Palak - Paneer Neer Dosa

Ingredients
Rice: 1 Cup
Thick Poha: 1 Cup
Shredded Paneer: 1/2 Cup
Spinach Puree: 1 Cup
Green Chillies: 3-4
Chopped Coriander Leaves: 2 tbsp
Salt to Taste
Oil

Procedure
1. Soak rice & poha together for 2-3 hours.
2. Grind poha, rice, green chillies, paneer, salt to a fine batter. If you want you can add paneer later.
3. Then add spinach puree and coriander leaves. Mix the batter well.
4. Heat tava / griddle. Pour 1 tsp of oil. Then pour a ladle full of batter on tava. Spread it round evenly but slightly thick in size. Pour some oil around the edges.


5. Serve hot with any type of chutney or sambar.

Notes
1. Instead of palak puree you can use any other puree like carrot, tomato.
2. You can also use finely chopped methi leaves.
3. This dosa is very healthy and I am sure your kids will also love this colorful dosa.

This is my entry for Manasi's WBB Balanced Breakfast Meals and Srivalli's Dosa Mela

Spicy Palak & Potato Sabji

Ingredients:
Fresh Spinach Leaves: 1 lbs
Large Potatoes: 2
Sliced Onion: 1
Capsicum (Seeded & Sliced): 1 Medium
Mixed crushed Coriander Seeds , Mustard & Cumin Seeds: 1 tsp
Curry Leaves: 4-5
Chilli Powder: 1 tsp
Ginger - Garlic Paste: 2 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to taste
Oil: 2 tbsp

Procedure:
1. Wash spinach leaves thoroughly and cut off any extra long stems.
2. Peel the potatoes and cut into slices.
3. Blanch the spinach in the boiling water for about 2 minutes. Drain the water, place the spinach in a sieve to drain any excess water and set aside.
4. Heat the oil in a heavy bottomed pan. Add mixed crushed seeds and fry over moderate heat for 30 seconds until aromatic.
5. Add curry leaves and onion. Fry until onion is soft and light golden in color.
6. Reduce heat and add chilli powder, ginger - garlic paste and salt to taste. Stir -fry for 30 seconds, then add the potato and stir gently for a minute or so.
7. Add capsicum and spinach, cover with a lid and cook over low heat for 8-10 minutes until the potato is tender. Stir in between. Try not to break the potato slices.
8. Garnish with coriander leaves.
9. Serve hot with chapati or roti or phulake.

Quick Palak Sabji

Serves: 2

Ingredients:
1 bunch of Green Palak (Spinach)
2-3 Garlic Cloves (Chopped)
2-3 Green Chillies (Chopped)
1/4 th cup Green Peas
1 tsp Ground Roasted Peanuts
Salt to taste
1 tsp Oil

Procedure:
1. Wash & cut Palak leaves.
2. Heat oil in kadhai. Then add green chillies. Fry for a minute.
3. Add chopped garlic. Fry garlic till it get little bit brown.
4. Then add chopped palak leaves & green peas.

5. Cook for a minute. Then add salt & ground peanuts.

6. This sabji will be ready in 5 min.

7. Serve this sabji with Chapati / Roti

Low Cal Palak Paneer

Ingredients:
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows milk
1 flake garlic, crushed
1/2 tsp. ginger grated
2 green chillies finely crushed
1/4 tsp. cumin seeds
1/4 tsp. sugar
1/2 tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
Salt to taste
Lemon juice to taste

Procedure:
1. Wash and drain spinach. Boil in minimal water till soft and bright.
2. Drain, cool, grind with flour, ginger, garlic, chillies.
3. Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
4. Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 min.
5. Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
6. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Note: Most other veggies may be similarly cooked by using the oil-less tempering method as used above.

Spicy Spinach Wraps

Ingredients:
1 recipe red gravy or green gravy
10-12 very large spinach leaves.
1 cup boiled vermicelli or rice noodles
1 stalk curry leaves
1 tbsp. Coriander leaves, finely chopped
1 small green capsicum, finely chopped
1 sprig spring onion, finely chopped
2 green chillies, finely chopped
1 tsp. Skinned black gram dal
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
3-4 tbsp. grated cheese s
alt to taste
1 tbsp. oil

Procedure:
1.Prepare gravy keep aside, heat when required.
2.Blanche spinach leaves for 30 seconds in boiling hot water.
3.Dab gently on a kitchen towel, keep aside till required.
4.Heat oil in a heavy pan, add seeds, dal, curry leaves, stir.
5.Add chillies, capsicum, and saute for 3-4 minutes.
6.Add spring onions, stir, add vermicelli, mix well.
7.Add salt, mix, keep aside.
8.Place a tbsp. Of mixture in center of each leaf.
9.Wrap securely from all sides.
10.Place all wraps in a casserole, pour gravy over them.
11.Bake in hot preheated oven at 200oC for 7-8 minutes or till cheese melts.
12.Garnish with chopped coriander

Green Gravy

Ingredients:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil

Procedure:
1.Take spinach in a large vessel, add gourd and soda.
2.Toss to mix. Sprinkle 2 tbsp. water all over it.
3.Cover and put to boil on high, for 3 minutes.
4.Cool in a plate or run under tap water to cool.
5.Put in a mixie, add chillies, flour and a few pinches salt.
6.Run till semi-smooth.
7.Heat oil in a pan, add ginger, stir.
8.Add cinnamon clove powder, and stir.
9.Add onions, stir fry till light pink.
10.Add blended spinach mixture, all other ingredients except cheese
11.Stir and allow to cook till thick or 3-4 minutes.
12.Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
13.Garnish with grated cheese before serving.

Green Palak Paratha

Ingredients:
3 Cups Of Wheat Flour
2 TeaSpoon of Besan (Gram Flour)
1/2 Pack of Spinach (Palak), Washed and Chopped
1 TeaSpoon of Red Chilli Powder
1/2 Cup Of Chopped Onions (Optional)
3 TeaSpoon Of Oil.
1/2 TeaSpoon of Garlic Paste,
1 TeaSpoon of Dhania-Jeera Powder (Cumin-Corriander Powder).
3-4 Green Chillies.
Turmeric Powder,
Hing Powder (Optional),
1 TeaSpoon of Seasom Seeds (Til),
Salt.

Direction
1. Mix the Spinach with Green Chillies and chopped Onion (Optional). Put them in the blender adding a very little bit of water, just to make sure that they mix well. Blend it till it forms a paste.
2. Add Wheat Flour, Besan, Salt, Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Seasom Seeds, Garlic Paste and heated oil to the above prepared Paste. Knead it by adding warm water (if required) and prepare a dough. By mixing Spinach in the form of Paste with the Flour imparts the lovely green color.
3. Let the dough set for about an hour.
4. Make 10 balls of the same size from it.
5. Roll them into round Parathas (little thicker than chapati) with a rolling pin.
6. Put these Parathas on the preheated pan and roast them by applying oil/butter on both sides.
Serve these 'Green Palak Parathas' with Red Tomato Chutney/ Pickle/ Curd.

Note: To make 'Green Palak Pooris' use the same method to make a dough, prepare small balls, roll them and then deep fry in oil. Happy Cooking.