Spinach Parathas

Ingredients
1 recipe paratha dough (refer introduction)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry

Method
The spinach must be towel dried well or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha. Spread some spinach over it. Sprinkle some dry mixture all over.Make a tight swiss roll. Now twist into a coil. Press together and reroll to full size.Shallow fry as given in introduction.Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.

Spinach Cheese Rice

Ingredients
1 bunch spinach leaves washed, drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chillies
1" piece ginger
1 tbsp butter
1 onion slice into thin long strips
salt to taste
1/2 tsp dalchini (cinnamon)- clove powder
1 cup cabbage thinly chopped
juice of 1 lemon
1/4 cup milk

Method
1. Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice.
2. Cook till almost done.
3. Drain in colander. Cool by spreading on a thali or plate. Keep aside.
4. Put spinach, green chillies and ginger in a blender. Do not add water. The sustained
water is enough for blending.
5. Warm butter in kadai (pan), add the spice powder and onions.
6. Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry for 5 mins.
7. Add the above fried masala to rice leaving behind 1 tbsp mixture. Add half cheese.
8. Delicately blend the masala with rice till evenly mixed.
9. Preferably with finger so grain does not break. Transfer to a casserole, spread the leftover paste on the rice.
10. Sprinkle the remaining cheese and the milk.
11. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

Palak Mutton

Ingredients:
1Kg. Mutton
5 Cardamoms
8 Cloves
2" Cinnamon
1 Bay leaf
2 Large onions (Sliced)
2 tsp Ginger-Garlic (Crushed)
2 Large Tomatoes (Chopped)
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
Salt to taste
2 Bunches of Spinach (palak)
2 tsp Cumin Powder

Method:
1. Clean thoroughly and blanch the Spinach in 1/2 a cup of water.
2. Add little salt to the spinach.
3. Let it cool.
4. Then blend it to make a puree. Keep it aside.
5. In a large sauce pan, pour 3 tbsp. of oil. When hot, add the whole garam masala. Then add onions and saute till golden brown.
6. Next add crushed ginger-garlic & saute.
7. Now add chopped tomatoes and saute till the oil leaves the masala.
8. Add turmeric, chilli powder and salt and fry for a while.
9. Now add the cleaned meat to this and saute for 10 minutes.
10. Add 2-1/2 cups of water and let the meat cook (Either in Pressure cooker or on slow fire).
11. When the meat is cooked, add the Spinach puree and Cumin Powder and let it cook on low flame for about 10 minutes.
12.Serve hot with Roti or Rice

Chicken Palak

Ingredients:
2 onions, sliced
1 clove garlic, crushed
1 tomato chopped
Pinch of salt
1/2 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 pint milk
8oz spinach
4 chicken breasts
8oz long grain rice
1 teaspoon salt

Method:
1. Fry the onion and garlic over a gentle heat for 10 minutes.
2. Add tomato, salt and spices and cook for 5 mins.
3. Stir in the milk and spinach and chicken cover and cook untill the chicken is tender and cooked.
4. Put in the rice, 1 pint of water and salt, bring to the boil and stir lower the heat to simmer, cover and cook until the rice is cooked.Serve the chicken while hot

Palak Kofta Curry

Ingredients:
500 gms potatoes,boiled
3 bundles of palak(spinach)
2 cups of milk
1 onion,chopped
1 bunch coriander leaves,finely chopped
3 slices of bread
4 green chillies,finely chopped
1 tsp chilli powder
3/4 tsp turmeric powder
A small piece of ginger,chopped
1 tsp Garam Masala powder
1/2 tsp amchur(dry mango) powder
2 tbsp ghee
salt to taste
oil for frying

Method:
1. Boil 3/4 of spinach in 1 1/2 cups of water,drain and grind to a smooth paste.
2. Heat ghee,add half of chopped onion and ginger. Saute for a few minutes.
3. Add ground spinach,milk,half of garam masala powder,turmeric powder,chilli powder and salt to taste. Mix well and allow to thicken.

For Kofta:
1. Peel and mash potatoes.soak bread slices in water,drain and keep aside.
2. Add remaining onions,green chillies,coriander leaves Garam Masala ,amchur and salt.
3. Add rest of palak(finely chopped) and bread.Mix well and divide into equal portions.
4. Deep fry koftas in hot oil till golden brown in color.
5. Add koftas to palak gravy just before serving.

Aloo Palak

Ingredients:
2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste

Garnish :
Tomato slices
Lemon wedges

Method:
1. Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
2. Add the spinach, potatoes, salt and chilies.
3. Cover and cook over a moderate heat for about 10 minutes.
4. Stir several times and then arrange the tomato and lemon slices over the mixture.
5. Cover, lowering the heat and cook for another 5 minutes.
6. Serve the aloo palak hot as a side dish.

Potato Palak Kababs

Time: 15-30 mins
Making time: 45 minutes
Makes: 6-7 servings

Ingredients:
Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste

Mix together
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, choppedpepper to taste
salt to taste

Other ingredients
Oil to shallow or deep fry

Method:
1.Mix together all ingredients along with potato. Keep aside.
2. Blanche spinach in some boiling water, drain.
3. Run in colander under tap water. Press out all water, to remove excess moisture.
4. Mix together all ingredients for spinach, except cornflour.
5. Put to heat mixture in non-stick pan, on low flame.
6. Stir and cook till well blended, add cornflour.
7. Cook till mixture is thick like a soft lump. Cool both mixtures.
8. Divide both mixtures into 6-7 portions each. Make round balls of both, separately.
9. Make a flat pattie of half a ball of potato mixture.
10. Place a spinach ball in centre, press down gently to flatten on pattie.
11. Make pattie with other half of potato mixture. Place over spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab.
12. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes or till required.
13. Shallow fry in a nonstick flatbottomed pan.
14. Flip sides and fry to a golden on other side.
15. Cut into halves before serving, hot and crisp. The filling is clearly visible inside.
16. Serve hot with tomato or sauce.

Shelflife: Best fresh after frying, Unfried 1 day refrigerated