Showing posts with label Palak. Show all posts
Showing posts with label Palak. Show all posts

Thursday, 3 August 2017

Palak Pakora / Palak ke Pakore / Spinach Fritters

How is monsoon doing at your part? Monsoon has gone from Bangalore and temperature has shoot up from around 20 degree C to above 30 degree C! I know in other part of India it is even more. However, in Bangalore when temperature goes up beyond 30 degree C we feel it is hot Summer. Though two days back suddenly in the evening it started pouring heavily in our area. Yes, it is difficult to predict the Bangalore climate! This year Bangalore got more pre-monsoon showers than monsoon showers. In my last post I shared a simple and delicious tomato soup to be enjoyed during monsoon. Today I am sharing a pakora recipe which I had prepared few days back to enjoy the rainy day.

Today I am sharing how to prepare palak ke pakore or palak pakora or spinach fritters! You must be wondering these days I am sharing too many recipes with palak. Actually these recipes are not made at a time, however I am posting them within a month. I think we all love palak, so instead of trying the same palak paneer we can try these varieties of recipes. As you all know my recipes are always simple and easy to prepare which you can prepare quickly. When you are cooking leafy vegetable, one preparation you need that is cleaning and sorting the right leaves from the bunch which is bit time consuming I feel. So if you are planning pakoras (normally we all prefer pakora with evening tea if it rains or not ;) ) in the evening, you can do the cleaning part in the day time and keep things ready! I have prepared these pakoras with no onion no garlic, if someone wants can add chopped onion too. Actually I wanted the palak leaves taste to be dominant! I have added little bit of rice flour in the batter to make these pakoras crunchy and crispy. Even when you are heating the oil to deep fry the pakora, add a teaspoon (or two ) hot oil into the batter which makes the pakoras crispy. You can also try these recipes using palak:

Palak Pulao
Palak Paratha

Palak Pakora / Palak ke Pakore / Spinach Fritters


Spinach Leaves/Palak ke patte - a medium bunch which gives around 15 leaves
Gram Flour/ Besan - 1/2 cup
Salt to taste
Baking soda - a pinch
Rice flour - 11/2 tablespoon
Red Chilli Powder - 1/2 teaspoon
Refined Oil - 2 to 4 cup for deep frying


1. 1. Wash and clean the spinach leaves very well and chop them.
2. Take the chopped leaves in a bowl and add salt, red chilli powder into it and allow to rest for 10 minutes.

3. Mixture will release moisture. Add besan and rice flour into it and mix them well.

4. Add a pinch of baking soda and mix again.

5. Heat oil in a wok and take a spoonful of batter and drop in the oil.

6. Fry them until golden from all sides. Keep the flame medium while frying these pakoras.

7. Take them out in a kitchen tissue to drain the extra oil.

8. Serve them hot.

Tips: You can also add ajwain, chopped green chilli and ginger paste in the batter to add more flavours. I wanted the taste of palak to be the dominant hence avoided them.

Tuesday, 25 July 2017

Palak Paratha / Spinach Paratha

Kids love to eat different types of foods everyday. More specifically they search new food in every meal. At least this is the case with our daughter! She is a complete foodie. Presentation is very important when you are serving food to the little one! They like their plate to be colourful. They also prefer to eat colorful foods. This time when I got bunch of palak (spinach) I decided to prepare palak paratha.

Many people use chopped palak leaves for preparing palak paratha. However, I wanted to use the puree which gives the nice colour to the paratha and it is more flavourful. Palak always pairs well with garlic so just 2 to 3 garlics cloves can make the paratha more tasty and flavourful. If you do not prefer you can avoid it always.

When I served the paratha our daughter was surprised and started asking how could you prepare green colour paratha? She happily enjoyed her meal and requested to make it again. You can also pack this paratha in lunch box. Previous night you can prepare the palak puree and store in the refrigerator and morning you can do the remaining steps and palak paratha will be ready quickly.

Palak Paratha / Spinach Paratha


Whole Wheat Flour/Atta - 11/2 cup
Spinach Leaves / Palak - 2 cups approximately
Garlic Cloves - 2 to 3
Salt to taste
Green Chilli - 1
Garam Masala - 1/2 teaspoon
Refined Oil - 11/2 tablespoon for kneading + 1/4 cup for frying parathas


1. Wash the palak leaves and take them in a blender.
2. Add cloves and green chilli in the blender and make a smooth paste. If require can add 1 or 2 tablespoon of water
3. Take whole wheat flour in a large bowl and add salt, oil and garam masala. Mix them well.
4. Now add the puree into the dry mixture and knead a smooth dough.
5. Allow to rest the dough for half an hour.
6. Make equal size balls.
7. Roll each ball into circles with 5 inch diameter.
8. Heat a skillet and fry them using oil or ghee. Fry both the sides until the paratha begins to get bubbles over it. Gently press the edges of paratha while frying.
9. Serve hot with any curry or pickle or curd.

