Spinach - Green chillies Chutney / Chutney Recipe 3 / #100chutneyrecipes

If you love spicy food, then try this tasty chutney which goes perfect with hot plain rice. The green chillies and spinach leaves are sautéed along with the remaining ingredients and made into paste. Gingelly oil is used in this recipe to reduce the heat of chillies but alternatively, any cooking oil can also be used. Tadka / Tempering is optional for this chutney. Adjust the quantity of green chillies according to taste bud.

Ingredients :

2 - 3 Tbsp Oil ( Preferably Gingelly Oil ) 
1 Tsp Cumin seeds / Jeera
4 - 5 Garlic pods
1 Tsp Sesame seeds / Til
1 Cup Spinach leaves
3 Tbsp Coriander leaves 
8 - 10 Green chillies ( Adjust according to taste bud ) 
1/4 Tsp Turmeric powder
Salt to taste

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods, sesame seeds and green chillies.

Saute it for a minute and add spinach leaves followed by turmeric powder and coriander leaves.

Saute, cover the pan with a lid and cook it for 3 - 4 minutes in a low flame.

Once done, cool the spinach - green chillies mixture an grind it into paste by adding the required amount of salt. ( little coarsely ).

Mortar and pestle can also be used to grind it little coarsely instead of blender.

Transfer the prepared chutney to a bowl and serve.

Serving Options :

Serve with hot plain rice.

Chicken & Walnut in Spinach Gravy

Preparing menu for kids is a challenging task for all mothers as the dish should include all sorts of nutrients to make them healthy and strong. Among all nuts, including Walnut into my kiddo's meal is a big task for me as he does not like to eat as such because of the mild bitter and nutty taste. But considering all health benefits of Walnuts, I love to include it in my cooking in a way my son loves it and also in addition, it gives a richness to the dish. Today's recipe is so special and close to my heart as it got published in a popular Tamil magazine Aval Kitchen ( 2nd Anniversary Special ) in July 2016. Along with this recipe, 5 more interesting and innovative recipes also got published which I will be posting on my page soon .... Stay tuned !

Chicken and Walnut in Spinach gravy is a creamy and delicious curry which goes well with any Indian breads, Rice and pulao. Walnuts are roasted and made into paste which in turns gives a creamy texture to the gravy. Along with Walnuts, I have also included Spinach in this recipe to make it even more healthy.

Ingredients :

350 gms Boneless Chicken, Cut into pieces
1 Tbsp Oil + 2 Tsp Oil + 1 Tbsp Oil 
2 Green chillies, slitted 
1 Big Onion, Finely chopped 
2 Tsp Ginger garlic paste 
1 Cup Spinach Puree
1/2 Cup Walnuts
1/4 Tsp Garam Masala
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder
Salt to taste 

Method :

Heat 2 Tsp Oil in a pan and add walnuts.

Fry it in a medium flame for 3 - 4 minutes ( do not burn the walnuts ).

Once done, remove from the flame, cool and grind into fine paste by adding 1 tbsp oil.

Add little water and grind it further to make a smooth paste. Keep aside.

Heat 1 tbsp oil in a pan and add green chillies followed by chopped onion and ginger garlic paste.

Saute till it turns translucent and the raw smell of ginger garlic smell goes off.

Add the chicken pieces and saute for a minute.

Now add turmeric powder followed by red chilli powder, garam masala and the required amount of salt.

Mix well and add the spinach leaves puree.

Allow it to cook for couple of minutes and add the walnut paste along with 1/2 cup of water.

Cook till the chicken gets cooked and the oil separates from the gravy.

Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Plain rice or Indian breads like Roti, Naan, Phulka etc..

Spinach & Mango Dal

Few days back, attended wedding function in my husband's colleague house and got a wonderful chance to learn lots of delicious authentic Telangana style cooking. His family members were so generous to share few recipes and also made me so comfortable to click pictures and videos. Among all the recipes, this delicious dal was on my cards to prepare first. While pressure cooking both the dals along with mango and other ingredients, my home filled with lovely aroma of mango and fresh coriander leaves. The addition of ginger garlic paste at the last stage of cooking enhanced the complete taste of the curry. This yummy dish goes delicious with hot rice and ghee.

