Kale Paratha - 1

Hope you all had a happy Ganesh chaturthi. We had a small pooja at home, kids had a lovely time. After all that heavy eating for the festival, we craved for something simple. I prepared these Kale parathas last week and they came out really good.

People are going crazy about Kale or leafy cabbage these days. You hear about kale chips, kale soup etc. I have tried earlier to include this in our diet. My family was not very impressed with it. Personally I liked kale soup . This time I thought of completely hiding it in some dish. I make spinach parathas very often and my kids love it. So I decided to make kale parathas. They came out really good. I quickly clicked some pictures to post it here.

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Pictorial: Cook/steam kale. Grind into paste and add spices. Add flour and knead into dough. Roll into parathas. Roast on hot tava and serve hot.

Kale Paratha

Ingredients

  • 1 bunch kale - remove thick stems
  • 1 tea spn cumin seeds
  • 3 green chillies
  • 1 tbl spn plain yogurt/curd
  • 1 tea spn garam masala
  • 3 cups wheat flour
  • Oil/Ghee
  • Salt

Instructions

  • Remove the stems of kale and chop roughly.
  • Heat a cup of water and put kale. Cook for 3-4 mins (or steam it).
  • Grind to a smooth paste with green chillies.
  • Add cumin seeds, yogurt, garam masala, salt.
  • Add wheat flour and mix it well to make a soft dough.
  • Take small ball of dough, roll into a circle.
  • Apply ghee or oil and then fold into triangle.
  • Roll again into thin round.
  • Roast on a hot tava.
  • Serve hot with a spicy side dish or with plain yogurt and pickle.

Kale Paratha

Ingredients

  • 1 bunch kale - remove thick stems
  • 1 tea spn cumin seeds
  • 3 green chillies
  • 1 tbl spn plain yogurt/curd
  • 1 tea spn garam masala
  • 3 cups wheat flour
  • Oil/Ghee
  • Salt

Instructions

  • Remove the stems of kale and chop roughly.
  • Heat a cup of water and put kale. Cook for 3-4 mins (or steam it).
  • Grind to a smooth paste with green chillies.
  • Add cumin seeds, yogurt, garam masala, salt.
  • Add wheat flour and mix it well to make a soft dough.
  • Take small ball of dough, roll into a circle.
  • Apply ghee or oil and then fold into triangle.
  • Roll again into thin round.
  • Roast on a hot tava.
  • Serve hot with a spicy side dish or with plain yogurt and pickle.
Spinach Cashew Chicken - 24

Life has gotten so busy for me with a full time job and two little kids. Somedays I find it very hard to cook anything. I have been freezing food a lot, whenever I cook, I make the double the quantity and freeze half. So these become my weekday dinners. But once in a while – atleast once or twice a week, I make something different. It is my way to enjoy my favorite thing – cooking. Few days back, I prepared this delicious spinach cashew chicken curry.

I make this same dish with paneer or eggs instead of chicken sometimes. Black cardamom gives it a great aroma. Spinach base gives a healthy thick consistency. It goes so well with chapatis or rice.

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Pictorial:

Kale Paratha - 49

Spinach-Cashew Chicken

Ingredients

  • For the paste:
  • 3 cloves
  • 2 " cinnamon stick
  • 1/2 tea spn coriander seeds
  • 1/2 tea spn fennel seeds badishep
  • 1/2 cup onions
  • 2 cups spinach leaves
  • 1/2 cup tomato
  • 1 tea spn garam masala
  • For marinade
  • 1/4 cup coriander leaves
  • 3-4 green chillies
  • 1 tea spn chopped ginger
  • 1 tea spn chopped garlic
  • 1 tbl spn plain yogurt curd
  • Other ingredients
  • 1 lb 1/2 kg chicken
  • 1/4 cup cashews
  • 1/2 cup onions
  • 2-3 black cardamom moti elaichi
  • Oil
  • Salt

Instructions

  • Marinate chicken :
  • Make a paste of coriander leaves, green chillies, ginger, garlic.
  • Add the paste, yogurt(curd) and little salt to chicken pieces and leave it aside for about 30mins.
  • Make the masala paste:
  • Heat oil and add cumin, cinnamon, fennel seeds, coriander seeds.
  • Fry a bit and then add onion and fry till they are translucent.
  • Add garam masala and fry for few mins.
  • Then add tomatoes and cook till they are soft.
  • Add spinach leaves and a let them wilt a bit.
  • Make it into a smooth paste.
  • Make the curry
  • Heat oil in same pan and add black cardamom and onions.
  • Add cashews, followed by marinated chicken.
  • Fry for few minutes and then add the masala paste, salt.
  • Cover and cook till chicken is done.
  • Serve hot with chapatis/rotis or rice.
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