Palak Roti

Me being a Telugu (South Indian), I never had Rotis much at home. So for me to learn how to make them was a task. Now, I can say I can make decent (edible) rotis. All thanks to Aayi’s Recipes. She has a pictorial of how to make Rotis / Chapatis. If you want the basics, please refer to her page.


Once I could make rotis / phulkas, I decided to make a variation. I wanted to make spinach rotis. They are healthy and quiet tasty as well. Its also a great way to make kids (small and big alike) eat their spinach. So here’s what I did. The rolling out and cooking is similar to the Phulkas on Aayi’s Recipes.



Ingredients:
100 gm frozen Spinach - cooked in microwave as per instructions and cooled
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Red Chilli Powder
1 tsp Ginger Garlic Paste
5 to 6 sprigs coriander (leaves and stems)
Salt to taste

For the Rotis:
2 cups Chapati Atta
Warm Milk to knead the dough
A few drops of Oil
Ghee / Oil for cooking (Optional)

Method:

1. Blend the Spinach, Cumin Powder, Coriander Powder, Red Chilli Powder, Ginger Garlic Paste, Coriander and salt to a smooth paste. Add water only if needed.
   
2. Add this to the dry Chapati Atta and mix well.
3. Add enough warm milk to knead a soft dough.
4. Cover it in a few drops of oil, wrap it in cling film and let it rest for atleast 20 mins.
5. After it has rested, remove the cling film and knead it for 2 mins again.
6. Now make golf sized balls (I usually get about 8 to 9 balls with 2 cups of atta).
7. Take 1 ball and roll it
8. Fry like a Phulka.
   
9. Once the Phulka is ready, smear it with oil / ghee. Remember, a little goes a long way.
   
10. Serve with curry / curd / pickle

Palak Dal - Akkoora Pappu

Another post to another food blog event. Hopefully, I'll take part in more events and keep updating my blog.

Healing Foods was started by Siri of Siri's Corner. This month, its hosted by Divya of Dil Se, the topic being "Spinach".


I like spinach and am glad even my one and half year old son likes it too (atleast he doesn't say no to it).

I am sure many people make Palak Dal in a lot of different ways. Here's my take on it:


Ingredients
300gms Frozen chopped spinach
1 cup toor dal - washed
1 medium sized onion - sliced
5 green chillies - slit length wise
1 tomato - chopped
1/4 tsp turmeric powder
1 tsp garlic paste
lime sized tamarind soaked in water and deseeded.

For the tadka (popu / tiragamata):
2 red chillies
1/2 tsp fenugreek seeds (methi / mentulu)
1 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
2 tbsp vegetable / sunflower oil

Method

1. Pressure cook spinach, toor dal, 3/4 of the onion, green chillies and turmeric powder with 3 cups of water for about 3 whistles (till the toor dal is done). You can blend it if you want it really smooth. I prefer not to.
   
2. In a separate pan, heat the oil and break the red chillies. Add the fenugreek seeds and fry for 30 seconds. Now add the mustard seeds, cumin seeds and curry leaves.
3. Once the mustard seeds start spluttering, add the garlic paste and fry for 30 seconds - taking care it doesn't burn.
4. Now add the rest of the onion and fry till it starts turning brown. Then add the tomato and cook till its done.
5. Add the tamarind paste and bring to a boil.
6. Add this to the pressure cooker and add the salt.
7. Bring to a boil and turn off the heat.
8. Serve hot with rice.

Alu Palak (Potato with Spinach)

Tried out this recipe today... Came out pretty well... For the record...

3 medium size potatoes - peeled, cut into 3/4 inch pieces
1 medium onion chopped
1 tsp chilli powder (adjust)
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
4-5 cubes of frozen spinach (you can add more)
salt to taste

Method:

1. Heat some oil in a pan and add the cumin seeds.
2. Once they start spluttering, add the onion and fry it till translucent.
3. Now add all the dry spices and salt and fry for 2 mins (take care the spices don't burn).
4. Add some water and put the potatoes and let cook for 10 mins (on sim) stirring frequently and adding water if necessary.
5. Now add the spinach and cover and cook till the potatoes are done (again adding water when necessary).
   
6. Mix well and serve with roti or rice.

Its quiet simple and gets done quiet fast. Its healthy at the same time.