Keerai Masial (Mashed Amaranth)

Ingredients

  • 1/4 cup green gram dal
  • 2 bunches amaranth leaves
  • Salt to taste

For Tempering

  • 2 tsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder

Method –

  1. Pressure cook the green gram dal and set aside
  2. Wash the amaranth leaves and chop fine
  3. Cook the leaves taking care they do not lose their green colour
  4. Blend and set aside
  5. Mix the amaranth with the green gram dal and salt and reheat
  6. Heat the ghee and all the ingredients for tempering.
  7. When the mustard seeds splutter, add to the mashed amaranth
  8. Serve hot with rice

Murg Saagwala (Chicken in Spinach Gravy)

Ingredients

  • 1 bunch spinach, blanched and pureed
  • 3 medium onions, ground to a paste
  • 2 tbsp ginger garlic paste
  • 3 medium tomatoes, blanched and puréed
  • 1/2 cup curd
  • 1/4 cup fresh cream
  • 1 kg chicken
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tbsp chilli powder
  • Salt to taste
  • 5 tbsp oil
  • 5 green cardamoms
  • 3 black cardamoms
  • 1” cinnamon
  • 3 bay leaves
  • 1 tsp cumin seeds

Method –

  1. Heat oil and add the whole spices
  2. Once the cumin seeds splutter, add the ginger garlic paste and sauté for a few seconds
  3. Add the onion paste and mix well
  4. Sauté onon until the mixture looks dry.
  5. Add the tomatoes and dry spices and sauté till the oil separates
  6. Add the beaten yogurt and sauté
  7. Add the chicken and mix well
  8. Add the spinach purée and mix again
  9. Add 1 cup of water, salt, cover and cook till chicken is tender
  10. Garnish with cream.

Morisa Xaak Bhaji (Red and Green Amaranth Leaves Stirfry)

Ingredients

  • A big bunch of amaranth leaves, both red and green, chopped finely, washed and drained
  • 1 medium onion, sliced
  • 5-6 cloves of garlic, minced
  • 2-3 green chillies, slit
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Heat oil in a pan
  2. Add onion, garlic and chillies
  3. When the onions turn light brown, add the xaak, salt and turmeric
  4. Sauté for 2 minutes and then lower the heat, cover with a lid and cook till the water dries up
  5. Mash it with the back of a spoon before serving

Amaranth and Spinach Stirfry

Ingredients

  • 4 bunches amaranth
  • 2 bunches spinach
  • 1 large onion, sliced
  • 7-8 garlic cloves, minced
  • 2 green chillies, slit
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Wash the greens thoroughly, chop into 1” pieces and leave to drain in a colander
  2. Heat the oil in a pan
  3. Add the garlic and once aromatic, add the onions and chillies
  4. After the onions turn light brown, add the chopped greens in batches and add salt and turmeric powder
  5. Mix well
  6. Reduce heat to low and cover with lid
  7. After 15 minutes, remove the cover and let the water dry off completely and serve

Mixed Leafy Greens StirFry

Ingredients

  • 6 bunches of mixed greens (I used spinach, bathua, green amaranth)
  • 1 large onion, chopped finely
  • 2 tbsp finely minced ginger and garlic
  • 3-4 green chillies chopped
  • 2 large tomatoes, chopped
  • 1 tsp turmeric powder
  • 2-3 tbsp oil
  • Salt to taste

Method –

  1. Wash and drain the green leaves well
  2. In a pan, heat oil
  3. Add the onion, fry till light brown
  4. Add the ginger, garlic and chillies
  5. Fry till aromatic
  6. Add the tomatoes and turmeric powder
  7. Fry till mushy
  8. Now add the green leaves and mix well
  9. Add salt
  10. Reduce heat, cover with a lid and cook till water dries up

Lai Xaak Bhaji (Mustard Leaves Stir Fry)

Ingredients

  • 2 big bunches of lai xaak, chopped fine
  • 1 medium potato, cut into small cubes
  • 1 medium onion, sliced thinly
  • 3-4 cloves of garlic, minced
  • 2 green chillies, slit
  • 2-3 sprigs chopped coriander leaves
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2-3 tbsp mustard oil

Method –

  1. Heat oil in a wok
  2. Fry the potatoes with a little salt and turmeric powder and set aside
  3. In the same oil, add garlic
  4. When the garlic turns light brown, add onions and chillies
  5. When the onions turn light brown, add the mustard leaves and stir fry on high heat for 1-2 minutes
  6. Add salt and turmeric powder, reduce the heat, cover with a lid and cook till the water starts drying out
  7. Add the potatoes and cook till the potatoes become soft and the water dries up completely
  8. Stir in the chopped coriander leaves

