Palak Kobi vadi

Palak Kobi Vadi in Marathi

Yield: 15 medium pieces
Time: 30 minutes

Deep Fried Vadi

Steamed Vadi

Ingredients:
1 cup finely chopped cabbage
2 cup finely chopped Spinach leaves
1 cup besan (Chickpea flour)
1 tsp green chili paste
1 tsp garlic paste
1/4 cup finely chopped cilantro
Pinch of turmeric powder
Pinch of hing (Asafoetida)
Salt to taste

Method:
1) First, mix chopped cabbage, chopped spinach, chill paste, garlic paste, cilantro, hing, turmeric and salt. Mix nicely.
2) Sprinkle little water (around 2 to 3 tbsp) on the mixture. Then add chickpea flour. Mix nicely and make a gooey mixture.
3) Grease the plates of Dhokla stand with few drops of oil. Spread the above mixture evenly and make 1 to 1.5 cm thick layer. Do not make very thick layer.
4) Steam cook for 15 minutes. Cut into 2 inch squares or any shapes you like.
Serve hot with green chutney or tomato ketchup. This snack is almost oil-free.
However, it can be more delicious if deep-fried or shallow-fried.

Tips:
1) If you don't have Dhokla stand You can use pressure cooker to steam cook the mixture. Put some water at the bottom of the pressure cooker. Spread the mixture in steel container (which comes with the pressure cooker). Place it inside the cooker, remove the weight and steam cook for 15 minutes.
2) If you don't concern about the shape, use Idli stand.

Palak Pakoda

Spinach Pakoda in Marathi

Serves: 10 to 12 Pakodas (For 2 persons)
Time: 20 minutes

Ingredients:
2 cup roughly chopped spinach leaves
1/4 cup onion, julienne
6 to 7 tbsp Besan (chickpea flour)
1 tbsp Rice flour
1/2 tsp ginger garlic paste
5 to 7 curry leaves, finely chopped
1 tsp Sesame seeds (optional)
1 tsp Kasoori Methi
1/2 tbsp Red chili powder or to taste
1/4 tsp Turmeric powder
Pinch of baking soda
Salt to taste
2 to 3 tbsp of water
Oil for deep frying

Method:
1) In a mixing bowl add spinach, onion and salt. Mix well and leave for 10 to 15 minutes. This will make onion little mushy and slightly watery.
2) Then Sprinkle besan and rice flour over it. Heat 1 tsp oil till it reaches to its smoking point and pour it over the flour. Wait for 2 minutes and toss gently.
3) Now add other ingredients (ginger garlic paste, kasoori methi, sesame seeds, red chili powder, turmeric powder, baking soda, and little more salt if needed). Mix nicely and add very little water. Make a very thick mixture (dough like consistency).
4) Heat oil for deep frying and put it over medium flame. Drop little pakodas with the help of spoon or just by hand. Deep fry until golden brown and crispy.
Place on the paper towel to remove excess oil.
Serve hot with Tomato ketchup, green chutney or dry garlic chutney.

Tips:
1) You can add fresh methi leaves (Fenugreek) along with spinach.
2) Adding 1 tsp hot oil over dry flour makes the pakodas crispy.
3) Do not fry over high heat or low heat. Frying over high heat makes the pakoda brown quickly but inside it will remain uncooked. Frying over low heat will make the pakodas very oily. Try to maintain the temperature by changing from medium to medium-high.
4) Baking soda makes the pakodas light. However do not add more than a pinch for the above quantity.
5) If you add water more than few spoons, pakodas wont come out crispy.

Spinach Soup / Palak Soup

Spinach Soup in Marathi

Serves: 3 persons
Time: 25 minutes

Ingredients:
2 medium bunch of Spinach
1 small Onion, finely chopped
1 small garlic clove, slightly crushed
1 small green chili, slit (optional)
1 tsp Butter
Pinch of Cinnamon powder / 1 small Cinnamon stick
Salt to taste
Black pepper
2 tbsp heavy cream

Method:
1) Remove the stems and clean the spinach. Wash and blanch. Drain the water and puree.
2) Heat 1 tsp butter. If you are using cinnamon stick, add it now and saute for few seconds.
3) Add garlic clove and green chili. saute for 30 seconds. Add finely chopped Onion and saute until translucent.
4) Add spinach puree and boil over medium heat. Add salt to taste, pinch of cinnamon powder.
Sprinkle little black pepper, garnish with heavy cream and serve hot.

