Nasuha Blog: spinach

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I have not been active in this space for some time now. I missed my blog space a lot. I had a lovely short trip to my brother’s place in Ohio and so I couldn’t blog from there, (which I planned to) as I was enjoying with my lovely niece and naughty nephew. This whole time, I didn’t cook anything, as I was enjoying my Sister- in law's amazing dishes. In some of my previous blog posts, I have mentioned about her dishes like the chocolate roll cake and the baked apple roses. As now I have returned, everything is back to normal. I started my routine and so after the break, the post which I thought would be perfect was this snack which is everyone's favorite.

We all know that spinach and paneer is an amazing combination in Indian curries. So I thought why not try it out in our favorite samosas. Samosas are deep fried snacks, which has a filling of meat/ vegetables. Samosas are one of the most common snacks in India. They are very special during the month of Ramadan, which is eaten as an iftar snack. These are easy to make, only difficult part is to make the dough and shaping them into a cone, but if you have spring roll sheets then within minutes an amazingly delicious snack will be ready to eat.

Ingredients:

For the Filling:

Spinach- a small bunch
Cottage Cheese- ½ Cup
Garam Masala Powder- ½ tsp
Oil- 1 tbsp
Onions (chopped)- 1 no
Green Chillies (chopped finely)- 2 nos
Ginger (crushed)- 1 tbsp
Garlic (chopped)- 1 tbsp
Cumin powder- 1 tsp
Red Chilli Powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- ½ tsp
Oil- for deep frying

For the Dough:

All Purpose flour- 11/2 Cups
Salt- as required
Melted butter- 2 tbsp
Ajwain/ caraway seeds- 1 tbsp
Water- required to knead the dough

Method:

In a bowl, mix the all-purpose flour, salt, melted butter along with required amount of water into a smooth dough. Cover with a damp cloth and let it rest for some time.
Meanwhile, heat oil in a pan, saute the onions. When they turn translucent, add the ginger, garlic and green chilies.
Saute till the raw smell disappears. Add the chopped spinach, stir till it becomes soft. Add the crushed cottage cheese and mix well till everything gets blended well.
In the above add the garam masala powder, cumin powder, red chili powder, coriander powder, turmeric powder, and salt. Mix and switch off the flame.
Divide the above-made dough into small round balls of 12- 15.
Using a rolling pin, roll the dough balls into small round discs, cut into half, water the straight edge and join the edges to make a cone. Press gently to seal the edges.take a spoon full of the filling and place it inside. Seal the other end and press gently make sure that the filling doesn’t come out.
Repeat with the remaining dough and the filling. When all the samosas are ready, heat oil for deep frying and fry the made samosas till golden brown. When they are done drain on a kitchen tissue and serve hot along with tomato ketchup or green chutney.

Healthy, flavorful and tastier is what we call this simple and comforting dish which can be prepared within no time on a lazy Sunday. This dish is very filling and which is loaded with colorful veggies and packed with proteins.

In this dish, the chicken breasts and our favorite veggies are baked together along with a dash of spices and is fully flavored with the Mediterranean herb of rosemary. Last spring I bought a lovely plant of rosemary and it survived through this winter and as I love the flavor of rosemary in my salads or other dishes, I thought of using the fresh rosemary sprigs to this dish. I usually use the dried leaves of rosemary. The distinctive taste of rosemary has taken this dish to another level.

This is an incredibly easy and a satisfying meal, which can be prepared for lunch or dinner.

When you feel lazy to cook, try out some of these delicious and healthier one pot baked dishes rather than calling for a take-out. You can have this without chicken, just add all your favorite veggies and tada an amazingly delicious, the heavenly dish will be ready within minutes to enjoy.

