All posts tagged: spinach

Palak Paneer Snails

Palak Paneer Snails

Our favourite paneer dish has just undergone an epic makeover. Don’t freak out. The snails in the pastry refer to their shape rather than the contents. These filo coils are packed with the Indian restaurant favourite, Palak Paneer. Fresh, green spinach with creamy paneer, ginger, chillies and garlic is a combo I’d eat every day if I could get away with it. To demonstrate how easy this is, I’ve pulled together a short video where you can see how it’s rolled and coiled for that awesome shape. As much as I love this, it wouldn’t be half as amazing to eat if it wasn’t for the epic Carrot and Cucumber Mustard Salad. It’s loaded with hot and sour flavours which cuts right through the richness of the pie. I glazed these pies with a combination of melted butter and turmeric for as a cheeky replacement for egg wash. Nobody will ever know. This is perfect for serving up when you have friends over for dinner, taking along to picnics and stowing away in the freezer …

Burnt Aubergine and Spinach Curry 4

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

I live and breathe Gujarati food. Simple vegetarian dishes we’d eat every night when I was young are what have inspired my love of cooking today. Oroh was one of those dishes mum would cook as a midweek dinner after our evening swim at our local leisure centre. Oroh is simply a name for smoky aubergine cooked with garlic, onions, tomatoes and chillies. If you’re a fan of North Indian food, you’ll probably know it as Baingan Bharta – the Punjabi version. Oroh is the Gujarati name for it and here’s how we cook it at home. It’s really easy to be afraid of overdoing it with this dish. You might think it’s mad to add as much garlic as my recipe calls for but please do stick with it. The burnt aubergine needs flavours that can stand up to it so that the result is smoky, spicy, punchy and tangy. I learnt to cook this when I was 12 years old and it blew my mind. I thought it was insane to cook aubergines on …


Spicy Spinach Lasagne

Spicy Spinach Lasagne Guess what I did this weekend? I made my first wedding cake! 300 cupcakes consisting of both Red Velvet and Lemon. Finished with a swirl of vanilla buttercream and the cutest handmade Indian elephants and peacock feathers. The display was crowned with a vanilla buttercream cake and a giant peacock feather. Thankfully, there were no real disasters and I think everyone enjoyed the bite-sized cakes. Plus, I don’t have the skill to pull off a traditional tiered wedding cake… yet! I’ll be posting up images from the event tomorrow so keep your eyes peeled for a whole load of cupcakes and lots of diabetic, drooling Modhas. Some of you will know that it’s Italy Month at Food Network UK and all throughout July they’re featuring delicious pasta recipes. This week, my Spicy Spinach Lasagne made the featured spot in the newsletter. And just between me and you, KO Rasoi reader – Lasagne Indian-style is so much better! I layered up a very basic spicy spinach puree in the same way I would …


Puffy, Fluffy Spinach and Green Chilli Puris

Puris (plural) [also spelt ‘pooris’] are a kind of unleavened Indian flatbread which are hugely popular at weddings. They are typically kept plain or spiced with turmeric and chillies and always, always deep fried. They are beautifully soft, puffy and fluffy and can be eaten with curries, rice, soups, sweet yogurt (shrikhand) and even rolled and dipped in sweet chai for breakfast. You can eat them hot, warm or cold, although I prefer them balloon-like, straight from the hot wok (which I use to deep fry in).   Fluffy. My tormentor.   I’ve flavoured these puris with fresh leaf spinach and green chillies which I pureed with a little boiling water. The only problem is that now I can’t stop finding excuses to devour one every time I wander into the kitchen. Don’t call the psychiatrist just yet, though. First, make them and wait to see if the same thing happens to you. If it does, then you’re welcome. Donations are also welcome, as are love letters (to be sent directly via e-mail). Puris are stupidly …

palak paneer

Palak Paneer and Rehab

My crystal ball confirms that the ever popular dish, palak paneer (spinach and Indian cheese) will eternally remain the elite veggie choice on Indian restaurant menus. Nobody can resist that luscious texture of pureed spinach combined with supple, dense and addictive paneer. Oh that reminds me, I mustn’t forget to visit the doctor for my next round of paneer detox drugs. I’ve been in paneer rehab for a while now, having gone cold turkey/paneer (whichever you prefer) a few months ago. Remission is goin’ baaadly. Have you noticed? Let me introduce you to the six-step programme for overcoming paneer related dependence:* • Admitting that one cannot control one’s addiction or compulsion (to paneer) • Recognizing a greater power that can give strength (it cannot be paneer) • Examining past paneer-related errors with the help of a sponsor (a.k.a. A paneer hater- This can be quite difficult because nobody hates paneer) • Making amends for these cheesy errors • Learning to live a new life with a new code of behavior (denial of the existence of …

Spinach and Mung Bean Soup

Secretly Decadent Spinach and Mung Bean Soup

A little twist on an old Gujarati classic   Iron-rich foods are essential for vegetarians who without it, may feel constantly lethargic, tired and run-down. I speak not from formal education in food nutrition, but from experience. We all need iron in our diets to keep us strong like Popeye (Popeye, if you’re reading this, I have an inkling that you will LOVE it!) Since having iron-deficiency problems, spinach has been my number one best friend. Although I’ve been eating mung bean soup since I was a child, I was never really a fan of it (perhaps because it was a staple in the house and I probably got bored with it). I eat mung beans now because I finally realised how good they are for my health. So here is an iron-packed soup that is both rich in vitamins and flavour, that even I, (a former arch enemy of the cute lil mung bean) enjoy to the max!   Growing up, I never had mung bean soup pureed; the beans were simply served whole in …