Veggie spicy pâté with Spinach and walnut

Jayasri Ravi — Mon, 20 Mar 2017 22:13:26 +0000

This spinach pâté is rich with all the goodness in a bowl, with a smooth texture and quite flavorful and enjoy this in a variety of ways. serve it with your choice of crudites, crackers or bread.

In India, we love our chutneys and raitas, Pickles, and powders to go with most of our dishes as sides, for our roti’s and rice. After coming here, I used to use them on bread with loads of variations. My kids used to enjoy it with fresh veggies to go with them. I was a happy mum. Then I started exploring, experimenting, and making different chutneys, pâté, and dips with fresh and new ingredients and full of flavour.

We all live in a very hectic lifestyle. It’s full of work, family, and commitments and sometimes these quick to make pâté, chutneys and dips are very handy. Early in the morning when you must fix your breakfast as quickly as possible then this pâté is perfect, It goes very well with your bread toast than with just butter or jam. This is loads of healthy goodness in your bowl don’t you think so. Spinach is rich in Iron with vitamins and minerals and of course with walnuts and sunflower seeds it’s a healthy treat.

You can also use this as one of your starters if you are having a 3-course meal, healthy and delicious. Send these in children's lunch boxes with veggie crudités and some home baked bread sticks. I had made a whole wheat crusty baguette, this is all you need to enjoy this pâté. Grate some cheese if you love cheese! or you can also spread thinly on a banh-mi style sandwich. I had made mushroom and garlic sauteed with some thyme to top it up! You have so many ways to eat it! It's your choice.

Veggie Spinach walnut spicy pâté

This spinach pâté is rich with all the goodness in a bowl, with a smooth texture and quite flavourful and enjoy this in a variety of ways

Prep Time 10

Cook Time 15

Total Time 25

Servings 3 people

Ingredients

450 grams Spinach leaves ( I used babay spinach)
1/3 cup walnuts
2 tbsp sunflower seeds
3 garlic pods
1/2 cup Chopped coriander leaves (loosely packed)
2 tsp chillie flakes
1 tsp coriander seeds
4 tbsp olive oil
salt as required
4 scallions

Instructions

Bring a bowl of water to a boil and blanch spinach leaves 2 minutes. Drain the water from the spinach and allow it to completely drain. Meanwhile, In a skillet take a tbsp of olive oil add chopped garlic, broken pieces of walnuts, sunflower seeds, coriander seeds and chilli flakes.
Remove it from the skillet and allow it to cool. Switch off the stove in the warmth of the skillet fry chopped scallion, blanched and chopped Spinach with chopped coriander leaves. Leave it in the skillet let it cool down.
In a food processor ( or mixie) grind the cool down sauteed ingredients first to a smooth powder, then to this add spinach, coriander and scallion into it process to a smooth paste with warm water, salt and left over olive oil to a smooth paste.
Take it in a bowl and sprinkle with some chilli flakes and serve it with crackers, crudites or Bread.

Notes

Taste, check and season it according to your liking and serve.

The post Veggie spicy pâté with Spinach and walnut appeared first on My Veg Fare.

Potato Slices with Sauteed Mushrooms

Jayasri Ravi — Wed, 27 Jul 2011 19:05:00 +0000

Kids, kids, kids, My life revolves around my kids, Everyday I try to please them, please myself when I serve food for them, please them..?, sometimes It's like a big question mark, if I cook everyday Authentic Indian food suddenly their likes changes into dislikes. They love variation in their everyday food, I keep telling them this is not a restaurant, and you know what they say, ''Of course mum, we know, but this is Mum's kitchen, she loves us and will cook us whatever we like''. howzthat ?.
My passion for cooking all started of as a teenager as I loved trying out new dishes, I made my first Ice cream when I was in my year 10, we had to our own new house and we had bought a new fridge-freezer, while I was in year 10, I wasn't living with my parents at that year. Moving back to our own house means new place, finding new friends was very slow, so I used to indulge myself in cooking and creating!, I was so thrilled when I made my first Ice cream using the Mixie, It had turned out so well. I used to cook lot of North Indian cuisines, and my sisters friends and my cousins were best guests, Actually, I had kind of become a famous cook, everybody loved having food apart from the authentic food mum always cooked, when I cooked my relatives used to ask me as if I am an expert on how I prepared and the expertise in cooking them. In those days I used to cook like in restaurant style with no restrictions or compromises with Oil or Coconut and the dish would always turn out perfect.
Now a days, I have become too aware of lot of things I use in my cooking, so I try to avoid lot of them or use them in limited quantities, but when cooking or baking to kids, I try not to be too restrictive as it is the age for them to enjoy eating something unhealthy now and then :).
Coming back to the recipe, definitely not a unhealthy one, I have used brown bread not a white one.
Check out, Kids loved it...
Sorry about the Clicks it is my daughter who has taken the photo, I should buy her a camera, you can't really see the potato slices it is behind the mushrooms :).

POTATO SLICES WITH SAUTEED MUSHROOMS

INGREDIENTS FOR THE POTATO SLICES
I will not be able to give you exact measurements as I just made this in an impulse so please use the ingredients to your taste.

3 Medium Sized Potatoes
1/4 Cup Sun flower seeds
1 onion finely chopped
1 tbsp Coriander leaves
1 tsp finely chopped Green chillies
1/4 cup Grated Cheddar cheese (optional)
1 or 2 tbsp of Corn flour as required (or an Egg if you prefer)
Oil to toast as required

Variations: Instead of Green chilies use Pepper powder/Chilli powder or you can omit it.
you can even use coriander powder, cumin powder, chat powders just gives it more kick to the recipe.

METHOD:
Using a pestle and mortar crush Sunflower seeds, clean and chop Green chillies and coriander leaves, Chop Onions, Grate Cheese if you prefer to use it.
Next cook the whole potatoes (use firm potatoes such as New potatoes and they don't become mushy when cooked) and Peel the Potato skins then grate the Potatoes using the large holes.
Mix all the above in a big bowl, with required salt (I have asked you to grate potatoes in the end as the potatoes change colour if they come in contact with air).
So, keep everything ready grate the potatoes in the end and mix them all well together.
As you know when you grate potatoes they give out water, So add Corn flour as needed just to give them a binding, and make it into ball.
Now pinch plum sized balls out of it flatten them into a square as I wanted to use it in the sandwich as you can see in the photos.
Put it on a Girdle/tawa/pan with a few spoons of oil (2 to 3 tsp) toast them both sides pressing them until they change colour and become golden brown and well cooked.
Now your Potato slices are ready, they can be consumed just like that or sandwich them between two buttered toasts and serve them with Sauteed Mushrooms.

FOR SAUTEED MUSHROOMS:
I have used Chestnut mushrooms, In a wok, add a knob of butter, if you don't mind eating with stalks to the mushrooms or remove the stalks and saute them until soft, the juices come out, then sprinkle some salt and pepper if preferred or just serve them with toast.
you will really like it 🙂

Hope you enjoy this as my kids did...
I love to send this to Dish it out ''Mushrooms and Onions'' event - of Kalyani from itsnotmadrasi who is hosting this event started by Zesty palette-Vardhini
I am also sending this to serve it grilled of Kriti's kitchen. and after a long time I am sending this to Hearth and soul