Broccoli, Green beans and Kale saute for Sunday lunch.[ Rice and Roti free lunch.]

Today's lunch was rice and roti free. I had left over king mackerel fish curry. I cooked simple saute with broccoli, green beans and Kale. Also made raita with Kumato Tomato. This is first time I tasted Kumato which I got last week from Aldi's store. King mackerel fish curry was made with onion+Tomatillo base, use of Tomatillo makes curry sour and brings nice thick and smooth gravy texture due to its pectin content. Lunch combination was very satisfying, I didn't miss rice or roti. I am briefly explaining saute and Raita recipes which are cooked in a very simple manner.

How to prepare Broccoli, Green beans and Kale Saute

Prepping the Veggies: Slice 10-12 green beans into 1-inch long diagonal shape, take  4-5 broccoli florets, slice each floret  lengthwise into 3  pieces, i have used broccoli florets with  almost 2 inch long stems. Put sliced broccoli florets and green beans in the microwave safe bowl filled with water, cook  for 4-5 minutes, drain the water and keep aside. Slice 3-4 garlic cloves lengthwise, finely chop one green chili. Separate Kale greens from stem, thinly slice stem and chop the leaf.

Cooking saute: Heat 1 tsp extra virgin olive oil in a small saute pan. Add  sliced garlic and green chili, saute for one minute. Add sliced kale stem, continue to saute for another one minute. Sprinkle a pinch of asafoetida (hing) and turmeric powder, stir for 25 seconds, Now add chopped kale leaf, saute for  about 3 minutes by adding 2 tbsp water, once water evaporates, add pre-boiled and drained broccoli and beans. Stir to mix all well, sprinkle one generous pinch of salt. Increase heat to medium high, saute for one minute then put off the gas. Drizzle half teaspoon extra virgin olive oil before serving. (serves one generous portion.)

Kumato Tomato raita in Yogurt.

Cut one  Kumato tomato into 4 pieces, remove seeds, cut into 1 cm  chunks. Whisk 1/4 cup whole milk yogurt, add one pinch of salt and 1 tbsp finely sliced mint leaves. Mix well, garnish with more mint leaves before serving.

Kumato tomato, Kale leaf, Broccoli, Green beans, green chili,garlic.

Tofu, Scallion, Kale protein balls for Salad.

Today's lunch box salad was enriched with Tofu-Scallion-Kale protein balls.  I prepared these protein balls with turmeric-hing seasoning, for binding Besan and  organic buckwheat flour  is used. Salad base was iceberg lettuce, locally produced cucumber from Porter farms, and black olives. No salad dressing was used except little drizzle of vinegar and extra virgin olive oil. After packing salad for lunch box I saved  few tofu balls to prepare one more serving for my lunch. Recipe for tofu protein balls has evolved from earlier made mix vegetable Tofu-Paneer koftas  which were  prepared for sattvik kofta curry. Later with some alterations and tweaks I  continued to create different tofu balls. Scroll down to see images of tofu koftas prepared earlier. These are Vegan and Gluten free tofu protein balls.

Tofu-Veggie ball salad I enjoyed for my lunch.

Salad packed in lunch box.

Ingredients for Salad with Vegetable Tofu balls :
Makes 12-15 Tofu balls / 2 Servings of salad.
Tofu Ball Ingredients

• 1 block - Firm tofu (8 oz.) , I cut half from 16 oz. slab of tofu.
• 1/3 Cup - Finely sliced scallion greens.
• 1/3 Cup - Tightly packed very finely sliced kale leaves.
• 1.5 Tb.spoon - Besan flour /gram flour ( roasted)
• 1.5 Tb.spoon - Buckwheat flour ( roasted)
• 1 Tb.spoon - fine rice flour to use while shaping tofu balls.
• 1 green chili - finely sliced.
• 1 pinch - Hing/Asafoetida
• 1 pinch - Turmeric powder
• 1/4 T.spoon - salt
• 3 Cups - Chopped Iceberg lettuce leaves.
• 1/2 Cucumber - sliced into thin half moon shape. (1.5 Cup yield)
• Black olives - 12-15 thoroughly drained and rinsed.( I used canned whole pitted olives.)
• 1 T.spoon - oil + 1/2 tsp more to roast flours.

