Spinach and cheese. A match made in heaven. I can have paneer in anything… but at least the spinach makes it feel a little healthier!
- 1.5 ltr of milk made into paneer (1c or so?) cubed
- 1/2 bag of frozen spinach or 2 bunches of fresh
- 1c water
- 1 shallot, sliced thin (or small onion)
- 3 cloves garlic, grated
- 1 in ginger grated
- 2 tsp ghee or oil
- 1/2 tsp jeera
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbs kasoori methi
- 2 big tomatoes, pureed
- salt to taste
- 1 TBS cream or butter
Boil the water in a pot and add the spinach. Cook it with the lid off for a few minutes, until cooked. Blend this (along with the water) until its the consistency you like. I don’t like it too chunky or smooth, but somewhere in between.
Heat a pan and add the ghee. Once hot, add the cumin seeds. Let them sizzle a few seconds and add the shallot/onion. When the shallot is turning golden, add the garlic, ginger paste, the powdered spices, the kasoori methi. Stir, then add the tomato puree and salt. Cook it until you see oil coming around the edges and it becomes a paste. Then add the spinach and finally the paneer. (You can lightly sautee the paneer cubes before adding, but I usually only do that for guests or if I want to make it extra special.) Bring to a boil for a few minutes. Top with a bit of butter or cream.
Sending this to “Only Greens” event by Sara and Pari
MMM, okra! One of my very favorite veggies (not quite as beloved as eggplant). I like it in almost every form, but I especially love it fried (is it any surprise??). The important thing is to not let it get slimy, and there are a couple tricks to accomplish that. First, wash and completely dry them. If there is any moisture while cutting it releases the mucousy stuff. Then use a dry knife and wipe the knife every so often. Do not salt it until nearly cooked or after frying.
For frying, this is what I did:
Slice the okra lengthwise into thin strips.
In a bowl, mix besan flour with 1 TBS or so of rice flour, red chili powder to taste, pinch of turmeric powder, pinch of chaat masala or garam masala. Cover the okra pieces with the mixture. I havent given quantities because it depends on how much okra you are using. Add just enough besan flour to coat the pieces, not too much. And do not add any water or liquid!
You can shallow fry if you have a very large pan to accommodate all the slices without crowding, or do it in batches. Or you can deep fry them. Sprinkle salt as soon as you remove them from the oil. You can also squeeze lemon over it, and serve immediately.
Sending this to “Only Greens” event by Sara and Pari
This is something I threw together quickly one night. It helps to use the convenience of some frozen veggies. When I cook pasta, I often don’t use the whole thing at once, so I often sometimes freeze the cooked and unused portion. Then the most I have to do is pop it in the boiling water to reheat and use immediately. Saves time! Not really a recipe, but this is what I did:
- Spaghetti noodles (previously cooked and frozen. or cook it fresh)
- Broccoli (frozen)
- Spinach (frozen)
- Olive oil
- Chopped garlic
- 1 shallot sliced thinly
- Crushed or broken red chillies
- Sundried tomatoes, finely chopped
- Feta cheese, crumbled, optional
- Nutritional yeast- optional (great for adding vitamins to a veggie diet)
- Panko breadcrumbs (a TBS or two)
- Italian dried herb blend
- Salt to taste
Bring a cup or two of water to boil. Add in the broccoli and cook till done. Then add the spinach and spaghetti. Once those are thawed and warm, turn off the heat and drain.
In the meantime, heat a saute pan and add olive oil. Then shallot, garlic, red chillies until slightly browned. Add sundried tomatoes… Then the veggie/noodles, stir well. Heat another tsp of oil and add to it the italian herb blend, then the panko bread crumbs and heat until they are toasty. Sprinkle on top of the noodles, along with nutritional yeast and feta cheese. Voila!
This is my entry for Presto Pasta Night hosted this week by The crispy cook.
And also for Vegetarian Foodie Fridays.
OK, ignore that ONE stem of broccoli with the apparent “dandruff” problem. That was supposed to be the parmesan. What was I thinking? Have I grossed you out? Still here? Good…
Anyways, I really like broccoli a lot. But I tend to have it with pasta or in an omelette. I saw this very simple and different recipe and decided to try it out. Surprisingly, it tasted similar to kale chips. The flavor is concentrated and it has some crisp edges… no soggy broccoli here!
Here’s what I did:
- 1 head broccoli- washed, dried, cut into long thin stalks
- 2-3 cloves of garlic sliced thin
- ev olive oil
- red chili powder/cayenne
- fresh ground black pepper
- lemon juice
- 1/4c toasted almonds, chopped (original called for pine nuts)
- lemon zest- optional
- parmesan cheese (optional- I preferred it without)
Preheat oven to 425.
Try to wash the broccoli ahead of time so it can dry. If it is still wet it will not roast properly (will stay soft) and maybe the oil (flavors) wont adhere to it. Mix together all the ingredients up to lemon juice. Spread in one layer on a baking sheet. Try not to crowd them. Leave space so they don’t steam each other when they release the moisture. We wouldn’t want that, right? No, we want caramelisation and roastiness!
Bake for around 20 minutes. Don’t let it get too dark or it will taste burnty. (making up new words is fun!)
Then sprinkle on the lemon juice, zest. almonds and parmesan. And start eating because these are best while still hot!
Little Billie ran outside for a jaunt in the snow before getting his picture taken.
I looked around a little and found lots of bloggers loving this. Check them out too.
Shootfirsteatlater, amateurgourmet, purplefoodie, ezrapoundcake.
I’m submitting this to Healing Foods Event – Broccoli hosted by Sayali and Siri.
We all know that kale is really good for you… There is even a blog called 365 days of kale– totally worth checking out! Recently I came across the ANDI score which stands for “aggregate nutrient density index” which are determined by evaluating micronutrients including vitamins, minerals, phytochemicals, antioxidants and more. Guess what gets their top score (1000)? Kale! Along with collard, mustard, watercress and turnip greens.
Anyway, this is something I may not have made because I was afraid of raw kale (there, I admit it!) had it not been for a sample I tasted at Whole Foods. I was surprised at how good it was! So instead of buying it there, I wanted to make it at home. Its very simple too. The lemon is key, as I think thats the flavor that really shines through.
- 4-5 big kale leaves, stems removed
- 1/2 green pepper (or orange or red)
Aren't avocados pretty?
- 1/4 red onion
- 1 roma tomato
- 1 cucumber
- 1 avocado
- 1-2 green chilies
- 1 lemon, juice
Wash the kale and begin tearing the leaves into very very tiny pieces. You could chiffonade them, but I think doing this by hand is better because you WANT to crush the leaves in order to tenderize them and so they absorb the other flavors. Chop all the veggies rather small. In a bowl, mash the avocado and the juice from one lemon and a little salt. To this add the green chilies, mix, then add the kale. Kinda mash the avocado mixture with the kale leaves. You could do this by hand, but I just used a fork since I had already bruised the leaves when tearing them. Next add the rest of the ingredients (cucumber, tomato, green pepper) and check to see if it needs more salt or lemon juice. Leave it to rest in the fridge for at least half an hour. Then enjoy.
We had this with vegetable cutlet style “veggie burgers” and sweet potato oven “fries”. I have also made 2 more recipes using kale recently. Will be posting those soon!
Sending this to Dr Laura’s Tasty Tuesdays.