Showing posts with label Spinach recipes. Show all posts
Showing posts with label Spinach recipes. Show all posts

Monday, February 14, 2011

Ravioli- Spinach, ricotta & more....

If there was one dish that I always wanted to create, it is ravioli- The spinach and ricotta cheese works its magic and creates a unique flavor. I always get a ready made packet and never tried it from scratch. Over the weekend, I got my lazy bones to work and created my very own spinach & ricotta filled ravioli. Do invest in a good pasta machine, if you want things simpler and easier- otherwise, you will literally be spending half a day making this (like me)-



What do we need- (for the base)

1 3/4 cups all purpose flour
2 eggs
pinch of salt

What do we need- (for the filling)

4-5 garlic cloves (crushed and chopped)
250 gms spinach leaves chopped
1/2 cup ricotta cheese
freshly ground black pepper


How did I make it?

Combine the flour, eggs and salt in a mixing bowl. Mix it to a fine dough (if need be add a bit of water). Place the dough on a lightly floured surface and knead well for 5 minutes, until smooth. Wrap in a clear film and leave to rest in the fridge for 20 minutes. 

Filling preparation-
In a wok, saute garlic and add the chopped spinach leaves. Cook the spinach leaves till they have reduced in volume and tender. Once the spinach is cooked, place it in a bowl, blend in the ricotta and season with black pepper.

Final touch-

Divide the dough into 4 pieces and flatten slightly. With the help of a rolling pin, roll out each piece into thin sheets. Using a cookie cutter, stamp out small rounds. Top half the rounds with filling. Brush the edges with water and place another round of pasta on top of each. Press the edges firmly to seal. Cook in boiling salted water for 3-4 minutes. Drain well and toss with Arrabiata sauce (enough to liberally coat the pasta but not drown it)- Enjoyyyyyy!











Sunday, December 26, 2010

Spicy spinach strudel

Oh the weather outside is frightful, but the fire is so delightful, and since we have no place to go, let it snow, let it snow, let it snow! I made some spicy spinach strudel and with a steaming cup of coffee in one hand I sat by my window to enjoy the snowy Christmas. It is a tasty tea time snack and you can get super creative with the dish!















Ingredients for filling


1 onion (chopped finely)
3 garlic cloves (crushed &chopped)
1 tomato (chopped finely)
1/2 tsp garam masala
Cumin seeds
Coriander leaves
Salt(according to taste)
1 big cup frozen spinach thawed
1/4 tsp chilli powder
1 tbsp butter

For the base-

4 frozen phyllo sheets thawed
Melted butter for brushing

Preparation-

In a wok add cooking oil and add the cumin seeds. As the cumin seeds begin to sputter sauté garlic and onions till translucent. Mix the tomatoes and fry them for a couple of minutes. Add thawed spinach and cook it till it blends well with the onion tomato mixture. Add garam masala, chilli powder and salt. Cook them for 5 minutes. Before removing from fire add butter and mix it well for a minute. Garnish with coriander leaves. Our stuffing is ready!

On a clean working surface lay one phyllo sheet and brush it completely with butter. Place another sheet on top of it and brush it again with butter. Repeat till you have a stack of four sheets. With the help of a spoon spread the spinach mixture. Fold and tuck the bottom edges over the mixture. Nicely roll it up with the filling inside so that it forms a log. With a knife make slits on top and brush it lightly with butter.

Bake for 20 to 25 minutes in a oven (200 degree celsius)or till they become golden brown. Serve hot with garlic chilli sauce!


Sunday, July 11, 2010

Fusion cooking!


Having born to a south Indian orthodox family, I spent major chunk of my life up in North India- I am fully aware of all the cuisines in both the regions and let me assure you that they are vibrantly different! There comes a time when you tend to make a south indian dish and give it a north Indian twist and vice versa. I love fusion cooking- as it brings the best flavors to your dish. So, my dish is a simple palak dal (north Indian dish) completely cooked with flavors of a south Indian sambhar dish. If you are wondering what in the world will it taste like- go ahead and try it :)

Ingredients- Palak (Spinach) about 500 gms , Moong dal (split yellow bean/lentils) about 1 cup, sambar powder, 1 small teaspoon of tamarind paste, salt, 1 tomato diced, 1 cup of cashew nuts and 3 green cardamom pieces.

Preparation- Wash the Spinach leaves and boil them in water till they become tender and shrink in size. Allow it to cool and grind it to a paste. In a wok, boil the lentils with two cups of water. After half an hour of boiling, the lentil becomes soft and thick in volume. (don't forget to keep stirring to avoid it from sticking to your wok/pan). Once the lentils are cooked, add the spinach paste and keep stirring for five minutes till the lentils completely takes in the flavor of spinach.

