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.

Roasted Catfish

Fish can be roasted in many different ways. Today I chose to keep the ingredients to the minimum and let the taste of the fish take the center stage. Catfish steaks were marinated in ginger garlic paste, red chili powder and lemon juice for two hours. I roasted them in my newly bought cast iron pan. It gave the fish a beautiful golden color and a wonderful roasted flavor.


Ingredients:
6 catfish steaks
2 tsp ginger garlic paste
2 tsp chili powder (adjust to taste)
½ tsp turmeric
1 tbsp lemon juice
Salt to taste

Marinate fish with all the ingredients and leave in the refrigerator for two hours.

Heat pan with 1 – 2 tbsp of oil.

Place fish in the pan and let them roast on medium heat for 5 – 8 minutes.

Gently flip them on to the other side.

Let them cook for another 5 – 8 minutes.

Increase the heat and roast for a minute on each side.

Note: ½ to 1 tsp of garam masala can be added to the marinade to increase the spice level. Coriander powder and cumin powder are other interesting choices.

Beetroot with yogurt

Beetroot, though known for all its health benefits, was not my choice of vegetable. I felt the cutting was tedious and the color gets on to all the utensils. That was until I came across this recipe which made it a highly desirable dish. It is extremely easy to make (with the help of a food processor with shredding disc) and too yummy to eat. Grated beetroot along with ginger is sautéed till done and yogurt is added before serving. Ginger and asafetida in tampering play a major role in this recipe. Do not attempt this recipe if you do not have those two ingredients.

Ingredients:
2 big beetroots
2 inches ginger
4 green chilies slit (adjust to taste)
½ tsp turmeric
Salt to taste
1 tbsp oil
1 tsp ghee or butter
1 ½ cups thick yogurt

Tampering:
½ tsp mustard
½ tsp cumin
½ tsp asafetida or hing
Few curry leaves

Grate beetroot and ginger together.

Heat oil and ghee in a wide pan.

Add mustard, cumin, curry leaves and asafetida followed by green chilies.

Add grated beetroot and ginger.

Sauté till done.

Add salt and turmeric and remove from heat.

When it reaches room temperature add yogurt and mix well.
It has a simple, lite, healthy feel to it. Tastes wonderful with roti or all by itself.

Scrambled Tilapia

After a very long break, today I am back with an easy to make, nutritious recipe. Steamed and flaked Tilapia fillets are sautéed with onions, ginger garlic and garam masala. Lemon juice and cilantro are added at the end for added flavor and aroma. Kids love this easy to eat boneless fish fry.


Ingredients:

1 lb Tilapia fillets
1 medium onion chopped fine
3 – 4 green chilies (optional)
2 tsp ginger garlic paste
½ tsp garam masala
1 tsp red chili powder (adjust to taste)
½ tsp turmeric
Salt to taste
1 tbsp oil
Juice of one lemon
Cilantro for garnishing

Tampering:

½ tsp mustard
½ tsp cumin
2 red chilies broken
Few curry leaves

Steam fillets in steamer of pressure cooker for 8 minutes. Do not over cook, they should be soft and moist not hard and dry.

In the mean time heat oil in a pan, add tampering, followed by onions and green chilies.

When onions are about half way cooked add turmeric, chili powder, salt and ginger garlic paste.

Transfer the fish fillets from the steamer into a bowl and scramble them with a fork.

Add fish to the pan when onion, ginger and garlic are well cooked. Sauté for 2 minutes and add garam masala.

Sauté for another 2 minutes, and remove from the flame.

Add lemon juice and cilantro.


Scrambled Tilapia tastes wonderful with rice or roti.

Note: Do not let red chili powder and garam masala over power the taste of the fish. Use them scarcely. For fresh garam masala powder 4 cloves, ½ inch cinnamon, 1 tsp poppy seeds, 1 tbsp coriander seeds.

Egg Kheema

Egg is a power house of nutrients, vitamins and minerals. It’s an ingredient in numerous recipes. Egg kheema is one of the many egg curry recipes. Boiled and chopped eggs are simmered in sautéed onions and tomatoes with ginger garlic paste and garam masala.

Ingredients

4 eggs boiled shelled and chopped
1 large onion finely chopped
2 – 3 tomatoes finely chopped
1 tsp ginger garlic paste
½ tsp garam masala
1 tsp chili powder (adjust to taste)
¼ tsp turmeric
Salt to taste
1 tbsp oil

Tampering

½ tsp mustard
½ tsp cumin
Curry leaves

Heat oil in a pan. Add tampering. Add onions and sauté. Add ginger garlic paste and sauté till it looses its raw smell.

Add tomatoes and cook for about 3 – 4 minutes. Add salt, turmeric, chili powder and cook till the tomatoes and mushy.

Add chopped eggs, garam masala and mix well. Simmer for about five minutes till the tastes are well incorporated.

Great side dish for Rice or Roti.

Note: You can prepare this when time is of the essence. Start with boiling the eggs, while they are boiling chop onions and tomatoes. When sautéing onions and tomatoes shell and chop the eggs. This is a quick n easy recipe.

Vegetable Cutlet

Vegetable cutlet -- crispy on the outside, soft and moist on the inside is an absolutely satisfying snack with evening tea. While coarsely mashed potato takes the top spot as the main ingredient, sautéed onions and green chilies add flavor, fresh coriander and ginger add wonderful aroma and bread crumbs form the crisp texture.


Ingredients
3 large potatoes boiled and semi mashed
1 medium onion finely chopped
3 green chilies finely chopped (adjust to taste)
½ cup peas boiled
½ tsp coriander powder
2 tsp grated ginger
2 tbsp finely chopped coriander
2 tbsp all purpose flour
½ cup bread crumbs
3 tbsp oil
Salt to taste

Sauté onions and green chilies in 2 tsp of oil. When the onions turn transparent add boiled peas and sauté for couple more minutes.

Add boiled and partially mashed potatoes and mix all ingredients together.

Add salt, coriander powder and mix well.

Remove from stove, add grated ginger and chopped coriander. Let it cool.

When it is cool enough to touch, make large lemon size balls.

Mix all purpose flour with ½ cup of water. Consistency should be thin, it should lightly coat the balls when dipped in it.

Sprinkle bread crumbs generously on a large plate.

Dip the potato ball in the flour batter. Let it coat evenly. Then roll it on the bread crumbs to evenly coat with crumbs on all sides.

Gently press with your fingers to change the shape into a patty.

Repeat this procedure for each potato ball.

Heat 2 tbsp of oil in a wide pan. Place patties gently next to each other.

When they turn golden brown flip them to other side, let the other side turn into golden brown too.

Mouth watering cutlets can be eaten with ketchup or any other sauce of your choice.