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Greens or Leafy Vegetables - When greens are delicately spiced and seasoned they are
transformed into tasty dishes that are popular with adults and children. Popular recipes
include Palak Paneer Recipes, Saag Paneer Recipe, Alu Palak and palak subzi recipe. 1.
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| Saag Recipe- Greens Cooked
Kashmri Style (Kashmir) |
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Ingredients:
Serves: 4
500 g (1 lb) washed and cleaned green leaves
2 tablespoons mustard oil
- Spices
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1/8 teaspoon powdered asafoetida, optional
1/2 teaspoon cummin seeds
1 teaspoon dried fenugreek leaves, optional
1 teaspoon grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground fennel
2 fresh green chillies, seeded and sliced
1 cup diced potato, optional
1 teaspoon salt or to taste |
Method:
Put the washed greens in a colander to
drain. Heat oil in a karahi or saucepan and add asafoetida, cummin seeds, fenugreek leaves
and ginger. Fry for 1 minute, stirring. Add the remaining ingredients, including the
greens, stir well. Cover and cook until potatoes are soft, about 10 minutes. Add a little
water if necessary. Serve with rice. |
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| Spinach with Fresh Cheese
- Palak Panir Recipe (Punjab) |
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Ingredients:
Serves: 4-5
285 g (8 oz) fresh spinach leaves (without stems) or other greens
- Spices
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1 tablespoon dried fenugreek leaves, optional
250 g (8 oz) panir or ricotta or firm tofu for vegans
oil for deep frying
1 tablespoon ghee
1/2 teaspoon ground turmeric
1 1/2 cups hot water
1/4 teaspoon black cummin seeds
small pinch asafoetida, optional
1 tablespoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon finely grated fresh ginger
1 teaspon salt to taste
1/2 teaspoon sugar
1 cup yoghurt
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Method:
Put the well-washed spinach leaves into a pan with the water
that clings to them, add the fenugreek leaves (if used), cover and steam until spinach is
soft. Drain well and chop finely.
Cut the ricotta into cubes and spread on absorbent paper for a few minutes so that surface
moisture is absorbed. In a small, deep frying pan or karahi heat enough oil in which to
deep fry the cubes of ricotta. Add a tablespoon of ghee to flavour the oil. When oil is
very hot, fry a handful of ricotta cubes at a time. Have ready the turmeric stirred into 1
cup of hot water and when the ricotta is pale golden lift out on a slotted spoon and drop
the cubes into the turmeric water. Repeat until all the ricotta is fried, leave in the
water for about 5 minutes, then drain.
Heat about 2 tablespoons of the oil in a saucepan and add the black cummin seeds,
asafoetida, coriander, chilli powder and ginger. Stir and fry briefly, taking care not to
burn the spices. Add the spinach and salt and stir for a minute or two, then add about 1/4
cup hot water and the sugar. Simmer for 5 minutes. Stir the yoghurt until it is smooth,
add it to the spinach and stir well. Add cubes of panir and simmer for 10 minutes longer.
Serve hot with rice or chapatis. |
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| Spinach with Mixed
Vegetables Recipe -
Palak Sabzi ki Bhaji (Maharashtra) |
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Ingredients:
Serves: 4-6
1 bunch spinach
500 g (1 lb) pumpkin
250 g (8 oz) okra or french beans
1/2 cup fresh peas
2 tablespoons oil
1 teaspoon black mustard seeds
1 medium onion, finely choppd
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground turmeric
1 cup hot water
1/2 cup raw cashews |
Method:
Wash the spinach well, discard any tough stems and roughly
chop the leaves. Cut pumpkin into small cubes. String beans, if used, and cut into short
lengths.Heat the oil in a karahi or saucepan and fry the tnustard seeds until they
begin to pop. Add the onion and ginger and fry, stirring now and then, until onion is
soft. Add turmeric and fry for 1 minute longer.
Add hot water, cashews and all the vegetables, cover and simmer until they are tender,
then remove lid and cook, stirring frequently, until liquid is reduced. Serve with rice or
chapatis. If serving with rice, leave rather more liquid; if serving with chapatis, allow
it to reach a drier consistency. |
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| Spinach with Potatoes - Palak Alu Recipe (Maharashtra Parsi) |
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Ingredients:
Serves: 4
500 g (1 lb) new potatoes
1 bunch spinach
- Spices
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2 tablespoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cummin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander powder
1/2 teaspoon ground cummin
2 fresh green chillies, slit and seeds removed
1 teaspoon salt to taste
approximately 1/2 cup water
1/2 teaspoon grated nutmeg |
Method:
Scrub the potatoes well and cut into small cubes. Wash
the spinach in several changes of water. Discard tough stems and put into a large saucepan
with just the water that clings to the leaves. Cover and steam for 10 minutes or until
tender, then chop roughly. Do not discard any liquid in pan.In a large frying pan or
karahi heat the ghee or oil and fry mustard and cummin seeds until mustard seeds pop.
