Paalak Paneer

Spinach is a powerhouse of iron and I am short on it so I love to add spinach wherever I can. Paalak paneer is an easy and tasty dish to make that is good with roti, naan or even rice. I like my food with less spices and this one rules!

Ingredients

1. 1.5 cup spinach (I used frozen)
2. 1 cup paneer cubed
3. salt and pepper to taste
4. 1/4 tsp turmeric
5. 1/2 tsp garlic and ginger paste each
6. 1/3 cup diced tomatoes (canned or fresh)
7. 2 tsp maida (all purpose flour)

Process

1. Defrost the spinach and gently grind them in the blender. Don't make a paste, it will not taste good.
2. Finely chop the onions. 
3. In a kadhai, add the oil. When it is heated, add the ginger and garlic. When it is a little roasted, add the chopped onions. Fry until nice and golden. 
4. Add the tomatoes and cook until it is all a thick paste. 
5. Add the ground spinach. Add salt, pepper and turmeric.
6. Mix the two tablespoons maida in about 1/2 cup water and add to the spinach in kadhai.
7. Let it cook for about 20 mins. It will splatter, so make sure the kadhai is covered.
8. Add two teaspoons of sour cream to the spinach and mix well.  
9. Cook for another few minutes

Make sure to add a little ghee (or more!) when paalak paneer is served!

Raw Banana

This is a tasty dish of raw bananas. It does not need a lot of spices and the peels are high in fiber while the banana gives the carbs.

Ingredients:

1. Raw bananas - 2 (serves about 4 people)
2. Salt and chilli powder - to taste
3. 1 tbsp oil
4. 1/2 tsp cumin seeds 
5. 1 tsp corriander powder
6. 1/2 tsp turmeric powder
7. 1/2 tsp khataai (dried mango powder)
8. 1/4 tsp garam masala (optional)

Process:

1. Wash bananas, boil the bananas in the pressure cooker (5 mins under pressure); peel the bananas and cut both the peel and banana in small edible pieces.
2. In a kadhai add the oil and add the jeera and dhaniya powder. When it is fried add the chilli powder and turmeric powder to cook the spices.
3. Add the cut banana and peels; add salt, red chilli and haldi (if needed). If you like you can also add little garam masala to give more spicy taste. Stir until the pieces look nice and roasted.
   

I enjoy this as a snack with tea or as part of dinner with parantha!

Upmaa

This is a south Indian dish that I love for breakfast. I keep it simple - as usual.

Ingredients:

1. 1 cup Sooji 
2. 2.5 cups water
3. 1 tsp mixed chana and urad daal
4. 1/2 tsp mustard seeds
5. 1 tbsp oil 
6. 1 small chopped or sliced onion
7. 1 tsp salt - or according to taste
8. 1/4 tsp haldi (turmeric)
9. chilli - according to taste
10. 1 tsp lemon juice
11. some curry leaves
12. 2 tbsp peanuts (optional)
13. 1/3 cup peas (optional)

Process:

1. In a medium size pan, add the oil and when it is hot add the daal mixture and mustard seeds.
2. When the sputtering begins, add the curry leaves and onions; fry until transparent.
3. Add the sooji and roast till little cooked. (it does not have to get brown or red).
4. Add the water (carefully! as it will splatter out).
5. Add the salt, chilli and haldi. Stir well. Add the peas and peanuts at this time if you are using them.
6. Make sure to cover the pan and lower the heat or there will be splattering everywhere. Stir occasionally so it does not stick to the bottom of the pan. All this takes about 5-7 mins.
7. Add the lemon juice when the consistency of the upmaa is thick. 
8. Turn off the heat, cover the pan and let it sit for a few minutes to cook in the steam.

It is better to have little extra water so that the upma cooks properly and tastes better! It can be enjoyed as breakfast, snack.  If you like little crispy stuff with it - try potato chips! Or try with little tomato chutney or lemon pickle...