Salad Ingredients : 
3.5 Cups - Chopped Iceberg lettuce leaves. ( about 100 gm)
1 Persian cucumber - 25-30  slices
1 green chili - finely sliced
1 Tb.spoon - Extra virgin olive oil
1.5 T.spoon - Vinegar
1/4 cup - Purslane leaves (optional)
1 tiny pinch - salt
1 pinch - sugar

 How to prepare Tofu protein balls for salad :

1. Preparing Tofu :Cut half portion from 16 oz Tofu block. Rinse under water, press block few times between the palms of your hand, pat with thick two layers of paper towel, absorb as much as water,  then place it in the bowl, break slab by using fork. Take a clean cotton cloth, place in all scrambled tofu, twist and tie cloth tightly, squeeze few times to remove all water content from the tofu. Give 4-5 minutes for water extraction, at least two times open the twisted cloth, move center part of the tofu towards bottom, squeeze again. This will drain out maximum water, I got around 1/2 cup drained liquid. Place water drained tofu back into the dry bowl.
2. In a small saute pan add  1.5  tbsp each of Besan and buckwheat flour, 1/2 tsp oil. Roast over medium heat, stirring constantly  until flour turns dry, slightly grainy and aromatic.This will take little over 3 minutes.
3. In a drained tofu bowl add very finely sliced 1/3 cup scallion greens, 1 tbsp roasted  flour, 1 sliced green chili, one pinch of hing and one generous pinch of  turmeric powder, 1/4 tsp salt. Mix all well.
4. Next add  finely sliced Kale leaves, mix well, sprinkle 1 more tbsp roasted  buckwheat and  besan flour. You can add kale leaves along with scallion greens, I added it later because initially I had thought about using only scallion. Mix and knead well, once smooth ball is formed, divide it into small size balls. I made assorted shaped balls but later I cut roasted bigger size protein balls into half.  It is better to make small bite sized balls because they will cook through quicker and more enjoyable in salads. While making balls first firmly press and create rough round ball, then hold it between the two palms and roll to achieve smooth rounds. If you feel stickiness, dust with rice flour, also oil greased palm will help.
5. Heat  saute pan by drizzling few drops of oil, Place all the balls, cook over medium heat for about 12-15 minutes. Flip the balls very often to get roasted all around. Also 2-3 times increase heat to medium high, heat pan for a minute then  hold pan handle and swirl around for  20 seconds so that tofu balls are cooked through well and form even roast marks around ball.  Next time I will experiment  to bake, grill and steam these tofu protein balls. For better  flavor I added rinsed whole pitted black olives in the  pan along with tofu balls when tofu balls were roasted half way through, after 7 minutes. Remove roasted olives and tofu balls from the pan, allow to cool.

Salad assembly -- I prepared two portions of salad, one I packed for husbands lunch and remaining portion  I ate for my lunch. Chop 3-4 iceberg lettuce leaves to make 3.5  cups quantity. Slice  half persian cucumber into round shape and remaining into half moon shape. Chop one green chili very finely. Mix Chopped lettuce, sliced cucumbers, chopped green chili into one bowl. Add  1 tbsp extra virgin olive oil, 1.5 tsp vinegar, sprinkle one tiny pinch of salt and one pinch of sugar, Toss to mix all well. Serve or pack in lunch box topped with tofu protein balls and roasted olives.(Few larger tofu balls I cut into 2-3 pieces.) In lunch box I set lettuce, cucumber, tofu balls separately. In my salad I additionally added fresh plucked purslane leaves from the pot. If you prefer, season Tofu balls and olives with olive oil and vinegar before adding to salad.

Note : Any variety  of greens can be added along with additional seasoning of cumin powder, hint of garam masala, ginger, garlic, onion, herbs. More tweaking can be done with the use of seeds and nuts. Create variety of tofu protein balls/Koftas by mix and match of ingredients.

finely sliced kale leaves

Roasting whole pitted black olives along with tofu balls.

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Images of variety of Tofu balls made in the past.

mix vegetable Paneer+Tofu  koftas for sattvic kofta curry.

Fish+Tofu Koftas for Tava Pulao.

Non-Deep Fried version of Mix veg Paneer and Tofu Kofta.

Square shaped koftas done by using two piece rice cube.(These are pan roasted.)

