Thenu’s Kitchen

Makes 3 servings

• Heat 1Tbsp of oil in a pan
• Season with a pinch of hing, 1tsp of mustard seeds
• When they crackle, add 0.5tsp of urad dhal, 0.5tsp of channa dhal, 0.5tsp of cumin seeds, 1 red chilly, 1 coarsely crushed garlic
• Add around 10 pearl onions and saute until tender
• Add salt and a pinch of turmeric powder
• Toss in 2 cups of very finely cut spinach
• Saute until leaves wilt
• Add 1 gooseberry sized tamarind extract
• Mash the spinach in tamarind juice using the back of a laddle while it is cooking
• The leaves may not get fully mashed..(I wish though) Its OK just try your best.
• When the tamarind doesnt anymore smell raw, add 0.5tsp of red chilly powder
• Add 3 to 4 laddles of cooked toor dhal (May be a cup)
• Add 1 cup of water
• Mix and bring it a boil (takes about 5 mins)
• Serve with hot rice. Kids love it

• Cook 0.5 cup of Toor dhal in 1.5 cups of water & mash well- do not drain the excess water
• In a hot pan add oil and when it is hot enough temper with cumin seeds, mustard seeds, red chillies (2) , curry leaves
• Optional: saute 1 minced garlic pod
• Saute chopped half medium size onion until translucent
• Do not let it brown
• Saute washed and finely chopped spinach until the leaves wilt
• Pour the mashed dhal and stir well
• Let it cook on medium heat for couple of mins
• Do not cover the pan
• Add salt at the very end
• Serve hot with rice and ghee

This is a very nutritious meal for all especially children. When served with ghee – this is one of those simple dishes that taste so delicious.

Makes about 3 servings

• Blanch 1 cup Spinach for couple of minutes. This process of putting spinach in boiling water preserves the color.
• Use less water so you can use the same water for cooking and you wont miss out on the nutrients lost during the blanching process
• Drain the spinach and allow sometime to cool. Then blend to a smooth paste
• In a hot pan, add 1 tbsp of oil and temper with 0.5tsp of cumin seeds
• When the seeds crackle, saute 3 garlic pods nicely minced
• Saute finely chopped onions until they turn light brown
• Add salt to speed up the onion cooking
• Saute ginger-garlic paste and add chopped green chillies (1)
• Add a little turmeric powder
• Add 1 large tomato – very nicely minced
• Saute until tomato literally disappears and leaves out oil on the sides
• Add 0.5tsp of red chilly powder
• Add 1tsp of coriander powder
• Optional: add 0.5tsp of cumin powder
• Rub between your hands 0.5tsp of dry fenugreek leaves and make it a semi powder
• Add it to the pan and fry until the spices are cooked and oil oozes out
• Now add the blended spinach to the mix
• You can add the water from blanching to adjust the consistency
• Let it cook on medium flame until again the oil separates
• Reduce the flame and add 1 tbsp of cream
• Alternatively you can add 1 tbsp of plain yogurt
• Mix well and leave uncovered on low flame for 2 mins
• Add diced and fried paneer
• You can substitute paneer with raw Tofu (buy extra firm)
• Simmer for another 2 mins
• Serve hot with Chapathi or any Indian bread
• NOTE: Keep the lid open at all times to preserve the green color

Paneer and Cream are a no-no to my kitchen..So I invited my good friends non-fat yogurt and Tofu. A little compromise on the taste ..Hey but it will pay off when you stare at your notorious physical exam report the next time.