Spinach Rolls

From : http://www.foodfood.com/recipes/spinach-rolls/

Ingredients
Spinach leaves :- 30
Potatoes (boiled and mashed) :-  4
Onion (chopped) :- 1
Amchur Powder :-  1-1/2 tsp
Green chilies (chopped) :- 3
Ghee :- 1 tbsp
Salt:- to taste
Oil to deep fry
For making batter:
Rice Flour :- ½ Cup
Chili Powder :- ½ tsp
Gram flour :- ½ Cup
Water :- 1 cup
Salt :- ½ tsp

Tools required
Non-stick pan
Bowl
Spatula
Serving dish

preparation method
In a non-stick pan, heat ghee and put onions to it. Stir-fry until transparent.
Mix green chilies to it and sauté for a minute.
Add amchur powder, salt and mashed potatoes.
Switch off the heat and keep this mixture aside to cool down.
Make rolls from this mixture and keep a little stuffing in the middle of each spinach leaf.
Now, wrap the leaf around the potato stuffing. Repeat the process for all remaining spinach leaves.
In a medium bowl, combine all the ingredients to make a smooth batter.
Drop each spinach roll in the prepared batter and then deep-fry in hot oil.
Serve hot.
Serving Suggestions
Serve hot with ketchup or chutney.

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ARTICHOKE AND SPINACH RICE PAPER ROLLS

From : tastespace
Ingredients :
1 recipe Lemon Rosemary Baked Tofu (see below)
4-6 rice paper rolls (alternatively, turn this into a more traditional wrap with whole wheat tortillas)
2 cups baby spinach
1 red pepper, sliced
1/4 recipe Spicy Artichoke Heart Dip (or could substitute 1/2 15-oz can artichoke hearts packed in water, well drained)

Method:
1. First, start off by making the Lemon Rosemary Baked Tofu. It can be made ahead of time, chilled before using.

Lemon Rosemary Baked Tofu
1/2 pound firm tofu, drained and pressed
1.5 tbsp lemon juice (half a lemon)
1.5 tsp balsamic vinegar
1 tbsp tamari or soy sauce
1/4 tsp dried rosemary (or 1.5 tbsp fresh rosemary)
2 tsp olive oil
1. Preheat oven 350F.
2. Once pressed, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish.
3. In a large measuring cup, whisk together remaining ingredients for the marinade.
4. Pour marinade over tofu. Let soak for as long as you want, preferably at least 30 minutes, flipping once.
5. Bake at 350F, turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
*Note: These baked tofu slices can be served as a main dish with a side salad as well, but I put them in my wrap. They would also be a wonderful topping for a a salad.

2. In a medium skillet over medium heat, warm 1-2? of water. Wet a cloth for assembling the rice paper rolls and lay flat over your working area.
3. For each rice paper roll, immerse the dry roll in the warm water for 5 seconds, and then transport and lay on top of a wet cloth. In a line in the middle of the wrapper, add a small handful of spinach, 2-3 tbsp of artichoke heart dip, a few strips of the baked tofu and red pepper. Roll up the wrapper from your side first, flip in the edges and continue to roll it closed. Cover with another wet towel as you assemble the remainder of the rolls.
Serves 2. 

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POTATO SPINACH CURRY

From : Sailusfood
Prep & Cooking: 45 mts
Serves 5-6 persons
Cuisine: North Indian

Ingredients:
3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
2 bunches spinach – blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
1/2 tsp cumin seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
1 1/2 cups water (use the water in which spinach was blanched)
salt to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
1/2 tbsp malai (top of milk)
1/2 tsp kasuri methi
1 tbsp oil

Method :
1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.

Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes

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SAG AALOO

From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4 as a side dish
Ingredients2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potatoes, cut into 2cm, ¾in chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves

Method
1.Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
2.Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

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SPAGHETTI WITH CREAMY SPINACH AND TARRAGON

From : Delish
Ingredients 
10 ounce(s) prewashed spinach
2 tablespoon(s) butter
3 scallions including green tops, chopped
1 1/2teaspoon(s) dried tarragon
3/4 teaspoon(s) salt
3/4 pound(s) spaghetti
5 ounce(s) cream cheese, cut into cubes
2 tablespoon(s) chopped fresh parsley
1/4 cup(s) grated Parmesan cheese
1/2 teaspoon(s) fresh-ground black pepper

Directions
1.Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.
2.In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan and pepper. If the sauce seems too thick, add more of the reserved pasta water.
3.Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work. Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook-no rinsing or stem removal required. Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking. Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.

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MACARONI WITH SPINACH SAUCE

From : Kidszone
Preparation: 30 mts
Serves 3-4 persons

Ingredients:
3 cups boiled macaroni
2-3 garlic cloves, finely minced
1 bunch spinach, blanched, drained and chopped fine
2-3 tbsps grated cheese
1 1/2 tbsps butter
3/4 tbsp maida/flour
3/4 cup milk
freshly ground pepper to season
salt to taste
Method
1 Cook macaroni in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.
2 Heat butter in a vessel, add garlic and saute for a mt. Add maida and saute for 2-3 mts. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbsps grated cheese, salt and pepper to taste and mix.
3 Turn off heat. Garnish with grated cheese and serve warm.

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SPINACH AND GREEN PEA SOUP

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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PALAK-METHI MUTHIA

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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TOMATO AND SPINACH CROSTINI

Chef's Name : Vicky Ratnani
Ingredients3 slices rye bread
Olive oil, to drizzle
4-5 leaves blanched spinach, chopped
3-4 olives, sliced
1 jalapeno pepper, chopped
1 tomato, sliced
9-10 slices buffalo mozzarella cheese
8-10 basil leaves
Black pepper, to taste
Salt, to taste



Method
Sprinkle some olive oil on the rye bread slices. Bake in the oven for 3-4 minutes at 190 degrees C.
In a bowl mix spinach, olives and jalapeno. With your hand mash them a little.
On the crusty rye bread place the spinach mixture. Place the tomato slices. On top of them place the cheese slices.
Top with basil leaves, salt and pepper.
Drizzle some olive oil.
Bake for 4 minutes in the oven at 190 degrees C

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SPINACH CHAT

By : Manjulaskitchen
This recipe will serve 4.
Ingredients:
Approx. 5oz spinach leaves
4 tablespoons besan, gram flour
4 tablespoons corn starch
1/2 teaspoon salt
Pinch of black pepper
Approx. 1/4 cup of water use as needed
Oil to fry
For Serving
Approx. 1/4 cup of tamarind sweet and sour chutney check out the recipe on my website.
Method
1.Clean and pat dry the spinach.
2.Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
3.Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.
4.Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
5.Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.
6.In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.
7.Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.
Serving suggestion
Dip the small pakoras in tamarind chutney and serve them with the fried spinach leaves.
Enjoy!

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CORN SPINACH TIKKI

Ingredients
1 tin corn kernels (200 g)
2-3 cups milk
Juice of 1/2 lemon
1 tsp chaat masala
1 kg spinach
200 g potato
100 g cottage cheese (paneer)
1 tsp red chilli powder
1 tsp black pepper powder
1 tsp garam masala powder
1 tsp cumin powder
1 pinch kasoori methi powder
Salt to taste
1 tsp black salt
1 Tbsp ginger, chopped
1 tsp green chilli, chopped
1 Tbsp green coriander, chopped
1 Tbsp cornflour
1/2 cup ghee/oil (to shallow fry)

Method
Blanch corn in milk to soften it. Chop and keep aside.
Mix in lemon juice and chaat masala to balance the sweet flavour of corn.
Blanch spinach in water and chop.
Mash potato, paneer and mix with corn and spinach.
Put spices like red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well.
Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture.
Make tikkis of the mixture and shallow fry in ghee or oil.

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SPINACH RAITA

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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