PALAK PARATA

INGREDIENTS :-


Chapati Flour - 1 1/2 cups
Spinach - 1/2 cup
Oil - 1 tbsp
Yogurt - 1/4 cup
Salt - 1 tsp or to taste
Garlic - 2 cloves
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp


METHOD :-


1. In a bowl add flour and Oil and mix until oil is well incorporated into the flour and keep aside.
2. Boil Spinach with half cup of water.
3. Now remove the spinach leaves and add remaining ingredients except Oil and additional water. Grind to a smooth paste.
4. Add Spinach mixture to Flour and form a medium firm dough. If needed you may add a little additional water.
5. Form dough into a ball and rub a few drops of oil on it to prevent drying.
6. Cover the dough and keep  aside for 20 min.
7. Heat Tava on medium heat and fry the parata.


Serve hot with subzi, curry, yogurt, pickle or butter.

STUFFED BHINDI (OKRA)

INGREDIENTS :-

Okra (Bhindi) - 12
Oil - 3 tbsp
Cumin Seeds - 1 tsp
Onion - 1 cup
Green Chilies - 1
Ginger - 1inch finely chopped
Asafetida - pinch

Tomato - 1 cup

STUFFING :-


Coriander Powder - 1 tbsp
Turmeric Powder  - 1 tsp
Ground fennel (saunf) - 1 tbsp
mango Powder (amchur) - 1 tsp
Chili Powder - 1 tsp
Salt To Taste

METHOD :-

1. Cut the stalk of each okra and make lengthwise slit.

2. Combine stuffing ingredients and mix well and stuff each okra with the mixture.
3. Heat oil in a pan and sauté cumin seeds.
4. Now add onions, green chilies and ginger and sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
5. Add tomato and cook until it turns soft.
6. Now add the stuffed okra and cook for 10 min until tender and well coated with the masala.


If you don't have mango powder you can add vinegar.

PALAK TOFU RECIPE

INGREDIENTS :-


Fresh Spinach - 1 bunch
Tofu - 15 cubes
Onion - 1 cup
Tomato - 2 cup
Ginger garlic paste - 1 tbsp
Green chillies - 6
Cumin seeds - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Cashews - 10


METHOD :-


1. Heat oil in a pan and add finely diced onion and fry till its slightly brown.
2. Now add green chillies, tomato, ginger garlic paste and saute till it turns soft. Remove them and keep aside once it is done.
3. Add 1 tsp of oil in a same pan and add spinach leave and saute them for abt 4 mins or untill the spinach get well coated with oil.
4. When they get completely cooled transfer the tomato-onion mixture and the spinach leaves into a mixie and puree them with some salt.
5. Powder the cashews seperately..
6. In a skillet heat some oil and splutter the cumin seeds.Add the puree to the oil and saute well.
7. Now add garam masala,cashew powder and turmeric powder and also add one cup of water to obtain the required consistency.
8. Finally add the tofu and simmer for about 10min so that the tofu absorbs the spinach sauce.


Serve with chapati.