Spinach Dosa

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This is the last day of the week and my final vegetable based protein dish. Spinach is the vegetable of choice. As a kid, I was anemic for sometime which my mother took as a personal affront. So she fed me a bunch of spinach each day pureed. She refused to stop even after my hemoglobin levels were over the threshold so much so that I was convinced that my vein, if cut, would bleed green instead of red.

I read somewhere recently that if two people in a house agree on the fan speed then they are definitely not married. I think that should be extended to dosas as well. The husband and I have completely different views on what a perfect dosa should be like. He thinks dosa should be thick and small while I think any dosa thicker than a banned plastic bag should be termed an uthapam.   

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I make spinach dosas mostly when the batter is insufficient for the number of dosas needed. I add some spinach purée which increases the volume of the batter and also gives it a nice flavour. I paired this with some lentil and coconut chutney which I came up with when I discovered that I didn’t have any fried gram to make the regular coconut chutney. I had some mixed lentil powder we use to mix with rice. So I blended it together with some coconut, ginger and green chillies. It tasted very nice with the dosa and we had a lovely weekend breakfast.

Protein – Spinach, Skinless black gram / Urad dal

Makes 15 dosas

WHAT WE NEED

Dosa batter                            4 cups

Spinach                                   1 small bunch

Green chillies                        1-2

Salt
WHAT TO DO

  • Wash and chop the spinach
  • Blend it along with the green chillies, salt and little water to a fine purée
  • Mix around 1/3 cup of purée with the batter 
  • The consistency of the batter should be slightly less than regular dosa batter but not as watery as a rava dosa batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread the batter in a circular motion and pour few drops of oil around the edges of the dosa
  • Once it starts browning at the edges, use a steel spatula and turn it over
  • Let it cook for a minute and then take it off the tava
  • Repeat the process with the rest of the batter till you have as many dosas as you need
  • Serve warm with chutney or molaga podi
  • Enjoy!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Spinach Soup

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I am actually surprised that I could do over 15 soups before I came to spinach. Spinach is an integral part of many mixed veg soups which I have been postponing because I never went to the store in time to get fresh spinach. In the evenings, they would look so worn out and sad, that I would postpone my purchase for the next day and on it would go. Finally I bought some fresh spinach today and set out to fulfill the near certain mandatory soup in a soup marathon.

I was anemic for a brief period during my teenage. But my over cautious mom fed me so much spinach that dad teased me about having green blood. Then when I finally got my ‘over the minimum limit’ hemoglobin report, I rebelled and stopped eating spinach for a long time. Most of my spinach consumption was soup and hence this post is for my mother who takes all the credit for me never being anemic again.

Serves 2

Recipe adapted from here.

WHAT WE NEED

Spinach                                 1 bunch

Olive oil                                 1 tbsp

Onion, large                         1

Garlic cloves                        2-3

Gram flour                           1 tbsp

Water                                    2 cups

Cumin seeds, roasted       1 tsp

Salt & Pepper

Fresh cream (optional)   to garnish

 

WHAT TO DO

  • Remove the stems, wash the spinach leaves thoroughly and chop them
  • Heat oil. Chop and add the garlic and onion and saute till onion becomes translucent
  • Add the spinach leaves, salt and pepper. Saute for a minute
  • Add water and let it come to a boil
  • Simmer for 5 minutes
  • Take off the heat, add cumin seeds and let it cool
  • Once sufficiently cooled, blend the mixture to a smooth puree
  • Return it to the pan and simmer for 3-4 minutes
  • Take off the heat and garnish with cream
  • Serve hot
  • Enjoy!

 

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This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Crustless Mushroom & Spinach Quiche

 

Like I said in my last post, I shouldn’t be trying out recipes from the experienced marathoners. I tried the crustless quiche and had quite a tough time making it a quiche and had to resort to ramekins to save the day. But the saving grace was that it tasted quite good and was worth spending all the time wiping out the mixture from the bottom of the oven.

So here goes –

Recipe source – here

WHAT WE NEED

Button mushroom, finely chopped            1 cup

Spinach, finely chopped                                2 cups

Onion, large & chopped                                  1

Milk                                                                      1 1/2 cups

Eggs                                                                     2

All purpose flour                                             3 tbsp

Dry herbs, mixed                                            1 tsp

Grated cheese                                                  Lots

Olive oil

Salt & pepper
WHAT TO DO

  •  Heat the oil and add the chopped onion
  • Sauté till the onion turns translucent
  • Add the chopped mushroom, spinach, salt & pepper
  • Cook for 3-4 minutes and keep aside to cool
  • Preheat the oven to 180C
  • Whisk the milk, eggs, dry herbs and flour in a bowl
  • Add the cooled mushroom spinach mixture to the bowl
  • Pour into greased ramekins and top with cheese
  • Bake for 15 minutes 
  • Enjoy!

  

 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Vegetarian Lasagna…well almost

  

I discovered two things today –

  1. I am getting old
  2. “Add more cheese” does not solve all problems. Really!

So I decided to make the vegetarian lasagna for the first time because I had made a new year resolution of trying new dishes and also using up stuff without wasting.