Friday, 7 July 2017

Palak Rice / Palak Pulao

Palak Rice / Palak Pulao is a healthy one pot meal. This was the first time I was trying Palak Rice/Palak Pulao. I was bit worried that whether our little daughter will like it or not. But I was confident enough knowing the little foodie inside her ;). Though you know about your best skill but sometimes it is necessary to market your skill as well! So you are putting all your effort in cooking but you are not marketing it properly then you are doing justice to your own skill. This is the way I think, may be your view doesn't match with mine. However, I would suggest you to try my logic once and after that no looking back I assure!

Coming back to the recipe...Palak rice is an easy one pot meal. Normally we use palak in dal or prepare alu baingan palak sabji (Bengali style) I also prepare Aloo Palak and Palak Paneer. This time I thought of preparing something different than what I prepare normally and I decided to prepare palak pulao. Palak and garlic is a very good combo so I added chopped garlic  to make the rice more flavourful. After I served the palak pulao on lunch table the little one was surprised to see the colour. She was curious to know how did I make it green? I just marketed it saying you love pulao and this is a special pulao with a lovely flavour. I also told her first taste the rice if it is not awesome then tell me. And she liked it and said 'you prepare different types of foods for me I love you mamma!' Such a cute compliment I had to quote it here.

I did not made it the palak pulao spicy as our daughter cannot eat pungent food. You can always add a green chilli while making the palak puree.

Palak Rice / Palak Pulao


Rice - 1 cup
Palak - One bunch
Cashew Nuts - few
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon
Salt to taste
Onion - 1 big, chopped
Garlic - 1/2 teaspoon, chopped
Cumin Powder - 11/2 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Cinnamon - 1 inch
Clove - 2
Bay Leaf - 1
Cardamom - 1 or 2
Green Chilli - 1 (optional)


1. Take the good leaves from the bunch. Clean and wash the palak leaves and blanch them for few minutes.
2. Drain the water and take the leaves in a blender and make smooth green puree.
3. Wash and soak the rice for 20 minutes.
4. Heat 1 tablespoon ghee and roast the cashew nuts and keep them aside.
5. Now add the remaining ghee and refined oil in pan.
6. Add bay-leaf, cardamom, clove and cinnamon into the pan.
7. Next add chopped onions and garlic and fry till they are translucent in nature.
8. Add cumin powder, coriander powder and salt taste. Mix them well.
9. Now add the palak puree and cook until the raw smell is gone.
10. Finally add the soaked rice and mixed with all the masalas.
11. Add water (approximately 2 1/2 cup) and cook until the rice is done.
12. When the water is almost dried add the fried cashew nuts and serve hot.

Thursday, 4 July 2013

Palak Paneer (Cottage Cheese in Spinach Gravy)

If you switch on the television, you can watch 'n' number of channels as a result of digitalization. But if you look back, say 12-15 years back, there were only few channels which we used watch. I remember I used watch few cartoon programs in a single channel. Popeye - The Sailor Man is one of them. Do you remember, when Popeye used to struggle to overcome any hurdle, he used to open a box of spinach, swallow all and become a hero!!
Ya, you are right, in my kitchen today's ingredient is spinach. Though we are not going to get enough energy like popeye but will get lot of iron from it which is important for all of us, especially for women at any age.

Palak Paneer


Paneer - 200 gm
Palak Leaves - one bowl / 2-3 cups/ two bunches
Onion Paste - 2 teaspoon
Garlic Paste - 1/2 teaspoon
Green chilli Paste - 1/2 teaspoon
Ginger Paste - 1/3 teaspoon
Garam Masala Whole - cinnamon, cardamom, clove
Garam masala powder - 1/2 teaspoon
Cumin powder - 1teaspoon
Turmeric powder - 1/2 teaspoon
Fresh cream - 2 teaspoon


Take out the palak leaves from the bunches and blanch them. Drain the water and make a smooth palak paste. Cut paneer in cubical shapes and saute it with little salt and garam masala powder. Without frying you can directly use the paneer in curry. Now heat oil in a pan and add garam masala whole for seasoning. Then add garlic paste, followed by onion, ginger and green chilli paste. Stir them well and add salt, turmeric powder & cumin powder.  Mix all the spices together until the masala turns light brown in color. Then add palak paste and stir. Add water if required. When gravy starts boiling add the fried paneer cubes and mix well. Now transfer the recipe in to serving bowl and add fresh cream. Serve this delicious north indian dish with any Indian Bread.

Sending this to: Side Dish Mela