Palak Paneer

Palak paneer is a gravy dish and it can be eaten with chapatis, rice and even with bread.

Palak

Palak, commonly known as Spinach, is a high nutrient, iron rich green leaf which is considered an essential in everybody's balanced diet. Palak is also a great souce for all vitamins and calcium. References to spinach are seen evidently in the cartoon Popeye the sailor man!

Paneer

Paneer is a dairy product which is also considered a rich cooking ingredient in North India. Paneer is also rich source of calcium, however, is a cholesterol increasing ingredient. 

Things you need

Paalak : 1 bundle
Onions: 1
Tomatoes: 2
Green chillies : 2 to 3
Ginger: a small piece
Garlic : 2 to 3 cloves.( if you like only )
Garam Masala powder: 1/2 teaspoon.
Paneer : 250 Grams.
oil. 2 to 3 table spoon
Salt to taste.
Coriander leaves: 5 to 6 sticks.

What to do

Boil Paalak leaves for 5 minutes. Grind the boiled leaves with same water after cooling.
Cut onions, tomatoes, ginger, and chillies into small pieces.
Cut paneer into small cubes and then keep a pan on the fire, put 1 table spoon of oil and shallow fry paneer cubes. Keep it aside.
Take a vessel. Keep it on the fire, put 1 table spoon of oil and let it heat. Put ginger, onions and stir for 2 to 3 minutes. Then add tomatoes , green chillies and garam masala powder. Stir until tomatoes become soft. Add ground paalak leaves and salt . Mix well and let it boil for 2 to 3 minutes. Now add fried paneer pieces and cut coriander leaves .
Let it cook for 2 to 3 minutes on slow fire.Paalak paneer is ready to serve

Please note

Fry paneer on slow fire.
If you do not like panner you can use potatoes.
Method of using potatoes instead of paneer.
Take 2 potatoes.Boil them with skins in the pressure cooker for 5 minutes.
Take it out from the cooker when it is cooled and remove the skin and cut in to cubes
and fry it same as paneer.
Servings. 2 to 3

CAPSICUM - PEAS VANGHI BAAT

Capsicum - Peas Vanghi Baat is a rice dish. It is a type of masala mixed vegetable rice. Vanghibaat can be prepared in many ways and using different vegetables. I have used Capsicum and Peas as main vegetables, mixed with home made Vanghibaat powder. Used lemon instead of Tamarind.

 Lets see some benefits of using Capsicum and Peas;
Capsicum is a rich source of vitamin A and C. It also has antioxidant properties. It has blood clotting properties. Capsicum is low in fat, cholesterol and calories. Capsicum extracts help the hair to be strong and thick and prevents the hair fall. One should be very careful while using it since it contain burning sensation. 

Green peas are one of the most nutritious leguminous vegetables, rich in nutrients, minerals and vitamins. Fresh pea pods are excellent source of Folic acid. Peas contain Vitamin A , Vitamin C, Vitamin B and Vitamin K. They are also rich source of anti oxidants, many minerals like calcium. iron, zinc and manganese.

Here is a recipe of simple Capsicum - Peas Vanghi baat. We can have Vanghi baat for breakfast, brunch, lunch or dinner. This Vanghi baat can be prepared during festivals or kitty parties.

Things Needed :

Cooked Rice : 2 Cups.
Home Made Vanghibaat Powder :  2 to 3 Table spoons
Lemon extract : 2 Table spoons
Salt : to taste
Peas : 2 Cup (fresh or frozen)
Capsicum : 1 (Medium sized)
Oil : 2 Table spoons
Ghee : 1 Table spoon
Mustard seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Ingh : a pinch
Curry leaves: 6 to Leaves
Coriander leaves : 2 Table spoons.

Method :

1. Wash and cut capsicum, curry leaves and coriander leaves.

2. Wash and cook peas in a micro oven or pressure cook . ( if fresh 1 whistle will do).
3. Keep a pan on the fire and put oil.

4. Put mustard seeds and urid dal. Let the mustard seeds splutter.

5. Add curry leaves and ingh to it. Add cut capsicum and fry them nicely till they are bit soft.

6. Add boiled peas and mix it well. Add salt and turmeric powder.

7. Add home made vanghibaat powder and mix it well. Fry on low flame.

8. Now add cooked rice and mix it well. Add a spoon of ghee. Add lemon extract.

9. Mix it nicely and add coriander leaves on the top and shift the ready baat to a serving bowl.

10. Serve this Capsicum -Peas Vanghibaat for a breakfast, brunch, lunch or dinner.

You can pack Capsicum -Peas Vanghibaat  for a lunch box for kids and Office goers.

Note:



You must cook rice earlier and make it cool to use. Rice grains should be separated when its done. If you are using basmati rice use 11/2 cups of water and sona masuri use 2 1/2 of cups of water.(For 1 cup rice). So that you get good grains of rice. You can use green chilly to give a spicy taste. You can also add cut onions while frying capsicum. You can prepare vanghibaat, using long brinjals carrots, beans even cabbage. We can use broken wheat, Medium sized Rava (semolina), Thick variety of flattened rice instead of rice. Using coconut is also purely optional. I haven't used coconut.

To prepare home made vanghi baath powder, dry roast coriander seeds (1 Table spoon), Channa dal, Urid dal (each 2 table spoons), cinnamon a small piece and 4 to 6 cloves, red chilly, curry leaves and ingh. Dry roast them one by one and leave it for cooling and then dry grind. Using just made masala powder adds to the taste.

Time :
Cooking rice :15 minutes
Preparing time : 10 Minutes.
Serves: 4 to 5