foodatarian.com

Ingredients: (Serves 2)
5 ounce frozen spinach (drained and thawed) or 2 cups fresh spinach leaves,
Mushroom slices as per taste,
1/2 cup chopped scallions (only white) or red onions,
3 eggs,
150gms shredded cheese (ricotta, mozarella, parmesan, cheddar or other),
2 tsp butter,
Salt and pepper to taste,
9″ pie pan or a baking dish.

Method:
Preheat the oven to 175 degrees C (350 degrees F).
Melt the butter in a pan/skillet and saute the onions, mushrooms and spinach until they are soft and cooked. In a bowl, beat the eggs, add salt and pepper. Then fold in the vegetables and cheese and whisk well. Grease the pie pan or baking dish. Then pour this mixture into the dish and spread properly. Then bake the quiche at the same temperature for around 25 minutes or till you see the crust has turned brown and the egg does not bubble any more. When done let it cool and then cut into pieces and serve in breakfast alongwith fruits or juice.

TIPS:
1. For calories watchers - Reduce the quantity of cheese and replace with low fat cheese.
2. You can add or replace with any vegetables and meat of your choice.

Ingredients:
A bunch of spinach leaves,
1 tbsp white sesame seeds,
1 tbsp rice vinegar,
1 tbsp sugar,
1 tsp soy sauce,
Salt to taste.

Method:
Wash and blanch the spinach with little salted water. Drain out all the water well and coarsely chop the spinach. Grind the sesame seeds. In a small saucepan, combine sugar and rice vinegar and cook till the sugar dissolves. Let it cool down. Then mix together ground sesame, vinegar, soy sauce and sugar and grind well. Add to the spinach, mix well and serve.

Ingredients:
12 ounces or 350gms pasta (of your choice),
10 ounces or 300gms spinach leaves; coarsely chopped,
1/2 cup diced scallions (spring onions),
1 cup ricotta cheese,
2 tbsp butter,
Salt and Pepper to taste,
1/4 cup Parmesan cheese,
Olive oil.

Method:
Boil pasta as per the instructions given on the package. Reserve a cup of the water in which pasta is boiled. Drain pasta and leave aside.
In a skillet, add some olive oil and add the scallions, keep stirring for 2 minutes. Then add spinach and cook till done. Now add the ricotta cheese and the reserved pasta water and stir well to form a nice thick sauce. Add pasta shells to it, mix well, season with salt and pepper and give it a nice stir. Now top with Parmesan cheese and remove from flame.

Ingredients:
1 cup tuvar dal (red lentils without skin),
1 bunch palak (spinach leaves),
1 tsp rai (mustard seeds),
1 large onion; diced,
6-7 cloves garlic, crushed,
3 small tomatoes,
1-2 green chillies as per taste; slit lengthwise,
1/2 turmeric powder,
1/4 tsp heeng (asafoetida),
Salt to taste,
Oil for frying.

Method:
Wash the dal and add garlic to it. Pressure cook dal and whole tomatoes separately. Wash the spinach leaves and chop them coarsely. Heat oil in a kadhai, add mustard seeds and let them splutter, then add asafoetida, green chillies and onion. Fry the onion till it changes color. Then add palak leaves and let them cook properly. Peel the boiled tomatoes and mash them. Mash the dal. Add the tomato pulp to the spinach and fry for 2 minutes. Then add mashed dal, salt to taste, little water if required and let it boil. Serve with parathas, rotis or pulao.

Ingredients:
2 cups palak (spinach) leaves,
1/2 cup sweet corn; boiled,
1/4 cup cream,
1 small onion,
1 small green chilli; deseeded and chopped,
1/2 tsp garlic paste,
8-10 cashew nuts,
1 tbsp tomato puree,
1/2 tsp roasted jeera (cumin) powder,
Salt to taste,
Oil for frying,
Water.

Method:
Wash spinach leaves till they are clean. Then put them into boiling water for 5 minutes. Then drain well and grind them into smooth puree and set it aside. Grind together onion, chilli and cashew nuts to smooth paste. Heat oil in a pan, add this onion paste to it and saute on a low flame till it turn pinkish. Add garlic paste and tomato puree and fry for 2 minutes. Then add jeera powder, mix and pour in the spinach puree. Add little water and bring to boil. Then add boiled corn, salt and cook for 2 minutes. Beat the cream and add to it. Stir and remove from flame. Serve with hot parathas.