Posts Tagged ‘spinach’

Saag Pulao

Saag Pulao

We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?

We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)

In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.

Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.

We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.

Saag Pulao

Saag Pulao


  • 1 1/2 cups basmati rice
  • 3/4  cup cooked greens/saag
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 no’s black cardamom
  • 3 no’s cloves
  • 1 star anise
  • 1 inch cinnamon stick
  • 1 small white onion, finely chopped
  • 2 green chillies, devined and chopped
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 10-12 whole cashew nuts. lightly roasted in oil
  • 2 tbsp light olive oil
  • salt to taste
  • water to cook the rice
  • Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
  • Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
  •  Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
  •  Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
  •  To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
  •  Serve with yogurt, papad and pickle on side. Enjoy!
Saag Pulao

Saag Pulao

Palak Paneer

Posted: July 18, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Growing up I was not a big fan of green leafy vegetable. But now being a mom I have to eat this veggies in order for my son to obtain the taste and liking for the same.  And I think I also started liking this veggies as an adult. Hubby loves spinach and our recent trip to farmer’s market and with the amount of fresh spinach I brought, brings me to this dish.

Palak Paneer is again the most famous vegetarian dish. Palak is nothing but the hindi term for spinach and paneer is soft Indian cottage cheese. This rich and healthy delicacy consists of small soft paneer cubes cooked in palak based gravy and some indian masala. I don’t have to tell you how healthy it is, if you are on diet this is the best guilt free dish to enjoy.I like to make my own paneer but you are most welcome to get the same from Indian grocery store.

Like most Indian recipes, there are different ways to make a single dish. Palak paneer traditionally made with heavy cream and butter/ghee. But I have made this little more healthy and didn’t use any cream or butter. This recipe is easy, simple and yet nutritious.

Palak Paneer

Palak Paneer


  • 2 bunches of Palak (spinach)
  • 1 1/2 cups paneer, cut in small cubes
  • 1 small white onion, chopped
  • 1 tomato, chopped
  • 2 tablespoon crushed tomatoes
  • 3 garlic cloves, crushed
  • 3 green chillies
  • 1 inch fresh ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon dried mango powder (amchur powder)
  • 3 tablespoon olive oil
  • salt to taste
Palak Paneer

Palak Paneer


  • Blanch the spinach leaves in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Squeeze out the excess water, and churn it in a blender until smooth and fine puree is obtained. Though water is not needed but if it does add it in small quantities. Once done keep it aside.
  • In a pestle, crush garlic, ginger and green chillies to a fine paste.
  • Heat oil in a pan and fry the cubed paneer until lightly golden brown on all the sides. Remove from pan and keep it on paper towel until needed.
  • In the same pan add the remaining two tablespoon of oil, add cumin seeds and let it get brown.
  • Add chopped onions followed by garlic-ginger-green chilli paste and little salt and cook until the onions are translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala, tawa masala and salt. Cook covered for 5-6 minutes on low flame.
  • Now add palak puree to the pan and little water for gravy like consistency and cook covered for 10-12 minutes more.
  • In the end before switching of the flame add fried paneer, amchur powder and mix well. Cook for 1 minute or so.
  • Serve hot with roti and enjoy!

Palak Khichdi

Posted: March 2, 2011 by incidentalcooksuman in Indian Food
Tags: , , , , , , ,

There are lots of different ways to make khichdi. The basic ingredients is rice and lentils which is cooked together. The addition of  veggies and masala is vary from family to family. Some like their khichdi with masala and some don’t.  It considered  a very plain dish, cooked with very less oil, less masala and usually served to people who are ill.

Its is also the first solid food introduced to babies coz it is full of proteins and carbohydrates. Well in my case I consider khichdi one of my all time comfort food. And I make sure I make this once in a week. so, I keep modify the recipe once in a while. But this recipe is from my mom’s kitchen. Couple of weeks ago when I was talking to her she asked me to try adding palak/spinach in the khichdi. So, thought of sharing the recipe here:

Palak Khichdi

Palak Khichdi


  • 1/2 cup basmati rice
  • 1/4 cup mix orange lentil(masoor dal) and yellow lentil(arhar dal)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 dried red whole chillies
  • 1 garlic clove, roughly chopped
  • 2 cups spinach leaves
  • 1/2 teaspoon olive oil


  • Wash and drained the mixture of rice and dals together and put into the pressure cooker along with turmeric powder, salt to taste and 3 cups water and cook for 2 whistle.
  • When the cooker has cooled down, stir the khichdi, check for consistency and add more water if needed.
  • Meanwhile, heat oil over medium high heat, add garlic and spinach leaves. cook for 2-3 minutes. Blend the cooked spinach in food processor and pour it in the khichdi and mix well.

