Palak Soup

Ingredients:


1 medium bunch spinach leaves
2 tsp butter
2 cloves
2 cardamoms
1/2 tsp ginger paste
A bit of cinnamon
1 tsp cumin seeds
Salt as per taste
Pepper powder
2 tsp corn flour

Method:

Sprinkle some water over spinach and cook for five minutes. Cool and grind it to a fine paste.

Heat butter and add cloves, ginger, cinnamon, cumin and cardamom and some water. Allow it to boil for five minutes and then strain the water. Mix this water, palak paste and cornflour paste and cook for 2 minutes. Add salt and pepper as per taste and serve hot with toasted bread pieces.

Healthy Palak  soup ready to serve

Chicken Roll

Ingredients:

Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch

Turmeric powder - a pinch
Ginger garlic paste - 1 tsp

Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp

Method:

1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end