Tag Archive | Spinach

Corn Flour Spinach Onion Pakora

Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters



Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.

Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.


Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.

I won’t say that these are  a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.


Some of my all time favorites are Methi Palak Pakora and Methi Kela Na Bhajiya with my favorite chutneys Green Coriander Chutney and Mint Coriander Chutney.


Corn Flour Spinach Onion Pakora

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serving Size: 4-5

Corn Flour Spinach Onion Pakora

All time favorite and super simple Corn Flour Spinach Onion Pakora


  • 1 1/2 cup - corn flour (I used the yellow corn flour)
  • 3 Tbsp.-besan (chick pea flour)
  • 1 medium - onions; finely chopped
  • 2 cups - spinach; washed & finely chopped
  • 1 tbsp. - ginger-garlic Paste
  • 1 tbsp. - green chili paste
  • 1 tsp. - red Chili Powder
  • 1 tsp. –turmeric Powder (haldi)
  • Pinch of Baking Powder
  • Salt to taste
  • 1/2 tbsp.- kesoori methi; crushed (dried fenugreek leaves)
  • ½ tbsp. - oil
  • 3 Tbsp. -coriander leaves / cilantro; finely chopped
  • Water as needed
  • Oil to deep fry


In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)

Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.

When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.

Remove and drain on paper towels.

Serve hot with your favorite chutney/sauce.




Ginger Coconut Spinach Linguine

imageIt’s really hard to get back to things after a very long break. This summer has been filled with many different exciting and entertaining events. Just finished up with my younger brothers wedding, also celebrated my sons 5th birthday, Janmashtami and Ganesh Chaturthi. The complete atmosphere was filled with lots of happiness and joy, family flying in from different parts of the world. Feasting on rich and authentic Gujarati, Punjabi and Italian food, dancing to a mix of music til the feet begin to ache. All said and done …there’s no better place like home and no better time than to spend it with the family!

Well, back to the norm and trying to get away from the super rich and heavy authentic Indian food for a bit ….only a short while. 🙂 Well, that’s exactly what this recipe calls for it’s super simple, but completely yam ma yam delicious Ginger Coconut Spinach Linguine. Italian food is one of my favorites, but this time I decided to give it a bit of twist and add in ingredients that are normally used in Asian cuisines like “ginger” and “coconut milk”.  This is a completely healthy and vegan dish.


It’s slightly sweet with a hint of gingerly spiciness, this green linguine is tossed in a smooth creamy coconut milk, spinach, ginger, garlic and pesto sauce. This pasta is made with an amazing flavor with a combination of Italian and Thai, but the best part is that it’s super fast to make and when all put together is completely out of this world and completely healthy!

Many people don’t like the flavor of coconut milk, but coconut milk is considered to be healthy. Yes, it contains fat …but I would consider it good fat unlike some other nuts. It’s nutritious and rich in vitamins and minerals. Many coconut products have become very versatile in cooking like coconut oil, coconut flour and coconut flakes. I not only use coconut for cooking, I use it to make many different kinds of drinks and smoothies.


Green linguine is a mix of two cultures it’s got pasta and pesto which is very commonly used in Italian cooking and then it’s got the Asian twist of coconut milk and ginger. When all these ingredients are combined together, it creates a super magical creamy smooth sauce that is irresistible. The best part of this green linguine is that when re-heated and eaten the next day ….it taste even more scrumptious! 🙂


Ginger Coconut Spinach Linguine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 5-6

Ginger Coconut Spinach Linguine

Super simple and delicious Ginger Coconut Spinach Linguine


  • 16 oz. - linguine, dry (half a pack)
  • 1 Tbsp. - olive oil
  • 4 garlic cloves, minced
  • 2 1/2 Tbsp. fresh ginger, minced
  • 1 can - coconut milk
  • 2 tsp. - sugar
  • 2 tsp. - lemon juice
  • 1 tsp. – salt
  • 1 tsp.- garlic powder
  • 1/2 tsp. fresh black pepper
  • 1 tbsp. – Pesto Paste
  • Red pepper flakes, to taste
  • 2 large handfuls of fresh spinach


Bring a large pot bring salted water to a boil for the pasta. Cook pasta according to package Drain and apply little bit of olive oil all over pasta and set aside until ready to use.

In a large pan heat the oil over medium low. Add the garlic and ginger. Sauté until raw fragrant is gone, about 3-5 minutes.

Remove from heat; add in the coconut milk, sugar, lemon juice, salt, pepper, pesto, garlic powder and red pepper flakes. Return to heat; Stir well and bring to a slight simmer over medium heat.

Now, add in the spinach. Cover and simmer for about 5 minutes over medium low, until the greens have wilted.

Let mixture cool down for 5 minutes; Transfer to a blender and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, and then transfer back to the large pan and stir in the cooked pasta to coat. **if you feel sauce is too thick add in a bit of water to adjust**

Serve Ginger Coconut Spinach Linguine hot.


Spinach can be substituted with your favorite green.

The recipe has been adapted from http://www.produceonparade.com/produce-on-parade/ginger-coconut-green-linguine.





Spinach Green Onion Paratha

Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing


Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.


As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.


This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.


Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂


Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 7-8

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha


  • 1 1/2 cup - Whole Wheat Atta
  • 2 cups- Fresh Spinach; washed and finely chopped
  • 1 cup- Fresh Green Onions; washed and finely chopped
  • 1 1/2 tsp. - Ajwain (Carom Seeds)
  • 1 tbsp. - Garlic Powder
  • 1 tbsp. – Sugar
  • 1 tsp. – Red Chili Powder
  • 1 tsp. – Turmeric Powder (haldi)
  • 2 tbsp. – Oil
  • Salt to taste
  • Water as needed
    Paneer Bhurji Stuffing
  • 1 medium Red Onion - finely chopped
  • 1 cup - Springs of Green Onion - finely chopped
  • 2 cloves garlic – grated
  • 2 Green Chilies – finely chopped
  • 1 tsp. - Ginger - grated
  • 1 1/2 cups - Crumbled Paneer (chhena)
  • 1 tbsp. - Oil
  • 1/2 tsp. - Cumin Seeds (jeera)
  • 1 tsp. Red Chili powder
  • ½. – Red Chili Flakes
  • 1 tbsp. – Paratha Masala
  • Pinch of asafetida - Hing
  • Salt to taste
  • Oil 3 tbsp. + to roast the parathas


Dough Preparation

Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.

Stuffing Preparation

Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.

Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.

Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.

Paratha Preparation

Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.

On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.

Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.

Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.




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Spinach Kiwi fruit Smoothie

Spinach Kiwifruit Smoothie with Pomegranate Blueberry Juice | Nutritious and Healthy drink to start the day


This has to be one of the best and refreshing smoothie that I’ve tried so far. Yes! Spinach Kiwifruit with an added touch of Pomegranate Blueberry Juice a completely nutritious way to start the early morning day or an afternoon snack.  Spinach Kiwifruit Smoothie with Pomegranate Blueberry Juice is a 4 ingredient smoothie made in minutes and packed with loads of vitamins and minerals.


I’m one for using up any leftover fruits and vegetables. I hate throwing out or wasting them. A lot of time and effort is gone into growing and producing fruits & vegetables and to bring it home and not use it and throw it out….. no good! 🙁   I absolutely don’t agree with doing that, so that’s when the smoothie idea comes in to work. Smoothies can be created in many different versions, flavors and textures and they all can be made to your liking.

Spinach is one of those green leafs, if not taken care of properly they tend to go bad fast. I particularly like to use baby spinach or organic baby spinach these come pre-packed in plastic contains and actually have an expiry date or a good till date on them. “Didn’t realize that vegetables came with expiry dates” Oh well! I guess that all part of the packaging and branding world ! The best part of this spinach is that they have been pre-washed 3x, which means a lot of the bacterial germs and soil has been removed. I still wash it one more time before using it ….just to be on the safe side.


Kiwi fruit is another unusual fruit, its outer look is brown and furry and the inside is a complete opposite bright greenish white with black tiny little seeds that are completely edible. They say that this fruit adds a dramatic flare to any fruit salad.

My first experience with kiwi wasn’t the most pleasant, I saw it and bought it and thought no need to wait. I cut the solid hard kiwi in half and took a huge bit into it ….and was completely disgusted. No really! it was extremely sour, the rough outer layer with impossible to chew and the seeds were annoying. That didn’t stop me …I did a little bit of research on the fruit and discovered that this is one those super foods that needs to be enjoyed as is because the benefits are phenomenal completely packed with “Vitamin C”.

Now, things are different I buy kiwi fruit, but the secret is in waiting till it ripens up. Let it sit out for a bit whether on the kitchen counter or in the fridge, it will start to soften up, but remember not to soft just to the point where it’s peel able and enjoyable. By ripening up the Kiwi fruits gets more sweeter and the rough hard taste instantly vanishes.


Pre-blended juices are another excellent add in source of vitamin, I use Tropicana Pomegranate Blueberry blend juice in this smoothie. It’s readily available in all of our major grocery stores. The juice is 100% fruit and vegetable flavored with no add sugar and it’s a got a good source of  “Vitamin A & C” and potassium. The taste is great and when added to smoothies with other naturally flavored fruits and vegetables …it’s completely mind-blowing.

Well. this was part of my weekly morning smoothie update ….this week was a “start the day with a glass of freshly blended smoothie week” I had put the Indian Chai (tea) second and started off the early morning with a cold refreshing glass of delicious, super healthy and super fast smoothie. “Spinach Kiwifruit Smoothie with Pomegranate Blueberry Juice”

With anymore further due …lets check out this super simple and easy recipe. Be sure to try it out and let me know what you think. Share you valuable feedback, I’d love to hear from you. Also remember to share with your friends and family, subscribe to get emails on my regular updates. 🙂


Spinach Kiwifruit Smoothie

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4

Spinach Kiwifruit Smoothie

Super healthy and refreshing smoothie to start the day.


  • 2 cups - tightly packed spinach
  • 2 - ripen Kiwi Fruits; peeled
  • 2 cups - Tropicana Pomegranate Blueberry Juice
  • 2 cups - cold water (ice cubes)


Place all ingredients into blender and blend till a nice smoothie consistency has been reached. Blend for 5 minutes at least.

Pour into desired glass and enjoy it cold.