Vegetable oil cooking spray

8 cups baby spinach

1 cup couscous

1 pound medium shrimp, shelled and deveined

1/2 cup chopped fresh cilantro, divided

1 tablespoon extra-virgin olive oil

3/4 teaspoon salt,divided

1 large mango, peeled and diced

1 medium avocado, diced

1 medium tomato, diced

1/4 cup chopped red onion

1/2 jalapeño chile, seeded and finely chopped

1 tablespoon fresh lime juice

Method of Preparation:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Take 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl.

Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Wheat powder 1 cup
Besan 1/8 cup
Spinach (chopped) 1/2 bunch
Green chillies (chopped finely) 4-6
ajwain(vaamu) 2-3 pinches
Milk few tablespoons

salt

few tablespoons oil

preparation:

Knead all the ingredients into soft dough using sufficient milk. Keep aside for atleast 1/2 hr.
Take small orange sized portion of dough and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute.
When small bubbles appear turn around and add a teaspoon of oil around the paratha.
When it fries and brown spots appear, remove from head and serve.

1/2 cup heavy cream

1/4 teaspoon dried hot red-pepper flakes

1 garlic clove, smashed

3 cups packed baby spinach (3 ounces)

1 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 pound dried gnocchi (preferably De Cecco)

1/4 cup grated parmesan.

Cream with simmer peas, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.
* Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
* Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

]]> http://www.hydhotel.com/20091006/spinach-and-cheese-stuffed-pasta-shells-recipe.html/feed 0 http://www.hydhotel.com/20090511/fish-balls-with-spinach.html http://www.hydhotel.com/20090511/fish-balls-with-spinach.html#comments Mon, 11 May 2009 06:14:55 +0000 admin http://www.hydhotel.com/?p=52 FISH BALLS WITH SPINACH RECIPE:

STOCK   -1Lt,

SPINACH  -2BUNCHES,

CORN FLOUR  -20Gm,

SALT  -TO TASTE,

PEPPER POWDER  -TO TASTE.

PREPARATION :-

WASH SPINACH, PREPARE STOCK IN SIMMER.

BLANCH THE SPINACH TAKE PUREE.

ADD CORN LOUR TO STOCK AND BRING TO BOIL N SIMMER.

ADD SPINACH PUREE TO THE TO STOCK.

ADD SALT AND PEPPER.

GARNISH WITH FRESH FRESH CREAM, SERVE HOT.