spinach

Hara Bhara Kabab

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Hara bhara kababIt has been quite some time since my last post. How you guys doing? Sorry folks, I don’t get time to post regularly like before. It is summer break here in the US and school year starting back home. Different parts of the world and different routines πŸ™‚ Coming back to the recipe for today, I have posted a snack food for a change. It is really healthy and you would be surprised, especially children if they come to know about the ingredients. It is called as the Hara Bhara Kabab.

Hara bhara kababKabab in general refers to a variety of snack foods cooked mostly in skewers and made of meat. It originated in the Mediterranean and is widely popular all over the world. India too has its own share of kabab varieties. Since more than half the population is vegetarian and us being the innovators :), we have vegetarian kabab varieties. Hara Bhara Kabab is one such variety made using spinach and peas. I came across this recipe a while ago and have made it quite a few times since then. It is one of my favorite snacks and my HB loves it too.

Hara bhara kababThe main ingredients of Hara Bhara Kababs are, as mentioned earlier, spinach and peas. These are very easy to make and uses minimal ingredients. Hara Bhara Kababs can either be pan fried or baked in the oven. I am yet to try the latter and so the cooking method followed in this recipe is pan frying. Having hot Hara Bhara Kababs with ketchup in the evenings is one way to experience culinary nirvana :). Try it out and enjoy!

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Hara Bhara Kabab
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Spinach – 2 cups
  • Potato, medium – 1
  • Green Peas, boiled – 2 tbsp
  • Green chilli – 2 nos
  • Ginger – small piece
  • Chat masala – 1 tsp
  • Amchur powder – ΒΎ tsp
  • Gram flour – 1 ΒΌ tbsp.
  • Salt as required
  • Oil – to smear around kababs
Instructions
  1. Pressure cook the potato for 2 whistles.
  3. Blanch the spinach in boiling water for a minute or two without covering and strain and wash them immediately with cold water – to retain the color. Completely drain the water and keep it aside.
  5. Grind the spinach along with green chilli, ginger and boiled green peas (I used frozen) and grind them to coarse paste without adding any water.
  6. Meanwhile drain and peel the potato.
  7. Add the peeled potatoes to the spinach puree and mash it together.
  9. Add amchur powder, chat masala, salt and gram flour. Mix well and make tikki shapes.
  11. Cook it in the flat pan drizzling very little oil. Cook for a few minutes. Flip and cook until golden brown on both sides. Enjoy the yummy hara bhara kabab with ketchup! 
Notes
1.Do not add too much gram flour. It might change the flavor.
2.Don’t overcook the potatoes.
3.Kabab has to be like cotton soft when cut. That’s the right texture.

Hara bhara kababΒ Hara bhara kabab

Keerai Kootu

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Keerai kootu
Keerai (also called as spinach, greens etc) is one of the most healthy foods around. It is a very good source of iron and Vitamin A. Keerai (spinach) is a very popular ingredient and is found in almost all cuisines around the world. Keerai kootu (spinach side dish) is one such item that is popular in south Indian (Tamilian in particular) cuisine. It is a simple and tasty dish that can be eaten as is with rice, or as a side dish to another gravy like sambar etc.
Keerai kootu
When ever I think of Keerai, my childhood comes to my mind. I was not a big fan of spinach (as do most other kids I would say) and would always make my mom to cook another side dish whenever Keerai kootu is made. My hate relationship with spinach continued during my college days as well and there my friends made sure that I had some just because it is healthy (thank you dears!).
Keerai kootu
In general, when you cook spinach, make sure not to cover the pot since they lose color and I believe loses some of its nutrients as well. As I had said earlier, Keerai kootu is very easy to make that it literally takes 15 minutes to prepare. Try this wonderful, healthy, simple, tasty (I am running out of adjectives here!) dish in your home and let me know your comments.

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Keerai Kootu
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Green leaves – a bunch
  • Moong dal – ¼ cup
  • Sambar powder – 1 tbsp
  • Turmeric powder – a pinch
  • Salt as required
  • Grated coconut – 2 tbsp
To temper :
  • Oil – 1 tbsp
  • Mustard seeds – Β½ tsp
  • Urad dal – Β½ tsp
  • Cumin seeds – 1 tsp
  • Shallots, finely chopped – 2 nos
  • Curry leaves – 5 nos
Instructions
  1. Wash the leaves thoroughly and chop them.
  2. Pressure cook the moong dal for 5 whistles. When done mash the dal and keep it aside.
  3. Grind the coconut to fine paste adding very little water.
  4. Boil enough water (2 cups) in a sauce pan and add sambar powder, turmeric powder,salt and green leaves. Allow them to cook for 5 to 10 minutes.
  5. Add the cooked dal and mix well. Add the ground coconut paste and bring them to boil.
  6. When done, finish it off with tempering. Serve hot with white rice.

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Keerai kootu