Indians looked for Palak recipes in 2021. Listed here are some standard ones

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Search engine Google’s “Search Year 2021” is a summary of the most important Google searches or Google Trends of the current year, about the most frequently searched questions, the people who have inspired us the most and the most engaging moments that the Have caught the world’s attention year. In this year’s annual report “Year In Search” it was found that Indians were looking for and setting trendy Palak recipes in 2021.

Since wintergreens are a healthy source of vitamins and minerals for both vegetarians and non-vegetarians, here are some popular spinach recipes that Popeye would totally agree with. In addition to being cheap and easy to prepare when not served raw, spinach is known to contain 28.1 milligrams of vitamin C in a 100 gram serving, as stated by the U.S. Department of Agriculture (USDA).

Because it is high in fiber and water, it promotes a healthy digestive tract by preventing constipation. The leaves of the spinach are also rich in protein, iron, vitamins and minerals.

The vitamin A it contains moisturizes skin and hair, while the vitamin C it contains gives skin and hair structure and the iron content keeps hair loss in check. Not only does it help treat diabetes and prevent cancer, but it also helps prevent asthma and lower blood pressure.

It might reduce the risk of oxidative stress, while the vitamin K in spinach is very good for bone health, and the vegetable in general is “a glowing skin tonic” for everyone. Check out some fancy and some popular Indian palak or spinach recipes below and thank us later.

1. Ravioli with spinach and ricotta:

Recipe: Om nom nom your way through the last year 2021 with spinach and ricotta ravioli (Instagram / melisustunnn)

Ingredients for dough:

150g plain flour

150g semolina

130ml warm water

1/2 tbsp olive oil

pinch of salt

Ingredients for the spinach and ricotta filling:

100g firm tofu

70g cream cheese

150g spinach

1 clove of garlic

1 tbsp vegan pesto

1 tbsp nutritional yeast

1 teaspoon onion powder

2 teaspoons mixed herbs

1 tbsp olive oil

salt and pepper

Ingredients for serving:

Fresh rosemary and basil

Roasted pine nuts

olive oil

Method:

Start by mixing the flour, semolina, and salt. Mix, add water and oil and knead into a dough. Place on a floured surface and continue kneading. Wrap the ball of dough in some cling film and leave it in the refrigerator for an hour.

In the meantime, start the filling by putting some oil in a pan, crumbling the tofu in it and adding the garlic, mixed herbs, salt and pepper. Remove from heat and add cream cheese, nutritional yeast, onion powder and pesto.

Boil the spinach in a pan and drain the liquid before chopping it up and adding it to the tofu. Mix everything together. After an hour, roll out the dough very thinly on a floured surface. Make sure there is enough flour or it will stick to the surface and not work.

Cut out small circles with a cookie cutter. Alternatively, you can cut them into 2 by 2 inch squares. Place half a teaspoon of the filling in the center of one of the circles, then add some water around the edges. Put another circle on top and flatten the sides.

You can use a fork to press down the edges. Repeat until everyone is done. (The leftover filling can later be used as a pasta sauce.) Boil some water and add them one by one. Cook for 3-5 minutes, then fry lightly in a little oil, more garlic and mixed herbs.

At this point you can dry roast the pine nuts. Serve with the garlic oil sauce, fresh rosemary and basil and the pine nuts. Enjoy!

(Recipe: Melis Ustun, Instagram / melisustunnn)

2. Palak Kofta Curry

Recipe: Let Sunehri Anjeer and Palak Kofta Curry pamper your palate (Chef Hari Ballabh Singh from Ozen Reserve Bolifushi)

Ingredients for Kofta:

Fresh spinach 250gm

Anjeer 120gm

Brown onion paste 50gm

Green cool 1no

Potatoes (cooked) 2nos

Paneer 100gm

Ginger 1/2 teaspoon

Grams of flour 1 teaspoon

Salt to taste

Black pepper to taste

Oil for frying kofte

Method:

Soak the figs in water for 3-4 hours and cut into fine pieces for the Köfta filling. Now put the spinach in the boiling water for 2 minutes. Remove from heat and strain into a container. Quickly freshen the spinach in ice water, squeeze it out to remove as much water as possible and stir to a fine paste.

Combine grated potato, spinach, gram flour, green chilli, ginger, brown onion paste, salt and pepper. Mix well to combine. Check wort. Flatten a serving of spinach mixture on the palm of your hand and place a serving of fig mixture in between and roll on all sides to seal the edges. Heat the oil in a pan over medium heat and fry the koftas in it until golden brown.

