palak recipes or spinach recipes | 17 indian palak recipes

collection of 17 palak recipes. palak or spinach is one of the healthy greens that you can include in your meals. presented below are some palak or spinach recipes that i make often at home.  do make a point to include palak regularly in your diet.

i hope this indian spinach recipe collection will be helpful to you.

1. palak paneer
soft paneer cubes cooked in a smooth spinach curry. this is one of the most popular indian paneer recipe.

2. palak dal
easy and simple spinach dal step by step recipe. no onion no garlic recipe.

3. aloo palak curry
potatoes in a smooth spinach sauce. the dish pairs well with rotis, phulkas or naan.

4. palak mushroom
a healthy curry recipe made with spinach and mushrooms. its a delicious as well as an easy recipe to make. it is like having palak paneer and we have just replaced paneer with mushroom.

5. palak saag
saag made with spinach and radish. this palak saag recipe is exactly the same way sarson da saag is made. step by step recipe with photos.

6. sarson ka saag
this very popular punjabi recipe is a winter staple in north india. sarson ka saag is made with 5 green leafy vegetables. they are mustard, bathua (also known as chenopodium in english), spinach, radish and fenugreek. step by step recipe.

7. palak paratha
unleavened indian flat bread made with spinach. no onion no garlic recipe. parathas don't get spoiled easily and are often made for lunch boxes or for one day journeys.

8. palak pakora
spinach and gram flour deep fried fritters. these palak pakoras can be baked too if you don't want to fry them, with all the goodness of the spinach, sesame seeds and chickpea flour. they are best had with some mint-coriander chutney and a tomato ketchup

9. palak biryani
easy and a quick biryani recipe unlike the regular biryanis. lightly spiced and aromatic biryani recipe.

10. palak chole
spinach with chickpeas. north indian style white chickpea curry.

11. palak raita
lightly flavored and easy to make spinach raita recipe. raita is a yogurt based dish which is often served as a side dish with meals, specially goes well with pulao or biryani or rice based dishes.

11. palak soup
easy and creamy spinach soup. video recipe. to give a subtle sweetness to this soup, i have added besan or gram flour.

12. saag paneer
paneer in spinach and fenureek greens.

13. hara bhara kabab
kabab made from spinach, peas and potatoes nutritious as well as delicious. an easy finger food that can be served as a brunch or also as a starter. one which is light and not heavy.

14. palak chaat
crisp fried palak pakora topped with spicy green chutney, tangy and sweet tamarind dates chutney and onions, sev and spice mixes.

15. corn spinach
creamy corn spinach, a side dish that goes well with toasted bread and soup.

16. palak pakora for fasting
vrat ke palak pakora – spinach fritters made during fasting with buckwheat flour and spianch

17. aloo palak sabzi for fasting
a no onion no garlic spinach potato curry made for navratri fast.

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Cashew Chicken Chili: Unique Winter Warm Up

Do you say fall or autumn? I like to call it autumn, it sounds happier, more vibrant. Autumn, with its crisp cool nights. Not depressing dark fall. Whether the leaves are still bright and on trees by you or if you're smelling the changes in the air indicating your first snow, this chili will warm you straight through.

An easily adaptable recipe, I like eating this Cashew Chicken Chili with and without the chicken. The best part is the chicken is cooked separately and put in last, so this truly is a pick your own adventure kind of recipe. You can make the meat eaters and the vegans happy. Best kind of meal if you asked me, and perfect for varying palettes.

Full of plenty of spice, garlic, and packed with protein from two kinds of beans, plus cashews, even if you're normally a carnivore, I'm willing to bet you wouldn't miss the meat here.

Not so sure about nuts in your chili? They add a wonderful texture and nutty flavor, so please don't leave them out, even if you're a little worried. Did I mention half a bottle of beer goes into the mix? The cook gets to down the other half a bottle when no one is looking. Bonus, right?

Serve it up with your favorite beer and a hunk of crusty warm rosemary bread (also vegan!). You might also like Stephie's Red Lobster Biscuit Recipe, since it's super garlick-y too, and will pair well with the flavors in this chili.

If you're not terribly concerned about your chili being vegan or vegetarian, feel free to load it up with sour cream, cheese and chives. The world is your chili oyster! And if you've got leftover turkey from Thanksgiving, swap it in for the chicken here. It's a great way to use up the leftovers with a whole new flavor profile.

