Mixed Vegetables in a Spinach based Gravy

Indian Vegetarian Main Course Special

Mixed Vegetables in a Spinach based Gravy
Serves 2

Ingredients:

Spinach Leaves (Palak)- 2 Cups, Chopped, Blanched & Puréed
Mixed Vegetables (Carrot, Cauliflower, French Beans, Sweet Corn)- 1 Cup

For Spice Mix in the Spinach Gravy:

Coconut- 1 Tbsp., Freshly Grated

Cashewnuts (Kaju)- 1 Tbsp., soaked in Hot Water & Roughly Cut 

Poppy Seeds (Khus Khus)- 1 Tbsp.

Garlic (Lehsun)- 3 to 4 Cloves, Roughly Chopped

Ginger (Adrak)- 1" piece

Green Chillies- 3 to 4, Roughly Chopped
Aniseeds- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 Tbsp.

Cumin Seeds (Jeera)-  1 Tsp.

Onion- 1, Finely Chopped

Green Chillies- 1 Tsp., Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tbsp.

Fresh Curds (Dahi)- about 2.5 Tbsp., Beaten 

Salt- To Taste

Method:

All the ingredients (Aniseeds, Cashew nuts, Green Chillies, Poppy Seeds) for the Spinach Gravy Spice-Mix need to be ground into a Smooth Paste  

      Tips:

Stack few Spinach leaves together so they become easy to chop

The Onions shouldn't be overcooked but just Soft in this recipe

For this recipe try to use Fresh Ginger & Garlic or Paste can be used if chopped pieces aren’t preferred

The classic combination of Garlic and Spinach go together beautifully and give a nice flavor to this dish as well

Blanching or ‘Refreshing of Green Vegetables’ is a precooking process by which Greens (Spinach, Asparagus, Cauliflower, Green Beans, Broccoli) are dipped in hot water for few minutes and immediately transferred in ice cold water so that they are semi cooked and retain their bright colors
This method is great for cutting and preparing Vegetables in advance by Freezing and used for further cooking like Sauteing or stir Frying

Low Fat Yoghurt is an excellent substitute for Full Fat Fresh Cream in most of the Gravy Recipes (especially in our Indian dishes) to replace as a Healthy Meal option
In this dish though it is optional, Curd imparts the required Sour taste as well as blends well in a creamy texture with the Greens

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Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

North Indian Vegetarian Main Course Special
Punjabi Cuisine

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

Serves 2

Ingredients:

Potatoes - ¾ Cup, Parboiled, Peeled & Cubed

Spinach (Palak)- ¾ Cup, Blanched & Pureed

Ginger-Garlic (Adrak-Lehsun) Paste- 1-½ Tsp.

Extra Light Olive Oil/Pomace Oil- 2 Tsp.
Onion Puree- 3 Tbsp.

Milk- 1 Tbsp.

Red Chilli Powder- 1 Tsp.

Punjabi Chole Masala- 1 Tsp.

Salt- To Taste

Fresh Cream- 2 Tsp., For Garnish

Method:

Heat Oil
Add the Ginger-Garlic Paste, Onion Puree & Saute till Golden in Color
Add the Spinach Purée, Milk, Red Chilli Powder, Chole Masala, Salt, about ¼ Cup of Water & Mix Well
Let the Gravy Simmer on Low Flame till the Potatoes are blended with the Gravy well
Check the Seasoning
Garnish with Fresh Cream & Serve Hot!

Serve Hot with Phulka, Dal, Set Curd!

Tips:

Mashed Potatoes and Spinach blend beautifully with the Punjabi Chole Masala here

This Recipe is Easy to make, Different Flavours due to Chole Masala & has a Nice Finger licking Gravy

It takes about 5 to 7 Minutes of Preparation Time & 5 Minutes of Cooking Time

Variations:

Can be made in a Microwave through the Method given below:

In a Microwave Safe Bowl, Mix Oil, Ginger-Garlic Paste, Onion Paste
Cover & Microwave on High for about 2-3 Minutes
The Onions should look just like they have lost water & become Translucent/Light Golden in color

Add the Spinach Purée, Potatoes, Milk, Chilli Powder, Chole Masala, Salt and about ¼ cup of Water, Mix Well & Microwave on High for about 1-2 Minutes

Garnish with Fresh Cream & Serve Hot!

