Posts Tagged ‘Green’

Spinach Methi (Fenugreek) Delight


1 cup finely cut spinach leaves

1 cup finely cut fenugreek leaves

1/2 cup onion finely chopped

2-3 tsp lemon juice or 1/2 cup yogurt

2 red chillies or 1 tsp red chilli powder

2-3 tblspoons toasted groundnut powder

fresh cilantro for garnish.

Salt to taste


For the tempering: oil, mustard seeds, fenugreek seeds each a pinch, asofoetida, curry leaves and turmeric powder

Mix the spinach and fenugreek leaves in a bowl. Add chopped onion. Add either lemon juice or yogurt (whatever you prefer both tastes really good, if you like raita use yogurt, if you want to serve it like salad add lemon juice). Add groundnut powder and salt to taste.

In a tempering pan, make the standard tempering and spread it on top of the salad, add red chillies or if adding chilli powder add it separate in the salad. Mix all together, garnish with fresh cilantro.

By Priya Vaidya


Creamy Spinach and Pea Soup

This ultra healthy soup is unbelievably tasty!


2 bunches of spinach, cleaned and trimmed, discard hard stems, keep the tender ones.

1 and 1/2 cup boiled green peas

1 medium onion diced in small cubes

3 big cloves of garlic finely chopped

1 cup milk

1 tsp all spice

a pinch of garam masala/curry powder

Salt to taste

a tsp of black pepper powder

2 tbl sp olive oil/butter + 1tbs sp extra for spinach.


In a large pot, heat the olive oil or butter, add the cleaned spinach leaves with tender stems.

cook for about 6-7 mins until the leaves are tender and almost wilted, then add garlic.

cook the spinach for few more minutes until completely cooked.

let it cool.

In a small pot, add oil/butter and onions, saute until golden brown.

add boiled green peas and the dry spices with salt.

saute for 2-3 mins more.

Transfer the peas-onion and spinach mix to a blender and puree until smooth and creamy.

Add milk to thin it down. Serve Hot.


A couple of spoons of cream will make this soup rich and a dollop of sour cream on the hot soup tastes amazing!


By Aditi Sheth