Spinach Chicken (Paalak Chicken)

This is a chicken dish is nutrient packed with the goodness of green leafy spinach and crunchy carrots, but there is no compromise in taste. This dish is apt for those  non-veg lovers who have a less love for their veggies.
 
                       

INGREDIENTS
Chicken                        - 1 pound, cut into medium size pieces
Spinach                        - 1 Bunch, roughly chopped
Carrot                          - 2 Big, cut into thick 1" pieces
Red Onion                    - 2 Big, thinly sliced
Tomato                        - 1, sliced
Ginger                          - 1" piece, crushed
Garlic                           -3-4 Big cloves, crushed
Green Chilli                  - 6-8 (according to taste), split lengthwise
Coriander powder       - 2 tsp
Chilli powder             - 1 tsp
Turmeric powder        - 1/4 tsp
Black pepper powder - 1/2 tsp
Fennel powder           - 1/2 tsp
Cinnamon stick           - 1
Cardamom                 - 4-5
Cloves                        - 3-4
Ground nutmeg           - 1/4 tsp
Oil                              - 3 Tbsp
Salt                            - to taste
METHOD
           In a heavy based nonstick skillet heat oil. Lightly crush the cardamoms and clove. Add them to the heated oil along with cinnamon stick. When the aroma comes add the sliced onions and saute till translucent. Now add the crushed ginger and garlic (you can even make a ginger-garlic paste) and green chillies. Saute till they give out a pleasant smell. Now add the tomatoes and saute till the oil separates. Add the carrots mix well for 1 minute followed by the spinach. Once you add the spinach bring the heat to medium low and close the lid. Let it cook for 2-3 minutes. Now open the lid and add the coriander powder, chilli powder, turmeric powder, black pepper powder, fennel powder and salt. Mix them well. Now add the chicken pieces and mix all the vegetable masala paste together till all the pieces are well-coated. Adjust the spices and salt. If needed add a 1/2 cup of water. Also mix in the ground nutmeg. Now cover the lid and let the chicken cook till completely done. Once done remove the lid and stir together. If the curry is too watery let it evaporate till a semi-liquid consistency is attained. Enjoy with rice of your choice or chapati, naan etc.

Spinach Rice

      Spinach is the most commonly consumed leafy vegetable throughout the world. Its so nutritious and extremely rich in antioxidants, vitamins, minerals etc. I'm a great fan of these cutie greens and try to include them most often in our diet. This is such an easy and nutrient-rich dish which is a combo of spinach, moong dal and carrots. Its a complete dish most suitable to pack to work or school. Try this... :-)

INGREDIENTS
Spinach - 1 Bunch, roughly chopped
Rice - 2 cups (Cooked)
Moong dal - 1/2 cup
Onion - 3/4 cup
Green chillies - 3-4, slit lengthwise
Carrot -1 big, cubed or cut into long pieces of 1/2" thickness
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Dry red chilly - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
Salt - As needed

METHOD
            Cook the rice and set aside. You can use Basmati rice or any other white rice of your choice. Soak the dal for 1/2 - 1 hour. In a heavy bottomed skillet heat the oil and splutter the mustard seeds, urad dal, chana dal, red chilly and curry leaves. Add the onion and green chilli and saute till translucent. After that add the carrots and saute for a couple of minutes. Then add the moong dal and saute for a minute. Add the chilli powder, turmeric powder and salt. Add 1/2 cup water and close the pan and let the dal cook. When the dal is cooked add the chopped spinach and let it wilt. Add the cooked rice and mix & combine well. Adjust the salt. Remove from the heat and serve warm with any vegetarian or non-vegetarian side dish or pickle and curd.

Spinach Paneer Kabob

              As a healthy start to a hearty meal, this dish serves a fabulous appetizer.....can also be taken as a snack.

Spinach - 1 bunch, finely chopped
Paneer - 1 1/2 cup
Bread crumbs - 1/2 cup
Green chillies - 2-3 (according to taste)
Salt - as required
Cilantro - a small bunch
Garam masala - 1/2 tsp
Gram flour - 1/2 cup
Oil - for deep frying

    METHOD
        In a food chopper break paneer into small crumbs. Mix all the ingredients except the gram flour and roll into small oblongs. In another bowl mix the gram flour with water to get a thick paste. Dip & cover each oblong in the gram flour mix and deep fry in oil. Serve hot with ketchup, salsa or ranch.

Spinach

Spinach Chappathi

          Chapatti is a flat unleavened bread which is popular throughout India. It can be made more nutritious by adding raw vegetables. It will provide more nutrients & fiber to them.

Whole wheat flour - 2 cups
Spinach - 1 cup, chopped very finely
Salt - 1/2 tsp
Water - as required for kneading
Some extra flour for dusting

        METHOD
                In a mixing bowl take the flour, spinach and salt. Roughly blend them. Add water little by little into the flour and make the dough. Divide the dough into small balls, roll each into a flat circle and cook in low flame on a tava or a flat fring pan. You can sprinkle little ghee or oil on top.

 Note : Add 1/2 Tbsp of baking powder for every 2 cups of flour. You will be getting very soft chapattis

              

Spinach