Spinach - Peas Palav

Spinach - Peas Palav is full of Spinach.Spinach is full of Iron. Spinach Peas Palav is prepared with Methi, Dil leaves with peas and Basmati rice and some spices. Mint chutney and mint tambuli adds taste to Spinach Palav. Palav is popular rice dish in India and all over the world.

Palav is called, Pulau -Hindi, Sanskrit pulaka and the name must be a Dravidian orgin. Due to the vast spread of the dish, it is called in different names in many languages, like, palou, palov, pilav, polu, polaao (Bengali), pulao/pulv (Hindi-Urdu) etc.

Palav is a rice dish, cooked with seasoned vegetables and a good variety of rice. Especially Basmathi rice go well with Palav. It is easy to prepare, can be done quickly and its one of the favourite dish of many.

Dil weed is a unique perennial herbal plant. This herb contains no cholesterol and low in calories. It contain many anti-oxidants, vitamins and dietary fibers and helps to control cholesterol levels. Fresh dil herb is an excellent source of antioxidant vitamin C. Dil weed is a good source of minerals like copper, potassium, calcium. ,amganese, iron and magnesium.

Methi leaf is highly beneficial for treating poor liver functions. It is also helpful in treating gastic problems and other intestinal issues. Methi Leaf cut down the cholesterol and helps in preventing and treating of type 2 diabetes.

Here is a recipe of Spinach(Methi + Dil) Peas Palav with Mint chutney and Mint Raitha.  This dishes are very good healthy Combo and I am sure every one in the family will surely enjoy eating this Spinach dishes. You can have this palav for lunch or dinner.

Things Needed :

Spinach Palav 

Basmati Rice : 2 Cups
Dil Leaves : 1 Bundle
Methi Leaves : 1 Bundle
Peas : 1 Cup
Green chilly :2
Ginger : 1 Table spoon (Grated)
Clove :2 to 3
Cinnemon : small Piece
Palav Leaf : 1
Cardamom : 2 pods
Garam Masala : 1/2 Tea spoon
Coriander seeds : 1/2 Tea spoon
Coconut : 3 Table spoons
Oil : 2 Table spoons
Ghee : 2 Table spoons
Salt : to taste
Water : 4 Cups

Method :

1. Wash and cut dil leaves and methi leaves and keep it aside.

2. Wash and keep rice aside.
3. Grate coconut and ginger and wash and cut coriander leaves.
4. Dry grind coconut, cloves, cinnemon, coriander seeds and cardamom and keep it aside.
5. Now keep a big pan on the fire and put oil. Put ginger and peas.

6. Fry nicely for1 minute.
7. Add cut leaves and fry it nicely for 2 to 3 minutes.
8. Add ground coconut mixture and washed basmati rice and fry for 3 minutes.

9. Now add salt and mix again and put this fried mixture in the rice cooker or pressure cooker and cook.

10. Add ghee and mix when the Palav is done.

Note : 

You can use any cooking rice remember to add water according the quality of rice. (Sona Masuri 1 = 3, Basmati rice 1 cup rice = 2 cup water. You can add vegetables if you like. You can also use more chilly for spicy taste. Adding ghee increase the taste of the Palav.

Time : 40 minutes
Servings : 5 to 6

Mint Leaves - Coconut Chutney:

Grate coconut and wash and add 1 cup of mint leaves, tamarind, 2 green chilly and salt.

Grind this coconut + mint mixture til paste and shift it to the serving bowl.
Chutney is ready to serve

Mint leaves Raitha.

Fry cleaned and washed mint leaves and 4 to 6 pepper popds in 1/2 tea spoon of ghee nicely.
Add salt and allow it to cool. Grind with little water till paste and put it in a serving bowl. Add a cup of curd and mix it well. Mint Raitha is ready to serve.