Ingredients :

3 Bunches of Spinach leaves, chopped
Handful of Curry leaves
Handful of Coriander leaves
1 Raw Mango, peeled and chopped into pieces
1/2 Cup Toor dal
1/4 Cup Chana dal 
4 Green chillies
1 Tsp Ginger garlic paste
Salt to taste
2 Cups Water 
2 Tsp Oil 
1 Tsp Mustard seeds
1 Tsp Cumin / Jeera seeds
Less than 1/4 Tsp Hing powder 
2 -3 Dry red chillies

Method :

Grind green chillies into fine paste by adding little water and keep aside.

Wash and add both the dals in a pressure cooker along with spinach leaves, curry leaves, coriander leaves, green chilli paste, raw mango pieces and 2 cups of water.

Pressure cook it for 5 whistles and switch off the flame.

Once the pressure gets released, open the cooker lid and mash it using hand masher.

Add ginger garlic paste and required amount of salt to the dal.

Cook it again for couple of minutes.

Meanwhile, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by hing powder and dry red chillies.

Fry and add it to the spinach - mango dal.

Remove from the flame and serve.

Serving Options :

Serve with hot rice.

Spinach - Brown Rice Neer Urundai / Spinach - Brown Rice Balls / Diet Friendly Recipe - 28 / #100dietrecipes

This is one of the healthy snack prepared using brown rice and spinach leaves. The brown rice is soaked over night and ground into fine paste along with a chopped spinach. The ground paste is added to the seasoning and cooked in a lower flame is further made into small balls ( dumplings ) and steamed till it turns glossy. This can also be served as breakfast along with healthy coconut free Roasted gram chutney or any choice of chutney. To make it more healthy, include veggies too.

Ingredients :

1 Cup Brown Rice
1 1/2 - 2 Cups Spinach, chopped
1 Cup Water
2 Tsp Olive oil
1 Tsp Mustard seeds
1 Tbsp Urad dal
2 Dry red chillies, chopped
Salt to taste

Method :

Wash and soak the brown rice over night.

Drain the water and grind into fine paste along with chopped spinach by adding 1 cup of water.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by the chopped red chillies.

Saute and add the spinach - brown rice paste along with required amount of salt and keep stirring in a low flame.

Keep continuously stirring till the dough forms.

Once done, remove from the flame and make small equal sized balls by greasing palm with little oil. ( To avoid sticking ).

Arrange all the balls in a Idly cooker tray and steam it for 15 minutes or till the balls turns glossy.

Remove from the flame and serve hot.

Serving Options :

Serve hot with Roasted gram chutney or any chutney.

Buttered Spinach Rice

Wanna try something simple, healthy and easy for your kid.... Then, here it is.....

Buttered spinach rice is a flavorful rice which is prepared with the minimal ingredients. Adding generous amount of butter in this recipe gives a lovely aromatic buttery flavor to the rice. This single pot meal goes perfect with Tomato sauce or any spicy gravy.

Ingredients :

3 tbsp butter or margarine
1 onion,finely chopped
2 fresh tomatoes,chopped
1 cup Basmati rice
2 garlic cloves,crushed
2 cups water or stock
1 bunch fresh spinach,shredded
Salt to taste
1Tbsp Ground pepper

Method :

Melt butter or margarine in a cooker.

Gently fry the onion for 3 -4 mins, until soft and translucent, then stir in the fresh green chillies and chopped tomatoes.

Add the rice and crushed garlic, gently cook for 5 mins then gradually add water or stock,stirring constantly.

Season to taste with plenty of salt and ground black pepper.

Spread the spinach in a thick layer over the rice.cover and cook for 10min in low heat(or till 3 whistle)

Spoon into serving dish,dot butter over the top and garnish with mint leaves.

Serve hot.

Serving Options :

 Serve with Tomato sauce or any spicy gravy.