For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this mix to the khichdi, be careful while doing this coz it gets splutter when hot oil touches the khichdi. Give a boil and serve hot .

  • Serve with pickle of your choice and dollop of ghee on top.
Palak Khichdi

Palak Khichdi

Mini Pizza

Posted: February 16, 2011 by incidentalcooksuman in Pizza, Sandwiches
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Recently while shopping our weekly groceries I came across this new Pepperidge Farm deli flat thin rolls. These are perfect to make sandwiches, burgers and  pizzas in a more healthy way without compromising the taste.

This pizza is simple,easy and quick to make with very less ingredients . So, here I am sharing our pizza recipe which we have tried over the weekend with this bread and it was the best pizza I have ever had without consuming much calories…:).

Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza


For toppings:

  • 4 Pepperidge Farm deli flat rolls (I use the 100% whole wheat)
  • 1 green pepper, thinly sliced
  • 1 yellow pepper,thinly sliced
  • 1 small purple onion, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 cups baby spinach
  • 1 garlic, roughly crushed
  • 3 tablespoon tomato sauce
  • 1/2 cup grated mozzarella cheese
  • salt to taste


  • Heat oven to 350 deg fahrenheit.
  • Split each roll into layers. Place on a sheet and toast the slices until they’re lightly browned.
  • Meanwhile prepare the toppings, start with peppers. Heat 1/2 teaspoon of olive oil in a pan, add peppers, onions, salt and cook for 2-3 minutes. In between add Worcestershire sauce for flavouring the veggies. Once done keep it aside.
  • In the same pan add the rest 1/2 teaspoon of olive oil, red chilli flakes and garlic. Cook for a couple of seconds without burning the garlic and then add the spinach and cook for 2-3 minutes or until they are slightly wilted. Take out the garlic clove before topping on the bread.
  • Spread tomato sauce on each slice of bread, top the bread slices with pepper mixture, spinach and cheese.
  • Bake the slices in oven for just until the cheese is melted.
  • And serve!
Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza

Dal Palak And Some Awards

Posted: July 28, 2010 by incidentalcooksuman in Dal/Lentils soup, Indian Food
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Dal Palak 

I have already confessed that I am not a big fan of green leafy vegetable. So, I keep sneaking this veggies in my regular dishes in that way I will get my regular intake of veggies and I happily enjoy them too. And I am really getting good at it. So, I always keep some green leafy veggies and substitute in my dishes for the color and of course for healthy reason. 

I am going to share this simple dal recipe with palak/Spinach which is perfect with some hot rice. 

Dal Palak

Dal Palak

So, here goes the recipe for the same: 


For dal:     

  • 1/2 cup yellow dal( Arhar dal)
  • 1/2 cup red lentils/orange dal( split masoor dal)
  • 1/2 teaspoon turmeric powder
  • salt to taste

  For dal tadka:  

  • 2 cup baby spinach, roughly chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/2  teaspoon turmeric powder
  • 1/2 medium tomato, chopped
  • 1/4 cup crushed tomatoes
  • 1 green chillies, de-vined, chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste   


  •  Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Now add spinach to the masala and cook for 3-4 minutes or until the leaves are quilted.
  • Add  cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee on top.
Dal Palak served with Rice

Dal Palak served with Rice

Some Awards 

This is the first award pass on to me by Aipi of USMasala…I have recently started visiting her blog and needless to say fall in love with her recipes and the tempting pics of them. Yesterday, only I was going through her slide show linked through picasa web albums and was really impressed with her cooking skills and photographs. My advise to everyone who visits me is that please have a look at her blog and you will get to know what I am talking about. Most of you have already familiar with her blog.


Thank you once again Aipi for this recognition. Appreciated. 

In order to accept this award she has set up some, following that: 

Here are some 7 random facts about me: 

I love my hubby and son more than anything in life. 

I have started cooking after getting married and as you can see I am getting an expert on this..:) 

I am person who take time to open up with people. 

I love shopping, travelling and trying out different cusinies.

I love sea and can spend the whole day stirring at it..its so relaxing. 

I love all snack food especially vada pav, bhel puri, pani puri and the list goes on. 

I am not a big fan of sports but yeah sometimes drag myself to give company to my dearest husband.


I would like to share the same with some of my bloggers friends who I visit and their recipes amaze me everytime:











Manju Rajendra






To accept this award the guidelines are:

  1. Thank the person who pass on this award to you.
  2.  Tell  Seven random thoughts about yourself.
  3. Pass the award on to 15 bloggers who you think are fantastic.