Note:
1) Add 1/2 cup milk or 1/4 cup heavy cream for creamy taste and texture. Add it to grinder while blending spinach.
2) For thick consistency, use 1 tbsp Rice flour or Maida. Do not add directly. First, mix it with 2 tbsp water and then add it to soup. Boil for few minutes over medium-low heat.

Spinach Curry

Spinach Curry in Marathi

Serves: 2 to 3 persons

Ingredients:
2 cup Spinach, finely chopped
1 tbsp Oil
1/2 tsp cumin seeds
1/8 tsp Asafoetida powder
1/4 tsp Turmeric Powder
1 tsp Red Chili powder
2 tbsp roasted Peanuts Powder
2 tbsp Peanuts
1 tbsp Chana Dal
1 tsp grated Dry coconut
2 tsp Tamarind pulp
1 tsp Jaggery
2 tsp Ghee
3 to 4 curry leaves
1 tbsp Cashew nuts
2 to 3 Garlic cloves, peeled and slightly crushed
Salt to taste
Cilantro and fresh grated coconut for Garnishing

Method:
1) Soak Chana Dal and peanuts into warm water for 4 hours and Drain.
2) Heat 1 tbsp Oil in medium pan. add cumin seeds, Asafoetida, Turmeric Powder and red chili powder. saute for 5 seconds, add soaked chana dal and peanuts and saute for a minute. Now add spinach and 1/2 tsp salt. Stir for 2 to 3 minutes or until spinach cooked nicely.
3) Add 1 to 1 1/2 cup water and bring it to boil. Add tamarind, jaggery and garam masala. Also add peanuts powder. Add salt if needed. Boil over medium heat for 2 minutes. Transfer it to serving bowl.
4) heat a small saucepan, add ghee and allow to heat. add curry leaves and garlic cloves. Let the garlic become golden in color. Add cashew nuts and wait until little brown in color. lastly add dry coconut, stir for 5 seconds. Pour this hot seasoning over Palak Amti.
Serve hot with Rice and Bhakari (Millet Roti)

Note:
1) Chop Spinach finely, bigger pieces of spinach don't taste good in the curry.
2) We have not used any cooked lentils to make Amti. Therefore, it is very thin in consistency. So add water accordingly.

Palakachi Patal Bhaji

Palak Bhaji

Maharashtrian Style Spinach Curry

Ingredients:
1 Bunch of Fresh Spinach
1/2 cup peanuts
1/2 cup Chana Dal
2-3 tbsp broken Cashew nuts (Optional)
For Tempering: 3-4 tbsp vegetable Oil, 1 tsp Mustard Seeds, 1/2 tsp Asafoetida, 1 tsp Turmeric Powder,
1/2 tsp Fenugreek Seeds (Optional)
2 tbsp Chickpea Flour
2-3 Green Chilies
2 tbsp Tamarind Pulp
1 to 1 & half tbsp Goda Masala
2 tbsp Grated Jaggery
Salt to taste

Method:
1) Soak peanuts and chana dal in the water for 7-8 hours. After that pressure cook peanuts and chana dal to 2-3 whistles. Add 1 and half tsp salt while pressure cooking.
2) Remove the stems from spinach and rinse the leaves well under running water. Drain. Chop the spinach leaves finely.
3) Take a frying pan. Heat 3 tbsp oil. Temper with mustard seeds, asafoetida, turmeric powder, then add chopped chilies, fenugreek seeds. Fry for 5-10 seconds. Turn the heat on medium and add chopped spinach. After couple of minutes, add chickpea flour and mash together with masher. Remove all lumps. Stir fry for 2-3 minutes.
4) Once spinach gets mashed properly add pressure cooked peanuts and chana dal. If you like, add some cashew nuts. Add Goda masala, little water, tamarind pulp, Jaggery and salt to taste. Give a nice stir and bring to boil.
Usually this Curry is little thick so add water only if needed.

Note:
1) You can put 2-3 garlic flakes while tempering to give a nice flavor of garlic.

