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To start with today, I’m gonna let you in on a quick, healthy & yummy recipe. You can serve this Spinach Rice with Kidney Beans along with an Optional salad for a full meal.
Olive Oil 4 Tbsp
Boiled Rice 2 Cup
Boiled & Pureed Spinach 1 Cup
Onion 1 Large, finely chopped
Green Chili 1-2 Pcs, finely chopped
Puree of Tomatoes 2-3 Medium Sized
Garlic 5-6 Cloves
Curd 1/2 Cup
Cayenne Pepper To Taste
Black Pepper To Taste
Oregano To Taste
Basil To Taste
Salt To Taste
Paneer/Cottage Cheese 1/2 Cup, Diced
Green Coriander 2 Tbsp, Finely Chopped
Procedure: Heat 2 tbsp Olive oil, add Garlic cloves, saute till they turn golden brown.
Mix well the Onion & Green chilies, add to golden brown garlic and stir lightly till onion is translucent.
Now Add Tomato Puree, Cook for 2-3 minutes.
Add Salt, Cayenne Pepper, Black Pepper Powder & mixed herbs of your choice (I added Oregano and Basil), add to it Spinach Puree, Curd, mixing it continuously for 2 minutes.
Cook for a while and finally add the boiled rice to it.
In another pan stir fry the Paneer/Cottage Cheese in the remaining 2 Tbsp of Olive Oil till it turns golden brown. Use this & finely chopped Coriander leaves as a garnish.
Boiled Kidney Beans 1 Cup
Onion 1 Large finely chopped
Garlic paste 1 Tsp
Tomato Puree 1 Cup
Tomato Ketchup 2 Tsp
Olive Oil 1-2 Tbsp
Oregano To taste
Cayenne Pepper To taste
Black Pepper To taste
Cumin Powder To taste
Salt To taste
Green Coriander 1 Tbsp Finely Chopped
Procedure: Heat the oil in a pan and add onions, saute till translucent.
Now add garlic paste & cook for a minute. Add tomato puree & ketchup and cook for two more minutes. Add salt, pepper, oregano, cayenne pepper, cumin powder and cook for a minute. Now add kidney beans to it & mix well and turn off the flame.
Transfer into a serving bowl and garnish with finely chopped coriander.
Serve Hot along with Spinach Rice & Enjoy!!
Along with the meal, you could serve a cold salad of slices of Tomatoes & Cucumber sprinkled with salt & pepper and half a lemon squeezed over it. (This is optional)