1:28 pm by Unknown
Ingredients
4 green onions, chopped
3 cloves garlic, minced
1 large baking potato, peeled and diced (about 1-1/2 cups/375 mL)
1/4 tsp (1 mL) salt
1/8 tsp (0.50 mL) ground nutmeg
1 1/2 cups (375 mL) reduced-sodium vegetable broth
1 pkg (227 g) spinach
1 cup (250 mL) frozen green peas, thawed
2 cups (500 mL) milk
2 tbsp (30 mL) freshly squeezed lemon juice
Pepper
1/4 cup (50 mL) 2% plain yogurt
3 tbsp (45 mL) chopped fresh basil, mint or chives
Preparation
In a pot, combine green onions, garlic, potato, salt, nutmeg and broth; bring to a boil over high heat. Cover, reduce heat to medium-low and boil for 5 to 10 min or until potatoes are almost tender.
Meanwhile, trim off tough stems from spinach. Stir spinach and peas into soup; cover and boil for about 5 min or until spinach is tender.
Use an immersion blender in the pot, or transfer to a blender in batches, and purée until smooth. Return to pot, if necessary. Add milk and heat over low heat, stirring, for 2 to 3 min until steaming (do not let boil). Drizzle in lemon juice, stirring constantly; season to taste with pepper.
In a small bowl, stir together yogurt and basil, mint or chives. Ladle soup into warm bowls and add a dollop of herbed yogurt; swirl slightly.
Tips
For the best texture in puréed soups, use an oblong, baking-type potato rather than a waxy-type new potato.
Be sure to rinse the spinach well to remove any sand and shake off excess moisture (there’s no need to dry it) before trimming.
To save on preparation time, you can use about 6 oz (175 g) baby spinach (6 cups/1.5 L packed) and skip the trimming step.
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1:15 pm by Unknown
From : spiceupthecurry
Ingredients
For Muthia Spinach leaves – 3 cups, chopped **Notes
Methi leaves (Fenugreek Leaves) – 1 cup, chopped **Notes
Whole wheat flour (chapatti atta) – 2 tablespoons
Besan (Chickpea flour) – 1 tablespoon
Sooji (Semolina or rawa) – 1 tablespoon
Ginger paste – ½ teaspoon
Green chilies – 2 or to taste, chopped finely
Cumin seeds – ½ teaspoon
Oil – 1 teaspoon
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Baking soda – 1/8 teaspoon
Salt – to taste
For Tadka Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Sesame seeds – 1 teaspoon
............................................................................................................................
**Notes – Spinach Leaves and Methi Leaves – first chop both leaves finely and measure it in cups. Then wash them very well and leave in colander or strainer for 5 minutes to strain excess water. Then use in recipe as directed.
Instructions
1.Take washed spinach and methi leaves in a bowl. Sprinkle some salt on it. And leave it side for 10 minutes.
2.Meanwhile prepare steamer to steam muthias. Add about ½ inch of water in steamer and let it come to simmer on medium heat. Lightly oil the steamer dish (it should have some holes in it.). keep it side till needed.
3.After 10 minutes. Squeeze the water out with hands. Look how much liquid is came out from it
4.Take squeezed spinach and methi in a bowl.
5.Add other all ingredients (chapatti atta, besan, sooji, ginger paste, green chilies, cumin seeds, lemon juice, oil, sugar, salt, baking soda).
6.Mix it well and make dough like ball. (You will feel there is no flour in it. But this is perfectly fine. This is how it supposes to be. Do not add any extra flour.)
7.Divide it into small muthias with your hand. I am able to get 13 muthias. Place muthias in prepared dish. Make sure to arrange them few inches apart. So they won’t stick to each other.
8.Steam it for 20 minutes. Remove plate from the steamer and prepare Tadka.
9.Heat oil in a pan on medium heat. Once hot add mustard seeds and sesame seeds. Let them pop.
10.Then add steamed muthias. Stir it gently and let them brown for 3-4 minutes. Stir in between very carefully without breaking muthias.
11.Serve hot.
Shelf life – it stays fresh for 4 days in refrigerator in air tight container after it cools completely.
Serving suggestions – It usually served as a snack or breakfast. You can make this as an appetizer for your guests as they are bite size. I like to have these yummy babies as it is with a cup of hot tea or coffee. You can have it with any chutney.
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12:42 pm by Unknown
Receipe by: India Net Zone
Ingredients
large bunch spinach 2 teaspoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1/8 teaspoon chili powder (optional)
Salt and black pepper to taste
2 cups yogurt
Method
Wash spinach thoroughly in several changes of water.
Remove any tough stems and put the leaves into a saucepan with very little water.
Cover and steam over low heat until spinach is tender.
Drain and chop finely.
In a small pan heat ghee or oil and fry the mustard seeds until they start to pop.
Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn.
Remove from heat, stir in chili powder, if used, and salt and allow to cool.
Mix in the yogurt, then stir this mixture into the spinach.
Serve cold or at room temperature as a side dish with rice and
Curry or with one of the Indian breads.
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