Label:
Spinach curry, Indian spinach recipe, palak bhaji, palak recipe, healthy recipe

Palak Paneer

Palak paneer in Marathi

Serves: 3 persons
Time: 40 minutes


Ingredients:
Ingredients:
400 gram Spinach (after picking stems)
150 gram Fresh Paneer
1/2 cup finely chopped Onion
1 small Tomato
1/2 tsp Cumin seeds
1 tsp Garlic paste
1/2 tsp ginger paste
3 Green chilies, paste
1/2 tsp Coriander powder
1 tsp cumin powder
1 tsp Kasoori Methi
Whole Garam Masala (1 Cardamom, 1 small stick cinnamon, 2 cloves, 1 small bay leaf) If whole garam masala ingredients are unavailable use 1 tbsp readymade garam masala powder
3 tbsp Oil
Salt to taste

Method:
1) Rinse spinach under running water. Boil 2-3 litres water in a deep pan and add spinach leaves in it and keep boiling for 2-3 minutes without covering the skillet. After 2-3 minutes drain all the water and add cold water to cool in down. Let the spinach cool down for 5-10 minutes. Drain and put boiled spinach in grinder and make a fine paste without adding water.
3) In a not stick skillet,heat 3 tbsp oil. Add whole garam masala and fry for 30 seconds. Then add cumin seeds, add finely chopped onion. Fry onion till it become translucent. Add ginger-garlic paste and saute for few seconds. Add Tomato puree and cook until smell of tomato disappears.
4) Cook it over medium heat. Then add cumin powder, coriander powder, kasoori methi. Stir well.
5) Once all ingredients are mingled together,add spinach puree. Bring it to boil add paneer pieces. Stir very gently as paneer pieces are very delicate. Turn off the heat.
serve hot with naan or roti.

Note:
1) You can add 1/3 cup of cream to palak paneer if you like creamy taste. Once palak paneer is completely done keep that skillet on low heat, add cream and make palak paneer little hot after adding cream.
2) If Paneer is not fresh, fry it before adding.

Labels:
Palak Paneer recipe, recipe for palak paneer, spicy palak paneer, paneer recipe, Punjabi palak paneer, paneer palak, spinach recipe

Palak Puri -Spinach crunchy snack

Palak puri in Marathi

Servings: 30 to 35 Puris


Ingredients:
1 cup finely chopped Spinach
1 1/2 cup whole Wheat Flour
1/2 tsp Turmeric Powder
1 tsp Cumin Seeds
1 or 2 Pinch Kasoori Methi
4-5 Green Chilies, finely chopped
Salt to taste
Oil = 1 tbsp + Deep Frying

Method:
1) Put the wheat flour in a mixing bowl. Heat 1 tbsp Oil in a small saucepan. Oil should be very hot. Pour this Oil over wheat flour. After 3-4 minutes mix well.
2) Add chopped Spinach, Green Chilies, Kasoori methi, salt, Turmeric powder and Cumin seeds. Mix all the ingredient very well. Knead to a tight dough by adding little water.
3) Cover and rest the dough for few minutes. Then make marble sized balls out of this dough. Roll them to small puries. Prickle 5 to 6 times with fork to avoid puffing. Heat Oil by the time. Deep fry puris over medium heat. Do not fry them over high heat, it will fry puris in shorter time, but puri will not become crispy. So, deep fry them over medium heat and let it become golden in color.
4) strain and transfer fried puris on Kitchen paper towel to remove excessive oil. Let puris cool down for 20 minutes. Store them in airtight container at room temperature.

Labels:
Spinach Puri, Masala Puri, Palak Puri

Spinach Buttermilk Curry

Spinach Buttermilk Curry in Marathi

Serves: 2 to 3 persons
Time: 20 minutes

Ingredients:
Spinach 1 medium bunch
2 cups thick and sour Buttermilk (beat yogurt and mix with little water)
¼ cup cooked Peanuts (soak peanuts for 5-6 hours and pressure cook)
For tempering: 1 tsp Ghee, ¼ tsp Mustard seeds, ¼ tsp Cumin Seeds, ¼ tsp Turmeric Powder
3-4 Curry Leaves
1 tsp Ginger Paste
3 green Chilies, Finely Chopped
Salt to taste

Method:
1) Wash spinach and pluck the leaves. Finely chop Spinach leaves.
2) In a wok, heat 1 tsp Ghee. Add mustard seeds, Cumin Seeds, Turmeric Powder, Ginger paste, chopped green Chilies, curry leaves. Then add boiled Peanuts and sauté.
3) Stir peanuts for about 30 seconds. Then add finely chopped spinach and let it cook on medium heat. Do not cover the wok while cooking spinach.
4) Once Spinach is done, lower the heat and add buttermilk to it.Keep stirring until curry starts boiling. If you stop stirring, you will not get the desired smooth curry like texture. At the end, add required amount of salt.
Serve hot with chapatti or white Rice.

Note:
1) If buttermilk has less sourness, add little tamarind pulp in the curry.