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Healthy and Nutritious Spinach Parcels<br />
Ingredients<br />
10 large Spinach leaves<br />
1 tbsp - oil<br />
Oil for deep frying<br />
For Stuffing: 250 g - potato, grated (or boiled<br />
and mashed)<br />
50 g - carrot, grated<br />
50 g - Beetroot<br />
1 tbsp - peanuts, crushed lightly<br />
2 green chilies, chopped fine<br />
1 onion, big, chopped fine<br />
1 tsp - Red Chili powder<br />
1/2 inch - chopped, Ginger<br />
Method<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
1/2 tsp - Garam Masala powder<br />
Salt to taste<br />
40 g - soya flakes (soaked in water for few min<br />
and squeezed dry)<br />
A pinch of Turmeric<br />
Juice of 1 Lime (optional)<br />
For Batter (Outer Covering):<br />
200 g - besan<br />
2 tbsp - Corn flour<br />
A pinch of cooking soda<br />
Salt<br />
1. Dip spinach leaves in hot salted water for a few seconds.<br />
2. Remove and dry on a cloth (without damaging them).<br />
3. Preparation of stuffing:<br />
4. Heat a tablespoon of oil, add onion, green chilli and ginger<br />
5. Fry till the onion becomes translucent.<br />
6. Add vegetables along with garam masala, red chilli powder, salt and turmeric.<br />
7. Fry till they become soft, add soaked soya flakes, mix well and cook till the curry becomes dry.<br />
8. Add chopped coriander leaves, peanuts and lime juice.<br />
9. Mix well and remove from fire.<br />
10. Make 10 balls out of stuffing and keep aside.<br />
11. Preparation of parcels:<br />
12. Spread the spinach leaves on wrong side, put a ball of stuffing in the centre, close it like a parcel<br />
13. Secure with a toothpick if necessary.<br />
14. Prepare all leaves like this and keep aside.<br />
15. Prepare batter with besan, corn flour, salt and soda (like bajji batter).<br />
16. Dip the parcels in batter and deep fry till light golden in color<br />
17. Put them on paper napkin to absorb excess oil if any.<br />
18. Serve them hot as evening snack.<br />
Nutrient Value:<br />
Carbohydrate -<br />
11.2 g<br />
Protein - 10.3 g<br />
Iron - 4.1 %