Topic started by P (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Wed Mar 17 11:37:37 EST 2004.
All times in EST +10:30 for IST.

COULD YOU PLEASE TELL ME THE RECIPIES FOR GREEN LEAFY VEGETABLES LIKE SPINACH, METHI, DIL, KEERAI ....
THANK YOU.

Responses:

• From: A simple, mild, recipe for spinach (@ 63.184.128.111) on: Wed Mar 17 23:23:47 EST 2004
  
  Cook toor dal in pressue cooker.
  
  Fry some onions in a pan.
  
  To the fried onions, add cooked toor dal, a bunch of raw spinach/methi leaves, 1 tsp of coriander powder, 4 cloves, a pinch of turmeric powder, salt, chilli powder, a tsp of ghee.
  
  Add some water to this and let it cook until raw flavor of spinach disappears.
  
  Eat with rice or chappathi.
  
  
• From: Keerai porial (@ 63.184.128.111) on: Wed Mar 17 23:32:32 EST 2004
  
  Wash the spinach/methi leaves.
  
  Fry some sliced onion and red chilies in a big pan.
  
  Add the washed leaves, salt to taste, 1/2 tsp of sambar powder.
  
  Cover the pan with a lid. (Do not add water if you are cooking soon after washing. The water left on the leaves after washing is enough to cook them. Otherwise, they will overcook and nutrients wasted )
  
  Let it cook until all the water is evaporated.
  
  Grate some coconut or tofu or cheese and sprinkle it over cooked keerai.
  
  
  
  
  
  
• From: Suju (@ 203.197.15.132) on: Thu Mar 18 11:04:56 EST 2004
  
  Hi P,
  
  You have Lot many recipes with green vegetables.
  Here are some of them from saroj's cookbook (bawarchi.com). They taste really yummy!! my Guarantee.
  
  Methi Paratha
  Ingredients:
  1 recipe paratha dough
  1 cup fenugreek (methi leaves) cleaned & finely chopped
  1 tsp. red chilli powder
  1/2 tsp. chat masala
  salt to taste
  2 tbsp. plain flour
  oil to shallow fry
  
  Method
  
  
  Fenugreek leaves must be towel dried well.
  Or else the filling will ooze out and make rolling difficult.
  Mix all dry ingredients together.
  Roll a lump of dough as for paratha.
  Spread some spinach over it.
  Sprinkle some dry mixture all over.
  Make a tight swiss roll. Now twist into a coil.
  Press together and reroll to full size.
  Shallow fry .
  Serve hot.
  ........................................
  Green Fenugreek Salad
  Ingredients:
  1 cup fresh tender fenugreek leaves only (omit small and big stalks)
  1 large ripe firm tomato, chopped
  1 large onions chopped
  1 tsp. mint finely chopped
  1 tsp. sugar powdered
  1 tsp. cumin powder
  1/2 tsp. chilli powder
  salt to taste
  2 pinches black salt
  
  Method:
  
  
  Separate each leaf, no need to chop.
  Wash, drain completely.
  Mix all ingredients together, toss gently.
  Transfer to a glass bowl.
  Chill well, covered, before serving.
  ................................
  Methi Matar Malai
  (Fenugreek Leaves In Creamy White Sauce)
  Ingredients:
  
  1 cup fresh fenugreek leaves, chopped fine
  1 cup fresh peas, boiled
  1/2 cup fresh cream
  1/4 cup fresh curdled milk (drain out liquid) (for procedure refer paneer making)
  1/4 cup fresh curds
  10 cashews powdered dry
  1 onion chopped
  3 green chillies
  1 flake garlic
  1/2 tsp. sugar
  1/4 tsp. garam masala powder
  1 tbsp. oil
  
  optional for garnishing:
  1 tsp. coriander finely chopped
  1 tbsp. grated paneer or cheese
  
  Method:
  
