FOODIE SPECIAL................... GREEN REVOLUTION

FOODIE  GREEN REVOLUTION

ZoomBookmarkSharePrintListenTranslate

Spinach is a winter superfood, but we're blessed to have it around all-year long. Make the most of it

Just like the acclaimed cartoon character, Popeye, led us to believe, spinach is one of the healthiest vegetables out there. The leafy vegetable is an excellent source of vitamins K and A. In this edition, we have an expert chef rustle up a quick salad and our winning reader recipe gives spinach a healthy and crunchy spin.

CRISPY SPINACH SALAD

ZoomBookmarkSharePrintListenTranslate

Serves: One Preparation Time: 20 minutes

INGREDIENTS:

Fresh spinach leaves: 300g Vegetable oil: for frying Yoghurt: 50g Cumin (roasted): 4g Garlic: 5 to 6 cloves Paneer: 70g Salt: 2g Sugar: 2g (For spiced walnuts) Walnuts: 30g Honey: 15g Cumin powder: 2g Coriander powder: 2g Chilli powder: 2g

METHOD

Heat oil in a pan, fry the spinach leaves till they get crispy , drain the oil on a paper. Keep them aside.

Dice the paneer and fry the pieces till they turn golden. Drain and put them in cold water.

For the spiced walnuts, mix all the ingredients together; bake the marinated walnuts in an oven for five to seven minutes at 170 degree Celsius. Set aside to cool.

For the yoghurt dressing, mix yoghurt with roasted crushed cumin, chopped fine garlic, salt and sugar.

To assemble the salad, place half of the spinach leaves in a salad bowl, sprinkle with half of spiced walnuts, and four to five pieces of paneer.

Drizzle yoghurt garlic dressing on top. Repeat the same ingredients again with crispy spinach, spiced walnuts, fried paneer and dressing on top.

MULTIGRAIN SPINACH PIZZA

ZoomBookmarkSharePrintListenTranslate

Serves: Two Preparation time: 20 minutes

INGREDIENTS:

Spinach: 8 to 10 leaves Multigrain flour: 1 cup Salt: 1/4th tbsp Sugar: 1/4th tbsp Pizza masala: 1/4th tbsp Butter: 1 tbsp

Tomato ketchup: 2 tbsp Water: As required Cheese: As required

METHOD

Wash the spinach leaves and blanch in hot water for two minutes. Remove and let them cool. Grind to a smooth paste.

In a mixing bowl, add multigrain flour, salt, a little butter and the spinach paste. Knead it into smooth dough. Use warm water if required.

Take a part of the dough and roll it out like a thick chapati. Prick the chapati with a fork and cook it on a pan.

Add the remaining butter to the chapati, spread tomato ketchup, sprinkle sugar, pizza masala and grated cheese (You can also add toppings like paneer, boiled corn or capsicum)

Cook the chapati pizza in an oven for 10 minutes (150 degree Celsius). Alternatively, you can cook it in a pan on a low flame for 10 minutes (or till the cheese melts).

 HT 24JUN16