow fry ( not crisp ).. in the same oil, add jeera, chopped onions, tomatoes n fry . add red chilli pd, garam masala pd, salt n a pinch of sugar n pour palak puree ( boil palak n put in a blender to make puree ) bring it to boil ... lastly add the potato balls n simmer for a while... ready to serve...

Recipe Courtesy:Vidya Nayak Shenoy

Red Bhaji

Red Bhaji  -  Kanthi Sidhan

Recipe:

Take palak and red bajhi one each bunch.clean and cut into small.Take 5 small baingan cut into pieces.Take tomato and onion one each and cut inti small pieces.Take kadai heat it,add 11/2tbl spoon oil give thadaka with 1tsp mustured,1tsp cuminseed,1tsp urdh dal.after crakle add onion make it 3/4 fry,add tomatoes.fry it for 2 mnts.Then add 1/2 tsp turmeric powder,11/2tsp red chilli powder.mix wel.add baingan,palak,rrd bajhi and dalt to taste.mix well.donot add water.cook in sim.tasty sabji is ready.

Palak rolls with stuffed mozzarella cheese

Palak rolls with stuffed mozzarella cheese - Anitha Shenoy

Ingredients: 

Palak/spinach- 2 small bunch Ginger-1 inch Garlic-2-3 cloves Green chillies-4 Mozzarella cheese- shredded around 1/2 cup Bread crumbs- 1 1/2 to 2cups Salt to taste. 

Method : 

Blanch palak in hot water for 10mns. Remove from water and transfer the leaves in a blender along with ginger, garlic and green chillies. Pour the palak purée in a large bowl.. Add desired amount of salt Make bread crumbs either from store bought or if u have a pound of bread at home just break the bread into small pieces and powder it mixer. Add the bread crumbs to the purée and make it a consistency which can be hold in palms and also can hold the stuffing. Take a ball of palak ball and pat on Palm to give a shape of puri and stuff a spoon of mozzarella cheese in the centre and cover n give desired shape. see to it that cheese is covered well with palak. Deep fry the rolls for 5mns and remove.if fried for longer time then the cheese spills out. Note: I've not added any other powder to the palak purée. If u like u can add little garam masala powder.

Tri-Colour Instant Neer Dosa

Tri-Colour Instant Neer Dosa  -  Namita Tickare

What do we need:-

3 cups Rice flour

½ cup Spinach puree (Palak puree)

3-4 Kashmiri Red chilli puree

Water as required

Oil

Salt to taste

For the Coconut and Groundnut chutney:-

½ cup freshly grated coconut

3 tbsp Roasted groundnuts

2 tbsp Phutana dal

2-3 Green chillie (according to your taste)

2-3 Garlic cloves

Salt to taste

Water as required

For the tempering:

1 tbsp oil

1 tsp Mustard seeds (rai/sarson)

A pinch of Asafetida (hing)

9-10 Curry leaves (kadipatta)



How do we do it:-

Preparation:-

1 To make the Kashmiri red chili puree, soak the whole deseeded red chillies in warm water for 1 hour. Then grind them to a fine paste without adding any water. Keep the paste aside.

2 To make the spinach puree, Blanch the spinach leaves in warm water for about 2-3 minutes and then remove and run them under cold water. Now puree it in a mixer grinder without adding any water. Keep the puree aside.

How do we proceed:-

1 For making the 3 Colour batter: In 3 separate mixing bowls take 1 cup each of the rice flour.

2 The first one make it white, so you have to just add water and salt to it. Add water little by little and mix it slowly so as not to form lumps.

The batter should be of pouring consistency. (Runny than the normal dosa batter)

3 For the orange colour batter, add the Kashmiri red chilli paste, salt to taste and water as required to make the batter. Keep aside.

4 Same procedure should be done for the spinach puree to get the green colour batter.

5 Keep a non-stick Tawa/ griddle on flame.

6 Pour the dosa batter with the help of cup onto the tawa from outside to inside, forming the outer circle first and then moving inwards.

7 Don’t try to spread it. You have to put it with the cup only at the first time.

8 Put some oil on the sides of the dosa.

9 Let it cook from the bottom and you can see when it changes its colour on the top and starts leaving the tawa, remove it from the tawa.

10 You can Cover and cook it also so that the top layer is also cooked nicely.

11 Repeat the procedure for all the 3 colors of batter to get your tri-colored Dosa.

12 Serve hot with chutney of your choice or anything you like.



Note: The batter should be runny and poured on the tawa from a bit top so that they form a net like pattern and the tawa should be hot for the net pattern to form. You need to work very quickly with neer dosa’s.



For the Chutney:-

1 Make the Tempering. Heat the oil. When it is hot enough add the mustard seeds and wait till the crackle.

2 Now add the curry leaves and off the flame.

3 Add the hing and mix nicely. Keep it aside to cool.

4 In a mixer grinder add the groundnuts and phutana dal and grind it first to form a powder.

5 Now add the coconut, green chilli, garlic cloves, salt to taste and grind it.

6 Add water as required.

7 Now add the ready chutney in the tempering. Mix it well and serve.

Palak Parata

Palak Parata - Laxmi Bhandary

Ingredients:
1 cup spinach, 2 cups whole wheat flour, 1/4 cup finely chopped coriander leaves, 1/2 tsp chilli powder,1 tsp roasted cumin seeds, 1 tsp ajwain (carom) seeds, 1 onion chopped, 2 green chillies, butter, Salt to taste.


Method:
Boil water in a pan and add palak. Simmer for 3 to 5 minutes & cool. Grind coriander leaves, palak & green chillies to a fine paste. Take bowl, add in it wheat flour, ajwain,cumin, onion & palak paste, chilli powder,1 tbsp oil & salt. Mix well & knead it to a smooth dough. Make chapathis, fry with ghee. Serve palak parata with butter & curd.