Bathua is a green leaf vegetable, grown in Northern India as a winter crop. In many parts of the world it is considered a weed and goes by funny name, such as fat hen, goose foot, lamb quarters, pigweed etc. I am sure most of you are familiar with it even if you don’t recognise by name, you might have seen one or two bathua plant popping up in your backyard with dandelions.
leafy green
Red lentil and Kale Soup
We had few rain showers this week that ended our glorious summer and I thought about making soup. I never need an excuse for soup, though. Anytime is a good time for soup BUT cooler weather definitely begs for soup to be made. What do you think?
Crispy, Cheesy Kale Quesadilla
Quesadilla makes for an excellent lunch and dinner solution for summer days when its too hot and you don’t want to linger over the cooking. The possibilities for filling this Mexican sandwich are endless and you can pretty much stuff anything that’s lurking around in the refrigerator, even leafy greens like Kale.
Bean Sprouts and Vegetable Salad
If you are on a eating healthy wagon and salad is one of your choice, think wisely. They can be quite deceiving by the amount of ‘goodies’ that we add in the form of cheese, croutons, dressing and the greasy meat.Salads in Indian cuisine are very light and healthy. They are mostly vegetable and bean sprouts based with simple lemon dressing.
Scrambled Egg Salad with Polenta Scraps and Honey Chili Oil
With baby kale and polenta scraps, this scrambled egg salad is perfect when you are eating alone and want a healthy, light, and satisfying meal.
Eating Liquefy Spinach – Two Ways
We all know that leafy greens are good for us and that we should be eating more of them. But its hard to eat the required amount to get its actual benefits-unless you really want chewing the leaves like a cow. The best way I find to add more greens into my diet is to toss it in salads, add it to curries, frittatas, stews, wraps, smoothies and soups. I love spinach, its mild taste gives an edge over other greens and it blends really well with other flavors. It is great whether you eat it raw or cook in innumerable dishes.
Saag with Gai Lan (How to make Saag in Canada)
Saag is a quintessential Punjabi stew prepared throughout fall and winter season. It is made with mustard leaves and other green leafy vegetables. The golden hue makki ki roti is a perfect match to the deep green saag with some butter on top!
Recent Comments