Spinach Pinto beans Stir fry with Ginger, Garlic & cumin Tempering and an additional enrichement with Extra Virgin Olive Oil. {Cooking with Greens & Beans}

Greens and Beans is a good combination to cook for every day meals. During Memorial Day weekend I had brought  huge baby spinach bag from Indian store. I used it for making spinach parathas, spinach stir fry with moong beans and this stir fry by adding Pinto beans. This is regular stir fry  with some difference, at end I did tempering with ginger, garlic, cumin, hing (asafoetida) turmeric, added extra tsp of cold extra virgin oil olive. This added additional layer of taste, texture and enrichment. I had no plan to blog this recipe but tempering made good difference, so I  decided to take an  image, it was 8 past and light was very low. In just 5 minutes managed to get 6-7  images placing dish on the patio, got 3 clear enough images to share. Any  type of greens and beans combination can be used to cook this stir fry.

Ingredients :

• 10-12 - generous handful fresh spinach leaves. (I used baby spinach) or 1lbs frozen chopped spinach.
• 1 Medium size onion - chopped finely
• 2-3 small Green chilies - finely chopped
• 1 Pinto beans Can - 15 oz size, drained and rinsed.
• 1 Tb.spoon oil + 1 T.spoon oil for tempering + 1 T.spoon - extra virgin olive oil
• 6-7 large size Garlic cloves - sliced lengthwise
• 1.5 inch cube of ginger - cut extremely fine into slices.
• 1 T.spoon - Cumin / Jeera
• 4 pinches - Hing
• 1 T.spoon Turmeric

How to make Spinach and Pinto beans stir fry :

1. Heat 1 tbsp oil in a big size open saute pan, add chopped onions, saute for 7-8 minutes over medium heat, stirring often. Add chopped green chilies, saute for 30 seconds then start adding  chopped spinach in batches, 2-3 handful at a time, stir and turn  few times until spinach slightly wilts. Repeat same process for next batches. Allow to  Cook over high heat for 8-10 minutes, stirring often.
2. Next by using immersion blender roughly blend spinach and onion saute, Do not make fine puree. Add rinsed and drained Pinto beans, salt. cook for 5-6 minutes over medium heat.
3. Lower heat to lowest setting  while you prepare Tadka.
4. Heat  1 tsp oil in a very small pan or Tadka Pan over medium heat. First add julienned ginger - saute for one minute, then add sliced garlic - saute for one minute. Next add 1 tsp cumin, 4 pinches of hing, 1 tsp turmeric. saute for one minute, stirring continuously.Shut off the heat, add 1 tsp extra virgin olive oil. Transfer Tadka over spinach and pinto bean saute. Mix well. shut off the heat, let  it stand some time before serving with  roti or rice. You can use this saute as wrap and sandwich filling.

Palak and Pinto beans sabji.

cooked on 27th May, published on 19th June2013.

Winter time Greens stir fry with Mooli, Methi and Aloo. { Mix greens and root vegetable saute with Fenugreek leaves, Daikon Radish and Potatoes.}

During my weekly Indian grocery shopping  I got fresh methi and locally grown Mooli with greens on top.  I cooked mix greens stir fry by adding potato cubes.   I enhanced traditional Indian Aloo Methi combination by adding mooli. For the first time I used my new 22mm shaver grater to get thin slices/shavings of mooli, it gave great texture and reduced the cooking time. This is simple stir fry of root vegetables and greens seasoned with onion and garlic.

Aloo, Methi greens, Mooli root and greens.

Aloo-Methi-Mooli Stir Fry

Ingredients :

• 2 whole  tender Mooli / Dikon Radish with greens on top. (finely chop greens and slice white radish portion)
• 2 small methi bunches - chopped tender stems and leaves,  yield 7 cups tightly packed.
• 1 Extra large potato - cut into 1/2 inch dices (2 cups yield)
• 1 large onion - finely sliced length wise
• 8-10 large Garlic cloves - sliced lengthwise
• 2-3 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 2 Tb.spoon oil

(This quantity of ingredients serves Six generous subji portions.)

