Spinach soup

A very simple, quick cooking recipe for my fussy kiddo who refuses to eat vegetables. I usually make soups for him, boil some assorted veges in a pressure cooker and then grind them and season with salt and pepper. This recipe was shared by my friend +gautami khadkatkar. I have used two different varieties of spinach to make this soup. The long green chinese spinach and the lovely red spinach. This is what we get here locally in Singapore.

Ingredients:

• A bunch of chinese spinach
  
• A bunch of red spinach
• 5 cloves garlic
• 2 red chilies (I used the round variety)
• 2 cups of milk
• 1 tbsp olive oil
• salt and pepper to taste
• olive oil or fresh cream to garnish

Recipe:

• Remove thicker part of stalks of the spinach. Discard them.

• Wash the leaves in running water thoroughly.

• Microwave the spinach for about 2-3 minutes and wilt them slightly. (alternatively, you can blanch the spinach leaves in a pot of water and discard the water)

• Grind the spinach to a fine puree in a food processor or a blender. I got about 1.5 cups of puree.

• Heat 1-2 tbsp olive oil in a pan.
• Add the grated garlic and red chilies.

• Saute till the garlic is browned for about a minute.

• Add the spinach puree and saute for another minute.

• Now lower the heat and add milk, while stirring the mixture continuously.

• Heat it for about 4/5 minutes till the soup starts bubbling.

• Season with salt and serve hot.

• You can garnish with a few drops of olive oil, fresh cream or butter. (or just some leaves of spinach)

Quantity:

• 3-4 servings

Notes:

• You can use any variety of spinach available locally.
• You can use part cream to make the soup richer or part water to make the soup lighter.
• You can add a paste made with 1-2 tsp of cornflour or plain flour mixed with 1/4 cup of water and add it to the soup to make the soup thicker.
• You can arnish with toasted walnuts, fried onions or red peppers too!!

loved photographing fresh leaves :)

Spinach and corn

My mom had made this side dish for chapati, when she visited me and I had liked it a lot. So, now I make it every now and then.... very fast to cook as most of my recipes on this blog. I like spinach with mustard oil, so I have used it, however, it can be made with any oil that you regularly use in your kitchen -- vegetable/corn/canola or even olive oil.

Ingredients:

• A large bunch of spinach
• 2/3 cloves garlic
• 1 chili
• 1 tsp each of coriander, cumin powder and cumin seeds 
• 1/2 tsp of turmeric powder
• salt to taste
• 1 tbsp mustard oil
• 1 small red onion (optional)
• 1 cup of fresh or frozen sweet corn
• Sliced ginger/dollop of butter or cream/lemon wedges to garnish

Recipe:

• Remove the thick stalks of the spinach. Wash the leaves and leave them in a colander to dry (Let most of the liquid be drained out)

• Microwave the clean spinach leaves in a glass or microwave safe bowl for 3-4 minutes till they are wilted. (Alternatively, you can boil a pot of water, blanch the leaves for 1-2 minutes and immediately put them in ice cold water for a minute and take them out)

• Grind the spinach to a puree in a blender or a food processor. Keep it aside.

• Heat mustard oil in a pan. 

• Add cumin seeds and turmeric. 
• Once the cumin crackles, add chopped onion, grated garlic and chopped chili.

• Saute till the onion is translucent for about a minute or two, then add the powdered spices.

• Add corn. Saute for another minute or two.

• Add spinach puree. Cook for another minute. 

• Add about 1/4 -1/3 cup of water to make the gravy thin, if needed.

• Serve hot with parathas or chapatis.
• Can garnish with matchstick ginger/butter/cream or just a lemon wedge (as I have done)

Quantity:

• 3-4 servings, as a side with chapati/salad/rice, etc

Notes:

• If you are boiling/blanching spinach, do it for a short time, 2 minutes or so, no more.
• Also, after adding spinach puree, cook on medium for 1-2 minutes no more. 

Spinach Salad

 I don't usually like salad made at home, especially leafy salads, which use leaves like lettuce or spinach, which has to be eaten raw. I do not own a salad spinner, and I somehow have this compulsion to wash the leaves, before they are consumed...and that makes them, kinda soggy....which I do not like. However, this recipe given by my friend Gargi, is nice. Yes, the spinach becomes a bit soggy after washing the leaves and adding the dressing, but it doesn't matter. It tastes great. Also, if u use prewashed baby spinach leaves found in the salad leaves section in the supermarket, they do not get wilted and remain crisp ...they are perfect for this recipe.

It is a fresh, nutritionally rich and flavorful recipe. You can add different colored vegetables and nuts of your choice, like cucumbers, grated carrots, olives, sunflower seeds, walnuts, etc

Palaka chi patal bhaji (Spinach gravy from Maharashtra)

My mother wanted me to blog about some traditional recipes made in Maharashtra(a state in India). I love this recipe made by my mom and my aunt.They serve it with Bhakri (a flatbread made with bajra(pearl millet flour) or jowar(sorghum flour) and homemade white butter). This recipe is made in all Maharashtrian homes. I learnt this recipe just a few years ago from my friend Malvika.  She had made it at my baby shower lunch party. I loved it so much, and I was so happy when she shared this recipe with me. It is a very nutritious and healthy side to a traditional Maharashtrian menu.

I have used fresh China Spinach that is available here. You can use baby spinach, red spinach or any other variety available. 

Baked Chicken and spinach roll-ups

This recipe was made by my facebook friend Priyanka a few days ago...., so when my son asked me to make a different kind of chicken than what I usually make I thought of making this recipe. I never even thought it would be any good, as I just remembered seeing the picture and I din't know how to make it. So I googled with the keywords "chicken and spinach baked rolls" and out of 100's of results, I liked this recipe. 
Initially, I din't think I will write a post about it..., :) but I started clicking pictures halfway through the recipe and I am glad I did. It is one of the simplest yet very delicious recipe, and healthy too !