Spinach and Tomatillo Soup ~ Day 144

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3

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Ingredients:

• Spinach - 1 cup. packed
• Tomatillos - 5
• Onion - 1
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Black peppercorns - 1 tsp
• Thai green chilies - 4
• Salt - to taste 
• Oil - 1 tbsp
• Heavy cream - 1 tbsp (optional)

Method:

1. Remove the husk from the tomatillos and wash thoroughly.  Roughly chop and keep aside.
2. Heat oil in a skillet.  Add the cumin seeds, fennel seeds, peppercorns, ginger, and green chilies. Saute for 15 seconds.  Add the onion and garlic and saute until translucent.
3. Add the tomatillos and saute until soft.  Finally add the spinach and saute for five minutes.
4. Let the mixture cool and puree in a blender.  For a smooth texture, strain the soup through a fine mesh strainer.
5. Transfer the soup into a saucepan and add the salt.  Bring the soup to a boil and remove from the heat.  Stir in the heavy cream (if using).  
6. Serve hot

Palak Paneer ~ Creamy Spinach with Cottage Cheese

Ingredients:
Spinach - 1 bunch or 16oz (I used organic baby spinach)
Paneer Pieces  - 1 1/2 cups
Onion - 1 large, finely chopped
Tomatoes - 2 medium, finely chopped
Green chillies - 3 or to taste
Ginger - 1 TBSP, grated
Garlic - 3 cloves, grated
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2 tsp
Turmeric Powder - 1/2 tsp
Black Salt - 1 tsp (optional)
Kasuri Methi / dried fenugreek Leaves - 1 TBSP
Thick Plain Yogurt - 1 cup
Salt - to taste
Oil - 2 TBSP

Method:

1. Prepare a bowl with some ice and water.  Keep it aside.
2. Boil a pot of water and place the washed spinach in it.  Let it simmer for two minutes.  Drain and immediately place the spinach in ice water to stop the cooking process and to retain the natural color.  
3. Puree the cooled spinach with green chillies to smooth paste.
4. Heat oil in skillet or wok.  Add the chopped onion and fry for a minute.  
5. Add the grated ginger and garlic.  Saute for 2 minutes.
6. Add cumin and coriander powders and fry for a minute.
7. Add the chopped tomatoes, crushed kasoori methi and black salt (optional).  Cook until soft.
8. Add a cup of yogurt.  Mix well and cook until oil separates.
9. Add the pureed spinach paste and salt.  Mix well.  Cook in low flame for 7 to 8 minutes. 
10. Meanwhile, Keep the panner pieces in hot water to soften.
11. Once the spinach is cooked and the drained paneer and garam masala powder to the gravy. Mix gently and bring to a boil.
12. Transfer into a serving dish and serve hot with naan, roti or steamed basmati rice.



Spinach and Butter Beans in Coconut Milk

Ingredients:
Spinach - 1 Bunch
Butter Beans - 2 cans (15oz)
Onion - 1 chopped
Tomato - 2 chopped
Garlic - 2 cloves
Green Chilies - 5
Low fat Coconut Milk - 1 can
Aniseed / Sombu / Saunf - 2 tsp
Garam Masala Powder - 2 tsp
Red chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Oil - 2 TBSP

Method:

1. Trim the ends of the spinach and wash it thoroughly.
2. Wash the butter beans thoroughly.
3. Boil 1/4 cup of water in a pan and place the spinach and cook for 2 minutes just until they wilt.
4. Remove from the pan and let it cool. Grind to a smooth paste.
5. Heat 1 tsp oil in the same pan and add aniseed, chopped onion, green chilies and garlic.
6. Fry until the onion turns transparent.
7. Add the chopped tomatoes and fry until soft.
8. Remove and let it cool.  Grind to a paste.
9. Heat 2 TBSP of oil in a pan and add the ground onion paste, garam masala and chili powder.  Fry until oil separates.
10. Now add the ground spinach, butter beans and salt and mix well.  Cook for 5 minutes.
11. Add the coconut milk, mix thoroughly and cook for another 5-7 minutes in low flame.
12. Serve hot with rice or roti.

Spinach with Black-Eyed Peas

Ingredients:

Spinach - 1 cup (Fresh or Frozen)
Moong Dal - 1/4 cup
Black-Eyed Peas - 1/4 cup
Sambar powder - 1 tsp
Green chillies  - 2
Asafetida - 1/4 tsp
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Oil - 2 tsp
Salt - to taste

Procedure:

1. Soak the Black-Eyed Peas for 2 hours in enough water.
2. Cook the soaked peas and moong dal in a separate vessel placed in pressure cooker for 2-3 whistle.
3. Cook the spinach with sambar powder, split green chillies, turmeric powder, asafetida and salt in enough water.
4. Add the cooked peas and dal.  Mix well.
5. Heat oil in a small pan and add the mustard seeds and urad dal and fry till golden brown.
6. Add it to the spinach and mix well.

Serve hot with chapatti or rice.

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p.s.  Thank you all for your heartfelt condolences.  It was thoughtful and kind of you to take time to share your memories of Sanjeev with us.  Your words were source of strength for our family and to Sanjeev's family in this difficult time.  Thank you.

Spinach and Ridge Gourd Sambar

Ingredients:
Cooked toor dal - 1 cup
Spinach - 1 cup (chopped)
Ridge gourd / Peerkkangai - 1 cup (peeled and cut into slices)
Tamarind - lemon sized
Sambar powder - 2 tsp
Channa dal - 1 TBSP
Fenugreek seeds - 1/4 tsp
Red chillies - 2-3 broken
Mustard seeds - 1/2 tsp
Asafetida - small pinch
Salt - to taste
Oil - 2 tsp
Curry leaves

Method:

1. Soak tamarind in water and squeeze out the extract.
2. Heat oil in a vessel and add the mustard , fenugreek seeds, red chillies and curry leaves.
3. Add  channa dal and fry till golden brown.
4. Add the vegetables and saute for a minute.
5. Add the tamarind extract along with 1-2 cups of water.
6. Add sambar powder, salt and asafetida.  Let it boil for 10 minutes.
7. Add the cooked toor dal and bring it to a boil.  Serve hot with rice.  

This goes to Divya's Healing Foods Events started by Siri.