Simple Spinach Curry

This is indeed a very simple yet tasty version of traditional Spinach curry (called as Palakachi Patal Bhaji in marathi). In traditional spinach curry goda masala, tamarind pulp, jaggery etc. are used to make it more chatpati. However, this curry with less ingredients also tastes equally good. 

Ingredients :

1 large bowl fresh Spinach (2 bunches)

1/2 cup peanuts

1/4 cup besan (chikpea flour)

1/2 tspn red chilly powder

1/2 tspn turmeric powder

Salt to taste

For Tempering :

4 tbspn oil

1/4 tspn methi (fenugreek seeds)

1 tspn mustard seeds

1 tspn asafoetida

5-6 curry leaves

Preparation :

Soak peanuts overnight. 

Pressure cook chopped spinach and peanuts 

Add water to besan to form besan paste

To make curry :

Heat oil in a pan

Add fenugreek seeds, asafoetida, mustard seeds and curry leaves

Then add pressure cooked spinach and peanuts

Mash spinach and peanuts together

Add red chilly powder and turmeric powder to it

Add besan paste to the mixture

Lastly add salt to taste

If required add some water to adjust the consistency

Cook it for 10 minutes

Serve hot with roti or rice

Notes :

1. A pinch of fruit salt or soda may be added to spinach to retain green colour.

2. Fresh grated coconut may be added to this curry.

 Stepwise pictures :

This entry goes to Veggie/Fruit A Month - SPINACH (Guest Hosted @ Rasoi)

and also to the event Life if Green by Shilpa

Basil Broccoli Soup

One more recipe of  Thai Style Soup made from the ingredients available in my refrigerator. Nothing new in this recipe, but tastes good.

Ingredients :

For Stock :
4 glass water
8-10 stalks of Lemongrass
8-10 stalks of corriander
8-10 basil leaves
1 small piece sliced ginger
1 medium sized chopped onion
2 chopped green chillies

For Soup :
2 cups coconut milk
1 cup chopped broccoli
1 tbspn Thai Seasoning powder
Parsley
salt to taste

For Garnishing :

Chilly flakes

Thai seasoning powder

Preparation :


Combine all the ingredients for the stock except basil in a vessel
Bring it to boil
Make paste of basil leaves
Add paste to the boiling stock
After the stock is reduced to half strain it

Again keep the stock on flame
Add broccoli and allow it to cook in stock
After broccoli is cooked, add salt to it
Then add Thai Seasoning to it
Boil it for some time
Lastly add parsley and coconut milk and stir it.
Sprinkle some chilly flakes and Thai Seasoning powder at the time of serving

Notes :

Any other boiled vegetables may also be used

Stepwise pictures :

Mulberry Smoothie

At the time of returning from a short break at Mahabaleshwar, I bought mulberries which are rarely available in Mumbai. Though the mulberries are very delicate, I somehow managed to bring it home safely. Since I wanted to make something special on the special day of our anniversary and mom's birthday, I tried this smoothie. 

Ingredients :

1 cup vanilla ice-cream

1 tbspn fresh cream

20-25 mulberries

For Garnishing

1 tbspn fresh cream

5 fresh mulberries

Preparation :

Take vanilla ice-cream, fresh cream and mulberries in a blender
Blend till it becomes smooth
Pour the smoothie in a glass
Garnish it with fresh cream and fresh mulberries
Serve immediately

Notes :
The abovementioned preparation is for one medium glass smoothie.

Stepwise Pictures :

Sending this entry to Foodelicious's Only Event and Giveaway and Zesty South Indian Kitchen's Favorite Recipes Event: Drinks