Category: Spinach Recipes

Veg Recipes – Spinach Coconut Curry – Spinach Recipe – Indian

Spinach Coconut fry

Spinach Coconut fry

 

Veg Recipes – Spinach Coconut Fry – Origin

Veg Recipes – Spinach Coconut Fry – is a popular Indian dish.Variety of dishes can be made with spinach in India. Palak paneer, Palak dal, Palak rice. I have made nearly 32 variety of dishes with spinach greens.You can watch the recipe videos in my site.Try to include spinach recipes at least once in a week in your diet and be healthy.

Veg Recipes – Spinach Coconut Fry – Spices and Cooking method

Veg Recipes – Spinach Coconut Fry is very very easy recipe to do.This is my version of cooking. Spinach cooked with onion, chillies and stir fried with coconut. The important thing is , spinach should cooked uncovered and in a medium flame. it helps to maintain the colour and healthy too. Spinach curry is very less spicy and less oil dish.Spinach curry is very healthy recipe, especially for kids and elderly people.

Veg Recipes – Spinach Coconut Curry – Nutritional health benefits

Spinach has a high nutritional value and is extremely rich in antioxidants.It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.spinach is a good source of folic, acid iron and calcium.This food is low in Saturated Fat, and very low in Cholesterol. Spinach helps to build stronger bones, improves the cardiovascular system , eyesight and provide you more energy.Spinach protects your body from heart disease and colon cancer to arthritis and osteoporosis.

Veg Recipes – Spinach Coconut Curry – Serving method

Veg Recipes – Spinach Coconut Curry is an excellent side dish can be served with rice as a main course for lunch. Spinach recipe takes very less time to cook and very very healthy recipe. Spinach recipe can go well with rice or roti. Sometimes it can be served with bread as sandwich. Spinach curry can be served with ghee and rice mix, gives excellent taste, healthy recipe for kids and elderly people.Tasty and yummy recipe. Try it.


Ingredients

Spinach -500gms
Onion-1
Green Chillies-2
Turmeric-1/4tsp
Asafoetida – 1 pinch
Mustard -1/4tsp
Urad dal-1/4tsp
Cumin -1/4 tsp
Coconut-1/2
Curry leaves few
Salt – as needed
Oil – as needed


Preparation method

  1. Heat oil in a pan,add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Add chopped onions and sauté it.
  3. Add spinach and mix it well.
  4. Add turmeric powder, hing and salt.
  5. Cook it for few mins.
  6. When the spinach cooked ,add grated coconut and mix it well
  7. Fry it gently for few mins in a low flame.
  8. Serve it hot with rice and papad.

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Spinach Rice

Spinach Rice

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Saag

saag

Saag-Traditional punjabi recipe.


Ingredients:

Spinach -250gms

Saag – 250 gms

Methi Leaves -250 gms

Brocoli-250 gms

Cabbage – 250 gms

Corn flour- 300gms

Butter-200gms

For the Tadka

Shallots-100gms

Ginger-50gms

Garlic-100gms

Green Chillies-5

Salt


Preparation method:

  1. Wash and chop the green evenly. boil it in a open vessel adding water and salt until it reaches 1/4.
  2. Mash it with potato masher and cook it in a medium flame.
  3. Add butter and corn flour mix it continuously to avoid lumps.
  4. Heat butter in a pan add chopped onion, ginger garlic ,green chillies.
  5. Once they reached golden brown add it to the saag mixture and stir it well.
  6. Serve it hot with roti.

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Water Amarnath Leaves

ponangani keerai


Ingredients

Spinach-1 cup

Coconut-1/4 cup grated

Shallots-6

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil

 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  1. Wash and chop the spinach finely.
  2. Heat oil or ghee in a pan, add tempering spices.
  3. Once they splutter, add onions and sauté it.
  4. Add spinach and fry it well.
  5. Add chopped shallots, green chillies, cumin seeds, hing, turmeric powder and salt to the spinach.
  6. Add less water cover it and cook for 10 mins.
  7. Add grated coconut stir it well and cook it in a low flame for 2 mins.
  8. Serve it hot with rice or roti

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Methi ChickenDry Roast pepper chicken


 

Ingredients

Boneless chicken -500gms

Onions-2 medium

Green chillies-2

Ginger garlic flakes-2tsp

Turmeric -1/2 tsp

Salt to tatse

Ghee

 

For the tempering

Mustard-1/4 tsp

Cinnamon-2

Cardamom-1

Cloves-4

Bayleaves-2

Cumin-1/4 tsp

Curry leaves-1 sprig


Preparation method:

  1. Heat ghee in a pan, add tempering spices, once they splutter add chopped onions and green chillies sauté it.
  2. Add chopped ginger and garlic pieces and fry it.
  3. Add chicken pieces pieces, turmeric, salt, pepper powder and mix it well.
  4. Sprinkle water, cover it and cook For the 20 mins in a medium flame.
  5. Add curry leaves, freshly crushed fennel, cumin, pepper powder and mix it well.
  6. When its dry add lemon juice and mix it well
  7. Garnish it with coriander leaves.
  8. Serve it hot with rice or roti

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Drumstick leaves Stir Fry

Murungai

drmustick leaves fry


Ingredients

Spinach-1 cup

Green chillies-2

Shallots-6

Garlic cloves-2

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil

 

For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  • Wash and chop the leaves finely.
  • Heat oil or ghee in a pan, add tempering spices.
  • Once they splutter, add chopped onions,green chillies  and sauté it.
  • Add the chopped leaves and mx it well.
  • Add all the spices, less water, less salt cover it  and cook For the 10 mins in medium flame.
  • Once they done keep it open and stir well For the 3 mins in a low flame.
  • Serve it hot with rice or roti

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