Food Talk  Discussion Forum

Name: S. Faraz Khan

1. Aloo Palak Methi

Spinach with Potatoes
Ingredients:
1 bunch spinach
12 bunch fenugreek leaves (Methi) chopped
12 kilogram potatoes
8 cloves garlic cloves, skinned
1 inch piece ginger fresh, peeled
14 cup oil
1 large onion skinned and finely chopped
1 level teaspoon chili powder
2-4 - green chili, finely chopped
14 teaspoon turmeric
1 level teaspoon salt

How to Cook:
1. If fresh fenugreek leaves are used then remove any coarse stalks. Chop roughly. If dried leaves are used, carefully remove the coarse dry stalks. Wash in a few changes of water. then soak the leaves in cold water without disturbing them. When you are ready to use them, carefully scoop out just the leaves without disturbing the water at the bottom as this is where all the grit will have settled.
2. If the spinach leaves are very small and tender then leave them whole, if large and slightly coarse, then chop them. Wash the spinach thoroughly in a few changes of water.
3. Peel and cut the potatoes into small cubes. Keep them in cold water.
4. In a blender or food processor grind garlic and ginger to a fine paste.
5. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light golden color. Add ginger, garlic and 3-4 tablespoons of water, ( to prevent the spices from burning) to onions. Stir fry for few minutes then add green chilies. Fry them for a minute or two then add chili powder, turmeric and salt. Stir well.
6. Add fenugreek, stir fry for about 5 minutes, if necessary, add very little water to prevent it from sticking. When fenugreek is well fried, add spinach and potatoes. Mix well.
7. Cover with a tight fitting lid, reduce the heat and cook until the potatoes are cooked and spinach is really tender and all the moisture has dried up.
8. It may be necessary to add extra water to prevent the spinach from sticking to the bottom of the pan.
9. It is ready to serve when the oil begins to float to the top.
10. Serve with Chapati


This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)

2.Karhi Pakora

Ingredients

For pakoras:
basin 1 1/2 cups
red chillis 1 tsp
salt 1 tsp
corriander seeds 1 tsp
chat masala 1 tsp
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste
For curry:
baisin 6 tbsp
water 1.15 litre
curd 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 tsp
garlic 5 cloves
green chillies 4
red chillies pwd 2 1/2 tsp
salt 2 tsp or as per taste
red chillies whole pods 4
cooked cummin pwder 1 tsp
cummin 1tsp (for garnish)
oil 1/2 cup (for garnish)

Mix all ingredients well with enough amount of water to make a semi thick paste.Heat oil enough for deep frying in a deep frying pan. Put the paste in little amounts in the well heated oil with the help of a tbsp. Fry pakoras on medium heat. Mix baisin, water, curd, 6 curry pattas,spring onions,green chillies,garlic,ginger,cummin powder and red
chillies pwd in aheavy based pot and cook on low heat untill it becomes half in quantity.The curry will turn a little thick.U can add water if U want to make it thin.Add the prepared pakoras and salt in the curry.
For Tempering ( Bikhar)
Heat oil in a frying pan.Put cummins,red chilly pods and curry patta.Fry well and put in the prepared curry.Your curry is ready to serve.Eat with boiled rice or as it is.You will love the delicious taste.

3. Bhindi Piyaz

Bj's special
Ingredients:
12 kilogram Bhindi (Okra)
2 medium onions (thin slices)
3 medium tomato, roughly chopped
6-8 - green chilies, sliced
14 cup cooking oil
1 teaspoon coriander powder
12 teaspoon turmeric powder (haldi)
1 teaspoon black pepper, powder
1 teaspoon salt

How to Cook:
1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time.
2. Cut Bhindi into 12 inch pieces, discard the head and tail.
3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside.
4. Fry onion in the same oil for about 5 minutes.
Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes. Serve with Chapati.


This recipe serves 4 people.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)
Try Raita with this dish.


4. Palak Paneer



Ingredients

-15 oz pack ricotta cheese
- 450 g. fresh or 8oz frozen, chopped spinach
- 1 small onion finely chopped
-1/4 cup sour cream
-1 inch piece ginger, finely chopped
- 4 clove garlic, crushed
-1 tsp. cumin powder
-1/2 tsp. coriander powder
-1/4 tsp. turmeric powder
- 1 tsp. chili powder
-1/4 cup oil
- salt to taste
1. Empty the ricotta cheese into an oven-proof dish and bake at 350F for about 40 minutes. Cut it into 1/2 inch square and keep aside.
2. Thaw the frozen spinach or thoroughly wash and finely chop fresh spinach. ( Or place the spinach in a blender or food processor and blend to a puree.)
3. Heat oil in a saucepan. Add onions and stirring frequently fry for 8-10 minutes or until light brown. Add garlic and ginger. Fry for few more minutes, add little water if the mixture sticks to the bottom of the pan.
4. Add chili powder, salt, cumin, coriander and turmeric powder. Fry for few minutes, add 2-3 tablespoons of water if necessary. Add sour cream and spinach. Mix well, cover and cook over medium heat until the liquid has evaporated.
5. Add cheese, cover and cook for 5 more minutes.
6. Serve with boiled rice or Naan

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