Recipe Yields: 4 servings

Meatballs and Macaroni Pasta Soup

I like to make meatballs and serve with spaghetti and sometimes in soup. The only meat we eat is chicken. So, I use ground chicken to make meatballs. This soup is so healthy that you will feel no guilt while having it. In whatever ways soup are always healthy to include in our diet. I have used some veggie and meatballs for this soup. Also, I like to make my meatballs in oven which makes my life easier who is going to stand near the stove to cook all of it. This is the best way to make in my opinion. Anyways coming back to recipe:

Meatballs and Macaroni Pasta Soup

Meatballs and Macaroni Pasta Soup


For the meatballs

  • 1/3 cup chopped coriander leaves
  • 1/2 pound ground chicken
  • 1 small white onion, chopped
  • 1 green chillies, chopped
  • 1 teaspoon red chilli flakes
  • 1/4 teaspoon turmeric powder
  • 1 Extra large egg, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bread crumbs
  • 2 tablespoon hot water
  • salt to taste

For the soup:

  • 1 medium-sized carrots, cut in small pieces
  • 2 celery stalks, cut in small pieces
  • 1 small white onion
  • 3 garlic cloves, sliced
  • 2 tablespoon olive oil
  • 6 ounce baby spinach, washed and trimmed
  • 1/2 cup macaroni pasta/elbow pasta
  • 5 cups chicken stock
  • 1/4 cup grated parmesan cheese


  • Preheat oven to 350 degree fahrenheit.
  • For the meatballs, place the ground chicken, bread crumbs, green chillies, coriander leaves, onions, red chilli flakes, turmeric powder, freshly ground black pepper, egg , salt and water and gently combine all the ingredients with your hand.
  • Make a small ball and place on a baking sheet lined with sliver foil. This will make around 15-17 meatballs depending upon the size. Bake for 30 minutes, until cooked through and lightly golden brown. Keep it aside.
  • Meanwhile, for the soup, heat olive oil in dutch oven over medium high heat, add garlic, onions and for 2-3 minutes.
  • Add carrots, celery and cook until they are slightly tender.
  • Add chicken stock and bring it boil and now add pasta and cook for 10-12 minutes.
  • Add the meatballs and taste the soup, if you need salt add it now. Cook for 2-3 minutes more.
  • Stir in spinach and cook for 2 more minutes.
  • Add half of the cheese to the soup and stir well.
  • Soup is ready to serve. Before serving sprinkle some of the cheese on top and enjoy.

Recipe adapted from Barefoot contenssa Back to basics Book by Ina Garten.

Once again thanking each one of you for visiting my blog and for all your lovely comments out here.

That’s all for now…have a nice 4th of July long weekend!    Tk care Guys!

Palak Paratha

Posted: April 16, 2010 by gigagyaan in Indian Food
Tags: , , , , ,
Receipe Yield: 2-3 servings
My mom used to make this kind of paratha’s with every green leafy veggies she can b’coz we were very picky eater, so she used to knead the dough with the leaves. Its very easy and it take very little time.
Palak Paratha

Palak Paratha

  • 1 bunch spinach, wash and  finely chopped
  • 1/2 cup coriander leaves finely chopped
  • 1 Small red Onion, finely chopped
  • 3 green chillies, finely chopped
  • 1 Tablespoons Tumeric powder
  • 1 teaspoons chilli powder
  • 1 Tablespoons ajwain(carom seeds)
  • 1 Tablespoons Kalonji(black onion seed)
  • 3 1/2 cups wheat flour
  • 1/2 cups golden raisins
  • 3 Tablespoons Olive oil n more to galze the paratha while cooking
  • Salt to taste
  • Add the finely chopped spinach leaves, coriander leaves chopped red onions and green chillies.
  • Add Red chilli powder, turmeric powder, ajwain(carom seeds), Kalonji(black onion seed), rasins and salt to taste.
  • Mix all these ingredients together. You will see the spinach quantity will be reduced to half.
  • Now add the wheat flour to the mixture and mix all this together.
  • Add olive oil to this mixture so that you get soft paratha’s.
  • While kneading the dough you have to be careful with the water b’coz spinach is going to release lots of moisture, so start with very less of water and add if you need more.
  • Knead to form a dough.
  • Keep the dough in the refrigerator for atleast 30 minutes.
  • When you are ready to make paratha’s divide the dough into small equal-sized portions and roll between your hands till they are smooth .
  • Roll out the paratha’s in circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha.
  • Repeat this for the other side of paratha too. The paratha is done when both the side is golden brown or crispy.
Serve it with curd and pickles of your choice.