  
  Put fenugreek leaves in plenty of boiling water, cover and simmer for a minute.
  Drain, squeeze out all water, loosen leaves with hands,keep aside.
  Grind together onions, garlic, chillies, to a fine paste.
  Heat oil, stirfry paste till oil seperates.
  Add fenugreek leaves, peas, garam masala, salt, sugar, cashew powder.
  Stirfry for a minute.
  Beat together cream, curds, paneer, till very smooth.
  Add to simmering vegetable.
  Stir till smooth and bring to a boil.
  Simmer for 2-3 minutes.
  Gravy should be thick and creamy.
  If it feels too thick add some milk, if too thin, stir in a tsp. of wheat flour.
  Pour into serving dish, garnish with chopped coriander and grated paneer or cheese.
  Serve hot with parathas etc. ,
  .....................
  Palak-Mint Roti
  Ingredients:
  3 cups wheat flour
  1/2 cup curds fresh
  1 bunch spinach, chopped, washed, drained
  1/4 cup cleaned and chopped mint leaves
  1 tsp. ghee or oil
  salt to taste
  
  Method
  
  
  Blend spinach, mint, curds in mixie, till smooth.
  Sieve together flour and salt.
  Add spinach mixture, a little at a time.
  Knead simultaneously, to make a soft pliable dough.
  Keep covered for 10-15 minutes.
  Brush ghee over dough.
  Knead again, till smooth and elastic.
  Take a pingpong ball sized lump, make round.
  Roll into a thin chappaati using dry flour to dust.
  Heat tawa (griddle), cook on one side, turn.
  Allow brown spots to appear on the other side.
  Turn again, puff up by pressing lightly with a wad of cloth.
  If desired drizzle butter or ghee over it.
  Serve hot with veggies, or dal.
  
  
  Spl Note..Visit Bawarchi.com for more green veg recipies
  Happy cooking
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Mar 18 14:36:31 EST 2004
  
  Hi P,
  I usually make kootu with spinach. You can also try.
  Spinach Kootu:
  Pressure cook one handfull toor dhal( don't over cook them,as they will get mashed).Heat 2 tbsp of oil in a pan and season it with 1/2 spoon of mustard seeds & urad dhal, 1 string curry leaves and if you like add 1/2 spoon of channa dhal when seasoning. Add the finely chopped Spinach(one pack of 'Ready pac' baby spinach) and saute them for 2 to 3 minutes, then add required salt and water just enough to cover them and cook with the lid on. In the mean time grind 2 to 3 tbsp of shredded coconut with 1/4 spoon cumin seeds and green chillies(as per your taste)with little water. When the spinach is half cooked add the cooked toor dhal and the ground paste and cook untill done(it should not watery).Goes well with rice.
  
  
• From: p (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Mar 19 08:46:06 EST 2004
  
  Thank you very much
  
  
• From: p (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Mar 19 08:46:10 EST 2004
  
  Thank you very much
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 22 12:26:29 EST 2004
  
  Hi P,
  You can find some redipes like keerai kuzhambu, keerai sambar, keerai pongal, keerai salad and keerai kootu from Mrs.Mano's Tamilnadu Delicacies. I tried kerai sambar and kuzhambu both with spinach and it came out very delicious. If you can't find them, i can copy it for you and post here.
  
  
• From: uma (@ 203.116.61.131) on: Mon Mar 22 22:49:25 EST 2004
  
  Hi KH,
  could not get the recipe for keerai sambhar - in taminadu delicacies, pls copy and paste here.
  tks
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 22 23:21:44 EST 2004
  
  Hello Uma,
  Here comes the recipe,
  
  KEERAI SAMBAR:
  Soak a lime sized tamarind for 1/2 hour and then extract the juice out of it. Cook three handful of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and allow it to simmer for some minutes. Then add the ooked dhal, finely chopped keerai with enough salt.Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander leaves.the keerai should not change its green colour fully.
  Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp fenugreek seeds, 8 peppercorn, 1/2 sp mustard seeds and 1 sp black gram for a few minutes to a light brown colour. When cooled, powder them.
  
  
• From: uma (@ 203.116.61.131) on: Tue Mar 23 00:18:33 EST 2004
  
  thank you KH
  
  
• From: p (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Wed Mar 31 08:23:52 EST 2004
  
  Thanks everyone.
  
  

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