Tag Archives: Spinach

Spinach Rice

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Another simple, delicious and easy recipe from my kitchen. I like the look of this rice because of it’s wonderful, refreshing green color. It is also extremely easy to put together and can make for a satisfying meal.

Delicious and Refreshing Spinach Rice

Delicious and Refreshing Spinach Rice

 You will need:
1 Large bunch of Spinach Leaves
2 cups Rice – I use Sona Masoori Rice. You can even use Basmati Rice for this recipe.
6 to 10 Green Chillies (Depending on how spicy you like it, 10 will make it medium spicy)
Fresh Ginger – 4 small chunks (or 2 tbsp grated)
1 tsp Garam Masala Powder
Salt to taste

For Seasoning:
4 tbsp Oil
a few whole masalas (Cloves, cinnamon, cardamom, star anise, stone flower etc. )

Method:
1. Cook the rice in a electric cooker or stove top until done. I use the ratio 1 cup rice : 2.5 cups water for Sona Masoori Rice. If using Basmati, use 1 cup rice: 2 cups water ratio. After the rice is done, spread on a large platter or mixing bowl and allow to cool slightly.

2. Wash the Spinach leaves (Palak leaves) and keep aside.

DSC_0658DSC_06593. Combine the peeled ginger chunks (or grated ginger), washed green chillies and spinach leaves in a mixer or food processor. Add 1/4 cup water and grind into a smooth paste.

DSC_06604. In a pan, heat the oil. Season with the whole masala ingredients. Allow to fry for a minute.

DSC_06615. Then add the ground spinach paste. Mix well.

DSC_06626. To this add turmeric powder and 1/4 tsp salt. Saute and fry the paste for about minutes by stirring in between.

DSC_06637. Add the garam masala powder and mix well. Keep the stove on medium heat. You will see that all the water evaporates. This will take about 10 minutes. The paste will loose its raw smell and will come together. The oil will start to leave the sides.

DSC_0664DSC_0665DSC_0666DSC_06688. Turn off the stove. Then add the cooked rice and salt as needed.

DSC_06709. Mix well and gently. Mix thoroughly until well mixed.

DSC_067110. Serve hot with raita on the side. Here yummy spinach rice is served with cool and refreshing cucumber raita!!

DSC_0675DSC_0682Happy Cooking..

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Moong Spinach Curry and a Healthy meal

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We eat Rotis/chapathis in my home on a daily basis. It is our staple dinner on most nights. Over the years to make it more interesting and to ensure my kids eat their dinner well, I have learnt and innovated so many side dishes or curries. I am sure you would agree with me that an interesting or flavorful sabji would make your chapathi dinner delicious 🙂

This curry is one such innovation in my kitchen. It is an interesting blend of whole moong or whole mung beans, spinach and spices. I typically use Chinese Spinach also Amaranth Greens or “Thotakura” / “Dantina Soppu” / “Tandulto” / “Thandu Keerai”. But you can also use regular spinach/palak and this curry will taste just as good.

Delicious Moong Spinach Sabji

Delicious Moong Spinach Sabji

You will need:
1 cup Whole Green Moong
1 bunch Amaranth Greens or Chinese Spinach – Wash and chop fine
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into cubes
1 small piece ginger – grated
1 Garlic – grated (optional)
3 green chillies – Chopped lengthwise
1 tsp Curry Powder or Sambar Powder
1/2 tsp Turmeric Powder
1 tbsp grated fresh coconut (optional)
Salt to taste
To Season: Oil, Hing, Mustard seeds, cumin seeds

Method:
1. In a microwave safe dish, place the whole green moong and microwave for 1 minute until slightly roasted. Wash. Place in a pressure cooker or pressure pan, add enough water and 1/4 tsp turmeric powder and cook for 3 to 4 whistles. Cool
2. Meanwhile chop all veggies and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds and hing/asafoetida. Allow to splutter.
4. Add the chopped onions, green chillies and grated ginger-garlic and saute until the onions are golden brown.
5. Add chopped tomatoes, turmeric powder and a pinch of salt and saute well until tomatoes are mushy.
6.To this add the chopped spinach, curry powder or sambar powder and saute. Then add about 1 cup water and cook covered until the spinach is cooked for about 8 to 10 minutes.
7. Then add the cooked whole green moong. Add any moong water also. Do not discard.
8. Add salt if needed and allow to cook for 5 to 10 minutes until the curry comes together.
9. Add grated coconut and mix well.
10. Serve hot with Rotis.

Delicious and flavorful whole moong and spinach curry served with Rotis

Delicious and flavorful whole green moong and spinach curry served with Rotis

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

And a complete meal 🙂 Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

Thank you for stopping by!