Mixed Greens with Tofu

This recipe is my attempt at giving a nutrition boost to an already great recipe. Palak Paneer (Spinach with cottage cheese) is one of my all time favorite dish. This weekend I had a full bag of mixed greens (Mustard, Collard, Turnip and Spinach) in my refrigerator and a block of firm tofu. So I improvised and used my Palak Paneer recipe by replacing spinach with mixed greens, Paneer with Tofu and Cashews with Almonds. The result was a wonderful, mouth watering and extremely nutritious side dish to go along with rotis. Here’s a toast to good health.

Ingredients:

Mixed Greens – 1 medium bag
Onions – 1 Medium
Garlic – 2 or 3 cloves
Tomato – 2
Almonds – 10 or 12 soaked in water for 10 minutes
Firm Tofu - 1 block cut into 1 inch cubes
Turmeric Powder – ¼ Tsp
Cumin Powder – ¼ Tsp
Cardamom – 2 pods
Cloves – 4 or 5
Cinnamon – ½ inch stick
Cumin Seeds – ¼ Tsp
Green Chilies – 3 or 4
Salt – To taste
Olive Oil – 1 Tbsp

Directions:

• Coarsely chop the mixed green and cook in boiling water for 5 minutes until they wilt.
• Heat oil in a sauce pan and saute the garlic and onion until the onion is translucent.
• Add the cardamom, clove, cinnamon and green chillies and sauté for a few minutes
• Add in the chopped tomatoes and sauté until the tomatoes have cooked
• Grind everything along with the wilted greens and soaked Almonds
• Reheat the saucepan and gently sauté the Tofu pieces until they have browned a little on all sides. Keep aside.
• Reheat the saucepan again with some olive oil and add the cumin seeds.
• Add the ground mixture, salt, turmeric powder and cumin powder and the tofu and cook for 5 minutes.
• Serve hot with rotis or parathas

Servings: 8

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Carrots, Beets and Black Eyed Peas Medley

This is a vegetable and beans medley that you will surely love. It is the win-win combination of the minerals/vitamins from brightly colored vegetables and the protein from the beans. Mix it with some rice or serve it as a side with rotis for a nutritious well-balanced meal. My kids love it and I assure you, so will yours.

Ingredients:

Beetroot – 2 Large Finely Chopped
Carrots – 2 Large Finely Chopped
Black Eyed Peas – ½ cup
Coriander Powder – ½ Tsp
Turmeric Powder – ¼ Tsp
Cumin Powder – ¼ Tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ Tsp
Black gram – ¼ Tsp
Green Chilies – 3 or 4
Asafetida – 1 Pinch
Salt – To taste
Olive Oil – 1 Tsp
Cilantro – For garnish (optional)

Directions:

• Peel beetroots and carrots and boil them in water for 5 minutes. This makes them easier to cut. Finely chop them and keep aside.
• Soak the Black Eyes Peas in water for 10 minutes and boil them in salt water until cooked.
• Heat oil in a large sauce pan and add the mustard seeds, cumin seeds and black gram
• Once the mustard seeds splutter and the black gram has turned golden brown, add the asafetida and green chilies and sauté for a few seconds
• Now add the cut beetroot, carrot, black eyed peas, spices and salt and sauté covered for 10 minutes until the beetroot and carrots are completely cooked.
• Garnish with cilantro (optional) and serve hot.

Servings: 8

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate