Spinach Dill & Potatoes Vegetable

2 bunches of Spinach (pick, clean, wash & drain)


1 small bunch dill chopped finely (optional)


8-10 baby potatoes with skin washed & pat dry


2 big tomatoes chopped finely
2 big onions chopped finely
3 green chillies chopped
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped


1/2 tsp turmeric
1/4 tsp red chilly powder
Salt to taste
4-5 tbsp Oil

In a heavy bottom pot heat oil.

Add ginger, garlic & chilly fry till golden brown.

Add onions and fry till it turns light brown.

Add tomatoes fry till all the water is evaporated and oil separates. Keep stirring to avoid burning or stick to the bottom.

Add turmeric, chilly powder.


Add potatoes, spinach & dill.

Add 1/4 tsp salt. Mix well.



Cover the pot with a lid and leave it on slow flame for 20 minutes till the potatoes are cooked and the water is completely evaporated. Check the salt if you need more add as per taste.

Serve it with chappatis, dal & rice.

Garlic & Dill Baby Potatoes

1/2 Kg Baby Potatoes
3 Tbsp Dill Finely Chopped
8 Garlic Cloves finely chopped
3 Tbsp Butter
1/2 tsp salt + pinch of salt
1/4 tsp pepper powder

Boil the potatoes with water and salt till tender.

Cut the boiled potatoes into half.

Heat a pan on slow flame. add the butter do not let it brown.

Add the chopped garlic fry until golden brown.

Add the halved potatoes & toss it well. Add pinch of salt & pepper.

Sprinkle the dill over the potatoes & stir until potatoes are well coated with garlic & dill.

Serve it as an appetizer.

Potato Chops

Ingredients :

500 gms Potatoes
250 gms of mince (Beef/Lamb or chicken)
1 big onion (chopped finely)
2 medium tomatoes (chopped finely)
2 green chillies chopped finely
1" ginger chopped finely
7-8 garlic cloves chopped finely
1/4 bunch coriander leaves chopped finely
1/2 tsp turmeric powder
3/4 tsp salt
4 tbsp Oil

Boil the potatoes in enough water with 1 tsp salt until tender.

Once cooled peel the skin and mash it well to make a smooth dough. Keep it aside.


To make the stuffing :

Heat oil in a pan, add the minced ginger, garlic & chillies. Fry till garlic browns.

Add the Onions , brown. Add the tomatoes, fry till all water gets evaporated.

Add the turmeric, fry for another minute.

Add the washed & strained mince. Add Salt, mix well.

Leave it on slow flame for 10 minutes to cook. Put off the flame & sprinkle chopped coriander leaves. Cool the mixture.


To make the chops :

Take handful of mashed potato in your palm, Make a ball and then flatten the ball with your fingers to create a curved disk shape. Put 2 tsp of the mince mixture in the center and bring the potatoes together.


Wet your palms and smoothen the outer covering.


Now dip this in 1 beaten egg then roll it in the breadcrumbs.



Take a frying pan, heat 6 tbsp oil. Shallow fry the potato chops on slow flame till golden brown.



Enjoy with green chutney or make a sandwich with potato chop & a slice of cheese & salad.

Flavours of Morocco -Couscous with Vegetables

1 couscous box
2 Onions
3 Carrots
1 Potato
2 Turnips
1 piece of pumpkin / butternut squash
½ Cup of chopped Parsley
½ Cup of chopped Coriander
2 Tbsp of minced Garlic
1 can of chickpeas
½ Tsp Cumin
½ Tsp red chilli powder
¼ Tsp turmeric
1 ½ Tsp Salt (to taste)
½ Tsp Pepper (to taste)
3 Tbsp of Oil
2 Tbsp of tomato paste
3 Vegetable stock cubes
6 Cups of Water



1- Peel and slice all the vegetables in large pieces.
2- On medium heat, add the oil and put the onions in the cooking pan, stir the onions for a couple of minutes then add the garlic, parsley and coriander.
3- Add to the onions half the amount of paprika, cumin, turmeric, salt.
4- Add the vegetable cubes, add water and close the lid of the pan.
5- When the wateris boiling, add the potato pieces.

Note: Cook the harder vegetables first then when they are half cooked add the softer vegetables

5- After 10 minutes, add the carrots.
6- After 15 minutes, add the turnips.
7- After 10 minutes, add the butternut squash.
8- Add the rest of the spices and the tomato paste.
9- After 10 minutes, add chickpeas.

Steps to make the Couscous:

3 cups of Couscous
3 cups of water (same cup as you measured the couscous)
1/4 tsp of salt.

