PALAK SPINACH PHULKA / ROTI

We love spinach. It is rich in iron content.
It should form part of our daily diet.

easy, healthy and delicious spinach palak phulka /roti with step by step photos. I make this often for the lunch. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity. This is one of the best ways to include it in our diet since the leaves are lightly cooked and most nutrients are still preserved.

I love gardening too.I have a small kitchen garden ..I have spinach, paan, basil leaves, coriander, methi and tomato plants.

For this recipe, I used my homegrown spinach.  seeing and using homegrown vegetables gives a different kind of happiness. PicsArt_11-14-01.12.32.jpg

Is Baar my hubby said wow hari hari, roti .
Everyone loved it .

Prep Time: 10 Min 
Total Time: 35 Min

Recipe courtsy..sandhys kitchen

INGREDIENTS:

Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.

INSTRUCTIONS:

  1. In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes.
  2. Drain the hot water from the spinach leaves and run them under cold tap water.1510660105573
  3. Grind the spinach leaves along with ginger and green chillies and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required.
  4. In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading.
  5. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.1510661207886
  6. Divide the dough into  equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas.
  7. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles.
  8. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.1510661301063
  9. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
  10. These Roti go well with any chutney, simple dal, or vegetable curry (dry or gravy). PicsArt_11-14-07.25.08.jpg

NOTES:

  • If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.
  • Mango powder is optional. I love the slight hint of tanginess.

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                    Like share and spread your love ❤️

Advertisements

KASHMIRI FRUITY PULAO

Kashmiri Fruity pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. reason being the pulao is garnished with both dry fruits and fresh fruits.

The fresh fruits which are usually added in Kashmiri pulao are pineapple, apple, and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts, and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits.

1506836352389.jpg

This Fruity rice pulao is also good for kids as it is mildly spiced and have the fruits which kids often love, you can also pack this pilaf in kids lunchboxes.They will surely finish it in the school.

My kids loved it.

COURSE: main
CUISINE: Indian, Kashmiri
PREP TIME: 30 minutes
COOK TIME:15 minutes
TOTAL TIME: 45 minutes
SERVINGS: 3 to 4

INGREDIENTS :

2 cup boiled rice
1 big apple chopped
4 tablespoon pomegranate seeds
1cup pineapple chopped
50 gm raisins
50 gm cashew nuts
1 bay leaf
1 tablespoon garam masala (whole)
A pinch of saffron
1 cup of milk
2 tbsp  ghee (clarified butter)
Salt and sugar according to taste

INSTRUCTIONS:

  1. Wash the rice properly and soak in cold water for an hour.
  2. Drain the rice water and dry the rice in a broad and flat based utensil.
  3. Boil the water and add rice and cook it.
  4. Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling.
  5. Take a cup of milk and mix the saffron in it and keep aside.
  6. Cut the apple and pineapple into medium cubes.
  7. Heat the ghee in a pan, fry the raisins & cashew nuts and keep aside.PicsArt_10-02-09.16.12.jpg
  8. Heat the ghee in a pan, add bay leaf & garam masala for sautéing.PicsArt_10-02-09.10.12.jpg
  9. Add pre-fried raisins, nuts, salt, and sugar according to taste and mix properly.PicsArt_10-02-09.18.02.jpg
  10. Add fruit (apple, Pineapple, pomegranate seed) and mix it properly, cook it for 2-3 min on a low flame.
  11. Add saffron mix rice and mix it properly in a low flame.
  12. Turn off the gas, but do not open the cover of Pulao.PicsArt_10-02-09.37.14.jpg
  13. After few minute open the cover and stir it properly.
  14. Enjoy Fruit Pulao with Paneer curry.

1506836296348.jpg

NOTES:

  • You may add any fruits of your choice.
  • You may add peas and corn too.

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my, Facebook to stay updated!
Like share and spread your love ❤️

 

 

 

AAM KI SABZI (MANGO CURRY)

Simply an amazing concept of preparing curry with fruits.

Just as veggies find a place in juices, fruits also find a place in subJis! In fact, fruits like papaya and guava combine very well with savory spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate.

Today’s recipe is mango curry (Aam ki sabzi) if you like tangy recipe then do try this out. Very simple and quick to make….
I tasted this sabzi at my friend’s house warming party. From then I wanted to try
this sweet and sour recipe.
In Aam ki Subzi, Tangy mango come together with some spices to make a tasty and healthy treat.

