Everyday Simple Recipes, Salads

Spinach Salad

Spinach saladSpinach is one of the healthiest vegetables and ranked number one in nutrient richness. It is full of minerals and vitamins and provides anti-inflammatory, anti-cancer, and antioxidant properties. Spinach helps keep bones healthy. A lot of nutrients and vitamins are lost during cooking. Raw consumption provides you with all the benefits that this miracle leaf can offer you. I could go on endlessly about the benefits of spinach consumption, but before you frown, let me give you the recipe to this simple salad. It is as easy as tossing some lemon juice, olive oil, nuts, and some cheese into your cleaned spinach leaves – an amazing way of satisfying the body’s need for green leafy vegetables.

Ingredients:
Spinach – a bunch
Walnuts – 10-12
Cashewnuts – 10-12
Cheese cube – 1 inch cube (optional)
Lemon – 1
Olive oil – 2 tbsp

Preparation Time: 5 mins
Serves: 2

Method:

It is very important to wash the spinach thoroughly before consumption. Soak the leaves in clean water for at least 15 minutes and rinse. Wash the spinach leaves thoroughly, drain, and dry. Use your hands to tear the spinach leaves into smaller pieces as desired (I did not use a knife because chopping into smaller pieces would mean loss of nutrients).

tear spinach leaves into smaller pieces

Add walnuts, cashewnuts, lemon juice, and olive oil. I added pumpkin seeds and sunflower seeds also.

add nuts

Add grated cheese.

add grated cheese

mix the ingredientsI did not add salt to this salad because I loved the as-is taste. Mix the ingredients to coat evenly. The cheese, nuts, and the lemon give this salad a tangy and nutty flavor. You could even try orange juice instead of lemon.

Eating your greens raw is an acquired taste. I developed the taste for this salad with time. Including this salad in your diet couple of times a week is immensely beneficial. If you are unable to eat your spinach raw, you could lightly cook the leaf and add it to your pasta or add the spinach puree to your chapathi dough.

Breakfast, Everyday Simple Recipes, Indian, Snacks, South Indian, Tiffin, Vegan

Tangy Poha

Tangy Poha

Here is a tangy variety of poha that almost tastes like puliyodarai. I tasted this at a friend’s house and soon after tasting the first spoon, me and my mother were after my friend and her mother-in-law to get the recipe secret out. I tried making it soon enough so that I don’t forget the ingredients. Dry roasted and powdered whole masala ingredients are used for this recipe. Store this powder in an air tight container and then making this tangy poha is just a matter of few minutes. Let’s look at how tangy poha is made.

Ingredients:
Poha (beaten rice flakes/aval) – 6 cups
Tamarind juice – from a lime-sized tamarind ball
Water (optional, only enough to lightly moisten the poha)
Jaggery powder – 1/2 tsp
Salt to taste

For masala:
Coriander powder – 2 tbsp
Fenugreek (uluva) – 1/2 tsp
Jeera – 1/2 tsp
Red chilly powder – 1 tsp
Black pepper – 1/2 tsp
Asafetida – 1/2 tsp

For seasoning:
Cooking oil – 2 tbsp
Mustard seeds – 1 tbsp
Urad dal – 1 tsp (optional)
Chana dal – 1 tsp (optional)
Roasted Peanuts – one fistful
Turmeric powder – 1/2 tsp

For garnish:
Coriander leaves – 4-5 stalks
Curry leaves – 2 stalks

Method:
Soak tamarind in half a glass of water and extract the juice. Choose the amount of tamarind very carefully. If you feel later that it is not sufficient, you can add lime juice to balance the taste.

Grind the poha in a mixer to make a coarse powder (slightly bigger than rawa consistency). Transfer to a large bowl and keep aside. Mix the tamarind juice along with water and salt to moisten the poha. Use water carefully because the poha should just be sufficiently moistened. The consistency should be moist powdery but neither lumpy nor dry. Add jaggery powder. Mix well. Jaggery helps balance the tanginess and enhances the taste. Keep aside for 10 minutes. Since I used matta rice variety of beaten flakes, I could not get a fine powdery version. The white rice variety helps you get a nice powdery version.

Masala for tangy pohaIf you are using whole masala ingredients, dry roast each ingredient separately and powder them. I used powders except for fenugreek and jeera. Dry roast fenugreek and jeera in an iron kadai. Powder the roasted ingredients using a mortar and pestle before it cools down. Dry roast the remaining ingredients (coriander powder, black pepper powder, chilly powder, asafetida) together in the iron kadai in low flame for about 2 minutes until the raw smell is gone. Add the powdered fenugreek and jeera to this roasted masala and mix well.

TangypohaIn an iron kadai, pour oil and crackle mustard seeds. If you prefer to add urad dal and chana dal, you can add them now. When the dals turn red, add curry leaves and peanuts. Roast for a minute. Add the masala powder along with turmeric powder and stir for half a minute. Add the powdered poha. Stir and cook for about two minutes. Add coriander leaves. Tangy poha is ready.

An extremely easy alternative is to use ready-made Puliyodarai mix for this recipe. Coarsely grind the rice flakes using a mixer. Add sufficient salt and water to this coarsely ground powder and moisten the powdered rice flakes. In a kadai, heat oil and crackle mustard seeds. Add sufficient puliyodarai paste to this oil and mix well. Cook for a minute. Add the moistened rice flakes powder to this. Mix well and serve.

Everyday Simple Recipes, Side Dishes

Onion Tomato Subzi

When you have to make roti subzi for just one person, what subzi do you make? Here is a simple one with very few ingredients that you can prepare in 5-7 minutes.

OLYMPUS DIGITAL CAMERA

Ingredients:
Onion (medium) – 1
Tomato (medium) – 1
Garlic – 1 pod (optional)
Hing/asafetida – a pinch
Turmeric – a pinch
Chili powder – 1/2 tsp
Coriander powder – 1 tsp
Cooking oil – 2 tsps
Salt to taste
Mustard seeds – 1/2 tsp (optional)
Grated coconut – 1 tbsp (optional)
Coriander leaves – 1-2 (optional)

Method:
Peel the garlic and onion. Chop garlic, onion, and tomato into small pieces. Pour oil into an iron wok. Crackle mustard seeds. Add chopped garlic. When they turn brown, add chopped onion. Saute for 2 minutes. Add turmeric powder, chili powder, coriander powder, and hing powder. Add chopped tomato. Saute for 2 more minutes. Add salt and turn off. Add grated coconut and chopped coriander leaves if preferred. Serve with roti.

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