We used to call this green phulka, it was a way for mama to make us eat palak.

Ingredients
2 cup wheat flour/atta
2 tbsp curds
salt to taste
water to grind
ghee for cooking

Grind to smooth paste using as little water as possible
1 cup chopped spinach
2 pods garlic
1/2 inch ginger
2 green chilies
1 tsp jeera

Method

1. Mix the wheat flour, salt and curds.
   
2. Knead to a soft dough using the ground paste, use extra water if needed.
   
3. Keep aside covered for half an hour.
   
4. Make small balls and roll to a circle.
   
5. Place it on a heated tawa.
   
6. cook for 1/2 minute and flip.
   
7. Cook this side completely, drizzle some ghee.
   
8. Turn and cook this side completele.
   
9. Repeat the same with the rest of the dough.
   
10. serve with curs, or any side dish of your choice.
    

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

The day Swati of Chatkor posted her Bihari Palak Khichidi Aur Uske Char Yaar, I had to try it. Showed mama the recipe and she said we have everything at hand, by the time I browsed some more and went down she had soaked everything that was needed and even cut the vegetables. So the only thing I did was put everything in the cooker that was easy.

Swati I cant thank you enough this was excellent and will be a regular now at our place. It was easy,filling and so healthy.

We did not use Masoor dal since we ran out of it so mom soaked Chana dal. Also we were not supposed to have onions that day so we skipped the onions and used vegetables like Cauliflower, Broccoli, Beans and Carrots. Mom cut them in bigger pieces and also we added soaked Soya granules and not cooked ones. At the end everything was well blended and we had a nice bite to the vegetables too. Rest of the recipe was like mentioned here



This is how we made it.
Ingredients
1/4 cup Chana dal
1/2 cup Moong dal(split green lentil)
2 cup spinach, chopped
1 cup rice
1 cup vegetables of your choice(Cauliflower, Broccoli, Beans and Carrots)
1 cup soy granules, Soaked in water
1 Cardamom, seeded
2 cloves
1 Black Cardamom seeded
1" Cinnamon stick
5 black pepper corns
1 tsp chili powder
1 tsp Cumin seeds
1 tsp cumin powder
2 tsp Coriander powder
1 tsp garam masala,
1/2 tsp turmeric

Method

1. Heat some 1 tsp ghee(clarified butter) in a pressure cooker
   
2. Add cardamom, cinnamon, cloves and black pepper corns. Fry for a minute
   
3. Add the cumin seeds and let it splutter.
   
4. Add all the vegetables, spinach and soya granules.
   
5. Add coriander powder, cumin powder, red chili powder, garam masala and turmeric and cook for a minute.
   
6. Add the lentils and the rice, fry for a minute.
   
7. Add 4 cups of water. Close the cooker and give 2 whistles.
   
8. Let the steam out naturally and serve with the Char Yaars as Swati Mentioned.
   

(Spinach Dal)

This is a simple and yet very healthy dal.



Ingredients
1 cup whole moong dal
3 cups spinach/Palak, washed and chopped
1 tbsp chopped garlic
2 green chilies, chopped
1 inch ginger, grated
1 onion, chopped
1 tsp coriander powder
1/2 tsp red chili powder
a pinch of turmeric
1/2 cup curds/plain yogurt
juice of 1/2 lime (or as required)
salt to taste

Method

1. Soak the dal in water for about 1 hour.
   
2. Add the dal, spinach, onion, garlic, ginger, green chili and salt in a pressure cooker. Add about 3 cups of water.
   
3. Cook the dal in the pressure cooker till soft and tender. About 4 whistles.
   
4. Let the steam out naturally.
   
5. Boil the dal to required consistency, add more water if required.
   
6. Beat the curds well and add to the dal.
   
7. Heat 1 tsp of oil in a pan, once the oil is heat turn of the heat add the coriander powder, red chili powder and turmeric and immediately add to the dal.
   
8. Mix the dal well, check seasoning and simmer for 10 minutes.
   
9. Serve with roti, Phulka, chapati.
   

We love idli's at home, I had a half bunch of spinach and some idli batter, decided to add the spinach to the idle and came up with these beautiful beauties.



I do not have the exact measurement, they are approximate measures, I could make 12 idli's.

