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Aloo Palak in Marathi
Time: 15 to 20 minutes
Makes: 2 to 3 servings
Ingredients:
4 cups Spinach, finely chopped
3 tbsp kasoori methi, crushed
1 medium potato, peeled and cubed
1/2 cup onion, finely chopped
2-3 garlic cloves, finely chopped
2 tbsp oil
2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp green chili paste
Salt to taste
Method:
1) Take a microwave safe glass bowl. Add potato cubes in it. Add sufficient water to cover the potato cubes. Microwave for 8 to 10 minutes or till potato cubes are done. Drain the water and keep the potato cubes aside.
2) Heat Oil in a kadai. Add cumin seeds, hing, turmeric powder, garlic and green chili paste. Saute for 10 seconds. Then add onion, cook till translucent.
3) Add spinach and kasoori methi. Sprinkle 1/2 tsp salt. Saute over medium-high heat until moisture content in the spinach evaporates (for 5-7 minutes)
4) Turn the heat to medium. Add potatoes and mix well. Check the salt and add little more if needed. Cover and cook for few minutes.
Serve hot with Chapati
Tips:
1) After introducing spinach to kadai, sprinkle salt to retain the green color. Also, do not cover the pan while cooking spinach. Steam cooking affect the color of spinach.
2) Hint of kasoori Methi adds nice flavor to the sabzi. In-case, you don't like kasoori methi or you ran out of it, then its okay to skip it.
Masala Goli in Marathi
Time: 15 minutes
Yield: 10 to 12 pieces
Ingredients:
1 cup fresh or dry coconut, scraped
1 tsp oil
2 tsp red chili powder or 5-6 dried red chilies
1 tsp Saumf
7 to 8 big garlic pods
salt to taste
1 tsp coriander powder
Method:
1) Heat oil in the pan. Saute coconut until light brown. If using fresh coconut, saute until it becomes completely dry, otherwise it will spoil within 2 days.
2) Then add saumf, garlic, coriander powder, red chili and salt. Grind to very fine mixture. Do not add water.
3) Divide the mixture into small portions (1 to 2 tbsp). Make small balls of the mixture. These balls can be used when you want quick meal. It can be used in any savory dishes like sabzi, curry, dal etc.
Palak Sabzi in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste
Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.
Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.
Spinach Rice in Marathi
Time: 30 minutes
Serves: 2 persons
Ingredients:
3/4 cup basmati rice
1 cup finely chopped spinach
3/4 cup hot water
1 tbsp butter
1/4 tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup chopped onion
1 small green chili
Whole spice: 2 bay leaves, 1 cardamom, 2 cloves
Salt to taste
Method:
1) Soak rice in water for 10 minutes. Drain the water after 10 minutes. Leave the rice for 10 minutes.
2) Add 1/2 cup of water to spinach and puree.
3) Heat 1 tbsp butter into a deep nonstick saucepan. Add cumin seeds, whole spices. Saute for 5 seconds. Add ginger garlic and green chili. Add onion and saute till translucent.
4) Add soaked rice. Roast for few minutes over high heat. Stir continuously to avoid burning the rice. You will notice that rice has become completely dry and rice grains are popping when touched directly to the pan's bottom. That means rice is roasted perfectly.
5) Add 3/4 cup hot water, salt and spinach puree. Keep the flame on high. Boil until you don't see water on the surface of rice. Then put the flame on medium low and cover the pan. Cook for 8 to 10 minutes or until rice is cooked completely.
Fluff with a fork. Serve hot with raita and fryums/ papad.
Tips:
1) To make this rice more healthy and colorful, add vegetables like peas, carrot, french beans, cauliflower etc
2) Roasting rice helps to keep the grains separate after cooking. Also, use hot water and follow step 5 for better results.
3) Kids would love to eat this green rice. Do not add green chili to make it kids friendly.
Spinach corn Sandwich in Marathi
Time: 15 minutes
Serves: 5 Sandwiches
Ingredients:
2.5 cups finely chopped Spinach (important tip)
1/4 cup Sweet corns
2 Garlic cloves, peeled and finely chopped
1 Green chili, finely chopped
1 tsp Butter (will need some more for roasting)
1/2 cup shredded cheese (Tip 2)
Salt to taste
10 bread slices
Method:
1) Heat butter into a pan. Add green chili, and garlic. Saute for 10 seconds. Then add spinach and corns.
2) Add salt and cook uncovered until water content in spinach evaporates.
3) Divide the spinach stuffing in 5 equal portions. Spread 1 portion of stuffing evenly, over a bread slice. Sprinkle generous amount of cheese. Cover with another slice of bread.
4) Toast in Sandwich toaster. OR Roast it in a shallow pan or tawa. Apply some butter on the surface. Roast over medium flame.
Cut into half and serve with tomato ketchup.
Tips:
1) Chop spinach finely. Also, spinach tend to reduce in size after stir frying. So add very little salt, may be one or two pinches. Do not cover the pan to keep the green color of spinach.
2) Add generous amount of cheese. Spinach and cheese tastes amazing together.
3) When preparing sandwiches for kids, do not add chili or add very little.
Hara Bhara Kabab in Marathi
10 to 12 medium kababs
Time: 40 minutes
Ingredients:
15 to 20 spinach leaves
2 medium potatoes, boiled, peeled and mashed
3/4 cup green peas, boiled
2-3 green chilies, finely chopped
2 tbsp corn flour
1/2 tsp ginger, grated
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchoor (dry mango powder)
salt to taste
oil for deep frying
8 to 10 Cashew-nuts
Method:
1) Blanch the spinach leaves - boil around 2 cups of water. Once water starts boiling, add spinach leaves. Stir for couple of minutes. Then drain hot water and immediately immerse spinach leaves into cold water.
2) Slightly squeeze out water from spinach. Add green peas, spinach and green chilies to a blender. Blend coarsely. Do not add water.
3) Transfer blended peas and spinach to a mixing bowl. Add ginger, mashed potatoes, coriander powder, cumin powder, garam masala, amchoor and salt. Also add corn flour and mix nicely.
4) Grease your palms lightly. Divide the mixture into equal small portions and make smooth surfaced balls. Press slightly to flatten a little. Gently press a cashew-nut at one side. Deep fry over medium-high heat until pinkish.
Serve with Tomato ketchup, green chutney or tamarind chutney.
Tips:
1) Mash the potato without any lumps.
2) To make the mixture dry, squeeze the spinach well. Also drain the peas properly before adding to the blender. The kababs wont form well if the mixture is wet and ultimately more corn flour will require. This will ruin the taste.
3) To make kababs very green, add a small pinch of edible green color.
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.
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.