Method of cooking Mix Greens & Root vegetable saute :

1. Separate Daikon Radish greens and white root. Wash under running water, separate stems and green leaves, chop finely. Do not mix chopped stems and leaves. keep it aside.  Chop out both the ends of white radish root, make slices by using slicer / shaver. I used 22mm shaver grater. If you have regular slicer, cut radish lengthwise into  2 or 3 pieces  to get smaller size slices/ shavings. It is ok to make round slices.
2. Clean methi/fenugreek greens by plucking top tender stems with leaves, wash thoroughly under water, drain, chop finely. Keep aside
3. Cut one extra large potato into half an inch dices. Place in a medium size bowl filled with  water, salt,  and 1/2 tsp turmeric powder. Microwave for 6-7 minutes or until potatoes are tender. Drain water, keep potatoes aside.
4. Heat 2 tbsp oil in  a large pot over medium heat, add onions, saute for 7-8 minutes, stirring frequently. Add chopped green chilies and sliced garlic, saute for 2 minutes.
5. Now add chopped stem portion of radish green. Saute for 2-3 minutes over medium heat, stirring often. Next mix radish shavings/ slices. Mix well and continue sauteing for 2-3 minutes.
6. Add chopped methi and dikon radish greens, salt. Mix well and cook for 4-5 minutes over medium heat, stirring often.
7. Next add drained boiled potato cubes, gently mix  all by using  wooden spoon, check and adjust salt level. Continue to cook  open for another 5-6 minutes over low-medium heat, stirring at some interval. Serve hot with roti and rice.

22mm shaver makes  thin slices of Mooli/Daikon  radish.

Image taken before adding potatoes.

Adding boiled aloo cubes to Mooli and Methi stir fry.

Pot full of Aloo-Methi-Mooli stir fry.

Moola, Batata ani Methi chi Bhaji.

Published on 25th Feb-2013

Golichi Bhaji...Purslane stir fry with Chayote and Tofu cubes. [Tofu Recipes-2] Growing edible weed Purslane in the Pot.

I was delighted to see  Purslane in one of the local Indian grocery store, in India we used to eat Purslane vegetable (know as Golichi bhaji) regularly.  Purslane is sold here almost year round and comes in two varieties , one is full green and another one has little brown and red shades on the stems and leaves. It has mild sour and salty taste. This succulent Purslane is very rich in  omega-3 fatty acids, vitamins and minerals, anti-oxidants. Purslane has high oxalate content so consume reasonable portions duly cooked. Below I have given two recipes for Purslane, one is Purslane subzi with chayote and tofu, another one is basic purslane stir fry with sauteed onions and garlic.
Published on 19th March-2013.

Purslane leaves/ Golichi Bhaji/ Portulaca oleracea

Ingredients :

• 1 bunch of Purslane - separate stems and leaves.(yield around 3 cups chopped)
• 1 large size Chayote - cut into 1/2 inch cubes (1.5 cup yield)
• 200 gm - extra firm tofu - cut into 1/2 inch cubes.
• 1 medium size onion - finely chopped
• 2-3 green chillies - finely chopped
• 8-10 Cloves of fresh garlic - sliced lengthwise
• 1/2 T.spoon - Turmeric
• 1 Tb.spoon - oil

Method of cooking Purslane stir fry with Tofu and Chayote :

1. Pluck  stems, discard Purslane roots. Separate stems and leaves, (scroll down to check images) thoroughly wash under running water, place in the basket to drain out all water. Chop stems and leaves separately.
2. Peel Chayote skin, remove seed, cut into 1/2 inch cubes. Place cubes in a medium size bowl filled with water. Boil for 6-7 minutes over high heat. Do not add salt to retain natural sweetness of chayote. Drain water, keep boiled chayote cubes aside.
3. In a medium size pot, heat 1 tbsp oil. Add finely chopped onions, saute over medium heat for 6-7 minutes, stirring often. Add sliced garlic, chopped green chilies saute for one minute.
4. Now add chopped stem portion, saute for 3-4 minutes. Add chopped leaves portion along with 2-3 pinches of salt, 1/2 tsp turmeric powder, mix well and continue to saute for 2 minutes.
5. Add boiled Chayote pieces,(check image below) mix well. Let cook for 2-3 minutes. Lastly add tofu cubes. Slowly mix  by using wooden spoon. Sprinkle some more  salt, cook for 3-4 minutes.
6. Serve with rice, roti or just enjoy bowl full of Choyte-Tofu-Purslane stir fry. You can use this stir fry as sandwich/ panini filling.