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Simple Green Peas & Spinach Preparation (Matar Palak)

Indian Vegetarian Main Course Special

Kashmiri Cuisine

Simple Green Peas & Spinach Preparation (Matar Palak)

Serves 2

Ingredients:

Spinach (Palak)- 3 Cups, Finely Chopped

Green Peas- 1 Cup, Boiled

Cloves (Laung/Lavang)- 2

Cinnamon (Dalchini)- 1/2 Inch Stick

Asafoetida (Hing)- a Pinch

Red Chilli Powder- 1/4 tsp

Turmeric powder (Haldi)- a Big Pinch

Dried Ginger (Sonth) Powder- a Big Pinch

Milk- 1/4 Cup

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.

Salt- To Taste

Method:

In a Non Stick Skillet (Kadhai), Heat Oil, Add Cloves, Cinnamon & Asafoetida

Add Spinach, Peas along with ½ cup of water and bring it to a boil

Simmer for 10 to 12 minutes till almost all the water evaporates

Add the Dry Powdered Spices (Red Chilli Powder, Turmeric Powder, Dried Ginger Powder), Milk and Salt & Mix well

Bring the Gravy to a Boil
Serve immediately with Roti/Rice


Tips:

 

This Simple (as it takes less than 10 Minutes to put together if all the Ingredients are ready) Subtly flavored Aromatic Vegetable combo is flavored with an unusual combination of Spices!!

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Spinach Fried Bread (Palak Puri) with Simple Potatoes simmered in Tomatoes (Tamatar Aloo)

Indian Vegetarian Breakfast Special 
Spinach Fried Bread (Palak Puri) with Simple Potatoes simmered in Tomatoes (Tamatar Aloo)
Serves 3-4

Ingredients:

For Spinach Dough:

Whole Wheat Flour (Gehun ka Atta)- about 2-1/4 Cups (for 18-20 Puris)

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- to knead the Puri Dough

leftover Blanched Spinach Water- to make Dough

Method:
In Boiling Water, Immerse the Tender Spinach Leaves & Stalks for few Minutes & immediately transfer in an Ice Water Bowl as part of the Blanching Process

Knead the dough without any extra water using just the Blanched & Pureed Spinach

Keep the Dough covered with a Moist Cloth for better results

Roll the Dough into Puri & Keep Aside for Frying

 

 

Light & Fluffy Puris!

Crispy Crust on the Puri that we like!

For Simple Potatoes simmered in Tomatoes (Tamatar Aloo):

 

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Mexican Cuisine

Mexican Cuisine- Guilt Free Fiesta @ Home

Essential Ingredients:

Corn Maize

Avocado is used in Salsas, Guacamole etc.

Some of the main Beans/Frijoles Types used are Pinto, Black Turtle Beans (used to make Refried Beans)

Annatto or Achiote is sold as a Pressed Block which basically is a Mild Earthy Flavoured Red Seed

It is used in Cooking for both Colour & Flavour but Surprisingly also as a Dye for Fabrics

like a Spice Rub is used to make a Marinade for Yollo Pollo Yucatecan Chicken
Heat Olive Oil Onions Tomatoes Slices Put in Silver Foil along with the Chicken
Prawns cooked on Hot Plate with Olive Oil with little time on each side
Served on a Corn Tortilla with Fresh Onion Rings, Dried Oregano, Sea Salt


Chillies are the main Building Block/Flavoring Agents to Perk up the Mexican Food

In most Dried Chillies, the Stem & Seeds are removed, placed in Warm Oil till the Color changes after which they are Simmered in Hot Water for about 10 Minutes

Ancho Chilli- available both in Fresh & Dried
Dried ones are Mild & Sweet, used after Deseeded & dissolved in Hot Water
Fresh ones are called Poblano, looks like a   Giant, Pointed Green Capsicum 


Guajillo Chilli- has a Tough, Leather like Skin which is the reason they go in Oil longer for Flavouring

Habanero Chillies are an Extremely Hot variety of Chilli

Pasilla Chill- has a Smoky Flavour

 

Jamaican or Hibiscus or Wild Rosella Flowers
National Tea High in Vitamin C








Soup is Served with Fried Corn Tortilla, Feta Cheese Cream, Lime Juice, Chillies


Tamales made with Corn Flour & mixed with Lard
Rich Sauce with Ancho Chilies
Cooked & Mixed with Shredded Chicken
Smeared over Corn Husks, Ready to Steam
Best Comfort Food from Mexico!