Boil the water, add salt. Put off the flame. Now add the couscous to the boiling water & close the lid. leave it closed for 5-6 minutes. Add 1 tbsp of butter & fluff up the couscous with a fork.

Serve the couscous on a plate then top it up with some veggies and sauce & enjoy.

Green Moong & Potato Curry

1 cup Green Moong (washed soaked overnight)
2 Med. Potatoes skinned and cut into small cubes

Masala for grinding:
3-4 red chillies
¼ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 tsp corianders seeds (dhania)
4 black peppercorns (miri)
½ tsp turmeric powder (haldi)
2 flakes of garlic
1 small lemon size ball tamarind
8 Tbsp desiccated coconut

Ingredients for tempering
2 Tbsp Oil
1 tsp mustard seeds
5 flakes of garlic finely chopped
Few curry leaves
2 red chillies

Method
Grind the Masala with enough water into a smooth fine paste.

In a pot add the ground masala , add the soaked green moong and the cubed potatoes. Add a tsp of salt with the masala water (3 cups.

Cover the pan and cook until the moong beans and potatoes are tender.

Check the salt, add more as per your taste, now put off the flame and keep it aside.

Take 2 tbsp oil in a pan, once hot add the mustard seeds till it splutters, add the red chillies, curry leaves & chopped garlic. Once garlic is browned lightly put of the flame. Temper the curry with this tadka.

Enjoy it with steamed rice.

Creamy Potato Spinach Bake

800 gms Potatoes (peeled & cut into 1/4 inch thick rounds)
1 pkt of frozen Spinach ( thawed & squeeze out the water completely)
1 cup chopped goan sausages (you can use any sausage or mince if you like)
1/4 tsp pepper powder
1/4 tsp chilli powder
1/2 tsp salt
6-8 slices of cheddar cheese
1/2 litre milk
1 tbsp butter
3 tbsp plain flour


Take the round cut potatoes, sprinkle salt, pepper & chilli powder and leave it aside.

Take a pan put the spinach and the sausage and cook for 2 minutes on high flame till the spinach is wilted.

Take 6x6x3 Pyrex or any small pyrex square glass dish.

Line the potatoes in one layer , now lay the spinach over the potatoes.

On top of the spinach now layer the remaining potatoes.

Make the creamy white sauce : Take milk in a pan and boil, add a tbsp butter and lower the flame.

Now add the 3 tbsp of flour mixed in 1/2 cup of water to the boiling milk and let it simmer for another 2 minutes. Make sure to keep stirring until the sauce thickens and is very creamy & smooth. Add salt & pepper as per taste.

Pour this sauce gently on top of the layered potatoes & spinach.

Lay the cheese slices over the white sauce.

Bake it in a preheated oven for 50 - 60 minutes on 225C.

Aloo Nilgiri

I had some palak (spinach) lying in my fridge for couple of days and didn’t know what to do with it. I like to eat it plain with potatoes, my husband likes it with dal and my daughter (Sabrina) wanted it with paneer. I really didn’t know how to fulfill everyone’s taste buds. Wanted to make something different so decided to make Aloo Nilgiri (Diced Potatoes in Spinach Sauce). Sabrina says Mama its awesome and she relished it some plain rice. She orders me to make this for Easter Pound Party.

Here goes the recipe, try it and I’m sure you will love the tantalizing flavour of the Spinach. You can substitute Potatoes with chicken, mutton, fish and off course Paneer.


Ingredients to make Spinach Puree

2 big bunch Palak (Spinach)
1 tsp cumin seeds
3 green chillies
1” piece of ginger
1 cup of water

Boil the above all ingredients until palak is tender, cool it and then puree it in the blender and keep it Aside.



½ Kg Potatoes (boiled firm and diced as desired.)
2 big tomatoes (finely chopped)
3 medium onions (finely cubed)
3 green chillies chopped
2” piece of ginger chopped
1 tsp cumin
2 tsp heaped coriander powder
1 tsp turmeric
4 Tbsp Oil
1 ½ tsp Salt


Put 4 tbsp oil in a non stick pan , once the oil is hot put the minced onion and the cumin seeds. Add the salt. Once the onions brown add the chopped chillies, ginger, tumeric, coriander powder and fry it well till the oil separates. Add the tomatoes and fry well again. Now add the Spinach puree stir well. Add the boiled diced potatoes and keep it on sim for 15 minutes. Check the salt and add if you need more. Serve it with Paratha or Naan. It is really Awesome…………