Cauliflowers and Spinach Fritters/cutlets

Healthy Cauliflower and Spinach Fritters/cutlets

These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty.


*Shallow fry

Shallow fry

Ingredients
2 Cup Grated Cauliflower
11/2  Cup very fine Chopped Spinach
4 Tablespoon Chickpea flour (Besan)
1/2 cup bread crumbs
Salt as per taste
1 tsp green chili paste
1 tsp ginger paste
1/2 tsp red chili powder (optional)
1/2 tsp Mango powder
1/2 tsp chaat masala
A pinch of hing


Method:-

Mix grated Cauliflower and fine chopped Spinach in a cheese cloth. And squeeze as much as you can. ( You can use squeezed water in kneading dough or in soup)

Now transfer the squeezed mixture into the bowl. Add all spices , flour and bread crumbs. Mix well.

Grease your palm with little oil and make balls and give them round shape and press lightly.

(You can make any shape as per your choice)

Now,
Heat the pan or skillet. put some oil on the skillet. Place the cutlets on the skillet and cook it on medium heat.
Cook it for sometime (3-4 minute aprox) then turn them ..put some oil and cook them. Turn again and again (press lightly from the spatula during cooking) until become golden brown and crispy in color. (It will take around 12-15 minutes approx)
Slightly press from Spatula.

                                              

 Serve with green chutney or sweet chutney .



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https://indiantummy.blogspot.com/2020/01/healthy-cauliflower-and-spinach.html


Note
1) You can add grated potato , peas , carrot etc.
2) You can add onion and garlic as per your choice.
3) Adjust spices and salt as per your taste.
4) For binding you can also use cornstarch
5) You can also make by deep frying technique.
6) You can eat this tikkis as a chaat.

Spinach Kadai Paneer

 Kadai paneer with little twist ..
 If you get bored with traditional kadai paneer , try this ..I am sure you will like it.
Healthy , yummy and easy to make.



Ingredients 


 1 1/2 cup  blanched and puree spinach
1/2 cup red bell pepper cut  into length wise
1/2 cup green bell pepper cut  into length wise
1/2 cup onion  cut  into length wise
1 tomato deseeded cut into lengthwise

 Around 1 cup paneer cut into length wise

11/2  tsp kadai masala
Salt to taste

1 tsp oil
1/2 lemon juice
salt to taste

2-3 tbsp cream



Method

 In a sauce pan, add oil  , when oil is hot then add Onion and bell peppers  and stir fry for 3-4 minutes or until it become tender.

Add Tomato and stir and make tender. 

Add  salt and kadai masala and mix it . 

 

add some water and cook it for 2 minutes.

Add spinach puree and mix well and cook it for more 2-3 minutes. 

Add cream and mix well. cook it for more 1-2 minutes.

Turn off the gas. Add lemon juice and mix it.

Garnish with some onion and cream and serve hot with chapati.

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Spinach Kebab in Tomato Gravy

Spinach(Palak) is healthy since it contain Vitamin C which is good for your health...

If you like it but got bored with traditional recipes like palak paneer or palak soup..

try this recipe ...it's healthy , no deep fry and definitely delicious...

Its  very simple to make with few ingredients ..

 

My family likes to eat spinach ..so I always try to make something from spinach.

http://indiantummy.blogspot.com/search/label/Spinach

Spinach Kebab filled with dry fruits simmered in tomato gravy.

It is awesome recipe which has flavor of spice and sweetness of cashews, raisins & coconut .

It is rich dish which goes well chapati, naan, puri, parantha and rice.

                  

Ingredients

Kofta

300 gm or 10 oz Spinach

1/2 tsp green chili paste

1/2 tsp grated ginger

1/2 tsp salt or as per taste.

11/2 tbsp Besan/gram flour

Stuffing 

6-7  chopped cashews or as needed

6-7 raisins or as needed

2 tbsp coconut powder

Gravy

3 tomatoes

1 green chili

A small piece of ginger

1/4 tsp Kashmiri red chili powder

1/2 tsp garam masala powder

11/4 tbsp salt or as per taste

1 tsp sugar or as per taste

1/4 cup water ( or as required )

1/2 cup cream

1 tbsp Shahi paneer masala

1 tbsp oil

Garnishing

Some cashews, raisins & cream

Method

Prepare Koftas

Blanching Process 

Wash Spinach in water to get rid of dirt.

