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Avoid any that is black or wilting and soggy.Cook the green peas and crush them a bit using the grinder.Put the marinated mutton in a pan and sauté for few minutes.Heat oil in a pan and add cumin seeds, sliced ginger and onions and sauté for few minutes.Sauté the onions till they become translucent. Move on to a salad consisting of baby spinach leaves and any other vegetarian or non-vegetarian fillers.Add spinach puree and season with salt.For the ghee MuttonMarinate the mutton pieces with ginger-garlic paste, salt and turmeric." (See recipes below.Roast the spices for few a minutes till the mixture is brown. The flavour profiles, however, will change.Once the onions start cooking add the sliced green chillies and fresh coriander stems.l Roll the grilled zucchinni on the marinated paneer and bake in the oven for four to five minutes.Season with salt and serve hot.Add hot water and kneed a hard dough and let it rest.Add the tamarind pulp and blend into a fine paste ."says Dr Siddhant Bharga va, co-founder, Fitness & Nutritional Scientist, Food Darzee. Again, from the northern part of India.Divide the dough and roll the portions into small disc.Add five cups of water, cover the pot and let it cook for about half hour or till lentil soften.Green lentil and spinach soup, kachori IngredientsFor the soup250 gm green moong dal60 ml oil Salt to tasteOil for frying the kachorimethod For the soupWash and soak the green moong dal for about two hours. Avoid washing before refrigerating.Cook for two to three minutes till the upma thickens.You can start by blanching the leaves for a tasty soup made with stock and milk or cream.Sauté for few minutes and add the soaked green moong dal. Sauté fresh spinach leaves in olive oil with minced garlic until the leaves are wilted. The leaves can be either flat or slightly ruffled, and are bright green when young, deepening to a more intense colour when older. When the samolina is brown add hot water and cook for few minutes.Blanch the spinach and puree it.Season with salt and finish with white butter.
Once they cook completely, puree the lentils and strain.Cooking with spinach or palak can get repetitive as it is usually a set of tried and tested recipes that make it to the table such as perennial favourites like palak paneer and dal palak to name a few. Being loaded with potassium, it helps reduce the effects of sodium and indirectly help reduce blood pressure .Add water and cook for 30 minutes till the mutton is soft and is cooked well.Add spinach puree to the strained lentils and cook for few minutes.Sauté till the garlic turns brown.COOKING WITH SPINACH"When you plan a dish, it is not about yourself."This leafy vegetable is rich in iron and folate, which are important for the appropriate functioning of the blood cells. We mix ingredients that you may think cannot be mixed together, but it works! In the case of spinach, it is a very versatile ingredient that has found a way into our everyday kitchen vegetable baskets," suggests mentor chef Vineet Bhatia at Ziya, The Oberoi, Mumbai. Vitamin A and C act as potent antioxidants and Vitamin K helps in the regulation of blood parameters.The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables).The recipies are by chef Vineet Bhatia at Ziya, The Oberoi, Mumbai.To make the masalaTake a heavy bottom pan and add dry red chillies, Kashmiri chilli powder, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, pepper corn, mustard seeds, mace, cloves, cinnamon stick, fried onion.STORAGE AND SELECTIONSelect spinach with bright green leaves, tender but crisp stems and a fresh smell. It is a cool season annual crop with fast maturation. The word ‘spinach’ comes from the Spanish word Hispania.For the saagShred half the spinach and keep aside. "It is beneficial for its micronutrient properties and its fibre content.Add the samolina and roast every thing together. However, in spite of its strong taste, spinach lends itself to multifarious innovations from soups and salads to meats and more when paired sensibly. You can boil spinach leaves forthree to five minutes in salted water, too. High humidity is essential for good foliage.Add the cooked mutton China frozen vegetables factory and sauté for few minutesFor the platingl In a bowl spoon the upma in the bottom of the bowl and arrange the ghee mutton on top of the upma.For the kachori Prepare the dough by mixing flour, ghee and salt.Then add the shredded spinach and cook for five minutes .Sauté for few minutes and add turmeric powder, crushed green peas and season with saltStuff the green peas mixture in the dough disc and make small dumplings.In fact, cooking with this leafy wonder is so easy you don’t need any elaborate recipes.In another pan, add ghee, the prepared masala paste, curry leaves and garlic.