Cashew Chicken Chili

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Ingredients

• 1 onion, chopped
• 2 cloves garlic, diced
• 1 yam, cut into 1/2" cubes
• 1/2 teaspoon chili powder
• salt, to taste
• black pepper, to taste
• 16 ounces great northern beans
• 16 ounces red kidney beans
• 28 ounces diced tomatoes with green chilies
• 3/4 cup guinness beer, 1/2 12 oz bottle
• 3/4 cup cashew nuts, dry roasted unsalted
• 1 pound boneless skinless chicken tenders, cubed, optional

Directions

1. Heat a 5 quart stock pot over medium heat. Add enough olive oil to coat the bottom lightly.
2. Sauté onions for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute.
3. Add yam pieces, chili power, salt and pepper and toss to coat.
4. Drain and rinse the great Northern and red kidney beans. Add them and two cans of tomatoes to the pot.
5. Pour in half a bottle of beer. (Enjoy the rest for yourself.)
6. Stir in the cashews, then turn the heat down to a simmer.
7. Cover and let simmer for 20 minutes.

If you are vegan stop here. If you eat meat, continue on.

1. Heat a frying pan over medium heat and add a drizzle of olive oil.
2. Cook cubed chicken until done. (time will vary depending on how thick you cube your chicken).
3. Remove chili from heat and stir in chicken. I do this so the chicken doesn't get tough and overcooked.
4. Serve with your favorite hearty bread and enjoy!

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Easy BBQ Turkey Pizza

Looking for a new way to re-purpose your leftover Thanksgiving turkey?  This easy 5-ingredient recipe can me made in about 15 minutes!

Keep reading for the recipe…

Start by combining shredded leftover turkey with your favorite BBQ sauce.  Spread it over a prepared pizza crust, top with cheddar cheese and thinly sliced rings of red onion.

After Thanksgiving, I like to make this with leftover turkey, but it is also a great way to use up leftover chicken or pork anytime of year!

Follow this link for the recipe –>  http://easy.betterrecipes.com/bbq-turkey-pizza.html

You might also like:

Turkey Leftovers – Pizza Time!

Leftover Turkey Lettuce Wraps

How to Cook a Turkey

Got Turkey? Another Leftover Solution!

Best Pizza Ever – Mediterranean Summertime Pizza

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Leftovers Recipe: Open-Faced Turkey "Hot Brown" Sandwiches — Recipes from The Kitchn

If you're looking for a way to repurpose your turkey beyond round two at the buffet, might I suggest a (slightly over the top) Kentucky "Hot Brown"? Normally I make this open-faced sandwich as part of my Derby day spread, but the Southern specialty also makes a perfect reprieve from Thanksgiving casserole overkill.

A "Hot Brown" starts out simple enough: sliced turkey, bacon, and tomatoes are piled atop thick, buttery bread, but the ordinary turns to extraordinary when it is smothered in a cheesy, creamy Mornay sauce. The decadent creation was invented at the Brown Hotel in Louisville, Kentucky in the 1920's and has since become quite its claim to fame.

This oddly-named dish might not be familiar to those of you outside the South, or even beyond Kentucky, but I promise you the crunchy, saucy combination will make Plain Jane turkey start to seem a whole lot less ordinary. (Heck, it's a great way to gussy up leftover chicken, too!) And if you've never made Mornay sauce then you are in for a real treat. The classic French cream sauce is thickened with roux and spiked with freshly grated cheese, and it pairs splendidly with an endless array of delicious things.

Thanksgiving leftovers — and pasta, baked potatoes, and broccoli — just got a lot more interesting... But what about you? How does your family stretch out turkey for a few more tasty meals?

Open-Faced "Hot Brown" Sandwiches

Makes 4 sandwiches

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 small garlic clove, peeled and smashed
1 cup shredded cheese, such as gruyere, cheddar, and/or Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon mustard powder
Freshly ground black pepper
4 slices thick-cut buttered Texas toast (I prefer frozen)
2 cups cooked shredded turkey, warmed
6 slices thick cut bacon, cooked and crumbled
1 ripe tomato, chopped

Melt butter in a heavy saucepan over medium heat. Whisk in the flour until golden and toasted, about 1 minute. Stir in the milk and garlic clove. Continue whisking until the mixture is thick and creamy, 3 to 4 minutes. Stir in the cheese(s), salt, mustard, and pepper and continue whisking until melted. Discard the garlic clove and adjust seasoning to taste.

Heat the toast until golden and crisp. Divide the turkey evenly among the toast slices. Drizzle each slice liberally with cheese sauce and sprinkle with bacon and tomatoes. Serve immediately.

