Palak Methi aur Paneer ki Saag / Gravy

Palak Methi aur Paneer ki Saag is a calcium, minerals and protein rich gravy. Its got a very herby and fresh flavour, making it ideal to go with both roti and rice alike. This gravy is prepared along with fresh cream and paneer making it nutritious and delicious especially for expectant mothers. The usage of spices are minimal as it tends to over power the greens.

To Serve 4

Ingredients -

Palak / Spinach - 3 medium bunches [cleaned, blanched and pureed]
Methi - 1 medium bunch [separate only the leaves, cleaned and finely chopped]
Paneer - 200gms [Appx.]
Onions - 2 big [roughly chopped]
Green chillies - 1 or 2 [best if sparingly used]
Garlic - 10 pods or more! [garlicky flavor gives an edge to this dish]
Coriander powder - 1-2 tbsp
Cumin/Jeera - 2 tsp
Bay leaf and Elaichi/Cardamom - 1
Red chilli or Paprika - 1-2 tsp [as per requirement]
Kasuri Methi or Dried Fenu greek leaves - 1-2 tsp
Milk - 1 cup
Oil or Ghee - 1tbsp
Fresh Cream - 2 tbsp
Cashew - 10 [soak in hot water for about half hour and grind to a smooth paste]

How to prepare -

Blanch the Spinach and green chillies and puree it to a smooth paste.
Chop the fresh fenugreek leaves and set aside.
Heat a Kadai and add ghee or oil to it. Add cumin, bay leaf and cardamom and fry for a minute. Add the garlic and roughly chopped onions. Saute it for about 2 mins. Once the raw smell goes away, add the chilli powder and coriander powder and fry well. Turn off the heat and let it cool.
Grind the onion and other spices to a paste.
In a hot Kadai / frying pan, add the onion ground paste, blanched and pureed spinach and chopped methi. Fry well for about 2 mins.
Add salt, cashew paste and milk. Bring it to a boil. You can add a little water if you feel the gravy is very thick to adjust the right consistency.
Add cubed paneer pieces and mix well till its nicely coated. Cover with a lid and let it simmer for 5 mins.

Give it a good stir and rub the Kasuri Methi or Dried Fenugreek between two palms to drop just the fine powder. You can throw away the residue. Turn off the heat. The gravy can be served with fresh cream and and a sprinkle of Kasuri methi and chilli powder [as shown in the above picture]

A mini thali with Palak Methi Paneer Saag. This thali has a combination of 2 whole wheat rotis with a little butter on top; the said gravy; ghee jeera rice; curd rice with tempering; fresh salad consisting tomatoes and onion slices :)

Chia seeds yogurt /curd rice

When you don’t wanna eat rice but cannot miss the curd/yogurt rice…here is an alternative..very nutritious chia seeds yogurt or curd rice 😉😊Try it and let me know how you liked it!#chiaseedsyogurtrice#chiaseedscurdrice#chiaseedsrecipes😋 Ingredients: Chia seeds - 2 tbsp soaked in water for a minimum of 1 hour Yogurt(thick)- 5 tbsp Mustard seeds -1/2 tsp Urid dal - 1/4 tsp Chana dal - 1/4 tsp Ghee - 1 tsp Ginger - grated -1/4 tsp Curry leaves- good to use if you have(I did not have any..so did not use) Coriander leaves How to make: Soak 2 tbsp chia seeds in water for a minimum of 1 hour until the seeds swell up well For the seasoning/tadka..take a pan..Add ghee..once it is heated up add mustard seeds,Chana dal,urid dal ,ginger,curry leaves and coriander leaves.sauté a bit and shut off the flame Add thick yogurt to soaked chia seeds and mix well Now add the seasoning we prepared earlier and add salt to taste Mix well and enjoy:)

BELE OBBATTU/HOORNADA HOLIGE(ಹೋಳಿಗೆ or ಒಬ್ಬಟ್ಟು)

BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin the taste! INGREDIENTS: For the dough : 1 cup Chiroti rava (Superfine Sooji Rava ) 1/4 cup Maida(All purpose flour) 1-2 tsp Ghee a pinch of turmeric 1/4 tsp Salt 1/4 cup Oil Oil for roasting For the filling or Hoorna : 1/2 cup Toor dal / Togari bele 1/2 cup Split chana dal (Split bengal gram / Kadle bele) 1-2 cups Jaggery coarsely powdered / crushed (make in to a syrup) 6-7 cardamom powdered HOW TO MAKE: Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking) Pressure cook

DODDAPATRE TAMBULI CHUTNEY

Tambuli is another authentic dish from karnataka.It can be made using palak leaves,ginger,cucumber,Doddapatre leaves etc.The recipe remains the same except for the type of leaves used. Doddapatre leaves in English is Coleus aromaticus and Karpooravalli in Tamil . This plant is called by many names Cuban Oregano/ Spanish Thyme/ Indian Borage etc. Its botanical name is Plectranthus amboinicus . .But this is how they look like! These leaves are very good in treating skin allergies and this is a great home remedy for many ailments ! It has a cooling effect when mixed with yogurt/curd. Hence, this tambuli cools your body. It helps get rid of common cold/phlegm related cough. It works wonders for constipation & acidity. Consume the doddapatre chutney/tambuli three times a day for 2 days & notice the change. For treating acidity, don't add green chilli while preparing the tambuli or chutney. Avoid coconut too. Prepare a chutney/tambuli with loads of

Pure Veg Recipes from ManeThindi!

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