Spinach Eggs

You need

  • Spinach, cut into thin long strips.
  • Butter
  • Garlic paste
  • 3 Eggs

Melt butter, add Garlic paste. It will take it just a minute to cook. Take a little spinach and rub it into the garlic paste. Add in all the spinach. Cook between medium and high heat. Use a silicon spatula. Keep squeezing the spinach to force out all the water.

When it’s dry, season with salt and remove.

Add butter in the pan. Most people like to beat eggs in a bowl and then add to the pan. But that is a pale yellow liquid with no texture.

Instead on the moderately hot pan add the eggs. Make a tiny slit on the yolks. Swirl the pan around. The result will have a much better look and texture.

When the yellow starts setting, place the spinach in a line. Flip the corner to cover the spinach.

Enjoy.

Spinach with Tomatoes

You need:

  • Three bright tomatoes, quartered.
  • One roughly chopped capsicum.
  • Spinach.
  • A little butter.
  • 100 gms of any fast cooking protein. I used chicken but you can use paneer, tofu or prawns.

Heat oil. Fry the tomatoes and capsicum. Season with salt to reduce the time it takes to soften them.

Let them cool and blitz them in a blender.

In the same pan, add butter and deglaze it. Toss in the protein and brown the edges. Add spinach and after it has wilted add the puree.

Cook till the consistency is just right.

Enjoy.

Veggies and Green’s

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If your knife skills are good and cutting into thin sticks is your game, the total time this recipe needs is less than 15 minutes. From start to finish.

You need:

  • Sturdy vegetables like beets, carrots and radish cut into thin sticks.
  • Fresh green like Spinach, Dill and the radish leaves. Chopped roughly. Stems and all.
  • A heaped tablespoon of mayonnaise. But preferably Tartar sauce.
  • Toasted seeds like flax, sesame and pumpkin.

Heat oil till its shimmering but not yet smoking. Add the vegetables and saute for about 3-4 mins on high heat. Move them to a corner and add the greens. add in batches if the pan is small. The greens will quickly wilt and make room for more.

Saute on medium heat till the greens are bright green. Move on to high heat, tilt the pan. Push everything to the top, waiting for the water to collect at the base and the high heat dries it up.

Switch off the stove. Notice that while everything is in the pan, they are not very stuck to eachother. A little grease like mayonnaise will quickly fix that. Use flavored mayonnaise like tartar sauce for much better results.

Sprinkle toasted seeds for an increased Omega kick and texture.

Eat as is or as a topping on breads.

Soul Kadhi

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I absolutely love curd and am mad about greens. What better soul food than combining these together.

You Need:

  • Finely chopped Greens. Any greens. You can use spinach, fenugreek or even sorrel. I used Malabar Spinach.
  • Green chilies as per taste, finely chopped.
  • Cumin
  • Coriander seeds
  • 250 gms of Curd whisked with a teaspoon or two of besan flour.
  • Mustard oil.

Heat mustard oil. When its nice and hot, add the cumin and coriander seeds. When they crackle, add the green chilies followed by the chopped greens. Cook on high heat. Keep stirring. When there is no more water being released by the greens, switch off the stove. Immediately add the whisked curd. Mix and let it rest for some 5-10 mins.

No need of salt. When whisking curd with besan, use a blender to avoid any lumps.

You can also use this as a dip with cucumbers, zucchini, khakra or chips.

Pumpkin Spinach Mash (Vegan)

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You Need:

  • 500 grams of grated pumpkin
  • 300 grams of blanched and chopped spinach.
  • 2 Tablespoons of Sesame oil.
  • 2 teaspoons of pepper powder.
  • 2 tablespoons of Spicy Harissa dressing.
  • Some toasted sesame seeds for garnish.

Get water boiling hot. Add spinach. Switch off the stove. Keep it covered for a min. Remove and wash spinach with cold water. Squeeze out excess water. Chop and keep aside.

Peel the pumpkin and grate it. Cook on a low heat with no oil. Now notice that the pumpkin does not smell very nice. The initial smell will not be obnoxious but it will be definitely unpleasant. As it cooks on low heat for about 10 mins or so, the smell will slowly start improving. Stir once in a while. When the smell has improved or has almost gone, add the sesame oil. As soon as it hits the hot stove and reacts with the pumpkin a remarkable change will occur. The earthy notes will be amazing and tantalize your senses. Cook on medium heat for about 4-5 minutes.

Add the spinach, pepper and the harissa dressing. I used the Veeba Spicy Harissa dressing.

Garnish with toasted seeds.

 

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.