Recipe Tips

Serving Ideas

Directions

pinch 5 60 60 100 2-3 6-8

A pinch of asafoetida grams chili powder grams garlic cloves, chopped finely grams oil grams onions, chopped bunch palak (spinach) grams red chilies

to taste salt 3 grams turmeric

Clean the spinach and chop them finely. Set aside. Heat oil in a pan and fry the red chilies, chopped onions and chopped garlic until golden in color. Then add chili powder, turmeric, asafoetida and fry for few minutes. Now, add chopped spinach and fry for few more minutes. Add salt, cover the pan and cook until the spinach gets tender. Serve hot with chapaties.

4 2 4 1 3

tsp tsp

Cooking Oil Garam Masala Powder

number Green Chillies tbsp Mustard Seeds (Rai)

number Potatoes

to taste Salt 2 4 1/4 bunch small tsp Spinach Leaves (Paalak) Tomatoes Turmeric Powder (Haldi)

1) Wash the spinach and chop it. Wash and cook the potatoes, peel potatoe skin and smash them. Similarly chop the tomatoes without cooking. 2) Take oil in a pan, add mustard seeds and Turmeric Powder and fry well. Add chopped green chillis and fry. Add chopped tomato, potato, spinach and some water and stir. Add salt, Garam Masala Powder and cook it for a few minutes. Until Spinach is cooked.

Chili flowers for garnish 1/2 1 4 2 3 1 3 cup cup cup chopped fresh coriander leaves chopped spring onions including green tops cold steamed rice

number eggs, beaten tbsp large tbsp fish sauce or light soy sauce onion, finely chopped peanut oil

to taste Pepper and salt 1 500 number pork chop, finely diced grams raw prawns, shelled and de-veined

1 1

number red chili and 1 fresh green chili, seeded and sliced tbsp red curry paste

Cook rice by steaming method. Allow to cool. Heat oil in wok and fry onion and sliced chilies until soft. Add the curry paste and fry until the oil separates from the mixture. Add pork and fry until cooked, then add prawns (chopped into pieces if they are large). Fry for a minute or two longer, until prawns turn pink, then add rice and toss thoroughly until coated with the curry mixture and heated through. Push rice to side of wok and pour the beaten eggs, seasoned with salt and pepper, into the center. Stir until eggs start to set, then mix through the rice, tossing on high heat until eggs are cooked. Sprinkle fish sauce evenly over the rice and mix well, then remove from heat. Stir the spring onions through. Garnish with coriander leaves and chili flowers and serve.