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Indian Spinach and Greens Recipes

alkapal Mar 15, 2008 11:26 AM

As a confirmed lover of this food, I was thrilled to run across this great group of recipes:
http://www.harekrsna.com/practice/prasadam/recipes/wsabji22.htm

Also other recipes with other veggies (another fave is chick peas).

Here is another just-discovered Indian food site, with regional specialties, and also veggie categories:
http://www.bawarchi.com/cookbook/gree...

Enjoy!

Let us all know if you have good greens recipes, too.

  1. alkapal May 21, 2008 04:14 AM

    more indian food blogs linked here: http://mydhaba.blogspot.com/2006/10/c...

    1. scoopG May 3, 2008 07:21 PM

      I'll take any greens (Spinach, Choi Sum etc.) and just blanch it quickly in boiling water or chicken stock then top it off with a bit of Oyster Sauce and serve - sort of Cantonese style.

      1. l
        link_930 Mar 21, 2008 07:11 AM

        Fantastic resources! Thanks so much for linking me to this! Not Indian, but the Korean preparation of spinach is really good, as well: cook spinach, squeeze out all the water, add sesame oil, soy sauce, grated ginger, and sesame seeds. A pinch of sugar if you need. Throw in some toasted pine nuts (they're good on virtually everything).

        8 Replies
        1. re: link_930
          alkapal May 3, 2008 07:46 AM

          sorry took so long, but thanks! i love toasted sesame oil. is that the sesame oil in your recipe? and....no garlic?

          1. re: alkapal
            hannaone May 3, 2008 08:07 AM

            There are several ways to do the spinach. Garlic is optional, as is gochujang or red pepper flakes.

            If you have no MSG problems, another good and simple prep for spinach -
            Immerse Spinach in boiling water for 30 seconds, rinse in cold water, then squeeze.
            Add chopped green onion.
            Sprinkle with salt and Sogogi Dashida (Korean beef stock powder) to taste.
            Serve chilled.

            1. re: hannaone
              Sam Fujisaka May 3, 2008 11:46 AM

              Japanese version: also 30 seconds, ice water, squeeze, align leaves and stems into a firm log, cut into four cylinders, top with bit of shoyu and lemon juice and with toasted sesame seeds.

              1. re: Sam Fujisaka
                hannaone May 3, 2008 01:05 PM

                That one sounds refreshing.

            2. re: alkapal
              Miss Needle May 3, 2008 01:13 PM

              Another Korean variation is to use fish sauce instead of soy sauce. Adds an interesting dimension to it. Actually, not sure if a lot of Koreans did it or whether it's just my family.

              Alkapal, the Hare Krsnas site is pretty cool. It's amazing how they can get so much flavor without using garlic and onions.

              1. re: Miss Needle
                alkapal May 6, 2008 04:41 AM

                the variation is indeed amazing -- and quite appetizing, may i humbly add! ;-)

                does anyone know why ginger is not forbidden?

                1. re: alkapal
                  Miss Needle May 6, 2008 09:08 AM

                  The reason is a religious/spiritual one. Apparently ginger is not pungent enough so it doesn't create the desire, lust and temper that onions and garlic create. Having desire creates suffering and suffering prevents enligtenment.

                  Ha ha -- probably the reason why Korean women can have a reputation of being hot-tempered. They eat too much garlic. ; )

                  1. re: Miss Needle
                    alkapal May 8, 2008 05:51 AM

                    thanks for that!

                    i read that jains don't use onions, garlic, tubers, as the use would destroy the nascent life therein. ginger is a rhizome, so does this principle not also apply? anyone?

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