Views: Stuffed Palak Kofta in makhani Gravy | Shaam Savera

Shaam Savera Stuffed Palak Kofta : I am following Sanjeev Kapoor's Recipe.It's Very Yummy It's my 4th or 5th time, It's little time Consuming but Occasionally we can make it. 

Prepartion Time      30 Min.
Cooking Time          30 Min.
Serving                    4
Ingredients
For koftas
•Fresh spinach leaves (palak) 3 medium bunches
•Cottage cheese (paneer),grated 1/2 cup

(Can make Paneer at Home also
Milk                1/2 ltr
Lemon Juice 1 tbsp)

•Salt                                       1 1/2 tsp
•Green cardamom powder         a pinch
•Oil                                        2 tbsp + for deep-frying
•Cumin seeds                          1 tsp
•Garlic,finely chopped               6-7 cloves
•Green chilli,finely chopped       3-4
•Gram flour (besan)                 3 tbsp
•Turmeric powder                    1/4 tsp
•Cornflour/ corn starch             1/4 cup


Makhani gravy

•Tomato,roughly chopped   10 large
•Oil                                 4 tbsp
•Green cardamom              6-7
•Garlic,chopped                 7-8 cloves
•Salt                                1 1/2 tsp
•Red chilli powder   2 1/2 tsp
•Butter 1/4 cup
•Fenugreek leaves (methi),
 roasted and powdered         2 tsp
•Butter                              2 tbsp                        
•Honey                              3 tsp
•Fresh cream                      4-5 tbsp

Method

Trim and cut the spinach leaves and blanch them in eight cups of boiling water for two to three minutes.
 Drain and refresh under cold water. Squeeze out the excess water, cool and grind it. 

Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely sepearte. Switch off. Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon
                               


Then tie and hang it for at least  30 mins for all the remaining water to get strained.
Squeeze excess water. (But I squeeze by hand)In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Make small ball with paneer mixture

Heat two tbsp oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. 

Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir. 
Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.

Set aside to cool. Make little big ball  and 
Take each spinach ball flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. 

Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Heat sufficient oil in a kadai. 
Gently slide in the stuffed spinach balls, and deep fry on low heat for two to three minutes or till golden brown.
 Drain on absorbent paper. 

For the makhni gravy puree the tomatoes till smooth. 
Heat the oil in a deep non stick pan. Add the cardamoms and sauté for one minute or till fragrant. Add the garlic and sauté for one minute.
Add the tomato puree and salt and mix well. Add the red chilli powder and cook for fifteen minutes or till the raw flavour of tomatoes disappear. Add the butter and cook for some more time

. Add the dried fenugreek leaves and honey to the gravy. 
Stir and cook for five minutes more. Add the cream and cook for two minutes more.Halve The Kofta.

 Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately with roti or naan. 

Some Notes
Before frying all the koftas, fry one and check if it is breaking. If it breaks, add some more sautéd  gram flour to the spinach mixture.
In place of Paneer can use mashed Potatoes also.
To make Jain Gravy place of garlic can use cashwnut and poopy seeds.

Thanks for Reading and Humbly Welcome for your Suggestions.

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Views: Dal Palak Recipe | Palak Dal Recipe

Before it also I posted Dal palak Recipe but It's quite different way  and I bet all of you Love this.
Ingredients:-           Serving  3
Green Moong Dal              1 cup
Palak clean & chopped     1 medium bunch
Onion,chopped              1 medium
Tomato chopped             3 medium
Green chilli, chopped      1
Mustured seed                 1/2 tsp
Asafogetida (Heeng)        a pinch
Turmaric powder            1/4 tsp
Garam masala                 1/2 tsp
Salt                               1 1/2 tsp
Ghee/oil                       3 tbsp+2 tbsp
Curry Leaves                   few

Method:-
Wash & drain dal, soak in 3 cup water for 45 min. Boil dal with same water till  done.
Blanch in salted boiling water for 1-2 minutes. Refresh in chilled water. Squeeze out excess water.Grind spinach into a fine paste along with green chilly.
Heat ghee in kadahi add musturd seed let it splutters, add asafogetida and curry leaves, add saute for a min. .
Add onion and saute till golden brown.Add tomatoes, cook for 4-5 min.add turmaric,salt and mix well
Add palak puree cook for 1-2 min. .

 Add dal let it boil for 3-4 min. (Add little water if its very thick)
Off the flame Add 2 spoon ghee and garam masala , cover it .

Serve hot with roti/paratha/rice.

Tips:-
For variation can use toor dal/yellow moong dal or can try with mix dal.
Can use garlic also

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Views: Palak Soup Recipe | Spinach Soup Recipe | Palak Shorba Recipe

I like only Tomato soup but after having spinach soup in a North Indian Restaurant  I started liking it.Before it Palak for me only Bitter.I tried at Home and taste is very Creamy now used to make soup in Winter Season. This was done in last week but today I am Sharing with all of you.

Preparation and cooking time 30 min.
Ingredients              Serving 4

•Spinach 2 bunches
•Butter                       2 tbsp
•Garlic                        6 cloves
•Cloves                       4
•Black pepper             8
•Cumin seeds 1/2 teaspoon
•Onion ,chopped 1 medium
•Ginger,chopped 1 inch piece
•Refined flour (maida) 2 tbsp
•Salt                           to taste
•Milk                           4-5 tbsp
•Fresh cream 3 tbsp
•Curry Leaves              Few

Method
 Heat oil in a pan. Add curry leaves cloves, black pepper and sauté for a minute. 
Add cumin seeds and Garlic when they begin to change colour, add onion and sauté for two minutes.
Add refined flour  and saute for a sec. Add 2 cup of water and cover the pan and bring the mixture to boil for 5-6 min. on low flame. Meanwhile stir it.off the Flame and let it cool.