Boiled the water, Add spinach for 2 minutes. Turn off the gas.

Then Keep the Spinach in cold water (Icey water)

Cold water help to retain green color of Spinach

Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make kebabs.

You can use muslin cloth, or just press between your palm. After Squeezing ,

Blend Spinach in blender(without water) or just do finely chopped.

Heat non stick pan, add besan and stir it for 1-2 minutes on medium gas continuously.

Make sure it should not burn.

Add spinach puree , add salt , green chili paste and ginger. Stir on high gas for 2-3 minutes or until mixture become dry.

Keep it aside for room temperature.

Now in a plate , take some cashews, raisins and coconut powder .

Divide the spinach mixture into 5-6 parts.

Take one part and press in it in the middle and put 1 cashew , 2 raisins and coconut powder and cover it properly and and press it between the palms. make kebab shape.

Prepare all kebabs. and keep aside.

Heat 1 tbsp oil in a pan.

when the pan hot, add kebabs and cook it for 2-3 minutes. then flip and cook it more for 2-3 minutes on medium-high gas.

(Be carefully while cooking since kebabs are very soft. )

Kebabs are ready.

 

Gravy

In a blender, add tomato, green chili and ginger and make puree.

Heat oil in a pan. After few seconds when oil is hot, add red chili powder, coriander powder, turmeric powder ,  and garam masala . Stir few seconds then add puree and water and cook it for 7-8 minutes on medium gas.

Now the puree has cooked. Add salt, sugar and Shahi paneer masala and cook it for 2-3 minutes. Add  cream and cook for minute. Turn off the gas. Add pinch of cardamom powder . Your gravy is ready.

Plating time :-

Kebabs are very soft and already cooked, so you don't need to cook it .

Just add kebab in hot gravy when you are going to eat.

Note:-

1)Whenever you are going to serve then add kebabs in gravy otherwise kebabs might be break.

2)While making kebabs, spinach mixture should be dry, otherwise its hard to make kebab

3)If you find that you are not able to kebab properly because mixture is sticky, then you can add some binding agent like corn flour, bread crumbs etc....

but kebabs can be little hard ..

For this you need to cook kebabs in curry.

4) You can use roasted garam masla instead of shahi paneer masala.

5)You can also use Onion & garlic.

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Thankyou

Shaam Savera (No Onion / No Garlic)

" Shaam Savera " is a signature recipe of Chef Sanjeev Kapoor.

Its very interesting recipe as it sounds. In this recipe Paneer hides in the shades of Spinach and sink in the Tomato Gravy.

In simple Words, Spinach koftas stuffed from Paneer dumpling in tomato gravy and presented in special way.

This dish also a sign of Tricolor , since it has three colors.

Paneer, palak (Spinach) and Tomato are main three ingredients of this recipe.

Here I am giving No onion/No Garlic version of this recipe. Enjoy this recipe with Naan/Chapati/Stuffed Parantha.
 
I hope you will like it. Share with your friends and family and give us Your comments.

Ingredients 


For Koftas

Spinach 300 gm/ 10 oz
1/4 tsp salt
1/4 tsp green chili paste
1/4 tsp ginger paste
2 tbsp Corn starch/ corn flour


1 cup grated Paneer
A pinch of salt
 A pinch of cardamom powder

Oil for frying Koftas

For Curry

3 Tomatoes
6-8 cashews
1 green chili
A small piece of ginger
salt to taste
1/4 cup of cream or as needed
1/2 tsp Kashmiri red chili powder
1/2 tsp coriander powder
1 tsp Roasted garam masala powder


2 tbsp oil
1 1/2 tsp sugar/honey or as needed
A pinch of cardamom powder
1 tbsp corn starch/corn flour
2-3 cups of water or as needed

Method 



Spinach Koftas (Stuffed from paneer)

For Outer Layer

Blanching Process 

Wash Spinach in water to get rid of dirt.
Boiled the water, Add spinach for 2 minutes. Turn off the gas.
Then Keep the Spinach in cold water (Icey water)
Cold water help to retain green color of Spinach
Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make koftas.

You can use muslin cloth, or just press between ur palm. After Squeezing ,
Blend Spinach in blender(without water) or just do finely chopped.
Now add 2 tbsp Corn starch and pinch of salt, 1/2 tbsp green chili paste  and mix well.
Now your Spinach is ready to make koftas.
now divide into five parts and make balls.

For Inner layer


In a bowl, add grated paneer, pinch of salt  and a pinch of cardamom powder. Mix well.
Make the 5 paneer small ball or which can be fit into Spinach balls.
Now take one spinach ball , flatten it and put one paneer ball and wrap from all the side and make round ball. (Wrap carefully, stuffing should not come outside).
Repeat the process with other balls.
Now Koftas are ready.
                                     

Heat oil in a pan/kadai for frying the koftas, you can use appe pan also for healthy option.


Oil should be medium hot.
Tip --    
Before frying koftas , first thing when your oil is hot then drop little ball of Spinach mixture or one small kofta and see that it is frying well or not . if it is spreading that means koftas are not ready to fry. 


You can do one thing here , just take some corn flour/corn starch and roll your koftas and then fry the koftas.


Fry koftas on medium heat so it can cook evenly and properly .
Keep it aside on tissue paper.

Gravy time :- 


Heat one tablespoon oil in a pan.
Add chopped Tomatoes, cashews and 1 chopped green chili and 1/2 tsp ginger paste.
and cooked til they turn tender . it will take around 6-8 minutes. Keep stirring in between .
Turn off the gas and let the mixture cool down.


Add this mixture into a blender and make a smooth  puree, you can add some water as needed to make smooth puree.

Heat oil in pan. Add red chili powder, coriander powder, garam masala powder and salt . Stir for seconds.
(I am using homemade roasted Garam masala powder ).

Add puree and 1/2 cup of water and mix well.. cook it for 6-8 minutes on medium gas. Add 1 cups of water or as needed

mix 1 tbsp corn starch/corn flour with 1/4 cup of water and add into puree.
Cook it for 2-3minutes.
Add sugar and cardamom powder .
Add 1/4 cup cream and mix well. cook it for 1-2 minutes and turn off the gas cover it with the lid.
Halves the koftas and put them on the top of gravy.
(that's why gravy should little thick, it the consistency of gravy is not proper then koftas will sink).

Do not boil  koftas in the gravy as they are liable to break .

Serve hot with naan or chapati or parantha. Garnish with some cream.




Here are some more important Tips which may be need to make this yummy recipe.

1) Spinach should be squeezed properly. if Spinach has water then koftas won't make good. and you have to add binding agent that will be koftas make hard. (I have experienced of this fault )

2) Don't cook koftas in curry, since koftas are very soft so they can be break while cooking.

Spinach Koftas recipe
http://indiantummy.blogspot.com/2015/10/stuffed-spinach-kofta-in-cashew-tomato.html




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Spinach Pizza Ball

Spinach Pizza ball is made from wheat flour and spinach and stuffed from pizza stuffing.

 

Ingredients to make Spinach Pizza Ball

• For dough
• 1 1/4 cup wheat flour
• 1/2 cup All purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 3/4 cup finely chopped Spinach
• 1 tbsp olive oil
• Water as required to knead the dough
• For Stuffing
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped tomatoes
• Black pepper powder as required
• 21/2 tbsp pizza sauce
• salt as required
• italian herbs(Oregano, Rosemary, red chili flakes) as required
• 5 tbsp grated Amul cheese (or any cheese)
• oil for greasing pizza bomb

How to make Spinach Pizza Ball

1. In a bowl , add all ingredients which are mentioned in dough except water and oil. Mix well.
2. Add oil and mix well. Add water gradually and knead the hard dough.
   

   

    
   
   

   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   
3. Wrap it with plastic and keep aside for 15-20 minutes.
4. In a bowl, add all ingredients of stuffing and mix well. 
5. Preheat the oven at 375 F
6. Now divide the dough into equal ball.
7. Roll the balls and place 1 tbsp stuffing inside the balls and sealed it properly  
8. Now on baking tray , place the parchment paper and and keep all balls on the tray. 
9. Put the tray in oven for 30-35 minutes.
10. You can check after 30 minutes and grease with the oil.
11. Spinach Pizza bombs are ready

My Tip:You can add yeast if you want You can add olives, Jalapeno etc.