Ingredients
Idli Batter, to make 12 idlies.
1/2 bunch spinach leaves, chopped
1/2 tsp cumin seeds
salt to taste
pepper to taste
a pinch baking soda
water

Method

1. Heat some oil in a pan, add the cumin seeds, once they splutter add the spinach and cook till wilted. Add salt and pepper
   
2. Add the baking soda to water (depending on how much you have to add the idli batter).
   
3. Mix the spinach, water and salt to taste to the idli batter.
   
4. Steam the idlis. (Cook them how you would normally).
   

Who does not like Palak Paneer, ever since I was small mama used to cook up this lovely Palak Paneer, it was natural for me to start cooking it the same way as I had helped mama cook this so many times. I like to grind my curry to get the smooth texture and prefer not to fry the paneer, but if you like you could fry the paneer.

This gravy is so versatile, you can just have it plain or add paneer, mushroom, corm or Potato. Here is the Mushroom Version

Ingredients

1 bunch Spinach or baby Spinach (1/2 kg)
200 gms Paneer, cut in 1 inch cubes
2 medium Onions
1 Tomato
2 Green chilies
1 inch Ginger
4 cloves Garlic (Indian garlics use 7 to 8)
2 cloves
2 green cardamom
4-5 black pepper corns
1/2 inch cinnamon stick

Salt to taste
1/2 tsp red Chili powder
1 tsp Coriander powder
3 tbsp Milk

Method

1. Wash the spinach leaves thoroughly, cut one of the onions and tomato in quarters.
   
2. Steam the Spinach,quartered onion and tomato. Cool. (If using baby spinach you can skip this step)
   
3. Chop the other onion and fry in little oil till they are golden brown. remove and drain on paper towel.
   
4. Once the Spinach Mix and fried onions are cooled to room temperature, grind all the other ingredients along with the Spinach and Fried onion, other than the milk,mushrooms, salt, coriander and red chili powder.
   
5. Heat oil in a sauce pan, add the coriander powder and red chili powder and cook for a minute, taking care not to burn them.
   
6. Add the ground mixture (Make sure the heat is in low and you cover the sauce pan immediately since this splutters a lot).
   
7. Cook this till the oil separates, stirring occasionally. Keep covered till it stops spluttering.
   
8. Add milk, paneer, salt and extra water according to the required consistency.
   
9. Bring to a boil.
   
10. Serve with Naan, roti,phulka, Chapati etc..
    

Bhee is the Sindhi word for Lotus stem, this is usally served in most Sindhi's homes during special occasions like Diwali, Holli when you have specials guests over for lunch and also during the "Curry Chawal" function during any wedding, served along with Sindhi Curry and Took. Many things are made from Bhee, Bhee Took, Bhee Basar, Bhee Palak. This is the most common recipe so decided to share this first.

I am not really fond off Bhee, but my husband likes them and I did get some requests for this recipe. That's when I started my search for Bhee in Canada I did not have to look for long, I found it in the frozen section in an Indian Store. The fresh ones which we used to get in India were really fibrous and big, but the frozen ones were really small, if you can lay hands on fresh ones they are much better.

Since mama was here for the weekend and my husband and mama both relish this I made it for them, papa and myself ate the potatoes and Brinjal while they both ate the Bhees. I did try one it was not bad at all but I don't think it still is my one of my Liked dishes. OK sorry don't want you to run away now, there are many who just love this dish. I am a very fussy eater so don't listen to me.



Ingredients

1/2 cup frozen Bhees (Lotus Stems)
1/2 Eggplant, cut into medium pieces
2 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chili, chopped
1 tsp Coriander powder
1/2 tsp Chili powder
¼ tsp Turmeric powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste

Method

1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
   
2. Heat oil in a pressure cooker, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
   
3. Add coriander powder, chili powder and turmeric powder. Cook for 1/2 minute.
   
4. Add ginger,green chili and potatoes and cook for 5 minutes.
   
5. Add the Bhee (Lotus Stems) and cook for 2 minutes
   
6. Add the tomato paste and stir till the oil separates.
   
7. Add the spinach and cook till they wilt.
   
8. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and give 2 whistles. After opening if the potatoes are not cooked you can give one more whistle.
   
9. Serve with Roti/Phulka/Chapati along with Curry Chawara.
   

Sai Bhajji Tikki is usually made from Left over Sai Bhajji. Sai Bhajji is a healthy Sindhi dish made with Spinach and mix of many vegetables, its high in iron. It is a quick appetizer to make when you have some left over Sai Bhaji. When I was kid I would never eat Sai Bhaji, but when mama used to make these the next day I would only eat these. I still love them and mama makes sure to make more sai Bhaji just to make these for me. Again one of mama's recipe. Thanks mama.