Chutney and Raitha
Note :  You must roast mint leaves on low flame. Adding onions with Mint Raitha will adds to the taste. 
Time  : 10 minutes
Serves : 4 to 6

Palak Aloo Tikky & Dahi Baby Potatoes.

Palak Aloo Tikky  and Dahi Baby Potatoes are a snack or a chat dish. We can have Palak Aloo tikky and Dahi Baby potatoes as dinner too. Even we can have them as starter also. I have used very little oil and well taken care and used mild spices. Children especially love this dish since lots of potatoes are added and mother can be happy at least in this way she can feed her kid spinach. (Palak) and some calcium content that is Dahi. Palak and boiled potato tikky and Dahi Baby Potatoes definitely make all age group happy I am sure.

Palak is rich in potassium and low in sodium. It is a rich source of vitamin A and reduces the risk of eye diseases. Using Palak in your daily diet helps to control the blood pressure to normal levels. It reduces the hypertension and helps to maintain a proper blood flow. Palak is rich in minerals like manganese, copper, magnesium, zinc and phosphorus. These minerals help to build strong bones.
Another important mineral is found abudantry in spinach is Iron. Iron reproduce red blood cells. Iron also useful for boosting the body;s metabolism.
Potatoes are very good source of vitamin B6 and good source of potassium, copper, vitamin C, manganese, phosphorus and dietary fiber.

So here we go and see how to prepare Palak Aloo Tikky & Baby Aoo Dahi. Eating Tikky with green chutney or sweet chutney or with ketch up is normal. I thought a bit and tried this Baby Aloo Dahi which goes very well with the Palak Aloo Tikky. 

Things Needed : 

Palak Aloo Tikky
Palak leaves : 1 Bundle
Potatoes : 2 to 3 (Medium sized)
Peas :  1 Cup
Chiroti Rava : 1 Cup  (Thin sized Samolina)
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Jeera : 1 Tea spoon
Coriander leaves :  2 Table spoons
Garam Masala : 1/2 Tea spoon
Salt : as required
Oil : 1/2 Cup (2 to 3 Table spoons)

Method :
1. Wash and boil potatoes and peas in a pressure cooker. Leave it for cooling.
2. Wash and cut palak, green chilly and coriander leaves in to small pieces. Grate ginger.

3. Roast Rava (Samolina) for 2 ti 3 minutes. (Let the raw smell disappear).

4. Now Remove the outer skin of the potato and smash the cooked peas.
5. Keep a pan on the fire and heat. Put 1/2 tea spoon of oil and add jeera.

6. Add cut green chilly and cut palak leaves. Mix it well and cook on medium flame till water disappears. (3 to 4 minutes)

7. Take a big bowl.  Put potatoes and peas. Smash potatoes and cooked peas.
8. Add  coriander leaves, smashed potatoes, ginger and peas. Add little turmeric and garam masala powder.
9. Add required salt and mix it well.
10. Add roasted chiroti Rava to the mixture and put off the gas. Put this mixture to abig pan.

11. Now mix the mixture nicely and prepare dough.

12. Divide the dough in to small portions.
14. Keep a pan on the fire. Heat. Sprinkle oil.
15. Take one small portion of the Tikky mixture and flatten on your palm.
16.Give the desired shape. Put this Tikky on the heated pan. lower the flame and cook.

17 Sprinkle oil on the top and cook till it is brown. Now turn the other side and cook for 1 to 2 minutes.
Now serve hot Palak Aloo Tikky with your choice of side dish. (Chutney or Ketch up).

18. You can prepare 5 to 6 Tikkiess at a time. Prepare the remaining Tikkies in the same way.
20. No need to add much oil.
Note : You must boil potatoes nicely. Do not over boil them. You can also add any other vegetables like carrots or beans to the mixture. (Cook them till soft and add them).
You can add spice according to your wish. (More or Less).
Serves : 4 to 5
Preparation Time : 20 minutes
Cooking time :40 minutes


Dahi Baby Potatoes

Things Needed :
Baby Potatoes : 10 to 12
Jeera Powder : 1/2  Tea spoon
Pepper Powder : 1/2 Tea spoon
Salt : Required
Dahi (curd or yogurt) : 1 Cup
Whole Jeera : 1/2 Tea spoon
Oil : 1 Table spoon

Method : 
1. Wash and pressure cook baby potatoes for 6 to 8 minutes. Leave it for cooling.
2. Remove the skin of baby potatoes when it is cooled.