Luni bhaji/ Nunia shak /Ghol Bhaji /Lunia shack/ Verdolaga

While cleaning separate stems and leaves.

Adding pre-boiled Chayote chunks to Purslane saute.

Golichi bhaji with chow chow and Tofu

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Recipe for simple Purslane stir fry

Clean Purslane bunch by cutting out root portion, pluck tender stems and leaves. Rinse well under running water, pat dry. Chop stems and leaves separately.

In a open saute pan, heat 1 tbsp oil,  add chopped  onions, saute for 6-7 minutes until onions are soft. Add 5-6 minced garlic cloves, chopped green chilies, saute for 1 minute. Next add chopped stems first, saute for 3-4 minutes then add chopped Purslane leaves, salt, cook open for 5-6 minutes over medium heat stirring often. Serve with rice or roti.

Few variations you can try : You can season with cumin tempering. Cook like south Indian Thoran. Add small dices of pre-cooked potatoes. Add pre-boiled skinless split moong dal. Enhance sundal recipes by adding Purslane greens.Cook simple Tadka dal with Purslane. Prepare purslane fritters/pakoras. I will add these recipes in future.

Simple Purslane stir fry with sauteed red onions.

To grow Purslane in the pot just insert few 5-6 inch stems.

This Pursalane plant rose up in the pot with few fallen seeds.

Chayote, Tofu, Purslane Saute.

Sauteed Green mix with Veggies - Mooli Palak and Red Spring Onions with Mustard Greens.

Adding sauteed greens as side always brings tastier, healthier meals packed with multiple food value .Cooking Sauteed Greens by pairing up with  veggies makes more enriched stir fry. I am posting two stirfry recipes, First one is Daikon and spinach combination and second stir fry is cooked with locally grown mustard greens and red spring onions.These stir fries are simple, seasoned with only onion, garlic, green chilies.

1) Sauteed Spinach with Daikon (Radish/Mooli)

Ingredients :-

• 1 bunch of fresh spinach chopped or 10 oz frozen chopped spinach
• 1 7-8 inch long Daikon radish (Mooli) - cut into half inch pieces
• 1 medium size onion - finely chopped
• 8-10 - fresh cloves of garlic - make thin lengthwise slices
• 2-3 Green chilies - roughly  chopped
• 1.5 Tb.spoon oil.

How to saute Radish and spinach :-

1. Heat 1.5 Tb.spoon oil in a large pot. Add the onions and stir fry on high heat for about 3-4 minutes.Reduce heat to medium and continue to saute for another 2-3 minutes.
2. Now add garlic and green chilies. Saute for about a minute. Add cut radish and saute for 2-3 minutes. Now turn the heat to high, add half cup of water and cook for 5-6  minutes or more until radish is cooked. Make sure there is enough water to steam radish pieces - if required add 1 tablespoon water at a time.
3. Once radish is almost tender and water is evaporated  add chopped spinach and salt. Mix well and saute on medium heat until it wilts with bright green glow. This will need about 4-5 minutes. In case there is  little  water left, stir fry on high heat for 1-2 minutes. Serve hot with rice and roti.

Fresh chopped Spinach (Palak)

Mooli Palak subji

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2) Sauteed Red spring onions and mustard greens.

Ingredients and Cooking Process

Greens you need :- One bunch of Red spring onions and 25-30 leaves of mustard greens, one medium garlic bulb, green chilies,oil and salt.

Preparations :- Thoroughly rinse red spring onions and mustard greens under running water. Roughly chop mustard greens. (refer above chopped spinach picture) Cut  and finely chop red onion portion from spring onions. Also chop green onion leaves.  Lengthwise slice each garlic clove, finely chop green chilies.

Cooking :- Heat one tablespoon  oil in a open saute pan (10 inch diameter)  put in  chopped red onion portion, saute for 3-4 minutes on high heat. Add sliced garlic and green chilies, saute this  for one minute. Reduce heat to medium, add chopped greens and little salt. Cook until wilted  but still  bright green, about 8-9 minutes. Serve hot with rice and roti.

Locally grown Mustard Greens and Red spring onions from Cary Farmers Market.

Cooking with Mix Greens - Bok choy StirFry with Red radish, Spring onions, Dill - Seasoned with garlic and green chilies.

