Archive for ‘Pregnancy Recipes’

September 15, 2012

Palak Roti / Spinach Roti

Preparation Time : 15 to 20 min

Cooking Time : 5 to 10min

Makes : 10 rotis depending on the size


1. Wheat flour / Atta – 1 cup

2. Small bunch of spinach – 1

3. Salt as required.

4. Green Mirchis – 4


Clean the spinach very well and boil it for 3 min adding little salt and a big pinch haldi/turmeric .

Do not boil too much . Once done, squeeze out all the water .Cool and blend it to a fine puree .

Add salt to the wheat flour and mix well. To this add the spinach puree and prepare a soft dough.If needed and enough water to make a soft dough and cover it for 10 to 15min.

Divide into equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.

After removing from fire, pat ghee / butter on both sides and keep covered to maintain softness.

Serve warm with curd, gravy or pickle of your choice.

Linking this to Kaveri’s SHOW ME UR HITS Eventand Sangee’s SHOW ME UR HITS Event

June 8, 2011

Palakura Pappu (Spinach Dal)


1.Tur dal/kandi pappu – 1 small cup.
2.Palakura/palak/spinach(chopped and tightly packed) – 2 cups.
3.Onion – 1 chopped.
4.Turmeric powder –  big pinch.
5.Slit green chillis – 3.
6.Ginger chopped finely – 1/2 tsp.
7.Salt to taste.
8.Water –  1 to 1 1/2 cups (depending on the consistency u want).
9. For seasoning/tempering:
      Mustard seeds / aavalu – 1/2 tsp
Cumin seeds / jeera – 1/2 tsp
Urad dal / minapappud –  1/2 tsp
Garlic cloves – 3 to 4 crushed
Dry Red Chillies (remove the seeds) – 3 to 4
Curry leaves / karvepaku – 10 to 12
Oil -2 to 3 tsp
Ghee – 1/2 tsp (optional)
Method 1:
Firstly, pressure cook dal along with palakura, onions, slit green chillies,chopped ginger and turmeric powder by adding 1 1/2 to 2 cups water.
Pressure cook till 3 to 4 whistles.Heat oil in a cooking vessel, add mustard seeds and once they start spluttering add cumin seeds,urad dal,crushed garlic,red chillies and curry leaves and stir fry for 30 seconds.To this, add the pressure cooked dal along with salt and mix well.
Cook open on slow to medium flame for 6 to 7minutes till you get the desired consistency.

Method 2:

To retain the nutrient value of spinach another method of cooking this dal can be opted. Instead of pressure cooking the spinach, cook onions and spinach along with the tempering.

Then,add the pressure cooked dal to the well fried spinach mixture and mix well.

June 7, 2011

Menthu aaku pappu(Fenugreek leaves dal)


1. Menthi aaku / methi – 1 cup packed
2. Tur Dal – 1/4 cup
3. Onion – 1 medium chopped.
4. Tomato – 1 chopped.
5. Green Chillies – 4 to 5 slit.
6. Turmeric powder – 1/3tsp
7. Dry Red chillies – 2 whole
8. Garlic slightly crushed – 5
9. Ginger – 1 tsp chopped.
10. Curry  Leaves(Karvepaku) – 10
11. Cumin seeds(jeera) – 1tsp
12. Mustard seeds (aavalu) – 1/2 tsp
13. Salt – 1tsp
14. Oil
15. Coriander leaves (Kottameera) – for garnishing.
16. Water – 2 cups


Heat 1 tbsp oil in pan. Add mustard seeds and let  them splutter. Add Cumin seeds, slightly crushed garlic,dry red chillies and curry leaves. Fry them for a minute.
Add chopped onions,chopped ginger,green chillies and fry for 2 minutes on medium heat.
Add chopped tomato and saute for 3minute. Remove from heat and keep the tempered mixture aside.

Take the tur dal, add 1/2 cup of water, haldi ,tempered mixture and add the leaves on top and pressure cook till the dal is soft.Wait until  the pressure is released and remove lid.

Add salt to this cooked mixture and mash well.

Garnish with Coriander leaves.

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