An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
Search This Blog
Palak corn| spinach and corn
Most kids are not very fond of greens like spinach, I was also one of them ...not very fond of this when I was a kid and my mom and grandma had to struggle to make me eat spinach even in different forms. Being a mom now, I have to do the same with my daughters.
Spinach is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a vital role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as a good source of manganese, magnesium, iron and vitamin B2 essential for maintaining balance in our body. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.
There is much lore regarding spinach, most famously as the source of Popeye's strength. When faced with the sight of trouble, pipe-smoking sailor-man Popeye would burst open a tin of spinach. Once consumed, his biceps would bulge and his new found strength would see him overcome his enemies. Although there is definitely lots of goodness in those leaves, the legendary stature Popeye bestowed on it is slightly inflated.
I tried almost all tasteful and exquisite recipes along with traditional simple recipes to make them eat spinach and I succeeded also..sharing recipes most liked by my daughters ..
Spinach and corn is one of them. A very simple yet tasty dish....enjoy !!!
Spinach and corn | corn palak
1/2 cup ....American corn kernels boiled
2 bunch.... Fresh Spinach chopped
1 tbsp ......Oil
2 Onions chopped
2 medium Garlic crushed
2 tsp ......Green chillies chopped
1 inch Ginger cut into thin strips
1/2 tsp .....Red chilli powder
Turmeric powder a pinch
1/2 tsp .....Dry mango powder (amchur)
Salt to taste
1/2 tsp......Garam masala powder
1/2 tsp......Kasoori methi roasted and powdered
Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai.
Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir.
Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder.
Stir and take off the heat. Serve hot with chapatti or parantha.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…