Now comes the spices- add in the sambar powder, tamarind paste, diced tomato and salt to the mixture. Sambar powder is a spicy south Indian powder readily available in any Indian store- Allow the mixture to boil for a good 10 minutes so that the spinach takes in the spices- I will add around 1 big teaspoon of sambar powder to get a strong flavor. Now comes the finishing touch- grind the cashew nuts with cardamom pieces to a fine powder and mix this powder to the palak dal to give it a rich taste. In a separate frying pan, heat a bit of oil. Once the oil is warm toss in some cumin seeds and 2 pieces of dry red chillies. Once the cumin seeds start sputtering, remove the pan from fire and pour this oil in to the palak dal. As usual don't forget to blend in some chopped corriander leaves to enjoy Palak dal with rice.



Check out a variation of this spinach dish with almost the same ingredients (with coconut minus spices)-                                   http://eq-myblog.blogspot.com/2010/07/keerai-molaghootal-with-vendakkai-puli.html


Saturday, July 3, 2010

Spinach cooked with cottage cheese...

I love Paneer (cottage cheese) and any recipe tastes great with it! Especially if you are not a huge fan of spinach, then try making it with paneer and boy you will love it. This recipe is very popular in northern India. Here is my take on palak paneer- Enjoyyyyyyy


Ingredients- Spinach (about 500 gms), cottage cheese (cubed- about one big cup)
For the Gravy- you need 2 onions (finely chopped), garlic (3-4 cloves-crushed and chopped), grated ginger (about a small tablespoon), medium sized tomatoe (finely chopped)- the spices that go in are- cinnamon stick, cumin seeds, bay leaves, a little bit of ajwain (carom seeds), garam masala, corriander powder, amchoor powder (dried mango powder), dried red chillies (2 pieces) and of course my favorite chopped corriander leaves!   

Preparation is simple- We need to wash the spinach leaves, and boil them a bit in water till they become soft- once they are soft blend them in a mixer to a paste and keep it aside- Now get the gravy ready- In a wok, pour oil (liberal dose), and once it becomes hot add the cumin seeds, garlic, ginger, bay leaves, cinnamon stick, a bit of ajwain or carom seeds-When the garlic is golden brown add the chopped onions, dried red chillies and roast them till they are golden brown. Toss in the chopped tomatoes and keep mixing the ingredients till the tomatoes blend with onions and becomes a paste. 



Now comes the spices- Put in the garam masala, corriander powder(about a big tablespoon each) and amchur powder (just a dash of it). Cook the ingredients till the masala blends and the mixture starts to become a thick consistency of a gravy. Add salt according to taste. 



Add in the blended spinach to the gravy and cook till spinach loses its raw taste and takes in the spices. Add the bowl of cottage cheese towards the end and cook it on a low flame for around 5 minutes. Before removing it from fire, add a big tablespoon of butter and blend in till the butter melts. Garnish it with chopped corriander! There is a slight variation in this recipe- Usually, the cottage cheese is deep fried (separately) in oil before mixing it with spinach. I simply love to keep the flavor of cottage cheese and mix it without frying it in oil. 



Serve it with hot rotis- yum!

Sunday, June 20, 2010

Blend that Spinach...




Spinach with corns- This is my take on a north Indian recipe and pretty easy to make- The main ingredients required are spinach & corn- For the gravy you need 2 onions (finely chopped), garlic (3-4 cloves-crushed and chopped), grated ginger (about a small tablespoon), medium sized tomatoe (finely chopped)- the spices that go in are- cumin seeds, bay leaves, garam masala, a dash of cardamom powder, corriander powder, chopped green chillies and of course my favorite chopped corriander leaves!                        



Preparation is simple- We need to wash the spinach leaves, and boil them a bit in water till they become soft- once they are soft blend them in a mixer to a paste and keep it aside (take about 500 gms of spinach)- Now get the gravy ready- In a wok, toss in the oil (liberal dose), and once it becomes hot add the cumin seeds, garlic, ginger and bay leaves- I know a lot of people tend to add the garlic and ginger later- but I tend to put in early when the oil is hot as the oil takes in the flavor of garlic and bay leaves! When the garlic is golden brown add the chopped onions, green chillies and roast them till they are golden brown. Toss in the chopped tomatoes and keep mixing the ingredients till the tomatoes blend with onions and becomes a paste. Now comes the spices- Put in the garam masala and corriander powder- (about a big tablespoon each), dash of cardamom powder. Cook the ingredients till the masala gets blended and the mixture starts to become a thick consistency of a gravy. Add salt according to taste. Now put in the corns (tinned sweet corn that you get in the local market) and the blended spinach- Cook the mixture till spinach loses its raw taste and takes in the spices. Before removing it from fire, add a big spoon of butter and chopped corriander to enjoy the dish! If need be you can put in additional masalas (like curry powder or aamchur) but I love the simple flavor of garam masala and tend to keep this dish simple- Enjoy this with piping hot parantha...Yummy :)

LinkWithin

Related Posts Plugin for WordPress, Blogger...