Locally grown fresh produce is full of flavors and nutrition, adding them to routine meal is a natural way to stay healthy. I had cooked Bok choy stirfry few years ago and some how I never picked this vegetable for long time. Recently Martin, Chef and owner of Martin's Curry rice shared one nice locally grown bok choy with me, I was delighted to have Bok choy back in my Green vegetable list. Martin's restaurant is based on a Japanese concept. He serves Red, Green,Yellow curry in Mongolian style, his curries are infused with Indian spices. My favorite curry sauce is Red with extra spicy hint. I choose  fish, tofu and locally grown veggies with perfectly cooked fluffy brown rice. Please check Martin's Curry Rice restaurant website  for unique  healthy weekly changing  menu. Martin strongly supports using  locally sourced ingredients, his vibrant cooking spirit is very inspirational. Thanks Martin for  inspirations to cook healthy meals.

I divided one bokchoy in two portions and  cooked  two stir fries with different combination of greens This is simple stir fry recipe with garlic, green chilies and onions.

1)   Bok Choy Stir-Fry - This is first portion of 5-6 leaves. I cooked with combination of  red radish and spring onions.

Ingredients :-

• 5-6 leaves of matured bok choy - chop out the  bottom hard portion of stem, separate stem and green leaf - slice stem and finely chop greens.
• 10-12 Red Radish - trim both ends and make thin round slices.
• 1 bunch spring onions - trim roots, separate greens and white onion part. Finely slice white onion part and chop the greens.
• 3-4 green chilies - finely chopped
• 10-12 fresh garlic cloves - make thin lengthwise slices.
• 1 Tb.spoon oil

Note : Rinse all greens under running water several times to get rid of sand and  other impurities.

Cooking Process :-

1. Heat 1 tablespoon oil in thick gauge pot. (min 3 quart size) Add sliced white onion portion - saute for 2 minutes over  medium heat.
2. Add green chilies and garlic - saute for a minute.
3. Add  sliced white stem portion of bok choy + sliced red radish - saute for another four minutes.
4. Now add  chopped spring onion greens and bok choy greens - mix all well, sprinkle little salt and saute over medium high heat for 3-4 minutes. Keep stirring with wooden spoon.
5. Reduce heat to medium low and allow to cook for another 3-4 minutes without lid. Enjoy with rice and roti.

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2)   Bok Choy Stir-Fry - This is cooked with remaining leaves and stir fried with combination of  Dill, green spring onions (Kandyachi Pat).

Ingredients :-

• 8-10 leaves of  Mature Bok choy - chop out bottom hard portion of the stem, separate greens and stem, slice stems and chop the greens.
• 1 bunch - Spring onions - trim roots, separate greens and white onion part. Finely slice white onion part and chop the greens.
• 1 bunch Dill - cut the root portion and finely chop dill greens.
• 1 Whole garlic bulb - peel each clove and make thin lengthwise slices.
• 3-4 green chilies - finely chop.
• 1.5 Tb.spoon oil.

Note : Rinse all greens under running water several times to get rid of sand and  other impurities.

Cooking Process:-

1. Heat 1.5 tablespoon oil in a heavy gauge large size pot. Add sliced white onion portion - saute for 3-4 minutes over medium heat.
2. Next add sliced garlic and chopped green chilies - saute for one minute.
3. Now add  sliced white stem portion of bok choy and continue to cook by stirring at an interval with wooden spoon, about  4-5 minutes. Maintain medium heat.
4. Add bok choy greens, spring onion greens and salt  - saute  over high heat for 2-3 minutes. Keep stirring as you saute.
5. Finally mix chopped Dill greens and saute for 4-5 minutes over medium heat, adjust salt seasoning. Reduce heat to lowest setting, let it cook for 2-3 minutes more. Serve hot with roti and rice.

Dill (shepu), Bokchoy, Spring onions, green chilies, garlic cloves.

Cooking stage - Before adding chopped Dill

       (Bok choy Stir-Fry-1)            (Bok choy Stir-Fry-2)

Coarse Textured - Spicy Palak Paneer.

Palak Paneer is traditional Indian dish, popularly relished in Indian parties and restaurants. Today I cooked it slightly different by maintaining partly coarse texture..generally this dish is very mild but I spiced it up by adding few spices and made it hot with green chilies.

