Provençal Spinach Gratin

One of the less talked about vegetables is Spinach and is taken for granted around the world. Let me sing the praises of Spinach just a bit.

The green color of spinach is beautiful, vibrant, cooling to the eyes, full of life and inviting. It serves as a great display layer for presenting food. And, besides being available throughout the year and throughout the world, here are some excellent health benefits we get from Spinach.

• Restores energy
• Improves red blood cells 
• Loaded with iron
• Helps DNA synthesis
• Great source of vitamins K, A, C, manganese, magnesium, iron and B2
• Packed with folic acid

Here's is delicious recipe from SwamysKitchen. The recipe is borrowed with a bit of variation.

Mysore Bonda

I always wondered why Mysore Bonda was called by that name. The answer is obvious, because it originated in Mysore. For some reason I thought there was a much deeper explanation such as history, or related to the ingredients or to the Maharaja. There's nothing meaningful about the name but the taste is far from boring.

There are several way to make this appetizer but the recipe I have here is the original recipe. Simple, quick, tasty and nutritious; if your discount the oil part of it. Some people add baking soda, all purpose flour, cumin... and so on. But they are all quite unnecessary.

Test it out from swamyskitchen.com.

Kothu Paratha

Southern India, particularly where I come from has this incredible-tasting fast food called Kothu Paratha. When I was growing up, it used to be sold by the roadside shops . Now, I dare not go anywhere near. Knowing too much about hygiene is sometimes a negative thing. Not only am I too picky about cleanliness but I've also lost immunity and have had no exposure to these eateries for several year. Moreover, I will probably think of all the illnesses I could be getting rather than enjoying. But with very little effort this can be enjoyed at home.

There are quite a few formulas and varieties for this creation. I have given you an easy, yet tasty version in my recipe. I have used eggs but Kothu Paratha can be made without. Try it right from swamyskitchen.com.

A simple chickpea flour dessert

Check out this easy dessert. I hesitated using chickpea flour (besan) for creating this. It actually turned out good. Reducing the sugar will make you feel less guilty but may leave you wanting more. Heavy cream is the only negative aspect of this dessert, but then again show me a dessert that is less sinful than this!

Chickpeas flour dessert

Ingredients:

• 1 cup, Chickpea Flour (find in Indian grocery stores)
• 2 cups, Sugar
• 1 cup, Heavy Cream
• 1 cup, clarified butter (ghee)
• 1 cup, shredded coconut (fresh or frozen)
• Few shreds of saffron
• 1/5 cup shredded almond


Method:

Roast the flour in a wok^ in medium heat until you get the aroma but be sure that the flour doesn't turn color. Transfer the flour to a plate and set aside

In the same wok^, add the ghee, almonds and coconut. Mix in the sugar, cream and flour. Stir well until the mix starts to bubble. Lower heat and continue stirring until the mix gets to the consistency of a cake mix.

Prepare a greased plate/pan about 8" wide. Transfer the flour mix, shake the plate until the mix spreads evenly. Sprinkle the saffron on the top. Let it cool for a few minutes. Place the plate in the refrigerator for a couple hours. Then remove, cut into squares and put the plate back into the refrigerator for another about 8 hours before serving.

Kofta Gravy

Last week you saw my post on how to make kofta with gourd. This week I have posted the recipe for the kofta gravy.

Check it out from Vidya Swamy's kitchen site. Ask me any questions or just send me a comment. I would love to hear back from you. Here's the recipe for the kofta gravy.

Kofta with cheese and calabash

Koftas are one of the most delicious northern Indian foods. There are several recipes but this is the one I like most.

They are quite easy to make except for the time it takes for frying; and the added cooking time for gravy.

This week's Vidya's kitchen has the recipe only for the kofta, the gravy recipe will be posted next week.

Black bean curry in spicy sauce

This is a favorite dish of mine, loaded with protein. If you'd like to make it more tasty, soak the beans the previous night  and then pressure cook it the next day.

The fresh spices with tomatoes and a final topping of garam masala and sprinkles of coriander... Yum. Take the first bit with a piece of chappathi, (Indian home made bread) and you'll be in seventh heaven in minutes. Try the recipe from Vidya Swamy's kitchen.

Shawarma

Shawarma is an Arabian creation and a common street food. My son recreated the recipe  with tofu and a few modifications.

Shawarma is generally made of meats such as lamb, mutton, beef, etc. The recipe calls for a long list of ingredients, however it is quite simple to make. It allows a lot of creativity in the use of fresh vegetables and sauces.

Check it out from vidyaswamyskitchen.com.

Mediterranean Vegetable Burger

Are you into health foods, especially Mediterranean? The falafel, spinach, chick peas, olive oil kinds? Then, you are going to love this one. From my kitchen to yours. Get the recipe from vidyaswamyskitchen.com.

Serve the burgers on skillet-warmed buns, top patties with freshly shredded Parmegiano-Regiano cheese. A touch of ketchup maybe, but if you don't to change the taste, then no ketchup.

Asparagus soup - what could be better on a winter evening?

Pointer 1: Use fresh asparagus within a couple days after purchase.

Ingredients:

• 2 bunches asparagus, chopped
• 1 medium red onion, chopped
• 3 cloves garlic, diced
• 4 cups vegetable stock
• 1 cup soy milk or almond milk
• 2 Tbsps. all purpose flour
• 2 Tbsps. olive or canola oil
• Salt to taste
• Fresh ground black pepper

Method:
Take a flat skillet. Add oil. Add garlic and onions. Sauté until onions turn translucent. Remove from heat and set aside.

Cook asparagus in vegetable stock on high heat for about 8 minutes. Remove from stove. Blend asparagus, onions and garlic until smooth. Pour the mixture into the pot with vegetable stock. Bring to boil. Turn down heat.

Mix all purpose flour either in the soy or almond milk and pour into the pot. Cover and continue heating for another 20 minutes.

Serve with hearty, whole grain bread.

More recipes from vidyaswamyskitchen.com.