The Moors took it to Spain from where it spread across the globe.ORIGIN AND DISTRIBUTIONFirst cultivated by the Arabs, spinach was then found in Persia 2000 years ago. The rich fibre content is very beneficial for gut health as well. It is a great source of Vitamin A, C, and K. Blanch the other half and puree it. But here is a twist, where it is enveloped in fine Carpaccio of zucchinni and you get earthy flavours with the zucchinni, spinach and the paneer that come together. Heat ghee in a pan and add cumin seeds,chopped garlic and chopped green chillies.Ghee Mutton roast, spinach upma IngredientsFor the upma60 gm ghee5 gm mustard seeds20 curry leaves100 gm onion2 green chillies200 gm samolina200 gm spinach pureeFor the ghee mutton 500 gm mutton20 gm ginger-garlic paste5 gm turmeric100 gm gheeFor the masala10 gm dry red chillies10 gm tamarind pulp 5 gm Kashmiri red chillipowder10 gm coriander seeds5 gm cumin seeds5 gm fennel seeds5 gm fenugreek seeds10 gm pepper corn5 gm mustard seeds1-2 mace 1-2 cloves1-2 cinnamon stick300 gm fried onion10 curry leaves5 gm garlicLemon juice to tasteSalt to tastemethod For the upmaIn a pan heat ghee and add the mustard seeds.Deep fry in hot oil. Remember to wash the leaves thoroughly before cooking and the water that clings to the leaves issufficient for cooking. In India, it grows in abundance in a moist and cool climate.Add cumin powder, coriander powder and turmeric powder .The great magnesium levels in spinach prevent cramping and fatigue.Heat oil in a pan and add asafoetida, sesame seeds, crushed cashew nuts andchopped raisins.Cook well untill the ghee is separated.l Cut the paneer into juliennes and marinate with salt, turmeric, ginger-garlic paste, cumin powder and oil.Once the mustard seeds starts spluttering add the curry leaves,chopped green chillies and chopped onions. Spinach is truly a superfood," Dr Siddhant Bhargava concludes. It is beautifully offset with pine nuts.His twist on saag paneer for example bears mention: "Here, the saag or the pulp of the spinach is reinforced with cottage cheese — paneer.For assembling, spoon the saag on a flat plate and arrange the zucchinni paneer on top and garnish with roasted pine nuts.Spinach also forms a very good stomach filler for individuals trying to lose fat and struggle with appetite issues since volume wise it occupies space in the gut, but calorie wise happens to be low.Zucchinni Paneer, spinach saag, pine nutsIngredientsFor the paneer roll 480 gm paneer2 zucchinni10 ml oil5 gm turmeric5 gm ginger-garlic paste5 gm cumin powderSalt to tasteFor the Saag 500 gm spinach leaves150 ml ghee10 gm garlic, chopped10 gm cumin seeds2-3 green chillies100 gm onions100 gm tomatoes 7 gm coriander powder7 gm cumin powder5 gm turmeric powderSalt to taste8 gm white butter50 gm pine nutsmethod For the zucchinni paneer rolll Slice the zucchinni length wise and grill on a sandwich griller and keep aside. Top with a squirt of lemon juice and serve as a nutritious side dish to accompany grilled meat. Who is your audience? What are their expectations? In my cuisine, the roots of the cooking skills remain intact, the style remains classic.Add chopped onion and saute, add chopped tomatoes and cook till they soften.NUTRITIVE PROPERTIESDark green leafy vegetables like spinach are considered a super food.Keep aside for 15 minutes.Add the spinach puree and further cook for few minutes.)Of course, the bitter flavour of spinach is an acquired taste — you either love it or hate it and works best with dairy products and eggs
Once they cook completely, puree the lentils and strain.Cooking with spinach or palak can get repetitive as it is usually a set of tried and tested recipes that make it to the table such as perennial favourites like palak paneer and dal palak to name a few. Being loaded with potassium, it helps reduce the effects of sodium and indirectly help reduce blood pressure .Add water and cook for 30 minutes till the mutton is soft and is cooked well.Add spinach puree to the strained lentils and cook for few minutes.Sauté till the garlic turns brown.COOKING WITH SPINACH"When you plan a dish, it is not about yourself."This leafy vegetable is rich in iron and folate, which are important for the appropriate functioning of the blood cells. We mix ingredients that you may think cannot be mixed together, but it works! In the case of spinach, it is a very versatile ingredient that has found a way into our everyday kitchen vegetable baskets," suggests mentor chef Vineet Bhatia at Ziya, The Oberoi, Mumbai. Vitamin A and C act as potent antioxidants and Vitamin K helps in the regulation of blood parameters.The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables).The recipies are by chef Vineet Bhatia at Ziya, The Oberoi, Mumbai.To make the masalaTake a heavy bottom pan and add dry red chillies, Kashmiri chilli powder, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, pepper corn, mustard seeds, mace, cloves, cinnamon stick, fried onion.STORAGE AND SELECTIONSelect spinach with bright green leaves, tender but crisp stems and a fresh smell. It is a cool season annual crop with fast maturation. The word ‘spinach’ comes from the Spanish word Hispania.For the saagShred half the spinach and keep aside. "It is beneficial for its micronutrient properties and its fibre content.Add the samolina and roast every thing together. However, in spite of its strong taste, spinach lends itself to multifarious innovations from soups and salads to meats and more when paired sensibly. You can boil spinach leaves forthree to five minutes in salted water, too. High humidity is essential for good foliage.Add the cooked mutton China frozen vegetables factory and sauté for few minutesFor the platingl In a bowl spoon the upma in the bottom of the bowl and arrange the ghee mutton on top of the upma.For the kachori Prepare the dough by mixing flour, ghee and salt.Then add the shredded spinach and cook for five minutes .Sauté for few minutes and add turmeric powder, crushed green peas and season with saltStuff the green peas mixture in the dough disc and make small dumplings.In fact, cooking with this leafy wonder is so easy you don’t need any elaborate recipes.In another pan, add ghee, the prepared masala paste, curry leaves and garlic.
