Spaghetti with Spinach

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Ingredients:

  • Spaghetti ~ a fistful
  • Spinach ~ a bunch
  • Red pepper flakes, Salt ~ to taste
  • Garlic, chopped fine ~ 2
  • Water ~ to boil the spaghetti
  • Olive oil ~ 2 Tbsp.

Steps:

  • Boil the spaghetti as per instructions on the package, until al dente.
  • Add oil and chopped garlic to a skillet, and turn on the stove. In a low flame, let this be on the stove for about 10 minutes, so that the oil is infused with garlic flavor. Make sure the garlic doesn’t burn.
  • Add the spinach and pepper flakes, and saute until the spinach welts.
  • Now add the spaghetti and salt and give it a good toss.
  • Turn off the stove, and serve with some shaved parmesan cheese on top.

Spinach Stew

Spinach Stew | Keerai Stew | Keerai Masiyal

Ingredients:

  • Spinach, cut roughly ~ 1 bunch (about 2 cups)
  • Onion, slit lengthwise ~ 1
  • Tomato, chopped into chunks ~ 1
  • Tamarind paste ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.
  • Urud dal, mustard ~ 1 tsp.
  • Red chilies ~ to taste
  • Water ~ ½ cup, or as needed for desired consistency

Steps:

  • In a pan, add the oil, and once hot add the mustard seeds and the urud dal, and once the mustard splutters add the red chilies.
  • Immediately add the onions and saute until they turn soft.
  • Now add the tomatoes and saute until they soften as well.
  • Add the rest of the ingredients – spinach, tamarind paste and salt, and give it a good mix.
  • Now add the water, cover and cook until the spinach has wilted.

Notes:

  • Have this mixed with rice, and a curry (potato fry) on the side.

Spinach Pulao/Palak Pulao

Spinach Pulao/Palak Pulao

Ingredients:

  • Rice ~ 2 cups
  • Veggies, chopped – potatoes, cauliflower, peas, carrots ~ 2 cups
  • Onion, sliced lengthwise ~ 1/2 cup
  • Cumin ~ 1 tsp.
  • Cloves ~ 4
  • Bay leaves ~ 2
  • Cinnamon bark ~ 1
  • Salt ~ to taste
  • Ghee/Oil ~ 2 Tbsp.
  • Water ~ 3 1/2 cups

For the paste:

  • Spinach ~ 2 cups
  • Cilantro ~ 1/2 cup
  • Ginger-garlic paste ~ 1 Tbsp.
  • Cumin seeds ~ 1 tsp.
  • Green chillies ~ to taste
  • Water ~ 1/2 cup

Steps:

  • Blend all the items under the “For the paste” section to a smooth consistency.
  • In a pressure cooker, add the ghee/oil, and once hot, add the cumin seeds followed by the cloves, cinnamon and bay leaves.
  • Add the onions once the cumin seeds start popping, and saute for a couple of minutes.
  • Now mix in the chopped veggies and fry this for a couple more minutes.
  • To this, add the blended paste, rice, salt and fry well for about 3 -4 minutes. This is important in order to ensure that the cooked rice grains don’t stick to one another.
  • Finally add the water, close the lid and let it cook for 3 whistles.

Notes:

  • Cilantro leaves in the paste can be replaced with mint, or both can be added to get a more enhanced flavor.

Recipe Source Aayi’s Recipes

Methi Kootu

Methi Kootu | Fenugreek Leaves Kootu | Vendhaya Keerai Kootu

Ingredients:

  • Methi ~ 1 bunch
  • Moong dal ~ 1/2 cup
  • Tomato ~ 1, chopped into pieces
  • Onion ~ 1, chopped finely (optional)
  • Jeera ~ 1 Tbsp.
  • Sambhar powder ~ to taste

Tadka:

  • Urud dal ~ 2 Tbsp.
  • Asafoetida ~ a pinch

Steps:

  • Pressure cook moong dal with a pinch of turmeric.
  • Discard the stems of the methi and wash them leaves well, by immersing it in a big bowl of water and letting the impurities settle to the bottom. Do this process a couple of times to ensure the leaves are clean.
  • In a wide saucepan, add the cleaned methi leaves, cooked moong dal, onions, tomato pieces, jeera, sambhar powder, salt and some water. Cover and let it cook until done.
  • For the tadka, add about 2 Tbsp. oil and once hot, add the urud dal and let it become light brown. Now add the asafoetida, turn off the flame, and add it to the kootu.

Notes:

  • Replace methi with spinach to make spinach kootu.

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