Topic started by Manisha (@ ppp-219.65.61.15.mum2.vsnl.net.in) on Mon Feb 3 10:54:11 .
All times in EST +10:30 for IST.

Does anyone have good recipes for leafy greens besides methi and palaak? I am trying to incorporate them into our diet, but seem to be making some pretty unappetising stuff!

Responses:

• From: CI (@ p32124) on: Mon Feb 3 11:02:45
  
  Hi Manisha,
  Some of the greens other than Methi and Palak that can be used in our cooking are:
  1. Mint - can make parathas, pulav or just rice with mint, raita. Can even chop and add to salads, can make chutney.
  2. Dill - Can make sambar, rice roti (tali pet), parathas, can be added to upma and poha.
  3. Mustard greens - Can make sarsonka sag. You can find this recipe in bawarchi.
  4. Drumstick leaves - Can make sabji or poriyal with dal using these leaves. Can be added with some lentils in making gravy type of side dishes for chapathis, pooris etc.
  
  This is all I know. If you need a specific recipe, let me know. I'll post it when I find time.
  
  Bye,
  CI
  
  
• From: Manisha (@ ppp-219.65.45.47.mum2.vsnl.net.in) on: Tue Feb 4 08:23:08
  
  Thanks CI - Any recipes would be greatly appreciated - but no hurry - when you have time
  
  
• From: Manisha (@ ppp-219.65.45.47.mum2.vsnl.net.in) on: Tue Feb 4 08:23:17
  
  Thanks CI - Any recipes would be greatly appreciated - but no hurry - when you have time
  
  
• From: CI (@ p25947.cl.uh.edu) on: Tue Feb 4 10:06:36
  
  Hi Manisha,
  Let me post some recipes for Mint leaves today.
  1. Mint Parathas:
  Add nicely chopped mint leaves to wheat flour. Add salt to taste, little oil (like for chapathi dough), 1/2 tsp of garam masala, 1/2 tsp of crushed (not powdered) cumin, a pinch of baking soda. Add enough water to make a smooth dough. Knead them nicely and keep it covered for about 15 minutes. Knead once again and make ball*s of the dough and roll out thick chapathis out of it. Bake on a moderately hot tawa and flip it once. After flipping, brush a little oil on both the sides and bake it till golden. You can serve this with just plain yogurt and pickle or some kind of raita or bland side dish. If you want to make parathas spicy, you could add some chilli powder to the dough. The best part of it is people love to eat it plain with coffee or tea as a snack.
  
  2. Mint Pulao:
  I am not giving measurements here.
  Ingredients:
  Onion - sliced
  Tomatoes - cubed into chunks
  Mint leaves - plucked (no need to chop them)
  Cilanthro - half of the quantity of mint leaves.
  ginger (optional)
  Garlic (optional)
  green chillies
  cardamom - whole
  cloves - whole
  cinnamon - couple of sticks
  Black pepper
  Rice - Basmathi washed and soaked in water at least for 20 min.
  Bay leaves - couple of leaves
  Salt to taste
  Method:
  Heat oil, when the oil is hot add couple of bay leaves. When they are fried, add sliced onions and saute them till golden brown (don't burn them). Place cut tomatoes, mint, cilanthro, chillies, and all the spices in a blender and make it a paste without adding water. If you need to add water, add very little of it and keep a measurement of how much you added. (This is to reduce the amount of water that you will add later to cook rice depending on how much you added here while grinding)Please note that you have to grind them when onions are done. If you grind it and keep it, mint will become black in color. Add the paste and cook for couple of minutes. Add salt, rice and enough water to cook the rice. If you like a spicier version, you can add a tsp of garam masala to this before adding rice. Cook on high till most of the water is evaporated, then simmer for few minutes and take care not to get it burnt. You can add green peas if you like to the same recipe. Serve with any kind of raita.
  
  I will post the rest of the mint recipes later today. Got to go back to studies now.
  
  Bye,
  CI
  
  
• From: Manisha (@ ppp-219.65.61.39.mum2.vsnl.net.in) on: Wed Feb 5 23:30:03
  
  CI, thanks so much for the recipes.
  I lived in Bangalore for a couple of years once - and had a dish called mosappo - which they served with raggi muddes. Apparently it is two or three kinds of greens cooked with some dal. Does anyone have the recipe for that?
  
  
• From: CI (@ cs2417433-245.houston.rr.com) on: Thu Feb 6 09:04:03
  
  Hi Manisha,
  The recipe that you are asking for is nothing but bas saru with greens. It is posted in this thread. You need to go to old responses and check it out.
  
  Bye,
  CI
  
  
• From: Manisha (@ ppp-219.65.60.246.mum2.vsnl.net.in) on: Thu Feb 6 22:44:17
  
  Thanks CI I will do that.
  
  

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