Green Gram Or Sabut Moong Kabab/Veg Kabab

Veg Kabab or green gram/sabut moong Kabab. You can call it veg galouti Kabab. Because texture of this Kabab is mouth melting. This lentil Kabab taste lipsmackingly delicious and made with all the nutritious ingredients.

Whole green gram or sabut moong dal, chana dal or Bengal gram, paneer or cottage cheese and all the whole spices with ginger garlic onion made these Kabab super yummy and aromatic.
You can use boiled and grated potato with lentils or dal if you wish. I have used bread crumbs for binding, but you can use oatmeal, semolina or suji, corn flour or any binding. Use whatever you have. To make it gluten free use oatmeal or oats powder.

I have already shared two more different Kabab recipes on this blog. Click on the name below for recipe.

1. Soya egg shami Kabab

2. Oats kala chana Kabab

I have serve these Kabab with ginger chutney.
You can serve with any chutney, dip or sauce.
You may like some more chutney recipes on this blog.

1. Ginger chutney or allam pachadi

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut or singhara chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

Sending this post to 221 #Foodiemonday bloghop. This week’s theme is Moong Magic suggested by Swaty Malik who blog at Food Trails.
Our bloghop member Swaty has a wonderful blog. Do visit her blog for many mouthwatering recipes. She has a vast collection of festive dessert, soups, curries and many more. I am sure you will love her space.

Veg Kabab is very easy to make. You have to boil and grind the lentils with spices and fry with onions. Make a dough with very little binding. For soft mouth melting Kabab don’t use more than 2 tablespoon binding. You can use green chilli according to your spice tolerance. You can also add more garlic if you like.

Recipe

Sabut moong dal or whole green gram – 1 cup

Chana dal or Bengal gram – 1/2 cup

Paneer or cottage cheese – 1 cup, grated

Ginger – 1 inch piece

Garlic – 6 -7 cloves or to taste

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Water- 1&1/2 cup

Onion – 2 chopped

Green chilli – 3 – 4 or to taste, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder -1 teaspoon

Black pepper powder – 1 teaspoon

Chaat masala powder – teaspoon

Bread crumbs – 2 tablespoon

Oil – 2 tablespoon + to shallow fry

Method

1. Soak the green gram or sabut moong dal and chana dal in sufficient water for overnight.

2. Rinse and pressure cook the dal with chopped ginger, garlic, green cardamom, cloves, cinnamon and salt for 3 – 4 whistle or after 1 whistle reduce the heat and cook on simmer for 10 minutes. Let the pressure settle down on it’s own.

3. Grind the dal or lentils. Grate or mash the paneer or cottage cheese.

4. Heat oil and add chopped onion and green chilli.

5. Fry until onion starts to change it’s colour. Add mashed or grated paneer or cottage cheese. Mix well.

6. Now add ground dal or lentils, cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder. Mix well. Saute till the mixture dried up completely.

7. Remove from heat and let it cool down.

8. Taste and add more salt if require. Add bread crumb and mix. Don’t add too much binding. For mouth melting kabab dough should be soft.

9. Make medium sized balls. You can make 18 – 20 balls.

10. Flatten the balls with your palm. Make all the patties like this.

11. Shallow fry the patties with little oil.
Serve hot with any chutney or sauce.

Notes

1. Use chilli according to your taste.

2. You can add more garlic if you like.

3. Ots powder, semolina, corn flour or any binding can be used instead of breadcrumb. To make gluten free use oats.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Karela Or Bitter Gourd Dopyaza

Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.

Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.

1. Sukto

2. Bitter gourd with tomato

3. Gujarati bitter gourd stir fry

This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.

I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.

Recipe

Karela or bitter gourd – 3 medium

Small onions – 5, cubed

Onion – 1 large, sliced

Tomato – 3 medium

Ginger paste – 1/2 teaspoon

Garlic paste – 1 teaspoon

Oil – 3 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Method

1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.

2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.

3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.

4. Grind the tomatoes.

5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.

