Spinach Pacchadi

Spinach’s goodness does not need any introduction. It is used in number of delicious recipes. Spinach chutney is one where spinach is used in abundance but does not feel like you are eating a whole lot of it. Besides eating it with rice and ghee, it can also be used as spreads on bread and also in wraps.

Spinach, tomatoes, green chilies, garlic along with coriander and cumin are sautéed separately, then blended along with tamarind to form this delicious green chutney.

Ingredients:

6 cups tightly packed chopped spinach
1 medium tomato chopped
4 green chilies chopped (adjust to taste)
2 cloves garlic chopped
Walnut sized ball of tamarind (adjust based on the sourness of tomato)
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp mustard seeds
1 tbsp oil


Heat a tsp of oil in a pan, add green chilies and garlic, when garlic is changing color add mustard, cumin and coriander, roast till coriander changes color and emits a good fragrance.

Set it aside and let it cool.

In another pan heat 1 tsp of oil and sauté spinach till it is well wilted and losses the raw smell. Set it aside to cool.

Heat another tsp of oil and sauté tomato till cooked. Add tamarind half way thru so that it is soft and easy to blend.

Let all the ingredients cool. Blend coriander and green chili mixture first, add spinach and tomato and blend it all to a fine paste.

Enjoy it with hot rice and ghee.

Scrambled Tofu

Tofu is an important source of protein in a vegetarian diet of East Asia. Though I am neither a vegetarian nor a tofu lover, I try to include it in our diet due to its nutritional value. I scrambled and sautéed a firm Cajun flavored tofu along with onions and green chilies. I was prepared to settle for just about an edible dish, but to my surprise it turned out into a scrumptious side dish that we all relished with roti and rice. It has the look and feel of scrambled egg, the taste is different yet equally enjoyable.

Ingredients:

1 12oz Firm Tofu (Cajun flavor) drained and scrambled
2 medium onions chopped fine
2 green chilies slit
1 tbsp oil
¼ tsp turmeric
Salt to taste

Tampering:
½ tsp mustard
½ tsp cumin
½ tsp black gram / urad dal (optional)
1 red chili broken
Spring of curry leaves

Heat oil in a pan.

Add mustard, cumin, urad, red chilies and curry leaves. When urad starts to change color add chopped onions and green chilies.

Sauté till the onions start to turn transparent, add turmeric and salt and sauté for another 2 minutes.

Add scrambled tofu and keep stirring on medium heat for about 10 minutes, making sure not to burn it.

When you notice that the raw smell has transformed into a mouth watering aroma, it is time to remove from heat.