Cover pan or they will fly all over the stove. Add turmeric, coriander, cummin and the
chillies. Add potatoes, stir and fry for a few minutes, then add salt and about S cup water,
cover and cook for 10 minutes. Add spinach, stir, cover and cook for 5 or 10 minutes
longer. Sprinkle nutmeg over and serve with rice or chapatis. |
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Raita or Eggplant Raita Dip Recipe , Besan Ladoo - Indian Cookie Balls , Black Chick Peas in Yogurt Curry , Boondi
Raita Recipe - Great for Entertaining , Carrot Pachadi Kerala Style , Carrot
Pachadi Recipe - Kerla Style , Carrot Potato Dill , Carrot Pudding or Gajjar Halwa , Chicken Curry - Simple and Easy to make , Chicken Jalfrezi , Chicken Tikka Makhani - Butter Chicken , Chicken with Coconut Milk , Chilka Urad Dal with Squash , Cucumber
Raita - Summer Yogurt Salad Recipe , Cucumber,
Garlic and Mint Raita Recipe , Dal Makhani - Black Dal Chili or Mah ki Dal , Date Pistachio (Ladoo) Treats , Eggplant Puree / Baingan Bharta Recipe from Punjab , Fragrant Chori Lentils , Fragrant
White Urad Dal - Dry Pilaf Texture , Goan Fish Curry , Icecream Topped with mango and Pistachios , Indian
Flat Breads and Equipment , Jalebi - Sweet Crispy Swirls , Kala Channa - Black Garbanzo Salad , Karela Subzi - Bitter gourd in Coconut Milk , Kavita's Herbal Salad , Kavita's Kachumber , Kebab Burger Recipe , Lamb Yogurt Curry from Kashmir , Layered Icecream Dessert - Falooda , Louki (Zucchini) Channa Dal , Madras Chicken Curry , Madras Coconut Chicken Curry , Making
dough for Indian Flatbreads , Masala
Bhindi (Okra in Spicy Gravy) , Masoor Dal with Fried Onion Garnish , Mixed
Lentil (Dal) Chili Recipe , Moong Dal Tadka - Yellow Split Moong Lentils , Moong Dal Whole (Green Gram Lentil) , Mung dal flavored with Black Mustards Seeds , Okra cooked Delhi Style , Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe , Pakoda , Pan Fried Potato Hash with fresh Fenugreek leaves , Pan
Fried Potato Hash with Indian Spices , Pan Sauteed Okra with Cumin , Paneer Corn Curry , Parsi Poro Recipe - Pan Omelet , Potato
Raita -Yogurt Salad Recipe , Potatoes
crusted with Fennel, Mustard and Nigella , Punjabi Kadhi , Punjabi Kidney Bean Curry - Rajmah , Recipe
- Sprouted Moong Dal , Recipe - Steamed Cauliflower , Recipe for Chapati or Roti or Pulka , Recipe for Plain Parantha , Rice
Lentil Medley - India's popular Kedgeree , Sambhar or Lentil Vegetable Stew - South Indian , Shammi
Kebab Recipe , Sheek
(Skewer) Kebab Recipe , Shrimp Curry in Coconut Milk , South
Indian potatoes with Mustard Seeds , Spiced Tomato Dish - Tamatar Bartha Recipe , Spicy Shrimp Curry , Spicy Sweet and Sour Tamarind Coconut Shrimp , Spinach and Paneer - Palak Paneer Punjabi Style , Spinach
Raita - Yogurt Salad Recipe , Spinach with Scallions India's North West Frontier , Spring Greens Bengali Style - Recipe , Spring Vegetable Soup - Recipe , Steamed Carrot and Beans Recipe , Steamed Carrots and Peas Lightly Spiced , Steamed Zucchini Recipe - Indian Style , Stir
Fry Indian Cabbage Vegetable Recipe , Stir Fry Mustard Greens and Spinach Indian Style , Stir Fry Spinach Indian Style , Sweet and Sour Gujarati Tuvar Dal , Sweet and Sour Hubbard or Acorn Squash , Tandoori Salmon Recipe , Vegetable Lentil Medley - Recipe , Vegetables Gujarati Style or Shak , Vegetarian Kebab (4 Spinach and Green Pea Patties) , Vegetarian Tikka Makhani - Butter Chicken , Vermicelli Dessert called Payasam or Kheer , Whole Brown Lentill - Masoor Dal Biryani , Yogurt
with Bananas Raita - Yogurt Salad Recipe . Ajika Meals , Ajika
Regal Rice Recipe. , Almond, Cardamom, Saffron Hot Beverage or Smoothie , Chicken
Biryani -Most popular rice dish from India , Chicken Stir Fry Recipe , Chicken Tandoori Recipe (Tandoori Murgh) , Chickpea, Chana or Chola Garbanzo Curry , CousCous
Indian Style - Upma , Easy Chicken Korma (Curry) Recipe , Easy Lamb or Mutton Korma Recipe , Garnish Seasoning for Grilled Meats, Pizza & Corn , Garnish Seasoning for Pizza,Corn & Grilled Meats , Kheer, Payasam Recipe - Indian Rice Pudding , Lamb Biryani -Most popular rice dish from India , Mixed Fruit with Cardamom and Saffron , Mughlai Chicken - Recipe of the Mughal Emperors , Poha
Chivda - Rice Crispy Savory Party Mix , Poha
Instant Rice Pilaf - Bombay Style , Potato Carrots Coconut Curry , Seasoning for Roasted Corn, Pizza & Grilled Meats , Semolina
Custard - Sooji Ka Halwa , Shrimp Seasoned with Coconut Spice Blend , Shrimp Tandoori Recipe , Sweet and Sour Indian Curry , Sweet and Tangy Fresh Tomato Chutney recipe , Vegetable
Korma Recipe , Vegetables Seasoned with Coconut Spice Blend , Veggie Biryani -Most popular rice dish from India , Yogurt Indian dessert - Srikhand or Shrikhand . |
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