The Dishes can be made in an interactive manner by just quickly filling up the Tacos, Tortillas with Veggies, Cheese, Cream etc.

Locals frequent Market/Marcado for their daily shopping

The Cuisine pretty much can satisfy the Delhi Palate as it has Tomatoes, Coriander, Garlic, Chicken & most importantly Rajma!

The Restaurant’s version of the Tacos is irreplaceable at home as apart from being deep fried the original Taco Corn tortillas are made from specially treated Dough Flour called 'Masa Harinaa' which is made from Dried Corn that has been soaked in limewater and finely ground

Special Breakfast items may have as many as 10 different Egg items on the Menu
Tortilla with Sunny Side up Eggs Refried Beans on side, Scrambled Eggs with beef Meat & Salsa,
Dry Tortilla with Sunny Side up Eggs Peas,

Cilantro, Red Onion, Tomato, Fresh Lime, Guacamole, Green Chillies, Peppers are the basic vegetables used

Spinach Tortillas (The market version of the Spinach Tortillas has Wheat Flour, Raising Agent, Emulsifier, Colour etc.)

Make the Spinach Tortilla dough by Mixing Chopped Spinach, Atta, Salt & Black Pepper, Olive Oil & Water

For Filling:

In Paneer, Add Minced Garlic, Salt, Taco Seasoning, Lime Juice & Mix Well

Spray pan with Oil Add the Mix & Sauté

Put the Filling in a Crisp Lettuce Cup, top with Sour Cream, Salsa & Fill the Taco Shell

Enchiladas:

In a Bowl Add Paneer, Salt, Red Chilli, Lime Juice & Mix Well

Add Minced Garlic, Red Wine, Mix Well & Keep Aside to Marinate

Add fresh Oregano just before stuffing this Filling into the Enchilada

For the Enchilada Cream (Originally is made with lots of Cream):

In a Grinder, Blend the Charred Onion, Garlic, Deseeded Green Chillies, Coriander & Tomato Puree

Add Salt & Fresh Black Pepper

Spray Pan with Oil, Pour the Sauce & Let it Simmer

Spray another Pan with Oil & Add the Paneer Filling

Add Honey, Tobasco, Fresh Oregano Leaves & Mix Well

Layer the Tortilla with Sauce

Spread the Cooked Paneer, Wrap it both sides & Place it on a Baking Dish

Spread the rest of the Sauce on top, Sprinkle both the Freshly Grated Cheeses,

Keep it to bake in the Oven till the Cheese melts

Guilt Free Sour Cream:

Mix the Hung Yoghurt for 8 Hours/ Overnight

Shredded Red Capsicum, Red Capsicum, Jalapeno, Rock salt & few Tabasco Dashes

Serve it with Enchiladas!

Stuffed Poblano Peppers:

Wash, Deseed the Poblano Peppers

Add Onions Finely Chopped, Garlic, Red Bell Peppers & Saute

Add Salt, Cumin Powder & Cook till Tender

Let this Mixture Cool

In a Bowl, Add Cooked Beans, Cooked Rice, Cheddar Cheese, Roasted Tomatoes, Mix Well with hands

Stuff the Chillies with the Mixture & arrange on a Baking Tray

Sprinkle Cheese on top & Keep it to Bake in the Oven for about at Degrees

  

Mole Poblano is made traditionally with Turkey or can be replaced with Chicken 
Dark Chocolate



World's second most expensive spice are Vanilla Pods which are available very cheap in Mexico


Creme Caramel (traditional Mexican Flan):

Make Caramel (Picano) with Sugar 1/2 Cup & Water 3 Tbsp. on gentle heat for 10 Minutes till a nice Amber color reaches which is then poured in a Cake Pan & evenly coat (top layer)

Heat Condensed Milk 2 Cans & Whole Milk equal Parts, add Lime Zest 3 & the scraped whole Vanilla & Pods, let it Simmer for 15 Minutes 

Whisk 6 Eggs & pour Hot Milk mixture in the whisked Cold Eggs & Whisk (to raise the temperature)
then pour the rest of the mixture through a Strainer 

In a Hot Water Bath filled till half length of the Tin & place the Cake Tin & Bake in Oven for 45 Minutes on 350 Degrees
Put in Fridge for 4 Hours
Turn upside down carefully & Serve Fresh!





Feel free to share your views & do let us know how this one turned out :)