Then cooked garbanzo / chickpeas are fried briefly. Fresh spinach is roughly chopped and added to the oil along with tomato.

Serve chickpeas spinach curry over plain steamed rice or wrapped in roti. Makes: around 4 Servings of Chickpeas Curry.

Ingredients: Chickpeas 1 1/4 Cups 2 Cups Packed Tomato 1 Garlic 1 Clove 5 – 7 Lemon Juice 1 Tbsp 1 1/2 tsps Salt to Taste Method of preparation: Soak chickpeas in water overnight and pressure cook for 3 whistles or until just soft. Wash and roughly chop the spinach leaves.

Peel and crush the garlic clove. Wash and chop the tomato.

Heat oil in a pan, add panch phoran. When mustard seeds start spluttering, add garlic and broken red chiles.

Fry briefly and add cooked chickpeas. Fry till chickpeas turns golden brown, stir in chopped spinach.

Cook till the spinach completely wilts. Stir in tomato and fry for few seconds season with salt.

Remove from heat and stir in lemon juice. Serve chickpeas spinach curry over plained steamed rice or wrapped in roti.

Notes: Make sure to cook garbanzo well. Suggestions: Adjust amount of spinach leaves according to preference.

Variations: You can also add a pinch of garam masala just before removing spinach from heat. Other Names: Chickpeas Curry (less)

Cabbage is shredded and cooked in spiced oil along with spinach leaves. Serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati.

Makes: around 3 Servings of Cabbage with . Ingredients: Cabbage 1/2 of Small Head Leaves 2 Cups Packed Whole Red Chiles 3 – 4 1 Tbsp Salt to taste Method of preparation: Remove outer leaves, wash and shred the cabbage.

Discard the hard part in the middle of the cabbage while shredding. Break dried red chiles into pieces.

Wash and roughly chop the spinach leaves. Heat oil in a pan, add panch phoran.

When mustard seeds start spluttering, add broken red chillies. Fry briefly, stir in shredded cabbage.

Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges. Make sure to stir the cabbage continuously to avoid burning.

When cabbage is soft while holding a very light crunch, stir in chopped spinach. Fry for another minute or two and remove from heat.

Season with salt and serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati. Notes: Make sure cabbage is cooked right.

Suggestions: Adjust the dried red chillies according to taste. Variations: You can also add other vegetables like green beans, potato, fresh peas etc.

. Other Names: Cabbage with , Cabbage Palakura (less)

Chopped potato is cooked in oil along with spices. Malabar spinach is washed and finely choppped.

It is then cooked along with potato and spices. Serve malabar spinach potato curry with steamed rice or with roti.

Makes: around 2 Servings of Potato Curry. Ingredients: 2 Cups (Chopped) Potato 1 Medium Green Chiles 1 – 2 Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 Oil 2 tsps Method of preparation: Wash thoroughly and finely chop malabar spinach leaves.

Peel, wash and chop the potato into small pieces. Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped potato and salt.

Fry for a minute or two or until potato starts to soften. Add the green chiles, chopped malabar spinach and sallt (if necessary).

Cook covered on low flame for around 3 – 5 minutes. Uncover and stir well and remove from heat if the spinach is cooked.

Serve malabar spinach potato curry with steamed rice or with roti. Notes: Make sure spinach is cooked well.

Suggestions: If malabar spinach is not cooked well, put the curry back on heat and cook covered on low flame till done. Variations: Add a tsp of minced ginger if you wish.

Other Names: Potato Curry, Bacchali Bangala Dumpa Kura (less)

Carrot is finely grated and added to the raita along with spinach. Raita is finished with talimpu and serve carrot spinach raita with steamed rice or with roti.

Makes: around 4 Servings of Carrot Raita. Ingredients: Plain 2 Cups 2 Cups Packed Carrot 1 Large Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 6 – 8 Oil 2 tsps Method of preparation: Wash, remove ends, peel and finely grate the carrot.

Wash and finely chop the spinach. Whisk yogurt and salt thoroughly in a mixing bowl.

Heat a tsp oil in a pan, add spinach and cook till it wilts. Remove from heat and add to the yogurt bowl.

Heat a tsp of oil in the same pan, add all talimpu ingredients in order. When mustard seed start spluttering, remove from heat and add to the above raita.

Mix well and serve carrot spinach raita with steamed rice or with roti. Notes: Make sure spinach is cooked well.

Suggestions: Adjust spice with red chillies or use green chiles and fry them along with spinach. Variations: Add a pinch of sugar to the raita if you wish.

Other Names: Carrot Raita (less)

Add 1/2 tsp. salt, knead into soft pliable dough, with water.