(Image credits: Nealey Dozier)

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Baked Macaroni and Cheese: Weeknight Done Right

Is there any better comfort food than baked macaroni and cheese? I think not. The weather is starting to get brisk and this is a great meal to come home to on a cold evening. But as far as I'm concerned, this meal is great all year round. As much as I don't like to heat up my oven in the summer, I love serving this dish as a side to smoked ribs or other summer barbecue food.

It was just a few years ago that my eleven year old son only wanted boxed macaroni and cheese. Now he joins the rest of the family in wanting the good stuff. I am glad he smartened up.  I don't think I could have stayed away from making this macaroni and cheese too long.

Now the way to his heart is by making this comforting casserole. After eating this last night, he declared it was the best thing he had ever eaten. That included any desserts he's had in his lifetime. I guess he wants me to make this mac and cheese again!

My kids like to keep their mac and cheese simple, but I always use a few different types of cheeses. This time I used cheddar, but sometimes I will change things up and use Gouda or Fontina. I also like to add a few eggs to the dish. Eggs are my secret ingredient in my Mac and cheese. They make the dish hearty but creamy and light at the same time. I usually make a salad or side of this roasted broccoli recipe, and then it's easy to call it a full meal. So comforting and so good!

This recipe makes enough for a crowd but I make it even if it's just for my small family. My kids love the leftovers and it comes out perfect heated up in the microwave the next day.

What type of cheese do you like to use in your macaroni and cheese?  

Baked Macaroni and Cheese Recipe

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Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups low fat milk, 2%
• 2 teaspoons spicy brown mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 ounces cheddar cheese, mild, shredded
• 8 ounces sharp cheddar cheese, shredded and divided
• 4 eggs, lightly scrambled

Directions

1. Preheat the oven to 350°F. Spray a 9" x 13" inch casserole pan with cooking spray.
2. Bring a large pot of salted water to a boil over high heat and cook macaroni according to instructions on the box. Do not overcook. Drain well and keep warm.
3. In the same pot, melt the butter on medium heat and stir in the flour. Mix with a wire whisk and slowly add milk, mustard, salt and pepper.
4. Add both shredded cheeses but reserve 4 ounces for the top. Mix well until the cheese sauce is smooth. Remove from heat.
5. Add macaroni and mix well. Next mix in the beaten eggs.
6. Pour mixture into the casserole dish.
7. Bake until it's bubbling around the edges and cheese on top is starting to brown, about 35 minutes. Let sit for a few minutes before serving.

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Post Thanksgiving Detox

Yesterday you indulged, but today you can get back on track!  Before you hit the stores for the Black Friday sales, sip this quick "Post Thanksgiving Detox!"

Keep reading for the recipe…

What I love about this juice blend is that it uses several fruits and vegetables you might already have in your fridge from Thanksgiving cooking.  Fennel, apples, red cabbage and a bit of lemon all go in the juicer to create a unique, nutrient-packed juice blend.  Serve chilled or over ice.

If you are feeling a bit "puffy" after a day of mashed potatoes, stuffing, dinner rolls and pie, this detox drink is sure to set you back on the right track.

What are you waiting for?  Serve yourself a glass and then hit the stores!

Follow this link for the recipe –> http://thanksgiving.betterrecipes.com/post-thanksgiving-detox-juice.html

You might also like:

Thanksgiving Side Dishes: Fruits and Veggies

Thanksgiving Cranberry Cocktail

Thanksgiving Jello Shots

Holiday Favorites Week 6 "Thanksgiving Side Dish" Winner

Thanksgiving Traditions

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Turkey Enchiladas

Epicurious  | October 2013

by Jason Vincent

Nightwood, Chicago

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photo by Lara Ferroni

yield
Makes 6 to 8 servings

active time
20 minutes

total time
1 1/2 hours

Jason Vincent, executive chef of Chicago's Nightwood, shared this recipe exclusively with Epicurious. His creative take on Thanksgiving leftovers does require some extra prep on Turkey Day—you need to add the enchilada sauce ingredients to the bottom of the turkey's roasting pan—but it's a technique Vincent has perfected over the years and will save you tons of time and effort in the end. "The sauce kind of makes itself," says Vincent.

You can also make this recipe with a roast chicken, but be sure to soak the dried chiles—cover them in boiling water and let sit until softened, 25 to 30 minutes—before adding them to the sauce mixture. Also, have 2 cups of chicken stock or low-sodium chicken broth ready, and add it to the roasting pan if the bottom gets too dry.

