Palak Chapathi / Spinach chapathi

Cut spinach into pieces and wash nicely

Knead the palak with wheat flour into a dough

The spinach chapathi is ready.

Ingredients:

Spinach (palak leaves) - 1 bunch

Wheat flour

Red chilly powder - 1/2 tsp

Haldi powder - 1/4 tsp (optiional)

Salt as required

Ghee to apply on the chapathi

Method:

Cut Spinach (palak) into thin strip pieces and wash nicely.

Take a bowl and put wheat flour , salt, red chilly powder,haldi powder.

Add the cut spinach and mix nicely.

Now add water little by little and make a soft dough.

Take lemon sized balls and roll into chapathi and put on the tawa and make by turning both the sides.

Place the semi cooked chapathi directly on the burner to puff up.

Now take a spoon and little ghee and just apply on the chapathi.

The palak chapathi is hot and ready to be had with any sabzi or curry of your choice.

Dry palak (spinach) curry

Ingredients:

Palak Spinach - 1bundle (fresh)

Jeera - 1 tsp

Urad dal (black gram dal) - 1 tsp

Mustard seeds - 1 tsp

Hing (asafoetida) - a pinch

Fresh grated coconut - 2 Tblsps

Salt - as required

Oil for seasoning

Sambar powder -2 tsps (optional)

Whole red chillies - 2

Method:

Wash the palak (spinach) thoroughly and cut into fine pieces.

Take a kadai and pour little oil in it and season with jeera (whole cumin) seeds,mustard seeds,urad dal and a pinch of hing and 2 whole red chillies.

Now put the palak on the seasoning and cook adding a little salt and sambar powder.

You can also close the kadai with a lid and cook on slow flame.

Now open when the palak is cooked ,put off the gas and put fresh grated coconut on the palak and mix nicely.

Now the palak is ready to be served.

You can have it with hot rice and ghee on top of it and this palak curry, it will be delicious ,or in whichever way you want to have it.

Alu Palak

Ingredients:

Palak (spinach leaves) - 1 bunch

Potato - 2

Onion - 1 big

Tomato -2 medium size

Garlic - 4 flakes

Ginger - 1 small piece

Jeera (cumin) powder - 1 tsp

Dhaniya (coriander) powder - 1 tsp

Salt - as required

Jeera whole - for seasoning.

Oil for seasoning

Green chillies - 4

Method:

Boil the palak (spinach leaves) and grind in a wet grinder with tomato,onion,green chillies,garlic and ginger.

Now take a kadai pour 2 tblsps oil and season with jeera, then pour the ground palak mixture and mix thoroughly.

Now add salt jeera powder and dhaniya powder and mix .

In the meanwhile peel the potato skin and cut into cubes and cook .

Now add the cooked potatoes to the palak gravy and mix well.

Keep on stirring till the raw smell goes and the palak is cooked.

After the palak is cooked remove from fire and serve hot with phulkas,rotis,nan,poori etc.