The Moors took it to Spain from where it spread across the globe.ORIGIN AND DISTRIBUTIONFirst cultivated by the Arabs, spinach was then found in Persia 2000 years ago. The rich fibre content is very beneficial for gut health as well. It is a great source of Vitamin A, C, and K. Blanch the other half and puree it. But here is a twist, where it is enveloped in fine Carpaccio of zucchinni and you get earthy flavours with the zucchinni, spinach and the paneer that come together. Heat ghee in a pan and add cumin seeds,chopped garlic and chopped green chillies.Ghee Mutton roast, spinach upma IngredientsFor the upma60 gm ghee5 gm mustard seeds20 curry leaves100 gm onion2 green chillies200 gm samolina200 gm spinach pureeFor the ghee mutton 500 gm mutton20 gm ginger-garlic paste5 gm turmeric100 gm gheeFor the masala10 gm dry red chillies10 gm tamarind pulp 5 gm Kashmiri red chillipowder10 gm coriander seeds5 gm cumin seeds5 gm fennel seeds5 gm fenugreek seeds10 gm pepper corn5 gm mustard seeds1-2 mace 1-2 cloves1-2 cinnamon stick300 gm fried onion10 curry leaves5 gm garlicLemon juice to tasteSalt to tastemethod For the upmaIn a pan heat ghee and add the mustard seeds.Deep fry in hot oil. Remember to wash the leaves thoroughly before cooking and the water that clings to the leaves issufficient for cooking. In India, it grows in abundance in a moist and cool climate.Add cumin powder, coriander powder and turmeric powder .The great magnesium levels in spinach prevent cramping and fatigue.Heat oil in a pan and add asafoetida, sesame seeds, crushed cashew nuts andchopped raisins.Cook well untill the ghee is separated.l Cut the paneer into juliennes and marinate with salt, turmeric, ginger-garlic paste, cumin powder and oil.Once the mustard seeds starts spluttering add the curry leaves,chopped green chillies and chopped onions. Spinach is truly a superfood," Dr Siddhant Bhargava concludes. It is beautifully offset with pine nuts.His twist on saag paneer for example bears mention: "Here, the saag or the pulp of the spinach is reinforced with cottage cheese — paneer.For assembling, spoon the saag on a flat plate and arrange the zucchinni paneer on top and garnish with roasted pine nuts.Spinach also forms a very good stomach filler for individuals trying to lose fat and struggle with appetite issues since volume wise it occupies space in the gut, but calorie wise happens to be low.Zucchinni Paneer, spinach saag, pine nutsIngredientsFor the paneer roll 480 gm paneer2 zucchinni10 ml oil5 gm turmeric5 gm ginger-garlic paste5 gm cumin powderSalt to tasteFor the Saag 500 gm spinach leaves150 ml ghee10 gm garlic, chopped10 gm cumin seeds2-3 green chillies100 gm onions100 gm tomatoes 7 gm coriander powder7 gm cumin powder5 gm turmeric powderSalt to taste8 gm white butter50 gm pine nutsmethod For the zucchinni paneer rolll Slice the zucchinni length wise and grill on a sandwich griller and keep aside. Top with a squirt of lemon juice and serve as a nutritious side dish to accompany grilled meat. Who is your audience? What are their expectations? In my cuisine, the roots of the cooking skills remain intact, the style remains classic.Add chopped onion and saute, add chopped tomatoes and cook till they soften.NUTRITIVE PROPERTIESDark green leafy vegetables like spinach are considered a super food.Keep aside for 15 minutes.Add the spinach puree and further cook for few minutes.)Of course, the bitter flavour of spinach is an acquired taste — you either love it or hate it and works best with dairy products and eggs