6. Now add bitter gourd and fry for 4 – 5 minutes.

7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.

8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.

9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.

10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.

Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Chatpata Gobhi Or Spicy Cauliflower Stir Fry

Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.

You may like three more cauliflower recipes on this blog.

1. Cauliflower with ginger

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi or cauliflower with poppy seeds and mustard

This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.

Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.

Recipe

Cauliflower – 1 medium

Green peas – 1/4 cup, frozen or boiled

Bengal gram or chana dal – 1/4 cup

Sweet corn – 1/4 cup, boiled

Curry leaves – 8 – 10

Rai or mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon

Oil – 2 – 3 tablespoon

Grated ginger – 1 teaspoon

Grated coconut – 2 heaped tablespoon + to garnish

Green chilli – 2, chopped

Tomato – 2 small, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Bhaja moshla or roasted mixed spice powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Ginger julienne to garnish

Method

1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.

2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.

3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.

4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.

5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.

6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.

7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.

8. Add sweet corn, green peas and boiled chana dal. Mix well.

9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.

10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.

11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Chhanar Dalna Or Paneer/Cottage Cheese Balls In Gravy

Chhanar dalna.
Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
This delicious and aromatic curry can be served as a side dish with pulao, jeera rice, luchi or puri, paratha, roti or any type of bread.
You can use grated store bought paneer but homemade soft chhena or paneer taste best. Get the method of making homemade paneer or cottage cheese here.

You may like some more paneer or cottage cheese recipe on this blog.
1. Dal corn paneer pakoda

2. Kathal paneer kofta curry

3. Schezwan paneer

4. Italian flavoured paneer bhurji

5. Paneer gajar halwa

6. Methi paneer kofta in palak gravy

7. Cottage cheese or paneer capsicum stir fry

8. Paneer kala chana kofta curry

9. Paneer stuffed parwal mithai

10. Mint paneer kofta

11. Aloo paneer

12. Chhena kheer or chhanar paesh

13. Shahi paneer

14. Hariyali paneer butter masala

15. Paneer or cottage cheese croquette

16. Soya paneer lollipop

17. Chhanar jilipi

18. Sandesh

And many more sweet dishes.

This week’s 217 #Foodiemonday bloghop theme is khali fridge or empty fridge suggested by very talented blogger Renu Agrawal dongre who blog at Cook with Renu. Visit her space for mouthwatering recipes from different cuisine. I have recently bookmarked her Whole Wheat Spinach Pizza Pinwheel to try.

Renu suggested that use your pantry ingredients like grains, rice , dals etc or what you cook when you run out of vegetables and fruits or you do not have tomato, onion etc. Okay when I don’t have tomato usually I use curd and whenever I don’t have any vegetables in my pantry I use the milk from my refrigerator and make fresh paneer or cottage cheese to make different types of curry or stir fry.
Today sharing Bengali style chhanar dalna or paneer balls in no onion garlic gravy. My mom usually made it on veg days. It can be made for offering or bhog prasad. You can also make it for party side dish.

Recipe

Paneer or cottage cheese – 1 cup heaped, crumbled

Ginger – 1 inch piece, grated

Green chilli – 1 finely chopped

Cumin powder – 1 teaspoon +1/2 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Dry red chilli – 3

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Tomato – 2 medium, peeled and cubed

Or

Curd – 3 tablespooon

Refined flour or maida – 1 tablespoon

Ghee or clarified butter – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Green chilli – 2 slit

Water – 2 cup + 4 tablespoon

Method

1. Soak red chilli in 4 tablespoon water for 30 minutes.

2. Mash paneer or cottage cheese well in a plate. I have used homemade fresh paneer. Get the recipe here.

3. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 finely chopped green chilli, 1/4 teaspoon grated ginger and 1 tablespoon refined flour or maida. Knead well to make smooth.