Ingredients:

Boneless Chicken- 500 gms
Paprika- 1 tbsp
Turmeric powder- 1 tsp
Pepper powder- 1 tsp
Salt- as required
Garlic (crushed)- 5 cloves
Fresh Rosemary Sprigs- 1 no
Balsamic Vinegar- 1 tsp
Lemon juice- 1 tbsp
Mushrooms- 1 Cup
Capsicum- 1 cup
Broccoli- 1 Cup
Cucumber- 1 no
Spinach- 1 Cup
Salt - a pinch
Pepper Powder- 1 tsp
Balsamic Vinegar- 1 tbsp

Method:

Clean, wash and pat dry the chicken. Make slits and keep this aside.
Mix paprika, salt, pepper powder, turmeric powder, crushed garlic cloves, rosemary leaves, vinegar and lemon juice in a glass bowl. Spread this paste on the slitted chicken well on both the side. Keep this for about 15- 20 minutes.
Meanwhile slice the capsicum, mushrooms and chop the cucumber, spinach, and broccoli into sizes. Smear little oil on top of the veggies along with salt, pepper, and balsamic vinegar. Mix well.
Preheat the oven to 350 degrees F. Line a baking tray with a parchment paper and arrange the veggies as shown or mix everything together and place them on the parchment paper on the baking tray.
Line another baking tray with parchment paper and place the marinated boneless chicken pieces and bake both the veggies and the chicken for about 20- 25 minutes or until the veggies are cooked and the chicken gets tender.
When done, remove the vegetables and chicken from the oven. Slice the chicken to bite sized pieces and arrange the required amount of veggies and sliced chicken in serving plate, enjoy warm.

Today I am sharing a palak paneer recipe which was prepared by my friend Ula. Ula is my workout buddy who hails from Poland. She told me about this dish she prepared and was curious to know how she would have prepared and here is the recipe she shared. It has all the perfect Indian ingredients except for a bit of improvisation with coconut milk and cayenne pepper instead of the regular chilli powder which I am used to. Way to go Ula !! :-)

Take sometime to marinate the paneer in advance, for the perfect texture and flavor. Serve this paneer gravy over steaming hot rice or naan as desired.

I have made palak tofu recipe before. In this Palak paneer recipe, the spinach is chopped and added not pureed like the regular palak paneer.

Paneer is a mild fresh cheese that’s made by curdling milk with an acid and then pressing the curds. This is rich, creamy and savoury with a hint of tartness.

In this recipe the paneer is well marinated with the spices and fried. The onions are caramelized along with the tomatoes and toasting of the spices, then goes the spinach, coconut milk to round off the edges and ends up by adding the fried paneer pieces, which are well blended together. The result is an intensely flavorful spinach paneer curry to go with roti or rice or pulav.

Ingredients:

Paneer (cubed)- 250 gms
Palak/ Spinach- a bunch
Onions (chopped)- 2 nos
Green Chillies- 3 nos
Ginger (julienned)- 1 tbsp
Garlic(chopped)- 1 tbsp
Salt- as required
Tomatoes- 3 nos
Coconut Milk- 1 cup
Garam Masala Powder- 1 tsp
Cayenne Pepper Powder/ kashmiri Chilli Powder- 1 tbsp
Turmeric Powder- ½ tbsp
Oil- 3 tbsp
Cumin Seeds- 1 tsp

Method:

Chop the onions, tomatoes, green chillies and spinach. Keep these seperately aside.
Heat 1 tbsp Of oil in a pan. Meanwhile take the cubed paneer in a bowl and sprinkle some salt, turmeric powder and cayenne pepper powder. Mix well and shallow fry the paneer in the heated oil till light brown in colour. Keep the fried paneer on a kitchen towel.
In the same pan heat remaining oil, splutter cumin seeds. Add the chopped onions, green chillies, ginger and garlic.
Saute for a while. Add the chopped tomatoes. Mix well.
Stir the coconut milk in the above mixture. Add the garam masala powder. Stir till the gravy thickens.
Atlast add the fried paneer pieces and switch off the flame. Serve this along with hot steaming rice/ rotis/ naan.

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