Saturday, 23 July 2011

Crumbled Cottage Cheese Spinach Curry!


2 cup - spinach, shredded 
1/2 cup - onion, chopped
1/2 cup - yellow bell pepper
1 - green chilli, finely chopped (more or less)
1 tsp - ginger, thinly sliced
4 tbsp - low fat milk/cream
2 tsp - sunflower oil
1/4 tsp - cumin seeds
1 /4 tsp - cinnamon powder
1/4 tsp - clove powder
1/4 tsp - cardamom powder
salt to taste
a generous pinch of sugar
2 tbsp - tomato, chopped (to garnish)

For the crumbled cottage cheese

2 cup - low fat milk

  1. Blanch the spinach in salted boiling water for 2 minutes. Refresh in chilled water and squeeze out excess water.
  2. Heat oil in a non stick pan, add cumin seeds and when the seeds start to splutter add the green chillies, onions and bell pepper and cook for a minute. 
  3. Add the blanched spinach, crumbled cottage cheese and cook again for a minute stirring lightly. Add the spices and the milk/cream and cook again for a minute.
  4. Garnish with finely chopped tomatoes and serve hot. 


Stuffed Sago Tikkis

Fritters go really well with the rainy weather, but certainly not with me :-) (Frying is a very rare phenomenon in my kitchen). I decided to make these stuffed sago tikkis (of course not fried) 


1/4 cup - sago (sabudana), soaked in 1 cup of water for 3-4 hrs
2 - potatoes, boiled and grated
1 - green chilli (more or less)
2 inch - ginger, grated
2 tbsp - coriander leaves, chopped
salt to taste
oil to grease the pan

For the filling

1 - carrot medium size, grated
8-10 pieces - raisins
1/4 tsp - red chilli flakes (more or less)
salt to taste
1 cup - low fat milk for crumbled cottage cheese,

  1. Remove excess water from the sago.
  2. Add the sago, grated potatoes, green chilli, ginger, salt and coriander leaves in a bowl and mix well.
  3. In another bowl, add the grated carrots, raisins, crumbled cottage cheese, red chilli flakes and salt and mix well.
  4. Take a portion of potato-sago mix in damp palms, flatten them slightly. Place a little filling in the center and close in the edges to enclose the stuffing. Press gently. 
  5. Heat a non stick pan, grease it with a little oil and pan fry the tikkis from both the sides until golden brown.
  6. Serve hot with coriander chutney. (I had some of the filling leftover so used them to make parathas.)

We enjoyed the rain with these stuffed tikkis and a cuppa ginger tea :-) Hope you like them too. 

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