I can describe the final taste of this vegetable as sweet, sour and spicy. Sweet and sour are due to the inherent attributes of Mango  and Spice is what we are going to add.PicsArt_1494988481848

INGREDIENTS:

2  mangoes (peeled and chopped)(here I used a variety called ‘Totapari’ but you can use any)
2 tbsp ghee/oil
A pinch of hing
1/4 tsp kalonji (onion seeds)
1/2 tsp cumin seeds
1/2 tsp fennel seeds (sauf)
1/4 tsp turmeric powder
1/2 tsp deggi mirch
1 tsp saltPicsArt_1494935386201
For The Garnish
2 tbsp finely chopped coriander (dhania)

INSTRUCTIONS:

  1. Wash, peel and chop mangoes.
  2. Heat ghee in a heavy bottomed pan.
  3. Add hing, kalonji, fennel seeds, cumin seeds. Mix well.(You can add green chilies too).PicsArt_1494935459611
  4. Add mango pieces. Mix nicely.
  5. Add all the dry masalas. Mix well.PicsArt_1494935531527
  6. Cook covered on low flame for 5-7 mins.
  7. Serve immediately garnished with coriander.PicsArt_1494988557578

 

NOTES:

You may use strawberry, litchi, guava for this sabzi.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

 

Quick mixed Vegetable Pulao

Pulao or pulav is one of the most common rice dishes that is often made in most Indian homes. It is also the one most commonly on the menu for parties or celebrations served along with a yogurt raita. I used a pressure cooker to make this delicious pulao

This is the evergreen menu in my dinner.I add different vegetables every time.Some times with onions, sometimes without onions ,with mix vegetables ,with potatoes,peas and even beans.

The best thing about pulav is that is most pulav recipes, we add veggies so pulav are healthy and complete meal in itself .
I made it with available veggies.Our all time favorite dish.
My daughters enjoyed it with piri piri seasoning .

Here is the recipe will share with you….

INGREDIENTS:

1 cup basmati rice
2 tbsp ghee/ oil
Pinch of asafoetida
Whole Spices – 1 bay leaf, 1 cinnamon stick, 4 cloves, 4 black pepper corns
1/4 tsp cumin seeds
1 small tomato
1 onion sliced
1 potato diced
1 carrot diced
1/2 capsicum diced
1/4 cup green peas
1/2 tsp ginger- chilli Paste
2 tsp Chana  masala/pulav masala
1tsp red chilli powder(optional)
1/2 tsp turmeric powder (optional)
1 tsp garam masala powder
2 cups hot water
Salt to tastepicsart_1485863034302

INSTRUCTIONS:

  1. Firstly rinse and then soak basmati rice in water for half an hour and then drain them.
  2. Heat ghee in pressure cooker on slow flame.
  3. Add cumin seeds. let it become brown, then add bay leaf and asafoetida.
  4. Add cinnamon stick, cloves, black pepper corns, ginger-chilli paste and Sliced onion and  finely chopped tomato and saute it.picsart_1485863127140
  5. Add turmeric powder, chana masala. Add all vegetables like potato, capsicum, carrot, french beans, green peas and mix well.
  6. Add drained rice and saute until all rice coated with all spices.
  7. Add water, garam masala powder and salt and let it boil on medium flame.
  8. When water starts boiling, cover with lid. After 2 whistles, switch off the flame and let it cool down.picsart_1485863763195
  9. Once the cooker is cooled, remove the lid and mix with the spoon. You can add dryfruits roasted in ghee for variety.
  10. Serve hot and garnish with coriander leaves.picsart_1485863813485
  11. Yummy  mixed Vegetable Pulao is ready to eat with cucumber-tomato raita.

    Enjoy!!!!!

NOTES:

  • For appropriate salt tasting ,taste the pulav water and add salt according to it.
  • You can add any vegetables like cauliflower, green beans ,greenchana etc.
  • You can serve it with kadi also .

     

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love ❤️

     

MOONG DAL PALAK (SPINACH DAL)

Moong dal with spinach is a wonderful healthy combination of green. This is a great way to get your greens and protein.This is a comforting everyday dal. My daughters love this dal mixed. Spinach adds texture, fibre, and essential nutrients.

Moong dal with spinach is very flavorful tasty and healthy dal..Spinach is one of the commonly used leafy veggie in my kitchen.This moong dal with spinach recipe requires very minimal ingredients.still it tastes very delicious and flavorful.

