Vegetarianism is spreading fast. A few years ago, most people dismissed it as a cult or religious bias but as cholesterol and blood pressure became common words in our vocabulary, doctors started advocating less meat and more vegetables.
The leafy greens
When we think of vegetables, greens figure largely on the list.
Popeye’s was a lone voice in the green wilderness a few decades ago but now, the importance of green vegetables, especially the leafy varieties, cannot be overemphasised.
With this in mind, we put away our steaks and take out the greens. Remember that these can be cooked in many ways.
Greens should be lightly cooked — either stir-fried or steamed.
We should emulate the Chinese in this, for the community has mastered the art of retaining the freshness, colour and vitamins of vegetables.
Forget the soggy boiled cabbage of yesteryear (reminds us of boarding school) or the popular Punjabi dish saag paneer swimming in ghee.
Go easy on the cooking — actually, undercooking is perfect, and add only a touch of oil or butter.
Soon, you will see your family reaching for the greens rather than the meat dishes.
Whether it is an Eastern or Western dish, the rules for cooking leafy vegetables remain the same.
Stir-fried is best but depending on your ethnic background, this can be adjusted with the addition of favourite spices. Today, let us feast on Popeye’s favourite:
Chop the spinach coarsely; wash thoroughly to make sure there is no mud sticking to the leaves.
Place in a deep, covered pan, sprinkle 1/2 teaspoon bicarbonate soda on top, cover and place on fire.
No water is required. Within a few minutes, the leaves will wilt and the water will separate.
Drain the water — the leaves should be barely tender — cool and put through a food processor.
The colour of the spinach will be a fresh green and the taste will be yum!
Spinach loaf
- 2 cups spinach, cooked
- 2 tbs mint leaves
- 4 eggs
- 1 cup cream
- 1/4 cup milk
- 2 tbs flour, sifted
- 1/2 tsp lemon juice
- 1 tbs ginger, thinly sliced
- 1/2 tsp garlic, minced
- 1/2 tsp nutmeg powder
- Salt, pepper and mustard to taste
Whisk the eggs till fluffy and beat in the cream; then mix in the spinach and mint. Add the remaining ingredients; adjust seasoning.
Spoon into a butter loaf tin and bake in a slow oven at 325°F (170°C) for about 45 minutes till firm.
Wait for a few minutes, then loosen the edges and turn out and serve.
This can also be made in a ring mould — it gives it a pretty finish.
You can fill the hollow centre with buttered carrots and peas or creamed hard-boiled eggs or whatever your family likes.
You can also bake them in small individual moulds and then use as a first course.
Creamy baked spinach
- 2 cups spinach, cooked
- 2 tbs onion, finely chopped
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup corn kernels
- 1/2 cup cheese, grated
- Seasoning
- Topping
- 1/2 cup bread crumbs
- 1/2 cup cheese, grated
Whisk together the eggs and spinach, stir in the remaining ingredients.
Spoon into a butter baking dish, top with the bread crumbs and grated cheese, bake in a preheated oven at 350°F (177°C) for about 20 minutes or till set.
If you want a richer version, add some cream and an extra egg.
Spiked spinach balls
- 1 cup spinach, cooked
- 1/4 cup bread crumbs
- 2 tbs onion, finely chopped
- 2 eggs, beaten
- 1/2 cup cheese, grated
- Salt, pepper and mustard to taste
Combine all the ingredients; shape into small balls the size of a walnut. Fry in hot oil till crisp. Drain on kitchen paper and serve with tomato sauce.
Palak methi paneer
(Spinach, fenugreek and home-made cheese)
- 1-1/2 cups spinach, cooked
- 2 tbs fenugreek (methi), dried and powdered
- 1 tsp coriander powder
- 1-1/2 tsp salt (or to taste)
- 1 tbs ginger, finely sliced
- 1/2 tsp chilli powder
- 3 tbs yoghurt
- 2 tbs oil
- 1/2 tsp sugar
- 1/2 cup water
Heat the oil and fry the sliced ginger for about a minute. Add all the remaining ingredients except the yoghurt.
Bring to a boil; add paneer pieces and the yoghurt. Simmer for five minutes. Serve hot.
Paneer can be bought at any Indian sweetmeat shop or can be made at home in no time.
Home-made paneer
- 1 litre whole milk
- 2 tbs lemon juice
- 2 tbs yoghurt
Bring the milk to a boil, then add the lemon juice and the yoghurt. Keep stirring till the whey separates. Cool and pour into a muslin cloth, tie up and drain.
Place on a draining board, put a weight on top and wait for an hour for the whey to drain. Cut the paneer and use as desired.
— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands
