Recipestable

Tag: Iron rich

  • The BEST Kofta Palak Recipe: Melt-in-Your-Mouth Meatballs in Creamy Spinach

    Kofta Palak

    Get an exciting taste with this Kofta Palak recipe that is prepared with combination of meat balls, spinach and fenugreek. Kofta Palak is perfect to serve at any occasion.

    Kofta Palak Recipe
    Photo: Kofta Palak Recipe

    Check it out the Kofta Palak Recipe here!!

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    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:1 hour[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Kofta (meatballs)

    • 1 kg mutton or chicken mince
    • 1 cup brown onion, crushed
    • 4 green chilies
    • 1 egg
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1/2 teaspoon coriander powder
    • 2 teaspoon cornflour
    • 1 teaspoon poppy seeds (khashkhask)
    • 1 teaspoon red chili
    • salt to taste
    • oil for frying

    For Palak Curry:

    • 1/2 kg spinach ( palak), boiled and chopped
    • 2 tablespoon dried fenugreek leaves (methi)
    • 2 onions, chopped
    • 2 tomatoes, chopped
    • 1/2 cup milk
    • 1/4 cup ghee or butter
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon coriander powder
    • 1/8 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • a pinch of garam masala powder
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large bowl, mix together the kofta ingredients.

    Step 2

    Shape into small balls.

    Step 3

    Heat oil in a deep pan over medium heat.

    Step 4

    Fry koftas for 5-8 minutes or until they turn golden.

    Step 5

    Remove from the oil and absorb on kitchen paper.

    Step 6

    Keep warm.

    Step 7

    To Make Kofta Curry:

    Melt butter in a deep skillet or wok over medium heat.

    Step 8

    Saute onion in butter until transculant.

    Step 9

    Add ginger garlic paste and cook for 1 minute then add tomatoes, red chili, coriander powder, turmeric powder, cumin powder and salt.

    Step 10

    Add spinach, fenugreek leaves and 1 cup milk.

    Step 11

    Cover the skillet and cook on low heat for 40 minutes or until done.

    Step 12

    Remove the lid. Add koftas and cook on high heat for 20 minutes or until they cooked inside.

    Step 13

    Put on dum for few minutes the take it out in a dish. Kofta Palak is ready to serve. ENJOY!

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    • Serve with rice, naan, or chapati.

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    If you like Kofta Palak Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Kofta Palak, do share with us and we would be glad to give it a try.

  • Cheesy Spinach Bake Recipe

    Cheesy Spinach Bake

    Cheesy and delicious Spinach Casserole. Looks terrible but taste absolutely awesome!!

    Cheesy Spinach Bake Recipe
    Photo: Cheesy Spinach Bake Recipe

    Check it out the Cheesy Spinach Bake Recipe here!!

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    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:25 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 packages (10 oz each) frozen chopped spinach, thawed and drained
    • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
    • 2 cups shredded Monterrey Jack cheese
    • 1 cup sour cream
    • 1/2 cup grated Parmesan cheese

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place spinach in a large bowl.

    Step 2

    Stir in potato soup, sour cream.

    Step 3

    Transfer into a greased 11×7-inch. baking dish.

    Step 4

    Sprinkle with Parmesan and Monterrey Jack cheese.

    Step 5

    Bake, uncovered, at 325 degree F, for 30 minutes or until cheese is melted and bubbly. Cheesy Spinach Bake is ready to serve. Enjoy!!

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    • Serve warm with crusty bread.

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    If you like Cheesy Spinach Bake Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Cheesy Spinach Bake, do share with us and we would be glad to give it a try.

  • RECIPE: Spinach Paratha (Palak Paratha)

    Spinach Paratha

    Spinach paratha is another excellent variation of paratha where you can include some healthy greens in the paratha. This is a great “anytime” meal. Spinach Parathas are whole-wheat  flat bread stuffed with a spicy spinach filling.

    It doesn’t matter whether you are an expert or beginner, with this spinach paratha recipe you can prepare delicious and healthy spinach paratha in few minutes.  Its a perfect way to enjoy the goodness of spinach.

    Palak Paratha is a delicious and nutritious way of feeding spinach to the kids.

    Spinach Paratha Recipe
    Photo: Spinach Paratha Recipe

    Check it out the Spinach Paratha recipe here!!

    Prep Time:30 minutes

    Cook Time:15 minutes

    Servings: 4

    Difficulty Level: Medium

    INGREDIENTS

    For Dough:

    • 1 cup whole-wheat flour
    • 1/2 cup water
    • Pinch of salt

    For Spinach Filling:

    • 2 cups chopped spinach
    • Pinch of asafetida
    • 1/4 tsp salt
    • 1/2 tsp cumin seeds
    • 1/4 tsp red chilly flakes
    • 1/4 cup whole-wheat flour for rolling
    • Oil to cook

    Yield: 4 servings

    Directions:

    Step 1

    To Make Dough: Mix flour, salt and water together to make soft dough (if needed add more water).

    Step 2

    Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.

    Step 3

    Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Step 4

    To Make Paratha Filling: Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immediately after being put the oil.

    Step 5

    Add the asafetida and cumin seeds.

    Step 6

    After the cumin seeds crack, add the spinach.

    Step 7

    Stir-fry, making sure to press the spinach down so the water can evaporate.

    Step 8

    Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball.

    Step 9

    Add the salt and pepper and mix well. Set aside until the spinach cools off.

    Step 10

    Divide the dough and spinach filling into 6 equal parts.

    Step 11

    Roll the dough into 3 inch circles.

    Step 12

    Put the filling in the center. Seal by pulling the edges together and make into a ball.

    Step 13

    Proceed to make all six balls. Each ball needs to settle for two minutes before you start rolling.

    Step 14

    Heat the griddle (Tawa) on medium high. Press the filled ball lightly on dry whole-wheat flour from both sides.

    Step 15

    Roll the ball light handed to make 6-inch circle.

    Step 16

    If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.

    Step 17

    Place the paratha over the griddle. After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.

    Step 18

    After few seconds, spread 1 tsp of oil on the paratha.

    Step 19

    Flip the paratha and lightly press the puffed areas of the paratha with a spatula.

    Step 20

    Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

    Step 21

    Cool the parathas on a wire rack so they don’t get soggy. Spinach Paratha is ready to serve.

    Recipe Note’s

    1. These Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container.
    2. For later use paratha can be refrigerated for 3-4 days.

    Serving Suggestions:

    • Serve with curd.

    If you like Spinach Paratha recipe and make it then let me know your feedback by commenting below.

  • Recipe: Masala Kaleji (Creamy Liver Curry)

    Creamy Liver Curry

    This Creamy Liver curry recipe has two of these healthy ingredients i.e. Liver (Kaleji) and Turmeric. I used lamb liver but you can use beef liver or chicken liver if you prefer. Perfect to serve to a crowd when you are entertaining friends – it’s beautifully rich, creamy and aromatic. Great served with toasted bread rolls!

    Creamy Liver Curry Recipe
    Photo: Creamy Liver Curry Recipe

    Check it out the Creamy Liver Curry Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm liver
    • 10 garlic flakes
    • 2 teaspoons sliced ginger
    • 2 onions, finely chopped
    • 2 cardamoms
    • 3 cloves
    • 1 inch cinnamon
    • 1 pinch turmeric powder
    • ½ tsp red chilly powder
    • 1 tsp mustard
    • 1 tbsp vinegar
    • ½ tsp pepper powder
    • 1 tbsp coriander powder
    • ¼ cup oil
    • salt to taste

    For Garnishing:

    • lemon wedges
    • green chilies

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the liver nicely and then steam the liver for ten minutes.

    Step 2

    Slice the liver into thin pieces about an inch in length.

