spinach – Indian Culinary Center, NYC

Quinoa with Potatoes and Fresh Spinach

December 19, 2016Leave a comment

The addition of quinoa is a relatively new thing in my diet. Now that I have discovered it, I use it often and quite enjoy it. It is akin to rice or pasta for me and it’s healthful benefits are just an added bonus.

This was a quick lunch dish I made a few days ago.

Saute an onion in some olive oil with thyme – you can use rosemary or any other herb. Herbs add a depth of flavor that I enjoy. Season with salt and pepper – I also added a healthy amount of cayenne for a kick – it is optional of course.

When the onions are translucent, I added a diced potato. You can add almost any vegetable of your choice. And obviously most meat options too like chicken or turkey.

Next add 2 cups of quinoa and cook with the vegetables for a couple minutes till it is very incorporated and a little browned.

Next add 4 cups of water or stock, bring to a boil, lower the heat to a simmer and cover for about twenty minutes.

When the water has evaporated, add the fresh spinach.

I like to add fresh garlic at this stage because I like the flavor of garlic to be pronounced. If you need it to be more mellow – you can add the garlic earlier.

And yes, I use a garlic press – deal 🙂

Stir well and let the spinach wilt a little.
Next, let the father serve himself and I like to squeeze some fresh lemon over the top which enhances the flavors.

I hope you try this and let me know what you think.

Until I cook again!

Borek stuffed with Feta and Spinach

February 29, 2016February 29, 2016Leave a comment

I have always loved Borek or spanokopita – which is essentially a pastry with phyllo dough and stuffed with different fillings.

This past week I was in Los Angeles and my cousin’s daughter in law taught me how to make Borek. She is Turkish and so I was excited to learn from her.

It’s really quite simple.

For the filling:

Sautee spinach (chopped and frozen is best for this) in olive oil with chopped onions. You can add some garlic and I like to add a whole bunch of dill once the spinach is cooked and cooled.

Next add crumbled feta and mix well. Taste and season with salt and pepper.

Now lay out two sheets of phyllo – if you find the thick kind – it’ll make your life a lot easier.

Cover the sheets you are not using with a damp kitchen towel.

Brush generously with melted butter.

Now add the spinach and feta mixture to the lower end of the buttered phyllo as shown in the picture.

Now roll this up like a cigar.

In a buttered dish start to make spirals of the filled phyllo.

This was a revelation for me and I was so excited to learn this technique.

Imagine the possibilities of the types of fillings.

My mind was full of ideas of the ways I could make use of this with different sizes 0 individual borek would be nice.

Preheat over to 350 degrees and brush the whole borek liberally with butter and bake for about 30 minutes or until the pastry is nice and brown.

We held it in a 150 degree oven till we were ready to serve it and it was crispy and delicious.

To serve, cut into small pieces and enjoy.

Don’t be afraid of phyllo – keep it covered, work quickly and use ample butter.

Until I cook again!

Chickpea Flour Pancakes

August 24, 2015Leave a comment

I made these over the weekend and many many people on face book asked for the recipe. And so here it is – I hope you make it and let me know what you think. If you send me a picture – that’ll complete my life 🙂

What you will need:

3 cups chickpea flour

2 eggs (optional)

salt to taste

cayenne pepper to taste/red pepper flakes

1 1/2 cups of water (will vary if using eggs or not) – you are aiming for the consistency of pancake batter

dried mint (or any herb you like, fresh or dry)

2 garlic cloves, crushed

2 tbs oil

Mix all ingredients in a bowl and set aside for a few minutes.

You can make these plain with no topping or top with a variety of things like vegetables (cooked is better), shredded meats like chicken, etc.

I used left overs – shredded chicken and on the other a mix of spinach, corn, black beans and onions.

Heat a little oil in a non stick pan, add the batter and then the topping. Let cook on a medium heat for a few minutes and then flip.

You can make several and crisp them or keep them in an oven.

There you have it.

These taste great hot or as a snack the next right out of the refrigerator.

Until I cook again!

Saag Paneer (Spinach and home made cheese)

June 11, 2015Leave a comment

Paneer (home made cheese) with Spinach

This is the only picture since I wasn’t planning on blogging about it – but got many requests for the recipe.

By popular demand – here goes.

This is not exactly what you would find in a restaurant but I will tell you how to achieve that too.

1 lb. paneer (buy in Indian stores), cut into 2 inch rectangles.

I will post the recipe of how to make your own paneer if I get enough requests 🙂

8 ounces, chopped frozen spinach (use fresh if you like)

1 onion, diced

4 plum tomatoes, diced (use canned if you like)

4 cloves garlic, chopped finely

1 tbsp. fresh ginger, chopped finely

salt to taste

1 tbsp. cumin powder

2 tbsp. coriander powder

½ tsp. cayenne pepper – or to taste

2 tbsp. vegetable oil

Heat the oil and add the onions and salt. Saute for about 10 minutes or till the onions are caramelized. Add the cumin, cayenne and coriander, along with the ginger and garlic.

Cook over medium heat for a couple of minutes making sure the spices are cooked through.

Now add the tomatoes, spinach and ½ cup of water.

–If you are looking to achieve the restaurant style smooth spinach – blend this mixture and put it back in the hot pan.

Add the paneer and simmer for about 10 minutes or till the paneer has come up to temperature.

Add some more water if you need to.

Taste for seasoning and serve hot with chapati or rice or whatever you please 🙂

Until I cook again!

Saag Paneer (home made cheese with spinach)

May 24, 2015Leave a comment

Paneer (home made cheese) with Spinach

This is the only picture since I wasn’t planning on blogging about it – but got many requests for the recipe.

By popular demand – here goes.

This is not exactly what you would find in a restaurant but I will tell you how to achieve that too.

1 lb. paneer (buy in Indian stores), cut into 2 inch rectangles.

I will post the recipe of how to make your own paneer if I get enough requests 🙂

8 ounces, chopped frozen spinach (use fresh if you like)

1 onion, diced

4 plum tomatoes, diced (use canned if you like)

4 cloves garlic, chopped finely

1 tbsp. fresh ginger, chopped finely

salt to taste

1 tbsp. cumin powder

2 tbsp. coriander powder

½ tsp. cayenne pepper – or to taste

2 tbsp. vegetable oil

Heat the oil and add the onions and salt. Saute for about 10 minutes or till the onions are caramelized. Add the cumin, cayenne and coriander, along with the ginger and garlic.

Cook over medium heat for a couple of minutes making sure the spices are cooked through.

Now add the tomatoes, spinach and ½ cup of water.

–If you are looking to achieve the restaurant style smooth spinach – blend this mixture and put it back in the hot pan.

Add the paneer and simmer for about 10 minutes or till the paneer has come up to temperature.

Add some more water if you need to.

Taste for seasoning and serve hot with chapati or rice or whatever you please 🙂

Until I cook again!

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