Tag Archives: spinach

Palak Channa

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Told you guys we wouldn’t be gone for that long anymore! Well today I am going to tell you how to make Palak Channa, literally spinach chickpeas and just like we did for the Aloo Matar, that’s all you need! I swear, us Indians didn’t have much imagination when it came to naming our dishes. I guess that was because it tastes so good that no one cares what the hell the name is! đŸ™‚

Parents- this is one of the most effective ways of getting your child to eat spinach. Children-I’m sorry but I am an adult now so I gotta be on their side.

One thing to keep in mind that all these dishes are usually made for 3 people so please double or triple it to your heart’s content.

Ingredients:

1/2 yellow onion-chopped

1 cup spinach (we use frozen)

1 chili-chopped

Method:

Heat about 2 tbsps of oil on the skillet. Add the onions and chili and let it all roast together

When the onions are brown, turn off the heat and put the onions and chilies into the magic bullet along with a cup of water to make it into more of a gravy than a clump of onion and chili.

Turn the stove back on and put the gravy into the skillet. Add salt to the degree you like and even add more chili powder if the spice isn’t just there yet.

 

 

 

Add the channa to this and cook it all together. Close the lid, reduce the heat and let it simmer away until the chickpeas are nice and soft with the beautiful flavour absorbed.

 

 

 

 

 

 

 

By the end of this, you have a delicious dish that is sure to delight any spinach hater! Heat up some chapati or paratha and you have a meal!

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An Easy Lunch

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Hello fellow readers!!

University has been quite hectic this week, it’s amazing I even had the time or energy to eat. So cooking good food has been more of a luxury. But this was an easy and spur of the moment recipe that I just tried from the ingredients in the pantry and fridge. It’s easily customisable and won’t take that long to make.

Serves 1

Ingredients:

4-6 Jumbo Shells (I used Great Value)

1 cup mozzarella cheese

3/4-1 cup Ragu or any tomato sauce of your choice

3/4 cup spinach (I used frozen)

Method:

1. Preheat oven to 390 degrees F.

2. Boil the jumbo shells, until it is al dente, it will be cooked but still slightly firm. Drain the water.

3. I used frozen spinach so I cooked that according to the package directions. Drain any excess water.

4. Pour half of the tomato sauce onto the bottom of the baking pan you will be using.

5. Carefully open up one of the shells and spoon in spinach and and cheese. Place it onto the baking pan. Put filling in the remaining pasta shells.

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6. Pour the remaining tomato sauce over the stuffed pasta shells.

7. Optional: Add any remaining cheese on top.

8. Put into the oven for about 20-30 minutes. Serve hot with a salad on the side(translation= cheesecake) and for the wine drinkers out there, make a fancy dinner out of it!Image

Notes:

1. I used the ingredients I already had, but traditionally pasta shells are filled with ricotta cheese. So you can easily make this substitution and use the mozzarella on top.

2. I didn’t want my stuffed shells to be too tomato sauce-y so I reduced the amount.

3. I know we try to make healthy food and I show you my plate of cheese stuffed pasta shells and cheesecake. But this is the first time I am making good food in a while, so let’s just let this one slide =)

I hope you go and try this and let me know how you make it! Happy eating!!=)

-Swetha