PALAK PANEER
Ingredients
Paneer-1 cubes
Palak(spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil
Method
Cook and paste the palak.
Fry the paneer cubes in oil and keep aside.(or use without fried)
Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree,salt and paneer .
Boil in simmer for 6-8 mts.
note: can use tofu, baby potato-cook,cut to half and deep fried
add atlast with gravey.
VEG PALAK
Ingredients
Cooked vegetables (carrot, beans, peas, double beans) -1/2 cup
Palak (spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil
Method
Cook and paste the palak.
Sauté well the onion, green chilly and tomato with oil.
Add all powders (or my garam masala powder-receipe in powder section link on home page)
and mix once.
Add palak puree, salt and vegetables.
Boil in simmer for 6-8 mts.
DHAL PALAK
Ingredients
Cooked toor dhal -1 cup
Small onion(chopped)-1/2 cup
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle
Method
Heat the dhal with little water.
Add chopped greens and salt.
Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.
Serve with hot ghee and plain rice.
A side dish for chappathi also.
The same receipe can be done using sirukeerai and parruppu keerai.
PALAK PEAS PULAO
INGREDIENTS
Basmathi rice- 1 cup
Palak-1 bundle
Fresh Peas-1/2 cup
Salt
Oil and ghee
Cinnamon and clove for seasoning
Sliced onion-1
To paste:
Coconut-2 tbsp
Ginger,garlic-few
Aniseeds(sombu)-1/4 tsp
Green chilly-1 or 2
(grind all these item and squeeze out milk)
Method
Clean and chop the spinach.
Heat kadaai,add oil and ghee,add cinnamon and cloves.
When it splutter add onion,sauté lightly.
Add peas and palak,mix well.
Add rice,salt,mix evenly.
Add coconut masala milk and water together in the ratio of 1:2.
Close with lid and Cook well.
Note:just wash the rice and strain water.keep for 10 mts (rice will get soft with that wet)then cook.
If the rice is over soaked ,rice will broken.
PALAK POORI
Ingredients
Wheat flour,jeera
Salt
For puree:
Palak leaves and green chilly
Cook green chilly and palak with some water and make it as puree.
Method
Mix wheat flour,salt,jeera evenly.
Add palak puree and make a soft dough.
Do poori.
If you like make chaphathi and serve with raita.
SPINACH AAPAM
Ingredients
Aapam batter-1 cup fermented(receipe in tiffin varieties)
Palak puree-1 tbsp
Method
Add palak puree to fermented batter.
Make aapam.
SPINACH DOSA
Ingredients
Dosa batter-1 cup
Palak puree- as you need
Jeera and pepper powder-1/2 tsp
Chopped onion-1 cup
Oil
Method
Add puree and jeera,pepper powder to batter.
Make roast or uthappam,sprinkle onion on top.
Add oil and cook on both the sides.
NOTE:
For making puree ,can grind greens rawly or semi cooked.
The same receipe can be done for SIRUKEERAI AND MULLAIKEERAI too.