Break the stems of the spinach leaves,wash and blanch in plenty of water. Drain and refresh in cold water.
Put the blanched spinach leaves along with onion mixture(pan mixture)in a blender and blend it in smooth puree. Strain the puree .

Add cream and milk (adjust milk quantity to get correct consistency).Add salt and bring the mixture to a boil on medium flame.

Serve hot. You can also serve with a dash of cream. 

Note
Can replace Maida by Corn flour and another better option replace by boiled potato or bottle gourd Or Carrot. Just boil any one and grind along with spinach. In this way soup will become more healthy and you will get every time quite different taste.
There is not very big difference between Shorba and soup. Differences only in Consistency. Soup is more thick than shorma.

Sending this to Harini's event

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Views: Palak Aloo Toast Recipe | Spinach Potato Toast Recipe

Before it I told I like winter Becoz of  Green Vegggeies . So I tried Spinach with Potato and another thing it's my first time n it came Awesome  It's tasty n as well as Healthy also.

Ingredients                                    Serving  4
• Bread                                       12-14 slices
•Sesame seeds (til),roasted           4 tablespoons
•Spinach,finely chopped              1 small bunch
•Olive oil/Oil                              2 tablespoons
•Onions,finely chopped               2 medium
•Salt to taste
•Green chilli                              2
•Potatoes,boiled and mashed 4 -5 medium
•Green chutney                          1 Cup
•Cheese,grated                          1 cup(optional)
•Tomato, sliced, seedless  1 medium
•Butter                                      1/4 cup

Method
Heat olive oil in a pan, add onions ,add green chilli and sauté till lightly browned. 
Add spinach and salt and continue to sauté. Add mashed potatoes and mix well.

 Arrange  bread slices on the work top. 
Spread butter and green chutney on all of them. Spread the potato mixture over the chutney evenly.
 Sprinkle grated cheese and roasted sesame seeds. Finally place Tomato slice decoratively on the top.
 Place the bread slices on the non stick tawa  and Roast till the bread slices turn crisp. 

Serve hot with tomato ketchup .

Note
Can use all colored bell peppers(capsicum) in place of tomato.

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Views: Palak Paneer

I always boiling palak very well and i never get the rich green color,then I came to Know palak should't over cook while watching Master chef India and try it, now everyone loves palak gravy at Home.

Ingredients Serving  3-4 persons

Palak/Indian spinach  2 bunches
Paneer cubes         1cup(150gm)
Turmeric               a pinch
Coriander powder   1 tsp
Milk                     1/4 cup
Oil/butter             3 tbsp
Salt                     1 tsp
Cream                2-3 tbsp
Lemon Juice         1 tbsp

To grind paste
Onion                           1 big
Green chilies,seedless     5 –6 
Garlic                          4-5 nos.
Cinnamon                      1/2 inch 
Cloves                         2 nos.
Pepper                        2
Cashew                       3-4
Dadiya dal(roasted chana dal) 1 tbsp
Curry Leaves                 4-5

Method
Clean the spinach and remove the stem part from the leaf. (Tear off any thick stem part in the middle of the leaves too..)
Blanch in salted boiling water for 1-2 minutes. Refresh in chilled water. Squeeze out excess water.
Grind spinach into a fine paste .

Heat 1/2 tbsp oil add clove,garlic,cinnamon stick roast for few second, add curry leaves,green chilli, onion,garlic, cashew and dadiya dal.
Roast till onion turns light brown.make it cool and grind into fine paste.

Mean while boil water with 1/4 tsp salt and add the paneer and switch off the gas and keep covered till use.
Heat 2-3 tbsp oil add onion paste,saute till oil not seprate. Add coriander powder, turmeric,salt and mix well
Add Palak puree ,Drain the paneer and add it to the paalak gravy. Add milk and mix carefully and bring to boil(hardly 1 min.).Mix well.

Finally add fresh cream and lemon juice, mix well and serve hot.

Some Note
Palak should't be over cook,otherwise it loose it's green color.
In place of cream can use curd then avoid lemon juice.
Can change palak paneer into palak bhurji. Just grate paneer and mix well in place of cubes.This best who does't like paneer.
To make jain gravy avoid onion,garlic . Increase Cashew quantity,add poppy seed(1-2 tbsp)

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Views: Creamy Methi Palak

                                    

Winter season for Greeny Veggies but myself when i was a young i never liked palak methi's bitter taste even same with my Brothers ,so mother was always trying something to remove this Bitterness. This recipe from My Mom's Kitchen .........

Ingredients:-

• Onion Roughly chopped             2 med.
• Garlic                                        4-5 cloves
• Green chilli,roughly chopped      2 med.
• Ginger                                       1/2 inch
• Poppy seed                               1 tsp
• Oil                                            1 tbsp
• Palak, Chopped                        2 cup(1/2 bunch)
• Methi, chopped                         1 small bunch
• Cardamom,clove,black pepper  3-4 each
• Cream                                       3/4 cup
• Bay leaf                            1
• Cashew nut                                1 cup
• Oil                                             3-4 tbsp
• Honey                                       1 tbsp
• salt                                            11/2  tsp
• Method:-
• Heat a tbsp oil in nonstick pan add onion & saute till golden brown now add green chilli,ginger,garlic,poppy seed and saute 2-3 min.
• Let it cool then grind in fine paste.
• Heat 1 tbsp oil roast cashew 2-3 min.(should little brown). keep aside
• Heat 2-3 tbsp oil add clove, bay leaf, pepper, cardamom then add paste saute for 2-3 min, add 1/2-3/4 cup water and cook for 1-2 min.
• Add palak and methi and cook for 2-3 min. add salt,cashew and cream cook for 2-3 min.
• Add honey mix well and serve hot.

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