It’s more difficult for me to cook an unhealthy meal than a healthy one… having been raised on maxims of dubious veracity such as ‘lady fingers are good before a math exam’ and ‘spinach at every meal makes you stronger’ I now find it difficult to deep fry, eat instant food or substitute a ‘proper’ lunch with a bowl of ice cream, chips and cola – something one of my dearest friends does quite regularly… while I look on with a mixture of shock and envy.

So keerai kootu or spinach with lentils fits the easy and healthy cooking bill. With either rice or rotis, and a salad or even just consumed by the bowlfuls, this recipe could easily be chapter 1 in ‘cooking for dodos’ [dummies is so harsh!]

To serve 4 you need

Ingredients

1 bunch spinach – washed, roughly chopped and drained

3/4 cup moong dal washed

salt to taste

1 tsp turmeric

1/2 tsp sambar powder

Tempering

1 tsp oil or ghee [ prefer using ghee to temper my dals]

1 tsp mustard seeds

1/2 tsp white urad dal

2-3 green chillies slit

Method

1. Pressure cook the dal along with a teaspoon of haldi. You could also load your rice in the cooker to save time and energy.

2. Pour some water in the spinach and set it to cook. Add salt, a little haldi and sambar powder. Once it is done, add the cooked moong dal and mash it a bit along with the spinach so that it combined well. If the dal is too thick add water till you get a consistency you like. When it comes to a boil switch it off. Heat the ghee and add the ingredients for tempering. Pour it into the dal and enjoy!

3. Even easier method: cook the spinach and dal together in the cooker.

An article I had worked on in the meantime is up on Tehelka, so for some other stuff that I write about click “Falconer’s Sport”.

Ok… today’s post is another one of my dinner favourites. I don’t know why but I make it only for dinner meals – but I guess you can try it out any time of the day. Its really simple and again a great option to Palak Paneer. Now the only problem I see here is getting hold of makhana. Makhana is basically popped lotus seeds. I got mine from Delhi, it’s over now and I’ve yet to figure out where one can find makhana in Dubai.

For more details on makhana – check out Nidhi’s Cooking Made Easy – a wonderful blog I discovered today while looking for makhana. She’s posted a great recipe for Makhane Ki Kheer (Makhana Pudding) – which I am sure I’ll try out once I get hold of a new packet. The first and last time I had Makhane Ki Kheer was in Delhi, my friend Nina and I were shooting a short film for Cansupport and the folks there pampered us with lunch and the kheer. Will never forget that taste!

Ok back to Palak Makhana – here’s how to put it together.

Ingredients:
Palak/Spinach – 1 bunch
Chopped onion – 1 small
Chopped tomato – 1 large
Makhana – 1 cup

Cumin/Jeera – 1 tsp
Garam Masala – 1 tsp
Cinnamon pdr – 1 tsp
Turmeric – 1 tsp

Milk – 1/4 cup (optional)
Oil – 1 Tbsp
Salt to taste

Method:
1. Roughly chop the spinach, cover & boil along with a pinch of turmeric. Once its semi cooked take off flame, let cool, then just pulse it in the blender. Don’t make a paste.

2. Meanwhile toast the makhana in a pan with a bit of oil, it’ll brown lightly and when it’s cool it’ll be crunchy.

3. Now in the same pan, heat the remaining oil and splutter the cumin followed by the onions. Sauté till the onions look translucent, add the tomatoes now and cook till the oil separates.

4. Add the dry masalas – turmeric, garam masala, cinnamon pdr, salt and chilly pdr, if using. Mix well.

5. Add about 1/4 cup of water to this and let the gravy simmer for a minute or two.

6. Now add the spinach and again give a good stir. Let it come to a boil, then leave to simmer or low flame. Add a bit of water if the gravy looks too thick. Check for salt and seasoning.

7. Now drop in the toasted makhana, followed by the milk – if using. Simmer for about 3 to 4 minutes.

That’s all there’s to it folks. Enjoy Palak Makhana with roti or jeera rice.

Thanks to Srivalli‘s kind reminder I am sending this off to the Curry Mela, its on till August 20th 2008.

mixed vegetable pepper curry

Ingredients:
Coarsely chopped Cabbage – 1 cup
Sliced Mushrooms – 1/2 cup
Coarsely chopped Spinach – 1 cup
Coarsely chopped onion – 1 (separate the layers)
White Pepper – 1 tsp
Olive Oil – 1 tsp
Minced Garlic – 1 tsp
Minced Ginger – 1 tsp
Salt to taste

Method:

1. Heat oil on a medium burner and lightly saute the ginger and garlic.

2. Add all the vegetables one by one, followed by the salt and pepper. Cook covered for about a minute.

3. Now add a bit of water – to make a little soupy. And complete cooking, covered on low flame.

I usually make this with only spinach and mushroom – and have with brown rice. Its totally yummy. But this version is GM inspired and I had it just by itself – and more importantly – my daughter loved it too!

Ingredients for the Cucumber Boats: (makes 4)
Cucumber – 2
Green Chilly – 1 (optional)
Beetroot – 1/2
Carrot – 1/2
Lemon Juice – 1 Tbsp
Salt to taste
Tempering: (optional)
Olive oil – 1 tsp or less
Mustard seeds – 1 tsp
Urad seeds – 1 tsp

Method:

1. Cut the cucumber lengthwise and scoop out the flesh, leaving just the crunchy part. Chop up the scooped flesh and keep aside.

2. Finely grate the beetroot and carrot, and chop the chilly finely as well.

3. Mix together the carrot, beetroot, chilly and chopped cucumber flesh along with some salt and lemon juice. Keep aside.

4. Now heat the olive oil and temper the mustard seeds, split urad and add to the salad and mix well.

5. Finally, arrange the salad on the cucumber slices.

You can garnish the boats with coconut shavings and coriander leaves. But omit the coconut if you, like me, are on a diet!