Crispy Palak (Crispy Spinach)

For those who have a tough time eating vegetables...

Ingredients

Palak (Spinach): 10 to 15 leaves
Basen(Chickpea Flour): 5 to 6 Table Spoon
Asafoetida Powder: 1 pinch

Red Chilly Powder: 1/2 Tea spoon
Pepper Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Salt
Water
Oil: For frying

Cooking time: 5 to 10 minutes
Method

Clean the palak and keep aside
Mix together basen, red chilly powder, turmeric powder, asafoetida powder and required salt

To this add required water and make it a paste.  Not too thick or thin
Heat oil in a kadai
Once the oil is heated well, reduce the flame
Dip each palak leaf in the above mixture and deep fry in oil till it becomes golden brown in color

Serve hot

Palak & Paneer Rice / Spinach & Cottage Cheese Rice

Very tasty...very healthy. Simple and quick to make....:)

 

Ingredients (Serves 3 to 4 people)

Biriyani/Basmati Rice: 2 Cups
Onion: 1
Green Chilly: 2 - 3
Crushed Ginger: 1 Table Spoon

Crushed Garlic: 1 Table Spoon
Tomato: 1
Palak/Spinach: 1 Bunch
Paneer/Cottage Cheese cubes: 100 gms

Turmeric Powder: 1/4 Tea Spoon
Garam Masala Powder: 3/4 Tea Spoon
Red Chilly Powder: 1 Tea Spoon

Water: 3 Cups
Lemon: 1
Sunflower Oil: 4 - 5 Table Spoon
Salt
Coriander Leaves

Cooking time: 20 to 25 minutes

Method

Wash the rice well and strain off the water
To a pressure cooker pour oil
To this add chopped onion, green chilly, crushed ginger, garlic and tomato one by one  and saute for around 7 to 8 minutes
To this add turmeric powder, garam masala powder and red chilly powder and saute for 2 to 3 minutes
To this add rice and saute for 10 minutes

Keep water for boiling
Add water and chopped Palak/Spinach to rice and stirr well.
Add required salt, lemon juice and coriander leaves and stirr well and close the lid and wait for 2 whistles and switch off the flame
Shallow fry the paneer
Before serving add paneer to the rice and serve hot with curd raitha.

Note

If you are using a pan to cook rice increase the water to 4 cups and close the lid and cook in low flame.