Spinach is such a versatile veggie that we can combine it corn corn palak or with lentils Lahsuni Dal Palak (Spinach And Lentils Tempered With Garlic) or you can use it in fritters Palak Tikki With Twistor along with cottage cheese Palak Paneer Balls or in dahi prepration Mangori Palak Ki Kadhi.

Total time: 30 mins
Soaking time: 3-4 hrs
Serves: 2-3

INGREDIENTS:

Spinach/Palak : 200 gm or 1 1/2cup
Yellow Moong Dal: 1/2 cup
Onion: 1 medium
Garlic Pods: 2
Cumin seeds: 1 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Cumin Powder: 1/4 teaspoon
Turmeric Powder: 1/8 teaspoon
Oil : 2 tablespoon
Salt to tastepicsart_1476782293098

INSTRUCTIONS:

  1. Soak Moong Dal for 4-5 hrs.
  2. Chop Onion and spinach.
  3. Take a pan add oil, when it is warm add cumin seeds and add Onions,Chopped Garlic, salt and fry until transparent.picsart_1476782380665
  4. Add drain soaked Moong Dal,turmeric,chilli powder and fry for a minute and then add 3/4th cup of water and cook on medium flame until Dal is cooked and now it’s time to add the chopped spinach.picsart_1476782455616
  5. Add roasted cumin powder and stir fry on medium flame until spinach is cooked.

NOTES:

  • You can make it without onion and garlic.
  • You can replace moong dal with any of your favourite dal.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook
Like share and spread your love ❤️

CORN PALAK

Preparation Time: 15 mins   Cooking Time: 20 mins   Total Time: 35 mins

Today’s dish is a good combination of Palak and sweet corn.Palak is a very good source of Iron and I am always on a look out for recipes that have Palak as the ingredient. I always made Palak  Paneer curry, but for a change I added Corn this time.It came out wonderful. It was mildly flavored and was very rich and creamy.

Corn perfectly complemented with the Palak gravy and it was liked by everyone in the family.The sweetness of the corn went very well with the slight bland taste of spinach or palak.Its a very good tiffin recipe too,And best for dinner parties.This recipe is very good for kids as well as it is not very spicy and is super healthy.

It has an interesting list of ingredients in that we use the spinach both as puree and in chopped form. Because of chopped spinach its texture and taste was even better.Apart from the taste,  the dish is also quite colourful and attractive to the eye.

Recipe adapted by Cooking with shobhna

INGREDIENTS:

Palak (Spinach) Puree, 3/4 cup
Palak (Spinach), chopped, 1/2 cup
Sweet Corn Kernels, boiled, 1 cup
Oil, 1/2 tbsp.
Jeera (Cumin Seeds), 1/2 tsp
Garlic, finely chopped, 2 tsp
Green Chillies, finely chopped, 2 tsp
Ginger, grated, 1 tsp
Salt, to taste
Fresh Cream, 2 tbsp
Garam Masala, a pinch
Chilli Powder, 1/2 tsp

picsart_1475903386401

INSTRUCTIONS:

  1. Wash and clean two bunches of palak and blanch them.
  2. Chop enough palak to get 1/2 cup of chopped palak leaves. Keep aside.
  3. Make a puree out of the remaining spinach leaves to get 3/4 cup of spinach puree. Keep aside
  4. Boil the sweet corn cob in a pressure cooker after adding the required amount of water and a little salt for 1 or 2 whistles.  Once it cools remove the corn kernels and keep aside.
  5. In a thick-bottomed kadhai heat oil and when it gets hot, add the cumin seeds
  6. When the cumin seeds sizzle, add the finely chopped garlic, finely chopped green chillies, and grated ginger.Saute on medium flame for 1 minute.picsart_1475903434977
  7. Add the palak puree, chopped palak, boiled corn kernels, and salt along with 1/4 cup of water and mix well.picsart_1475903462167
  8. Next add the fresh cream, garam masala and chilli powder.picsart_1475903495750
  9. Mix well again and cook on medium flame for 2-3 minutes.picsart_1475903942416

     If it is a bit pungent you can add a pinch of sugar.

      Serve hot with rotis, parathas, or bajra rotis.

picsart_1475853180281

NOTES:

  • You can also add some fresh cream to make restaurant style thick and creamy curry.
  • If you do not eat onions make this curry without using onions.
  • Do not overcook the spinach, as overcooking will not only fade the color of the greens, but also affect the taste adversely.
  • I used cooking oil,you can use ghee too.

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love ❤️