I bought the lasagna sheets almost six months ago and have been postponing it ever since. Along with it I also bought a canned spaghetti sauce to try. Then I read ‘Cooked’ and have been obsessed ever since about cooking from scratch. But then I had to use up the sauce and so I did, for the last time use canned sauce, just so it doesn’t go waste.

I cooked the vegetables and brought out the sauce all with a square dish in my head. After fifteen minutes of searching for it, I realized I had broken it trying to make Butterscotch Blondies. I am getting old or what!

Then I tried adjusting the same in a larger rectangular pan which was way larger than I thought. So the sauce and vegetables weren’t enough. So I did what I always do -add excess cheese to cover up. Doesn’t work with the lasagna. So I made some white sauce again and added it to the dish and yet I had only two layers. Sigh!

But, as unbelievable as it sounds, it did taste well and we had a good lunch. 
    

I didn’t follow any particular recipe. I just figured it based on all the lasagna I had eaten plus some common sense. So here goes –

WHAT WE NEED

Spinach                          1 bunch

Olive oil                          4 tsp

Garlic pods                     3

Onion, medium             1

Button mushrooms      8

Sweet corn                       1/4 cup

Baby corn                         6-8

Capsicum, large             1

White sauce                    4 cups

Lasagna sheets              6

Grated cheese                 1 cup

Parmesan, grated          1/2 cup

WHAT TO DO

  • Wash the spinach thoroughly
  • Heat 1 tsp oil and add the spinach. Cook it well with 1/2 cup of water.
  • Chop the garlic, onion, mushroom, baby corn and capsicum finely.
  • Heat 3 tsp oil in another pan and add the garlic.
  • Once the garlic start browning add the onion.
  • After the onions turn translucent add rest of the vegetables and cover and cook.
  • Once cooked, add the spinach to the other vegetables and mix well. Add salt.
  • Preheat the oven at 200C
  • In an 8*8 pan, spread a layer of the white sauce.
  • On top of it, add a layer of vegetables and the. The lasagna sheets
  • Repeat the layering another 2-3 times. Ensure that the top most layer is that of white sauce.
  • Spread the grated cheese (cheddar or mozarella) and Parmesan on top
  • Bake for 20 minutes till the sauce is bubbling.
  • Broil for another 5-7 minutes till the cheese on top has golden brown spots on it.
  • Enjoy!

  

NOTES

  1. Other vegetables that can be added are carrot, zucchini and eggplant. You can also make it as a spinach and mushroom lasagna by omitted the other veggies except onions.
  2. The instructions on the lasagna packet did not have any pre-cook instructions. Check to see if your packet has specific cooking suggestions to be followed before layering the lasagna sheets to bake.

  
   

This is for the Blogging Marathon under the theme – New Year Challenges.

  
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Baked Spinach & Corn

 
I have seen and heard so much about baked spinach and corn but somehow I have never tried making it. I always end up making pasta with white sauce and forget about this wonderful combination.

So when my favorite chef on TV, Venkatesh Bhat showed his recipe I knew I had to make it.

So I made this recipe in two parts – one is the Bechamel Sauce and the other is this one.

  

So here goes –

Serves 2 and a cheese loving toddler

WHAT WE NEED

Boiled corn              1 cup

Water

Pinch of sugar

Olive oil                      1 tbsp

Spinach                      1 bunch

Garlic                          2 pods

Bechamel sauce       2 cups

Mixed dried herbs   2-3 tsp

Cherry tomatoes      6-8

Cheese                         Lots

WHAT TO DO

  • Boil water sufficient to immerse the spinach.
  • Once it is boiled, add the pinch of sugar
  • Once the sugar has melted, add the spinach such that it is completely immersed in the water.
  • Let it remain for 2-3 minutes. Then drain the water and pass the spinach under cold running water.
  • Squeeze the spinach and finely chop it and set aside.
  • Heat olive oil in a panama add finely chopped garlic to it
  • After the garlic attains a mild brown color, add the spinach and sauté for around 5 minutes
  • Remove the spinach and garlic from the pan.

   

  • Preheat the oven to 250C
  • In the same pan, pour the Bechamel sauce.
  • Once it’s warm, add the corn, spinach and garlic and mix well to combine
  • Add the requisite amount of salt and stir well.
  • After 4-5 minutes, transfer the  mixture to an oven safe dish
  • Sprinkle the mixed herbs and pepper ppwder.
  • Add the cherry tomatoes either whole or halved
  • Grate cheddar and mozzarella cheese and sprinkle generously on top
  • Bake for 7-8 minutes or until the cheese melts and attains a golden brown color. I baked for 5 minutes and then set the oven to broil for around 4 minutes.
  • Take it from the oven, drool, click some photos and enjoy with some bread!

   

NOTES

  1. You can also add fresh herbs, parsley, basil and pitted olives along with the cherry tomatoes.
  2. You can use as much or as less cheese as you want. You can use either cheddar or mozzarella or a mix of both. I used only cheddar.
  3. I used an 8*8 square dish. 

 

This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.