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Geetika's Recipes!

a collection of practical recipes

Spinach

Easy homemade Pesto Pasta

April 21, 2020 by Geetika Leave a Comment

This is a very easy and quick homemade pesto pasta recipe, It really tastes good and close to the original. Above all It is not too cheesy like other pasta recipes and has some health quotient from spinach, basil and nuts.

Ingredients

For pesto

  • ½ cup fresh basil leaves
  • 1 cup chopped spinach
  • ½ cup walnuts (or pine nuts or pecan nuts)
  • 2-3 garlic cloves
  • ½ cup grated cheese or cubes
  • ½ cup milk
  • Salt to taste

For pasta

  • 2-3 cups of boiled penne pasta
  • Olive oil
  • Grated cheese

How to proceed;

Boil water in a big pan and add spinach and basil leaves to it. Cook just for 2 mins.

Drain it immediately. You can run it under cold water and allow it to cool.

Once cooled add cheese, garlic, walnuts, and milk. Blend this into a smooth paste in a mixer. You can adjust the quality of milk. The paste shouldn’t be too liquidy. The consistency should be like a thick sauce. Pesto is usually made of pine nuts, but it tastes very good with walnuts and this time I used pecan nuts in place of walnuts. It tasted best!

Heat a nonstick pan, add 1-2 tablespoon of olive oil and add pesto. Cook it for 2-3 mins and add the boiled penne pasta to it.  Mix well and serve hot. Sprinkle some grated cheese on top and a few basil leaves to decorate 🙂

Filed Under: Main Course Tagged With: basil, pasta, Spinach

Braised Coconut Spinach & Chickpeas with sweet Potatoes

January 24, 2012 by Geetika Leave a Comment

2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes (can be replaced with normal tomatoes)
1 large lemon, zested and juiced
1 dried hot red pepper or dash of red pepper flakes
1 cup boiled chickpeas
1 cup spinach
1 can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Coriander leaves to garnish

Heat the oil in a large pan.  Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper. Cook for 3-4 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through.

Serve hot over roasted sweet potatoes, with coriander or cilantro leaves garnish.

Filed Under: Main Course, Salad Tagged With: Spinach

Potato and Spinach Salad

November 28, 2011 by Geetika Leave a Comment

Ingredients

For the garlic dressing
1 tbsp finely chopped garlic
1 tsp lemon juice
2 tbsp low-fat curds
1 tsp milk powder
1/2 tsp mustard powder
salt and black pepper  powder to taste

Other ingredients
1 cup shredded spinach
2 cups boiled baby potatoes
salt to taste

Method

For the garlic dressing

Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.

How to proceed

  • Put the spinach in ice-cold water for half an hour.
  • Drain and refrigerate till ready to serve.
  • Refrigerate the potatoes.
  • To serve, combine the spinach and potatoes.
  • Sprinkle a little salt over them.
  • Pour the dressing on top and toss well.
  • Serve immediately.

 

Filed Under: General, Salad Tagged With: Salad, Spinach

Steamed Spinach Dumplings

June 29, 2011 by Geetika Leave a Comment

Ingredients:

…4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoons bengal gram flour (besan)
2 tablespoons semolina (rava)
2 teaspoons each of chopped ginger and garlic
4 green chillies chopped fine
1 teaspoon cumin seeds
½ teaspoon each of turmeric powder and soda bi-carb
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon fresh cream
2 tablespoons oil
salt and pepper to taste

Method:

Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
Divide the dough into portions and make a thin long roll with each portion.
Steam for about 20 minutes.
Cool and cut into slices.
To have crisp spinach dumplings, deep fry the slices to a golden brown color.

Filed Under: Snacks, Starters Tagged With: Spinach

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Geetika Ramachandran

Welcome to my receipe blog!

Hello and thank you for stopping by our family’s food blog. Here you’ll find many interesting and easy recipes, all practical, tested by me.

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