Posts Tagged ‘Spinach’

Spinach,Corn &Pepper Subzi and Eggplant Raita

Tuesday, January 1st, 2013

Last week, my cousin and her family visited us for the holidays and naturally I took a break from cooking at home to eat out. One of our favorite places to eat out these days is the Maharaja Bhog restaurant. Since they have different subzis every time we eat there, I try some of those at home for rotis these days. That day we had spinach,corn,pepper and paneer gravy and it was so simple, yet so rich and tasty. I made it today to go with pooris for our lunch.

If you need a variation from aloo palak,palak paneer or dal golas in palak gravy, try this corn and palak subzi.

Ingredients:(serves 2-3)

Tightly packed baby spinach- 2 cups
Chopped onion- 1/4 cup
Tomato(small to medium size)- finely chopped-1
Sweet corn(I used frozen)- 1/2 cup
Green pepper-1 (Finely chopped)
Oil- 2 tbsp
Salt to taste
Turmeric powder- 1/4 tsp
Fennel seeds- 1/4 tsp
Garam Masala powder- 3/4 tsp

Method:
Heat oil in a pan and add fennel seeds, when they start to sizzle add half the onions, half the salt and stir fry. Once onions turn pinkish in color add tomatoes and spinach, stir fry till spinach wilts. Transfer to a blender, let it cool down and blend to a smooth paste with about 1/2 cup of water.

Heat oil in the pan again and add the rest of the chopped onions,salt and stir fry well. Once onions turn translucent, add peppers and corn and stir fry well. When peppers are half cooked, add the spinach puree, garam masala powder, another 1/2 cup of water, cover and let it simmer for 10 minutes.

Spinach-corn-peper

That is it, the gravy is ready to serve! If you like, you can add paneer also or you can add some cream to the gravy for richness.

The second recipe is something very simple. My mom makes this way tastier and better than my version. It is called sutta kathirikkai pachadi(roased eggplant raitha). After eating out for a couple of days we made something simple at home, and it was this raitha and lemon rice. This raitha goes well with coconut rice or vathakozhambu also. This is very tangy, mildly spicy and down to earth comfort food.

Ingredients:(serves-2)

Small eggplants- 5
Well whisked yogurt- 1 cup
For tempering:
Oil- 1 tbsp
Mustard seeds-1/2 tsp
Curry leaves- one sprig
Chana dal and urad dal- 1/2 tsp each
Hing- 1 pinch
Red chili- 2
Salt to taste

Method:
Wash and remove the stem of the eggplant, cut the eggplant into four but do not slice it completely. Heat oil in a pan and slowly add each eggplant to the pan. Sprinkle salt on top and roast the eggplants(or you can even do it in the stove flame). Do not roast it so much that it gets bitter but just so that it is cooked through.

Eggplant-raitha

Transfer the eggplants to a bowl, mash them well.

Heat oil in a pan, add mustard seeds,when they splutter, add hing, curry leaves, urad dal, chana dal and red chilies and fry well. Pour this over the mashed eggplants, add yogurt and mix well. Serve with dal rice, vathakozhambu rice, lemon rice or tamarind rice.

Keerai Milagootal

Wednesday, November 18th, 2009

Keerai Milagootal:

Keerai Milagootal/Spinach Milagootal/Spinach kootu/Keerai Dal

Milagootal is a very traditional dish from kerala. It is similar to kootu made in Tamilnadu. While kootu is used as a side dish for rasam or thugayal in Tamilnadu , milagootal is a dish on its own eaten with curries or pickles.

The interesting part is that the name milagootal(milagu-pepper) gives the impression of adding pepper to the dish but there is no pepper in the dish. Milagootal is a comfort food that can also be used like a soup. The best comforting food during/after a fever or cold would be rasam and simple kootu. The ingredients are easy to digest yet they give strength.

Serves 2-3:
Ingredients:

Spinach- 1 bag(225 g)
Cooked Toor Dhal or Moong Dhal- 1/2 cup
Salt- 1 tsp
Turmeric powder- 1/2 tsp

To grind:

Cumin seeds- 1tsp
Coconut grated- 1/4 cup
Green Chilies- 1-2 (Here I used dry red chilies as variation, though green or red can be used)
Urad dhal- 1 tsp

For Tempering:

Broken red chili-1 piece
Curry leaves- 4 leaves
Urad dhal- 1/2 tsp
Cumin seeds- 1/2 tsp
Sesame oil- 1 tsp
Asafoetida- 1 pinch

Method:

Wash and drain the fresh spinach. Chop coarsely and drop it in a pan with minimum water(1/2 cup) as spinach itself will give out water. Add a dash of turmeric powder and salt and cover and cook till spinach is tender. If using frozen spinach, thaw it well in the pan with some water.

In a tempering pan, dry fry the urad dal and the red chili(green chili can be used as such). Remove from fire and add it to a blender along with  grated coconut, and cumin seeds. Blend to a smooth and thick paste with a little amount of water.

Mash the cooked toor dhal with a cup of water.

When the spinach is 3/4th cooked and starts to look tender(changes color), add the mashed toor dhal, mix well and let it simmer for 5 minutes. Now add the ground paste and combine well. Let it cook for a minute or two. Switch off. Do not over boil after adding coconut for any dish.

Add sesame oil in a pan and when the oil is hot add urad dal. When it turns golden color add cumin seeds, asafoetida, red chili and curry leaves. Pour this over the milagootal.

For the consistency to be like a kootu(thick and to be used a side dish) you can include one tsp of rice flour while adding the ground coconut paste. For serving it as milagootal, its ok if its a bit runny. To increase the quantity to serve more people if you have lesser quantity of spinach, add more ingredients like coconut in the ground paste and that will produce atleast 1/2 cup more kootu.

Serve hot with rice, poppadams, curry and pickle.

I am  reposting this entry Spinach Milagootal for this event MLLA-19, hosted this month by Easy Crafts , brain child of Susan.