Ingredients for making sauce:

Fresh tomatoes 220g

Refined oil 15ml

Cumin seeds 1/2 teaspoon

Green cool 2nos

Cashew nut 75 g

Cloves of garlic 2nos

Ginger 20g

Kashmiri chili powder 1/2 tsp

Garam Masala a pinch

Salt to taste

Cooking cream 50ml

Coriander 20g

Method for sauce:

Heat the oil in a pan over medium heat, add cumin seeds to the pan when they start to crackle, add sliced ​​onion and sauté for 3-5 minutes. Add cashew nut, ginger, chilli, garlic and fry for another 3-5 minutes. Now add tomatoes to the pan and simmer for 10-12 minutes or until the tomatoes have completely collapsed.

Add the chili powder, garam masala and salt and mix well. Turn off the flame and let the mass cool down completely, grind the mass into a fine paste and brush through a fine sieve. Return the mixture to the pan over low heat, adding a little water to thin it out if it’s too thick. Finish with cream and crushed kasoori methi. Add halved koftas to the pan, garnish with coriander and serve with rice or Indian bread.

(Recipe: Chef Hari Ballabh Singh from Ozen Reserve Bolifushi)

3. Spinach Makhana

Enjoy Spinach Makhana with Singhare Ki Poori (Chef Vivek Tamhane, Senior Executive Chef, BLVD Club – Bangalore)

Ingredients:

300 grams of spinach leaves

50 g Makhana (Phol Makhana)

1 teaspoon cumin powder

1 green chilli – chopped

1 tablespoon of chopped mint leaves

1 tablespoon of ghee

½ teaspoon rock salt

Method for Spinach Makhana:

Wash the spinach leaves, chop well. Heat a pan, add a little oil and Phool Makhana. Stir the makhana on a low flame and roast it until it becomes crispy. When you’re done, keep it aside.

Heat the ghee in a pan. Add the chopped chilli, cumin powder and rock salt. Add the chopped spinach. Fry the spinach over a medium heat until it is a little bit dry. Do not add water, let it boil on its own water.

Turn off the flame. Add the toasted makhana. Add chopped mint leaves.

(Recipe: Chef Vivek Tamhane, Senior Executive Chef, BLVD Club – Bangalore)

4. Spinach soup

Here’s the delicious spinach soup recipe that Popeye would wholeheartedly recommend (Instagram / whiskaway2020)

Ingredients:

1 tbsp butter

1 medium onion (finely chopped)

1 clove of garlic (finely chopped)

1 bunch of spinach leaves

1/4 cup of water

1/2 cup of milk

1/2 teaspoon pepper

1/2 teaspoon sugar

1 tbsp corn flour

1 teaspoon fresh cream

Salt to taste

Method:

Take a pan and add the butter, onion, and garlic. Fry until golden brown. After you’ve cut the stem off, clean the spinach leaves before using them. Put in the pan and sauté on a medium heat for a minute until they shrink and let cool completely.

Put the mixture in a blender and make a smooth puree by adding water as needed. Pour the mixed puree into the same pan and add milk and salt and mix well. Bring the puree to a boil.

Next, add black pepper, sugar, and cornmeal paste and stir in quick movements. (Note: To make cornmeal paste, mix 1 tablespoon cornstarch with 1/4 cup water and make a paste from it. Add to the soup, stir again and check the consistency)

Put the soup in a serving bowl and garnish with fresh cream.

(Recipe courtesy: Instagram / whiskaway2020)

5. Palak paneer

If Popeye came to India he would surely try this dinner recipe from Palak Paneer (Instagram / Culinarychaser).

Ingredients:

100 g paneer

4 tbsp cream / malai

A bunch of palak / spinach

2-3 chopped green onions with greens

1 chopped tomato

1 inch ginger

4-5 cloves of garlic

2 green chillies

4-5 walnuts

1 teaspoon cumin seeds

Salt, red chilli powder and garam masala as desired.

Method:

In a pan, add the chopped spinach, onions, tomatoes, ginger, garlic, green chillies, cumin, walnuts and cook for 8-10 minutes. In the meantime, let it cool in another pan and roast the diced paneer. Put this in a blender mill and make a fine paste. In a pan, fry 1 teaspoon of ghee, salt, chili powder, garam masala .. on a low heat, add the spinach puree.

Cook on a low flame for 5-6 minutes, adjust the consistency with a little water. Add the cream, stirring constantly, so that it doesn’t stick. Finally add paneers and you’re done!

(Recipe: Neha, Instagram / Culinary Hunter)

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