4. Make equal sized small balls. Press gently with your palm. Make all the balls and keep aside.

5. Grind remaining grated ginger, tomato, green cardamom, cinnamon and cloves. Skip tomato if you are using curd.Make a smooth paste. You can use crushed green cardamom, cinnamon and cloves in tempering but I like my gravy smooth so ground.

6. Blend dry red chilli with it’s water and keep aside. It will give a beautiful colour to the gravy. You can use kashmiri red chilli powder instead but I recommend to use it.

7. Heat oil in a pan. Fry the paneer or cottage cheese balls from both sides. And place on a paper towel.

8. Fry cubed potatoes till golden brown in the same oil and keep aside.
Add cumin seeds, hing or asafoetida and bay leaf in the oil.

9. When the cumin seeds starts to crackle add the ground paste, cumin powder, coriander powder, turmeric powder and sugar. Also add well beaten curd if using.When it starts to dried up add blended dry red chilli. Saute till oil leaves the sides.

10. Now add fried potatoes and salt. Saute again for a minutes.
Add 2 cup water and slit green chilli. Cover the pan and cook till potatoes becomes soft.

11. Add fried paneer or cottage cheese balls. Cook uncovered for 2 minutes.

12. Add ghee or clarified butter and garam masala. Mix and remove from heat.

13. Garnish with chopped cilantro or coriander leaves. Serve hot with steamed rice or paratha, puri or any Indian bread.

Notes
1. You can add cashews, almond or melon seeds paste to make the gravy rich I didn’t.
2. Use red and green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Greek Pizza

Greek pizza.
Easy to make pizza topped with olives, feta cheese, mozzarella cheese, tomato, olive oil and sweet corn. And the base is also flavoured and spiced up with garlic and herbs. Not refined flour, this Greek pizza is made of whole wheat flour and cornmeal.

You can use sliced capsicum, bell peppers, red onion, mushroom or grilled chicken for topping. Add topping according to your taste.
I have used garlic, black pepper and herbs in the dough to spice up the base. You can make garlic bread or bread stick with the remaining dough.

According to Wikipedia Greek pizza is a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven. The pan used is a shallow pan, in contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil.

You may like one more pizza recipe on this blog.

Thin crust whole wheat flour double burst pizza

This week’s our 215 #Foodiemonday bloghop theme is #PizzaMania suggested by one of my very dear friend and a very nice person Preethi Prasad.
who blog at Preethi Cuisine. Preethi has a wonderful blog. Visit her space for different types of mouthwatering recipes. I have recently bookmarked her Corn pudding to try. You can also get many authentic recipes on her blog.

This Greek pizza is very easy to make. If you have pizza dough ready then you can make it in a jiffy. I have made it in halogen oven. Halogen oven cooks well from the upper side and lower side remains uncooked or under baked. So if you are using halogen oven always bake the pizza base first. Then turn the base upside down and spread sauce, topping and cheese. And bake again. In OTG or microwave convection oven you have to bake at 200° whereas in halogen keep the temperature low 170° to 180°. Halogen oven cook faster than other oven so keep checking. I have set the timer for 10 minutes but my pizza baked in 5 minutes. Set the timer for 5 minutes, if required set the timer again for 2 – 3 minutes. This time I don’t have feta cheese in my pantry, so I have used powdered cheddar cheese with mozzarella cheese. But try to use feta cheese if you have for best result. I have used minimal topping, you can use topping according to your taste and availability. You can use 1 cup more whole wheat flour instead of cornmeal but cornmeal will make your pizza more crispy.

Recipe

For pizza dough

Atta or wholewheat flour – 2 cup

Cornmeal – 1 cup + for dusting

Yeast – 2 teaspoon

Sugar – 1/2 teaspoon

Water – 1 and 1/4 cup or as required to make a soft dough

Salt – 1/2 teaspoon

Oil – 2 tablespoons + 2 teaspoon

Garlic powder – 2 teaspoon or to taste

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

For topping

Pizza sauce or marinara sauce to spread

Tomato – 1 small, sliced

Boiled sweet corn – 1 – 2 tablespoon

Sliced olive – 2 tablespoon

Chilli flakes – 1/2 teaspoon

Oregano – 1/2 teaspoon

Dried basil – 1/4 teaspoon

Mozzarella cheese – as required

Feta cheese as required

Olive oil for brushing

Cornmeal for dusting the pan

Method

1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1/2 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.