Mix tofu or paneer, spinach, mint, chilli, salt to taste. Divide dough into 4 parts, shape ball of one.

Sprinkle saved flour over filling mixture, toss lightly. Flatten, roll into 4 inch thick round.

Place 1/4th mixture in centre of round. Collect edges evenly to bring up and seal.

Press back into thick round pattie. Dust with dry dough, roll into 6 thick round.

Roast on both sides on heated skillet, till golden and crisp. Press down with a roti presser or back of katori, for crisper paratha.

Repeat for all parathas. Serve hot with green allpurpose chutney or sauce.

Making time: 30 minutes Makes: 4 parathas Shelflife: best fresh RELATED RECIPES Moong dal parathas Pudina parathas Mixed vegetable koki parathas Malabari Parathas Healthy Parathas Ingredients: 2 cups - wholewheat flour 1/2 cup - soft paneer or tofu grated 1 cup - spinach leaves finely chopped 1 to 2 stalks - mint leaves finely chopped 1 - green chilly, finely chopped salt to taste (less)

Add asafoetida. Add ground palak, salt, chilli powder and tamarind paste and cook till oil separates.

Can be mixed with rice; tastes yummy. It can be stored in an air tight container in a refrigerator for a month.

RELATED RECIPES Spinach and mango shorba Spinach corn pulao Keerai sambar Spinach Pakoda Channa Palak (Chickpeas with Spinach) Ingredients: 1 bunch - palak 2 tbsp - tamarind paste Salt to taste 1&1/2 tbsp - chilli powder (according to taste) 4-5 tbsp - oil Seasoning: 1/2 tsp - mustard 1/4 tsp - fenugreek, powdered or whole 1/4 tsp - asafoetida (less)

is cooked in oil along with bell pepper. Add the tofu as a finishing step and serve tofu spinach stir fry.

Makes: around 2 Servings of Tofu Stir Fry. Ingredients: Firm Tofu 2 Cups Cubed 2 Cups Chopped Red few Slices Green Chiles 1 – 2 1/8 tsp Salt to Taste Oil 1 Tbsp Method of preparation: Wash and finely chop the spinach.

Wash, remove stem, discard seeds and chop bell pepper into small chunks. Chop tofu into around half inch sized cubes.

Heat oil in a pan, add cumin seeds. When cumin seeds change color, add sliced green chiles and chopped bell peppers.

Fry for a minute, add chopped spinach. Fry till spinach wilts and changes color.

Stir in cubed tofu and salt. Stir fry for a minute and remove from heat.

Serve tofu spinach stir fry immediately. Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with green chiles. Variations: Add sliced onion in oil along with bell pepper if desired.

Other Names: Tofu Stir Fry (less)

Remove from the stove and allow it to cool. In a blender, grind the spinach with a little water In a cooker, heat oil/ghee.

Add the chopped onions and corn saute it well. Add the ginger-garlic paste to it.

Grind ingredients for grinding with a little water and keep aside. Now add the ground ingredients and saute them well until the raw flavor extract from it.

Add the ground spinach to it. Finally add the rice with 3 cups of water along with salt.

Allow it for 2 whistles. They are rich in Calcium, Vitamin K, Folic acid and Iron.

Courtesy: Veggie Paradise RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Quick Peas Pulao Ingredients: 2 cups of Basmati rice 1 Bunch of fresh Spinach/Palak 1 cup of corn 1 onion 2 -3 green chillies 1 tsp. of ginger-garlic paste A few cashews (Optional) Oil/ghee For grinding: 1 bay leaf A few pieces of cinnamon and cloves 2 cardamom 1 tsp aniseed 1 big sized tomato (less)

Chop the ginger, coriander and mint leaves very finely. Heat oil in a pan and dry roast the besan till it gives a nice aroma.

Put it aside and let it cool. Take the vegetable stock and heat it up till it is warm.

Then add the besan to it, mixing it very slowly. Let it boil for some time.

Heat the ghee and add the cumin, dried chillies and the whole garam masala. Saute for some time.

Also saute the spinach. Add the stock and salt and heat up.

Finally add the raw mangoes. Do not boil after this.

Serve hot. RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Saffron pulao with raw mango Mango kofta curry Ingredients: 500 gms.

spinach 1 raw mango 1 litre vegetable stock 5 gms. ginger 2 gms.

coriander leaves 1 gm. Mint leaves 50 gms.

besan (gram flour) 15 ml. vegetable oil 5 ml.

ghee 2 dried kashmiri chillies 2 gms. cumin seeds 3 gms.

whole garam masala Salt to taste (less)