Ingredients :-

• Fresh Spinach - 1o oz packet (284 gm) or one bunch of spinach.
  
• Paneer - 12 oz. (340 gm )- griddle roast - cut into half inch cubes. ( 20-25 cubes of paneer)
• 1 extra large onion - finely chopped
• 3-4 fresh garlic cloves - finely crushed
• Ginger 1 inch piece - finely crushed
• 4-5 Green chilies - finely chopped
• 2 Tb.spoon cooking oil
• 1 Tb.spoon melted Ghee
  

Spice Blend for Palak Paneer

• Cinnamon - 1/2 inch piece
• bay leaf - 1 inch long
• 4 cloves
• 1/2 T.spoon Shahijeera

Combine all spices and make fine powder.

Advance Preparations :-

1. Clean and rinse spinach leaves thoroughly in water and divide it in two parts. You can use either 10 oz packed fresh spinach or a fresh bunch of spinach.
   
2. Take half the quantity of leaves and boil in salted water in microwave for 4-5 minutes. Drain the water and puree with hand blender. Keep it aside.
3. Remaining Spinach finely chop in the food processor. Keep it aside.
4. Cut Paneer block into 1/2 inch thick slab and fry it on griddle by maintaining very low temperature until it turns golden brown on both sides. Cut the slab into 1/2 inch cubes OR you can first cut cubes and later fry them on griddle. Cover fried pieces with moist paper towel and keep it aside.
   
5. In a small jar of blender mix ginger,garlic and green chilies - Finely crush and keep it aside.

Method of Cooking Palak Paneer :-

1. Place a heavy bottom pan and heat 2 tbspoon oil. Add chopped onions and saute until they turn soft, about 3-4 minutes.
2. Add the crushed ginger-garlic-green chili mixture and saute for one minute.Now mix the powdered spice blend and saute for one minute on medium heat.
   
3. Add griddle roasted paneer cubes , little salt - Gently stir and mix with onions and spices.Add chopped spinach and combine all well, add little more salt and let it cook on medium heat for about 4-5 minutes. If you find it too dry then sprinkle little water.Keep stirring at regular interval.
   
4. Lastly add pureed spinach and mix well. Decrease heat to low , cover with lid. Shut off heat after 2-3 minutes.Finally drizzle melted ghee. Enjoy this deep green colored,coarse textured spicy palak paneer with roti and rice or as a sandwich/wrap spread.

Note :- You can also use frozen chopped spinach for this recipe. You can skip first three steps from advance preparation. At step 3 of cooking process - before adding paneer cubes, add frozen spinach and let it cook for 3-4 minutes. Place immersion blender directly into the pot and partly puree spinach. Don't swirl blender all around pot. This way you can balance coarse and pureed texture. After this step add paneer cubes and let it cook for 4-5 minutes on low heat.
When you want to cook Palak Paneer for big crowd - Use fresh spinach and frozen chopped spinach (50:50) ratio.

Healthy Stir-Fry with Beetroot greens /Dill and Spinach.

I love to cook with Greens.Mix and Matching greens always enhances taste and nutrition.Today I had little fresh dill and Beetroot leaves and some frozen chopped spinach in refrigerator so I used all of it and made this wonderful Stir-Fry.

Ingredients

1. Small bunch of Fresh Dill.
2. 15-20 Beetroot leaves.
3. One Small packet of chopped spinach( you may used fresh too)
4. One medium size onion duly cut.
5. 8-10 cloves of Garlic.
6. 3-4 Green chillies.
7. 1 Tb.Spoon cooking oil.
   
   

Cooking Method

1. Wash and drain Beetroot leaves/Dill.
2. Chop them fine with knife or you may use food processor.
3. Heat 1 Tb.Spoon oil in thick gauge big pot.Add cut onions. Stir for 4-5 minutes.
4. Add cut Garlic and stir for one minute. Add cut green chillies.
5. Add cut Dill and Beetroot greens. Keep heat level to medium and keep stiring and let it cook for 5 minutes.
6. Microwave chopped frozen spinach for 3 minutes and add to the pot.Mix all with spoon.Add salt.
7. Let it cook for 6-7 minutes. Do not keep lid while cooking but occasionally keep stiring.
8. Once all the excess water dries out switch off the gas. Wonderful stir-fry is ready. Eat with Rice or Roti.