Bok Choy, Eggplant, Broccoli and Mushroom Stir Fry

Ingredients

  • 3 eggplants, chopped into 1” cubes
  • 200 gm button mushrooms, cut in half (I used tinned mushrooms)
  • 1 big bunch, bok choy, trimmed
  • 1 small head of broccoli, cut into thin florets
  • 1 tbsp sesame oil
  • 2 shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1 tsp grated ginger
  • Salt to taste
  • Freshly ground black pepper
  • 2 tsp oil
  • Toasted sesame seeds, to garnish

For the Sauce –

  • 1/4 cup oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 3 tbsp water

Method –

  1. Boil the broccoli for 1 minute. Drain the water and set aside
  2. In a wok, heat oil on medium heat
  3. Sauté shallots, garlic and ginger
  4. Raise the heat and stir fry broccoli for 2 minutes
  5. Add mushrooms and stir fry for a minute
  6. Add eggplants and continue to stir fry for a minute
  7. Combine the sauce ingredients in a bowl, mix well and pour the sauce into the wok
  8. Bring it to a boil, reduce heat to medium, cover and cook for 2 minutes
  9. Add the bok choy, give it a good stir, cover and cook for a minute
  10. Season with salt and freshly ground black pepper
  11. Drizzle sesame oil and toasted sesame seeds

Sai Bhaji (Sindhi Style Dal Palak

Ingredients

  • 1/2 kg spinach
  • 2 large onions, chopped roughly
  • 2-3 green chillies, chopped
  • 2” ginger, grated
  • 5-6 cloves of garlic, chopped
  • 3-4 tomatoes, chopped
  • 200 gm chana dal (Bengal Gram), soaked and drained
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 3 tbsp oil

Method –

  1. Heat oil in pressure cooker
  2. Add onions and fry till light brown
  3. Add ginger and garlic and fry till raw smell goes
  4. Then add chopped tomatoes, chillies and dal
  5. Add salt, turmeric powder, red chilli powder and spinach
  6. Stir and cook for about 5 minutes
  7. Add 1 cup of water and pressure cook for 5-6 whistles
  8. Once cool, check the consistency of the gravy and mash the ingredients with a wooden masher

Bathua Saag Paratha

Ingredients

For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • Water to make a soft dough
  • 2 tsp ghee

For the Stuffing-

  • 500 gm bathua leaves, chopped, washed and strained
  • 1 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida powder
  • 2-3 chopped green chillies
  • 1” ginger, grated
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  1. Mix the whole wheat flour with salt
  2. Add water little by little to make a soft dough
  3. Add the ghee to the dough, knead well and set aside
  4. Heat mustard oil in a Kadhai
  5. Add cumin seeds and asafoetida powder
  6. When the seeds splutter, add green chillies and grated ginger
  7. When it changes colour, add the bathua leaves
  8. Mix well and add salt
  9. Cover with a lid and let it cook for 6-7 minutes
  10. Let all the moisture evaporate and make the mixture absolutely dry. Set aside to cool
  11. Now, make equal sized balls from the dough
  12. Take a ball of dough, roll it into a small round, place about a lime sized ball or more of stuffing inside and close the edges
  13. Lightly dust the stuffed ball of dough with flour and roll lightly to a medium thick round of about 5” diameter
  14. Heat a iron tawa, place the paratha on it
  15. Flip it when brown specks appear, drizzle some oil/ghee and cook till done
  16. Serve with curd/pickle/butter

Palong Shaker Chorchori (Spinach and Vegetables Dry Curry)

Ingredients

  • 250 gm spinach leaves, cleaned and chopped
  • 1 medium sized potato, cubed
  • 1 medium sized long brinjal
  • 100 gm of pumpkin, cubed
  • 5-6 boris
  • 2 green chillies, slit
  • 1 tsp panch phoran
  • 1 tsp turmeric powder
  • 2 tbsp mustard oil

Method

  1. Heat oil in a wok
  2. Fry the boris till brown. Remove and set aside
  3. Add panch phoran
  4. When it splutters, add all the vegetables
  5. Add salt and turmeric powder and sauté for 3-4 minutes
  6. Now, add the spinach leaves
  7. Mix well with the vegetables, cover with a lid and cook on low flame for 5-7 minutes
  8. Serve with plain rice