Archive for the ‘Leafy Greens’ Category

Stir Fry Spinach Indian Style

June 17, 2008

Serves 4-6
Ingredients:
5 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 tsp. dry fenugreek leaves
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) – optional
salt to taste
1/4 tsp garam masala

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinach. Stir fry the spinach. Add the turmeric, chilli powder, fenugreek leaves, salt. Continue to stir fry the spinach with the spices.  Now add 1 cup water and steam the spinach.  Sprinkle garam masala powder on the spinach and stir it in the spinach.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinStirFry

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Spinach with Scallions India’s North West Frontier

June 17, 2008

Serves 4-6
Ingredients:
1 bunch spinach, trimmed and washed and cut into thin ribbons by rolling the spinsch and slicing it thin
2 bunches scallions, trimmed, white and pale green sections finely cut
8 Tbls. veg. oil
2 tsp. fresh ginger, finely grated
4 cloved of garlic minced
1 1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. garam masala

Method:
– Heat oil oil in a wok, heavy pot over a medium flame.
– Put in the scallions and saute for 2 to 3 minutes.
– Scallions should not brown but they should wilt slightly.
– Now add the ginger, garlic.
– Saute another minute or two.
– Add spinach, salt and sugar.
– Saute on low heat, stirring frequently, for 20 minutes.
– Sprinkle with garam masala and mix.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinScallions

Stir Fry Mustard Greens and Spinach Indian Style

June 17, 2008

Serves 4-6
Ingredients:
7 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 bunch fresh mustard greens (thick stems removed), washed and chopped
1 tsp. cumin seeds
1 green chili minced
1 inch piece of ginger, roughly cut up
6 garlic cloves, peeled and halved
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) – optional
salt to taste

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinachand mustard seeds.

Stir fry the spinach. Add the turmeric, chilli powder, green chili, ginger, garlic salt. Continue to stir fry the spinach with the spices.  Now add 1 cup water – transfer the dish in a clay pot and cook in the oven for 1/2 hour.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinMustard01

Steamed Zucchini Recipe – Indian Style

June 17, 2008

Lauki or Dudhi or Ghia,- is also sold as Chinese Opo. The vegetable needs to be young and firm or it gets like a loofah. If this is not easy to source one may use zuchini.

I am not sure what about this unassuming vegetable makes it a favorite of Indians.   It may be its simplicity and sweetness and its ability to soak in flavors. My mother is from Uttar Pradesh and this vegetable was cooked once a week in our home. It was served with dal, raita and with a selection of Indian pickles and flat bread.

Ingredients

1 lb. zucchini peeled and cubed  
1 heaped tsp. grated ginger  
1 medium tomatoes, chopped  
1 fresh red or green chillies sliced 
1 tbs. ghee (not oil)
1 tsp. cumin seeds  
1/4 tsp. asafoetida or hing 
1/4 tsp. turmeric powder 
1 tsp. coriander powder 
Salt  and a bit of sugar to taste 
1/2 cup chopped cilanro for a garnish

Method:
1. Heat oil in a wok or kadhai.  Add cumin seeds and hing/ asafoetida powder and let it sizzile.  Add ginger and fry for 15-20 seconds. Do not let it burn. 
2. Add zucchini and the rest of the spices. 
3. Stir coating the zucchini wioth the spices. 
4. Add tomatoes, a few tabspoons of water, reduce heat and cook covered until tender. Mix in the cilantro leaves.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegZucchini001

Stir Fry Spinach Indian Style

June 16, 2008

Serves 4-6
Ingredients:
5 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 tsp. dry fenugreek leaves
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) – optional
salt to taste
1/4 tsp garam masala

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinach. Stir fry the spinach. Add the turmeric, chilli powder, fenugreek leaves, salt. Continue to stir fry the spinach with the spices.  Now add 1 cup water and steam the spinach.  Sprinkle garam masala powder on the spinach and stir it in the spinach.

http://store.indianfoodsco.com/InfoPage.CFMPageId=RecVegGreensSpinStirFry

Spinach with Scallions India’s North West Frontier

June 16, 2008

Serves 4-6
Ingredients:
1 bunch spinach, trimmed and washed and cut into thin ribbons by rolling the spinsch and slicing it thin
2 bunches scallions, trimmed, white and pale green sections finely cut
8 Tbls. veg. oil
2 tsp. fresh ginger, finely grated
4 cloved of garlic minced
1 1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. garam masala

Method:
– Heat oil oil in a wok, heavy pot over a medium flame.
– Put in the scallions and saute for 2 to 3 minutes.
– Scallions should not brown but they should wilt slightly.
– Now add the ginger, garlic.
– Saute another minute or two.
– Add spinach, salt and sugar.
– Saute on low heat, stirring frequently, for 20 minutes.
– Sprinkle with garam masala and mix.

http://store.indianfoodsco.com/InfoPage.CFMPageId=RecVegGreensSpinScallions

Stir Fry Mustard Greens and Spinach Indian Style

June 16, 2008

Serves 4-6
Ingredients:
7 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 bunch fresh mustard greens (thick stems removed), washed and chopped
1 tsp. cumin seeds
1 green chili minced
1 inch piece of ginger, roughly cut up
6 garlic cloves, peeled and halved
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) – optional
salt to taste

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinachand mustard seeds.

Stir fry the spinach. Add the turmeric, chilli powder, green chili, ginger, garlic salt. Continue to stir fry the spinach with the spices.  Now add 1 cup water – transfer the dish in a clay pot and cook in the oven for 1/2 hour.

http://store.indianfoodsco.com/InfoPage.CFMPageId=RecVegGreensSpinMustard01