3. Add salt, oil, Oregano, garlic powder, black pepper powder in the flour. Mix well with a spoon.

4. Now add yeast and sugar mixed bubbled water and knead with hand or stand mixer. Knead well and add 1/4 cup more water. Knead the dough for 5 – 6 minutes. Add 2 – 3 tablespoon water if required. I have used 2 tablespoon more water to make a smooth dough.

5. Smear the dough with 2 – 3 teaspoon oil and cover. Allow the dough to leaven for 1 hour. Or till the dough become double. If the weather is cold, it may take 2 hours.

6. Take out the dough. It will be doubled. Punch down the dough to remove the air.

7. Preheat the oven at 200 degrees for 15 minutes. If you are using halogen oven preheat for 5 minutes only.

8. Grease a baking pan and sprinkle little cornmeal.

9. Now make a small ball and roll out with a rolling pin. Make a thin disc with the help of cornmeal. Place it on the greased and cornmeal-dusted baking pan. Spread the disk with your fingers to cover the sides.

10. Brush with olive oil all over it.
Prick evenly with a fork.

11. Spread pizza sauce or marinara sauce all over it. Get the pizza sauce recipe here and get the marinara sauce recipe here.

12. Sprinkle grated or chopped mozzarella cheese over it. You can use as much cheese as you want.

13. Place sliced tomato, sweet corn and sliced olive. You can also use sliced onion, capsicum, bell peppers or any topping you like.

14. Sprinkle oregano, dried basil and chilli flakes. Black pepper powder or freshly crushed black pepper can be used instead of chilli flakes.

15. Spread crumbled feta cheese all over it.

16. Bake in a preheated oven for 15 minutes or until the base becomes crisp and cheese melted.

17. For halogen oven bake the base first after pricking at 180° for 4 – 5 minutes. Turn over and brush with olive oil and spread sauce, cheese and all the toppings. Bake at 170° or 180° for 5 minutes. Halogen cook faster so keep an eye. I have set the timer for 10 minutes but it baked in 5 minutes.

18. Make more pizza with the remaining dough or refrigerate for further use. You can make garlic bread or bread stick with the dough.
Slice and enjoy the homemade thin crust Greek pizza with whole wheat flour and cornmeal.

f you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ivy Gourd With Poppy Seeds

Ivy gourds or kundru with potato and poppy seeds.
A very delicious dry curry with ivy gourd, potatoes and poppy seeds or khaskhas. You don’t need any spices except turmeric and poppy seeds.

Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian states, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable
Wikipedia

Available as a dietary supplement, ivy gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity.
Source

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter I. And I made this recipe using ivy gourd.

I have missed letter A. Here are some recipes I have shared for this challenge.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds and tomato gravy

Fennel oats millet cookies

Ginger noodles

Hazelnut honey chocolate mango smoothie

Its a very easy to make yet superbly delicious curry. If you have ground paste ready then you can make it in a ziffy. You can also make it without potatoes or use less potato if you want. Use green chilli according to your taste.

Recipe

Ivy gourd – 250 gram

Potatoes – 2

Onion – 3, thinely sliced

Poppy seeds or khaskhas – 3 tablespoon

Green chilli – 2 – 3

Nigella seeds or kalonji – 1/4 teaspoon, optional

Mustard oil – 2 tablespoon + 1 teaspoon

Method

1. Soak the poppy seeds in 1/3 cup hot water for 30 minutes.

2. After 30 minutes strain the water and grind with 1 – 2 green chilli and 2 – 3 tablespoon water. You can add little more water if required. Make a smooth paste.