For more on Vincent, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

While preparing Thanksgiving dinner, make the enchilada sauce:
In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.

Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth—or a combination of these.)

When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.

Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth—if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.

Assemble the enchiladas:
Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.

Pick the meat off the leftover turkey carcass and transfer to a large bowl—you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.

On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.

Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.

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eggless vanilla cake recipe, how to make basic eggless vanilla cake

the eggless vanilla cake recipe was requested by few readers. i tried different ways of making an eggless basic vanilla cake but never came to a perfect texture.

most of the times when i make eggless cakes, i use the mixture of vinegar + baking soda. the reaction of vinegar with baking soda releases carbon dioixide and this aerates the batter which helps in leavening the cake. so i tried making an eggless version of this vanilla cake using this reaction principle and it worked. apart from these two, i have also used yogurt and melted butter in the cake.

hence, this vanilla  cake is moist, soft and makes a good base for cakes & gateau - like black forest, pineapple cream cake, strawberry cream cake or chocolate cream cake.

i made this eggless vanilla cake twice. first time i made a sandwiched strawberry cream cake. next time i made a strawberry jam glaze and spread it all over the cake and to my surprise, both the cakes got over soon. so a lesson learned – if the cake is good, it will get finished up soon

lets start step by step eggless vanilla cake recipe:

1. first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.

2. take 1/2 cup melted butter and add sugar to it. stir and keep aside.

3. now in a measuring cup or in a small bowl, whisk 4 tbsp yogurt + 1 tbsp water till smooth. add 1 tbsp vinegar. then add the baking soda and stir. the bubbly reaction below.

4. pour the butter+sugar mixture and 1/2 cup water in the sieved flour.

5. immediately pour the bubbling & foaming yogurt+vinegar+baking soda and add vanilla essence.

6. be quick enough to stir and make a lump free batter. don't over do the mixing or stirring. pour the batter in a greased baking pan.

7.  bake the vanilla cake in a pre heated oven at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean. in my oven it took 38 mins for the vanilla cake to bake.

8. let the cake stand at room temperature for 7-8 minutes. then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.

when the vanilla cake cools, then you can serve the eggless vanilla cake plain or use this vanilla cake as a base to make pastries or gateaus.

if you are looking for eggless cake recipes then do check plum cake, orange cake. apple cake, christmas fruit cake and apple upside down cake.

eggless vanilla cake recipe below:

eggless sponge cake – eggless basic vanilla cake

Author: dassana

Recipe type: dessert

Cuisine: world

Serves: 3-4

• 1.5 cups all purpose flour/maida
• 1 tsp baking powder
• a pinch of salt
• ½ cup water
• ½ cup melted butter
• ¾ cup organic unrefined cane sugar or regular sugar – add as required * check notes
• 3 tbsp yogurt/curd + 1 tbsp water
• 1 tbsp apple cider vinegar or white vinegar
• ½ tsp baking soda
• 1 tsp vanilla extract or vanilla powder or half of a vanilla bean, scraped

1. first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
2. just keep everything ready as you have to be quick enough to mix the batter.
3. preheat the oven to 180 degrees C.
4. grease a 6 or 7 inches pan with butter or oil.
5. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
6. now take some butter and melt it in a small pan or microwave.
7. you need to get about ½ cup of melted butter.
8. just melt the butter. no need to heat it.
9. when the butter is still warm or a bit hot, add the sugar to the melted butter.
10. stir and mix well.
11. keep aside.
12. now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
13. add 1 tbsp vinegar.
14. then add the baking soda and stir.
15. pour the butter+sugar mixture, ½ cup water and the foaming yogurt+vinegar+baking soda into the sieved flour.
16. add vanilla extract.
17. be quick enough to stir and make a lump free batter.
18. don't over do the mixing or stirring.
19. pour the batter in the greased baking pan.
20. shake and tap the sides of the pan so that air bubbles are released.
21. place the pan in the preheated oven in the center rack.
22. keep the heating in both the bottom and top elements of the oven on.
23. bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
24. if the cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
25. once done let the cake stand at room temperature for 7-8 minutes.
26. then with the help of oven mitts, gently remove the cake on a wired tray or rack.
27. once the cake cools, you can serve the eggless vanilla cake as it is or use the cake to make pastries or gateau.

* to make the vanilla cake less sweet, you can add ½ cup of sugar. i have made the cake with half a cup of sugar, since i was going to use a very sweet strawberry jam glaze, it worked perfectly. however, if just having the vanilla cake plain, then go with ¾ cup of sugar or add as per your taste preferences.

3.2.2158

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