Mom's Recipies

Spinach Dal is very flavorful ,tasty and healthy dal.Spinach and garlic make a great combination and makes this dal unique.This easy-to-make dish is a super health-booster, too.Traditionally it is served with hot rice, ghee and mango pickle for great satisfying meal.

Ingredients :

Spinach / Palak - 1 bunch

Toor dal - 1 cup

Red chilli powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Dried Red chillies -4

Oil - 1 tbsp

Tamarind Paste / juice - 4 to 5 tbsp

Mustard seeds - 1 tsp

Cumin seeds / Jeera - 1 tsp

Garlic cloves - 5

Hing - A pinch

Curry leaves -Few

Salt - to taste





Method:-

1. First wash and pluck the spinach leaves Then chop it .

2. Soak Lime sized tamarind in water for juice.

3. Wash and pressure cook dal with chopped spinach in 3 cups of water till 3 whistles .

4. When the pressure is released,remove the lid.

5. Mash the dal to smooth paste using wooden masher and keep it aside.

6. Heat oil in a Pan add crushed garlic cloves and saute them until golden .Take care not to burn.

7. Heat oil in pan add mustard seeds,jeera,red chillies,curry leaves ,hing and fry them . .

8. Now to mashed dal add sauted garlic ,tamarind juice / paste ,red chilli powder,turmeric,salt to taste.

9. Stir well and if the dal is too tight add half cup of water. Mix well and cook in low heat with lid covered for 5 -10 minutes.

10. Serve hot with rice,ghee and mango pickle. It can also be served with rotis and chapatis.

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese.Its my favorite one since my childhood.This is a very popular and served in every Indian restaurant. The creamy texture of spinach with paneer is a very good combination.

Palak paneer ingredients:

1. Spinach - 1 bunch
2. Paneer - 200 gms ,cut into 1 inch cubes
3. Tomato medium size -1 (puree)
4. Onion small - 1 finely chopped
5. Green chillies - 5
6. Ginger garlic paste - ½ tsp
7. Coriander powder - 1 tsp
8. Cashew nuts - 15
9. Salt - to taste
10. Sugar - ¼ tsp
11. Red chilli pwd - 1/2 tsp
12. Garam Masala -1/2 tsp
13. Kasuri Methi -1/4 tsp
14. Malai - 1 tbsp

Method:-

Clean and wash the spinach.
Cut the green chillies into 2 or 3 pieces.
Take a pan and heat with 1 tsp oil.
Add green chillies and washed spinach .
Sauté till the leaves are wilted.
Then switch off the stove.
Leave it to cool for 5 mins.
After 5 mins grind spinach and Green chillies to a fine paste.
Now take a pan and heat with 1 tsp of ghee /Butter.
Add Cumin seeds.After it starts to pop add chopped onions.
Fry till transulent.
Then add ginger garlic paste and coriander powder ,red chilli powder.
Sauté till the raw smell disappears.
Add spinach paste, tomato puree, a pinch of turmeric powder and cashew nut powder (if using).
Add salt and adjust to taste.Add Sugar.
Combine well and add little amount of water.
Do not add too much of water.
If you add too much of water then it spread like flooding river.
Cook on medium heat for about 10mins or until flavors combines well.
Just before switch off the stove add fried and soaked paneer cubes.
Add malai, garam masala pwd and kasuri methi and mix well.
Reduce flame, cover and cook for 2 mts.
Now palak paneer is ready.
Serve hot with roti, paratha or naan.

Tomato puree:

Boil tomato in hot water and peel the skin. Now mash or grind the tomatoes in mixer grinder without adding any water.

Cashewnut powder:

Dry roast and make a fine powder.

Paneer cubes:

Sauté paneer cubes in 1 tsp of ghee or deep fry till they are golden brown and soak in warm water with pinch of salt for 10 mins.

Ingredients:-

Palak / spinach - 1 bundle or 1 &1/2 cup finely chopped
Chickpea flour /Besan / senagapindi) - 1 cup
Rice flour - 1 tbsp
Ginger 1/2 inch piece
Green chilies - 4
Coriander Powder - 1 tsp
Jeera Powder - 1/2 tsp
Ajwain - 1/2 tsp
Chaat Masala -1/2 tsp
Salt to taste
A pinch of Soda
Turmeric powder - 1/2 tsp
Oil for frying



Method:-

1. Peel and chop ginger and cut green chilies in to small pieces and grind in to a paste.
2. wash palak many times and chop it very finely.
3. In a big mixing bowl add chickpea flour and rice flour,salt to taste,turmeric powder,ajwain,ground paste ,coriander powder,cumin powder,Chaat masala ,Soda and chopped palak and make a dumpling batter with the help of very little water if required.
4. Now heat oil in a deep frying pan and drop spinach and chickpea flour mixture in the form of a pakodas and fry till nice golden color.
5. Remove from oil and drain on paper towel to remove extra oil,and Crispy, crunchy, pakodas are ready to eat.
6. Serve hot with tomato sauce or green chutney and a cup of tea.

Tip:-

Keep adjusting the heat of the oil so that the pakoras don't burn.
Be careful when you are dropping the batter in to the hot oil if you are not able to drop with your hand use a spoon to drop the batter.