Cheesy Spinach Stuffed Croissant

Ingredients:

All butter croissant 1
Baby spinach leaves 2 cups packed
Salt
Garlic powder 1/4th tsp  or you can use fresh garlic crushed
Cumin powder 1/4th tsp
Grated mozzarella cheese 1 tsp
Olive oil 1tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, heat olive oil in a pan, add spinach and cook till the leaves become tender and not much water left.
3. Add salt, cumin powder, garlic powder and mix well.
4. Take the croissant and slit in the middle.
5. Spread spinach in the middle of croissant.
6. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot for breakfast.
6. Another similar recipe is here with avocado
7. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Spinach Soup (Palak Soup)

Serves 2

Ingredients:

Spinach leaves 2-3 cups packed

Olive oil 1 tsp

Cinnamon stick 1/2 inch piece

Cloves 2

Bay leaf 1

Garlic Cloves 4

Ginger 1/4th inch piece

Onion 1 medium chopped

Black Pepper powder 1 tsp

Butter 2 sp

Milk 1/2 cup

Corn flour 1.5 tsp

Cream 1 tsp (optional)

Salt

Method:

1. Heat olive oil in a pan, add cinnamon, cloves, bay leaf, garlic, ginger and then add onions and cook till onions turn translucent.

2. Now add the spinach and cook till all the water in spinach evaporates spinach is cooked.

3. Cool them, remove cinnamon, clove, bay leaf and grind the remaining ingredients into smooth paste.

4. Add the paste to the same pan, add 2 cups water, salt, black pepper powder and bring it to boil.

5. Now mix corn flour with milk without any lumps and add it to the boiling soup a mix well.

6. Cook for few more mins till the soup comes to the required consistency. Adjust water as required and add cream if using.

7. Pour it into serving bowls, add a cube of butter and serve hot with some bread croutons or with garlic bread.

Spinach Egg Sandwich (Palak Egg Sandwich)

Ingredients:

Brown bread slices 4
Spinach 2 cups packed
Eggs 2
Oil 1 sp
Cumin seeds 1/2 sp
Garlic cloves 3 crushed
Black pepper powder 1/2 sp
Butter 1.5 sp
Salt to taste

Method:

1. Heat oil in a pan, add cumin seeds and let them crackle, then add crushed garlic and cook for a min.
2. Then add washed and chopped spinach and cook till all the water evaporates and looks dry.
3. Now move the spinach aside in the same pan and add the eggs on the other side and scramble it and cook for 2 mins.
4. Then mix the egg with spinach and add salt, pepper powder and mix well.
5. Now the filling is ready.
6. Spread some butter on one side of each slice and put the filling between 2 slices and toast them on tawa on both sides carefully making sure that the filling wont fall out and the toast becomes nice brown colour and crispy.
7. Cut into triangle shapes and serve as breakfast or as a snack. This is a very healthy and filling breakfast.

Aloo Palak (Spinach Aloo Curry)

Ingredients:

Potatoes 200 gms
Spinach 3 cups packed
1 small onion finely chopped
1 small tomato finely chopped
Ginger garlic paste 1 sp
Cumin seeds 1 sp
Garlic cloves 2 crushed
Turmeric powder 1 sp
Coriander powder 1 sp
Cumin powder 1/2 sp
Red chilli powder 1 sp
Garam masala powder 1/2 sp
Amchur powder 1 sp
Oil 1 sp
Salt to taste

Method:

1. Boil potatoes by adding little salt and peel the skin and cut into cubes.
2. Heat oil in a pan, add cumin seeds and when they splutter, add crushed garlic and saute for few seconds.
3. Add onions and cook till they turn slightly brown and then add turmeric and mix well.
4. Now add ginger garlic paste and cook till the raw smell disappears.
5. Add the tomatoes and cook till they become mushy.
6. Now add coriander powder, cumin powder, red chilli powder, salt and cook for a minute.
7. Now add the chopped spinach, mix well and cook on high flame for 5-10 minutes, stirring in between so that it wont burn, till all the water from spinach evaporates and looks dry.
8. Then add the cubed potatoes, mix well and cook for 5 more minutes so that all the flavours will blend with potatoes.
9. Finally add the amchur powder and garam masala powder, mix well and serve hot with any roti or as a side dish for rice.