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Spinach dip with corn flour pancake

Different version of Sarson ka Saag & Makke ki Roti

Presenting the spinach dip with spicy cornflour pancake which is a is a twisted version of Sarson ka Saag & Makke ki Roti. Sarson ka Saag is very famous but a seasonal dish thus I have tried to provide the slightly different flavor which is available every time of the year but is equally tasty and delicious.  

Ingredients 

Spinach dip

A bunch of Spinach

1 cup Radish leaves

A bunch of Methi leaves

1 Green chili

A piece of small Ginger 

1 -2 Tomato

1 finely chopped Onion

1/2 tsp Red chili powder
1/2 tsp turmeric powder

1/2 tsp cumin powder

1 tbsp Oil/ butter/ghee

Salt to taste
1/4 cup cream 

Lemon juice

Corn flour pancake

3/4 cup corn flour

Around 3/4 cup water

1/2 tsp baking powder

1/2 tsp Red chili powder

1/2 tsp Turmeric powder

1/2 tsp coriander powder
A pinch of Hing (Optional)
Salt  to taste

oil/ghee to make pancakes

Method 

Wash the spinach, radish green leaves and methi leaves gently.
Take a pan . Add half cup water in the pan and boil it. Add Spinach , methi and radish leaves.
Add roughly chopped green chili, ginger and tomato.
 Boil it for 3-4  minutes.
Turn off the gas.

Keep it aside for cool down.
Now Blend the mixture in a blender and make puree.

Heat oil in a pan. Add all spices except salt . Stir it for few seconds.
Add onion. Stir it for 1-2 minutes. Add puree cook it for 3-4 minutes . Add cream.
cook it for 2-3 minutes more.  Add salt . cook for 1-2 minutes more.
Turn off the gas. Add lemon juice , mix well and cover with lid.




       

Cornflour pancake


Take a bowl Add water , corn flour, spices, baking powder and mix well. Make batter. Batter consistency should like dosa batter

Heat a skillet or pan.
take a big Spoonful of batter and spread it in small size. Drop some oil and cook it on medium high gas for 2-3 minutes then flip with the help of spatula and cook it again for 3-4 minutes. Corn flour pan cake are ready

              

Tips :-
1) You can add other green leaves like kale, parsley etc.
2)  You can adjust spices as per your taste
3)  You can also add paneer for increase the taste.

Crispy palak poori (Crispy Spinach Poori)

Crispy palak poori or spinach poori is a crispy poori which made by mixing wheat flour, chopped Spinach, kasoori methi and Green chili and ginger paste. It is delicious recipe of palak poori which has different flavors. Hope you like it

                                      

Ingredients

1 1/4 cup wheat flour

1 1/4 cup finely chopped spinach and drained

1 tsp green chili paste
1 tsp ginger paste 

1 tsp salt

1 tsp kasoori methi

2 tbsp oil

Oil to fry poori

Around  2 & 1/2 tbsp water 

Method

Take  a bowl or plate or parath for kneading dough . Add wheat flour , salt green chili and ginger paste and mix well . Add finely chopped spinach and Kasoori Methi and mix well . Add oil and mix well and try to knead  the dough . Add water slowly slowly  and knead a firm dough . We need firm dough for Spinach pooris so don't need to add more water.(Because Spinach has also some water) .

Grease your palm and then knead again for few seconds.

 

    

Heat oil in a pan for frying 

Now divide the dough into equal parts 

Roll them and make ball shape and press slightly .

Then roll it as like normal puri . 

Roll all the puris .

  

Now oil is hot 

Drop the Pooris in the oil for frying .

Fry on  medium gas until it become brown in color and crispy . Palak poori is ready to serve . 

Believe me  this is very yummy crispy poori. You can enjoy it with any curry vegetable or dry vegetable or pickles .

            



                                                                   




Tip :-
Kneading dough is important step. Dough should be firm.
You can also make Palak Mathri as snack for festivals. Just Add 31/2 tbsp oil and 1/4 cup sooji in above ingredients. Do it as same above manner.