    Step 3

    Now take a blender and add the coriander powder, turmeric powder, cinnamon, cloves and cardamom and add a little water and make a fine paste.

    Step 4

    Now take a pan and heat some oil in it. When the oil is very hot add the mustard and let them crackle.

    Step 5

    Then put in the finely sliced onions and sauté till golden brown. Add the sliced ginger too.

    Step 6

    Crush the garlic flakes nicely and add that to the mixture.

    Step 7

    Now add the freshly ground paste and mix it all up.

    Step 8

    Sauté till the oil begins to leave the edges of the pan.

    Step 9

    Put in the liver slices and add vinegar and salt to taste.

    Step 10

    Sprinkle pepper powder and sauté for 15-20 minutes or until the gravy reaches your desired level of thickness. Remove from flame. Creamy Liver Curry is ready to serve.

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    • Serve with bread rolls, naan or rice.

    [/tab] [/tabs]

    If you like Creamy Liver Curry Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Creamy Liver Curry , do share with us and we would be glad to give it a try.

  • Spinach Pakora (Palak Pakora)Recipe

    Spinach Pakora (Palak Pakora)

    Palak pakora is a delicious appetizer or a tea time snack. The taste of these deep fried palak pakora’s (spinach fritters) more enhanced when eaten with apricot chutney.

    As the monsoons have started, I am posting lot of tea time snack recipes for you all to enjoy this season. Must try this Palak Pakora recipe and enjoy the rainy weather with your friends and family!!

    Spinach Pakora (Palak Pakora) Recip
    Spinach Pakora (Palak Pakora)

    Check it out the Spinach Pakora Recipe here!!

    Print Pin

    Spinach Pakora (Palak Pakora) Recipe

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6
    Author Bushrah @Recipestable

    Ingredients

    • 1 cup spinach leaves palak, chopped
    • 1-1/2 cups gramflour besan
    • 1 small chopped onion
    • 2 green chilies chopped
    • 1 tsp Red chili crushed
    • 1/2 tsp Mango powder
    • 1/2 tsp cumin seeds crushed
    • 1/2 tsp coriander seeds crushed
    • Salt to taste
    • Oil for deep frying

    Instructions

    Method

    • Wash palak leaves properly and leave it for drying.
    • Chop the palak leaves. Add water to besan and make a batter of thick consistency.
    • Add chopped green chilies, cumin seeds, coriander seeds, red chili powder, and mango powder, salt and blend it well.
    • Fry small portions of mixture in oil for 5-8 minutes or until they turn golden brown.
    • Remove from oil and absorb on kitchen paper. Palak Pakora is ready to serve.

    Notes

    Serving Suggestions:
    Serve with Apricot Chutney.

    If you like Spinach Pakora (Palak Pakora) Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Palak Pakora, do share with us and we would be glad to give it a try.

  • Recipe: Spinach Roti (Palak Ki Roti)

    Spinach Roti (Palak Ki Roti)

    Palak Ki Roti Recipe
    Photo: Spinach Roti (Palak Ki Roti)

    Check it out the Spinach Roti (Palak Ki Roti) here!!

    Ingredients

    • 2 cups flour
    • 1 cup steamed and finely chopped spinach leaves.
    • 1/2 tsp salt
    • 1/2 tsp whole cumin seeds
    • 5-6 black pepper,coarsely crushed
    • 1 tbsp oil to make dough
    • A little water to form dough
    • Oil or ghee for shallow frying

    Directions:

    Step 1

    Mix together the flour, spinach and spices.

    Step 2

    Add 1 tbsp of oil and knead with water to form a dough which is medium-soft.

    Step 3

    Cover and keep in the fridge for at least half an hour to set.

    Step 4

    Break into small balls.

    Step 5

    Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.

    Step 6

    Transfer into a serving platter. Spinach Roti ready to serve.

    Serving Suggestions:

    Serve hot with yogurt or any pickle or chutney.