Anchovies and Spinach

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You need:

  • 300 gms of fresh Anchovies.
  • Turmeric, red chilly powder and salt : as per taste
  • Spinach chopped into small pieces.
  • Pepper powder, salt and lemon zest.
  • 50 gms of butter.

Rub turmeric, red chilly powder and salt on anchovies. When you cleaned these beautiful little fishes take care to leave the tail on them. Place them on a oiled hot pan without stacking. You will need to turn them around after 3-4 mins as these cook really fast. Now hold them by the tail and use a thin spatula to separate the bone from the flesh. Fish that has cooked completely will let go of the bones without difficulty. My kittens loved the bones.

In the hot pan, spread out the chopped up spinach. Season with salt and pepper. Add some lemon zest and butter. Cook till the spinach is done.

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Enjoy your simple Keto lunch.

Chicken with Greens

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Chop and wash some tender spinach leaves. Do not use large leaves for this recipe.

Heat a thick pan and put in some chopped capsicum and slightly char them. Remove and keep aside.

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Heat coconut oil and saute some garlic and green chilies in it. Add chicken, season with salt and then cook covered for about 5-6 mins at high heat. Covered to protect your stove from oil splatter. Open and add the spinach. Cook covered at low heat for 15 mins. This is enough time to cook the chicken. Add the capsicum and cook at high heat to dry it up.

A simple and super healthy lunch box, which is low in carbs and high in protein.

Spinach with Chicken

Spinach with Chicken

Boneless chicken thighs pounded with a mallet. Rub some smashed garlic, salt and olive oil. Heat a pan and lay the chicken with the smooth side down. Once more than 50% of the chicken has changed to white, flip it over and place tomatoes. Lower the heat and cook covered for 2 mins. Open and put torn up spinach and cook covered on low heat for about 8 mins. Open and cook on high heat to dry it all up. Drizzle a little lemon juice to help with deglazing the pan.

 

Enjoy your super simple and healthy meal.

Creamy Spinach

Creamy Spinach

Another simple recipe with the easy to use Spinach.

Fry a chopped onion in oil. Add some garlic and chopped almonds. Once its smelling good add in the spinach leaves and cook till they are wilted. When cooking spinach keep tossing it around so that its not boiling in its released water. Add sour cream and blend it all in. Season with salt and pepper.

Use a silicone spatula when working with cream.

Brinjal in Spinach Sauce

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A simple but wholesome meal with the king of vegetables aka the Mighty Baigan (Brinjal) Raja.

First we puree blanched spinach with a couple of green chilies and garlic.

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Use long brinjals and cut them into halves with slits like in the picture. This will cook them faster and allow the sauce to get inside giving a consistent flavor.

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Heat oil. Fry some mustard seeds, coriander seeds and cumin. Add the brinjal and cook on high heat. Once the outside is a little charred and the brinjals start turning soft add the puree. Cook on low heat and now season with any dried herbs, chilly flakes and salt.

Serve with boiled eggs to make it a complete lunchbox.

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Soy Palak Paneer

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Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the water wash the spinach with cold water and squeeze it dry. Chop it up and keep aside.

Heat sesame oil and toss in paneer and garlic. Saute till the color changes on one side of the paneer. Add ginger and coriander with 1 or 2 tablespoons of dark soy sauce. Add spinach and whirl it around at high heat.

Do not add any salt as the soy sauce already has it.

Serve hot or cold. On a slice of bread or as a salad by itself.

Chicken with Greens and Pumpkin

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Its a feel good lunch packed with loads of health.

Chop up a pumpkin into small 1 centimeter pieces. Used here a combination of spinach and fenugreek leaves. But you can use just about anything you want.

Melt a good amount of butter and then add garlic paste and dry red chilies. Saute till the raw smell is gone.

Add chicken pieces. I did not have the time to properly thaw it. So just placed it and reduced the heat to the barest minimum. This prevented freezer and burn and saved me a lot of time. Once the chicken has fully thawed and turned white, color it with turmeric.

Add the pumpkin. Shake the pan so its evenly distributed. Place the leaves on top of it.

Do not mix anything. Close the pressure pan’s lid but do not place the weight. Continue cooking on low heat. Some 10 mins later you can see the steam start to escape from the top vent. When the steam gathers a lot of momentum, move the pan away from the fire.

Open the lid and now season it with salt and pepper.

Mix thoroughly. You can either keep it soupy or dry it up. Personally I liked it a little soupy as it gives it a nice feeling of warmth.