3. Rinse the ivy gourd well. Cut both ends and make half lengthwise. Make thin slices.

4. Peel the potatoes. Wash well and make thin slices.

5. Heat 2 tablespoon oil in a pan. Add nigella seeds or kalonji if using.

6. Add thinly sliced onion. Fry for a minute.

7. Add thinly sliced ivy gourds and potatoes. Stir well.

8. Add salt and turmeric powder. Mix and cover the pan. Cook on low heat. Keep stirring in-between.

9. When the ivy gourd and potatoes becomes brown add poppy seeds and green chilli paste. Rinse the grinder jar with 1/4 cup water and add with it. Mix and add 1 – 2 slit green chilli if you want spicy.

10. Cook on high heat. Keep stirring.
When the curry dried up and changed it’s colour to brown. Add 1 teaspoon mustard oil and mix. This step is optional. I have added it for an extra zing. You can skip this step if you want.

11. Remove from heat. Your ivy gourd with poppy seeds is ready.
Garnish with green chilli or cilantro/coriander leaves.
Serve hot with steamed rice or any bread.

Notes
1. Use green chilli according to your taste.
2. You can also use red chilli powder if you want.
3. You can make this dry curry without potatoes or less potato.
4. Nigella seeds or kalonji is optional. If you don’t have nigella seeds or you don’t like the flavour skip it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Lal Saag Or Red Spinach Stir Fry

Lal saag or red spinach stir fry with garlic.
A very easy to make and tasty stir fry. You need only four ingredients with red spinach to make this stir fry.
After a simple and light Chicken curry, here is an easy to cook yet delicious red spinach or laal saag.
If you like the taste of garlic then its perfect for you. You can serve it as a side dish with rice or any bread. I have served it with steamed rice and easy microwave chicken. I will share the chicken recipe soon.

Amaranthus dubius, the red spinach, Chinese spinach, spleen amaranth, hon-toi-moi, yin choy, or hsien tsai is a plant species. It belongs to the economically important family Amaranthaceae. This plant is native to Asia, Europe and Africa, with origin most likely in the Indian subcontinent.
Source – Wikipedia

All of us are aware of green spinach and its benefits, but red spinach also contains numerous health benefits.
Let us look at the top 14 red spinach benefits of this wonderful gift of nature

Benefits of Red Spinach

1. Digestion
2. Kidney function
3. Anemia
4. Dysentery
5. Strengthen Hair Roots
6. Improves eyesight
7. Less blood
8. Food
9. Venomous bite
10. Grey Hair
11. Immune Support
12. Lose weight
13. Cancer
14. Fever

To read more about health benefits of red spinach in detail click here.

This week 211 #Foodiemonday blog hop theme is #NaturallyColorful suggested by Mayuri Patel who blog at Mayuris Jikoni. Do visit her space for many wonderful recipes. I always amazed by her baked recipes, specially different kinds of bread. She has a vast collection of baked recipes.

I have made this red spinach for my fussy eater daughter. She loved the taste. And happily clicked the picture.
I made it without any spices except very little cumin. You can use one more chopped green chilli if you want it spicy. Or skip chilli if you are making it for kids. Recipe is very simple and don’take much time to cook.
Picture credit my daughter Suchismita Roy. Have a look on her blog for some beautiful pictures. Hope you will also like her write up.

Recipe

Red spinach – 250 gram

Garlic cloves – 8 – 10

Salt to taste

Green chilli – 1, finely chopped, optional

Cumin powder – 1/2 teaspoon

Oil – 2 teaspoon

Method

1. Rinse the red spinach. Drain the water. Chop and keep aside.

2. Heat oil in a pan. Add the garlic cloves.
Fry the garlic cloves till brown.

3. Add chopped spinach, chopped green chilli, salt and cumin powder. Mix well.

4. Spinach will leave water. Cover and cook on low flame till spinach becomes soft and dried up. You can add little water if required.

5. Serve hot with steamed rice or Roti/Indian flatbread.

Note
You can add one more chopped green chilli with spinach if you want it spicy. Or skip chilli if you are making it for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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