Thursday, March 28, 2013

Spinach Corn Bhaji- Version II

Weather in London is so bad these days. It is always cloudy and gloomy. It is end of March and I feel like I have stuck in December. I was feeling so lazy the other day that I was in no mood to cook something special or fancy. I opened the fridge and there was spinach and some frozen corn. Thus with the same thought I chose to make Spinach Corn Bhaji.

I have made corn spinach sabji before also (check here) but that was more like gravy and curry. This time I did not blend anything in the blender. I simply chopped everything and let all of it cook together- so it was more like bhaji or bharta.

Mr. Husband is not very fond of spinach also known as palak, but he is okay if I add corn with palak. Spinach is so healthy –remember Popeye. Bright, vibrant-looking spinach leaves are not only more appealing to the eyes but more nourishing as well. And when you throw some yellow colored corn with green leaves it looks more pleasant and yup tastes yummy. Coming back to the recipe.

1 bunch spinach
1 cup frozen corn
1 tomato sliced in circles
3 green chillies chopped finely
1 tsp haldi/turmeric
1 pinch asafoetida/ hing
2 tbsp oil
1 clove garlic finely chopped/lehsun
1 tsp finely chopped fresh ginger/adrak
1 tsp cumin seeds/jeera
1 teaspoon salt or to taste

Boil frozen corn in microwave for 10 minutes.
In the mean time wash spinach and chop it. Boil the spinach in microwave for 5 minutes.
Heat oil is pan/ kadai and heat oil.
When oil gets hot, add hing, jeera. Wait till it splutters.
To it add, garlic and  ginger and sauté till the raw smell fades away.
Finally add salt, corn, spinach, green chillies and tomatoes. Mix and cook till tomatoes soften.
Cook covered for 5 minutes. 

I used frozen corn, but this dish can be made with raw corn as well.
If you cannot find spinach bunch then you can opt for baby spinach leaves.

Serving ideas:
This is perfect as dry sabji or side dish.
Serve with rice, puri or paratha of your choice.
Can also be served as a dip for chips and nachos.
Put the sabzi between two slices of  bread and have as a sandwich.

 Mild Spicy with nutrients of spinach.

Tuesday, March 26, 2013

Cake Churma With Leftover Cake- Holi Easter Fusion

Wish you all a very Happy Holi. I hope and wish that this festival of colours bring lots of joy and happiness in your lives. Other than playing with colours on Holi it is also about cooking and eating. I remember how my mom used to cook (ah! I miss that) such lovely dishes and me and my brother would relish and enjoy them A true treat after that tiresome holi and colours.

Today I chose to make churma with cake. This recipe is very simple and quick and the best way to make use of leftover cake. This recipe is a superb and tasty fusion for Holi and Easter. Using jaggery was the interesting and unique choice. Jaggery also called as gud in English is nothing but a kind of sugar but healthier. Jaggery is more complex than refined sugar and hence does not increase the sugar level of blood abruptly. It provides energy slowly, for a longer period. Although diabetics should avoid jaggery, still it is better in this respect for diabetics than sugar. Let us see the recipe now.

1 vanilla sponge sheet
¼ cup jaggery/gud
¼ chopped almond/badam
Cut the cake into small pieces.
Put jaggery and cake into blender and blend coarsely. Like the consistency of churma.
Mix some of the almonds in the churma and use remaining for garnishing.

  • I have used vanilla sponge but any kind of cake can be opted instead.
  • If you are using chocolate cake you might need to increase the amount of jaggery.
  • Any nuts like cashews, pistachios or raisins can be used.
  • The churma can also be formed into ladoos.

Monday, March 25, 2013