Potato and Spinach Vegetable Curry is one of the most popular North Indian vegetable dishes (more…)
Spinach & Cottage Cheese pops courtesy of Lin’s Recipes
Palak/ Spinach chapathi/ roti courtesy of cookwithsmileblog
This is one variety of chapathi packed with nutrients of spinach.
Methi leaves/ fenugreek leaves stir fry courtesy of cookwithsmileblog
This is an easy and simple stir fry. Methi leaves are known for its nutritional value. It’s rich in vitamins, proteins, calcium. Hope you all try this.
Palak panner/ Cottage cheese in spinach gravy courtesy of cookwithsmileblog
This is a gravy with whole goodness of spinach along yummy panner. This goes well with some hot rotis/ paratha.
Ponce de Leon, Diamond Lil, and the Secret of Eternal Youth courtesy of koolkosherkitchen
Greens Combo Salad courtesy of koolkosherkitchen
On one of my visits to sunny Georgia (a country, not a state), I saw two salads on the table crowded with many unique vegetable creations. These two, however, looked very similar to each other, but different colors. One was completely green. The other – oh, the other! – it was wonderfully green and red and purple. Both were flecked with crushed walnuts, as are many other Georgian dishes, and garnished with lots of dill. Having waited out the obligatory twenty-minute toast in honor of visiting journalists (i.e. my cameraman and myself), I politely inquired.
Perfect Kale Salad courtesy of koolkosherkitchen
A nutritionist friend once told me that perfect food had to combine four flavors: sweet, sour, salty, and spicy. “Take, for example, simple kale,” she said… and her phone rang. She had to leave urgently, to consult someone who, apparently, haven’t learned all the principles of perfect food yet.
Mangold Pasta – Feel Like a Roman courtesy of koolkosherkitchen
I like browsing through recipes online, especially Russian and Ukrainian ones where I sometimes derive comfort from finding old favorites and often learn something new. That’s how one day I came across Mangold Salad. It looked interesting, so I googled it – in English
Mint rice courtesy of Indian kitchen
Mint/Pudhina rice is a flavourful rice dish. Fresh flavour of mint and coriander leaves makes this dish so yummy. I love the soft Potatoes and green peas cooked in mint paste. This is an easy and instant rice recipe that I prepare often.
Methi Leaves Curry / Vendhaya Keerai Puli Kuzhambu courtesy of Indian kitchen
Fresh bunch of methi leaves along with shallots and tamarind makes this SouthIndian delicacy a fingerlicking one.
Mint Chutney courtesy of Indian kitchen
Mint chutney is one of my favorite.Piping hot Idli with mint chutney is perfect combo.
Spinach Salad Meets Luxury courtesy of Real Life of an MSW
I had to read the sign twice- $1.00! One couldn’t beat that. With a quick glance at the expiration date, which was three days away, I knew my dinner problems would be easily solved over the next couple of days.
Mixed Greens Meet Fruit courtesy of Real Life of an MSW
The main ingredient was a dollar- when the last time you had a healthy meal for $1? Tonight I decided to go with mixed greens from tart to almost sweet, from crunchy to melting. You want them all in this salad. This salad can be made a million ways.
Swiss chard galette courtesy of thehappiestpixel
Hey pixels!! Do you remember our swiss chard soup? A new swiss chard recipe is here now: I’ve used the yummy leaves to create an amazing galette!! Just a few ingredients and less than 60′ cooking to have this wonderful galette, perfect for your next brunch.
Easter pie, torta pasqualina courtesy of mad & delicacy
The torta pasqualina is a traditional pie from Liguria, a wonderful region by the sea in North-west Italy. This pie is made during Easter time when the days are getting warmer and sunnier, and people enjoy having pic-nics outside bringing their home-made food to share with friends.
Hello, Stranger, Have Some Soup! courtesy of koolkosherkitchen
Passover starts tonight, and the most important part of the celebration is called a Seder which means order. The order is prescribed in a little book called Haggada that we read at the table. The most important part of that is called Maggid which is the actual story of redemption and exodus from Egypt. And the most important part of the story, repeated several times, is an admonition to share the holiday meal with a widow, an orphan, and a stranger because “you were strangers in a foreign land.” The same admonition is found in many other Biblical and Talmudic sources.
Es’s Roast Chicken with Tarragon and Lemon, served with Kale and Spinach courtesy of The Recipe Hunter
Melanie’s Braised Cabbage and Potato courtesy of The Recipe Hunter
Moumita’s Simple Spinach curry courtesy of The Recipe Hunter
Remember to check out my blog as the new theme for May will be released on the 1st of each month. Please spread the word to your followers and their followers and so forth and so forth, have them follow The Recipe Hunter and then join in these fun and exciting monthly Share and Inspire Others! Recipe Exchange events. I ♥ it, as I learn so much from you all.
I would also like to take this opportunity to invite one and all of my followers and also new followers to check out the following link: An open invitation to all Bloggers and please comment on that post and then I can share your blog on “Social Media” Participants and then we can all benefit from meeting more fellow bloggers. Sharing is Caring!
1 Chicken washed and portioned.
1 large onion finely sliced & chopped.
Mix the Following:
3 medium sized tomatoes (grated or liquidized)
Salt to taste.
1 Tblspn barshap masala
1/2 tspn tumeric/borrie
1 Tblspn curry masala
1 tspn durban masala
1 tspn leaf masala
1/2 tspn fine cumin masala
4 potatoes peeled & quartered.
1/2 cup plain yoghurt.
Freshly chopped dhania.
Braise the onion in 1 Tblspn olive oil.
Once lightly brown.
Add the tomato mix. Allow to simmer for 3 mins, add 1/4 cup of water to it.
Then add the chicken, potatoes and add water. 1 cup.
You can adjust. Cook till done.
Add yoghurt and dhania.
Cook for 2 mins and serve with rice or roti and mix freshed veg(braised carrots, butternut & spinach).
# One can add 1 chillie slit in half for some spicyness.
Prepared, tried and tested by: Nazley Ally
“TRH” Indian Food Terminology. Hope this will be helpful!
First the English word, then the Indian term
100g Soeket (soak in cold water for an hour, wash and strain).
1 large onion finely chopped.
Mix the following:
3 tomatoes grated.
1/4 tsp tumeric.
Salt to taste.
1 tsp Durban masala.
1 1/2 tsp Indian fish masala.
1 1/2 tsp Cumin masala.
1 1/2 tsp Corriander masala.
1/4 cup chopped dhania.
4 potatoes peeled and cut into 8.
Braise onion till lightly brown.
Add the tomatoe mix and soeket and potatoe. Mix well. Cook on a low heat. Close the lid. Stir now and then. Cook till potatoes are soft. Do not add water. Lastly add the dhania.
Serve with rice and veg OR roti and dhal.
SPINACH & BRINJAL:
1 packet baby spinach.
1 brinjal peeled and chopped.
1 onion chopped.
Saute onion. Add brinjal. Cook till soft.
Add salt and pepper and lastly the spinach.
Cook for 5 mins.
Prepared, tried and tested by: Nazley Ally