This goes to the Monthly Mingle - Appetizers & Hors'Doeuvres event started by Meeta of What's For Lunch Honey? , hosted by Mansi of Fun and Food this month.

1. If the Sai Bhajji is watery, heat it in high till the water evaporates and the Sai Bhajji is very thick.
   
2. Cool the bhajji to room temperature.
   
3. Mix the besan, onion, mango powder, red chili powder, green chili, garam masala and salt to the sai bhajji.
   
4. Make same lime size balls and fry them on Medium Heat.
   
5. Remove on tissue paper to remove excess oil.
   
6. Flatten the round, to form a disc. (You can store them in the fridge for upto 2 days at this stage)
   
7. When its time to serve remove from fridge, deep fry them on high heat till brown.
   
8. Sprinkle with chat masala and serve hot with chutney or ketchup.
   

(Button Mushrooms in Spinach Gravy)

A smooth and healthy dish, easy to prepare and tastes great. You can use mushrooms, paneer or potatoes or any other vegetable you can think of. This gravy is versatile and tastes great with anything. But the best combination is Palak Paneer. But I wanted a change so added button mushrooms instead and it still tasted great.

This is my contribution to Monthly Mingle Bollywood Cooking event hosted by Meeta K of What's For Lunch Honey.





Ingredients

1 bunch Spinach or baby Spinach (1/2 kg)
200 gms Button Mushrooms
2 medium Onions
1 Tomato
2 Green chilies
1 inch Ginger
4 cloves Garlic (Indian garlics use 7 to 8)
2 cloves
2 green cardamom
4-5 black pepper corns
1/2 inch cinnamon stick

Salt to taste
1/2 tsp red Chili powder
1 tsp Coriander powder
2 tbsp Milk

Method

1. Wash the spinach leaves thoroughly, cut one of the onions and tomato in quarters.
   
2. Steam the Spinach,quartered onion and tomato. Cool. (If using baby spinach you can skip this step)
   
3. Chop the other onion and fry in little oil till they are golden brown. remove and drain on paper towel.
   
4. Once the Spinach Mix and fried onions are cooled to room temperature, grind all the other ingredients along with the Spinach and Fried onion, other than the milk,mushrooms, salt, coriander and red chili powder.
   
5. Heat oil in a sauce pan,add the mushrooms and cook for about 5 minutes till done and water evaporates, add the coriander powder and red chili powder and cook for a minute.
   
6. Add the ground mixture (Make sure the heat is in low and you cover the sauce pan immediately since this splutters a lot).
   
7. Cook this till the oil separates, stirring occasionally. Keep covered till it stops spluttering.
   
8. Add milk, salt and extra water according to the required consistency.
   
9. Bring to a boil.
   
10. Garnish with a dollop of cream, malai, Sour Cream or butter I used light cream and serve with Naan, roti, Chapati etc..
    

Sai Bhaji is a typical Sindhi food made with Spinach, yellow split peas(chana dal), split green gram and a combination of common vegetables like onions, tomatoes, potatoes, eggplant, bottle gourd which are normally available at home. The best part is you can make this with any combination of vegetables, once you have spinach at home. The greens and veggies in it make it a healthy meal choice.



Ingredients
1 bunch of fresh Spinach
1 cup any other greens available (corriander, dill)
1 cup Yellow Split Peas(chana dal)
1/2 cup split freen gram (Khichini dal)
1 big Onion, chopped
2 Tomatoes, chopped
2 cups mixed vegetables, chopped really small (potatoes, brinjal, carrots, beans, bottle gaurd etc)
2 Green chillies, chopped
1/2 tsp grated Ginger
1 tsp chopped Garlic
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Pwdr
1 tbsp oil
Salt
pinch of asefetida (hing)

Method

1. Wash and soak the dals in water for 1/2 hour
   
2. Clean the spinach, and other greens remove the stalks and wash well and then chop them and keep aside.
   
3. Heat Oil in a Pressure Cooker. Add the asefetida.
   
4. Add ginger, garlic and green chillies.
   
5. Add the onions and saute well.
   
6. Add all the dals, vegetables and greens except the tomatoes.
   
7. Add enough water to cover the spinach and vegetables.
   
8. Add the salt,corriander powder, chilli powder, tumeric powder.
   
9. Add the tomatoes and pressure cook for 4 whistles.
   
10. Once the steam is out, hand blend the mixture.
    
11. Boil the bhaji till the extra water evaporates.
    
12. Serve with Khichini, roti, papad and bhoondi raita.