Palak Soup

Ingredients:


1 medium bunch spinach leaves
2 tsp butter
2 cloves
2 cardamoms
1/2 tsp ginger paste
A bit of cinnamon
1 tsp cumin seeds
Salt as per taste
Pepper powder
2 tsp corn flour

Method:

Sprinkle some water over spinach and cook for five minutes. Cool and grind it to a fine paste.

Heat butter and add cloves, ginger, cinnamon, cumin and cardamom and some water. Allow it to boil for five minutes and then strain the water. Mix this water, palak paste and cornflour paste and cook for 2 minutes. Add salt and pepper as per taste and serve hot with toasted bread pieces.

Healthy Palak  soup ready to serve

Chicken Roll

Ingredients:

Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch

Turmeric powder - a pinch
Ginger garlic paste - 1 tsp

Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp

Method:

1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end

Spinach Rice

Ingredients:


2 tsp oil
2 cardamoms
2 cloves
1 bay leaf
A small piece of cinnamon
1/4 tsp methi powder
Few mint leaves
2 green chillies
1 tsp ginger paste
1/4 tsp turmeric powder
Salt to taste
1 cup rice
A bunch of spinach, cleaned and chopped
1 medium sized tomato


Method:

Heat oil and add the dry spices and mint. Once the mint starts changing colour, add green chillies, ginger paste and spinach. Cook for 2 minutes and add chopped tomatoes, turmeric and salt. Let it cook till dry and finally add the rice and 2 cups of water. Pressure cook till done.

SPINACH CHAPPATHI

Ingredients:

Wheat flour - 2 cups
Spinach - 3 medium sized bunches( palak )
Green chillies - 3
Red chilli powder - 1/2 tsp
Dhania powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds -1/2 tsp
Garam masala powder - 1/2 tsp
Powdered salt - 11/2 tsp
Oil  - 2 Tbl.sps (for the dough)
for frying - 6 tsp


Method:

Sieve flour with salt and a pinch of cooking soda.

Chop palak finely.

Heat a teaspoon of oil and fry cumin seeds, green chillies and chopped palak.

Sprinkle little water and cook soft.

Remove from fire and grind to smooth paste When it cools down.

Mix all dry ingredients in a mixing bowl, with oil.

Gently combine ground palak and knead to a smooth dough sprinkling more water for mixing.

Keep closed for 2 hours.

Make chappathis and puff up on a hot tawa.

Use half a tea spoon of oil for one chappathi.( for both sides )


yield: 12 chappathis.


Caloric value: 1 chappathi - 112 calories.