3. Now keep a pan on the fire and heat. Add oil.
4. Add jeera and fry for 10 seconds.

5. Now add baby potatoes and mix it nicely.

6. Add salt and pepper + jeera powder.

7. Stir in between and cook for 2 to3 minutes.

8. Now shift the cooked baby potatoes to the serving bowl.

9. Take a small bowl. Put 3 to  4 baby potatoes and add 2 to 3 table spoons of curd and mix it nicely and serve with Palak Aloo Tikky.

Note : 

You must roast jeera and pepper podes and powder it. You can prepare this powder and store it insmall quantity, so that you can use it whenever you want it. You can also add curry leaves or coriander leaves to the potatoes. Cooking baby potatoes on low flame will enrich the taste bud. Do not use much oil. You can also use big potatoes instead of baby potatoes. Boil them and cut it in to small cube size and use it. You can also use chat masala while you serve Dahi Baby potatoes.

Serves : 4 to 6

Time : 10 minutes to cook

Preparation time : 20 minutes.

Palak - Raitha.( Curd Curry )

Palak -Raitha is prepared using curd (yogurt). It is one of the easiest and quick dish that any one can prepare. We can have this Palak Raitha with any masala rice, chapatis, rotis even plain rice.

I have used Palak (Spinach), green chilly, curd and mustard seasoning.
Let us see some benefits of having Palak (Spinach) in our diet.
Spinach/palak is full of nutrients. They are very low in calories and fats. The leaves contain good amount of soluble dietary fiber. It helps to control the cholesterol and good for weight reduce.
They have good amount of iron and anti oxidant properties.They contain Vitamins like, Vitamin A, Vitamin C, Vitamin K and beta carotene. Vitamin K helps the bones to be strong. Palak leaves contain good amount of minerals like, potassium, manganese, magnesium, copper and zinc. Potassium helps to control the heart rate and blood pressure.
Please Note : People who are suffering from kidney stones, urinary track problems and thyroid hormone problems do not use Palak leaves regularly.
Let us see the recipe now : Palak Raitha has No Onions or No Garlic recipe.

Things Needed :

Palak leaves -1 small bundle

Yogurt - 1 cup

Green chillies - 2

Salt : to taste

Ingh ( Asafoetida ) - a pinch

Curry leaves - 4 to 6 leaves.

Oil - 1 tea spoon

Mustard seeds : 1/2 tea spoon

Methi/Fenugrik seeds : 4  to 5
Jeera/Cumin Seeds ; 1/2 Teaspoon

Method :

1. Wash and cut palak leaves in to small pieces.
2. Cut green chilly, coriander leaves and curry leaves.

3. Keep a pan on the fire and heat. Put oil and mustard seeds,methi seeds. Let mustard splutter.
4. Add green chilly and fry for 10 seconds. Add ingh, jeera and curry leaves.
5. Add cut palak leaves and fry till they turn soft and cooked. (Cook on low flame).

6. Add turmeric powder (a pinch) and salt. Mix it well. Let it be on low flame for a minute.
7. Put off the fire and let it cool. Add a cup of curd and mix it nicely. Add coriander leaves and serve.

8. Serve with any main dish you have prepared.

Note :

Adding onions and garlic is optional. Adding thick curd gives a better taste. Adding butter milk is an optional. No need to add any coconut gratings. Adding more/less chilly is optional.
Time : 10 Minutes.
Serves :2

Mixed leaves Daal .

Mixed Leaves Daal is one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.

Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .