Spinach Wheat Dosa|Keerai Godhuma Dosai|கீரை கோதுமை தோசை

Spinach Wheat dosa is an instant and quick South Indian breakfast recipe. This dish is very healthy, nutritious and diabetic friendly. Wheat is extremely beneficial for a healthy living, so try to have wheat regularly in your diet.

Ingredients

• Wheat flour - 1 cup
• Rice flour - 1/4 cup
• Spinach - 1 cup, finely chopped
• Chopped onion - 1/4 cup
• Salt - To taste
• Oil - For cooking

Method

1. Mix wheat flour and rice flour together in a bowl adding water little by little to get a batter having pouring consistency. There should not be any lumps and the batter should not be thick.
2. Add the chopped spinach and onion. Mix well and adjust salt to taste.
3. Heat the tawa and grease with oil. 
4. Pour a ladle of batter to it and spread it in a circular motion. Drizzle some oil around it and cook in low-medium flame.
5. Flip on the other side and cook till it is golden brown.
6. Serve hot with tomato sabji or any chutney.

Tips

- You can also use idli dosa batter instead of rice flour.
- For the dosa to be more tasty, leave the batter aside for 30 minutes before making dosas.
- To get the maximum benefit out of wheat products, it's advisable to choose whole-wheat flour rather than refined varieties.

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Spinach fry|Keerai Poriyal|கீரை பொறியல்

Spinach fry/Keerai poriyal is a quick, easy and healthy dish which tastes great when served as a side dish for rice. Spinach has numerous health benefits as it is packed with vital nutrients and also a good source of fiber.

Ingredients

• Spinach - 250g
• Onion-1, large sized
• Dry red chillies - 1, broken in half
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Grated coconut - 2 tbsp
• Salt - To taste
• Oil - 2 tsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add cumin seeds, channa dal, urad dal and red chillies. Saute till it turns light brown.
3. Add chopped onions and little salt. Saute till it turns golden brown.
4. Now add finely chopped spinach leaves, salt and little water.
5. Add the grated coconut and mix well. Turn off the stove and serve hot.

Tips

- Cook the spinach uncovered to retain the green color.

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Spinach and Peas pulao

Spinach and Peas Pulao is a great one pot meal which is easy to make. The combined flavour of spinach and green peas makes the dish delicious and also healthy as it is loaded with full of vitamins and minerals.

Ingredients

• Basmati Rice - 2 cups
• Spinach(palak) - 250g
• Green Peas(fresh/frozen) - 1 cup
• Onion - 1, medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Garam masala - 2 tsp
• Green chillies -1, slit lengthwise
• Cinnamon - 1 inch
• Cloves - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the rice for at least half an hour.
2. Remove the stems of spinach, wash 2 to 3 times and chop them. Keep aside.
3. Heat oil and ghee in a pressure cooker and add cinnamon, cloves and bay leaf. Fry for few seconds.
4. Add finely chopped onions, green chillies and little salt. Saute till it turns golden brown.
5. Add ginger garlic paste and fry in medium heat till the raw smell goes.
6. Add turmeric powder & garam masala and fry for a while.
7. Now add chopped spinach and cook till it wilts.
8. Add green peas, mix well and add 3 cups of water.
9. When it started to boil, add well drained rice and adjust salt to taste.
10. Close the lid and cook for a whistle. Then simmer the stove for 5 minutes and turn it off.
11. Once the pressure is released, mix gently and serve hot.

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Aloo Palak Curry

Aloo Palak curry is made from pureed spinach and potatoes. The health benefits of spinach are numerous and consuming potatoes everyday can lower high blood pressure without resulting in an increase in weight. The calcium and vitamins in spinach combined with the dietary potassium in potatoes makes this dish healthy pick in your food menu.

Ingredients

• Spinach - 2 bunch
• Potatoes - 2, medium sized
• Onion - 1
• Tomatoes - 3, medium sized
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Cinnamon - 1 inch
• Ginger garlic paste - 1 tbsp
• Oil - 3 tsp
• Salt - To taste

Method

1. Pressure cook potatoes till soft, but not mushy. Peel the skin and cut into big pieces. Keep aside.
2. Remove the stems from the spinach and add to the boiling water. Cook for 3-4 minutes, cool it and grind it to a paste. Reserve the water for gravy.
3. In a pan, add 1 tsp of oil and add cinnamon, chopped onions. Add chopped tomatoes when the onion turns slightly pink. Don't overcook. Cool the mixture and grind it to a paste.
4. Add 2 tsp of oil in a pan and add onion tomato paste and salt.
5. Add ginger garlic paste and cook for 2 minutes.
6. Add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala and cook till the oil begins to separate.
7. Add spinach puree and mix well.
8. Add potatoes and the reserved water and simmer for 10 minutes so that the potato absorbs the gravy.
9. Serve hot with any Indian bread.

Tips

- This recipe seems to take longer time but if the first 3 steps are paralleled, it will not take more than 30 minutes.

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